Friday, September 12, 2014
This dinner was the epitome of eating as local as possible. The maple mustard chicken is locally raised and bought from our neighbourhood butcher. The carrots, potatoes and turnip that roasted under the chicken legs came from our Round the Bend Farm CSA box. And the beautiful chopped salad (save the dressing and cranberries) uses ingredients that are also from our CSA box.
(Jump to the recipe...)
Tuesday, September 9, 2014
It's been the summer of the salad. The cool weather has provided our farm and CSA box with much more lettuce than anyone probably ever imagined possible. There was a point in time when hubby and I were eating mammoth salads for lunch and dinner plus green smoothies for breakfast and snacks.
(Jump to the recipe...)
Tuesday, September 2, 2014
This summer, we've received such beautiful lettuce and radicchio from our farmshare that it was inevitable that we would consume a lot of it in cup/wrap form. And what's our favourite filling for our lettuce wraps? Nem nuong. Delicious grilled pork.
(Jump to the recipe)
Monday, August 18, 2014
When I was pregnant with my first son, I had strange taste and smell aversions. (Subsequently, I discovered it was morning sickness, just without the tell-tale being sick part.) One of my weird taste and smell aversions was cheese. I thinking that I was exposing the cheese to too much moisture and it was going off really quickly... I don't know how much cheese I threw into the trash thinking it had gone bad before finally asking hubby to double-check for me.
Unfortunately, I loooove cheese and I craved for it. So I took to having processed cheese and soon bagels with a Kraft single nuked over top became a common breakfast for me. Funny to reminisce about it now - there I was, first time mom, trying so hard to do everything right for my unborn babe. All the while, feeding myself artificial cheese that was nuked (not even toasted!) over dollar-a-loaf-grocery-store bagels. I guess it could have been worse, I could have wanted spray cheese and a ramen cup ;)
Monday, August 11, 2014
Jump to the recipe...
Every year, inevitably, we'll receive the other-worldly kohlrabi in our CSA box. The first year we got it I was stumped. What to do with this strange root? I've tried it in coleslaw (nothing spectacular and not really to my liking). I've also tried stir-frying it (too soggy), roasting it (delicious but too hot to turn on the oven that often) and boiling and pureeing it into soup (yummy but felt like just a riff on cauliflower soup). I had yet to find a way to prepare kohlrabi that was simple and tasty and uniquely "kohlrabi".
Thursday, August 7, 2014
Diamond with Rings made with two forks, inspired by Loom Love
It all started with an innocent baggie of coloured rubber bands that I bought at the local discount grocer...
My eldest son has been enjoying YMCA camp this summer and has not been able to stop talking about all things camp, including his value bead bracelet. Understandably, the middle two siblings, who were already jealous that big brother was old enough for camp but they were not, began to resent not having bracelets of their own.
So when I saw the $1 baggie of coloured elastics hanging in the store, I figured that I could make them a simple elastic chain bracelet similar to the ones I used to play elastic jump ropes games with as a child. However, after we got them home I started to faintly remember another elastic weaving technique that was more like braiding from my grade school days... which I then had to google.
Some of my eldest son's first projects, fishtails and dragon-scale
What did I find? Well, as you may already know, there are a lot of tutorials out there to teach you how to make a Rainbow Loom bracelet without a loom. The crafter and DIY-er in me loved that. The simplicity and flexibility of a craft that could be done without elaborate equipment, other than the elastics of course, really appealed to me. And as I had already taught my kids how to finger knit (which they love), I also saw the potential to share another quiet and time-consuming craft with them (a.k.a. mommy's get out of jail free card).
His latest creation
Butterfly charm bracelet made on my fingers, inspired by Made by Mommy
Ridiculously small pink and red strawberry bracelet for my daughter
The collection... so far!
Friday, August 1, 2014
Am I late to the party? I only just discovered that you can make pesto with fresh peas and I love the result. Fresh... and sweet... and the colour! The colour is even better than regular basil pesto because it stays beautifully pale green through refrigeration or heating.
I originally set out to make a garlic scape pesto but wasn't sure if I could ever get the kids to eat it since scape pesto tends to be so spicy. Then I remembered seeing pictures of pea pesto and figured that if anything could tone down the super concentrated garlicky flavour that results from grinding up a bagful of scapes, it would be fresh peas from the pod.