tag:blogger.com,1999:blog-28343678620074357402024-02-18T23:30:05.133-05:00Beans and CaviarBChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comBlogger187125tag:blogger.com,1999:blog-2834367862007435740.post-41294705492200941542018-06-15T13:21:00.000-05:002018-06-15T13:21:38.060-05:00Family Portrait<div class="separator" style="clear: both; text-align: center;">
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BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-21908113018823193442016-07-19T17:16:00.004-05:002016-07-19T17:16:53.005-05:00Sweet Pumpkin Fritter<div class="separator" style="clear: both; text-align: center;">
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A sugar pumpkin flower dipped in sweet batter, fried and dusted with cinnamon and icing sugar. Yum.</div>
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This time I found the end had a slight bitter taste. I gathered the flowers a little later after drunken bees had wedged themselves into the middle. I gently shook them out of the flower. But I wonder if this was why the ends were slightly bitter - just a touch. It was hardly noticeable.</div>
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However, I'm removing the stamens now, just in case.</div>
BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-29956293255702049922016-07-15T17:16:00.003-05:002016-07-15T17:18:13.122-05:00Pumpkin Flower Pesto<div>
100 gr salted butter or half cup</div>
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1 clove garlic, sliced</div>
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200 gr pumpkin flowers, cleaned and destemmed (about 50)<br />
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50 gr Parmigiano Reggiano</div>
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Salt and pepper to taste</div>
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Melt butter over low heat and add garlic. Cook until soft but not brown. Put flowers and chunks of Parmigiano Reggiano into the blender. Add melted butter and garlic. Process until smooth.</div>
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At this point, I put it into the freezer as we were not going to eat it for a while. I'll find out if this completely destroys the flavour.</div>
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The pesto was smooth and tasty but needed something to elevate it.</div>
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When I will use it, I'll mince a little fresh sage and cook gently in butter. I'll add it to the pumpkin pesto along with freshly ground pepper. The minced sage flecks should add another dimension to the dish.</div>
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BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-22211762005362536572016-07-15T07:13:00.001-05:002016-07-15T07:13:05.506-05:00Today's Haul<div class="separator" style="clear: both; text-align: center;">
76 Flowers</div>
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1 butternut<br />
11 acorn<br />
12 zucchini<br />
42 pumpkin<br />
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Ideas?<br />
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Squash blossom pesto?<br />
Sweet battered pumpkin flower?<br />
Battered fried pumpkin flowers with tiramisú filling?BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-55475919157608634442016-07-14T10:28:00.003-05:002016-07-14T15:04:15.938-05:00Pumpkin Flower Gelato<div>
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There was a video I watched of a famous Mexican chef and one quote struck me.<br />
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<span style="text-align: center;">"Mexican food is rich in its poverty."</span><br />
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He was referring to the scarce resources that Mexicans would laboriously gather and turn them into exquisite regional dishes that could not be replicated elsewhere. It was inspired labour born out of necessity but it has emerged as unique culinary experiences for the regional, rich or well traveled.</div>
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Today, I'm making pumpkin flower gelato and it seems incredibly pretentious. (I'm using heirloom sugar pumpkin flowers too) The cost of squash blossoms is very high, if they are even available, and ordinarily this would be a costly and exclusive dish. This dish has neither been inspired by high brow aspirations nor scarcity of food resources, but by the abundance of my pumpkin plants in producing exquisite, fragrant flowers that I do not wish to waste.</div>
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But similar to the quote above, I'm using a normally scarce resource to create a dish that is rich and generous in its taste but will not travel far from my table.<br />
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I would encourage anyone who has a bit of room and a place to allow the pumpkins to climb, to plant them and be inspired too.<br />
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I was inspired by this Italian video demonstrating the making of zucchini gelato. A couple of things to note; he used pistachios, avocado and the entire zucchini flower. It was pureed with what appears to be water and added to the machine which contained the base. He also mentioned he could add shrimp but that becomes a restaurant food and they didn't seem fresh enough. It seems odd to me but he spoke of it being more Japanese with raw fish.<br />
<span style="background-color: white; color: #006621; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; white-space: nowrap;"><br /></span>
<a href="http://m.youtube.com/watch?v=r6yr7f0665I" style="font-family: Roboto-Regular, HelveticaNeue, Arial, sans-serif; font-size: 14px; line-height: 20px; white-space: nowrap;">Gelato di Zucchini</a><br />
