Maritime Cowgirl

Spring has Sprung

2010-03-14T18:47:00.003-06:00

I think spring is finally upon us. I am sure we will still see the occasional spring snowfall, but the worst is behind us. I am looking forward to getting the gardens going, get walking and enjoying the sunshine, and BBQ'ing...lots of it!

I had a great time last weekend at the scrapbooking weekend. I got 12 pages mostly finished. They just need titles and a few extra embellishments. I need to come up with an idea for a card for ladies night on Wednesday but my creativity is running on empty. I spent it all last weekend!

This weekend, Lee is home. I bought him tickets to see Billy Talent for his birthday. The concert was Friday night. Cancer Bats weren't that great and alexisonfire were just OK. I don't really understand the whole screaming instead of singing. Against Me was pretty good. And Billy Talent was awesome! We saw Billy Talent 5 or 6 years ago at a Warped Tour. It was 35 degrees, no shade and $3.50 bottles of water. We got trampled, elbowed, and stomped on. Lee had to pull me out of the crowd backwards and we missed half of Billy Talent's half hour show. So this was to make up for that and we had a great time.

Yesterday, I made a boiled cabbage dinner and flaky dessert. I had never made flaky dessert before, but I had heard of it from my friend Gola. It is supposed to be similar to the Vachon Flakie cakes, and it is close. It was nice and light, and a cinch to make. I didn't get a good picture, but this gives you an idea.

Flaky Dessert

1 box vanilla instant pudding, 4 serving size
2 cups milk
1L Cool Whip, thawed
1 cup jam or jelly
1 sleeve soda crackers, unsalted

Mix pudding and milk. Fold in 1/2 tub of Cool Whip. Place a single layer of soda crackers on the bottom of and 8x8 pan. Spread 1/2 of pudding/Cool Whip mixture on crackers. Place another single layer of crackers and add another layer of pudding mix. Stir jam or jelly until smooth, and spread on top. Spread remaining Cool Whip on top and cover and refrigerate for 8 hours or overnight.

A little tip about the jam. I bought Smuckers Strawberry jam in a squeeze bottle and just squeezed it on. It is much easier than trying to spread it on the pudding. If you are going to used jam or jelly in a jar, try microwaving for 10 seconds or so then stir. It will be easier to spread when slightly warmed.

Go Canada Go!

2010-02-28T15:17:00.002-07:00

I don't know of many Canadians who aren't watching the gold medal game today. There is 3 minutes left in the 3rd period as I write. My friend Heddy was out and about town this afternoon and apparently it is a ghost town out there. Everyone is hunkered down to see who will come out on top.

Before the game started, I made some cookies. Another keeper from Nanny's book. I had to go to the store for oatmeal in the middle of making them, but they turned out good! Nanny's recipe called for raisins, but I subbed chocolate chips.

Dad's Oatmeal Cookies

1/2 cup shortening
1 cup brown sugar
1 egg
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup flour
1 cup oatmeal
1/2 cup coconut
1/2 cup raisins (or chocolate chips)

Cream shortening and brown sugar. Add egg and mix. Add in dry ingredients and mix well. Bake at 350 for 10 to 12 minutes. (Mine were done at 9 minutes) Be careful not to overbake, they burn quickly!

Friday Night Chili

2010-02-26T17:50:00.003-07:00

I am so glad it's Friday. I get to sleep in tomorrow. I love the Olympics, but, I am ready to get back to regular TV. But not before Canada captures the gold in Men's Hockey!

How about Women's Team Canada, eh?? How empowering for all woman, especially Canadian women and girls who play competitive hockey! I don't feel it's about who wins the most medals, but more about pride in our athletes, our country, and our people. What a sense of accomplishment Olympic athletes must feel!

Not much going on with us here in the prairies. I am hoping to prep for next weekend tomorrow. I am going to a scrapbooking weekend, and I trying to be somewhat prepared. Should be good times though.

Being Friday, and having a craving for chili, I put one together for dinner tonight. I think it turned out pretty good. I am even eating it from the bowl I got from the Handicraft Guild's Chili Bowl Supper.

Friday Night Chili

1 lb lean ground beef
2 tsp salt, divided
1 tsp pepper
1 can tomato sauce (398mL)
1 can diced tomatoes (398mL)
1 can red kidney beans, drained (398mL)
1 can Aylmer Accents tomatoes with Chili seasonings (540mL)
1 cup sweet corn, frozen or canned
2 tsp chili powder
1 tsp cumin
1/2 tsp cayenne
1 clove garlic minced
1 1/2 Tbs molasses
1 1/2 Tbs brown sugar

Add beef, 1 tsp salt and pepper to a large saucepan. Brown beef and drain. Add all remaining ingredients and mix well. Simmer on low heat for one hour.

I don't know if Aylmer tomatoes or chili seasoned tomatoes are available in the US, just as we can't get Rotel in Canada. If not, you could used diced tomatoes, you just may need to add a bit more chili powder and garlic. I tasted the tomatoes out of the can and chili and garlic were the predominant flavors, but celery, bell pepper and onion are also listed on the can.

Happy Valentine's Day

2010-02-13T20:18:00.002-07:00

I received a special delivery on Friday!

Aren't they purdy?? I have the best husband ever!

I was planning on being Wonder Woman in the kitchen today, but I woke up this morning with a killer headache. I maxed out on my ibuprofen intake for the day, and it only numbed the pain for a few hours. Long enough for me to whip up a cake.

I decided on another recipe from Nanny's cookbook. Her friend Joan's Chocolate Oatmeal Cake. I hadn't made it before, but I recall eating it as a kid when Joan would come to Nanny's for a visit. If raw eggs don't bother you, lick the beater. You can thank me later.

Joan's Chocolate Oatmeal Cake

1/2 cup rolled oats
1 cup boiling water
1/2 cup margarine or butter
1 1/2 cup brown sugar
2 eggs
1 cup flour
1/2 tsp salt
6 Tbs cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla

Mix oatmeal and water in a mixing bowl (or stand mixer bowl). Allow to sit until cooled.

Once it is cooled, beat in margarine/butter, brown sugar, and eggs. Sift in flour, baking powder and cocoa and beat. Add vanilla. Mix baking soda with a teaspoon of hot water in a small bowl and add in.

Pour batter in a greased 8x8 pan and bake in a 350 degree oven for 35-40 minutes. Don't overbake!

Nanny Ruth's Hamburger Soup

2010-02-09T18:36:00.003-07:00

There is a cafe not far from my house that serves hamburger soup every Monday at lunch. I often stop in to enjoy some. My love for hamburger soup began in high school, at the high school cafeteria believe it or not. Those lunch ladies made a mean pot of hamburger soup!

When I graduated high school, my grandmother gave me a hope chest and a recipe book with her tried and true recipes. Hamburger soup was among the select dishes. And for some reason, I have never tried to make it myself! I am not sure if I just missed the recipe in the book or what happened. What happened tonight was a pot of delicious soup!

Nanny Ruth's Hamburger Soup

1 1/2 lb ground beef (I used lean)

1 medium onion, diced

1 can tomatoes (I used 19oz can of diced tomatoes with italian spice. It was in the pantry)

3 cans consomme (I used 2, picked up a can of broth by accident)

4 carrots, chopped fine

2 cups water (I used three cans of beef broth instead)

1 bay leaf

8 tablespoons barley (I used pot barley)

1 cup cabbage, chopped fine

1/2 cup celery, chopped fine

Salt and Pepper to taste

Mix all ingredients in a pot and simmer for 2 hours.

I browned my ground beef, then added my remaining ingredients.

Enjoy!

Salsa, baby!

2010-02-06T12:15:00.003-07:00

Thought I should make some munchies in case I decide to stay home tonight. UFC is tonight, and I am undecided if I should stay home or head to Boston Pizza. So just in case, I made Pioneer Woman's Restaurant Style Salsa. Ooohhh, is it ever good! I am not a big fan of chunky salsa, so this works just perfect for me. Good for those who are partaking in Game Day tomorrow. It makes ALOT! It filled my blender to the top.

