I was trying to understand the pattern required to draw a proportionate number of feathers on a peacock when I happened upon this wonderful wikipedia entry on Patterns in Nature.
So many of the images moved me: the ripples on sand dunes, that I have seen at the bottom of the water in the sand on beaches around the world, and in the sky above at different moments. The chameleon's curled tail and beard with variation of colours depending on the back ground, much like the octopus, whose ability to morph into other shades is super human.
But what I liked the most was the logical breakdown in the kinds of patterns. I don't even know all of these concepts, but the groupings made instant sense.
Symmetry is familiar. Many things have bilateral (mirror) symmetry. Starfish fivefold symmetry is found in other like sea animals. Crystals, like snowflakes are often sixfold. Plants often have rotational symmetry, like an open flower with its petals arranged around its central axis, or the seeds of an apple cut in half. Even asymmetry, like an orchid has its beauty, like the yin and yang of aesthetic.
Fractiles are repeat iterations, but in nature this is finite. Ferns, and peacock feathers, I would argue, can only propogate in a few levels. The Lichtenberg patterns of lightening on skin, tree patterns, rivers branching seen from the sky, even ocean waves repeat. A snowflake fits in a type of fractile pattern that is called emergence*.
Spirals are the fascination of many who come upon Fibonacci's golden ratio. Nautilus shells, sunflowers, pine apples, pine cones and even red cabbage in cross section show this sequence in all its beauty.
Chaos even has a place in the patterns of nature. Famously called "The Butterfly Effect", the way a snake crosses your path in the forest and the winds cross the surface of the earth is explainable by astute minds.
Waves and dunes are classed together.
Spheres like bubbles form foam when massed together, and this is the jumping off point to Buckminster and his tetrahedron and the ever evolving soccer ball.
Tessellations are my obsession. From Europe to DC, the floors and ceilings are massive examples of repeating "tiles". In nature, the bee's honeycomb, crystal rocks, the checkerboard spring lily are all great examples.
Cracks, made under stress, may not be classically beautiful, but from the patina of old paint to the Giant's Causeway, to the wrinkles on a loved ones face, these can be seen as beauty.
Spots and stripes can have unique fingerprints and are always interesting in their variety.
Lastly patterns I cannot explain but would love to replicate have a Mandala effect of relaxing my brain in the beauty of complexity. I feel that simple symmetry is our everyday beauty, but I thrill with the difficult to grasp patterns of nature that are so much rarer, and delight in being attracted to the pattern of it even when I don't understand it.
This is something I could study endlesslessly. I think their might even be some room for improving the nominclature of the above ideas. Or maybe, at least, a better wikipedia entry. In the meantime, check out the classifications of snowflakes. It's crazy how much study and documentation has been made on this frequent winter occurrence in these temperant climates where we live. Because I am not the only one who finds the endless combinations and patterns beautiful and fascinating!
*This term was coined by philosopher G.H. Lewes and is described as in such an enticing way. He says, "Every resultant is either a sum or a difference of the co-operant forces; their sum, when their directions are the same – their difference, when their directions are contrary. Further, every resultant is clearly traceable in its components, because these are homogeneous and commensurable. It is otherwise with emergents, when, instead of adding measurable motion to measurable motion, or things of one kind to other individuals of their kind, there is a co-operation of things of unlike kinds. The emergent is unlike its components insofar as these are incommensurable, and it cannot be reduced to their sum or their difference.
Sunday, November 18, 2018
ANNE SULLIVAN: THE MIRACLE WORKER
This afternoon I took Princess Pirate to the her first play outside of kid's theatre and her affiliated high school. I was a little nervous when I saw the crowd, because I saw no other children in the lobby, but the character of Helen Keller was to be played by an 11 year old girl, so I thought it was the right story for her to hear. Lakeshore Players opened the season with The Miracle Worker.
The play, and movie, were familiar to me, although I am not entirely sure why. I don't have specific memories of seeing the play, or a movie, of which there are several, made for television and the big screen. I probably read a book after a movie came out, with the few memories I have are photos of Anne Sullivan in those round dark glasses, and it wasn't from real footage, but of an actress from a black and white version of the film. There are several movies made, but this is the one I recognized. Of note, there is a colour version by Disney that might be worth tracking down, and a couple of sequels to look for: Monday After The Miracle and Helen Keller: Miracle Continues.
We dressed up, and Brianne came with us. As requested, we all wore pearls! We were happily surprised to find out that row E was the second row in the theatre, and there was no one in front of PP, so her view was excellent. The play starts in Alabama, a fact I had totally forgotten. To me, her connection to Alexander Graham Bell put her in New England in my memory, where the Boston school of Deaf/Mute had invited AGB to instruct the "Visible Speech Language" that he had mastered, inspired by his phonetian father and deaf mother (during his childhood).
The theme of water was well done from beginning to end of the epiphany that broke down the barriers to Helen Keller's isolated world. At the time of the play, Helen Keller was the age of 6 and Anne Sullivan 20. From the age of 19 months, following a febrile illness, Helen Keller was deaf and blind. But as an infant she had learned the beginnings of speech, and her first word was recalled as "wa-wa", and the moment she finally connected the letters being signed into her hand was after actually pumping water she had spilt at the table on her return to her family, after being taken away for a short two weeks to gain her teacher's trust and reestablish discipline that her family was not able to give her out of their pity. This is the primordial story that I loved and carried with me.
But this time, from the title to the closing scene, I realized that this story was not about Helen Keller. It was about her teacher, and what a formidable educator she was! Blind herself, but restored surgically, she wore tinted glasses to relieve her from the glare of natural light. She had outlived her younger brother, who died in the Almhouse they were in after their mother's death. Because of another blind resident, she learned of the Perkins School for the Blind, and made an opportunity to introduce herself and was accepted as a pupil there. She entered illiterate, and left a teacher, with the rare skill of being already apt at commicating with another student there who was deaf blind: Laura Bridgman.
The spirit of Anne and her honesty about what she knows and does not was remarkable, and the essence of the play, written by William Gibson, a man who often wrote about woman triumphing, according to the playbill. I really enjoyed the brief glimpse into her life at this story telling. Now, having heard the story of Helen Keller, I want to get to known Anne Sullivan.
We laughed and we cried, and when the play came to a rapid close, we were left with a lot to talk about and a poster of the alphabet and a few memories of my grandma's roommate and her ability to teach American Sign Language (ASL) and a brief course at the library when I was a kid. PP took to it very quickly, and I just as quickly realized that I could spell, but had never learned to "read" sign language. So we spent a few minutes after the show circling the poster of the alphabet in ASL, and then an hour and a half in the grocery store getting 5 items, as PP acted mute, and patiently signed words to me over and over until I understood her.
So for the teachers reading this blog, and for the burgeoning teacher asleep in her bed, take inspiration from the story of Helen Keller, but remember that for her miracle to happen, she needed to meet Anne Sullivan! She was her companion for 50 years. Their friendship outlived Anne's married, and was the inspiration of many. Think of sign language as a language, and learn some! Read more of their stories. They are a great testament to Jung's idea: "The meeting of two personalities is like the contact of two chemicals: they are both transformed!"
Who is your Helen? Who is your Anne? Today, be a student and a teacher. Who knows what might happen? As Helen is quoted as saying, "Life is a daring adventure or nothing. Security is mostly a superstition. It does not exist in nature." And, "One can never consent to creep when one feels an impulse to soar." But also remember, as Anne is quoted, " Children require guidance and sympathy far more than instruction."
The play, and movie, were familiar to me, although I am not entirely sure why. I don't have specific memories of seeing the play, or a movie, of which there are several, made for television and the big screen. I probably read a book after a movie came out, with the few memories I have are photos of Anne Sullivan in those round dark glasses, and it wasn't from real footage, but of an actress from a black and white version of the film. There are several movies made, but this is the one I recognized. Of note, there is a colour version by Disney that might be worth tracking down, and a couple of sequels to look for: Monday After The Miracle and Helen Keller: Miracle Continues.
We dressed up, and Brianne came with us. As requested, we all wore pearls! We were happily surprised to find out that row E was the second row in the theatre, and there was no one in front of PP, so her view was excellent. The play starts in Alabama, a fact I had totally forgotten. To me, her connection to Alexander Graham Bell put her in New England in my memory, where the Boston school of Deaf/Mute had invited AGB to instruct the "Visible Speech Language" that he had mastered, inspired by his phonetian father and deaf mother (during his childhood).
The theme of water was well done from beginning to end of the epiphany that broke down the barriers to Helen Keller's isolated world. At the time of the play, Helen Keller was the age of 6 and Anne Sullivan 20. From the age of 19 months, following a febrile illness, Helen Keller was deaf and blind. But as an infant she had learned the beginnings of speech, and her first word was recalled as "wa-wa", and the moment she finally connected the letters being signed into her hand was after actually pumping water she had spilt at the table on her return to her family, after being taken away for a short two weeks to gain her teacher's trust and reestablish discipline that her family was not able to give her out of their pity. This is the primordial story that I loved and carried with me.
