Before I leave, it's a Halloween Treat!

Since I won't be on this blog again until Nov. 13th, when we are back home again, I just had to have a wee bit of fun and share a few Halloween pictures with you. Aren't those skeletons cool? I have to say, I think you'd be asking to have them stolen by putting them outdoors. Sad isn't it? I never used to think like that and it takes the joy out of decorating your house for either Halloween or Christmas. Maybe I can use that for the excuse as to why I am such a Scrooge? LOL

I saw these cookies and thought, if I had kids this would be fun. The days of being able to give out a "homemade" treat to little "trick or treaters" is long gone. I guess you could always give them to neighbors kids that you know, if there are any.

I was reading a gal's blog yesterday on the making of her bbq sauce and had a good chuckle. It brought back memories of when I was in the south... people really are that fanatical about their barbecue! I am a wet barbecue kind of gal too so this was like an article I would write, but since I didn't write it, I'll appreciate it...

http://www.themeaningofpie.com/2012/10/basic-bbq-sauce/

It's hard to believe we are going to be away for one day short of a month! I am praying I can get down there this year without collapsing. Last year it took me a good week to get over the drive. I am planning to make our meals on this trip though - no burgers, burgers and more burgers while we are on the road. That probably didn't help how I felt when we arrived. And this year, dammit, I am going to drink my water even if we have to stop for washrooms a lot more frequently. I swear that's part of why I was fighting a urinary tract infection last year. I wasn't flushing my system the way I normally do.

This year we are taking it much slower by stopping in Portland (2 nights), Red Bluff, Agoura Hills (2 nights) and Ontario on the way down. Originally I had Bakersfield in the mix but 2 nights in the Santa Monica area appeals to me more. It should give us time to drive a little bit of the PCH, explore the Santa Monica Pier and take a run down to Riverside to see and photograph the Mission Inn. I have wanted to do all of them for some time but we just never quit got there - it was pedal to the metal for Palm Desert.

Catch us here for the next month folks:

http://marylarrysvacations.blogspot.com/

Happy Halloween!

Funny the things that trigger memories!

I saw this coffee cup the other day and I can remember a cup like this. I think my Grandma Poznikoff had a set like this and I vaguely remember her giving me raspberry juice in one. I love this mug and would love to have one. It would be my favorite!

Back to a couple of recipes for you today...with pictures and links only. Here's a Black Bean Lasagna that might be worth a shot!

and the link for the recipe is:

http://citronlimette.com/black-bean-lasagna/

I thought this next one would be nice with some toasted nuts sprinkled over top. I am a huge lover of almond gai ding (hold the chicken) and this felt a lot the same to me:

Here's the link for the Oven Roasted Vegetable Rice:

http://www.chindeep.com/2012/08/31/oven-roasted-veggie-rice/

I've never had a cornbread stuffing but when I saw this picture, I thought it might be nice to try for a change of pace. What sort of stuffing do you make for the holidays? Is it the same stuffing at Thanksgiving as you make for Christmas? I think I would like to make them different stuffings for each holiday. This would be nice with any poultry supper...

and the link for the recipe:

http://www.chindeep.com/2011/11/23/melissa-placzeks-cornbread-stuffing/

This fall, Larry and I were talking about how pretty the Mums at Costco were. Since we'll be away this fall, we didn't bother getting a couple but next fall I want to pick some up. It's hard to say goodbye to all the color in the yard (the impatience and coleus will be finished when we get back). Perhaps a little kale and a few mums will keep things brighter next year. I like the reds and purples though...pass on the ugly yellows and oranges!

Time's marching right along!

Today I want to share 3 recipes with you. The first one reminds me of my days in Montreal. It's a sweet treat for the Thanksgiving table but with my diabetes, I am not likely to make it. It just was a nice little memory.

and here is your link for the recipe:

http://hunwhatsfordinner.blogspot.ca/2012/10/tarte-au-sucre-sugar-cream-pie.html

*************************************************

The next thing that I wanted to share was a Curried Carrot and Cheddar Tea Sandwich. I thought that sounded so much more interesting than your basic cucumber finger sandwich...with big, bold flavors! This might actually make an appearance at my table, not sure if Larry would like it though. :-)

If you decided to give these a try, the recipe can be found here:

http://www.chindeep.com/2012/05/08/carrot-cheddar-curry-tea-sandwiches/

I seem to find a lot of interesting little recipes on this blog. I guess the moderator and I have a similar sort of taste in dishes.

