Yes, it's another birthday... and another, and -- yes, another...
Today is my oldest daughter's birthday - 21 candles; so hard to believe because I can remember her playing with my toes while I made her supper (age one). She is an amazing artist and is in her third year of university (Fine Arts -- no surprise there!)... We went out to this great retro steak house tonight and now she is at the bar with her Dad (they share the same birthday!) having a birthday cocktail. My younger daughter is tending bar tonight!
Bananas...
Good thing we have these celebrations to ease our way through the winter blahs! I am definitely NOT a winter person lol :) I do love to look at the hoar frost and pristine white landscapes from inside my warm car or warm office etc. Also is nice to get home, put on my tank top and shorts and bake something comforting. here is my recipe for Banana Bread -- simple and so good; this is especially delicious right outta the oven with some dairy butter mmmm.... hope you will bake some and enjoy it this weekend xo.
Pam's Banana Bread
4 medium-size mashed ripe bananas
1 cup granulated white sugar (or 1/2 cup Splenda plus 1/2 cup honey)
2 large eggs, beaten
1/2 cup melted butter or canola oil
1 tsp. real vanilla extract
1-1/2 tsp. ground cinnamon
1/2 tsp. fine sea salt
1 cup chopped walnuts
1 tsp. baking soda
1/2 tsp. baking powder
1-3/4 cups sifted flour
Preheat oven to 325 degrees Fahrenheit.
Mix sugar, eggs and mashed bananas. Stir in vanilla, cinnamon, salt, butter (or oil) and walnuts. Combine flour with soda and baking powder, stirring into wet mixture just to combine. Grease Pyrex loaf pan with softened butter and fold in batter.
Bake for 1 hour, testing at 50 minutes for doneness. If loaf is still moist in the middle at one hour, reduce heat to 300 degrees and bake an additional 5-7 minutes at the reduced temperature. Remove loaf from oven and invert on wire rack to cool, removing from the loaf pan (loaf will pop right out easily).
Enjoy!
Friday, February 26, 2010
Monday, February 8, 2010
February 8, 2010
Season of LOVE; muys caliente
We are enjoying an unusually mild winter -- today the skies were a brilliant robin's egg blue that is more typical in mid summer, certainly not in February! I am soaking up each golden ray like a lazy cat. Local papers quote Dr. Doug Barber's concerns about the polar ice caps' rapid melting -- it appears this is happening far quicker than even the worst case scenario predicted!
NO Fear!
Maybe I am naive, but I think that humanity has far less physical control/effect on the world climate than is calculated/hypothesized. Our Earth is a living, moving, morphing creation; always recreating itself -- I think the rapid speed of communication has just made us all more aware of one another and what is happening around the globe. Climate change is a given -- to exist in static mode would be to negate life as we know it.
Taking care each day
Don't get me wrong -- I do my part to take care of our world. An avid recycler and hater of over-packaging, litter, and commercial excess, I value a nature-based lifestyle. I also believe that all of the good little bits add up -- don't be freaked out that you can't move mountains, and that there is so much that needs to be done, just follow your instincts for wholeness and goodness and do what you can to make a positive difference each day.
A little love, from my kitchen
My little bit of relaxation this evening is making my Valentine cookie dough -- this recipe, which I will share with you, is wonderful and is from my Marvelous Mother Martha (MMM), baker/chef/parent extraordinaire! While my dough is chilling, I am writing to you. Hope you will try these and share a little love and goodness with those in your immediate circle -- I usually bake them one night and decorate the next to make it less arduous. I put in long days and I am up before the sun (which is still significant, even in winter months), so I try hard not to extend my waking hours too often.
MMM's Sugar Cookies
Ingredients:
2 cups butter or margarine, softened
1-3/4 cups granulated white sugar
4 large eggs
1 tsp. fine sea salt
2 tsp. nutmeg
1 tsp. ground coriander (my personal addition to this recipe - optional)
2 tsp. baking soda
1 tsp. cream of tartar
5 cups flour (approximately)
Cream butter with sugar and beat in eggs, one at a time. Stir in spices, baking powder, salt, soda and cream of tartar. Gradually mix in the flour. Place the dough in container with a tight fitting lid and chill in fridge for 1-1/2 hours.
