Posts Tagged With: food

Flying Time

No, I won’t be flying anywhere any time soon. It’s time that’s flying. Far too quickly. Do you realize it’s almost February?? How the heck did that happen? That endless spiral of hour following hour, day following day, week following week just seems to suck us all in, doesn’t it? Before we even realize it, another month has gone by. And what do I have to show for this past month? Not much.

Knitting has been sporadic at best. To be honest, I’m not even missing the needles. Yes, I pick up the Loop shawl occasionally, finish a row or two but, honestly, the satisfaction level I usually feel while knitting just isn’t there right now. I know the urge will return. It always does. Right now just doesn’t seem to be the time for knitting.

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I’ve started doing a little sketching again; and when I say a little, I really do mean that. Doodles have been popping up on my desk calendar at work. Little scribbles have been showing up on my desk at home. Apparently, my pencils have been calling and I’ve been hearing the siren call, picking up a pencil. It’s a start. And it’s about time.

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I’ve also been a little obsessed with macarons for the last couple of weeks. These little French delicacies are so yummy and so finicky, especially when you have an oven that’s way hotter than the dial shows and bakes unevenly.

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Lemon Macarons – These look pretty good but they’re hollow inside.

I’ve been trying to bake THE perfect batch and, after three or four batches, I haven’t done it yet. Maybe today, right? It’s definitely been an enjoyable, and tasty, learning experience. Even a “failed” batch tastes amazing. If you’d like to read more about my “experiments”, check out my cooking/baking blog here.

Around the yard, the kids have been skating more and getting much more comfortable. Ethan no longer needs, or wants, something to hold on to. He’s even been practicing with a hockey stick and puck! Trinity has finally gotten over her disgust of the figure skates (and the “pickers”) and was trying some “moves” last weekend (until she fell hard on her hip). Temperatures right now are hovering around the freezing mark and the ice is still great. It would be nice to see it used a little more often but, in the meantime, we’re having fun. And, no, I have not gotten back on to the ice.

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Apparently, John DID get on the ice this past week, with Ethan and his friend, but there’s no photographic evidence to support his claim. I’ll have to verify it with Ethan.

To be honest, I’m making it sound like January’s been a downer. It really hasn’t been. It’s just been a quiet month and there’s nothing wrong with that. There’s a time for quiet, a time for rest, a time for restoration. It’s just going by far too quickly!

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Categories: Baking, Just stuff, Kitchen, Knitting | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Happy Thanksgiving!

Even though today is our Canadian Thanksgiving, we decided it would be nice to have a do-nothing kind of day before going back to work and school tomorrow so we had our dinner yesterday.

Normally, I wouldn’t post about what we ate for dinner but I’m really proud of the meal we had. I mean, the dinner itself wasn’t anything out of the ordinary. We had a roasted chicken, slathered with Dijon mustard, liberally sprinkled with my seasoned salt for chicken, and stuffed with a blend of sweet onion, rosemary, sage, and thyme. We had a cheesy cauliflower casserole, boiled carrots, brussels sprouts, and mashed potatoes with gravy. I didn’t buy enough brussels sprouts, apparently. We all love them and I think, had there been more, Ethan would happily have had a meal of nothing but chicken and brussels sprouts. For the kids, I picked up a bottle of Martinelli’s sparkly crisp apple juice (served in wine glasses). Everything was perfectly done. That, in itself, made me happy.

The best part of the meal, though, the part everyone was eagerly anticipating was dessert. You saw the Lemon Meringue Pie I posted yesterday. Well, after posting, I thought about the other half of the pie dough in the fridge and decided to run out to pick up a few things. Like Jonagold apples. And whipping cream. And brown sugar.

The first thing I made was a Salted Caramel sauce. Oh my, so good I could eat it by the spoonful. I didn’t. But I could.

Then, I made a gluten free Dutch Apple Pie.

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There are one or two things I would do differently next time but they’re minor. For instance, next time I would make more of the topping and use more butter in it. I’d sprinkle a bit of lemon juice over the apples just to brighten the flavour a little more. As I said, minor things.