PW's Restaurant Style Salsa

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) (No Rotel in Canada, use Aylmer Accents with Spicy Red Pepper. In the tomato aisle at the store.)
¼ cups Chopped Onion
1 clove Garlic, Minced (I used 2)
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt (I used a whole teaspoon)
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!) (Safeway didn't have fresh, so I picked up a jar of the Litehouse Freeze Dried Cilantro. Worked great and no chopping involved!)
½ whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Mmm Mmm Good!

2010-02-05T18:06:00.003-07:00

Last weekend and again tonight, I made Pioneer Woman's Cajun Chicken Pasta. Move over East Side Mario, there's a new girl in town! I love ESM's Pasta Amatriciana or however you say/spell it, you know what I mean. I don't usually try pasta at home as I find it most times bland. This pasta kicks it up three or four notches. It is excellent leftover too. The recipe is below, with my comments!

PW's Cajun Chicken Pasta

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced (I diced my peppers and onion and used green and yellow, red were sold out)
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine (I didn't have, so I just replaced with more broth)
1 cup Heavy Cream (whipping cream to Canadians)
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Do all the prep work before starting. All the chopping, measure out the liquids, get the pasta pot boiling and such. Once you get going with this, it moves pretty quickly as you are cooking over high heat.

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Al dente is important here. No one likes mushy pasta, and even mushier leftovers! I get the pasta water boiling as I am heating the frying pan to start the chicken. When the chicken is cooked, I add the pasta. If I think the pasta is going to be done first, I will cook to very al dente and turn off the heat and allow it sit in the hot water for a few minutes till I am ready to use. It will finish cooking and not be all stuck together.

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat.

Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. (I added my garlic after a minute or two of the veggies being in there. I was afraid it would burn and burnt garlic is gross with a capital G.)

Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. (Put them on the plate with the chicken)

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down! (Safeway was out of fresh parsley too.)

I forgot to mention that when I halved the recipe, it filled my 12 inch skillet. So if you are doing a full recipe, but sure to use something large enough to hold it!

Project 365 - II

2010-01-29T18:02:00.004-07:00

I missed a couple days. I thought this project would be a great idea, but somedays, it is hard to find something to take a picture of. I get up, go to work, come home, make supper (sometimes), relax, go to bed, repeat. Not too exciting 'round here most days. I am hoping as time goes on, I will get more creative with the pictures.

January 22nd - I was on my way to Tina's for dinner after work and it was frosty and foggy that day. The frost started to collect on my rear view mirror, so I pulled over to get a picture. Not sure what is more neat about this picture. The frost or the flat, foggy prairie.

January 25th - My scrapbook room. It is kind of a mess here, but I was working away on Emma's birthday invitations.

January 27th - Dad's home! Daisy ignores me when Lee is home.

January 28th - I have seen some beautiful sunrises and sunsets in my 9 years living here. I caught this one Thursday morning.

January 29th - Furbabies in the kitchen. Enough said.

Going Greek

2010-01-21T13:00:00.001-07:00

I discovered at an Epicure party that I absolutely am in love with feta cheese. I always thought it was just plain stinky. I buy the dry pack feta or the flavored fetas and they don't smell at all!

I am heading out to a potluck at Christin's tonight so I whipped up a new recipe I found on TK for Greek Pasta Salad. It has to sit for 24 hours so I am not sure how it tastes today, but right after making it I thought it was pretty good. A nice change from my usual creamy pasta salad.

sharoneason's Greek Pasta Salad from TK

½ cups Extra Virgin Olive Oil
4 Tablespoons Fresh Lemon Juice
4 Tablespoons White Vinegar
1 teaspoon Sea Salt
½ teaspoons Ground Pepper
1 teaspoon Dill Weed
2 teaspoons Cavender's Greek Seasoning
1 box(es) (16 Oz. Box) Curly Pasta (Campanelle) (16oz is approx. 4 cups, I used fusilli)
1 whole Green Pepper, Chopped (I left this out, I am not fussy on raw GP)
1 bunch(es) Green Onions With Tops Chopped (I left this out too, Christin doesn't like onions)
½ pounds Feta Cheese Crumbled Fine
15-½ ounces, weight Can Sliced Black Olives (I didn't use quite as much)
1 whole Ripe Tomato Chopped

Dressing: mix olive oil, lemon juice, vinegar, sea salt, ground pepper, dill weed and Greek seasoning in a small bowl and set aside.

Boil the pasta, drain and cool.

Toss the pasta with the green pepper, onions, feta cheese and black olives. Pour on dressing and mix throughly. Chill for 24 hours.

Before serving, toss well and top with the chopped tomato.

First Round of Pictures!

2010-01-20T21:11:00.002-07:00

Here are the first of my Project 365 pictures!

January 17, 2010 - It was really nice outside, so I opened the window for Daisy and Sika. Daisy got there first, and Sika is impatiently waiting her turn.

January 18, 2010 - I was on my way to Tina's for dinner after work. In the field across from the new arena, there is an iron cowgirl sillouette. Almost looks like the real deal.

January 19, 2010 - Lounging in the new recliner, with the heated blanket I got for Christmas. Sika loves the heated blanket and is up in my lap as soon as I sit down.

January 20, 2009 - New greek pasta sald recipe! We are having a potluck at Christin's tomorrow night. So keep your eye out for some baby pics!! I will post the recipe tomorrow.

Project 365

2010-01-19T10:30:00.002-07:00

On the weekend, I was reading through the blogs I check in on every now and again. When I was reading Grumpy's HoneyBunch, I see she has started Project 365.

In Project 365, you take a photo a day for the whole year. I am a bit late in finding out about it, but I am going to get started. I will post my photos here once a week. If I can stick to it, I plan to reward myself with a little treat. I see a DSLR in my future!

So stay tuned!

Here is the link Grumpy's Honeybunch had for more info. http://photojojo.com/content/tutorials/project-365-take-a-photo-a-day/

Potato Soup for the Soul

2010-01-17T14:13:00.004-07:00

Happy New Year!!

Last night I decided to try something I enjoy in restaurants but never make at home.

Baked Potato Soup!

It turned out great! I halved Calamity Anne's recipe, but didn't halve the bacon. Can never have too much bacon in potato soup! It is very hearty, very filling soup. So don't grab your largest soup bowl and fill it almost to the top.

Calamity Anne's Baked Potato Soup

4 Large Baking Potatoes
2/3 Cup (11 Tablespoons) Butter Or Margarine
2/3 Cup All-purpose Flour
6 Cups Milk (I used whole milk, but would use my good ole skim milk next time. Whatever you have on hand is fine)
3/4 Teaspoon Salt
1/2 Teaspoon Pepper
4 Green Onions, Chopped And Divided
12 Slices Bacon, Cooked, Crumbled, And Divided
1-1/4 Cups (5 Ounces) Shredded Cheddar Cheese, Divided
1 (8-ounce) Carton Sour Cream
Chicken Bouillon (optional)

Wash potatoes and prick several times with a fork; bake at 400 degrees for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp, and set aside. Discard skins.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. (I also added a tablespoon of the bacon fat for flavor)

Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese.

Cook until thoroughly heated; stir in sour cream.

Add extra milk, if necessary, for desired thickness. I found it to be quite thick, but I liked it that way and didn't add any extra milk. I think my leftovers will be thicker, so when I reheat it, I will add extra milk at that time.

Add little bit of chicken bouillon for extra flavoring. Serve with remaining onion, bacon, and cheese.

Foodie Friends

2009-12-29T17:44:00.004-07:00

The best source of good recipes are your foodie friends (and Tasty Kitchen). Gola has passed along a few of my favorite holiday standbys. The haystack recipe I posted earlier and the ham and cheese cheeseball were both given to my by Gola.

I met Gola my first year in Alberta. We have been great friends since. We have spent Christmas Eve together every year. This year, Gola and Al hosted and we ate and ate and ate. And played Wii. I brought her cheeseball and Newfie hors d'oeuvres. Newfie Hors d'Oeuvres are not my cup of tea. A slice of Vienna sausage, a chunk of cheddar cheese and a piece of sweet mix pickle. Blech! But Lee and Nik had no problem polishing them off.

So if you are looking for an appetizer for an upcoming New Year's get together, give the cheeseball a try.

