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Posts tagged ‘stories’

This Post Is Dedicated To…

To break from my norm, I dedicate this post to you; my readers. Thank you for choosing to subscribe to and support Caramelize Life, I’m glad you are enjoying our hard work.  This is not my normal story or recipe but it’s what matters most: the connection with each other about things that interest us.

 When I first thought about this blog it was an unusually warm winter and we found ourselves congregating around a friend’s table enjoying a delicious meal. It was the winter we lived in Chamonix, France and our kids brought us together. I can be shy sometimes and I am thankful for this wonderful family. I have learned so much from them and have warm memories of our times together. What came from our ritual midday espresso and blend of Russian, English and American meals prepared high in the French Alps was this blog. It is here to highlight the gems in life. Friends and community are what sparkle most, I find.

Winter Sunlight On Le Drus Chamonix France and Weymuller Photography

In my venture into the blogosphere I have jumped in with both feet (good thing I took swimming lessons as a kid!)  I love photography, writing, travel, nature and the outdoors. I enjoy giving kudos to those following their passions and searching for the silver lining in everything. It’s not easy and it takes dedication. One grumpy morning a few years back I remember having a conversation with my happy-go-lucky husband about choices. He was explaining to our then single-digit daughter that he makes a decision every day when he awakes to chose to be happy. That may not be the way he awoke but that would be his decision to go into the day positively. As with anything that is really worth something it takes practice and may not always come out perfectly.

Jumping Into The Cool BC Lakes

And this is how I see my project Caramelize Life, a way to practice making that decision each day to find the good, highlight those doing the same and enjoy all aspects of what life brings (even the not so happy parts) because we are all connected. In six degrees of separation we all overlap somewhere. It’s a learning process and I will share each one as I bumble along.

Black and White Backcountry Skiers Italy

 To better equip myself so that I am a better blogger (and so you get a better experience) I have put myself in the blogging equivalent of an obstacle course, figuring out new terms and technologies, dedicating myself to learning everything I can about WordPress and how to get the most out of the platform I am using. For what it’s worth, I give a standing ovation to those who work at WP and make it happen because they know what they’re doing and are quick and responsive to everything I’ve ever asked. They’ve created a vast community of talented people and continue to support bloggers like me to join at their table and share our thoughts. In my WordPress 101 class today we were instructed to write about a blog that we had commented on previously. Why we chose to we stop and what jumped out at us, moving our fingers to comment on their post. I couldn’t think of anything at first but that’s what is so freaking fun about blogging and the community out there in the ether. We might visualize the cloud of words up above us floating around but each one of those words links back to a human being who has taken the time and courage to produce their ideas into a form and share them so we may enjoy and experience them. When it strikes a cord I leave a comment to acknowledge their work, to learn more or simply engage.

 Weymuller Photography and Caramelize Life Appreciating Word Press Crew with a raised glass

In response to my daily assignment, my last comment that I left was on Toronto Cooks.  It was a simple statement about eating out in their about page that caught my attention. They choose to eat “in”. Which got me to thinking about why I “eat in”.  I simply do because there are few options where I live. Since there are very few options to “eat out” it has an affect on how we gather and our patterns as a community.  This small statement is really a large part of what forms our small rural community, that when described, well traveled people, say ours is unique. This got my mind linking thoughts as to what that recipe is, to make a strong community? Could it be that we gather around tables and share meals, breaking bread together so to speak that keeps us connecting? Could it be that we have perfected the potluck dinner? Or maybe it’s that we share a positive outlook to making things happen?  I’m not entirely sure but it really seems to work.

MVYC Summer Days at Patterson Lake and

So, I thank you, readers, for being a part of the Caramelize Life community connecting and engaging in making life sweeter through sharing our life’s stories here in the blogosphere. Cheers, to many more posts and friendships made.

 

Head Shot of Rachelle K Weymuller

 

 

 

Rachelle @ Caramelize Life

Making Life a Little Sweeter through Food, Travel and Community

 

Are You Serious About Biscuits?

 

Biscuits are to my father in-law as cribbage is to my father; serious business but with a little bit of luck thrown in too. When we visit, our mornings gravitate towards a slower pace and the early coffee becomes a second pot and brunch more often than not.