I did do something a little different with this pie, other than making it gluten free. Instead of using cinnamon and nutmeg, I used Speculaas seasoning, a wonderful warm and aromatic blend of spices.

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It came out beautifully! The only critique I had was that the bottom crust didn’t bake properly (I should have baked it in the lower third of the oven, not the middle). No one else cared. We served it with freshly whipped sweetened cream, drizzled with salted caramel sauce.

I think Trinity had at least two pieces of the Lemon Meringue Pie (lemon is her favourite flavour!) and we all left the table feeling rather stuffed.

dessert

We had a wonderful dinner and we all shared some of the things we were thankful for… family, friends, a bountiful supply of food, a safe place to live…. from the big things to the little things.

I hope that you all have a very happy Thanksgiving. Remember, there’s always something to be happy for. We are, truly, blessed.

Categories: Uncategorized | Tags: , , , , , , , | 3 Comments

But Does It Cut The Mustard?

I know, it’s been a while. I’m still around, honest! Life’s just been far too busy and some of the things I enjoy doing, like blogging, have suffered. However, I’m here.

This weekend is a long weekend in Canada. Monday is Victoria Day, the day we celebrate Queen Victoria’s birthday. I do love me a long weekend and, to help make it even better, I took Friday off as well. And what, you might ask, did I do with my extra day off? Good question.

For some reason, I ended up looking up mustard recipes on Pinterest. I love looking up recipes at any time but how I ended up looking for mustard recipes, I have no idea. However, I was inspired enough to go out and pick up some simple ingredients, including wine (which is almost a staple around here) and Jack Daniels.

I am now in the process of making two kinds of mustard. The first is a wine based mustard, seasoned with allspice and the second is a Jack Daniels based with caramelized onions and I’m not sure what else. We shall see. Both are experiments.

I’ve also made a basic mustard using an Alton Brown recipe. Right now, it’s extremely potent, with a wicked kick. Obviously, the flavours need to meld and soften for a few days.


Well, it’s now two days later and the mustard is made, in jars, sampled and critiqued. The general consensus is that my first foray into mustard making is a success for two out of three recipes.

Mustard

From l to r: Jack Daniels Mustard (2 jars and a bit), White Wine Mustard (2 jars). At the front, AB’s Best Mustard. Three samples for my sister.

The Alton Brown recipe is definitely a success. I did modify the recipe slightly as it calls for sweet pickle juice; sweet pickles have no place in this household. No one here likes them. Instead, I used garlic dill pickle juice and cut it back quite a bit as quite a few of the comments on the recipe were about the runny consistency. According to John, from now on this will be the only mustard he uses on his hot dogs and hamburgers. Right now, it’s VERY potent; my sister (who happened to be in the area) noted that it almost has a wasabi-like kick to it. She’s right. A little goes a very long way!

AB Best Mustard

The Jack Daniels mustard is also a definite success. Even though the mustard was freshly made, there was flavour there that was missing in the wine mustard. It was the only dish that needed to be replenished. I will need to write out what I did to make that one as it was mostly made by instinct… you know, a bit of this, a pinch of that, and maybe it needs a dash of that.

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The white wine mustard was the least favourite of the three mustards. Compared to the other two, it was almost bland. It definitely needs to be kicked up a notch and I’m not really sure just what will do that. Again, I did modify the recipe slightly as we don’t generally like sweet mustards so I nixxed the honey. Kristen pointed out that it could be that the wine I used could have affected the outcome as well. She’s right. Hochtaler isn’t a terribly high quality wine. Something with a bit more of a pedigree would definitely have made a better final product. Having said that, sometimes a strong potent mustard isn’t called for, right?

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I had to keep reminding everyone (John, my sister, her husband, Kristen, and the kids) that all three of these mustards are still very raw. They need some time to develop their flavours and mature. In a week’s time, they may taste completely different. We may have to do another taste test next weekend.

 

Categories: Cooking, Mustard | Tags: , , , | 2 Comments

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