tag:blogger.com,1999:blog-45730730536151504912024-03-05T19:26:40.852-05:00The Family TableUnknownnoreply@blogger.comBlogger170125tag:blogger.com,1999:blog-4573073053615150491.post-3389424878328180452014-06-10T08:03:00.005-04:002014-06-11T13:59:43.130-04:00savory summer tomato jam<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8wxyWK0MRZeF8fBQQp0BhXkP0Qm8Kx7tsklBsFOSIHSckzzcHJCTIWHuXLXf0IYUQBS0yeD__b2wqbGu0Ij0deMwB6Zh5qKPaZncm8_FSDUmGzyP83aq2Ujzp8NH-TGzddrHGDDYwxHW/s1600/family+day+2014+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8wxyWK0MRZeF8fBQQp0BhXkP0Qm8Kx7tsklBsFOSIHSckzzcHJCTIWHuXLXf0IYUQBS0yeD__b2wqbGu0Ij0deMwB6Zh5qKPaZncm8_FSDUmGzyP83aq2Ujzp8NH-TGzddrHGDDYwxHW/s1600/family+day+2014+016.JPG" height="360" width="640" /></a></div>
10 large ripe tomatoes, cleaned and quartered<br />
5 cloves of garlic, peeled and smashed<br />
2 tbsp finely chopped fresh ginger<br />
1/2 pear, peeled and diced<br />
1 tbsp chipotle chile pepper (powdered spice)<br />
1 tbsp chili powder<br />
1 tbsp paprika<br />
1/4 cup molasses<br />
1/4 cup pure maple syrup<br />
2 tbsp apple cider vinegar<br />
1/2 tsp chili flakes <br />
salt & pepper<br />
olive oil<br />
<br />
In a preheated 450 degree oven or on the bbq, spread on a cookie sheet, tomatoes with the garlic seasoned with olive oil, salt, pepper, and a sprinkling of chipotle chile pepper, roasting until soft and slightly browned (approx 30 minutes). Transfer the tomatoes and garlic to a food processor, and pulse until slightly coarse and chunky. Transfer the liquid mixture to a large heavy bottom pot on medium heat on the stove top. Add the ginger, pear, chipotle, chili powder, paprika, molasses, maple syrup, cider vinegar, chili flakes, and a dash of salt and pepper. The mixture will come to a slow boil, stir every so often so that it doesn't stick to the sides or bottom and burn. After approximately an hour, the liquid will have rendered down to a thick paste consistency. Remove from heat and adjust the seasonings. I prefer mine a little on the sweet side (I like the heat/sweet/smokey combo) so I add maple syrup and salt and pepper, but you go ahead and do whatever the hell you want. Pour into a mason jar and store in the fridge.<br />
<br />
<i>HOT. DAMN. Hubby and I took our friend Yas out for dinner about a year ago and this magical homemade condiment was served on the side. Of course we asked for a large bowl of it and all of us slathered it over everything. The owner referred to it as homemade ketchup (nooooo) or jam (hmmm?)...well slap my ass and call me baby...cuz I don't know what this is...a chutney?...f'ing delicious is what it is. In the restaurant we played "what the hell's in this?"...tomatoes and chipotle for sure, rich smokey flavor. The rest I improvised. </i><br />
<br />
<i>I made this twice and it was consistently awesome both times. I'm giving you measurements but I don't measure, I free pour...then tweak. So you do that too. Of course mid summer with plump fresh red tomatoes is what you need for the recipe. How will I use this sauce you ask? I made it in lieu of a bbq sauce for pulled pork sandwiches, but we use it also as a condiment with everything: chicken, omelets, hamburgers...how won't you use this sauce? </i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4573073053615150491.post-11133995795986763852014-06-03T17:37:00.000-04:002014-06-05T07:06:45.662-04:00saturday night special & comfort food<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXslMW_l7bBc6iI5ScRJCQz0zHSbDcswiAR_qon2M2NLDZG6oVr_9_0d7qUWmnqyHk7qaJSKlZ3VmD_smHmkwjN3vISCazm2QHRlpEir0geQi6ILrkRZy5JSmjTVw1sV0k_G7AA4b5GnB/s1600/saturday+night+special+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXslMW_l7bBc6iI5ScRJCQz0zHSbDcswiAR_qon2M2NLDZG6oVr_9_0d7qUWmnqyHk7qaJSKlZ3VmD_smHmkwjN3vISCazm2QHRlpEir0geQi6ILrkRZy5JSmjTVw1sV0k_G7AA4b5GnB/s1600/saturday+night+special+008.JPG" height="480" width="640" /></a></div>
1 package of hamburger, approximately .5 kg<br />
1 small onion, finely chopped<br />
2 garlic cloves, minced<br />
1 small green pepper, diced<br />
1 796 ml can diced tomatoes<br />
1 156 ml can tomato paste<br />
1/4 cup ketchup<br />
salt & pepper<br />
handful of fresh basil, coarsely chopped<br />
fresh parmesan cheese<br />
most of a 900 g package of rotini noodles, cooked & drained<br />
<br />
In a deep pot on the stove top, saute the onions and garlic in olive oil. Add the diced green pepper and saute until onions are translucent. Add the hamburger and continue to cook over medium heat until the beef is cooked. Add the tomatoes, tomato paste, and ketchup, stir until combined. Reduce heat to low. Add basil and season with salt and pepper. Add cooked and drained rotini noodles, stir to combine. Garnish with freshly grated parmesan.<br />
<br />
<i>The trick here is do not drain the fat from the hamburger. I use medium beef. Also don't obliterate the pasta noodles, cook to al dente. I use about 3/4 of the package of noodles because I like the pasta to sauce ratio to be low, more moisture.</i><br />
<i><br /></i>
<i>This is a recipe from my grandmother, who made this with macaroni noodles and served it usually on...what night? Saturday. This was a mid-week cool weather meal for my family growing up and my mother always used rotini noodles. I imagine there wasn't a ton of pasta selection in the '50's when my mother was served this meal from my grandmother. </i><br />
<br />
<i>And ps. I don't make up these funky recipe names in this blog. If you say 'we're having Saturday Night Special' in my family, everyone knows what's coming to the table. All our family recipes have wacky names. Saturday Night Special. That's just it's damn name ok?!? </i><br />
<br />
<i>This is an important recipe for my mother because it has so many memories attached to it. She told me how her brother would play football with his friends in the afternoon on Saturday and they would all come back to my grandparents house for a big dinner. My grandmother would have the dining room table beautifully set with this as the main and green toss salad for the family and his friends to enjoy. In recent years, age has set in and my uncle's health hasn't been great. My mother was planning a visit to him and told him she was going to make him 'mom's special dinner' when she was there. He was thrilled. Funny how as we get older, we get less complicated. It's the very simple things that make us happy. Comfort food is associated with caring and love (which is why it bring us comfort) because whomever is preparing your meal, is nurturing you. It's an act of love. Making this for my uncle was my mother's way of expressing love to her brother and I'm sure every mouthful brought him back to their dining room table way back when. </i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4573073053615150491.post-88469638127959510492014-05-30T15:24:00.001-04:002014-06-11T07:07:00.928-04:00Nicole's vegan lime 'cheesecake' & kids coming around <br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHK91oKTGBeBA59JCzcAJc6L-tmzj4RTuZQxVE9eB7AtDs7Egw52ozmqCmjd23NudrIWkHPRyi52gnVKlrgdy2rtwNBzvmNvSVTe30Dp_IzfJ4meOS4rPLSVKSqD1nMdSxl1-t0DLudayV/s1600/key+lime+pie+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHK91oKTGBeBA59JCzcAJc6L-tmzj4RTuZQxVE9eB7AtDs7Egw52ozmqCmjd23NudrIWkHPRyi52gnVKlrgdy2rtwNBzvmNvSVTe30Dp_IzfJ4meOS4rPLSVKSqD1nMdSxl1-t0DLudayV/s1600/key+lime+pie+003.JPG" height="480" width="640" /></a></i></div>
<i>filling: </i><br />
4 ripe avocados, flesh<br />
5 limes, juiced<br />
2 lime zest <br />
3/4 cup maple syrup<br />
1/3 cup coconut oil, melted<br />
1/2 tsp vanilla<br />
pinch of salt <br />
<br />
<i>crust:</i><br />
1/4 cup shredded coconut, unsweetened<br />
3/4 cup of cashew nuts (or almonds)<br />
3/4 of a package of pitted dates (375 g)<br />
<br />
butter<br />
<br />
In a food processor, add coconut and cashews, blending until nuts are crumbled. Add dates and blend until it forms a sticky paste. Butter (lots of butter) a pie plate and press the nut mixture into the bottom and sides to form a crust (of course, true vegans are not going to use butter, maybe coconut oil instead).<br />
