In this week’s video, we headed into the Chippewa National Forest in search of solitude. Life can feel exhausting with the constant chatter from people and social media. So, I’m going to do a mental reset by getting away from it all, and I’m bringing you with.
While loading up the camper Tuesday night, I forgot the ice auger……I had one job to do!! But it was ok because the ice was only 6 inches thick. My drone had another mishap, but i resloved the issue. At least I was able to catch something with the fishing pole. One day, I’ll invest into a drone with anti-collision technology.
With all that being said, Mother Nature decided to reward my efforts with an amazing sunset and a beautiful shot of the northern lights. We will go ice fishing again soon. I would like to make it a catch and cook video on day.
I’m so thankful that I have the ability to escape into the wild and check out from society. I really want to thank everyone for the letters and gifts. Your kind words give me the motivation to make an adventure every weekend.
Thanks for joining me on this week’s camping adventure in the wild.
The artichoke recipe:
Two 14oz cans of artichoke hearts. (Not marinated)
Drain and chopped up.
One cup of sour cream
One cup of mayonnaise
16oz of softened cream cheese
Two and a half cups of freshly grated parmesan cheese
Garlic……one clove…. or four, depending on what a clove is.
Dill weed to taste.
Preheat grill, oven, or smoker to 350 degrees F
Mix sour cream, mayo, cream cheese, garlic, and 2 cups of parmesan cheese. Stir until your arm falls off, or until the cream cheese is smooth.
Put the dip in a baking pan. It will sweal up a little bit, so don’t overload the pan. I used two bread tins.
Sprinkle remaining half cup of cheese on top with a little bit of dill weed. (Dill weed is not necessary)
Bake for 20 minutes or until hot and bubbly.
