One of my favourite things about living in the Kootenays is the view. Almost in every direction there are views of the amazing BC mountains. I have discovered that the view from our backyard is kind of fabulous.
When a storm is approaching the light is amazing.
and there is a hammock...a hammock that is wonderful for lying in and looking up at the treetops and sky. I think I may like it here after all.
I hear there are a lot of trails to explore and outdoor activities to try... lots for us to discover over the coming years.
This year, the kids and I have been enjoying exploring Fort Steele. I love history and this is probably one of the best places to learn about the history of the Kootenay region.
We get to learn while taking in the amazing views...
the kids get to run around outside... a lot...
and they get to hang out with farm animals.
Actually, I may be just as excited about the farm animals as the kids.
Now that the boxes are nearly done we are having lots of fun exploring and spending time together while school is out. (Teacher strike here in BC - don't get me started on the school system in BC)
The hubby took his day off this week to build the boys a really cool triple bunk bed. They love it. It was set up in their room last night and we are almost finished setting up their room...should be done tomorrow. They are so excited. I love having a handy husband who can solve the problem of not enough room and just whip up a bed in a day out of a bunch of old two by fours. The boys now have a lot of floor space to play on.
I have started unpacking my cookbook collection...I've missed it. To celebrate I decided to try a new recipe...
something simple. Just a salad... but, so yummy!
I based it on an Ina Garten recipe..."Cape Cod Chopped Salad" from Barefoot Contessa Back to Basics I didn't have all the ingredients for the salad so I had to make some substitutions and then I changed the dressing to go with my substitutions.
Not sure what I call this one, but here is the recipe:
1 chicken breast - precooked and diced (I used a breast left over from a roast chicken)
1 large (double) handful of baby arugula
1 large (double) handful of mixed baby greens
1 large granny smith apple, peeled and diced
1/2 cup pecan halves - toasted (I just dry toasted them in a cast iron skillet)
3/4 cup fresh blueberries
6 oz. blue cheese - crumbled
In a large bowl toss the above ingredients.
In a small canning jar (I used a 500 ml. jar) pour in the following ingredients:
3 Tbsp apple cider vinegar
lemon zest from 1/3 large or 1/2 small lemon
juice of 1/3 large or 1/2 lemon (approx. 2 Tbsp)
2 1/2 tsp dijon mustard
2 1/2 Tbsp pure maple syrup
salt and pepper to taste ( I used about 15 grinds of each)
2/3 cup extra virgin olive oil
put the lid on the jar and shake vigourously.
The recipe makes extra dressing. If dressing the entire salad I would suggest using half the recipe. Serve immediately after dressing and tossing or bring jar to the table and let everyone dress as desired.
This served our family of six (all the kids ate it)...but we also had a cheese soufflé...so without the soufflé I would say it serves four. Although, it was so good I probably could have eaten the whole thing myself!