<br />
In the food processor, combine the flesh of the avocado, lime juice, maple syrup, vanilla, salt and coconut oil. Blend until smooth, taste and adjust sweetness to desired amount. Add lime zest from one lime and blend until combined. Adjust flavor, here I often will add more lime or syrup, whatever it needs to make it have the perfect balance. Spoon over the crust mixture and smooth the top. Zest a lime over the avocado filling. Freeze for a minimum of 3 hours, remove from freezer 10 minutes before serving.<br />
<br />
<i>My daughter asked me to make this for her 17th birthday cake (I was a bit...what in the hell???). But holy crap it's good! I found a few recipes here and there, changed/tweaked a few ingredients...now it's perfection. It's creamy cheesecake consistency with refreshing lime, and crunch in the crust. Plus it takes about 10 minutes to make. Two key things here, butter the crap out of the pie pan so that it comes out easily and keep it frozen until you serve it (that's key). You need someone strong to slice this and use a lifter...mine has always come out in perfect pie wedges.</i><br />
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<i>For years I've been on what went from a health kick to a lifestyle and my kids were resistant. Not extreme, just not buying crap food. Now, it's shocking to see my older kids coming around. They're right on board, full in, drank the kool-aid. My 17 year old daughter THANKED ME (many times) for our healthy eating habits. She was my biggest complainer, not sure how this happened. Every time she thanks me, I say, 'as if'...she says 'I know'. </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-11973564601878043462014-05-28T10:59:00.000-04:002014-05-28T11:03:17.876-04:00committee salad & showers<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0wtFFayI6oDgrwWImbo3b4tYc7xAR7GIBjduVx_J9NZtDUFA_nwvyTxzzIACjvTL1Jyj51lbEj7Ex0N6HUbtz2_RoQpldjrEskoO-tXu9UVI28JGkfel6WhmJIc9JZ7GFC9tSCLVBAeb/s1600/butter+chicken+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0wtFFayI6oDgrwWImbo3b4tYc7xAR7GIBjduVx_J9NZtDUFA_nwvyTxzzIACjvTL1Jyj51lbEj7Ex0N6HUbtz2_RoQpldjrEskoO-tXu9UVI28JGkfel6WhmJIc9JZ7GFC9tSCLVBAeb/s1600/butter+chicken+004.JPG" height="480" width="640" /></a></div>
<i>dressing: </i><br />
1/2 cup oil<br />
2 tbsp red wine vinegar<br />
1 tbsp fresh lemon juice<br />
2 tsp white granulated sugar<br />
1/2 tsp salt<br />
1/2 tsp dry mustard<br />
1 crushed garlic clove<br />
<br />
<i>salad: </i><br />
1/4 cup slivered almonds<br />
1/2 finely chopped red onion<br />
1 head leaf lettuce, washed & ripped into bite sized pieces<br />
1 tbsp butter<br />
1 small can mandarin oranges, drained<br />
1 avocado, diced <br />
<br />
In a frying pan heat the butter and gently toast the almonds. Remove to a paper towel to drain and cool. In a large bowl combine the lettuce, cooled toasted almonds, red onion, oranges and avocado. In a small bowl, combine the oil, vinegar, lemon juice, sugar, salt, mustard, and garlic. Mix the dressing well and pour over the salad, combining gently. <br />
<br />
<i>This is one that the females in our house pulled out for showers (baby & wedding). This salad and ABBA. We're past showers (for now) so it's become a first communion/graduation salad. Any special family gathering, Committee Salad makes an appearance. Recently, my sister made it for my niece's first communion buffet dinner and we had a laugh...ahh yes, the trusty old committee salad. Not complaining though, it's still my favorite!</i>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4573073053615150491.post-15516649320692503242014-05-27T16:32:00.001-04:002014-05-27T16:33:15.139-04:00mom's butter chicken & longevity <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88iS_OEFFhlvsktbyXo4BJlMAQHnAMe4Mf1J9830UqtZ9-IvxskpqzDamdQdv9TSiR3YRTENQ5tTvrrqI45z3d0L9Wc4PcF_mmizv0xqEju_yqcTuK_q-j1MVxM9EuKHKB-fzoGD8BSK_/s1600/butter+chicken+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88iS_OEFFhlvsktbyXo4BJlMAQHnAMe4Mf1J9830UqtZ9-IvxskpqzDamdQdv9TSiR3YRTENQ5tTvrrqI45z3d0L9Wc4PcF_mmizv0xqEju_yqcTuK_q-j1MVxM9EuKHKB-fzoGD8BSK_/s1600/butter+chicken+002.JPG" height="480" width="640" /></a></div>
10 chicken thighs, bone-in<br />
1/2 cup butter<br />
1/2 cup honey<br />
1/4 cup yellow mustard<br />
4 tsp mild curry <br />
salt & pepper to taste<br />
<br />
Preheat oven to 350 degrees. Arrange chicken in a casserole dish. Melt butter in a sauce pan and combine together with honey, mustard and curry. Pour over the chicken, season with salt and pepper. Cover and bake for an hour and a half. Serve over rice. <br />
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<i>This one's been around for a while, I thought it was Grandma's recipe...but nope, it was Lorraine's. Lorraine from Australia...her husband worked with my father...like 100 years ago (ok...40 years ago, 40 a hundred). Lorraine moved away so now it's my Mom's butter chicken recipe. Is this healthy, meh...it's not something you should eat on the regular. Is it delicious? DUH it's butter! Melt in your mouth delicious! Everyone I know is fanatical about healthy eating, ironically though there are many people I know who eat whatever they want and live long healthy lives. Makes me wonder. Julia Child for example, the woman lived on butter and died at 92! We go when we go. Meanwhile, everything in moderation and enjoy your life...and <strike>Lorraine's</strike> Mom's butter chicken. </i>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4573073053615150491.post-62348205126799322362014-05-26T16:46:00.000-04:002014-05-28T11:38:32.800-04:00mom's bean salad & the perfect family<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeDvF8mxMhSRPZJShZzhvFzylWSgkFhYZK9wNcS3ntqIv5wBiZQZr41OhlQtAdKk6LDDS-h7F8SG5hf8Q9qtmYFvL1abn4V5Z5jvmW38qWgqgcMQVr1z8pGsPUfrJLt_l1FevKJHwV89V/s1600/bean+salad+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeDvF8mxMhSRPZJShZzhvFzylWSgkFhYZK9wNcS3ntqIv5wBiZQZr41OhlQtAdKk6LDDS-h7F8SG5hf8Q9qtmYFvL1abn4V5Z5jvmW38qWgqgcMQVr1z8pGsPUfrJLt_l1FevKJHwV89V/s1600/bean+salad+022.JPG" height="480" width="640" /></a></div>
1 can yellow cut waxed beans, drained<br />
1 can green cut waxed beans, drained<br />
1 can kidney beans, washed and drained<br />
1/2 sweet onion, finely chopped<br />
1/2 red and green pepper, finely chopped<br />
<br />
<i>vinaigrette: </i><br />
1/2 cup olive oil<br />
1/4 cup white vinegar<br />
1/4 cup white sugar <br />
salt & pepper<br />
<br />
I honestly changed the salad by switching out the white vinegar for a 1/4 cup apple cider vinegar and instead of the white sugar I added less than a 1/4 cup of pure maple syrup (I free pour, so taste as you go and adjust to your liking). Combine the ingredients in a large bowl. Mix the vinaigrette and pour over the salad. Refrigerate and enjoy with your summer BBQ!<br />
<br />
<i>This salad is a delish retro summer side and it keeps well in the refrigerator for a couple of days. Great for a family reunion picnic! We've had a few of those over the years with varying degrees of success. I had a friend tell me about her extended family in-fighting and said something like, 'my family's crazy I know your family doesn't have any of that though'. Uh...yeah. Not all the time, but shit happens. Listen, everybody's family's a little crazy. It's only upsetting if you think it shouldn't be that way. The Italians got it right. Have it out, scream at each other, hug it out, eat some pasta. Fogettaboutit. I saw the funniest quote, 'remember, as far as anyone knows...we are a nice normal family'. We're all the same. It's a little crazy when you're on the inside. When my friends ask, how are things, my response is always 'perfect'. What I mean though, is things are perfectly imperfect. It's all in your expectations. </i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4573073053615150491.post-68657604020570989202012-11-10T11:44:00.001-05:002012-11-10T12:16:27.902-05:00Montreal, Quebec<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQ_qruV2GOjLdVMHKBZfD7dHmzGTcwCcqYBFcEN25yRKcELssI3xQ-403ZUhSIPzYsPzwXXkW5RFS5X5JBRDGj6mQvvUClb8uY9phOh784C6jRVzovLJo1xeb1aSEMiROd5f_QaI2rQyZ/s640/blogger-image-1357195479.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQ_qruV2GOjLdVMHKBZfD7dHmzGTcwCcqYBFcEN25yRKcELssI3xQ-403ZUhSIPzYsPzwXXkW5RFS5X5JBRDGj6mQvvUClb8uY9phOh784C6jRVzovLJo1xeb1aSEMiROd5f_QaI2rQyZ/s1600/blogger-image-1357195479.jpg" /></a></td></tr>