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Even though the stems could be used, I wanted to preserve the delicate orange colour; therefore no stems in the gelato.</div>
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<b>Pumpkin Flower Gelato</b></div>
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Base</div>
<div>
800 mL heavy cream</div>
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200 mL white sugar</div>
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4 egg yolks</div>
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2 mL cinnamon (1/4 tsp)</div>
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1 mL ground cloves</div>
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1 mL ground nutmeg</div>
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1 vanilla bean split down the length</div>
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30 - 35 pumpkin flowers, cleaned and destemmed</div>
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50 - 100 mL water</div>
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For the base, whisk the first 6 ingredients together except the vanilla bean. Once everything is smooth, add the vanilla bean and cook over low heat until mixture thickens. Do not boil or the mixture will curdle. Strain out the vanilla bean then refrigerate and allow to cool.</div>
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Just before making the ice cream, combine pumpkin flowers and water in blender to make a very smooth paste. Mix this into the base. Add to ice cream maker and process until smooth and thick.</div>
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The gelato had a delicate pumpkin pie flavour.</div>
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BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-16137500351664678212016-07-13T12:01:00.001-05:002016-07-13T12:01:37.266-05:00Cottage LifePainting done for family.<div>
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BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-90455102306328681022016-07-12T10:29:00.001-05:002016-07-12T10:30:42.263-05:00Squash Stamina<br />
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It seems like a long journey of discovery with my garden producing so many pumpkin and zucchini flowers.<br />
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The pumpkin flowers are very fragrant compared to the zucchini. They also have needle like hairs on the undersides, stems and leaves. This combined with the fact they are more delicate than zuchini flowers make them a challenge to harvest.<br />
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<b>Pumpkin Flowers</b><br />
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The butternut squash flowers are sturdy and ruffled with the strongest scent of all.<br />
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<b>Butternut Squash Flowers</b><br />
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In all the recipes, it is recommended to remove the stamen as it is said to be bitter. This is the central stalk inside the male flower and is covered with pollen.<br />
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I dutifully removed them then decided to taste one. It wasn't bitter and I didn't suffer from indigestion so I decided to cook with them to see if heat rendered them bitter. The dish, which I call zucchini stamina because of this long bountiful season and for the ingredients, was really delicious. But I don’t think the stamina (plural of stamen) added much flavour. It would be interesting to collect more and treat them like saffron.<br />
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<b>Zucchini Stamina</b><br />
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2-3 zucchini cut into chunks<br />
Good olive oil<br />
Few sprigs lemon thyme<br />
Salt<br />
Freshly ground pepper<br />
Stamina of squash blossoms, as many as you have, I added about 30<br />
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Drizzle oil into non stick pan and heat. Throw a chunk of zucchini into pan. When it starts to sizzle, throw in the rest and add freshly ground pepper. Lay the thyme sprigs on top. Don't stir; wait until the zucchini had browned a bit and releases water to flip or stir.<br />
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This will coat the thyme and prevent it from burning. Add the stamina at this time. Salt if the zucchini seem dry at this point.<br />
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Once the zuchini are well browned, you can add water and cook it off. This will diffuse the lovely caramelized flavour.<br />
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Salt and pepper to taste and serve from hot to room temperature.<br />
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<b><br /></b>BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-37461746856783911842016-07-11T20:24:00.002-05:002016-07-11T20:24:36.379-05:00Stuffed Squash Blossom Tatin? Torte? I thought a tarte would be easier as my stuffing skills are lacking so I jumped into this recipe with both feet. The original recipe is in Italian and I was completely smitten by the beautiful pictures and possibilities. However, this recipe does include stuffing the blossoms with a wonderful mousse like concoction. Since I did not follow the original exactly, I've included my version in this post. The original can be found here:<br />
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<a href="http://blog.giallozafferano.it/paola67/torta-salata-ai-fiori-di-zucca/">http://blog.giallozafferano.it/paola67/torta-salata-ai-fiori-di-zucca/</a><br />
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<b>Torta Salata ai Fiori di Zucca</b><br />