It's past the outdoor eating stage up here but we'll probably have another month before we have to give up patio dining in California. I could make these!

*************************************************

The following recipe is the one that I can hardly wait to try...I love vegetarian chili! This is a little different than the version that I usually make but it might be interesting to check it out, just for a change of pace.

Zoë's Vegetarian Chili, Slow Cooker or Crockpot Recipe

6 Servings

Total Prep & Cook Time: 60 Min

Nutrition Data, 189g Serving: 293 cal, 52g carb, 6g fat, 291mg sodium, 12g fiber, 13g protein, low Cholesterol, good source Vit A, C, K, Folate, Potassium. Estimated glycemic load 22

Ingredients:

3 cups cooked kidney beans, with 6 cups cooking liquid (how to cook beans) OR:
3 cans kidney beans, drained and rinsed, plus 6 cups water or soup stock
OR: Half and half kidney and black beans
1 cup bulgar or cracked wheat
One 6 oz can unsalted tomato paste
2 Tbsp olive oil
Optional: 1 can crushed or chopped tomatoes
Optional: Hot sauce to taste
Optional: 1 medium red onion, peeled, quartered and diced
1 red pepper, diced
1 green pepper, diced
1 medium carrot, diced
2 stalks celery, diced small
1 jalapeno peppers, halved, seeded, and minced - approx. 1 Tbsp ((add another for more heat)
1 - 2 Tbsp fresh ginger (2 - 4 thin slices) peeled & minced, OR 1 tsp dried
2 - 4 cloves garlic, peeled and minced (approx. 1 Tbsp)
1/2 tsp chipotle chili powder to make it mild, 1 tsp to make it hot, more to make it fiery 2 bay leaves
1/2 cinnamon stick
2 tsp each: paprika, gr. cumin, coriander
1 tsp each: dried thyme, basil, oregano
1 cup fresh or frozen corn kernels
1/2 c. minced parsley or cilantro
2 Tbsp Braggs Liquid Aminos, or low sodium soy sauce
Fresh ground black pepper to taste

Cooking Kidney beans:

1. 1 cup dried dark red kidney beans
2. Soak 4 hours in hot water, or overnight
3. Drain, rinse, add 6 cups unsalted water
4. Bring to a boil, skim foam, cover and simmer 2 hours

Chili Directions:

1. Add bulgar & tomato paste to kidney beans + cooking liquid or water 2. Add bay leaf and cinnamon stick
3. Return to boil, cover and simmer
4. Preheat sauté pan or frying pan on medium-low and add oil
5. Prep veggies
6. Sauté minced garlic, ginger and jalapeno on medium heat for 5 minutes 7. Add remaining veggies and sauté 5 more minutes
8. Add remaining spices, sauté another five minutes
9. Transfer the veggies to the bean + bulgar mix, cook another 30 minutes
10. Add corn, parsley or cilantro, and braggs or soy sauce to taste 11. Cook for a few more minutes and serve

Slow Cooker or Crockpot Chili Directions:

1. Turn an 8 - 10 qt crockpot on high
2. Add cooked beans, cooking liquid or water, bulgar or cracked wheat, tomato paste, bay
leaves, and cinnamon stick to the crockpot
3. After sautéing the veggies & spices, transfer them to the slow cooker
4. Reduce crockpot heat to low, cover and cook 4 - 6 hrs
5. Add corn, minced parsley or cilantro, Braggs liquid aminos or soy sauce to taste. Cover and cook for another 1/2 hr on high heat.

From: http://www.savvyvegetarian.com/vegetarian-recipes/vegetarian-chili.php

*************************************************

I don't have an awful lot to say for myself today. I feel tired & that's affecting my enthusiasm but other than being off kilter with my sleep patterns a little, all is good here. How are you going?? Drop me a line! Did you have a good Thanksgiving??