<tr align="left"><td class="tr-caption"><span style="font-size: small;"><span style="font-family: inherit;">Maison Publique is Jamie Oliver's first North American restaurant. He opened a little over a month ago in partnership with famous Montreal chef Derek Dammann (shown). </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyJaODpOWs2K6Y6pB3KyO2UFe0Nu7ydVTM3ybt1fLaHqfrMMXRAZYdggwT0zivIMQgWVycTbNZeAUB2UjVasCjkCGwT-NBpB7gEoHfTZN7y3LXOk1FbAK9BYQm9xH2Peu4Y5RcREwoQvJ/s640/blogger-image-95913519.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyJaODpOWs2K6Y6pB3KyO2UFe0Nu7ydVTM3ybt1fLaHqfrMMXRAZYdggwT0zivIMQgWVycTbNZeAUB2UjVasCjkCGwT-NBpB7gEoHfTZN7y3LXOk1FbAK9BYQm9xH2Peu4Y5RcREwoQvJ/s640/blogger-image-95913519.jpg" width="480" /> </a></td><td style="text-align: center;"></td></tr>
<tr align="left"><td class="tr-caption"><span style="font-size: small;"><span style="font-family: inherit;">We were first in line when the doors opened at 6 pm, as there are no reservations. The place is full in 20 minutes and averages three <span style="font-size: small;">seating's</span> a night on the weekends. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQ282aYcLuFUu5QJ0W_jbca_gcctGOZxHzrfmlkNvRCOo5b4D6NPJ_OEBf7cnAI9BCgyw_qv20y5EZWM2x6uoyjfd_LNYms14_c3fJZXOOGE-l3uIoXTLYOjwrZwtQt5ZTl1R6wmiidnQ/s640/blogger-image--684031607.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQ282aYcLuFUu5QJ0W_jbca_gcctGOZxHzrfmlkNvRCOo5b4D6NPJ_OEBf7cnAI9BCgyw_qv20y5EZWM2x6uoyjfd_LNYms14_c3fJZXOOGE-l3uIoXTLYOjwrZwtQt5ZTl1R6wmiidnQ/s640/blogger-image--684031607.jpg" width="480" /></a></td></tr>
<tr align="left"><td class="tr-caption"><span style="font-size: small;"><span style="font-family: inherit;">The food is as <span style="font-size: small;">unpretentious</span> as the decor (and the chef for that matter!). This place is a vegan's nightmare, heavy on the pork and fish, with emphasis on local, organic, good ole' French Canadian food. We sat at the bar and were immediately greeted by the chef who entertained us all evening. </span></span><span style="font-size: small;"><span style="font-family: inherit;">We enjoyed fois gras
(shown), maple pea soup, pork chops, quail, gingerbread cake and peanut
butter & vanilla soft ice cream. There are no menus, rather, a wall
at the back of the restaurant has the day's dishes pinned to it for
diners to stand and review, with the assistance of the helpful staff. Many of the dishes <span style="font-size: small;">are sharing plates<span style="font-size: small;">, <span style="font-size: small;">served on platters.</span></span></span> </span></span></td><td class="tr-caption"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsV5BNmKon-VNTwm7scv31arbTbgm2Zm44XLctDVfelFYR8kPaXuMFUPSXEopPv3sv0DmxVB6RGkCCZXB0FO4DjzDGm7rDyF5oTbVd6iI2E69Sf0x8rj6YdmJqjiBHOp81qXwX8mEvVzBc/s640/blogger-image-553269214.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsV5BNmKon-VNTwm7scv31arbTbgm2Zm44XLctDVfelFYR8kPaXuMFUPSXEopPv3sv0DmxVB6RGkCCZXB0FO4DjzDGm7rDyF5oTbVd6iI2E69Sf0x8rj6YdmJqjiBHOp81qXwX8mEvVzBc/s640/blogger-image-553269214.jpg" width="480" /></a></td></tr>
<tr align="left"><td class="tr-caption"><span style="font-family: inherit;"><span style="font-size: small;">The small restaurant is pub style, with a long bar that seats about 12 and table seating along the windows. It's causal, cozy and relaxed. Our seats gave us a front row view of the open kitchen<span style="font-size: small;">. To enjoy your meal while w<span style="font-size: small;">atching world class chefs at work </span></span>is the best show in town. </span></span></td></tr>
</tbody></table>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4573073053615150491.post-78908588037829599472012-11-02T10:58:00.000-04:002012-11-02T10:58:09.959-04:00supastar fennel salad<div class="separator" style="clear: both; text-align: center;">
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<br />
1 fennel bulb, washed & trimmed, core removed<br />
half a lemon, washed<br />
a handful of flat leaf parsley & mint<br />
olive oil<br />
salt & pepper<br />
<br />
Using your food processor with the blade at the top for shredding, cut the fennel into chunks large enough to put through the opening. Shred the raw fennel, including the feathery tops. Leave the skin and seeds in the lemon, cut half the lemon in half again and run it through the processor with the fennel. Transfer the contents into a bowl. Finely chop parsley and mint, mix in with the fennel and lemon. Lightly pour olive oil over the salad and sprinkle with salt, combine using clean hands. Remove any lemon seeds or large pieces. Taste and adjust. Serve & enjoy!<br />
<br />
<i>DAMN this is good! I served this as a side to paella. The fresh, crispy texture and lemon flavor was the perfect compliment/contrast to a rich and spicy meal. I'm on a fennel bender these days, not only is it delicious raw but the licorice aroma is intoxicating as it roasts in the oven. This Jamie Oliver creation is not his at all, but actually an old Tuscan salad recipe. The idea of running half a lemon, skin, seeds and all through the food processor seems...odd, but the result is incredible. No kidding this salad takes 5 minutes to prepare but looks and tastes much more 'involved' which makes you look like a supastar. Little work...lotta praise. You're welcome. </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-59323664825980801902012-10-30T10:33:00.000-04:002012-10-30T10:37:14.246-04:00Sarabeth's<div class="separator" style="clear: both; text-align: center;">
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Sarabeth's came highly recommended as a breakfast spot so my hubby and I dined there on Sunday morning. This location sat half a block from our hotel on Madison Avenue in New York. The <i><a href="http://www.sarabeth.com/assets/downloads/sarabeths_east_breakfast-lunch.pdf">breakfast menu</a></i> was gourmet all the way and the decor was upscale cozy. <br />
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We enjoyed Eggs Benedict with smoked salmon and just to be a total glutton, I also ordered her pumpkin muffin. I don't eat muffins (too carby) but this one...eeeeekk, so good! As soon as I got home I googled the recipe and made them for my crew. Check out the recipe <i><a href="http://goddessofbakedom.com/sb/sarabeth/2010/10/sarabeths-famous-pumpkin-muffin.html">here</a></i>. <br />
<br />
Chef's are my rock stars, I'm in awe of them. The owner, Sarabeth Levine is a legend in the city, check her inspirational story out <a href="http://goddessofbakedom.com/sb/sarabeth/about-sarabeth.html">here</a>. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-59497759015613722402012-10-29T13:48:00.000-04:002012-10-29T13:48:04.768-04:00Manhattan, New York<div class="separator" style="clear: both; text-align: center;">
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My family spent some time in New York recently and stayed in this beautiful brownstone apartment in the Upper East Side of Manhattan, half a block from Central Park. This is a city that loves Halloween, with their streets, shops and houses beautifully decorated throughout the city. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-88534689315708753502012-10-23T12:08:00.000-04:002012-10-23T12:08:17.752-04:00fall in the park<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4573073053615150491.post-12890384018957310702012-10-05T10:16:00.000-04:002012-10-07T12:02:35.169-04:00mom's leftovers turkey soup & thanksgiving <div class="separator" style="clear: both; text-align: center;">
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<i>broth: </i><br />
turkey carcass<br />
6 cups water <br />
1 carrot<br />
1 onion, cut in half, skin on<br />
