» The sisters

No that title isn’t cheesy! I can’t believe you would even think that. Anyway, on to more important things. Apparently when you are feeling stress or anxiety your brain likes to make you think that you should clean and/or organize everything that surrounds you. I guess I must be experiencing some sort of stress or something because for the last few days this is exactly how I have been feeling. To be fair, I’m not really sure if my need to clean has been brought on by stress or just the fact that there seems to be a layer of stuff about two years deep shoved into every nook and cranny of this house.

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However, sometimes detailed cleaning just isn’t in the cards and that is when I like to distract my brain with detailed orientated cooking project! Salad rolls were my weapon of choice this time. Prior to this fun filled evening of slicing, dicing, washing, chopping, soaking and folding, I had never ventured into the world of salad rolls. To be honest, I have no idea why I love salad rolls. I could eat them for breakfast lunch and dinner! Well that might be pushing it a little. But the fact remains that this was a first for me and I would highly recommend that you give them a try. So if you to are finding yourself feeling stressed out and in need something to take you mind off all the things that you should be doing head on over to www.thekitchn.com and make yourself some of these fine salad rolls.

In honor of Julia Child’s birthday, I wanted to make something fabulous. All French and full of delicious flavors. But time got away from me and since it seemed to be gougères or nothing for me, I decided to forgo the fancy cooking and instead make something a little simpler to enjoy in the garden. This recipe totally fit the bill.

And instead of telling you all about the lovely tian that I made with Julia’s recipe, I thought I’d tell you about the garden, where it seems I’m spending every moment that I’m not in the kitchen.

The garden is an honorary room in our house throughout the summer months. And in the winter months, I can still be found dreaming of that space! In the middle of two raised beds, I managed to fit a little table and chairs, which makes it the perfect spot for al fresco living. Meals and conversations are often carried out to the garden where we balance little plates and glasses in the growing shade of the tomato and dahlia plants. And at this time of year, something on our plates has likely very recently come from garden. Once 5 p.m. rolls around, there is no better place to be than in the garden.

Of course, the garden isn’t just a place to lounge in the shade. In fact, the early morning hours might just be my favorite time of day in the garden. In the cool stillness, I trim away at the tomatoes, pick handfuls of purple romano beans and collect greens for hardy summer salads. I think the greens are at their best in the early mornings. And even though my greens are transitioning to a more hardy fall mix, they still get a little wilted once they’ve spent a few hours basking in the sun.

The other things I try to pick early in the day are the dahlias. I don’t know why that is—likely some old plant wisdom or maybe even a bit of folklore. But any flower picking that happens is kept to those hours when the sun is not overhead. And now that I mention it, maybe there is an element of self-preservation in there as well!

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A while back I told you about my new colouring book that was going to be an excellent foray back into drawing. As it happens things didn’t pan out so well for me and the colouring book. If you came over to visit me right now you would still find that lonely colour book resting on the coffee table, first drawing still not totally coloured in.

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Hot weather begs for ice cream, don’t you think? And if you find yourself in the camp that cannot say no to trying every flavor you find in your freezer, then this recipe is going to be right up your alley.

Sometime last year, I found this ridiculously easy recipe for an ice cream cake. The premise was simple—find three ice cream flavors you like, smoosh them into a loaf pan and freeze them all together. Then, weather demanding, cut thick slices and try to devour before the heat takes you over. Suddenly, my mind started running wild with possibilities. See, I am that person who has to taste all of the ice cream flavors, even if I cannot commit to adding them to my bowl. And soon it was not just what flavors to pair, but what textures—ice cream and sorbet? Gelato and frozen yogurt? Start to do the math and you’ll see how quickly someone could get out of control with this scenario. The only thing holding me back was a size of my freezer.

But this summer, all of that has changed. I have a separate freezer that has a growing selection of flavors. And as the temperature began to climb, I couldn’t think of anything better to do with my growing supply than to make an ice cream cake. Over the course of a few attempts, my recipe has branched out to include a little bit of what I might have on hand—a leftover piece of cake, an overripe peach, the remaining tablespoons of caramel sauce. These are not problems, these are tasty additions to an ice cream cake.

