Huber Hof Academy

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~Fall Pumpkin Harvest~

Oct. 29, 2009

Sausage & Bean Soup ~ Recipe

Posted in Kitchen and Recipes

With the snowy cool weather upon us I thought it would be the perfect time to share a recipe for one of my favorite soups :) I actually took these photos during the summer months when I had an odd hankering for hot soup during a heat spell! LOL

Ingredients:

Roast chicken bones left after meal
1 whole head of garlic
2 or 3 ribs of celery
3 or 4 carrots
5 onions

1/2 pound of bacon
6 sausages
pepper & salt
basil

Start by grabbing a large stock or soup pot and add your chicken bones, peeled carrots & onions and the entire head of garlic. I love to cut the head of garlic horizontally across the middle so that it opens up the making it even easier for that wonderful flavor to escape. Don't worry about the skin on the garlic as you are going to strain it all out before finishing your soup :)

Once you have all of your veggies in your pot fill it until the water level is just under the rim and place it on the stove. Turn the heat on high until it comes to a boil. As soon as it boils you can put on a lid and turn it down to low so that it can gently bubble away for a couple of hours to infuse your water with all of the yummy flavors.

While you are waiting for you chicken stock to cook you can start to get your meat ready for frying. Take your half pound of bacon and slice it up. I cut mine about a 1/4 inch thick but you can do it thicker if you like. There are no rules to how chunky your bacon has to be!

I love using our homemade sausage for this soup which is a garlicky beef & pork blend but you can pick up any of your favorite flavors at your butcher. If you want a soup with a little bit of a kick you may want to find yourself some spicy Italian sausages! To prepare your sausage for frying take a sharp knife and slice through the outer casing and peel it off of each of the sausages.

So it's been a couple of hours or perhaps an entire afternoon if you got busy and forgot about your simmering stock

, but now it's time to strain it. Taking your largest colander and another large soup pot, place the colander into the empty soup pot and pour the hot stock into it. Be very careful trying not to splash any of the hot liquid onto yourself. Quite often I actually wear my oven mitts when I do this to protect my hands from splashes and steam burns :) Let your colander drain a couple of extra minutes to catch the final drips of stock and then place both the stock and colander of bits to the side for later. If you have chickens the boiled veggie leftovers is a delicious treat for them :)

Now that your soup pot is empty again, return it back to the stove and add your chopped bacon and sausages to it. You are going to fry them right in your soup pot. That way you won't loose any of the good flavors. Fry until nice and brown :)

As soon as you have browned your meat you can add your homemade chicken stock and all that's left to do is to season it with salt and pepper. I LOVE adding basil and usually add about 3 tablespoons of dried basil as I don't have any fresh at this time of year, but that's not set in stone and if you hate basil just leave it out and add your favorite spices :)

Mmmm, so delicious and I think I've got some fresh Portuguese rolls that are just begging to be dipped in it *grin*.

Enjoy!

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Aug. 24, 2009

Chocolate Zucchini Cake Recipe ~ Delicious!!

Posted in Kitchen and Recipes

Here it is! I've finally made it back to my blog to share my Chocolate Zucchini cake recipe *grin*. I don't know how many of these we've eaten so far this summer but it definitely isn't helping me out with my quest to shrink my waistline! LOL.

Ingredients:

1/2 cup unsalted butter
1/2 cup olive oil
1 3/4 cups sugar

Cream the above ingredients together and then add:

2 eggs one at a time
1/2 cup sour milk
2 1/2 cups white flour
1/4 cup cocoa
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1 cup walnuts (optional)
1/2 - 1 cup chocolate chips
2 cups grated zucchini

What I usually do is sift all of the dry ingredients together after I've added my two eggs to the creamed butter and then I alternate adding little bits of the dry ingredients and the sour milk so that it doesn't get to dry :) And then finally I stir in the zucchini, chocolate chips and nuts if you're using them :)

Pour it all into a well greased 9 x 13 inch baking pan and bake at 325* F for approximately 40 - 45 minutes or until your knife comes out clean.

Most of the time half of it is gone before it even has a chance to cool down properly! *grin*

Enjoy!

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Aug. 10, 2009

Blueberry Zucchini Muffins ~ Recipe

Posted in Kitchen and Recipes

Everyone knows that you only need one zucchini plant to provide you and usually your neighbor with a non stop supply of the delicious veggie for cakes, muffins, and baked or fried treats! This is the case for my mom and we are reaping the benefits with an abundance of delicious zucchini to eat :)

So far we've had chocolate zucchini cake, stir fried zucchini, zucchini sticks with dip, zucchini breaded & fried with dill dipping sauce and now delicious muffins. I don't know what it is but we never seem to tire of it *grin*.

