Tubing at Elm Creek

Our family got invited to our friends sons birthday party, snow tubing at Elm Creek!!! Matt and I have both been tubing so we knew what to expect, and how much fun it is. Colin, however had never been. A birthday party is a big deal no matter what, but once he saw pictures of what we were going to do, he was ecstatic. So we packed up all our snow gear, and headed up to Maple Grove.

Saturday was great day, chilly, but not to cold and tons of snow on the ground. On the walk out to the slopes Colin was in awe, all around him there are people skiing and snowboarding ("Just like Shawn White!".) Matt and Colin grabbed their tubes, and I grabbed a little 'baby' tube to pull Ainsley around in while we watched.

The first run Matt, Colin, Noah(birthday boy) and Noah's dad Jeremy all went down as one big group. They boys were not afraid, in fact they were being very impatient as I was trying to take a quick picture. I heard screams of joy as the dads pushed off and they went flying down the slope.

They went continuously for the next 2 hours. Ainsley was perfectly content being pulled around in the little tube. We stood at the top of the hill so she couldn't see all the tubes going down, otherwise I think she would have not been so happy had she know there was more fun to be had.

Butternut squash soup

I've been craving butternut squash stew...a very meaty, creamy stew. Instead of trying to recreate a vegan version of that I decided to just attempt a basic butternut squash soup. It turned out great!!! Of course both times I've made it I've altered the ingredients quantities, but here is the recipe(give or take).

Butternut Squash Soup

2 Butternut Squash

Pure Maple syrup

Earth Balance (vegan buttery spread)

Sea salt

Vegetable broth

Soy creamer

Preheat the oven to 350 degrees. Cut the squash in half and scoop out seeds. Put about 1 teaspoon of earth balance, 1 teaspoon (or table spoon depending on the size of the squash), and a pinch of sea salt in each squash, and bake till tender; about an hour.

Scoop the flesh of the squash in to a big soup pot, and cover with vegetable broth(about 4 cups), stir well and bring to a boil.

If you want to puree the soup do it now in a food processor or even hand mixer. Put back in the pot and stir well. Add about 3/4 of a cup of soy creamer. Heat throughly and enjoy!

Of course if you do not want to make this a vegan soup just use real butter and real creamer!