Island Paradise

"Families are God's design of love on earth. Each person uniquely created, pieced and stitched together with different qualities and gifts, most of all with love."--author unknown

     We had a great family day on Friday.  We went to Antelope Island in the Great Salt Lake.  Sometimes I think it should be called Buffalo Island because you see many more buffalo there than antelope.  October is the perfect month to visit because the bugs are gone by then.  First, we stopped in at the Visitor's Center and that's when the grandkids got to pet a buffalo (the only kind they should).  The gift shop had beautiful salt crystal Christmas tree ornaments for sale there.  We drove up to the Buffalo Point Overlook.  What a grand view!  We could almost see all the way south to our house.  We then went to the Bridger Bay area and had a lunch of buffalo burgers and fries at the Island Buffalo Grill.  Kind of pricey at 9 dollars each but everyone enjoyed the treat.  After lunch we went down to the beach and played in the sand, skipped a few rocks and tried to fly the kites without the help of any wind.  My youngest grandson took his first steps on a sandy beach. We then took a drive to the other side of the island and observed many buffalo and continued on to the Fielding Garr Ranch area.  We tried roping the metal steers, feeding the horses and touring the old buildings.  We checked in on the geocache hidden in the sheepherder's wagon.  After a day of beautiful scenery and lots of family fun we headed home. 

 

 

 

 

 

 

 

 

 

 

I love soup and it makes me very happy that the weather is starting to cool off.  Soup time is here!  This is a recipe that is fast and easy and good.  This recipe comes from my mother-in-law.

 

 

Minestrone Main Dish Soup

3 slices finely chopped bacon                                1 ½ cans water       

1 cup chopped onion                                             1-16 oz. can undrained tomatoes  

½ cup celery, diced                                                 ½ cup uncooked macaroni             

2 lg. cloves crushed garlic                                         ½ tsp. salt

1 tsp. basil                                                             1 cup shredded cabbage                

1 can beef broth                                                            1 cup cubed zucchini

1 can Bean with Bacon soup

In a large saucepan, brown bacon and cook onion and celery with garlic and basil until tender.  Stir in soups and water, tomatoes, macaroni and salt.  Bring to a boil and cover.  Reduce heat and simmer for 15 minutes.  Add cabbage and zucchini; cook 10 minutes more or until done.  Stir occasionally.  You may wish to season with a little Italian seasoning before serving.  You may also want to sprinkle with parmesan cheese when serving.  Makes eight cups.

 

 

My family loves this bread.  They fight over the last piece.

 

Cranapple Braid

dough for 1 loaf of bread                               ½ tsp. cinnamon

2 T. softened butter                                        2 T. sugar

1 cup sliced tart apple                                     ½ cup whole cranberry sauce

                                                                        1 egg white, beaten with fork

 

Roll dough out on greased jelly roll pan.  Spread butter on dough.  Place apples down center third of dough.  Sprinkle with cinnamon and sugar.  Spoon on cranberry sauce.  Make cuts from filling to dough edges at about 2 inch intervals.  Alternating sides, fold strips at an angle across filling.  Fold bottom edge toward filling and finish by stretching last strip and tucking under bottom end.  Brush with egg white.  Bake in preheated 350° oven for 25-30 minutes.  Glaze if desired and cool before slicing.