Sweet Love and Ginger

Jessica

Weekend Links

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Here is a bunch of awesome links to stuff I found interesting on the web recently for your Friday viewing pleasure. This week I believe there is a clear theme. I may or may not have fallen down a rabbit hole here, but there are enough videos in these links to keep you busy for hours!!!

Meat & Cancer: What you need to know

I Like this guys reaction to it all.

And this series is my new obsession. Especially this episode.

And since we are on the subject….. I stumbled on this video and man not only are these two guys really awesome but why aren’t all farms using methane digesters? This could seriously affect the methane problems that this country has.

 

All these articles and reports have gotten me extra jazzed to start really taking a look at what we eat. Thankfully we are surrounded by farmland and have access to just about anything our little hearts could desire, and most of it within walking distance! Talk about locally grown!

Hiking Blue Mountain in the Adirondacks

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On this particular trip to the Adirondacks my friend Carrie and I had planned to do a totally different mountain but upon driving by Blue Mountain parking lot and seeing it empty we decided to change plans. It’s a rarity that this mountain isn’t swarmed with people and with puppies in tow the less people the better, in my opinion.

It was a fairly easy hike, aside from the ice.

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Honestly we were not prepared for as much ice and snow as we had encountered. We knew that it had snowed in the last couple of days up there, but didn’t expect that much of it to stick. The way down included a few spills which could have been avoided with proper gear. #respectthemountain

In the summer this would be a beautiful and easy hike, that’s perfect for families or beginners, but also worth the trip for the a seasoned hiker looking for a quick trip. It’s also right near the Adirondack Museum, so it’s a great addition for a day trip there.

It was 4 miles round trip and we made it in and out in about 2.5 hours (I’m guessing – neither of us really checked the time we came in or out).

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The top was a little disappointing since there were a number of antennas and cell towers to obstruct the otherwise beautiful view, and it was a little past peak leaf peeping. We also didn’t go all the way to the top of the town because it was covered in ice and we are chickens. Go ahead and laugh, I am known to fall right over m own two feet I don’t need to do it down a sketchy set of metal stairs.

The hike was good and the company better. I really love hiking, and for me it isn’t all about the views. It’s being in the woods, the candid conversations and getting a little sweat going.

One the way home we stopped at Chrissy’s Café in Indian lake. A hot meal was much needed and really hit the spot. It’s a great little place that serves breakfast and lunch for good prices. Check it out next time you are in the area!

Maple Chipotle Squash, Bacon & Onion Quesadillas

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These Maple Chipotle Butternut Squash, Bacon, and Onion Quesadillas are the perfect appetizer for any fall party and are sure to be a big hit!

Maple Chipotle Squash, Onion & Bacon Quesadillas

So you know how sometimes I go on a tirade and tell you guys how much of a genius I am for coming up with something new and delicious? (exhibit A) Well, today is one of those days. Today I may very well have come up with one of the best fall appetizer recipes I have ever tried. You guys, I’ve eaten a lot of things.

It’s got all the calling cards of a great fall treat. It’s hot and oozy. There are bacon and cheese! It’s a little messy. There is dipping sauce. And it can be eaten with your hands! Seriously those are like all of the calling cards am I right?

Maple Chipotle Squash, Onion & Bacon Quesadillas

You all know I love smoked cheddar since I’ve made it into soup, mac & cheese, and a few other things. Well, the same goes for maple and chipotle, so when the idea struck me to slap these two amazing flavors together I was, in fact, a bit scared. Let’s be serious though what could go wrong with this exactly? They maple smoke bacon and cheddar already I’m just doing what I feel is right here in combining these things with even more maple and chipotle.

Seriously, people, it was so right.

