tag:blogger.com,1999:blog-75072518347533089042024-02-21T00:30:16.733-08:00moreterrierskatehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.comBlogger207125tag:blogger.com,1999:blog-7507251834753308904.post-50826529343744567342013-07-02T09:28:00.000-07:002013-07-02T09:28:09.982-07:00The Easiest Cake You'll Ever Make: Watermelon Cake<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvujYJW-aC9oymEg1kqEZ_CtgKe4HjpLl4rslfQ5R2A-O15hccWO15N8mSg8tMjtHulHDCJqNG4wY26o-ktzs-WPJJHSPTDnnfhZnc7Dv6Qs7FFb1AeN2iFhaQl0nza6hPNlSlBfaBWhE/s504/IMG_3944.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvujYJW-aC9oymEg1kqEZ_CtgKe4HjpLl4rslfQ5R2A-O15hccWO15N8mSg8tMjtHulHDCJqNG4wY26o-ktzs-WPJJHSPTDnnfhZnc7Dv6Qs7FFb1AeN2iFhaQl0nza6hPNlSlBfaBWhE/s400/IMG_3944.jpg" width="331" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">While Hannah was looking at Instagram she saw that someone had posted a picture of a cake made of fruit. She demanded it for her birthday, talked about it for the weeks leading up to it and turned down the suggestion of any other cake. I also made cupcakes for the party so that everyone didn't think I was "that mom who would only let her kid have a cake made of fruit!"</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">This is a crowd pleaser, it's so easy, healthy and looks beautiful.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><b>Watermelon Cake</b></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">one large seedless watermelon</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">strawberries, raspberries, blackberries and kiwi</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">Turn the watermelon on its side, cut the top and bottom off. Carefully cut away the rind, being careful to not cut too deep into the fruit.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br />Even the watermelon out, cutting some more off the top and bottom so that when it stands up it has a cake shape. Place on a large serving plate. This step can be done the day before serving.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Slice up the strawberries and you're ready to decorate. </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">To serve, bring a big knife and cut it up! We've made this a few times since Hannah's birthday, it's such a fun way to bring a fruit plate to a party.</span></span>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com1tag:blogger.com,1999:blog-7507251834753308904.post-86386229827862404062013-06-30T15:02:00.000-07:002013-06-30T15:02:00.278-07:00Rhubarb and Strawberry Cordial<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsx6E-iPEWyIrwKfc95-fANmE3RNDdJt0p_v7ZgRez1RY_RClkIRypqqQvvN5SrGEKzuXFsLq61csSwmydlEIVCiJV7ygg_1yJNfUOlsa0vlFHNgAd_Mao51lhYk5AzHoPEmBZWxuBhp8/s550/IMG_3955.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsx6E-iPEWyIrwKfc95-fANmE3RNDdJt0p_v7ZgRez1RY_RClkIRypqqQvvN5SrGEKzuXFsLq61csSwmydlEIVCiJV7ygg_1yJNfUOlsa0vlFHNgAd_Mao51lhYk5AzHoPEmBZWxuBhp8/s400/IMG_3955.jpg" width="348" /></a></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDV79gTMbo7y7DU9w1vavaabo9eHIW5nSxxRqlAcnf6QU2bsMICL0jR5veosFPnPIL58EdxyxPrePtdV11EtKcAFqEkoCkaSoGkgHa8hYrPgyKYdVk1SdS82B74qxeiR_HrbmK5KVMdU/s572/IMG_3958.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDV79gTMbo7y7DU9w1vavaabo9eHIW5nSxxRqlAcnf6QU2bsMICL0jR5veosFPnPIL58EdxyxPrePtdV11EtKcAFqEkoCkaSoGkgHa8hYrPgyKYdVk1SdS82B74qxeiR_HrbmK5KVMdU/s400/IMG_3958.jpg" width="335" /></a></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">First recipe post in months and months. I'm going to try to get back to posting, I miss sharing recipes and thanks for all the sweet messages asking me to get back to it!</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">Today's recipe is a simple one, it's summer in a glass, refreshing and beautiful. The rhubarb came from our community garden plot and the strawberries from a sweet afternoon of picking out on Westham Island. My friend, Carie introduced me to "rhubarb tea", I'm hooked now.</span></span><br />
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<b><span style="font-family: inherit;"><span style="font-size: small;">Strawberry and Rhubarb Cordial</span></span></b><br />
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<span style="font-family: inherit;"><span style="font-size: small;">8 stalks of rhubarb, cut into 3" pieces</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">10 cups water</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">3 cups strawberries (sweet local summer berries are best), cut in half</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">sugar to taste</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">In a large heavy bottomed pot, cover the rhubarb with water. Bring to the boil, reduce to medium low heat and let simmer for 45 minutes. Add strawberries and simmer for 10 minutes. Remove from heat and let cool.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">Put a wire mesh strainer above a large bowl and line with 2 layers of cheese cloth or a clean old tea towel that you don't mind parting ways with. Pour the liquid through the cloth, straining out the remaining pulp. Squeeze the excess liquid from the pulp and discard.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><br />Season to taste. I added about 1/2 cup to 3/4 cup of sugar. It totally depends on how tart you like it.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: small;">Serve cold and diluted to taste with water or soda water over ice with sliced strawberries on a hot summer's day.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">Keeps in the fridge for up to a month in a mason jar.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">Happy Summer!</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhrAN7haIVJoNCau56AVQq_9ANYcG3Zrr1aZK8r2RJuwQc0xn113rpboFnK1bfTk1boztKPpPyX7Hj_llixQWXT284YQz5lIdRDt7jtIPane7z4ZpvbGH2lZPy95QN5REMY5fRfW5qjA/s1280/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhrAN7haIVJoNCau56AVQq_9ANYcG3Zrr1aZK8r2RJuwQc0xn113rpboFnK1bfTk1boztKPpPyX7Hj_llixQWXT284YQz5lIdRDt7jtIPane7z4ZpvbGH2lZPy95QN5REMY5fRfW5qjA/s400/photo+1.JPG" width="400" /></a></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50VakiuDdjoU6iyL-MpZK6gciaXc3TZSMNGhMvkcHdz6sdl_-sRS_YJkctk6Q1g2R-kADDqopJvx1X2J4LXnNXgaMwl3HcnwLM6uNZU2F9CcNES46KtDuJCvLcq6ExIObAl8yQW2APNo/s957/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50VakiuDdjoU6iyL-MpZK6gciaXc3TZSMNGhMvkcHdz6sdl_-sRS_YJkctk6Q1g2R-kADDqopJvx1X2J4LXnNXgaMwl3HcnwLM6uNZU2F9CcNES46KtDuJCvLcq6ExIObAl8yQW2APNo/s400/photo+2.JPG" width="400" /></a></span></span></div>
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-89748576027693393472013-02-04T21:10:00.001-08:002013-02-04T21:10:52.608-08:00<span style="font-size: small;"><span style="font-family: inherit;">I miss writing on here and sharing recipes, I have the best of intentions and I think it will happen when the weather warms up a bit.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">We've been so busy with work, with life, with an action packed and wonderful two and a half year old. Somehow it's February already and I have forsythia blooming on the table. Seasons seem to pass so quickly as a parent.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">I've been cooking lots of light and healthy food, inspired by<a href="http://www.goodreads.com/book/show/15993310-jamie-s-15-minute-meals" target="_blank"> Jamie's Fifteen Minute Meals</a> and <a href="http://www.goodreads.com/book/show/13531504-jerusalem" target="_blank">Jerusalem</a>. </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">This video was good to watch, any reminders we can get to live cleanly, leave a lighter carbon footprint and appreciate our surroundings is good stuff in my books.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/VbjVpac-6m4?rel=0" width="480"></iframe></span></span>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-952259701246868222013-01-02T12:42:00.000-08:002013-01-02T12:43:06.190-08:00See ya later, 2012.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIK8kEJRZO0jlZQ5wvqy30NadLnPDIW9djLVZ4R0tQo8TuoPU8f_XqFQtmYul_Dhk-3Z_YhXlZFElLBbFLIgcMHnuNtG2pO1wb4Z6yTzUCjhCgpjMA6xumyh_2iotQIijj2dmWKLpIa0o/s1600/2012.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIK8kEJRZO0jlZQ5wvqy30NadLnPDIW9djLVZ4R0tQo8TuoPU8f_XqFQtmYul_Dhk-3Z_YhXlZFElLBbFLIgcMHnuNtG2pO1wb4Z6yTzUCjhCgpjMA6xumyh_2iotQIijj2dmWKLpIa0o/s400/2012.jpg" width="400" /></a></div>
katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com2tag:blogger.com,1999:blog-7507251834753308904.post-71115507948485358312012-11-08T14:34:00.002-08:002012-11-08T20:09:13.570-08:00beautiful.<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fdCVvxk3iJBAwPvNg8DBF3_Ehk0OoArqyDcUBBODqZ2xAW48A7pG9pGWrGbXlTuVuwDlsQDVmQTi2SccPcIGV3zmSLjpjClLg8N04XpG0NpKQTd0m9kaVeAiFWx9zlhA2K7NXq6t0Jc/s1600/enhanced-buzz-wide-10288-1352403167-8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fdCVvxk3iJBAwPvNg8DBF3_Ehk0OoArqyDcUBBODqZ2xAW48A7pG9pGWrGbXlTuVuwDlsQDVmQTi2SccPcIGV3zmSLjpjClLg8N04XpG0NpKQTd0m9kaVeAiFWx9zlhA2K7NXq6t0Jc/s400/enhanced-buzz-wide-10288-1352403167-8.jpg" width="400" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKDo6jLz9vIn88ImsudYRgy02ia7GhbS0chvfKUIOQ5KSiq4bc4N4Z4Hw3pizt2c71Hj2EV4-VkDvAwXFguz0rkgZp0XjoFy72SBoe0SR96Hq-WFrVjPp1rN9WcH_D5JphQCkXR4VPUs/s1600/enhanced-buzz-wide-21609-1352402512-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKDo6jLz9vIn88ImsudYRgy02ia7GhbS0chvfKUIOQ5KSiq4bc4N4Z4Hw3pizt2c71Hj2EV4-VkDvAwXFguz0rkgZp0XjoFy72SBoe0SR96Hq-WFrVjPp1rN9WcH_D5JphQCkXR4VPUs/s400/enhanced-buzz-wide-21609-1352402512-6.jpg" width="400" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlG0FKdXQwxTMrixbdwkC_lDDYjsNlt-gwJ3_x-xqtNb9EvoRSw5Ck2IzUkUYhA-HFjm-RGqQcxpjo6URNoi4uFk9VPCG0mT9IsqOz4ii28e3n5R_c8slr0pL-8vKcCqNn2rDeJvUSOYw/s1600/enhanced-buzz-wide-22130-1352402431-13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlG0FKdXQwxTMrixbdwkC_lDDYjsNlt-gwJ3_x-xqtNb9EvoRSw5Ck2IzUkUYhA-HFjm-RGqQcxpjo6URNoi4uFk9VPCG0mT9IsqOz4ii28e3n5R_c8slr0pL-8vKcCqNn2rDeJvUSOYw/s400/enhanced-buzz-wide-22130-1352402431-13.jpg" width="400" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">I'm having a wonderful day and these photos, taken from Misao the Big Mama and Fukumaru the Cat, make my heart so happy and full of love.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Taken from <a href="http://www.littlemore.co.jp/enstore/products/detail.php?product_id=357" target="_blank">Little More Books: </a></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Thirteen years ago, photographer <a href="http://whitemanekicat.p1.bindsite.jp/nitinitikorekouniti.html">Miyoko Ihara</a>
began snapping pictures of the budding relationship between her now
88-year-old grandmother, Misa, and her odd-eyed kitten, Fukumaru. Since
Misa found the cat abandoned in a shed, the pair have barely ever been
apart. Their beautiful friendship is documented in <a href="http://www.littlemore.co.jp/enstore/products/detail.php?product_id=357" target="_blank">a photo book</a>, <i>Misao the Big Mama and Fukumaru the Cat</i>.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">12 years ago, Miyoko Ihara has started to take photographs of her
grandmother, Misa. Miyoko wanted to leave a living proof of her.<br />
One day, her grandmother found a odd-eyed kitten in the shed.<br /><br />
She named the cat "Fukumaru" in hope that "God of fuku(good fortune)
comes and everything will be smoothed over like maru(circle)".</span>
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Even thought she is 87 years old, she still go out into the fields everyday, and Fukumaru always accompany her.<br />
Green fields, blooming flowers and plump fruits ... in the colorful,
diverse landscape, the life of an old lady and a cat is captured in the
photographs.<br />
It has been 8 years since they first met.<br />
The grandmother whose hearing become weak and Fukumaru who has hearing
disabilities are always looking into each other's eyes and feeling
warmth each other.<br />
When the white cloud float across the blue sky, the grandmother and her cat go out in the filed today too.</span></span>
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<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">See more of the wonderful photos<span style="font-size: small;"> <a href="http://www.buzzfeed.com/mattbellassai/this-grandma-and-her-cat-are-the-cutest-best-frien-6z51" target="_blank">>> her<span style="font-size: small;">e.</span></a></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-5779435698083652712012-11-05T15:39:00.000-08:002012-11-05T15:41:11.784-08:00really good bread. <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: inherit;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />If you're on Pinterest, you know<a href="http://simplysogood.blogspot.ca/2010/03/crusty-bread.html" target="_blank"> this bread</a>. You've seen it pinned again and again. When we went on vacation in September to Saturna, I brought my Le Creuset dutch oven along for the trip with the sole purpose of making bread.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">It was worth it. This bread is really, really good. Too good even. It's ridiculously easy to make, way too easy to eat hot from the oven with butter. So good, that I took a break from making it because we were eating too much of it.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">I followed <a href="http://simplysogood.blogspot.ca/2010/03/crusty-bread.html" target="_blank">Simply So Good's instructions</a> exactly, her easy to follow photos make it idiot proof. I've made a bunch of variations, my dad has been making a really amazing honey raisin version, but hands down, my favourite was when I added onions, cheese and black pepper. Here's the recipe.</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: inherit;">Onion, Cheddar and Black Pepper Bread</span></span></b></div>
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<span style="font-size: small;"><span style="font-family: inherit;">adapted from Simply So Good </span></span></div>
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3 cups unbleached all purpose flour</span></span></div>
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1 3/4 teaspoons salt</span></span></div>
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1/2 teaspoon yeast</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">1 cup <span style="font-size: small;">largely grated a<span style="font-size: small;">ged white cheddar</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 green onions, finely chopped</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/4 white onion, finely chopped</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">a generous grinding of bla<span style="font-size: small;">ck pepper - about<span style="font-size: small;"> a teas<span style="font-size: small;">poon</span></span></span> </span></span></span></span></span> </div>
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1 1/2 cups water</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">In a large mixing bowl, whisk together flour, salt and yeast<span style="font-size: small;">.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;">All cheese, onions<span style="font-size: small;"> and <span style="font-size: small;">pepper, <span style="font-size: small;">mix well.</span></span></span> </span></span></span> </div>
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<span style="font-size: small;"><span style="font-family: inherit;">Add water
and mix until a shaggy mixture forms. Cover bowl with plastic wrap and
set aside for 12 - 18 hours. Overnight works great. </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Heat oven to 450
degrees. When the oven has reached 450 degrees place a cast iron pot
with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour
dough onto a heavily floured surface and shape into a ball. Cover with
plastic wrap and let set while the pot is heating. Remove hot pot from
the oven and drop in the dough. Cover and return to oven for 30
minutes. After 30 minutes remove the lid and bake an additional 15
minutes. Remove bread from oven and place on a cooling rack to cool<span style="font-size: small;">.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpChUvMX3fsVW8Xqv0yrKJ3IFYRbKTQAzqz7cJjVIkBhUvX37hljb7jlx3i8MBTkUUHDHRAa75jWnUsdBKQFSIsIxQD8TA6BrU2DK43dQRmQFtzi35tLmiEsDNXCN0pqwzIboo_l3IBA/s1600/IMG_3400.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpChUvMX3fsVW8Xqv0yrKJ3IFYRbKTQAzqz7cJjVIkBhUvX37hljb7jlx3i8MBTkUUHDHRAa75jWnUsdBKQFSIsIxQD8TA6BrU2DK43dQRmQFtzi35tLmiEsDNXCN0pqwzIboo_l3IBA/s400/IMG_3400.jpg" width="400" /></a><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"> </span> </span></span></div>
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katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com3tag:blogger.com,1999:blog-7507251834753308904.post-24615113402479010332012-09-11T14:27:00.003-07:002012-09-11T14:27:32.028-07:00<span style="font-size: small;"><span style="font-family: inherit;">I haven't been posting lately, summer days stretch long into the evenings and all I want to do is soak up the time with family and friends.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">We're off to Saturna Island tomorrow for a week vacation. Matt, Hannah and I - our sweet lazy cat, my best friend and then later in the week a visit with another dear friend.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">I've been looking forward to this week for what feels like months. Whenever we pull off the ferry and start driving up the little hill on to Saturna Island, I have this wonderful sense that I've arrived where I should be. Only one more sleep and we're off. </span></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YgKj7eGUe3jMQFJI2wjhbWavi8QUFABPc88YElxroljO_ujix3tUrNvdj8kZpgN6LdrOGn8Ik6LIA6STIpoIbiphNH_bSKYn1n0yEYCN186l7pBUkLAjrqKgqKFUS_nguAzA2lukHG8/s1600/photo+3.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YgKj7eGUe3jMQFJI2wjhbWavi8QUFABPc88YElxroljO_ujix3tUrNvdj8kZpgN6LdrOGn8Ik6LIA6STIpoIbiphNH_bSKYn1n0yEYCN186l7pBUkLAjrqKgqKFUS_nguAzA2lukHG8/s400/photo+3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yesterday evening at Trout Lake Park</td></tr>
