» The sisters

On Sunday we decided it was time for a little change of scenery, so we hopped on the bus and headed for the North Shore. This is what I saw along the way:

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There’s a magical little lane around the corner from me. It’s narrow and winds slightly from side to side. It crosses a couple of lazy streams and is lined with endless blackberry bramble. It’s mostly bramble now, but I’m counting on all of that changing in a few months. Then it will all be blackberry deliciousness!

But back to the lane – one of my other favorite features are the wild plum trees that sit along one side of the road. Back in this woodsy section of road, those plum trees are the first ones to start showing signs of spring by bursting into confetti-like blooms. The trees alternate colors between pale white and the softest pink. And after a short showing, the petals shower down and drift across the roadway. By then, the lilacs and maple will be showing promise of their first leaves. Spring really is lovely in my little corner of the world.

And this morning, in the middle of all of the plum blooming frenzy, it snowed. Turns out that I woke up early this morning. It was one of those one-eye-open type of mornings when I knew I should be up and running because some of us are trying to be dedicated. But there is not much training to be done in the middle of a March snow storm.
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Instead, I got out my camera to share a couple of pictures with you. That counts as some kind of dedication, right? Happy spring!

The reality of the situation is that I eat sandwiches for dinner, sometimes pancakes and eggs and I’m not lying here, popcorn too. Sometimes the simple things are just what I need. For me having a dinner time sandwich is kind of like the times when arguing over crunchy vs smooth peanut butter is more interesting than grown up talk.
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The simple and delicious BLT is like an intellectual break for your mouth. It is simple to make, easy to sink your teeth into and comes as a welcome break from slaving over the stove for hours. Breaks are good, whether it is a break for your mouth, your mind, your body or whatever, breaks are good!

Cookies – who can get enough of them? Around our house, it seems like we almost have more fun making them than eating them. Every weekend, or so it seems, the little guy starts rummaging around in the cupboards, finds the mixer and started chanting something about making cookies. It’s a habit we got started around the holidays and I can’t say I’ve done anything to discourage it.

Sometimes I distract him with the idea of using the mixer for other things. We’ve made bread and rolls, whip cream and soufflé. But it always comes back to the cookies. And I know we could be a little more adventurous with our cookie choices, but somehow the chocolate chip varieties are always popular.

Everyone has a go-to recipe for chocolate chip cookies, right? Maybe even a couple, to suit different moods? I am fond of this recipe because of its convenience – make the dough and pop it in the fridge. Then get ready to enjoy a pan of fresh cookies at a moment’s notice. OK, maybe 10 minutes notice! I love that I don’t have to bake them all at once. I’m also kind of a sucker for chocolate chunks, hand-cut by yours truly. The chocolate shaves off the thin slivers, leaving some chocolate dust, as well as perfect size bites of chocolate.

Also, if you ever find yourself with the tail end of a few chocolate bars that didn’t quite get finished, this recipe is a great way to use them up. I also like to vary the cocoa percentages – you can tailor the chocolate to your taste, adding in a little more bitter varieties to keep the sweetness in check. Sometimes it is tasty to add in a little bit of a mint chocolate bar or something equally delicious for a fun surprise. And while the salt doesn’t have to be added at the end, I think it’s a nice touch.

Chocolate Chunk Cookies with Fleur de Sel

Adapted from Little Nest’s recipe

1 cup unsalted butter at room temperature
1/2 cup white sugar
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2 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 pound good quality chopped bittersweet chocolate
Fleur de sel, for sprinkling

Preheat oven to 375° F.

Line baking sheets with parchment paper or Silpat. Cream butter and sugars until pale and fluffy in an electric mixer. Add eggs one at a time, scrapping down the edges of the bowl between each addition. Mix in the vanilla.

Sift the flour and baking soda into a bowl. Chop the chocolate into pieces about 1/4 inch thick, or to your preference. Add the chocolate into the flour mixture. Add the dry ingredients into the butter mixture and stir gently, until just incorporated. Set out two pieces of plastic wrap. Scoop the dough onto the plastic wrap and form into two large logs and wrap tightly. Place in the fridge and allow to cool for at least one hour.

Cut the dough into rounds. Depending on your preference of crisp or tender cookies, somewhere between 1/4 inch to 1/2 inch thick. Place on the cookie sheet with room between the cookies as they will spread. Top each slice with a small sprinkle of fleur de sel. Bake for 10 minutes or until golden.

The dough will also keep nicely in the fridge for about a week, which is perfect if you prefer your cookies fresh out of the oven!

I stepped out of my front door this morning and into a hallway filled with the sound of my neighbours alarm clock, which he was obviously trying very hard to ignore. I could related. Just one short hour earlier I was the one pressing snooze as many times as I reasonably could before rolling out of bed. The weekend always seems to pass at an unfathomable rate and whether your goal is to cram as much into two short days as possible or to accomplish as little as possible, nothing seems to make the weekend feel longer.

