tag:blogger.com,1999:blog-219375442024-03-06T23:46:25.384-04:00tams' little corner of the worldnotes and musings. maybe a recipe once in a while.Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.comBlogger307125tag:blogger.com,1999:blog-21937544.post-6349114864764244312015-10-18T17:55:00.001-03:002015-10-18T17:55:27.282-03:00To Eat with Soup<p>These biscuits come together easily and quickly. The trick is to work them as little as possible so that they stay tender and fluffy.</p>
<p>Pecorino & Pepper<br>
<b>Buttermilk</b> <b>Biscuits</b> adapted from Harrowsmith Country Life</p>
<p>2 cups all purpose flour<br>
3 tsp baking powder<br>
1/4 tsp baking soda<br>
1/2 tsp salt<br>
5 rounded tablespoons shortening ( I subbed 2 out for butter)<br>
1 cup buttermilk<br>
1/4 cup finely shredded pecorino romano<br>
1/2 tsp coarsely ground black pepper<br>
Sift flour, baking powder, soda, pepper, cheese and salt. Cut in shortening with pastry blender until consistency is mealy. Add buttermilk and stir until well blended. Turn onto floured surface, knead 18 times and pat out to 3/4" thickness. Cut biscuits with cutter and place on parchment covered baking sheet. Bake in preheated 450* oven for 12 minutes.</p>
<p>I find the food processor makes short work out of cutting in the butter - a few pulses and it is done.<br>
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMri7zgKsEGuDg1ypVBL8kkV0lDZ2fNtNbj0mBkrr4vMIGClf_zOnfm9yBeDwmhl_L5n0Jg9ZfPFeNLYC8ZFESPKaHuq1r9XaKSkyGaFONiygocp1Ayg7RHd8nMMYi0o9aVLxJ/s1600/1445200390173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMri7zgKsEGuDg1ypVBL8kkV0lDZ2fNtNbj0mBkrr4vMIGClf_zOnfm9yBeDwmhl_L5n0Jg9ZfPFeNLYC8ZFESPKaHuq1r9XaKSkyGaFONiygocp1Ayg7RHd8nMMYi0o9aVLxJ/s640/1445200390173.jpg"> </a> </div>Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-85194606856531738112015-09-10T14:14:00.004-03:002015-09-10T14:14:58.599-03:00Getting Ready for Class I have signed up for a portrait class that starts in two weeks and am quite excited and nervous. My drawing skills seem so rusty compared to drawings I have from a long time ago when I was in school.<br />
In an attempt to be prepared, I have been sketching a little here and there and this morning I sat down in front of the mirror to try a 30 minute self portrait. I tried to capture the pose below, although it is super hard to take a picture of what you see in the mirror. No lipstick, or colour - I didn't brush my hair or anything.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Sp8otlry-rs/VfG2dRtNvJI/AAAAAAAABy4/HjiALvRMT8I/s1600/self%2Bportrait%2Bpic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Sp8otlry-rs/VfG2dRtNvJI/AAAAAAAABy4/HjiALvRMT8I/s400/self%2Bportrait%2Bpic.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">maybe I will try to sketch from this picture later and compare!</td></tr>
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I was drawing on old newsprint with a 2B pencil and tried to erase as little as I could. In reality, I tried lots of erasing, but newsprint (especially old dry stuff) doesn't take well to the pressure on its surface. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kz3V47O_aJQ/VfG3SZkxl3I/AAAAAAAABzA/0FME-gCMP-Y/s1600/self%2Bportrait.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-kz3V47O_aJQ/VfG3SZkxl3I/AAAAAAAABzA/0FME-gCMP-Y/s400/self%2Bportrait.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">eek!</td></tr>
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I can pick at this all day and I don't feel I captured my likeness. A couple of aspects I am happy with, for example; there really does appear to be a neck there! There are many points where improvement can happen ( oh so many...) - I really wanted to just stow it away - however, by posting it here I am now obligated to practice, practice, practice. <br />
Really looking is hard work, it is natural to start to draw what you see in your mind, instead of what you actually see in the mirror. That is the first thing I will need to work on with the next drawing!Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-43588277956965337482015-08-24T18:39:00.002-03:002015-08-24T18:41:00.462-03:00Adventures in Foraging: Elderberry Tincture<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-esPw5lo3Pjs/VduNhLsTSTI/AAAAAAAAByA/NjqaPCdoqFA/s1600/elderberry%2Bcomparison1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-esPw5lo3Pjs/VduNhLsTSTI/AAAAAAAAByA/NjqaPCdoqFA/s400/elderberry%2Bcomparison1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beginning of summer End of summer</td></tr>
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At the beginning of the summer I posted pictures of the Elderflowers I collected and linked to a cordial recipe. Elderberries are also edible and apparently have wonderful medicinal properties. The bushes that I collected from are luckily large enough that I was able to leave many blossoms on the trees and even after harvesting some berries, you'd never know any were missing. Happy Eating birds! So I froze the berries as I had read that this made them easier to remove from the stems. Perhaps, but there is still a lot of work to pick through them and I didn't help matters by freezing the bag full. Next year I will freeze the clusters on a cookie sheet to make life easier! <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NUT4IJZpyMk/VduNuO1wsBI/AAAAAAAAByI/GAZIDRQOO38/s1600/frozen%2Belderberries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-NUT4IJZpyMk/VduNuO1wsBI/AAAAAAAAByI/GAZIDRQOO38/s400/frozen%2Belderberries.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frozen Elderberries</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KtwF4tkeOlA/VduN9FdikbI/AAAAAAAAByQ/BImB28oFu3I/s1600/thawing%2Belderberries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="http://3.bp.blogspot.com/-KtwF4tkeOlA/VduN9FdikbI/AAAAAAAAByQ/BImB28oFu3I/s320/thawing%2Belderberries.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">starting to thaw!</td></tr>
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I debated making a syrup, but decided on a tincture instead as I feel like I have been making a lot of sweet things with the jams and jellies. Various recipes abound. They all seem to agree that you must use at least 80 proof alcohol to extract the goodness from the berries. Most recipes use vodka as it is tasteless, but I went with Sailor Jerry's rum instead. It is 92 proof and has sweet and spiced flavour that I thought would go nicely with the currantish flavour of the Elderberry.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kaa7gzgnuQY/VduMPgWiV3I/AAAAAAAABx8/N5ScY0o-lP8/s1600/picked%2Bclean.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-kaa7gzgnuQY/VduMPgWiV3I/AAAAAAAABx8/N5ScY0o-lP8/s320/picked%2Bclean.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picked clean!</td></tr>
