It’s weird how time can sometimes seem so slow (when you’re lazing through most days with some tunes, a good book and tasty beers) and at the same time, so fast (when you have a two week holiday that feels like it only lasted two days.)
We had a great two weeks camping with lots of fun, memorable moments but also a ton of things we hoped to do but didn’t get around to.
Luckily we only have to reintegrate into the “real world” for a couple weeks then we’re on holidays again although only for a week next time.
But who knows – during that next stretch, maybe I’ll finally getting around to fixing that broken lock on the camper’s side hatch or get into Weyburn to see their museum.
Or maybe I’ll dig into a good book and those other things still won’t happen. 😉
It was a great way to end our final full day of our camping holiday as the campground where we have our seasonal site had planned a “Summer Fun Party” for Saturday August 3 featuring a free pancake breakfast, a show & shine car show, a slo-pitch tournament and beer garden with live music throughout the day, bouncy castles and face painting for kids plus more.
Every Friday, our campground hides a piece of pottery that’s donated by the Weyburn Pottery Club then posts a clue on their Facebook page.
Today’s clue was a fill-in-the-blanks puzzle and with a bit of help from mom and dad, Sasha was able to recognize the clue matched the placard on this bench which led to her finding a cool “Toad Abode” pottery piece which will make a fine addition to her Fairy Garden at home!
Got to a summer BBQ hosted by Weyburn NDP constituency association and joked to NDP Leader, Ryan Meili that with all the money Shea and I donate to the NDP, we’ll go to any event they have to recoup our money in free hot dogs! 😉
Spent an incredibly relaxing day at a different lake about half an hour from the one at our campground.
I think this guy literally sat up and begged until I gave him some peanuts!
6 peeled cloves of garlic
the juice of 2 limes
1/2 cup olive oil
1 tbsp Soy sauce
1 heaping tablespoon of Ancho Chili Powder
salt, pepper, garlic powder 1 tbsp of each
1 cup of cilantro, the more the better!
Blend all the ingredients up and marinade your meat overnight.
Grill the next day on direct heat until the desired doneness is achieved!
Eat and enjoy!
Saskatchewan comes by its “Land of Living Skies” motto honestly!