Of course, there are consideration to be made for texture. If you end up adding too many things that will freeze solid, your cake is not going to be a joy to slice through. So keep your non-ice cream ingredients sliced thin and well-sandwiched between ice cream layers. If you choose to use fresh fruit, mash the berries or chop the fruit into small pieces. And don’t shy away from little flavor layers, chocolate and caramel sauce, especially homemade versions, are especially delicious in these cakes. For my cake, I used a layer of a crème fraîche gelato, along with a lemon custard ice cream. In addition, I added a layer of fresh peaches, a thin slice of leftover raspberry cake, as well as a few mashed raspberries.

And while it seems hard to imagine anything but some fresh fruit combination in the summer, I can’t help thinking about make my own slice of Blizzard heaven with some heavy dose of chocolate or candy. Maybe it is a caramel swirl ice cream and Skor bar bits, or chocolate and a layer of crushed Oreos. And I can’t help but think a thin layer of airy chocolate cake would freeze into something fudgy when layered with ice cream. Go on, tell me I’m crazy!

So without further ado, I leave you with a few ideas of how to put together your own magnificent ice cream cake. Just remember, there is no right and wrong in this recipe—just the flavor combination that speaks to you!

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Summer Ice Cream Slice

3 pints ice cream, your choice

Fresh fruit, optional

Chocolate or caramel sauce, option

Prepare a loaf pan by lining it with plastic wrap. Leave a bit of overhang so you can wrap the cake up once it is complete.

Soften ice cream for the bottom layer. Let sit at room temperature for about 10 minutes, or until it just starts to melt. Cut away the carton and slice the ice cream into three equal slices. Lay the ice cream in the pan and press to smooth it into an even layer. Return the pan to the freezer for about 15 minutes before starting on the next layer.

Repeat with the remaining layers, or add in additional toppings as you wish. Let the cake freeze for about 2 hours or overnight before serving.

When it comes to camping there really are only two, maybe three things that I want to do while I’m out in the woods. First build a campfire, then spend a couple of sunny afternoons floating on the lake and perhaps most importantly, eat some good food.

The fun and the challenge of camping food is the restrictions that go hand in hand with camping and cooking. There are space constraints, I always need to have my floaty, three or more pairs of shoes and of course a plethora of outfit changes just in case the weather goes south, so there isn’t a lot of room for extra cooking supplies. Refrigeration issues is another big concern and of course there is ease of preparation to think about. Great camping food all comes down to being creative within these restrictions and of course not straying to far from the classic comfort food camping dishes that we all love.

When we go camping with our group of friends we have a few food items that are always on the menu. The big hit is actually a breakfast item that we call B’s McB’s. I’m fairly certain that last year these guys were sporting a different name and likely the year before that another name but the recipe always remains the same.

B’s McB’s are a nod to the traditional Egg McMuffin, the hand-held breakfast of champions. Well the whole champion thing may be a bit of an exaggeration. What makes these guys a great breakfast choice is that they are easy to make and can easily feed both a large or small group of hungry campers.

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Makes six
6 Eggs
6 English Muffins
6  slices Canadian back bacon
Mayo
Cheddar Cheese sliced
1/4 cup Dried Cranberries
Butter or oil for cooking

Bring a cast iron pan to medium heat over camp stove. Depending on how many sandwiches you are making you may find it easiest to work in batches cooking an even number of eggs and bacon in the pan at once. The goal is to have one sunny side up egg and one slice of bacon for each sandwich. Melt a little butter into your pan and begin cooking the bacon and eggs. While they are cooking slice the cheese and toast the english muffins either over the fire or your grill.

When we go camping each person is in charge of putting their own sandwich together and in doing so we all make our own a little differently. This is how I roll. Split the muffin in half, top one half with a couple of slices of cheese and the other with mayo and a few dried cranberries. Top the cheese side of the muffin with a sunny side up egg (this makes the cheese melt) and the other side with a slice of bacon. Slap those two suckers together and dig in!

*Caution: messy eaters often find themselves in need of a quick dip in the lake to clean off  if they aren’t careful.

We’re in the thick of summer here. Sunshine and blue skies followed by long, warm evenings, perfect for stargazing from the hammock. The daylight is starting to change a little with a golden hue that reminds me that we are in the midst of a fleeting season. Along with all of this goodness, the garden is starting to come together. Things are growing and beginning to tangle just a bit—the beans wandering into the peppers, the tall cavolo nero shading the little seedlings and the tomatoes, oh, the tomatoes. They can hardly contain themselves, arching over the beds and shading the pathway from six feet up.

It’s easy to get wrapped up with the fresh harvest with most meals. Oftentimes, all I can muster for dinner is a giant bowl of salad, plucked fresh from the garden or toted home from a market adventure. But sometimes in the midst of all this freshness, I crave a change of pace with something savory and cooked. And not just a little swish in the frying pan or bath of salty steam. This craving calls for an hour of gentle simmering on the back corner of the stove.

Actually, this dish is perfect for those late summer meals where you might have other things going on in the kitchen, but still want dinner. Since it requires little prep work, it pairs perfectly with a canner of peaches bubbling away or a small pot of apricot jam, just to name a few. This is one of those recipes that makes the most of precious little—quality ingredients and a little time. Mixed together, they yield the most delicious results.

Beans with tomato sauce

Adapted from Canal House, An Italian Summer

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1/2 pound, or 8 oz.,  fresh green beans, washed and trimmed

About 2 cups strained canned tomatoes, juice reserved

Two or three sprigs of fresh basil

1/4 cup olive oil, or thereabouts

Salt and pepper, to taste

Wash the green beans and the basil. Combine the tomatoes, beans, basil and olive oil in a medium pot with a tight fitting lid. Bring to a gentle boil before turning heat down to a simmer. Cover tightly and allow to cook for about one hour, stirring occasionally and adding the reserved tomato juice if the mixture begins to look to dry, you want it to be nice and saucy! Add salt and pepper to taste.

Serve the beans, along with plenty of sauce. They are a perfect topping for pasta or go well alongside most anything else you might be serving.

Patience is a virtue that I do not have when all things baking are concerned.

Thru the years there seems to be one, maybe two things that I keep being told but some how do not learn. One, always read the recipe from start to finish before you start making it and secondly, be patient and follow the directions. For one reason or another I have had a really hard time coming to terms with these basic principles. And there have been numerous times when I have frantically texted Ginger shortly before midnight in a major panic because I just realized that the recipe called for 2 hours of chilling time before baking and I just didn’t have the luxury of time. Of course at this point Ginger always graciously asks “Did you not read the recipe before you started to make it?”

This is basically how the scenario played out with the apricot tart. As per usual I had signed myself up for to many evening activities, I was tired from… well a gruelling Monday in the office and of course I had some baking to do.

Over the weekend we were lucky enough to have my parents visiting. It was a late birthday celebration for me and when they come up from the Okanagan for my birthday they always bring me fruit. Okanagan fruit always seem to taste better to me. This weekend they arrived with a bunch of freshly pick cherries and a box of apricots. So it seem appropriate to do a little something with apricots this week.

The pressure generated is created by the use of canadian pharmacies cialis . But this is not necessarily purchase levitra online http://respitecaresa.org/caring/2020appealsocialposts-1800×1800/ a bad thing. The first choice is often to levitra 5mg online respitecaresa.org.A viagra on the internet, however, cheaper alternatives generic medications. I think there is no respitecaresa.org purchase cheap viagra country in this world who do not able to give complete pleasure to their ladies. Now I will admit that when I first started thinking about baking with apricots, a tart was the first thing that came to mind. Tarts are always so lovely with their even rows of fruit and I wanted that! I should have know better, I don’t have the patience for it. All the same, I embarked on my apricot tart using a recipe that I came across on Orangette.

Now I did make a few of my own adaptations here, I didn’t have a tart pan so I had to make do with one of my other pans and when I pictured my tart in my mind, the tart featured halved apricots. So I ran with that notion. That is until I got to the point in the recipe where it stated that the crust needed to chill for at least 2 hours! How do I always do this to myself?

Not one to be shut down by these sorts of complications, I forged ahead. Briefly chilling the dough while I prepped up the fruit, rolled it and shaped it into a “rustic” tart. Honestly, rustic is a kind way to put it. And after a solid 50 minutes of baking my rustic tart was finished! The tart was still lovely even without all the chilling. That is likely the reason why I will never learn to read the recipe before I start baking. Some how, things always still seem to turn out.

It all started when I stumbled on the first raspberries of the season at the farmers market—little baskets of portable summertime. When I first sniffed at them, I was quite sure that I had just identified then next “it” scent. I grabbed a few baskets and carefully brought them home. Sometimes that is no easy task with a bike and a basket of market findings, but I do what I have to do! I had no specific plans, but sometimes you don’t need a plan with a few fresh berries. And when my afternoon of magazine browsing brought me to a certain raspberry cake recipe, everything came together.

Since then, I’ve made this cake a few times. One time with a mix of raspberries and tayberries, one time to share with friends and another time to with my boy. If there is an occasion for a summertime cake, this is the recipe to look to. And while I’ve been tweaking the recipe here and there, it is always a hit. I do expect that it could handle some improvising on the type of fruit added—blueberries, raspberries, blackberries—I think they’d all work just fine. And the little burst of citrus with the berries can do no wrong.

Raspberry Cake

From Sunset’s June 2012 issue

Don’t worry too much if you don’t have the lemon curd on hand. Replacing it with an equal amount of plain yogurt seems to do the trick!

1 cup butter, softened

1 cup granulated sugar

3 large eggs

1/4 teaspoon salt

1 teaspoon vanilla extract

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1/2 cup milk

1/4 cup lemon curd

Zest of one lemon

2 1/2 cups flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

4 3/4 cups raspberries (about 18 oz.)

Powdered sugar, for dusting

Preheat the oven to 325°. Butter a 9- by 13- inch baking pan. In a large bowl, beat butter and granulated sugar until fluffy with a mixer. Beat in eggs, salt, vanilla, yogurt, milk, lemon curd and zest of one lemon, until mostly blended.

Add flour, baking soda and baking powder to bowl and beat until smooth. Spread half of batter in pan and top with half of the raspberries. Carefully spread the remaining batter and top with the rest of berries.

Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Mine took a few more minutes, but keep calm! If the cake begins to brown too quickly, tent with foil. Let the cake cool on a cooling rack for about 1 hour, then dust lightly with powdered sugar. Serve with a little whip cream or ice cream and fresh berries!

This may not seem like a scene from a July weekend, but sure enough it is. Summer has been a little allusive this year and in fact gray summer days can be a little crushing.


But in spite of it all, a few weekends ago, a picnic and a trek into the woods seemed like a perfect change of pace from the hustle and bustle of a wet a gray down town. So we traded in high rises, busy streets and noisy people for lush green moss, tall trees, fog and silence. The silence was palpable.

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I’m pretty keen on breakfast. Going all the way back to the early days, oatmeal has always been a big part of my morning ritual. Though not always by my choice, it has been the grain of choice. But lately I’ve come around and embraced the goodness that is oatmeal. A warm bowl of oatmeal holds so many possibilities—sweet or savory, there are definitely options. Really, there is no reason to be bored with oatmeal.

Love it or not, summertime and hot oatmeal feels too stuffy. I want something a little fresher and cooler to start off my day. Right about now, something that plays off a bowl of fresh berries sounds just about right. And no, I’m not talking about ice cream! Enter the muesli…

Now I don’t have a lot of experience with muesli recipes, but this one is a good one. First off, it’s the perfect make-ahead breakfast for those on the go. Just throw a few things in a jar, pop it in the fridge and by morning, breakfast will be ready. I like to prep a little fresh fruit in the morning and I’m all set.

What’s more, this oatmeal has an amazing texture because of the chia seeds. In fact, I’d go so far as to say that if you don’t have chia seeds on hand, wait to make this until you can make that trip. Without them, the oatmeal doesn’t have nearly the same appeal.

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Adapted from Sarah Britton’s amazing blog

1 cup regular oatmeal

2 tablespoons chia seeds

2 tablespoons hemp seeds

1 cup milk (I’ve been using almond milk)

Stir together the oats, chia and hemp seeds. Add milk and stir well to combine. Cover and refrigerate overnight. Add additional milk to suit your preference. Combine with fresh fruit or yogurt for a perfect summertime breakfast!