Taste Adventure - Bok Choy

There are sleep regressions well documented for babies and toddlers (and we know all about them lately), but are there eating regressions?

The Monster's voracious appetite was called into question lately. A few bites of her dinner and then on to playing with her placemat or milk. A couple of rounds of Itsy Bitsy Spider and The Alphabet Song and she declared herself done with dinner. While this makes for a loud and entertaining dinnertime, it frustrated us because a half hour later she asked for a snack. She wasn't proclaiming the food bad, just that she was done eating. What were we to do?

It turns out that feeding her is the thing to do; actually putting the food on fork and directing it to her mouth. Happily she lets herself be fed bite after bite of food she seemingly didn't want. This from a girl that downright refused to be spoon fed once her fingers discovered how to pick up food and shove it in her mouth.

In the past week we shared dinners of spicy Tex Mex beans and avocados, moose chili, and stir fry. She ate more meat than she's eaten in a month with us feeding her. And she very happily ate the rice and baby bok choy from the stir fry the other night. She's never happily eaten rice before.

The baby bok choy was a taste adventure for her and a cooking adventure for me. It's been years since I made it, stir fry taking a backseat in my repertoire for some reason. It was a weekly staple in my univerisity and early co-habitating days. On Sunday I couldn't resist the bright green and white crisps, knowing they would taste fantastic with a load of garlic and ginger. There was some leftover pork tenderloin to add and a few carrots and peppers to round out the dish.

The Monster ate one pepper and carrot, then declared herself done. Uh uh, little one, you need to eat more than that. So, after she serenaded us, Hubby started loading up the fork. Bite by bite she ate it all, even declaring the slightly spicy stir fry yummy. Did she know she was eating anything new? I doubt it, but I'm happy she ate it.

My only question is this, how long do we have to keep feeding her? Little Miss Sunshine started solids this week so I don't want to spoon feed two kids.

Squaring Up a Quilt - Tutorial

Okay, time to 'fess up. How many of you go through the process of squaring up your quilts? I'll admit that I didn't think about it for the longest time. All the methods I had seen seemed like they required a ridiculous amount of floor space and the ability to block the quilt, like you would a new knit.

Squaring up a quilt really isn't that hard, but it is a step that slows you down when all you want to do is get that binding on and see what you quilt is going to be. It always helps to stay as square as possible along the way. Check each block as you go, and fudge seams if necessary when putting tops together. If you are using borders there is also a way to help bring a skewed quilt into square or ensure it stays square, but that's another tutorial!

I've always done my best to stay as square as possible during construction, but the evolution of my design aesthetic now sees the majority of my quilts finished without borders and not necessarily square blocks. That same evolution has led me to the following technique. See if it works for you.

You don't need any special tools to do this. Your sewing machine, thread, a large table top, self-healing cutting mat, rotary cutter, and a ruler at least 12 inches square.

Before you get started decide on how much extra batting, if at all, you want your binding to contain. I cut a quarter inch from the edge of my quilt top. My binding is then attached flush with the quilt top's edge with a quarter inch seam allowance. Folded over I can then hand sew the binding and it perfectly covers the seam from attaching the binding. If you want a less substantial binding then you could cut closer to the top's edge and use a smaller binding.

Here's how I do it.

1. Set your machine to a zig zag stitch that is small in width but long in stitch length. Stitch around the entire perimeter of your quilt, through all three layers. This essentially turns your quilt a solid piece of fabric, reducing the potential for movement when you attach your binding.

Ensure you stay as close to the edge as possible. If you have a walking foot, use it. I have an even feed foot on my machine and that's what I use. Oh, and take it from me, ensure that you have a throat plate in your machine that can accommodate a zig zag stitch! I nearly lost an eye when my needle broke. This stitch will be entirely hidden by your binding.

2. With your quilt supported on the table (if it hangs over the weight may pull you out of square as you cut) get ready to cut. The whole quilt doesn't have to lay flat, so don't worry about having a giant table. As long as your cutting edge and about 12-20 inches to the side of that edge stays flat.

3. Start in one corner. Line up the corner of the quilt top with the corner of the ruler, a quarter inch in from the edge. This is where the actual process of squaring begins. From the corner you will want to keep the quarter inch markings in line with your quilt top's edge. To do this you may need to pull the quilt into square. Hold the ruler down firmly but not so hard that you can't pull the fabric with your cutting hand. I find that my thumb holds the ruler more firmly, and thus holds the quilt in place, and that I can move the fabric near the top of my ruler. (see picture below). Pull the quilt, holding on to the batting and backing fabric until it is in line with the quarter in marks. You may have to pull the inside of the quilt in, rather than the edge out. Just go slow and pull as necessary. When you have it lined up with your ruler, cut it for the length of the ruler only.

This is what it looks like.

From the first cut, move your ruler up. Overlap up the cut edge by a few inches with the ruler, keeping the cut edge and the ruler's edge in line together. Then line-up your quilt top's edge with the quarter inch mark.

As you finish one cut, move the ruler up the edge of the quilt (keeping the quilt on your cutting mat). Constantly realign the quilt top's edge with that quarter inch mark. Pull the fabric as necessary to bring the quilt top's edge into alignment. Always hold the ruler firmly as you cut.

Continue around the edge of the quilt until you get to the next corner.