While blog hopping the other night I came across this great recipe for zucchini muffins with blueberries and a delicious hint of lemon :) The kids LOVED them! I must say though it seemed to take me a good 15 minutes longer though to get mine to cook right through the middle. Just to much blueberry juice in there. LOL.

In all the hub bub of the kids watching them cook and come out of the oven I forgot to take a photo of them finished and there wasn't one left either. Oh well, next time :)

I've got another package of zucchini in the freezer that I'm going to pull out for cake tomorrow. We couldn't keep up with the last lot of them and a great way to keep your zucchini for baking at a later date is to grate it up and freeze it in ziploc bags :) Works perfectly!

How about you, do you have a favorite zucchini recipe?

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Aug. 4, 2009

Storing Dill for Pickling

Posted in Kitchen and Recipes

Canning season is rapidly approaching and I can't believe that it's August already!! The pickling cukes have exploded and it's time for dill pickles and my mom's fantastic green relish that I use in everything LOL. So in anticipation of bushels of cukes I've started harvesting dill so that I won't be short when I need it :)

No need to dry it or have it on hand fresh for pickling cucumbers, just pick your stalks now if they're ready and then strip off the heads and all other leafy parts leaving behind the hard stems and place inside a large glass jar. It freezes beautifully!! I've made the mistake in the past of waiting until I was ready to can and then not having enough dill and not being able to find any left at the farmers market because everyone had already snatched up the last of it :( So this is a perfect way to make sure I'm ready at all times *grin*. Make sure you store it in a glass jar though because it traps the strong dilly smell inside. If you use plastic the smell will infiltrate your entire freezer and make everything taste slightly like dill :)

Of course after all that hard work *wink* we had to have a coffee break! Shhh... don't tell my husband that I secretly eat chocolate zucchini cake when I visit my mom's house for coffee! LOL

I love having my little mommy time with my mommy *grin*. Plus by the time I've had 2 or 3 cups of coffee I've got such a caffeine infusion going on that I come home ready to tackle any job that is waiting for me! That can be a really good thing when it's time to tackle the laundry mountain! LOL

How about you? Do you have a special routine that restores your spirit and readies you to tackle your daily duties?

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Nov. 1, 2008

Pork Loin Roast with Pancetta

Posted in Kitchen and Recipes

Well, it's been a pretty quiet day around here today. It's pouring rain outside and very gray but we have been watching the Planet Earth dvd's. They are so neat! The filming is amazing and the kids love nature shows so it's always a big hit :)

I thought that I would make a special meal for Dh since we weren't home yesterday in time to make him a fancy birthday dinner :) I pulled out a nice sized pork loin roast for tonight. I love to stuff them with cloves of garlic, so I peeled an entire head of garlic, then cut slices into the roast and stuffed each clove of garlic into the roast in various spots. Then to make it extra special I crushed another half head of garlic, mixing it with 4 Tbsp. of mustard, rubbing the mixture over the top of the roast and then put 8 thick slices of pancetta on top to finish it off. Pancetta is really good and Dh just loves that kind of thing, so when he gets home later I know he's going to enjoy it :)

What are you making for dinner tonight??

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Oct. 28, 2008

Acorn Sugar Cookies

Posted in Kitchen and Recipes

Must be the blustery fall weather because I was totally into making cookies today which is always a welcome event amongst the kids :) I wanted to try out our new acorn cookie cutter anyways *grin*.

Sugar Cookies

1 cup unsalted butter
1 cup sugar
1/2 cup sour cream
1 egg
1 tsp. vanilla
1 tsp. baking powder
2 1/2 cups flour

Cream together the butter and sugar. Add in your sour cream, egg, and vanilla. Mix on medium until well combined. Add in your flour and baking powder just mixing until flour is combined. Don't over mix or your cookies will be tough! Divide your dough into two batches and place in the refrigerator for about an hour to chill it and make it easier to work with. After it is chilled, roll out dough on a floured work surface about 1/4 inch thick, cut our shapes and bake at 375* for 8 minutes or until just golden around the underneath edges. Yields about 2 1/2 dozen. Enjoy :)

Not to many cookies left now, but Dh has put in an order for chocolate chip ones. Maybe we'll whip up a batch of them tomorrow :)

Blessings,

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Oct. 8, 2008

Plum Dimple Cake

Posted in Kitchen and Recipes

Plums, plums and more plums!!!