But this time, from the title to the closing scene, I realized that this story was not about Helen Keller. It was about her teacher, and what a formidable educator she was! Blind herself, but restored surgically, she wore tinted glasses to relieve her from the glare of natural light. She had outlived her younger brother, who died in the Almhouse they were in after their mother's death. Because of another blind resident, she learned of the Perkins School for the Blind, and made an opportunity to introduce herself and was accepted as a pupil there. She entered illiterate, and left a teacher, with the rare skill of being already apt at commicating with another student there who was deaf blind: Laura Bridgman.
The spirit of Anne and her honesty about what she knows and does not was remarkable, and the essence of the play, written by William Gibson, a man who often wrote about woman triumphing, according to the playbill. I really enjoyed the brief glimpse into her life at this story telling. Now, having heard the story of Helen Keller, I want to get to known Anne Sullivan.
We laughed and we cried, and when the play came to a rapid close, we were left with a lot to talk about and a poster of the alphabet and a few memories of my grandma's roommate and her ability to teach American Sign Language (ASL) and a brief course at the library when I was a kid. PP took to it very quickly, and I just as quickly realized that I could spell, but had never learned to "read" sign language. So we spent a few minutes after the show circling the poster of the alphabet in ASL, and then an hour and a half in the grocery store getting 5 items, as PP acted mute, and patiently signed words to me over and over until I understood her.
So for the teachers reading this blog, and for the burgeoning teacher asleep in her bed, take inspiration from the story of Helen Keller, but remember that for her miracle to happen, she needed to meet Anne Sullivan! She was her companion for 50 years. Their friendship outlived Anne's married, and was the inspiration of many. Think of sign language as a language, and learn some! Read more of their stories. They are a great testament to Jung's idea: "The meeting of two personalities is like the contact of two chemicals: they are both transformed!"
Who is your Helen? Who is your Anne? Today, be a student and a teacher. Who knows what might happen? As Helen is quoted as saying, "Life is a daring adventure or nothing. Security is mostly a superstition. It does not exist in nature." And, "One can never consent to creep when one feels an impulse to soar." But also remember, as Anne is quoted, " Children require guidance and sympathy far more than instruction."
ALEXANDER GRAHAM BELL
Did you know?
He did not have a middle name, unlike his two brothers, and asked for his at the age of 11 to honour his family's friend that had been his dad's patient.
He was a ventriloquist, and trained his dog to growl in such as way, that it sounded like it said, "How are you, Grandma?"
He and his brother constructed an automaton that could speak.
His study of acoustics was likely a result of his reaction to his mother's hearing loss and how he learned to communicate to her.
He and his partners initially tried to sell the telephone's patent to Western Union, but were rejected, being told their technology was just "a toy".
The first person to buy stock in his company was Emperor Pedro II of Brazil.
He was involved in transforming current technologies into a hydrofoil boat as concept, experimented with kites made of tetrahedrons and his wife supported the endeavor that lead to a "heavier-than-air" double winged motorized aircraft (the Silver Dart), constructed a metal detector that failed to find the bullet that entered President Andrew Garfield after his assassination, a wireless technology, and improvements to the phonograph design that supported his father-in-law's investment in Edison's design.
He didn't get married until he was financially stable, and gave all but ten of his initial stocks to his wife.
Two out of four children died in infancy.
He is vilified in Deaf culture because of his belief that the deaf should be taught to speak, and that deafness should be avoided and not propagated, and was connected to the eugenics movement that managed to pass laws in some states to force manditory sterilization on certain populations.
Is credited saying, " When one door closes, another door opens, but we so often look so long and so regretfully upon the closed door, that we do not see the ones open for us."
He did not have a middle name, unlike his two brothers, and asked for his at the age of 11 to honour his family's friend that had been his dad's patient.
He was a ventriloquist, and trained his dog to growl in such as way, that it sounded like it said, "How are you, Grandma?"
He and his brother constructed an automaton that could speak.
His study of acoustics was likely a result of his reaction to his mother's hearing loss and how he learned to communicate to her.
He and his partners initially tried to sell the telephone's patent to Western Union, but were rejected, being told their technology was just "a toy".
The first person to buy stock in his company was Emperor Pedro II of Brazil.
He was involved in transforming current technologies into a hydrofoil boat as concept, experimented with kites made of tetrahedrons and his wife supported the endeavor that lead to a "heavier-than-air" double winged motorized aircraft (the Silver Dart), constructed a metal detector that failed to find the bullet that entered President Andrew Garfield after his assassination, a wireless technology, and improvements to the phonograph design that supported his father-in-law's investment in Edison's design.
He didn't get married until he was financially stable, and gave all but ten of his initial stocks to his wife.
Two out of four children died in infancy.
He is vilified in Deaf culture because of his belief that the deaf should be taught to speak, and that deafness should be avoided and not propagated, and was connected to the eugenics movement that managed to pass laws in some states to force manditory sterilization on certain populations.
Is credited saying, " When one door closes, another door opens, but we so often look so long and so regretfully upon the closed door, that we do not see the ones open for us."
Monday, November 12, 2018
CHRISTMAS (THANKSGIVING) SQUASH
1 can chicken cream soup
1 cup sour cream
1 large grated carrot
1 cup onion, sautéed
2 1/2 c turnip and squash (1 turnip and 1 acorn)
Soften in microwave 1 minute. Chop into even pieces, then boil until tender.
1 box Stovetop stuffing (170g)
1/2 cup butter or margarine
Coarse pulse butter and stuffing contents.
Press half on bottom and half on top in an 11x16" pyrex.
Bake 350 F for 30 minutes.
VARIATIONS:
I have done some combination of turnip and carrots, mashed with butter and milk a few times now, topped with the stuffing. Stuffing made to instructions is too moist. Stuffing fried in butter is a little dry, but very decent. Topping works well, but I think the next time I will do half on the bottom, to get some moisture. Have used sweet potato instead of acorn squash. Honestly, I love the turnip with carrot, and the sweet potato and acorn squashes have better uses than being overwhelmed with the turnip. I often make it in an 8x8. I even ate this on top of lettuce tonight for supper and loved it!
One day I should try this with homemade stuffing. It is pretty salty!
ABBREVIATED RECIPE:
Microwave medium-large turnip for 1 minute. Peel and chop turnip and 3-6 carrots. Boil until tender.
Preheat oven to 350F.
Drain and mash vegetables with enough margarine and milk to make chunky or creamy, depending to taste. Place in ceramic or glass dish, approximately 11 x 14".
Sauté onion in 1/2 cup margarine, then stir in one package of Stovetop stuffing until combined.
Top, and bake for 30 minutes.
This dish is Thanksgiving and Christmas all rolled up in one!
Wednesday, November 7, 2018
I HAVE VERY SMART FRIENDS WHO JUST HAPPEN TO BE TEACHERS
One of my favourite quotes is from a teacher friend of mine. She says what I often hear in my head in the midst of a conversation, but dare not say:
"Just because you disagree with me, doesn't mean I'm wrong!"
Scrolling through pictures of the last visit with another teacher friend from over five years ago:
Great minds think alike!
"Just because you disagree with me, doesn't mean I'm wrong!"
Scrolling through pictures of the last visit with another teacher friend from over five years ago:
Great minds think alike!
HAPPY DIWALI!
Today is the Hindu celebration of lights. A friend bemoaned to me that her non-Hindu husband didn't bother to celebrate this holiday with her, and it seemed like her version of Christmas and New Year's all rolled up together. So PP and I decided to make a grand gesture, and if that failed, guilt her into having dinner with us! So we sent the most pathetic pleading pictures and my friend laughed. Bahahahahahahahahahahaha! Then she said, I'm just holding back to saying yes in case I finish late. I can text as the day progresses. One final adorable picture of PP and Calico, and I heard nothing.
I thought it was a go.
I went to Pushap for sweets and finally figured out what a Ladoo was. I ordered 3 almond and pistachio ladoo (I had never had before, but remember this being a real treat to a child widow in the 2005 TIFF premiere Water), 3 julebi, 3 almond barfi (my favorite) and 3 dil bahar, and wished everybody a happy Diwali.
I got 4 samosas with tamarind hot sauce, and ate one in the car on the way home. Boy, they smelled great!
I bought cardamom seeds and evaporated milk for chai.
I bought cauliflower and pumpkin for aloo gobi and a delicious curry.
I got naan from the freezer out to thaw. I had even made cabbage squares for the occasion.
I tried to pan fry the papadum, but it burnt, so I did the remaining in the microwave for the magic minute.
We were ready at 17:30 with table set. I found every candle in the house and turned on the twinkle lights. There was a jug of cold water in the fridge, and napkins with a fall theme. It had surprised me with rain late this afternoon, so the chalk mandala on the front step was a wash, but I had the feeling PP would come through, and we had found a few coloring pages and pencil crayons for after supper to fill in the gap. I had started the rice and turned on the oven to warm the naan and samosas when I thought I had given her enought time. I often stay late after the shift 7-15, but usually know what is up by now, and I still hadn't heard. She called, and said she was heading home. I was a little surprised, wished her a happy Diwali, and told her about cooking all afternoon, as well as Rebecca's artistic surprise that she had been working on for about an hour and a half, barricading me from the basement throughout!
