Last day of January -- can't say I am sorry :) This week is my daughter's birthday and I am excited to go shopping for her presents etc. today. She loves to bake pies and has asked for rolling pin (if you can believe that!) for her birthday.
Wine not?
I use a cylindrical wine bottle (Italian brand) when I make pastry -- and my girl thinks Mom is a bit kooky/ghetto ;) It works great and you can pile ice cubes inside to keep the dough cool while rolling -- just like the old-fashioned glass rolling pin my mom and grandma used. However, I will seek out something a bit more conventional/typical for my daughter. She is still thinking about what she wants to do as far as furthering her education/career choices etc. Maybe a pastry chef is about to be born, who knows?
Mmmm.... Cake!
We are going to a restaurant for my daughter's birthday dinner and this place gives the "birthday kid" an amazing piece of ice cream cake that has all of the top favourites covered: chocolate, toasted almonds etc. However, she will be disappointed if I do not make some kind of cake for home also. We also have a tradition of waffles for breakfast on birthdays -- with strawberries and whipped cream of course (oink!).
Decisions, decisions...
So, I am searching through recipes this weekend, trying to decide on a great cake or cupcake recipe for the big day. To be continued.... xo
Sunday, January 31, 2010
Saturday, January 23, 2010
January 23, 2010
Weekend Musings
Almost one week under my belt - well on my way to losing the extra inches I have packed on. Celebrated a bit today by buying a fabulous, reversible Betsy Johnson belt -- black patent on one side with a touch of leopard on the reverse.
I am feeling much better having cut out the sugar! I find the Atkins style of eating not only a great way to lose/maintain weight, but I feel less sluggish both physically and mentally-- like flipping the "ON" switch, you know?
My chest is a bit sore from Friday's work out -- but the sore back that I suffered with starting last Saturday seems to be gone. I think it was hormonal, because I didn't do anything (some sort of extreme exertion, that is...) to trigger it. It was scary because I could barely walk. I missed Monday and Wednesday workouts to allow my body time to rest. I am looking forward to going out to the museum with my son tomorrow -- his love of science reminds me so much of my dad.
Missing you Dad xo
Almost one week under my belt - well on my way to losing the extra inches I have packed on. Celebrated a bit today by buying a fabulous, reversible Betsy Johnson belt -- black patent on one side with a touch of leopard on the reverse.
I am feeling much better having cut out the sugar! I find the Atkins style of eating not only a great way to lose/maintain weight, but I feel less sluggish both physically and mentally-- like flipping the "ON" switch, you know?
My chest is a bit sore from Friday's work out -- but the sore back that I suffered with starting last Saturday seems to be gone. I think it was hormonal, because I didn't do anything (some sort of extreme exertion, that is...) to trigger it. It was scary because I could barely walk. I missed Monday and Wednesday workouts to allow my body time to rest. I am looking forward to going out to the museum with my son tomorrow -- his love of science reminds me so much of my dad.
Missing you Dad xo
Sunday, January 17, 2010
January 17, 2010
Newness!
Two weeks into 2010 -- glad to leave the cement boots that were "2009 issue" in the dumpster and moooove things along :) We have been experiencing unusually mild weather conditions this winter on the Canadian prairie -- bravo El Nino, we appreciate the break!
Typically our January weather is the peak of coldness and average temps are in the minus 30-40 Celsius range. Yesterday it was plus 2 or 3 Celsius! When it is cold I just want to hibernate -- even though I was born here and my ancestors on both sides of the family came to Canada in the 1880's, I just can't take the severe cold; I just find it demoralizing and immobilizing!
Healthy Living = Happiness
The cold combined with a stagnant/depressed economy is not a great mix, to say the very least. We are also finding (in the work world) that basic courtesies, appreciation and loyalty are scarce and cannot be counted on -- where is the honour? Are you experiencing this also? I would love to hear your take on things and your ways of coping, moving things along.
What I am finding amid this uncertainty and mistrust, is that the security of self is emphasized. Of course we all know this at a core level, but ultimately we can only rely on ourselves and can only control our personal reaction to things/events in our respective environments.
I am focusing on these goals for 2010 - growth, renewal, assurance of self and to maintain joy, positivity in the face of any and all negativity, opposition and fickle behaviours. I hope that you also will find a way to not only be productive and joyful, but to grow and thrive in this difficult, mercurial environment.
A great support to maintaining this course is to choose healthy foods and activities -- too often in my life, as a woman and as a mother, I have acquiesced, editing myself and my needs at times to almost extinction. I will no longer "go there". In particular, the past six months have allowed no time for some of my loves: belly dance, walking outdoors (the tread mill is sooooo soul sucking!) and guitar/African drums/music.