Not long until Halloween now!

Once Thanksgiving is behind us, Halloween is right around the corner. It's never been a big holiday to us... meaning Larry & I but neither was it in my family of origin. Sure I went out "trick or treating" as a little kid, but my parents never decorated up the house. One of the blogs I read has been talking about Halloween traditions. It seems like you are either skirting the fringes with this holiday or else you are all in. There's really no middle ground on this one. Whenever we are in the US for the holiday, I am reminded that there are some very big differences in how we celebrate the holidays.

I was talking to the SPG telephone representative on the weekend about differences between and American and a Canadian Thanksgiving celebrations... they are huge! Sure the turkey is probably the same, but the side dishes certainly are not and nor are the sweet desserts. We also don't decorate our homes for the Christmas season starting at our Thanksgiving - so the decor is also entirely different. If we decorate at all for Thanksgiving, it is all about the harvest. Last year in Palm Desert we watched fresh poinsettias just flying out of Costco in 2's and 4's just days before their day of celebration. The Christmas trees are up and the exterior lighting begins. Perhaps the biggest difference is that Christmas is the huge holiday here in Canada, whereas for the Americans it's all about Thanksgiving. Christmas is kind of a small footnote to their holiday season.

I think I like their method far more. Christmas is just too commercial for me, we seem to have completely sidestepped the real reason for the season. The ideas of home, friends and family with immense gratitude for all that we have received is far more in keeping with my view of a holiday season. I used to look forward to singing at the Midnight Mass when I was with the choir at my parishes in Pointe Claire and then in Richmond. There's nothing like lifting your voice up to the Lord to feel the true meaning of Christmas! I may no longer serve on a choir, but that doesn't mean I don't praise him with song during the holidays.

Next year we'll be celebrating our Canadian Thanksgiving in Bellevue. It's all about the time I get to spend with Larry just to marvel at this amazing gift of a relationship we share, enjoying a nice meal or two & having gratitude for those edible treats, plus relaxing and going for some lovely fall walks...hand in hand - it simply doesn't get any better! I love going for a walk along the water in Kirkland, by the lake in Seattle or out at the falls in Snohomish. If I want icing on my cake, we could squeeze a nice coffee/tea date into the mix. Talking, planning and just generally enjoying the start of our holiday season as it unfolds is magic to me! All it takes is a little time relaxing in those lovely leather seats at the Tully's in Mill Creek or even the Woods in Lynden. Maybe I feel the holiday season so strongly because we celebrate our wedding anniversary in between Thanksgiving and Christmas. It's just two solid months of joy and celebration, now that I finally have myself in a place where I choose the way I celebrate and celebrate I do.

I guess the marketing folks and greeting card companies have worked hard to make this a reality, but this is also a very reflective time of year for me. As seasons change and the year draws to a close, I realize how very lucky I am. I saw this picture and it brought a smile to my face. It is the little things that matter to me... it always has been. That isn't to say I wish to starve, freezing in the dark. It just means what warms my heart and brings me the happiness, that was my personal mission in life right from childhood, is the "little things". I cherish my time with Larry but I also find peace in my quiet time. You know that expression, be still my heart? Finally it is! It's where I differ so much from the rest of my family. I wish each of them would find this incredible inner contentment - it's such a gift!

All kinds of interesting stuff...I think?

I saw this nuts and seeds chart and thought it was very handy so here you go...I am sharing it with you. Since I plan to lean towards a predominantly vegetarian lifestyle, nuts and seeds are an integral part of my diet. Fortunately, I love them! :-D

For my quilting friends...here's a handy little chart on how many blocks it takes, in various different sizes, to make a twin, double, queen size and king size quilt. I though this was worth adding to my bookmarks - you may too?

http://www.quiltingboard.com/main-f1/handy-little-chart-t185165.html

Have I mentioned how much better I am feeling now that I am back to eating according to my healthy eating plan? It's wonderful!! I can actually get excited about life when I am not fighting with constant indigestion and acid reflux. I saw this little chart for Negative Calorie Food...where you expend more energy eating & digesting these than the calories you take in. Now let's be reasonable, it's not intended to that you eat a truck load but in moderation, these are terrific snacking options.