She said, "Traffic, late, pen and paper, bla-bla-bla". I thought I had given her a pretty good estimation of our effort for the invite, but she was not having it. Too bad. It was meant to show her love as a guest of honour.
So our first Diwali reminded me of a bad birthday party one year when only one guest made it to the party, and a thanksgiving when my ex's whole family decided last minute to be out of town. Except it was a lot better, because we lit the candles and ate way too much, and admired our handiwork and grand gesture. By the end, I reached out to friends that I was to meet for Indian tomorrow, and invited them here. I may be down two samosas, but I have plenty of the rest. Shouldn't be a total loss. PP did try everything, even if the samosa required ice for recovery!
So here's to Diwali, and the grand gestures of life that go sideways. Too bad this one has so many dishes!
I thought it was a go.
I went to Pushap for sweets and finally figured out what a Ladoo was. I ordered 3 almond and pistachio ladoo (I had never had before, but remember this being a real treat to a child widow in the 2005 TIFF premiere Water), 3 julebi, 3 almond barfi (my favorite) and 3 dil bahar, and wished everybody a happy Diwali.
I got 4 samosas with tamarind hot sauce, and ate one in the car on the way home. Boy, they smelled great!
I bought cardamom seeds and evaporated milk for chai.
I bought cauliflower and pumpkin for aloo gobi and a delicious curry.
I got naan from the freezer out to thaw. I had even made cabbage squares for the occasion.
I tried to pan fry the papadum, but it burnt, so I did the remaining in the microwave for the magic minute.
We were ready at 17:30 with table set. I found every candle in the house and turned on the twinkle lights. There was a jug of cold water in the fridge, and napkins with a fall theme. It had surprised me with rain late this afternoon, so the chalk mandala on the front step was a wash, but I had the feeling PP would come through, and we had found a few coloring pages and pencil crayons for after supper to fill in the gap. I had started the rice and turned on the oven to warm the naan and samosas when I thought I had given her enought time. I often stay late after the shift 7-15, but usually know what is up by now, and I still hadn't heard. She called, and said she was heading home. I was a little surprised, wished her a happy Diwali, and told her about cooking all afternoon, as well as Rebecca's artistic surprise that she had been working on for about an hour and a half, barricading me from the basement throughout!
She said, "Traffic, late, pen and paper, bla-bla-bla". I thought I had given her a pretty good estimation of our effort for the invite, but she was not having it. Too bad. It was meant to show her love as a guest of honour.
So our first Diwali reminded me of a bad birthday party one year when only one guest made it to the party, and a thanksgiving when my ex's whole family decided last minute to be out of town. Except it was a lot better, because we lit the candles and ate way too much, and admired our handiwork and grand gesture. By the end, I reached out to friends that I was to meet for Indian tomorrow, and invited them here. I may be down two samosas, but I have plenty of the rest. Shouldn't be a total loss. PP did try everything, even if the samosa required ice for recovery!
So here's to Diwali, and the grand gestures of life that go sideways. Too bad this one has so many dishes!
STRESSED? TURN IT AROUND. MAKE DESSERTS!
Betty Crocker’s Chocolate Chip Cookies
2/3 cup shortening
2/3 cup margarine
1 cup sugar
1 c brown sugar, packed
2 eggs (or 2 T ground flax plus 6 T water)
2 tsp vanilla
Stir in 3 cups flour
1 t. soda
1 t salt
1 1/2 cups chocolate chips
optional: 1 cup chopped nuts
Heat oven to 375 F. Drop by teaspoonfuls 2” apart onto ungreased cookie sheet. Bake 8-10 minutes. Cool slightly before removing.
Makes 6 dozen.
Martha Stewart's Cookies - Cornmeal Biscotti
Yield : Makes about 2 dozen
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 tablespoon finely grated lemon zest
1 cup dried cranberries
1 cup chopped pistachios
Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
METRO Recipe #5821
Maple Fudge
Preparation: 30 min
30 squares portion(s)
2 cups (500 mL) maple syrup
3 Tbsp. (45 mL) butter
1 cup (250 mL) 35 % cream
1/2 cup (125 mL) chopped nuts (optional)
Preparation
Heat the syrup and butter in a casserole and simmer gently for 5 minutes. Add cream and let cook until the candy thermometer shows a temperature of 118°C (245°F). Add nuts and remove from heat. Let sit for 5 minutes. Using an electric beater (or hand mixer) beat the mixture for 10 minutes at maximum speed. Pour into a buttered mould and let cool completely in the refrigerator before cutting into pieces.
Apricot Squares
2/3 cup shortening
2/3 cup margarine
1 cup sugar
1 c brown sugar, packed
2 eggs (or 2 T ground flax plus 6 T water)
2 tsp vanilla
Stir in 3 cups flour
1 t. soda
1 t salt
1 1/2 cups chocolate chips
optional: 1 cup chopped nuts
Heat oven to 375 F. Drop by teaspoonfuls 2” apart onto ungreased cookie sheet. Bake 8-10 minutes. Cool slightly before removing.
Makes 6 dozen.
Martha Stewart's Cookies - Cornmeal Biscotti
Yield : Makes about 2 dozen
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 tablespoon finely grated lemon zest
1 cup dried cranberries
1 cup chopped pistachios
Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
Rum Balls
allrecipes chocolate rum balls
total times 45 mins makes 48
3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups chopped walnuts
3 tablespoons light corn syrup
1/2 cup rum
In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.
Two-Bite Cheesecake
Kraftcanada.com
Kraftcanada.com
prep time 15 min total time 3 hr 30 min
makes 24 servings, 1 cheesecake (18 g) each
24 Mini Chips Ahoy! or Nilla wafers
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
1 egg
24 Cadbury Dairy Milk Buttons
HEAT oven to 350ºF.
PLACE 1 cookie, flat-side down, in each of 24 paper-lined mini muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.
BAKE 13 to 15 min. or until centres are almost set. Immediately top with Buttons.
COOL 1 hour or to room temperature before removing from pan. Refrigerate 2 hours.
kraft kitchens tips
Note: This recipe can be easily doubled or tripled.
Substitute 1 bar (100 g) Toblerone Swiss Milk Chocolate, finely chopped, or 3/4 cup cherry pie filling for the Cadbury Dairy Milk Buttons.
Cheesecakes can be refrigerated up to 2 days before serving.
Peppermint Dazzler
1 1/2 c graham crackers (10 rectangles)
3 T sugar
1/3 c margarine, melted
3 eggs *
1/3 c powdered sugar
1/2 c margarine
1 c (6 oz) chocolate chips
2 c Cool Whip
2 c mini marshmallows
15 hard peppermint candies, crushed
*In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160° F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe.
Combine crumbs, sugar, and melted margarine and press into 9x13 pan. Bake at 350 degrees for 10 minutes. Melt chocolate chips and margarine together. Beat eggs and powdered sugar till light and fluffy, then add chocolate mixture. Spread on crust and freeze till firm (about 20-30 minutes). Fold marshmallows into Cool Whip and spread over chocolate layer. Sprinkle with crushed peppermints and freeze at least 1 hour. Cut inTO 24 squares and serve frozen.
Toblerone Shortbread
1 cup butter, softened (do not use margarine)
1/2 cup granulated sugar
1 1/2 cups all-purpose flour1/4 cup cornstarch
2 -3 Toblerone chocolate bars
Cream butter and sugar in a medium bowl. Beat until light and fluffy.
Add flour and cornstarch gradually while beating continuously. Beat until light.
Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands.
Place one triangle of Toblerone in the center of the shortbread and top with another slightly flattened teaspoon of shortbread mixture. Seal edges of cookie perimeter with fingers.
Bake in oven at 375 degrees F (190 degrees C) for 12-14 minutes.
Magic Bars
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
Five Minute Fudge (Carnation)
2/3 cup (small can) evaporated milk
2 T butter
1 2/3 cup granulated sugar
1/2 tsp salt
2 cup (16 medium, diced or mini marshmallows)
1 1/2 cup (3 oz) semi-sweet chocolate chips
1 t vanilla
1/2 chopped nuts
Mix first 4 ingredients. Add next 4 ingredients. Mix over medium heat in saucepan. Bring to boil 5 mins, stirring continually. Remove from heat. Cool in 8x8” pan.
Sucre à la Crème (Mel, microwave ?watts)
1 cup white sugar
1 cup brown sugar
1 cup 35% cream
1 tsp. butter
opt. chopped nuts - walnut?
Mix the 3 ingredients. Microwave on high for 5 1/2 mins, then stir well. Repeat on high again in 5 1/2 (11 mins total). Let set 6 mins. Add 1 tsp. butter. If you want to add chopped nuts, do it now! Stir until thick (opaque).
