All Hallows Eve
I can't believe the this month is almost over! Halloween approaches and winter is just around the corner -- our local weather channel is predicting snow this coming Sunday!
Darker Days
To top it off, the days are getting noticeably shorter and will seem shorter still when we revert to Standard Time from Daylight Savings time in early November. The darkest thing of all, however, is the current controversy surrounding the H1N1 virus and Canadians are all wondering whether or not to vaccinate.
Choosing Positivity!
After much thought, I have made the personal decision to be vaccinated against H1N1 tomorrow. They have only 135,000 doses available right now and our population in Manitoba is over one million. My thinking is that I would rather be exposed to the deadly virus in the controlled manner of the vaccination versus taking my chances at exposure in the general population. If I respond well, next week I will take my three children. Wish me luck :)
Thursday, October 29, 2009
Sunday, October 25, 2009
October 25, 2009
Spooky...
Is is just our city, or are people becoming just a little too aggressive? I don't think we are close to the next full moon, but boy did I see a lot of crazy drivers today. My way to cope is to have lots of good tunes in the car and just sit back from the kooks! Be careful out there...
Displaced by Renos
Today the old tile was being ripped out in our main bathroom and replaced by bead board, so I headed to my studio to paint with my nine-year-old son and 18-year-old daughter. We had a mellow day together. Little dude was not keen on the art scene today, but my daughter painted for a long time and then made an awesome origami turtle.
Tea and Biscuit Heaven!
At three-thirty-ish I began to have a hankering for tea and biscuits. Rummaging through cookbooks I found an amazing buttermilk version that we enjoyed with raspberry jam, three fruit marmalade (orange, grapefruit, lemon) and hot Red Rose (orange pekoe) tea. Easy to make and so buttery good -- the first batch disappeared, so I fired up the oven again and cranked out another batch. Hope you will enjoy making and eating these -- the recipe is from one of the Best of Bridge books.
B.B.B. Biscuits
2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. baking powder
1/2 cup chilled butter
1 cup fresh buttermilk
In a medium bowl, blend together the flour, salt, soda and baking powder. Cut in the butter until mixture resembles coarse bread crumbs. Gradually stir in the buttermilk until the mixture begins to ball together. Turn out onto a floured surface and roll out 1/2" thick. Cut into 2.5" rounds with a floured juice glass or biscuit cutter. Bake at 450 degrees Fahrenheit for 13-15 minutes. Yield: 16 biscuits.
Note: I lay these out on my large pizza stone -- just love baking scones and biscuits on the stone. Get a lovely golden biscuit overall with no worries of overcooking the bottoms.
Is is just our city, or are people becoming just a little too aggressive? I don't think we are close to the next full moon, but boy did I see a lot of crazy drivers today. My way to cope is to have lots of good tunes in the car and just sit back from the kooks! Be careful out there...
Displaced by Renos
Today the old tile was being ripped out in our main bathroom and replaced by bead board, so I headed to my studio to paint with my nine-year-old son and 18-year-old daughter. We had a mellow day together. Little dude was not keen on the art scene today, but my daughter painted for a long time and then made an awesome origami turtle.
Tea and Biscuit Heaven!
At three-thirty-ish I began to have a hankering for tea and biscuits. Rummaging through cookbooks I found an amazing buttermilk version that we enjoyed with raspberry jam, three fruit marmalade (orange, grapefruit, lemon) and hot Red Rose (orange pekoe) tea. Easy to make and so buttery good -- the first batch disappeared, so I fired up the oven again and cranked out another batch. Hope you will enjoy making and eating these -- the recipe is from one of the Best of Bridge books.
B.B.B. Biscuits
2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. baking powder
1/2 cup chilled butter
1 cup fresh buttermilk
In a medium bowl, blend together the flour, salt, soda and baking powder. Cut in the butter until mixture resembles coarse bread crumbs. Gradually stir in the buttermilk until the mixture begins to ball together. Turn out onto a floured surface and roll out 1/2" thick. Cut into 2.5" rounds with a floured juice glass or biscuit cutter. Bake at 450 degrees Fahrenheit for 13-15 minutes. Yield: 16 biscuits.
