Wednesday, July 21, 2010
Back during the first of July, we travelled to the Niagara’s (Grimsby, to be exact) and stopped at 2 Century Farm for our annual cherry trip, in which we brought home sour cherries to preserve for the winter months. We also picked some sweet cherries for fresh eating (a little too fresh they were devoured before we returned home...) This year I decided on 10, 7-litre baskets of sour cherries, which is ultimately too many cherries for a family of four (and growing…). I was literally drowning in bright red cherry juice. I canned, pitted and froze, baked, made cherry preserves and ate the sour suckers until the very last basket was finished, it nearly broke me, but alas the deed was done and the first of the spring fruit put away (the tally being sour cherries, strawberries, and some raspberries thus far).
Bring on the peaches, pears, plums and blueberries!
- 3 Tbs. olive oil
- 2 medium onions, chopped
- 2 cup red lentils, cooked but not too mushy
- 3 medium carrots, peeled and roughly chopped
- 3 medium new potatoes, washed and cubed
- 3 small ochre, thinly sliced
- 14-oz. can coconut milk
- 2 hot house tomatoes or 1 can diced tomatoes
- 1 bay leaf
- 3 cloves fresh garlic, minced
- 1 Tbs. curry powder, preferably hot
- 1 tsp tumeric
- salt to taste
- 1/2 cup chopped cilantro
- dollop of yogurt to garnish
Tuesday, July 13, 2010
a prolific bush basil...
and all the while a bunch of curiously beady eyes watching my every move.
Sunday, July 11, 2010
- swimming at least once every day
- mini road trips to see family
- playing cards in the sun
- big walks/hikes
- waking up on our time (never with an alarm clock because I think that it is one of the worst, most unnatural things to do ever, but we also never sleep past 8 am because we've really started to enjoy the cool early summer mornings)
- playing with our nieces and nephews who are wonderful and adorable and exciting and fun and exhausting all at the same time
- baking pies
- picking raspberries
- going to the farmers market down the street
- eating dinner all together
- being part of a family book club/reading in the shade in the hot afternoons
1/2 cup ketchup
1/3 cup worcestershire sauce
1/3 cup apple cider vinegar
1 tbsp. ground mustard
1 tbsp. garlic powder
1/2 tsp. paprika
1/4 cup brown sugar
pinch of salt and pepper
1 medium sweet onion, chopped
3 pounds(ish) pork shoulder
Tuesday, July 6, 2010
Monday, July 5, 2010
Friday, July 2, 2010
- 1-½ cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 whole Egg
- 5 Tablespoons Cold Water
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
In large bowl, toss together rhubarb, strawberries, sugar and flour; scrape into pie shell. Moisten edge of pie shell; cover with pastry top. Trim, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Seal and flute edge. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with sugar. Cut 4 steam vents in centre.Place foil-lined baking sheet to catch drips on bottom rack of 425°F (220°C) oven. Place pie on rack above; bake for 20 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, 55 to 70 minutes, shielding edge with foil if browning too quickly. Let cool on rack.