Saturday, January 14, 2012
Naan bread pizza
Thursday, October 20, 2011
On offering today...
You can click on the recipe to make it more readable, I just scanned the one I had cut from the newspaper. Far easier than typing it out and less chance of error. The photo is mine. I will be making it again but next time I will let the pears ripen a bit more. I seem to have a problem with pears. I rush. I didn't have any almond extract so I doubled the vanilla.
Yesterday Margaret and I took another bus trip with Redeemer College, this time to Niagara on the Lake to see My Fair Lady .
A back stage tour and lunch were included as well as a lecture on Monday evening. Costumes were amazing, sets inventive and cast delightful. A grand day out.
This is a fine example of what happens when you hit the take picture button instead of the turn off button. At least it's in focus.
Saturday, July 9, 2011
Elizabeth and Catherine in Victoria June 2011 part 2
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C and Emily |
Wednesday June 15 - Our day to visit the Royal BC Museum to see The Other Emily . Catherine is a real fan of Canadian painter Emily Carr and was not overly impressed with the exhibit but I learned more then I knew before, probably because C. was so will versed and filled me in.
We considered wandering into other galleries but we seemed to have picked school trip day and the place was full of noisy children. We went to lunch instead at Sam's Deli sharing a sandwich and salad headed to -
Murchie's again, this time for tea (C) and hot chocolate (me).
We made our obligatory stop at Munro's "Canada's Most Magnificent Bookstore", then once more wander the shops on our walk home.
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do click to see the detail larger |
I did have the name of the shop and the designer but I lost it so I can't credit the maker. She was a young woman who said the dress was inspired by the material. Pure romance.
We arrived home at 3:30 having left at 10:30 and having been on our feet for most of the time took the opportunity to rest until Emily joined us after work for coffee on the porch of the Moka House giving B-A a chance to ease her headache and Dom the chance to make our dinner. Italian Eggs with Spinach Marinara over Polenta. I should have taken a picture. But I did get the recipe.
Recipe: Italian Eggs with Spinach Marinara over Polenta with Dom's changes in red
My favorite way to make eggs is to poach them because of all the creamy egg yolk. If you don’t
like your eggs soft, all you need to do is cook it twice as long. Another option, after cooking the
eggs softly, place the entire mixture over the pan of polenta and back into the oven for 3 minutes
– sprinkle the cheese at the last minute.
Recipe Adapted From: Cooking Light.com Yield: 4 Servings Time: Total 15 minutes
Ingredients:
1 (16-ounce) tube of polenta, cut into 12 slices (About 1.5 cm ea)
2 cups tomato-basil pasta sauce (I used roasted garlic sauce, it mixes well with the taste)
1 (6-ounce) package fresh baby spinach
4 large eggs 1/2 cup (2 ounces) shredded Asiago cheese (I use old white cheddar)
.....................
1. Preheat broiler.
2. Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with
cooking spray. Broil 3 minutes or until thoroughly heated. (I cook the polenta for at least two to
three time as long as above (6 to 9 min), it makes it crispy.)
3. While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat.
Stir in spinach; cover and cook for 1 minute or until spinach wilts. Stir to combine. Make 4
indentations in top of spinach mixture using the back of a wooden spoon. Break 1 egg into each
indentation. Cover, reduce heat, and simmer 5 minutes or until eggs are desired degree of
doneness. Sprinkle with cheese.
4. Place 3 polenta slices on each of 4 plates; top each serving with one-fourth of spinach mixture
and 1 egg.
Thursday June 16 - Slow day. I went out for groceries and had a wander through some of the shops on Cook St. One new addition since my visit in 2008 is a fresh seafood and butcher store. The alleyway fruit and vegetable man is still there and seems to have added more flowers to his stock and there have been some changes in the fast food vendors. We spent time sat out on the balcony reading.
