Day: March 29, 2025

Snow Angel Saturday | 100DayProject Day 35

Snow Angel Saturday

Another (10:15 p.m.) start to my writing. So it will be a short blog post today.

We had about 5 cm of fresh snow overnight so it was back to being a winter wonderland. Of course, Luna was quick to be making snow angels as soon as we were out the door on our way for our morning forest hike. The first walk of the day was just me and Luna. We did 2 more forest hikes with Roland. While the lake is still covered with ice, we’re not sure how safe it is, so we’re avoiding going on out the lake. It was such a nice day to be outside. Since my theme for the day is Snow Angel Saturday, I couldn’t leave it to Luna to make all of the snow angels so I found a nice flat patch of freshly fallen snow on the driveway after my morning walk. It was a good thing made my snow angel early in the day; a lot of the snow had melted by the afternoon.

Luna and I just did the Mount Saint Kincaid loop this morning; I didn’t have on grippers on my light hiking shoes nor did I have gators. So it was quite slippery and my socks and pant legs got wet from the snow. The addition of grippers and gators made the other 2 hikes much easier and more pleasant.

We left it too late to roast the Butterball turkey breast that we had brought up for dinner. We won it back at the Gobbler Bonspiel back in December. So Roland BBQed salmon filets. And I made Apple Crisp for dessert. I’ve added a blog post with the recipe here.

100DayProject Day 35 | Card 23 | Card 24

I made cards 23 and 24 today but will post more details about the process of making them another day. I’m going to add the photos of the finished card in this blog post then I can later link that photo to the blog post with the details about how I made it. I’m not sure how well that system will work, but I’ll give it a try. That is sort of what this 100DayProject is all about: experimenting.

Card 23 | Altenew Easy Ink Blending Techniques Lesson 3 Adding Details to Ink Blending | SCT C&C Spellbinders
Card 24 | Altenew Easy Ink Blending Techniques Lesson 4 Emboss Resist

Apple Crisp

Background

This has long been a family favourite. The recipe came from way back in high school and was in the first cookbook I ever bought which was by Betty Crocker. It’s high time I added the recipe to this blog. I did post it on my other blog way back in 2010. It’s handy to have it available electronically rather than just a paper copy. I do prefer using a paper copy, but I don’t yet have a paper copy of my favourite recipes up here at the cottage. Of course I had to have 2 servings. After I’d already eaten one serving, I decided that I should have a different photo for the featured image for this post than the photo at the top of the page. So, I had to serve up another portion. I figured that since the bowl was dirty I might as well enjoy eating the second serving rather than just putting it back into the bowl.

The featured image is from the original 2010 post. I really love that pie plate. I bought it many years ago when I was downtown on French language training and went with a few of my classmates down to Laura Secord ice cream and chocolate shop for a much needed afternoon break. Exactly why the shop was carrying ceramic pie plates I’m not sure (I guess for a nice fall display), but I came away with a pie plate as well as an ice cream cone that fall afternoon.

Ingredients

4 cups sliced tart apples (about 4 medium)

2/3 – 3/4 cup brown sugar (I use 2/3 cup)

1/2 cup flour (whole wheat is nice)

1/2 cups rolled oats (I use quick cooking)

1 tsp cinnamon

1/3 cup butter or margerine, softened

Method

Heat oven to 375′. Arrange apples in baking dish. Mix remaining ingredients (a pastry blender works well to combine the ingredients); sprinkle the ‘crisp’ mixture over the apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm, optionally with ice-cream or whipping cream.

Notes

I really like using McIntosh apples for this recipe. They soften up very nicely by the time the crisp portion is crisp.

Source: Betty Crocker Cookbook