I’m camping in the middle of Jackson Lake in Teton National Park and I’m still able to Instagram, blog and check my email. Just think, I could have instant coverage of the bear that comes to our camp. You can live the excitement with us. This is our 7th Summer camping here. The first few years we canoed up String Lake and then portaged to Leigh Lake. It was beautiful, but we had a few to many bear encounters. Now we take the boat to Jackson Lake and camp at either South Landing or Elk Island. We’re at Elk Island this year and it’s spectacular. I’m still trying to figure why we seem to be the only people here. The park was more crowded than I’ve ever seen yet we’re they only souls on the lake. The waterskiing and boating is awesome and the scenery is amazing. I’m sorry you’re missing it.
This mornings brekky was yogurt parfaits. It’s a FAVE at our house. My sister in law Susan made this last week at our family reunion and it was delish!! The recipe comes from Alton Brown and is simple. Add some extras if you want. Make it your own. But definitely bring it camping next time. And we’re here until Weds. night if anyone would like to join us:)
Courtesy of Alton Brown Food Network
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.