2 cloves garlic, crushed<br />
1 celery stalk <br />
1 bay leaf<br />
3 thyme stems<br />
handful of parsley <br />
<br />
<i>soup:</i><br />
turkey broth (above) <br />
1 red onion, finely chopped<br />
3 cloves garlic, finely chopped<br />
1 sweet potato, peeled & cubed<br />
2 carrots, peeled & chopped<br />
1 stalk celery, chopped<br />
1 can diced tomatoes<br />
diced turkey (from the carcass)<br />
1/2 cup brown rice<br />
1 bay leaf<br />
handful of parsley, finely chopped <br />
3 thyme stems<br />
salt & pepper to taste<br />
<br />
In a large soup pot, on the stove top over medium heat, place the turkey carcass in water. Add the carrot, onion, garlic, celery, bay leaf, thyme and parsley. Simmer for three hours. Strain off the contents from the broth and set aside the broth. Remove the turkey meat from the carcass and reserve. Discard the remaining stewed items.<br />
<br />
In a large soup pot, on the stove top over medium heat, saute the onion, celery and garlic in butter. Add the sweet potato and carrot and continue to saute. Add the brown rice, stir. Add the canned tomatoes, turkey meat and broth, stir. Add the bay leaf, parsley, and thyme, simmer for two hours until the rice is soft, stirring occasionally. Add more water if needed for desired consistency (I prefer my soup on the thick side, so I don't add additional water). Season with salt and pepper, remove bay leaf and serve. <br />
<br />
<i>This is a fantastic turkey soup and a great way to use the leftovers from Thanksgiving. Feel free to add whatever leftover veg you love to this soup, kale or spinach would be a great addition here. This coming weekend is the Canadian Thanksgiving. The whole family gets together for a big turkey dinner and finishes with pumpkin pie (and apple pie and carrot cake - we're a big crowd). </i><br />
<br />
<i>Every year we start the meal with a prayer and everyone has to go around the table and say what they are thankful for. Even though we are family and completely comfortable with each other, it always seems to be an awkward event. Usually the first person to speak will say "I'm thankful for my family" (as we are all staring at them...good one!) and everyone else repeats that line...'ditto'...'yeah, me too, family'. It's a bit of a farce, but really it is important to have that internal dialogue...'what am I thankful for?' Because if you take the time to answer that question, maybe you will appreciate that more, value it and give it your time, energy and love. We are all buzzing through life sometimes like drones. Maybe we need to unplug, face the people we love and actually talk, spend time with and be thankful for them. </i><br />
<br />
<i>Anyhoo...I am thankful for my family. Really! </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-15415871293037471812012-10-03T12:15:00.003-04:002012-10-15T08:44:13.523-04:00Montreal, Quebec<div class="separator" style="clear: both; text-align: center;">
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We live about an hour and a half from Montreal, so close that we're there about half a dozen times a year. Last night was a beautiful fall evening and we found ourselves back in our favorite city for a concert.<br />
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We walked into Le Bremner, a cool little restaurant owned by celebrity chef, <i><a href="http://www.chuckhughes.ca/">Chuck Hughes</a></i>. We had been there before and enjoyed their fantastic sharing menu, full of seafood treats. Typical of Hughes, you have to know where you are going because neither of his restaurants are marked. This one simply says 'restaurant' with a steep walk down to the entrance.<br />
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We sat at the bar and shared this lobster pizza with a poached egg in the center. It was creamy, rich and delicious.<br />
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The interesting and unique twist to this place is their homemade drinks. On our previous visit our daughter enjoyed homemade root beer. This time, my hubby sampled their homemade apple cider infused with thyme and mixed with rum. They promote seasonal eating and the dinner and drink menu changes accordingly. There were several apple drinks and shooters served in frozen apple sauce shot glasses (oh yesssss it's all coming back to me...the complimentary shooters before we left, that explains things).<br />
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Le Bremner is dimly lit, cozy and rustic with the coolest play list. Anything goes as far as dress.<br />
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We cabbed over to a small venue downtown Montreal to the Jack White concert. Montrealers are party animals. The crowd was so wild (click <i><a href="http://www.youtube.com/watch?v=hhPFcxGHNck">here</a></i>), White played an extra long set to <i><a href="http://www.montrealgazette.com/entertainment/music/Concert+review+Jack+White+Olympia+Theatre+2012/7336586/story.html">rave reviews</a></i>. We were huge fans to begin with and left in awe...more awe...the awest. Dude can jam. As can his opening act. Good times were had. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-59962524998086331392012-10-01T12:27:00.001-04:002012-10-01T12:28:16.246-04:00apple cranberry stuffing & mommy's cooking<div class="separator" style="clear: both; text-align: center;">
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<br />
1 loaf whole wheat bread, cubed<br />
1 loaf French bread, cubed<br />
1 red onion, diced<br />
1 clove garlic, minced<br />
2 celery stalks with leaves, diced<br />
a handful of fresh cranberries<br />
1/4 cup cranberry sauce<br />
1 Cortland apple, peeled & diced<br />
2 cups chicken stock<br />
1/4 cup melted butter<br />
1 1/2 tbsp dried savory<br />
a handful of fresh parsley, chopped <br />
salt & pepper<br />
<br />
In a large bowl, combine the bread, onion, garlic, celery, cranberries, and apple. Mix gently with clean hands. Add cranberry sauce, chicken stock, butter, savory, salt and pepper, again, mix with hands to combine. Fill the cavity of the turkey and roast. Remove the stuffing once the turkey has completed cooking and before the turkey has rested. Place in an oven proof casserole dish and into a 350 degree oven for 30 minutes or until it has a golden crisp. Serve & enjoy!<br />
<br />
<i>This is my favorite stuffing because it has the flavors of the holidays and marries sweet and savory perfectly. My littlest one tells me all year round how much she loves my stuffing and can't wait for Thanksgiving/Christmas to have it. Mommy's food is always the best. My Mother's signature stuffing has dill and raisins (basically the above recipe, minus the cranberries and apple), which I am crazy for. Nobody cooks better than your Mother because she makes it just for you. I love everything my Mom makes and my kids are the same with me. Made with love!</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-79712082162955182582012-09-27T09:25:00.000-04:002012-09-27T09:25:24.846-04:00ball, squirrel & treats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfC_M1wQ8J62-6LhxVnYnfHobgGltVuyA__GTuLK34RP2T4nOud-Q_m7niDa0yZHlN8vC-Aw8nAq-cuSpyyo11cWZ0x-diBSTkDU_irrswb4NXvQjuhwBu60eb36AuPoUTDIho4tdZiTo/s1600/trees+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfC_M1wQ8J62-6LhxVnYnfHobgGltVuyA__GTuLK34RP2T4nOud-Q_m7niDa0yZHlN8vC-Aw8nAq-cuSpyyo11cWZ0x-diBSTkDU_irrswb4NXvQjuhwBu60eb36AuPoUTDIho4tdZiTo/s640/trees+009.JPG" width="640" /></a></div>
