Fried Rice

 

• Gimme Some Oven
  
• 
  
• 3 tablespoons butter, divided
• 2 large eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and black pepper
• 4 cups cooked and chilled rice (I did whole grain Uncle Bens brown rice)
• 3 green onions, thinly sliced
• 3–4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoons toasted sesame oil

1. Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

I put pre-cooked brown rice in oven on aluminum foil sheet pan, cooked at 425-500 degrees to get the rice crunchy, it took 30-40min.

1. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.
2. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Coleman Sunvalley Trailer 1985

 Owners Manual

   

Original Coleman Crank Handle

Measures 13 inches in total length. T-slot end has 8-1/2 inches of reach. 

The end of the crank handle measures 7/8 of an inch in diameter. 

Trailer Specifications

Tire size- 20.5x8-10

Road Height- 47''

Length Closed- 12' 11''

Length opened- 19' 04''

LPG Tank 20 lbs

Wwater Tank 10 lbs

Tire Pressure 35 psi

Curb Weight Dry 925

Hitch weigth Dry  100

Gross Weight Dry 1025

cargo Capacity  At Door- 505, Foreward of door 40, Total 575

Gross weight baring- 1430

Gross Hitch weight baring- 170

Gross Vehicle weight baring- 1600

Dayna Sourdough

 have dough, 

put saran wrap over the bowl, set it in fridge over night.

_____The NEXT DAY_____

10:30am  Bring dough jar out of fridge and Put dough on counter, let it sit 30 min, to adjust to the warmer temperature. Once it is bubbling, you'll know its awake and ready. Then in a bowl add and mix well-

3\4c sourdough
1 c  Spring water
1 tsp salt 
3-3.5c flour or however much to make the dough feel good (not too sticky and not too dry).

If you dont have spring water you can boil water, to boil out the chlorine. You can also let the water sit on the counter for 24 hours and the chlorine evaporates.

In the sourdough jar- Add  1\2c water & 1\2c flour. Have it be the consistency of frosting, not watery, let sit on counter to grow and bubble 1-2 hours. Then put back in the fridge.

 11am,/ 12pm-  Within the first hour- Then flip the dough a few times doing the clock turn,(which means pull apart to help activate the gluten and create air and fold it back into the center) then put it into a nice tight ball, let sit anywhere minimum from 1-3 hours, until it looks like its round and ready. Put on parchment paper

3pm Turn oven on 425 degrees, put oiled cast iron pan in oven to get hot, While bread is sitting on the counter and when pan is in oven,  cut 1-3  slits in the top of bread, let the pan warm up for 45min,

3:45 cook for 20 min with lid, then 20 min without lid

4:30 pm Let it rest and cool down for 1 hour on counter

5:30 pm DONE ready to eat

After she cooks the bread, She said she doesnt put the sourdough in ziplock bag (b/c it would lose the crunchy and crusty crust), she puts it in a paper bag. Usually the bread doesn't last long  in their house anyway. Or she said, "Just set the cut side down on a cutting board"

Peanut Butter Bars

Six Sisters Stuff

 Makes 24 bars- makes half cookie sheet 

Peanut Butter Bars

• 1 cup butter softened
• 1 cup sugar
• 1 cup brown sugar firmly packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 2½ cups peanut butter divided
• 2 cups old fashioned oats
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Frosting

• 1/4 cup butter softened, plus 3 T peanut butter and 3 T coconut oil                 (or from original recipe 1/2c butter)
• ¼ cup milk
• 2 teaspoons vanilla
• 4 Tablespoons cocoa powder
• 3 cups powdered sugar

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, sugar and brown sugar together.
• Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
• Add oats, flour, baking soda and salt and mix until well combined.
• Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
• Bake for 15 minutes and remove from oven.
• Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
• Then let the bars cool until peanut butter has set up.
• While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
• Cut into bars and serve.

6/24/23 Amy Baked the bars in a rectangular cake pan (12.7" X 8.9" X 2"), so the bars cooked for 25-30min and they are thicker, lets see if the girls like thick peanut butter bars

My favorite Summer Activities

1.  Mothers Of Mayhem

2. July 4th Huntsville Dance party and fireworks

3. Outdoor free Concerts at Daybreak

4. Snow basin outdoor concerts- this year is the first year (2023) they are charging $15 single day pass or summer pass for $79

5. Little Valley Days- Mantua, UT (2nd week of July)

       2 pm water slide and foam party on saturday & 8-10pm Music and line dancing, fireworks

6. Ogden farmers market- 8am-1pm, 9am free yoga

7. Outdoor sunset yoga- Jos child on FB, Wednesdays at 7:45pm, donation based 

8. Ogden First Friday Art Stroll- especially make sure you go to the Monarch, that place is full of interesting bands and different types of art

9. Movies and live theatre at Perry Egyptian Theater

10. Mendon Pioneer Day Celebration

Chloe Shangai Noodles

Ahead Of Thyme

We served with frozen pot stickers and fresh strawberries and blackberries

For 6 people

 2-3 tablespoon vegetable oil 

2lbs chicken breast (about half a breast), sliced into small narrow strips 

2 tablespoon Chinese cooking wine 

2 pkgs  Udon Shanghai chao mian noodles, soaked in warm water for 5 minutes and drained 

6-12 brown mushrooms, sliced 

1 tablespoon sesame oil 

2-3 tablespoon soy sauce ½ tablespoon dark soy sauce 

2 teaspoon brown sugar 1 teaspoon white pepper powder 

1 large bunch bok choy chopped, base trimmed and discarded  

1. Heat oil in large pan over high heat. Add chicken and cook for 2-3 minutes, until it changes colour. Then, add cooking wine and turn the heat down to medium-low.
2. Break the soaked noodles apart with your hands and add them to the pan, along with mushrooms and sesame oil and stir-fry together for 3 minutes, until mushroom is soft and translucent.
3. Add soy sauce, dark soy sauce, brown sugar, and white pepper. Stir for 1 minute.
4. Add bok choy and turn the heat up to medium. Cook until bok choy gets medium soft, about 1-2 minutes. Do not overcook as you want the bok choy to still be firm and not soggy. If the sauce is getting too dry, add a tablespoon of water.
5. Serve hot