4. When you get to the corners ensure your quilt top edge lines up in the same way as the edge you are currently cutting. In other words, you should be cutting your vertical edge, As you approach the corner - at least 8 inches out - line up your ruler on the current corner as you did the first one. Square your top, or horizontal, edge by pulling into alignment prior to finishing the vertical cuts. Cut both sides of the corner at the same time.

Turn the quilt and continue around all edges and corners.

This technique has worked very well for me. And when all is said and done, it doesn't take more than a half hour to do a large quilt.

Once you have it all squared away attach your preferred binding. I'll show you that in my next tutorial.

Old and New

Gasp! I gave away 3 bins of magazines this week. That's 10 years of Gourmet, Food and Wine, Cooking Light, Bon Appetit, and Martha Stewart. I must be crazy. Or a little under the gun to get the basement cleaned out so we can develop it. And I have to thank my sister-in-law and mother-in-law for really giving me the ass-kicking needed to do it.


These magazines represent my first forays and my development as a foodie. I can still remember reading my very first issue of Gourmet, April 1994. I was finishing my second year of undergrad in Halifax. My part-time job was with a caterer - cooking and selling food in a fancy mall food court. I picked up the mag at The Daily Grind and walked to the Public Gardens. Settled on a bench near one of the ponds I opened that magazine and took my first steps into fancy food, dreamy travels, and inspirational writing and photography. I started to revise my educational plans, thinking about cooking school after undergrad. Most importantly, they helped me learn to taste and to really cook.


I'd grown up watching the Frugal Gourmet, Wok with Chan, and Biba's Italian Kitchen on Saturday afternoons - in between Wide World of Sports and napping. With my Ukrainian roots food, homemade rich food, was central to our daily lives. But I was a picky eater, and showed no interest in being in the kitchen other than to bake cookies. Something changed with that first issue. I devoured more and cooked as much as my limited student budget and roommates would allow. I started going to the farmers market on Saturdays, bringing home what fit in my backpack because the walk was too long for more. Food became a means to pleasure, not just a means to an end.


Reading the magazines has been a ritualistic pleasure in and of itself. A lazy Saturday afternoon meant getting through one or two issues, cover to cover, no skipping ahead. Sundays in the summer found Hubby and I curled up on the thrift store couch on the porch of the blue house, beers at our side, and magazines in hand. Road trips, unless they took us through mountain passes, found me reading out interesting (at least to me) foodbits to Hubby while he drove.


Hubby has been bugging me for years - basically all the years we've been together - to cull the herd. The first place we lived together came with roommates. My magazines were proudly displayed on a large bookshelf in the dining room. When I felt like something new or something I recalled seeing I would pull issue after issue off the shelves and sip tea at the dining room table, enjoying my search. One roommate even made a joke of it, sitting down with boyfriend to observe me - like Lorne Greene and National Geographic - when I was searching for a particular pancake recipe.

The move to Calgary five years ago left my magazines languishing in bins in the basement. There was simply no room for them in our little bungalow. I found that I hardly ever went to them, turning to the computer instead for recipes and additional inspiration. The new magazines are still here, still taking me to the kitchen and feeding my soul when I have a moment. There are no luxurious afternoons of reading anymore. Rather, I sneak a few pages in here and there, often when the Monster and I are eating meals when Hubby is out of town. She now wants to read recipes with with me.


As I went through the bins and sorted the magazines for the lucky recipient I found myself reminiscing about a particular roadtrip to a wedding on the West Coast where I read the September 2002 Gourmet. Or the Bon Appetit about the Mediterranean Islands that I read and reread on our honeymoon in Cuba. Or the conversation with an oyster shucker over Hubby's 27th birthday dinner in Toronto, about whether we thought Ruth Reichl was doing a good job with Gourmet (yes!).

These magazines are my history. My history as a foodie. My history as an adult, really. It was hard to give them away. But I have look forward, find some new inspiration. I did that even while I was saying goodbye, enjoying a recipe I found from a new friend and resource, and the lucky recipient.


Here's to the next ten years! And some good storage in the new basement.

Macamoni and Cheese

When you write about kids and food it is easy to get way too cute and brag about the latest mispronunciation as the most hilarious thing your child has ever done. I certainly fall victim to it... frequently. This week is no exception. From calling the bobcat sitting on the driveway (renos have begun!) a pomegranate, to the subject of today: macamoni and cheese.

It might be a not so secret food snob goal of mine to see if I can get my kids to adulthood without a taste of Kraft Dinner. Sure, they'll be tempted along the way, but I can police all their meals at friends' and daycare, right? Okay, but I know Grandma won't give it to her, and neither will Hubby. And so far she loves what Mama and Daddy give her in the way of macaroni and cheese.

For as long as Hubby and I have been together we've engaged in somewhat spirited debates about the best way to make macaroni and cheese. He in the melted cheese with a little bit of milk camp and I in the cheese sauce and baked with bread crumbs on top camp. We will happily eat each other's rendition, while secretly thinking ours would be at least slightly better. All that being said, I may have created a winner for both of us.

Before I go further I need to also get another food snob confession off my chest. I don't believe in hiding vegetables in food. Sure, there are things like zucchini chocolate cake, but that's just plain good. I'm talking about the sneaking in and stalking of vegetables, just for the sake of getting your kids (or partner) to eat vegetables, a la this book.

