Looking Beyond Food

Once you go to Mexico.....

2012-01-27T19:26:00.001-05:00

You will never want to leave!

Stunning, crystal clear, turquoise waters, beautiful white sand beaches and all day sun!

What is not to love?!

This was our 5th vacation to this beautiful country in the last 6 years, and we have found a Jewel in the Caribbean located in the Mayan Riviera, just a short 15 minute drive from Cancún. Here, it is simply paradise.

Our 3rd visit to the Valentin Imperial Maya Hotel definitely lived up to our prior experiences! The grounds of this hotel are just stunning with so many different varieties of flora and fauna....

There is a huge array of birds that frequent the Yucatan Peninsula, there are teeny Warblers, Beach Plovers and Coots that migrate from Canada and the U.S. as well as the full time residents of Pelicans, Frigate Birds, Terns and Gulls. Here a couple of locals...the melodious sounding Mocking Bird (left)...

and the large, loud and obnoxious Chachalacas (right),

whose calls sound like a bunch of turkeys yodeling as they hang out in flocks foraging in the trees.

Black Iguanas (in all sizes!) are everywhere and they enjoy the warm rays of
the sun almost as much as I do, but they can be scary if you get too close!

Then there are the little herds (bands/groups/packs/whatever you want to call them) of Coati's, they are relatives of the Raccoon, with black masks and ultra-long, ringed tails that they hold upright over their backs as they move through the underbrush digging for bugs and other critters. These packs are made up of family groups as their are a lot of little ones mixed in with the adults. They are as cute as all get out and you can get pretty close to them, but they have signs posted everywhere ¡NO alimente por favor los animales! (Please do NOT Feed the Animals!), but there were enough people that still felt the urge or necessity to feed them bananas anyway (which they seem to adore)...

Not to be out down by the critters, there is a myriad of flowers that is mind boggling! You can not walk 2 steps without coming upon some type of gorgeous blossom! These Red and Yellow Hibiscus Flowers below are the showstoppers of the resort, not a 'tourista' can walk by without snapping a photo!

There are literally hundreds upon hundreds of different types of vegetation within the resort, most are labeled with their scientific name along with their common name and they keep them well pruned (my yard could certainly use this type of 'help'!)

Then there are the rest of the grounds....

Pool

and more Pool....

Entrance to our Edificio de Cuarto (Room Building)

Balcony of our Room (we were top floor)

Even though there are only about 430 rooms, they are scattered throughout the resort in 13 buildings. The resort property itself is huge, you can walk for miles on pathways that meander throughout. Every evening after dinner we would stroll the pathways and marvel at the stars twinkling above. The low number of rooms is what really appeals to my husband and I, we hate the overcrowded 'Super-Hotels'...

Ahhhh... the Beach....

Here you can sit for hours on end staring at the waves rolling in or absorbing yourself in a good book listening to the sounds of the Caribbean (and yes, those are my toes in the bottom of the pic!)

Many palapas on the beach for shade, or if you are like the Iguana's and want sun,

well there is plenty of room for that too!

Sunrises are just pure bliss here! Ever notice how sunrises and sunsets look just the same?

You have to be on the lookout for Pelicans...they have habit of doing a 'Flyby' when you least expect it!
This one cruised literally 4 feet above our heads!

Food....I have not talked about the food yet!

There are 7 restaurants along with the 'Desayuno y Almuerzo' (Breakfast and Lunch) Buffet served at Le Marche daily.

La Tierra (Steakhouse)

La Hacienda (Mexican)

Ginger (Japanese)

L'Alsace (French)

Il Olivo (Italian)

Tamansari (Indonesian)

The Lobster Pot (Lobster and Seafood of course!)

Our favourites were the Italian and the Mexican, although the Lobster Pot was a close 3rd! I was finally able to drag my hubby into the Mexican this year, he is not a huge fan of traditional Mexican fare but agreed to try it out.... well, he liked it so much we went back a 2nd time. The first time to the Mexican I had to try their Chicken Mole...and wow....it did NOT disappoint!!! I tried in vain to get our waiter to get the recipe for me, but the good Mexican Chef's keep their mole recipes to themselves! The second time we went, I had the green chicken enchiladas...and man, just to DIE for! They serve a platter of pico de gallo, guacamole and a VERY spicy purple onion salsa with tortilla chips as your appetizer when you first sit down (and I am now searching for the purple onion salsa as hubs devoured the dishful!) along with a HUGE bowl of Marguerita's that they are constantly wanting to refill your glass with. Dessert was Tres Leches cake for me (oh so sinfully good!) while hubs had a triple chocolate cake with raspberry sauce...all in all, an excellent dinner (sorry about the no pics, I never ONCE thought of taking the camera into any of the restaurants!) :)

The Italian menu has changed from last year, they added a lot more 'pizza' varieties and took out some great entrees that were missed by us (I guess they think people prefer pizza?!) I did try one of their pizzas out (3 mushroom) which was excellent on a thin crust. Hubs had a starter of pasta with arrabiatta sauce and then a spicy shrimp pasta dish to follow (he is truly a pasta-a-holic, he could eat it every night!) served with the never ending bowl of fresh rolls and some good Olive Oil and Balsamic for dipping into...mmm...

The Lobster Pot was also very good, there I had the salmon (not a fan of crustacean's) while hubs tried the whole, baked Hog Fish (didn't look that appealing on the plate, but he raved at the taste), overall, a good meal, no complaints there either!

The French restaurant we were disappointed in, we had been last year and thought it was great so were looking forward to trying it again. Hubs had the Duck a L'Orange, which is what he had last year and raved about...well.... he said this year it wasn't the same... and the whole time we were there, they were 'rushing' us to get through dinner (I HATE that!), not once at any of the other restaurants did they try to do that...so we were a little miffed at that experience...

The remaining night of our vacation we stayed in for room service as we had been to Playa Del Carmen (more to follow on that) on the Sunday and we were quite wiped, so decided to stay in. They have definitely improved the Room Service menu - it was fabuloso!

Playa Del Carmen...

A quaint, fishing village that has evolved into one of the greatest places to shop and 'party-till-dawn'!

Quinta Avenida (Fifth Avenue) is their shopping and dining experience. For over a mile, you can walk (no cars allowed on the street) with many, many shops, boutique hotels, restaurants, bars and tourism places to wander through...silver is dirt cheap in Mexico, so no shortage of jewelry shops, the 'hawkers' are everywhere trying to entice you into their stores.... and be on the lookout for the 'tourist dudes', who will talk incessantly to you on your way by trying to get you to join a 'free day/night' at another resort - these are time share agents that are best handled with a polite 'No gracias!' :)

and if you are in 'Playa' (as the locals call it) you can not leave without making a stop at Señor Frogs

for an ice cold Cerveza or Mojito and some really, quirky fun!

and while you are sipping your ice cold cocktail, you can watch the ferries come in from the Island of Cozumel just offshore. There are 2 ferries that shuttle from first thing in the morning to 1:00 a.m. Cozumel is a major port of call for the Cruise Ship industry as on the beach back at the resort, you can watch them parade on by to and from the Isle (look closely in the middle of the pic below)

Now to finish off your Mexican experience, I have a wee snippit of footage from the beach...
I hope you enjoy!

I am now counting the days to my return next winter! Hasta luego!

Steamed Garbanzos?

2011-11-16T09:22:00.001-05:00

Last night I had set out a bowl of dried garbanzo beans (aka Chickpeas) in water to re-hydrate overnight....this morning I was putting away my rice cooker/veggie steamer (I like to let it air-dry overnight after washing it) and getting ready to do the usual 'boil-on-the-stove' method of cooking them when I had a brain wave... (or a brain fart if it turned out badly!)...I thought... why not cook the garbanzos in the steamer?!

This way, you don't have to baby-sit the pot with stirring and have your stove running for over an hour (I have a gas stove and do not like to leave burners on and leave the room)...

What did I have to lose? Other than a batch of garbanzos? So experimentation was in order!

I filled up the reservoir to the brim and set the timer for 75 minutes (max time on my Black & Decker model), after 45 minutes, I checked them, nope, not done yet so I topped up the water and let it run the full 75 minutes. 'Ding!'! .... I went down to the kitchen to check again, nope, still not done, so topped up water again and let run for another 30 minutes....

'Ding!'.... went down and checked on them....and....they were DONE PERFECTLY!

NO watched pot on the stove, NO Stirring necessary, NO boil-overs, NO adding boiling water to a pot as it evaporates, and NO scummy pot to wash afterwards!!

What a BONUS!

Oh...and the 'shells' of the garbanzos stay intact and adhered to the bean...nothing more frustrating than trying to get empty shells out of a pot full of cooked beans!

I imagine this will work for just about any dried and re-hydrated bean, so play around with the time and give it a whirl!

AllRecipes GangUp Challenge Results - October 2011

2011-11-01T08:17:00.000-04:00

November 1st....already??!! Where has the time gone??!! As I look at the calendar in disbelief, I figure I better get started on this blog before December 24th smacks me between the eyeballs!

Here we are with another edition of the GangUp Challenge behind us, and may I say, I am so very excited to be showcasing this event as we have quite a few AR newcomers to the Challenge and they have not disappointed!

They will be showcased in the order in which I received them so as not to show any favourtism :)

First up...a newcomer to the Challenge, but she has certainly been loitering the halls of AR for quite some time...please give a warm welcome to Occassional Cooker !

She has provided a warm, hearty, comforting dish that is just perfect for this time of year! and I am just drooling over the combo of apples and gouda! Thanks SO much for participating OC! I hope you enjoyed the experience and will join in for the next round!

http://allrecipes.com/personalrecipe/62942035/a-gang-up-gouda-apple-bratwurst-breakfast-casserole/detail.aspx

Next up, please welcome another newcomer... LucyLove who brings with her 2 dishes that she created! I just love seeing the creativity and inspiration that comes from these challenges!

http://allrecipes.com/personalrecipe/62949322/pasco-scramble/detail.aspx

AND

http://allrecipes.com/personalrecipe/62949337/apples-with-gruyere-ginger-fondue/detail.aspx

now the fondue is definitely something I would love to dive into! Thanks so much for joining in LL, and we hope to 'see' you at the next one!

