Upcoming Event - A True Taste Adventure

This one is not for the kids!

I'm happy to announce a new relationship and upcoming event with J. Webb Wine Merchant Ltd. Lee Hansen and I will be joining forces for a scotch and food pairing class. Actually, there will be two opportunities to enjoy the range of tastes from Scotland and the food we are pairing with it. Think sweet, salty, and meaty. Then think of the scotch!

Join us on March 17 or 18 at the Glenmore Landing location. For sign-up information visit the J. Webb site.

A Toast

This past year I've been asked the same question a few times: if you could have dinner with anyone, dead or alive, who would it be? Without hesitation, my answer is my father-in-law. I would do anything to have him meet The Monster and Smilosaurus and enjoy a raucous dinner where he would surely win the nightly roaring contest.

On this day, six years ago, he passed away. We, his family, miss him everyday. And this morning, I will raise a cup of tea to him. He made anyone feel at home, even if you spilled red wine on his pastel couch and carpet within ten minutes of meeting him. He even had the dad gene that allows a man to have a pre-dinner nap in the midst of kitchen chaos and grandkids climbing on him. He laughed every day and made the rest of us laugh too, even if it was at his taste in sneakers or his appreciation of a good deal. Doug was a man who treasured a good meal and cherished good company. He valued his friends and held his family close.

To Doug.

Chocolate And Friendship Day

We've never been huge Valentine's Day fans in this house.  Well, that's not 100% true.  I adored Valentine's Day when I was single and wistfully dreaming of a lover to buy me flowers and spoil me with treats. But when I met my husband and the reality of a relationship and my man's opinion of V-Day hit me I realized that I would be lucky if he even remembered the day. I also realized that I am damn lucky to have him, every day of the year.

After a hellish month, however, I'm looking for any small amount of comfort and love. Today that came in the form of a quiet afternoon writing and visiting with a friend while we sipped garam masala hot cocoa and she gave me a reflexology treatment. It was simply so nice to be spoiled. And to enjoy some company with my friend.

I'd been waiting to try this hot cocoa until she came to visit. Although she is originally a farm girl with a Metis background, she has surrounded herself with East Indian friends and boyfriends. I knew she would appreciate the spice of this cocoa better than Hubby.  I was right. It was rich and warming, with hints of spice and the Indian coast. It doesn't seem like the flavours should go well together, but if you think of Mexican hot chocolate with its chili heat, this isn't far off. But there is something exotic about it and so comforting.

Sitting with her this afternoon I felt my spirits lift, old friends have the power to do that. So does chocolate and a foot rub, but not as well as friends can do it. If only I could ask her to move in, or at least to this city.

I made this with the Garam Masala mix from Silk Road Spice Merchants, ground in my brand new grinder. Keep in mind that you will want a fine grind with this.

Garam Masala Hot Cocoa

Adapted from Arvinda's recipe

1 cup milk

1 tbsp cocoa

1 tbsp brown sugar

1/2 tsp fresh ground Garam Masala

1. Heat milk.

2. Combine cocoa, brown sugar, and garam masala in a small bowl. Stir in a few tablespoons of milk until you have a runny paste. Whisk cocoa paste into milk. Serve hot.

Thanks to Mary Luz Mejia for sending this recipe my way.

Champagne and Truffles

Today's post brought to you by fun things to do to impress others. On tap today is sabering champagne bottles open. Now there is a way to show off at your New Year's Eve event.  Just promise me that you will do it while still sober.

Take one of your bottles of champagne - preferably a cheaper one, just in case - and get it cold. Almost freezing.  So, if you are here in Alberta this means you can just leave it outside for an hour or so. Then you can take one of your solid kitchen knives if you don't have your own sword handy.

With your cold bottle in hand and look for the seam in the glass.  Your target for your knife/sword is just below the lip of the bottle right at the seam. Remove the foil, but you canleave the wire on. With a firm, but not heavy hand slide your blade against the bottom of the lip of the bottle.  Don't hack or whack it. With a really cold bottle the right pressure will simply cause the entire top of the bottle to pop off.  With the pressure of the bubbles no glass falls back into the bottle.  Straight to the enjoyment.

Traditionally, this was done with a sword and on horseback. In the modern world I am thankful for truffled popcorn and a dishtowel to catch the popped cork. We won't be sabering tonight, but we will enjoy bubbly with friends. Thanks for the folks at Sumac Ridge for the demo and opportunity to impress.  And for the champagne/popcorn combo. 

Happy New Year!