Signs of Spring

Sure signs of Spring

are when 

you step outside to a frosty sunny 

morning and 

Breath the crisp air deep into your lungs

See a robin hopping on the lane way

 Notice that the 

pussy willows are ready to be snipped!

The

sight of rhubarb

peeking out it's little red heads!

Rhubarb - week one

And get back to your

Yoga Class routine!

It's all good!

Till next time - enjoy these days of wonder and renewal.......

Irish Brown Soda Bread

Last June while visiting Ireland we stayed at a wonderful B & B that served freshly baked homemade Irish Soda Bread each morning.  We felt so at home there and enjoyed this amazing bread with delicious scrambled eggs and smoked salmon served artisically shaped into a cone and garnished with a fresh flower and chives each morning (there were many other choices, but this is the one I had each of the 3 mornings we stayed there).  Also on the breakfast buffet were such things as stewed rhubarb (much to my surprise), yogurt, cereals, fresh fruit, choices of juice - you get the picture....it was an awesome breakfast table.  The other thing I loved was the Bodum coffee pot at each table - what a treat!

The baker in the kitchen who was also our host, willingly shared his recipes!  This is the one I like the best.  Some baking hints his wife passed on to me were:
- use "coarse" flour (less refined) if you can find it (I found some at the health food store)
- handle it as little as possible but don't panic
- these breads take practice and they never look the same twice (I'm still practicing but so far they've always looked nice and were delicious).

Ingredients:
1/2 pint buttermilk (or more depending on your flour - I think I used about 1 1/2 Cups)
4 oz. plain flour
4 oz. wholemeal flour
1 large handful of Natural Bran Flakes
1 large handful of oat flakes (porridge oats)
1 tsp. sugar
1 tsp. salt
1 tsp. Baking Soda (they call it Bread Soda or Bicarbonate of Soda)

Preheat oven to 475F or to 9 if using a gas oven (should you be so lucky!)
Sieve Plain flour and soda into a large bowl
Place all the dry ingredients into the bowl and mix well with hands (lifting to introduce air).
Make a well in the centre and add the buttermilk (start with 1 cup and add more if needed to make a dough that's a little on the wet side) stirring it together with a fork.
Sprinke some coarse flour on a flat baking tray (I used a pie plate)
Gather the wet (sloppy) mixture as best you can and put onto the centre of the floured baking tray or floured surface.

Do not handle too much, cut a cross in the cake and scatter lightly a bit of coarse flour over it.  Lift onto baking tray.

Place in middle of preheated oven.
Bake for 45 (30 if using convection) minutes, use a palate knife to release and tap on the underside - it should sound a bit hollow.  Cool standing up.  Serve it warm with your favourite jam or honey!

We will never forget our fabulous trip to Ireland and are especially remembering it during this week of St. Patrick's Day.


An old Irish saying.....

"So throw on some green,

cook up some corned beef and cabbage

with a side of homemade Irish Soda Bread"

Till next time.........might have to make me some corned beef and cabbage to go with this bread!

First of Five!

About 4 years ago my 3 sisters and I decided to use some of my mother's estate monies to buy ourselves a new/portable/user friendly sewing machine.  That day after we had made our purchases we felt that our mom was smiling down on us.  She loved to sew, especially sewing quilt tops.  My aunties and her would have a quilt set up in their living rooms at least once during the winter months.  What fun they had going to each other's homes, quilting, and sharing delicious lunches and teas.

My machine, however, has sat pretty much idle since the day I purchased it.  I finally "bit the bullet" and signed up for a quilting class!!!

It took me awhile on the weekend to cut the fabric, figure out how to thread my machine (not as user friendly as I remembered when purchasing it), and finding all my sewing equipment.

But here I am, tonight was my first class of 5.  We finished 4 blocks (I can't believe I did it).  It's a beginners class and we will be learning how to piece several different block patterns - just the thing I need to get my sewing confidence going again!  Tonight's pattern is the pinwheel design.  I hope the fabric colours I picked are going to work out in the end.  I guess we'll have to wait and see.

