June 2017 was a flurry of life events, from hiking through Yellowstone to graduation to starting residency as a physician. In the middle of these things, tucked neatly amidst the emotions and travel, was a seminal life event – my wedding. Amanda Meryl Krantz and I were betrothed in NYC on June 17th, 2017. We had a small rehearsal dinner hosted at Sotto 13 in Manhattan the evening before.
The wedding itself was a blur – so much planning and so many guests in the moment of our lives. We are indebted to our amazing photographer, who captured our memories so well.
To be surrounded by so much love and so many connections was not overwhelming, but humbling. All the people who care and take stride to keep you in their hearts – mother father, brother – cousins, uncles, aunties, friends, and family across the aisle – they converged into a celebration aboard the aptly named vessel – the Destiny – on that evening. It was the evening of a lifetime.
Right before I graduated from medical school, my family and I went to Yellowstone National Park. We saw the usual sites – Old Faithful, Mystic Falls, Paint Pots, Mammoth, etc., as well as some longer trails, including:
- Mystic Falls which was a total of 11.0 miles – we took the scenic route
- Hellroaring Trail – we doubled back and also saw the Coyote Creek path for 8.3 miles
- Inspiration point – due to some closures we ended up spending a lot of time around Jenny Lake – 8.1 miles
Some amazing encounters with wildlife and natural formations:
A twist on this Tasty recipe:
When you own a bread machine for long enough, you begin to hone your recipes to a certain level of culinary excellence; bread is created that deserves to be recreated. In our initial months of bread machine ownership, Amanda and I sought to re-create a fantastic loaf we had bought a slice of at a bakery in Omaha – the Dakota loaf. After much research and speculation, we made several delicious loaves that replicated that flavor.
However, only recently have we really stepped into our own and come to make a hearty loaf worthy of its own name: The pepperstone loaf. Here’s the recipe:
- 1.3 cups of water
- 1 tsp coconut oil
- 1 tsp olive oil
- 2.5 tsp salt
- 3.25 cups of flour
- 4 sprigs of fresh dill, finely chopped
- 1/2 cup of chia seeds
- 2 tbsp minced garlic
- 3 tsp crushed red pepper flakes
- 1/3 cup feta cheese
- 2 tsp yeast
Place all ingredients into bread machine appropriately (liquids on bottom) and use French/Italian setting with dark crust, medium loaf size.
We’ve made this loaf several times over and it has not disappointed. A fairly complex flavor profile, but not overwhelming enough to not allow for use as sandwich bread.
Perfectly toasted. Serve with a pad of salted butter.
Doing some fixing up of the house; we had two major projects.
(1) I took care of the walkway in the front:
(2) We also did some cardboard mulching of the planter terrace.
After much pruning and raking – 24 bags of red mulch later