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Gluten free pastry crust (use a commercial type if this is your first try)<br />
15 squash blossoms (cleaned and stamens removed)<br />
150 gr ham<br />
100 gr mozzarella<br />
3 heaping tablespoons grated parmiggiano<br />
small handful of Italian flat leaf parsley, minced<br />
200 ml heavy cream<br />
3 eggs (one separated)<br />
1 envelope of saffron<br />
salt and pepper<br />
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Roll out and parbake the gluten free pastry crust for 10 minutes at 350 F.<br />
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Combine 2 squash flowers, 100 gr of ham, the mozzarella, 1 tablespoon of the parmiggiano, the minced parsley and one egg white in a blender or food processor. Season with salt and pepper to taste.<br />
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Put this mixture into a ziploc bag, snip the tip and stuff the flowers. Lay them on the slightly cooled crust. Cut the remaining ham into pieces and lay between the stuffed blossoms.<br />
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Combine the remaining 2 eggs, egg yolk, cream and saffron in a bowl.Pour over the squash blossoms.<br />
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Cook at 375 F for 40 - 45 minutes or until firm and slightly brown.<br />
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Let cool slightly before serving.<br />
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The stuffed squash blossoms set into the gluten free crust.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWhGmFo-J3ByDXFLMC04ow9_8Y40xsUO7cqaqvQ1dCWJkfNkcT_NGvwDvvfsm9ZLZlXKKVD6_uYm4mekSrKkD3wKkISwmYPx7NStc9BCd9-zD67vJkT6pprpGihAGP2Ihyphenhyphen8QYIrA_NrfJ/s1600/20160711_180939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWhGmFo-J3ByDXFLMC04ow9_8Y40xsUO7cqaqvQ1dCWJkfNkcT_NGvwDvvfsm9ZLZlXKKVD6_uYm4mekSrKkD3wKkISwmYPx7NStc9BCd9-zD67vJkT6pprpGihAGP2Ihyphenhyphen8QYIrA_NrfJ/s320/20160711_180939.jpg" width="320" /></a></div>
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Addition of the remaining 50 gr of ham.<br />
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The 2 eggs plus 1 yolk, cream, two spoonfuls of Parmigiano, saffron, salt and pepper poured over the stuffed blossoms.<br />
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Into the oven for 40 to 45 minutes at 375 F.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqhCcsj-pc_T2Znx0tE5lWZ6HlAbcCU2qio0gmCd1HtsQ0aFKQwLojZ3hJ2yanOhQuDFuix792h1mjSCmSgbzjsFFuKGJpIqMAPJPi6nQRogP5Xl2UuxdHp0cxSNYNQTFPxyKkrgMUskO/s1600/20160711_181423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqhCcsj-pc_T2Znx0tE5lWZ6HlAbcCU2qio0gmCd1HtsQ0aFKQwLojZ3hJ2yanOhQuDFuix792h1mjSCmSgbzjsFFuKGJpIqMAPJPi6nQRogP5Xl2UuxdHp0cxSNYNQTFPxyKkrgMUskO/s320/20160711_181423.jpg" width="320" /></a></div>
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The 2 eggs plus 1 yolk, cream, two spoonfuls of Parmigiano, saffron, salt and pepper poured over the stuffed blossoms.<br />
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Into the oven for 40 to 45 minutes at 375 F.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuBGF-BU-FuZfXIlurABdK-2E1XNT4PxohyphenhyphenUJuBs63UF0fvb_x_mqzxUKWttuPuUAAZYraKsTfF3V_vvQYSPVxV_nu99kbOzjwT5kdzGvwGQeqe31zpws20J8k4eulkxG-GAkU_TkNjUp/s1600/20160711_181813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuBGF-BU-FuZfXIlurABdK-2E1XNT4PxohyphenhyphenUJuBs63UF0fvb_x_mqzxUKWttuPuUAAZYraKsTfF3V_vvQYSPVxV_nu99kbOzjwT5kdzGvwGQeqe31zpws20J8k4eulkxG-GAkU_TkNjUp/s320/20160711_181813.jpg" width="320" /></a></div>
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Voila - the finished product. The saffron gives a beautiful rich yellow colour to the tarte.</div>
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<br />BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-88922311330728049452016-07-10T19:34:00.001-05:002016-07-11T20:25:14.401-05:00Ligurian Squash Blossoms<br />
We've had an abundance of blossoms this year and the fried squash blossoms are a treat that we've been battered with quite a few times. To prevent a revolt, I googled "fiori di zucca -ricette" or squash flower recipes in Italian and a slew of new ideas appeared.<br />
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My attempt was based on a Ligurian recipe for stuffed baked squash blossoms that can be found here:<br />
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<a href="http://www.salepepe.it/ricette/secondi/verdure/ripiene-al-forno/fiori-di-zucca-alla-ligure/">http://www.salepepe.it/ricette/secondi/verdure/ripiene-al-forno/fiori-di-zucca-alla-ligure/</a><br />
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Mine are an anemic echo of those gorgeous pictures. But they were extremely tasty and creamy .... due to the fact I used a blender instead of a food mill and I did not cook it down. They would have been perfect battered and fried as a contrast to the creamy interior.<br />
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Sigh. I can't win.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwQVY3MW2XBat-RwTmAI1Ijk9ItgxFcLApS20hHZ9erDDdwNGQdJI9aUpnEe04hgcFRQCFUz-ArOKRnHfEV0wflocnI2_a2dnhDXwz6RS4QPA4qOZvOAqUuKxQ75UNOFkogTEe6cDo0yj/s1600/20160710_190838.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwQVY3MW2XBat-RwTmAI1Ijk9ItgxFcLApS20hHZ9erDDdwNGQdJI9aUpnEe04hgcFRQCFUz-ArOKRnHfEV0wflocnI2_a2dnhDXwz6RS4QPA4qOZvOAqUuKxQ75UNOFkogTEe6cDo0yj/s320/20160710_190838.png" width="287" /></a></div>
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400 gr new potatoes, peeled and cut into chunks</div>
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150 gr green beans, cleaned </div>
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150 gr zucchini, cut into chunks</div>
