L is for Lies

Long on lies

Truth flies.

K is for Kathleen

Kathleen is an Irish name meaning "of heavenly bodies" according to a name book that I have from when my kids were little. Other meanings include pure, chaste and sweet.  It is the name that my parents bestowed on me when I was born.  I have alternately loved it and hated it at the same time.

Why do I love it?  I was named after my Grandmother's neighbour, Kathleen Hill.  She was the most wonderful, sweetest English woman you could ever meet.  I treasured her friendship, as did my Grandmother.  She had a lovely sense of humour, and a gentle way about her but was incredibly intuitive.  I also love the fact that it is Irish and makes me things of fairies and other fey beings.  As a child, I had a hugely overactive imagination and the name suite me to a T.

What did I hate about my name?  The only time, other than at school the first day, I was called Kathleen as a child was when I was in trouble.  I always knew I was in for it when my mother started her sentence with Kathleen.  I literally inwardly cringed, and still do, when people call me Kathleen.  Try as I might to kick this, I cannot, lovely name or not. 

In high school, my friends called me Kat.  I like that.  It was short and to the point. Most everyone calls me Kathy and I like that as well.  Whether I am called Kat, Kathy or Kathleen I am now fine with them all now that I am an adult.

J is for Junk

Junk seems to accumulate no matter what I do to stop it.  I tell myself that I am not to bring anything else home to keep it at a dull roar.  No matter what I do or don't do,  I am surrounded by junk.  Much of it is wound up in memories that, for some reason, are too precious to abandon. It makes me sad, this being tied to objects. 

Grandma's egg cups.

Pottery from Ontario trip and lovely batiks.

Sometimes I go on a cleaning out frenzy and am able to get rid of tons of stuff. Then someone gives me a present and I groan because I know they expect me to display it proudly just because it is from them.  I like getting presents - don't get me wrong.  I like presents that are consumable or I can plant or have a function that is readily apparent.  Decorative items are wonderful but serve no practical purpose other than to be aesthetically pleasing and need dusting.  Sigh.

The pictures I have displayed are what I am talking about. ( I use the word junk only because this is j.)  These items have huge sentimental value to me.  The egg cups were my Grandmother's, the soup tureen is a memory from a friend long deceased, the pottery represents a trip to Stratford for the Shakespearean festival, the batiks a lovely gift from a relative and the topiary is just junk to make things look nice.

I is for Images

I love visual images, whether they are in our imagination or just an image from a picture.  Either way, an image can evoke strong feelings and memories.  Perhaps it is that we just want to personify an image to give us some sense of belonging and make the image fit our headspace at that time.  Sometimes an image can be so strong that you almost physically feel like you are there.  Strange when you think of it. 

Some images look tranquil.

Some are pleasant and pensive.

Some look lonely and deserted.

Some are just are.

Some can feel scary.

H is for home

Home

Home.  The word conjures of thoughts of warm quilts, satisfying foods, family and pets.  It is where we go to recharge and get our thoughts together. 

When my husband and I were first married, we lived in an extremely old trailer for a very brief period of time.  The only thing good about it was the view and my husband. Truly.  It leaked, it was smelly and should have been destroyed years before but the rent the was so cheap and it enabled us to purchase our first home shortly after.  (Thank goodness!)

Our first (officially ours) home was a three bedroom bungalow that was so dirty that the off-white carpet in the master bedroom was gray and it took three of us an entire morning to clean out the laundry room because they had been venting it inside the house without a filter.  Despite all that, we gave a it a nice coat of paint, cleaned up the yard and it turned out to be a lovely little bungalow for the year that we were in it.  I rather like that house.  We had great neighbours and it was just nice.  When we sold it, made a little bit on it that helped us to buy our next home, where we lived for over fourteen years.

