Memory labels that my most magical Summer…began in Indonesia.  I traveled to South East Asia with Brigham Young University’s Folk Dance Ensemble.  Like so many, I was smitten with the landscape, culture, food, and the lovely people.  I wish the time had been longer.

After about 22 hours on planes and buses, we arrived at our first stop, outside of Jakarta.    Welcomed at a beautiful estate, we ate and were honored to meet University sponsors that had made our visit possible.  Delirious from the trip, yet euphoric from the food and candlelight, I danced with friends until I thought I would collapse from exhaustion.

The next day we met  students from the university, and instant friendships were made.  They took us on a tour of their community.  Later we ate lunch with them and joined them in one of their favorite pastimes: karaoke.  It quickly became the longest karaoke session I think I’ll ever experience.

Major unrest had exploded the week before, and our directors had been watching to see if it would subside, allowing us to continue that part of our tour.  One by one, I noticed members of the group disappearing, and eventually, I was told we were to move quietly to a safer place.  The rioting had once again erupted.

That “safe place” turned out to be one of the most peaceful and gorgeous resorts I’d ever seen.  As we “hid out” i felt like I was in paradise.  We made friends with the workers at the hotel and eventually convinced our directors to put on a smaller version of the show we’d planned to present to the community…for our new friends in the University and hotel.  At night we would hear helicopters take foreign guests to safety.

Other than the wakeful helicopters, I slept well and played hard everyday: swimming & playing in the rain, eating amazing food and exploring the hotel.  Everything I tasted was divine…the produce incredible.  Each morning I would enjoy toast covered with a banana butter of sort.

Lately, I’ve been pondering those beautiful people, the surreal experience, and the delicious food.  As I have been daydreaming, a couple bunches of bananas turned ripe too quickly.  So, I thought i’d make some sort of banana butter…

I found recipes online that added pectin to make it a jam type thing, but i wanted something more natural, simpler, and better for us.  Where to use banana butter?

• toast, bread, etc.
• frosting for muffins, scones, cakes
• atop pancakes, waffles, oatmeal, ebelskivers

banana walnut butter

1/2 cup butter
6 medium bananas
3-4 tbs raw honey
1/2 tsp cinnamon
1/2 tsp nutmeg (I used a little apple and pumpkin pie spice to get cloves and ginger etc. in there)
2 tsp vanilla
1 cup walnuts

1. Combine all in blender or food processor. Since I used a blend-tec, I put the vanilla and bananas in first and added the remaining ingredients so the motor wouldn’t have to work so hard.
2. Pour into a glass jar or airtight container.  Banana butter should last about 3 months in your fridge or cold storage.

Sometimes we’re not ready for change, even when we know it is good for us.  :)  I could say this about so many things in my life right now.

Months ago I purchased a book I’ve known would help our family: Nourishing Traditions by Sally Fallon and Mary Enig. I’d known about it for a few years…just started using it recently.  Reading it along side Wild Fermentation: The Flavor Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz and Sally, and The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity by Donna Gates.

Perhaps, reading them all at the same time and skipping around to read by topic, may not be the most efficient way to understand, but they all seem to cross-over eachother and it has been helpful to simply follow the trail…

On our great breakfast quest, we’ve been enjoying some of Nourishing Traditions recipes, including this adaptation:

kamut over-night waffles

2 1/2 cups freshly ground kamut
2 cups greek yogurt
1/2 cup whey
4 eggs
4 tbs maple syrup
4 tbs melted butter
1 tsp sea salt

1. The night before: soak kamut flour in yogurt & whey in a large bowl and cover.  Leave in a warm place for 12-24 hours
2. Stir in remaining ingredients while warming cast iron waffle maker
3. Spoon batter on iron and spread the best you can.
4. Cook for 3 minutes on each side

Waffles are pretty thick and won’t get crispy like modern waffles unless you cook even longer or using higher heat.  Because it takes so long to cook, I keep waffles warm in the oven while waiting to have enough cooked to serve.  Add fruit, cream, butter, nuts, etc. on top and enjoy.  Seriously thick, I only eat one .

serves 4-6

How about you?  Are you starting anything this year, that your heart-strings/conscience/etc. have been tugging on you for a while to try?  Is it easy for you or do you struggle at times like I do?  Here’s to change!  xo ~ katrina

Not sure what began the fairy construction in our home, but it has been so much fun to watch the kiddos work together outside this summer making fairy beds and such.  Now that it has turned cold, the dancer has moved the construction in, using her dollhouse furniture and cardboard boxes.

After doing some school stuff, she asked me about windows in a newly emptied box.  I offered to make curtains for her windows and an hour and a half later, we were finished, and she added the furniture & fairies.

Using paper from the latest Pottery Barn Kids catalog, she chose fabric for the curtains and carpeting, wallpapering, fixtures for the room and framed artwork for the walls.  I loved watching her choose and carefully cut each treasure as we glued and taped it to her box.  She found french doors to add and windows to put behind the curtains and windows to give a real view.