METRO Recipe #5821
Maple Fudge
Preparation: 30 min
30 squares portion(s)
2 cups (500 mL) maple syrup
3 Tbsp. (45 mL) butter
1 cup (250 mL) 35 % cream
1/2 cup (125 mL) chopped nuts (optional)
Preparation
Heat the syrup and butter in a casserole and simmer gently for 5 minutes. Add cream and let cook until the candy thermometer shows a temperature of 118°C (245°F). Add nuts and remove from heat. Let sit for 5 minutes. Using an electric beater (or hand mixer) beat the mixture for 10 minutes at maximum speed. Pour into a buttered mould and let cool completely in the refrigerator before cutting into pieces.
Butter Tarts
1 cup light corn syrup
1 cup brown sugar
3 large eggs
2 tbsp butter (melted)
1/2 tsp vanilla extract OR 1/2 nutmeg and salt
1 cup raisins
24 frozen tart shells
Mix brown sugar, corn syrup, eggs and melted butter at low speed until combined. Whip at high speed for 2 minutes. Add vanilla and raisins, and mix thoroughly. Fill tart shells 3/4 to 7/8 full.
Cook at 400 degrees F for 10 minutes, reduce heat to 350 F, and cook for 20-22 minutes.
Company's Coming Rainbow Squares
500g or 1 lb icing sugar
500g or 1 lb unsweetened coconut (short)
1 tin eagle brand condensed milk
pinch of salt
Mix together. Divide into 3 parts. Color one part red and one blue or green. Leave one part white. Press into lightly butter loaf pan 9.5x5 starting with blue, then white, then pink. Refridgerate, at least overnight. Cut small. Freezes well.
Apricot Squares
2/3 cup dried apricots
2/3 cup water
1/2 cup butter
1/4 cup sugar
1 cup flour
2 egg yolks ?
3/4 cup brown sugar
1/2 cup coconut
1/2 c flour
1/4 tsp salt
1/2 tsp baking powder
icing
1/4 cup butter
2 cup icing sugar
1 lemon, juice and rind
Preheat oven to 300F. Cut apricots into small pieces and simmer with water in small saucepan for about fifteen mins until water absorbed. Mix butter, sugar and flour and press into 9” square cake pan. Bake for 15 mins. Remove and increase oven temp to 350F. Beat 2 egg yolks, and combine with brown sugar, coconut, flour, salt, baking powder, apricots, and any remaining cooking water. Spread mixture on crust and bake for 25 minutes. Meanwhile, combine butter, icing sugar and lemon. Spread on cooled squares. Cut in small squares, making about 25.
Sour Cream Coffee Cake III (allrecipes)
prep time 15 mins cook time 40 mins total time 55 mins 18 servings
1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. (Tried: use 9x9?)
In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.(This is tough - don’t worry)
Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling. (This is tougher - don’t worry!)
Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
Bakerella's Oreo Mint Chip Ice Cream Cake
Served at PP’s 11 1/2 summer birthday party
Servings: 1 7-inch ice cream cake
30 Mint Oreos (1 package)
2 Tbsp butter, melted
Plastic Wrap
7-inch Springform Pan
1.5 quart container Mint Chip Ice Cream, softened
8 oz. container Cool Whip Topping, thawed
Crush 16 cookies in a food processor. Add melted butter and combine.
Cover bottom section of springform pan with plastic wrap and secure ring in place.
Press cookie crumbs into the bottom of prepared pan. Use the bottom of a glass to press the crumbs firmly in place.
Chill pan in the refrigerator for 30 minutes.
Remove and spread a layer of mint chip ice cream over the cookie base. Break seven Oreos into small pieces and place on top. Then layer more ice cream almost to the top edge of the pan. You'll have a little bit left over that you can enjoy straight from the box.
Spread on a layer of whipped topping and place in the freezer for 3 hours. It helps to place your cake and serving plates in the freezer as well to keep the cake cold longer once you remove from the freezer.
When ready to serve, unclasp the ring to remove it from the cake. Separate plastic wrap from bottom of cake and place on serving plate. Top with remaining 7 oreos. Cut into slices and serve right away. You can run a knife under hot water and wipe it dry to cut through the cake easily.
Nanaimo bars
Caramel Popcorn
1 c butter
2 c brown sugar
½ c corn syrup
½ tsp baking soda
1 tsp vanilla
6 quarts (24 cups=2 microwave bags) popped popcorn
Melt butter and stir in sugar and syrup. Bring to boil, stirring constantly. Add nuts (optional). Boil 5 mins without stirring. Remove from heat and stir in soda and vanilla. Pour over popped corn and mix well. Spread onto 2 cookie sheets. Bake 1 hour at 250F, stirring q 15 mins. Remove and store in tightly sealed container.
Grandma P’s Oreo Cookies
Preheat oven to 350 degrees.
Mix together in a large bowl:
1 c. margarine (softened for easier blending)
4 eggs
2 boxes Duncan Hines Devil’s Food cake mix
2 tbsp. flour
Roll into balls the size of a walnut. Put on cookie sheet 2-3“ apart, but don’t press down. Bake for 12 minutes. Cool for 2 minutes and take off sheet. Cool completely.
Filling:
Cream together:
2 cups icing sugar
1-8 oz. package of cream cheese
Spread on cooled cookies. Put two flat sides together. (Hint – put a blob on one cookie and squish with other cookie)
Makes 24 and freezes well.
Caro's Tomato Soup Cake
Servings: 16
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins
1. Combine the tomato soup and the soda in a bowl, and let it stand.
2. Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish (bundt cake mold).
3. Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing if desired.
Mona's 5 Minute Chocolate Mug Cake
4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) a small splash of vanilla extract 1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug,
but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe
in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Cranberry Squares
Company's Coming 150 Delicious Squares p. 99
BOTTOM LAYER:
1 1/2 cups flour
1/2 cup packed brown sugar
1/2 cup margarine or butter
1 pinch salt
Measure all ingredients in large bowl. Mix until crumbly. Press in 8x8 inch pan. Bake in 350 F oven for 10 minutes.
TOP LAYER:
2 eggs, beaten
1 cup white sugar
1/4 tsp salt
1/3 cup flour
1 tsp baking powder
1/2 cup raisins, chopped a bit
1/2 cup unsweetened flaked coconut
3/4 cup cranberry jelly, drained slightly, or 1 1/2 cup fresh/frozen cranberries cooked with 1/4 cup sugar for about ten minutes, or until soft
Beat the eggs in the same bowl. Add the sugar, salt, flour, powder, raisins, coconut, and cranberries. Spread over first layer. Bake in 350F oven for 25-30 minutes until firm in the centre. Cool then refrigerate. Cut when cool into 24 squares. Will be chewy.
ICING
1 1/2 cup icing sugar
3 T margarine or butter
1 T plus 2 tsp water or milk
1/2 tsp vanilla
Beat all together in a small second bowl, adding more liquid if needed for easy spreading. Frost cooled bars.
1 c butter
2 c brown sugar
½ c corn syrup
½ tsp baking soda
1 tsp vanilla
6 quarts (24 cups=2 microwave bags) popped popcorn
Melt butter and stir in sugar and syrup. Bring to boil, stirring constantly. Add nuts (optional). Boil 5 mins without stirring. Remove from heat and stir in soda and vanilla. Pour over popped corn and mix well. Spread onto 2 cookie sheets. Bake 1 hour at 250F, stirring q 15 mins. Remove and store in tightly sealed container.
Grandma P’s Oreo Cookies
Preheat oven to 350 degrees.
Mix together in a large bowl:
1 c. margarine (softened for easier blending)
4 eggs
2 boxes Duncan Hines Devil’s Food cake mix
2 tbsp. flour
Roll into balls the size of a walnut. Put on cookie sheet 2-3“ apart, but don’t press down. Bake for 12 minutes. Cool for 2 minutes and take off sheet. Cool completely.
Filling:
Cream together:
2 cups icing sugar
1-8 oz. package of cream cheese
Spread on cooled cookies. Put two flat sides together. (Hint – put a blob on one cookie and squish with other cookie)
Makes 24 and freezes well.
Caro's Tomato Soup Cake
Servings: 16
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins
1. Combine the tomato soup and the soda in a bowl, and let it stand.
2. Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish (bundt cake mold).
3. Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing if desired.
Mona's 5 Minute Chocolate Mug Cake
4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) a small splash of vanilla extract 1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug,
but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe
in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Company's Coming 150 Delicious Squares p. 99
BOTTOM LAYER:
1 1/2 cups flour
1/2 cup packed brown sugar
1/2 cup margarine or butter
1 pinch salt
Measure all ingredients in large bowl. Mix until crumbly. Press in 8x8 inch pan. Bake in 350 F oven for 10 minutes.
TOP LAYER:
2 eggs, beaten
1 cup white sugar
1/4 tsp salt
1/3 cup flour
1 tsp baking powder
1/2 cup raisins, chopped a bit
1/2 cup unsweetened flaked coconut
3/4 cup cranberry jelly, drained slightly, or 1 1/2 cup fresh/frozen cranberries cooked with 1/4 cup sugar for about ten minutes, or until soft
Beat the eggs in the same bowl. Add the sugar, salt, flour, powder, raisins, coconut, and cranberries. Spread over first layer. Bake in 350F oven for 25-30 minutes until firm in the centre. Cool then refrigerate. Cut when cool into 24 squares. Will be chewy.