Today we are doing cottage cheese with raw veggies and dip for Larry. I am just as happy without the dip. We are opening our bag of coleslaw at supper with open faced cheese melts. But, the part of the day that I am really looking forward to, is our Cheez Whiz celery sticks for our bedtime snacks. We haven't had those in a long time! I also like celery with various nut butters.

I saw this recipe for Pumpkin Pie Dip. It says to have it with Graham Crackers but I think this would be nice as a fruit dip for apples or a vegetable dip with celery sticks. I have to make this while we are away!

I do like things that taste like pumpkin pie without all the sugar and fat!

Off the food stream, I saw this cement block planter & thought this would make an awesome little herb garden. I have a spot all picked out for next summer!! It wouldn't be hard to build, I don't think.

I saw quiet a variety of little sayings over the weekend in my Facebook feed. Some I thought were cute, others made me think and the rest are "just because". Did your mother say that, mine did. :-)

I like little things that add color to my day. You'll be glad to know that I have been gathering my Christmas JPEGS fast and furious...you are in for some very pretty pictures as soon as American Thanksgiving is past! But for today, it's all about little sayings:

I hope you enjoyed at least one of those! Now, isn't this a beautiful breakfast set? Does anybody really get organized, with their eyes still half shut, and make such a nice presentation to start the day? If it was brunch, I could manage it but at 6:00 am...not a chance!

*************************************************

I found this chili and thought it would make a nice post Thanksgiving offering for those who have a lot of leftovers. I know, there's turkey soup or turkey pot pies but I think I'd rather do a walk on the wild side and do a chili. I plan to make it when we return from our vacation. It'll be in between 80-105 while we are in California, so I'll wait til we are back in the cool temperatures again.

Slow Cooker Black Bean and Pumpkin Chili

Ingredients

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

Directions

In a large skillet, saute the onion, yellow pepper in oil until
tender. Add garlic; cook 1 minute longer.

Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber

*************************************************

A few more recipes folks... with all things beef being less than desirable because of the largest Canadian food recall in history, I offer up a Zuppa Toscana soup with a spicy Italian pork sausage.

Zuppa Toscano

1 lb ground Italian sausage 11⁄2 tsp crushed red peppers 1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes 1⁄4 of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.

5. Add the heavy cream and just cook until thoroughly heated.

6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

*************************************************

The next three recipes are ones that I plan to make while we are away in California. So sue me...I want to be able to find them and what better place to put them besides my blog? The first one is a Curried Red Lentil Soup with Lemon.

Serves 6

It's even better the second day, after the spices have had more time to mingle.

2 cups red lentils, sorted and rinsed
1 qt. low-sodium vegetable broth
1 large onion, finely chopped (2 cups)
4 celery stalks, finely chopped (1 1⁄2 cups)
2 large carrots, finely chopped (1 1⁄2 cups)
2 cloves garlic, minced (2 tsp.)
1⁄4 cup chopped parsley
1 Tbs. curry powder
1 tsp. ground cumin
2 Tbs. lemon juice

1. Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add parsley, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft. Season with salt and pepper, if desired, and stir in lemon juice.

From: http://www.vegetariantimes.com/recipe/curried-red-lentil-soup-with-lemon/

*************************************************

Remember these? I sure do, riding my little red bicycle was one of my favorite pastimes especially with the leaves crunching under the wheels!

I thought the next recipe sounded so "fresh" that it would be very nice as a summer soup, or soup for a hot weather day. What do you think?

Thai Prawn and Chicken Noodle Soup

This is such a quick and easy recipe, it makes a wonderful lunch that not only looks so pretty but is also so very healthy and light. You can of course vary the vegetables to what you have in, just make sure they can be quickly cooked though.

