Of course, the big question, is who is the winner.....
Just living life here in the Promised Land, Southern Alberta. Where the Mountains meet the prairie in a stunning sunset, surrounded in fields of gold
An old picture, surfing the S Bend on the Red Deer River with Denali keeping a watchful eye. It was a perfect day, surrounded by perfect friends.
A summer hike with the family and Grandparents. It was a typical Waterton day with some wind and sun. Logan hiked the whole way in to Bertha Falls
The first two loves of my life together in one picture. I remember when they came into my life, making me whole.
I think this is my favourite picture from last year. We did a sea kayaking trip to the Broken Group and had 4 glorious days of sun. It was a capped off with the company of great friends.
8 egg yolks
1/3 cup granulated white sugar or vanilla coffee syrup
2 cups of whipping cream
1 teaspoon vanilla extract, skip if your using coffee syrup
1/4 cup granulated white sugar (for the caramelized tops)
Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.