<img src= "http://www.caramelizelife.com rachellekweymuller width= "3872" height= "2592" alt= "Caramelize Life   Grandpa trys Dahlia Bakery and Tom Douglas's Biscuits"/>

I’m not sure if it could be called a tradition just yet but I love the connection the mornings bring. My youngest can be an early bird, as is her Grandpa, so they have found a sweet rhythm in the early morning hours. She wakes and waits fairly patiently to hear his footsteps in the kitchen above.  She runs upstairs, out pacing our equally excited four legged friend, to enjoy some one on one time with her Grandpa. I know they have great conversations that span more years than she is old. I believe there is a childhood window for these opportunities.  I think back, to our oldest who used to enjoy these same early mornings but now as a teenager, she rarely stirs before the sun and is more in-tune with the moon and the stars. These windows of opportunity allow for precious light to warm us and connect who we are as individuals. I know my girls share their thoughts with their Grandpa as he shares his passions, in those morning hours, they have learned to oil and watercolor paint from him and all three equally share the love of baking, eating and trying new recipes together.

Dahlia Bakery Cookbook

Last year we all received (I think it was at Christmastime) a new cookbook, full of delicious Tom Douglas and the Dahlia Bakery recipes. I can’t think of one dish I’ve experienced at a Tom Douglas restaurant that I didn’t thoroughly enjoy.  So, when I heard Grandpa and the girls were planning to make biscuits in the morning and TD serious biscuits at that, I had no doubt they would be good.  Even our teenager was present and at the ready to help with these.

 

Serious Biscuits With Grandpa

Sunday Mornings Biscuits

 

I was not disappointed, they turned out beautifully, light and buttery. I think next time they would go well with a little Southern Gravy! 

 

Head Shot of Rachelle K Weymuller

 

 

Rachelle @ Caramelize Life

Making Life a Little Sweeter through Food, Travel and Community

Parfait! A Perfect May Day Surprise!

The tradition of May Day is celebrated around the globe. Each culture has its own take but the traditions boil down to spreading kindness to another.

As a kid I remember leaving little bouquets of hand picked flowers at our neighbors door and enjoying the anonymous aspect of it, or at least I thought I was being sneaky, I’m sure they knew.

Hand picked flowers Hannah WP

Now a quarter mile from my next adult neighbor and further from those with children, no flowers land on our doorstep and well we haven’t a doorbell either, no fun meter here. Yes, life is hard here in the countryside. However, due to modern technology we no longer hike up hill both ways in a snow storm to get to school, we drive and thankfully so does the UPS truck.

Image 30 no logo WP Parfait

You see May Day surprises are still possible. May 1st I found a peculiar box at our front door. Yes, I know who physically left it and so does my dog who is now enjoying his treat.

Image 31no logo parfait box WP

I look really surprised

Peculiar because it had ICE CREAM printed all over it. Could it really be? You gotta hand it to today’s transportation system. I knew you could ship live baby chicks but ice cream too? Parfait I say, well not really but that too was printed all over the box as well.

Image 28 no logo parfait WP EVA

Giddy with curiosity that someone would send us ice cream and full of excitement my family opened the box. Front and center we find a “caution dry ice” letter. All of a sudden this gift has an added bonus, ice cream and a learning opportunity/science experiment!

Image 29 caution parfait WP

Image 25 Eva no logo WP Parfait Image 26 Image 32

Image 34 Parfait no logo Eva ice WP

Finding out what happens when…

Image 37 Eva, dry ice Parfait

Dry Ice mixes with apple juice

Image 33 Eva Dry Ice Parfait WP

The excitement begins!

Image 36 Eva Dry Ice Parfait WP

pretty fun…

Science!

Science at it’s best…and fun to watch too!

Image 14 May Day Glo WP

Or, in the sink with water!

Upon further inspection we found the packing slip which spilled the beans on the delicious flavors within.

~Meyer Lemon
What they say it tastes like: Imagine the same sweet and tangy goodness of lemon curd frozen into a smooth and creamy ice cream. We use Meyer lemons, which are thin-skinned and delicately perfumed.

~Mint Stracciatella
What they say it tastes like: Our mint doesn’t taste like candy canes, but rather fresh mint, straight from the garden. That’s because we steep our custard with real organic spearmint leaves from Marigold and Mint. Our delicate, chocolate flakes are made using TCHO organic chocolate and traditional Italian methods.

~Fleur de Caramel
What they say it tastes like: A traditional French caramel with a silky texture and beautiful amber color. We use just the right amount of genuine Fleur de Sel to bring out the deep caramel taste. Neither overly salty nor cloyingly sweet.


~ We also found out who the sender was…Thank you Ira and Courtney for sending such a fun and yummy gift!

funny factoid:

For all those who have spontaneously declared some sort of resolution and broken it before it began…I’ll add I too can sympathize. Not just 2 hours before that peculiar box arrived I had spurted the words ” I think I’ll give up sugar for the month of May”

…maybe the second half of the month of May.

Bon appetit!

Head Shot RachelleRachelle @ caramelize life

“Making Life A Little Sweeter Through Food, Travel and Community”

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