this post is for my dad

This is a picture of a true Minnesota kitchen in January right here.  Walleye ready to be filleted after a successful day of ice fishing.  Thanks to our friend Chris sharing his ice house the perfect winter afternoon is spent ice fishing while watching football....for the boys that is.  The girls and I prefer to stay home and bake while watching some our favorite cooking shows that we recorded throughout the week.  Our current favorite is this one.

My favorite recipe to make with the fish is Martha's Fish Po' Boys.  The spicy tartar sauce is what makes the sandwich!  We skip the cornmeal breading part of her recipe and use Shore Lunch instead.  Our neighbor that has taught Thomas almost everything he knows about fishing said that it's the best so I've never really considered anything else.  I figure he knows what he's talking about.

pond hockey

Thomas is playing pond hockey again this year.  He's now old enough to play with the big boys (11-15 year olds).

He practices twice a week for 2 hours at each practice.  He comes home sweaty every time.  Even if it's below zero.  And he's hungry enough to eat a second dinner.

This morning was their first game.  The temperature driving into town was 3 below zero.  Did I mention that their games are outside?  And that they last an hour? 

It was stinkin cold.

Ava went skating while Thomas played.  She could kinda see where she was going. 

They didn't win today but he had a great time.

crepes

Happy New Year!  This morning I made crepes and put out different fillings then let everyone come up with their own combinations.  It was a hit! 

I think Elle came up with the winning combination - Nutella, strawberries and whipped cream.  It was delish!  I used the recipe for the crepes from the February 2011 of Everyday Food and was going to just link to it but can't find in on the web site yet so I'll include it below.  It was so easy. 

Simple Crepes

In a blender, combine -
1 cup flour
1 Tbsp. sugar
1/4 tsp. salt
1 1/2 cups milk,
4 large eggs
3 Tbsp butter, melted

Puree until mixture is smooth and bubbles form on top, about 30 seconds.  Let batter sit at least 15 minutes at room temperature.

Heat a 12-inch nonstick skillet over medium.  Lightly coat with butter.  Add 1/3 cup batter and swirl to completely cover bottom of skillet.  Cook until underside of crepe starts to just turn a bit golden.  Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip.  Cook a minute more.  Slide out of skillet and repeat with remaining batter.