Daring Bakers #3- "Rising" to the Challenge with Julia Child....

Pain Francais (French Bread)

Well "she did it again". Making bread is a time consuming task and truthfully I have never made an artisan type bread before. That is what being a Daring Baker is all about and "rising" to the challenge...and conquering!! I conquered it all without a stand mixer, bread peel or bakers oven and using Canadian flour and not the less glutenous French flour that Julia suggested. You are most likely inundated by 100's of French loaves today by our fellow bloggers who have followed the icon Julia Child's French bread recipe to a tee. Kudos to all who completed the challenge!! Your loaves are a thing of beauty!!

"Eatin" California Rolls to the Beat....

Eat to the Beat is the brainchild of the lovely Elly over at Elly Says Opa. The ingenious idea behind the event is is to create a dish about a food or drink that in some way relates to a song, an album, a band, etc.

K.O.'s song Crabbuckitt makes me move every time I hear it. It is one of those feel good songs. If you want to be snapping your fingers while eating or preparing sushi check out the song here .

A big bucket of crab would have been more appropriate but "them thar crabs does bite." The crabs will just have to wait for a clam bake in the summer!!

No time ta get down cause I'm movin' up
No time ta get down cause I'm movin' up
No time ta get down cause I'm movin' up
ahh ahh
She got the crab in the buckit
No time ta get down cause I'm movin' up
No time ta get down cause I'm movin' up
No time ta get down cause I'm movin' up
ahh ahh
She got the crab in tha buckit

To create a dish using crab I decided upon California Rolls. My daughter made these with little to no supervision from me. We used real crab and not the imitation stuff. A little pricier rolls but well worth it for the extra flavour!!

**California Roll **

Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori (seaweed)
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

*************************
Squeeze the lemon juice over the avocado to prevent browning.
Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

Sushi Rice

2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

*****************
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Yield: 4 cups

Happy First Birthday Presto Pasta Nights!!!!!!!!!

Presto Pasta nights is celebrating it's one year birthday. For an entire year we have been inundated with delicious and creative pasta dishes from the line-up at Ruth's blog over at Once Upon a Feast . Each week the pasta line-up gets bigger and bigger. As I have mentioned before, Ruth was the very first blog I ever came across, even before I knew what a blog was or even considered creating one of my own. The very first tried and true pasta dish I have in my repertoire is Herb & Three Cheese Penne from the very first pages of Once Upon a Feast in 2005. To celebrate her first birthday I present a penne dish of my own that I find very comforting and light tasting fare. To jazz it up a bit add different cheeses of your choice and perhaps a few red pepper flakes. It does of course involve a smidgen of vodka...hic.... Since it is a party afterall this dish also makes a flamboyant presentation as well. It requires a flambe...Ole!!!!!!...hic...watch the eyebrows!!!! Maybe I shouldn't have consumed the remaining vodka when I halved the recipe...wink...wink...hic...

At least I didn't have to get my eyebrows waxed this year...wink...wink....

** Penne Romanoff **

Bechamel Sauce


3 T butter
3 T flour
1-1/2 cups milk
Salt and crushed pepper


Pasta
500 gram rigate pasta
450 gram white mushrooms, quartered
3 T butter
2 cloves garlic, crushed
3 scallions or shallots, finely chopped
1/2 cup vodka
1 cup canned diced Italian tomatoes, drained


Garnish

1 cup parmegiano reggiano
2 scallions, chopped
1/4 cup toasted pine nuts


***************************
Bechamel Sauce : In a saucepan over medium heat, melt the butter. Add the flour and stir until a smooth paste forms. Whisk in the milk. Bring to a boil while whisking constantly, then simmer gently for a few minutes. Season with salt and pepper. Set aside.
Pasta: In a pot of boiling salted water, cook the pasta until al dente. Drain, oil lightly and set aside. In a large skillet over high heat, sauté the mushrooms in the butter until they release their liquid and turn golden. Season with salt and pepper. Add the scallions and garlic. Continue cooking about 2 minutes. Add the pasta and heat through. Deglaze with the vodka. Flambé. Add the béchamel and tomatoes and stir to combine. Adjust the seasoning.
Garnish:Place in a large serving bowl. Sprinkle with the Parmesan, scallions and pine nuts. Serve immediately.

Serves 6

Ricardo Larrivee's Almond & Pistachio Rice

Almond and Pistachio Rice

This seems to be Ricardo Larrivee week on my site. I made an entire meal from a Lebanese themed episode on the Food Network. Today I am offering you this delicious rice pilaf dish that paired very well with Ricardo's Falafels and Fattoush in previous posts. The simple flavours balanced very well with the rest of the meal. Ricardo's meal was more elaborate offering more dishes and serving more guests. If you would like to see the entire menu check it out here on the Food Network Canadian edition. You will have to do a little browsing but the bonus there is that you get to see plenty of other recipes from Ricardo. This post is short and sweet today as I am off to work early today. Catch you all next time :D Enjoy!!!

Ricardo's Fattoush

The Oscar's are now over...they were a little underwhelming...but that is just my opinion. I suppose it is due to the fact that I had no one really to route for...I haven't seen any of the movies nominated. That all changes once the Oscar's are over because I feel the need to see what all the fuss is about. Once the show began I was routing for Ellen Page in the movie "Juno" as best actress because she is a Canadian from Halifax, Nova Scotia (if for no other reason) and is only 20 years old. The other young 14 year old actress I routed for was Saoirse Ronan from Ireland nominated as best supporting actress for "Atonement". She has 4 films scheduled for release in 2008. I'm sure we will hear a lot more from these young actresses in the years to come.

I am still eating the falafel that I had posted about in an earlier post. This time I baked them in the oven and added them to some Naan bread with tzadziki sauce, tomatoes, lettuce and onions. Very nice. With the falafel dinner the other day I had another recipe from Ricardo Larrivee from his Lebanese meal themed dinner. Fattoush calls for pita breads to be added for which I substituted naan bread. It is a delicious Lebanese salad!!!