Gola's Ham and Cheese Cheeseball

1 8 oz pkg cream cheese, softened

1 cup sharp cheddar, grated

3/4 cup Miracle Whip

2 Tbs sweet pickle relish

1 can Flakes of Ham

Mix all ingredients in a bowl with stand or hand mixer until combined. Line a small bowl with plastic wrap and add the mixture, pressing it down. Cover and refrigerate for at least one hour.

When ready to serve, invert bowl on plate or serving platter and remove plastic wrap. Use finely grated cheddar to coat the outside. Serve with Ritz crackers.

Enjoy!

Happy Holidays!!!

2009-12-26T12:19:00.004-07:00

I hope everyone enjoyed the holidays! We spent the morning at home, with the furbabies, enjoying breakfast and opening our gifts. We always have help with opening gifts.

Daisy loves the empty boxes!

We went to Tina and Ian's for turkey dinner. It was very tasty!! It was frosty fog out yesterday, and Lee snapped this picture of our weeping birch tree.

As much as I hate and despise every aspect of the winter season, I must say that when the trees get frosty like that, it is a beautiful sight. Today, it is sunny so I took a couple extra pictures of the same tree.

Very pretty out there today.

Time Flies!

2009-12-20T20:18:00.004-07:00

Wow! It has been a while since I have posted!! We haven't been up to much. Lee is working in Fort McMurray on turnaround. I have been working, and working on a few homemade gifts. I'd like to tell you all about them, but I haven't given them yet, so mum's the word!

This weekend, I have been making Christmas treats. I made haystacks, which is a recipe I got a few years ago from a friend. They quickly turned into a Christmas staple. Until last year. Mackintosh toffee bars were no where to be found!! According to there website, there was a fire at the factory. But they can make individually wrapped toffee pieces. I think this is some kind of conspiracy!

To start, get a bag of large marshmallows and cut them in half width wise with clean scissors. Dump some Rice Krispies in a bowl. Pour a can of sweetened condensed milk in a small saucepan. Add 35-40 unwrapped Mackintosh toffee pieces and two tablespoons of butter. I used 40 unwrapped pieces, but found it a bit thick and next time I will go with 35. Heat over medium low heat, stirring constantly until smooth. I leave my burner on low as you will need to reheat the toffee if it starts to harden up.

Here's my assembly line. Note my beautiful china pattern. I believe it's called Royal Chinet.

It helps to have a helper. One person dipping, one person coating. But I was all one my own this weekend. I like to use my nut picks that came with my nutcracker for the dipping because you can tap them on the side of the saucepan to remove excess toffee. But you could use a toothpick or skewer.

Dip the marshmallow half into the melted toffee, tapping to remove excess.

Drop into the cereal and cover. I use a spoon cause it's faster. And when you are doing this alone, faster is better.

Drop on parchment to firm up. Repeat another 50 or 60 times. Eventually, you get to a point where there is toffee left, but it is too difficult to dip the marshmallows. This is where you reward yourself for all your hard work.

I don't think I need to explain any further.

I also tried to make truffles. But I am still scarred from that experience so I don't want to discuss it right now. When I have healed, we'll chat.

But I have had some requests to see my tree. Before I show you, I must remind you we put the tree up on Lee's last set of days off, around the 3rd or so. I generally don't put it up that early, but it was the 3rd or the 23rd, and I wasn't willing to do that deed on the 23rd. So up it went. And I have cats.

So just look at the top two thirds and we're good.

Look what they do when I am not looking!!

I have given up on fixing it. That is simply a waste of my time.

I hope your tree is fairing better than mine!

Happy Thanksgiving!

2009-10-11T12:50:00.004-06:00

Happy Thanksgiving everyone! Hope everyone is enjoying their turkey dinner. I am heading out to Tina and Ian's for turkey dinner. Tina and Ian hauled 125 bales of hay yesterday, and today Lee and Ian are back out for another 125 bales today. So I am going to up with them later.

Lee was loading the bales on to the conveyor and Tina and Ian were packing them in the barn.

What was I doing you ask? I was occupational health and safety supervisor. And Master Documenter of Events.

This is Riley, Tina and Ian's chocolate lab. I captured this rare moment of him not barking.

Yesterday, before we headed out to help with the hay, I was making Pumpkin Date Squares. I got it all put together and baked them up at Tina's for dessert last night. It is quite a tasty fall recipe and they aren't overly sweet. They can be served warm or cold, and with or without a dollop of whipped cream.

Pumpkin Date Squares

Filling

1 cup chopped dates
1 cup pumpkin puree (not pie filling)
1 cup water
3/4 tsp pumpkin pie spice

Crumble

1 1/2 cups rolled oats (not instant)
1 cup all purpose flour
2/3 cup packed brown sugar
1/4 tsp salt
1/4 tsp pumpkin pie spice
1/2 cup chopped pecans
3/4 cup butter, melted

In a saucepan, bring filling ingredients to a boil. Reduce heat and simmer for 15 to 20 minutes.

In a large bowl, mix crumble ingredients except for the butter. Mix until combined and with a fork, incorporate the melted butter until crumbly.

Pat half of the crumble mix into a lightly greased 8x8 pan. Spread filling over top and sprinkle with remaining crumble mix.

Bake in the center of 350 degree oven for 30 minutes or until golden. Cool in pan on rack.

Enjoy!

A Celebratory Drink

2009-10-05T20:35:00.003-06:00

Wow, it has been almost a month since I last posted. I have to give a big congratulations to Tammy and Jeff on the birth of baby Rebecca Lynn on September 26th. I don't have any pictures but will be sure to share when I do! She is such a little doll!

So in honor of the birth of little precious, I am having a celebratory drink. (Roll with me here) Actually, I made a new slush recipe on Saturday night and didn't have any Sprite till today. It is darn good slush! Don't have a pic of that either as it is dark and pics with flash look horrid. I got the recipe from jenng on Tasty Kitchen.

jenng's Slush

1 cup sugar
9 cups water
2 bags raspberry tea
1 can frozen orange juice
1 can frozen pink lemonade
1 can frozen limeade
1 26oz (750mL) black cherry vodka

In a large pot, combine 7 cups of water and sugar. Boil for approximately 1 minute and set aside.

In a tea kettle, boil remaining 2 cups of water and pour over tea bags. Steep for 20 minutes. Remove tea bags and pour into the pot.

Stir in all of the concentrates till combined. Pour in vodka and allow mixture to come to room temperature.

Pour into a large container and put it in the freezer. It won’t freeze completely due to the alcohol, but it should become slushy—thus becoming SLUSH.

Scoop into glasses till 1/2 to 3/4 full (depending on your taste) and top with soda.
Kick back, close your eyes, drink and enjoy !!!

I mixed mine in two 4L ice cream containers as it wouldn't all fit in one. Enjoy! I am!

Canning Like Crazy! The End

2009-09-08T15:07:00.000-06:00

I have been trying out a lot of recipes from Tasty Kitchen lately. Tasty Kitchen is an offshoot of Pioneer Woman, also created by Ree. It is a place where you can sign up and share recipes. I think I currently have 153 recipes in my box. That's a lot of testing to do! One of the more interesting ones I have tried is Corn Cob Jelly. I have tried it and it is pretty good.

Warning: Removing corn from 12 cobs is messy.

Corn Cob Jelly (posted by kristenofchaos on Tasty Kitchen)

4 cups water
1 box pectin crystals (I used Certo)
4 cups sugar
12 cobs of corn, raw and corn removed

Using 12 corn cobs from which sweet corn has been cut (raw) add 4 cups of water to a large pot.

Bring to a boil. Boil 10 minutes then strain through a cloth for 3 cups of liquid. (I used cheesecloth. You can buy jelly bags.)

Add more water if needed to make the total. (I had to add water, so I think next time, I would add more from the get go)

In a fruit pan, add 1 box of pectin and bring to a rolling boil.Add 4 cups of sugar (all at once) and bring to a boil once again. (I removed the cobs from the pot and added it back and used the same pot. I skimmed the foam off too.)

Food coloring may be added at this time. (I added 3-4 drops of yellow colouring)

Strain and put into jars and seal. (I didn't strain it a second time.)

