When We Glamped {Sandpoint, ID}

There’s always a day during our trips where I like to take it easy. Easy as in, taking my good ol’ sweet time in the morning preparing breakfast and then heading out the Airstream door to really get acquainted with whatever town we are in. Ever since arriving in the town of Sandpoint I’ve been eager to check it out. Since hubby was off on his own cat skiing with Selkirk Powder Company, I thought it would be a great day to do just that.

Cherry pies were going in the Airstream oven this morning while B worked quietly on his trip journal documenting his days so far.

And speaking of taking it easy, we’ve got a professional on-board the Airstream who knows how to do it — and do it right.

Oliver ♥

We really enjoyed ourselves this morning, laughing and being silly and then realizing we’d better get on with our day and start exploring ♥ So off we went to the town of Sandpoint. But first, we had to find the bus stop (hubby had the truck) for the SPOT bus, which runs every hour and is FREE. Turns out, the stop was right at the entrance to the Bonner County Fairgrounds where we were glamping.

As we hopped off the bus in downtown Sandpoint, we made a B line for City Beach . . .

While exploring City Beach I saw the restaurant “Trinity at City Beach.” Coincidentally we were having dinner there that evening. Perfect! Now I knew where we would be going (instead of relying on GPS which sometimes, turns out to be a total mis-navigational nightmare).

Our dinner that evening was simply SUPERB. True to heart, I will tell you that if you ever come to Sandpoint, dining here is a huge must. A definite Bucket List restaurant to visit. It was very hard to choose from the menu because they had such an incredible selection! But once my eyes read the Filet Mignon option — there was no going back. Hubby ordered the stuffed halibut which was equally as delish.

B had the pizza and fries — what kid wouldn’t? Also alongside was a grilled romaine salad. Ah-mazing.

Seriously . . .

Now that dessert — the one over there to the right — it was MIND blowing. I kid you not. Amazing. Life Changing. I-can’t-stop-thinking-about it. I must have the recipe and I am really going to try and get it. And if I can’t get it, I can be patient. After all, it took me FIVE years to get the special secret hollandaise sauce from The Outlook Inn on Orcas Island.

I can do this.

Okay, enough about that desert — but seriously, if you ever come to Sandpoint, you must visit Trinity at City Beach and order that dessert (and dinner too) ♥

Our trip so far has really been a wonderful experience so far from skiing Schweitzer Mountain Resort and experiencing all of the amenities there down to the town of Sandpoint which was full of quaint boutiques, fine dining and very helpful locals who were always so friendly!

Idaho — we ♥ you xoxo

(upcoming post: Cat Skiing!)

Cherry Hand Pies

Print recipe

Ingredients

2 cups Pitted Cherries (I used frozen cherries)
1 1/2 tablespoon Cornstarch
1 tablespoon Lemon Juice
1/2 cup Sugar
1 teaspoon Vanilla Extract
1 Package of Frozen Puff Pastry (14 ounce)
1 Large Egg White
1 tablespoon White Sparkling Sugar
1 Pinch of Salt

Directions

Step 1
Line a baking sheet with parchment paper
Step 2
In a medium sauce place your cherries, sugar, lemon juice, vanilla and salt. Cook over medium heat until cherries have softened and their juices have released.
Step 3
Mix cornstarch with a tablespoon of cold water and mix well. Add this to the cherry mixture bringing it to boil -- make sure to stir often as it will thicken up. Set aside and let cool to room temperature.
Step 4
Take your puff pastry and roll out each rectangle so it's a little bit thinner. Cut each rectangle into thirds. Cut out desired shape (I used a heart mold) or leave as a rectangle. Brush edges with egg whites adding about three tablespoons or so of filling onto one side. Fold dough over filling and press the edges together to seal using a fork to crimp the edges. With a sharp knife cut a few slits to vent on the top.
Step 5
Preheat oven to 375 degrees F
Step 6
Place hand pies onto baking sheet and brush with egg whites. Top with a sprinkling of sparkling sugar. Place in fridge for about 1/2 an hour to chill.
Step 7
Bake for 30-40 minutes until your hand pies are golden brown (start checking on them around the 30 minute mark), take them out of the oven and let them cool on a wire rack.
Step 8
I drizzled mine with honey -- totally optional of course :)
Step 9
Bon Appetit ♥