» Tina

Just roll with it

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.

 

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Back to the drawing board

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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Roughing it

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.

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Patience…

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.

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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.

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The wonder of the woods


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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Beach picnics

This past week marked the passing of the best day of the year. July 12, also know as my birthday. When I was a kid I remember birthdays as being a pretty big deal. Friends would come over, sleepovers would be had and best of all my mom would make a treasure hunt and yummy goodie bags for us to search for. The anticipation was unbearable! It seems that as the years pass, birthday celebrations have become more and more low key.

Lucky for me my family is pretty on top of all things birthday and they often just give me a call and let me know that they are coming to visit on the big day. Things came to a new low this year when I didn’t realize just how close my birthday was until it was only two days away. No party was planned, no friends invited over, nothing. Although I really have been a party planning slacker this year, I did still manage to have a perfect day anyway.


Picnics are one of my favorite parts of summer and this year on the evening of my Birthday Scott and I packed up a picnic and biked down to the beach to watch the sunset. At the time I was mentally planning my post. I imagined that I would have spectacular photos of our fantastic picnic set up and I would give you Tina’s Step by Step Guide to a Perfect Picnic. However the evening had other things in mind and shortly after arriving at the beach it became apparent that the real star of the show wasn’t the picnic at all but the evening. On that note I’ll shut up and let the photos do the talking.
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Nothing beats a summer Birthday!

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CAKE!

What can you make with eggs, milk, sugar, flour, vanilla and nutmeg. Why a Boston Cream Pie of course!

With the much anticipated summer finally here, it may seem like a fruit dessert of some sort would be the natural choice for a dessert but no, I had to make something else. Something light, chocolatey, custardy and all around yummy. To be honest this Boston Cream Pie, which is basically a Boston Cream donut turned into a layer cake, has been on my radar since I first laid eyes on it in the Volume No 6 of Canal House Cooking. Lucky for me when Scott’s birthday came around this year it seemed like the perfect cake fit for the guy who loves himself a good Boston Cream donut. It did not fail to delight.

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Maillot jaune

Today marks the start of 3 weeks of cycling around here. Yup, the Tour De France got underway this morning. While I am not dedicated enough to get up early to watch the stages I certainly am game to spend my evenings cheering on Ryder Hesjedal. What better companion for the evening that a refreshing drink. Enter the Maillot Jaune. What is more fitting than a yellow drink when following the yellow jersey?

 

you’ll need:
1 part Saint Germain
1 part freshly squeezed grapefruit juice
3 parts sparkling wine
2 part club soda
a splash of saffron simple syrup

First let’s make the saffron simple syrup. In a heavy bottomed sauce pan add 2 parts water and 1 part sugar and bring to a boil. Using a mortal and pestle grind a pinch of saffron into a fine powder. Spoon about a tablespoon of the syrup into the mortal and dissolve the ground saffron then return all of the liquid into the sauce pan. Boil for a few minutes to make a nice syrupy sauce. Remove from heat and allow to fully cool.

put it all together:

  • Fill a tumbler about half full of ice.
  • Add equal parts freshly squeezed grapefruit juice and Saint Germain.
  • Top with 3 parts sparkling wine and 2 parts soda.
  • Add a dash of saffron syrup to colour and lightly sweeten the cocktail.
  • Serve topped with a few strands of saffron and lemon to garnish.

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No food left behind

After reading an article on the blog Design Observer a few weeks back about the amount of food that is wasted in America, I decided to create a little challenge for myself. Too often I head down to the grocery store and pick up a few things for dinner and only end up using a quarter of the bunch of mint, 2 out of the three leeks and half of the lettuce and by the time I finally come up with a dinner plan that uses the left overs, some or all of the ingredients that remain have gone to waste. To make matters worse, I find that there are always a few items that are just a little more difficult to fully use up while they are still fresh. In my fridge you will often find a odd half of a lemon or lime, an expired half full sour cream, yogurt with a few tablespoons left in it the bottom, nearly finished cheese blocks and a few other such items that some how always seem to get left behind. I even have one of those smaller european fridges, I can only imagine what would happen if I were in charge of a full sized fridge.

So with the wasteful side of me in mind, I decided to create a challenge for myself: buy a whole chicken and really use it to its full potential. And no eating the same chicken dish over and over all week long. This challenge was about creativity and each dish needed to be significantly different. I’m actually pretty impressed with the results. Not only did I do a good job of using the whole chicken but we also ate pretty diverse meals every evening. All and all I think the challenge was a success. Here is what I did with one Chicken and a few other things:

Night 1: Herbes de Provence Rotisserie Chicken

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Night 2: Quick Singapore Noodles

Night 3: BBQ Chicken Pizza

And finally with the bones I made a stock which was the base for Lemony Spring Soup with Peas & Rice which was lunch.

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Zombies hate cake

One of my favourite columns on the Bon Appetit blog is the Fake it or Make it column. They test homemade items against their store bought counterparts, comparing cost, time commitment and taste. Good times! I personally like the idea of making whatever I can from scratch but sometimes that just doesn’t happen…

Case in point, the other day while at the grocery store I found myself facing a dilemma right out of the fake it or make it column. Cake mix and premade icing were on sale for 1$ and my very eager shopping companion insisting that we needed both items or we would face certain death. I’m not sure what the emergency was all about, but I could only assume that it had something to do with the impending zombie apocalypse that I was hearing about. I guess zombies don’t like chocolate cake?!?! Here I was thinking that guns were your only option against zombies. Anyway, the whole cake and icing thing turned out to be a big decision for me. On one hand I would much rather make a cake from scratch, I’m not sure if it is true, but deep down I feel like a homemade cake is healthier. On the other hand, over 2 years ago I bought two 9″ round cake pans because I was going to start making layer cakes. I still haven’t made a single layer cake. So, in all honesty what was the likely hood that on a Monday evening I was going to head home, make and ice a cake all from scratch. Not likely.
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So into the basket went the cake mix. But I drew the line at canned icing. Zombies or no Zombies I was not eating canned icing. So, I faked the cake and made the icing. Where do you draw the fake it or make it line?

*If you ever find yourself being attacked by zombies and you try to ward them off with a cake and it doesn’t work, it’s not my fault. I’m just throwing out ideas here.

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