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The berries were put into a large glass jar and covered with the rum with a cap of about an inch. The mister will be glad that I didn't use all the Jerrys! I did give them a bit of a mushing to release some of the juice. Now to let them sit in a dark spot for 4-6 weeks. After it is strained I can bottle it and it will keep on the shelf much longer than a syrup would keep in the fridge - another reason I chose the tincture over a syrup/cordial.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-aehodhILmmk/VduLKii5cpI/AAAAAAAABxw/zqkymTpc1mk/s1600/soaking%2Bin%2Brum.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-aehodhILmmk/VduLKii5cpI/AAAAAAAABxw/zqkymTpc1mk/s320/soaking%2Bin%2Brum.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elderberry flavoured Sailor Jerry's!</td></tr>
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If you want to give the mixture to kids for cold prevention, add a 1/4tsp to a mug of boiling water and let cool before drinking. The boiling water will burn off any alcohol. <br />
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Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-34064072742404951452015-08-18T21:27:00.000-03:002015-08-18T21:27:19.947-03:00Wild Plums - Adventures in Foraging I have been keeping my eye on a couple of wild plum trees we discovered on our cycling adventures this summer and with this incredible heat, they are ripe and ready to go! At the beginning of August, they looked like this...<br />
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And now...ta da! glorious wee plums!<br />
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<tr><td class="tr-caption" style="text-align: center;">wild plums in South Ottawa<br />
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They are small, so I am thinking jelly might be the way to go as I won't have to remove the pits. I have read that they will keep a couple of days refrigerated, which is fantastic news as apparently this heat wave isn't over yet! I made peach jam a couple of days ago with peaches from the reduced rack at work and did it ever make the apartment hot! Although - right now at 8:30 in the evening - it is lovely sitting on the deck. Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com1tag:blogger.com,1999:blog-21937544.post-82732183543991791962015-07-06T19:06:00.000-03:002015-07-06T19:07:36.206-03:00Adventures in Foraging: Elderflower Cordial<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GDedX_butkM/VZr5vw2HntI/AAAAAAAABtc/eoZ2QYEAPXE/s1600/elder%2Bsyrup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-GDedX_butkM/VZr5vw2HntI/AAAAAAAABtc/eoZ2QYEAPXE/s400/elder%2Bsyrup.jpg" width="282" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A sweet, refreshing syrup with so many uses</td></tr>
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In years past, I've never given Elderflowers much thought. Last fall, I tried searching for the berries, but was confused by the number of different dark blue/black berries that populate the urban landscape here in Ottawa. There are occasions to be adventurous - eating something of which you are not sure - should never be one of them. <br />
Thankfully, one of the groups I follow on Facebook, posted a picture of some Elderflowers, proclaiming them 'in bloom'. So, out the door I went, bags in hand. <br />
As luck would have it, there are some gorgeous bushes within walking distance. Last week would appear to have been the perfect time for a little harvesting. The pathways on which I found many Elder bushes dotting the road were thick with lovely, creamy, white blossoms and the smell was heavenly.<br />
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I gathered a couple of handfuls from a few different shrubs as I walked. When harvesting, always keep in mind to leave enough blossoms behind to turn into berries for later harvest, plus enough for the birds. You never want to strip a plant clean. Step away and if it looks like nothing's missing, great! <br />
Luckily, the recipe I found for <a href="http://www.bbcgoodfood.com/recipes/531660/homemade-elderflower-cordial" target="_blank">Elderflower Cordial</a> ( Cordial always makes me think of Anne of Green Gables! ) called for only twenty heads, leaving me some to put into a jar to enjoy. Why these are not used for early summer weddings, I'll never understand. The blossoms and greenery make an instant bouquet and the wee flowers themselves are the perfect looking confetti! Did I mention the heavenly aroma? <br />
The recipe is pretty straightforward, the only strange ingredient being Citric Acid ( not really that strange, just not found in the baking isle! ) which I found in bulk at <a href="http://kardish.com/" target="_blank">Kardish</a> with the help of the wonderful Kayla! ( She works at the Blossom Park location and is so knowledgeable! )<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YR1rcwDSXkM/VZr1uHWax2I/AAAAAAAABtQ/Ofyl28NqpOA/s1600/elder2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-YR1rcwDSXkM/VZr1uHWax2I/AAAAAAAABtQ/Ofyl28NqpOA/s400/elder2.jpg" width="362" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon slices, Rind and Elderflowers steeping in sugar syrup<br />
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The concoction steeps over night and then gets filtered. Don't forget to give the flowers a rinse first to remove any dirt or critters that might have come along for the ride! Once you have it bottled, you can freeze some for later or start enjoying it right away. The BBC site with the recipe offered some great ideas for its use. I made a fruit salad and used a spoonful to sweeten the fruit. Also I tried a Elderflower Wine Spritzer. Two parts Dry White Wine, Two parts Sparking Water or Soda and one part Cordial with ice. It made a lovely drink that way and really - as even IKEA knows - it can be made without alcohol for a refreshing drink for kids!<br />
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I look forward to watching the trees over the summer and seeing the berries emerge. I shall have my canning equipment ready to make jam when the berries are ripe! or perhaps another cordial type syrup - Elderberries are very high in Vitamin C and also reputed to be good for upset stomachs and nasal congestion. Happy Foraging!<br />
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Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-26823362952039673942015-06-19T14:18:00.000-03:002015-06-19T14:20:55.685-03:00Adventures in Gardening - Free cuttings and divisions Welcome!The last five years we have lived in this condo, I have missed my little garden in Dartmouth terribly. It had only just begun to take shape when we were moved to Ottawa in 2010. Every summer, I do quite a bit of growing in containers on our deck, but it's not the same is it? <br />