ICING
1 1/2 cup icing sugar
3 T margarine or butter
1 T plus 2 tsp water or milk
1/2 tsp vanilla
Beat all together in a small second bowl, adding more liquid if needed for easy spreading. Frost cooled bars.
Almond Roca
READY IN: 50mins
YIELD: 36 candies
1 lb real butter
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water
1 cup finely chopped almonds
1 (11 1/2 ounce) bag milk chocolate chips
Over Medium heat, melt butter in a large pot. Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
Remove from heat and stir in 1/2 of the Almonds. Turn mixture onto a greased cookie sheet WITH EDGES!
While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
Pour the hot chocolate over the almond mixture and spread evenly.
Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.
READY IN: 50mins
YIELD: 36 candies
1 lb real butter
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water
1 cup finely chopped almonds
1 (11 1/2 ounce) bag milk chocolate chips
Over Medium heat, melt butter in a large pot. Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
Remove from heat and stir in 1/2 of the Almonds. Turn mixture onto a greased cookie sheet WITH EDGES!
While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
Pour the hot chocolate over the almond mixture and spread evenly.
Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.
Chocolate Bark
Prepare your mix-ins: raisin/hazelnut in dark, almond in milk, peppermint in white, pistachio/cranberry in white, candied ginger in dark or milk, peanuts in milk, coconut, potato chip
Melt 12 oz of chocolate (milk, dark or white) buy chopping into small pieces and melting over a double boiler or microwaving 10 seconds at a time until smooth.
Mix-in (reserve some to last step) and flavour. Spread on parchment and cool at 1/8 to 1/4 inch thick. You can sprinkle a few more on top to make it pretty.
Once cooled, break or slice. Divide as gifts between 2 and 4 people. Refrigerate to store short term.
Prepare your mix-ins: raisin/hazelnut in dark, almond in milk, peppermint in white, pistachio/cranberry in white, candied ginger in dark or milk, peanuts in milk, coconut, potato chip
Melt 12 oz of chocolate (milk, dark or white) buy chopping into small pieces and melting over a double boiler or microwaving 10 seconds at a time until smooth.
Mix-in (reserve some to last step) and flavour. Spread on parchment and cool at 1/8 to 1/4 inch thick. You can sprinkle a few more on top to make it pretty.
Once cooled, break or slice. Divide as gifts between 2 and 4 people. Refrigerate to store short term.
Mexican Wedding Cakes
Betty Crocker
Makes 54
Ingredients
1/2 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped or ground almonds or pecans
1/4 teaspoon salt
3/4 cup powdered sugar
Heat oven to 325°F. In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.
Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.
Betty Crocker
Makes 54
Ingredients
1/2 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped or ground almonds or pecans
1/4 teaspoon salt
3/4 cup powdered sugar
Heat oven to 325°F. In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.
Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.
36 squares
Company's Coming 150 Delicious Squares p. 38
Layer 1:
1/2 cup butter, softened
1/4 cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup finely chopped walnuts (optional, or almonds)
Layer 2:
1/2 cup butter, softened
3 tablespoons milk
2 tablespoons vanilla custard powder
2 cups icing sugar
Layer 3:
2/3 cup semi-sweet chocolate chips or 4 (1 ounce) squares baking chocolate
2 teaspoons butter or margarine
In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and nuts. Press into the bottom of an ungreased 9x9 inch pan.
For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together over low heat (or in the microwave). Spread over second layer when cool but still runny. Chill in refrigerator. Use a sharp knife to cut.
Salted Caramel Dark Chocolate Cookies
Company's Coming 150 Delicious Squares p. 38
Layer 1:
1/2 cup butter, softened
1/4 cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup finely chopped walnuts (optional, or almonds)
Layer 2:
1/2 cup butter, softened
3 tablespoons milk
2 tablespoons vanilla custard powder
2 cups icing sugar
Layer 3:
2/3 cup semi-sweet chocolate chips or 4 (1 ounce) squares baking chocolate
2 teaspoons butter or margarine
In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and nuts. Press into the bottom of an ungreased 9x9 inch pan.
For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together over low heat (or in the microwave). Spread over second layer when cool but still runny. Chill in refrigerator. Use a sharp knife to cut.
Salted Caramel Dark Chocolate Cookies
yield: 16-18 COOKIES
1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar
1/2 cup dark brown sugar (or light brown sugar)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 and 1/2 cup Nestlé® Toll House® Dark Chocolate Morsels
16-17 Rolos
coarse sea salt
Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours.
Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.
Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh and soft in an airtight container up to 7 days.
1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar
1/2 cup dark brown sugar (or light brown sugar)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 and 1/2 cup Nestlé® Toll House® Dark Chocolate Morsels
16-17 Rolos
coarse sea salt
Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours.
Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.
Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh and soft in an airtight container up to 7 days.
Sunday, November 4, 2018
THE TRIANGLE IS MY NEW FAVORITE SHAPE
I recently spent a week on vacation in Crete. There are many versions of this week I have to tell, but the most suprising for me was the dynamic of travelling with two girlfriends.
The trip was the invitation of a friend and a personal dream for me. Early on, there were permutations that included four of us, but in the end, it was a trio. I felt like I was the odd woman out, every step of the way, but not in a bad way. The other girls booked their flights together. They had time to stay in Paris together after. They met to plan things. But it was nice to be invited, and it was an amazing opportunity to spend more time together with these fantastic women in one week than I had spent with them in our lifetimes. The strangest notion was that we were going to meet up at YUL to travel together, and that was going to be the first time we would have seen each other since last December!
The geometry of a triangle is that there is always 180 degrees between all three angles, and no matter which change you make, the sum of its angles is constant. Similarly, whenever something happened in our trio's dynamic, there was tension related to the mathematical need to maintain the constant proportions between each of us.
When the trip started, the two of us were connected through our mutual friend. But this trip, which I had thought about as an equilateral triangle, changed almost instantly when we arrived. The plan was for our friend to take the basement suite, and the two of us, who knew each other least, to share the main house. Unlike most of my travels, I arrived with just a few ideas, and had thought I would make plans with the girls when we arrived. But as each day passed, I realized that my ideas were only going to take away from what could happen in the group. The triangle would survive the stretch, but I would be less connected. That was important to one of us. To be alone. The thing that I found most interesting, was that as she pulled away, the two of us left got closer. And when we were together again, we were back to the equilateral triangle again.
Time and time again, we took turns, and the geometry never failed. The tension and laxity between our angles changed a thousand times that week, but we were always connected, and those connections were proportioned in geometric perfection every time.
Saturday, November 3, 2018
A GOOD HALLOWEEN
| I am not crazy about Halloween. As a kid, I loved the candy as much as anyone, but growing up in church, eschewing evil was a definite detraction from the celebrations. But I stopped trick-or-treating, and saw the costumes increasingly become gorier over time. The era of zombies made the last memories of Halloween distasteful. Factor in that this was this year princess pirate was at her dad's, and that he didn't even ask whether or not I would like to go. She made plans, so I planned to give out candies. Then there was a sick call at work, and instead of recovering from a night and working the next day, I was recovering and working midnight after Halloween. But after school PP had no homework. She had put together a great Sherlock Holmes outfit, and even though she didn't want to carve a pumpkin at first, I put them out and started on mine. She helped pick out the seeds from the goop, and by the time I had baked them with salt, she was almost done her memoral cat-o-lantern dedicated to Nancy Drew, using my jack-o-lantern's eyes as the inserted cats' ears. My heart was warmed. I went to shower, and by the time I got out, I had an idea, and when I got out, PP had had one too, and had put out a couple of items. I put on a long Chinese black and red robe from a friend and PP helped me with a turban. Voilà! I was a fortune teller, and had dressed up for the first time in years to give out candy. PP came by early, and I gave her a Tüte full of candies, and then later with friends. I was alone and not lonely, and enjoyed the evening until things died down. I went to bed at 9, later then ideal for a wakeup time of 11, but it was a wholly satisfying evening with a lovely amount of time with my PP.  |
| It wasn't a politically correct decision, but I was driving home from a night shift and only had a few minutes the day of Halloween. The most important factor, beyond what was still at the store, was how much I would like to eat if if I had leftovers. Giving out candy is a variable affair, but despite the rain, the 160 candies went fast 3 at a time, so I was giving them out two at a time by 7, and wishing I had kept more Reese's pumpkins at the end. They were delicious! |
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| A classic jack-o-lantern. |
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| I have a special girl. She left me a treasure hunt. I lost track and thought I had found all her decorations. Until I woke up the next day, and went to the second bathroom. I had missed the spider hanging on the door! |
Friday, October 26, 2018
FANTA BLUE
I used to love pop. Some families would have pizza with salad. We had pizza with coca-cola! For variety I would have a sprite or root beer. When I moved to Montreal, I would always have smoked meat sandwiches with cherry cola. Occasionally I would have an orange pop.
Now, I rarely drink pop. When I do, I am surprised at how sweet pop is. I drink it for nostalgia, now, but remembered orange pop when I was in Crete, and Fanta was on the menu. I had heard of a Fanta flavour that was Blueberry, so when I saw Fanta blue on the menu in Skepasti. Turns out, it was the sugar free version, and not blue at all.
