Missing






Have you seen these quilts?

They've gone missing in the pack-up from Market in Salt Lake City this past spring. They are all projects, cover quilts even, from books by C&T. The publishing house is looking to get them back so they artists can have them again.

Note: there is a reward for their return. A not insignificant one.

Seven Tips for Dining Out as a Family

The first meal out for our family after having a baby was sushi. Our newborn slept in her car seat and I gorged on the fish that had been banned from my diet during pregnancy. It was bliss for everyone. Our last venture to that same sushi bar (last month) was a bit more raucous, with the girls not so quiet now. But they sat at the bar, ordered their favourite sashimi, and flirted with the host who gave them candy.

We can't imagine our lives without the opportunity to take the kids out for dinner. If we didn't take them we might not go ourselves with limited babysitting in town! But if you want to take your kids to a restaurant, whether it involves a giant golden M or serves fois gras, there are some basic guidelines. These are guidelines for parents, not rules for kids.

1. Start at Home
If you want your kid to sit at the table, eat, and not run around and scream at a restaurant table then you need to expect that behaviour at home as well. I know many a parent who struggles to keep their kids at the table, regardless of where they are sitting. While I can't provide any tips for getting them to stay in their seat - other than expecting the behaviour and enforcing it - if your kid can't sit at the table for 20 minutes then a sit down restaurant isn't going to be a successful venture for you.

2. Revise Your Dinner Expectations
When you take your kids out to dinner with you then your experience will not be that same as dinner out with your partner. There is no lingering over dessert, conversations are not usually about politics or money, and you will likely eat pretty fast. Dinner out with the family isn't romantic, but it can be fun. Keep your expectations in check, as well as your timing.


3. It's all in the Timing
Knowing when your kids need to eat and when they'll crash is important if you choose to eat out. Don't arrive at the restaurant at 6 if they are used to dinner on the table at that time. Be prepared to order an appetizer or the entire meal when they come by to take a drink order. And ask for the check right after your meal is served in case you need to make a speedy exit.

4. Choose Wisely
There is no need to limit your family meals out to fast food or even chain restaurants. Steakhouses, greasy spoons, and yes, fine dining are all acceptable. Do not take your kids to the best place in town if all they've ever eat are chicken fingers, you need to work up to that. Consider going to a nicer restaurant on a weekday, not on typical date nights on the weekend. Preview menus on-line or with a drive by to ensure there is something your kids will likely enjoy. Try brunch instead of dinner, it's faster, more likely to have preferred options, and is a more casual environment - even in a fancier restaurant.

5. The Art of Conversation
I'm not a fan of bringing toys and such to the restaurant, but I can see the benefit for other families. A run of the mill restaurant will sometimes provide the menu that can be coloured, or you could bring your own colouring book. Books, a small doll, a random car, or even an electronic device might also be effective in occupying your kids while you wait for food. It should go away when the food arrives though. We take the time in a restaurant to have a conversation - as effective as that is with a 3 and 5 year old. I also don't want to set the precedent that toys are commonplace when you go out for dinner. Each family will have to decide what is appropriate.


6. Lose the Kids Menu
Even the fanciest of restaurants sometimes have a kids menu. Ignore it. It may be fine dining, but they are often dumbing down the food in addition to smaller portion sizes. Instead, look to the appetizer or soup/salad portion of the menu. Alternatively, you can order one main course and split it among two or three children. Do not relegate your kids to a diet of chicken fingers or grilled cheese sandwiches. Or at least, save those for the nights you stay home when you don't feel like cooking.

7. Be Prepared to Leave
Yup, be prepared to get up and walk out without dinner. If your kids are misbehaving, whining, or generally being bad or disruptive, be prepared to leave without eating. Aside from showing restauranteurs and other patrons that you have control over the situation, you are also showing your kids that certain behaviour is not tolerated. Whether you let them eat dinner at home after that is another matter. (I would not, but that's me.) If you want your restaurant experience to be successful and repeated, then you need to set the precedent.