Till next time........enjoying a cuppa mint tea!

Rösti (Swiss Fried Potatoes)

Growing up in a large family,

potatoes were a staple in our diet.

Mom and Dad grew huge patches

of spuds 

and kept them all winter long in the 

root cellar.

Some time ago we ate at a Swiss Restaurant

and they served a huge platter of Rösti.

I wasn't surprised that this reminded me of

my Swiss Mennonite roots and

how "fried potatoes" regularly

appeared on the family supper table at home.

Mother simply fried the, left-over from a previous meal,

cooked potatoes with a bit of salt and pepper and sometimes

some diced onion.

And, of course, this was fried with lard as was almost

everything in those days!

The well seasoned cast iron frying pan was the utensil of choice for

making this "stir fry" version!

The Rösti is basically the same thing except that

the potato/onion (and sometimes bits of bacon) are 

pressed into a "cake" and cooked in a hot buttered frying pan for approx.

10 minutes on each side until crispy brown and 

served in wedges.

I made this to go with our fried eggs and sausage for breakfast

this morning.

I need a bit more practice to keep the potatoes pressed into a 

round disc but they were very tasty!

Of course, a cast iron frying pan and some lard might have

made them turn out a bit better?

I love rediscovering simple hearty recipes that remind me of home. 

A recipe I found on-line:

6 Potatoes - cooked till tender and peeled

1 onion - finely chopped

4 sliced Bacon - finely chopped (optional)

1/4 Cup butter or lard

Salt and Pepper to taste

Grate potatoes coarsely, add onions and bacon.  Heat fat in skillet, add potato mixture and lightly pat mixture into a round cake with spatula.

Fry over low heat until underside is crusty and well browned.  Flip over and fry gently until second side is also crusty (about 10 min. on each side).  Turn out onto a heated platter, cut into wedges and serve.  Simple as that!

Next I would like to try the "Spanish" version of a hearty potato dish called Spanish Tortilla. 

What are some of your favourite international versions/experiences of traditional potato dishes?

Till next time..... cookin' up some spuds!

The End of an Era

So many old "century bank barns"

are no longer in use and 

are being dismantled

When I saw two of these lovely old buildings

coming down right in our neighbourhood,

I grabbed the camera to capture some

photos of those amazing exposed

structures.

I always feel so small when I stand in

the barn and look up at the rafters

I love the lingering smell of sweet hay,

the streams of dusty sunlight shining 

through the gaps in the barn boards.

It makes me remember how sad my father

felt when our barn was taken down 

many years ago

It was his livelihood and identity as a farmer.

Though he knew it was no longer needed

and that it would be replaced

by new and modern buildings in the future.

It is the end of an era!

Till next time .......... lets remember and appreciate these great old barns!

Breakfast Smoothie

I've been making 1 "green" smoothie a day this week following the challenge by

http://www.thehealthyginger.com/blog/

I LOVE these smoothies and today's was no exception!  There aren't any recipes - just do it!

1/2 banana
scoop of frozen blueberries
splash of carrot juice
some fresh pineapple
1 kiwi
1/2 field cucumber
Handful of frozen Kale
Fat free yogurt
and a sprinkle of Cinnamon

Deliciousness..............so easy and so healthy!

Till next time - here's to healthy glowing skin!

30 Years Ago .......

Dad

30 years have gone since we said our goodbyes

You slipped away unexpectedly during that dreary March night

We didn't have a chance to tell you how much we love you.

You were a man of God, a progressive farmer, 

a loving husband, father and grandfather

respected by all who knew you.

You were too young (only 62 years old) to die,
Mother was too young to be a widow

Your grandchildren would have loved you so!