The Ingredients to serve 2

8oz peeled cooked prawns
3oz cooked chicken pulled into strips
1 pint of well flavoured chicken stock
2 cloves of garlic sliced
1inch piece of ginger sliced
1 star anise << I'll probably give this a miss in the US
1 tbsp light soy sauce
1 tbsp fish sauce << I'll probably give this a miss in the US
the juice of a lime
2 nests of fine egg noodles << I may use cellophane noodles instead
1 large red chilli sliced
2 spring onions finely sliced
handful of prepared sugar snaps peas sliced in half lengthways
3 Sweetheart cabbage leaves finely sliced << may sub in bok choy a few fresh basil leaves, sliced. Add the star anise, garlic, ginger, soy sauce and fish sauce to the chicken stock a bring to the boil in a large pan. Simmer for 5 minutes Add the noodle nests and simmer for 2 minutes, add the cabbage, sugar snaps, bring to the boil. Heat through for a couple more minutes or until the noodles are almost cooked. Take off the heat add the prawns, and chicken. Leave for a minute or two the warm through Finally add the chilli pepper, chopped spring onion and lime juice & test for seasoning. I didn't use any at all. Serve, with a little chopped basil From: http://ladifferencecatering.blogspot.co.uk/2012/07/thai-style-prawn-chicken-noodle-soup.html ************************************************* We saw these sort of bikes at Walmart in Palm Desert last year. I wish we had a storage locker down there so we could keep bikes there. Maybe we'll see how cheap we can get a locker?? Last

And finally, one last recipe ...

Tortellini Vegetable Soup

2 TB. OLIVE OIL
1 MED. ONION, CHOPPED 2 GARLIC CLOVES, CRUSHED
1 SM. ZUCCHINI, DICED
1 MED. CARROT, PEELED AND DICED
5 -1/2 CUPS CHICKEN STOCK
1 TSP. DRIED BASIL (MORE IF FRESH)
1 BAY LEAF
1 C. CANNED CRUSHED TOMATOES
(I ADDED THE WHOLE CAN)
1/2 TSP. SALT
8 - 9 OZS. FRESH OR FROZEN TORTELLINI (CHEESE OR MEAT FILLED)
2 - 3 TB. CHOPPED FRESH PARSLEY BLACK PEPPER, TO TASTE

HEAT THE OLIVE OIL IN MEDIUM SOUP POT OR LARGE SAUCEPAN. ADD ONION, GARLIC, ZUCCHINI AND CARROT. SAUTE OVER MEDIUM HEAT FOR 8 - 10 MINUTES, STIRRING OFTEN, UNTIL ONION IS SOFT AND TRANSLUCENT.

ADD THE STOCK, BASIL, BAY LEAF, TOMATOES AND SALT TO THE POT. INCREASE HEAT AND BRING TO LOW BOIL.

ADD TORTELLINI AND BRING THE SOUP BACK TO A LOW BOIL. COOK FOR 2 MINUTES, THEN REDUCE HEAT AND LET SIMMER FOR 5 - 6 MINUTES LONGER.

GENTLY STIR IN PARSLEY AND PEPPER DURING LAST MINUTE OR SO.
YIELD: ABOUT 5 SERVINGS

*************************************************

Stay tuned for tomorrow... sweet (Tarte au Sucre), savory (Carrot Cheddar Curry Tea Sandwiches) and Vegetarian (Zoe's Chili) will be posted! Mmmm!

Just a little Halloween sprinkled in!

Isn't this little guy cute? Did you tilt your head a little to look at him? I did!

Today I wanted to share this gorgeous Halloween stitchery with you. I don't have a pattern for it but I am sure I could make one up on the fly just by looking at the stitchery. I may actually do that at some point but I want to tackle a Christmas blackwork sampler piece first.

I saw this gorgeous cabinet on the internet the other day. I wonder if Larry could manage one of these? It would look absolutely awesome in the family room and would have all kinds of space for the computer "stuff" that we seem to have all over the place. I really, really do love neat and tidy!

I am really enjoying this Thanksgiving long weekend! I am extremely grateful for my new and somewhat quieter lifestyle these days. It really does suit me. Who would have every guessed that I would be so happy to be at home? I plan to read a little before Larry gets up this morning then I'd like to make a pot of Christmas mint tea. Such a civilized way to start the day - with a cup of tea! :-D