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60 gr Parmigiano</div>
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Clove garlic</div>
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1 egg</div>
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Handful fresh basil, minced</div>
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Olive oil (add to basil after mincing to prevent oxidation and it will be used for drizzling over the prepared stuffed flowers.)</div>
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Salt and pepper to taste</div>
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In salted water, bring potatoes to a boil and cook for 5 minutes. Add green beans, cook for about 2 minutes. Add zucchini and cook until tender. </div>
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Don't be afraid of overcoooking a little bit. I was shocked in Italy when I saw the vigorous cooking applied to different food and the taste was amazing. Have no fear about a few going over the time.</div>
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Drain the vegetables when cooked and throw them into the blender when slightly cooled, along with the cheese and garlic. This will give the smooth creamy texture - which is a huge mistake if you are aiming for light fluffy mashed potatoes and the original recipe used a food mill so the texture is probably supposed to be more rustic.</div>
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Taste and add salt and pepper. Add the egg and minced basil/oil. Let the mixture cool before stuffing flowers. </div>
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Prepare flowers by removing the stamen and little green appendages on the side. They look like spikes at the base of the petals.</div>
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Stuff the flowers. This is the most difficult part. Put the mixture into a ziploc bag, cut off the corner and pipe stuffing into each flower.</div>
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Gently twist the flowers close and lay on parchment paper. Drizzle with olive oil and bake at 350 F for 15 minutes.</div>
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Serve once they have cooled.</div>
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Can't lie - they were delicious and creamy but looked nothing like the other pictures and were not true to the original recipe. I don't think creamy was the intent.</div>
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But you too can have a delicious anemic looking echo of authenticity if you follow my recipe path. Even mistakes can be delightful.</div>
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BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-66195012884507515632016-07-09T10:56:00.001-05:002016-07-09T10:56:31.747-05:00Creamy Avocado Dip<div class="separator" style="clear: both; text-align: center;">
We've been eating a few battered fried zucchini flowers lately and needed a contrasting texture and flavour to dip and drizzle. This is like a silky smooth guacamole with a zing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHkzDmNMjG3JjBYmj5o11-5GKPmC62GO8puhyphenhyphenUVBqVY_qvKxuS0PCp3nXA7xqo4H-vPmLXCJIUcBihtl-7B6UgTxcWXqkHMyjWXt_AKs2tbd1Sus9R8xv-vAAmH1Zd99N10wMFa5g3Lfb/s1600/20160709_064910.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHkzDmNMjG3JjBYmj5o11-5GKPmC62GO8puhyphenhyphenUVBqVY_qvKxuS0PCp3nXA7xqo4H-vPmLXCJIUcBihtl-7B6UgTxcWXqkHMyjWXt_AKs2tbd1Sus9R8xv-vAAmH1Zd99N10wMFa5g3Lfb/s320/20160709_064910.png" width="320" /></a></div>
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2 small ripe avocadoes<br />
1 ripe tomato<br />
1 small zucchini<br />
3 cloves garlic<br />
Juice of one lime<br />
1/4 cup cilantro<br />
Small piece of jalapeño<br />
Tablespoon mild olive oil<br />
Salt<br />
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Pumpkin seeds - pepitas<br />
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Wiz in blender until smooth. Spoon into serving dish and garnish with pumpkin seeds.BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-56106516621448641242016-06-08T12:00:00.000-05:002016-06-08T12:00:17.906-05:00A Dozen Delicacies - Quails Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvm1-USF3Jivd-M2Y1kmLfFC18R-05n3wavw2gh_8WbctJSxPLplGshQldKnpScOAHfjFyYnm9LhnLEqa3LQt9dPsrTqp9uTAcfWoMegEMHPPIidnR9WE2Xb8m-fKWwpvb0hCYNcnmX63/s1600/2015-11-27+20.18.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvm1-USF3Jivd-M2Y1kmLfFC18R-05n3wavw2gh_8WbctJSxPLplGshQldKnpScOAHfjFyYnm9LhnLEqa3LQt9dPsrTqp9uTAcfWoMegEMHPPIidnR9WE2Xb8m-fKWwpvb0hCYNcnmX63/s320/2015-11-27+20.18.50.jpg" width="320" /></a></div>
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This is street food in Taiwan but is a real delicacy in Canada.<br />
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I've only have quails eggs as a delicacy in Canada so I was fascinated by the fact this was a common street food. Since I thought that two quails eggs would be very decadent as opposed to the gleaming jewel of one, I ordered two quails eggs.... or so I thought!<br />
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It turns out that I ordered two servings, which totals a dozen little eggs.<br />
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Delicious.BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-37983973055726674372014-08-07T10:22:00.000-05:002014-08-09T14:52:28.856-05:00Carrot TopMy garden is a mystery to me at times and I'm just learning more and more about the soil. I didn't turn over the soil very well where I planted the carrots and underneath is hard packed clay. It turns out that the carrots cannot grow down into the tough layer. Instead, they twist every which way in a desperate attempt to keep growing.