I found a delicious recipe for a dimpled plum cake today on Tartelette's blog and just had to try it :) It has a shortbread base and then the cake on top and it is soooo good! Now if only I hadn't used up the last of the plums, or I would make it again tomorrow *grin*.

Blessings,

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Oct. 5, 2008

Zwetschgenkn�del ~ Plum Noodle

Posted in Kitchen and Recipes

This year we have a bumper crop of Italian plums so today I spent the entire day trying to use them up :)

Since I was a little girl my absolutely hands down favorite thing to eat made with plums has been Zwetschgenknödel or Plum Noodle. It is a delicious potato dough with a plum in the center of each noodle and when it is cooked you eat it with buttered bread crumbs and a touch of sugar. YUM!

My Omi taught my mother and my mother passed it on to me, and soon I will be able to pass it on to L :)

Blessings,

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Aug. 4, 2008

Strawberry Loaf with White Chocolate Truffle Icing ~ YUM!

Posted in Kitchen and Recipes

With the fresh strawberry season in full swing I just had to try out this recipe for a strawberry loaf with an absolutely delicious white chocolate truffle icing :) You've got to try it! It is so moist with the strawberries and of course oh so sweet *grin* It calls for the icing to be spread on top of the loaf but I was trying to cut down on the calorie count so we drizzled some of it on instead :) So far we've eaten one loaf, wrapped one for tomorrow and the 3rd is in the freezer for a future tea party :) Good thing it made 3, because it's awful hard to keep the hungry crew around here out of it!!

Blessings,

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Jul. 29, 2008

Hidden Veggie Jello Melons ~ Recipe

Posted in Kitchen and Recipes

What do you do with children that pretty much hate every vegetable known to
mankind? Why you trick them into eating those leafy greens and crunchy
carrots! And I've got a few tricks up my sleeves that they haven't caught
onto yet. I've tried puréeing broccoli and hiding it in casseroles, creaming
black beans and adding it to brownies which is delicious I might add, but
I've come up with a real gem this time. Every kid loves Jello and would
never think that mom could hide a carrot in it! Boy are they wrong.

I know you're probably thinking, Jello?? Where's the goodness in Jello!
But in actuality we aren't going to be using the name
brand Jello but Knox gelatin and some of the fruit and vegetable juice
blends to create a healthier vegetable version
And just for fun I put it into hollowed melons. Mini
sized watermelons are the favorite at our house, but cantaloupe, honey dew,
or even oranges will work and you can find a ton of choices when it comes to
vegetable juices. We used V8 Splash drinks that have carrot juice and an
assortment of fruits mixed in and fresh unsweetened raspberry juice that we
juiced from our own raspberries, but I even saw some veggie/fruit juices that had spinach & celery in them so the skies the limit!

Veggie Jello Melons
(quantities depend on how many melons used)

Ingredients:

Melons (watermelon, cantaloupe, honeydew etc.)
Fruit and Vegetable blend juices
Knox gelatin

Directions:

1.. Start by cutting your melons in half and scooping out any seeds, or if
you're using a mini watermelon then using a spoon or a melon baller make
yourself a nice sized hole in the center. When your melons are ready, place
them in bowls for stability. You don't want them to tip over when they're
filled with liquid later.

2.. Next you will need to decide how much juice will be needed to make the
jello. An easy way to do this is to fill up your measuring cup with water to
the 2 cup mark and slowly pour it into one of the melon cavities. When it is
full you will know exactly how much juice will be needed for that melon half
by looking at what you poured out of your measuring cup.

3.. You will want to use a ratio of 1.25 cups of juice to 1 packet of
gelatin and follow the directions on the Knox gelatin box. Once your gelatin
has been made pour it into your melon halves and refrigerate until
completely set.

4.. Cut into wedges and serve.

A super yummy but healthy & nutritious treat on a hot day.

Enjoy!

