A Perfect 23rd Birthday

On Monday the nation Celebrated Martin Luther King Jr.'s birthday, but I celebrated my 23rd birthday. I loved that my husband had the day off from work! I still can't believe I am 23.  I know that's not old by any means, but when I realized that I was 20 years older than the toddlers I coach at Learn-to-Skate, I knew I wasn't a kid anymore!

I was spoiled on Monday. It made me feel so special when I walked out to go to the car and saw a pathway shoveled for me from the sidewalk to my car door.  It's the small things that matter :)

Marshall and I decided to celebrate by going to Chena Hot Springs, which is about 60 miles northeast of Fairbanks. We got out there by 11 am and enjoyed the hot springs until 1:30.  I was so glad it was a warm day (about 10 degrees Fahrenheit), because we had to walk outside in our swim suits and bare feet to get to the rock pool...but the reward of wading into the hot water was so worth it!

If you look closely, you can see white hairs on my head...
those aren't gray hairs, they're just frozen :)

I have never been in a hot springs before, but I understand why people like it so much.  I felt so relaxed; more so than I have in a very long time.  I think I needed the special treatment!

For lunch I made California rolls--they're perfect for a picnic lunch because they do not need refrigeration, there's no mess, they're bite-sized, and best of all, they are tasty!  I didn't realize this when I made them, but it went right along with the theme of the hot springs, because there were signs everywhere that were translated in Japanese. (Thanks for teaching me how to make them mom!)

Yep, those Japanese love hot springs. I felt right at home! (I thought of you Dad, [+Tom Whipple] when I saw the Japanese signs!)

We got back home at 4:30, and friends came over at 7 for dessert.  I love reasons to have people over, and a dessert night was a great excuse!  I made homemade apple crisp and homemade vanilla ice cream (recipes follow).  They tasted amazing.  I will definitely be making them again!  We had 9 people come over, which was a good number for our small apartment :).  Janye brought over yummy fudge, and Hannah made a moist lemon cake.  Seriously, my friends are amazing.  The picture below was taken for my family because we always took cake pictures growing up.  And I still look like I am 18...

My 23rd birthday was perfect.  I am so blessed to have a loving husband, wonderful friends, and a nice home in beautiful Alaska.  May this year be the best yet!

There are only 5 candles, but if you

look carefully, it says "23"...

Apple Crisp (from America's Test Kitchen):

Topping:

3/4 cup all purpose flour

3/4 cup pecans, chopped fine

3/4 cup old-fashioned oats

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/2 tsp table salt

8 Tbsp (1 stick) unsalted butter, melted

Filling:

3 pounds Golden Delicious Apples (about 7 medium), peeled, cored, halved, and cut into 1/2 inch thick wedges

1/4 cup granulated sugar

1/4 tsp ground cinnamon

1 cup apple cider

2 tsp juice from 1 lemon

2 Tbsp unsalted butter

For the topping:

Adust an oven rack to the middle position and heat the oven to 450 degrees F. Combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl.  Stir in the butter until mixture is thoroughly moistened and crumbly.  Set aside while preparing the fruit filling. 

For the filling:

Toss the apples, sugar, and cinnamon together in a large bowl; set aside. Bring the cider to a simmer in a 12 inch ovensafe skillet over medium heat; cook until reduced to 1/2 cup, about 5 minutes.  Transfer the reduced cider to a bowl or liquid measuring cup; stir in the lemon juice and set aside. 

Heat the butter itn the now empty skillet over medium heat.  When the foaming subsides, add the apple mixture and cook, stirring frequently, until the apples are beginning to soften and become translucent,  12 to 14 minutes. (Do not fully cook the apples).  Remove the pan from the heat and gently stir in the cider mixutre until the apples are coated. 

Sprinkle the topping evenly over the fruit, breaking up any large chunks.  Place the skillet on a baking sheet and bake until the fruit is tender and the topping is deep golded brown, 15-20 minutes (If your skillet is not ovensafe, transfer the apples to a 9X13 inch pan before adding the topping and bake an additional 5 minutes). Cool on a wire rack until warm, at least 15 minutes, and serve.

Vanilla Ice Cream (Cuisinart):

1 cup whole milk (I used 1%) *update: I do not suggest using anything other than whole milk, raw if possible.

3/4 cup sugar

pinch of salt

2 cups heavy cream 

1 Tbsp vanilla extract

In a medium bowl, use a hand mixer on low speed or a whisk to combine the milk, sugar, and salt until the sugar is dissolved.  Stir in the cream and vanilla.  Cover and refrigerate 1-2 hours or overnight. 

Turn on ice cream maker and pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes.  Transfer the ice cream to an airtight container and freeze for about 2 hours for a firmer consistency.