Next up, a fellow AR cook who has been around a short while, and this is her 2nd time entering the Challenge (I love repeat cooks!) Please give a round of applause to linda2d ! She too has brought 2 seperate dishes to the table and they are looking so tasty! What a great idea to make almost like a 'breakfast calzone'! mmmmm! Thanks for playing again Linda and I hope you continue into the next one! :)

http://allrecipes.com/personalrecipe/62945659/lindas-gang-up-breakfast-pie-pockets/detail.aspx

AND

http://allrecipes.com/personalrecipe/62946276/lindas-gang-up-breakfast-bites/detail.aspx

Here we have another repeat Challenge cook! and she is one of the sweetest people on the 'Buzz' too - please welcome mickdee ! She has made an interesting quick bread out of the ingredient list and I must say, I am going to have to give it a whirl myself! it looks scrumptious! mickdee...as usual, it has been a pleasure having you partake in our Challenges!

http://allrecipes.com/personalrecipe/62944167/breakfast-quick-bread-for-gangup-challenge/detail.aspx

Next up is another long time AR Cook, but a newcomer to the Challenge, and I don't know about you, but I have always been SO curious as to how she came about with her name! Please welcome ri2 ! and who doesn't love French Toast! I really do like the idea of a 'casserole' French Toast! WAY less work than the traditional preparation! ri2 ~ thanks for joining in and I hope to have you do so again! marvelous dish!

http://allrecipes.com/personalrecipe/62952067/ri2s-savoury-french-toast-casserole/detail.aspx

Now we have come to AR's favourite Scotsman-who-lives-in-Spain...please welcome Don ! who has brought 2 dishes to the table that are truly a work of art. I believe this is his 3rd time participating in the Challenge, and he doesn't disappoint! Thank you Don and I am sure you will be here for the next one :)

Now unfortunately, Don is camera challenged at the moment...so you will have to use your imagination as to how these 2 dishes look :)

http://allrecipes.com/personalrecipe/62950858/pancetta-apple-and-parmesan-rosti/detail.aspx

AND

http://allrecipes.com/personalrecipe/62950861/bacon-mushroom-and-blue-cheese-sauce/detail.aspx

Next up is another familiar face to the Challenge, I am always anxious to see what she has created because she just has SUCH a creative mind in the ckitchen! Please put your hands together for Candice ! and how cute are those pumpkin cutouts! Candice, as usual, outstanding effort! please make sure you join in next time! :)

http://allrecipes.com/personalrecipe/62949527/bacon-apple-mushroom-hash-with-ginger-poached-eggs/detail.aspx

We are coming down to the homestretch folks, here we have a LONG time participant of the GangUp, and one that seriously tickles my funnybone with her antics on the 'Buzz'.... please give a warm welcome to my fellow Canuckian...Redneck Gramma ! and she as well has not disappointed me! I just LOVE the title of her dish! (and for the life of me, I have NO idea why the picture formatting suddenly changed!) Creativity knows no bounds with this gramma! Thank you RNG for joining in, and I KNOW you will be here for the next one! :)

http://allrecipes.com/personalrecipe/62952154/wrappin-redneck-not-eggsactly/detail.aspx

JUST squeaking in under the wire after having some 'technical' difficulties with her email program, we welcome just about the nicest, sweetest person on AR ~ marianne ! Here from a classy lady, is a classy dish! Oh Yum marianne! what a fabulous looking meal! Thank you for joining in marianne and I sure hope you are able to join the next Challenge!

http://allrecipes.com/personalrecipe/62953151/savory-crepe-filling/detail.aspx

and now I must totally apologise to Sassyoldlady!! For some reason (of which I can NOT explain!) her entry was inadvertantly left out (I am totally mortified - a THOUSAND APOLOGIES!!!, sheesh, what kind of hostess am I?! Please forgive me!). I love mushrooms in/on just about everything! what a great idea for a breakfast sammy! Thank you for bringing this to my attention Sassy...and please accept my apology.....

http://allrecipes.com/personalrecipe/62950550/sassy-eggstravaganza/detail.aspx

Now last on the menu of GangUp Challenge is yours truly, and after we completed choosing the ingredient list, I instantly knew what I was going to come up with! Being from a Ukrainian background and loving all things starchy, I came up with a fabulous take on potato pancakes and pierogies all rolled into one dish! I loved them so much I made myself another batch the next night! So I hope you will enjoy it too!

http://allrecipes.com/personalrecipe/62945697/pierogi-potato-pancakes-with-warm-applesage-slaw/detail.aspx

So this concludes the latest edition of the GangUp Challenge and again, a BIG THANK YOU to all who joined in! For those of you sitting on the sidelines thinking you are not creative enough to participate - Nonsense! Get your creative thinking chef's hat on and join in the fun! You never know what you will come up with until you try!

Look for the next Challenge to be in the New Year, probably around February after everyone has recovered from Christmas! Until then, be creative in the kitchen, but most of all ~ Have Fun!

Hasta Luego!

Tomato~Basil Jam

2011-10-20T15:15:00.000-04:00

I know, I bet you are saying..."what?? Who ever thought of making jam out of Tomatoes??!!" ~ well, I would love to take credit for the idea, but someone else beat me to it. So instead, I will share the recipe with all of you and deliver a short tutorial on how to make the luscious stuff... and trust me, it is SO good slathered on a crusty loaf of bread atop cream cheese or use it in your favourite grilled cheese sandwich!

Such a bright, vibrant red colour too! Here is what you will need in the way of ingredients:

2 1/2 lbs ripe, Roma (Plum) Tomatoes (about 11 large), peeled
1/4 cup Lemon Juice
3 Tbsp snipped fresh Basil
3 cups Sugar
1 1.75 ounce (49 gram) package powdered fruit pectin for lower-sugar recipes*

Here is what you need to do:

Peel, seed and core tomatoes (a time-consuming, MESSY job, but well worth it)

Measure out 4 cups chopped tomatoes; place in a 6 - 8 qt, stainless steel, enamel or non-stick heavy pot.

Bring to boiling, stirring occasionally; reduce heat and simmer, covered, for about 10 minutes, stirring often.

Measure out 3 1/3 cups tomatoes and return to pot, stir in the lemon juice and basil...

Next... in a small bowl, combine 1/4 cup sugar with the powdered pectin, mix well and stir into the tomato mixture. Bring to a full, rolling boil, stirring constantly.

Stir in the remaining 2 3/4 cups sugar. Return to a full, rolling boil, stirring constantly. Boil hard for one (1) minute, stirring constantly. Remove from heat and quickly skim off any foam with a metal spoon.

Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4" head space. Wipe jar rims; adjust lids.

Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks and let sit for 24 hours undisturbed.

Enjoy!

Makes 5 half-pints.
Per Tablespoon: 39 cal., 0 g fat (0 g sat. fat), 9 mg cholesterol, 4 mg sodium, 10 g carb., 0 g fiber, 0 g protein

* Do not substitute the regular powdered pectin for the one that is specifically for lower-sugar recipes as your jam will not set.

Basil, Roasted Red Pepper & Monterey Jack Cheese Cornbread

2011-07-19T16:20:00.001-04:00

The title alone is a mouthfull! But once you bite into one of these delectable cornbread muffins...you will never buy store bought cornbread mix (or bread) again!

See? don't they just scream 'EAT ME!'

So now that I have your undivided attention, here's the recipe...and they are a perfect match for my Charro Beans recipe over on my other blog, so make sure you save both of these in one of your 'Favorites' folder up top there ^.

Ingredients:

1/2 cup unsalted butter, chilled and cubed
1 cup chopped onion
1 3/4 cups cornmeal
1 1/4 cups all-purpose flour
1 Tbsp white sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk *
3 eggs
1 1/2 cups shredded monterey pepperjack cheese
1 1/3 cups frozen corn kernels, thawed and drained
2 ounces roasted red bell peppers, drained and chopped (about 3 large pieces about 3" x 3")
1/2 cup chopped fresh basil

*If you are unable to find buttermilk in the dairy section of your grocer, you can make your own by combining 1 tbsp Lemon Juice or White Vinegar per 1 cup of Milk, stir well and let sit for 10 minutes, then use in any recipe calling for buttermilk.

Directions:

Preheat oven to 375F.

Saute the onion in a tbsp of Olive Oil until soft and transluscent, remove from heat and let cool.

In a large bowl, whisk the flour, cornmeal, salt, baking powder, baking soda and sugar, add the chilled butter and using your fingers, work the butter into the flour/cornmeal mix until it resembles coarse, pea-sized lumps.

In another bowl, add buttermilk to eggs, whisk briskly to combine. Add the milk/egg mixture to the flour/cornmeal mixture and mix just until it starts to come together.

Add cheese, onion, pepper and basil, mix to combine evenly with a spatula.

Depending on how you like your cornbread, these can be made in a variety of bakeware, below are the baking times for different pan sizes.

Regular Muffin Tin: spray with cooking spray and fill 2/3rds, bake for 15-17 minutes.

Mini Muffin Tins: spray with cooking spray and fill 2/3rds, bake for 10-12 minutes.

Small Loaf Pan: spray with cooking spray and fill 2/3rds, bake for 35-45 minutes (or until cake tester inserted comes out clean depending on size of pan).

Remove and cool on wire racks. These freeze beautifully, just wrap in plastic wrap and place in freezer ziploc baggies...if they make it that far!

Blueberries and Deer Flies....

2011-07-13T14:45:00.000-04:00

Every summer as most of you faithful followers of my blog know, I spend time at a cottage located about 3 hours north of Toronto on Lake Nipissing. Beautiful views from the deck overlooking the blue waters of Fish Bay at the southern-most end of the lake, and yes, that is a tasty strawberry mojito on the railing as one can not sit there looking at that stunning view without a nice, cold cocktail in hand to sip and savour....

Now last year, due to a colder, damper spring and below normal lake levels (which effects deer fly breeding...more on that shortly), the blueberry crop was less than stellar. I spent a month patiently climbing over bushes and having stiff competition from a small flock of Canada Geese that were just as eager to eat them as I and managed to only collect about a measly 2 cups of blueberries.

Enter the 2011 season... well, we had a great start to the spring weather in the north with an equal amount of sun/rain and back to normal lake levels which in turn, translates into a bumper blueberry crop....so just what do these two 'things' of the animal / plant kingdom have in common.... well...ME of course!!

Enter the Deer Fly....

One of the most horrid, annoying, fearful things to inhabit the woodlands of Ontario (and elsewhere I am sure).... seriously, I'd rather encounter a hungry bear than put up with these annoying little F-16's that buzz incessantly around your head trying to extract your blood like little flying vampires, and yes, do look closely at them ~ does their body and wing shape not remind you of an F-16 Fighter Jet? Where do you think they came up with the body design for those planes? They are excellent at flying in tight spaces and maneuverability rivals those of the real thing. And like mosquito's, horse flies and black flies, only the females bite for the blood so that they are able to lay their eggs and complete the cycle...the males on the other hand, as with most blood-sucking insects are happily browsing the foliage and underbrush collecting pollen... so in other words... if you notice a bumper crop in wild blueberries you can also be pretty darn sure there will be a bumper crop of Deer Flies to go along with them....

So I arrive at the cottage two weeks ago and started scoping out the known patches of blueberries throughout the cabin vicinity...wow I say, plenty of them on the bushes but they are still green, so I need to wait...meanwhile, I hear that familiar buzzing sound that sends me running for my white floppy hat and my new secret weapon....

Monday dawned clear and a hint of a breeze, ok, it's time, time to start gathering the little blue beauties that after a week of straight sunshine and warmth, must be ready for picking. But I have to psych myself up first, you never just run out with bucket in hand without taking some much needed precautions...