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<span style="font-size: small;"><span style="font-family: inherit;"> </span></span>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-561505442918470812012-08-17T23:17:00.002-07:002013-02-04T21:01:45.485-08:00summer days<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/zeUEUT2NtG0?rel=0" width="480"></iframe>
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<span style="font-size: small;">Summer is slipping by, it was late to arrive and I feel like we're making up for lost time. So much good stuff in such a short period of time, he<span style="font-size: small;">r</span>e are some of the highlights:</span></div>
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<span style="font-size: small;">- swimming at Jericho Beach on hot sunny afternoons with a bag of blueberries on the beach blanket</span></div>
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<span style="font-size: small;">- eating nectarines, cold and juicy out of the fridge</span></div>
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<span style="font-size: small;">- late night bike rides along the seawall</span></div>
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<span style="font-size: small;">- nighttime beach parties at third beach and crab park with sparklers and gin drinks</span></div>
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<span style="font-size: small;">- feeling close to my friends and family in a way I haven't in a little while </span></div>
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<span style="font-size: small;">- dancing at a late night stagette party in a garage on Bowen Island with laser lights and wonderful girls</span></div>
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<span style="font-size: small;">- drinking raspberry, arugula gin punch</span></div>
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<span style="font-size: small;">- celebrating my birthday with a day at the beach and a night at the night market</span></div>
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<span style="font-size: small;">- eating delicious Okanagan peaches </span></div>
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<span style="font-size: small;">- listening to the song above, nice and loud</span></div>
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<span style="font-size: small;">But most of all, I've been loving my little family. I want to bottle up my little Hannah so that I don't ever forget her at this age. She makes my heart so full and my life so happy. </span></div>
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katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-43523414464841726362012-07-27T15:13:00.001-07:002012-07-27T15:13:17.010-07:00Artichoke Pate<div class="separator" style="clear: both; font-family: inherit; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2AgkN5fZ4pvJhRiPqRRYV8UoBDeqnjMtLVKvofQikcwKOhZF92xFJRnrJbtkD5fWDLZo_3RDjH78I2NhXdHTObdrFgP5YfN2aBwMVsBvyUQOpwgalXWQYly-v-TvhY6T-WK2tzBUwe8/s1600/IMG_2449.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2AgkN5fZ4pvJhRiPqRRYV8UoBDeqnjMtLVKvofQikcwKOhZF92xFJRnrJbtkD5fWDLZo_3RDjH78I2NhXdHTObdrFgP5YfN2aBwMVsBvyUQOpwgalXWQYly-v-TvhY6T-WK2tzBUwe8/s400/IMG_2449.JPG" width="400" /></a></span></div>
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<span style="font-size: small;"><b>Artichoke Pate with Toasted Walnuts on Olive Oil Toasted Crostini</b></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">2 cups of marinated artichokes (from a jar), drained well</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">2 tbsp of the marinated artichoke liquid</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">1/2 cup finely grated parmesan</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">1/4 cup fine breadcrumbs</span></div>
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<span style="font-size: small;">1/4 cup olive oil</span></div>
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<span style="font-size: small;">juice of a lemon </span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">1 garlic clove, chopped</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">salt and pepper to taste</span></div>
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<span style="font-size: small;"><b>Garnish</b></span></div>
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<span style="font-size: small;">1/4 cup walnuts, freshly toasted</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">chives, finely chopped (optional) </span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">one baguette</span></div>
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<span style="font-size: small;">olive oil </span></div>
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<span style="font-size: small;"><b>Directions</b></span></div>
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<span style="font-size: small;">Combine all the pate ingredients in a food processor. </span></div>
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<span style="font-size: small;">Preheat oven to 350°.</span></div>
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<span style="font-size: small;">Slice the baguette into 1/4 slices. Brush with olive oil and taost in the oven for 10 minutes, turn them over and bake for another 5 minutes until good and toasty.</span></div>
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<span style="font-size: small;">Put the pate in a bowl, sprinkle with chives and lay out crostini and toasted walnuts and serve!</span></div>
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<span style="font-size: small;">Delicious!</span></div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-50832388474267948122012-07-25T10:57:00.002-07:002012-07-25T22:32:30.724-07:00a birthday cake<div class="separator" style="clear: both; font-family: inherit; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2Z5Px3_QpBOwPH5dw-7DLUi61IkDiYU_1If3FyR1uAFjAuBM8kWQnfJlVGg2H3m74KRCaHI1vc0dz6DiB95FLsKs4fsHOsv8lPqnQ7i1lkgWCLaHj1MYuDotGAoatWzipX0Muou22ik/s1600/IMG_2071.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2Z5Px3_QpBOwPH5dw-7DLUi61IkDiYU_1If3FyR1uAFjAuBM8kWQnfJlVGg2H3m74KRCaHI1vc0dz6DiB95FLsKs4fsHOsv8lPqnQ7i1lkgWCLaHj1MYuDotGAoatWzipX0Muou22ik/s400/IMG_2071.JPG" width="400" /></a></span></div>
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<span style="font-size: small;">Our little Hannah turned two in June. We had a family party at my parent's home and then the next week a friend party at our place. Two parties, same cake recipe. It's a gooder, it's easyish, and I cheat while making it. This is not a healthy or low fat recipe, but a kid only turns two once in their little lives and it should be tasty and delicious!</span></div>
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<span style="font-size: small;"><b>Coconut Milk and Vanilla Cake with Raspberries and Old Fashioned Frosting</b></span></div>
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<span style="font-size: small;">makes a 2 layer cake </span></div>
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<span style="font-size: small;"><b>Here's the cheat part </b>:</span></div>
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<span style="font-size: small;">1 box of organic vanilla cake mix (<a href="http://www.presidentschoice.ca/LCLOnline/products.jsp?breadcrumb=globalsearch&keywords=organic+cake&type=details&productId=10616" target="_blank">I use this one from PC</a>)</span></div>
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<span style="font-size: small;">Make the cake mix according to package instructions, but, and here's the way to make it taste homemade and special. Sub the oil for <b>melted butter</b> and <b>coconut milk</b> for milk. This creates a richer and more delicious cake. Follow the instructions for 2 x 9" round cake pans.</span></div>
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<span style="font-size: small;"><b>Filling </b></span></div>
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<span style="font-size: small;">1/8 of a cup seedless raspberry jam</span></div>
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<span style="font-size: small;"><b>Frosting </b></span></div>
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<span style="font-size: small;">6 tablespoons all-purpose flour<br />2 cups milk<br />2 cups unsalted butter, softened<br />2 cups sugar<br />2 teaspoons vanilla extract</span></div>
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<span style="font-size: small;">food colouring if wanted </span></div>
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<span style="font-size: small;">Sprinkles for decoration</span></div>
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<span style="font-size: small;"><b>Frosting Directions</b></span></div>