This recipe for mac and cheese, however, is one that would qualify as sneaky. I had a vague recollection of seeing something similar a few years back, but couldn't find the recipe. So I made one up. And have made it again and again and again. Use whatever cheese you have around, but the strong, aged ones are my favourites. Use whatever kind of squash - aside from a spaghetti squash - or even a pumpkin. The sauce contains more pureed squash (or pumpkin) than milk and cheese. It is creamy without being heavy. It is orange! It can be eaten straight as made or baked without drying out. It is so good, seriously.

Two real mom advantages of this dish are that you can feed your baby and the rest of your family at the same time. Make the puree for baby and use the rest for the mac and cheese. Plus, you can easily freeze it. I bake mine in two small pans. We eat one and I freeze the other for those days when Little Miss Sunshine and the Monster keep me out of the kitchen.

Sneaky Mac and Cheese
(makes one 9 by 13 baking pan or two 8 by 8 pans, or a lot from the pot)

4 cups dry macaroni
2 Tbsp butter
2 cups pureed squash or pumpkin (fresh or canned)
1 cup milk
5-6 ounces finely shredded cheese (your choice)
1 cup bread crumbs (optional)
2 Tbsp olive oil or melted butter

1. Cook your macaroni in boiling, salted water until al dente. Drain and return to pot.
2. While your macaroni is cooking, melt butter in a medium saucepan. When melted, stir in the squash puree and milk.
3. When squash mixture is hot, stir in 5 ounces of cheese until melted. Season well.
4. Stir the squash mixture into the cooked macaroni.
5. If you like your mac and cheese baked, then put it in a buttered pan, and top with 1 ounce of cheese mixed with the breadcrumbs and oil/butter. Bake in a 325 degree oven for 20-25 minutes.

Is there any way to style mac and cheese to look good? I'm not a professional, but I couldn't do it.

Multi-Pieced Binding Tutorial

In reality, almost all bindings are pieced - unless you are doing a miniature or baby quilt. I wanted to offer you my technique (far from being unique) for a pieced binding and inspire you to do some multi-fabric bindings to finish your quilts.

Binding on a quilt is like hair. A bad haircut can ruin an incredible outfit, making your quilt look like the equivalent of an 80s yearbook photo. Okay, the clothes weren't great then either. But the right haircut will make you look just so fabulous, even if you are wearing two pairs of slouchy socks and a sweater tied over your shoulders.

Multi-fabric bindings aren't right for every quilt, but they are right for so many. Scrappy quilts, fat-quarter quilts, charm quilts, stack and whacks, and generally any quilt that uses more than 6-8 fabrics are prime candidates for multi-fabric bindings. Even a traditionally pieced quilt can be jazzed up with a multi-fabric binding. Generally, I take some of the fabrics that are used in the quilt, cut random length strips, sew them together, and attach to the quilt. Sometimes I get more formal and do the corners, for example, in one colour and the rest of the length in another.

A couple of notes on my technique. This is not for bias-cut bindings. A bias binding has its place (although it is rare on a quilt I make), but mixing bias cut and straight-grain cut fabric in the binding will just create a complicated mess for you. Secondly, this creates a double thickness of fabric on the edge of your quilt, a double-fold binding. You will not notice a difference, but it provides some added strength for wear and tear.

Here's how I do it.

1. Cut your strips of fabric. The length of the strip will depend on the size of the quilt. To maximize the effect you want at least 2 or 3 fabrics per side. My go-to width of binding strip is 2 and 3/4 inches. This gives a broad enough binding that wraps around the edge of the quilt easily.

*Do not use bias cut fabric*

2. Iron your strips in half lengthwise.

3. Now it is time to join all your strips. Open up the fabric, place your two fabric ends, right sides together, at right angles to each other.

Pin close to the top left corner and bottom right corner.

Draw a line from the outside corner to the outside corner. Do not draw your line from the top left corner to the inside corner, that won't get you anywhere but two randomly sewn together strips. Sew along your line.

After a few tries you won't need to draw the line. Just sew one strip to the other and so on.

The key is to not get your strips twisted.

4. Once all your strips are sewn together cut off the extra fabric triangle. Press the seams to one side. Repress the strips in half where two strips meet.

5. Attach your binding in your preferred method. With this method I sew the binding on my quilt, one side at a time. Each corner is mitred. Then I fold over the binding and sew down by hand, covering the sewn line.

It will be out of order, but the next tutorial will be on squaring up a quilt. Then I will tackle the way I mitre binding corners (I don't do continuous bindings), hand sewing the binding down, and creating a hanging sleeve.

Just Orange

Have you been watching Saturday Night Live lately? Sarah Palin and Obama imitations aside (freakin' hilarious!) on Weekend Update they have a new segment called, "Oh My God, Are you Serious?" I've been saying that a lot lately when it comes to the Monster's food preferences.

Orange is one of my favourite colours. It favours heavily in the decorating in our house, I use it liberally in many quilt designs, and my favourite mug and second favourite purse are bold displays of the citrus tone. Apparently it is also one of the Monster's favourite. She, however, displays her propensity for the colour by only eating orange cheese. Oh my God, are you serious?

Our suspicions about this were confirmed a few weeks ago when she boldly stated that the cheddar on her plate for snack would not do because it was not, as she said, "lellow cheese." I knew that she wouldn't eat a hunk of mozza, nor a Babybel round, having defiantly turned her nose at these for months. But that aged cheddar was fantastic, plus she'd already eaten it in a quesadilla.