Quite tasty. Doesn't taste like corn. Has a light, delicate honey like flavor.

Canning Like Crazy! Part III

2009-09-07T14:48:00.004-06:00

It's been a busy week! Lee and I ventured to CrossIron Mills yesterday. It is the new super mall just north of Calgary. To say it was busy would be an understatement. It is an OK mall I guess. It has Bass Pro Shop so you can drop your hubby there and do your thing. Bass Pro Shop has a food section though that I recommend checking out. I bought some hot teriyaki sauce there and it is quite good. I also got some cornbread mix and spicy fish breading which I haven't yet tried.

In addition to dill pickles I also made bread and butter pickles. I reviewed many recipes for bread and butter, but decided to go with one I found on the Taste of Home website, simply because it seemed easiest. Being a beginner at this, easy recipes was high on the priority list.

Bread and Butter Pickles (from Karen Owen on Taste of Home website)

4 lbs pickling cucumbers, sliced
8 small onions, sliced (I used 3 medium onions, got them fresh from the Mennonites)
1/2 cup pickling salt
5 cups sugar
4 cups vinegar
2 tbs mustard seed
2 tsp celery seed
1 1/2 tsp ground tumeric
1/2 tsp ground cloves

In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. drain; rinse and drain again. (My ice maker only makes ice cubes, and I couldn't be bothered to run it in the blender. Worked OK I think)

In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.

Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Word to the wise, wear old clothes, use an old ladle. This stuff will stain.

Yield: 7 pints.

Canning like Crazy! Part Deux

2009-08-31T21:45:00.002-06:00

My first venture into the canning world (other than freezer jam) were these.

Dill Beans

I can't try them till September 22nd, but they sure look good. The beans, like the dill pickles are fresh packed. Pack the jars with fresh veggies and seasonings, pour pickling liquid over top, seal and process. Simple. Other recipes may require brining, fermenting, or a complete cooking of the veggies.

I got the recipe from Tasty Kitchen which was posted by missy. I made two pints with the crushed chilis and two without. Not every one likes spicy like we do.

Dill Beans (missy's recipe from Tasty Kitchen)

2 pounds green beans, washed and trimmed
2 tsp crushed red pepper flakes
4 pieces dried Thai chili (I didn't use because I forgot to stop at the asian grocery)
4 cloves of garlic, peeled
4 sprigs fresh dill
2 cups water
1 pint white vinegar
1/4 cup pickling salt

Into 4 sterile pint jars, put 1/2 t red pepper flakes, 1 Thai chili, 1 clove garlic, 1 sprig of dill. Pack beans tightly into pint jars.

In saucepan, bring water, vinegar and salt to a boil. Pour into jars covering beans and leaving 1/4 inch head space. Seal immediately with sterile lids and process for 10 minutes in a boiling bath. Adjust process time to your altitude if needed. Ready to eat in one month.

Canning like Crazy! Part One

2009-08-30T12:55:00.004-06:00

The past couple weekends I have been making pickles and jelly. I have never made pickles and only made jelly once before. The previous jelly experience was not a pleasant one. So over the next few days, I will chronicle my bounty.

I don't have my own garden so I bought most of my produce and dill from the Hutterites and Mennonites. The farmers market is always a busy spot on Thursdays. I had to outfit myself with a few new tools. I needed a jar lifter, so I just bought a kit that included a magnet for lids, a headspace/air bubble tool, jar lifter, and wide mouth funnel.

These are the dill pickles I made. I borrowed a few canning and preserving books from the library and found Speedy Dill Pickles in the Canning & Preserving for Dummies book.

Speedy Dill Pickles adapted from Canning and Preserving for Dummies

4 pounds pickling cucumbers
6 tbs kosher or pickling salt
3 cups picking vinegar
3 cups water
1 tbs pickling spices
18 black peppercorns
3 tbs dill seed
fresh dill sprigs (optional)

Wash cucumbers. Slice in halves or quarters.

Prepare canning jars and lids. I put my clean jars in the sink and fill with boiling water until ready to use. I put the lids (not the rings) in a small saucepan till ready to use. When I am almost ready for the lids, I pour boiling water over them.

Combine salt, water, and vinegar in a saucepan. Bring the liquid to a boil over high heat, stirring occasionally to dissolve the salt. Keep liquid hot.

Snuggly pack the cucumbers in the prepared jars. I use my silicone oven mitt I bought forever ago and never used for this. I dumped the boiling water out of my jars and stuffed them, holding the jar with my silicone oven mitted hand. Glad I kept that, cause Lee wanted to get rid of it.

If using quart (1L) jars, to each jar, add 1 tsp pickling spice, 6 peppercorns, 1 tbs of dill seed. Optional: 2 peeled, halved cloves of garlic

If using pint (500mL) jars, to each jar, add 1/2 tsp pickling spice, 3 peppercorns, 1 1/2 tsp dill seed. Optional: 1 peeled, halved clove of garlic

If you are adding fresh dill, add a sprig or two to each jar between the inside edge of the jar and the cucumbers.

Ladle the hot liquid into your filled jars, leaving a headspace of 1/2 inch in quart jars and 1/4 inch in pint jars. Completely submerge cucumbers in the liquid. If they protrude, adjust till you have proper headspace. Release any air bubbles. That wide mouth funnel was a godsend. The headspace tool was great too because my 1/4 inch and a real 1/4 inch are two different things.

Wipe the jar rims clean. Seal with the lid and add the band till finger tight. Finger tight isn't very tight. Just when you start to meet resistance, stop. Magnet tool, which is basically a magnet on a stick is another great tool. Makes sealing go so much faster.

Process your sealed jars in a water bath. Jars should be covered in 2-3 inches of water. 15 minutes for quart jars, 10 minutes for pint jars. Start the timer when the pot comes to a rolling boil after adding the jars. Adjust your process time based on altitude. I have to add an additional 5 minutes to my time. You can find this by googling it.

When the process time is up, remove the jars and place them on a clean towel or cooling rack. Thank you jar lifter! Lids will seal (pop) as they cool. If any don't seal, refrigerate and use within 2 months.

East Coast Delicacy

2009-08-20T18:48:00.006-06:00

Donairs!

Donairs are a variation of the Turkish doner kebab. They are said to have originated in Halifax, Nova Scotia in the 1970's. King Of Donair claims to be the originator. Wherever it originated from, I am thankful. The spiced meat is formed into large loaves and put on a spit. It turns as it cooks and is shaved off to serve. They are usually so large, so stuffed full of meat, they are a two handed eating expedition.

They are popular all over Eastern Canada, and you can find them in many other parts too. They can be served in a rolled pita, on flat pita, in a sub or burger or on a pizza. In the east, the generally accepted toppings are diced fresh tomatoes and onions. In the west, they try to turn it into a salad. Personally, I am just a meat and sauce kind of girl. The sauce is sweet and tangy white sauce, also good for dipping those garlic fingers in. I lived on Recardo's donairs and garlic fingers in high school. I stopped in there on my trip home and indulged till I thought I would explode. Same folks still work there that worked there in my high school years.

When I first moved to small town Alberta, I asked where I might be able to get a donair and garlic fingers (another popular item in East Coast pizza joints). The cowboys and girls looked at me like I had bull horns growing from my head. Oh, they didn't know what they were missing!

You can find good ones in the city, not so much otherwise. The best donair I have ever had in Alberta is in Red Deer at Cleopatra's. They grill them on a panini press for crisp the pita. So good!

I usually make my own at home. I got this recipe from my Uncle Mark. I don't have a spit, so I form it into a loaf and bake.

I make my own sweet sauce too. Most recipes I have seen call for evaporated milk. I find this is too runny, regardless of how long I beat it for. I use a sweetened condensed milk in mine. Thank goodness for the stand mixer because it has to be mixed for quite some time.

When the loaf is cooked, I slice into thin slices. I run my pita bread quickly under the tap to moisten, and put in hot frying pan. Brown on both sides and top with some sweet sauce. Add the meat and drizzle more sweet sauce. Top with veggies if you like and enjoy.

Still can't get the large pita in small town Alberta, so I just eat mine flat like a pizza.