On the recent debate on Q, with Jian Gomeshi, Emma Waverman, and Simon Majumdar, the host and guests talked about a ban on kids in restaurants. While I squarely believe in the comments made by Waverman, it was this quote from Majumdar that sums it up. Restaurants want to ban kids, primarily because of crying and bad behaviour, and that "Boils down to wretched parenting."

If you want to take your kids out of the house - and we all need to at times - then you need to step up to the plate, plan ahead, and be clear on your behavioural expectations with them. A restaurant isn't always a break at dinnertime, don't treat it that way unless the kids are at home with the babysitter. Dinner out with the family is an opportunity for exploration, conversation, and treats.

High Romance

My husband and I really know how to turn up the romance. As one friend said, we know how to have a CRAZY time.

This is us. It's after the girls have gone to sleep. We cracked a beer, turned on that day's Tour de France coverage, and basted the triangle quilt.

In his defence (and mine), I made him help me. The quilt is for the girls so I thought he should, literally, have a hand in it. Besides, at 90'' by 90'' it was taking over the living room as it was basted, he might as well have helped.

Here and There


Been looking for me lately?

Aside from my love for Twitter - oh how it fuels inanity - I've been out and about. Here are a couple of places where you can find recipes, cooking school features, and articles from me.

Profiling part of the goat industry here in Alberta.
* Coincidentally, you could also participate in Goaterie as a great way to get your goat on.

Take advantage of that back alley rhubarb in these refreshing cocktails and summer drinks. I am truly addicted and still scoping out unharvested rhubarb plants in the neighbourhood.

Both of these articles were written for the Taste Alberta series. I've got to admit, although I've been published in magazines, it was kind of special to see a byline in the newspaper I grew up reading, The Edmonton Journal. It was also neat to get the notices that the articles were picked up across the country.

You can also read weekly posts from me at What's Up Families. I especially like these cooking school posts I've been doing. Once a month I've been sharing info and cooking tips on a specific ingredient. In time for summer there is a post all about ice cream and one on taking advantage of summer greens.

Finally, I've also been writing for Delish Mag. This great lifestyle, on-line magazine gives me the chance to write about some fun topics. In this issue alone I was able to interview a great fabric designer and artist as well as talk about visiting farms! In the last issue I write about turning into my Baba and interviewed another designer.

Other places you will find me? Trying to tame both my overgrown tomato plants and my overblown children.

Making It Work

When it came time to put together the Triangle Quilt I had some work to do. When I started out in the bee I wasn't overly particular about finished block size, just asking for a variation of 12.5'' to 18.5''. And in sending out a Canadian fat quarter of the background fabric it isn't always easy to get a 18.5'' block. It would have been impossible with a US fat quarter. That meant that I got blocks 12.5'' square, 18.5'' square, and 12.5'' by 18.5''.

What to do?

My initial plan was to mix it all up and assemble the top like a puzzle, adding extra blocks or chunks as needed. It is a part of the process I actually relish, the puzzle challenge.

When I decided to turn these blocks into a bed quilt, however, I needed something a bit more straightforward. I needed blocks, all the same size. If this quilt was going to get done it needed an easier puzzle.

That meant that I had to turn the smaller blocks into 18.5'' square blocks. A run through my stash revealed that I was no longer in possession of some of the fabrics I'd used. It confused me, because I could have sworn I kept aside some extra fat quarters for this precise purpose. Oh well, nothing a little shopping (at home and at the store) couldn't solve.

Of course I could not find the fabrics I'd used, save for one. No problem. The backgrounds were already a mix of yellows, adding a few more wasn't going to be the end of the world. I truly embrace the improvisational spirit. Tim Gunn would be proud.

It seems fairly standard to add sashing to bee blocks. For one, this increases the size of your quilt without having to make more blocks. Secondly, it is a good way to even out the size of what might be slightly different sized blocks. Even with a good pressing, one person's 12.5'' square can be slightly different than another person's. Adding to each block is an alternative to adding sashing.