First up, my big, white, floppy hat (think beach hat, wide-brimmed and crocheted to let plenty of air in, but also to keep the bugs OUT), spray myself with bug spray (you know, the salad dressing that the bugs think the stuff is, certainly doesn't work as effective as advertised), socks and shoes (even though I abhor socks and shoes in the summer, one must protect the feet), and above all...do NOT, I repeat... DO NOT wear dark coloured clothing! Deer Flies LOVE dark colours, I dare you to head out in a dark blue or black t-shirt and see what happens!

So I switch my grey t-shirt for a white one (yes, even grey garners you more attention from them than white!) and finally, I think I am ready...oh wait, the secret weapon - almost forgot the secret weapon... while my husband was working in NY State last year, a friend of his was clearing out his garage and he came across a couple of these doo-hickies (brand new, still in their packaging) and gave one to him to try at the cottage...well let me tell you, this thing is better than sliced bread and the toaster invention!

So I am all ready and here I go with my secret weapon and my 4 cup plastic bucket....

Isn't that a thing of beauty? It just takes 2 'C' cell batteries and you are off to the forest armed like Arnie in The Terminator! So as soon as you step out of the 30 foot cottage zone, the dreaded buzzing can be heard and then you start warming up your tennis arm for some well placed shots. A couple good swings later and then... ZAP!!! this thing goes off with a loud snap and instantly fries the blood-thirsty critters with a 1,000 volt charge (yes! a thousand volts! hubs is an electrician and hauled his tester out to give it a once-over!)

LOVE IT!!! Oh to be fairly free to be able to pick berries without donating a pint of my precious red stuff!

And there they are...the elusive Wild, Northern Blueberry...gorgeous, and nice and plump and ripe for the picking. So I spent an hour and a half in the biggest blueberry patch I had seen in all my years up there and quickly gathered up a full basket brimming with the blue orbs of deliciousness, mind you, while picking, you do get interrupted by the nasty buzzing sounds and have to take a couple swings, hear the zaps, then you can spend another 5 minutes picking before another deer fly takes up the challenge to try and grab a snack from you.

This was yesterday's haul, between Monday and Wednesday, hubs and I have gathered and froze close to 5 quarts of wild blueberries and have hardly put a dent in the blueberry patch... I am thinking that the number of blueberries in this patch is somewhere equal to our national debt $...seriously!

I have to admit it though, without these insidious blood thirsty critters around and as much as a royal pain in the EVERYWHERE they are when the females bite, we can thank the lowly male Deer Fly, Black Fly and Mosquito's for all their hard work in pollinating all the blueberry bushes in the spring!

So thank you Mother Nature, for providing the means that we can enjoy the gorgeous bounty ready to be turned into delicious pies and jams / jellies, muffins, pancakes, etc.

The Wild Blueberry ~

The Adventures of Chip n' Dale

2011-06-09T08:55:00.000-04:00

You all remember Chip n' Dale don't you? Those adorably cute chipmunk's from the world of Walt Disney that had a penchant for getting into mischief?....well.... I have had my own version of Walt Disney's mischievious rodents over the years that continue to keep me fully entertained in my backyard.

Our backyard is a haven for most little critters due to the 12' tall Cedar hedge that surrounds the perimeter of the yard shielding wind and rain and offering food and shelter to birds as well as the chipmunk's, rabbit's and squirrel's and unfortunately, skunks... but Pepe is another story for another time.. :)

Smack in the middle of the yard is our inground pool, and some of you on here that know me well enough know we have been undergoing a refurbishment of our 34 year old pool these past couple months.... so last week, while waiting for the pool guys to finally come and install the liner, the empty, concrete pool has become a hazard to the fauna in the neighbourhood. But due to higher rain fall amounts than normal this spring, the deep end was filled with about 2 feet of water that was rapidly becoming a frog pond.

Pretty isn't it? OK...maybe not...

and on more than one occasion so far this spring, I have had to rescue newly fledged baby robins from the bottom of the pool, scooping them out with the skimmer net while their parents loudly squawked their displeasure at me seemingly harassing their babies (the thanks I get for saving the little feathered poop-machines), but back to Chip n' Dale.... last week, hub's was outside doing some yard work and walked by the pool and in the empty, shallow end, was Chip (I am assuming Chip, could have been Dale, but I think it was Chip) running around the bottom of the pool trying to find a way out....so hub's obliged by grabbing a 2 x 6 board from the garage and leaning it up against the side of the pool as a ramp for Chip to climb out.... but Chip wanted no part of it.

So hub's came in and asked me to come and help him figure out how to get him out... so I head out and look down into the shallow end and sure enough, there was Chip, terrified and huddled in one spot....so I said to hub's.... 'that is odd that he fell in there, they never do that on their own....something must have chased him in'..... and sure enough, I scanned the perimeter of the pool at the bottom and there was Dale, cowering on the other side....

A little background on Chippies, they are HIGHLY territorial creatures and do not tolerate another chippy in the same space and will do everything possible to chase the intruder out. We have lived in our house for 15 years now and about 3-4 years ago, Stumpy (so named for his teeny stump of a tail) was a resident for a good number of years in our backyard and on more times than I can count, I was fishing out other chippies that dared to try and invade his space...sometimes I was lucky to be home and rescued them, more often than not, I ended up burying them in my lily patch...sad, but Stumpy was ruthless, not caring that he too fell into the pool while chasing them, but he knew exactly where the ladder was and would immediately swim for it and hop out leaving the other to drown.

So back to Chip n' Dale... I grabbed the skimmer pole and net and then proceeded to try and fish out the little rodents.... what followed next was hysterically funny, albiet short-lived and I am more than peeved that a camera wasn't handy. Hub's grabbed the other skimmer pole and kept it in one location as deterrent while I walked (ok RAN) around the perimeter of the pool chasing this amazingly FAST critter who was barreling around the ledge at the bottom of the pool at top speed... can you picture this? me heading around one way, then all of sudden, it changes direction and goes back the other way and I have to do the same, I was getting dizzy!

So I finally snagged one (I think this one was Dale, like Walt Disney's Dale, a little dense), but he made a leap from the net and landed splat in the pond scum water of the deep end... well thank goodness! Cause that certainly slowed him down enough and made it much easier to fish out! I managed to drag him to the side and with the net held over top of him, dragged him up the side wall of the pool to the top.....out he popped, soaking from the smelly, pond scum water and he then took off across the yard....all in all, about 3 minutes to capture him.

One down, one to go....

Chip on the other hand, proved to be more wiley in his capture.... I spent a good 5 minutes getting a cardio workout in chasing him around and around and around.... hub's was laughing his patootie off at me...apparently it was good entertainment for him!

FINALLY, I was able to snag him (without sending him for a dip in the pond scum) and drag him up and out of the pool and send him on his merry way....safe, sound and hopefully never to repeat the ordeal.....

With our good deed done for the day, we grabbed a cold one and plopped down on patio chairs to relax...and while we sat there, from around the corner of the garage, came another Chippy...this time though, she had company, half the size and romping all over her was one of her young-un's, and cute as all get out. They rolled and tumbled across the patio while we watched silently so as not to startle them, they soon disappeared through the hedge off on an adventure of their own I'm sure.... but please, stay away from the pool!

I am now going to finally hang the "NO RUNNING ON THE POOL DECK" sign that I should have done years ago....think the Chippies know how to read???

Finally, the new liner was installed Tuesday....now we just have to fill it...:P

Easter GangUp Challenge Results!

2011-04-11T08:02:00.000-04:00

Hello Peeps! and welcome to the latest results in the AllRecipes GangUp Challenge!

This round was a special Challenge geared towards Easter, everyone had the choice of either making something with chocolate or opting for a traditional Easter Bread (from a country of your choice) and I received some pretty darn good results!

So let's get to them, they will be displayed in the order that they were received via email... so first up, give a high-five welcome to Sarah-May, a fellow Canadian from Saskatchewan, and this is actually her newly created recipe that was just accepted by AR for publishing last week! Congrats Sarah-May!

http://allrecipes.com/PersonalRecipe/62714198/Pull-apart-Easter-Blossom-Bread/Detail.aspx

This is a really unique looking creation, and folks, when you view the recipe, make sure you click to see all the photos as she took 5 pics to show a step-by-step how-to....excellent job! and I bet it tastes just as great as it looks! Thanks for joining in Sarah-May!

Up next, Shorecook! another first-time player in the Gangup Challenge, and her pic of this recipe actually made it as one of the 4 daily winners last week - and it is just too adorable for words! :)

http://allrecipes.com/Recipe/Bird-Rolls/Detail.aspx

See? What did I tell you....cute as all get out and almost makes you NOT want to eat one! :)

Thanks for joining in Shorecook!

Next....one of the 'Regulars' in our GangUp Challenge, she is ALWAYS a treat to have join in and is never at a loss for words...put your hands together and welcome back.... Redneck Gramma!

And here she has gone to her family roots and come up with a really great recipe for

Easter bread(s)...

http://allrecipes.com/PersonalRecipe/62720530/Redneck-Raisin-Bread-and-Lemon-Hot-Cross-Buns/Detail.aspx

Wow RG! they turned out really great looking! and I bet your house smelled SO amazing...and to make the same recipe into two different breads, that is one very versatile recipe! And as usual, I sincerely appreciate your participation in these challenges, I know I can always count on you to 'rise' to the challenge! (get it...rise? bread? oh I know, that was lame, but I just couldn't resist) :)

Next up, another repeat member of the GangUp Challenge, please welcome MickDee! and she has delivered on a very nice version of her German heritage!

http://allrecipes.com/Recipe/Cinnamon-Swirl-Kuchen/Detail.aspx

Pass a plate please MickDee... I just want to dive in with a fork! I bet your hubs was thrilled with this on the dessert table! Awesome job! and thanks for joining in again - we love to have you in these challenges!

Here we have another Newcomer to the GangUp Challenge and I was totally surprised to hear she was joining in, the snow must have finally stopped long enough on the East Coast to give her a respite from shoveling that she actually had time to make something... :) Put your hand's together for LisaJ! and so far, she is the ONLY one to delve into the Chocolate side of this Challenge!

http://allrecipes.com/PersonalRecipe/62710261/Peanut-Butter-Stuffed-Pretzel-Bites/Detail.aspx

What is not to love about Peanut Butter & Chocolate?! Fantastic Lisa! they really do look yummy! and this was a personal recipe taken from "What's For Dinner Mom" and she did a great job on them! (I bet her kids were ALL over this plate after she was done taking a pic!) Thank you for joining in Lisa! I am definitely going to give this recipe a try.... mmmmmm... :)

Now here we have one of THE most prolific Bread Baker's on AR - she is legendary for all things BREAD, and she is also another Newcomer to the GangUp Challenge! Please welcome Baking Nana! and she has made a wonderful Polish Babka recipe that actually had not been reviewed nor had a pic yet, and boy, did she deliver, this looks AMAZING! :)

http://allrecipes.com/Recipe/Cheese-Babka/Detail.aspx

Oh my....pass the butter please, I bet this tasted just as good as it looks! Thanks SO much for joining in Baking Nana! I hope you pop in for the next round!