Enjoy!

Donair Meat

1lb ground beef
1 tsp flour
1 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1 tsp oregano
1/4 tsp cayenne (or to taste)

Mix thoroughly in large mixing bowl. I knead mine for at least 5 minutes. Form into a flattened loaf and place on cooling rack onto a foil lined baking sheet. This will allow the grease to run off. Bake for 45 minutes on 350 degrees or until the internal temperature reaches 165 degrees. It should be cooked through.

For leftover meat, I fry them in the frying pan. I like the meat crispy.

Donair Sauce

1 can sweetened condensed milk
1 can sugar
1/2 can vinegar
1 tsp garlic powder

Empty can of milk into a mixing or stand mixer bowl. Fill milk can with sugar and add to bowl. Fill milk can half full of vinegar and add to bowl. Add garlic powder. Mix for at least 10 minutes. If it is not mixed enough, sauce will be gritty from the sugar. Must be refrigerated at least overnight before serving. It will thicken after refrigerating.

Vicki's - The Best Place On Earth

2009-08-15T23:42:00.003-06:00

When Lee realized he couldn't come to Nova Scotia with me, he was upset he wasn't going to Vicki's.

Vicki's is a restaurant and seafood market. Wildly popular with her hearty portions, reasonable prices, and tasty homemade desserts. The seafood here is impeccably fresh. No stinky stuff here.

I ate at Vicki's more times in two weeks than I care to share. In my haste to devour the melt in your mouth clams (my usual), I forgot to take lots of pictures. Here are the few I do have.

Vicki's scallops are the only deep fried scallops I have ever liked. Most places have oddly thick batter, so pan fried is my favorite way to go. Vicki uses a light coating and they are most delicious.

Jess' three piece fish. As most places in Nova Scotia, Vicki uses haddock for her fish and chips. Nice light batter, crazy fresh, superbly flaky.

My half eaten clams and chips. I love love love fried clams. Can't get them just anywhere. These just melt in your mouth. No rocks in these clams. I am making myself hungry here.

So the moral of the story, if you ever get to Nova Scotia, get yourself to Vicki's. You won't be disappointed!

Farewell to Nova Scotia

2009-08-12T21:49:00.005-06:00

"Farewell to Nova Scotia, your sea-bound coast,

Let your mountains dark and dreary be.
For when I am far away on the briny ocean tossed,
Will you ever heave a sigh or a wish for me?"

I absolutly love traditional Nova Scotia/East Coast music. A fitting song for the homesick!

I had such a great time on my trip home. I thought I would post some more of the pictures I took.

The wharf in the fog at low tide.

The wharf on a sunny day minus most of the scallop fleet, also at near low tide.

My parents dog, Keegan. He is such a mild mannered dog. Too bad Lee is allergic, I might have kidnapped him.

This was out in front of the Port Pub in Port Williams. There are walking trails all along here.

You can't tell from this picture, but the captain is sitting on a dining room chair.

My grandmother cooking some tasty scallops!

Big dinner the night before I left. Burgers, salads, scallops, fresh corn, all so yummy!

The same scallops my Nanny cooked, and the onions and mushrooms I cooked.

The Annapolis Valley and the Bay of Fundy from 20,000 feet.

The Sun Has Set....

2009-08-09T06:08:00.002-06:00

....on this vacation.

Doing laundry and packing. So much fun.

It has been a great holiday. Although they are never long enough.

See you all next time!

A Day in the Big City

2009-08-06T05:23:00.014-06:00

Jess and I spent the day in Halifax yesterday shopping, looking around, playing tourists.

This the the Halifax Harbour from the MacKay Bridge.

This is Lower Water Street down by the waterfront.

Buskers Festival starts today so there were some set up yesterday. I love bagpipes, and paired with the drummers, it was awesome.

This is the Alexander Keith's Brewery. Alexander Keith is buried in a downtown cemetery and his grave site is often littered with Keith's beer cans and bottles from those who are there to share a beer with the man himself.

This is Georges Island which sits in the mouth of the harbour. That is the yacht I was planning to buy when I won the 6/49 last night. But I didn't win.

These are Beaver Tails. They are a slab of fried dough and are available in a variety of toppings. Jess had Skor and I had Chocolate Hazelnut. They are yummy!

Nova Scotia Crystal is on the waterfront also. It is the only mouth blown crystal being made in Canada. Stop by at the right time and you can watch them work.

We went to Bubbles Mansion for dinner and a drink. We first went to Bubbles in 2007 when we were in Nova Scotia for our wedding. We enjoyed it so much, I made a point of going back on this visit.

Big mistake.

The menu is vastly different from our last visit. And not for the better, I am sad to say. But if you are a TPB fan, do stop by. They have the shed there!

Jess and her drink. I think it was called the Hydroponic.

The bar.

Me and my drink, the Samsqantch.

Our drinks and the condiment cart.

We also went on the Harbour Hopper Tour. It is an amphibious vehicle from the Vietnam War that has been transformed into a tour bus.

These shots are from Citadel Hill.

We're goin' in!! Oh my, I got splashed! I almost puked. If you knew what was in the Halifax Harbour, you'd puke too.

Got some great pictures of the waterfront, the Historic Properties, and the Naval Shipyard from the Harbour Hopper.

All in all it was a great day with only a little sunburn.

Don't be like us and forget your sunscreen!

Family Picture Day

2009-08-05T15:00:00.001-06:00

Yesterday, Mom arranged for our family pictures to be taken. They were originally to be done at Grand Pre, but we changed them to the Harriet Irving Botanical Gardens. If it rained, we could have used the KC Irving Enviromental Science Center.

What a beautiful place. They are located at Acadia University in Wolfville. I didn't get a chance to tour the whole gardens as I my attire was a bit excessive considering the sweltering heat. I bolted for the A/C. Here are a few shots I did get.

Me and Jess

I would love to know what these flowers are. They produce little pods that explode and curl up when squeezed. We used to have fun with these when we were kids.

Chez Shelly

2009-08-04T19:20:00.001-06:00

I heard rumours that my Aunt Shelly made some killer homemade chinese food. So, I invited myself over.

And the rumours were true! The spread was delicious!

Egg rolls, sweet and sour chicken and shrimp, chicken rice

Shrimp Foo Yung and Honey Garlic Meatballs

Thanks for dinner!!! It was great!

Josh and Kayla, wish you were here!

Ladies Night!

2009-08-03T18:58:00.004-06:00

Last night I got together with good friends from high school. We had lots of laughs, lots of fun, lots of food, and just a few adult beverages.

The old and new stories and the old and new pictures were priceless. I wish I lived closer so we could have these get togethers more often. I miss these ladies! A lot!

I didn't get enough pictures!! I only have one of Allison and Julie that I am sure neither would appreciate me posting here.

But I do have this one.

Mike and Allison's daughter is such an adorable baby with a smile to that would melt any heart.

Thanks Allison for having us over!

Hall's Harbour

2009-08-03T12:30:00.001-06:00

We decided to head out to Hall's Harbour the other night for a late supper and some pictures. The weather hasn't been very co-operative since I have been home so you have to take it when you can.

Here are some shots from Hall's Harbour.

Valley Views

2009-08-02T09:01:00.007-06:00

Yesterday, Jess and I played tourist in the Valley. We set off at lunch time after seeing Tina and Ian off.

We headed for Port Williams to The Port. It is a gastropub owned by Valley doctors. It's decor, location, and atmosphere are fabulous. They menu is filled with local produce, meats, and beverages. I immediately spied Berry Ginger Ale on the beverage menu and Jess always has the lemonade.

The ginger ale is no Canada Dry. Real ginger baby! This drink has zing! Jess' lemonade was quite refreshing.

Anyone that knows Lee and I knows we are chicken wing fanatics. The Port offers wings as an appetizer, and I was very tempted to order them. But, I just can't have chicken wings in Nova Scotia when the fresh seafood is so bountiful. So I ordered the Baked Haddock with ceaser salad. Jess ordered the Lobster Club and a skewer of garlic shrimp, which she says she orders every time.

The baked haddock arrived with crispy panko covering lightly seasoned fresh flaky fish.