I loved my second house but as our children grew older we realized that it was pretty tight quarters.  When we would open our closet doors in the master bedroom, we had to climb over the bed to get to the other side of the room.  The two girls rooms were not much better for space.  Our yard had been bald-ass prairie when we moved in and by the time we sold it, it was like a beautiful park.  I swear that was why the next couple that lived there purchased it.  They got married in the back yard shortly after they moved in.  We made a bit on it when we sold and purchased a lovely sixties-style two-story that we absolutely love.  Sure it needs newer flooring and some updating but it has been a wonderful home to live in.  We have a gorgeous yard and mature trees.  Our neighbours are the nicest people you could ever meet. It has been a great home to have raised the girls in.

Now the girls are gone to their own homes. We are possibly looking at something a bit smaller again and thinking of a somewhat rural area with a couple acres.  It is going to have to be pretty gorgeous for us to consider moving though.  Our home is very much home to us and it will take a pretty special place to even think of moving.

G is for Geraniums

I admit that, like Dorothy Livesay, I am a sucker for geraniums.  A couple days ago Canadian Tire had their seed geraniums on for 69 cents each.  They are small - about 3 inches tall with secondary and tertiary leaves on all of them and they look quite nice.  I, needless to say, bought a flat of 32.  It seemed like such a great idea when I first bought them but now I realize that I have to transplant all the little dears into larger pots if they are going to be any significant size by planting time. Good thing I like planting even if space is an issue.

That said, I just finished transplanting a couple flats of tomatoes and a couple of Genovese basil into larger pots and containers.  I get kind of like a kid in a candy shop when it comes to planting - it feels like I really haven't  planted much until it is time to plant and I have WAY, WAY too many tomato plants and other plants.  It is not as if I live on an acreage or have a huge garden - I just like planting and kind of get on a roll.  sigh.

B is for Breath

He thought if he held his breath that the silence wouldn't notice him. He writhed with the agony of holding his breath and then with a sigh of despair let it out slowly, slowly, hoping... The silence was broken only by the soft rustle of the wind through the autumn leaves. All else was gone. Nothing resonated, nothing murmured. Only the silence prevailed over the meadow. It was a silence that sent shivers down his spine and sat in the pit of his stomach.

It wasn't like this a couple hours before; then he could hear the birds squawking in the trees, the horses whinnying in the field, a plane circling overhead and his mother calling him in for supper. Somehow that all disappeared before he came back outside, after he finished his supper. The birds trilled no more as if silenced by the dusk. The horses just disappeared, no sound of hoof-beats or snuffling across the meadow. The plane had long gone leaving only a small smoke trail to mark its path. A silence that was almost physical took their places and sat waiting...He could feel it's weight as he stepped down from the doorway onto the deck. He glanced behind him to reassure himself that he still had a home to return to and that he had just gone through the same door that he had entered earlier. The red door seemed like it was the only thing left as a constant.

Hello out there!

My computer is finally up and running!!  Many thanks to our very good friend and computer guru, Terry!! He is a genius with a computer!  I got an especially nasty virus that is striking a lot of computers - he said that he had done six others this week with exactly the same thing.  It has been a long haul because it started before the end of the A to Z blogging and he removed it after about a week or so.  Then another one or possibly the same one came back and crashed my computer and continued until he came over before the long weekend and took away my tower.  He came back two days ago and got me all set up again.  Thank you, thank you, thank you, Terry!!

I was surprised how much I missed all of you.  I missed checking your blogs and finding out what was new, whether it was a new story or a new post on the goat kids.  I think I went through withdrawal for at least a couple weeks, if not more.  Did you miss me?  

I am going to be doing a lot of reading - I have a good three weeks or more of all your posts to catch up on! Please bear with me until I can catch up - I will add comments and hellos along the way.

Good to be back!!

Z is for Zucchini

I am back -

I fully intended to finish my A to Z blogging and damn it I will despite having almost been without my computer for two weeks!!!!  First it was an incredibly nasty virus - the one you know is really bad when your IT god says OMG! every few minutes and then again six hours later announces that he will come back tomorrow to finish it...then the next day...and finally Sunday night.  Then I find out the internet is down because of the Assiniboine River flooding has damaged some fiber optic cables...now it is Thursday night and FINALLY it is back on line.  It has been a long haul and after the first signs of withdrawal I didn't think I would make it but I have and I'm back!!

Did you miss me?