Our four year old Jack Russell, Bella, is blind in one eye but that doesn't stop her from playing ball, obsessively. Like OCD. When we put the dogs out for a pee, Bella will often come back in the house with a ball in her mouth...<i>what the?!? Where did you get that?!?</i> She's ball crazy. Hubs and I work from home which means the dogs get lots of attention. Both of our dogs sleep on my feet under my desk during the day. Bella does so with her ball. When the mood strikes her, she puts her paws on my seat, standing beside my chair and pushes the ball on my lap, relentlessly. If after the 20th time I start ignoring her, she'll keep hitting the ball with her paw...I think she's thinking...<i>maybe bosses wife don't see ball???</i> We'll do this 25 times until I have to put the ball up. Then she'll sit in the hall and stare at it on the shelf...oh the guilt. When I'm making meals in the kitchen I'll turn around this this face....<i>pweeeease</i>. I'll kick the ball but this only encourages her. Three words get a Jack Russell excited: ball, squirrel and treats. Any of the three and you've got yourself a new bestie.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-82561747624126327972012-09-25T17:30:00.000-04:002012-09-25T17:32:05.568-04:00rustic mushroom bruschetta & pen pals<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirM2WeCxXwr3XyRzv7dxGqRkHuTpmXv2O7u-szjTrYEFCl-kMNeI3CoD6hVIy8oqACNl6AffFPLQ3L6zfgWt9S00Rbq4UMuScaPwu88NGXNB-vS03zFEOADlPYsiVOHMQ8cngiojvBP1y4/s1600/mushrooms+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirM2WeCxXwr3XyRzv7dxGqRkHuTpmXv2O7u-szjTrYEFCl-kMNeI3CoD6hVIy8oqACNl6AffFPLQ3L6zfgWt9S00Rbq4UMuScaPwu88NGXNB-vS03zFEOADlPYsiVOHMQ8cngiojvBP1y4/s640/mushrooms+004.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed mushrooms & thyme.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOio6JvTmwSwM_eTaLtIe0dh-cYESY0q5qHskaD6dJRt5n4NSZxpkqGGOcdz9v4NopRItOYQWaG7AvjJV9tTn3lSEmf5Em3jr6CtPedypwyCuiFbJ3ItKHJxPQHH_q0u0wMgKOcaDg8Z7G/s1600/mushrooms+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOio6JvTmwSwM_eTaLtIe0dh-cYESY0q5qHskaD6dJRt5n4NSZxpkqGGOcdz9v4NopRItOYQWaG7AvjJV9tTn3lSEmf5Em3jr6CtPedypwyCuiFbJ3ItKHJxPQHH_q0u0wMgKOcaDg8Z7G/s640/mushrooms+007.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drizzle olive oil on the toasted bread and top with mushroom mixture.</td></tr>
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3 portobello mushrooms, washed & thinly sliced<br />
10 button mushrooms, washed & thinly sliced<br />
1 slice of old fashioned thick bacon<br />
1 clove garlic, minced <br />
a pinch of lemon zest<br />
3 sprigs fresh thyme<br />
1/2 tsp grainy Dijon mustard<br />
butter<br />
salt & pepper to taste<br />
whole grain bread<br />
<br />
In a frying pan on the stove top over medium heat, melt a knob of butter. Add the garlic and saute for a minute. Add the bacon and mushrooms and stir occasionally. Add mustard, thyme, and lemon zest. Continue stirring until mushrooms are golden and bacon is fully cooked. Remove bacon and cut into small pieces. Return bacon to pan, season to taste with salt and pepper. Under the broiler, toast bread on both sides. Plate the bread, lightly drizzle with olive oil, top with mushroom mixture and serve. Enjoy!<br />
<br />
<i>This is a rustic appetizer or side that will please the mushroom lover in your life! For some reason, the more technologically advanced we become, the more we value simplicity. A rough cut slice of grainy bread topped with sauteed mushrooms is the uncomplicated comfort food that appeals to me these days. I really want more of the simple things in my life. </i><br />
<br />
<i>Like everyone, our computer receives hundreds of emails a day. It's very easy to miss something urgent and because of the volume, notes to friends and family are short and sweet. Much like texting, it's so easy and convenient that it's the way to communicate but it most definitely has its drawbacks. Tone can be misinterpreted, emails get lost in the shuffle or unknowingly allocated to junk mail and it tends to be down right sloppy.</i><br />
<br />
<i>A little over a year ago, I began writing letters to a friend of mine in Europe. Every few weeks we would exchange letters and cards with long, descriptive details of the happenings in our lives. We still emailed the urgent stuff, but saved the juicy news for letters. It's exciting to get a letter in the mail because who sends them anymore? When I collected the mail, I would stand over my table, sifting through...bill, bill, bill, junk mail, LETTER...drop the other crap, sit with coat and boots on, rip open the letter and read, immediately. </i><br />
<br />
<i>We had been religiously communicating this way for a while and then one thing and another led us both to stop. I was thinking this week that I missed hearing from her and receiving her letters in the mail...I must have 'put it out to the universe' (like the new agers say) because guess what? A letter arrived in the mail today. I immediately emailed her, a letter is coming your way! </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-50234427784926188092012-09-23T09:23:00.000-04:002012-09-23T09:48:01.976-04:00campfires & names<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDKorDRKX4PyXBca0I_wjvr2Q0R49SndQsqiRZ3cOdwEkPXcAQrusWu23KH6FyDKsIm8lUNLwfnx0LlN70GaknDvlW-SgtvpAp5TqjCqOi1yjbFcOZtj-ojpEj7L5J2wpREbQbjhVNBrR/s1600/girls+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDKorDRKX4PyXBca0I_wjvr2Q0R49SndQsqiRZ3cOdwEkPXcAQrusWu23KH6FyDKsIm8lUNLwfnx0LlN70GaknDvlW-SgtvpAp5TqjCqOi1yjbFcOZtj-ojpEj7L5J2wpREbQbjhVNBrR/s640/girls+015.JPG" width="640" /></a></div>
Nothing beats a campfire in the fall. The cool air makes everyone lean in a little closer. On the weekends we have campfires in our backyard. The kids roast marshmallows and I make them s'mores, then they're off to bed and the adults stay up to the wee hours. We solve the problems of the world, stare at the fire, watch the stars and sing along to the music - it beats the shit out of tv. I've <i><a href="http://thefamily-table.blogspot.ca/2012/09/sinch-atouille-kitchen-party.html">mentioned</a></i> my refound love of Bob Dylan with his new CD Tempest. Dylan's my son's namesake...kinda. <br />
<br />
When I was a teenager one of my many jobs was working at an after school childcare program. One of the kids who attended was a 9 year-old boy who stood out from the rest. He had shaggy hair, wore a jean jacket and was a little philosopher. He didn't want to play with the kids he wanted to talk with me about life and such. One day I asked him, <i>so Dylan, where did your parents get that name?</i> This was waaaay before the name was trendy. Turns out they were hippies and they named him after Bob Dylan. It fit him perfectly. On my last day of work, I told him, you are the coolest kid I've ever met and if I have a boy I'm naming him after you. He smiled. Six years later my son Dylan was born. Must be inherent in the name because he's a freakin cool kid too! <br />
<br />
So last night the song <i>Tin Angel </i>came on and the night turned hauntingly beautiful. Could be the perfect campfire music. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-74614718622148636312012-09-20T07:51:00.000-04:002012-09-20T12:04:39.791-04:00Wakefield, Quebec<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGwo6IuKdXQ4k_VdWf7BCLZbSKaSV_3zQUV2rSp4ad3F0zZPBZlN95GwYQ2FbR8VBLkd_cTQojrEvzEzZ_RmwrFLvFhKotn-yYtKsW3iFpRKm4aMtYhOKw1jnNcDCSMsKiDeh5v-1JaJx/s1600/wakefield+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGwo6IuKdXQ4k_VdWf7BCLZbSKaSV_3zQUV2rSp4ad3F0zZPBZlN95GwYQ2FbR8VBLkd_cTQojrEvzEzZ_RmwrFLvFhKotn-yYtKsW3iFpRKm4aMtYhOKw1jnNcDCSMsKiDeh5v-1JaJx/s640/wakefield+020.JPG" width="640" /></a></div>
Lately, we've been taking off on Wednesday evenings for 'adventure' (makes the week less monotonous). Wakefield, Quebec is a small village that's about a 25 minute drive from Ottawa. It's host to gourmet restaurants, artists and stunning nature. <i><a href="http://www.thevillagehouse759.com/#!">The Village House</a></i> is a gem of a restaurant run by husband and wife owners. They specialize in gourmet comfort food and focus on high quality local and Canadian products. Many of their dishes will change ever so slightly from visit to visit as they incorporate local seasonal foods. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2u7Z_N2ukw-KdO16SmUNIlNlrzMnybnLUA3OagwJOXnREdpv3eQwhd6n4by967JpGJ6wO72Gj_9CQz7UOYug5dmnf_-P12dC7qZ5QZIUdhxoT94x8gt0enyt6U0rE39QlDXEfJFjVlm3/s1600/wakefield+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2u7Z_N2ukw-KdO16SmUNIlNlrzMnybnLUA3OagwJOXnREdpv3eQwhd6n4by967JpGJ6wO72Gj_9CQz7UOYug5dmnf_-P12dC7qZ5QZIUdhxoT94x8gt0enyt6U0rE39QlDXEfJFjVlm3/s640/wakefield+014.JPG" width="640" /></a></div>
