Made With Love.
Valentine's Day means either nothing or everything to an individual person. You're either a skeptic or a romantic. More and more the world is being peopled by skeptics. People who don't believe in anything they can't see or touch and make fun of those who dare to.
I was once one of them before I met Lee. I'm not going to tell you that rainbows and butterflies follow us, but we are ridiculously happy. The kind of happy that gives you cavities and your face hurts from smiling too much. He's my match, my better half, my sweetheart.
A note in a lunch bag. A heart shaped box of chocolates. A bouquet of roses. A romantic dinner on a rooftop. A picnic in the sun. A long distance phone call. A marriage in secret. A well composed email. Whatever love means to you it deserves celebration.
I thought I'd give you all a simple yet sweet recipe for your own sweetheart. