Staff Appreciation Week

It's Staff Appreciation Week

and we celebrated on Monday!

A nice way to start the week.

A nice diversion to a cold and really windy day!

Our boss treated us to a tour of a brand new

exhibit of the 

World Famous Stratford Festival Theatre

AND a visit to the local famous 

Chocolatier - Rheo Thompson's Chocolates

all in the City of Stratford!

April 23rd - right on the day -  was the birthdate

and death date

of William Shakespeare himself

so

it seemed appropriate to make this our destination.

After our "whirl wind" tour we travelled a few miles North 

of the City 

and landed at our farm for cake and ice-cream

and a warm cup of coffee!

It was cozy with 25 people in a small farm house

but everyone found a spot somewhere to relax.

It was a fun afternoon spent with 

a really great bunch of co-workers!

Today I took some pictures of the Rhubarb progress - Week 7

It's coming along and I simply can't wait to make my first pie.

Maybe by Mother's Day I'll be able to pick some?

Rhubarb - at 7 weeks

My red tulips are in full bloom

33 Years Ago Today!

Then - aerial photo

Today, April 21/12

33 years ago today

we made an agreement

on the back of an April 1979

calendar

to buy our home, our farm!!!

The agreement was written out twice on the

back

of the calendar page.

It was cut in half and each 

party kept one half as the official 

"buying of the farm"

Can you believe that!!!  No Real Estate

Agent needed!

We had always admired this

100 acre farm

with it's perfect location just down the road

from H's family dairy farm.

We loved how it was set back from the road

and liked the way the buildings were placed.

One day we "dropped" in to see the bachelor

owner and told him if he ever 

thought of selling his place, 

we would love if he would contact us first, 

never thinking this would happen.

This was the farm where he grew up on

and he had no plans to leave it!

Well, what do you know, but he met a woman!

She was recently widowed and had

her own farm!

To make a long story short, he called us!!!!

We had no doubts that this was the place for us

(even though at the time, interest rates were double

digits and rising daily which made for some

major "pacing" while making mortgage arrangements).

My father-in-law was thrilled and helped us

buy this humble place.

We have made many changes in the past 33 years but

it felt like home right from the start!

We even have the very old deeds to the farm, dated as far back as

1904, 1924, and 1932!

How very blessed we have been

to call this our home for 33 years!

Rhubarb at 6 weeks!
It's been growing here well over 33 years.......

Till next time ........... hoping for another decade here!

5 of 5

My almost finished quilt top

Tonight was the last night for the quilting classes that I've been taking.  We had 5 classes and tonight we finished sewing together the blocks and borders.  I was a bit behind so didn't get my outer border done - will have to finish that on my own!  There were 3 of us taking the class and we all ended our last class at different stages.  It was such fun and I met 3 wonderful women and learned so much!

Nancy working with gorgeous fabric

Suzanne was our hero - she finished her's tonight!

Loretta - our fearless leader!

Till next time .......will leave the sewing on my dining room table so that I am encouraged to finish it! 

Crunchy Broccoli Salad

This salad is my "go to" take away salad for pot-lucks or family gatherings.  It is easy and the homemade dressing is what makes it extra delicious!


If you know me - you know I love special dishes.
This bowl was given to me by my Mom and it's usually the bowl I use for this salad.





Custard Dressing:
1 Egg plus 1 egg yolk - lightly beaten
1/2 Cup sugar
1 1/2 tsp. cornstarch
1 tsp. dry mustard
1/4 Cup vinegar
1/4 Cup water
3 Tbsp. butter
1/2 Cup mayonnaise
I use a 4 Cup glass measuring cup to "cook" this sauce in the microwave (you can make this in a sauce pan on the stove as well).  Whisk the eggs, add the sugar, cornstarch, and mustard - whisk together lightly.  Slowly whisk in the vinegar and water.  Microwave on high for 2-3 minutes pausing often to stir.  Cook till thickened.  Remove from heat or microwave and stir in the butter till melted.  Stir in the mayonnaise and chill.
Salad:
4 Cups broccoli cut into small bite size pieces (I like to use 2 Cups broccoli and 2 Cups cauliflower)
1/2 Cup plumped raisins - optional (I sometimes add a handful of dried cranberries instead)
2 Cups fresh mushrooms - chopped
1/2 medium red onion - sliced or diced
Just before serving - mix the dressing with the vegetables, mushrooms, onions and raisins.
Garnish:
6 slices cooked bacon - crumbled or diced
1-2 cans mandarin oranges - well drained
1/2 slivered almonds - toasted or I like to use salted cashews as well.


Today is Sunday and we are rejoicing because it is raining - much needed!

Till next time .......... have a wonderful day!

Favourite Lasagna

I just made my favourite lasagna recipe today for our annual Curling Pot-luck and Annual Meeting.  It makes a very large casserole and is perfect for this type of occasion.

There were only two spoons full left by the end of the evening.

I nervously gave my first report as the new treasurer for the club - glad that's done for now.






This recipe comes from the 1973 edition of the Ontario Mennonite Relief Sale Cookbook.  As you can see, this is one of the most "splattered", "browned" and used pages in this two-ring book!  I have pencil marked it with notes and recipe adjustments.

Here is my version:
1 1/2 lbs. extra-lean hamburger
1 lrg. onion
1 tsp. parsley flakes
2 tsp. oregano
1-2 bay leaves
1/2 tsp. garlic salt (or 1-2 garlic cloves -crushed)
salt and pepper to taste
Add above to the meat as you brown it. Take off grease after the meat is browned.
Add to browned meat:
1 qt. tomatoes - or 20 oz. can diced tomatoes
1 tsp. sugar
1 large tin tomato paste - 11 oz. can
Simmer for 45 minutes
While meat is simmering make a cheese sauce and boil the lasagna noodles.
Cheese Sauce:
4 Tbsp. butter
1 small onion - chopped
4 Tbsp. flour
1/2 tsp. salt
2 Cups Milk
1 Cup old cheddar cheese -grated
Saute onion in butter for a bit.  Add flour and salt. Cook on medium low heat till bubbly and then slowly whisk in the milk.  Cook till nice and thickened.  Stir in the cheese till melted.  Set aside.
Note - sometimes I substitute this cheese sauce with a large container of cottage cheese mixed with 2 slightly beaten eggs.  I like the cheese sauce the best, however.

Noodles:

10 wide noodles or twice what will cover your pan - I always make a few more than this.

Cook noodles in salted water for approx. 14 minutes - stirring so they don't stick together or to the bottom of the pan.  When cooked, drain, add a little oil and rinse with cold water.

Assemble the Lasagna:

Oil the bottom of your pan lightly.

Layer one layer of noodles and ladle 1/2 of the meat sauce on top of the noodles.

Pour all of the cheese sauce onto the meat layer.

Place two layers of noodles over cheese sauce and ladle rest of meat sauce over top.

Put grated mozzarella cheese over top of meat sauce - 1 500g pkg. grated. 

Can be covered with foil wrap and frozen at this stage or baked right away at 350 degrees for 1 1/2 - 2 hours (till nice and bubbly and hot).  Be sure to thaw the frozen casserole before baking or put in a 200 degree oven for 1 hour before increasing the heat.  I always oil the foil so it doesn't stick to the cheese while baking and it's nice to take the foil off for the last 15 minutes or so to slightly brown the cheese.

Many times I cut this recipe in half as it makes such a large batch!

The contributor of this recipe to the Relief Sale Cookbook makes a note at the bottom "This is a good dish for hungry snowmobilers" - love notes like that!

Oh and by the way, I checked my rhubarb again today - Week 5 - and it's hardly grown this past week.  It has been so cold again and last night I ran out to cover it with an old hay bale -  as the snow flew sideways!  Not enough snow to cover the ground but still snow - just saying!

Rhubarb - Week 5

Till next time ........... longing for warm days again.

Lamb Chops

We've always wanted to try grilling lamb chops and tonight we finely did it!  They were really delicious little morsels and I think we just might make these again sometime!

The recipe was given to us by a very friendly local gentleman we met while visiting Victoria, B.C.  We met him randomly outside a seafood shop and started talking about food - go figure!  He happened to have some of his favourite recipes in his vehicle and was willing to share some with us!

Thanks Ken!

Metchosins’ Lamb Chops

Ken wrote on the top of this recipe "The only way Lamb tastes any better than this is to go to Greece and have a Greek Style Lamb Grill, out in the olive groves"!!!!

Thick cut Lamb Chops – fat trimmed (3/person)

Mix merinade in a large plastic bag:

1/3 Cup Greek Seasoning

1 Tbsp. granulated garlic - I used garlic powder

1 Tbsp. Rosemary - I used fresh chopped Rosemary

Add the chops – shaking to coat

Add ¼ Cup Olive Oil and shake again.

Collapse bag, seal and refrigerate overnight or up to 24 hours.

Remove from fridge approx. one hour before grilling – to bring them back to room temperature.

Grill over medium high heat for 2-3 minutes per side.  "If you are the type of person who likes their meat well done, give yourself a treat and try it while it is still very pink and juicey" - Ken's advice!

Remove from grill and tent with foil for 3-4 minutes before serving.

We served these with a side of grilled root vegetables (yellow beets, sweet potatoes, parsnips, onions, quartered red peppers).  While the veggies roasted we nibbled on some mixed marinated olives, fresh baked slabs of Rustic Dutch Oven Bread, and raw vegetables.

This was a memorable Easter Sunday Supper!

Till next time .................don't be afraid to try these!

Airing the Quilts

Today is sunny and crisp - the perfect day to air my antique quilts.  The first one is very old and was my husband's Grandmother's.  I thinks it's absolutely beautiful!  The second one called "bridal bouquet" was hand pieced by a 90 year old lady in 1945 - she charged my mom $2 for the piecing!  You can't even buy thread for that anymore!  Someone else hand quilted it for $7 - can you imagine?!!

This is the quilt that I'm working on right now.  There are three squares in this beginner's "sampler" quilt.  Not sure what the patterns are called (I think the one on the top right is called Flying Geese).  I will try to find out at my next class.  It's a lot of fun and I can't wait to see how it all turns out.
Total cost for class and fabric (including HST) = $96.20!!!!   EEK - just a tad more then my Mom's!

At least I'm relearning how to use my relatively new machine and it may spark a renewed interest in sewing.  Who knows?

Just made a quick lunch - nothing is better then a simple salmon salad sandwich, with arugula, pea sprouts, pickles and sliced veggies on a busy Saturday!  I think I'll leave the dishes, the sewing where it is and head outside to do a bit of digging in the flower beds - the sun is calling me outside.  Might have to get out of my PJs first though - smile!

Tomorrow is Easter Sunday - my heart is full of joy!

Have an amazing blessed Easter!

Homemade Mustard

Homemade mustard is a traditional sauce that we always serve with roasted ham or as a spread on cold cut meats in sandwiches.  It's an "old" recipe that my mother and her mother (my grandma) made.  I don't know how far back the recipe goes but it's still a favourite in our family!  I made this batch for our family potluck Easter dinner which is on Friday!  I know that my sister-in-law is making the ham - she is hosting the dinner and goes all out with all the trimmings and buttery scalloped potatoes - it's always absolutely delicious.  The rest of us bring salads and lots and lots of desserts!!!!  I'll try to take a few pictures to post later.



Homemade Mustard:
2 Eggs
1 Cup Sugar
3 tsp. dry mustard
6 tsp. corn starch
1 tsp. salt
1/8 tsp. turmeric
1 Cup Vinegar
1 Cup Water - divided

Mom's Method (before Microwaves):
Mix eggs, sugar, cornstarch, mustard, turmeric, salt and 1/2 Cup of the water.
In a sauce pan, bring the other 1/2 Cup of water and the vinegar to a boil.  Whisk the egg mixture slowly into the hot liquid.  Cook over medium heat till nicely thickened.

My Method (since the dawn of Microwaves):
In an 8 Cup Pyrex dish whisk the eggs, add the dry ingredients and whisk gently into the eggs.  Slowly stir in the water and the vinegar (all of it) and microwave on high for 2 minutes.  Stir and return to microwave for another 3 - 4 minutes pausing it to stir every 30 - 45 seconds till smooth and thickened.  I like to add a dollop (about 2 Tbsp.) of butter right after removing it from the microwave.  Mix the butter in till melted.
To avoid a skin from forming while cooling - put a piece of plastic wrap right down onto the mustard surface.
When cool - store in a sealed glass container in the fridge.  It will last for 1-2 weeks.

I love to have some of this mustard on hand to mix into my potato salad dressing - it adds a wonderful flavour to the salad.

This mustard is sometimes called "funeral mustard" because the Mennonite Churches in our area are known for serving this mustard sauce with cold cuts, fresh bread, cheese, pickles, celery and carrot sticks, and cupcakes as a simple meal at funerals.

Notice the cheerful kitchen towel (bottom right photo)!  It was a surprise gift from a very special blogger friend - thank you Kathy!!!

Here is my Rhubarb week four picture - it's growing by leaps and bounds!!

Rhubarb at four weeks!

Till next time - have a wonderful Easter Weekend.  Don't eat too much, remember the reason for this holiest of days, stop and smell the Easter lilies, and embrace all the love of family and friends!

Hugs.........

Onion Skin Dyed Easter Eggs

When we were kids

Easter was one of our favourite holidays!
I have four brothers and three sisters.
We would carefully place our winter hats and toques
on the sofa that took up one wall in the dining room
On Easter morning, our eight hats were filled with
chocolate goodies, skipping ropes, rubber balls and
"bunny eggs"

Before the big day

we would dye some eggs with the

traditional pastel colour tabs, water and vinegar
in a row of tea cups
We dunked the hard boiled eggs in
and out of the colours until the desired colour was achieved.

But, mother (aka the Easter Bunny)
 dyed some special "bunny eggs"

as she called them, with

the brown onion skins she had been saving
for a few months before Easter!

These were the eggs that, in later years, she used for

the grandchildren's outdoor Easter Egg Hunt 

They make a beautiful addition to

the Easter Decor.

I haven't made "bunny eggs" for quite a few years
but wanted to try them again
this year.
I also wanted to try doing a design on these eggs
by pressing parsley and celery leaves against
the eggs before wrapping them in the
onion skins, to create a batik effect.
I learned about doing this from one of the cooks
of Croatian decent who works at the college.

I love how they turned out!!

I think I'll save the onion skin water and make another batch!!!

Till next time ........... enjoying the season and remembering the reason!

Quinoa Salad

The sun on the Forsythia

was so pretty in the morning

I can't remember it looking

quite so full as this year.

The Spring air gives me a

much needed lift

I feel energized and calm

all at the same time.

I took my camera and went to take

my week three picture 

of the Rhubarb in the garden

Wow - it's growing by leaps and bounds

and I can't wait to make my first 

Rhubarb Pie!!

Rhubarb at week three

All the new growth of things

all around here

makes me want to start fresh too

and to step up my

fitness and healthy eating

rountine!

I decided to make a super healthy Quinoa Salad

tonight for supper.

This recipe comes from one of Becky's best 

friends - and we affectionately

call it "Giller's Quinoa Salad"

I made a double batch and

It's going to come in really handy this

upcoming busy weekend!

Quinoa Salad:
1 Cup Quinoa - well scrubbed and rinsed
2 Cups Water
1/2 Cup dried Cranberries
1/4 Cup fresh parsley or cilantro - chopped
2 Cup Celery - chopped
1/2 red pepper - chopped
1/4 Cups Pecans or walnuts - lightly toasted and chopped
1-2 cloves garlic - minced
I also added some chopped chives that are already growing in my herb bed.
Dressing:
1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Flax Seed Oil
2 Tbsp. fresh lemon juice
Sea Salt and Pepper to taste
Quinoa must be rinsed well - otherwise it may have a bitter taste.  In a bowl of water, grind the grain between your hands for 2 minutes.  Drain and discard the rinse water (my sieve was a bit too coarse so I lined it with a small piece of cheesecloth for draining).  In a sauce pan, bring water to a boil.  Add the Quinoa, reduce heat, and simmer for 20 minutes.  It looks opague with a white squiggley/circular vein and is softened when cooked.
Meanwhile, chop the vegetables and toast the nuts.  Whisk the dressing ingredients.  When grain has cooled slightly, stir in the vegetables, nuts and dressing.  I added the crushed garlic while the Quinoa was still hot which helps to mellow the garlic flavour.  Allow the salad to rest for at least an hour before serving to let the flavours combine.
This salad can be served warm, at room temperature or cold.  Add beans, lentils, fish or chicken to make it a main dish.
Note - I almost always double this recipe.  It keeps well in the fridge for up to 4-5 days and is a handy salad to pack as a lunch for work.

Till next time ........... enjoying Spring and savouring healthy foods.

The Tent Mission's Supper

On Saturday evening we were treated to an authentic Palestinian meal at our church's Missions Supper!  It was an amazing meal, shared with a group of Palestinian refugees that have been in Canada for approximately two years.  It all started when my husband and I were introduced to these lovely folks about 1 1/2 years ago.  The Mennonite churches in our area have sponsored many of these refugees and our church was very interested in doing the same.  We met a family who had come with their two very young children and a teenage brother of the father.  They were in need of sponsors for another brother who had remained in Iraq to look out for a grandmother and aunt.  He had to flee after awhile because his life was being threatened and now was in limbo somewhere in Syria - which we all know is a very dangerous place to be at this time!  With the Canadian embassy closed there, everything has seemingly come to a stand still.  We were hoping that this young man would be here by now to celebrate this meal with us and his worried family!

The whole evening was so interesting, we learned a lot from Omar the older brother, who speaks English very well.  He told us some of the harrowing stories of their lives over the past 5 years and we cannot even imagine what their young lives have experienced.  Omar has a friend who just recently opened a restaurant in Hamilton, Ontario and was happy to provide the meal for this event.

We picked up Omar and drove to Hamilton to pick up the meal that was being prepared for us.  The new restaurant is called "The Tent" in memory of how they had been living in the refugee camps!  What an appropriate name for their restaurant!  They even have "tent booths" in which to eat your meal.

We met the chef, Mamdoo (not sure if I've spelled that correctly) and piled all the trays of food in the back of our truck and off we went to set it all up at the church.

As we arrived, the ladies had put up a comforter in the atrium.  We were all encouraged to put in some "prayer knots" for Ali, the young man we are waiting to welcome to Canada!  Omar put in a few knots as well.  This comforter will be given to Ali when he finally arrives.


Once all the guests arrived and the food was placed on the banquet table, we were greeted, seated and ready to enjoy a delicious meal!




We had BBQ chicken served on a delicious bed of rice that had vegetables and raisins, three kinds of pastries stuffed with spinach, beef, and thyme, Baba Ghanoush, Hummus, Fattoush Salad, Tabouleh, and Pistachio Baklava - Mmmmmm - it was awesome!  The food committee did a great job of serving the meal!

After the meal, Omar and his brother Asem gave us a bit of background of their plight and showed a few pictures of the camps they stayed in.  It was all very sobering and we were amazed at how much their young lives had already experienced.

Our prayers are for their brother Ali who remains in Syria, trying to stay alive and out of danger.  Our hope is that he too will join his family here in Canada very soon!

Omar, his wife Nadia, and Osom

Till next time.......praying for Ali.......