Nate's multi-grain bread recipe

I have been experimenting with multi-grain whole wheat bread recipes in my bread maker.  I think I have come up with one that is pretty darn good.  I used other whole wheat bread recipes as a start but then reduced flour to incorporate the grains I added in.

1 1/4 cups warm water
2 tbsp melted butter
1/4 cup honey
1/4 cup Honeyville Grain 9 grain mix
1/4 cup oat bran
1/4 cup wheat germ
1 tbsp chia seeds
1 tsp salt
1 cup whole wheat flour
1 cup white flour
2 tsp active dry yeast

Put ingredients in bread machine in order above.  Use whole wheat rapid 1 1/2lb loaf setting.

Jeppson Obituraries

Wow, I can't believe it has been over a year since my last post.  I have a couple images of obituaries I wanted to put up here.  These are for my dad's foster parents (Uncle and Aunt).  They died in the 1940s.  Albert Jeppson and Mary Adeline Thompson Jeppson.

Homemade Elk Sausage

Joanie got me a meat grinder and sausage stuffer attachment for my Kitchen Aid for Christmas this year.  I was very excited to try my hand at sausage making.  I picked up some seasoning from a local store for Kielbasa and was excited to try it out.

I bought some pork fat from a friend who is a butcher.  He gave me some good advice about having the meat partially frozen when grinding.  He also suggested seasoning the meat prior to each grind.  Good suggestion, I was wondering how to get the meat evenly seasoned.

 

Cubed Elk

 

Cubed pork fat with the elk

 

Kielbasa seasoning

 

First grind

 

Second grind

 

Comparison, second grind on the left, first grind on the right

 

Soaked Hog Casings

 

Time to stuff!

 

First sausage coming off

 

 

Nick Helping out

 

Finished sausages

 

One on the smoker

 

I tied string thinking I would hang them in the smoker but, my smoker was too small

 

Bagged up and ready for the freezer.

Camping and the Summer of 2013

July came and went quicker than probably any month so far this year.  We didn't get up to our camping property until early July.  I spent some time with Nick and one of his friends and later with Joan, Gabby and one of her friends.  We saw some animals and it was still fairly green.  It is pretty when a little rain comes through...if you have shelter that is.

 

 

We even got a flat tire.  It took me a while to find that the tool to use to lower the spair and raise the jack

I spent 4 days at Scout camp with Nick.  That was a lot of fun.  We did the standard scout stuff and enjoyed being outdoors.  Nick and I enjoyed cooking bread on sticks over the campfire.

After Scout camp, I went with the Priests to our high adventure...well, it wasn't such an high adventure as it was a 3 day golf/Bear Lake/Tabernacles of Southern Idaho & Northern Utah trip.  We had a good time and it was great to get to know the boys better.

I've been trying to get up to Sourdough on weekends that we don't have plans.  We're trying to make new tent areas and develop the fire pit areas better.  I also downloaded pictures from my trail cam to see what animals stop by for a visit.

 I've learned to be careful not to put the trail cam where the branches move when there is a breeze...you end up with a bunch of pictures of nothing but the breeze blowing.

Fall/Winter Recap

Here we are in the beginning of 2013, last fall was a whirlwind.  Nick and Gabby have been busy with school and time just keeps on moving.

Gabby's focus on music gets stronger and stronger every year.  She wants to learn the guitar so she saved her money this summer and bought one. It's fun to watch her talents grow.

This year for Thanksgiving my family (my siblings) were invited to stay at my sister Julia's cabin at Bear Lake.  It was a lot of fun and with mild temperatures we golfed each day.  Her condition on the invite was that she didn't have to cook.  Well, that wasn't a problem.  I did the turkey, Joan did the pies and everyone who came brought some of their favorites.

A few years ago, I learned a process for cooking my turkey that has been popular and always pleased me. I have combined recipes from several sources to brine and roast and finally a gravy that surprisingly has gotten requested each year.  I say surprisingly because when people have asked what was in it, I assumed they wouldn't even try it.

Here are some photos from parts of the process I go through to roast my turkey:

Aromatics in the bottom of roasting pan

Place turkey on top

mix a combination of fried bacon, butter and chopped sage

cover turkey with mixture (slide some under the skin as well)

Roast at high temp for about 30 minutes to brown skin

Cover Breast, lower temp and continue roasting

Now, for the gravy!

I got the gravy from Epicurious.com.  You can find it it at http://www.epicurious.com/recipes/food/views/Smoky-Sage-and-Giblet-Gravy-103233

Turkey parts with veggies simmering low and slow

Turkey neck, heart and gibblets

Finished gravy is hearty and chunky

Joanie's Pecan, Pumkin and Apple Pies

After Thanksgiving, I fished from my float tube at an undisclosed location in Idaho.  Nick tied some awesome jigs for me that brought in huge Browns.

First week of the deer hunt

Second week of the deer hunt

Duck hunting starts off warm enough to not wear a jacket

By the end of duck hunting, it is pretty cold.

Ice Skating in Salt Lake after Christmas

Nick on the ice