» The sisters

As you may or may not know, I started training for a half marathon last week. All was going well with training until my brother in law dropped this training bomb on me: How 1-Minute Intervals Can Improve Your Health. Really? I have to run intervals now too? So on Saturday I tied up my running shoes and setup my running app to coach me through 3 miles of 1 minute intervals. I’m still sore!
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But, if you are looking for some wonderful views of my fair city, then you too should wake up at the crack of dawn on Sunday, May 6th and come for a little run with me.

I like to eat seasonally. Right now I have a crate of citrus in the garage and that doesn’t happen at any time of the year other than a few short months in the dead of winter. Strawberries and tomatoes are scarce at my house right now, but you will find my produce drawers full of kale, parsnips, brussels sprouts and fennel.

But more than that, I’m talking about the actual dishes I make. I am sure it is not news to anyone that a warm stove on a cold day is a good idea. So I’m often roasting or simmering a pan of something. And more often than not, it’s a pot of soup. What’s  not to love about a pot of delicious vegetables stewing away – warm, tasty and convenient. Around here, a pot of soup will definitely tie us over for a few meals, saving cooking and clean-up time when it matters most during the week.

Lately I’ve been toying with potential variations to a Mexican tortilla soup. You know, the rich tomatoey blend that lets you build your own bowl, adding tortillas and whatever else your heart desires? Surely that concept carries over into other ethic flavor combinations?
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Last weekend in a fit of garage cleaning, I decided I had better start into my hoarded squash collection before the weather turns and I am no longer feeling like eating squash or roasting anything. I roasted up a pan of squash and once cooked, scraped them into the soup pot. It was giving me an Italian feeling, so I quickly sautéed a little kale and added a spoonful of roasted tomatoes and a little dollop of sour cream. Tasty!

So what about you? What would you add to your bowl of soup to make it even more delicious or to round in out into a meal? I’d love to hear your ideas.

One of my favourite dinners is one that usually requires a little extra time to pull together. But it isn’t cooking time, it’s fun time. I love charcuterie for dinner. Now you may think: why would that take extra time? I will tell you, I like to head down to Granville Island and make an afternoon out of getting dinner supplies.

Granville Island is basically a tourist and food junkies heaven. The Island is located under the Granville bridge right at the water’s edge. Which means, as well as being the perfect place to get all your supplies, it is also best enjoyed when you have a little time to take in the scenery, grab a coffee and relax rather than loosing your mind trying to fight the hoards of wandering tourists.

When I first moved to Vancouver I basically lived on the Island. I went to school there and had a part-time job in the market, so I feel like I have a pretty good handle on which shops to patron. The first stop, is actually a little off the island at les amis du fromage. Not only do they have a marvelous selection of cheeses but also, all the accoutrements your heart desires. A little cultured butter and quince paste anyone?

At the entrance to the island is a favorite building of mine, The Waterfall Building by the late great Arthur Erickson. I always have to stop and take a photo.

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Once inside the market meats, bread, fresh produce and yummy treats abound. Loris at Zara’s Pasta will hook you up with the best olives around and Oyama Sausage is my pick for a fantastic selection of meats and pate, just to name a few.

And with all the ingredients at home, just eat it!

I might have left you with the impression that I go all crazy for Valentines. I don’t, really. I mean, there is no one day that seems like it should hold all goodwill and affection for friends and family. But, because we’re friends, I thought I’d share a pretty little treat with you.

A week or so ago, I had the chance to go to Orchidaceae, an orchid grower/greenhouse right here at home. The greenhouse is beautiful – there is something magical about coming in from the grey and chill, only to find a room full of richest green. And flowers everywhere! Sadly, I can’t tell you the names of what all I saw, but it was all lovely. And better still, I brought a few home to brighten up the house. Special thanks to Joan for showing me all of the blooming lovelies.

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Happy Valentines, friends. I hope your day is lovely.

If you are like me, you are a Valentines Day slacker. I decided to whip up a batch of brownies and call it. By the way, this was my first batch of brownies ever! So, fingers crossed, I have made a yummy chocolatey treat. I turned to Gilt Taste for my recipe. I couldn’t help it, these brownies looked easy, but also fancied up just enough to make them a special treat. I can tell you they smelled delicious while they were baking. But the verdict is still out on taste, I’m sure I’ll have an update later. However, if you are looking for a sure thing to go along with a bottle of bubbly there is no better choice than kettle corn.

