Hey Baby its cold outside

Its January here in North Central Saskatchewan and the winter has seemed to drag on. Tempatures have been below -25 since December 7th. There were a few days just barely warmer then that but the wind blew and it just made it colder. So what to do when its cold out??? Well, we bundle up and head out into the great white wilderness

Icefishing is one of our favorite pasttimes. We went Sunday morning. The wind was howling and the fish were not biting. I thought this picture was nice tho. Note the open vastness of lake.

So fishless and fed up we decided to pack it in and head back home where we decided to call a few neighbours and spend the afternoon at Little Red River Park, just North East of Prince Albert. The wind was still blowing but the hill offered us shelter.

The kids and adults alike spent a delightful afternoon up and down the hill. We finished off the day with a fire pit, hot cocoa and stick roasted hotdogs.

Oh and I forgot to mention....we still have a good selection of things in our clearance bin for 50% off regular retail price! First come, first served!

Clearance Bin is this way!

Whats new in 2009

We have been feverishly working up a storm (mostly to keep warm in these COLD COLD winters day) but also to offer you new products and scents for 2009!

We have cooked up some new jams. Carrot Cake and Highbush Cranberry are sure to tickle your tastebuds. New scents have arrived to our product line. How about Sweet Sixteen, Banana Berry Smoothie or Watermelon Jolly Rancher. Thinking warm thoughts? How about the sweet, spicy smell of Coffee Cake and Spice in our new single shower cubes? Maybe the tropics are calling your name? Coconut Cream Fizz or Bahama Beach may just what the travel agent ordered!

Please be sure to let us know what you would like to see at BB&H in 2009!

Mr. and Mrs. Bovine go ice fishing

A view across the lake

Me and Miss Peanut (AKA Peediddler)

Mr. Bovine (upset that his beer was frozen)

No catch of the day but it was a nice outing. Cold as all get out. Had to settle for a nice steak dinner from a local resturant. Not as good as fresh caught fish but mighty tasty!

Miss Peediddler rather enjoyed her first ice fishing adventure as well!

Happy Holidays! Hard to believe Christmas Eve is already here. It seems to have snuck up rather quickly wouldn't you say? We wish you all an Udderly Fantastic Holiday season and all the best in 2009!

The Worlds Best Spring Rolls

approx 12-16 Dried Shitake Mushrooms (Rooster Brand)
one 250gr package of Longkou Vermicelli Noodles (Rooster Brand)

Place the noodles and mushrooms in a large bowl and cover with cold water and let soak until soft. (i usually do this before bed and let them sit over nite)

In the morning, in a large large pot put

4 tsp Chili garlic Sauce (Rooster Brand)
4 tsp minced garlic
3 tbsp oil

Heat the above until aromatic.

Add:

2 lbs of ground pork or pork sausage meat
6tbsp fish sauce
3 tsp white sugar

cook until meat is no longer pink.

Drain the mushrooms and noodles. Set aside

I do the rest of this in a food processor. OOODLES easier!Into the processor

3 peeled carrots

Turn on processor until shredded. Add:

8 oz bean sprouts
4-6 green onions
1 bunch of cilantro

Chop until fine

I then take out half or so of this mixture, add to meat. Then to the processor add the part of the noodles, chop until fine. Remove part of this mix, add to the meat and repeat with remaining noodles. I then empty the processor, chop the mushrooms and add them to the meat mix.

Then give the meat mix a good stir and let simmer over low to combine flavors. Remove from heat

OK, here's the tedious part
You will need approx 2-3 packages of Frozen Spring Roll pasty. I use Doll brand. there are 24 in a package that each measure 8.5" square. Let package come to room temperature. Only open one at a time as they will dry out too quickly and they are a bitch to pull apart on a good day. Separate the wrappers and stack on a plate. Cover with paper towels to keep them moist.

U then take a spring roll wrapper and on a table, yes i sit to do this, turn the wrapper so a corner is pointing at you. Fill with approx 1/4 cup of filling and roll like you would a cabbage roll etc. Seal the end of the wrapper with a paste made from water and flour. CONTINUE PROCESS FOR ABOUT 18 hours or until u are either sick of rolling or u run outta supplies! I usually place mine on a cookie sheet and freeze them that way, then when they are frozen i bag them up.

To eat, heat cooking oil to about 350 degrees. Cook spring roll until wrapper is alight brown. I find it easier to cook these from frozen rather than thawed


Dipping Sauce Recipe:
2 cup water
1/2 cup rice vinegar or juice of squeezed lime
1/2 cup sugar
1/3 cup fish sauce
1 garlic clove minced
1 teaspoon dried crushed chilies

In a sauce pan heat the water and vinegar to dissolve the sugar. Once sugar is dissolved, add garlic, chilies and fish sauce. Once cooled, this sauce can be stored in the refrigerator for a long time.

Lemon Bars....oh, my!

FOR THE CRUST
1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
1 1/2 cups unbleached all-purpose flour
1/2 cup confectioners' sugar
3 tablespoons cornstarch
1/2 teaspoons salt

FOR THE TOPPING
2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unbleached all-purpose flour
1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
1/4 cup plus 1 tablespoon milk
1/4 teaspoon coarse salt
Directions
Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.