Mothers’ Day weekend was chilly. In fact, it was downright cold on Sunday. Especially after a gorgeous lead-up, with sun and warmth and sun… And blossoms. Lots of blossoms. Every year we head to the lilac garden in Niagara Falls. It’s one of my favourite places to spend time, and it is beautiful for such a short time each year. Thankfully it was nice enough on Saturday to head out and take in the sights and amazing scents that the garden offers. Continue reading
What a beautiful weekend
Wow, after the way “spring” started, I didn’t think we’d see this weather any time soon. We did kind of jump right to summer, a little. But it’s not stupid hot or anything, so it’s good. The Forsythia is in full bloom and the Lilacs will soon be out. “Blossom Sunday” is upon us here in Niagara; a time when historically tourists would come from far and wide to ogle the orchards in full bloom. That doesn’t happen so much anymore, at least not organized tours, but we’re planning on going out to take in the beauty. If I get some good pics, maybe I’ll come back and add them. Or check out my instagram account. Continue reading
Spring has sprung
I think it’s safe to assume that winter has finally left (don’t look at me like that – we saw snow as recently as mid-April). Our crocuses and other bulbs, along with the deciduous shrubs and the raspberry canes, are thumbing their figurative noses at the chill that’s lingering and pretending the bright sun is actually doing something.
The chives are always the first to pop up. While the oregano and thyme hold back, demanding more heat than the world around them is giving right now, the chives are up and ready to party. My daughter snacks on them whenever she’s outside, so it’s good that they’re so willingly prolific. She spends much of early spring stinking of their oniony goodness. Continue reading
Canadian readers will know what I’m talking about when I say “Festive Special.” Every Christmas, a chain called Swiss Chalet offers their quarter chicken dinner with cranberry sauce and a spongy, sage laden side that they call stuffing. It’s sub-par, but the real draw is the package of 5 assorted Lindor chocolates that it comes with. Dark, milk, hazelnut, white and stracciatella, an orb of white chocolate enrobed in more white chocolate, studded with chocolate shards.
Hi there. It’s been a bit, hasn’t it? It feels like it, anyway. I try to put out a post a week, but sometimes some part of the journey takes me somewhere else. First, we played ‘ring around the head cold,’ with the kids picking up and passing along one after another. I finally succumbed last week, with a less than pleasant combination of tongue swelling, sore throat, congestion and overall zombie-brain hitting me.
Then there was this…
So much ham
We ordered a bone in “quarter ham” from a local farm for Easter. Growing up, we always had ham for Easter dinner. I don’t know where the tradition comes from (Oh Google… Be a dear and fetch that info for me, would you?). Okay, so it’s an American thing. The fresh pork slaughtered in the autumn wouldn’t keep until spring, so what wasn’t consumed was cured. Curing is not a quick process, so the first hams would be ready around the same time that Easter came along, making them the obvious choice to be the meat at the meal. Thank you, Google.
Old dog, new trick
I make chocolate chip cookies often. My go-to recipe is simple, though I’ve played with it in many ways (surprise, surprise). I’ve added coffee, corn syrup, corn starch, varied the chocolate, changed the flour, patted it into bars… Continue reading