The girls picked us up after work and we drove to Capital Iron and then we walked to lululemon to exchange a shirt Cath. had picked up earlier in the visit for her husband. Drove to Fisherman's Wharf where Dom joined us for dinner by the water. Interesting fact: Cath. is the only one of us who has never seen a seal when visiting the wharf. It was almost cold by the time we had finished eating our fish and chips so we we headed back to B-A and D's for some decadent hot chocolate. It had lavender in it so I was told. I did appreciate the real whipped cream and chocolate shavings on top!
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a real treat |
Friday June 18 - In a historic house behind the legislature is the Queen's Printer. A shop filled with maps, nature books and locally made crafts. Certainly worth the visit. From there we walked to the harbour front with the idea of doing something really touristy...visit The Undersea Gardens. We arrived at the ticket booth only to discover we would have a 15 minute wait and there were no toilets in the building. It was suggested we head to the ferry terminal and then return. We headed to the Information Centre instead and after walking by a restaurant decided lunch was a much better idea.
We went to the Rebar for lunch in Bastion Square and did a little shopping at the outdoor street market.
Movie night at Emily's. We got subs and settled in to watch Narnia, Voyage of the Dawn Treader.
No photos today. Sometimes the doing is more important than pulling out the camera.
Saturday July 18 - The girls had arranged a treat for us in advance ordering tickets for the theatre in Chemainus.
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Emily, Beth-Anne, Catherine |
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View from the main st |
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Salads- including a seaweed one |
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Salmon main course |
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Little fang with dessert |
After the buffet lunch served in the restuarant right in the theatre we went in to see Fiddler On The Roof. The theatre is small so every seat is close to the stage. I knew the songs but had never seen the show before. The show was very professional with a multi-talented cast. Most played more than one instrument and all had excellent singing voices. Chemainus Theatre Festival
As was typical on our trip we headed off to the nearest coffee shop after wandering some of the shops. We all bought something at the candy store stop.
Unfortunately Catherine developed a tooth problem yesterday that while slowing her down today didn't stop her. By the time we returned home she was ready to take another pain killer and crawl into bed. I joined the others for a spaghetti dinner that Dom had ready for us.
.......................................
Sunday June 19 - Late morning wander downtown to do some
shopping with the kids. Beth-Anne and Dom waited patiently outside one of the souvenir shops while C. Em and I browsed.
We ate lunch at the Irish Times Pub. I had the Seafood club:Bacon, lettuce, tomato, smoked garlic aioli, apple chutney, grilled salmon on panini with prawn garnish that came with a side bowl of clam chowder. Tried a Lime Shandy, beer and lime juice. I'd order the meal again but not bother with the drink.
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Cath. likes to read local news |
After visiting and buying at the Sunday Market at Centennial Square we ended up at the coffee shop the girls frequent after yoga classes. Is there a shop in town these kids have missed? Wild was totally different with it's rustic furniture. The arms of the chairs were the perfect size for holding cups and saucers. Good coffee.
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Playing with some settings on my camera ... |
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...so I could find the self-timer |
Light salad meal for dinner, cantaloupe and prosciutto ham served with fresh bread, once again put together for us by the young ones. It really was nice being so well looked after. No meal planning, no cooking, no cleaning up.
Our girls holiday easily opened up to include Dom. Didn't take me long after Emily arrived to start calling us- The Four Hers and a Him.
Monday June 20 - Thanks to an online search by the girls Catherine saw a dentist this morning. His office was just around the corner from the apartment and after he checked her, took some X rays and wrote her a prescription for an antibiotic we sat in yet another coffee shop waiting for her pills. It all went smoothly and cost far less then we had expecting.
Tucked C. into bed to rest, grabbed my phone, my water bottle and my camera and headed to Beacon Hill Park. This poppy had caught my eye every time I walked by the house next door. I bought some seeds at the Moss Street Market and hopefully I'll have some growing in my garden next year.
