Photo Hunt: Yellow

Monday was my 55th birthday and I had a party. I ordered a specialty cake from Kate Green Cakes in Beckett’s Landing.

This was my cake. Unfortunately, the light in the Elmdale where I held my party was pretty bad and the cake looks far too yellow… The photos below mine are the ones kate Green took., including a detail of the sugar paste poppies.

copyright: Kate Green Cakes

copyright: Kate Green Cakes

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Raspberry season!

I stopped by the farm stand on the way home from work yesterday. There are still strawberries available but the crop is getting a bit sorry. I may get a basket tomorrow. However, raspberries are now available and SOOOOOO good! Sadly, the season is just too short!

… and, of course, Benjamin gets the milk-dregs!

Yummy Brownies

This is my recipe for Brownies. They are dense and chewy and very chocolaty…

 

 

3 squares unsweetened chocolate

6 tbsp, butter

1 1/2 c. sugar

3 lg. eggs

1/4 tsp. salt

3/4 c. flour

6 tbsp. cocoa powder

1 1/2 tsp. vanilla

 

Preheat oven to 350°

Butter and flour a 8 or 9″ baking pan.

Melt the chocolate and butter in the microwave (or in a double-boiler).

Stir together all the other ingredients and add the chocolate and butter. Stir until well mixed.

Spoon into the baking pan and smooth.

Bake for 40 minutes or until dry on top and slightly firm to the touch.

Cool for about 15 minutes, turn out on a plate and flip right side up. With a wet knife, cut into squares.

 

Optional…

3/4 c. chopped walnuts, hazelnuts or pecans

Iroquois Hominy Corn Soup (Onenhsto)

I thought I had posted this here before but I can’t find it. Since this is on the menu for this evening, I thought I would post it.

4 large ham hocks [gwis-gwis]
(or 12-16 chicken thighs with the skin left on [git-git])
1 package of salt pork (optional)
1 cup of wild rice
2 cans White Hominy corn* [o:nenhste] (or yellow, if white is not available)
1 can each of red and white kidney beans

* Available at Mexican, African or South American food stores and some grocery stores. Also available in dried form. Make sure if it is in the dried form, it has been shelled, or lyed. *

The day before:

In a large deep pot of salted water, bring the ham hocks or chicken to a boil. Cook until the skin and meat fall from the bones, adding water as needed. Let cool until room temperature.

Remove the meat and bones from the pot and break the meat apart, separating the meat from the fat, bones, and gristle. Place the large bones and meat back into the pot and refrigerate. When the fat has set on the top of the water, skim it off and remove and remaining pieces of fat that come to the surface.

Meanwhile:
Open the package of salt pork, cube the meat, and place in a bowl of cold water. Soak and rinse at least 3 times over the day, to remove the salty taste. Keep in a bowl of water until the next day.

The next day:

Put the pot of meat and bones back onto the stove and continue cooking.

In a small pot of salted water, boil the rice skimming off any foam that comes to the surface of the water. Boil until tender, but not soft. Rinse in clear cold water.

Remove the bones from the soup pot.

Add the salt pork, rice, corn and beans and cook gently for another 1/2 hour.

Serve with cornbread or scone (pron. skon).

Scone

3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. Salt
1 tsp. sugar
1 1/2 cup milk or water
3 tbsp. cooking oil

Preheat the oven to 425 deg. F.

Pour the oil into a large iron skillet and swirl the pan around until the bottom and sides are well coated. Place in the oven to heat.

Mix together the dry ingredients in a large bowl.

Add the milk or water and stir. The mixture should be thick and sticky.

Remove the pan from the oven and pour the batter into the pan and smooth to fill the pan evenly.

Place back into the oven and cook for about 10 minutes or until the top is set. Remove the pan from the oven.

Slip the scone out, cooked side down, onto a plate and flip back into the pan (if the scone is still too undercooked to slip easily from the pan put it back into the oven for a few minutes and try again).

Place the pan back into the oven and continue cooking for another 10 minutes or until a toothpick comes out cleanish (the scone should be moist but not wet and will continue to cook for a few minutes after it is removed from the oven).

Note: you can also add berries, leftover squash, zuccini, cheese, etc, to scone and it is excellent toasted with jam.

If you don’t have an oven or are cooking over a campfire, scone can be made in the skillet on the stove or over the fire.

* For information about “lyed” corn: http://www.ainc-inac.gc.ca/nr/ecd/ssd/col27_e.html

http://skyways.lib.ks.us/genweb/archives/1918ks/v1/ch10p2.html

Photohunt: Stripes

This week’s Photohunt theme is “Stripes”….

Sweet Dumpling Squashes are striped and delicious. Since they are smallish, one squash serves one to two persons. We will be having some of these for our Thanksgiving dinner on Monday.