Still, I thought I would try an unscientific experiment on her, a cheese plate taste test if you will. At the market last week I stocked up on some gouda from Sylvan Star, a whisky cheddar from The Village Cheese Company, and some fantastic Honeycrisp apples and Bartlett pears. Along with some supermarket marble cheese, dried apricots, and a few bagel crisps my mom left behind we had ourselves a snack.

She went straight for the fruit. Okay, so maybe including the fruit skewed the experiment. But just a plate of cheese didn't seem like a good snack, plus I have to groom her for a trip to France...one day. It should be noted that the first fruit she ate were the dried apricots, shockingly orange.

The volume of choices did her excited, not overwhelmed. Everything was picked up, and usually licked. Oh my God, are you serious? And all was put down, except the supermarket marble cheese. She almost took a bite of the crackled whiskey cheddar, but thought better of it. Brown is not orange.

Seeing as this wasn't a formal focus group and I resisted the urge to question her choices I can only come to one conclusion: she's weird. That, or she's just a toddler.

I did leave out her favourite cheese - feta. A salty sheep's feta is her hands down cheese of choice. If that is an option she will eat nothing else. Knowing that, I left it out so as to avoid skewing the results. Feta is white, or at best, cream. Oh my god, are you serious?

Sources:
Sylvan Star Cheese
Village Cheese Company

Swimming Along

Ignore the fact that this top needs a good pressing, and the light has washed out the colours a bit. Oceane's quilt top is done, the back is done, and I need a nap to get it basted.

I wanted to give you a binding tutorial, but the Monster just woke up from her nap and will not let me use the computer without incessant demands for the Baby Beluga video and a tour through You Tube. Hopefully I can get to it on the weekend.

As I was getting the binding done yesterday and snapping all the photos I realized that I want to add a few more tutorials - on mitered corners, labels, and yes, squaring up a quilt. Soon to come, a series on all the finishing touches for your quilts.

Taste Adventure - Figs

Call me boring, weird, or simply odd, but I hate Fig Newtons. Nothing about them is good. They are dry, pasty, and boring. And the fig filling? Just gross. But like most commercial food based on a real food, I figured the taste of the real thing would be enough to make me wonder how they can even put said fruit's name on the commercial product. Nope, I now think figs are gross too. And the Monster agreed with me.

It rather surprises me that I've never had a fig before, at least consciously. There had to be some snuck into salads at high end restaurants, or in a tagine. Nope, not that I can recall. And I am thankful for that. Otherwise I would have had a spoiled meal and not discovered some damn tasty frozen yogurt.

After we cut up a fig to try the other day and both spat it out in disgust I had to figure something out. I'd paid money for the damn things, I wasn't throwing them out. Then I remembered a old issue of City Palate that had a feature on figs (Julie?) and I'd actually pulled some recipes to try. Because I am a firm believer that roasting makes almost everything taste better I went with the recipe for Roasted Fig Fro-Yo. I did end up halving the recipe because that was how much yogurt I had in the house.

Huge success! The fro-yo was rich and sweet and oh so creamy. Did it taste like figs? Not the gross ones we had, but it definitely tasted like more than plain fro-yo. The Monster happily ate hers with a glass of pear nectar for a post-dogwalk snack. For me, it was the perfect accompaniment to the last of the apple pie my mom made for us on the weekend.

Roasted Fig Fro-Yo
(adapted from City Palate July/August 2008)

500 grams thick plain yogurt (Liberté Mediterranée)
1/4 cup sugar
1 tsp vanilla
4 fresh figs, stemmed and halved
1 tsp canola oil
2 tsp honey

1. Drain the yogurt in a cheesecloth lined sieve set over a bowl for at least a few hours, preferably overnights.
2. Preheat the oven to 375 degrees. Spread the figs in a single layer in a small baking dish, drizzle with the oil and honey. Roast for 20 minutes, or until soft. Press through a sieve and discard the skins. Set in the fridge to cool.
3. Once the fig mixture is cool stir it into the drained yogurt. Freeze in an ice cream maker, according to manufacturer's directions.

For futher fro-yo adventures, check out this crazy video!

All Squared Away

My mom went home, I'm almost done the course of antibiotics, and I even worked out today. Yes, I feel relatively normal again. That should last until I go to the dentist this afternoon.

Inspired Improvisation is almost done. I finished the quilting yesterday and got it squared up this morning. I don't know about you, but I like to square up my quilts before I put the binding on. Some do it after it is on and stitched down. I used to do it after I first sewed it on. Then I got a quilt back from the long armer and it was all squared away for me to attach the binding. Much greater success.

Oddly, the process of squaring up and cutting away the excess fabric and batting is my favourite part of finishing a quilt. This is the moment where it actually becomes a quilt, not just a bunch of cotton fancily put together. Sure, binding completes it and the label tops it off like a cherry, but the loss of the trimmings shapes it into a proper quilt.

Up next? Pieced binding, and I'll post a tutorial on that.

Eating Injury and Recovery

Barring a bizarre accident with a sharp knife and raw chicken, feeding your kids should not cause you injury or illness. Or so I thought. It seems that this nursing mama has developed mastitis. Fun times.

