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Winter 2017

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Granlibakken's Wellness Weekend 2017

Granlibakken's Wellness Weekend 2017

How do you get inspired? Do you spend time with family, friends, and like-minded people? Do you head out into nature, finding inspiration in the beauty that surrounds us? Do you educate yourself — learn something new to keep your mind fresh and active?

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Let's Cook and Shake!

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Wedding Guide

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Support Local Farmers

Support Local Farmers

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Meet the Farmer

A Taste of History

A Taste of History

Restoring local heritage apple groves.

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Strawberries and Cream Gelato

(Excerpted from COOLHAUS © 2014 by Natasha Case and Freya Estreller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photos by Brian Leatart. Makes about: 1½ quarts. Active time: 20 to 25 minutes)

You have a bowl of the freshest, ripest, juiciest strawberries. Sprinkle just a bit of sugar on top, and drown the berries in rich cream. Taste. Die and go to heaven. That's what this gelato is like.

12 to 14 strawberries

1 tablespoon granulated sugar

Juice of ½ lemon

Gelato Base (see below)

In a blender or food processor, puree strawberries, sugar, and lemon juice. Strain through a fine-mesh sieve into Gelato Base. Mix well.

Process in an ice cream maker according to manufacturer's instructions.

Scrape into an airtight storage container. Freeze for a minimum of2 hours before serving.

Add-ons from the book: Suggested Cookie: Snickerdoodle (page 194)

Coolhaus Sandwich Creation: Frank Behry: Snickerdoodle Cookies + Strawberries & Cream Gelato (see Building the Perfect Sandwich, page 25)

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