What a great turnout we received for this unique Challenge! but there is one more, and that is Your's Truly, Gitano....making my Baba's time-honoured Easter Paska, something that if I do not make for Easter, my family will disown me....

http://allrecipes.com/PersonalRecipe/62725445/Babas-Easter-Paska/Detail.aspx

Now my kids and hubby will be happy, mind you, I made these and after they cooled, they were promptly double-wrapped in plastic wrap and the into ziplock bags for the freezer...otherwise I would be making them again in another week :)

So this rounds out the latest GangUp and I want to thank each and every participant for taking up the Challenge and playing along!

My best wishes to everyone for a Happy Easter!

Thanks for popping by and look forward to the next GangUp Challenge to appear sometime in June!

2011-03-31T13:02:00.000-04:00

It's that time again fellow Peeps! and just in time for the Easter Festivities that will soon be upon us!

This time around, in celebration of Easter and all the differnet foods and traditions that go with it, we have a one-time Challenge that is just a tad off the path of our regular GangUp Challenges....

As there is such a vast variety of ethnic foods and traditions throughout the world, in this Challenge (if you choose to participate!) you will able to make one or the other of TWO Options:

Option One ~ Make a Traditional Easter Bread to grace your table (i.e. Ukrainian Paska, Russian Babka, British Hot Cross Buns, Dutch Paasstol, Greek Tsoureki, and many more to choose from, just google 'Easter Bread Recipes Around the World')

OR

Option Two ~ Easter Chocolates...eggs, bunnies, etc. they can be decorated however you choose, but they must be mainly made of chocolate (no cookies or cakes), but can be accompanied by caramel, marshmallow, etc. (AR has several different recipes for Easter Chocolates or you can choose a recipe off-site as well).

With this Challenge, we are not specifying a list of ingredients as it simply wouldn't work for the two choices available. You can use any recipe you want to make either ONE of the TWO options, you do not have to make both, but feel free to if you have the time and inclination!

For those that choose to accept this Challenge, once you have made your creations, just enter them into your Recipe Box with a photo and forward the link to me so I can compile the results next week....you will have until Sunday, April 10th to get your submissions into me as I will post the Results Blog on Monday, April 11th!

So get CRACKIN' (pun intended) and let's see what all you Peeps can come up with!

Email your submissions by April 10th to: gitana1962@live.com

Vegetarian Theme Continues.....

2011-03-27T08:57:00.000-04:00

I have stumbled upon a great website for Vegetarians / Vegans and thought I would post it here. It comes full with recipes, travel and dining tips for Vegetarians, chat posts and forums and so much more!

I will now be spending some considerable time today browsing this site... :) Enjoy!

Happy Cow

...and wouldn't all cows be happy if no one ate them anymore.. :)

Vegetarian Chili...mmmm...you CAN say NO to meat!

2011-03-23T13:54:00.000-04:00

Quinoa & Black Bean Chili

Ingredients

• 1 cup uncooked red quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• ½ large onion, chopped
• 3 cloves garlic, chopped
• 1 tablespoon Ground Chipotle Chili Powder (or regular)
• 1 tablespoon ground cumin
• 4 large roma tomatoes, chopped
• 2 cups black beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon minced chipotle peppers in adobo sauce (optional)
• 1 teaspoon dried Mexican oregano
• salt and ground black pepper to taste
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro

Directions

Bring the quinoa and vegetable broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.

Meanwhile, heat the oil in a large pot over medium-low heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavours.

Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper.

Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve. Makes about 10 servings

The Little Mexican Cooking School ~ in Puerto Morelos, Mexico

2011-02-10T09:20:00.001-05:00

Ever wanted to go to cooking school?

Well I did just that!

Even though it was only for a day ~ what an AMAZING day it was!

When I arrived at The Little Mexican Cooking School in Puerto Morelos (south of Cancun in Mexico) a week ago, I stepped into a gorgeous Hacienda and was immediately greeted by a perfectly set table for 12 all done in a vibrant shade of fuschia.

Our Hostess, Catriona Brown (from Australia) greeted us with mini muffins, scones and coffee and made the introductions to who had already arrived and who was coming through the door.... there were 10 of us in all for the day, 4 Canadians and 6 Americans, 3 of the 4 Canadians were from Winnipeg, along with myself from Ontario, then 2 lovely ladies from Idaho, 3 from Virginia and one from Florida (out of the whole group, 2 were men!) I can't remember anyone's name now though ~ I was too antsy to get started in the kitchen!

Chef Pablo Lopez Espinosa de los Monteros

(I know...long name eh?) with one of his sous chef's, Lucy start prepping for our class.

Chef Pablo is an absolute amazing chef! He has such a great personality, is hysterically funny, a great talker, makes everyone feel at ease and is so willing to share his knowledge in the kitchen… I could have spent the entire week just in his kitchen! I sooooo wanted to bring home a molcajete and tejolote (Mexican Mortar & Pestle, click the link to view) but they weighed like 15 lbs and I would have been overweight on luggage and plus…I don't think the airline would have allowed it in my carry-on, lest they say it could be used as a weapon! So I vowed I would have to hunt one down when I returned home!

There were 2 adorably cute Mayan ladies ~ Daisy and Lucy, that were Chef Pablo's Sous Chef's/Prep Girls, and man, do they know how to make food! They threw tortilla dough together so fast and with such skill I was entranced watching them as they cooked them on the outdoor comal along with roasted tomatoes and chile peppers…speaking of chile peppers, we had a complete lesson in ALL the chile peppers out there and what each one is used for both fresh and dried and how/when is best to use them… my head was spinning just from that! Here's a tip Chef Pablo gave us for a nice flavour enhancement to your home-made soup stocks (whether it is beef or chicken or vegetable), toss in one or two whole, fresh serrano peppers or jalapeño peppers when making your stock (do not slice or break them open), they impart a wonderful flavour!

We also tried some fruits that were a 'first' for many of us.... ‘mamey’ was one, looked like an oval cantaloupe, only much smaller, the flesh was pinky/orange/brown and very unique, we also sampled small, yellow guavas and passionfruit. This was all while we were prepping food for lunch and dinner and scribbling notes in our mini recipe books given us when we arrived.

With the heat of the day settling in, they kept us plentry hydrated by providing us with an agua fresca made from the dried flowers of a hibiscus plant (Flor de Jamaica) and Horchata – there are several recipes on AR on how to make Horchata, very good stuff, it is a silky-smooth sweet-rice drink…excellent at cutting the heat of hot chile pepper salsas!

Throughout the day, Catriona, filled us in on the history of the little town of (Puerto Morelos) as well as the history of Tequila and the Blue Agave plant (we did sample some Tequila, not really something I drink AT ALL, but slugged them back for appearances sake!). She knows her history well and her and Chef Pablo have a great banter back and forth that is like watching a comedy show....

While all this gabbing is going on, we are taking turns making different salsas, making our own tortillas and getting things ready for dinner...here is what the menu entailed:

Lunch / Appies:

Tortillas (making your own is so simple!)
Guacamole
Roasted Tomato Chipotle Salsa Roja
Salsa Verde Cocida
Habañero Salsa
Sikil P’ak (another very spicy salsa)
Sopes (or Picaditas Veracruzanas from Coastal Mexico) ~ these are savory tortilla ‘boats’ topped with different things

Dinner:

Chicken Tortilla Soup
Radish Salad (OMG this was incredible!)
Pan-fried Mero Fish (Grouper) with Poblano con Crema
Charro Beans (I could have eaten a bucket of these and have some pinto beans cooking to make some today!)

Chef Pablo did give us one recipe for a salsa that isn't in the book (one that we scribbled down while making it) and if you like spicy...well...here it is! So I will share!

~Habañero Salsa~

Ingredients
15 roasted habañero peppers (blackened and left whole)
1 tsp Mexican oregano
4 pinches of salt
Juice of 2 limes
1/3 Cup Olive Oil
3 Tbsp diced white onion

Method
Grind everything except oil and onions in a molcajete or pulse in a food processor, add olive oil and onions and stir to combine. Serve with totopos (tortilla chips), or top grilled chicken, pork or fish or put on fajitas or enchiladas.
* WARNING ~ this is a VERY spicy salsa!

Once we finished with the cooking, we headed to the dining room to wait for Lucy & Daisy to serve us our dinner, and of course, we topped up with cold Cervezas, Sangria and the bountiful Tequila! Then we dug into the most delicious authentic Mexican meal I have ever eaten!

Afterwards, Catriona has a small room off the dining room that is her little 'store', were you can purchase spices of all kinds, Vanilla, Tortilla presses, molcajetes and Mexican chocolate...so I picked out what I know would be allowable by Canada Customs to bring home....

We have some Mexican Vanilla, Ground Chile de Arbol Pepper, Mexican Oregano, Mexican Hot Chocolate and Tajin, which is a blend of dried, ground peppers mixed with dried Lime Juice, great for sprinkling over sliced Jicama or on tacos or, well anything! They use it like we use fresh ground pepper.

We were also given a reuseable shopping bag and an apron to use in our own Cocina's back home! Speaking of which, I have my pinto beans cooking on the stovetop now for the Charro Beans...man, I can not WAIT for dinner today!

I hope you have enjoyed my little tour of Mexican Cooking, and if you are inclined to try some of these recipes, please feel free to contact me and I would be happy to share them!

Buen Provecho y Salud!

AllRecipes Jan 2011 GangUp Challenge - Appetizer Edition Results!

2011-01-24T08:53:00.002-05:00

Drum roll please! I am very pleased to present to you the results of the latest GangUp Challenge! The theme for this round was Starters, Cocktails and Mocktails and I have NOT been disappointed! We have 12 VERY creative cooks on this site that have submitted some unique and appetizing nom-noms!

So ...let's get this cocktail party happenin'!

I present each cook's creations in the order by which I received them via email, and of course, as usual, this Buzz resident is always a tad impatient and likes to jump in with both feet!

So give it up for the Buzz's SASSYOLDLADY!

Sass has made 2 appies and also a very yummy looking cocktail! let's see what you came up with Sass!

Sassy's Mini Shrimp Cocktail

mmmmmmm....now those look scrumptious! and she did say she enjoyed these the most, let's see what else you made.....

Sassy's Bacon Cheese Dip

and now for her cocktail, and I definitely want one of these say about 5:00 p.m. this afternoon? :)

Sassy's Chocolate Martini

OH YUM! Sassy, you have a couple of really great appies there! Thank you for joining in on the Challenge!

Next up, a newcomer to the GangUp....a round of applause for Freezermama!

Freezermama's Tomato Gorgonzol Wrap

Freezermama's Seafood Tarts

Now Freezermama said she was going to get a drink together...but as of this moring, I had not received it so I hope it didn't go by the spam-wayside! Thanks for joining in Freezermama and we look forward to now being sucked into future endeavours!