You are sorely missed at weddings, birthdays, family

gatherings

You would be so proud of your youngest son and daughter-in-law
 who capably took over the dairy farm
Of their two children - one who married just last year and has a wee
one of their own (and one on the way)!

Of your twin sons who both married wonderful women and
have very successful careers - one a teacher,
the other - owning a successful construction company,
and lovely children - one with a daughter and son and 
the other with a daughter.

of your eldest daughter, and her husband, who holds the family together
with her kindness and sense of family,
her success as a professional nurse,
of her two sons, the only two you got to know and love.
 Both with successful careers at home and abroad
Your eldest grandson who is now married

Your youngest daughter who along with her wonderful husband, keeps us all upbeat
and gave you three wonderful grandchildren
one who married just last summer!

Of your eldest son who is wise and still has a love for the farm you
helped him to establish
You would love his beautiful daughter who will marry this Fall.

Mother is getting very confused these days and has
vivid memories of you - I believe you are with her every day!


Thank you for how you taught your children
 the value of working hard,
being responsible and independent
Thank you for teaching us all to love the Lord
and to be ready for that unexpected hour.

You were a wonderful father-in-law to me
We miss you and will never forget you
We have so much to tell you when on that beautiful day we shall meet again!

Lion or Lamb - that is the question?

Will March come in like a Lion or a Lamb????

I'm hoping for a Lion - so it goes out like a Lamb

How I long for Spring....

I found some "different" seeds at a little

country store the other week

and am anxious to

start the growing season.

It's fun to try new things each year in the garden.

I remember my mom starting her 

tomato plants indoors during March break.

I used to do it too, but never had much luck

since I don't have a good old hot-bed like she did

I've been thinking of setting one up but until then,

I'll buy my plants right from some of the

local greenhouses in the Spring - that seems to work 

best for me now!

Am I rushing it too much? Perhaps!

Here's hoping for a Lion..........Rooooaaaarrrr - bring it on!

Till next time ........ think Spring.

Brought to you by the number 29!

The 29th of February comes but once every 4 years! It's a bonus day for sure. There's lots of lore about this rare day and most of the traditions belong to the Irish and the Scottish.  It made me want to make something Irish - what could be better then Shepherd's Pie on this 29th day?

This is a simple and ALWAYS delicious Shepherd's Pie recipe.  Take a leap and make it for your leap day supper.

Shepherd's Pie
I almost always make a double batch of this.
2 Cups ground beef - I used ground Turkey
2 Tbsp. Chopped Onion
Salt and Pepper to taste (I added a bit of sage as well to the Turkey)
Garlic - crushed and added to the cooked meat
2 Cups mashed potatoes
19 oz. can creamed corn
1 egg beaten for egg wash
Cook meat with onion.  Drain and season.  Add crushed garlic - stir and put into 9 X 9 casserole dish (or larger one if making a double batch).
Spread a can of cream style corn on top of meat.
Mash the potatoes with some butter and warm milk and layer it on top of the corn layer.
Brush beaten egg on top of the potato layer.  
Bake for 29 (or 30) minutes at 375 degrees or until bubbly and golden.

The Stratford Festival Theatre had a promotion on
for a few hours last evening where you could buy
theatre tickets for a mere $29 each if you booked for the shows on the 29th of each month this season! What a great idea! Of course, I just had to do it and I got them!!!!  So, on the 29th of May, June, July, August and Sept. we'll be enjoying a live show in Stratford and feeling rather smug!




Till next time ..... enjoy your Leap Day!

Yorkshire Pudding

I've always wanted to try making

Yorkshire Pudding

and today was the perfect day to try it!

It's a stormy Saturday and I had an urge to

put a lovely Beef Roast in the

oven.

I haven't made a beef roast in a very long time

We are trying not to eat so much meat

and especially red meat!

But, today I splurged and, oh, it smelled so good and 

turned out lovely!

The pudding turned out fine too - although I can see

that I need a bit more practice with it!