I looked it up when I got home. Fanta was a German company, named after Fantasie, German:(use your) Imagination, to substitute for Coca-Cola during America's trade embargo of Nazi Germany in 1940. Eventually Fanta was relaunched by Coca-Cola. The orange flavour started in Naples with local oranges. Over 90 flavours have been marketed worldwide. In Canada, we have orange, grape and cream soda.
I may have to wait until I visit New Zealnad to try the Blueberry and Strawberry Sherbet flavours.
Now, I rarely drink pop. When I do, I am surprised at how sweet pop is. I drink it for nostalgia, now, but remembered orange pop when I was in Crete, and Fanta was on the menu. I had heard of a Fanta flavour that was Blueberry, so when I saw Fanta blue on the menu in Skepasti. Turns out, it was the sugar free version, and not blue at all.
I looked it up when I got home. Fanta was a German company, named after Fantasie, German:(use your) Imagination, to substitute for Coca-Cola during America's trade embargo of Nazi Germany in 1940. Eventually Fanta was relaunched by Coca-Cola. The orange flavour started in Naples with local oranges. Over 90 flavours have been marketed worldwide. In Canada, we have orange, grape and cream soda.
I may have to wait until I visit New Zealnad to try the Blueberry and Strawberry Sherbet flavours.
Thursday, October 25, 2018
AN INTROVERT'S MANIFESTO
I am an introvert. Probably I am a shy introvert. But I have spent my career trying to live as the expected extrovert, and learning some very bad habits.
My job, like many in public service, puts me in contact with a lot of people. Professionalism does not allow me to avoid the very thing that takes my energy. I must talk to patients and staff and families, be interrupted from tasks to communicate and act. Sometimes it takes me days to recover.
But before this was my job, it was more acceptable to be a quiet observer and thinker. I was a student, after all, and spent hours every week in my own head, praised for my conscientiousness and careful work, and given hours of time to process and evaluate per hour of class interaction.
Back then, when I was asked what animal I most identified with, it was a deer. A lot has changed. If you ask me today what animal I most identify with, it is a shark.
So what has happened?
In the last twenty, maybe 30 or 40 or 50 years, our society has become obsessed with efficiency (because this makes things cheaper), and performance is often based on the appearance of efficiency. Those who act are valued over those slow to act. But reacting isn't the best solution long term. You need to create the way the world flows past you, not just be able to swim in the stream. Acting with purpose and forethought is how an introvent best creates a better environment.
So I have realized, after twenty five years of cultural indoctrination, that I have lost my skills as an introvert, but react with the best of them, living in a stress response state like a shark. I am almost never, even at home in my own family environment, acting in an unstressed introverted way. I have lost my skills to listen, consider, and even be conscientious. I am trying to find a way to express myself, and not be a doormat, but often speak up to even the "fairness" of the conversation balance, and find myself unskilled in turning into my words into something practical.
I am trying to rediscover these skills, and give myself time to recouperate. I am trying to be alone without feeling lonely. I am trying to resist the urge to believe my culture that I am not as good as someone who recharges around people and doesn't find themselves in their most stressed state most of the time at work. It's a work in progress; like most everything.
Sometimes I imagine a world where my boss schedules me with a day off every couple of shifts so that I recouperate my energy. Where my colleagues would think twice about interrupting for every single thought they have, considering that I was "thinking", and waiting until they had done their full assessment before asking me what was already documented. I wonder what it would be like if the doctor who led a trauma or a code who was quiet would be listened to, instead of being talked over or pushed aside. I wonder what a band of misfit introverts could do in our system if we had power and control over the budget. Keep dreaming.
My job, like many in public service, puts me in contact with a lot of people. Professionalism does not allow me to avoid the very thing that takes my energy. I must talk to patients and staff and families, be interrupted from tasks to communicate and act. Sometimes it takes me days to recover.
But before this was my job, it was more acceptable to be a quiet observer and thinker. I was a student, after all, and spent hours every week in my own head, praised for my conscientiousness and careful work, and given hours of time to process and evaluate per hour of class interaction.
Back then, when I was asked what animal I most identified with, it was a deer. A lot has changed. If you ask me today what animal I most identify with, it is a shark.
So what has happened?
In the last twenty, maybe 30 or 40 or 50 years, our society has become obsessed with efficiency (because this makes things cheaper), and performance is often based on the appearance of efficiency. Those who act are valued over those slow to act. But reacting isn't the best solution long term. You need to create the way the world flows past you, not just be able to swim in the stream. Acting with purpose and forethought is how an introvent best creates a better environment.
So I have realized, after twenty five years of cultural indoctrination, that I have lost my skills as an introvert, but react with the best of them, living in a stress response state like a shark. I am almost never, even at home in my own family environment, acting in an unstressed introverted way. I have lost my skills to listen, consider, and even be conscientious. I am trying to find a way to express myself, and not be a doormat, but often speak up to even the "fairness" of the conversation balance, and find myself unskilled in turning into my words into something practical.
I am trying to rediscover these skills, and give myself time to recouperate. I am trying to be alone without feeling lonely. I am trying to resist the urge to believe my culture that I am not as good as someone who recharges around people and doesn't find themselves in their most stressed state most of the time at work. It's a work in progress; like most everything.
Sometimes I imagine a world where my boss schedules me with a day off every couple of shifts so that I recouperate my energy. Where my colleagues would think twice about interrupting for every single thought they have, considering that I was "thinking", and waiting until they had done their full assessment before asking me what was already documented. I wonder what it would be like if the doctor who led a trauma or a code who was quiet would be listened to, instead of being talked over or pushed aside. I wonder what a band of misfit introverts could do in our system if we had power and control over the budget. Keep dreaming.
A TIPPING POINT (OF TIP DIPPING)
Sometimes what is done for years even decades makes no sense. I might notice. You might notice. But most people don't until one day something happens and it changes everything. Your knowledge didn't make the change. The people didn't make the change. But something happens, and it all changes.
I noticed today at Skate Canada, which I was privileged to attend thanks to a friend's friend's complimentary ticket, a few skaters with ombré hair. They looked nice. For years and years, peers and hairdressers have suggested that I should get highlights. I have always hated them. In my middle age group, it looks too obvious, and within days the roots show even if it was perfectly executed on the day of the hair appointment. I have seen twenty year old women highlight their hair, and look middle aged. I have never seen a highlighted hair that didn't look fake. To me it made no sense. But many many people relied on this. Spent a fortune getting them, and manically tried to maintain them. It never made sense to me.
Enter the recent trend of ombré hair. Back in the 80s men were getting their hair tips done, usually blond. It was laughed at later, but it was never applied to the permed highlight hair of women until the last decade. And it has changed everything. No longer fighting the growing hair, it could grow with the hair. Young women looked sophisticated and their age. Older women didn't have to worry about "growing the highlights out". It was enough to break the trend of highlights, much to my relief. But it came from a tipping point unrelated to sensibility. It was based on aesthetic, and took more than one generation to change it. It wasn't chosen, but it happened nonethless.
So, if something doesn't make sense, and you wish it was otherwise, sometimes it has nothing to do with convincing others to agree with you. Sometimes it just needs a different, hopefully better idea to replace the former one.
I noticed today at Skate Canada, which I was privileged to attend thanks to a friend's friend's complimentary ticket, a few skaters with ombré hair. They looked nice. For years and years, peers and hairdressers have suggested that I should get highlights. I have always hated them. In my middle age group, it looks too obvious, and within days the roots show even if it was perfectly executed on the day of the hair appointment. I have seen twenty year old women highlight their hair, and look middle aged. I have never seen a highlighted hair that didn't look fake. To me it made no sense. But many many people relied on this. Spent a fortune getting them, and manically tried to maintain them. It never made sense to me.
Enter the recent trend of ombré hair. Back in the 80s men were getting their hair tips done, usually blond. It was laughed at later, but it was never applied to the permed highlight hair of women until the last decade. And it has changed everything. No longer fighting the growing hair, it could grow with the hair. Young women looked sophisticated and their age. Older women didn't have to worry about "growing the highlights out". It was enough to break the trend of highlights, much to my relief. But it came from a tipping point unrelated to sensibility. It was based on aesthetic, and took more than one generation to change it. It wasn't chosen, but it happened nonethless.
So, if something doesn't make sense, and you wish it was otherwise, sometimes it has nothing to do with convincing others to agree with you. Sometimes it just needs a different, hopefully better idea to replace the former one.
Monday, October 15, 2018
VEGETARIAN (NOT SPICY) TOM YUM SOUP
Wednesday, October 10, 2018
BUTTERNUT SQUASH QUICHES
 |
| Bought puff pastry, 400 F 15 minutes with 5 minutes oven off, cheddar at the bottom, then squash, then 5 eggs to 1/2 cup milk, 30 mL of flour, salt and pepper. Overfilled, crisp bottoms (most not soggy) but terrible inconsistency! Would not get by the Great Canadian or British Baking judges. Extra balls in sugar and cinnamon. Butternut squash purée with milk and extra sugar and cinnamon for dessert. Filling and satisfying. |
LANTERNS AT THE BOTANICAL GARDENS
La grue= The crane
In Chinese culture, cranes are symbols of good fortune and longevity. They are often depicted as celestial mounts for the Immortals and the Dead. The phoenix and the crane are the favorite birds of Chinese painters. The expression, " A crane among hens", refers to an individual who stands head and shoulders above the crowd, both literally and figuratively.