Now here we have one of our long-standing veteran's of the GangUp, we just love her wit and charm, she definitely endears herself to one and all ~ so put your hands together for Redneck Gramma! and she certainly was busy in the kitchen, and ever so resourceful too as she even made her own Whole Wheat Torillas after her kids scarfed the last of the store-bought ones and she couldn't get to town to get more....let's see what's cookin' in a Redneck Kitchen...

Rednieck's MMMM Bacon and Shrimp

Redneck's Gangup Gumbo

Redneck's Phyllo Seafood

Redneck rollups

(these look suspiciously like what was produced out of my own kitchen...hmmm...)

Redneck's Charley Temple

(I'm guessing the boys wouldn't go for the 'Shirley Temple'?)

You have outdone yourself Redneck! AND, having to make your own tortillas too! I have now saved that recipe and am going to try my hand at making them! :) Awesome job girl...BIG pat on the back for you!

Next up - another newcomer! Please welcome Fyne to the GangUp Challenge! and her inspiration for this Challenge was all things Italian! mmmm.... I love Italian food... and she has come up with 3 appetizers plus her cocktail creation!

Fyne's Shrimp Bruschetta Crostata

Fyne's Italian Palmiers

Fyne's Smoked Salmon Cannoli

Fyne's Marsala Spritzer

Wow Fyne! you did a fabulous job with your Italian inspired menu! Thanks SO much for participating and sharing your creations! I do hope you are now a 'regular' member of the GangUp Challenge!

Up next, our very own loveable, wise-cracking brood-mom.....the Mominator! Let's see what's she came up with for this fun challenge!

Mom's Savory BST Cups

mmmmmmmmmm.....those look fabulous Mom! and I am always thrilled to have you participate, you have the ability to take mish-mash ingredients and come up with something great every time! :)

Next up, another newcomer to the Challenge, let's hear it for Oregon's Orangezest ! and she comes with a power-packed appie duo!

Orangezest's Smokey Shrimp Bites

Orangezest's Salmon Smoothie With A Crunch

oh yum orangezest! I hope you are happy with your creations cause they sure look fabulous! Thank you sooooo much for joining in! we LOVE newcomer's to the GangUp Challenge!

Next we have a food photo GENIUS joining in, and she has come up with an appetizer and a mocktail that just look unbelievably fantastic (and I am so very jealous of her photography skills!) Let's see what is on the serving platter of mis7up!

mis7up's Seafood Stuffing Cups

mis7up's CoCo Peango MockTail

ok, I feel sooooo inadequate in the pic department now... oh well, I see a new personal challenge in my future - learning to take awesome food pics like these! Thanks very much for joining mis7up! as usual - you ROCK! :)

Now it's time for the 'Von' clan from Oregon....they keep multiplying out yonder on the west coast, so here we have Avon, Ivon, and McVon! and to start us off - the latest member... McVon, who is also a returning member of the GangUp as she came up with a killer breakfast dish last time around ~ Take it away McVon!

D's Salmon Cheese-with-an-attitude-Appetizer

McVon's Virgin Bloody Mary Mocktail---No-Little-Lamb-here!

Ok, I am soooo loving the salmon being spread around here! Thanks McVon for joining in once again!

Up next, the AR Veteran Avon!

She has come up with 3 appetizer's and a killer drink that I think I am going to print and take with me to Mexico next week and have the 'camarera's make them for me!

Avon's Bacon Salmon Swirls

Avon's Baja Shrimp Quesadillas

Avon's Seahawk Salmon Mousse

(oh this is soooo my new favourite now Avon and LOVE the name!)

Avon's Peachy Keen

Up next is the youngest of the Von brood, and another returning member of the GangUp! Let's hear it for Ivon!

Ivon's GangUp Tomato Soup

Ivon's Smoked Salmon Pizza Bites

(mmmmm....pizza...)

Ivon's Peachy Keen Mocktail

Soup! now that is a fabulous idea! and you can't go wrong with pizza either! Great job Ivon! Thanks for joining in again, I know it's tough with your school schedule!

Here we have another newcomer to the GangUp Challenge, and he comes from quite a distance too! Clear across 'the Pond' and living in the beautiful country of Spain, please welcome... Don!

Smoked Salmon, Chive and Ricotta Fritatta with Lemon Shrimp

Ingredients: (All amounts approximate based on experimenting)
250g/9oz Ricotta
Plain Flour - 2 tbsp or to thickness
Salt and freshly ground Black Pepper
1 Egg – lightly beaten
100g/3½oz Smoked Salmon - finely chopped
½ Lemon - zest plus all the juice
Butter
4 king Shrimp (langostinis??)
Handful Chives – finely chopped – add to taste

Method
Preheat the oven to 140C/275F/Gas

In a bowl, mix together the ricotta, flour, salt and pepper, egg, smoked salmon, chives (to taste) and lemon zest and some of the juice;
Heat tbsp or so butter in a large frying pan; When hot, add a tbsp fritatta mixture;
Cook until the mixture starts to go golden-brown, then carefully turn it over (palette knife??) and continue cooking until firm and golden on both sides.
Put on a plate and keep it warm in the preheated oven while continuing to make the rest of the fritattas the same way. Add more butter to the pan as needed.
When all the fritattas are ready heat another tbsp butter in frying pan;
Once sizzling, add the shrimp and fry until turn pink; Remove from heat Season with salt and pepper, and sprinkle on some of the reserved lemon juice.
Place 1-2 fritattas onto each plate and top with a shrimp.
(In reality, served with a simple, tomato, basil, rocket and lettuce salad with balsamic vinegar would be great and use dill for chives)

Puff Pastry Delights

Ingredients : (All amounts approximate based on experimenting)
1 sheet ready-rolled puff pastry
100g pancetta (bacon)
1 clove garlic - chopped
1 small stick celery - chopped
10 cherry tomatoes - halved
125g/4oz parmesan cheese – grated
Pre - prepared mild Italian dressing
Salt and freshly ground Black Pepper to taste

Method
Preheat the oven to 200C/400F/Gas 6

Grease baking sheet
In small frying pan, cook pancetta until crispy:
Using blender, make pesto of crispy bacon, celery, garlic and Italian dressing, salt and pepper to taste;
Roll out pastry on a flat surface and cut into 5cm/2in square pieces - ending up with about 20 squares. Place the squares on large greased baking sheet about 2.5cm/1in apart to allow for the pastry to puff up.
Place ½ tsp or so pesto in the middle of each square and place half a cherry tomato on top.
with a little more pesto and sprinkle well with grated parmesan and a little dressing over each one.
Season well and bake in the oven for 5-8 minutes or until the pastry is golden and the cheese has melted.

Thanks Don! You have given a wonderful spin on the challenge ingredients and I appreciate you participating in this latest round ~ hope you join the next one! (Note - I did have to copy/paste the recipes here as he had not entered it into AR as one of his personal recipes yet - no worries!)

Now we are coming to a close, just one more participant's creations to add to the already over-flowing appetizer table, and that is your's truly, here is what I came up for the Starters and Cocktail edition!

Gitano's Bacon Stuffed Mushrooms

Gitano's Smoked Salmon Tartlets

(these were my absolute FAV!!!)

Gitano's Smoked Salmon Pinwheels

(and these were a close 2nd! which look like Redneck's!)

Gitano's Raspberry Chocolate Baileys

(and what party isn't complete without Bailey's?)

Well I must say, who needs dinner with all these wonderful appies? and there certainly is a vast array of interpretations from the ingredient list! I hope many of you readers will trying these creations out for yourself and hope that they inspire YOU in the kitchen to create your very own!

Many thanks to all that have participated and I hope you join in for the next round! (and Trishie - I do hope life gets smoother in the coming days as I know you were inundated and couldn't join in this time, we do miss your creativity!)

Look for the next GangUp sometime in March, mid to latter part of the month....where there will be a 'surprise' waiting!

Now that this edition is a 'wrap', I can concentrate on getting my packing done as Mexico beckons!

Cheers to all!

First All Recipes GangUp Challenge of 2011!

2011-01-13T11:10:00.000-05:00

To AllReciPeeps!

The time has come yet again for another rousing rendition of the All Recipes (AR) GangUp Challenge! It has been since early November since the last one and now that everyone has all the holidays and travelling behind them and all the entertaining and party hosting over with, it's time to get down to some serious business of creative cooking! (that and you all must be just as sick of turkey leftovers as I am!)

And I just know you all are wondering just WHAT is the GangUp theme this time.... Well, just because all those PRE/POST holiday parties are over with, doesn't mean they are gone for good, they will be back around soon enough and we want you to be prepared for them!

Sooooo.... the theme for this month's GangUp Challenge is .... drum roll please...dum-dum-dum-dum..da-dah!.... Starters, Cocktails and Mocktails!! yup, yes-sir-ee dudes and dudettes...we want your interpretations of what you would make for a cocktail party!

Now the rules are modified for this challenge a wee bit with it being so unique. I am sure most of you have seen the FoodTV show 'Chopped' and I thought we would give this format a try because of our unique theme.

There will be 12 ingredients for everyone to use (see list below), and you do not have to use ALL 12, but you MUST use at least 10 of them in your Appetizer(s). If you would like to sub something, then you are allowed 2 subs, and that can be in the form of adding one and deleting one (that counts as 2 subs), OR delete 2 OR add 2. You can make ONE appetizer from the list of ingredients (which would be very tough) OR make as many as THREE different appies to serve your 'guests' (whoever heard of heading to a cocktail party where only one item is served anyway?)
Cocktails ~ Mocktails: CREATE a beverage to serve to your guests utilizing your choice of ONE type of alcohol to use (Beer / Wine / Hard Liquor / Liqueur) and you can use whatever mix(es) you like in the creation of your mixology experiment! For those that may be either underage (we have quite a few peeps that love to cook but are not of legal age to imbibe) as well as those that do not or can not drink alcohol but still wish to participate can also use whatever they would like to create a unique 'Mocktail' that would be suitable for under-agers, pregnants lasses et al...

Now that all the legal mumbo-jumbo has been given, let's get down to business!

Here are your 12 ingredients....

Tortillas (can be white/whole wheat or whatever flavour you fancy)
Bacon
Celery
Pastry (any type, regular or puff or phyllo)
Cheese (again, any type)
Shrimp
Butter
Tomatoes
Chives
Smoked Salmon
Garlic
Salad Dressing (this is your binding ingredient so it can be of any type i.e. mayo, ranch, Italian, etc.)

Timeline:

You will have until the end of day Sunday, January 23rd to complete your Starters, Cocktails and Mocktails and get them to me for insertion to the followup blog that will be posted on Monday, January 24th (I am giving everyone more time as due to some family committments coming up, I will be unable to get to putting the blog together sooner - you guys are LUCKY!), email me photos and descriptions of what you made (PRE-DRUNK pics only please LOL!) to: gitana1962@live.com

Good luck to all and let's kickoff the New Year with a PAR-TAY!

New Year ~ New YOU!

2011-01-03T08:11:00.000-05:00

Welcome to 2011!