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In a medium-size saucepan, whisk the flour into the milk
until smooth. Place over medium heat and stir constantly, cook
until the mixture becomes very thick and begins to bubble, 10-15
minutes. Cover with waxed paper placed directly on the surface and cool
to room temperature, about 30 minutes. </span></div>
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In a large bowl, on medium high speed of an electric
mixer, beat the butter for 3 minutes until smooth and creamy.
Gradually add the sugar, beating continuously for 3 minutes until
fluffy. Add the vanilla and beat well. </span></div>
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Add the cooled milk mixture, and continue to beat on the
medium high speed for 5 minutes, until very smooth and noticeably
whiter in color. I added a few drops of red food colouring to get a pretty blush pink. Cover and refrigerate for 15 minutes, don't let it sit longer or it's hard to spread). Use immediately. (ps - omg, this frosting is SO good, healthy - hell no, delicious - yup)</span></div>
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<span style="font-size: small;"><b>Now for the fun part:</b></span></div>
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<span style="font-size: small;">Slice a little off the top of the cakes, giving them a more flat surface. You shouldn't have to cut more off.<b> </b></span></div>
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<span style="font-size: small;">Place two pieces of parchment paper on a cake plate. You will be pulling these out from under the cake after frosting it, these just keep the cake plate clean.</span></div>
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<span style="font-size: small;">Place one cake round on the parchment paper, bottom side up. Spread with raspberry jam and about a half cup of frosting, completely cover the top of the cake, right to the edges without going over.</span></div>
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<span style="font-size: small;">Place the other cake round on top, with the bottom facing up. Place a crumb coat on the cake (thin layer of icing all over the cake, it will look messy and you'll be able to see the cake through the icing).</span></div>
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<span style="font-size: small;">Put the cake in the fridge for 15 minutes. After 15 minutes, remove from fridge and completely frost the cake. Decorate with sprinkles. Can be left out of the fridge for a few hours, or in the fridge overnight and then let it come to room temperature before serving.</span><br />
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<span style="font-size: small;">* I had quite a bit of frosting left over, so you could half it if you want, or do what I did and pop it in the freezer and use it on a second cake the next weekend. </span></div>
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<span style="font-size: small;">Enjoy!!</span></div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-26054283929809355932012-07-09T22:26:00.001-07:002012-07-09T22:26:26.654-07:00Garlic Scape Pesto<div class="separator" style="clear: both; font-family: inherit; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaeR_Bse2Ay0ObtrtGLzm2YhxzBxmzJNPgxzfzHhSYwTMy92pv7upu_KKwETBW7061z9NwGfUlUhJjR-Mvv2t1PfofwRvUVL3bU_CY6YMEz2vdn320mvKz6kXDOnVioT7abfBk8B19PBg/s1600/IMG_2422.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaeR_Bse2Ay0ObtrtGLzm2YhxzBxmzJNPgxzfzHhSYwTMy92pv7upu_KKwETBW7061z9NwGfUlUhJjR-Mvv2t1PfofwRvUVL3bU_CY6YMEz2vdn320mvKz6kXDOnVioT7abfBk8B19PBg/s400/IMG_2422.JPG" width="400" /></a></span></div>
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<span style="font-size: small;">It's garlic scape season, my most favourite of summer vegetables. The delicious curling flower shoot of the garlic plant are at their peak right now. We have garlic growing in our community garden plot and this afternoon I harvested eighteen scapes. I had completely forgotten to get them from our own garden and have bought them the past two weekends at farmer's markets. </span></div>
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<span style="font-size: small;">We've been having them steamed in salads, but tonight I wanted to try something new.</span></div>
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<span style="font-size: small;"><b>Garlic Scape Pesto with Walnuts and Grilled Lemon</b></span></div>
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<span style="font-size: small;"><span style="font-size: x-small;">makes approx 2 cups of pesto </span><b><br /></b></span></div>
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<span style="font-size: small;">2 cups chopped garlic scapes, the top flower portion removed and any tough stalky bit at the bottom cut off</span></div>
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<span style="font-size: small;">1 cup fresh arugula (optional)</span></div>
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<span style="font-size: small;">1 cup toasted walnuts</span></div>
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<span style="font-size: small;">1/2 cup grated hard cheese (I used asiago, but parmesan would be great too)</span></div>
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<span style="font-size: small;">1/2 cup olive oil </span></div>
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<span style="font-size: small;">1/4 water</span></div>
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<span style="font-size: small;">1 tsp salt </span></div>
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<span style="font-size: small;">juice of a grilled lemon (you can use a plain lemon, but if you use a grilled one the flavour is sweeter and you'll get twice as much juice)</span></div>
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<span style="font-size: small;">Steam the garlic scapes for a minute and a half and then rinse well with cold water. You can use raw scapes but the garlic flavour will be very strong.</span></div>
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<span style="font-size: small;">Put everything into a food processor and blend well, you may need a little extra olive oil or water to thin it out a bit.</span></div>
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<span style="font-size: small;">I froze half in a ziplock bag to save for later and will still have heaps for the next week or so.</span></div>
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<span style="font-size: small;">We had ours with a mixed plate of grilled chicken, carrots (I LOVE grilled carrots!), peppers and lemon.</span></div>
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<span style="font-size: small;">Also delicious on steamed potatoes, pasta, halloumi, on a sandwich . . . </span></div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-927195139564287942012-07-08T21:27:00.000-07:002012-07-08T21:30:13.693-07:00summer love.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">We've had a perfect summer weekend. Strawberry picking out at Westham Island, farmer's market, wine with friends, back to the strawberry farms and then the Richmond Night Market. My nose is freckly and I'm happy!</span></div>
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<span style="font-size: small;">Someone at our community garden gave me some rhubarb the other night and I whipped up a quick batch of compote to serve on greek yogurt. Here's the tasty recipe.</span></div>
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<span style="font-size: small;"><b>Strawberry Rhubarb Compote with Summer Thyme</b></span></div>
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<span style="font-size: small;">4 cups chopped rhubarb</span></div>
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<span style="font-size: small;">2 cups chopped strawberries</span></div>
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<span style="font-size: small;">1/3 cup water</span></div>
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<span style="font-size: small;">1/4 cup homemade vanilla sugar (if you don't have vanilla sugar, use regular sugar and a tsp of pure vanilla extract)</span></div>
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<span style="font-size: small;">2 sprigs of fresh thyme</span></div>
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<span style="font-family: inherit; font-size: small;">Put everything in a heavy bottom pot, bring to the boil, reduce heat and let simmer for about 6-8 minutes, stirring every few minutes or until rhubarb is nice and soft. Remove the thyme sprig and let cool a bit. Serve on greek yogurt or even better on ice cream (or so I've been told!)</span>.<br />
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<br />katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com1tag:blogger.com,1999:blog-7507251834753308904.post-36928339565241004012012-07-02T22:06:00.002-07:002012-07-02T22:06:14.014-07:00Earnest Ice Cream<div style="font-family: inherit;">