In order to give myself a chance to recover from my fourth illness (and definitely the worst) in the last month I decided to call in reinforcements. My mom came down for a few days to help us out. Today she made turkey stock from the Thanksgiving carcass, cleaned up my garden (which she planted in the first place after Little Miss Sunshine was born), took the Monster for walks, and baked cookies. Yum, cookies.
Okay, so I posted an oatmeal cookie recipe last week but these are amazing. Soft and chewy but with a little bit of crunch. Nutty without any nuts. Sweet without being cloying. Mom created the recipe after we tried some from a vendor at the St. Albert Farmers' Market a few years ago. That market is only open for a few months, so we needed to recreate them in order to continue the yummy love. After a few tries she came up with this recipe - even better than the original.

My theory is that you could make it with less sugar, but they aren't nearly as sweet as you think they might be. When I make them for myself I think I will try it with only a cup of sugar.

When it comes to your seeds, make sure they are fresh. Poppyseeds can go rancid easily when stored, so check any that you use before you stir them in. With regard to the pumpkin seeds, you can go with raw ones as well - with no change in flavour. Today we used roasted, salted ones because those are the most common ones found in the grocery store. We found the salted ones make no difference to the taste either.

Birdseed Cookies
(makes about 4 dozen)

1 cup butter
1 1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
2 cups rolled oats
3/4 cup sunflower seeds
3/4 cup roasted pumpkin seeds
1/4 cup flax seed
1/4 cup poppy seeds
1/2 cup finely chopped dates
1/2 cup chopped dried cranberries

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together.
3. Add eggs and mix well. Mix in vanilla.
4. In a separate bowl stir together the flour, baking soda, and baking powder. Slowly add to the butter mixture.
5. Add oats and mix until just combined.
6. In a separate bowl combine the sunflower seeds, pumpkin seeds, flax seeds, poppyseeds, dates, and dried cranberries. Stir into the cookie mixture until well combined.
7. With wet hands roll a heaping tablespoon of dough into a ball. Alternatively, use a small ice cream scoop to form balls. Press down slightly on the cookies.
8. Bake for 8-10 minutes until lightly browned.

Mommy!

I'm back on the couch again. This is about the fourth week in a row - from a cold to a stomach bug to my neck and now mastitis. Do you think my body is trying to tell me something?

There will be no quilting for the rest of the week. I feel like I've been hit by a bus, square on my boob. I've spent the last two days on the couch. At least I finally finished the binding on this quilt last week. Something to snuggle under while warding off the chills. It still needs a label, that's why I haven't posted about it.

In the meantime, I'm waiting for my mom to arrive. Yes, I called my mom. Yes, I feel guilty about that. But last night proved that if Hubby is tired then he can't really manage the girls and I. While the Monster is in daycare today, tomorrow she will be home and we will both struggle if he's trying to work and I'm trying to rest. Thank goodness my mom was free and willing to drive down. To be honest, I think looking after me is a break from looking after my dad! And she gets to see her youngest grandkids in the mix.

And now, Northern Exposure is about to start and I need to pretend to tidy before my mom arrives. Seriously, why do we do that? But I can at least put away the breakfast dishes and maybe clear her bed of the laundry piled on it. And of course, make sure she has a quilt to keep her warm at night.

Backseat Adventure - Lacombe Corn Maze

Do you think she made the connection?

It was Thanksgiving weekend. After baking, the market, and dinner with friends we decided to take a trip to the Lacombe Corn Maze yesterday. From turkey dinner to feeding the turkeys at the petting zoo there. Of course, she wouldn't eat the turkey on Sunday and all she talked about on the way home was how the turkey and the goat nipped her fingers. Perhaps she is a bit young yet, but I wonder how many parents had to explain why the two turkeys were named Christmas and Thanksgiving?

We're getting better at these road trips. Rather, I should say we're getting better at packing lunches for these road trips. What better lunch on Thanksgiving than a turkey sandwich? Inspired by Aimee, we made ours with an aged cheddar and apples. No onion jam in the house, but I did slice a giant onion in the morning and let it carmelize while I made some apple and pear handpies to bring. I would have loved croissants, but where am I going to find good, fresh croissants on a holiday Monday in Calgary? Hmm, where to find them any day?

But I digress. The Monster isn't up for sandwiches yet, unless they are grilled. So she munched on some bread, the last of the cherry tomatoes from the garden, and a bit of chocolate. She ate so much at Sunday's dinner - peppers, carrots, apples, fruit salad, stuffing, and as much cranberry sauce as she could get from us - that she wasn't all that hungry yesterday. Kids go in such fits and starts. It can be frustrating, but I figure she will eat when she's hungry.
Ultimately we were a bit late in the game for the corn maze. Frost and wind have damaged it to the point where we could see over the top of the maze. But with the Monster guiding us through the maze we still managed to get lost. We did get out in time to play on the jumping pillow, slide our way down the giant slide, and make it home in time for a dinner of farfalle with pesto, corn, tomatoes, and leftover turkey.

PS We went to the corn maze last year as well, you can read about it here.

Odd Quilting

It's all about where you get your inspiration.

The quilting on Inspired Improvisation is well underway. At first, I wasn't sure if I liked it. But ultimately I was too lazy to rip it out. I took the idea for the quilting from the fabric that features prominently on the back and in some blocks on the front. Now that I've done more it is growing on me.