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Only the top part of the carrots show any semblance of straightness. The rest look like modern sculpture or a puzzle.<br />
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I won't be putting these back together anytime soon!
BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-78027536641889593352014-08-05T10:14:00.004-05:002014-08-07T06:43:39.470-05:00Lime Zucchini CakeChocolate zucchini cake tastes overwhelmingly of chocolate, which I love. But I thought I would challenge myself to make a cake in which zucchini was more apparent. I'm not sure if I'll make a second attempt as this one was very very heavy. It may work better with regular wheat flour instead of gluten free.<br />
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It was more like a heavily frosted pancake.
No recipe as it wasn't something I want to repeat! <br />
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<br />BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-30486748972320072402014-08-01T17:04:00.000-05:002014-08-07T06:45:39.711-05:00Zucchini and Pumpkin Blossoms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lbUTy1f4XGaSYsF2JNpoz7gRkLqf3qBcJcom6q3PyoNwHGWFURhfd3jg1yc2R5WZprCf2F7vPDx6rcs4yImEXhyHBknamrWL4f7DhG2VJjFIqUvaIxCpig0oncAix6iePY0xgKaTsU_9/s1600/2014-07-26+08.13.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lbUTy1f4XGaSYsF2JNpoz7gRkLqf3qBcJcom6q3PyoNwHGWFURhfd3jg1yc2R5WZprCf2F7vPDx6rcs4yImEXhyHBknamrWL4f7DhG2VJjFIqUvaIxCpig0oncAix6iePY0xgKaTsU_9/s1600/2014-07-26+08.13.29.jpg" height="320" width="251" /></a></div>
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Zucchini and pumpkin blossoms are delicious lightly battered, fried until golden, sprinkled with sea salt and served with lime. The stems are very handy for battering them and putting in the pan so keep them until the end.<br />
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Chick pea flour is essential as it gives it a lighter crispier batter that just clings to the flower. <br />
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<b>Batter</b><br />
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Half corn flour and half chick pea flour by volume (ie. 1/2 cup each) Increase if you are cooking many flowers.<br />
Salt to taste<br />
Enough water to make a runny batter.<br />
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Dip blossoms in batter and rotate to coat all sides. Add to hot oil in pan. <br />
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Turn the blossoms once they are golden on one side. Remove from the oil when they are golden and drain on a paper towel. Salt them immediately and squeeze a dash of lemon or lime over them.<br />
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<b>Note</b>: It's important to snip off the stems. otherwise your blossoms look like battered rodents and your pictures are blurry because you and your family cannot stop laughing! Enjoy.<br />
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<br />BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-52019623152511090602014-07-31T17:01:00.001-05:002014-07-31T17:16:32.160-05:00Zucchini MoussakaThere has been an atomic explosion of zucchini in the gardens which has called for some creativity. Zucchini are best eaten when they are smaller, but I've managed to turn a few large ones into a suitable moussaka dish.