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A block away from home and into the park |
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One of the larger water areas. |
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Pretty flowers always catch my attention, |
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as do cute baby ducks |
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There are quite a number of peacocks in the park and they are tame enough to get quite close. |
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This doesn't begin to show the brilliant colours. |
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Clouds over the Olympus Mountains across the water in Washington State |
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Looking down the cliff to the shoreline |
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do click to enlarge for a better view |
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Whale watching boats passing. Lucky shot with the sailboats also in the frame. |
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Filling our faces. |
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Sisters on holiday. |
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As impressive as the front view |
More peacocks. This one gave us quite a show. What we discovered as we got closer were the ducks trying to steal it's dinner.
After much fluttering and advancing on the peacocks part, the ducks retreated.
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Now this was worth a shot. I wouldn't mind a toilet roll holder like this |
We picked up a soft drink and a Rogers Chocolate treat each in the gift shop and found a bench in the shade in the Government House gardens that are open to the public before our walk home.
Neither one of us wants to leave yet but holidays can't last forever. The girls were surprised at how few tourist attractions we visited but both of us have been in the city before and this trip was about spending time together doing different things. We tried on hats at one store, C. tried on glass frames in a funky little retro shop and after rejecting ones that were more suited to Elton John bought an attractive pair that she will use with her next prescription. We laughed, we talked, we walked...oh how we walked. We shopped. We ate out, we spent time with the girls. I spent more time in coffee shops than ever before and still didn't learn the proper ordering language. We discovered that even after all these years we can live together easily.
Emily came over to help us sort and pack all the things we bought. Some for ourselves and some for family waiting our return. We managed without having to borrow any extra cases. Beth-Anne made us a curried Chicken dish for our final dinner.
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Catherine and her girls were a delight and I'll happily repeat this kind of holiday given half a chance. |
Wednesday June 22 - After breakfast we pulled our suitcase to the front hall then headed out for a last walk around the neighbourhood. We had become quite comfortable, loving the ability to walk everywhere and the pleasant weather. Picking up a last frappaccino we sat on the balcony of Em's place and waited for Dom to come pick us up for our flight home.
It went quickly as all holidays do but thinking back there is nothing I missed doing or a place I wished we had visited. It wasn't the kind of holiday I would have had with Paul but that was the point. I am so glad we went together and that Catherine's girls were so welcoming. You too Dom.
Catherine has been to her own dentist and all is now well.
Friday, April 22, 2011
My first
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before |
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after baking |
1) Cut the butter into smaller pieces before blending in the the dry ingredients.
2) Let them cool longer before digging in or
3) Ask Margaret why mine seem a little overly moist on the bottom.
Stephen says we can eat them with a spoon, Paul says that's a great idea as long as I serve ice cream on the plate at the same time.
Combine in saucepan and cook until soft:
Mix into crumbs:
1 1/4 cup flour (1 3/4 c)
They are very rich and moist and yes, I will make them again.
Tuesday, November 23, 2010
The good, the slightly painful and the tasty
While there I was also looking for new anything-but-blue-jeans for Stephen but finding his size easily with impossible so I gave up and shopped for myself instead.
New pants - on sale less 30%
Two blouses - on sale less 30% My kind of shopping.
After lunch it was pinch and squeeze time. Had my mammogram.
For dinner I tried another new recipe:

4 or 5 Italian sausages
1/4 cup water
1/2 green cabbage
1/2 teaspoon chili flakes
1/4 teaspoon ground cumin
2 tablespoons white sugar
2 tablespoons white vinegar
1/2 teaspoon salt
2 green onions - sliced
Put a small amount of oil is pot
Slice each sausage into 4 pieces
Cook til brown, stirring occasionally (5-7 minutes)
Add water and cover pot, continue cooking til sausages are done
Shred cabbage thinly -- about 7 cups
Add to sausage mix with remain ingredients. ( I put in half the cabbage, added cumin, sugar, vinegar, salt and chili stirred, added the rest and stirred again )
Add 1/2 green onions
Cover and simmer til cabbage is tender
Sprinkle some of remaining onion of each serving.