So last fall, I took the plunge and with the blessing of the Board of Directors (of which I am Secretary) I began a one woman gardening club. I planted 25 tulip bulbs. With the squirrels we have, I wasn't holding on to hope, but wouldn't you know it - they all came up!<br />
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With this success, I tackled the main flower bed. It had been left to it's own devices for many years and been taken over by an invasive groundcover. Mostly I weeded.<br />
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The dense yellow in the top right corner used to completely choke this flower bed. Over the course of a month, I have been pulling it all out to make room for some traditional perennials and in the process a few of the original plants are beginning to recover. We had some beautiful Siberian Iris with multiple blooms for the first time in 5 years!<br />
On the May long weekend I planted a few perennials: Lavender, Lupin, Poppies, Shasta daisy and a blue Delphinium of sorts. <br />
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The plants I am sure won't flower this year, except the above ambitious one, but they look to have taken and seem healthy. We shall see next year! Today, I added some Rudbeckia and Echinacea. One of the Echinacea is called PowWow Wild Berry. I am really excited to see it bloom. For now it looks like this!<br />
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The plant I am most excited for is a Hydrangea division I received from my friend Anne. I planted it against a chain link fence that could definitely use some prettying up. I have already put in a Peony there and hope the Hydrangea fills in nicely. I always remember the amazing drifts of blue hydrangea on the lawns in Maine as we drove through. I guess this means we are committed to staying here at this condo, as I have to see these plants mature and flower!Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-28302085326643106072015-05-26T15:16:00.000-03:002015-05-26T15:16:11.384-03:00Birds and AnimalsLast Sunday's class was depicting fur or feathers when painting birds and animals in watercolour. Tricky stuff. Especially if the creature is white! I tried painting a squirrel (or chipmunk) and a cardinal. I have always loved cardinals and my years spent out East where they don't live has made me a little more obsessed. I will not post him because he is awful. Husband said it looked like he had a trucker beard!<br />
Here is the squirrel and a couple of other birds I have been practicing at home.<br />
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<tr><td class="tr-caption" style="text-align: center;">The halo of white light around him should be varied. </td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-e6aiPI7PSbc/VWS3VDD1aLI/AAAAAAAABq4/zjSHXyT0-ZY/s1600/chickadee%2Bstudy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="http://2.bp.blogspot.com/-e6aiPI7PSbc/VWS3VDD1aLI/AAAAAAAABq4/zjSHXyT0-ZY/s400/chickadee%2Bstudy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chickadee - quick study</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-gvLbJWUlJ9Q/VWS3dySaIRI/AAAAAAAABrA/rCN6RL1Kfhc/s1600/plover.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="333" src="http://1.bp.blogspot.com/-gvLbJWUlJ9Q/VWS3dySaIRI/AAAAAAAABrA/rCN6RL1Kfhc/s400/plover.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I didn't tape down this study and so it is warped, causing the shadow on<br />
the right hand side. Oh well!</td></tr>
</tbody></table>
Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-59026314435798335192015-05-24T12:52:00.002-03:002015-05-24T12:54:02.430-03:00Watercolour Classes AgainA few weeks ago I started a new watercolour class at the Ottawa School of Art. They are so different than the last class, less structured, more shoot from the hip and I have noticed that already my colours are a bit richer and more vibrant. The first class I went to, we did poppies - which I am still not really happy with and then white flowers which are really hard!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jWvgru3_55c/VWHx3dDBy2I/AAAAAAAABqI/nzuwwmcwAqA/s1600/poppies%2Bwatercolour.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-jWvgru3_55c/VWHx3dDBy2I/AAAAAAAABqI/nzuwwmcwAqA/s400/poppies%2Bwatercolour.jpg" width="295" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">finished class study - no reference<br />
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We painted daisies in class then moved onto apple blossoms which I muddied up quite a bit. So I did another at home. This Sunday we are working on birds and animals. I can't wait to see what I end up with!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XH81_JRLLaY/VWHzN4IgIvI/AAAAAAAABqY/dcpK6mLdi_c/s1600/daisies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="http://2.bp.blogspot.com/-XH81_JRLLaY/VWHzN4IgIvI/AAAAAAAABqY/dcpK6mLdi_c/s400/daisies.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daisies done in class</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-a1dyfPOJIHw/VWHy3Ei-RXI/AAAAAAAABqQ/6ckDH4ra4QY/s1600/apple%2Bblosson%2Bclass%2Bpainting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="337" src="http://2.bp.blogspot.com/-a1dyfPOJIHw/VWHy3Ei-RXI/AAAAAAAABqQ/6ckDH4ra4QY/s400/apple%2Bblosson%2Bclass%2Bpainting.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Blossom done at home from friends reference photo.<br />
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Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-75488354756052320812015-03-26T15:06:00.000-03:002015-03-26T15:06:15.633-03:00 ZymurgyRecently we drove to Barrie to see my Mum and decided the best way to make the journey less stressful, was to stop halfway, staying the night in Peterborough. We could head out first thing, with only a two hour drive which would leave lots of time to visit. This was also a fantastic opportunity to introduce The Mister to the Peterborough Farmers Market, where my cousin took me in autumn and I had the best bagels! They have a great winter market that reminds me of the Halifax Farmers Market, which I miss tremendously.<br />