Then the maple chipotle barbecue sauce comes into play and it’s just freakin heaven. Now, this sauce is one of my favorites I’ve made it a few times for various events and it’s always well received. I added some shredded Brussels sprouts and chipotle toasted squash seeds (sprinkle with salt, chipotle powder and roast @ 300 for 10 to 15 minutes) to top the barbecue dipped quesadilla triangles because of everyone like a little freshness and some crunch.

Maple Chipotle Squash, Onion & Bacon Quesadillas

Maple Chipotle Squash, Bacon & Onion Quesadillas

  • 2 cups butternut squash cubed
  • 1 teaspoon chipotle chili powder
  • ½ tsp chili powder
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Pinch of pepper
  • 2 tablespoons of unsalted butter
  • 1 tablespoon olive oil
  • 3 onions (sliced thin)
  • Pinch of salt
  • 1 teaspoon sugar
  • 4 slices of bacon (cooked & crumbled)
  • 6-8 large tortillas
  • 2 – 3 cups shredded smoked cheddar cheese

Maple Chipotle Barbecue Sauce

  • ¼ cup pure maple syrup
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • ½ tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1/3 cup brown sugar
  • 2 chipotle chilies in adobo sauce (minced)
  • ¼ cup apple cider vinegar
  • ½ teaspoon fresh cracked pepper
  1. Combine all ingredients in a saucepan over medium-high heat. Bring to a boil and then reduce to a simmer and cook for 5 minutes or until the sauce thickens. If the sauce is too thick add water by the tablespoon until desired thickness is reached. Set aside.
  2. Preheat the oven to 425 degrees. In a large bowl combine olive oil, chipotle powder, chili powder, salt and pepper, until well blended. Add the butternut squash and toss to coat. Spread the squash on a baking sheet and place in the oven for 25 to 30, minutes or until fork tender.
  3. While the squash cooks heat the butter and oil over medium high heat. Add the onions and a pinch of salt and cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and continue to cook for about 20 minutes, regularly scraping the brown bits from the pan. The onion should become brown and soft when done.
  4. Heat a large skillet over medium high heat. Place 1 tortilla in the pan and top with a fourth of the squash, onions, bacon and cheese. Place another tortilla on top. Once the bottom tortilla begins to brown, 2 to 3 minutes, carefully flip the quesadilla and cook for another 2 to 3 minutes. Remove from heat and cut into equal sized triangles before serving. Repeat until ingredients are gone.

Similar Recipes:

Maple-Chipotle-Turkey-Chili-2

Maple Chipotle Turkey Chili

Apple-Spice-Meatballs

Apple Spice Meatballs

Classic Scalloped Potatoes

Classic Scalloped Potatoes

Things I Learned During Wedding Planning

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Wedding planning is over! Unfortunately this means so is my wedding. I learned a lot during this whole entire two year process; a lot about myself, Chuck, and even more about our family and friends. However I think there are a few lessons that I learned that apply to more than just my experience.

  1. You need a thick skin. Everyone has an opinion, and obviously theirs is the only one that matters, but remember you can’t please everyone. Sometimes it’s easier to just nod and smile and then later do your own thing. Weddings can really stress a family out, don’t let it become a catalyst for arguments.
  2. Wedding magazines are a rip off. With the internet around there’s really no need to spend $10 or $15 on a publication that only features things most of us can’t afford.
  3. Bridal showers are awkward. Remember when you were 8 and loved having a birthday party where you’re the center of attention? Yeah that feeling left with puberty, now being the center of attention is just plain weird.
  4. Plans change – get over it. For me the big deal breaker was money, I had a lot of ideas that just couldn’t happen because I wasn’t ok with spending that kind of money.
  5. Pinterest is both good and bad. While it has a ton of ideas, too many ideas is a thing and it can be overwhelming. I started out with gigantic wedding boards full of everything I liked and then I whittled them down to a few pins with just the stuff that I really liked and could afford.
  6. Get him involved right away. I made the mistake of taking on everything myself and in the end I was grumpy and frustrated. Had I just asked for told him to help then it would have relieved a lot of stress on my part.
  7. Everyone will want to change just one little thing. Your bridesmaids, your cousin, your mom, it doesn’t matter ….. don’t give in. It’s your day, and no matter how small a thing it is they all add up and next thing you know your wedding isn’t yours anymore.
  8. Don’t DIY everything. The pro’s will do it better, and half the time the cost of craft supplies is more expensive than buying the sign outright. Besides no one else will notice the details as much as you. How many weddings have you been to where you remember every sign, and place card? ……Yeah that’s what I thought.
  9. Stick to your budget. It’s really easy to just add this or that last minute, but it doesn’t take long for the budget to spiral out of control. Remember what you have to work with and stick to it.
  10. You don’t have to do it just because it’s a tradition. We decided against a number of traditions because they didn’t suit us. Honestly I don’t think anyone noticed, and if they did they weren’t bothered enough to say anything so who cares?