For me, the break in routine is what I like most about the weekend. My week days, while probably flexible by some standards, are in my mind fairly structured, especially when it comes to breakfast and lunch. So my weekend breakfast is always a much anticipated break from the usual steel cut oats, cinnamon and raisins.

Breakfast this weekend was no exception, but the real problem was the fridge. After a week of breakfast, lunch and dinners the fridge didn’t have much left to offer me. But what it did have was just what I needed to make biscuits and thanks to Ginger’s kind hearted sharing of her preserves, I also had just about any type of jam or jelly you could imagine.

Sunday breakfast menu: biscuits, jam and soft boiled eggs. While biscuits aren’t all together that difficult to make there are a few tricks that will make them fantastic and still allow you to have them on the table in less than 30 minutes! This recipe is really a tried and true recipe in my books, you can halve it, double it and substitute the buttermilk for the likes of thinned greek yogurt or sour cream and of course all the usual methods of faking buttermilk and you always get a perfect biscuit. I have even forgotten the baking soda and still had good results.

Buttermilk Biscuits
Makes 6 | Adapted from Bon Appétit
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1 1/2  cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
1/2 cup buttermilk

Preheat oven to 425°F. In a mixing bowl whisk together dry ingredients. With your hands, quickly work the cold butter into the flour mixture until you achieve a coarse meal. Add the buttermilk and stir until just moistened. Turn dough out onto a clean work surface and shape the dough into a rough square. Quickly work the loose bits of flour into the dough by folding the square in half onto itself. Flatten and repeat until all the flour has been just worked in.

The idea here is not to knead the dough but to create layers of dough and butter, this is how the biscuit gets its flaky, pull apart texture. Flatten the dough roughly with your hands and using a round cookie cutter, cut out the biscuits. Place on a baking sheet spacing 2 inches apart. Using a pastry brush lightly bush the tops of the biscuits with a little buttermilk. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

It’s almost the weekend and I’m thinking about what I should be baking this weekend. I have to tell you though, I simply can’t shake the memory of some delicious pain au raisins from Paris. I feasted on them during my recent trip. Goodness knows that it has likely been in my best interest to not be just around the corner from my very favorite version of them. I’ve been tracking down recipes online and I think that one of these weekends I might just be brave enough to tackle a pastry recipe in order to recreate the taste. I’ll be sure to let you know how it goes. Only after extensive testing though, I assure you!

In the meantime, here are some other things I’ve been excited about:

This cake looks too good to pass up. Early season picnic fare, perhaps?

Quick, before winter is gone, I’ve got to try this recipe.

So pretty to look at and full of good ideas, check out the egg-combination-generator!
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I have one small boy who loves tofu and I can’t help but believe he would love this salad.

Ripe? This is a must-have!

Happy weekend!

Sometimes you just have to buckle down and force yourself into action in order to get out of a rut. For the last few weeks I have been in a bit of a creativity rut. I get home from work feeling like my brain power is spent and I have no interest in starting a new project or finishing anything for that matter. I hate to admit it but, I have a few half finished projects lazing around the house just waiting for me to get my act together.

Today I decided it was time to power through my creativity block and complete a project. There was one project that I have been dying to do for the last couple of months, a DIY Chevron Necklace! Back in January when I was on my statement necklace craze, I stumbled upon this tutorial and have been slowly collecting the bits that I needed to complete the project. Production of the necklace involves the perfect balance of mess and creativity and ends in an amazingly fun finished product. Perfect for breaking out of a creativity rut!

After work I took stock of all the supplies that I had and the ones that I still needed, I had everything except the penne. Easily remedied. With pasta, rope (I didn’t feel like ripping up a t-shirt so, I bought some rope instead), a glue gun, paint and a few scrapes of fabric in hand I was ready to get busy. But first dinner.
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After dinner I set to work, first painting the pasta and then measuring the cord. Once the paint had dried I strung the pasta on the cord and finally glued everything together! Visit Design Sponge for detailed instructions.

ps. What’s with the current Dutch Baby craze? They seem to be popping up everywhere.
I’m pretty sure I started it.

We’ve had a few days of crazy warm weather. It was the kind of weather that sends people to their closets to hunt out shorts and flip-flops. While I didn’t go scrounging for shorts, I did manage to take a nice bike ride and putter around in my garden a little. Just a little though, because at this time of year, the weather seems to have a hard time making up its mind. And I don’t want to get carried away before the warm weather is officially here. I am so tempted to plant some radishes…

In the meantime, I’m still enjoying the citrus season. I think I may have mentioned the crate of citrus sitting out in my garage. I love to keep it stocked with whatever I happen to find at the store and right now, it seems that the blood orange count is dwindling. But there are still plenty of giant grapefruit. And hands down, I always prefer pink grapefruit. You just can’t beat that delicious color!