We grabbed coffee - the Bagel guy was not there - just as well, we got The Best Apple Fritters Ever and we stopped briefly to try some lamb broth. The gentleman with the broth also had an array of jarred fermented items. Fermentation is one of those (to me) scary words. When done right, fermented food is so good for you - think yogurt or miso. But just thinking about 'bacteria' and food is enough to lose the appetite. It just goes to show how much we have lost our way with cooking from scratch and knowing our food. I picked up a jar of dilled vegetables and am now incorporating them into tasty dishes that might tempt The Mister.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WmyrTWWakGw/VRREkChqfyI/AAAAAAAABpI/4DaxBXnqqEg/s1600/fermented%2Bveg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-WmyrTWWakGw/VRREkChqfyI/AAAAAAAABpI/4DaxBXnqqEg/s1600/fermented%2Bveg.jpg" height="400" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No list of ingredients - just going on faith with this one!</td></tr>
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Seemed easiest to start with a salad. My approach to salad making is very loose, no real recipe to speak of and rarely do I bother to make a formal 'dressing'. Often this results in a rather large salad, but I feel as long as the calorie dense additions are kept to a minimum, a large salad is fine to consume at one sitting! This style of salad lends itself to whatever you have on hand.<br />
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big handful torn, washed Romaine<br />
1shredded carrot<br />
small amount thinly sliced cabbage<br />
half a dozen kalamata olives<br />
tablespoon chopped walnuts<br />
big spoonful of fermented veg, chopped<br />
heaping tablespoon light feta<br />
splash of olive oil and red wine vinegar<br />
grinding of salt and pepper<br />
Toss together and top with some sliced chicken or other protein for a meal in a bowl. Here I used some chicken cooked with <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-creole-seasoning-recipe2.html" target="_blank">Emeril's Essence</a> that we made last night and is super delicious!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-mQhXc1X81r0/VRRHEi8kYrI/AAAAAAAABpU/emaScDQ3k98/s1600/salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-mQhXc1X81r0/VRRHEi8kYrI/AAAAAAAABpU/emaScDQ3k98/s1600/salad.jpg" height="400" width="287" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hard to even see the fermented bits, but it contributed great flavour!</td></tr>
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I hope that you will consider some different ingredients the next time you are making a salad and if you see someone making these fermented products at your local Farmers Market, buy some! It's not only a great way to get some healthy probiotics into your diet, but a way to eat local veggies when locally nothing is growing in the snow! <br />
Next? maybe a pilaf with lemon or an orzo salad to showcase the great dill flavour.<br />
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Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-57764876700865907162015-02-15T10:40:00.002-04:002015-02-15T10:41:50.150-04:00Yellow is not my favourite colour.It must seem it some days as most of my photos from the Experimental Farm here in Ottawa are of this one yellow barn!<br />
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<a href="http://4.bp.blogspot.com/-8vAThHYJ8Ns/VOCuPHiPL_I/AAAAAAAABoA/iItbkN0pH6w/s1600/20141008_144829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8vAThHYJ8Ns/VOCuPHiPL_I/AAAAAAAABoA/iItbkN0pH6w/s1600/20141008_144829.jpg" height="300" width="400" /></a></div>
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You can see the Canada Post buildings way, way in the background. The corn is high and dry as this was taken in the fall. It was actually a blustery day, with storm clouds rolling over, threatening to rain and then gone. It will be interesting to go back in the spring and see the same angles. Right now, of course it would just be white everywhere and covered with snow.<br />
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In progress. The painting just needs some details and a stormier sky.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-tdDzqhYZQtQ/VOCvVZvMZ2I/AAAAAAAABoI/UrQK6GdHbUw/s1600/yellow%2Bbarn%2B6%2B-%2Bacrylic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-tdDzqhYZQtQ/VOCvVZvMZ2I/AAAAAAAABoI/UrQK6GdHbUw/s1600/yellow%2Bbarn%2B6%2B-%2Bacrylic.jpg" height="396" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow Barn6 12"x12" acrylic</td></tr>
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Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-89731869667572607202014-12-16T18:29:00.000-04:002014-12-16T18:29:06.471-04:00Cajun Chicken Mushroom SoupDamp, dreary days like today need a good creamy soup. I had something like this in a restaurant in Dartmouth, Nova Scotia about 6 or so years ago. I remembered it yesterday and decided to try and recreate it for tonight.<br />
I like that blended mushrooms give the soup a velvety feel without the need for any cheese. I think that a thick version of this would be great for a baked chicken dish as well.<br />
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Try this for a spicy, earthy, and filling soup.<br />
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<u><strong><span style="font-size: large;">Cajun Chicken Mushroom Soup</span></strong></u> - serves 2<br />
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1 litre of chicken stock, warm<br />
6 ounces mushroom, chopped<br />
1 carrot, chopped<br />
1/2 onion, chopped<br />
1 clove garlic, minced<br />
1/2 tomato, diced<br />
1 cooked chicken breast, shredded.<br />
2 tbsp. butter<br />
2 tbsp. olive oil<br />
1/4 cup flour<br />
1/4 milk or cream<br />
1 tbsp. Cajun seasoning*<br />
salt and pepper<br />
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Melt butter an olive oil together in a medium saucepan. Saute onions and garlic until onions are translucent. Add flour and cook two minutes, but do not brown. Slowly add stock while whisking to prevent lumps - if you like your soup thicker, you may not need all the stock. Add carrot, mushrooms and Cajun seasoning. Simmer, covered on low until carrot is tender, 10 minutes. Puree half or all the soup until smooth. Pour back in to saucepan add chicken, tomato, milk/cream and cook over medium low heat. Season with salt and pepper. Garnish with cilantro or green onions.<br />
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* different blends are spicier than others - go easy on the seasoning if you are not sure how hot it will be. You can always add a bit more if you want to turn up the heat. I made a blend that I found on Allrecipes, but you could use any commercial blend you prefer.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--FOjEZufxrg/VJCwwICmOsI/AAAAAAAABnY/C-cbquvsah4/s1600/soup2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/--FOjEZufxrg/VJCwwICmOsI/AAAAAAAABnY/C-cbquvsah4/s1600/soup2.jpg" height="400" width="311" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">finished with a drizzle of flavoured olive oil</td></tr>
