Happy Holidays from Our Homestead. Welcome 2021!

“Dad, that thing wouldn’t fit in our yard.” -Rusty Griswold

“It’s not going in our yard, Russ. It’s going in our living room.” – Clark Griswold

Happy Holidays from our family to yours!

2020 has been a challenging year and I am a reflective woman. If you have been following my posts you know that for the past couple of years, my family has been working on a construction project. We are adding a large addition onto our 130+ year old Finnish homestead. My husband John has worked tirelessly to make this dream of our comes to fruition.

I always tease John that he found the right woman who understands all of his “sweat equity” projects, because growing up, my parents did the same thing. My dad built a sawmill and milled logs from my grandparent’s property on the Paint River in Crystal Falls, Michigan to build our family a house. So when John told me that he wanted a sawmill, it made complete sense to me. I will never forget the excitement we shared when he milled that first board on the Wood-Mizer.

Last year at this time, John was shoveling snow off of the addition and this year it is thankfully all closed in. That is what I call progress!

We just purchased the last of the windows (four had to be custom ordered) and this past weekend we bought all the insulation for a walls (this spring a local company will apply spray foam insulation on the ceiling – we figured this would be a smart decision since it’s over 24 feet high).

We joke that we should probably just have our paychecks deposited to Lowes.

While Covid-19 has created a lot of setbacks, John and I feel fortunate that we have both actively been employed. As a teacher, I have been able to teach both face-to-face and remotely, and as a police officer – John has worked through the entire pandemic.

Last fall John and I made a deal that ended up being both exciting and disappointing. John had never done block-work before, but he decided to save money he would do research and do the foundation and blocks for our addition. With the money we saved we surprised the kids with a spring break trip to Maui. Unfortunately, a few days before our flight, we had to cancel due to travel restrictions. We were heartbroken. However, we were able to flip-our-trip and in July we took an incredible trip to our favorite place on earth, Alaska. John actually got to take a second trip to Alaska in September to go caribou hunting.

We are huge fans of Holiday Travel Vacations in Marquette. Laura Chapman has been our go-to travel agent for many adventures now and we cannot recommend her travel agency and services enough. Laura is down to earth, has a wealth of travel knowledge, and goes the extra mile to make sure your travel plans are perfect. We love to do business local and Laura helps us stay local – and still give ourselves the gift of travel. Find Holiday Travel here on Facebook.

We had the kids fooled that they were getting a toilet for Christmas. I thought it was so sweet that they were fine with a toilet since they knew our construction project was important. I love how surprised they were to find out there was more to their “poopy present”. I don’t think we had a clue how precious that gift of toilet paper would be in 2020. LOL

 

Can you see why this is our favorite place on earth?
My boys at Denali National Park
I took hundreds of photos.


We hope to be living in our addition by this summer, but we still wanted to celebrate the space with something special for the holiday season. John cut a 17+ foot tree down from our property (he trimmed a few feet off) and he put it up in the addition. John and his daughter Avalon trimmed the tree with lights and giant red bow (we also added a few ornaments).

Now that’s a Christmas tree!
I love this photo. Not many people have to put on their Carhartts to decorate their Christmas tree.
The loft came in handy to decorate the tree.
It’s not easy to add lights on such a giant tree.
I couldn’t find a star large enough on short notice. However, I think this bow was perfect.



We may not always do things the easy way, but we do them our way! That is what drives us and makes our hearts and souls happy. I am thankful to have found a partner who works so hard for our family. I think that we make a wonderful team and I am excited to see what 2021 brings. I promise to keep you updated on our construction project.

Best wishes from the Waldos for a healthy and happy holiday season filled with laughter and an abundance of blessings. ❤

Happy Holidays from Avalon, Amy, John, and Lukas. ❤
I finally found a use for my selfie stick! 😉
Say C H E E S E!

Seasonal Simplicity – Squash

We do not have to look at the calendar to be reminded that the winter holiday season is upon us. Christmas displays started popping up in stores right along with jack-o- lanterns, while television commercials repeat a dizzying array of gift ideas. Not to mention that we all have that one friend on social media who has their Christmas shopping finished at the end of September. Unfortunately, I am not that friend. Though every year I want to be.

Leonardo da Vinci said, “Simplicity is the ultimate sophistication.” As my husband and I try to become more self-sufficient in our food production, I have embraced the idea of rustic elegance when it comes to meals. Not only does it suit the farm-to-table lifestyle, but it can be an efficient way to cook.