I copied this down from a magazine some time ago and made it for the first time tonight. I will make it again. I had noted down that it was good served with mashed potatoes, I served whole wheat rice.
Saturday, November 20, 2010
I made soup, imagine that.

OINKERS AWAY - makes 6 servings
6 slices turkey bacon, chopped
1 cup each chopped onions, celery and carrots
2 tsp minced garlic
4 cups chicken broth, divided
1 tsp dried thyme
3/4 tsp dried marjoram
3 tbsp all-purpose flour
1 can (19oz/540 ml) navy beans, drained and rinsed
1/4 cup chopped FRESH parsley - dried is fine too
2 bay leaves
1/2 tsp each salt and freshly ground black pepper
Cook bacon in a large, non-stick soup pot (mine is not non-stick) over medium heat for about 4 minutes, stirring often. Be careful not to burn it. Stir in onions, celery, carrots, garlic, and 1/2 cup chicken broth. Cook and stir for 5 more minutes, until vegetables begin to soften.
Add thyme and marjoram and cook 1 more minute. Stir in flour and mix well. Add remaining chicken broth and bring mixture to a boil. It will thicken slightly.
Stir in beans, parsley, bay leaves, salt and pepper. Reduce heat to low, cover, and simmer for 30 minutes.
Remove bay leaves. Transfer half the soup to a blender and puree soup until smooth. Return pureed soup to pot with remaining soup and mix well. Serve hot.
The original recipe called for turkey bacon to keep the fat level down. I used maple bacon and drained off the excess fat.
We all loved the soup. I served it as our main meal with slices of a hot rosemary baguette.
Next time I will add more carrots, all other amounts will stay the same.

I don't usually use parsley so when presented with the choice of fresh regular or Italian I picked Italian.
I dried the unused parsley in the microwave on parchment paper. I minute, 1 minute, 1 minute.
I removed any heavy stems, put the dried parsley into a ziplock bag, crushed it, cut off one bottom corner of the bag allowing it to easily pour in a jar for storing.

Today was drizzle more Brandy day for the Christmas cakes.
I managed to get it done and away without cutting myself a slice. Just unwrapping them filled my kitchen with smells of Christmas.
I must be planning on making them again next year. I bought my own large loaf pans.
Wednesday, November 17, 2010
and now serving

BAKED CABBAGE-ROLL SKILLET SUPPER
the taste of cabbage rolls without the work
1 lb ground beef or pork -- I used lean beef
2 cloves garlic, crushed
1 large cooking onion, peeled and chopped -- I used a portion of a sweet white onion
1 can (14oz/398mL) tomato sauce -- I used a 540mL can of Alymer accent tomatoes (Italian)
1/2 cup water -- I added as needed to cook rice
1 cup (250mL) 5 minute rice -- I used a little more than 1/2 cup of long grain rice
1 tbs (5mL) paprika
1/2 tsp (2L) dried dillweed
1/4 tsp (1mL) each salt and pepper -- or to taste
1/2 head cabbage
Sour cream for garnish
-In a large wide saucepan over medium heat cook meat and garlic stirring often to keep meat crumbly
-Stir in onions , cook til meat loses it's redness ( 5min.)
-Stir in tomatoes, water, rice, paprika, dillweed, salt and pepper. Cover and bring to boil. Set aside -- I just turned down the heat and kept an eye on the rice in case it needed water.
-Meanwhile slice the cabbage in 1x3 inch ( 2.5x6cm ) strips. Stir into the meat mixture.
-Cover tightly and heat at medium low stirring often until rice and cabbage are tender. 10-15 minutes. -- I left it longer to really mix the flavours.
-Serve with sour cream. Serves 6
As you can see I tinker with recipes. Sometimes because of preferences and sometimes to suit what is in my cupboards.
I had everything cut and measured before I started so it was an easy meal to put together.
I always drain off any fat once the meat is brown and discard.