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Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-27197824196473431472014-10-10T11:54:00.000-03:002014-10-10T11:56:44.025-03:00Pie Pumpkins. A painting that needs helpI am not happy with this painting. I might try and rescue it with some pen work, but first I think a redo may be in order. They say practice make perfect right? I really liked the display of pie pumpkins at the store I work at last week, so I took a picture to work from at home. I am a sucker for anything autumnal and also afraid to put bright cadmium red straight onto the page. So this is a good image to play with....just have to work on getting them to seem weighted. I don't believe these are heavy objects sitting on each other in this piece. Deeper shadows for sure.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-cdLahii_SHk/VDfybwolkRI/AAAAAAAABmg/ThEJi-YCrdw/s1600/Farm%2BBoy%2Bpumpkins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-cdLahii_SHk/VDfybwolkRI/AAAAAAAABmg/ThEJi-YCrdw/s1600/Farm%2BBoy%2Bpumpkins.jpg" height="400" width="317" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farm Boy Pie Pumpkins. Watercolour 8"x11"</td></tr>
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<br />Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-79160208299876932152014-10-07T17:50:00.000-03:002014-10-07T17:50:27.358-03:00Red Barn in the City - Experimental Farm, OttawaWatercolour study. The Experimental Farm is a large working farm right in the middle of Ottawa. I believe Agriculture Canada uses it to test strains of corn and other grains. They also have fantastic resources for folks to go and see the farm animals. Kids can learn about sheep shearing and dairy production - I once took a workshop on canning. It is such a unique spot. Here is a link that gives more detail <a href="http://www.agr.gc.ca/eng/about-us/offices-and-locations/central-experimental-farm/about-the-farm/?id=1169564397864" target="_blank">Agriculture and Agri-Food Canada</a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-BfyAtK5WS00/VDRRKetEy2I/AAAAAAAABmQ/51MrY1uhAmk/s1600/urban%2Bred%2Bbarn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-BfyAtK5WS00/VDRRKetEy2I/AAAAAAAABmQ/51MrY1uhAmk/s1600/urban%2Bred%2Bbarn.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Urban Red Barn. 8" x 11" Waterolour</td></tr>
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<br />Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-66013124545968150072014-10-03T14:38:00.000-03:002014-10-03T14:38:38.114-03:00<br />
I spent some time this morning working on clouds. I can see how you could work on these forever.<br />
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<a href="http://3.bp.blogspot.com/-M-33B5foyhY/VC7dap0OSHI/AAAAAAAABl0/TiH2y9Va6zI/s1600/2014-10-02%2B12.20.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-M-33B5foyhY/VC7dap0OSHI/AAAAAAAABl0/TiH2y9Va6zI/s1600/2014-10-02%2B12.20.47.jpg" height="244" width="320" /></a></div>
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these are fairly small 4x6 and 5x7</div>
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<a href="http://3.bp.blogspot.com/-c-znc0-jKak/VC7exVnSL7I/AAAAAAAABmA/U9ETzlhKYgM/s1600/cloud%2Bstudies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-c-znc0-jKak/VC7exVnSL7I/AAAAAAAABmA/U9ETzlhKYgM/s1600/cloud%2Bstudies.jpg" height="229" width="320" /></a></div>
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Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-2415962990250692162014-10-02T12:01:00.000-03:002014-10-02T12:04:23.332-03:00Yellow and Green Barns - Experimental Farm, OttawaAs shown in the original printout, the sky has no clouds to speak of. I have added some as I really need practice getting them to look right. More work is needed, they are tough to get right! These pictures of the farm were taken in late August when the corn is high. I will try to go back at a different time to capture other seasons.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gmXRBC6TKIc/VC1kno3dAuI/AAAAAAAABlU/MEaL9ASeTjE/s1600/yellow%2Band%2Bgreen%2Bbarn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-gmXRBC6TKIc/VC1kno3dAuI/AAAAAAAABlU/MEaL9ASeTjE/s1600/yellow%2Band%2Bgreen%2Bbarn.jpg" height="395" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Big Yellow Barn. 8"x8" Watercolour<br />
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Here is the original image, not a great one as my printer is running out of ink, but it's something to work from.<br />
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<a href="http://4.bp.blogspot.com/-LvPZ_2VhUvk/VC1nkRg0h8I/AAAAAAAABlg/ddY2kHY-a38/s1600/yellow%2Band%2Bgreen%2Bbarn-original.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LvPZ_2VhUvk/VC1nkRg0h8I/AAAAAAAABlg/ddY2kHY-a38/s1600/yellow%2Band%2Bgreen%2Bbarn-original.jpg" height="240" width="320" /></a></div>
Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-23612592146289200212014-09-27T08:20:00.001-03:002014-09-27T08:20:57.012-03:00Yellow Barns - Experimental Farm, OttawaI can see a couple of areas I could have worked differently, but this paper feels like it's had enough. I will try this one again.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FY8sb68L_WI/VCadPGZK0MI/AAAAAAAABlE/3T_bLI0l91o/s1600/yellow%2Bbarns.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-FY8sb68L_WI/VCadPGZK0MI/AAAAAAAABlE/3T_bLI0l91o/s1600/yellow%2Bbarns.jpg" height="396" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow Barns 8"x8"</td></tr>
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Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-90050717092950365182014-09-25T13:53:00.000-03:002014-09-25T13:53:03.999-03:00Yellow Barn - Experimental Farm, OttawaSame view as previous exercise 'Blue Farm'. Working with yellow forces me to use one of my least favourite colours!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xm6iDnG9mcs/VCRHg4mvs7I/AAAAAAAABk0/aZtxatScVY8/s1600/yellow%2Bbarn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-xm6iDnG9mcs/VCRHg4mvs7I/AAAAAAAABk0/aZtxatScVY8/s1600/yellow%2Bbarn.jpg" height="285" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watercolour. 8"x12"</td></tr>
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Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-49587367974801073622014-09-23T16:42:00.001-03:002014-09-23T16:42:19.666-03:00First Exercise - Watercolour Class Week 2Exercise #1 - Monochromatic, 4 washes with a 5th layer for the darkest details. I need to work on flat washes, gradient washes and working in one direction. It was awesome to see how lovely everyones' example turned out, all blue and yet all different. The image was provided by the instructor. <br />