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<span style="font-size: small;"><a href="http://earnesticecream.com/" target="_blank">Earnest Ice Cream</a> - hands down, the tastiest ice cream I've ever had. We went to the<a href="http://www.waldorfhotel.com/2012/06/canada-day-block-party-sunday-july-1/" target="_blank"> Canada Day Block Party</a> at the Waldorf on East Hastings. Hannah had her first ever ice cream cone - maple walnut from Earnest Ice Cream. Chock full of toasted walnuts and maple syrup. It was dreamy. </span><br />
<span style="font-size: small;">Seeing people do something that they love doing is so inspiring, I'm still kind of wondering what I'm going to do when I grow up. I know it will be something with food, I just have to figure out what.</span></div>
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<span style="font-size: small;">Go get some Earnest Ice Cream, you won't regret it (well, unless you're like me and your tummy aches after having dairy, but I swear, it was totally worth it for the 4 bites I had)!</span></div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-21699074277935698832012-07-01T21:31:00.000-07:002012-07-01T22:30:39.535-07:00Kohlrabi and Carrot Salad<div class="separator" style="clear: both; font-family: inherit; text-align: center;">
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<span style="font-size: small;">After coming off the cleanse I've been really struggling with food. All I want are steamed veggies and juice, but I keep straying from that and ending up with a sore tummy. I'm going to go back to having juice for one meal a day. Kohlrabi is in season and this is a salad I've been eating all week!</span></div>
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<span style="font-size: small;"><b>Kohlrabi and Carrot Salad with Lemon Vinaigrette </b></span></div>
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<span style="font-size: small;">1 kohlrabi, peeled and chopped into 1" pieces (about 4 cups)</span></div>
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<span style="font-size: small;">4 carrots, peeled and chopped into 1" pieces (about 1 cup)</span></div>
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<span style="font-size: small;">1/4 cup parsley, finely chopped</span></div>
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<span style="font-size: small;"><b>Lemon Vinaigrette</b></span></div>
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<span style="font-size: small;">1/4 cup olive oil </span></div>
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<span style="font-size: small;">2 tsp dijon mustard</span></div>
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<span style="font-size: small;">2 tsp honey</span></div>
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<span style="font-size: small;">1 shallot minced </span></div>
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<span style="font-size: small;">juice from 2 lemons</span></div>
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<span style="font-size: small;">zest from one lemon</span></div>
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<span style="font-size: small;">Steam the kohlrabi and carrots until they are fork tender (about 4-5 minutes). Immerse in cold water and drain well. <br />In a blender combine all the vinaigrette ingredients and blend well.</span></div>
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<span style="font-size: small;">Toss the kohlrabi, carrots, parsley and enough vinaigrette to coat.</span></div>
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</div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-30309306044381091432012-06-19T20:47:00.000-07:002012-06-19T22:37:23.866-07:00the cleanse<div class="separator" style="clear: both; font-family: inherit; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8KkKIXR0Gci9XWSfih6lrxfBnT0yFXbo5QotjebDLKyvEmfI_V2qxlBokbzfTTiZW0lJdHT0JGPJ6PPrumyYdsv1wzoxCp7c3sPjbMc89WEnpd8K7nBD4W8MtZ15Z2ezrljK0WB92VQ/s1600/IMG_2142.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8KkKIXR0Gci9XWSfih6lrxfBnT0yFXbo5QotjebDLKyvEmfI_V2qxlBokbzfTTiZW0lJdHT0JGPJ6PPrumyYdsv1wzoxCp7c3sPjbMc89WEnpd8K7nBD4W8MtZ15Z2ezrljK0WB92VQ/s400/IMG_2142.JPG" width="400" /></a></span></div>
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<span style="font-size: small;">My insides are kind of broken.</span></div>
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<span style="font-size: small;">I was diagnosed with several gastrointestinal issues in my early twenties. I had the faulty valve at the base of my esophagus repaired after two years of not keeping food down and not understanding why. I finally had a 24 hour PH test and they established that my valve wasn't working and I needed a Nissen fundoplication.</span></div>
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<span style="font-size: small;">That fixed one problem, but all of my gastrointestinal system is a mess. I eat a fairly clean and wholesome diet, I eat a little red meat sometimes and I do love cheese, but I try to limit it. It hurts my tummy and never really feels worth it.</span></div>
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<span style="font-size: small;">The past few months I've been feeling really unwell. My tummy is constantly sick, bloated and I live with chronic pain. I'm used to it, it's really not a big deal, but the past three weeks were more than I could stand.</span></div>
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<span style="font-size: small;">After doing a little research, I decided to try a juice cleanse. I've done the Wild Rose Cleanse many times and love it, but I didn't want to take all the pills and drops this time around. I needed to start fresh.</span></div>
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<span style="font-size: small;">Enter the<a href="http://blueprintjuice.com/" target="_blank"> Blueprint Cleanse</a>. If I could afford it, I would order online and have it delivered to my door. I just can't justify the $271 (including $20 shipping) to have three days worth of juice delivered to me.</span></div>
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<span style="font-size: small;">I did some research online and discovered that people had come up with a way to make the cleanse at home. I combined a few methods found <a href="http://homefitnessmanual.com/diet-tips/hacking-the-blueprint-cleanse-how-to-get-the-same-results-but-at-half-the-cost/" target="_blank">here</a> and <a href="http://www.juices101.com/107/bpc-diy/" target="_blank">here</a>, bought my groceries at the market near my office and got started.</span></div>
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<span style="font-size: small;">I have a juicer, I bought it at a garage sale for $20 a couple of years ago. It's not fancy, but it works great. I've read that you can make these drinks in the blender and then strain the liquid out using cheesecloth - sounds like a lot of work.</span></div>
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<span style="font-size: small;">To prepare for the cleanse, I eliminated all dairy, gluten and meat for two days before as suggested <a href="http://blueprintcleanse.com/prepare.html" target="_blank">here</a>. I primarily ate steamed veggies and a little bit of fruit. I'll be doing the cleanse for three days.</span></div>
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<span style="font-size: small;">Following the Blueprint cleanse program, this is the order I drank my juices in:</span></div>
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<span style="font-size: small;">Green Juice</span></div>
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<span style="font-size: small;">Pineapple Apple Mint</span></div>
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<span style="font-size: small;">Green Juice</span></div>
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<span style="font-size: small;">Spicy Lemonade</span></div>
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<span style="font-size: small;">Beet/Apple/Carrot</span></div>
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<span style="font-size: small;">Cashew Milk - dreamy, delicious cashew millk</span></div>
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<span style="font-size: small;">Here's the recipes that I used. </span></div>
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<span style="font-size: small;"><b>The Green Juice </b>(makes enough for the 2 servings)</span></div>
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<span style="font-size: small;">10 ribs of celery<br />1 cucumber<br />4 green apples<br />6 kale leaves<br />1 peeled lemon</span></div>
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<span style="font-size: small;">2 handfuls of parsley<br />6 romaine leaves<br />2 handfuls of spinach<br />1 inch piece of ginger </span>