It was a night in extreme contrast to the year before. The last time we went, it was also dusk, but the weather was unseasonably warm for September and the masses were incredible! This year, they had the forsight to sell tickets by a time slot, but by 6 pm it was pouring rain. We were well dressed, and had an umbrella and rainboots, but the paths were rivers and the tour was not easy, despite it being nearly deserted. Still, although I didn't take as many pictures, it was an incredible experience to see the sun set and the lanterns glow. The twinning of Shanghai and Montreal remains a great joy to me. My friend from Wu Xi said the stones are from her home town. The Japanese Garden has a twin too. Montreal and Hiroshima share that honor, and the story of the rejuvenation of that city was inspiring. I was able to share the story of Sadako and the Thousand Paper Cranes with Princess Pirate. She is Japan's Terry Fox, and the story came out in 1977, with Terry's Marathon of Hope in 1980. Both are legends to my generation, and, I hope, a continued inspiration to my daughter's.
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| Pumpkin decorating contest never fails to impress |
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| Last day for the lotus seed moon cakes. I feel like I didn't miss the autumn festival after all! |
 |
| The He Luo You was the centerpiece of the show this year. This creature was born in Inner Mongolia, in a tributary of the Yellow River, and has one head, 10 bodies and barks like a dog. It can turn into a bird, but is terrified, and hides, when it hears thunder. (Unless it is coming from the neighbouring Indigenous gardens!) |
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| Rainbow phoenix, my spirit animal |
Tuesday, October 9, 2018
FORTIES AND FAILING IT
My daughter came home from school today, upset. She had been working hard at a poster project, and her teacher criticized that it was too little in so much time. In 50 minutes she had drawn an oval and two hands. This is not uncommon, but having her teacher call her out on it was. She felt like a failure.
I did my best to re-frame the day. She admitted that it was a pretty great day otherwise. I told her I loved her, and that I had never seen her fail yet, and that the only way she would fail is to give up now. I asked her how she felt when I "failed" the triathlon, placing in the bottom 1% and she had to admit that she was proud.
But tonight, when she said she was ready for bed, I walked through the house to her bedroom and saw everything that I asked her to take care of every day done badly or not at all. Her clothes from tonight and this morning were on the ground. Her bookbag was stuffed with loose crushed papers. Her coat was on the floor instead of the empty hangar. Her shoes were knotted from when she removed them. So instead of being the mom that I wanted to be, I took every careless act as a personal insult, and I felt ashamed. Ashamed that I let others take advantage of me. Ashamed that I let her have playtime after school instead of doing chores, because I think she needs it, but maybe I'm not completely okay with. Ashamed that I can so carefully explain the simple rules I ask to be honoured over and over, and to be completely ignored. So I freaked out, and made her correct all these "failures" before she went to bed.
They say that the forties is when you know who you are, and have the confidence to be who you are. Some of my friends have things organized: menu planning, house routines, time to paint and run 10 k and something of value to teach others. I feel like I am constantly made aware of my failings, but I have never been more disorganized. I can't seem to set a routine and keep it, whether in menu planning, housework, work work. And instead of having an ally of 15 years and share stories of the same timeframe, I am gun shy, anxious, and way oversensitive to shame.
I guess I'll have to listen to my own advice, and try again tomorrow. Here's to hoping that in my fifties, I will finally feel comfortable in my own skin again, and, even before, not overreact so strongly to laundry on the floor, and next time, like the politician's advise, trust but verify.
I did my best to re-frame the day. She admitted that it was a pretty great day otherwise. I told her I loved her, and that I had never seen her fail yet, and that the only way she would fail is to give up now. I asked her how she felt when I "failed" the triathlon, placing in the bottom 1% and she had to admit that she was proud.
But tonight, when she said she was ready for bed, I walked through the house to her bedroom and saw everything that I asked her to take care of every day done badly or not at all. Her clothes from tonight and this morning were on the ground. Her bookbag was stuffed with loose crushed papers. Her coat was on the floor instead of the empty hangar. Her shoes were knotted from when she removed them. So instead of being the mom that I wanted to be, I took every careless act as a personal insult, and I felt ashamed. Ashamed that I let others take advantage of me. Ashamed that I let her have playtime after school instead of doing chores, because I think she needs it, but maybe I'm not completely okay with. Ashamed that I can so carefully explain the simple rules I ask to be honoured over and over, and to be completely ignored. So I freaked out, and made her correct all these "failures" before she went to bed.
They say that the forties is when you know who you are, and have the confidence to be who you are. Some of my friends have things organized: menu planning, house routines, time to paint and run 10 k and something of value to teach others. I feel like I am constantly made aware of my failings, but I have never been more disorganized. I can't seem to set a routine and keep it, whether in menu planning, housework, work work. And instead of having an ally of 15 years and share stories of the same timeframe, I am gun shy, anxious, and way oversensitive to shame.
I guess I'll have to listen to my own advice, and try again tomorrow. Here's to hoping that in my fifties, I will finally feel comfortable in my own skin again, and, even before, not overreact so strongly to laundry on the floor, and next time, like the politician's advise, trust but verify.
SIMPLE SUPPER
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| A roasted butternut squash has gone a long way. Tonight, it was reheated and mashed with margarine to creamy deliciousness. Spaghetti with leftover PC roasted garlic tomato sauce and Yves (meatless) veggie meatballs. My go-to apple celery salad. A perfect fall meal with little fuss. |
Saturday, October 6, 2018
GIVING THANKS FROM THANKSGIVINGS PAST
“Gottselig: Blessed of God"
I am so thankful all those years [growing up] to have an ally. He was my encyclopedia, my atlas, my defender, my playmate, and my hero for many years! I am so grateful!”
I am so thankful all those years [growing up] to have an ally. He was my encyclopedia, my atlas, my defender, my playmate, and my hero for many years! I am so grateful!”
GRANDPA
1997-08-04 Montreal
My grandpa was a farmer. I got a bit of a skewed view because for as long as I could remember, he and grandma lived in town. But for many of his farming years he lived out on the "old homestead" as my mom and grandma called it. My mom was born out on the farm, in "the old house". It had been abandoned for a number of years and vandals had hastened its decay. To my mother it must have been a tragic sight, to see her home destroyed over the years, without being able to do anything about it. But for me, it was just another site for adventure. The farm was a place of safety and warmth, because it reminded me of my grandpa, and my grandpa was safe and warm.
My grandpa had the best hands. To this day I judge a man by his hands, but never have met up to my grandpa's hands. They were the widest, strongest fingers you ever saw. Almost always they were filthy - stained with oil from the never ending repair of farm equipment or just plain old dirt from the day's work. But they were gentle. They could hold an injured bird with the utmost care. They could brush away a tear, hold you oh so tight, or guide in a polka around the living room floor.
Editor's note:
October 10, 2018
My mom reminded me that she was born in the Regina General Hospital, but that Grandpa had indeed been born in the old house.
My grandpa was a farmer. I got a bit of a skewed view because for as long as I could remember, he and grandma lived in town. But for many of his farming years he lived out on the "old homestead" as my mom and grandma called it. My mom was born out on the farm, in "the old house". It had been abandoned for a number of years and vandals had hastened its decay. To my mother it must have been a tragic sight, to see her home destroyed over the years, without being able to do anything about it. But for me, it was just another site for adventure. The farm was a place of safety and warmth, because it reminded me of my grandpa, and my grandpa was safe and warm.
My grandpa had the best hands. To this day I judge a man by his hands, but never have met up to my grandpa's hands. They were the widest, strongest fingers you ever saw. Almost always they were filthy - stained with oil from the never ending repair of farm equipment or just plain old dirt from the day's work. But they were gentle. They could hold an injured bird with the utmost care. They could brush away a tear, hold you oh so tight, or guide in a polka around the living room floor.
Editor's note:
October 10, 2018
My mom reminded me that she was born in the Regina General Hospital, but that Grandpa had indeed been born in the old house.
I WAS ALWAYS A LOVER OF BEAUTY
18-05-1995 on return from my "dream year"
"I am a lover of beauty. But more than that, I love the wonder that beauty instills. I am thankful that I am simple enough in intellect to be amazed every time I look at the prairie sky or gaze at a familiar mountain range or ponder the intricacies of the human body. I live in wonder...
"I am a lover of beauty. But more than that, I love the wonder that beauty instills. I am thankful that I am simple enough in intellect to be amazed every time I look at the prairie sky or gaze at a familiar mountain range or ponder the intricacies of the human body. I live in wonder...
