Steve's birthday was a week ago. He requested crab legs for his birthday supper treat. Look at the mess! We put newspaper down on the table because we know it will be messy. The next day I made broth with the shells and froze it.
Kevin came up for a long weekend to see what winter is like up here. We rented skis and snowshoes and then put him to work carrying the ice house.
Here was lunch cooking inside the ice house on Steve's new wood stove.
The winter festival was last week and the snow sculptures are up in the park. It was cloudy when we were taking photos, so the photos are not as good as they could be, but here is Wade's raven and me standing under the hands.
I also tried to get a photo of my ArtWalk window, but the glare was too much. Here's part of what the window looked like, anyway.
Crackers are hard to find without grains. You can buy them gluten-free, but they usually have rice flour or something that makes them still high in carbohydrates. I found this recipe in Dana Carpender's book. This is my version, which is the second attempt at making them. I used much less baking powder and salt than Dana's recipe and they tasted much better. Rosemary is delicious in them, too.
(This makes about 30 crackers if you cut them about the size of wheat thins)
1 cup sunflower seeds (Try to get unroasted, I had to use roasted but unsalted)
1/8 tsp baking powder
1/4 tsp salt
1 T chopped fresh rosemary
3 T water (or so)
Put everything except water in a mini food processor and pulse until it is finely crumbled. Add the water and pulse. Add more water if the dough is not sticking together. It shouldn't get too sticky, though.
Put parchment paper on a rimless baking sheet. (Do NOT skip the parchment or you will regret it.) Put the sunflower mixture on the parchment paper and form it into a neat disk. Put another piece of parchment on top and use your rolling pin to flatten. Flatten it a lot so the crackers are quite thin. Once you get it thin enough, take the top parchment paper off and score the crackers with a sharp knife. Bake at 350 degrees for about 10-12 minutes or until they look lightly browned. Once cooled, they will keep in a Tupperware container for a good week.