Sweet & Salty Kettle Corn

Ingredients
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
1 teaspoon coarse salt

Directions
In a large pot with a tight-fitting lid, heat the oil over medium-high heat. add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.

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Adapted from Gilt Taste | Makes 8 2″ brownies

2/3 cup (5 ounces) unsalted high-fat butter (like European or European-style butters)
5 ounces unsweetened excellent chocolate
2 cups sugar
2 teaspoons best-quality vanilla extract
4 farm fresh organic eggs
½ teaspoon sea salt
1 cup all-purpose white flour, sifted

1. To prepare the pan, butter a 9×9 square pan and line the bottom with parchment paper. Butter the bottom again and lightly dust the pan with chocolate or cocoa powder.
2. Preheat the oven to 400 degrees.
3. Melt the chocolate and the butter in a small saucepan over low heat, stirring constantly until the mixture is smooth and glossy. Remove from heat and stir in the vanilla.
4. Beat the eggs and salt in a stand mixer. Add the sugar and beat on high for about 10 minutes, until the mixture has turned quite white. Add the chocolate mixture to the eggs, beating on low until just mixed.
5. Gently stir in the flour until it just disappears.
6. Pour the batter into the prepared pan, place in the middle of the oven and immediately turn the temperature down to 350 degrees. Bake for 40 minutes; the brownies will be quite fudgy and a toothpick should come out not quite clean. Cool on a rack.
7. Invert the pan, remove the parchment paper and invert again onto a cutting surface. Cut into squares.

Just in case you are planning to have a sweet little brunch this weekend, or need some jam to brighten up your morning toast, I think I’ve got what you are looking for.

Whether you went on a blood orange buying binge and haven’t made the marmalade yet or just couldn’t resist the juicy Meyer lemons at the grocery last week, this is what you need to make now! Meyer lemon curd!

Simple and perfect for any baked good you might attempt this weekend, a small batch of this delicious spread will make everything look rosy. And on Valentines weekend, that might not be a bad thing!

Seattle Sunset Curd

Adapted from Food52, and contributed by Stephanie Thompson

The great closet purge started one day after work.  I stopped by the wine merchant, grabbed a bottle of red and headed straight for my shoe closet. When I first decided that a total refresh was in store for my closet, I also decided that I was going to be methodical and a little cerebral about the whole thing. I did my research, read a million different suggestions on the right way to go about culling ones closet and some how I ended up spending 3 weeks just thinking and imaging what my new wardrobe would look like. Last week I realized that if I kept it up I was never going to have a closet full of lovely things. It was time for a change in strategy. Thus the bottle of wine and the shoe closet.

I started by basically opening the closet and throwing everything onto the floor. The shoes were then sorted into three piles, keepers, donations and just plain finished shoes. Well to be honest there is a fourth pile, it is the shoes that should get donated but i’m not ready to part with pile. All of the keepers were lucky enough to received the royal treatment; polish, leather protector, black suede was re-dyed, and a final shine/brush. They are all looking lovely and organized in the closet as I sit here writing.

Next I pulled a chair into the bedroom and hauled out the purse collection, which was another easy target. I don’t have a lot of purses but the ones I have are good ones and I try to keep them in good shape. I did however send a few into the donate pile. Finally, I moved onto the scarf box, but there wasn’t much to do there.

So, what did I learn from all of this?

• I need some new coloured flats and a pair of summer sandals.
• Never buy shoes that don’t fit you perfectly. No matter how much you love their look.
• Get a good cobbler. I take my good shoe there often and have them resoles and reheeled.
• If you buy good quality leather goods and take care of them they will last for years.
• You can never have to many scarves!

Stay tuned, I still have a long way to go on my closet purge. With a little fear and trepidation I will be moving on to my jackets, dresser and finally the REAL closet.

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As it turns out, I am not sure how much of a winter we are going to get. But instead of sniffling about it, I set out to do something. It was a pack up the car on Saturday morning type of do something! It involved snacks and snowshoes and a lot of winter layers. But before too long, we were headed for the mountains for a little winter fun. We haven’t been snowshoeing nearly as much as I would like this year, so it was high time for a little trek through the snow. The weather was simply beautiful after a few days of fog down in the valley. If I had my way, I’d probably hole up in a snowbound winter cottage and be perfectly content, at least for a few months!