I hope everyone was able to enjoy food, family and fun over the holidays! (all in moderation of course!) We were lucky to have had a nice, mild transition in the outdoor temperature leaving 2010 and entering 2011 in our neck of the woods - definitely a nice change from the chillier temps we were experiencing before the Holidays, at least the snow was able to stick around to provide us with a 'White Christmas'!

To help all my family, friends, clients and co-workers get off to a good start this year, I would like to leave you with an inspirational quote that has come to mean so much to me and I hope you all take it and apply it to your goals and resolutions this year!

"Success is a state of mind. Basically, anything you want, you can have! You just have to have dreams, believe that you deserve those dreams, and work your butt off to acquire them. But success is there for the taking, so TAKE IT!"

With that, I wish all of you Health, Happiness & Prosperity for the coming Year!

Biscotti-Lucious!!!

2010-11-29T11:27:00.000-05:00

I have been challenged by some fellow AR (AllRecipes.com) folks to put out a blog on making Biscotti as there is a rumour going around that some people are actually AFRAID to make these wonderful Italian Cookies! NOOOOOO…say it ain’t so!

The word “Biscotti” need not strike fear into a fledgling Baker’s heart! These luscious cookies are so easy to make you will be on your way to becoming a Biscotti Queen in no time (ooops! or King, I am sure that there are some men on this site that love to bake as well! My apologies!)

The actual making of biscotti cookies is only just a wee bit more time consuming than making regular cookies, and believe me, I have made plenty of “regular cookies” that are HARDER to make than Biscotti! So it’s a piece of cake (no pun intended..ok…maybe!) in getting a batch of warm, crunchy Biscotti ready to be plunked into your hot cup of Coffee or Tea!

Most Biscotti recipes on AR are a cinch to follow, so let’s pick one as our “base dough recipe” and from there…the possibilities are as endless as your imagination in marrying flavours!

Almond Biscotti is great base recipe as you want one that uses butter in place of vegetable oil as in my opinion, it gives a far superior end result, so if you are wanting to experiment with different recipes, look for ones that use butter!

Once you have mixed up your batch of dough (ideal if you have a Kitchen Aid to do the heavy mixing for you), the most important step and not very many biscotti recipes I have come across let this little tidbit of knowledge out is to refrigerate the dough for 30 minutes! This make dough MUCH less sticky and easier to work with than if you had not followed this step!

Next, shape your dough into a log on a cookie sheet that has been lined with parchment paper, ideally, your logs (yes plural, most recipes say to split the dough in two and make two logs) should be about 12 inches long by about 3 inches wide and flattened slightly to about an inch in height…like these guys pictured here….

IF by some chance your dough is a wee bit sticky, wet your hands slightly (shake off excess water) and then mould into a log shape.

Now you are ready for the first baking! See?! That wasn’t so hard was it?

Bake as directed in the recipe and then REMOVE from the oven for about 5 minutes to cool slightly. GENTLY place logs on a cutting board and GENTLY slice into ½” slices with a sharp, serrated knife on an ANGLE and place cut sides DOWN back on the cookie sheet they came from….like these…

NEXT, bake the cookies AGAIN for about 10 minutes until they start to get golden on the bottom (it’s ok for you to peek at their bottom’s!), then FLIP the biscotti’s over and bake for a further 10 minutes until those bottom’s are golden!

And………VOILA! Biscotti-Lucious!! Perfect biscotti’s that are ready for your morning cup of tea!

Now how much easier can all this be? As for flavours, try orange/dried cranberries, or like the ones pictured above…lemon/poppyseed, or Almond/White Chocolate…I am sure you will have plenty of ideas floating around in your head!

* One HUGE tip though when adding dried fruit and nuts to ANY biscotti recipe, make sure they are chopped into small pieces as they will have a tendency to make the dough crumble when slicing after the first baking.

Biscotti make GREAT gifts too at Christmas time…or anytime you want to do something nice for someone! Show the Love! Pass the Biscotti!

AllRecipes.com Gang Up Challenge - Breakfast Edition!

2010-11-11T06:55:00.002-05:00

I am truly proud of the many 'Peeps' (both Newbies and Veteran's!) that have participated in this latest round of the Gang Up Challenge! I do believe we have set a precedent with the largest number of participants to date and hope it continues in the Challenges to come!

It is my pleasure to put together the latest Challenge Results and as not to show any favourtism, they are being listed in order of when I received their emailed link with my own creation(s) following last.

This round was a Breakfast Challenge and with the ingredients chosen, I just knew we were in for seeing some VERY good recipes created by some VERY talented cooks!

Up first is the daughter of the well known and much loved Veteran Peep - Avon, so without further ado....Zeevon and her tasty interpretation!

Zeevon's Far From Gourmet, Home-Cooked Apple Cinnamon French Toast and Potato Hash

Mmmmmm.... Zeevon, that looks absolutely wonderful and your mom was raving about it over the weekend - You did an amazing job for your first attempt at a Gang Up! Congrats!

Now here we have a well known Peep that has participated in past Gang Up's and we are always thrilled when she continues to join in! Give a nice round of applause to that loveable Christmas-Countdown-Character from the Buzz.... SassyOldLady! Let's see what you have done Sass!

Sassy Breakfast Crepes

What a fabulous idea Sassy! Crepes are so versatile too! Good Job Girl! and your photo would definitely be a rival for a front page slot! mm-mm they look yummy!

Next up, we have another 'Gang Up Newbie'... she has quickly become one of the funniest people to invade the Buzz...so please give a nice warm welcome to Mickdee and her creation!

Mickdee's Easy Cheesy Ham Apple Souffle

Wow Mickdee! that is an interesting interpretation! I never would have thought to do a souffle (mainly I am scared of their nasty tendency to 'fall') :) Good job! Thanks for joining in and I hope you now become a regular of future Gang Up's!

Here we have another Newbie added to the ranks and she is actually a 'neighbour' of mine! She lives in the city next door to me and I am thrilled that she has decided to chime in her 2 cents worth of a recipe! Welcome Carrie - let's see what you got cooking in the kitchen... :)

Carrie's Hash Ham and Eggs Benedict

I tell you, there are some really good menu choices being delivered from the ingredient list! Good job Carrie and don't worry about the no photo, we won't hold that against you! But do make it again and take a pic in the future just so it doesn't become one of those 'faceless' recipes that have been the talk of the town recently! I hope you enjoyed the Challenge and we would love to see you become a regular participant as well!

Up next, we have a DEFINITE Veteran Gang Up Peep whose wit and charm keeps us all howling on the Buzz....she really doesn't need much of an intro as her name says it all! Please welcome.... The Mominator.... ;)

Mominator's Loaded Potato Pancakes with Hollandaise Syrup

You know, I was stumped not knowing what to do with Hollandaise Sauce - but you have definitely used it creatively!!! Awesome Job!

Not to be outdone, we move on to one of AR's favourite 'Grammas'....one who is always VERY creative (don't anyone dare mention deer meat as an ingredient in future gang ups!! she is an amazing cook with wild game!) so let's see what's cooking in a Redneck Gramma's Kitchen.....

Redneck Biscuit Breakfast

Well those turned out great Gramma! I hope they tasted as good as they LOOK! I am definitely going to add this one to my Recipe Box, what a snap to throw together too! Great job!

Next up....while she is a Buzz veteran, she is a newcomer to the Gang Up Challenge, and judging by what she created, she has talent! Welcome A.Z. and her two creations!

Gang Up Apple Pear Breakfast Bites

and Gang up Salmon Quiche with Hollandaise Sauce

oh Yum A.Z! I just LOVE salmon! what a fabulous idea! mmmmmm.... I can see my recipe box will soon be overflowing with more breakfast ideas!

In this Challenge, we have a wee bit of a family competition happening, for the first time ever, Avon's 2 daughters (Zeevon and Ivon) joined in to see if they could rival their mother's cooking prowess! We have seen Zeevon's creation above, now we have her little sister Ivon's dish - let's see what you whipped up girl!

Potato Cakes with Apple Compote

Well those just look amazingly yummy Ivon! and for your first Gang Up Challenge, you did a fabulous job! I hope you will continue to join in on future attempts!

Now to round out the _von clan, here is a definite Veteran of both the Buzz AND the Gang Up Challenge! So without further delay, please welcome the venerable Miss Avon! Let's see what Momma has for Brekky....

Holiday leftovers for Breakfast Crepes

Sweet potatoes! what a fantastic idea Avon! and as I said in a response to someone else about onions (an onion is an onion is an onion) you took this literally with the 'potato'! You are very resourceful cook my dear! ;)

Let's all take a trip shall we? We head across the pond to the Emerald Isle, home of the golden lass Trishie! she is a long time Veteran of both AR and the Gang Up and this time she has come up with 2 creations to wow us with! Have at 'er Trish! P.S. - make sure ALL you folks read her FOOTNOTES on each recipe! they are not to be missed!

Trishies Gang Up Breakfast Souffle

and dish # 2....

Trishies Eggs Gang-Up-a-Dict

I am speechless Trishie! Your sense of adventure and creativity knows no bounds! LOL! Awesome job!

Back across the pond we go and we have two really good submissions by Luv2Cook, now unfortunately she didn't have a working camera on hand but we will not hold that against her!

Potato Casserole

and

Baked Apples

Up next we have a long time member of AR, but a first timer for the Gang Up - and I do believe he is our first Gentlemen to join ranks! Please give a warm, hearty welcome to tijir! and his creation is again as unique as the rest!

Hollandaise Breakfast Burrito

Oooooo that looks awesome! I am definitely going to be saving this one to my breakfasst folder! Thanks for joining in tijir! I hope game for Gang Ups in the future!

We had a late addition last night, this one just squeaked in under the deadline, and I must say, I was surprised as to who it is! We have ANOTHER addition to the _Von Family! This time it is McVon....Avon's Step Mother! Avon mentioned the Challenge to her over the weekend and she wanted to whip something up! So here is McVon's Breakfast Challenge Dish!

McVons Gang Up Contribution or Chopped-Pig-In-A-Winter-Coat-With-A-Hat

Pass the ketchup for those potatoes and let me at 'em! That looks like a Diner Dish I used to eat years ago! Good job McVon and thanks for allowing us to view (and save) your creation! and thanks to Avon for giving up room in her recipe box for it too!

OMG! A late addition that was caught in my SPAM folder! YIKES! Here it is, thank goodness I caught it!

Please give a hand to Panini Goddess! Here is your spotlight PG!

PGs-Breakfast-Pizza

PIZZA! I LOVE pizza! GREAT idea Panini Goddess! and my apologies for almost missing it! ;)

At last, we come to yours truly, I love these challenges and right away had a vision of a yummy Spanish Tortilla, but what to do about the apples and cinnamon? Well, after crashing and burning in not just ONE attempt, but TWO attempts of a type of sweet, brunch item, I had an 'aha' moment late Monday night as I was drifting off to sleep and then first thing Tuesday morning I whipped up the THIRD attempt at Part TWO, which turned out so well that I hoovered up 2 for breakfast... :) SO, without further delay, here are Dishes ONE and TWO from your Gang Up Challenge Hostess...

