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July 4th, 2011

Friday, 01 July 2011 07:49

Well, it's been a while since my last post.  Summer is officially here.  It's 4th of July weekend.  The water is back to normal levels, and we have started to repair the damage from the flooding.  Matthew and Kiana both graduated from high school last weekend, our driveway at home is finally useable.  The roadster is running well, and the sun is shinning.  All in all, life is good.

I have tons of pictures that I haven't downloaded from the camera, maybe someday soon I will get caught up on that stuff, and start posting more regularly here... Maybe.

Scott Pollacek - about me


We need an Ark

Wednesday, 04 May 2011 13:18

Time to start building that ark.  Where did Noah leave those blueprints?

Tupper Lake Flood 2011

Tupper Lake Flood

The house is surrounded.  The water level has dropped a few inches, but it's been raining again for the past 2 days.  I hope the rain doesn't push the water levels too much higher.  We can't take much more.

Scott Pollacek - about me


Adding Color

Tuesday, 19 April 2011 13:25

So after nearly 13 years it's time to do some painting inside the camp.  We painted most of the interior several years ago, but just went with the same boring white that was always there.  this time around we are putting some more effort in to it, and adding color.  We started a couple of weeks ago patching and prepping the kitchen / dinning room and living room downstairs.  we have a couple of coats of the main color on the kitchen and dinning area walls.  We have some accent wall colors planned, so that will be the next step before moving on to the living room.  So just for my own sanity, here are some before and during pictures.  It's not completely done yet, so I won't call any of them "after" shots.  Now the pictures don't make the color choice seem very exciting, but what a difference in person, and there are some more exciting colors to come.

The dogs are not to happy about the project, but they'll get over it.

I really love climbing extension ladders to cut in the high ceilings!

But I finally made some progress.

And the view now that the first color is done.  Just have to put some things back together

we probably wont get any more done this weekend since it is Easter, and my parents are coming up.  It will be nice to have a break anyway.  But in a couple of weeks, I hope to see even more progress.

Scott Pollacek - about me



Eglets are cool!

Friday, 08 April 2011 09:28
Someone sent me a link to the Decorah Eagles webcam.  I wish I had seen it sooner to see the eggs hatch, but it is still very cool to watch this eagle Mom and Pop taking care of their babies.  Enjoy.

Scott Pollacek - about me


Butter Pecan Ice Cream

Monday, 28 March 2011 11:11
    The food network is trying to kill me!

    Well, maybe not, but it seems every time we watch a program, we wind up making more unhealthy food.  This week it was homemade ice cream.  Specifically some butter pecan.  I don't even remember what show we were watching, but I turned to Brenda and said, "we should make some ice cream" then off to google to search for some recipes, and a little while latter we were sampling our latest concoction.  Here's the recipe we used:

  • 2 Tbls butter
  • 1/4 tsp salt
  • 1 1/2 cups packed dark brown sugar
  • 2 cups milk (We went out to get whole milk for this, not sure how it would turn out with the 1% that we usually have int he fridge)
  • 2 cups heavy cream
  • 7 egg yolks
  • 1 tsp vanilla
Homemade Butter Pecan Ice Cream
  • Place the chopped pecans in a pan over medium-low heat and cook, tossing frequently, until you can smell the nuts and they are lightly toasted. Remove from heat and quickly stir in the butter and salt stirring until the butter melts completely. Set aside to cool.
  • Put 1 cup of the brown sugar, the milk and the cream into a medium saucepan. Begin cooking over medium heat, stirring occasionally.  In the meantime, place the remaining 1/2 cup of brown sugar in a large bowl with the egg yolks. Whisk until ribbons form, keeping an eye on the cream.
  • Just before the cream mixture begins to boil, use a ladle to add about 1/2 cup of the hot cream to the egg yolks and whisk immediately to temper the eggs. Pour the egg yolk and cream mixture back into the saucepan and continue cooking, stirring frequently, until the mixture starts to thicken.
  • When the custard has thickened, remove it from the heat and pour into another container. Allow to cool slightly, then press plastic wrap over the surface and place it in the refrigerator to cool.
  • After your custard has cooled completely stir in the vanilla. Pour it into your ice cream maker and freeze according to the manufacturer's directions. Just before putting it into the freezer to set up, stir in the buttered pecans.
  • Enjoy!

Scott Pollacek - about me

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