I chopped the whole onion and I've frozen the left overs for later use in any recipe that needs cooked onion.
Tuesday, November 16, 2010
Variation on Tracey's winning lemon chicken dish

Serves 2
(299 cal per serve)
I created this recipe as a substitute for your typical Chinese takeaway Lemon Chicken. For the few extra cals tossing in the wholemeal flour, and using a tablespoon of olive oil, helps to give it that ‘battered’ look but without the batter! Plus it helps to slightly thicken and caramelise the lemon juice. It’s an simple recipe but all my kids and my husband love it.
210g chicken breast or tenderloins, chopped into bite size pieces
1 tablespoon wholemeal flour
1 tblsp olive oil
1 green shallot, diced
150g green beans (topped/tailed and chopped into 2-3cm lengths)
small carrot – julienned/shredded
90g broccoli chopped into bite size pieces
12g Fava nuts (Roasted broadbeans – 1/2 of 25g snack pack)
Juice of 1 lemon (about 1/4 cup)
Toss chicken pieces in flour to coat. (put both in a clean plastic bag and shake till chicken evenly coated)
Heat oil in non-stick pan or wok – stir fry chicken pieces till golden, remove from pan.
Add shallots, beans and broccoli stir fry a minute or two, add carrots strips and fava nuts. Stir fry a minute.
Return chicken to pan, mix – then add lemon juice. Stir well till coated. Serve.
Serving options:
Add ½ cup steamed basmati rice (111 cal)
When Tracey posted this recipe I thought I'd give it a try. It sounded easy and certainly something my family would enjoy. I made a few changes. Served 3 with leftovers.

3 chicken breasts cut into chunks
5 mushrooms, sliced
handful of green beans cut in half
heads from 2 stalks of broccoli
2 green onions sliced lengthwise
1/2 carrot shaved crosswise
dried tarragon
juice from one lemon
cooked rice
I sprinkled tarragon on the chicken and browned in a small amount of canola oil in large deep fry pan. I added some of lemon zest while it was cooking.
Once cooked remove chicken and set aside.
Add a touch more oil to pan and cook mushrooms, beans, onions, carrots and broccoli
Once done...I like to leave the vegetables crisp...return chicken pieces along with the juice from the lemon, about 1/4 cup and give a good stir to mix
Serve over rice.
Salt and pepper to taste.
Monday, October 25, 2010
In the kitchen
Canada's Best Carrot Cake with Cream Cheese Icing This recipe makes 18 serving(s)

Ingredients
- 2 2cups cups(500 mL) (500 mL) all-purpose flour
2 2tsp tsp(10 mL) (10 mL) baking powder
2 2tsp tsp(10 mL) (10 mL) cinnamon
1 1tsp tsp(5 mL) (5 mL) baking soda
3/4 3/4tsp tsp(4 mL) (4 mL) salt
1/2 1/2tsp tsp(2 mL) (2 mL) nutmeg
3/4 3/4cup cup(175 mL) (175 mL) granulated sugar
3/4 3/4cup cup(175 mL) (175 mL) packed brown sugar
3 3eggeggs
3/4 3/4cup cup(175 mL) (175 mL) vegetable oil
1 1tsp tsp(5 mL) (5 mL) vanilla
2 2cups cups(500 mL) (500 mL) grated carrotcarrots
1 1cup cup(250 mL) (250 mL) drained crushed canned pineapple
1/2 1/2cup cup(125 mL) (125 mL) chopped pecans
Icing:
1 1pkg pkgcream cheese, softened
1/4 1/4cup cup(50 mL) (50 mL) butter, softened
1/2 1/2tsp tsp(2 mL) (2 mL) vanilla
1 1cup cup(250 mL) (250 mL) icing sugar
Preparation:
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)
Additional Information:
Tips: Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs. If the cake is not done, return it to the oven to finish baking.
When is the cake done:
A fully baked cake will spring back when touched in the center. The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.