Over the past twelve years, Ricardo Larrivee has become a household name in Quebec. He is touted as Quebec's answer to Jamie Oliver. In 2002 he launched a new cooking show on Radio-Canada television as well as a magazine. Both are simply called Ricardo. His television show is entering its third season while his magazine is published five times a year selling over 70,000 copies each issue. There should be award shows for our favourite chefs and up and coming chefs...then I would have someone to route for and be a little better informed. I'm sure there are such awards but they certainly are not televised to 200 countries worldwide.

**Fattoush**

3 pitas
30 ml (2 T) olive oil
1 heads romaine lettuce, torn into pieces
1 English cucumber, seeded and cut into cubes
12 cherry tomatoes, halved
4 green onions, sliced
1 yellow bell pepper, cut into squares
125 ml (1/2 cup) curly-leaf parsley, chopped
12 Kalamata olives, pitted and chopped
Salt and pepper

Dressing

60 ml (1/4 cup) lemon juice
60 ml (1/4 cup) olive oil
1 clove garlic, finely chopped
15 ml (1 tablespoon) honey

************************
For the Salad :with the rack in the middle position, preheat the oven to 180°C (350°F).
Brush both sides of the pitas with olive oil. Season with salt and pepper. Lay them on a baking sheet and bake until crisp, about 15 minutes. Let cool, then break into pieces.

For the Dressing :in a bowl, whisk together all the dressing ingredients. Season with salt and pepper. Set aside.

In a salad bowl, combine all the salad ingredients, including the pita pieces. Pour the dressing over the salad. Toss well. Adjust the seasoning and serve immediately.

Variation: Add fresh mint leaves for a brighter, fresher taste.

Serves 6

Ricardo's Falafel with Tarator Bi Tahina Sauce

Spring is coming quickly with every ray of sunshine... but not quite fast enough for my liking. I can still see snow up in the mountains but here in the valley all is green, wet and muddy.

With spring comes change, or want of change ,and our food reflects that need. We crave healthy and lighter dishes with the change of seasons. Perhaps we even crave something that is different or "outside the box". Now... falafels are one my favourites, so, are not exactly new or "outside the box", but, when I came across this particular version from Ricardo Lerrivee, a French Canadian, the flavours and presentation appealed to me. Usually I squish as many flavourful little vegetarian falafels into a pita as possible with all the fixings. Come to think of it these would have been delicious in a pita as well with the "tarator sauce" Ricardo served these up with rice and fattoush. Check out my favourite falafel recipes from previous posts Falafels with Feta Cheese Sauce and My Favourite Falafels . These falafels were delicious. I had my doubts about the sauce at first with the finger test, but it marries very well with the falafels. They compliment each other very well.

Tonight why don't I rent the movie Falafel by director and writer Michel Kammoun and get together with some friends..if it's available of course. I am getting together with some friends but the movie will have to wait for another day. Here is a review from Jason Buchanan....

" Director and writer Michel Kammoun affords us a rare glimpse of modern Lebanon in this confident and stylishly provocative post-civil war drama. Young and idealistic Toufic (Elie Mitri) tries to seize every day of his existence, intent on experiencing each moment in full. The story follows his journey through one Summer evening in Beirut. His evening begins in a barbershop and moves onto visits with friends and family, intermittently happening upon strangers with advice about how he should live his life. He goes to a friend’s party in hopes that he can woo the divine Yasmin (Miss Lebanon 2005 - Gabrielle Bou Rached) but once there, an altercation with a shady but well-connected neighbour forces Toufic to decide what is truly important in life. Kammoun’s first feature is at the same time self-assured as well as challenging; a subtle socio-political examination of life in modern-day Lebanon. Set fifteen years after the civil war, the stylish backdrops of chic parties and trendy nightclubs mingle with a looming sense that Beirut is still a dangerous place to live. For the young adults of the city, life is now about fighting for change or being oppressed by the weight of past conflicts. Falafel maintains a sense of humour throughout, giving the film a fresh mood as it deals with a theme often expressed in a far more melancholic fashion. With a strong cast and great soundtrack, it is apparent to see why this film won Best Film at Namur 2006 and official selection at Tribeca and Cannes 2007. "

The original music by Toufic Farrouleh also won a Golden Bayard for Best Music at Festival International du Film Francophone de Namur in 2006. Falafel

**Falafel with Tarator Bi Tahina Sauce**

250 ml (1 cup) dried chickpeas
125 ml (1/2 cup) fine bulgur
60 ml (1/4 cup) all-purpose, unbleached flour
10 ml (2 tsp) baking powder
10 ml (2 tsp) salt
Vegetable oil for deep-frying
1 x onion, coarsely chopped
8 cloves garlic
Juice of one lemon
60 ml (1/4 cup) curly-leaf parsley
60 ml (1/4 cup) cilantro
10 ml (2 tsp) ground coriander
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground cinnamon
2 1/2 ml (1/2 tsp) cayenne or I used paprika

Tarator Bi Tahina Sauce

Juice of one lemon
30 ml (2 T) tahini (sesame paste)
1 clove garlic, chopped
15 ml (1 T) Dijon mustard
5 ml (1 tsp) toasted sesame oil
1 egg yolk
180 ml (3/4 cup) vegetable oil
Water, about 45 ml (1 T)
Salt and pepper

**************************
For the Falafel : Place the chickpeas in a large bowl. Cover with cold water. Soak overnight at room temperature. Drain well. Place the chickpeas in a large pot. Cover with water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Drain well. Let cool.

In a bowl, combine the bulgur, flour, baking power and salt. Set aside.

Heat the oil, setting the fryer to high.

In a food processor, finely chop the onion, garlic, parsley and cilantro with the lemon juice. Add the chickpeas and spices and process until puréed. Add the bulgur mixture and pulse until a smooth dough forms.
For each falafel, shape 30 ml (2 tablespoons) of dough into a ball with your hands or two spoons.
Fry the falafel in batches of 6 to 8 until golden brown, about 5 minutes.

Tarator Bi Tahina Sauce

In a bowl, whisk together the lemon juice, tahini, garlic, mustard, sesame oil and egg yolk. While whisking constantly, add the vegetable oil in a thin stream, alternating with the water. Season with salt and pepper.