It is a sharp contrast to the angles of the pieced work. Originally, I was going to do a bunch of straightline quilting to echo the piecing. I have a tendency, however, to overdue it when it comes to quilting. The pattern I decided on is forcing me to have a bigger design. Because this will be a snuggle quilt I wanting something that would ultimately drape a bit better. The closer you quilt the stiffer the quilt itself.

I'm on a mission to get this quilting done and the binding on by the weekend. I might be up in Edmonton next week and want to visit the recipient in the hospital, hopefully bringing the quilt with me. Simple things like dishes, voting, blogging, and picking up the car from the tinting place will slow me down... but they won't stop me.

Despair is Setting In

My lunch just consisted of tea and cookies. Just that, nothing else.

As happy as I am about the cookies, however, there is a little bit of sadness in our house today. We're out of maple syrup. Between the cookies and the baked beans I made for dinner - and the numerous breakfast of waffles over the past year - we finally polished off the 2 Litres of maple syrup we bought on vacation last autumn.

My love of maple syrup means I could never be a true locovore. Sure, I've tried birch syrup, saskatoon, and even made my own blackcurrent syrup. None of it compares to the simple maple goodness of a rich maple syrup. I've tried to describe the taste, but failed. You can only taste it for yourself and be enveloped by that golden brown elixir of the forest.

I love it so much that I pushed for our first dog to be named Maple - and won. (The other dog is Buster.)

In the morning, as the Monster's waffles are cooking she is asked if she wants syrup or jam. Well, that's not entirely true. Hubby always puts raspberry jam on them because that's what he likes. I usually ask, and she always picks syrup. And when I started being specific about it being maple syrup she started responding, "No, Buster Syrup!"

With the days getting shorter at an alarming rate it is tough to make it to the park after dinner. And when Hubby is out of town, as he is this week, I try to stay home in the evenings to save my sanity. Oddly, baking cookies with the Monster is generally a sanity saving activity. I just have to keep her hands out of the mixing bowl while it is turned on because she so desperately wants to lick the batter.

I pulled out my the last of my Sugar Moon Farm syrup, my Highwood Crossing Oats, and the jumbo pack of chocolate chips (we were out of raisins). We mixed, she poured, we snuck chocolate chips, and we baked. She obviously liked the batter too because that paddle was licked like it just came out of the dishwasher. And when she was done she announced that she was going to eat her hands as well. It was all I could do to keep her occupied with a dizzying amount of Ring-Around-The-Rosie while the cookies cooled so she didn't burn her tongue.

After years of testing recipes and getting used to the crappy oven that came with the house I finally got an oatmeal cookie recipe that makes my heart happy. I can't lay claim to anything original about it, other than using less coconut than called for last night because I ran out. Martha strikes again. When I found this cookie recipe I had to try it. Not shockingly, it was a clear winner for me. Even if it takes away from my precious maply syrup supply.

I do have a call in to Sugar Moon to see if they will ship to me. Maybe if I get the Monster to say please in her tiny but emphatic voice with a drawn out plea they will say yes...

Oatmeal Raisin/Chocolate Chip Cookies
(slightly adapted from Martha Stewart's Baking Handbook)

1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup sweetened, shredded coconut
1 cup unsalted butter, room temperature
1 cup packed dark brown sugar
1/3 pure maple syrup
1 large egg
2 tsp pure vanilla extract
3 cups old-fashioned rolled oats
1 1/2 cups raisins/chocolate chips/dried apricots/dried cherries or any combination

1. Preheat oven to 325 degrees F.
2. In a bowl whisk together the flour, cinnamon, baking soda, and salt. Stir in the coconut. Set aside.
3. Cream together the butter and brown sugar until light and fluffy. Add the maple syrup and mix well to combine.
4. Add the egg and vanilla, beating well. Scrape down the sides of the bowl as necessary.
5. Slowly add the flour mixture to the butter mixture. When combined add the oats and raisin/chocolate chips.
6. Form 1 tbsp in a ball and place on a greased/line cookie sheet.
7. Bake for 10-12 minutes.

Water Everywhere

Sometimes being laid up is a good thing. I was all set to applique a bird motif on to this quilt last week. But I got sick and spent two days on the couch. Towards the end of the second day I got a phone call from my friend and former boss. Her baby had come early! So much for being on time with the quilt. It did, however, give me a chance to change plans and make the quilt that much more special.

The baby's name is Océane. In case you couldn't tell, that is French for ocean. The bird motif no longer seemed appropriate. So, what to do? A fish seemed a little obvious. And a starfish a little too simple. I could ignore my original intentions and quilt the quilt as is. In the end I decided to applique a seahorse to the quilt.

Silly me, I decided to HAND applique the sea horse. I haven't done hand applique since the class where I was taught it. But I've done dozens of bindings. How hard could it be? Well, it isn't as easy as I expected, but it's turning out okay.

We went up to Edmonton for the weekend for a slew of family birthdays. The drive up was a perfect opportunity to work on it. I eventually gave up, however, as the weather was crappy and the storm clouds made it hard to see what I was doing. Hubby is away this week so if my neck holds out I plan to knock out some work once the girls are in bed - provided I can keep my eyes open.

Happy Birthday!