Someday I hope to travel to England and

have a proper Yorkshire Pudding!

YORKSHIRE PUDDING

Simple on hand ingredients!

This recipe will make approx. 24 puddings.

4 eggs

Equal amount of milk (not skimmed) - approx. 1 1/4 Cups

Equal amount of flour - approx. 1 1/4 Cups

1/2 tsp. salt

Pepper to taste

Break eggs into a measuring cup.  Measure equal amounts of flour and of milk.  Mix flour and salt and pepper.  Beat eggs and milk together and then add it to the flour mixture.  Mix just until smooth.  Let stand at room temperature for 1 hour.  Put 1/2 tsp. lard into each mold of two 12 cup muffin tins.  Heat the muffin tins and lard in a preheated 375 degree oven for 2-3 minutes or until very hot (not smoking).  Remove and quickly pour batter into each hot and greased cup to 1/3 full. Bake immediately for 30 minutes or until puffed and browned.  Puddings should be crispy on the outside and soft in the middle - they shrink a bit when they come out of the oven.  Serve them warm!

Smothered in gravy - these are a wonderful addition to your

favourite Roast Beef dinner!

Till next time ........  I need to clean up my messy kitchen - I think I am the messiest cook ever!

Half batch of Cheddar Bay Biscuits

The other night I made these biscuits to go with Ellen's (from my favourite blog - Mennonite Girls Can Cook) Chicken Zharkovia. If you've never made these biscuits - you must!
These biscuits go well with stews and seafood dinners.
They are addictive - be warned!

Cheddar Bay Biscuits

These recipes are adapted from a http://chickensintheroad.com/ recipe:

2 ½ Cups All-Purpose Flour

1 Tbsp. baking powder

2 tsp. sugar

½ tsp. cream of tartar

¼ tsp. salt

*Note – if using Homemade Quick Mix as in recipe below, replace first 5 ingredients with 2 ½ Cups baking mix.

¼ tsp. ground cayenne pepper

½ tsp. garlic powder

½ Cup butter – cold

1 ¼ Cups grated cheddar cheese

½ Cup sour cream

1 ¼ Cups milk

Place first 5 ingredients or Quick Mix in a large bowl.  Add cayenne pepper and garlic powder.  Work in the butter with a pastry blender.  Stir in the cheese and then add the sour cream and milk.  Scoop the biscuit dough out by big spoonsful (approx. 20)  and drop into a greased 9 X 13 baking dish.

Topping:

6 Tbsp. butter – melted

1 tsp. garlic powder

1 tsp. parsley

Dash of salt

Melt butter.  Stir in garlic powder, parsley, and salt.  Spoon half of topping over unbaked biscuits.  Bake at 400 degrees for 25 minutes.  After removing biscuits from the oven, spoon the remaining topping over them.

Note - I often make a half batch of these since there usually are only two of us eating them!

Homemade Quick Mix

Make your own quick mix!  It’s as fast and easy as using store bought Bisquick – only better because it’s homemade.

5 Cups all-purpose Flour (may substitute 1-2 Cups whole grain flour as part of the mix)

¼ Cup sugar

¼ Cup Baking Powder

1¼ tsps. Cream of tartar

1 tsp. salt

Combine in a large bowl – I use a whisk to blend the ingredients well.  I like to make this mix in 5 Cup batches because that fits easily into my mixing bowl – you can double or triple this recipe as well.  Store as you would flour, in an airtight container/canister.  If you expect to be storing it for an extended period (months), you may wish to put into baggies and freeze.

How to use:  Per 1 Cup Quick Mix – cut in ¼ Cup shortening or butter and add 1/3 Cup milk or buttermilk.  Knead dough lightly, roll out on floured surface and cut into desired shapes.  Bake at 450 F for 10-12 minutes.  Or, use unrolled dough to drop into boiling soup for dumplings.

Till next time........the weekend is just around the corner - can you see it?