I welcome food prep that can carry over into a variety of meals. Cooking in bulk can
serve a busy schedule well – especially during the hustle and the bustle of the holidays. For example, a large pan of roasted Brussels sprouts can be a healthy holiday side dish and the leftovers can hearty up a breakfast quiche, add flavor to a spinach salad, or be an unexpected addition to a pasta dish (and with the time you save you can wrap up those last minute gifts).

One of the foods that has come a long way from the bad rap that many of us gave it as kids, is squash. Not only does it grow easily in a garden, but it will keep a long time (several months) when stored in a cool place. If you do not have a green thumb, you can find a wide array of squash in the supermarket.

While I am known to use spaghetti squash as a healthy alternative to pasta, I enjoy preparing butternut and acorn squash. Both can be served whole (or more accurately halved) and they can be stuffed with a variety of ingredients (think rice, quinoa, or farro. Nuts, dried fruit, and even sausage). The squash can also be cubed and roasted, or even mashed. Since it can be prepared ahead of time, you can warm it up or serve cold as a salad. As long as you have the oven turned on, you might as well prepare a few extra squash and puree the leftovers with broth (and cream if you’re feeling indulgent) for soup (I also like to add apples to butternut squash soup).

Since both butternut and acorn squash are quite hard and difficult to cut, I prepare them whole: Pierce Butternut Squash and place in a baking dish (add a couple of cups of water to bottom of the dish)

Roast squash for 30-45 minutes at 400 degrees.

Peel squash and remove seeds. If you want to cube the squash and roast it, you could prepare using the above technique for a shorter amount of time until it is soft enough to cut easily. Once you have the squash cut, drizzle with olive oil and spices and roast until slightly caramelized and soft.

I recommend serving squash on a large serving platter. For a real rustic feel, do not peel but “scoop” the squash to serve.

A great accompaniment to squash is roasted cranberries, walnuts, and a homemade
Pumpkin Vinaigrette. The vinaigrette also makes a fantastic dressing for a green salad and it will keep over a month in the refrigerator.

Roasted Cranberries:


If you have never roasted cranberries before, you are missing out. Not only will your house smell amazing, but the sweet-tart flavor is astounding. Plus, you control how much sugar you want to use. You might want to make a triple batch (or more). Roasted cranberries are delightful as a topping for oatmeal (hot or refrigerator oats) and they make great appetizers (serve on toasted French bread or crackers with brie or goat cheese).

The sweet tart flavor of cranberries is incredible in refrigerator oatmeal.

*Bag(s) of cranberries (fresh or frozen)
*Juice and zest of one orange
*1 teaspoon of rosemary (more to taste)
* 1 teaspoon of cinnamon (more to taste)
* ¼ cup of honey (to taste. You can also use maple syrup or brown sugar)

 Roast for 20-25 minutes at 375-400 degrees
 Serve warm or cold (as they cool they will thicken)

Pumpkin Vinaigrette:
(make sure you check out the recipe Apple-a- Day Mason Jar Salad that
incorporates this dressing)

* 1/2 cup of vinegar (I use raw apple cider vinegar. You may want to vary the amount of
vinegar based on how tart you like your dressing. I recommend adding a little bit at a time
and tasting the dressing as you go)
* 3/4 cup of pumpkin
* 1/4 cup of extra virgin olive oil
* 1/4 cup of water (the dressing tends to be thick so I thin it out with water. You could add
extra vinegar.)
* 1 large clove of garlic
* 1 lemon ~ juice and zest
* 3 green onions (you can use a Tablespoon of regular onion)
* 1 inch of fresh ginger root
* 1 Tablespoon of pure maple syrup (you could also use honey)
* 1 teaspoon of cinnamon
* Salt and pepper to taste

Blend dressing until smooth. The combination of sweet, savory, tart, and spicy ingredients make it a pleasing combination.

This holiday season I hope you find many moments to make memories with your friends and family. If you are responsible for preparing a feast, remember that many foods can be made in bulk to serve many recipes and save precious time. Keeping our menus simple and rustic, does not mean that we have to sacrifice taste. Nature provides us with complex flavors and textures. One of the best gifts that you can give loved ones this year is a meal cooked with fresh and wholesome ingredients. From The Waldo family to yours – may your table be filled with holiday blessings!