Makes 22, serves 4 - 6

Ask and Thou Shalt Receive.....Healthy Onion Rings

Healthy Onion Rsing

Thank you so much one and all for all your kind comments on the last post! Who would have thought there could be such a response to the humble burger...it was the "yammy" fries that did it ...or perhaps the impending Spring and summer. Just the thought of Spring adds such hope for new beginnings, fresh ingredients and new ideas in the kitchen. Several of you also asked for the recipe for the oven baked onion rings. They were quite good if you enjoy the breaded style of rings...which I love of course. They use up a lot of dishes in preparation but they are worth it. You need a bowl of flour, a bowl of milk, a bowl of beaten egg whites and a bowl of breadcrumbs on the production line.

Smoky Cheeseburgers with Yammy Fries

Smoky Cheeseburgers with Yammy Fries

Can the "powers that be" be right? Has Spring come to stay? I can hope for that one. My patio furntiture is all in place, my barbeque is in it's rightful place. The barbeque is usually "man's world" ...but move over men...Valerie is here!!! My new barbeque is a thing of beauty, with its shiny stainless steel exterior and it's infrared roast cooker...can't wait to roast a spit chicken. I found the largest barbeque that my deck in the condominium would allow...still leaving plenty of room for the patio furniture and friends.

Tamarinds ..the magical fruit

One of the bonuses of blogging is learning about new cultures and ingredients used in different cuisines. Another bonus is making new friends across the globe. Jenn of Leftover Queen suggested we make a "little exchange" when we read each others posts. Jenn is the one person I have known the longest in the blogosphere. There are many things that drew me to her blog besides her fabulous Mediterranean and other delicious recipes. She has an entrepenurial spirit that exudes a passion for food and what she does. She is the founder of the Foodie Blogroll and the Royal Foodie Joust.

Jenn made a delicious chicken dish with tamarind paste...but what is a tamarind...says I ? She loved the sound of the horehound flavoured birch syrup in my post. So we had a "little exchange"! "I made her an offer she couldn't refuse"...from the Godfather in case it's not familar.

My parcel arrived yesterday with some lovely treats inside. First there were the actual tamarind pods with their sweet & sour "sticky stuff". I can see how these would be very addictive and who would have thought they grow tamarind in Florida as shade trees? Jenn says, "To eat them, crack open the pod, pull off the stringy things and eat the sticky stuff". They are so unfamiliar to me I needed instruction, so thank you for that Jenn!

It's all about MEME....

My "sis" Ivy has tagged me for a MEME. I love all her answers!!! I love your sense of humour "sis"!! If she becomes a millionaire I am heading to Greece and leaving with a big fat cheque..because I COMPLETED THIS MEME...wink...wink.. Ivy is a very talented woman in Athens who nurtures her family with delicious meals made with love and a sense of purpose each and every day...she even has time to take painting lessons. If you haven't already done so spend some time with her at Kopiaste...to Greek Hospitality .What I wouldn't do to visit Greece in the near future and have her show me around Athens. There is so much that I missed the last time around!!!!!! I wouldn't get lost and I would have an interpreter to ask a multitude of questions. She could demystify the large amount of types of eateries in Greece for me as well.

I have a fascination with ancient history and Greek mythology as well as a love for all Greek foods. The biggest mistake you can make is to think Greek cuisine is all about mossaka and souvlakia. These are classic dishes, but you would be missing out if you don't try the staggering amount of regional specialties. Greeks as a general rule don't really eat breakfast unless it is at a hotel dining room. You can pick up a cheese pie and rolls at a bakery or a sesame-coated bread ring called a "koulouri" sold by city vendors or dig into a plate of my favourite "galatopolio", yogurt with honey. Greeks eat their main meal at either lunch or dinner, so the offerings are the same. You can have your heavier meal or just fill up on meze and a huge greek salad with a slab of feta.

You have heard me talk a great deal about my time on the island of Kea at Keartisanal but I also spent 2 weeks in the company of 5 wonderful ladies on a tour of mainland Greece. We travelled to ancient ruins, hiked in the Pindos mountains and along pathways to ancient monasteries, visited fairytale mountain villages with pack bridges and women in traditional costumes on Sundays and dined on many of the local dishes. The main reason for taking this particular trip was to visit Meteora where there are approximately 25 monastaries built on pinnacles of rocks. I would have loved to have been there years ago when the monastaries called out to each other by ringing their bells. There is so much to tell...

But back to MEME!!!

Here are the rules:

Select five people to tag. Next, send them an e-mail or let them know by commenting on their blog that they have been tagged. They are then encouraged to select 5 different bloggers and to tag them.

What were you doing 10 years ago?1998?

Ten years ago I finished my stint at college and went to work in a doctors office. I still work there...just a different doctor. I volunteered at my daughters elementary school in the hot lunch program once a week....we prepared hot lunches for 100 students. I lived in my house on the hill and tended my vegetable and flower gardens.

What were you doing 1 year ago?

Moving to a condominium...therefore packing, downsizing...working in a doctor's office. Seeing my daughter off to university in Vancouver :(

Five snacks you enjoy:

1) dolmades..eat them like candy

2) pistachios, cashews, pecans...all nuts..salted

3) poutine

4) chocolate...mostly milk chocolate...although white chocolate is up there too if it is good quality.. I will accept all donations of leftovers for Easter and Valentine's

5) gummy bears & pasteli...oops that is 6

Five things you would do if you were a millionaire:

1) Buy my daughter a condo in Vancouver while she is at university; then one here as well just down the street from me. I would like her to live with me, but, at 21 you can't live with your parents forever..can you??? Pay for her education so he has no student loans and no debt.

2) Take care of my parents, brothers, sister and their families.... my friends of course... that goes without saying.

3) Rent a house on an island in Greece, perhaps Lesvos....buy a boat, hire a captain and sail the Agean Sea take a side trip to Pompeii and Naples. Make a side trip to Athens to visit Ivy where we would visit Psirri and the local tavernas, drink raki , dance all night, visit the museums of which there are dozens, and try all the local foods... and I wouldn't get lost.

4) Visit cooking schools in Italy, Croatia, Mexico, Greece, Thailand, New Zealand.....

5) Pay it forward!!!! Spread joy ..money doesn't create happiness but it will help those I choose along the journey of my life!!!!!

Five bad habits:

Well that is a silly question...I don't have any.... 'what choo talkin about Willis!!!

1) I pack my lunch for work and eat it by 10...at lunch I have crackers because I have no lunch.