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<span style="font-size: small;">Juice it! You want 32 ounces, so if you come up a bit short, add a bit more cucumber and apple. Split into 2 containers.</span></div>
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<span style="font-size: small;"><b>Pineapple Apple Mint</b><br /><span style="font-weight: normal;">1/3 of a pineapple</span><span style="font-family: inherit;"></span><span style="font-family: inherit;"></span><span style="font-family: inherit;"><br />2 green apples</span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;">small handful of mint (to taste, I love mint so I use quite a bit)</span></span><br />
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<span style="font-size: small;">Juice it! You want 16 ounces, if you come up a bit short, add a bit more apple.</span></div>
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<span style="font-size: small;"><b>Spicy Lemonade</b></span><span style="font-size: small;"><b></b>14 ounces of filtered water </span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1 peeled lemon through the juicer</span><br />
<span style="font-size: small;">a few dashes of cayenne pepper</span><br />
<span style="font-size: small;">1 tbsp of agave nectar</span><br />
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<span style="font-size: small;">Mix together. Don't add too much cayenne, I did the first time, ugh. </span></div>
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<span style="font-size: small;"><b>Beet/Apple/Carrot</b></span></div>
<span style="font-size: small;">1 apple</span><br />
<span style="font-size: small;">2 beets with the greens</span><br />
<span style="font-size: small;">4 large carrots</span><br />
<span style="font-size: small;">1 tbsp ginger</span><br />
<span style="font-size: small;">1 peeled lemon</span><br />
<span style="font-size: small;">Juice it, again, you want 16 ounces, if you come up short, add more apple and carrot.<b><br /><br />Cashew Milk</b></span><br />
<span style="font-size: small;">The best part of the day.</span><br />
<span style="font-size: small;">1 cup raw cashews</span><br />
<span style="font-size: small;">16 ounces filtered water</span><br />
<span style="font-size: small;">1 tbsp agave</span><br />
<span style="font-size: small;">1 teaspoon cinnamon</span><br />
<span style="font-size: small;">1" piece of vanilla pod of 1 tsp of vanilla extract</span><br />
<span style="font-size: small;">Soak the cashews in water over night, just enough water to cover them. In the morning rinse them off and dump into the blender with the other ingredients. Blend until smooth and put it in the fridge to enjoy at night.<br /><br />From my research on the cleanse, you'll want to start the day off with a glass of hot water with a little lemon in it. Try to space your juices out, about 2 hours apart. It's recommended that you drink 14 ounces of water between your juices. I did what I could, but was too full. Have your cashew milk 2 hours before bed.<br /><br />I've finished my first day and it's been really easy. I am a little bit more tired than usual. I was expecting to be more hungry, but as soon as the hunger pangs hit me it was time for another juice.</span><br />
<span style="font-size: small;"><br /></span>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com3tag:blogger.com,1999:blog-7507251834753308904.post-90249232886538547452012-06-10T20:41:00.000-07:002012-06-10T20:42:00.845-07:00happy anniversary!<div style="font-family: inherit;">
<span style="font-size: small;">Six years married, thirteen together. Through sickness and health - I love you more every day. </span></div>
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<span style="font-size: small;">Thank you for our life together and for our Hannah. </span></div>
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<span style="font-size: small;"><br /></span></div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-69876689801292812552012-06-04T21:25:00.000-07:002012-06-04T21:25:45.226-07:00Yaki Onigiri<div class="separator" style="clear: both; font-family: inherit; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLleh9NSllvFfahzFFyy28vuaL2Q76yzTxQmrf5n2bfXacTzn2ROZ9LQmBFpu8K8Yl80SOapAmF6V8Qe2D-OBUjeVB_za4MnT_O9ToGzu4vajSYsov8gTN0uGI475Ja2_u4FX22uR8ks/s1600/IMG_2012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLleh9NSllvFfahzFFyy28vuaL2Q76yzTxQmrf5n2bfXacTzn2ROZ9LQmBFpu8K8Yl80SOapAmF6V8Qe2D-OBUjeVB_za4MnT_O9ToGzu4vajSYsov8gTN0uGI475Ja2_u4FX22uR8ks/s400/IMG_2012.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjql7uMvnGpLFljMdzhpaGKOXIUtE1DukGmxVNEp0Tuky5jGkJakRYhXIMEXhG9v40-4R6h-kA9Yfx5TjUVhFJl34j9-7ibLPomSIeBdxYgFQ9EG4RVfkNo1p9a9bc0o_v8pHoKX3OoMk/s1600/IMG_2018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjql7uMvnGpLFljMdzhpaGKOXIUtE1DukGmxVNEp0Tuky5jGkJakRYhXIMEXhG9v40-4R6h-kA9Yfx5TjUVhFJl34j9-7ibLPomSIeBdxYgFQ9EG4RVfkNo1p9a9bc0o_v8pHoKX3OoMk/s400/IMG_2018.JPG" width="400" /></a></span></div>
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<span style="font-size: small;">We had a quiet Sunday night, snuggled in on the couch with a friend to watch Game of Thrones, only to discover that our PVR hates us and had decided not to record the show. It was all good though, we watched tv, hung out on Pinterest, checked out the <a href="http://www.ikea.com/ms/en_GB/rooms_ideas/ps2012/" target="_blank">Ikea PS collection</a> for 2012 and fell in love with a few things. Best part of all was the dinner. We had homemade Yaki Onigiri, sesame green beans and sesame corn on the cob.</span></div>
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<span style="font-size: small;">I'd never made Yaki Onigiri before and somehow thought it would be complicated. It isn't, and it's delicious! Japanese sushi rice, cooked, plain or seasoned and the formed into balls, squares, triangles and pan fried until the outsides are crispy and the insides stay creamy. </span><b><span style="font-size: small;"><br /><br />Yaki Onigiri </span></b></div>
<span style="font-size: small;">Makes 6-8 onigiri</span><br />
<span style="font-size: small;">1 cup uncooked sushi rice</span><br />
<span style="font-size: small;">1 1/4 cup water<br />
oil<br /> </span><br />
<span style="font-size: small;"><b>Optional fixings:</b> <a href="http://farm3.staticflickr.com/2694/4357771471_63498ef6e4.jpg" target="_blank">shibazuke</a> (japanese pickles), soy sauce, <a href="http://www.sushisushi.co.uk/japanese-food/rice-seasoning" target="_blank">furikake rice seasoning.</a> sesame seeds, finely chopped toasted nori, sea salt</span><br />
<span style="font-size: small;"><b>Serve with:</b> soy sauce and optional: <a href="http://farm3.staticflickr.com/2694/4357771471_63498ef6e4.jpg" target="_blank">shibazuke</a> (japanese pickles), sea asparagus<br /><br /><b>Rice cooker instructions:</b></span><br />
<span style="font-size: small;">Put rice and water in a rice cooker, turn it on. Once it's cooked, remove lid and let sit without stirring for 5 minutes to let it cool.</span><br />
<b><span style="font-size: small;">Stovetop instructions: </span></b><br />
<span style="font-size: small;">Put water and rice in a heavy bottomed pot, bring to boil, turn to medium low and let simmer for 15-20 minutes until all the water is absorbed. Remove from heat and let cool for 5 minutes.<br /><br />Once your rice is cooked and slightly cooled, you can start forming the onigiri. I find that if you let the rice cool too much, or stir it, it tends to fall apart when you shape the balls.<br />Have a bowl of water ready so that you can really wet your hands, that way the rice won't stick.</span><b><span style="font-size: small;"><br /><br />To make a plain onigiri. </span></b><br />
<span style="font-size: small;">Take a little handful of rice in your wet hands, about 3 tbsp. Form it into a triangle or oval. If you're lucky enough to have an onigiri shaper, or a cookie cutter that would work - use that, I didn't. Once you have it formed, put it on a plate until you're ready to cook them all. </span><br />
<b><span style="font-size: small;">To make a shibazuke stuffed onigiri:</span></b><br />
<span style="font-size: small;">Take a little handful of rice in your wet hands, about 3 tbsp. Form it
into a triangle or oval and push a few shibakuke, into the middle and form the rice to hide the pickles . Once
you have it formed, put it on a plate until you're ready to cook them
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<b><span style="font-size: small;">To make a seasoned onigiri:</span></b><br />
<span style="font-size: small;">Mix a few tbsp of furikake in to the cooked rice. If you don't have furikake you can mix the rice with sesame seeds, nori and salt. Form it into a triangle or oval. Once you have it formed, put it on a plate until you're ready to cook
them all.<br /><br />Grill the onigiri in a lightly oiled medium-low pan until all the sides form a golden crispy crust. Brush all sides with soy sauce and re-fry quickly. Serve with soy and enjoy!</span> <br />