Other squashes are striped, as well.

Some of my favourite stripes appear in photos taken from the dash on late-might drives…

This weekend is also the last weekend of the Butterfly Show at Carleton University. I took Mom today but it was really crowded and parents were not controlling their children and they were disturbing any butterflies I tried to take photos of, as well as pushing past Mom who is frail and walks with a cane. So… only a couple of bad photos. However, the following are from two visits several years ago.

These are all brought in and hatched in the greenhouse specially for the exhibit. The exhibit lasts for 10 days and many of the butterflies are near the end of their life-cycle by the end of the show (as seen by the photo of the butterfly at bottom centre whose wings are so worn that they are now transparent).

I have more photos, here and here

Photohunt: Natural

This week’s Photohunt theme is “Natural”.

It doesn’t seem that the photo below was taken two years ago. We haven’t been back to the Larose Forest, though I planned to do so last summer and this.

And this is the natural shape of this Valentine potato…which also happens to look like ET

Corn Salsa

I had something like this the other night at a house concert and it was so yummy, I had to try it myself. I didn’t get the recipe but it looked fairly straight-forward.

Corn Salsa

  • Tomato, either small heirloom cut into 4 or regular tomatoes, chopped (I used half a container of small, which was jut right for both of us).
  • Black beans, 1/2 can drained and rinsed
  • onions, 2 chopped green
  • Fresh corn, kernels of 1 cob sliced off the cob, uncooked (I used sweet corn)
  • Avocado, 1 cubed
  • lemon juice, 2 tsp.
  • olive oil, 2 tbsp.
  • pepper, to taste
  • salt, to taste

Mix all the ingredients together

Serve

Great with tortilla chips as a dip or as a side dish.

I forgot to get cilantro. I’d have added that, if I had remembered it.

——

I made this again, this evening… This time I added chopped chives and a purple bell pepper (also chopped). Yum!

PhotoHunter: Hot

Hot Peppers

PhotoHunt: Orange

This week’s PhotoHunt theme is “Orange”.

For most of the last 150 years, Orange Lodges had been a fixture in most Canadian communities and were the most prominent political and social organization. The first Orange lodge was founded in 1830, in Brockville, Ontario by Ogle Robert Gowan.

On early maps of Ontario, aside from churches and post offices, the Orange Lodges were marked. Since I spend a lot of time driving around the countryside, I often see buildings which I suspect may be former Orange Lodges. This was the first one I identified. It is disused and was moved from it’s former location some properties away.

Apparently, despite the date of 1888 on the marker on the building, Loyal Orange Lodge No. 69 of Mansfield received its official warrant from the Grand Lodge of British America of Kingston and Brockville in 1847 but the lodge was in existence before this official recognition. Presumably, the 1888 is the date of this building. The Mansfield Orange Lodge was the social centre of community activities in the Mansfield area, namely the area of the sixth, seventh and eighth concessions of Goulbourn between current-day regional road five and the Munster Sideroad.

Loyal Orange Lodge #69, Mansfield, ON, 1888

When we moved, we had to leave behind our beautiful, well-established honeysuckle. A few weeks ago, the chair of the Landscaping dug it up and took it into her yard. I was so mad because it probably won’t survive the move. I bought a pink one. I can only hope it does as well as my orange one did.

Honeysuckle

Perhaps my favourite annual is Nasturtium. Not only is it bold and beautiful, it is also versatile. It is a lovely addition to salads. The leaves are hot and spicy and the flowers sweet.

Nasturtium

Tomato salad, steak, and banana splits…. Yum!

Dinner tonight was steak and tomato salad, followed by banana splits…

Tomato salad

  • Yellow vine-ripened tomatoes, sliced
  • 1 container Bocconcini cheese, golf-ball-sized, drained and sliced in half
  • 3 sprigs of cilantro, chopped
  • 1 clove garlic, minced and crushed
  • 2 tsp. lemon juice
  • ground pepper
  • pinch of salt
  • balsamic vinegar dressing*

Slice the tomatoes and all the ingredients in a large bowl and toss gently and set aside.

Steak

The steak was fried in olive oil with 1/4 tsp. of bacon grease

I added 1/2 cup of white wine, pepper and salt half way through the cooking time.

When the steak was almost done, I put the salad on the plates and added the dregs of the salad dressing to the pan with the steak and allowed it to cook down and caramelize.

Remove the steak and let it rest for 6 minutes before serving.

Banana Split

  • 1 banana per bowl, split and halved
  • 2 scoops vanilla ice cream
  • 2 chunks candied ginger per bowl, chopped
  • 2 tbsp. ground and toasted almond
  • 2 tbsp. dulce con leche

Assemble… eat…

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