Squamish Days!

The 53rd annual Squamish Days Loggers Sports Festival is here and while the list of sports events is long (Axe Throwing anyone?) it's full of family-events, many of which are free. Here are a few of our top picks.

Loggers Sports Events

Friday July 30 - Sunday August 1

Al McIntosh Loggers Sports Grounds

Who doesn't enjoy watching log rolling?

Elks & Lions Loggers Breakfast

Sunday August 1, 7:00am-11:00am

Chieftan Centre

Adults: $7, Seniors and Children under 12: $6

A breakfast of champions! Get your logger-style breakfast of pancakes, eggs, sausage, coffee (coffee, coffee...) and get it early to beat the crowd (and save a buck: early bird pricing of $6 is valid to 8:30am).

Flashback Mile

Sunday August 1, 8:45am

Howe Sound Secondary School

Registration: 6:30-8:00am

Perfect for the novice runners and little ones, this 1k race commemorates one of the first runs in Squamish.

Festival Parade

Sunday August 1, 11am

Downtown Squamish

Catch mascots, animals, marching bands and more as they make their way from Vancouver Street up Cleveland Avenue and finish at the Bank of Montreal.

For complete event details visit Squamish Days online. And don't forget to hug a logger, you'll never go back to trees.

See you there!

Tips for Camping with Kids

We're big fans of camping. It's refreshing, relaxing, and best of all it creates some of the best childhood memories. Camping with little ones in tow is busier, but it doesn't have to be harder. Here is our list of camping tips for family trips.

- Try it first: Do a backyard test run before you go.

- Pack well: Be sure to include a first-aid kit, sunscreen and insect repellent.

- Portion ahead: If you're camping with an infant, bring pre-divided portions of cereal that require adding water only, and fill a thermos with boiled water in morning you've got access to warm sterilized water.

- Start small: Choose a campground with running water and bathroom facilities to leave room for a more "rustic" experience later.

- Shed light: Bring a flashlight for every family member.

- Hang dry: Pack a clothesline and pegs.

- Communicate: Teach your children about safety and respect for nature.

- Create: Engage your children in nature crafts like these.

- Protect: If you can, choose a campsite that has equal sun and shade or bring a tarp for protection from the sun (hopefully not rain).

- Delegate: Let your children help with camping chores.

- Give them space: An extra tent makes a great playroom!

Most importantly, try to stay local, especially if it's your first time. We're lucky to have kid-friendly campgrounds nearby (and luckier if we have a reservation!) which gives us piece of mind in case of emergency - or a shower. It's okay, we won't tell.

Simply Indestructible!

We've seen board books, fabric books, even wooden books. But a book that is completely childproof? Indestructibles are just that. Designed by a mother of triplets and made from a non-toxic and waterproof tear-resistant material, Indestructibles allow babies to explore books without destroying them. We tested these on our little readers and were very impressed with their washability, nature-themed illustrations and portability - and at $5.95 they top our list of books for the great outdoors.

Available at Chapters.ca.

Sticks and Stones: Nature Crafts for Happy Campers

Heading outside? Leave the toys behind and take advantage of natural materials to create these fun crafts and playthings that will last long after your outdoor excursion ends.

1. Stick Wrapping

Materials: Yarn or embroidery floss, scissors, found sticks and twigs.

Tie strand of yarn or floss around stick and secure with knot. Wrap around to desired width. Knot the end around the twig. Trim close to the knot and tuck into the remaining wrapped part.

2. Flower Fairies

Materials: Paper, Crayons or paint, glue, nature finds such as flowers, ferns and leaves.

Draw a figure on a piece of paper and use your found materials to glue on wings, clothes, magic wands and fairy crowns.

3. Rock Painting

Materials: Found rocks, paint.

Wash found rocks and pebbles and paint with watercolor or acrylic to make bugs, faces, alphabet letters, handprints and more.

4. Driftwood City

Materials: Driftwood, paint, glue (optional)

(Budding architects will love this one). Using found pieces of driftwood, paint the surface and draw buildings and homes using permanent marker. Optional: glue finished buildings to smaller pieces for use as a base.

5. Nature Crown

Materials: Assorted flowers and leaves, paper, double sided tape.

Cut one 3-inch strip of paper that equals the circumference of your child's head plus 2 inches for overlap. Cut two strips of double-sided tape that equal the length of your piece and lay them on the paper. Decorate your crown with collected materials. Fit crown to head and attach with small piece of tape.

Got a craft idea or photo of your own? Send it to us at info@squamishmom.ca .

Blueberries Anyone?

If you're one of the lucky ones who picked up Vic & Ruby's farm fresh blueberries yesterday you've likely got at least 20lbs of juicy anti-oxidants begging for attention. What to do?

Simple Berry Crisp

6 cups frozen blueberries

1/2 cup sugar

2 cups granola

2 tablespoons melted butter or oil

Preheat oven to 375°F. In a large bowl, gently toss together berries, sugar and flour then transfer to an ungreased (8-inch) baking dish; set aside.

In a medium bowl, toss together granola and butter then scatter over berries in dish. Bake until top is golden brown and berries and their juices are bubbly, about 30 minutes. Let cool then spoon into dishes and serve with yogurt or ice cream on top.

Blueberry Cobbler

6 cups blueberries
1 3/4 cups all purpose flour, divided
6 tablespoons sugar, divided
1 teaspoon vanilla extract
1 tablespoon orange juice
Zest and juice of 1 lemon
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup half-and-half

Preheat oven to 375°F.