<span style="font-size: small;"><br /></span></div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-12946336798873640832012-06-02T21:56:00.001-07:002012-06-02T21:56:07.934-07:00Zaru Soba at home<div class="separator" style="clear: both; font-family: inherit; text-align: center;">
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<span style="font-size: small;">We've had a long week. Hannah has been really, really sick with gastroenteritis. We had two trips to emergency with a listless, dehydrated little girl. After five days, she's nowhere near all better, but very slowly on the mend.</span></div>
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<span style="font-size: small;">I needed a little break today and went out and ran some errands and stopped by <a href="http://www.fujiya.ca/" target="_blank">Fujiya</a>, a Japanese grocery store and picked up some treats. I wanted a tasty and light dinner and Zaru Soba is one of Matt's favourite foods. This might not be the most authentic way to make it, but it's really delicious, light and refreshing for warm days. These ingredients are all available at most regular grocery stores if you don't have a Japanese grocery nearby.</span></div>
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<span style="font-size: small;"><b> Zaru Soba</b></span></div>
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<span style="font-size: small;"><b> </b>serves 2-3 people</span></div>
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<span style="font-size: small;">200 gms of soba noodles<b> </b>(1/2 a standard package)</span></div>
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<span style="font-size: small;">4 green onions, finely chopped</span></div>
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<span style="font-size: small;">1/2 cup finely grated daikon radish</span></div>
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<span style="font-size: small;">wasabi, about 1 tsp prepared (I use the powdered wasabi and add water)</span></div>
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<span style="font-size: small;">a corner of a sheet of nori, cut into little strips with scissors (optional)</span></div>
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<span style="font-size: small;">toasted sesame seeds (optional)<br /> </span></div>
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<span style="font-size: small;"><b>Dipping Sauce </b></span></div>
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<span style="font-size: small;">1 cup dashi stock (you can make your own, I use this <a href="http://www.foodnetwork.com/recipes/alton-brown/dashi-recipe/index.html" target="_blank">recipe</a> or use premade) </span></div>
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<span style="font-size: small;">1/3 cup soy sauce</span></div>
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<span style="font-size: small;">3 tbsp mirin</span></div>
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<span style="font-size: small;">1 tsp sugar</span></div>
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<span style="font-size: small;">Cook noodles in boiling water, they can turn mushy fast, so try to catch them while they are still a little al dente. Drain the noodles and run under cold water, rinsing completely. Throw them back in the pot with cold water and a handful of ice cubes.</span></div>
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<span style="font-size: small;">Mix the sauce ingredients together and split it up between a few bowls (how many people are eating). Put the grated daikon and green onion in to bowls.</span></div>
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<span style="font-size: small;">Drain the noodles, plate them, sprinkle with nori and it's dinner time!</span></div>
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<span style="font-size: small;">Each person can mix a little wasabi, daikon, green onion and sesame seeds in with their dipping sauce and then with chopsticks take some noodles and swish the noodles through the dipping sauce and eat! nom nom nom.</span></div>
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<span style="font-size: small;">We had ours with some steamed green beans tossed with a tiny bit of olive oil, herb salt and sesame seeds and some <a href="http://farm3.staticflickr.com/2694/4357771471_63498ef6e4.jpg" target="_blank">shibazuke</a> (japanese pickles) on the side.</span></div>
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<span style="font-size: small;">When we were on Saturna we picked up some cookies from the island bakery. I really like the peanut butter cookies, they are made with spelt and aren't too sweet. Matt's brother on the other hand, thought they would be better with more peanut butter and sugar. I'm telling you this just to give you a head's up that I don't love super sweet cookies. There are a few recipes kicking around <a href="http://pinterest.com/moreterriers/" target="_blank">pinterest</a> for cookies using banana as a base. I followed their lead and added coconut, cinnamon, sesame seeds, raisins and honey - delicious!</span></div>
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<span style="font-size: small;"><b>Healthy Banana Coconut Cookies</b></span></div>
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<span style="font-size: small;"><b></b>3 ripe bananas</span></div>
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<span style="font-size: small;">1 cup unsweetened shredded coconut </span></div>
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1/3 cup unsweetened applesauce<br />
1/4 cup creamy peanut butter<br />
1/4 cup unsweetened cocoa powder<br />1/4 cup raisins</span></div>
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<span style="font-size: small;">3 tbsp sesame seeds</span></div>
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<span style="font-size: small;">1 tbsp honey</span></div>
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<span style="font-size: small;">1/4 tsp cinnamon<br /><br />Preheat oven to 350°F. Mash bananas in a large bowl, and add all the other ingredients. Scoop with a 1 tbsp ice cream/ cookie scoop or drop tbsp fulls on to a ungreased cookie sheet. teaspoonfuls onto ungreased cookie sheet. Bake 12
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<span style="font-size: small;">We're back from a five day vacation on Saturna Island. We had one day on our own, one day with Matt's sister's family and then 3 days with Matt's entire family. 4 kids, 4 significant others, 4 grandkids. It was a special time to spend together and nice to share Saturna with his family.</span></div>
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<span style="font-size: small;">I brought a few jars of the pickles that I had made earlier in the week. These are so easy, very delicious and as they are made to be eaten quickly - they require no complicated canning steps. </span></div>
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<span style="font-size: small;">We ate them with a picnic plate with grilled halloumi, cucumber, spinach and arugula, cilantro yogurt sauce, smoked beef tenderloin and smoked kippers with green onion and lime.</span></div>
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<span style="font-size: small;">Also tasty with a grilled cheese according to Hannah, or straight out of the jar according to Matt.</span></div>
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<span style="font-size: small;"><b>Pickled Vegetables</b></span></div>
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<span style="font-size: small;">Recipe from <a href="http://userealbutter.com/2011/08/22/vietnamese-pickled-vegetables-recipe/" target="_blank">Use Real Butter </a></span></div>
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<span style="font-size: small;">1 long english cucumber, seeded and julienned<br />
1 medium size daikon, peeled and julienned<br />
8 carrots, peeled and julienned<br />
1 tsp sea salt<br />
1 cup unseasoned rice vinegar<br />
2 tbsps + 2 tsps sugar<br />
1 cup water</span></div>
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<span style="font-size: small;">Make sure the vegetables are fairly dry (pat them dry) so they don’t
dilute the pickling liquid with excess water. Combine the vinegar,
salt, sugar, and water together until the sugar dissolves. Place the
vegetables in a jar large enough to fit them all and pour the pickling
liquid into the jar so that all of the vegetables are submerged. Store
them sealed in the jar in the refrigerator for 5 days for best flavor. </span></div>
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<span style="font-size: small;"> </span></div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-36463810722295417242012-05-23T21:47:00.000-07:002012-05-23T22:39:37.697-07:00I love you Bill Murray.<iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/m-8OOvf1NPY?rel=0" width="480"></iframe>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-32013696352792039152012-04-26T22:35:00.000-07:002012-04-26T22:35:09.235-07:00<div style="font-family: inherit;">
