I bought a colouring book last weekend, for myself I should add. Usually I am a pretty dedicated little drawer but something happened and I totally fell off the wagon. I have tried everything since then, I have bought new sketch books, new markers, new pens and nothing seems to help me get back on track.

Two weeks ago I went to a workshop on the brain and since then it is all that I have been talking, I talk to anyone who is willing to listen to me about the things that I learned! What struck a chord with me was the importance of keeping your mind in a calm and focused state. By doing this you allow yourself time to process the events that have gone on in your life, to become aware of things that trigger you to leave that state of calm and you can also prepare yourself for times of stress and conflict in the future. Fascinating! At the end of the day the speaker shared with us a few (31 to be exact) strategies that can help with trigger management. As it happens drawing, painting and colouring (actually any rhythmic hand movements) are very good for calming the mind!
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So, I bought a colouring book. Perhaps it isn’t as creative as just some straight up drawing but, it is my attempt to give my mind a break. And now I don’t have to worry about what I’m going to draw and which sketchbook I should be drawing in. I can just open up my colouring book and colour.

I think I’m calling off the search for my perfect mint tea. Since sometime last fall, around about the time I had my last meal at a certain Moroccan place in a market in Paris, I’ve been searching for the perfect blend that will somehow live up to my memory. Hot, sweet and brimming full of minty goodness, that tea keeps bouncing around in my head.

And in the last few months, I’ve gathered up quite a collection of Moroccan mint teas. There are a couple of varieties I brought back from Paris, a North African variation that Tina found for me, a few blends that I found in grocery stores stateside, as well as the surprise gift from a friend. They are all delicious and the ongoing sampling of these teas has brought me right into a new appreciation for tea.

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And as for my favorite mint tea so far, I don’t have one. I like them all. I think my memories of those steaming hot glasses of tea that I held tightly while trying to stay dry and warm in the midst of a flash rain storm will always taste best. And I think I’m OK with that.

I feel like I have been stuck in a U2 song for the last week. Everything has been go go go and it seems like there hasn’t been a lot of forward motion. I still have tons of projects that I would like to do, a new book that I would really like to be reading right now, recipes that I want to make and worst of all, projects that I have started but have put on hold because other things became more important. On top of all that I have been training 5 days a week for the impending BMO half marathon and have also decided that I want to buy myself a colouring book so I can do some evening colouring! I hear it is really good for your mind.

With all this going on I want to take a few minutes to share with you some of the extra yummy looking recipes that I have seen and wish I had more time to make!

The Kitchn is one of my favourite blogs for all things food and they recently featured a Lemon-Scented Pull-Apart Loaf that looks to die for.

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Of course, as you all know weekend breakfast is very important for me and what better way to celebrate the weekend than with some Carrot Cake Pancakes.

Last but not least Boston Cream Cupcakes!!!!! Nuff said.

What are you cooking this weekend? Oh, by the way do you think that I have enough tacos shells… to feed an army!

One of my favorite meal arrangements has to be the picnic. The word sounds so easy and relaxed and I can’t help but smile when I hear it. Place settings and formality need not apply. And whether I’m eating indoors or out, the laid-back mentality of a picnic seems to translate. I’ll happily picnic all year round.

And I do just that, turning winter weekend lunches into picnic affairs with food arranged on the table for happy sharing and snacking. There are no wrong combinations and everyone gets just what they want.

It wasn’t very long ago that we enjoyed a little picnic out in the middle of the snowy woods – a few snacks and chocolates tucked in a backpack to accompany us on our snowshoeing adventure. Next winter I will remember to bring the Thermos of hot cocoa, I promise! But right now, crisp spring afternoons spent indoors around the table, or better yet, in front of a fire, seem like just the right thing.
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But with spring in the air, it’d probably be wise to get your picnic routine figured out. You simply can’t go wrong with a baguette or crackers, cheese and perhaps a little salami, if you are so inclined. Throw in a jar of homemade lemonade or a bottle of wine. Spice things up a bit with a bunch of fresh radishes, a little basket of strawberries or thin slices of a crisp apple. Olives, almonds, a little bar of dark chocolate and you’re set.

And just like that, you’ve got a picnic! Take it outdoors or into the living room. Just be sure to enjoy it with friends.

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!