Besides, you know how I feel about sashing.

This is what I did. (Using 2 blocks as an example.)







So I added on to about 8 blocks. I also made another 12 blocks from my yellows and leftover geese fabric. I laid out the top.

Then I found the yellow fabric I'd set aside.

Calm Complexity



Option 5 won out. Sort of.

After an evening of doodling/sketching and staring at the layouts, Hubby and decided on a wilder pattern that was only indicated by Option 5. So I set up a temporary design wall by taping batting to a beam, put the sprinkler on (and the TV later) for the girls and I spent the afternoon working out the puzzle. After the girls were in bed I picked up the mess made when my youngest (aka Evil Genius) purposely walked through the hanging batting and Hubby helped me finish the puzzle.

(don't ask me why my winter slipper is in the midst of that when this was taken on the hottest day of the year so far.)

It was a fantastic, contemplative exercise. I definitely picked the most complex of the options. Not because I like to make my life difficult, but simply because that's what spoke to me. I could happily have made any one of the quilts, and likely will at some point. Thank-you for all of your opinions.

And maybe, just maybe, I would love to keep up the design wall... It looks good from the front and back.


Quilts Recover Update


The sun is shining! I can ride my bike again! And I may have actually sewn too much!

Okay, no exclamation point on that last one. My foot is bothering me and my physio thinks working the foot pedal may be to blame. Yikes! Can't stop me though, it's manageable and I'm on a roll.

Besides, I've also got Quilts Recover to keep me busy. The quilts are starting to come in now that the postal lock-out is over. Good timing too as the Duke and Duchess of Cambridge returned the spotlight to the rebuilding of Slave Lake this week.

If you are planning on donating to Quilts Recover there is still time to do so. We are accepting finished, unused quilts in a functional size (baby to full/queen) until the beginning of August. All quilts will be labelled and delivered to families rebuilding in the wake of devastating wildfires in the town of Slave Lake, Alberta.

Many overseas readers have also expressed a desire to donate quilt tops, as the postage for quilts is quite a bit. I can share now that I've lined up a long armer and a few volunteers to help us finish these quilts. I'm still looking for batting and backing donations. If a finished quilt isn't something you can do, maybe you can consider donating some supplies. Or, if you are local, maybe some time to help get the quilts bound and labelled. I will be announcing a sew day for late July/early August to finish all that.

Again, thank-you for all your support for Quilts Recover.

Hula Hoops and Strawberry Shortcake



We ate strawberry shortcake for dinner the other night. Not for dessert, but for dinner. Just strawberry shortcake for dinner. And it was awesome.

Okay, I may have been more excited about it than the girls (Hubby was away). They ate their strawberries, picked at the shortcake and licked some of the cream. The Monster thought the macerated strawberries were a fun treat - I can suck out their juices like Jello, Mama!

I may have, ahem, finished theirs as well as mine.

And you know what? I don't feel guilty about this at all. It was a celebration of all that is awesome about summer. Days that involved nothing more than swinging, water fights, and mastering the Hula Hoop for the first time. Days that have your three year old running around the block naked because her clothes got wet and it's too much work to go inside and get new clothes. Days that end with dessert for dinner eaten outside with the sun in your eyes.


Strawberry Shortcake includes fruits, grains, and dairy. If that combo is more than okay for breakfast it is certainly fine for dinner. Of course, ice cream is also fine for dinner. Along with popcorn, pancakes, and cottage cheese with fruit salad. Dinner does not have to involve a protein, a vegetable, and a starch to be dinner.

Dinner has to be the gathering around the table; the moment when we stop, just for a second, to be together as a family. It is the time when we listen to a 5 year stammer through her excitement, the time we discuss pirates, a balanced diet, and why we can't fly to Australia for a day. It's the moment we refuel so the rest of the summer night can be spent with the Hula Hoop.

If I want to serve only dessert for dinner on a nearly perfect summer day, so be it. If you want to, then go for it. And if anyone complains or judges, then send them to me. I'll set them straight with shortcake.