Jess' lobster club had large chunks of real lobster meat. Nothing fake around these parts.

Both dishes were delicious. Had to get a shot of the lobster claw meat poking out of the sandwich.

We then decided on the Apple and Strawberry Fruit Crisp for dessert. While tasty, I am used to a more chunky fruit in my crisps, while this was more like apple sauce.

We then headed for Wolfville. Wolfville is home to Acadia University and a host of beautiful old homes. We stopped for a few shots.

We drove up on Ridge Road to get a shot of Wolfville from above. You can see Cape Split too.

We also picked up some gelato from Casa Mia. I had coconut and chocolate hazelnut. Very yummy!

We stopped at Hennigar's for some veggies and snacks. They had purple and white bell peppers!
They have lots of yummy treats at Hennigar's. They make their own apple juice that you can sample. And they make their own corn pops! They are good!

We went to Hall's Harbour in the evening, more on that tomorrow!

To Incinerate Or Not

2009-08-01T20:51:00.007-06:00

We had a great BBQ last night. I brought steaks from Alberta and we had chicken and sausages. There was some debate over the best doneness of a slice of juicy, tender Alberta beef.

Now, I once was a card carrying member of dehydrated shoe leather club called Well Done. But in my eight years of residency in the prairie oyster eating country, I have learned a thing or two.

One being, I love a medium well steak. I crave it. It is much much better than a well done. I can even brave something closer to medium every now and again. Rare and blue really squeak me out still. I like juice, not blood.

A hot, evenly temperature grill is key. As is seasoning. With proper seasoning, BBQ sauce isn't required. BBQ contains a significant portion of sugar. Sugar burns. No one likes a black steak.

So, hopefully I have converted one or two Well Dones to at least Medium Well.

I still won't eat an oyster. Of any kind.

But the company last night was great. Lots of laughs and lots of fun.

Ian and Emma

Daddy and his little girl.

Emma and Carmin

Uncle George and Emma and Aunt Shelly. Wish Josh and Kayla could have been here!

Country Morning

2009-07-31T05:15:00.005-06:00

Jess, Emma, and I took some retail therapy yesterday morning. We headed to Berwick to Wheaton's. Wheaton's is gift/home decor/furniture store. There are four Wheaton's stores now, but I think the original is the best. I love primitive, and you don't see it much in Alberta. But my suitcase is only so large. It is probably best I don't live in Nova Scotia anymore because I could blow entire paychecks at a prim store.

Wheaton's also has Cider Press Cafe. When Emma decided she was hungry, we did too. Jess loves the raspberry lemonade, but I tried (and loved) Kay's Sweet Tea. Whenever I am in NS and we eat out, I try to eat seafood. Seafood in Alberta scares me sometimes. So I got lucky as the special was a haddock sandwich.

It was a small fillet on a soft bun with a rich and tangy homemade tartar. Despite it's size, it was delish. The cream of mushroom soup was great too.

Jess had the mushroom foccacia with house salad topped with poppyseed dressing. I know I stick to my seafood rule, but I really should have deviated from it here. That sandwich was fabulous!!!

The benefit of smaller portions is ample room for dessert. I thoroughly enjoyed the slightly dense, not overly sweet Coconut Cream Cake. It was divine. Jess had the warm gingerbread, which she said was delicious, but no picture.

We cooked up a storm last night. I am BBQ'ing some of the steaks I brought from Alberta tonight and have company coming. So I whipped up a cheese dip, Kahlua fruit dip, a chocolate chip cheese ball, and two batches of baked fudge. The baked fudge isn't for the BBQ, but I forgot the butter in the first batch. D'oh! So I made another. Much better. Butter makes a big difference, trust me.

Check back tomorrow for a recap of tonight's events!

Here is a pic I just took of Emma. What a cutie pie!

The Home In My Heart

2009-07-28T16:30:00.005-06:00

I haven't lived in my hometown in 11 years, but I still consider it my true home. In my first days of vacation, that's where I headed. The wedding was there, my grandma still lives there, and my best friend Mindy is still there. Mindy and my grandma are good at evading crazed photographers, cause I don't seem to have any pictures of either of them from my visit.

Here is the harbour in fog.

Here is the harbour sans fog.

The wharf is sometimes jammed with scallop boats, but most were out this day.

There are a few must go to places to eat when I am home. House of Wong is my favorite chinese place, and every chinese place I eat at gets compared to it. It has been open for 65 years so they must be doing something right.

Roadside Grill has tasty seafood and great homemade Acadian dishes. We have been going here since we were kids too.

Chez Jean has always been the go to place for ice cream!

The Deed Is Done!

2009-07-28T15:53:00.003-06:00

Congratulations Tina and Ian!!!

After all these years, all the stress, all the rain, and all the planning, they finally got hitched!!

It was a great day with a beautiful bride and a handsome groom. The rain stayed away for the outdoor nuptials.

I promise not to ask the baby questions. I already know the answer anyway!

Honey, I'm Home!

2009-07-24T11:41:00.004-06:00

Made it to Nova Scotia all safe and sound. Only one steak in the cooler thawed out, and nothing in the suitcase leaked.

My mom, sister, Baby Emma, and my Uncle Mark met me at the airport. We went for breakfast in Enfield, then stopped in to a chocolate shop (more on that later), and visited my Uncle Mark and his wife Cindy. Then off to see Dad! I am going on hour 36 with no sleep, only have to go at least another 6.

I bought Emma some clothes a few months ago. This is the Children's Place Haute Couture Yoga ensemble. It is so incredibly cute!!!

Leaving On A Jet Plane

2009-07-23T17:00:00.000-06:00

I am all packed and ready to go!

Suitcase is half full of this year's Christmas gifts, and I have 25+ prime Alberta beef loin steaks packed in a cooler. Those lovely Westjet owners better make darn sure my precious bounty arrives.

I had a bit of assistance with packing.

They are always so darn helpful!

So I fly on the red eye and arrive Friday morning!!! So excited. So stay tuned, cause we'll be live from Nova Scotia and it's Saturday Night!

Well, not really, but close enough.

Kung Pao Chicken

2009-07-22T12:08:00.000-06:00

One of our favorite recipes is for Kung Pao Chicken. I thought I lost my recipe and tried to recreate it from memory with no luck.

I found said recipe on Saturday!! So of course we had this over the weekend. It is a spicy Asian dish that you can add whatever you like too. You can adjust the spiciness by adjusting the chili flakes in the marinade and the sambal in the sauce. I have added red pepper, green pepper, onion, mushrooms, bean sprouts, carrots. You can add veggies, or leave them out. If you like tofu, add some.

I am not on the tofu bandwagon.

Don't like chicken? Try pork. Or beef. Or scallops. I serve mine over Farkay's WunTun noodles. I found them at Safeway in the asian aisle. But you could use other noodles or rice. The sauce calls for Sambal Oelek. I found it in asian aisle in a small plastic jar with green lid. If you can't find it, I think you could sub for sriracha.

Whatever suits your fancy. I would love to hear your variations if you give it a spin.

Kung Pao Chicken

3 large boneless, skinless chicken breasts, chopped in bite size pieces

Marinade
2 Tbs soy sauce
1 tsp dried red chili flakes
1 tsp corn starch

Sauce
1/4 cup chicken broth
2 Tbs soy sauce
1/2 tsp sambal oelek
1 Tbs balsamic vinegar
1 Tbs sugar
1 tsp hoisin sauce

1 tsp corn starch, dissolved in 2 tsp cold water (for thickening at end)

Marinate: Combine marinade ingredients in a bowl, and add chopped chicken. Stir to coat and let stand for at least 10 minutes.

Prepare Sauce: In a seperate bowl, combine sauce ingredients and set aside.

Heat 2 Tbs oil in a non stick skillet. Add chicken and marinade. Stir fry until no longer pink. Add sauce and simmer for 5-10 minutes. Add the dissolved corn starch to thicken.

Serve over hot rice or noodles.

Is It Friday Yet?

2009-07-21T09:58:00.004-06:00

Not that I am trying to wish my life away.

I will be in Nova Scotia bright and early on Friday morning! I am quite excited if you couldn't already tell. I get to meet Emma and see the rest of my family.