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Jul. 26, 2008

Cooking with Quinoa ~ Tabbouleh

Posted in Kitchen and Recipes

I've had a package of Quinoa pronounced "keen-wah" in my cupboard for quite a while *grin* It is an ancient grain originally used by the Inca and cultivated in South America for more than 5000 years! It's also very easy to digest, great for vegetarians since it is super high in protein with omega fatty acids built in, and apparently is gluten free as well. So why wouldn't you want to try it out!? It needs a little prep work before cooking it. When Quinoa grows it has a built in bug repellent on it called saponin and it is very bitter tasting or at least that is what the health store clerk informed me. I must admit that this scared me off a little in the fact that I thought it might be to much of a hassle to get the yucky stuff off! LOL. But guess what? It is super easy and only takes a few minutes resulting in a super healthy meal!

*What I did was pour my one cup of uncooked quinoa into a bowl and run the hottest tap water I could get onto it until it was covered completely and then stirred it around for a minute. You can see that the water gets murky, so I then poured it through a very fine mesh sieve and repeated the process one more time for good measure :) After straining it the final time I ran some water through the sieve a little more and then I was ready to cook. It probably took me 5 minutes to prep it.

You can eat it just like you would with rice or use it in one of your dishes like I did today :) I've been eyeing up some yummy tabbouleh recipes on the food blogs and I thought that today I would give it a try using my quinoa instead of using bulgur or couscous. Now there are a lot of different variations on how to make tabbouleh out there and I used a multitude of sources to concoct this one, so this may not be like yours at all. *grin*

Ingredients:

1 cup of *prepped quinoa (see note above) cooked in 1 3/4 cups water and 1/2 tsp. salt for 15 minutes
1 big bunch of flat leaf parsley chopped
1 scallion thinly sliced
1 cucumber seeded and diced
2 cups of diced tomatoes
Juice of 2 lemons
Salt & Pepper

Cook your quinoa, let cool and mix it with all of the remaining ingredients. The flavors intensify if you have time to let it sit for a couple of hours or overnight. This is a really tasty and refreshing salad!

We ate it along with some of my moms special pizza she makes with fresh herb focaccia, topped with sun dried tomato sauce, ham, chives, tomatoes, havarti and asiago cheeses and some other tasty herbs :) Yummmmmmm!

What are you having for lunch tomorrow? I need some more fresh inspiration :)

Blessings,

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Jul. 6, 2008

Unplugged Project ~ Sky

Posted in Kitchen and Recipes

This week Unplug Your Kids' weekly Unplugged Project is Sky so I thought that we would have some fun making a super cool jello cloud parfait. It looks just like a pretty blue sky dotted with fluffy marshmallow clouds :)

What you will need

2 packages of Berry Blue Jello
2 cups of whipping cream
1/4 cup sugar
2 cups of ice
parfait glasses or any clear containers that you can see through

Start by placing your whipping cream in a large bowl, beat on high speed until just starting to thicken. As you continue to whip the cream slowly pour in your sugar, continue whipping cream until it forms super stiff peaks. You want to make sure that it is good and stiff so that if will hold it's shape later in the jello. Keep chilled in fridge until needed.

Now it's time to get your jello ready. Pour 2 cups of boiling water into a large bowl and add both boxes of berry blue jello powder. Stir until all of the sugar has dissolved. Now you are going to add your 2 cups of ice, this is going to set up your jello nice and quick :) Stir the ice around in the bowl for about 5 minutes until the jello has thickened and remove any left over ice that didn't melt. Your jello won't be super thick like after it has set in the fridge but it will be jelled enough to scoop out on a spoon in a blobby form.

Now the fun begins! Start by placing a few spoonfuls of jello in the bottom of your parfait glass, then take your whipped cream from the fridge and drop in a spoonful or two and press it against the side of the glass. This is going to form your cloud in the sky. Try not to smear any of the whipped cream where you don't want a cloud, it will show up as streaks when you put more jello in so wipe away any unwanted marks.

Continue layering the jello and whip cream alternating where you place your cream clouds so that you get a nice staggered effect :)

Voila! You've created a little chunk of sky in a glass and guess what.... it tastes fabulous!!
Have fun making some of your own :)

Blessings,

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Jul. 1, 2008

Delicious Rhubarb ~ Recipe

Posted in Kitchen and Recipes

Just wanted to share with you that I posted a delicious recipe for Strawberry Rhubarb Jam made without artificial pectin over on my nature blog ~ Nature Notes From Above. What have you been preserving lately? Anyone sharing their tried and true recipes? Hint, hint *grin*

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Jun. 30, 2008

Fruitsicle Recipe

Posted in Kitchen and Recipes

All of a sudden we have been hit with an incredible heat wave. From rain and bitter cold wind to roasting sunshine and barely a breeze today! It's just about to much for us to take *grin*. Geez we're wimpy, I'd never survive in some of the year round hot spots that many of you live in! So to beat the heat I made some super yummy frozen fruitsicles to cool us down and boy do they do the trick :)

Now this is a super easy no fuss recipe that even your children could do with minimal supervision (just for blender usage). All you need is a blender, popsicle forms, 4 cups of washed and hulled strawberries cut in half or thrown in whole, 3 tbsp sugar and 1/2 a cup of milk. Toss it all in your blender, whiz it up, pour, freeze and enjoy!