Anyway, I am going to keep this one simple.   Zucchini is one of those wonderful, innocuous vegetables that you either love or hate.  I really love it.  I like it raw and chopped up into a salad or sliced lengthwise and on the grill.

Grilled Zucchini

Zucchini - any size but keep them all roughly the same size
Italian salad dressing
crushed garlic
grated ginger
wooden skewers

Cut zucchini into 3/4 inch thick rings and place in a non-metal bowl.

Pour some Italian salad dressing on top.

Add 1 or two cloves of crushed garlic, depending on how much zucchini you are preparing.

Add about 1 tsp grated ginger.

Mix and let sit overnight in fridge.

Thread onto skewers from skin to skin.  You need to make sure you go through the skins or they will fall off the skewers.

Cook on barbeque or under a broiler until tender for  about 10 - 15 minutes.

Shake some parmesan cheese lightly on top and serve.

Enjoy!

S is for Salad Dressing

I'm back!!  Did you miss me?  My computer got a Trojan and it was a bad one that basically took over or "highjacked" all of my computer.  I am just so pleased to be able to come back and post again. I had done my "r" already so just had to post it.

For "s" I am going to do salad dressing.  A wonderful salad can be ruined so easily with a crappy salad dressing.  Commercial dressings tend to be too sweet/salty or acidic to be pleasurable besides being so overloaded with chemicals that you wonder if there are any natural ingredients even in them.  That is not to say that there are no good commercial products just that most of them are somewhat challenged in the natural ingredient department.  I prefer to use products that I know what the ingredients actually are.

Salad Dressing

wine vinegar
olive oil
fresh garlic
salt
fresh ground pepper
dried basil
dijon mustard

In any container that has a lid, pour one part wine vinegar, two parts olive oil, about 1/4 -1/2 tsp salt (depending how much dressing you are making), fresh ground pepper - about 1/4 tsp., one tsp. basil, and finally the dijon mustard - about 1 tsp - 1 tbsp.  Don''t leave out the mustard - it brings todgether the oil and vinegar and allows them to stay mixed together, besides adding great taste!

Crush a garlic clove and add to container.

Put the lid on securely and shake extremely well.

Pour over salad.

You can vary the type of vinegar - there are so many great ones out there!  Try balsamic vinegar, white wine vinegar, cider vinegar, or if you want to be more exotic, try some other specialty vinegars - they can add a great dimension to your dressing. 

Enjoy!

N is for Noodles

When I first graduated from university, I bought a little cookbook called "Chinese Meatless Cooking."  I have used it a ton of times and especially like this noodle recipe.  It is called "Szechuan-spicy Noodles or Dan-Dan Mein."  This has a good bite to it and the a nice full flavour.  Be warned that once you start eating these noodles, it is really hard to stop.


This is my version of that recipe:

Szechuan-spicy Noodles or Dan-Dan Mein

3 tbsp soy sauce
1 tbsp vinegar
1 tbsp sesame oil
1 tsp of minced garlic...or more is good
1 tsp of sambal oelek or chili paste (I use either, depending what I have on hand)
1 tbsp olive oil
 1/2 pkg  of Chinese noodles - I use the ones that come 6 to a pack - use 3 squares

Combine all the ingredients, except the noodles, in a small bowl or measuring cup.  Set aside.

Boil water.  Add noodles for about 2 minutes max.

Drain and put into large bowl.  Pour sauce on top and mix well.

Serve hot or cold.  Delicious either way.



I have made this recipe for years.  As long as you keep the proportions reasonably close it will be fine.  I use either rice vinegar or plain white vinegar interchangeably and both are fine. The sesame oil is important to the flavour and I wouldn't leave it out.

Enjoy!

J is for Juice

I love the smell in the house when I am making juice - crabapple, rhubarb, etc...  They are all made essentially the same way but have completely different tastes, although all of them are more full-flavoured than what you buy in the store.  Just a little....lol  You can also blend the different juices.  I like adding raspberries to my crab juice and even cranberries are nice with it.

Beautiful organic apples from a friend.

