This was not a good week for Phil or me.
I won’t bore you with all of the details. We had troubles and sorrow, and were glad when this week ended.
Today we rode down to Devil’s Lake.
“Devils Lake derives its name from the Native American name Miniwaukan. Early explorers incorrectly translated the word to mean "Bad Spirit", bolstered by the many legends of drowned warriors and lake monsters. The name evolved into Devils Lake. Devils Lake is the largest natural body of water in North Dakota. Devils Lake covers more than 100,000 acres and has hundreds of miles of shoreline.”
We didn’t have time to go to the State Park; we’ll have to save that for another day.
Coming home we saw the Langdon Wind Energy Center.
The Langdon Wind Energy Center, owned by NextEra Energy Resources, operates 133 wind turbines over 40 square miles in northeast North Dakota
Thursday Debra and I went to Grand Forks, did some shopping, and ate at Golden Corral. I was glad to be able to go there for lunch. Debra’s treat, she is so sweet!
I bought myself a hot dog toaster! Yes, a new kitchen gadget. It makes the hotdogs and the buns all toasty. Yummmm!
Friday i had to get out of the house! I went out to the buffalo farm.
There is a pretty overlook at the cemetery.
Phil worked mainly on watching a mat crew this week.
He saw this friendly fellow while driving between two work sites.
He also took a picture of this farmer’s helper, Lady.
I cooked some specials things this week.
I found a recipes for Sinfully Stuffed Potato Skins, that were heavenly.
Sinfully Stuffed Potato Skins
- 20 small new potatoes
- 1 tablespoon extra-virgin olive oil
- 1 cup shredded extra-sharp cheddar cheese
- 1 cup sour cream
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- Paprika, for garnish
- Preheat the oven to 400°. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
- Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top.
- Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.
I also made English Toffee Bars. Watch out, this stuff is addictive!
English Toffee Bars Recipe
(Adapted from Hershey’s)
Toffee Bars Ingredients:
- 2 cups all-purpose flour
- 1 cup lightly-packed brown sugar
- 1/2 cup (1 stick) butter
- 1 cup pecan halves
- 1 cup chocolate chips (milk, bittersweet or dark)
Toffee Topping Ingredients:
- 2/3 cup butter
- 1/3 cup lightly-packed brown sugar
Heat oven to 350°F.
Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form, although a few large crumbs may remain. Press mixture onto bottom of ungreased 13×9x2-inch baking pan. Sprinkle pecans over crust. Prepare toffee topping (instructions below); drizzle evenly over pecans and crust.
Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars. About 36 bars.
Toffee Topping: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately.
I did a lot of reading this week
A Quiet Belief in Angels, by R. J. Ellory. Best book I’ve read all year.
Circle of Souls, by Preetham Grandhi
Nine Dragons, by Michael Connelly.
Triangle of Deception, By Haggai Carmon
So that was my week. I hope that yours was better!
God bless you and keep you!