So, I’ve been thinking a little about Valentine these days. Not so much because I am the hearts and flower type, but just because everyone can use a little something to look forward to in February. And the opportunity to plan a nice little meal is something I relish. So, here I am to share!

While dinner with the two-year-old who will be joining us could hardly be called a quiet affair, I do count on it being a good time. And since Valentines will be on a weeknight this year, elaborate feasts are not really in the cards for me. But the one thing that I will go out of my way for will be dessert. Doesn’t a nice finish to a meal make it that much more special?

A few years back, I had my first real introduction to the dessert called pots de cremé via Orangette. And while chocolate seems to be the go-to flavor for this little dish of deliciousness, I’ve never been able to tear myself away from the caramely goodness of this recipe. Honestly, I have a small collection of recipes for chocolate, espresso and other varieties that have gone untried. But now that I am back in the swing of the ease of these desserts, maybe I’ll be willing to give it a try.

It may sound fiddly, but I think this is one dessert that will actually work pretty nicely into a weeknight meal. And whether you give it a shot for Valentines or not, it is a handy sweet to have in your repertoire. See, it’s cooked in individual portions and better still, I think it keeps really well for a day or two in the fridge. Which could mean dessert for a few nights, already perfectly portioned and chilling in your refrigerator. Need I say more?

Butterscotch Pots de Cremé

Adapted from Gourmet, October 2003

Makes about 6 servings, depending on your portions.

Here are a few ideas that might help you pull this recipe off with a little more ease, depending on your schedule. If you like, you can prepare the custard base and store it in the fridge overnight. Then, next day, pull it out of the fridge to warm a little before filling your ramekins and scooting them into the oven. They will just take a little longer to cook. Or, if you’re a little more adventurous, make them the night before. Seal each container carefully with plastic wrap and store in the fridge. Depending on your preference, allow to warm a little or serve chilled.

• 1 1/2 cups heavy cream (or if you want to go a little lighter, try 1 cup of cream with 1/2 cup whole milk)
• 6 tablespoons dark muscovado sugar *
• 1/4 teaspoon salt
• 6 tablespoons water
• 2 tablespoons Demerara sugar*
• 4 large egg yolks
• 1/2 teaspoon vanilla

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One of my recent delights is Gilt Tastes little series How to Make A Better… The series shows you, well, how to make it better. Grate the cheese for your grilled sandwiches!! Genius right, how come I have never thought of that! So far I have made the scrambled eggs and grilled cheese, next will be the pancakes.
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I am also delighted with the fact that next Tuesday marks Day 1 of my half marathon training program. In other words, bring on the pancakes! You are supposed to up your intake of carbs when you are training 5 days a week right?

I took a slightly new twist on gardening this winter. While wintertime does not seem like the season for much of anything fresh, I brought my garden indoors. Yes indeed, I started growing sprouts. I chalk it up to spending just a little too long in the grocery store one afternoon. I happened upon the sprouting supplies and things have been a little crazy since then.

I’m perfectly happy to take the seasonal approach to my vegetables. And while my fall CSA boxes transitioned to heartier greens and roots, I happily cooked along with all of them. But I do like a salad, even in the winter – some shade of green, leafy and full of crunch. As you may have seen earlier, I’ve dabbled with other greens for my riff on a Turkish Salad. But sometimes, you want something other than a standard head of lettuce. And here is where my little sprouting box in the window comes in.

I started out small with alfalfa sprouts. That is what I was most familiar with as a kid. But after seeing a few of the other choices – clover, radish, fenugreek – I went a little crazy. I even went online and found a few more adventurous blends. But of everything I have tried, I think my favorite has to be a combination of radish and clover sprouts. The radish has a nice zing to it and the leaves get nice and big for sprouts.

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B has even taken a little interest in what I’ve got growing. He likes to stand at the sink with me while I am rinsing out the sprouts in the evening. Some days we’ll pick them out of the trays, one at a time, and snack on them. Yes, that delights me!

The best part about this kind of gardening is that you don’t need dirt or even a well-lit window. Just a little spot on the counter in the kitchen will work just fine. I bought trays, but some people just do their sprouting in jars or other containers. With little attention and a few days, a little green goodness can be your in the midst of the chilly winter.