PATOKA LAKE DAY TWO

Today started well. The day was rather cloudy. Unfortunately, Amber did not have a good night's sleep. She slept most of the morning so we had breakfast. Several hours later we all, including Amber, went out boating. The weather was cloudy. David went skiing several times. The day finished off with rain, a nice dinner and movies that David and Amber selected. 

                Sleeping Beauty

Birds' nests under the highway

Amber driving the boat for the first time. She was looking for the gas and brake pedal. 

A rainy evening

PATOKA LAKE

My husband, son, and his wife are taking a vacation with our boat. We have rented a floating cabin. We are near French Lick, Indiana. 

The cabin has three bedrooms and it is fully supplied. We have been enjoying the much needed rest. 

Entering the park. 

Jorge and David looking over the map of the lake. 

Amber just cuddling up to her husband. We were all so tired. 

The marina where we are staying. 

The floating cabins. 

BROCCOLI SALAD

My husband and I have been trying to eat a little healthier.

Because of our choice to change our eating habits,

we have lost weight.  That makes us very happy.

This recipe I found online and I will share with you

exactly how the recipe was written and I'll share you my version.

INGREDIENTS
6-8 c. (about 3 heads) fresh broccoli cut into bite size pieces
1/2 lb. bacon cooked and crumbled
1/2 red onion chopped
1 c. dried cranberries
1 c. cashews
1 c. mayonnaise
1/4 c. granulated sugar
2 T. white vinegar
Salt and pepper to taste
 

INSTRUCTIONS
Cook bacon over medium high heat until crisp. Drain on paper towels, cool and crumble.
Cut the broccoli into bite-size pieces and place in a large mixing bowl. Add chopped onion, dried cranberries, cashews and bacon crumbles; toss to combine.
In a small bowl, whisk together the mayonnaise, sugar and vinegar until smooth. Season with salt and pepper. Pour dressing over the salad; gently toss to combine. Cover and chill until ready to serve.

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Here's my version:

INGREDIENTS
3 c.  fresh broccoli cut into bite size pieces
2 oz. bacon cooked and crumbled
1/4 red onion chopped
1/2 c. dried cranberries
1/3 c. cashews
1/2 c.Kraft Mayo with Olive Oil (Reduced Fat)
2 T. granulated sugar
2 T. white vinegar
Salt and pepper to taste

INSTRUCTIONS
Cook bacon over medium high heat until crisp. Drain on paper towels, cool and crumble.
Cut the broccoli into bite-size pieces and place in a large mixing bowl. Add chopped onion, dried cranberries, cashews and bacon crumbles; toss to combine.
In a small bowl, whisk together the mayonnaise, sugar and vinegar until smooth. Season with salt and pepper. Pour dressing over the salad; gently toss to combine. Cover and chill until ready to serve.

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I chose to make a smaller amount of dressing 

than what the recipe originally asked for.

The salad had a slight hint of taste from the dressing

that it did not overpower it.

I also added two grilled chicken breasts to the salad.

It was filling for my husband and me 

and there was enough left over for his lunch. 

 

 

QUILT GARDENS

Jorge and I decided to go out for a ride. 

So he asked me where I wnted to go. 

I told him that I would like to go north to see the quilt gardens. 

We were smart enough to pack a change of clothes 

Just in case we had to spend the night. 

The courthouse in Wabash, Indiana. 

As we get to Goshen, we find people

lining up both sides of the street. 

We didn't know they had a cruise in. 

Lots of beautiful old cars. 

We make the decision to stay the 

night at a hotel and start 

the next day to tour the gardens. 

Overall, it has been a wonderful trip. 

I can't wait and see what

we're going to find tomorrow.