- Tonight I sleep with my window open for Gerdien. I did situps in Tracy's memory. I say, "Yeah!!" for Fran and "Yup" for Uli. I stare at the face of an acquaintance in wonder as I see another's personality, and marvel at a personality so familiar, yet known in a different habitus. Amazing!
- I long to express this beauty, this wonder but am satisfied with the ability to wonder and to see this beauty.
- I am 23 and still don't know what the purpose of my life should be. Wonderment? Help? Mourning? Which or how much of each?
A HOME
Rummaging through a box of old papers, I found a single lined looseleaf paper with this list. Some are simple. Others are lofty. Not too hard to put together, except maybe the ten foot ceilings, and a piano. I have proved for over 2 decades that I can live without either and still feel at home!😂
This was the exact order:
-couch
-garbage and kleenex in every room
-bathroom deodorizer
-bubble bath, specialty coffee or hot chocolate or russian tea
-alarm clock with snooze
-bedside lamp
-fulllength mirror
-10 foot ceilings if possible
-fireplace
"library" (bookshelves)
-piano
-slippers, blankets and pillows
-plush rugs in the bathroom (bedroom, living room)
-books
This was the exact order:
-couch
-garbage and kleenex in every room
-bathroom deodorizer
-bubble bath, specialty coffee or hot chocolate or russian tea
-alarm clock with snooze
-bedside lamp
-fulllength mirror
-10 foot ceilings if possible
-fireplace
"library" (bookshelves)
-piano
-slippers, blankets and pillows
-plush rugs in the bathroom (bedroom, living room)
-books
Friday, October 5, 2018
FIRST FORAY INTO A MEAL PREPARATION PICKUP: EVOILA5
EVOILA5, a chain of pickups with : 5 bags, 5 recipes, 5 generous meals
 |
| Amazing organization - count A to E |
 |
| Meal A: Suprising amount of plastic. Not impressed. |
 |
| Thai Meatballs and cabbage salad. Fabulous flavours! Not used to no carbs though. 3-4 were enough. Added more raisins than provided for a little needed balance. |
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| Meal B: Out of bags. Not vegetarian friendly, but popular with Princess Pirate |
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| Should have covered - remove and cut if goal is anything short of well cooked , and double time or slice to cook faster |
 |
| Canned peas was a warning, so I made acorn squash mashed potatoes, as the rice provided was not popular. Heavy but delicious cream cheese sauce. Very filling, and a happy meal with roasted parmesan acorn squash as an appetizer, while waiting for the meal to cook. |
PARTY TRICKS I AM PRACTICING
3.14
15 (one more)
92 ( add the first digits and reverse: 1 + 1 = 2, 4 + 5= 9; 29<=>92)
65 (age of retirement norm)
35 (age of last pregnancy)
89 (grad year, Berlin Wall fell)
79 ( -10)
3238 (watch for the mirror)
46 (current age)
26 (-20)
43
3832 (mirror closes)
79 (repeat)
50 (half a century)
28 (the perfect age)
84 (LA Olympics)
1971 (YOB)
69
39 (-30)
93 (mirrors 39)
75 (3/4 of a century)
TWO EVENINGS MEALS: TWO DICHOTOMIES
Last night I went out with some colleagues after work that had begun at 7. It was in part to have time with colleagues that I don't usually have a chance to hang out with, and part to check out a Notre-Dame restaurant called Liverpool House for $85. Turns out it wasn't going to be that easy.
First, a few of the group were smoking out front, and then out back, over and over again. Some were greeted with squeals of delight, and others were ignored or greeted tepidly.
Second, while everyone else started with cocktails ( a lot of whisky sours), I was saving my glass of wine for dinner.
Third, the food was diverse and phenomenal.Very carnivorous. Very fat. Steak and f There were two slices of cake to share among the four of us to end it all. It was worth the splurge! Here are a few pictures:
Fourth, next was a bottle of reisling from Alsace in the longest bottle I had ever seen, and then a red with the fattest squatest bottle. A bottle of cognac was brought out and left. At last minute, a couple people drank a lot of it in short order. I had one glass of white and one of red. The white was cold and the red was oaky.
Fifth, we had a good time, laughing and talking shop and reminiscing and looking forward.
Sixth, the price was announced at the end, split among those of us "drinking". This was a record, and at first I thought it was a joke. My splurge went from $85 plus tax, totally worth it, to $380, wait, WHAT?! Someone was taking advantage, and it wasn't me!
It was timely that a colleague was leaving west and offered me a ride home.
Fortunately my shift today started at 9 am, so for the second evening after work, I went out with colleagues.
First, when our chosen restaurant for the best Indian food was closed for a water main closure, my friend came to pick us up and we drove the second best restaurant called Indian Curry House in the city together. We greeted each other in equal enthusiasm, and laughed from the beginning to end.
Second, we all poured each other water in goblets from a generous pitcher and passed on alcohol all evening. It was perfect!
Third, the food was diverse and phenomenal! My friends allowed me to chose a palak paneer, then ordered the tester butter chicken, and we balanced it out with aloo gobi and the showstopper lamb korma. There was no time to take pictures!
Fourth, we all had a naan, and a lentil soup and rice, and still had leftovers.
Fifth, we had a good time, laughing and talking shop and reminescing and looking forward.
Sixth, the bill came and my friends both tried to pay for it. A even took all three cards and transparently tried to line up to pay by lying that he would split it for us. Of course he couldn't, and we called his bluff, and we split the bill 3 ways. With tax and tip, it came to $23.30. No one took advantage, and I wished I had more time with these two men I am proud to call friends in our perfectly MAD little club.
I vow to avoid people like the former and eat more with the latter. Eat within my budget. Eat with my friends. Eat more vegetables. Drink a glass of wine, but next time only when I know the price!
Editor's note:
I asked the cohort what was up with the bill after the fact, and a colleague offered to pay $300 of my bill. That made the evening a whole lot nicer. He apparently adored the wine a lot!I initially declined, because I still don't see why someone didn't own up to the mistake, but he was adament that he felt it was fair, and I was happy to be reimbursed!
First, a few of the group were smoking out front, and then out back, over and over again. Some were greeted with squeals of delight, and others were ignored or greeted tepidly.
Second, while everyone else started with cocktails ( a lot of whisky sours), I was saving my glass of wine for dinner.
Third, the food was diverse and phenomenal.Very carnivorous. Very fat. Steak and f There were two slices of cake to share among the four of us to end it all. It was worth the splurge! Here are a few pictures:
 |
| Oysters from the maritimes with seafood sauce, lemon and horseradish |
 |
| Razorback clams with Romanesco broccoli, mayo and roe. The showstopper! |
 |
| Fall salad with pepitas, parmesan and the sweetest tenderest greens |
 |
| Foie gras and skillet cinnamon brioche |
 |
| Lobster and cod |
Fourth, next was a bottle of reisling from Alsace in the longest bottle I had ever seen, and then a red with the fattest squatest bottle. A bottle of cognac was brought out and left. At last minute, a couple people drank a lot of it in short order. I had one glass of white and one of red. The white was cold and the red was oaky.
 |
| 2007 was the year apparently! The tall bottles of Germany and Alsace are called hock and they contain riesling and gewürztraminer |
 |
| The culprit: a magnum of Brunello di Montalcino |
Fifth, we had a good time, laughing and talking shop and reminiscing and looking forward.
Sixth, the price was announced at the end, split among those of us "drinking". This was a record, and at first I thought it was a joke. My splurge went from $85 plus tax, totally worth it, to $380, wait, WHAT?! Someone was taking advantage, and it wasn't me!
It was timely that a colleague was leaving west and offered me a ride home.
Fortunately my shift today started at 9 am, so for the second evening after work, I went out with colleagues.
First, when our chosen restaurant for the best Indian food was closed for a water main closure, my friend came to pick us up and we drove the second best restaurant called Indian Curry House in the city together. We greeted each other in equal enthusiasm, and laughed from the beginning to end.
Second, we all poured each other water in goblets from a generous pitcher and passed on alcohol all evening. It was perfect!
Third, the food was diverse and phenomenal! My friends allowed me to chose a palak paneer, then ordered the tester butter chicken, and we balanced it out with aloo gobi and the showstopper lamb korma. There was no time to take pictures!
Fourth, we all had a naan, and a lentil soup and rice, and still had leftovers.
Fifth, we had a good time, laughing and talking shop and reminescing and looking forward.
Sixth, the bill came and my friends both tried to pay for it. A even took all three cards and transparently tried to line up to pay by lying that he would split it for us. Of course he couldn't, and we called his bluff, and we split the bill 3 ways. With tax and tip, it came to $23.30. No one took advantage, and I wished I had more time with these two men I am proud to call friends in our perfectly MAD little club.
I vow to avoid people like the former and eat more with the latter. Eat within my budget. Eat with my friends. Eat more vegetables. Drink a glass of wine, but next time only when I know the price!
Editor's note:
I asked the cohort what was up with the bill after the fact, and a colleague offered to pay $300 of my bill. That made the evening a whole lot nicer. He apparently adored the wine a lot!I initially declined, because I still don't see why someone didn't own up to the mistake, but he was adament that he felt it was fair, and I was happy to be reimbursed!
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