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<b>Zucchini Moussaka (Serves 8 – 12)</b><br />
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<b></b>
60 mL olive oil<br />
2 large zucchini<br />
8 minced garlic cloves<br />
1 cinnamon stick<br />
10 mL dried oregano<br />
1 kg ground lamb<br />
60 mL tomato puree<br />
300 mL water<br />
300 mL red wine<br />
Small bunch of flat leaf parsley, chopped<br />
Potatoes for the bottom, sliced and roasted until tender but not quite cooked<br />
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<b>Béchamel</b><br />
1 L milk<br />
120 g butter<br />
120 g gluten free flour mix (starch and flour mixture)<br />
100 g parmeggiano<br />
4 eggs, separated and egg whites beaten till stiff<br />
Nutmeg, to grate or 5 - 10 mL<br />
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<b>Zucchini</b> - Salt zucchini and let them drain in a colander for about an hour. In the meantime, start the meat sauce as you will use any excess fat from the meat to gently fry the zucchini.<br />
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<b>Meat</b> – Heat 30 mL oil in frying pan and cook onion until soft. Add garlic, cinnamon stick and oregano and cook a further few minutes. Stir in lamb. Turn up heat and brown lamb well, cooking until mixture is quite dry. If the lamb gives off a lot of fat, like mine did, drain the lamb and reserve the fat. You will use it for cooking the zucchini and potatoes. Push the meat to one side of the dish and add the tomato paste. Cook for a minute or two to reduce the acidity. Stir in the water and wine, bring to a simmer, then turn heat down low and cook for 30-40 minutes until most of the liquid has evaporated. Season and stir in parsley.<br />
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<b>Zucchini</b> - To fry the zucchini, use a non stick pan a a small amount of the fat. The trick is to fry it until golden marks appear in order to bump up the flavour of the zucchini in the dish. When the zucchini has been cooked, put it back into the collander to drain. Overgrown zucchini give off a lot of water and it's best to drain as much as possible.<br />
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<b>Potatoes</b> – Pour some of the fat from the meat into a plastic bag and add salt and pepper. Toss in the sliced potatoes and roast in 450 degree oven. Use the same pan as the one for the final moussaka to save on dishes!<br />
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<b>B</b><b>échamel </b>– Melt butter in saucepan. Stir flour into butter and cook for a couple of minutes, then whisk in warm milk. Cook until you have a thick sauce, then stir in cheese until melted. Take off heat and allow it to cool slightly, then add in egg yolks and stir well. Fold in beaten egg whites. Salt to taste and add nutmeg. Add a large generous spoonful to the meat mixture to smooth it out.<br />
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<b>Arrange Dish</b> – Layer potatoes on the bottom, then zucchini then meat. There should be enough for two zucchini layers. Repeat and top with béchamel and sprinkle with cheese and some nutmeg. Bake for about 45 (hour if larger) minutes until well browned, then leave to cool for half an hour before serving.<br />
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<b>Gluten Free Flour Mix - </b>I mix half starches, such as rice and corn and half flours such as millet, corn or brown rice flour to make a total amount. BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-35851338486168384872014-07-24T12:51:00.001-05:002014-07-24T12:54:45.138-05:00Surströmming<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOO12K3-A090XIQaq7xdgvQmrIW7sW-pnoyYwjHqrrswnBIvnTGqnpgJcdVm9qaobVtu4Uyl571nf3SN4UAed4FobAD8v3alBAQNyZnqHFdETDsLIVoH475L0ehTxGwcc8WE6fUn66hwq7/s1600/IMG_4036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOO12K3-A090XIQaq7xdgvQmrIW7sW-pnoyYwjHqrrswnBIvnTGqnpgJcdVm9qaobVtu4Uyl571nf3SN4UAed4FobAD8v3alBAQNyZnqHFdETDsLIVoH475L0ehTxGwcc8WE6fUn66hwq7/s320/IMG_4036.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGeBQcGm-txHDuM3QsHo967n5M__DDxS1PgsN2NV7_ZD2No7H8TXw5lpKilbLQ15I5b_ywnLigLhEgo6wzIGbVvL8-mCtLPQy8UoNviqpyfIjs3dczsDmJjUpFO9MOlmp6H2wctZPK6Le/s1600/IMG_4049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGeBQcGm-txHDuM3QsHo967n5M__DDxS1PgsN2NV7_ZD2No7H8TXw5lpKilbLQ15I5b_ywnLigLhEgo6wzIGbVvL8-mCtLPQy8UoNviqpyfIjs3dczsDmJjUpFO9MOlmp6H2wctZPK6Le/s320/IMG_4049.JPG" /></a></div>
Grandpa (age 95) and I on our trip to Northern Sweden in 2011 had the opportunity to taste surströmming, which is fermented Baltic sea herring. It's known as the stinkiest food in the world and you aren't allowed to eat it inside! It was a cross between rotting fish and outhouse in smell.