There's no limit on what sort of fruity combinations you can come up with. How about pineapple/watermelon. This one makes a really cool two tone color effect. Or strawberry/banana or what about mango/kiwi. That's our next one to try. I can't wait to see how the orange and green tones separate in the freezing process :) Maybe we could turn this into a science experiment of sorts *grin*

Enjoy!

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Mar. 23, 2008

Deviled Easter Eggs ~ Final Results

Posted in Kitchen and Recipes

The other day I started making a fun batch of deviled easter eggs for today's brunch but it was an overnight process so I'm finally getting a chance to update how they turned out! Above is what the eggs looked like as they came out of the beet juice. Aren't they just a lovely purple color? I love it :)

And the insides are even better *grin* The beet juice has permeated the eggs coloring them a wonderful pinky/purple inside as well :) To make the deviled egg centers I popped out the yolks, mixed them with 1 and a half tablespoons of mayo, 1 teaspoon of mustard, one green onion chopped finely and salt.

And to finish them off I put all of the yolk into my piping bag with a star tip and piped the yolk back into the whites just like icing for a pretty finish :) They taste just as good as they look!

Have fun making them,

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Mar. 22, 2008

Easter Egg Nests ~ Recipes

Posted in Kitchen and Recipes

Today we made some little easter egg nests as a special treat for after lunch :) It's another simple recipe that only takes a couple of ingredients, a few minutes to whip up and guarantees oodles of smiles *grin*

You'll need one box of those large shredded wheat biscuits, a bag of milk chocolate chipits, mini eggs or any kind of little easter egg for your nests and little chicks if you have them.

Start by crushing a bunch of the shredded wheat biscuits into a large bowl,

and melting the entire package of chipits in a double boiler.

As soon as your chocolate is melted pour it onto your shredded wheat,

and stir it in well until all of the shredded wheat is thoroughly coated. Using a spoon protects little hands from getting burned but if you find it's not coating completely you may have to use your hands to mix it in a little better :)

Scoop out portions of it onto waxed paper and form into little mounds and indent the centers to make nests.

Once you have all of your nests formed place them on a cookie sheet in the fridge for 10 - 15 minutes to let them set up nice and hard and then they're ready to be filled with goodies like the first photo. Have fun!

Blessings,

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Mar. 22, 2008

Deviled Easter Eggs ~ Recipe

Posted in Kitchen and Recipes

Here's a fun and super easy little trick for making beautiful pink/purple deviled eggs perfect for Easter :)

Hard boil as many eggs as you like. I did only 6 since that will make 12 servings but if you have deviled egg lovers go ahead and make more! Once they are cool enough to handle peel their shells off of them and place them in a bowl.

Now cover them with beet juice :) You can buy beet juice or you can make it yourself very easily, just boil up some beets for dinner and save the juice you cooked them in. Let it cool before using it. How long you leave your eggs in the juice will determine the color your eggs will turn. Just a few minutes in the juice will turn the outside of them a pretty purple/pink color, or you can leave them overnight in the juice and let it permeate the egg more for a deeper purple color right through to the yolk! We're leaving ours in overnight. I'll post a picture tomorrow to show you the final results :)

Blessings,

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Feb. 10, 2008

Recipe ~ My Favorite Whole Wheat Bread

Posted in Kitchen and Recipes

EEEEMommy just got herself a Nutrimill grain mill and is looking for some help with recipes she can use using her newly ground wheat so I thought I would share my favorite whole wheat bread recipe :)

Whole Wheat Farm Bread

3 cups warm water
1/2 cup raw/unpasteurized honey
2 Tbsp yeast
1 tsp salt (I don't use it but some do)
1 Tbsp vinegar
1 large egg
1/2 cup extra virgin olive oil
1/3 cup gluten
2 1/2 cups soft wheat berries
2 1/2 cups hard red spring wheat berries

