Off the Grid (and Back Again)
Wil and I took a week off to meet up with family and friends for a camping extravaganza! I somehow managed to take 0 (zero) pictures of my own while camping, but I'll try to update this post later (or make a new one) with camping pictures. We went to Fayette Historic State Park, located in the Upper Peninsula of MI on the north end of Lake Michigan. The camping is fantastic, but maybe even cooler was the ghost town half a mile away. The town of Fayette was a manufacturing town for only 24 years - talk about your boom and bust! Many original buildings remain from the late 1800s, and others have been reconstructed. While we were there, we also toured Pictured Rocks National Lakeshore for the first time in many years, and kayaked Big Bay de Noc. When I become independently wealthy someday (ha!) I think I'll spend my whole life just camping!
Wil and I toured the New Glarus Brewery in New Glarus, WI, after our return to civilization. I've been on many brewery tours, but this was definitely one of the best. They don't cut corners here, and they offered us cheese at the beer tasting! This three-hour tour was $20 but fills up months in advance...and is totally worth it.
Finally, a recipe! Are you surprised?
I decided to make guacamole. It's good for us, it helps my sad cholesterol issues, and it's going to go great with my lunch for the week. I've never had such success with something like this on the first try - huzzah! All credit goes to Alton Brown (although I made a couple edits) and my mother's excellent choice in food processors.
Ingredients
3 avocados (peeled, no seed)
juice from 1 lime
1/2 tsp each kosher salt, cumin, chili powder
2-3 shallots (or 1/2 medium onion), chopped
1 roma tomato (chopped, no seeds)
2 cloves garlic, minced
a few (10 or so) strips of bell pepper, chopped (though Alton recommends jalapeno)
Directions
1. Toss avocado in lime juice. If you have a lot of lime juice, drain, reserve, and add if needed at the end.
2. Add salt, cumin, chili powder and mash with potato masher. If you're like me, stick it all in the food processor until it's the consistency you want.
3. Fold in onion, garlic, tomato, and pepper. Add cilantro if you like that kind of thing.
4. Enjoy and be happy!
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| Historic Fayette looking out to the bay. |
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| Original brewery, currently used for specialty and experimental brewing. |
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| Beer and cheese! |
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| At the newer hilltop brewery with a beautiful view of the countryside. |
I decided to make guacamole. It's good for us, it helps my sad cholesterol issues, and it's going to go great with my lunch for the week. I've never had such success with something like this on the first try - huzzah! All credit goes to Alton Brown (although I made a couple edits) and my mother's excellent choice in food processors.
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| Yep. I made something good. |
3 avocados (peeled, no seed)
juice from 1 lime
1/2 tsp each kosher salt, cumin, chili powder
2-3 shallots (or 1/2 medium onion), chopped
1 roma tomato (chopped, no seeds)
2 cloves garlic, minced
a few (10 or so) strips of bell pepper, chopped (though Alton recommends jalapeno)
Directions
1. Toss avocado in lime juice. If you have a lot of lime juice, drain, reserve, and add if needed at the end.
2. Add salt, cumin, chili powder and mash with potato masher. If you're like me, stick it all in the food processor until it's the consistency you want.
3. Fold in onion, garlic, tomato, and pepper. Add cilantro if you like that kind of thing.
4. Enjoy and be happy!
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