Taking The Plunge

Taking the Plunge!

                Taking the plunge can refer to a marital commitment which in some cases might send a person running for the hills, in my case, taking a Polar Plunge had the same effect!  In case you have no idea what a polar plunge might be here’s the gist….they cut a huge hole in the ice in the middle of winter and people raise money for the “opportunity” to dress up in costumes and jump in the freezing cold water. It’s really fun if you’re the one on the sidelines with the camera! The last polar plunge I took was accidentally falling into Lake Superior when I was 13 and a warm summer day. I was reaching for a pretty piece of driftwood floating by when the next thing I knew I was flipped over into the lake.  It was soo cold I think I was out of the water when I was barely wet!  The closest I’ve come since that day is turning the cold water on in my shower! I would never purposely jump into a frozen lake in February no matter how warm the hot tub was when I got out.

            My son Ben has a different view.  He couldn’t wait to jump in with his friend Paulie and Paul’s dad Wayne.  They dressed like “beautiful brides” (and I use the term beautiful loosely…) with high heels, bouquets and garters!  They even had a flower “boy” but he wised up to the cold and ran for the car.  This wasn’t just a weekend with nothing better to do; the plunge was for a good cause.  The brides raised over $350.00 for the Annandale All Night grad party.  (This is a really great party to keep kids locked in graduation night and avoid any tragic accidents.)  The plunge took place in Maple Lake and it was a balmy 36 degrees!  The hole they cut in the ice is huge so you have to paddle across.  It’s not just a quick in and out like my Lake Superior plunge.  I have it all on video!  I said the brides stayed in the plunge longer than a Kardashian wedding!  Once out there is a hot tub waiting to warm you up.  The boys said it felt like needles after being in the lake.  It’s a proud mama moment to see your son in a wedding dress and heels for a good cause! 

            When visiting the North Shore the kids like to bring their friends from Annandale.  One April we told our guest that it was a custom to go down to the beach at Father Baragas cross and jump in Lake Superior in your underwear.  He called our bluff.  So we packed the van with beach towels and headed out.  All four kids stripped down and ran for the water but as soon as they stepped bare footed on the beach rocks you would see the icy cold shoot up their legs! Grandma LaVonne wouldn’t give you a warm towel unless you jumped in the water though! Hard nut!  (She was in a snowmobile jacket with mittens.)  Grandpa Art and I got a great laugh!  It was a memory I am sure they won’t soon forget.  The next time you’re at the lake you might want to strip down and take the plunge, as for me, I’ll be in the hot tub! Peace, Sandy

“Plunge boldly into the thick of life!” ~ Johann Wolfgang von Goethe

Here are some great “sea food” recipes just in time for Lent

Crock Pot Clam Chowder

Ingredients:

4 (6 1/2 oz.) cans minced clams with juice

1/2 pound salt pork or bacon, diced

1 cup chopped onion

6 to 8 medium potatoes, peeled and cubed

3 cups water

3 1/2 teaspoon salt

1/4 teaspoon pepper

4 cups half and half cream or milk

3 to 4 Tablespoons cornstarch

Chopped fresh parsley, for garnish

Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through. Top each serving with a little chopped parsley and serve with oyster crackers.

Crock Pot Shrimp Creole

Ingredients:

1 1/2 cups diced celery

1 1/4 cup chopped onion

1 cup chopped bell pepper

1 (8 oz.) can tomato sauce

1 (28 oz.) can whole tomatoes, broken up

1 clove garlic, minced

1 teaspoon salt

1/4 teaspooon pepper

6 drops Tabasco, or to taste

1 pound shrimp, deveined & shelled

Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for shrimp. Stove top version, if you don't have a Crock Pot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more.
This is even better reheated the next day.

 Crock Pot Citrus Fish

Ingredients:

1 1/2 pounds fish fillets

salt and pepper to taste

1/2 cup chopped onion

5 Tablespoons chopped fresh parsley

1 Tablespoon vegetable oil

2 teaspoons grated lemon rind

2 teaspoons grated orange rind

Orange and lemon slices, for garnish

parsley sprigs, for garnish

Butter slow cooker; sprinkle fish fillets with salt and pepper. Place fish in crock pot. Put onion, parsley, grated orange and lemon rind, and oil over fish. Cover and cook on LOW for 1 1/2 hours. Serve garnished with orange and lemon slices and sprigs of fresh parsley.