The most important thing that I learned is to pay attention at my wedding. You don’t get to go back, you don’t get to do it over, and it only happens once. Remember the look on his face when he saw you, and the smile he gave you after the first kiss, savor dancing your butt of and remember what unlocking the door to the hotel room felt like. Those are the important things, the rest is just stuff.

Anyone else have any other tips for future brides?

Filed Under: Wedding

The Honeymoon Finale and Camp Clam Chowder

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A quick overview of our favorite camping spot and an amazing recipe for Camp Clam Chowder.

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I have already talked about the first half of our honeymoon in wine country, as well as our trip to Watkins Glen, but those only took up the first half of the week. The second half was spent camping in our favorite spot; a special place that we go to every year (2012, 2013, 2014).IMG_8407

It’s a really beautiful lake that we hike back into and setup camp for the weekend only venturing out for extra supplies at the truck. It’s a little known place that doesn’t get much traffic so most of the time we are completely on our own there, and it’s pretty much bliss. Brody loves it because he gets to have his run of the campsite sans leash or fence. There is also lots of swimming with this little guy.

Lake Champlain

Lake Champlain on the way back home.

We went later in the year than we usually do so it was a bit colder, which of course calls for tummy warming foods. Some of my favorites are foil potatoes, Hobo Stew, Fire Roasted French Style Onions and camp clam chowder.

This chowder is probably one of the tastiest and easiest things to prepare over the fire. With lots of protein and carbs, it’s great for a long journey. Like any chowder its super filling and warming form the inside out. Don’t let it’s looks fool you, it’s delicious. The only down side for a long trip is lugging in the canned clams, so if you want to make this on a longer trip I would dump the canned clams into a light weight container or Ziploc , just be sure it doesn’t leak because that will turn into a sticky mess.

For the rest of the ingredients I brought the potato flakes, herbs, & spices in a baggy with a whole shallot and a small potato (optional). The shallot and potato were removed and chopped up just before cooking. The bacon was saved from breakfast and just crumbled when ready for use.

 

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Camp Clam Chowder
Prep time:
Cook time:
Total time:
Serves: 2 Servings
Ingredients
  • 2 strips of bacon, cooked & crumbled
  • 1-2 tablespoons of butter or oil
  • 1 shallot, minced
  • 2 6.5 oz chopped clams in juice
  • 1 vegetable bouillon, crumbled
  • ¼ cup water (possibly more)
  • 1/3 cup instant potatoes
  • 1 teaspoon dried chives
Instructions
  1. Put the bacon in a pan over the fire and cook for 1-2 minutes, the bacon should release some fat.
  2. Add the butter (or oil), shallot and cook for 2-3 minutes or until the shallot begins to soften.
  3. Stir in the chopped clams, bouillon, and water. Cook (at boiling temperature) for 2-3 minutes.
  4. Add the potatoes and cook, while stirring until thickened.
  5. Top with chives and serve.

Optional: Cook Foil Camp Potatoes alongside the chowder and add the cooked potato to each bowl.