2) I spend far too much time blogging and watching the food Network.

3) I don't call my friends often enough to get together...because I am blogging and watching the food network. I need to have more time spent with laughter and a glass of good wine!

4) I buy chocolate chips to make cookies and then when I want to make cookies they are all gone.

5) I am always putting things away..this is a bad habit because people are in the middle of using it or just about to use it..I don't like to see clutter. My kitchen counter is a shrine.....

Five things you like doing:

1) Sitting at MY beach with my most recent favourite novel.

2) Having a nice dinner and a glass of wine at one of the local wineries...watching the world go by.

3) Blogging and making blogging friends.

4) Hiking and pole-walking..they go hand in hand

5) Driving just for the heck of it....sight seeing...and taking photos along the way...with the music blaring...if I have a visitor to show around all the better!!!!

Sorry..there has to be a 6th..... travelling

Five things you would never wear again:

1) Bell bottom pants.

2) Mini skirts.... don't even go there

3) Skater shoes

4) High Heels.... breaking my neck is not in the cards

5) Men's jeans

Five favorite toys:

1) My computer is top priority

2) My camera

3) My BBQ...It has an infrared spit roaster and is stainless steel... I love to look at it :D Did I mention it is stainless steel and has an infrared roaster?

4) My walking poles

5) My stick blender...great for making my favourite cream soups

Now I need to tag 5 of you. I have tagged most of my friends for MEME's lately so now I am going to tag some perfect strangers. If you are perfect...you have been chosen..wink..wink .There are several talented and "new to me" bloggers that have visited my site lately that I think everyone should get to know. These blogs are new to me but perhaps you have been visiting them for a long time.

Lori cooking up a storm for her family and friends in Southern California at Recipe Girl

Gretchen who dishes up Peruvian classics for us all to enjoy at Canela & Comino

Glamah at Coco Cooks is not really a new blogger to me but I always check out her wonderful blog and she always leaves such kind words on my posts. Her blog is truly a treasure :D

Astra Libris Food for Laughter is a very talented cook from the deep southern USA.

Kittie from Kittens in the Kitchen just completed another MEME so she can carry on with her life in Sussex...for now

White on Rice Couple at White on Rice Couple . I love the entire lay out of their blog.

I will look forward to visiting all of these talented bloggers more often and I hope you do as well :D For those of you who don't like MEME's aren't you glad you commented on my blog? Part of the reason we participate is to get to know a little more about each other and the other to get the word out about our favourite bloggers!!!!!! Even if you just read my own comments I will be a happy camper !!!!

Mexican Rice

Once my teeth stop chattering I can
carry on with this post. The last 15 minutes have been spent outdoors watching one of natures wonders a lunar eclipse. As luck would have it I was speaking with my sister whose kids were outside watching the same moon at their home in Ontario thousands of miles away across the country. How fitting that I should have had Mexican food today. The ancient Mayan culture was intertwined with the moon and the lunar calendar which they devised.

Mayan women from all over the Yucatan peninsula of Mexico and beyond made pilgrimages to the island of Cozumel to pay tribute to Ixhel, the goddess of fertility and the moon, at a temple erected in her honour at San Gervasio (located towards the northern end of the island). The Mayan people were settled on the island of Cozumel starting from 300 AD. In the post-classic period, Cozumel thrived as a trade centre and as a ceremonial site. When the first Spaniards, Juan de Grijalva and his men, made their way to Cozumel in 1518 there were at least 32 Mayan building sites on the island.

Ben's Chicken Dish.....Taste & Create

I love to participate in this event. It is the brainchild of Nicole from For the Love of Food. We are paired with another food blogger, browse through all their delicious recipes...choose one dish..then blog about it. It is always hard to choose just one dish. I love this event because we can showcase someone else's blog and all learn something new from each other.

Broccoli Pesto Pasta by any Other Name.....

The very talented Ruth over at Once Upon a Feast was one of the first bloggers I ever came across while surfing the net in years gone by...even before I even knew what a blog was. I "googled" a pasta dish of hers and bookmarked it here . The Herbed Three Cheese Penne has always been one of my favourite "go to" recipes to this day. Little did I know that a few years later I would be interested in having my own blog and love to participate in Ruth's invention Presto Pasta Nights. This event has been growing by leaps and bounds and always has a dedicated following. I don't prepare pasta as often as I would like to but this is my entry into this weeks event....a heart healthy and yet flavourful dish.

I have had a few weeks off of work , so, that means more time in the kitchen. That doesn't mean that I want to be a slave to the kitchen... so I opted for this quick and easy recipe today for lunch. I am off to join a friend and head for a walk to enjoy the sunshine!! This pesto is a delicious rendition of pesto to make this time of the year when broccoli is readily available and basil is not. Serve it over your favourite hot pasta...or perhaps make a pesto pasta salad... next time!!

Buoni amici di salute!!!!!


**Broccoli Pesto Pasta**

2 cups fresh broccoli florets
1/2 cup fresh Italian parsley or perhaps cilantro
1 - 2 cloves garlic
1/4 cup pine nuts or walnuts(toasted)
1/4 cup shredded fresh Parmigiano Reggiano cheese ( I know I use more...just eyeball it)
1/2 cup part-skim ricotta cheese ( I use more here too :D)
2-4 T extra virgin olive oil
sprinkle of red pepper flakes
*******************
Fill a medium saucepan three-quarters of the way full with water. Bring to a boil over medium high heat. Add the broccoli and cook for 3 minutes or just until slightly tender, but still with a bit of snap. Drain and immediately immerse the broccoli in ice cold water to retain the bright green color. Drain again, and transfer the broccoli to the work bowl of a food processor fitted with a metal blade.

Add parsley, garlic, pine nuts, Parmigiano-Reggiano, and ricotta cheese. Pulse 6-8 times, until the mixture forms a chunky paste. Do not puree! Pulse again, drizzling in a few tablespoons of olive oil at a time. When the mixture reaches the desired consistency, stop and serve immediately, or store in an airtight container in the refrigerator for up to one week.

Serve with pasta of your choice!!

NOTE: You may not need to use all of the olive oil in this pesto recipe.

Makes about 2 cups of pesto.