This strawberry shortcake was probably the best I've ever made. I've made the shortcake a few times now, the recipe comes from Baking, by Dorie Greenspan. I've adjusted it to a more reasonable size for our family. It is about the flakiest, most balanced little biscuit cake in the world. Crumbly and fine, but with enough structure to hold up to juicy strawberries and ever so lightly sweetened cream.

Strawberry Shortcake for Dinner
Makes 6 shortcakes

1 cup flour
1/3 cup whole grain flour*
2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1 Tonka bean, grated (optional)
1/2 cup (1 stick) cold butter
1/2 cups cream

Preheat the oven to 425 degrees F. Line a baking sheet with parchment or a Silicon mat.

Whisk the dry ingredients together in a large bowl. Cut the butter into 1/2'' cubes. Using your hands, two knives, or a pastry cutter smash the butter together with the dry ingredients. I use my hands and squish it through my fingers. My 3 year old helps. It takes only a minute or two and the dough starts to look like a mix of flakes, crumbs, and tiny knobs of crumbly butter.

Remove your hands from the bowl, grab a fork, and pour in the cream. Stir together. If necessary, use your hands again to get it all to come together. The dough will be sticky.

Spoon into 6 piles on your prepared sheet. Shape a little and press down gently so they are no more than 1'' high. Bake for 12-15 minutes, until golden. Let cool for a couple of minutes on pan, then cool for a few more on wire rack.

To make the shortcakes you also need strawberries. Any other summer fruit would also work. Go with what's fresh and in season for you.

2 cups clean and sliced strawberries
1 Tbsp sugar

Combine the berries and sugar, let sit while the shortcakes and baking and cooling.

1 cup whipping cream
1 Tbsp powdered sugar
1 tsp vanilla

Whip the cream until peaks are just starting to form. Add the sugar and vanilla, whip until lightly firm.

To serve, top a cooled shortcake with a generous scoop of berries and top with a large dollop of whipped cream.

*I used my favourite, Gold Forest Grains, but you can simply use all-purpose flour for the entire amount.


Decisions Decisions

The versatility of the half square triangle is liberating. It can also be paralyzing when you actually examine the options for laying out a quilt from nothing but HSTs. If you are a person who has a hard time making decisions it is best not to play with layouts. Go with your gut the first time out.

If, however, you are like me and enjoy playing with layouts, then grab a beer or a tea and contemplate away.

Option 1

Option 2

Option 3

Option 4

Option 5

Option 6

Option 7

Option 8

Option 9


This is just a small sample of blocks, the finished quilt will likely be 16 or 17 blocks across and down.

Now I'm not generally someone who has a tough time with decisions. I learned a long time ago that too much is wasted contemplating "what ifs". That being said, I've got no clue where I want to go with this one. I'm bringing you and Hubby into the fold. You, my readers, because you always point out interesting things I may not see. And Hubby, because this is now going to be a wedding present for friends and if he wants his name on the label then he has to help.

So... opinions?

A Triangle Quilt


Welcome to the next hole in my head. No, I'm not even close to finishing the last one. I got tired of trimming all those half square triangles. There are nearly 300! Or it might, just might be evidence of some quilter ADD.

These are the bee blocks from the Pieced Together 2 Bee. I was putting together another, similar top a few months back and The Monster expressed such excitement over the design. That quilt went to live somewhere else, however. Ever since she's been asking for a triangle quilt of her own.


Then, the other night, I walked into this scene. Beyond the damn cuteness of the two of them cuddled up like that, you can see their sweat-soaked heads. They refuse to wear anything but full PJs and fight over the heavy duvet every night. With summer finally here the nights are actually warm. What else to do but make a quilt.

Yes, here in Calgary we switch to quilts in summer, instead of winter. Winter is for duvets (or layered quilts) and summer for quilts. So it is now my mission to get the girls a triangle quilt before summer ends.

