We arrived at Rebecca Spit yesterday after a beautiful sail from Campbell River. The sun has been in and out (mostly out) and there's been a little rain, but overall the weather's been nice.
Today we had a great time at Rebecca Spit. Spent the morning doing projects, the main project being reassembling and doing maintenance on the CapeHorn windvane (we hadn't put it back together after trucking Nakia to Seattle). Then we went for a walk on the Spit, having a picnic lunch on the point. But that's not the gluttony part. After our walk we took the inflatable over to Heriot Bay and got propane and a few groceries. Among the groceries were some cherries, about 3/4 pound of "lean ground beef," and some ice.
Now for the gluttony: First, we've been planning on making a large batch of my mother's rice/shrimp salad, which I did, about a gallon of it. Then I grilled hamburgers (since we now have propane for the grill) which turned out to be pretty juicy. Canada doesn't put the fat content on their ground beef, so now I'm figuring "lean" is about 75% lean. That's way more fat then we would normally buy in ground beef. Anyway, we had juicy hamburgers and rice salad for dinner. (Yes, we had lots of left over rice salad!)
Then as a special treat I tried something I'd seen on a PBS show. The show is about things you can do with your kids using common household items. Stuff like making sidewalk chalk out of plaster and food coloring, your own watercolor paints, or homemade ice cream. It's the ice cream that interested me the most, since I don't have a sidewalk, and we've never been able to keep ice cream in our freezer.
The process is this: In a gallon zip-lock bag put about half a gallon of ice and half a cup of salt (any kind of salt). Then in a quart size zip-lock put about a pint of half and half, a quarter cup of sugar, and some vanilla. You can use milk or cream, depending on how rich you want it. We also added some fresh cherries cut into chunks. Close the quart zip-lock and put it into the gallon zip-lock with the ice and salt mixture. Close the gallon zip-lock and begin "agitating" the package. Slosh and turn the zip-lock for about 10 minutes; you might want to wear gloves because it's going to get REALLY cold! After 10 or so minutes, take out the quart zip-lock and wipe it dry. Then cut a corner off and squeeze the ice cream out into your bowl and enjoy!
Linda was just fascinated while eating our ice cream thinking of the flavor possibilities. Banana, Amaretto, Raspberry, Coffee, and Chocolate all came to mind.
We're both stuffed from the richness of our dinner (did I say we made the ice cream with half and half), and are trying to figure out how we're going to work it off.
Tomorrow we're underway for the Octopus Islands, through Hole In The Wall narrows. No more ice cream for awhile.
John
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