Gitanos Mini Spanish Tortillas

Apple Cinnamon Biscuits

and these just hit the spot, but next time, I will make some Apple Butter to spread on them!

I must say, I am thrilled in the number of people (Newbies and Veterans!) that joined in to give the Breakfast Challenge a try and I think without a doubt, this was the BEST turnout we have ever had to date for the Gang Up Challenges! Thank you to ALL the great cooks that contributed some very yummy and DIFFERENT ideas!

So WHEN you ask, will the next one be? Well, probably in January, due to the American Thanksgiving coming up and then Christmas, people will be too occupied with family to be able to participate. So we will start fresh in the New Year! I will be posting a shout out to vote on the next Challenge theme sometime in early January.

Meanwhile, if anyone wants to be put on a mailing list for an emailed reminder to vote on the next challenge, please email me at gitana1962@live.com and put "Gang Up Challenge Mail List" as the subject line and I will include you in the mass email in January.
Until then, happy cooking and I wish everyone a safe and happy holiday season!

Gracias y hasta luego!

Black Bean & Wild/Brown Rice Enchiladas!

2010-11-01T10:30:00.002-04:00

These are a favourite of my daughter, originally the recipe came from http://www.allrecipes.com/ but I modified it for her seeing as she is a Vegetarian. I too have come to love them and always have some packaged up in the freezer for a quick meal! This recipe makes a LOT of filling, I use small tortillas (6") and get about 14-16 enchiladas, if you use larger (10") the yield is less. Enjoy!

Ingredients

1 Cubanelle Pepper, chopped
1 Red Pepper, chopped
1 Green Pepper, chopped
1/2 Medium Spanish Onion, chopped
1 Jalapeño Pepper, chopped
2 Garlic Cloves, minced
2 Tomatoes, chopped
2 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 Can Diced tomatoes and green chilies
1 tablespoon chili powder
2 teaspoons ground cumin
2 Packets Sazón Goya Seasoning mix (opt.)
2 cups cooked brown/wild rice mix
16 (6 inch) Low-Carb Whole Wheat tortillas, warmed (zap in microwave for 10 seconds)
2 cups salsa (or more, needed for layering)
2 cups reduced fat shredded Cheddar or Monterey Jack cheese
3 tablespoons chopped fresh cilantro leaves (opt.)
Sour Cream for Garnish

Directions

In a large nonstick skillet, saute the peppers, onion and garlic in oil until tender. Add the beans, tomatoes, canned tomatoes & chilies, Sazon Goya, chili powder and cumin bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through. Sprinkle about a tbsp of shredded cheese down the centre of each tortilla, then spoon a rounded 1/2 cup of the bean/rice mixture on top of the cheese. Fold sides over filling and roll up. Cover the bottom of a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray with a light layer of Salsa. Place filled tortillas on top of salsa, spoon salsa over each tortilla. Cover and bake at 325 degrees.

November Leaves

2010-11-01T07:35:00.000-04:00

"How silently they tumble down, And come to rest upon the ground, To lay a carpet, rich and rare, Beneath the trees without a care, Content to sleep, their work well done, Colors gleaming in the sun.

At other times, they wildly fly, Until they nearly reach the sky. Twisting, turning through the air, Till all the trees stand stark and bare. Exhausted, drop to earth below, To wait, like children, for the snow."

- Elsie N. Brady, Leaves

Happy Halloween!

2010-09-28T15:57:00.000-04:00

OK... I know it's a wee bit early, but I couldn't resist! :) **Caution** You will never look at pumpkin pie the same again!

Famous Cookies????

2010-09-26T05:49:00.000-04:00

They may just end up that way! I received the surprise of a lifetime on Friday, September 24th around 8: 30 p.m EDT.....that my recipe for Christmas Pinwheel Cookies has been selected to be FEATURED in a NEW magazine published by Allrecipes called 'Our Canada'!

I was STUNNED! I sat there in TOTAL disbelief! I read....and re-read the email 3 times letting it sink in! Then.... woo-hoo!!!!!!!!!!! I jumped for joy! :) My Baba's cookies are going to be FAMOUS!!!

Now, as a bonus - because they selected my recipe, I get a FREE one year subscription to the new magazine!!! NOW.....where do I get extra copies for the special AR people in my life that are going to want a copy???? I will be scouring the newstands to make sure I get enough to mail them each a copy!

So for any other Canuck's out there, you just NEVER know when an email will arrive in your inbox from Allrecipes!

ok, there, I am done - a short and sweet announcement - but I was just about BURSTING at the seams and figured a general post on the Recipe Buzz just wouldn't do... a definite blog was in order! :)

So if your a Canuck...look for the upcoming issue of 'Our Canda' magazine coming soon to a newstand near you!

Thank You Allrecipes! You MADE my Day!

Autumn Comfort Food!

2010-09-25T14:44:00.001-04:00

Fall.....the crisp air in the morning, the crunch of leaves as you walk through the woods, pumpkins suddenly appearing on almost everyone's front step.....all these things get me in the mood for ...... Soup! Heart-Warming, Full of Flavour Comfort Food!

Now most soups out of can I find are boring, flat - tasting and downright full of sodium and preservatives, nothing particularily appetizing about them at all. So for the last couple years, I have been experimenting with different vegetables and squashes and this is one of my favourite creations! So tasty, healthy and downright good for you!

This literally comes together in 30 minutes (not including roasting time) and I hope you enjoy it as much as I do!

Roasted Butternut Squash & Red Pepper Soup

Ingredients
2 Butternut Squash (on the small to medium size)
3 Red Bell Peppers
4 Cups LOW-Sodium Vegetable Broth (or make your own veggie stock, hence, sodium - free!)
1/2 tsp Nutmeg (or more to taste)
Fresh cracked pepper

Directions

Slice the squashes in half (lengthwise) and place upside down on a deep cookie sheet lined with foil and sprayed with non-stick spray
pour in enough water to come almost halfway up the sides of the squash. Roast for about 45 minutes at 375F or until tender (poke with a knife, if flesh is soft, it's done). Remove squash to a cutting board and let cool about 30 minutes.

While the squash are cooling, place the 3 peppers onto the same cookie sheet and roast about 45-50 minutes until starting to blacken and they are collapsing, turning often. Remove and let cool about 30 minutes.

Remove seeds and surrounding stringy pulp from the squashes, scoop out the flesh making sure to get as much as possible. Place in a large bowl. When peppers have cooled, remove skins, seeds and inside membranes, chop roughly and place into the bowl with the squash.

Prepare 4 cups vegetable broth and pour 2 cups into pepper/squash mixture, using a stick blender (or a food processor), thoroughly blend until smooth, add another cup of broth and keep blending until well-pureed. Add the final amount of broth and the nutmeg and fresh cracked pepper (to taste) and blend until smooth. Depending on your preference, you can add a bit more broth to make it thinner, but I like my soups thick and hearty!

Place soup in a pot and simmer until hot - serve with a dollop of fat-free sour cream (if desired) and either a nice tossed salad or a loaf of crusty bread!

Makes about 8 cups. Freezes well, thaw in fridge overnight and mix well, you may need a little water to get it back to the consistency it was prior to freezing.

This is a fabulous Vegetarian soup! It can be made with low-sodium chicken stock as well, but I prefer the veggie broth!

CSN Stores Giveaway!

2010-08-09T19:38:00.000-04:00

CSN Stores graciously picked ME... yes.... ME to host a giveaway prize on my Blog!

Now how I found this on-line shopping mecca is that one evening I was searching for some new ideas on dinnerware, and as I was scanning through various sites, I came across one for CSN Stores...I did some further digging and voila!

I found out that CSN Stores has over 200 On-Line Stores!!! That's a HUGE variety for shopping!!! and most certainly, you will be able to find SOMETHING (whether it is cookware or small appliances or even sewing machines!) to spend a CSN $40.00 Gift Certificate on at ANY one of CSN On-Line stores, and get this, they ship FREE to Canada and the United States!

Now you know you have been wanting to get some new dinnerware for ages! You are probably like me and still serving your fabulously made meals on the same old chipped, hand-me-downs from decades ago! So head on over to CSN Stores where you will find hundreds of designs and styles of dinnerware and where there is just the PERFECT new place setting just waiting for you! :)

I picked out these above as I LOVE their bright, vibrant colours! Makes me want to break out the hot spices from my SpiceRack here and create an amazing Mexican Dinner!

If you want a chance to win this great giveaway - just leave me a comment telling me you want to be entered into the contest and I will randomly choose a winner on August 17th, 2010. (OOPS, almost forgot to tell you that the giveaway is open to U.S. and Canadian residents only!)

Good Luck and please - feel free to pass this giveaway notice along to anyone else you think may want (yeah right...who DOESN'T want to shop?!) to do some on-line shopping!

So what are you waiting for??? Leave me a comment! ;)

Summer is waning.....

2010-08-09T18:13:00.001-04:00

I love summer...no, I mean REALLY LOVE SUMMER! I love to feel the sun and the heat on my skin, I love to jump in our pool on a hot day, lounge by it's side with a cold beverage and a good magazine, I love to walk barefoot and abhor socks with a passion....I just love everything about SUMMER! The other night up at the cottage, the temp dipped to about 12C during the wee hours of the morning....it definitely 'felt' like Fall was approaching...which makes me sad... :( no more picking fresh herbs from the garden for dinner (I have amassed so many herbs which are hung upside-down to dry in my basement that it looks like a...well...we won't go there in case the authorities have gotten to reading blogs....honest - they are just HERBS!) or fresh flowers to grace the table, or just to marvel at the colourful bounty they produce in my backyard.

Soon it will be time to close the pool up for winter, yank out the annuals from their beds and pots, trim the perennials and roses and till the garden under with a good compost, also time to take stock of the wood-pile to see if we need some more wood for the winter and also time to rev up the hot tub (we empty it for summer), so many things to do to get the house / yard 'ready for winter'.

Time also to start getting the pantry ready for winter, all those herbs drying will go into flavourful soups, stews and sauces that are the mainstay of Fall along with the abundance of harvest crops for canning or turning into comforting casseroles.

Yes... I love Summer, will miss it terribly until those first rays of sun actually start to feel WARM on my face next Spring....ok, guess I have to accept it....Fall is coming whether I want it to or not...may as well 'try' to enjoy it.... :)

I hope everyone gets the chance to get outside and enjoy what warm, glorious weather we have remaining!

Wow! December 2009 is upon us!

2009-12-02T18:19:00.003-05:00

Ok, I have been remiss in my postings here as I have been very busy with work, but also with my "other" job as well, if anyone has been here to this blog, knows I also have another one where I sell Aprons, and have expanded to Vacation Handbags....that is why I have been AWOL here! :) If anyone is interested in taking a peek at my latest creations, then hop on over to: La Gitana Crafts !

My little Black Dress!