Apparently it promotes a long life because Grandpa is still going at 98 .... and he has a girlfriend! BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.comtag:blogger.com,1999:blog-2834367862007435740.post-157210474579393092011-03-28T10:00:00.002-04:002011-03-28T10:06:21.234-04:00Weasel Poo Coffee Anyone?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tJNfjJwBltQwMqm5fAc7WWgIClhONR0Kl66QuFu-_tTSZO1hds8nyw-GuzoKzcLL3pkY5YLQp-3PhbGYlaFXvNaRIL-Izuui8BDf_AM-84fEANdZjloe3geJXNE8LWmqWv0UMKlNxSGC/s1600/Weasel+Poo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tJNfjJwBltQwMqm5fAc7WWgIClhONR0Kl66QuFu-_tTSZO1hds8nyw-GuzoKzcLL3pkY5YLQp-3PhbGYlaFXvNaRIL-Izuui8BDf_AM-84fEANdZjloe3geJXNE8LWmqWv0UMKlNxSGC/s400/Weasel+Poo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5589130853202376978" /></a><br />My sister gave me some Weasel Coffee from Vietnam. It had the most incredible rich dark coffee smell. The grounds were oily so when I made the coffee, there were big droplets of oil.<br /><br />Weasel coffee is supposed to be Kopi Luak coffee... the coffee that is made with the beans that the Civet cat eats, then poops. Can you imagine a worse job?<br /><br />Apparently, they only eat the best beans, so the coffee is supposed to be incredible. I don't think I did it justice by using it in my espresso maker. But I can proudly cross it off my bucket list.BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.com0tag:blogger.com,1999:blog-2834367862007435740.post-4539528081035643542011-03-27T15:15:00.002-04:002011-03-27T15:19:21.493-04:00FacebookI love Facebook. It's allowed my far flung family to keep in touch. Pictures have been posted from all over the world and we are amazed that our great uncle Joe looks just like someone's new baby. <br /><br />I have my reservations though. Businesses and organisations ask you to connect to them. Is this a good thing? What can they access? I'm a little leery about this aspect of it.<br /><br />However, since we moved in the Fall, it has been a great tool to keep in touch with friends. So <a href="http://allthingsedible.blogspot.com">All Things Edible</a>, jump on board! We miss you!BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.com1tag:blogger.com,1999:blog-2834367862007435740.post-74833422714663584922011-02-28T13:48:00.001-04:002011-02-28T13:50:06.352-04:00Real FoodI'm an unbashed lover of pure real food. This video about grocery store wars is just brilliant.<br /><br /><iframe title="YouTube video player" width="480" height="390" src="http://www.youtube.com/embed/hVrIyEu6h_E" frameborder="0" allowfullscreen></iframe>BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.com0tag:blogger.com,1999:blog-2834367862007435740.post-3030146925361267942011-02-14T23:41:00.004-04:002011-02-14T23:44:51.501-04:00BackIt's been awhile since I've posted. We've moved house, city and there have been a lot of changes. <br /><br />My sister asked if she could take my blog off her bookmarks as I wasn't posting much. No problem I said... but now I can write something about her and she won't read it ;-) <br /><br />She should know me better than that.<br /><br />I wonder if she remembers the time when she had a cracked rib? She mistakenly let it slip that it hurt when she laughed. Well, the jokes my family told her just kept coming and coming and coming. It's a good thing she is really good natured.BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.com3tag:blogger.com,1999:blog-2834367862007435740.post-71739372661467897692010-05-11T20:50:00.000-04:002010-05-11T20:51:05.818-04:00Daring Baker Video<object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/Ma_30Dqb_0k&hl=en_US&fs=1&color1=0x2b405b&color2=0x6b8ab6"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Ma_30Dqb_0k&hl=en_US&fs=1&color1=0x2b405b&color2=0x6b8ab6" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object>BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.com1tag:blogger.com,1999:blog-2834367862007435740.post-27045784430101756402010-04-12T07:49:00.004-04:002010-04-12T07:59:30.037-04:00Changing NeighbourhoodsI've been MIA for awhile. Have I stopped cooking? No and I certainly haven't stopped eating.<br /><br />There have been many changes happening in this household and many many blessings that have been coming our way. One big one is we will be moving from Ottawa. It's a welcome move but a fixed date has not been set. Sometime between June and August.<br /><br />We'll miss our neighbours, our neighbourhood, our good friends who have hopped over to our house in their pyjamas from across the street. <br /><br />Every year, around Easter, bunnies start hopping across the lawn. The maples unfurl their leaves and shade the house from the hot summer sun. Our neighbourhood is wrapped in greenery that gives each of us a private oasis in the summer.<br /><br />I will miss the cedar deck that my father in law built. That will be the hardest part, since I know he put so much heart into it.<br /><br />But it is time to move on - I only hope that whoever buys our house will love it and the neighbourhood as much as we have loved it for 15 years. It's a good place.<br /><br />On another note...