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<br />Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-74324279564960642722014-09-22T16:56:00.002-03:002014-09-22T16:58:02.743-03:00Blue Farm - Ottawa Experimental Farm<br />
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Another monochromatic study of the Experimental farm.<br />
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Blue Farm. 5"x7"</div>
Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-9716886062340801402014-09-19T16:17:00.001-03:002014-09-19T16:18:02.921-03:00Begin at the Beginning.<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7f_yn-IxaT8/VByAhfLyaxI/AAAAAAAABkE/oY8hzCrkP7w/s1600/sepia%2Bexperimental%2Bfarm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7f_yn-IxaT8/VByAhfLyaxI/AAAAAAAABkE/oY8hzCrkP7w/s1600/sepia%2Bexperimental%2Bfarm.jpg" height="253" width="400" /></a></div>
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Have started a watercolour class in the city. Starting from the beginning is always good! working from a photo I took at the Experimental farm last summer; a monotone study. 7"x4"<br />
<br />Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-51546807135934645542014-06-11T12:33:00.000-03:002014-06-11T12:33:12.013-03:00Biking: Osgoode Pathway ReviewSun was in the forecast, with high 20's for the temperature. Also, it was Sunday. So really a perfect day to take our new bikes out for a good ride, break them in so-to-speak. The Mister has been riding his to work for the week, so clocking 30k a day means his is already broken in, but I really needed to get out on mine. The difference between this new <a href="http://www.giant-bicycles.com/en-ca/bikes/model/escape.rx.w/17746/73412/" target="_blank">Escape RX w</a> and my old Town and Country KHS is tremendous! it is soooo light. It really begged for a longer ride. <br />
Luckily, while googling random ottawa info, I came across a page describing the Osgoode Pathway. It starts not far from our house and is a solid 20k to the village of Osgoode on a former rail bed. There is a cafe in town that does brunch, so it seemed like a great Sunday morning trek.<br />
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<a href="http://3.bp.blogspot.com/-R1Pgwe6xVyY/U5hryKpG4-I/AAAAAAAABiY/XCqqHG5XmA8/s1600/chase+on+bike.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-R1Pgwe6xVyY/U5hryKpG4-I/AAAAAAAABiY/XCqqHG5XmA8/s1600/chase+on+bike.jpg" height="320" width="240" /></a></div>
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The signage is easy to spot and there is a parking lot at the pathway entrance. USE IT! We rode from home along Albion Road and Leitrim Road.....NEVER AGAIN. The roads are so bad on the way there, I honestly wondered if I was going to make it. The shoulders are slanted and chunky, but riding close to the white line is taking a huge risk as the road is in terrible shape and very narrow. My hope is that as Findlay Creek grows, the municipality will no longer be able to ignore the condition of Albion Road south of Lester.<br />
The beginning of the trail:<br />
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<a href="http://1.bp.blogspot.com/-RpYLnvQK5nY/U5huhFR7aQI/AAAAAAAABis/zMDJf7mqPUc/s1600/entrance+to+trail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RpYLnvQK5nY/U5huhFR7aQI/AAAAAAAABis/zMDJf7mqPUc/s1600/entrance+to+trail.jpg" height="283" width="320" /></a></div>
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Check out how lovely and flat it is!! The trail is also wide and sparsely populated, which meant we could ride side by each and actually talk to one another! That was a huge bonus. The few folks we did encounter were friendly and courteous - no Tour de Francers here! At times the canopy of trees almost touches above and other times they spread out to reveal scenic rolling famers fields.<br />
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quiet, calm and peaceful.</div>
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This trail stays remarkably flat and straight the entire way, thus is perfect for novices hoping to add some kilometres to their ride.<br />
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Is it also clearly marked with kilometre markers and signs indicating the Red Dot Cafe! I had already checked them out online to ensure that they were indeed open and we did not need to bring food with us other than some granola to nibble. Brunch was our destination and it looked like we were among many with the same idea!</div>
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20k later and here we were.</div>
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<a href="http://1.bp.blogspot.com/-BRKQxHFIFmw/U5hxvhXij3I/AAAAAAAABjM/Qw_m-lUb4qA/s1600/you+are+here+-+end.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BRKQxHFIFmw/U5hxvhXij3I/AAAAAAAABjM/Qw_m-lUb4qA/s1600/you+are+here+-+end.jpg" height="320" width="240" /></a></div>
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The tricky part was, that once we were at the Main street in Osgoode, we didn't see any sign of the cafe and I had assumed ( bad, I know!) that it would be fairly evident where it was from all the signage on the actual path. For no good reason, we decided to ride along the main road to see if we could find it. Eastward somewhat, we became a bit confused as we seemed to be running out of town! Luckily, we were so close - tucked in a strip mall and overwhelmed by a grocery store - was our cafe. They have a small outdoor patio, the food was varied and plentiful, the staff friendly and thank Fate - they had Keith's on tap!!!!</div>
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I am thrilled we found this trail practically in our own backyard. Ottawa is so full of surprises and I love that there are so many opportunities to get outside and get some fresh air. My only reservation is that the connections to these destinations are fraught with difficulty - many of the main roads in South Ottawa are dangerous to bike and awful to run with the onslaught of construction vehicles and unending cars. I hope the future sees more thought towards building streets that can accommodate more types of transit than just the car, so that getting from point A to point B can still be enjoyable.</div>
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Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com1tag:blogger.com,1999:blog-21937544.post-16880620491428401242014-05-02T21:32:00.001-03:002014-05-02T21:35:06.705-03:00Fish Tacos - Banh Mi style!It was time for an experiment in our efforts to eat 'clean'. I've been seeing fish tacos everywhere on the 'net, but haven't had the chance to try one - nor have I been losing my mind over it. However, '<a href="http://www.eventbrite.ca/e/tac-o-the-town-ottawas-taco-fest-tickets-11297788991?aff=eac2" target="_blank">Tac -O-The Town</a>' Taco Fest is right round the corner and that has got me thinking...... about making a soft taco that has lots of bright, lovely flavours that aren't trying to be a fajita.<br />