Per 1/4 cup serving: 97 calories, 9 g fat (2 g saturated fat), 3 mg cholesterol, 55 mg sodium, 2 g carbohydrate, 0 g fiber, 3 g protein, 18% vitamin A, 37% vitamin C, 6% calcium, 4% iron

Royal Foodie Joust...Pork.. Citrus & Peppercorns

When I first started blogging a year ago one of my first friends in the blogosphere was Jenn at Leftover Queen . I was drawn to her delicious Mediterranean recipes, her creative ideas and enterpenurial nature...she is such a sweety too :D . I would love to some day take her cooking classes. She is the developer of The Foodie Blog Roll and The Royal Foodie Joust. Each month there is a joust on her forum where 3 ingredients are chosen by the previous months winner. This month the winner Heather at Gild the Voodoolily chose:

pink or whitepeppercorns, pork, citrus

Can't wait to see what everyone comes up with this month. Check out the forum and cast your vote :D

I opted for crushed pink peppercorns in the spice rub, pork baby back ribs and a combination of orange and lemon juices. You spray the ribs with lemon and OJ as they are slow cooking in the oven or BBQ and it is also prominent in the BBQ sauce slathered on in the end as well. Since Spring is on the way I also flashed up the BBQ...let the good times roll!!!!!

**Citrus Spice-Rubbed Baby Backs Ribs**

4 racks of baby back ribs (8 to 10 pounds total)
5 teaspoons brown sugar
4 teaspoons sweet paprika
3 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pink peppercorns
1/2 cup fresh orange juice
1/2 cup fresh lemon juice

Citrus Barbecue Sauce (recipe follows)

*********************************
Locate the membrane on the back of the ribs; it’s a thin filmy substance on the underside. It can be left on, but for better results and flavor you want to remove it. Do so by running a sharp blade along the line of one of the bones and under the membrane, lifting it up. Use your hands to pull up the excess membrane. It may take a couple of passes to get all of it. In a bowl, mix together the dry rub ingredients. Make sure all the brown sugar is broken up and the spices evenly distributed. Lay out a sheet of plastic wrap long enough to double over the entire rack of ribs. Lay out the rack, with the underside up. Take about a third of your mix and pat it onto the ribs. Turn the ribs over and pat the remaining portion over the top of the ribs. Fold over the plastic wrap and wrap tightly around the ribs. Refrigerate for at least 1 hour, preferably overnight.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a drip pan in the center under the grate. Cover the grill and adjust the vents to obtain a temperature of 325° F. If using a gas grill, set it up for indirect grilling.

Pour the orange juice and lemon juice into a spray bottle or mister. Spray the ribs on both sides with orange/ lemon juice mixture and set them on the grill grate away from the fire. Grill the ribs until cooked, 1 -1/4 to 1 -1/2 hours. Spray them with orange juice every 20 minutes. Five minutes before the ribs are done, lightly brush them with the Citrus Barbecue Sauce. (Save most of the sauce for serving.) When ribs are cooked, the meat will have shrunk back from the bones and will be tender enough to pull apart with your fingers.
Transfer the ribs to a platter. Sprinkle the ribs with the remaining rub and lightly brush again with sauce. Serve the remaining sauce on the side.

Serves 4 - 8

Citrus Barbecue Sauce

2 cups tomato sauce
1/2 cup brown sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
3 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
*****************
Combine the ingredients in a saucepan and whisk to mix. Gradually bring the sauce to a simmer over moderate heat and simmer until thick and flavorful, 8 to 10 minutes. Transfer to a bowl or clean jars and let cool to room temperature. Refrigerate until serving.

Makes 3 cups

Photo of the Day....

Temperatures are soaring to a high of 7 C here in the valley...that is seasonal for February here...but still a little cold I know....but we do have green grass. Forty minutes away in the mountains at Big White Ski Resort look at all that snow !!!!!! The powder skiing is world class!! Skiing there ends usually just after Easter, not because the skiing is not still excellent at that time, but, because everyone's mind turns to yard work and summer....I flashed up the BBQ yesterday so I am still hoping that none of the white stuff graces my door again for this year....fingers and toes crossed!!!

Does Your View Inspire You???

Lynda over at Lulu's Bay...in Cairo has an event where she wants to have a peak of the view from your kitchen window. What view inspires you to make all the wonderful creations from your kitchen? This is the easiest event I have ever entered...just point and shoot. The view speaks for itself. Mind you it's not the stunning view I had at the house overlooking Wood Lake...but it is very peaceful and inspriring nonetheless.

Well here is mine. My condo is on a Greenway which makes it very nice to go pole-walking once I eat too large of a dinner :D

Check out Lynda's event here . The pathway carries on to a wetland where I can view ducks and other wildlife. The bridge is a very convenient walkway to our local pub.

As you can see it is winter, but I have enclosed some Spring views as well as a sign of hope and things to come :D

I have friends coming to take me to lunch..my suggestion is just to head over the bridge....

I (Heart) Kahlua Fudge Brownies.....

Kahlua Fudge Brownies

After having that chocolatey dessert for Valentine's Day or eating one too many chocolates have you vowed to cut back on sweets? The only logical answer would be yes...but who can be logical with a plate of warm, dense and coffee flavoured brownies taking up counter space. I do like my countertop to be clear of clutter after all. Come on you know you want to...insert evil grin here :D

It was requested by one of my co-workers at my second job that she "needed" some brownies. I am always willing to oblige. I love to ply those I love with sweets. The thing is I rarely make "sweet thangs" so.. only have a few tried and true recipes. I said to myself how can I top the Mascarpone Brownies I made the last time with their cross between a delicate crumb and chewy goodness? They really are a match made in heaven.

Anguri me feta ke Diosmo

Anguri me feta ke Diosmo

To finish up my spree of posts from Aglaia Kremezi I offer you her Cucumber with Feta & Mint Salad:D This is such a light and refreshing salad. This time around I topped it onto piles of spinach. It went well with the Greek Lemon Potatoes and Dolmades of previous posts :D

If we have any more wonderful days like we have had for the past week, I may be lulled into believing that Spring has arrived. It is a little unrealistic in a Canadian winter to think that we have seen the last of the cold weather and snow in the middle of February....isn't it??? I can sure hope though...that is the sound of me crossing my fingers and toes as well... creeking bones you know. I have been strolling the neighbourhood in between the odd day at work and my neverending cooking spree. I know I should have headed for southern climates...I do have friends in Florida and South Carolina :D..is there still time??????