In the last few weeks of 2009 I was trying in earnest to follow a healthy diet that allowed for more carbohydrates, versus the Atkins-styled high protein/low carb eating plan that had been so beneficial for me. Unfortunately, I am just finding that with even a modest increase in carbs, I bloat and become more sluggish (this is amplified by the cold weather and short days) -- also, if I have some carbs, even healthy/high fibre/low sugar selections, it soon becomes a downward spiral common to the carb-addicted where I begin to want more and more carbs and I experience sugar cravings.
Suiting Up!
So... back to low carb for this lady! I am looking forward to fitting into some jackets (...and one darling grey pant suit in particular) this spring/summer. I will emerge from the ice and snow like a shimmering butterfly from the chrysalis!
I would also like to share a personal recipe for you. It is quick, low carb and high fibre and it was an experiment that worked out well :). Here it is... and "no", it has nothing to do with Dr. Seuss!
Pam's Green Eggs
3 hard boiled eggs
1 Tbsp. mayonnaise or peppercorn ranch salad dressing
salt, pepper and dill weed to your taste
Approximately one cup of broccoli florets
Place all ingredients in a food chopper or processor and blend to a spreadable consistency. Great in a flax or whole wheat tortilla as a wrap sandwich, or served on a small bed of mixed salad greens.
Enjoy!
Two weeks into 2010 -- glad to leave the cement boots that were "2009 issue" in the dumpster and moooove things along :) We have been experiencing unusually mild weather conditions this winter on the Canadian prairie -- bravo El Nino, we appreciate the break!
Typically our January weather is the peak of coldness and average temps are in the minus 30-40 Celsius range. Yesterday it was plus 2 or 3 Celsius! When it is cold I just want to hibernate -- even though I was born here and my ancestors on both sides of the family came to Canada in the 1880's, I just can't take the severe cold; I just find it demoralizing and immobilizing!
Healthy Living = Happiness
The cold combined with a stagnant/depressed economy is not a great mix, to say the very least. We are also finding (in the work world) that basic courtesies, appreciation and loyalty are scarce and cannot be counted on -- where is the honour? Are you experiencing this also? I would love to hear your take on things and your ways of coping, moving things along.
What I am finding amid this uncertainty and mistrust, is that the security of self is emphasized. Of course we all know this at a core level, but ultimately we can only rely on ourselves and can only control our personal reaction to things/events in our respective environments.
I am focusing on these goals for 2010 - growth, renewal, assurance of self and to maintain joy, positivity in the face of any and all negativity, opposition and fickle behaviours. I hope that you also will find a way to not only be productive and joyful, but to grow and thrive in this difficult, mercurial environment.
A great support to maintaining this course is to choose healthy foods and activities -- too often in my life, as a woman and as a mother, I have acquiesced, editing myself and my needs at times to almost extinction. I will no longer "go there". In particular, the past six months have allowed no time for some of my loves: belly dance, walking outdoors (the tread mill is sooooo soul sucking!) and guitar/African drums/music.
In the last few weeks of 2009 I was trying in earnest to follow a healthy diet that allowed for more carbohydrates, versus the Atkins-styled high protein/low carb eating plan that had been so beneficial for me. Unfortunately, I am just finding that with even a modest increase in carbs, I bloat and become more sluggish (this is amplified by the cold weather and short days) -- also, if I have some carbs, even healthy/high fibre/low sugar selections, it soon becomes a downward spiral common to the carb-addicted where I begin to want more and more carbs and I experience sugar cravings.
Suiting Up!
So... back to low carb for this lady! I am looking forward to fitting into some jackets (...and one darling grey pant suit in particular) this spring/summer. I will emerge from the ice and snow like a shimmering butterfly from the chrysalis!
I would also like to share a personal recipe for you. It is quick, low carb and high fibre and it was an experiment that worked out well :). Here it is... and "no", it has nothing to do with Dr. Seuss!
Pam's Green Eggs
3 hard boiled eggs
1 Tbsp. mayonnaise or peppercorn ranch salad dressing
salt, pepper and dill weed to your taste
Approximately one cup of broccoli florets
Place all ingredients in a food chopper or processor and blend to a spreadable consistency. Great in a flax or whole wheat tortilla as a wrap sandwich, or served on a small bed of mixed salad greens.
Enjoy!
Tuesday, December 29, 2009
Wednesday, December 30
Being the Change!
...Very excited as we approach the cusp of 2010! This has been a challenging year for business -- I hope the coming months see renewed confidence and optimism :) It is frustrating to feel limited by fear and caution -- sometimes I have wondered how long I could tread water, you know? Many days I have felt like a racehorse chomping at the bit and unable to get out of the starting gate!