2009-03-30T03:44:00.005-04:00

Well...after 2 1/2 months of a hard fought battle, I succeeded in getting into my "Little Black Dress" for a wedding this past weekend! Officially down 15 lbs since the start of the year and was able to wear a dress that I have not been able to get on for 2+ years! Changing ones lifestyle is key, the yearly rounds of fad-diets do not work and only through dedication in the gym and a healthy and wise attitude towards food will get you the results you so closely covet! (Not to mention severely restricting the intake of Colorado Kool-Aid!) **December 3, 2009 Update! I still fit into my LBD! I am actually down to almost my ideal weight and the dress is kinda loose in spots! :) may need to get a new LBD!

10 Ways to Lose 10 Pounds!

2009-02-17T06:35:00.002-05:00

7 p.m. cut-off - Give your body a daily "mini fast" from 7 p.m. to 7 a.m. to optimize digestion and lose weight. By doing this step, and this step alone, you can drop a few pounds!
Avoid bloaters - To get your tummy flattest, avoid the following gas-forming foods: wheat, dairy, alcoholic beverages, beer, popcorn and carbonated beverages
Eat throughout the day - Eat three meals and one to two snacks daily to keep your metablosim in full gear and your energy high. Research clearly shows that "breakfast skippers" are more prone to weight gain than those who eat a sensible diet.
Water yourself down - When we do not digest food properly, our stomach area tends to appear swollen and bloated. One of the best methods to clean out the "pipes" of digestion and flatten your stomach is to increase your water intake to 6 - 8 glasses per day. Green tea, herbal teas, watered down natural juices and sparkling water are all wonderful hydrators as well.
Lift weights - Lifting weights is one of the quickest ways to "tighten up" your tummy and tush. In addition to giving you a toned body in a short time, weights are also one of the best ways to increase energy and boost metabolism.
Protein power - When you eat protein, your body secretes a hormone called glucagon, which facilitates the breakdown of fat. Add sufficient amounts of protein in kitchen cupboards and the fridge with optimal protein sources.
Hara Hachi Bu - The Okinawan's of Japan, one of the longest living cultures in the world follow a diet protocol they define in three short words...Hara Hachi Bu, or "Eat until you are 75% full" This is a natural way to cut the calories but is also much easier on your digestive system, leaving you feeling light and easing the burden on your digestive tract.
Plan to lose - Eating the "wrong" foods often results from poor planning and lack of time. Instead of grabbing the closest and quickest carbohydrate fix such as a muffin or a cookie, prepare your food at home to save on costs and calories.
Eat 'em as She made 'em - Mother Nature knew what she was doing when she created foods that grow in our fields and forests. As your body tries to fill in the gaps from refined foods we tend to overeat and reach for all the wrong foods. Your temporary symptom (ie the CRAVING) may go away but you have not dealt with the cause (ie the DEFICIENCY) and so the cycle continues...
Sleep, sleep and more sleep! - It has been shown that there is an absolute direct correlation between sleep and weight...people who sleep less weigh more. Enough said. Try to wake up at the same time everday and go to bed at the same time every night and early enough that you wake up feeling rested and renewed.

January is ALMOST OVER!

2009-01-26T04:52:00.002-05:00

Have you registered for your chance to WIN the Custom Apron yet????? NO? You haven't???? What are you WAITING for??!!!! Send me an email NOW! ;) deb_sykes@cogeco.ca The deadline is Janaury 31, 2009 which is fast approaching!

It's a New Year Right? Then I think this is appropriate!

2009-01-11T08:22:00.004-05:00

2009...boy time flies when your struggling with your weight...months go by and you stay the same, you are lulled into such a safe cocoon that you are unaware that you are slowly but surely packing those pounds on.... As a 40 something, it is even more imperative to start looking after oneself. Every year it is the same, you start off the New Year swearing off junk food and alcohol and vowing to do the dreaded daily torture called "exercise", then, by March, you have fallen back to your old ways...been there, done that, have the t-shirt and now can't fit into it anymore! So this year I have made some drastic changes... and why this year you say? why is it different? Perhaps it is just finally coming to the realization that I am not getting any younger and if I want to live a longer, healthier and happier life I have to do SOMETHING! So I started my exercise regime up again at the gym (it never really left...I just wasn't going as often as I should have been), I ramped up my performance and joined January's Cardio Challenge, I expanded my weight training and am consulting with my Trainer...so that is one side of the equation, the other side is FOOD, of which is something that I hold near and dear to me. I love all kinds of food and it loves me right back so much so that it refuses to leave my hips! But I am in charge of my own destiny so to help me in this regard, I have enlisted the help of a marvelous website I discovered called "The Daily Plate" (http://www.thedailyplate.com/) here you can track exactly WHAT you eat, WHEN you eat it and HOW much you eat! When you first sign up it asks what your weight goals are (and be honest with yourself, setting clear, defined goals is key!) and how much you currently weigh (again...be honest! Get your butt on that scale as it is definitely a wake-up call) and it calculates how many calories you need to eat each day to attain your goal. What is even better, is that everything you eat is logged to show exactly how many calories, fat, carbs and sugars are in each food item. You can "create a meal", which is a fantastic tool so that you do your own shopping for healthy foods and make your meals from whatever recipes you have (one of my favorite sites is http://www.allrecipes.com/ where you will find me under the screen name "Gitano" in the Exchange forum) and input them into the on-line system and it calculates how much calories, fat, etc are in your meals. ANOTHER bonus is that it also logs EXERCISE you have done! There is a drop down list of a gazillion (seems like it!) different exercises that can possibly be done by the average human being and it keeps track of calories burned and then takes that number and places it against your daily food total to get your "net calories" for each day, you can see exactly where your are at any given time during the day and it is a great incentive to be true to yourself. You are accountable for every piece of food you place in your yap! :) With this plan in place, I intend to be buying a brand new BIKINI in 4 months time and showing my buff, almost over the hill bod off at the cottage this summer! Now this will be a challenge, and I am never wanting to be alone in my challenges (the more the merrier!!!), soooo, I am challenging anyone else out there in blog-ville to attain and maybe even surpass their goals! and as a reward...for the person who logs the most weight loss from NOW until March 31, 2009 will get a Custom Made Apron (see below for a sample) created by ME! Just send me via email (deb_sykes@cogeco.ca) the following criteria: Your Name, Current Weight, your Goal Weight and every two weeks you must send me a "weigh in" and I will keep a chart of everyone's successes.... so come on people!! don't let 2009 be just like any other year! Vow this will be THE year you get yourself into that healthy lifestyle you so richly deserve!!!!

Winter Wonderland!

2008-12-22T08:36:00.003-05:00

Wow...can Mother Nature be impressive! After getting wholloped with about a foot of snow on Friday, the sun peeked up Saturday morning and the scene was stunning! This was the view from our front window looking down the street....and then hubby was off to shovel...and shovel...and shovel! :) (Better him than me!)

Queen of the House!

2008-12-17T09:17:00.001-05:00

My daugher may not get her Christmas Gift! seems the Queen of Sheba has claimed it as her new sleeping spot! :) oh Gizzy....

Polar Fleece Project!

2008-12-17T07:01:00.002-05:00

Here it is! my Christmas project for my daughter. This is a 2-tone (reversible) polar fleece jacket that can be whipped up in under 3 hours! (not including layout/cutting). If anyone is interested in making this for themselves, see McCall's pattern # 9576. I am also making one for my niece for Christmas and am thinking I might make one as a giveaway for my blog OR my regular website! :)

Lake Nipissing, Ontario

2008-12-12T10:55:00.002-05:00

Isn't this just a gorgeous view? Our summer home for 9 weeks of the year. The clear blue sky, the silence is golden (except for the occasional boat zipping by) and you can sit on the deck and relax, have a cold one and listen to the loons out on the water!

2008-12-12T08:56:00.002-05:00

Here she is! My little "Gizzy", she is always underfoot! She is either on my desk while I am trying to work or attempting to get on my lap while the sewing machine is running! She LOVES the tissue paper scraps when I cut patterns out, I throw them on the floor to distract her so I can sew! She romps through them chasing her tail! and she is 16 years old! She acts like a kitten though and I love her to pieces!

My Office / Sewing Room

2008-12-12T08:27:00.003-05:00

ok folks, here it is... :) my "professional office" which also doubles as my "sewing room". On the left is my "real estate desk" which is kinda cluttered at the moment! The middle desk is a catch-all, it holds my cookbooks, real estate deal files, fabric waiting to be turned into projects, and a binding machine for binding my real estate presentations. THEN, to the right, is my sewing table that is currently in use! It is small, but laid out well and very functional! on the chair at the middle desk is my little grey furball (another pic to follow!) who is my constant companion during my working days! :)

Pam's GiveAway!!

2008-12-12T07:48:00.001-05:00

Pam's Blog GiveAway! For your chance to win this gorgeous hand-made scarf - visit http://pam-friedfamilylife.blogspot.com/2008/12/my-first-give-away.html

Daisy Quilts Giveaway!

2008-12-12T07:23:00.000-05:00

http://daisyquilts.blogspot.com/2008/11/thanksand-giveaway.html

Christmas Pinwheel Cookie Recipe

2008-12-01T05:33:00.002-05:00

http://allrecipes.com/Recipe/Christmas-Pinwheel-Cookies/Detail.aspx?prop31=7

For those wanting to create their own cookie masterpieces, here is the link to my "Baba's" (Ukrainian for Grandma) recipe - enjoy!

Not off to a good start! :)

2008-12-01T05:10:00.003-05:00

Ok, I have been bad, so I start this thing up 13 days ago and I haven't been back to it yet! sheesh! what kind of blogger am I? Alrighty then, time to get serious! Life has been somewhat hectic, even with the typical holiday real estate slow-down. But there is always something to do...Christmas baking beckons and dear hubby helped me get a good jump on stuff over the weekend! We made Christmas Pinwheel cookies (photo at left), Chocolate Balls and Porcupine Cookies (aka Haystacks) and now I have to squirrel them away into the freezer before Jr. eats them. Still plenty more to bake but that will have to wait until next weekend. Today (Monday), as usual is diet day! or more aptly put..."try to stay on diet/good eating day!" I am terrible on weekends but pretty good through the week, so today I am making a low-fat spinach and mushroom lasagna which I will package up for individual meals and freeze them. I love cooking/baking and doing what I do for a career (real estate) lets me indulge during the slow times. As the end of 2008 draws near, we all reflect on what we have done this year and what we will change for 2009. Aside from the usual smoking/weight-loss resolutions...what are any and all of you going to really want to change about yourselves? I will leave that out there for a day or two to ponder...

Day One...where to begin???

2008-11-18T07:13:00.000-05:00

First off...welcome to my blog! Be patient with me though as I figure out this new-fangled media thing! It may take me a day or two to get some thoughtful insight written, meanwhile, visit my website (www.deborahlsykes.com) if you are in the Southern Ontario region and looking at house buying or selling or I can also be found on www.allrecipes.com talking with others about my most favorite topic... FOOD! :) Toodles for now!