Aglaia Kremezi's Greek Lemon & Oregano Potatoes

Aglaia Kremezi, her husband Costas Moraitis , their friends Kostis and Marcie live on the island of Kea an hour's ferry ride off the coast of mainland Greece near Athens. Together they run a cooking school Keartisanal on the island with side trips for nature and historical walking trails , snorkelling and visiting local restaurants and friends. I can't believe it has been almost two years since I visited.. because it seems like yesterday it is so vivid in my mind. I remember the day I arrived and walked up the long steep hill to the Hora ...a town with no cars allowed. At the top of the long climb was a small taverna where I stopped for a late lunch. I watched the school children walk by with their happy faces, teasing each other and calling out to their neighbours sitting in the restaurant having a visit. This day I had a vegetable dish called Briam made of zucchini, tomato and potatoes. As I sat there watching the world go by I felt like I could be there forever...like I wanted to be there forever. The next eight days on the island were filled with forging new friendships, creating innovative dishes from fresh ingredients and herbs from Aglaia's garden, hiking to ancient ruins...and so much more. I have mentioned this part of my trip on so many occasions I won't bore you with it all again.....

Sharing Dolmades with Friends...

Dolmades with Avgolemono

Another beautiful day here in the Okanagan. After another long walk in the sunshine it is time to get cracking and make something comforting. Spring is coming at least for a fleeting moment. Blogging has taught me many things over the past year. The obvious pleasure is meeting new people from around the world and discovering new cuisines and ingredients, new twists on old favourites and innovative ideas. There are certain blogs that I am drawn to for their expertise. Anyone who has followed my blog knows that I am in LOVE with all things Greek!!! I hope you don't get tired of hearing about it after a while but part of the reason I blog is for my own pleasure and to record recipes I love for generations to come. Perhaps my grandchildren will be interested in my recipes some day...hint...hint...

Chicken Breast with Orzo, Carrots, Dill and Avgolemono Sauce

In our hectic and fast paced lives we need healthy and delicious meals for those busy week day meals. This chicken dish with Greek undertones suits the bill perfectly. Avgolemono sauce is a Greek contribution to the world's cuisine. It is a delicate blend of chicken broth, dill and lemon thickened lightly with egg. I remember visiting a restaurant on the island of Santorini that had every imaginable food in Avgolemono Sauce. I would have liked to try them all!!! That would mean that I would have had to extend my stay, but, I would have been willing to make the sacrifice...insert picture of Val doing the happy dance here!!

This particular chicken recipe comes from Food and Wine Magazine . It has been on my list of things to try for sometime now. It is quick... with simple, yet distinct flavours.

In the Spring...which is just around the corner...insert picture of Val crossing her fingers here... asparagus would substitute beautifully for the carrots in the orzo.

According to Food & Wine Magazine, "Lemon and dill work best with a full-flavoured white wine with a decent acidity. Try one from the southern part of Burgundy such as Macon or Pouilly-Fuisse (both made from Chardonnay grapes)." Of course you could also try a Canadian chardonnay as well :D such as Mission Hill.

**Chicken Breast with Orzo, Carrots, Dill and Avgolemono**

2 T olive oil
4 boneless, skinless chicken breasts (about 1 -1/3 pounds )
Salt and freshly ground black pepper
1 -1/4 cups canned low-sodium chicken broth or homemade stock
1 tsp dried dill ( I used fresh)
1- 1/2 cups orzo
4 carrots, quartered and cut into 2-inch lengths
2 eggs
2 tablespoons lemon juice

***********************
In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about 5 minutes. Turn the chicken; add the broth, dill, and 1 -1/4 tsp salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.

Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes. Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer. Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.

In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. Do not let the sauce come to a simmer, or it may curdle. Put the orzo and carrots on plates and top with the chicken and sauce.

NOTE: This dish was delicious with light lemony flavour. My only thought for change was with the sauce. To get the sauce to thicken I had to raise the temperature considerably which had the potential for curdling the eggs. Perhaps this could be avoided if you added a little flour or corntarch to the broth in the pan first as a thickening agent.

I give you a photo of my dad who is a stunner...quite the charming "bloke". Could he pass for Greek or even Italian ????????????

Greek Spinach Salad...I can see clearly now.....

Greek Spinach Salad

....What a bright, bright "sunshiny day"...I can see clearly now the rain has gone......she breaks out in song...best stick to shower singing baby or keep your day job as they say...wink...wink...It is the perfect beginning to my holiday. There is nothing like a long walk in the sunshine to invigorate you and get those creative juices flowing. Makes a person hungry as well. I have had this spinach salad in mind for about a week so I had better get cracking on the spinach before it wilts and becomes something unrecognizable in my fridge.

Craving Some Sweet..Not Savoury Scones

What is it about food cravings these days. I woke up this morning and just had to have some scones for breakfast. Not the savory kind I love so much, but, with plump, juicy raisins and a little orange zest. This recipe is from the Barefoot Contessa herself . They are moist scones that have a sweet orange glaze drizzled over the top. Eat some now and freeze some for later because the recipe makes 14 to 16 scones.

Reality check...in browsing through my fridge I only had 2 eggs left, so, even though I would have loved to have many more of these flaky scones to freeze I was forced to cut the recipe in half...so sad. I excluded the glaze as well this time round because the sweetness just wasn't part of the craving.. although I know it takes the scones up a notch. I wanted a lovely toasted scone slathered in butter...very comforting :D It also means that I need to walk over to the grocery store for some eggs and milk....

My boss is gone for the next few weeks, so, for the most part, the office is closed. I need to show my face a few days a week to catch up on things, make appointments and confirm patients, etc. Just because the boss is gone and we have no patients does not mean there is not plenty to do!!!

I would have loved to whisk myself off to a warm Caribbean climate...but you know how it goes. That does leave me plenty of time to linger over breakfast, however, and get caught up on some of those recipes I have been meaning to try for the last while...catch up on some blogging, reading, walking and my nemesis..... housecleaning....maybe I should be snorkelling somewhere after all......or lying on the beach with a great book.....