I started with 11 blocks of various sizes. I figure I need 25 blocks at 18.5'' square to get to the queen sized quilt I want, with plenty of overhang. Since Sunday afternoon I've managed to make 6 more blocks and cut out 5 more. Some of the blocks might end up being solid yellow. Maybe, maybe not?

We're looking at a long weekend, I wonder how much I can get done? You know, in between actually spending time with the family.

Kinda Herringbone



Kinda Herringbone
60'' by 80''

This is my latest finish, my Shades of Grey quilt. And guess what? I'm offering it as a pattern for sale! You can get it at my new Etsy shop.


If you've been reading here for any length of time you know that I will always encourage other quilters to do their own thing. To take an idea, inspiration, or even a pattern and make it their own. This pattern is written that way. It provides the technique and the basics to make a quilt like this, but I also provide tips on making your own size, your own colour, and even with variations in design. Of course, that's not to say you won't make it a way I haven't even thought of! Or that you don't love it as is and want to make it exactly like this quilt.

This quilt and pattern wouldn't exist with the support, inspiration, and work of Jan DeCinto, the force behind Daisy Janie. The design itself was inspired by one of the fabrics in her Shades of Grey line and she helped me tremendously in getting the pattern itself together. To pick up her fabric check out her list of retailers.


A few more details on this particular quilt:

- The top is entirely made from Shades of Grey organic fabrics.
- I used a bamboo batting to try something different.
- The back is made up of wide strips of Kaffe Fassett shot cottons. I chose those intentionally to have a lighter material on the back. With a foundation fabric in the top I wanted to lighten up the quilt overall.
- It is quilted with an organic thread.
- Pieced binding with Kona organic solids.


Thank-you, readers, for continuing to inspire and push me to be a little bit more than I was yesterday.

Summer?

The sun is FINALLY shining here in Calgary. It feels like forever ago that we had it. It's been a rainy spring, one that makes us happy we spent so much money waterproofing our basement a few years ago.

So now The Monster is out of school and out of sorts. We're trying to establish a rhythm to summer without doing too much. I'm trying to find the time to quilt and write without resorting to PBS Kids as babysitter. We're all searching out the summer. Here's where we are so far.

Last touches on that Shades of Grey quilt. I can photograph it now that it's stopped raining.

My husband's labourer, also a part-time tattoo artist put to work with sidewalk chalk and a book about pandas.

In all his fashion glory, this is my husband mowing a maze in the park across the street. The City doesn't seem to be quick to mow it this year so Hubby goes out every time it is sunny and mows paths for us to explore. The stellar fashion choices are always there.

Time spent watching an ant (singular) try to move a dead bee.

A precious visit and loads of snuggles with our latest nephew.

My reflective girl on her 5th birthday last week. Okay, so I caught her trying to look away, but let me have the mystery of her contemplative look. Here's one way we celebrated her birthday.

My youngest, having ANOTHER fit. Such an impatient, stubborn, and tempestuous little girl. And she's three.

But she is also phenomenally silly, adventurous, and obviously inherits her fashion sense from her father.

And now, a whole bunch of pressing to do. I need a break from the cutting - my wrist was killing me the other night when I was slicing my squares into these. I hope I'm not adding carpal tunnel to my summer plans.

Bring it on, summer! We can take it.

Just Icing

Icing on a spoon.

Having been to my fair share of preschool birthday parties this year I've noticed that very few kids eat the cake when served to them. Sure, they are beyond excited when you take them away from their play with a call for cake. They eagerly sing Happy Birthday and watch the star blow out the candle. Then using fingers or fork or just their tongue all the icing disappears from the cake. All that's left is a soggy, messy pile of crumbs.

It doesn't matter that you stayed up until 2 am to make them the princess or pirate cake they begged for. It doesn't matter that you baked a gorgeous vanilla cherry cake with a recipe from Martha or Dorie Greenspan. All they want is the icing, or frosting, if that's what you call it. And then it doesn't matter if it is a gorgeous buttercream or from a can.

Instead of having wasted cake, get proactive. Just give them the icing on a spoon. Trust me, everyone is happy with this solution. Well, except maybe some parents who get worked up about sugar. But they are counterbalanced by those who are eager for a spoon of their own.