When ready to bake, preheat oven to 350 Fahrenheit. Roll out dough on lightly floured surface to 1/4" thickness. Cut out cookies with heart-shaped cutter. Bake for 8-10 minutes -- should be light golden, but not browned so watch carefully the last few minutes.
Yield: about 8 dozen medium size cookies -- happy baking and Happy Valentines Day xo xo!
NOTE: I usually do a couple of dozen of these with red sugar sprinkles applied before baking -- a little plainer for those watching sugar intake. The remainder I frost with simple hard icing made from 2 cups icing sugar, a few teaspoons hot water, colouring and and flavoured extract -- such as lemon, vanilla, cinnamon, almond. I usually make 2 or 3 different icing types in assorted pastel colours to make a more exciting presentation.
We are enjoying an unusually mild winter -- today the skies were a brilliant robin's egg blue that is more typical in mid summer, certainly not in February! I am soaking up each golden ray like a lazy cat. Local papers quote Dr. Doug Barber's concerns about the polar ice caps' rapid melting -- it appears this is happening far quicker than even the worst case scenario predicted!
NO Fear!
Maybe I am naive, but I think that humanity has far less physical control/effect on the world climate than is calculated/hypothesized. Our Earth is a living, moving, morphing creation; always recreating itself -- I think the rapid speed of communication has just made us all more aware of one another and what is happening around the globe. Climate change is a given -- to exist in static mode would be to negate life as we know it.
Taking care each day
Don't get me wrong -- I do my part to take care of our world. An avid recycler and hater of over-packaging, litter, and commercial excess, I value a nature-based lifestyle. I also believe that all of the good little bits add up -- don't be freaked out that you can't move mountains, and that there is so much that needs to be done, just follow your instincts for wholeness and goodness and do what you can to make a positive difference each day.
A little love, from my kitchen
My little bit of relaxation this evening is making my Valentine cookie dough -- this recipe, which I will share with you, is wonderful and is from my Marvelous Mother Martha (MMM), baker/chef/parent extraordinaire! While my dough is chilling, I am writing to you. Hope you will try these and share a little love and goodness with those in your immediate circle -- I usually bake them one night and decorate the next to make it less arduous. I put in long days and I am up before the sun (which is still significant, even in winter months), so I try hard not to extend my waking hours too often.
MMM's Sugar Cookies
Ingredients:
2 cups butter or margarine, softened
1-3/4 cups granulated white sugar
4 large eggs
1 tsp. fine sea salt
2 tsp. nutmeg
1 tsp. ground coriander (my personal addition to this recipe - optional)
2 tsp. baking soda
1 tsp. cream of tartar
5 cups flour (approximately)
Cream butter with sugar and beat in eggs, one at a time. Stir in spices, baking powder, salt, soda and cream of tartar. Gradually mix in the flour. Place the dough in container with a tight fitting lid and chill in fridge for 1-1/2 hours.
When ready to bake, preheat oven to 350 Fahrenheit. Roll out dough on lightly floured surface to 1/4" thickness. Cut out cookies with heart-shaped cutter. Bake for 8-10 minutes -- should be light golden, but not browned so watch carefully the last few minutes.
Yield: about 8 dozen medium size cookies -- happy baking and Happy Valentines Day xo xo!
NOTE: I usually do a couple of dozen of these with red sugar sprinkles applied before baking -- a little plainer for those watching sugar intake. The remainder I frost with simple hard icing made from 2 cups icing sugar, a few teaspoons hot water, colouring and and flavoured extract -- such as lemon, vanilla, cinnamon, almond. I usually make 2 or 3 different icing types in assorted pastel colours to make a more exciting presentation.
Sunday, January 31, 2010
January 31, 2010
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
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
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.
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