Eternal Optimists Need Only Apply...
Had a great discussion a couple of days ago with one of my dear sisters -- December 27 was "girls' night" at my Mom's home. Over a delightful dinner of fresh pickerel (Americans know this fish as walleye!) and Chilean Cabernet Sauvignon we talked about our frustration with younger employees being "on the receiving end" but short on the giving side of the equation. Their self-absorption is married with a lack of appreciation and basic manners -- I may be old-school, but I still value the "please and thank you" interchanges! Let us suffice to say that it was a welcome affirmation for me to discover that we shared similar frustrations -- I am not alone with my experience of this workplace phenomenon! LOL!
What's First; What's Waiting?
I feel fortunate to have an employer that is progressive, generous and who shares my values and life vision. In fact we are often finishing one another's sentences and laughing as we mirror behaviours/activities -- two unique minds with a common path of purpose; it is a great blessing. I am both excited beyond belief and anxious beyond my understanding at start of a new calendar year. Our positivity, professionalism, sheer talent and ability AND united front should be more that we need to survive and thrive, but I have worked long enough to know that it isn't always the best or the brightest that get the biggest slice of the profit pie! I can only guarantee that my heart will be 100% my best efforts to blast the 2009 funk and junk to kingdom come, allowing the good stuff to take its place. Bring it on!
...Very excited as we approach the cusp of 2010! This has been a challenging year for business -- I hope the coming months see renewed confidence and optimism :) It is frustrating to feel limited by fear and caution -- sometimes I have wondered how long I could tread water, you know? Many days I have felt like a racehorse chomping at the bit and unable to get out of the starting gate!
Eternal Optimists Need Only Apply...
Had a great discussion a couple of days ago with one of my dear sisters -- December 27 was "girls' night" at my Mom's home. Over a delightful dinner of fresh pickerel (Americans know this fish as walleye!) and Chilean Cabernet Sauvignon we talked about our frustration with younger employees being "on the receiving end" but short on the giving side of the equation. Their self-absorption is married with a lack of appreciation and basic manners -- I may be old-school, but I still value the "please and thank you" interchanges! Let us suffice to say that it was a welcome affirmation for me to discover that we shared similar frustrations -- I am not alone with my experience of this workplace phenomenon! LOL!
What's First; What's Waiting?
I feel fortunate to have an employer that is progressive, generous and who shares my values and life vision. In fact we are often finishing one another's sentences and laughing as we mirror behaviours/activities -- two unique minds with a common path of purpose; it is a great blessing. I am both excited beyond belief and anxious beyond my understanding at start of a new calendar year. Our positivity, professionalism, sheer talent and ability AND united front should be more that we need to survive and thrive, but I have worked long enough to know that it isn't always the best or the brightest that get the biggest slice of the profit pie! I can only guarantee that my heart will be 100% my best efforts to blast the 2009 funk and junk to kingdom come, allowing the good stuff to take its place. Bring it on!
Sunday, December 13, 2009
Sunday, December 13
Only Twelve Days Until Christmas!
Well, the fruitcakes baked beautifully and I have been periodically basting with brandy. Although Sarah's recipe does not spell out the "how to's" of soaking the cake, I recommend using cheesecloth soaked in the spirits ( in this case, I used French brandy), then wrapped tightly around the cake pieces (I cut my two large rounds into quarters after they had chilled in the fridge for about almost a week, to make them more manageable/gift-able). Then wrap the cheese cloth covered cakes in foil and place in a cool place.
I am still debating whether I should add the almond paste and glace icing -- I think I will do one cake (four quarters) and leave the other pieces "as is", to be served with a dollop of whipped cream, traditional Trinidadian style.
Last Thursday my son had his Christmas concert and afterwards we had our first taste of the fruit cake -- as promised, he was honoured with the first morsel! He politely remarked that his holiday favourite is still shortbread! Then my Mom (an amazing cook and baker) tried the cake -- it did not taste as sweet as I thought it would; I think all of the liquors mellow the natural sweetness of the dried fruits, but Mom enjoyed the flavour. As for me, the jury is still out, but I think the flavour on this recipe will improve with aging.
Well, the fruitcakes baked beautifully and I have been periodically basting with brandy. Although Sarah's recipe does not spell out the "how to's" of soaking the cake, I recommend using cheesecloth soaked in the spirits ( in this case, I used French brandy), then wrapped tightly around the cake pieces (I cut my two large rounds into quarters after they had chilled in the fridge for about almost a week, to make them more manageable/gift-able). Then wrap the cheese cloth covered cakes in foil and place in a cool place.