It was so much fun!  Ivana shared with me last week that she and her boys are creating a village with wood elves…so cool.  What do your kiddos create?  Do you adventure with them or do they prefer to venture alone?

xo ~ katrina

Growing up, our family lived out-of-state from the rest of the extended family of my father and mother.  Most vacations were spent traveling to spend time with them.  We had many fun sleep-overs waiting for the local Easter Egg Hunt, 4th of July Parade and any other excuse we could find to be together as cousins.

My Aunts were very gracious to let us stay, they were all wonderful hostesses.  If we were lucky enough to stay at Aunt Diane’s, breakfast was extra special: ebelskivers.  I remember watching her, facinated, filling the hole-filled pan with the puffy, golden pancakes, that she would roll in cinnamon and sugar before we ate their yummy goodness.  Over the years they’ve remained the most charming breakfast in my memory.

Recently, I’ve shared this yummy secret with our family…and I’m happy to say that it is now their favorite breakfast and that they too, find ebelskivers intriguing.  :)

whole wheat ebelskivers

2 eggs
1 1/2 cups whole wheat flour
1 cup rolled oats
2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk (we’ve used raw and almond)
1 cup greek yogurt
4 tbs softened butter
1-2 tbs butter or coconut oil (for greasing pan)
raw sugar (ground) & cinnamon for dusting

1. combine ingredients except butter for greasing pan and cinnamon & sugar
2. warm ebelskiver pan at medium heat on stove
3. put a very small bit of butter in each hole (maybe a 16th or so of a tablespoon…seriously you don’t need much)
4. pour dough in holes (3/4 full)
5. allow to cook for a few minutes, or until tops are nearly done…bubbling, turn and cook another minute. (use a skewer or something similar to turn them…you can also tell if they are done when skewer or metal fork comes out clean when turning).
6. roll ebelskivers in cinnamon & sugar and serve.

buttermilk ebelskivers
2 egg whites
2 cups flour
2 tsp baking powder
1 tbs sugar
1/2 tsp salt
1/2 tsp baking soda
4 tbs melted butter
2 cups buttermilk
1 cup oil or melted butter (for pan)

Follow same directions as above.

Living adjacent to Park City makes me happy: fabulous restaurants, art galleries, charming Main Street, and artful friends.  And yet, I can come home to our peaceful valley where the only ski venue is Soldier Hollow.  Instead,  Midway and the Heber Valley have long been a destination for families to gather and retreat together.  There are many weekends like Labor Day (Swiss Days) when the locals are a mere percentage of the population.

My Grandfather’s family would have summer gatherings at the Homestead Resort.  My mother remembered the stories and kept it a special place in her heart.  My father took her to stay the first night of their honeymoon at the Homestead before driving to Southern California.

And then there is one of my best friends from college and roomies, Ondy (Ondalynn…beautiful name isn’t it!), who has a nearly annual family reunion in nearby mountains at the Heber Valley Girl’s Camp.  Her family is among many who’ve come to love the simplicity and beauty, perfect to foster a great family retreat.

nelson family gathering place by katrina berg, 30×30 oil on framed wood board

The designer is currently working on a new project in the valley…not too far from the famous camp, that will also become a great get-away for families.  There will be panoramic views of the valley and it’s gorgeous mountains, a large pond to swim, fish, and paddle boats…a zip-line to carry one over the pond.  Horeseback riding, sunning in the sand or shade.  Picnics along the beach…family talent shows and performances at the ampitheater, overlooking the pond…so much fun to be had together…memories to be made and shared.  I can’t wait to see how it all turns out!

Does your family have a special place you like to gather? What do you do there?  What amenities/setting would make for a perfect family gathering? xo – katrina

The designer and I have been looking for new options on our breakfast menu, and this pancake was a huge hit (meaning everyone liked it).

1 cup whole wheat flour
1/2 cup raw sugar
1 tsp real salt
4 large eggs
1 1/3 cup greek yogurt
1 tsp vanilla extract
2 tbs butter
1 cup blueberries
1/2 tsp ground nutmeg

1. Melt butter in a large cast iron pan over low-medium heat.
2. In a large bowl, whisk the eggs, yogurt, and vanilla until smooth.
3. Add the sugar, salt, and nutmeg to egg mixture.  Add flour and then carefully fold in blueberries.
4. Pour batter into the cast iron pan.
5. Bake at 425 degrees for 18 minutes, or on the stove (covered) at medium, mostly low-heat for 20 minutes.

Because the oven still smelled a tinge like crayon wax, I chose to cook it on the stove and clean the oven instead.  It worked great.  Just keep an eye on the pancake and lower the heat to lowest setting once sides are browned, to avoid burning the crust.  If the top needs a little more time, turn off heat and just keep the lid on a few more minutes.

serves 4-6