Not a lot of people spray their crabapple trees or rhubarb, so it is generally chemical free juice that is locally sourced.  Most people are more than generous with their crabapples and are more than pleased to have someone come and pick them. 

I like my juice less sweet so the flavour of the fruit can come through.  I don't care to drink sugar so my juices are sometimes refreshingly tart.  Not pucker your face and it implodes tart - just a little bite to them. 

I usually freeze my juices as I have the space and it is also a lot less work than canning them. I follow the Canadian food guidelines when I do can it.

Juice

crabapples/rhubarb/cranberries/raspberries
(whatever fruit you decide to choose - or combo)
cream of tartar
sugar or honey


Wash your fruit.

Crabapples will have to be stemmed and the blossom end cut off.  Rhubarb cut into chunks.  Cranberries and other berries can be used as is.


Fill a primary or carboy used in winemaking about 1/3 full with fruit. The fruit can be put into a mesh bag to make removal easier.

Primary with crabapples.

Sprinkle about 4 tsp of cream of tartar over the fruit.

Pour boiled water over the fruit - almost fill it. Cover and let sit overnight.

Strain by using  hose or just by scooping out the fruit.

Juice simmering.

Using a dutch oven or large pot of some sort, fill with juice and simmer until about 1/2 to 2/3 the volume.

Taste - the flavour should be pronounced but not tart.

Add sugar or honey.  Taste again.  Simmer for a bit longer.

These apple juices were canned.

Let cool, then pour into jars leaving about 2 inches of headspace.  Place in the freezer without lids and freeze.  Once they are frozen, you can put the lids on and screw down.  I find if I do it any other way, the jars break in the freezer.

If you can your juice - follow the guidelines set out for Canadian food recommendations.

Enjoy!

D is for dressing - creamy Tofu Dressing

This is a wonderful dressing to use on a salad or even on baked potatoes instead of sour cream!

Creamy Tofu Dressing

1/2 lb. regular tofu
3 tbsp lemon juice
3 tbsp veg/olive oil
 clove garlic, crushed
1/2 tsp salt
1 dash hot pepper sauce or a pinch of cayenne
1 pinch of black pepper
4 tsp. Parmesan cheese
about 1/2 cup milk

In a blender, combine tofu, lemon juice, oil, garlic, salt and peppers. 

Blend until smooth.

Stir in Parmesan.

Thin with milk until desired consistancy is reached.

This recipe is easily converted to a vegan recipe just by substituting the milk and cheeses for vegan products - flavour is still great!

Enjoy!

C is for carmelized bananas

I can't take credit for this wonderfully sweet, decadent dessert.  My daughters concocted this one for dessert one day...

It is so simple and so good!  This is super fast when you wind up with unexpected company and don't have a dessert to serve.

Caramelized Bananas

You need:

bananas - generally one per person
butter
brown sugar
pinch of salt
Rum or pure vanilla extract

Using a frying pan, melt 1 part butter and 3 parts brown sugar over medium heat until it is no longer grainy and looks silky.  Add flavouring and stir gently.

Peel bananas and cut in half lengthwise.  Add bananas to the pan and gently heat.

Dish some vanilla ice cream into bowls and top with bananas and sauce.

Enjoy!

B is for Breadmaking!

If you have been following my posts for a bit, you know that making bread is one of my all-time favourite things to do!  I can wax poetic about making bread - what is not to like about a fresh loaf of bread that is golden, warm, and aromatic right out of the oven?  It is so relaxing and nourishing for the soul and later, for the empty nook in our stomachs.

I have been making bread it seems forever.  I made bread occasionally when I lived at home with my  parents and continued to make it when I lived alone.  My mother  made wonderful bread that still makes my mouth water thinking about it. I find it easier to make a quick loaf of bread than to run to the grocery store (that is four blocks away) to buy one.  (truly not logical!)


Using olive oil gives a wonderfully moist bread.  I have tried many different types of oils but have found that the olive oil gives a much nicer loaf of bread.   Your dough should feel soft but not sticky and dry but not hard.  You will know that you have it right when it feels like on of those soft stuffed toys that flatten out easily when you squish them.  The other reason I don't use exact measurements is because flour can be drier or moister depending how fresh it is and the amount of humidity in the air.