Place your water, honey and yeast in your mixing bowl to let proof for about 5 minutes. While your yeast is proofing place both your soft and hard wheat berries into your grinder and grind on fine. Makes a little over 6 cups of flour. Add in your salt, vinegar, egg, oil, gluten and 2 cups of flour to your water and yeast mixture and mix together with your dough hook just to combine. Now add the remaining 4 cups of flour one cup at a time and continue kneading until you have a nice soft dough that is just pulling away from the bowl into a ball. Continue kneading your dough in your mixer for 8 minutes or hand knead it if you like a good workout :) Turn your dough out into a greased bowl and cover with a towel letting rise until doubled. Remove your dough from bowl and punch down, form into 2 loaves of bread or buns and let rise again in a warm spot for approximately 1 hour. Bake for 20 minutes at 400*F.

This makes a lovely soft whole wheat bread that isn't to heavy like some breads made with freshly ground wheat :) Do you have any tried and true recipes you could share with either EEEEMommy or me? I would love to see what you like to make :)

Enjoy,

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Jan. 2, 2008

Recipe ~ Herb Stuffed Pork Loin

Posted in Kitchen and Recipes

I made the yummiest pork roast for my dad's birthday and I have to share the recipe with you. It smelled so good cooking today and it tasted even better :)

Filling:

1 Tbsp fresh finely chopped sage
1 Tbsp fresh finely chopped thyme
1/2 tsp dried crushed rosemary
4 green onions chopped finely
3 large cloves garlic minced
3 Tbsp extra virgin olive oil
2 heaping tsp dijon mustard
1/4 tsp sea salt
freshly ground peppercorns to taste
2-3 lb. pork loin roast

Preheat oven to 350*F.
Combine the first 9 ingredients together in a small bowl.

Now butterfly your roast by cutting it in half but not all the way through! You want it to open up like a book :) Spread your filling on one half of the roast and then starting from the side of your roast with no filling on it roll it up and then tie it tightly with some butcher's twine or string like in the very first photo. Don't worry if some of your filling squeezes out, you can push it back in or just put it on the top of your roast. Once you have your roast all tied up you can give it one more dusting of salt and pepper and place it in your roasting pan with one cup of water. This will make it super moist :) I cover my roaster with tinfoil before I put the lid on to so that I can keep all of the steam and juice inside the pot to make sure it stays moist. Bake for about 2 1/2 hours or till well done at an internal temp of 170*F. I think it took mine just a tad over the 2 1/2 hours to reach the right temp. When it's done you will have a beautiful roast and the herbs infuse the meat so you get the wonderful herb flavor throughout the meat not just in the center :)

Enjoy,
BChsMamaof3

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Nov. 20, 2007

Weblink Wednesday ~ Butterball Turkey Hotline

Posted in Kitchen and Recipes

(Click on the above image to view more Weblink Wednesday links)

Okay this isn't an actual link to a website but I just had to share this with you *grin* especially for those of you that may have never made a turkey before and may have some qualms about doing it. Rest assured that this Thanksgiving, Christmas, Easter or whatever turkey day you choose to stuff and baste that bird you won't be alone!

That's right, just a touch tone phone call away is the Butterball Turkey HOTLINE *grin* So the next time your can't find that mysterious little bag of turkey parts that you know must be hiding in there somewhere or the darn turkey didn't defrost completely and the neck is so wedged in there you might need an ice pick to get it out dial:

1-800-323-4848

They just LOVE to talk turkey : )

Have a blessed Thanksgiving holiday everyone!
BChsMamaof3

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~About Me~

Hello from Canada! I am a homeschooling mom to 3 very rambunctious children ages 10, 6 & 3 years old while holding down the fort as tug boat captain 'Dad' sails the seven seas *grin*. We're located on 40 acres in a tiny rural community in beautiful British Columbia and this is my quirky journal about our homeschool journey, running my home based business 'RosyUndPosy' making 'Eco Friendly Bags 4 Green Living', and everyday life home on the farm. Hope you enjoy your visit :)

Looking East down Race and Current Passages to Helmcken Island

Want to have a peak at what the weather looks like here today? Here's a cam showing the lovely scenic view looking east down Johnstone Strait past Helmcken & Hardwicke Islands.

Looking North across Johnstone Strait to Hardwicke Island

And this one is looking north across Johnstone Strait towards Hardwicke Island. Hit the refresh button on your browser to update the picture and make sure you stop by during daylight hours :)