Note: I lay these out on my large pizza stone -- just love baking scones and biscuits on the stone. Get a lovely golden biscuit overall with no worries of overcooking the bottoms.
Tuesday, October 20, 2009
October 20, 2009
Wonderful!
Well, all I can say is that it has been a great day. My creative day was exceptionally therapeutic -- I painted my emotions on canvas and completed two large works and four small ones that all inter-relate.
Ballet Dreams
Tomorrow I have the Royal Winnipeg Ballet season opener to look forward to - they are doing Moulin Rouge! So, it looks like I have a lot to be happy about.
P.S. I made the Shepherd's Pie today and shared with friends -- it got the thumbs up, which is gratifying. Everything shared tastes so much better. xo
Well, all I can say is that it has been a great day. My creative day was exceptionally therapeutic -- I painted my emotions on canvas and completed two large works and four small ones that all inter-relate.
Ballet Dreams
Tomorrow I have the Royal Winnipeg Ballet season opener to look forward to - they are doing Moulin Rouge! So, it looks like I have a lot to be happy about.
P.S. I made the Shepherd's Pie today and shared with friends -- it got the thumbs up, which is gratifying. Everything shared tastes so much better. xo
Monday, October 19, 2009
October 19, 2009
The Fall Funk :(
I think too many months of intense work are wearing on me -- it has been a year of long hours and limited gratitude/work from clients! This combined with the shorter days of autumn are sure-fire mood crushers. I have nothing to complain about, really and truly I don't. I am healthy, I have wonderful kids who love their Momma and a great boss is inspirational and who also is a dear friend, AND who has complete faith and confidence in my ability and my character. But, I think I am just one of those dreamer types that needs a bit more sunshine and down time -- really have not had a break since age 15 or so, it's been work, work, and more work ever since. Our generation is really on the hamster wheel!
Lotto Luck Required
Lately, I have even lost my enjoyment in cooking; just too pooped most nights -- and I had the afternoon free on Sunday and what did I prepare for dinner? Kraft Dinner! My poor little son -- he doesn't know better and enjoyed it thoroughly. If I won the Lotto tomorrow, I would still work, but likely I would be producing art full time and writing scripts, children's books and poetry -- yes, in that order. But first, I would take time off to rest, to travel a bit, and to catch up with friends.
You reach a certain age and realize you will never find time to do all of the things you aim to do; you begin to figure out that it is necessary to be selfish to a certain extent and seize the time, demand the time. So, this is my ongoing struggle -- a bittersweet tug of war with guilt and my artist's soul. I have often thought creativity is a selfish person's gift--I really struggle with it.
Creative Haven
Tomorrow is my creative day -- my employer insists that I take one per month; what a doll! She knows I need it, even if I sometimes see it as optional. This precious day truly is a safe port in a storm for me. I only wish she would take a day herself before granting this privilege to me. She is an overly modest, talented musician, writer, speaker and has impeccable taste -- my dearest wish for this exceptional woman is that she would reward herself --FIRST! It makes me feel like a failure (like I am not doing enough for her!) that she does not take that time outside of the office.
Pie in the Sky...
Today was a day of hollow intentions. My first intention was to make a Shepherd's Pie. However, when I got home, dinner was underway and this plan was shelved. Will attempt again tomorrow!
My second intention was to get out for my evening walk -- I am sitting at just under 2,500 steps and my daily minimum goal is 10,000. Instead I ate a huge piece of pumpkin pie from Costco! Tonight I will hug my rounded, full of pie abdomen in my heated bed and say "I love you, Pamela! I forgive you, you are enough, Honey and tomorrow may the sun shine brightly on your muddled head and ignite some joy in your heart!".