<span style="font-size: small;">Life is busy these days. I miss taking photos of tasty food and sharing it with you.</span></div>
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<span style="font-size: small;">I'll be back soon. Once work, life and health all settle back to smoother sailing.</span></div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-67185457332719253812012-04-10T21:16:00.000-07:002012-04-10T21:16:54.132-07:00Scenes from the weekend.<div style="font-family: inherit;">
<span style="font-size: small;">I'm so happy to see the end of March, April is bringing much needed quiet, calm and sunshine. We had a wonderful long weekend with family. </span></div>
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<span style="font-size: small;">There is so much in life that is busy, that can be frustrating and exhausting. I'm working hard to enjoy the moments and to realize that family, friends and health should never be taken for granted. Everything can and will change in moment. </span></div>
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<span style="font-size: small;">Here's a few pictures from our happy weekend.</span></div>
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<span style="font-size: small;"><br /></span></div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com0tag:blogger.com,1999:blog-7507251834753308904.post-6732739047658672332012-03-24T22:01:00.000-07:002012-03-24T22:01:13.016-07:00Spring<div style="font-family: inherit;">
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<span style="font-size: small;">The sun has come out in Vancouver and Spring is here. It's so nice to be outside and enjoying the cherry blossoms, sunshine and the shift in everyone's attitudes. We're at the tail-end of a long, grey and wet winter and it seemed all of Vancouver was more than ready for sunny days.</span></div>
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<span style="font-size: small;">Matt and I have our own plot at the community garden this year. We spent the morning weeding, turning the soil and collecting worms - Hannah's new favourite thing, also beetles.</span></div>
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<span style="font-size: small;">I'm sharing seeds with friends and already have an amazing collection:</span></div>
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<span style="font-size: small;">• gypsy peppers</span></div>
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<span style="font-size: small;">• red ace beets</span></div>
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<span style="font-size: small;">• french breakfast radishes</span></div>
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<span style="font-size: small;">• ambassador zucchini</span></div>
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<span style="font-size: small;">• peredovik sunflowers</span></div>
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<span style="font-size: small;">• royal family sweet peas</span></div>
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<span style="font-size: small;">• winter blend kale</span></div>
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<span style="font-size: small;">• swiss chard</span></div>
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<span style="font-size: small;">• salad blend nasturtium</span></div>
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<span style="font-size: small;">It's going to be a delicious summer! Next weekend we get a big load of mushroom manure and start planting!</span></div>
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<span style="font-size: small;">ps - In food news. These are insane, like - omg, best treat ever, on a day after a run and on a day before a run too. <a href="http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/" target="_blank">dreamy potatoes!</a></span></div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com1tag:blogger.com,1999:blog-7507251834753308904.post-53421450497513673582012-03-18T21:57:00.001-07:002012-03-19T09:21:36.127-07:00Shaved Asparagus Tart<div class="separator" style="clear: both; font-family: inherit; text-align: center;">
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8ZL_R5wgkPspmSpsvTN0x9bkagzkPD8g1XOcqMYVpqGkFX4T8r31bU9POl8Laute_XDomzuMYKL4YW_qfHb0ZimNlaIK6osUrVq-XGpZ_KMLRICcx5p_O_g1NFSMZBvHVQCeEDbL1NQ/s1600/tart.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8ZL_R5wgkPspmSpsvTN0x9bkagzkPD8g1XOcqMYVpqGkFX4T8r31bU9POl8Laute_XDomzuMYKL4YW_qfHb0ZimNlaIK6osUrVq-XGpZ_KMLRICcx5p_O_g1NFSMZBvHVQCeEDbL1NQ/s1600/tart.jpg" /></a></span></div>
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<span style="font-size: small;">We went to a St. Patrick's Day party at my cousin's house on Saturday and I wanted to bring something that was green, but fresh and seasonal. There's heaps of asparagus in stores right now and I've wanted to try a shaved asparagus salad for a while - I topped cheese and pesto baked puff pastry with a lightly dressed shaved asparagus salad. It was fresh, light and tasty. A great spring appetizer.</span><br />
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<span style="font-size: small;"><b>Shaved Asparagus Tart</b></span></div>
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<span style="font-size: small;">1 450g package of puff pastry, I'm a big fan of <a href="http://www.presidentschoice.ca/LCLOnline/products.jsp?productId=16971&type=details" target="_blank">this one</a> as it's pre-rolled, 2 per pkg.</span></div>
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<span style="font-size: small;">1 package of boursin cheese (150g)</span></div>
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<span style="font-size: small;">2 tbsp pesto</span></div>
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<span style="font-size: small;">25 asparagus spears</span></div>
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<span style="font-size: small;"><b>Dressing</b> </span></div>
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<span style="font-size: small;">2 tbsp olive oil</span></div>
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<span style="font-size: small;">juice and zest of a lemon</span></div>
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<span style="font-size: small;">1tsp dijon mustard</span></div>
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<span style="font-size: small;">1/2 tsp honey</span></div>
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<span style="font-size: small;">generous pinch of salt</span></div>
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<span style="font-size: small;">pepper to taste</span></div>
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<span style="font-size: small;">• Fresh Parmesan shavings to garnish </span></div>
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<span style="font-size: small;">Preheat oven to 375°.</span></div>
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<span style="font-size: small;">Roll out half the puff pastry to the size of a standard sheet tray, it may be a little short, no worries. Put the puff pastry on a silpat lined sheet tray. Spread 1 tbsp of pesto on the puff pastry, spread half of the boursin on top of the pesto, they will combine together into a creamy deliciousness.</span></div>
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<span style="font-size: small;">Bake for 18-22 minutes until golden brown, make sure the bottom has nice colour too. Let cool on a drying rack. </span></div>
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<span style="font-size: small;">Repeat with remaining puff pastry, pesto and boursin. </span></div>
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<span style="font-size: small;">With a vegetable peeler, shave the asparagus. Don't snap off ends - they're useful to hold on to while you peel. While holding on to the base of the asparagus, peel long shavings, they won't all be even lengths, or perfect thickness, but that's totally ok. </span></div>
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<span style="font-size: small;">In a small jar, combine all the dressing ingredients and shake well. The dressing will be thick.</span></div>
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<span style="font-size: small;">Toss the asparagus with the dressing.</span></div>
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<span style="font-size: small;">Cut the tart into 2.5" - 3" squares, put a little bit of the asparagus salad on each square </span><span style="font-size: small;">of the tart</span><span style="font-size: small;">, about 1-2 tbsp and top with a shaving of asparagus. </span></div>
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<span style="font-size: small;">Season with salt and pepper if you want.</span></div>katehttp://www.blogger.com/profile/00210549817032849285noreply@blogger.com1