I don’t really need ideas on how to use up the grapefruit. More often than not, I just peel them into giant segments and savor a juicy bowl of them all to myself. Other days, I might set aside a few nicely peeled bits for a special salad. But when I feel like sharing, this recipe is a tasty one.

While it is not quite a one-bowl-wonder, it is easy. And happily, this is a pretty forgiving cake. You can mix and match on several ingredients, depending on what you have on hand. Feel free to use any fat percentage for the plain yogurt, keeping in mind that whole milk is always going to be better. I’ve also made it using sour cream – it’s versatile, I’m telling you. I like using olive oil in this cake, but feel free to switch out for vegetable oil as well, maybe even melted butter. And, for days when you are running low on grapefruit, this recipe also works well with other citrus. Enjoy!

Grapefruit Yogurt Cake

Adapted from Smitten Kitchen

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
1 tablespoon grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice

Preheat the oven to 350°F. Prepare and generously grease a loaf pan. If you are feeling ambitious, you could flour it as well.

Wash and dry the grapefruit well. Zest the peel over a small plate. Cut the fruit in half and juice, straining out the seeds. Set aside.

Sift the flour, baking powder and salt into a small bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest and vanilla. Slowly stir the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear and syrupy, about 8 minutes. Set aside to cool.

When the cake is done, place on a rack and allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Once the juice has soaked in, remove it from the pan and continue cooling.

To make the glaze, combine the confectioners’ sugar and grapefruit juice and drizzle over the cake.

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Scott likes to tell a story about the day that I went to “look” at a kitten and took him home without even looking at him. It all started back in 1999 when I moved out on my own, I had a burning desire to have a cat. But since then things just hadn’t come together for me. So when Scott agreed to getting a kitten, the search went into high gear ASAP.

At the time I was inthralled with Maru Cat and I wanted nothing less than a grey Straight Ear Scottish fold Maru Cat doppelganger. Of course a pure breed kitten who’s currently all the rage isn’t exactly cheap to come by. But since I figured I didn’t need to rush out and get the first cat that came a long I thought I had a little time. But when April rolled around and all the cats started having kittens I lost my mind a little. Every evening I would come home from work and check all the listings to see what new cats were available and I would call the breeders but I just couldn’t seem to find that special grey kitten that I was looking for. That was until a batch of halfers showed up one day on Kijiji. I called and left a message saying that I was interested in the grey and white kitten, but no one returned by call. So I called again and this time I had a conversation, in broken english, about the fact that most of the kittens were spoken for and I would have to call back later for all the details. So I called again and got the bad news, the grey kitten was gone and the only one left was the black & white kitten. Don’t get me wrong the black and white kitten was cute, but I wanted a grey kitten. A full week passed and I searched just about every pet store in town and the SPCA but no one had grey kittens.

Finally one Sunday after I had dragged Scott off to some pet store in the sticks and was feeling a little depressed by the lack of kittens, Scott said to me “You know Tina that black and white kitten was really cute. I think you should phone and see if they still have the him” “Yes, he was cute but he is probably gone by now” “Just call, and if he is still there then you know it is fate.” He said
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So I called, the women on the other end of the phone said “Oh, kittens, there is just one, the black and white one.” It was fate! I told the lady I wanted to come and see the kitten, and I packed some cash with me just in case.

When we got to the location a teenage boy and girl showed up at the front of the apartment building and passes off an tiny black ball of fur to me. He was meowing and clawing around like a crazy cat and he finally snuggles up to my neck and wouldn’t be moved. “Do you want him?” Scott ask. “Yes” I said “But you haven’t even looked at him.” “I want him.” “Well pay them then and lets go.” I reached into my pocket and gave them the wade of money and we heading back home. It was fate after all.

And that is how I got a cat without even looking at him.

You know how sometimes, you just need to sit down? And not just sit down, but really sink down into where ever it is you are? Just to be still for a bit. Float past the everyday hubbub to a quieter spot. Sometimes in all the rushing and running, I forget about that. But it always catches up to me. And then, in that magic swath of afternoon sunlight that sends a little sparkle into the room, I remember. I’ll sit down for a minute, right there and just drink it in.

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Lucky for me – my orchids from my trip to the greenhouse are still going strong. In fact, in the past month or so, the flowers just continue to open. This afternoon was full of sunlight and warmth – almost too much warmth for this time of year. And in the bright afternoon light, they just looked so cheerful and delicate – balancing on their stems like brightly tied bows. And I just sat right down and feasted my eyes on those flowers. It was my landing spot after a busy week. I seem to find myself a little quieter after these moments, refreshed and often a tiny bit hungry. And so I’ll head into the kitchen – it’s almost dinner time. Happy weekend!