Tomorrow, I will again put forth the intention to make this wonderful casserole for my children -- I need to feel the love, the urge to create something worthwhile or it will not taste like anything; will not be worth eating. Wish me luck, friends. Here is the recipe -- I hope you enjoy it :)
Bryan's Shepherd's Pie
1 kg (approx. 2 lb) lean ground beef
1 large cooking onion, diced
2 cloves minced fresh garlic
250 g (1/2 lb) fresh sliced mushrooms
salt and pepper to taste
1/3 cup flour
1/3 cup Vermouth (this is the "secret weapon"!)
12 medium potatoes
1/4 cup butter
1/2 cup milk
paprika
500 g (1 lb) sliced fresh carrots
500 g (1 lb) frozen corn or petite peas (or use both, if you like!)
Brown the beef in a large non-stick skillet, removing any fat. While the beef is browning, boil the potatoes in salted water and par-steam the carrots and corn (or peas, or both).
Stir in the onions, garlic, salt, pepper and mushrooms into the browned beef and continue to cook, stirring often, until the onions are clear and the mushrooms begin to brown. Reduce the heat and add in the flour. Once the flour is mixed in and the mixture begins to thicken, gradually add in some of the water from the potatoes and other veggies to form a thick gravy; add in the Vermouth and stir well. Remove the beef mix from the heat and spoon into a large casserole dish - cover and set aside.
Mash the potatoes with the butter and milk. Drain any remaining water from the other vegetables and layer them over the meat in the casserole. Spoon the mashed potatoes over all and sprinkle with paprika. Bake in a 300 degree Fahrenheit oven until warmed through and slightly golden brown - the gravy typically starts to pop through the potatoes a little - yum. Serves 6-8 with leftovers -- enjoy!
I think too many months of intense work are wearing on me -- it has been a year of long hours and limited gratitude/work from clients! This combined with the shorter days of autumn are sure-fire mood crushers. I have nothing to complain about, really and truly I don't. I am healthy, I have wonderful kids who love their Momma and a great boss is inspirational and who also is a dear friend, AND who has complete faith and confidence in my ability and my character. But, I think I am just one of those dreamer types that needs a bit more sunshine and down time -- really have not had a break since age 15 or so, it's been work, work, and more work ever since. Our generation is really on the hamster wheel!
Lotto Luck Required
Lately, I have even lost my enjoyment in cooking; just too pooped most nights -- and I had the afternoon free on Sunday and what did I prepare for dinner? Kraft Dinner! My poor little son -- he doesn't know better and enjoyed it thoroughly. If I won the Lotto tomorrow, I would still work, but likely I would be producing art full time and writing scripts, children's books and poetry -- yes, in that order. But first, I would take time off to rest, to travel a bit, and to catch up with friends.
You reach a certain age and realize you will never find time to do all of the things you aim to do; you begin to figure out that it is necessary to be selfish to a certain extent and seize the time, demand the time. So, this is my ongoing struggle -- a bittersweet tug of war with guilt and my artist's soul. I have often thought creativity is a selfish person's gift--I really struggle with it.
Creative Haven
Tomorrow is my creative day -- my employer insists that I take one per month; what a doll! She knows I need it, even if I sometimes see it as optional. This precious day truly is a safe port in a storm for me. I only wish she would take a day herself before granting this privilege to me. She is an overly modest, talented musician, writer, speaker and has impeccable taste -- my dearest wish for this exceptional woman is that she would reward herself --FIRST! It makes me feel like a failure (like I am not doing enough for her!) that she does not take that time outside of the office.
Pie in the Sky...
Today was a day of hollow intentions. My first intention was to make a Shepherd's Pie. However, when I got home, dinner was underway and this plan was shelved. Will attempt again tomorrow!