**Cranberry Orange Scones**

(in this case raisin)

4 cups all-purpose flour, plus
1/4 cup all-purpose flour
1/4 cup sugar, plus
additional sugar, for sprinkling
2 T baking powder
2 tsp kosher salt (kosher salt is a must, less salty: if not available 1/2 amount)
1 T grated orange zest
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries (in this case raisins; although I did have dried cranberries)

Egg Wash

1 egg, beaten with

2 tablespoons water or milk

Glaze

1/2 cup icing sugar, plus
2 T icing sugar
4 tsp freshly squeezed orange juice

********************************
Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. (I still used the Food Network trick of grating the very cold butter). Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries (in this case raisins) and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Makes 14 - 16 scones

Skillet Lasagna the One "Pan" Meal..it will have you "Hooked" :D

Skillet Lasagna

This is another one of those "go to" recipes that I rely upon quite heavily for ease of preparation on busy weekdays. I don't know of anyone personally who does not like pasta. I usually have some homemade pasta sauce ready and waiting in my freezer, but, don't always have the time to spend more than a half hour in the kitchen at most during the week. Skillet lasagna is a one pan meal that can be made quickly and easily. I have 3 jobs in case I haven't mentioned it already before..wink....wink.. Throw together a salad and you are set for a quick and hearty meal!!

Pikelet or Crumpet??????

What's the difference between a crumpet and pikelet? A good question, because there isn't really a difference in flavour. Crumpets and pikelets are both raised bread products made with yeast, and they're both baked on a griddle (although a frying pan works just as well). If there is a difference "Proper" crumpets are thick and usually cooked in a circular mould with a top covered in little open bubbles. When toasted and buttered, the melted butter oozes into these holes, producing a crispy, buttery honeycomb with a crunchy exterior. A pikelet is usually flatter and less regularly shaped as you simply spoon a small amount of batter out rather than filling up a mould.... quicker to prepare but still all the little wells to hold the the lovely melted butter. The verdict...they both taste delicious.

No Croutons Required for White Vegetarian Borscht

White Vegetarian Borscht 

Lisa of Lisa's Kitchen and Holler of Tinned Tomatoes have started a monthly event No Croutons Required . This months challenge is Vegetarian Soup. Holler was one of the very first people I "met" since the conception of my blog. She has a delicious vegetarian blog from Scotland. In the past I have nominated her for my Droolworthy Blogger award. One of the great things about blogging, as we all know, is finding new friends through our blogs. Therefore through Holler I have come across Lisa's blog as well. Way to go girls :D I'm sure this event will be a big success!!!!

I have made this soup many times. It is called White Vegetarian Borscht...although I am not quite sure why since it is red due to the addition of the beets. My daughters favourite Borscht at the Woodfire Bakery is actually white in colour. It is packed full of delicious root vegetables, so, is a perfect soup for this time of the year with beets, carrots, celery root, potato, parsnip... and the standard borscht ingredient cabbage. If you have them add the beet tops as well...waste not want not. This recipe comes from Soup, A Way of Life by Barbara Kafta... an excellent cookbook. To use her own words, "When I am tired and want comfort, or when I want to share happiness or just when I want something full of flavour, my desire is soup.

Baby Yukon Potato Salad with Shallots, Chives, Bacon & Lemon Vinaigrette

Baby Yukon Potato Salad with Shallots, Chives, Bacon and Lemon Vinaigrette

I know that winter has its' positive points....but... backbreaking shovelling and driving in snow storms is not something in my destiny. I won't allow it....mind over matter and all that. Yet again a Canadian winter is something everyone should experience...at least once. When I was a kidlet I loved the winter making endless snow angels and pearing up at the clouds with not a care in the world. Then your brother would come by and rub snow in your face and a snowball fight would ensue...peace broken. We'd head off to the local hills with toboggans in tow and spend endless hours swooshing down. Now here is a little tidbit for you....one of our local hangouts for tobogganing was the cemetery. They had the perfect hill with a long causeway at the end for tumultuous spinouts. It sounds kind of morose when I think about it, but, I hope there were people looking down and smiling on our happy rosy red cheeks (no gravesites were ran over on that side of the cemetery I promise you). Our other hangout was the golf course, but, there was always the chance of getting a little wet if the stream was not frozen over. We lived in the city, afterall, so, we learned to use our imaginations and find our fun wherever we could. On weekends when my dad was home he would drive us to other places our little legs couldn't carry us to in the middle of winter to ski and toboggan. In the summer of course we could hop on our bikes and could be peddling along country roads in minutes.

Chicken Breast Tuscany with Lemon

This is my standard "go to" dish when I want to cook up something easy peasy for those hectic mid week dinners. Chicken is a mainstay in our household. This dish can be halved or even made into a serving for one without compromising flavour or texture.

Has anyone had the problem of having no spell check on their posts? Face it I am getting old and forget how to spell more and more as time goes on. I haven't seemed to have spellcheck for weeks now. Heaven forbid that I have to use a dictionary :)

**Chicken Breast Tuscany with Lemon**

6 boneless, skinless chicken breasts
2 eggs
2 tablespoons fresh parsley, minced
1/2 cup buttermilk or heavy cream
2 tablespoons flour
1/4 teaspoon garlic powder
3 tablespoons seasoned Italian bread crumbs with Parmesan cheese)
1/2 cup olive oil
3 cloves garlic
3 lemons

*************************
Wash chicken, trim fat. Pat dry. Place chicken breasts, one at a time between wax paper or plastic wrap. Pound with a meat mallet or heavy frying pan to flatten slightly.

Beat the eggs with a pinch of salt, 2 tablespoons parsley and garlic powder. Add buttermilk or heavy cream and mix. Dip each chicken breast in, one at a time, then dredge them in flour mixed with garlic powder, then in the bread crumbs.

Heat 4 tablespoons olive oil in a skillet with 3 whole cloves garlic (peeled). Add chicken breasts, doing only 3 at a time so as not to overload the skillet. Turn garlic as it begins to take on color and then mash it into the oil with the tines of your fork. Remove garlic and replace with new cloves if it becomes too brown.


