It might have been the unusually warm autumn but this week was one of the coldest I can remember.
So after an especially chilly week it’s nice to come home and just relax in front of the fireplace with a delicious tea. I’ve fallen in love with some of David’s Tea new holiday flavours that I got for Christmas. A good way to drink more and warm up. My favourite is an Oolong called Bubbie’s baklava, if anyone is looking for a new tea to try this one is a winner.
Happy Friday to all – Sit back and relax.
I am glad that 2015 has arrived and optimistic that it will be a fantastic one.
This past year while starting out on a positive note was rough.
Mikes father passed away very unexpectedly in the early part of this past spring and on the morning of New Year’s Eve my grandmother passed away. Christmas this year was spent trying to juggle families and friends and it ended up being exhausting.
Our New Years was spent with immediate family celebrating the amazing woman my grandmother was and sharing memories of how deeply she has impacted our lives.
While now the trivial moments and smaller issues seem so insignificant, while reflecting on what last year brought our family, 2014 will always be looked back on as one that brought us great loss.
I have never understood more how important it is to cherish the little moments and how I need to let the little things go.
If I live to be half the woman my amazing grandmother was then I will consider myself lucky. A woman who was kind into her last moments, always put family first and was so unbelievably positive – never complaining – even with the amount of hardships she endured. She truly was and still continues to be an incredible inspiration.
This Easter I tried to do things a bit healthier and I was given a barley risotto recipe from my mom that she swears by.
She was right, as mothers usually are, and it was not only delicious but oh so easy!
I’m sure this recipe is out circling the web but this is the recipe as she told me. Try it out and enjoy.
2 tsp olive oil
2 med onions chopped up
2 large portobello mushrooms or in my case a package of white button mushrooms – or whatever you have.
2 cloves of garlic minced.
3/4 cup of barley
2 1/2 cups of chicken broth
1/4 cup of Parmesan
Heat Olive oil and onions in a pan with a lid on medium heat for about a minute
Add mushrooms and garlic (mushrooms all chopped up) sauté for a minute or two
Add barley and chicken broth, stir
Bring to a boil, reduce heat and cover.
Let simmer for about 50 mins. Remove from heat. Add Parmesan. And serve
Oh. So. Delicious.
Happy Easter all!
Spring is in the air.
Laundry was hung out this weekend!
I bought some fabulous new glasses – in several pastel colours to liven up my every day life.
The garlic I planted in mid October has sprouted and is very happily growing.
This cider is oh so delicious on a beautiful spring day!
This trunk I got at the thrift store for 3.99$ and need to figure out a clever way to display it in all of it’s vintage glory.
Lexxi also likes spring – as you can tell and the fish are moving about finally – it’s officially. Spring has sprung.
Tuesdays between 12-1 the superstore beside my work does cooking classes. For $10 we learn how to cook a different meal, a dessert, get to eat said meal and dessert and of course the recipe.
The ladies at work had been takin part in this for several years and Ive been more than happy to jump in and take part as well.
The first week the instructor made a vegetable lentil soup and it was pretty delicious. The best part is how the smell fills up the room.
This week she made a soy glazed fish with rice, bok Chou and steamed carrots. Dessert was a broiled brown sugar grapefruit.
The meal was really good, I have been spoiled with mike – his father is a fisherman and we have been eating the freshest fish and in this class we had a frozen akobi? Buy it was still good. Then the grapefruit was alright. I wouldn’t make it again but hey that’s all in trying new things! And – no dishes to do!
I wanted to try new things this year and I think this is a good start.
I started a new job the second week of march full time hours but only four days a week – also I still am waitressing 15-20 hours a week.
Needless to say I haven’t had a lot of time to cook. This morning I don’t work until 11:30 so when I opened the fridge and noticed we have two million eggs I thought perhaps I should bake something and use these suckers.
While it is hard to use two million eggs, it’s also hard to use three and a half dozen. I use four and made two dozen chocolate chip muffins and tonight or Friday evening – time permitting I will be making some zucchini brownies and maybe some cupcakes to use these suckers.
Look at all those eggs! And those cartons are full!
Taken from http://www.food.com
The chocolate chip muffin recipe i used;
2 cups of flour
1/3 cup of brown sugar, packed
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
2/3 vanilla almond milk
1/2 cup of butter, melted and cooled
1 dash of vanilla
1/2 cup of chocolate chips
Preheat oven to 400 degrees mix it all up and cook about 15-20 mins.
I also made my fav Mediterranean chicken and pepper salad.
I use Mediterranean salad dressing.
Cooked chicken, feta cheese, tomato, peppers, tomato and sun dried tomatoes.
This week I got bitten by the spring cleaning bug.
I spent the majority of this past weekend cleaning our bedroom, all the appliances, the dining area, island, cupboards and pantry. This weekend we are focusing on the spare room and the basement!
The problem with cleaning is once you start everything else looks filthy.
At least you feel like a weight has been lifted after everything has been scrubbed.
I planted some pumpkin seeds two Sundays ago and in past years they have taken about two weeks to sprout up.
This year I soaked them in water for 24 hours before planting them.
The difference in growth is quite noticeable. I’m also feeling like I planted them way too soon. I guess I need a bigger container….
I also put some herbs that I planted earlier in a terrarium that my mom was throwing away. They were planted at the same time but they have not grown nearly as fast as those pumpkin sprouts.
Also keeping with the spring feel I found some cute flowers with mini white ceramic pots on sale at the superstore for $2 each so they are happily on the windowsill.
What do you think – are my pumpkins crazy or is this normal? And are you feeling the spring fever?!
March has always a busy month in respect to birthdays. My sister, dad, mike, mikes mother and Evan all are march babies. So this month is busy busy busy. Today we celebrated mikes birthday with his family. It’s a big year for mike he is turning 40 years old!
I made Guinness beef stew this morning before work. Letting it stew all day before adding the Guinness.
This stew is so easy to make.
Stewing beef cut into pieces, floured with salt and pepper, cooked and then put aside.
Onions cooked in butter, add garlic, add to beef.
Add beef broth, paprika, salt, pepper and a dash of sugar.
Add potatoes, turnips, carrots and let simmer all day.
Add Guinness an hour before serving.
I bought a pack of zucchinis from Costco last week with the best intentions. I thought we would gobble them up in no time.
Alas I was wrong. No one wanted to eat them. They started to go bad.
I hate throwing good food away so I found an alternative way to use them instead. Zucchini brownies and they are the best brownies I’ve ever had.
Also easy to make.
I didn’t follow the recipe entirely because I didn’t have all the ingredients for their vegan brownies.
So I modified it a bit but here is the original recipe – http://www.fitsugar.com/Healthy-Zucchini-Brownies-31120011
Preheat oven to 350 degrees
I peeled and steamed two regular zucchini. Meanwhile I threw one cup of whole wheat flour, half a cup of sugar, half a cup of cocoa powder, 1/2 tsp of baking powder and 1/2 tsp of salt into a bowl and mixed it up.
Took the zucchini and threw it into a blender with half a cup of oil and a splash of vanilla extract. Blended. Poured into same bowl and the. Put batter in a Pam sprayed pan.
I waited 35 minutes. And then voila! Brownies made with zucchini!