My second intention was to get out for my evening walk -- I am sitting at just under 2,500 steps and my daily minimum goal is 10,000. Instead I ate a huge piece of pumpkin pie from Costco! Tonight I will hug my rounded, full of pie abdomen in my heated bed and say "I love you, Pamela! I forgive you, you are enough, Honey and tomorrow may the sun shine brightly on your muddled head and ignite some joy in your heart!".
Tomorrow, I will again put forth the intention to make this wonderful casserole for my children -- I need to feel the love, the urge to create something worthwhile or it will not taste like anything; will not be worth eating. Wish me luck, friends. Here is the recipe -- I hope you enjoy it :)
Bryan's Shepherd's Pie
1 kg (approx. 2 lb) lean ground beef
1 large cooking onion, diced
2 cloves minced fresh garlic
250 g (1/2 lb) fresh sliced mushrooms
salt and pepper to taste
1/3 cup flour
1/3 cup Vermouth (this is the "secret weapon"!)
12 medium potatoes
1/4 cup butter
1/2 cup milk
paprika
500 g (1 lb) sliced fresh carrots
500 g (1 lb) frozen corn or petite peas (or use both, if you like!)
Brown the beef in a large non-stick skillet, removing any fat. While the beef is browning, boil the potatoes in salted water and par-steam the carrots and corn (or peas, or both).
Stir in the onions, garlic, salt, pepper and mushrooms into the browned beef and continue to cook, stirring often, until the onions are clear and the mushrooms begin to brown. Reduce the heat and add in the flour. Once the flour is mixed in and the mixture begins to thicken, gradually add in some of the water from the potatoes and other veggies to form a thick gravy; add in the Vermouth and stir well. Remove the beef mix from the heat and spoon into a large casserole dish - cover and set aside.
Mash the potatoes with the butter and milk. Drain any remaining water from the other vegetables and layer them over the meat in the casserole. Spoon the mashed potatoes over all and sprinkle with paprika. Bake in a 300 degree Fahrenheit oven until warmed through and slightly golden brown - the gravy typically starts to pop through the potatoes a little - yum. Serves 6-8 with leftovers -- enjoy!
Monday, October 12, 2009
October 12, 2009
Thank-full!
Yesterday I made a Thanksgiving feast for my family! This marks the second year that I have undertaken this feat. The menu consisted of roast turkey (a no-brainer there....), stuffing, mashed potatoes, gravy, homemade cranberry sauce, a giant vegetable platter (broccoli, carrots, raw rutabaga, yellow bell peppers, celery and radishes) and dip, baked acorn squash, and pumpkin cheesecake for dessert. Early arrivals and my own adult daughters enjoyed bruschetta and a glass of Chilean Cabernet Sauvignon - good stuff :)
Successful Sequence
Later a few of us played three rounds of Sequence and listened to Oscar Lopez (not in person, although he used to live in Winnipeg and I was fortunate to hear him live many times at the bohemian Al Cafe venue!). My Mom and I were paired together and we took the best of three rounds -- two fearless competitors, my employer lovingly calls me Xena!
More to Love xo!
I am happy to report that I have quite a good amount of turkey left over! The first thing I did this a.m. was get some stock rolling on my stove top. My son was asking at the dinner table last night when I would be making soup next -- we hadn't even made the halfway point of dinner! Also, my dearest friend in the world fell ill yesterday and could not join us, so I will bring her some leftovers and hot soup for lunch today. Also sent some distant healing her way via Reiki!
Here is my recipe for the cheesecake which is wonderfully creamy and not heavy/gummy like some you will come across. The secret weapon is Cherry Grand Marnier -- oooh la la Fifi, this packs a culinary wallop! Pretty low maintenance to make too, as cheesecakes go - try it, you won't be sorry :)
The Grandest Pumpkin Cheesecake
Base:
1-1/2 cups finely crushed ginger snap cookies
(I use Shoppers Drug Mart Organic brand)
2 Tbsp. granulated sugar
1/4 cup melted butter
Filling:
375 g (12 ounces) softened brick cream cheese
1 cup granulated sugar
4 large eggs
398 ml (about 1-1/2 cups) solid pack pumpkin
1 tsp. ginger
3 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup Cherry Grand Marnier
(If you cannot get this liqueur, try substituting brandy)
Topping:
500 ml (approx. 2 cups) whipping cream, whipped
1 Tbsp. granulated sugar
1 tsp. white vanilla extract
Freshly grated whole nutmeg
Method:
Combine base ingredients and press firmly into a 9" springform pan. Cover the bottom of the pan with foil and set aside. Preheat your oven to 325 degrees Fahrenheit.