The view inside the restaurant is as delicious as the food and always sparks a conversation between my hub and me about retiring here...one day. The atmosphere is very relaxed and I'm thinking this is the trend in dining, relaxed gourmet food. I want to dine in a cozy environment, with cool music, enjoy high quality food...while wearing jeans. Forget stuffy silver service...fuggedaboutit. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1SCJobNfSTqfhaaWqZA1CQ69Dwzoku0aewaH3EuIiJ7weLFIcIzELfeNDEvEh4KkugzH9qcDJ0lREo3CEVpH0ZxsuHrR0173JnBx0lSC-CLhdP6qK5NJSVLClmCJ3hfjZmg6skI6L90r/s1600/wakefield+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1SCJobNfSTqfhaaWqZA1CQ69Dwzoku0aewaH3EuIiJ7weLFIcIzELfeNDEvEh4KkugzH9qcDJ0lREo3CEVpH0ZxsuHrR0173JnBx0lSC-CLhdP6qK5NJSVLClmCJ3hfjZmg6skI6L90r/s640/wakefield+009.JPG" width="640" /></a></div>
My hubby enjoyed fall-off-the-bone beef. This is one of their signature dishes of maple syrup & herb braised beef short rib, mushrooms, gnocchi, with sauteed broccoli, carrots and kale. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2N6jhNqmzSljGKCj32Mgcg4uRJ0HgmwqKFnk7u8gRlyCRkF9r0j36-6yuqlIgKLTXabIkZZa1GYKjdAET-88kA8k43sxi1W4IIenIaJ3KDnaZ47mOOjIj_IygYw4yqQhpJG08g0ctSrU-/s1600/wakefield+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2N6jhNqmzSljGKCj32Mgcg4uRJ0HgmwqKFnk7u8gRlyCRkF9r0j36-6yuqlIgKLTXabIkZZa1GYKjdAET-88kA8k43sxi1W4IIenIaJ3KDnaZ47mOOjIj_IygYw4yqQhpJG08g0ctSrU-/s640/wakefield+016.JPG" width="640" /></a></div>
The dessert is nothing short of art! Everything homemade by the chef. Apple pecan butter tart, with caramel ice cream, and bacon lardon. BACON...genius. With rock salt lightly sprinkled around the tart...also genius.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip07D1moKU7FBL32U2G_DCLGFpZA1xzPJHo5qfbrtWh9e7Up91naITQ63RXkDXjJS330oPgRyEjsfWHyRWTwbZCjRIWoeHXSRJVS59OEGrRP133Vh8iC-mBRmOM507iIFK2hP-C-HbvfH8/s1600/wakefield+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip07D1moKU7FBL32U2G_DCLGFpZA1xzPJHo5qfbrtWh9e7Up91naITQ63RXkDXjJS330oPgRyEjsfWHyRWTwbZCjRIWoeHXSRJVS59OEGrRP133Vh8iC-mBRmOM507iIFK2hP-C-HbvfH8/s640/wakefield+024.JPG" width="640" /></a></div>
Wakefield is surprisingly an Anglophone community, you will not hear French spoken in the restaurants and stores, which is unexpected in Quebec. The tiny village produce store is a full of local, organic food. The first time we popped in quickly for milk I ended up trading my basket for a cart and stayed half an hour filling it with amazing finds. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97mANGTPIlYAxhgTPvRXAHlygl5gBqVGQkzdYjn3eUpRk0_A5Z2YXU6pM0fT10QfmLYZC2Gb9yMpOVrKW0GvdEaJEKCiH2T3QEH1N3CU4yHBzaq5n6xm82n7L8jJV-VD19RmQNnpiRhXc/s1600/wakefield+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97mANGTPIlYAxhgTPvRXAHlygl5gBqVGQkzdYjn3eUpRk0_A5Z2YXU6pM0fT10QfmLYZC2Gb9yMpOVrKW0GvdEaJEKCiH2T3QEH1N3CU4yHBzaq5n6xm82n7L8jJV-VD19RmQNnpiRhXc/s640/wakefield+028.JPG" width="640" /></a></div>
The beautifully restored red covered walking bridge connects one side of the lake to the other. <br />
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Lanterns in the rafters light the bridge at night and diamond windows offer the most beautiful view of pristine nature.<br />
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Although I claim to be a <i>city girl</i>, really I love nature and serenity much more than hustle and bustle. My readers are from all over the world and I'm sure there's an interest in seeing this kind of Canadian landscape. Stay tuned and I'll show you pictures of Canada and our eats from season to season...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-7003482402056945112012-09-18T16:50:00.000-04:002012-09-19T10:39:22.750-04:00miss lily's Jamaican jerk chicken & a bit of Canadiana<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHpe6XOUWmSVcIsALmDAmO7yir6VT13Pe23uAkGykqrdM2JflA7B5jnCd9OnkPltvficf4lq_XcoYbseV4JLG8FAhT0DNpga7CvLcprjnybL_ImMI8XuzJcxRO93W6UE5ulUNqTBEUq0v/s1600/toronto+073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHpe6XOUWmSVcIsALmDAmO7yir6VT13Pe23uAkGykqrdM2JflA7B5jnCd9OnkPltvficf4lq_XcoYbseV4JLG8FAhT0DNpga7CvLcprjnybL_ImMI8XuzJcxRO93W6UE5ulUNqTBEUq0v/s640/toronto+073.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Easy baked jerk chicken, beans & rice with coleslaw.</i></td></tr>
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1 jalapeno pepper, finely chopped<br />
2 green onions, finely chopped<br />
5 cloves garlic, finely chopped<br />
1 oz fresh thyme, chopped<br />
1/4 cup molasses<br />
2 tbsp soy sauce<br />
1/2 tbsp allspice<br />
1/2 tbsp peeled ginger, chopped<br />
1/4 tbsp cinnamon<br />
salt & pepper<br />
10 skinless chicken thighs<br />
<br />
Combine all ingredients in a bowl and mix well. Marinate the chicken overnight for maximum flavor or use immediately. Preheat the oven to 300 degrees and bake in a covered dish for an hour and a half, flip the chicken over at the half way mark. Serve with beans & rice and coleslaw. Enjoy!<br />
<br />
<i>Why is a Canadian writing about Jamaican jerk chicken? Canada is a culturally diverse country and as a result, we enjoy every type of culinary experience you could imagine. Lately I've been experimenting with jerk chicken recipes and this one is tops! This recipe is missing 2 tbsp of white wine, that I opted not to add. It isn't the first Jamaican recipe I've posted, you may recall <a href="http://thefamily-table.blogspot.ca/2010/12/millas-nans-jamaican-soup.html">this</a> delicious soup from my friend Milla. </i><br />
<i><br /></i>
<i>Aside from being diverse, we are also a very humble people, which is unfortunate because there's so much to brag about. Allow me to do the very un-Canadian thing and fill you in on some Canadiana...</i><br />
<ul>
<li><i>Baseball, hockey, lacrosse and basketball were invented by Canadians;</i></li>
<li><i>Apple pie & Superman...Canadian;</i></li>
<li><i>Our civil war was fought in a bar and lasted a little over an hour. We mostly get along and we're natural peacekeepers;</i></li>
<li><i>We also invented: standard time, ski-doos, jet-skis, Velcro, zippers, insulin, penicillin, the telephone, and short wave radios; and</i></li>
<li><i>Canada sits among the top 5 greatest countries in the world in which to live according to the UN. </i></li>
</ul>
<i>Impressive, non? We're alright I guess. </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-21444450559668545082012-09-13T08:35:00.000-04:002012-09-13T08:35:59.053-04:00zucchini kabobs & dislikes<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtovFjYzUth0CEX-xyfw3e6b1Jd8UVY3uadCo6Ax9vd-Lj-kIhalVApmYhHSp6rQdUlgv9-yQmruSyCmvmghsjxC2BPrSVzhI8w9VtYG49d2LG02IkC0dCOALj5tK4TYC0ycHEKrjFwOI/s1600/kabobs+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtovFjYzUth0CEX-xyfw3e6b1Jd8UVY3uadCo6Ax9vd-Lj-kIhalVApmYhHSp6rQdUlgv9-yQmruSyCmvmghsjxC2BPrSVzhI8w9VtYG49d2LG02IkC0dCOALj5tK4TYC0ycHEKrjFwOI/s640/kabobs+002.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Chunky chopped veggies...</i></td></tr>
</tbody></table>
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7-iZn1MmVbGonfpctw0C5uc5VLI6vm0dH3fYPzwitt6nLlIGSVJ9-hI3EqOgIVIn2Ljs395kp8DIxNzXIc0vaEF30aHmh5ggQV6e_ik1FpA5kxElDAoYIcbuv6HEd8Y6dyCc_bgRLu5B/s1600/kabobs+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7-iZn1MmVbGonfpctw0C5uc5VLI6vm0dH3fYPzwitt6nLlIGSVJ9-hI3EqOgIVIn2Ljs395kp8DIxNzXIc0vaEF30aHmh5ggQV6e_ik1FpA5kxElDAoYIcbuv6HEd8Y6dyCc_bgRLu5B/s640/kabobs+004.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Skewer and marinade...</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOTJRGQrsR1fhCvVWeTNjVTWZzn9hsu3jdgUuDMVNlcH8yiDOoP1xRhGYaTSrYXWtoa_kJOmo9qgJ1dtcK4YEADX3kapaQZNeYupUTZbAX1SlMy97waIV73txxcWJ1o_oi4-eHlroXqt7/s1600/kabobs+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOTJRGQrsR1fhCvVWeTNjVTWZzn9hsu3jdgUuDMVNlcH8yiDOoP1xRhGYaTSrYXWtoa_kJOmo9qgJ1dtcK4YEADX3kapaQZNeYupUTZbAX1SlMy97waIV73txxcWJ1o_oi4-eHlroXqt7/s640/kabobs+011.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>BBQ & serve as a side!</i></td></tr>