Birthdays change as you get older. They start as family gatherings, crowded around babies and spoiling them with cute and useless presents. Next comes the mayhem of ten kids running around hopped up on sugar and buying plastic toys. Down the line your friends change and instead of sugar your partying usually involves a lot of alcohol. Somewhere along the way your celebrations mellow and while the alcohol and sugar are still a part of things, the important part is gathering with your friends and family.

We travelled to Edmonton this weekend to celebrate a slew of family birthdays. My dad turned 67 - an insignificant number (although he did say he was happy to be out of what he called a devil year) but a significant birthday because he finished chemo last week. Our nephew turned 10! He is growing up into such a good kid, not that he wasn't always. That also marks 10 years of quilting because his baby quilt was the first one I made. My mother-in-law turned 60 on Saturday. She is a fantastic woman and I'm hoping that the coming years bring her happiness because she deserves it.

In all of this, perhaps most significantly, Hubby had a birthday. We reminisced about past birthdays - the crazy night at Rodney's Oyster House in Toronto, the birthday/housewarming party in our famous blue house when we were both still in school, and the hysterical night at the dive karaoke bar.

This year was pretty calm, all things considered. He asked me not to get him anything and I actually listened. That saved me the hockey skate buying. But I couldn't let the day go unrecognized. Friday night at home I invited some friends, old and new, over for steaks and fire. After a casual but boisterous dinner at his sister's and brother-in-law's on Saturday I took him out to brunch yesterday. From our lazy Sunday morning when we still lived in Edmonton, just the two of us, to a friends and the kids in a hectic brunch. But the eggs benny were the same.

Cafe de Ville is on the edge of Downtown, but inside the cozy space we never needed to look out the window. At brunch I usually devour the basket of warm knishes they bring you - muffins, donuts and pastries instead of a bread basket. Yesterday the Monster took care of that for me. Coffee, OJ, and Eggs De Ville. Hubby could and would order in his sleep - if the kids let him. Grilled back bacon, perfectly poached eggs that run just enough to enrich the hollandaise, and creamy roasted potatoes. It gets him every time. It's almost enough to make us want to come to Edmonton on the weekends.

So there weren't balloons, fancy wrapping paper, and a case of beer. At the end of the night he was happy. Lots of kisses from his girls, hugs from friends, some new underwear courtesy of his mom, and a full tummy. At 36 can you ask for much more?

Sources:
Cafe De Ville

I just asked him if he ever read my blog and he - in typical fashion - made fun of it. Oh well, that means he won't see these pictures on line. Just a few recent faves of my gorgeous man and the girls.

Good Idea Gone Wrong

I was feeling marginally better this morning and really quite sick of doing nothing, so I decided to baste my Inspired Improvisation. The floors were already clean thanks to some company this morning so I left the dogs to whine outside while I spread things out on the kitchen floor.

Now, basting on the kitchen floor is never recommended. No matter how young you are it is torture on the knees and back. What's a girl to do? I usually baste my bigger quilts on the boardroom table at work, but I'm not at work these days. The kitchen floor it was.

It wasn't too bad, actually. I had enough room to maneuver around the quilt and between the cabinets/fridge. And a cup of tea forced me to get up every few blocks or so for a good sip. Just as I was getting the last of the pins in the quilt the baby, or Little Miss Sunshine as she is now known (better than The Barfinator, her former nickname) woke up. After I nursed her she joined me in the kitchen while I closed all the pins and tidied up.

Unfortunately, as I was closing all the pins my neck started killing me. By the end I could barely lean over, I was crying from the pain, and nausea was about to overtake me. A simple lunch with a chaser of Ibuprofen and a half hour with an ice pack eased the spasm, but OW!!! My girlfriend was on her way over and felt bad for staying while I was in obvious pain. It was a welcome break - it always is with her - and plus, she brought me dinner!

So much for our planned picnic in the park to enjoy the gorgeous day. Instead, I will enjoy the meatballs my girlfriend shared and hopefully get some backyard time in while I count the hours to my massage tomorrow.

A Breakfast of Memories

When people leave it is often the simplest things that you miss. Yes, they may have been war veterans, strong supporters of community service, or the most mischievious senior citizen you've ever met. But it is the rituals of hospitality, the conversations over greek salad and gin & tonic, and the breakfasts that you miss.

Hubby's Grandpa passed away last week and we were in Kelowna on the weekend for his funeral. Only a short 18 months after Grandma passed away we had to say goodbye to another kind, loving soul.

When I arrived in my husband's life he spoke fondly of his grandparents, their home in the Okanagan, and the sheer kindness of these two important people. The first time I met them they welcomed me with a shot of frozen vodka and a debate about the perfect martini. The first morning in their home came early - I was sleeping alone because Hubby and I were only dating and still young - but Grandpa was already up.

Every single morning Grandpa would be the first one up to ready breakfast. He would grind coffee beans and boil water to make coffee. He would set out plum or strawberry jam, the bread, and cereal. The table would be set for all of us, Hubby included, even though he never eats breakfast. Sleeping in wasn't an option, but mornings were never too early. Every setting would have a tiny juice glass and a mug for coffee. And always on the table was the English crockery jug filled with milk, frosting with the cold liquid in the morning sun.