Next, beat the cream cheese and sugar together for the filling, adding the eggs one at a time and beating well after each addition. Add in pumpkin, spices and brandy. Mix well and pour over the prepared crust.
Bake for 50-60 minutes, until set. When time is up, turn off oven and allow the cake to cool in the oven with the door slightly ajar -- this will help to prevent cracking. After 45 minutes, remove cake, cover loosely with plastic wrap and chill until serving time. At serving time, add a dollop of whipped cream to each slice and grate a small amount of whole nutmeg over top.
Yesterday I made a Thanksgiving feast for my family! This marks the second year that I have undertaken this feat. The menu consisted of roast turkey (a no-brainer there....), stuffing, mashed potatoes, gravy, homemade cranberry sauce, a giant vegetable platter (broccoli, carrots, raw rutabaga, yellow bell peppers, celery and radishes) and dip, baked acorn squash, and pumpkin cheesecake for dessert. Early arrivals and my own adult daughters enjoyed bruschetta and a glass of Chilean Cabernet Sauvignon - good stuff :)
Successful Sequence
Later a few of us played three rounds of Sequence and listened to Oscar Lopez (not in person, although he used to live in Winnipeg and I was fortunate to hear him live many times at the bohemian Al Cafe venue!). My Mom and I were paired together and we took the best of three rounds -- two fearless competitors, my employer lovingly calls me Xena!
More to Love xo!
I am happy to report that I have quite a good amount of turkey left over! The first thing I did this a.m. was get some stock rolling on my stove top. My son was asking at the dinner table last night when I would be making soup next -- we hadn't even made the halfway point of dinner! Also, my dearest friend in the world fell ill yesterday and could not join us, so I will bring her some leftovers and hot soup for lunch today. Also sent some distant healing her way via Reiki!
Here is my recipe for the cheesecake which is wonderfully creamy and not heavy/gummy like some you will come across. The secret weapon is Cherry Grand Marnier -- oooh la la Fifi, this packs a culinary wallop! Pretty low maintenance to make too, as cheesecakes go - try it, you won't be sorry :)
The Grandest Pumpkin Cheesecake
Base:
1-1/2 cups finely crushed ginger snap cookies
(I use Shoppers Drug Mart Organic brand)
2 Tbsp. granulated sugar
1/4 cup melted butter
Filling:
375 g (12 ounces) softened brick cream cheese
1 cup granulated sugar
4 large eggs
398 ml (about 1-1/2 cups) solid pack pumpkin
1 tsp. ginger
3 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup Cherry Grand Marnier
(If you cannot get this liqueur, try substituting brandy)
Topping:
500 ml (approx. 2 cups) whipping cream, whipped
1 Tbsp. granulated sugar
1 tsp. white vanilla extract
Freshly grated whole nutmeg
Method:
Combine base ingredients and press firmly into a 9" springform pan. Cover the bottom of the pan with foil and set aside. Preheat your oven to 325 degrees Fahrenheit.
Next, beat the cream cheese and sugar together for the filling, adding the eggs one at a time and beating well after each addition. Add in pumpkin, spices and brandy. Mix well and pour over the prepared crust.
Bake for 50-60 minutes, until set. When time is up, turn off oven and allow the cake to cool in the oven with the door slightly ajar -- this will help to prevent cracking. After 45 minutes, remove cake, cover loosely with plastic wrap and chill until serving time. At serving time, add a dollop of whipped cream to each slice and grate a small amount of whole nutmeg over top.