</tbody></table>
2 small zucchini, cut into large chunks<br />
6 cherry tomatoes<br />
1 red onion, peeled & quartered<br />
1 orange pepper, cut into chunks<br />
2 cloves garlic, minced<br />
1/2 cup olive oil<br />
your favorite fresh herbs, chopped<br />
1/2 a lemon, juiced<br />
salt & pepper<br />
<br />
Thread alternate veggies on the skewers. In a glass jar, add the olive oil, herbs and lemon, shake and pour over veggie kabobs. Season with salt and pepper. Lightly grill on the BBQ for 20 minutes, 10 minutes on each side. Serve and enjoy!<br />
<br />
<i>This is the end of Zucchini-palooza, A-FREAKIN-MEN! Who's idea was this anyways???...You're fired! I'm sorry but zucchini's boring, next year I'm doing "apple-mania". This is an idea for a side dish using a veg that is plentiful right now. Half of the dinner battle is racking your brain as to what the heck your going to put on the table while driving home from work. Ideas are good. Zucchini on the other hand...meeeh. But that's just me. </i><br />
<br />
<i>My 8 year old doesn't like zucchini. She ate it the other night when I made Sinch-atouille because I told her they were pickles. Sometimes I encourage the kids to eat things they haven't tried but I never force them to eat anything they flat out don't like. </i><br />
<br />
<i>It's so politically correct these days to be uber positive. Don't get me wrong I'm naturally a positive person but there's plenty of things I don't like. It's seems like it's only cool to talk rainbows and sunshine but life just ain't that way. So let's buck the trend, here are a few culinary items I don't like:</i><br />
<ul>
<li><i>walnuts: you're bitter and you make the inside of my mouth itchy;</i></li>
<li><i>pears: you're mushy and grainy, cooked your good, fresh fugeddaboutit;</i></li>
<li><i>liver: you stink (no offense) and your texture's gross;</i></li>
<li><i>macintosh apples: same as pears...mushy, grainy;</i></li>
<li><i>wild game: same as liver...stinky and wild tasting.</i></li>
</ul>
<i> Everything else, I like. Even zucchini. It's not God's greatest gift to the earth but there's plenty of it and we should use it. Enjoy it even. </i>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4573073053615150491.post-30376016990584840372012-09-12T10:29:00.002-04:002012-09-12T10:29:57.600-04:00we luvs us some beavertail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBF5NhmTWifw03vAlJMfjGewLv1YYGCG_jN_iVTfTaYDNqSp_15OrpjdJuM0PqBB2tqKJTcq2tGlrAV4eAHzXV-O5BjvaFwZyXRs352R6irHGXDHNBaYCIS5-b7jM6XXixMZtD72_DYoZ5/s1600/balloons+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBF5NhmTWifw03vAlJMfjGewLv1YYGCG_jN_iVTfTaYDNqSp_15OrpjdJuM0PqBB2tqKJTcq2tGlrAV4eAHzXV-O5BjvaFwZyXRs352R6irHGXDHNBaYCIS5-b7jM6XXixMZtD72_DYoZ5/s640/balloons+013.JPG" width="640" /></a></div>
We've talked BeaverTails many times, I even gave you a recipe <i><a href="http://thefamily-table.blogspot.ca/2011/02/ottawas-beavertails.html">here</a></i> and showed you a BeaverTail hut <i><a href="http://thefamily-table.blogspot.ca/2011/02/winterlude-on-canal.html">here</a></i> sitting on the ice on the Rideau Canal during Ottawa's Winterlude. So how much do the peep's of Ottawa like their BeaverTails you ask? Here's a hot day in Ottawa's Byward Market with the BeaverTail stand out numbering the people at the ice cream stand directly beside it. Anyone for a deep fried doughy treat on a hot day? Get in line. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-9467993130471036742012-09-09T16:37:00.000-04:002012-09-12T15:18:00.341-04:00sinch-atouille & the kitchen party<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKsFegC6FQhRcIV8rE1DJBdSNz91est-qJseDHoIkQuCvCNA_gfZ-LEAc7Ph9WB1cLbMPLOf9ofdba0Dw1uJKyk4Wq6Yg9BaZPOw9Y-PnKh8qSr-MdX4l80FY3MbEnmLMblEUMCZBxgK6/s1600/hockey+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKsFegC6FQhRcIV8rE1DJBdSNz91est-qJseDHoIkQuCvCNA_gfZ-LEAc7Ph9WB1cLbMPLOf9ofdba0Dw1uJKyk4Wq6Yg9BaZPOw9Y-PnKh8qSr-MdX4l80FY3MbEnmLMblEUMCZBxgK6/s640/hockey+009.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>5 ingredients away from a tasty side.</i></td></tr>
</tbody></table>
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNY_6OeK2SEYJjsLX7Ez5D7VlKe92g2mjbGN8KVEP5vwHMC4EengyhDY_0qSaDda9GHpqZfmQ_WMHOZ3gq0elWQFXMnDq3HFGdTU96-BIrO1DGbzaRubr6MhhmCOvV8M63l08Y1gN0jPRr/s1600/hockey+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNY_6OeK2SEYJjsLX7Ez5D7VlKe92g2mjbGN8KVEP5vwHMC4EengyhDY_0qSaDda9GHpqZfmQ_WMHOZ3gq0elWQFXMnDq3HFGdTU96-BIrO1DGbzaRubr6MhhmCOvV8M63l08Y1gN0jPRr/s640/hockey+012.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>All the ingredients thinly sliced.</i></td></tr>
</tbody></table>
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2BJi5UEV3Qb-8YDzJzZUubytQHH6SXwTOOd1dUNv-44w2xWqEhVZm8PfIOrVFlE8bMffM9sYOkcexHaeX4yd50kS9Yt0H3Ad_tpkFwNjyh1K2gl6Ayb0l_tej1H2tedWzHVm0ob9f7Hd/s1600/hockey+013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2BJi5UEV3Qb-8YDzJzZUubytQHH6SXwTOOd1dUNv-44w2xWqEhVZm8PfIOrVFlE8bMffM9sYOkcexHaeX4yd50kS9Yt0H3Ad_tpkFwNjyh1K2gl6Ayb0l_tej1H2tedWzHVm0ob9f7Hd/s640/hockey+013.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Full of flavor & super sinchy.</i></td></tr>
</tbody></table>
3 small zucchini, ends cut off & thinly sliced<br />
1 yellow onion, thinly sliced<br />
4 small tomatoes, washed, trimmed & thinly sliced<br />
3 cloves garlic, chopped<br />
thyme & oregano<br />
olive oil & butter<br />
salt & pepper<br />
<br />
Pre-heat oven to 350 degrees. On the stove top on medium heat, saute the onion and garlic in a combo of butter and olive oil. After a couple of minutes, add zucchini and continue to saute. Sprinkle with salt and pepper and saute for 5 minutes. Arrange tomatoes on top, sprinkle with herbs, salt and pepper. Place in the oven for 15 minutes, until zucchini is softened and tomatoes are slightly golden. Sprinkle with more fresh herbs before serving. Enjoy!<br />
<br />
<i>These were the ingredients I picked up from my little farmer's market today and the tomatoes were courtesy of my organic farmer friend. With very simple things you can make a delicious side in no time. Ratatouille is slightly different, in that it contains eggplant, but this is a sinchy version. As a variation, finely grated freshly ground parmesan on top of the tomatoes before going in the oven would be fab. </i><br />
<br />
<i>I usually cook with tunes going. It's very zen for me to listen to music while I cook and not unusual for me to spend an entire day in the kitchen. Our kitchen is usually lively and has seen a lot of dancing. We have a decent system and after a few drinks with friends over, that floor makes a pretty good dance floor. My hubby likes to spontaneously spin me around '70's style, the girls do a jivey kinda dance and ONCE we all witnessed my teenage son gettin' down (everyone stopped and stared - it was a rare sighting - we still talk about it). Tonight after dinner my hubby scrubbed up the dishes while the girls danced behind him to <a href="http://www.youtube.com/watch?v=vANZ-GGaOC0">this</a> AMAZINGBALL tune. I was in a Dylan mood tonight. </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-82894016453863988612012-09-06T18:22:00.001-04:002012-09-06T19:15:19.289-04:00zucchini ribbons & organic food<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuCvjd-q-CpwsTKXzZuloAByGuMbOB6oJ-ralGmsb384kZK-Bs852DVPrmq0Jxjsex38Z5YbP5vT2cKP4PqqUyTU1SEqUTJvkO61XTfCSz9RfM8xWm570TjqLWm5kj3aCKfa3j3Q4iiYX/s1600/zucchini+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuCvjd-q-CpwsTKXzZuloAByGuMbOB6oJ-ralGmsb384kZK-Bs852DVPrmq0Jxjsex38Z5YbP5vT2cKP4PqqUyTU1SEqUTJvkO61XTfCSz9RfM8xWm570TjqLWm5kj3aCKfa3j3Q4iiYX/s640/zucchini+002.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Uncooked zucchini ribbons easily peel from the small zucchini.</i></td></tr>
</tbody></table>
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_mem5nkXvjJCTTcR2zTqs9E4x6eqhMjyLQtVdNaCWMD5drB-rxwtE5e3cXCUitRb3DiYXScjtcs-2vkEBDdSzXRlte5xpfOxDo3Q3HAv2JoJGp1RN24O66JSFxJqn0O-A4lZugdD90j-/s1600/zucchini+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_mem5nkXvjJCTTcR2zTqs9E4x6eqhMjyLQtVdNaCWMD5drB-rxwtE5e3cXCUitRb3DiYXScjtcs-2vkEBDdSzXRlte5xpfOxDo3Q3HAv2JoJGp1RN24O66JSFxJqn0O-A4lZugdD90j-/s640/zucchini+003.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Delicate sauteed ribbons are a delicious side to any dish!</i></td></tr>