In a large mixing bowl, combine blueberries, 1/4 cup of the flour, 2 tablespoons of the sugar, orange juice, vanilla and lemon zest and juice. Pile mixture into a large baking dish or pie plate; set aside.

In another bowl, combine remaining 1 1/2 cups flour, 2 tablespoons of the remaining sugar, baking powder and salt. Cut in butter until it resembles coarse meal, then lightly toss with half-and-half until it forms a soft dough.

Drop dough in tablespoon-size pieces on top of blueberry mixture until the surface is almost covered. Lightly pat dough down to evenly distribute over the top, leaving only small spaces for the blueberries to show through. Sprinkle with remaining 2 tablespoons sugar and bake for 40 to 45 minutes, or until top is golden and berries are bubbling.

Blueberry Buttermilk Pancakes

1 1/3 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh blueberries
Pure maple syrup

Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries.

Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.

Blueberry Pie

1 fully baked 8- or 9-inch pie shell
2 pints (4 cups) blueberries
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely chopped lemon zest
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup chopped pistachio nuts (optional)

Set 1 cup of blueberries aside. Place remaining blueberries in a medium bowl. Add lemon juice and zest and toss to coat. Mix sugar with the cornstarch, cinnamon and nutmeg. Add to blueberries and mix well.

Transfer blueberry mixture to a medium saucepan over medium high heat. Cook, stirring often, until the mixture begins to boil and the blueberries have begun to release their juices, 3 to 5 minutes. Continue to boil until the juice is thick, shiny and clear, 4 to 6 minutes longer. Remove from the heat and cool for about 5 minutes. Stir in the reserved blueberries. Pour mixture into the pie shell. Garnish with chopped pistachios. Cool pie to room temperature or refrigerate until chilled before serving.

Blueberry Spelt Muffins

4 tablespoons (1/2 stick) softened butter or canola oil, plus more for greasing the pan
2/3 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1/2 cup orange juice
2 teaspoons vanilla extract
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon grated orange zest
1/4 teaspoon salt
2 cups fresh blueberries

Preheat oven to 375°F. Butter a 12-cup muffin tin or line with paper muffin liners. In a large bowl, cream together butter or oil and sugar. Stir in applesauce, eggs, orange juice and vanilla.

In a second large bowl, whisk together flour, baking powder, zest and salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Blueberry Crumble

6 cups blueberries
1 tablespoon flour
1 tablespoon lemon juice
2/3 cup flour
3/4 cup brown sugar
1/2 cup oats
1/2 teaspoon cinnamon
4 1/2 tablespoons butter

Preheat oven to 375 degrees. Rinse fruit and drain thoroughly. Put berries in a mixing bowl and add lemon juice and one tablespoon flour. Combine, and pour into a 10' pie plate. In a food processor, pulse together the remaining ingredients until they resemble coarse breadcrumbs. Cover the berries with the topping and bake for thirty minutes until the top has browned and the fruit is bubbling.

Good Grill

The Educo My Backyard BBQ set comes with two flat burners, a grilling surface and an upper rack for indirect roasting. With four temperature knobs, a collapsable side table and a realistic hood that opens and closes, your little chef will have a perfect meal every time.

Grill just like Dad (or better).

My Backyard BBQ Set by Educo. $139.99 at Kaos Kids.

Fun with Barbie

We love to BBQ - it's a great way to bring the family outdoors and it doesn't always mean patties and franks. Here are two quick and easy recipes that are kid-friendly and packed with healthier ingredients. (We've added a fancy adult beverage too). Move over Dad!

Grilled Portobello Parmesan

6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, pressed
6 large portobello mushrooms, stemmed, gills scraped out
1 cup whole-milk ricotta cheese
1/2 cup plus 6 tablespoons finely grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
6 1/3-inch-thick heirloom tomato slices (from 2 very large tomatoes)
7 to 8 ounces Fontina cheese, thinly sliced

Prepare barbecue (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper.
Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.

Grilled Turkey Burgers with Cheddar and Smoky Aioli
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, pressed
1 pound ground dark-meat turkey
4 1/3 -inch-thick red onion slices
1 large or 2 small red bell peppers, quartered
4 slices white cheddar cheese or Monterey Jack cheese
4 sesame-seed hamburger buns
Arugula
Pickle wedges
Corn chips

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side. Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

Vodka Rosemary Lemonade Fizz
1 cup fresh lemon juice
1 cup sugar
2 (8-inch) rosemary sprigs
1/2 cup vodka
Chilled club soda or seltzer

Garnish: 8 (3-inch) rosemary sprigs

Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Discard rosemary sprigs.
Fill 8 (8-ounces) glasses halfway with ice. Divide syrup (about 2 tablespoons each) among glasses and add vodka (1 tablespoon each). Top off with club soda.

Enjoy!

Pretty in Picnic

Life may not always seem like a picnic, but with this beautiful summer weather who doesn't feel like packing up the family, a few snacks, and taking it outside.

We've sourced some of our favourite local picnic supplies that are functional and reusable - and are just as great to have in your kitchen at home as they are on the road (ants not included).

Top to bottom:

Janetbasket $29

Available at The Hive

Bambu Spork $4.00

Available at Agnes Jean

Epicurean Cutting Board $11.99

Available at The Kitchen Corner

Kuhn Rikon Paring Knife $16.99

Available at The Kitchen Corner

Built NY Bottle Tote $16.99

Available at Goop and Goob

Eco Bottle $13.99

Available at Goop and Goob