As my relationship with Hubby deepened and we eventually married we made at least two trips a year to visit Grandma and Grandpa. We shared meals on the deck, happy hour, one particularly stressful trip where our car was rebuilt in the car port, and road trips to local foodie haunts. But I always welcomed breakfast there more than any other place in my life. From the giant kitchen in their retirement home to the bright kitchen of their final home, I would sip my tea while the rest drank coffee and we would talk and nibble for hours. I would tease them about those tiny juice glasses. We would discuss business and politics and history. Hubby and I would get lectures about when we were going to first, get married, and then, have kids. When the coffee ran out we would plan our daily adventures and clean up, only to get ready for lunch.

Breakfast will never be the same.

At the funeral one of their granddaughters spoke about her relationship with her Grandpa. She brought up something that struck home for me, in particular. Grandpa was the person who taught me how to make oatmeal - porridge, as he called it. I grew up on Cream of Wheat, but that's it. Other than some packets of instant oatmeal I'd never had the real thing until last year. When C discussed her Grandpa she reminisced about how she was forced to eat oatmeal as a kid and the shock in Grandpa when she started requesting it as she grew older. It may only be porridge, but we can always learn from those before us.

Grandpa showed me that the perfect bowl of oatmeal starts with simmering water and a generous pinch of salt. Put in half the amount of oats as water and cook ever so slowly to bring out the creaminess of the oats. Don't rush it, even if you are using the quick cooking oats. I've evolved a little and both the Monster and I enjoy our steel cut oats with some brown sugar, milk, and a little fruit.

We returned home late on Sunday and today I am quite sick. But the baby needs to be fed, which means I need to eat. Oatmeal seemed perfect. I sat, buried under a quilt with one baby napping and the other at daycare and thought of some pretty amazing people while I ate my soulful breakfast.

Couch Time

No pictures, no pretty stories of quilts today. Just a day on the couch with DVDs of "Northern Exposure" and maybe some handsewing of a binding or two.

We returned from the funeral. It was a sad but comforting weekend. It is always nice to be with family. Spread around the country as my husband's family is we wish it wasn't just weddings and funerals that brought us together.

I had a terrible cold until about Sunday, and last night my tummy started in knots. Hence the day on the couch. The Monster is in daycare and I will give the babe all the attention she needs, but thankfully she naps a lot!

Ice Cream Cures All!

I'm sure at one point in history, perhaps after the invention of the ice cream maker, that headlines around the world screamed the truth about ice cream. It really can cure all, at least for the ten or twenty minutes it takes to let the seduction and relief to melt on your tongue. Profound sadness, a hot day, cramps, or even the celebration of a day well done - all are made better by ice cream.

In an effort to clean out the garden before this week's frosts set in I picked all the mint. Planted in anticipation of never made summer mojitos there was a lot of mint. A perfect opportunity to make Hubby's favourite, mint chocolate chip ice cream. I found what seemed to be a straighforward recipe, went shopping for chocolate, and patiently made my ice cream.

I say patiently made my ice cream because during this process I learned a few more lessons in ice cream making.

Fifth lesson in ice cream making: Make the custard or whatever base you are using the day before. I steeped the mint leaves in the cream on one afternoon, made the custard after the babes were in bed, and after covering with plastic wrap, refrigerated the custard until the following afternoon. A really cold base means the ice cream freezes faster and there are less ice crystals. In other words, creamier ice cream.

Sixth lesson in ice cream making: When you are putting the ice cream in a container to harden, place plastic wrap directly on top of the ice cream. This too reduces ice crystals = creamier creamy ice cream.

Seventh lesson in ice cream making: if you are putting chocolate in the ice cream, let the Monster eat some chocolate. Better yet, make chocolate chocolate ice cream. She liked the ice cream well enough, but she kept asking for more chocolate.

I tried to follow the recipe exactly, hoping for good direction. Unfortunately, I had less mint than they called for and not enough half and half. But I am tremendously happy with the way I did things. The only thing I would change is to use less chocolate, yes, less chocolate. Just an ounce or so. When you are chopping it yourself you get lots of little pieces that, at times, overpowered the ice cream. I would also halve the recipe. This nearly overwhelmed my ice cream maker. It makes a good amount of ice cream, more than this family needs sitting around in the freezer.

Mint Chocolate Chip Ice Cream
(adapted from The Kitchn)

1 1/2 cups fresh mint leaves, washed
2 cups half and half cream
1 cup whipping cream
1 cup milk
1 cup sugar
Pinch of salt
4 egg yolks
1 tsp vanilla
5-6 ounces chopped semi-sweet chocolate
1. Bruise the mint leaves with a mortar and pestle, or simply the butt end of a wooden spoon, until you can really smell the mint.
2. Whisk the creams, milk, sugar, and salt together. Toss in the mint leaves and heat until hot, but not boiling or simmering. Cover and remove from heat. Let sit for an hour or more. Refrigerate after a few hours if you are not making the custard right away.
3. Strain the mint leaves from the cream base. Heat to a simmer.
4. Whisk the egg yolks. Add about a cup of the cream to the yolks, whisking vigourously. Then stir the egg mixture into the cream. Continue to cook, whisking continously, until the custard is thick. Stir in the vanilla.
5. Strain the custard into a clean bowl. Place plastic wrap directly on the surface on the custard and refrigerate a few hours or over night.
6. When the custard is cold, make ice cream according to your appliance's directions.
7. Chop chocolate. Add chocolate to the ice cream maker just before your ice cream is done. Pour into a container and place in the freezer to harden for a few hours before enjoying.