You might still need a cake because I haven't solved the problem of where to put the candles. Besides, they'll always be that one kid who hates icing.

With great thanks to some of my Twitter pals for the influence and egging on my icing only idea.

And Happy Birthday to my Mom, Brother, Brother-in-Law, and Sister-in-Law's Mum this week!

More and More Asparagus

When it is in season we eat asparagus constantly. Just like we eat corn daily, strawberries, and tomatoes for their short seasons. Needless to say, I'm always on the look-out for ways to enjoy our favourite spring vegetable. Here is a round-up of recipes, both mine and others, that showcase this great green stalk.

--- Asparagus Risotto (Backseat Gourmet
--- Asparagus Soup (Use Real Butter)
--- Pickled Asparagus (Food in Jars)

Go forth, gather, and eat while the eating is good.

Asparagus with Roasted Rhubarb Sauce



They say that when in doubt, cook foods together that grow together. As we trundled along on our tractor ride at the most recent Asparagus Festival I couldn't help but become obsessed with the idea of asparagus and rhubarb together. There they were, in neighbouring fields and sharing space in my Edgar Farms bag on the way home. They begged to be joined in holy cookery.

The only problem with this idea is that rhubarb, no matter how you cut it, is a rather tart thing. And asparagus is far more mellow and sweet. It isn't always a case for opposites attract. But when it doubt, throw them in a roasting pan together. A little spice, a little sweet and sweat, and beautiful things can happen.

Roasted asparagus, however, isn't that great to eat. The texture is rather, um... pasty with a side of string. Not giving up on this relationship, however, the rhubarb transformed when it became a sauce to slink over and envelope the roasted asparagus. It also did well when covering pork tenderloin, but I'm not telling you about that. The asparagus would be upset to know the rhubarb went behind his back.


Asparagus with Roasted Rhubarb Sauce
Serves 4-6 as a side dish

1 bunch asparagus
2 large stalks of rhubarb (the pinker the better)
5 tbsp olive oil
2 tsp Chinese 5 spice powder
2 tbsp honey
1 tbsp orange juice
salt and pepper

1. Preheat oven to 400 degrees F
2. Clean asparagus. Trim rhubarb into roughly 4 inch lengths. Place on a cooking sheet lined with parchment paper.
3. Combine 1 tbsp olive oil, 1 tbsp honey, 1tsp Chinese 5 spice powder, and season with salt and pepper. Toss the asparagus and rhubarb with this dressing. Roast for 10 minutes.
4. When the rhubarb and asparagus are done roasting, blitz the rhubarb with the remaining 4 tbsp olive oil, 1 tbsp honey, 1 tsp Chinese 5 spice powder, and orange juice. Season to taste.
5. Pour rhubarb sauce over roasted asparagus and serve immediately. Reserve leftover sauce for a pork tenderloin, but shhh.... don't tell the asparagus.

Hole in My Head

There is that expression... I need a new ______ like I need a hole in my head.

Meet the new hole in my head.

I've got quilts piled up, I am still not 100% after the surgery, and there are other projects waking me up on the morning. But I HAD to start a new quilt. No deadline, no specific audience, no definite plan.

And here are close to 20 fabrics cut into 5'' squares. They will be turned into some sort of half square triangle creation. The fabrics are from this pile, courtesy of Traditional Pastimes, with a few more added for good measure. It's a pile that is both calming and energizing. It makes me smile.

Asparagus Pico de Gallo


My Mom used to live in Texas. That isn't useful information to anyone, really. It does, however, explain how I came to know of Pico de Gallo. Until I went and spent my last university spring break with her in South Texas I thought that what you scooped up with nacho chips was salsa. In fact, at that point in time nachos were only served in bars, drenched in cheese, olives, and green onions with a side of insipid salsa and sour cream.

Oh how South Texas showed me the way.