<br /><br />I am having huge difficulties with my gmail account and every time I open it, my browser crawls to a stop. Anybody know how to fix this? Spammers, please don't suggest any enhancements - it certainly won't help.BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.com2tag:blogger.com,1999:blog-2834367862007435740.post-71374285591293720132009-11-11T01:15:00.000-04:002009-11-12T09:42:11.545-04:00Remembering...Today is Remembrance Day in Canada. Ottawa is a beautiful place to be, to remember, to be thankful and to honour those who have sacrificed their lives in the service of their country.<br /><br />Not all stories of the military are tinged with sadness. Some bring a chuckle and hearty laugh.<br /><br />My father in law tells of his required time in the military. His stories are the best.<br /><br />When it came time for inspection, every crease had to be perfect, every item in place. The beds, shoes, uniform, everything had its' proper place. My father in law was quite the dedicated recruit and had hit upon a system to keep the high standards that were expected of him. In his foot locker, he had a board. On that board he had glued perfectly folded clothing. Once and awhile he had to dust the top layer, but the top layer was perfect every time his locker was inspected.<br /><br />Smart man and pretty brave too.BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.com0tag:blogger.com,1999:blog-2834367862007435740.post-26192318432929920032009-11-06T08:44:00.008-04:002012-06-21T13:29:40.371-04:00Muffin ManUsually I don't write about things so painfully personal. This was hard, I broke down and cried after writing it.<br /><br />I’ve tried to write about my father in law struggling with Parkinson’s and making muffins for my mother in law. As I wrote, I realised it sounded maudlin instead of a source of love and joy. There is a beauty, joy and privilege in having my father in law in my life. It’s been a transformation for this family to watch this boisterous gentleman as he slowly bends before Parkinson’s like a shuffling human question mark.<br /><br />There is a trail of my father in law in this house. This time it was broken eggs, spilt coffee, and broken dishes, but he always did leave a trail.<br /><br />Every time he came to visit, he kept busy building something. A cedar deck, a book shelf, a playhouse for the children…. As his Parkinson’s progressed, his projects became less ambitious. He painted and paint dripped down the walls. He fixed baseboards, which are still crooked.<br /><br />This time there was no building, no painting, just some baking. He baked special muffins for his wife because she is unable to eat anything made with wheat.<br /><br />My husband and I kept an ear out for him, as his coordination is not very good and he often drops things. Once and a while, we would hear the thump of a dish hit the ground or a spoon clatter. Unless something breaks, we stay out of the kitchen.<br /><br />Then the smell of burnt sugar came wafting out of the kitchen. My father in law had put the muffins in the oven; it’s difficult for him to fill the muffin tins, so batter usually ends up on the bottom of the stove.<br /><br />When I came into the kitchen, I asked him how he was doing. “Not too good, I dropped some egg.” There was flour, batter and egg on the floor, on the counter, the table… his efforts were spread everywhere.<br /><br />(It drove us crazy 15 years before to have a trail. What we thought was sloppiness at the time, was the beginning of Parkinson’s disease.)<br /><br />“It’s okay, we’ve dropped many eggs in this kitchen”. My father in law sat at the table and carefully scraped batter off the table top while I cleaned. He then hobbled over to the stove and took out the tray of muffins. In one corner was one gigantic muffin, in the other corner were some tiny slightly burnt muffins and between them, were muffins of every size.<br /><br />It may seem sad, but it isn’t. We have the chance to love my fther in law by treating him with dignity and quietly cleaning up his trail. There is a profound joy in accepting the honour of our role… and it is a privilege to be trusted with caring for someone vulnerable.<br /><br />I am humbled by my father in law. Every day is a constant struggle to survive and instead of giving up, he put all his effort into baking for someone else. <br /><br />It is a privilege to clean up after him and one which I will not enjoy much longer.
My father in law passed away yesterday June 20, 2012. We were very blessed to have him in our life.BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.com5tag:blogger.com,1999:blog-2834367862007435740.post-26352508254228397512009-09-17T06:52:00.000-04:002009-09-17T06:54:42.787-04:00Mugging for the Camera<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtR1yIzFj1n5EHfIhE-KoOZult7W7tE-J3nS2pa5hLXzkG_xgwlj_1_j02v0II2iLhY_zC8F-b6L2VZ9-OjTxKusXuToPrBxGcw-4d6T-J0Tr_FwcX_ho5zVvIpATrShdrVPne6hdrcR9/s1600-h/IMG_1631.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtR1yIzFj1n5EHfIhE-KoOZult7W7tE-J3nS2pa5hLXzkG_xgwlj_1_j02v0II2iLhY_zC8F-b6L2VZ9-OjTxKusXuToPrBxGcw-4d6T-J0Tr_FwcX_ho5zVvIpATrShdrVPne6hdrcR9/s400/IMG_1631.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5382387839093513186" /></a><br />Looks like Mom has a muffin top.BChttp://www.blogger.com/profile/02074159461937058094noreply@blogger.com0