While camping in Forest Lakes, Arizona in the Sitgreaves National Forest on the Mogollon Rim which is part of the White Mountains this Summer I kept a journal of our activities, things we saw and did. They are pen and ink drawings in a small bound journal. We camped for 14 days and out of it came these 17 drawings.
Drawing One
Drawing Two
Drawing Three
Drawing Four
Drawing Five
Drawing Six
Drawing Seven
Drawing Eight
Drawing Nine
Drawing Ten
Drawing Eleven
Drawing Twelve
Drawing Thirteen
Drawing Fourteen
Drawing Fifteen
Drawing Sixteen
Drawing Seventeen
For my third installment for National Ice Cream Month I offer my homemade version of Fresh Mint Ice Cream. This one was a huge and delicious hit.
Fresh Mint Ice Cream…From the kitchen of One Perfect Bite
Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves
5 large egg yolks
Directions:
1) Warm milk, sugar, 1 cup cream and salt in a small saucepan. Add mint leaves and stir until they’re immersed in liquid. Cover, remove from heat, and let steep at room temperature for 1 hour.
2) Strain mint-infused mixture through a mesh strainer into a medium saucepan (milk will be a lovely shade of emerald). Mine was a pale green, not emerald. Press mint leaves to extract as much flavor as possible, then discard them. Pour remaining 1 cup heavy cream into a large bowl and set the strainer on top.
3) Rewarm mint-infused mixture. In a separate medium bowl, whisk together egg yolks. Slowly pour warm mint liquid into egg yolks, whisking constantly, then scrape warmed egg yolks back into saucepan.
4) Stir mixture constantly over medium heat with a heatproof spatula, scraping bottom as you stir, until mixture thickens and coats spatula. Pour custard through strainer and stir it into cream. Stir until cool over an ice bath.
5) Chill mixture thoroughly in refrigerator. Then freeze it in an ice cream maker according to the manufacturer’s instructions. Turn into a storage container and freeze until ready to use. Yield: 1 Quart.
This summer we are having summer camp at home each week has a different theme filled with activities, crafts, food and field trips related to the theme: Here is the LINK to previous weeks.
For weeks six and seven we went for actual camping in Forest Lakes, Arizona in the Sitgreaves National Forest on the Mogollon Rim which is part of the White Mountains. This is part three, outings we went on. For our cooking highlights and games we played visit the previous posts HERE.
Here are some OUTINGS and RECREATION highlights
Nature Treasure Hunts
Insect Collecting
Butterfly Netting
Visit to the Creek
Visit to the Fish Hatchery
Fish at the Fish Hatchery
Hunting for Walking Sticks
Feeding Ducks at the Lake
Fishing
Nature Walks
Visit to the Nature Center
Bird Watching
A Visit with Smokey The Bear
For my second installment for National Ice Cream Month I offer my homemade version of Blackberry Sorbet. This one was a hit but is best if eaten immediately once it’s frozen hard it isn’t as tasty.
Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 1 1/2 pounds frozen unsweetened blackberries, thawed, juices reserved
- 2 tablespoons fresh lemon juice
- 16 fresh blackberries
Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
Process berry mixture in ice cream maker according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
Serve cold.