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Banh Mi!!!! and Tacos! I love this sandwich so much. I don't care what the protein is, it's the cilantro and the spice and the ....etc, etc.<br />
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So here goes. There are a couple of elements to this, that you can do the day before, making this light work. Make some sriracha mayo. Easy Peasy. Add a couple of tablespoons of sriracha to a 1/4 cup of mayonnaise. Like it less hot? add less. Set this aside.<br />
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Then you need some pickled carrot. I am not talking pickles like your gram made. Just grate up a carrot or two (if they're small) add half a chili, seeded and minced, a tablespoon or two of rice vinegar, a tablespoon of sugar and a minced clove of garlic. It would be great to add some daikon radish, but I didn't have any, so I used a regular radish - just one - that I peeled and shredded. You can do this ahead as well and just keep it in the fridge until you're ready to assemble.<br />
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<a href="http://1.bp.blogspot.com/-OXNGS4aManQ/U2Qupb9S65I/AAAAAAAABhg/_RnJGAjCGeo/s1600/Pickled+carrot+ingredients-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OXNGS4aManQ/U2Qupb9S65I/AAAAAAAABhg/_RnJGAjCGeo/s1600/Pickled+carrot+ingredients-001.jpg" height="400" width="323" /></a></div>
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Then you need to marinate your, whatever. Steak, pork, chicken, tofu....I chose cod because of the whole 'fish taco' thing and also because it was really inexpensive and I've never eaten cod before. The marinade is simple as well. </div>
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<span class="Apple-style-span" style="font-size: large;"><u>Marinade</u></span> - adapted from Gordon Ramsay's Great Escapes</div>
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2 cloves garlic, minced</div>
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1 stalk of lemongrass</div>
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2-3 tablespoons veg oil</div>
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1 tablespoon fish sauce</div>
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1 teaspoon dark soy sauce</div>
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solid grinding of pepper</div>
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*original recipe called for ginger, but I left it out for The Mister</div>
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To get ready for your taco eating, have ready; </div>
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~hot (steamed or grilled) soft tacos</div>
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~your pickled carrots and spicy mayo</div>
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~fresh cilantro leaves</div>
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~thinly sliced cucumber</div>
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~fresh salad greens</div>
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~thinly sliced chili - if you like it hot!</div>
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~and a finished pan of hot, marinated yummy whatever</div>
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<a href="http://1.bp.blogspot.com/-hccbzyGygrk/U2Q0SvQ1f3I/AAAAAAAABh4/7DKjl8RVWr0/s1600/Cod-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hccbzyGygrk/U2Q0SvQ1f3I/AAAAAAAABh4/7DKjl8RVWr0/s1600/Cod-001.jpg" height="320" width="297" /></a></div>
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Fry, grill or broil your fish or chicken or steak however you like. Warm up some little soft corn tortillas. Spread them with your spicy mayo and start layering your ingredients. Fish, roughly chopped cilantro, thinly sliced cucumber, field greens, pickled carrots. </div>
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Fold it in half and ENJOY!<br />
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as an addendum.....The Mister really didn't like the cod. I was neither here nor there about it, but I am definitely trying this again, perhaps with some steak....lolTamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-20568945740214936452014-04-23T13:15:00.003-03:002014-04-23T13:18:33.364-03:00Easy Peasy Coconut Macaroons <br />
With the nicer weather and Easter over, The Mister and I have been trying to clean out the pantry and start eating cleaner and lighter. I know a recipe for a sweet treat doesn't seem to be the way to go, but this used up a can of sweetened condensed milk lurking in the cupboard since Christmas and two bags of coconut. If I take these to work, then I'll have only eaten a couple. yeah that.... So for a easy treat to make, that you can dress up any way you like, here are Coconut Macaroons.<br />
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These were drizzled with some chocolate because The Mister is happiest if there is a little bit of chocolate in something! Left plain, with a little silver dragee in the centre they would be great at Christmas or a wedding sweet table.<br />
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<u><span class="Apple-style-span" style="font-size: x-large;">Easy Peasy Coconut Macaroons</span></u><br />
<span class="Apple-style-span" style="font-size: x-small;">makes approx. 4 dozen</span><br />
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5<span class="Apple-style-span" style="font-size: x-small;">1/2</span> cups flaked coconut<br />
2/3 cup all purpose flour<br />
1 can sweetened condensed milk<br />
2 tsp vanilla<br />
pinch of salt<br />
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Preheat oven to 350* Mix together coconut, flour and salt in big bowl. Add condensed milk and vanilla. Mix well, using your hands if you need. Drop tablespoon sized balls onto parchment lined cookie sheet. Bake in oven for 12-15 minutes, until coconut looks nice and toasty.<br />
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<br />Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0tag:blogger.com,1999:blog-21937544.post-84321946296908707352014-01-09T16:33:00.000-04:002014-01-09T16:35:48.000-04:00Ramen Noodles from ScratchWhenever I get a cold, I get a craving for spicy noodle soup. Somehow it helps the congestion, I am convinced. With ramen noodles on the brain, I found this link with <a href="http://www.instructables.com/id/How-to-make-REAL-Japanese-ramen-from-scratch/?ALLSTEPS" target="_blank">detailed instructions</a> on making them from scratch. It didn't seem any harder than making regular pasta so I got to it.<br />
