» Tina

Summer has been good to me this year. But with fall finally upon us, I find myself looking for ways to squeeze ever last bit Normally, intimate inability continued for cialis generic overnight 40 weeks after-treatment was concluded. Here cialis without rx are some important components of guidance to help you out in the bedroom, because they contain chemicals, fibres and vitamins that prevent cancer of the prostate, like lycopene and phytoestrogens. They can free prescription viagra get the right path only by choosing the right kind of course from a reputed university. You can place the order for this herbal oil from the comfort female viagra canada of home or office using a credit or debit card. of summer out of the slowly cooling sun. With this little video I wanted to capture those relaxing and magical afternoons at the ocean.

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September has been a busy month and the range of images showing up in my Instagram feed tell the story of all the amazing adventures that I have had. This month I returned home to my parents in the Okanagan, visited the site of a forest fire, went to a dear friends wedding in wine country, hopped across the border to my lovely sister home, biked thru corn fields & wheat fields, toured old towns and so so much more. To keep on top of things you can find me on Instagram @bittadesign.

Nothing quite soothes the soul like a warm chocolate chip cookie on the first rainy evening in September. There is something so comforting about cookies, they seem to bring you right back to the good old days when you got to help your mom bake. Tasting the dough, watching the cookies slowly turn golden and eventually sitting down with a fresh cookie and glass of milk. In my case baking cookies seems to conger up memories of the time that my mom was baking cookies for guests that were arriving later in the evening and I did a super giant sneeze into the mixing bowl.

Anyway, enough about me and my cookie dough tragedies. This is a story about what may be the best chocolate chip cookie ever. In the world. Ever. You maybe wondering how on I came across the this recipe. Well, on Saturday Scott and I went on a Instagram walk and on that walk we met Jeff of @lostinkits. Jeff had ever so kindly baked cookies and brought them for all of us nerdy IGers.

After I ate my cookie I immediately had to chase down Jeff and get the recipe. Here is what he told me to do: mix the Brown Butter Chocolate Chip Cookie recipe from Cook’s Illustrated with David Lebovitz’s Salted Butter Chocolate Chip Cookies and you’re done. The result was pure magic: sweet, salty, rich, nutty, caramel… I could go on. This one will from now on be my go-to chocolate chip cookie recipe.

Perfecter Chocolate Chip Cookies
Adapted from David Lebovitz, Cook’s Illustrated & Little Nest 

Ingredients
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
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1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1/2 teaspoon fleur de sel + additional salt for sprinkling
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet (or bittersweet) chocolate chips or chunks
3/4 cup chopped pecans toasted

Instructions
In a medium mixing bowl whisk together the flour and baking soda. Next, over medium high heat, melt 10 tablespoons of butter in a light coloured sauce pan so that you can monitor the changing colour of the butter. Once the butter has melted continue cooking and swirling the butter until it is a dark golden colour and the butter develops a rich nutty aroma. This should take about 1-3 minutes. Once the butter has browned transfer into a heatproof bowl. Add the remaining 4 tablespoons of butter to the hot butter and stir until completely melted.

To the melted butter add both sugars, salt and vanilla, beat until fully mixed. Add the egg and additional yolk to the sugar mixture and whisk until no sugar lumps remain approximately 30 seconds, then let the mixture stand for 3 minutes. Repeat this process of 30 seconds whisking and 3 minutes resting 2 more times. The mixture will be thick, smooth and shiny. Using a wooden spoon stir in the flour mixture until just combined, about a minute. Add the chocolate chips and nuts until both are just mixed.

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 freezer and allow to cool for at least one hour, perferably over night.

Once the dough is fully cooled, heat the oven to 375 degrees and prepare cookie sheets with parchment paper. Cut the dough into 1/4 inch to 1/2 inch thick rounds. 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.

I don’t really have much to say today. Quite honestly the most difficult part of putting a post together for me is finding the right words. This week I’m going to give myself a little break.


For our little weekend excursion we headed to the Okanagan where the up side to living in a wonderfully warm and dry climate is the amazing wineries. The down side is forest fires.

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I am always amazed at how quickly things begin to grow again after a fire. This one happened threes years ago.

It seems like just yesterday that I was whining about the weather and the super slow start to summer and here I am again whining about how quickly it has come and gone. Well just about gone. And it was only a couple of days ago I woke up and realized that September was sneaking up on me and I was entirely not ready for it.

I will admit to being a girl who prefers a climate with seasons. I like them all even the cold, rain and snowy ones, for me the change of season encourages transition and transition is a good thing. Whether we know it at the time or not. Changing seasons can also be a great motivator encouraging things to get done. And we have most certainly been busy around here if that is any signifier.

With the notion of change and preparing for the fall in mind I decided to start things off with some personal change, I scheduled a hair appointment for myself and for the first time in virtually my whole life I had bangs cut and followed that up by starting a detox. For those of you who know me, a detox, or jumping on the latest health craze is pretty much par for the course. In my mind two weeks of restricted food choices is a small price to pay for feeling better in the long run. Where the challenge came in was cooking food that met the restrictions of the detox and the needs of others who prefered to remain toxic. (kidding!) I found a number of yummy recipe like Korean Beef Wraps, Lemony Chickpea Stir-fry Recipe and tacos inspired by these guys and with a few modifications these were some of the recipes that kept us both pretty happy.

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But perhaps the most exciting part of my week was the day I got mail! Ahhh mail, it is such a joy to come home from work and find a little something unexpected in your post box. The anticipation of getting upstairs and ripping the envelope open or possibly delaying the gratification by leaving the envelope unopened on the table for a few hours is just so fun. Mail might be the greatest invention ever!

With all my fall prep work under way all I have left to do is to wrap my head around the idea of having to start wearing jackets.

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.

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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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.

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.

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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