Who wouldn't want to smooch that cute face?

I get to visit with my friends. I will eat lots seafood and downhome good cookin'. I will get to the beach at least once, and my hair will frizz out from the humidity. I get to see the friend I have had longest in life FINALLY get married. They have been going to get married every year now for a few years, but something comes up, and plans change. It is sure to be a good time!

So stay tuned, as I plan to blog as much as I can, post as many pictures as I can, all in an effort to make you wish you were there with me!

The World's Best Dessert

2009-07-20T21:15:00.007-06:00

I read a fair amount of food blogs. My blogroll is a testament to that. My favorite blog by far is The Pioneer Woman. I am pretty sure this lady is Superwoman reincarnated. I don't know where she finds enough hours in each day to do all that she does.

She makes a lot of delicious food. My favorite recipe of hers is Baked Fudge. It is the yummiest, richest, most indulgent chocolate dessert I have ever eaten. So on Saturday, I cooked up a batch.

PW tops hers with some whipped cream. I made up a batch of Kahlua Fruit Dip too, so I topped my Baked Fudge with that. Only I ran out of Kahlua, so I subbed Bailey's Caramel instead. I had the fruit dip made before the fudge, so when making the fudge, I had a Bailey's Sense of Adventure moment (you've seen that TV commercial right?). So I subbed the vanilla in PW's Baked Fudge for Bailey's Caramel.

My weekend was full of scrumptious treats!!

I highly recommend you check out Ree's blog at http://www.thepioneerwoman.com/

Here is the Kahlua Dip Recipe.

1 1/4 cup NutriWhip

1 cup milk

1 box instant vanilla pudding (4 serving size)

1/2 cup Kahlua

Whip NutriWhip until fluffy, set aside. In separate bowl, mix milk and pudding until thick. Add Kahlua and mix until combined. Fold NutriWhip into pudding until well combined.

Serve with cut up fruit.

I have also used in in place of whipped cream, like for PW's Baked Fudge, on strawberry shortcake, and on cream pies.

Enjoy!

You know summer is approaching when....

2009-07-18T14:54:00.005-06:00

Wendy's Dairy Bar is open! Wendy's is a takeout/drive thru spot about 45 minutes from town that is only open when the cooktops/fryers can supply sufficient heat. So that is usually from about late April till mid October.

Lee used to work in the area quite a bit and became enamored with their food. I have heard from many their fried chicken is the best ever. It is cooked to order and they prefer you call ahead for the family meals to shorten your wait time. At meal times, the place is overloaded with patient customers.

Last weekend, we were passing through and made a point of stopping as we haven't been yet this year. I just love love love their french fries and gravy!

They make milkshakes with real fruit instead of flavoring. The strawberry one is the best. Lee's favorite is the double mushroom burger.

It comes in a super size muffin liner to catch all the drips! Genius! The burgers have their fair share of house seasoning, and are very tasty.

As you can see, we are dining a la automobile. Wendy's only has 3 or 4 picnic tables and this is a popular spot.

Wendy's Dairy Bar is far better than any franchise fast food could dream of being.

Our Fight Night Fanfare

2009-07-12T10:34:00.006-06:00

Lee and I enjoy watching mixed martial arts. Personally, I prefer if over hockey! Gasp! How un-Canadian is that??

We flew to Montreal to attend UFC 97. Despite the main event being a lackluster performance, most other matches were great to watch. I am a huge Chuck Liddell fan and it was great to see him in what was possibly his last UFC match. He was inducted into the Hall of Fame last night which was a testament to his devotion to the sport. If you enjoy MMA, Chuck has written a book which I found to be a good read. Lots of insight into his start in MMA and the birth of UFC.

Fight Night can be a big deal at our house. We skip dinner and have a big munchie cookout. Wings are a must, and we have cheese dip, chicken wing dip, chips, salsa, guacamole, and a host of other yummies.

Last night was no different. We just did wings though last night. I was in the Hat with Tina most of the day and we brought take out from a awesome Chinese place. I make my own honey hot sauce which is our favorite. I usually make honey garlic too, but found a awesome store bought sauce that I use for that.

Sorry, I don't have a picture of the hot and fresh wings from last night. We got them done just as UFC was starting and I forgot to get some shots. Here is my Honey Hot Wing Sauce recipe.

1/4 cup Frank's Red Hot or Louisiana Hot Sauce

1/2 cup honey

1/2 tsp garlic powder (or to taste)

1/4 cup butter

Combine all ingredients in a small sauce pan and heat to boiling. Pour over cooked wings. Toss and serve.

The recipe can be doubled or if you find it too hot for your taste, just add more honey. And don't skip the butter! It does produce a different sauce.

It's The Weekend!!

2009-07-10T19:47:00.004-06:00

Happy, as always, to see the weekend arrive. Anyone got big plans for the weekend? Lots going on here this weekend. Tina and I are going to the Hat tomorrow. UFC 100 baby!!! Tomorrow night, we are doing a wing cookup and other yum yummies I hope to share with you all. Sunday, we are hoping to get to a theater to see Bruno. I wasn't at all interested to see Borat, but Bruno looks hilarious!

Last weekend, we went to see Public Enemies. I love Johnny Depp! He is such a versatile actor, who excels at any role he is given. It was a great movie, but don't expect the whole movie to be shoot 'em up action scenes. Don't get me wrong, there is lots of gunfire in the film, but it is more about the life and story of John Dillinger. I loved the film, Lee would have like more bank robberies.

So, tonight we dined in Royal Chinet style. BBQ steak and onion potatoes! Onion potatoes is something I learned from my Mom. She does hers by fanning the potatoes. I prefer to dice mine.

Simply dice some potatoes and place a couple handfuls onto a large square of foil. Sprinkle generously with onion soup mix powder and dot with butter or margarine. Fold foil into a packet and place in preheated oven or BBQ. I cook mine from anywhere to 30 minutes to one hour, depending on the size of the dice. Tonight was large dice, and they took about an hour. When I am pressed for time, I will dice a bit smaller for quicker cooking.

While eating dinner tonight, Lee says to me "I love that we met,"

How sweet!!!!

"cause I would have never known onion soup mix potatoes otherwise!"

I guess I will take that as a compliment?

I love that we met too......cause otherwise I would have never tasted his mom's homemade bread!

Tammy's Mars Bar Squares

2009-07-04T14:52:00.011-06:00

Tammy's Mars Bar Squares are synonymous with potlucks. So much so that we no longer ask Tammy what she is bringing to the potluck. We just know what she will bring. Then we salivate until she puts those delicious morsels on the table.

So I decided to make some today and share it here. Here are the ingredients.

4 Mars Bars, 3 cups Rice Krispies, 1 cup milk chocolate chips, block of margarine.

Line an 8x8 or 9x9 pan with tinfoil and set aside.

In a medium saucepan, add chopped Mars bars and margarine. Tammy's recipe calls for 1/2 cup. That is the whole block. I used 2/3 of the 1/2 cup block. I suck at math, so I will let you figure that out.

Stir until melted over medium low heat. Mine has always kinda separated a little, but if you keep stirring, it becomes smooth. Add the cereal and stir till combined.

Dump the mixture into the tinfoil lined pan and press evenly with the back of the spoon.

In a small saucepan, add the chocolate chips and margarine. Melt over low heat. Tammy's recipe calls for 1/4 cup of margarine. I just used the remaining 1/3 of the 1/2 cup block I started with. I also used 1 1/4 cups of chips. You could probably do this in the microwave too, if you prefer.

Spread melted chocolate over the cereal mixture and refrigerate. Once they are hardened, remove the tinfoil from the pan and cut into squares.

They are absolutely tasty and they are like Lay's. Bet you can't eat just one!

One tip I have, don't be like me and use cheap chocolate chips. Mine tasted funny. Tammy's doesn't. Can never beat the original!

Rockin' Out

2009-06-29T21:13:00.003-06:00

First day at the new job was great! Lots to learn, lots of differences between service and manufacturing companies.

Not much on the tube these days. So I am on the hunt for new tunes for the mp3. These are the tunes I am rockin' out to most (in no particular order).