Saute chicken until golden brown, turning once to cook both sides evenly. When chicken is done, juices will run clear when poked with a fork. Drain on paper towels.

Cut lemons into halves. Serve a half of a lemon, sliced into wedges or a decorative garnish with each serving, to be drizzled onto the chicken. Alternatively I juice the lemons, deglaze the pan with the juice and pour it over the chicken when plated.




Serves 6

Ooh-la-la-la-sagna

Ooh-la-la-la-sagna

If you asked me where this recipe came from I have a memory like a sieve. Good thing that a sieve is a culinary term so I am right on the mark. What I liked about this recipe was the ease at which it was put together using premade ingredients. This boosts this recipe to new heights in ease of preparation for those busy weekday meals. I made the sauce on Sunday so that during the week all that was needed was to assemble this dish.

Ground turkey adds the extra bonus of this dish being a little more heart-friendly, and the turkey sausage adds a burst of flavour. I happened to like the name as well!! Ooh-la-la!!!!!

Coeur a la Creme...Heart of My Hearts

Valentine's Day is coming up fast.

The history of Valentine's Day is obscure and clouded by various fanciful legends. "The holiday's roots are in the ancient Roman festival of Lupercalia, a fertility celebration commemorated annually on February 15. Pope Gelasius I recast this pagan festival as a Christian feast day circa 496, declaring February 14 to be St. Valentine's Day.

Which St. Valentine this early pope intended to honor remains a mystery. There were at least three early Christian saints by that name. One was a priest in Rome, another a bishop in Terni, and of a third St. Valentine almost nothing is known except that he met his end in Africa. Rather astonishingly, all three Valentines were said to have been martyred on Feb. 14.

A Very Good Spinach Salad with Creamy Balsamic Dressing

A Very Good Spinach Salad

Hurray for an abundance of spinach at the market! I have so many recipes that I can't remember where they all came from. I use this spinach salad often and there are never any leftovers. That's what makes it "a very good spinach salad."

I eat this as a meal in itself, but for all you hearty eaters enjoy it as a side. Spinach can stand up to a very heavy and flavourful dressing. This is one of my favourites!

The Art of Making Pasteli

Pasteli

One of the great things about blogging is sharing new ideas and recipes and cultivating new friendships around the world. Anyone who has followed my blog knows that I have an obsession and love of all things Greek. I love the history, the myths, the geography, the culture... and especially the Mediterranean cuisine!!!! Over my past year of blogging I have developed a friendship with Ivy who lives with her family in Athens. She is an inspiration in the art of Greek cuisine with her blog Kopiaste. "Kopiaste" is a word to describe hospitality in Greek. In Ivy's own words, " We say "kopiaste" when we want to share our food with others, or, we say "kopiaste" when we open our house to friends and invite them to come and make themselves at home. So in my way I am inviting you in my kitchen to share with you all my recipes and all my secrets."

Cafe Valerie...My 1st Blog-versary!!!!!!!!!!!!!!!

Cafe Valerie in Cleethorpes, Lincolnshire, England (there really is such a place)

Today is February 2nd. What is so special about this day in the scheme of things? Well...today is my 1 year blog-versary. Yay!!!! I feel as though I have been blogging for years; learning by trial and error ,but, with so much still to learn and to develop. With the help of many of you out there I have developed my blog into what it is today. Not just with technical support but with friendships and fresh ideas.

... an entire year of opening my mind to new adventures in the culinary world
... an entire year of opening myself up to new ingredients and challenges
....and an entire year of cultivating new friendships throughout the blogging world.

There has not been a day that has gone by that I have not come across something new, fresh and exciting whether it be a new recipe, ingredient or idea. In our busy every day lives it is special to be a part of a group of so many like-minded individuals who share a passion for "good food, good friends and good times". I want to thank each and every one of you for your daily encouragement, support and friendship. I am truly blessed.

Today I have also been tagged by my friend Mary over at her creative blog Shazam in the Kitchen. We both took ballet for 7 years when we were young 'uns , we both like to sing...wink...wink...and we have broken a thing or two. If you have not visited her blog before please do. She has some amazing and inspiring dishes. I have been tagged many a time, but, I will try and dig deep.

These are the rules:

Link to your tagger and post these rules.

Share 5 facts about yourself

Tag 5 people at the end of your post and list their names (linking to them).

Let them know they've been tagged by leaving a comment at their Blogs.

1) Three years ago I had a spiral fracture of my right leg and sprained my left ankle while hiking on Saltspring Island in the Gulf Islands off the Vancouver coast. It was an easy hike, really only just a lookout over the ocean...not wearing proper shoes..the rest is history. Three months off of work...bored to tears....couldn't drive....best forgotten.

2) If I committed a crime...if I were caught committing a crime...wink..wink...my last meal would start off with an appetizer of dolmades, which I eat like candy, a plate of cheddar cheese and onion perogies, corn on the cob and garden tomatoes..no meat required. Sigh!

3) I support anything local. I purchase only British Columbia wines (except for the time when we had a Greek dinner and a bottle of Boutari was on the table) . I believe in supporting the local economy. Sorry all you other wonderful wine producing regions!!!!

4) I have 3 jobs....I have worked for a doctors office for 11 years, 5 days a week. As an aside to that I also work for a research company that does clinical trials for the big drug companies...I also work at a pizza place...making the best pizza's out there!!! When does she have time for blogging and a life you say???? I manage very well thank you!! Before this I was a stay at home mom for 11 years.

5) Housecleaning is my nemesis. Nemesis (sometimes called fate) - in classical mythology, Nemesis was the Goddess of Divine Retributive Justice or Vengeance. Written with a small letter, the term means a rival or opponent who cannot be overcome. It also means any situation or condition that one cannot change or triumph over and an agent or act of punishment. Fittingly it is a Greek term meaning “retribution” and nemein, meaning “to deal out” or “dispense.” ....enough said. Blah!

If you are tagged just check out my answers if that is as far as you want to participate. There is certainly no obligation whatsoever. I have tagged many of you before. In our busy lives we can choose to participate or not, whatever you like I won't be offended.

Rosie at Rosie Bakes a "Peace" of Cake
Helene of La Cuisine d'Helene
Ivy of Kopiaste

Anj of Gulf Coast Gram

Gloria of Canela's Kitchen