4.23.2016

Creamy, Dreamy Mayonnaise



I love to use this mayo when making homemade ranch dressing, tuna salad and salmon salad sandwiches. You can also add some minced garlic to make garlic aioli, or add fresh herbs as a spread for sandwiches. The possibilities are endless!

As far as quality of ingredients, I like to use eggs from a local farm and I use avocado oil from Costco and sunflower oil from Trader Joes. I've used olive oil in the past, but it was just too strong for our family's taste. Experiment and find what works best for your family. The mayonnaise lasts between 7-10 days in the refrigerator.

Mayonnaise 

Makes 3 cups
3 Pastured egg yolks ,room temperature
1 ½ - 2  cups natural oil
3-5 teaspoons Lemon juice or wine vinegar
½ teaspoon Sea salt
¼ teaspoon Mustard
2-3 tablespoons Whey, from kefir or yogurt (optional, it makes the mayonnaise last longer, up to two months)

1. Mix the egg yolks for 1-2 minutes. If using cold (not room temperature), mix a few minutes more. This is the key to mayonnaise that will set. If you use cold egg yolks, the mayo will not set unless they are warmed up in the blender (or whisked long enough in a warmed bowl).

2. Add the lemon juice (or vinegar), sea salt, and mustard. Mix for 30 seconds more.

3. With the blender running, add the olive oil drop by drop. When I say drop by drop, I mean drop by drop. Or at least a very thin, slow stream. This is the other very important element for making a mayo that will emulsify. If you go too fast, you’ll end up with runny mayonnaise.

4. Once you’ve added about 1/2 a cup of olive oil, the sauce should have thickened into a heavy cream, and now you can add the oil in a thicker stream. Not too fast, though (especially if you are a beginner). If the mayo becomes too thick, add a few more drops of lemon juice or vinegar. Spoon into mason jars and store in fridge.

5. If using whey: Blend the whey into mayo. Spoon into a mason jar, cover with a lid, and leave it on the counter or in a cupboard (at room temperature) for several hours. Then transfer to the fridge.

3.28.2016

Easter




I'm trying to find a good balance between taking enough photos of my children growing up, but not seeing all my family's best moments through the camera lens. So here are some photos of just one event from our Easter weekend, an Easter egg hunt on Saturday morning that was just our little family.

The egg hunt was also a treasure hunt because each egg had a clue (and a jelly bean!) that led him to the next egg. At the end was Sawyer's Easter basket hidden in our hollow tree down by the river. We love watching animals go in and out of the tree, and sometimes we go down and explore it and it's amazing holes and tunnels!

Later that day we went to a really neat Easter egg hunt at a local nature park, it was called "Whose Egg Is It?" and the children gathered eggs on a nature walk around the park. Some were plastic eggs with candy, but there were wooden replicas of local birds' eggs. At the end the children matched the eggs to the correct replica of the birds' nest. We also had a fun get together with friends on Sunday.

I just love getting together with good friends and enjoying food :) and I love celebrating our Savior and his sacrifice for all of us, and teaching my little boys about the true reason we celebrate Easter.






Sawyer is very interested in sea animals right now, so we got him this
 tide pool guide for the summer when we visit tide pools.