Chillin' - Wale ft. Lady Gaga
Imma Be - Black Eyed Peas
Revelry - Kings of Leon
Lolli Lolli - Three 6 Mafia
Hard To Be Hip Hop - Classified ft. Maestro
Beggin - Madcon
Take Me On The Floor - The Veronicas
Rusted From The Rain - Billy Talent
Free - Subway
Roll - Flo Rida ft. Sean Kingston
Obsessed - Mariah Carey
Jump - Flo Rida ft. Nelly Furtado
Fire - 50 Cent ft. Nicole Scherzinger & Young Buck

Most of these artists are well known with the exception of couple. Subway is my good friend's son. His CD, On The Right Track, is fabulous! You can check him out at www.speakfresh.com

If you have some other great songs to recommend, post a comment.

When One Door Closes...

2009-06-28T21:24:00.003-06:00

....another one opens.

Friday was my last day at my old job. I had been there for almost six years! Time sure flies by. There have been lots of ups and downs there, mostly downs as of late. I have always considered the company to be like a family, but it has lost that feeling. We once were an office of fifteen, and then down to three, now down to two, and will be down to one at the end of August.

On Friday, we had a little farewell get together. Most of the people who worked together when we were the Fierce Fifteen enjoyed pizza, conversation, laughs and each other's company. As I sat in the room, listening to everyone chat and laugh, I realized that is what I missed most. I missed those coffee breaks, the potlucks, the get togethers, the camaraderie, everything that made it the best place to work. Lately, it has been just that. A place to work. We will always be great friends regardless of where we are in life, and for that I am truly thankful.

New job starts tomorrow bright and early.

Celebrate, Remember, Fight Back!

2009-06-20T12:17:00.014-06:00

In spring 2008, I chose to participate in the Relay for Life to honor the memory of my grandmother, Betty.

She bravely fought cancer for over a year until February 2008. She refused to give in, refused to be labeled as someone who had cancer, until a week before she died. She is one of the strongest women I have had the pleasure of knowing.

So in 2008 I started Team Prairie Chicks and we got together again this year. We did a lobster raffle this year that raised over a thousand dollars on top of our pledges. Last year, it poured rain most of the night and despite being cold and wet, we made it to the end. This year, we had clear skies which made for a better night.

My favorite part of Relay is the luminaries. For five dollars, you can buy a luminary that lights the track all night. I bought a luminary for my grandmother and for my grandfather that passed away from stomach cancer in 1990.

At dusk, they hold a luminary lighting ceremony to give you the chance to reflect, remember and share in a moment of silence.

As I walk the track, I reflect on all the memories I have. All the sleepovers, the Christmases, the Canada Day celebrations, the family get togethers at my grandparents' huge 3 storey, 100+ year old house. My memories of Nanny's cooking, her quilting, her personality. My memory of her holding her head up high, never complaining as cancer ravaged her body.

It was those memories that kept my feet moving around the track. As my feet and knees began to ache, it was the memory of her struggle that pushed me around the track for one more lap.

It was my memory of me holding her hand, speaking softly to her as she drew her last breath that kept me there to the bitter end and keeps me doing this year after year.

Nanny Betty, I love and miss you everyday. I know you were with me last night and I couldn't have done it without you.

A huge THANK YOU to my friends. True friends are the only people crazy enough to stay up all night,walk till you get blisters, and drink unknown amounts of Timmies when they could be home in their nice cozy beds. I love you guys.

Another big thank you to the volunteers and event organizers for pulling off another awesome Relay. Bigger and better every year.

Thank you to every one who supported and pledged Team Prairie Chicks. Brooks Relay for Life raised over $241,000!!

UPDATE: Donations toward our Relay are permitted after the Relay has taken place. Brooks Relay for Life has raised over $253,000 to date! 699 participants rallied around the track. 62 survivors provided inspiration and hope. 84 volunteers made it happen.

Almost Home Time!

2009-06-17T20:49:00.003-06:00

It won't be much longer before I am listening to Emma's baby giggles, enjoying delicious morsels of fresh seafood, and standing in the Atlantic.

For now, I have this to tide me over.

This is my sister, Jess, and that adorable little Emma!!!! Jeremy sure knows a great photo op when he sees one!

Play Time

2009-06-10T19:02:00.005-06:00

My baby girl, Sika, loves to play and will play for hours and hours on end. Her favorite toy is a hair elastic. Who would have thunk it?

Today on lunch break, my husband was spinning a quarter on the kitchen table. Sika just sat and stared. But, then she got that brave, curious kitty face.

"I'm not allowed to have my paws on the table, but maybe they won't notice."

"Going for the gold!"

"I win, I win, I win!"

Old Friends, New Beginnings

2009-06-09T22:13:00.005-06:00

Over the weekend, I had an opportunity to visit with my close friends from high school. Julie and Stephanie moved to Calgary a couple years ago. I met Julie in my grade seven year at junior high. Through Julie, I was able to meet Stephanie at Allison's wedding in 2007. Our friend, Allison, still lives in Nova Scotia. Allison and I have been friends since we started elementary school. She decided to fly out for a visit and introduce us to the new love in her life.

Meet Madeline.

Doesn't that cute dimple spread a smile across your face?

And does she ever giggle! Baby giggles are infectious!

So it was a great visit, but not nearly long enough. I was great to spend the weekend with old friends and reminisce. On Friday, I decided I needed a new beginning with a new job that I start at the end of the month. I have been at my current job almost 6 years so this decision has put my stress level near maximum. Spending time with friends was the best relaxation a girl could ask for. Although, a pedicure would have been a nice addition. Maybe next week!

Nanny Ruth's Sweet Rolls

2009-06-01T22:19:00.008-06:00

On the hottest day we have had so far this year, I decided to bake rolls. Not the smartest decision ever. I have been wanting to adapt my grandmother's recipe to my new stand mixer from the moment I loaded it into the cart at Costco.

My grandmother has always baked up many different delicious treats. When she visited me a couple years ago, she wrote out a few for me. I already have a handwritten recipe book that she gave me when I graduated high school, but I always am looking to try new ones. This is her Can't Fail Rolls, that we all know as her sweet rolls.

These are the ingredients.

1 cup milk (the milk was shy, that's why it's not in the picture)
1/3 cup margarine or shortening (I used margarine)

1/3 cup sugar

1 egg, beaten

5 cups flour

1 tsp salt

1 tbs yeast

Start by scalding the milk, margarine, and sugar in a saucepan. Let cool.

I poured it into my mixer bowl to cool quicker. Dissolve 1 teaspoon of sugar in 1 cup of lukewarm water and stir in 1 tablespoon of yeast. Allow to sit for 10 minutes or so. I have always been yeast challenged, so I have invested in an instant read thermometer. Liquids should be between 90 and 100 degrees Fahrenheit to properly proof.

Add yeast and egg to cooled milk mixture. Add flour and salt. Mix until dough ball forms, or knead for 9 minutes by hand.

Turn into a lightly greased bowl and allow to rise for one hour. Shape into rolls and place into greased pans. Allow to rise another hour.

Bake at 350 degrees for 20-25 minutes. The rolls in my glass pan took a few minutes longer to brown. Turn out on wire racks to cool. With a little knob of margarine and a paper towel, grease the tops.

Pretend you are looking at the fresh baked rolls smeared with butter and strawberry jam, as in my haste to sample the bounty, I missed the photo opportunity.

Enjoy!

Little One

2009-05-27T21:30:00.003-06:00

Who doesn't love a face like that?

She is my new baby niece, whom I have yet to meet. But isn't she just....peaceful...adorable...beautiful? I can't wait to spoil her silly and hop her up on sugar and give her back to her momma. All those things awesome aunties do.

For now, Grandma is keeping up for the both of us.

Welcome to my blog!

2009-05-26T22:20:00.002-06:00

Welcome to my blog! I started the blog to share pictures, stories, recipes other than of Facebook! I like to read, scrapbook, cook, travel, and I love to take pictures (especially of Daisy and Sika). Daisy is our four year old black cat and Sika (See-Ka) is our 2 year old grey cat.

I hope to keep things interesting around here and I look forward to your comments.