</tbody></table>
4 small zucchini, ends cuts off & washed<br />
1 clove garlic, minced<br />
1 tbsp butter<br />
pinch of fresh thyme<br />
salt & pepper to taste <br />
<br />
Using a vegetable peeler, peel the zucchini into ribbons. On the stove top over medium-high heat, melt the butter and add the garlic. Saute the garlic for a minute, then add the zucchini and thyme, stirring occasionally for approximately 10 minutes. The zucchini is ready when the ribbons become slightly translucent. Season with salt and pepper. Serve as a side and enjoy!<br />
<br />
<i>This is a really easy, delicious and pretty side. It's so easy it's not really a recipe, more of an idea. If you're like us, the summer veg tastes so fantastic we eat most of it without much embellishing, which can also get boring. This spruces things up without much effort. I used thyme but of course your favorite herb would work too. </i><br />
<i><br /></i>
<i>We value organic food but don't always eat it for one reason or another. A good friend of ours is an organic farmer and every now and then he drops off a goodie bag for us at the kitchen door. His vegetables are incredibly delicious, much more so than anything in the grocery store. It's nice to know that what we are eating is grown without the chemical crap that is sprayed on the grocery store variety. So to him and all the other organic farmers...keep it up, we need more like you!</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-32869478441968986072012-09-04T08:43:00.000-04:002012-09-04T09:09:00.961-04:00street food<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYWCqea-ybac-KyKZRkSovMVOPMgG4E0lukGCGZ0sm8uysWxKW162GfV9UdulYLDJ1rMZ9mCWDX5NXomUt01Enwej11-3YsxeOtZs8jm8xbm8aAxr6P72RZKE7MDToPKvYDB6IPzAnIFv/s1600/balloons+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYWCqea-ybac-KyKZRkSovMVOPMgG4E0lukGCGZ0sm8uysWxKW162GfV9UdulYLDJ1rMZ9mCWDX5NXomUt01Enwej11-3YsxeOtZs8jm8xbm8aAxr6P72RZKE7MDToPKvYDB6IPzAnIFv/s640/balloons+001.JPG" width="640" /></a></div>
We visited a festival on the weekend and stumbled upon this very cool Japanese dish in the food court. It's called Takoyaki, which is a round dumpling made out of crepe batter with octopus filling topped with Japanese mayonnaise, shaved katsuobushi (which is dried, fermented, and smoked
<i>tuna</i>), and seaweed flakes. I had never heard of this before so the business owner filled us in. This is a very popular traditional Japanese street food that is starting to make its way to major cities around the world. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XVzOw1FfhKUCv08ofpTSA2K36iVm7LxdNLNPP2htIKeobeYG42XksyGvpsSDLHFF_RGe_aglFySM4l7VSi6ad9dQAdYOIEuGbEoZ6Ka9rLhKKDsLuCOWxK6S6FtdFRMOSN0L8tuMJIcC/s1600/balloons+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XVzOw1FfhKUCv08ofpTSA2K36iVm7LxdNLNPP2htIKeobeYG42XksyGvpsSDLHFF_RGe_aglFySM4l7VSi6ad9dQAdYOIEuGbEoZ6Ka9rLhKKDsLuCOWxK6S6FtdFRMOSN0L8tuMJIcC/s640/balloons+003.JPG" width="640" /></a></div>
I had a friend visit from New York in the spring. On our tour of the city, she remarked how culturally diverse Ottawa is. Walking around the city you will see every nationality represented in our citizens. As a result, the food industry here is also multi-cultural.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NmUnbSZLevjB83wxRj8bw9LH1EUnB6d3AwTPxYClmrZ6aIMuWr5LoGoU7AeCEXptJcwv6Xnt5XB6aghoz7V6rPLitA8C80OdYFySOsTAXNAhrX3m-PMHcme9WPeKKZuyfl4b4k7ov3YQ/s1600/balloons+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NmUnbSZLevjB83wxRj8bw9LH1EUnB6d3AwTPxYClmrZ6aIMuWr5LoGoU7AeCEXptJcwv6Xnt5XB6aghoz7V6rPLitA8C80OdYFySOsTAXNAhrX3m-PMHcme9WPeKKZuyfl4b4k7ov3YQ/s640/balloons+005.JPG" width="640" /></a></div>
It was very cool to watch the cook make these perfectly golden balls from batter poured into half shells. The filling was dropped into the centre of the uncooked batter. Once the batter cooked on the bottom, he quickly folded it onto itself with chopsticks and rolled the balls upside down, making perfectly golden dumplings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBO19pdqB7kX62okZDkLwaaZpB60SGytIZFb_aKfjrV_dYDalgG6LwfQ5auY3YfdfcBLGr-yvoNy1yh7Fd3V6kswuH3YCHYQeCQT4Hd3KOuV5MhqMaPkn7l-v64dBDUL3pCS8xSgSS2Oz/s1600/balloons+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBO19pdqB7kX62okZDkLwaaZpB60SGytIZFb_aKfjrV_dYDalgG6LwfQ5auY3YfdfcBLGr-yvoNy1yh7Fd3V6kswuH3YCHYQeCQT4Hd3KOuV5MhqMaPkn7l-v64dBDUL3pCS8xSgSS2Oz/s640/balloons+004.JPG" width="640" /></a></div>
The other interesting fact about Ottawa is that French and English are used interchangeably. This festival was in Quebec, where signs are only in French.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLHqyDloh_Y_vYn7AOdxPiJQegKaLBNU4phG2NYcYidztmYFSyk7GnqjD5Ac7JSjlsOdzRsprnCQbCji9zG_1W1KUsjaaE42hYzyEsuomYmVnDnXHghK8M2BruykyUkesVzI6DfN_ysh_/s1600/balloons+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLHqyDloh_Y_vYn7AOdxPiJQegKaLBNU4phG2NYcYidztmYFSyk7GnqjD5Ac7JSjlsOdzRsprnCQbCji9zG_1W1KUsjaaE42hYzyEsuomYmVnDnXHghK8M2BruykyUkesVzI6DfN_ysh_/s640/balloons+006.JPG" width="640" /></a></div>
I ordered the first batch and gave everyone in my family a bite. My older daughter loved them and came back for her own. The wonderful advantage of living in a diverse city is that my children have grown up with sophisticated palates and are very broad minded as a result. Funny, I just noticed the Canadian maple syrup can on the serving table at this Japanese booth. We'll call it fusion.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4573073053615150491.post-83669721731057025752012-09-03T10:15:00.001-04:002012-09-03T10:15:26.092-04:00UP<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZnm9NJ89awDpjuDp501ZT5rYWhxrZ8S3sGv7LimW11pMcY1Hg6AjjIcjJ0ORIcj2I11R2JM7KlusWa7kteQpfz4FKO1NtifDaNRnO8QqKg8C_GZ3LKuD0A3FcksYnxVxuRtghCKVNwOy/s1600/balloons+040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZnm9NJ89awDpjuDp501ZT5rYWhxrZ8S3sGv7LimW11pMcY1Hg6AjjIcjJ0ORIcj2I11R2JM7KlusWa7kteQpfz4FKO1NtifDaNRnO8QqKg8C_GZ3LKuD0A3FcksYnxVxuRtghCKVNwOy/s640/balloons+040.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Balloons beginning to inflate at the Gatineau Balloon Festival.</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQku1_ruhfvAZYLe_CsJmPmB84uUpOuRLCLBpLy5s6oYAuCtD0huvr-MSAuBKowO-43owuhSbSUA5DgHgAUtXB75yqpOVtT-j6Fl8bOlCftQ58jJA3uCn3xvU-1WyZZBWi9NxdsNOqQHw/s1600/balloons+020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQku1_ruhfvAZYLe_CsJmPmB84uUpOuRLCLBpLy5s6oYAuCtD0huvr-MSAuBKowO-43owuhSbSUA5DgHgAUtXB75yqpOVtT-j6Fl8bOlCftQ58jJA3uCn3xvU-1WyZZBWi9NxdsNOqQHw/s640/balloons+020.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Spectators waiting for the show.</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasPKP8h3CZoDSHY29RjOkJPrHDaYhbJr4Z6ldklYYKNNxipcZ70o2u-RpQzGLPWA4hhKUZ6rApKeUchSzzv5Pb_k8LIARLPv3oRIm12RMx1zHdQxJruTXJ9tu_AMCCJbatzM1AfSYO-3n/s1600/balloons+054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasPKP8h3CZoDSHY29RjOkJPrHDaYhbJr4Z6ldklYYKNNxipcZ70o2u-RpQzGLPWA4hhKUZ6rApKeUchSzzv5Pb_k8LIARLPv3oRIm12RMx1zHdQxJruTXJ9tu_AMCCJbatzM1AfSYO-3n/s640/balloons+054.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>70+ hot air balloons floated down the Ottawa River to both land and boating spectators at sunset.</i></td></tr>
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Just like that, summer floated by! Our last weekend felt bittersweet; although we love the fall, we had a wonderful summer and were sad to see it go. Our family went for ice cream and sat in a park at the water's edge and watched this beautiful air show. The Gatineau Balloon Festival is an annual event held on Labour Day weekend and is best seen not at the festival, but rather in one of Ottawa's many waterside parks. A free show! <br />
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Goodbye summer! Unknownnoreply@blogger.com1