Monday, October 5, 2009
October 5, 2009
Montreal! Je t'aime!
Back at home with my kids after a few days of work meetings in Montreal. This was the first time that I have spent some serious time in that fabulous city -- before this all I knew of Montreal were stopovers while changing planes!
What a great vibe Montrealers have -- they are warm, welcoming and invariably speak this uber-cool "franglais", easily slipping between the English and French words.
We stayed at the Queen Elizabeth (part of the Fairmont hotel chain today) and -- unbeknownst to me, this was the site of John Lennon and Yoko Ono's famous "love-in" back in the day :) Pretty cool, as many of my roads are leading to Yoko it seems!
Highlights of our stay were numerous -- especially dear were the hospitality and generousity of our Montreal business contacts. Breakfast at Fuchsia on Sunday was a delight for all of the senses -- like edible fine art, polenta delicately flavoured with fresh herbs was topped with a fried egg, bacon and a giant caper the size of an olive -- all in a sweet antique-style mason jar and accompanied by a salad of seasonal greens and flowers (marigolds, roses etc...). Yum and double yum -- all of my senses were singing an angelic chorus! Our drive up to Mount Royal and viewpoints of the city from the hill were breaktaking.
Bagel Baby!
Oh, and I must not forget the famous Fairmount Bagels -- no, not Fairmont, Fairmount... this is in the Jewish district of Montreal and is not related to the Queen Elizabeth in any way.
The quaint but immaculately tidy shop cranks out a variety of bagels 24/7 and our favourite were the sesame ones. Warm from the oven, without cream cheese, they are delectable -- moister, slightly sweet and less doughy than their New York cousins, these are a new addition to my list of best loved foods!
Our friend recommended cream cheese, lox and fresh sliced tomatoes and the combination was mouth-watering. He also suggested that the addition of raw onion was nice, if you like onion -- next time perhaps! (... because I know there just has to be a next time!)
Back at home with my kids after a few days of work meetings in Montreal. This was the first time that I have spent some serious time in that fabulous city -- before this all I knew of Montreal were stopovers while changing planes!
What a great vibe Montrealers have -- they are warm, welcoming and invariably speak this uber-cool "franglais", easily slipping between the English and French words.
We stayed at the Queen Elizabeth (part of the Fairmont hotel chain today) and -- unbeknownst to me, this was the site of John Lennon and Yoko Ono's famous "love-in" back in the day :) Pretty cool, as many of my roads are leading to Yoko it seems!
Highlights of our stay were numerous -- especially dear were the hospitality and generousity of our Montreal business contacts. Breakfast at Fuchsia on Sunday was a delight for all of the senses -- like edible fine art, polenta delicately flavoured with fresh herbs was topped with a fried egg, bacon and a giant caper the size of an olive -- all in a sweet antique-style mason jar and accompanied by a salad of seasonal greens and flowers (marigolds, roses etc...). Yum and double yum -- all of my senses were singing an angelic chorus! Our drive up to Mount Royal and viewpoints of the city from the hill were breaktaking.
Bagel Baby!
Oh, and I must not forget the famous Fairmount Bagels -- no, not Fairmont, Fairmount... this is in the Jewish district of Montreal and is not related to the Queen Elizabeth in any way.
The quaint but immaculately tidy shop cranks out a variety of bagels 24/7 and our favourite were the sesame ones. Warm from the oven, without cream cheese, they are delectable -- moister, slightly sweet and less doughy than their New York cousins, these are a new addition to my list of best loved foods!
Our friend recommended cream cheese, lox and fresh sliced tomatoes and the combination was mouth-watering. He also suggested that the addition of raw onion was nice, if you like onion -- next time perhaps! (... because I know there just has to be a next time!)
Subscribe to:
Posts (Atom)