First off, nachos are indeed what they serve in the bar. Fried tortillas are what nachos pretend to be. The tortillas that didn't get eaten that morning get cut into triangles and fried for snacks. Pico de Gallo is a bowl of finely chopped and uncooked tomatoes, onions, hot pepper, garlic, and lime. Pico de Gallo is always served with those fried tortillas. Sit on the beach in South Texas where you can order any beer and it will come with fried tortillas and Pico de Gallo. It is about the most perfect bar food, beach or not.

I'm nowhere near a sandy beach and I'm pretty sure any Texan would shoot me for this addition, but here you go: Asparagus Pico de Gallo. I was craving the spice, I had the fried tortillas, and I was staring at a large bunch of asparagus in the fridge. All that was left was the beer. And, of course, the beach.


Asparagus Pico de Gallo
Makes 2 cups

10 stalks asparagus (choose the skinny ones)
2 plum tomatoes
1/4 medium red onion
1 clove garlic
1 jalapeno pepper
1/2 lime
1-2 tbsp chopped cilantro (optional)

1. Steam the asparagus for 1 minute, if you prefer not to eat it raw.
2. Finely chop the asparagus and tomatoes into 1/2 dice or smaller. Keep the tips of the asparagus intact. Finely chop the onion, garlic, and pepper. Toss them all together in a bowl.
3. Juice the lime and add the juice to the vegetables. Add cilantro if you're using. Stir once more and serve.

Asparagus, Dill, and Feta Quiche



Eggs are always a go-to meal in our house. We always have an abundance from our biweekly delivery from Elmar, the Eggman. With asparagus at its peak right now the two ingredients combine well for a great, easy family dinner. This crustless quiche is perfect for a weeknight dinner or weekend brunch

While asparagus has a unique flavour, it is a mild green taste. That means it pairs well with so many other flavours. You could turn this into nearly any other flavour combination. Try asparagus with lemon, parmesan, and pancetta, or tomatoes and provolone. Perhaps cheddar, ham, and green onions with the asparagus. Or salmon and lemon. This time around I chose feta and dill, family favourites in my house.


Asparagus, Feta, and Dill Crustless Quiche
Serves 6-8 as a main course

1 tbsp butter
1/2 cup bread crumbs
1/2 bunch of asparagus
8 eggs
1 cup milk
1 tbsp chopped fresh dill
1 cup crumbled feta

1. Preheat oven to 400 degrees F.
2. Butter a deep dish pie plate. Toss the bread crumbs into the plate and roll around to cover the sides. Pat in an errant crumbs.
3. Clean and chop the asparagus into 1 inch pieces. Place in a small pot, season with salt, and add about 1 inch of water. Cook on high heat, covered, for 1-2 minutes. Drain immediately. Pour into a bowl and leave uncovered while you prepare the rest of the quiche.
4. Crack the eggs into a large bowl. Add the milk and whisk well. Season with pepper, a little bit of salt (the feta is salty, so you don't have to add that much). Add the 1/2 cup feta, dill, and the asparagus. Pour into prepared pie plate. Top with remaining feta.
5. Bake for 40-45 min until the top is puffy and golden. Let cool for 5 minutes before you serve.

Looking Down


Inspiration comes from the strangest spots.

There I was, insanely groggy from anaesthetic and painkillers, looking down at my hospital gown, and all I can think is, "Gee, that would be a cool quilt."

I debated snitching the gown and using it for fabric. But for one, that would be wrong. Two, the health care system doesn't need any more shortfalls. And three, it was a poly/cotton and I'm a fabric snob. I remembered that my camera was in my purse, asked the nurse for a bit of help, and snapped a photo.

Surgery is in the past now. Recovery ahead. The anaesthetic did me in more than it ever has before. My sister so kindly pointed out that I am getting older after all. But the knee is doing okay, better than I expected. I'm hoping that with more time and some therapy it will indeed be more or less 100% as the surgeon hopes. I'm anxious to go for walks with the girls, ride my bike, and test it out. Baby steps.

For now maybe I'll work on some sketches...