And yes, there are days that the bread just won't rise properly for love nor money - I personally think it has to do with the barometric pressure but who knows?   Thank goodness those days come only once every year or so.

 There are so many types of breads out there - from limpa to flat bread to oatmeal bread.  I generally make a simple white or oatmeal bread because it is quick and I can just whip it up.  I recently taught a breadmaking session to a group of teachers.  It was a lot of fun and I think they all came away with a good feeling about making bread.

The measurements are not exact measurements because making bread is a pleasure not a science. It is also remarkably forgiving.  I prefer smaller loaves so it will fit into my toaster after it is sliced.

Here are the instructions for a wonderful loaf of bread:

Basic Bread Dough Instructions for one loaf 

You'll need:

warm water
sugar
traditional Fleischman's yeast
salt
olive oil
flour

Pour about 1 cup or so of warm water into a large bowl - it should feel like a good warm bath but not hot.

Add about 1 tsp. sugar - you can also use honey.

Add about 1-2 tsp. traditional Fleischman's yeast.

Proof for about 10 minutes or until you see most of the yeast has "bloomed," or risen to the surface.


Using a fork, stir lightly.

Add about 2-3 tbsp. olive oil, 1 small tsp. salt, and start adding flour.  Mix enough in so that when you stir it it becomes like a super thick pudding.

(If you want, you can add about a handful or so of barely warm cooked oatmeal at this point.  Dry oatmeal will make your bread dry out quicker because it will absorb the moisture from your bread - cooked oatmeal won't do that.)

Clean  your fork off well under running water.  (It will adhere like concrete if you don't clean it right away.)

Continue to add flour and start to knead the dough while in the bowl until it  has a soft but not sticky or tacky consistency - you don't have to do this for a long time.  If your dough is too moist, you will get a large air bubble just under the crust - just add about 1-2 tbsp more flour to correct this.  If it is too dry, it will feel hard to knead -in this case, make a hole in the dough and add about 1-2 tbsp of water and gently knead it in.  It will be gross and sticky, at first, then will incorporate itself in.

Cover with a clean tea towel and let rise in the same bowl for about 1/2 - 1 hour - more or less. If time is an issue, this first rising can be shortened up as much as 40 minutes without much effect on the final product.

Punch down the dough and form into a loaf.

Drop into a well-greased breadpan, cover with clean tea towel, and let rise about an hour.  An hour or slightly more is the most desirable during the second rising as it will make your bread nice and light - if the room is cool let it rise a bit longer.  You don't want it to rise so much that it is wobbly though because it will not have enough strength to do it's final rising in the oven.

Preheat your oven just before the hour is up.  (350F)

Bake about 20 minutes for white bread and a bit longer for whole wheat.  Check it when the top is a nice very light golden colour.

Remove from oven if it sounds hollow when tapped and when the bottom is lightly browned. Bread is best if it is not over-baked and hard.

Place on wire rack and brush with butter.  Buttering the top and covering it will create a nice soft, flavourful crust.  Cover immediately and let cool at least 10 minutes before slicing.  (If you can!)


Note:
This bread can also be baked on the barbeque by heating one side of it and placing the bread pan on the unheated side.  I would lower the temperature to 325F because barbeques seem to run hot, at least mine does. Also - rotate it once so that the side adjacent to the barbeque burner doesn't burn.  Making it into two small loaves will also shorten the cooking time, which is best for the barbeque.

Enjoy!

Help!

Blogging A to Z  for April sounds great but can I do it?

I thought about it and decided I was going to try but I am adding a twist to it - I am going try to do a recipe a day (preferably one that I have done) following the alphabet.  If I don't have a recipe for that letter I will post about something else.  I know, I could be called a cheater doing it that way after I said that I would do a recipe a day but there aren't a lot of foods that start with X that I have used in cooking.

I have another problem as well - I can't remember who had the Blogging from A to Z on their site and am not sure of all the parameters.  I feel like an idiot because I went back and looked at some of the few blogs I follow but can't seem to find it.  Help!!