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Flour, egg, water and salt. It's great when something is so incredibly simple. Ingredients we all likely have at home. Next time I will double this. As it is, it is enough for two servings.<br />
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3/4 cup flour<br />
1 egg, beaten<br />
3/4 tsp salt<br />
1 tbsp water<br />
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Make a well in your flour, add the egg and water and stir it all up.<br />
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Place dough on a floured surface and give it a good knead. It is ready when it's nice a smooth and doesn't stick to your hand. Wrap it in a damp tea towel to rest. I left it for an hour, Instructables recommends 30 mins in summer and up to 2 hours in winter. My kitchen was pretty warm from making pita chips so one hour seemed to suffice.<br />
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Roll it out on a floured surface, you want to get it really thin. I didn't go thin enough and will make sure to roll it out more next time. It really seems to 'puff' a bit when cooked.<br />
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I have a pasta machine, but a rolling pin will work just as well. I found this one at the Salvation Army Store for $10. You do find some great kitchen tools there!<br />
Once you have it super thin - 1mm is recommended and I might check it next time to make sure. Mine were a bit on the thick side even though I thought they were 1mm. Dust with flour, fold in half, dust with flour and fold in half again. Make sure there is lots of flour between the layers so they don't stick when cutting. Slice thinly.<br />
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dust them again with flour to keep then from sticking.<br />
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I made my soup right away, so I had one pot of boiling, salted water and one pot with chicken stock at the ready. I also made some chili oil to drizzle on top as I wanted it to be <i>spicy</i>. Boil your noodles for 3-5 minutes depending on how thick. Taste one to see if it's done to your liking. After dropping them in the water, give a stir so the noodles don't clump.<br />
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I had some toppings ready as well, it is January and like everyone else, I have resolutions to eat healthier!<br />
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You really could put ANYTHING on this soup. And use anything for the soup base. My chili oil wasn't as spicy as I would have liked....I was hoping for a running nose and to break out into a sweat. Next time! Despite that, it was super tasty and the noodles had a pleasing chewiness to them - so different from the packaged noodles that we are used to.<br />
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I hope folks try these noodles, they were super easy to make and ramen noodles in broth is the perfect antidote to a cold dreary day. Next stop: <a href="https://www.facebook.com/photo.php?fbid=460404257415163&set=a.394435930678663.1073741827.391381220984134&type=1&theater" target="_blank">Sip'n'slurp</a> at the Ottawa Convention Centre February 22, to get some flavour ideas for my noodles!</div>
<br />Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com1tag:blogger.com,1999:blog-21937544.post-34544202092300838512013-12-13T00:05:00.000-04:002013-12-13T00:05:50.037-04:00Candied Orange ShortbreadThe advantage of working in a grocery store, especially one like Farm Boy, is immediate access to awesomely fresh produce. I couldn't resist buying some lovely clementines as I left work yesterday. I mean, they had the leaves still attached! How could I resist?<br />
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It's Christmas time, so shortbread is on my brain. There is already whipped shortbread, ready to be baked, but as I have a platter of sweets to make for a friend, more variety the better. I decided to candy the rind and use half for the shortbread, and cover the rest in dark chocolate. With 22 pounds of dark Callebaut to work my way through, <i>everything</i> is getting a coating of chocolate! <br />
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Shortbread is ridiculously easy to make and can be modified by flavour in a huge number of ways. Like toasted almonds? add some. Like chocolate chips? have atter.<br />
These have the candied clementine rind chopped and added to the dough. I also added a teaspoon of grated fresh rind to give a serious orange flavour. Make sure the white pith is removed from your peel before adding it to the sugar mixture, as it is bitter. Here is a link to making <span class="Apple-style-span" style="font-size: large;"><a href="http://www.marthastewart.com/313211/candied-citrus-peels" target="_blank">candied citrus peel</a></span> - a great label is included!<br />
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<u><span class="Apple-style-span" style="font-size: large;">Basic Shortbread</span></u></div>
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1 cup butter</div>
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<span class="Apple-style-span" style="font-size: x-small;">1/2</span> cup sugar</div>
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2 <span class="Apple-style-span" style="font-size: large;"> </span> cups flour</div>
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<span class="Apple-style-span" style="font-size: x-small;">1/2</span><span class="Apple-style-span" style="font-size: large;"> </span>tsp salt</div>
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Cream butter, then add sugar. Beat until pale and fluffy. Add flour and salt, mix on low until just mixed together. Roll and cut with cookie cutters or roll into a log and cut into slices 1/4" thick. Bake at 325* for 12-15 minutes. Will keep in an airtight container for a week.</div>
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You can add a tsp of flavouring if you choose and/or 1/4 - 1/2 cup of chopped nuts, chocolate chips, toasted coconut....the options are really endless! I added about 1/4 cup of the candied rind and then a tsp of freshly grated rind to this batch and was happy with the flavour. The chocolate dipped peel is pretty tasty. The advantage of putting some candied peel in the cookies? Not all of the peel is perfectly straight, ready for chocolate dipping....so any piece not up to dipping standard, chop up and put in the cookie dough!<br />
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Happy Baking and Merry Christmas!<br />
<br />Tamhttp://www.blogger.com/profile/04093887925331605119noreply@blogger.com0