I am still debating whether I should add the almond paste and glace icing -- I think I will do one cake (four quarters) and leave the other pieces "as is", to be served with a dollop of whipped cream, traditional Trinidadian style.
Last Thursday my son had his Christmas concert and afterwards we had our first taste of the fruit cake -- as promised, he was honoured with the first morsel! He politely remarked that his holiday favourite is still shortbread! Then my Mom (an amazing cook and baker) tried the cake -- it did not taste as sweet as I thought it would; I think all of the liquors mellow the natural sweetness of the dried fruits, but Mom enjoyed the flavour. As for me, the jury is still out, but I think the flavour on this recipe will improve with aging.
Sunday, December 6, 2009
December 6, 2009
The First Day of Baking!
Well, the day has come -- Sarah's Christmas Cake is in the oven! I can't stop grinning; there is something euphoric about the almost-culmination of an 18-year-old dream! My excitement has overcome my fears of jinxing things by celebrating too soon. Life is too short to curb our joy over victories (large or small), so success glows bright in my heart, way ahead of actually crossing the culinary finish line.
Fruitcake Footnotes
Some feedback for those of you who may have looked at the recipe but have not taken the plunge. Here are a couple of things I noted/noticed that are not really spelled out in Sarah's recipe:
1) Strain the fruit before adding it to the cake batter -- less than 800 ml of fluid remained -- so over 2 liters absorbed into the dried fruit mix!
2) I now see the importance of chopping all of the fruit fine -- the tidbits swell considerably after their boozy baste session!
3) I used two large spring form pans instead of a set of three (small, medium and large) -- my reasoning was that they would finish baking closer to the same time; but time will tell, right?
To be continued...
In approximately one hour and forty-five minutes my darling treasures should be baked and the first brandy kiss awaits! My nine-year-old son was just heading off to bed when the cakes went in the oven and he asked if he could be the first to taste the cakes -- I explained a bit more about the process and also let him know that the alcohol in the fruit would evaporate while the cakes baked, but that a daily dousing of alcohol was part of the finishing steps for this recipe. He thought this was quite wicked ;) Anyway, I salute his adventurous spirit and he will be my first taste tester -- although it will be a sugar cube sized serving!
Well, the day has come -- Sarah's Christmas Cake is in the oven! I can't stop grinning; there is something euphoric about the almost-culmination of an 18-year-old dream! My excitement has overcome my fears of jinxing things by celebrating too soon. Life is too short to curb our joy over victories (large or small), so success glows bright in my heart, way ahead of actually crossing the culinary finish line.
Fruitcake Footnotes
Some feedback for those of you who may have looked at the recipe but have not taken the plunge. Here are a couple of things I noted/noticed that are not really spelled out in Sarah's recipe:
1) Strain the fruit before adding it to the cake batter -- less than 800 ml of fluid remained -- so over 2 liters absorbed into the dried fruit mix!
2) I now see the importance of chopping all of the fruit fine -- the tidbits swell considerably after their boozy baste session!
3) I used two large spring form pans instead of a set of three (small, medium and large) -- my reasoning was that they would finish baking closer to the same time; but time will tell, right?
To be continued...
In approximately one hour and forty-five minutes my darling treasures should be baked and the first brandy kiss awaits! My nine-year-old son was just heading off to bed when the cakes went in the oven and he asked if he could be the first to taste the cakes -- I explained a bit more about the process and also let him know that the alcohol in the fruit would evaporate while the cakes baked, but that a daily dousing of alcohol was part of the finishing steps for this recipe. He thought this was quite wicked ;) Anyway, I salute his adventurous spirit and he will be my first taste tester -- although it will be a sugar cube sized serving!
Tuesday, November 17, 2009
November 17, 2009
Stir it up, little darlin'....
Day Three of Trinidadian black cake goodness! Can't believe how fast the dried fruit tidbits sponge up all of that liquor! Came across a great, inspirational web site a few days back - www.ted.com Check it out - fell in love with the mind of Stefan Sagmeister and his ideas surrounding working sabbaticals and the creative process - uber cool and heartwarming.
Off to stir the fruits of my labour... have you started your black cake yet? Sarah beckons...
Day Three of Trinidadian black cake goodness! Can't believe how fast the dried fruit tidbits sponge up all of that liquor! Came across a great, inspirational web site a few days back - www.ted.com Check it out - fell in love with the mind of Stefan Sagmeister and his ideas surrounding working sabbaticals and the creative process - uber cool and heartwarming.
Off to stir the fruits of my labour... have you started your black cake yet? Sarah beckons...
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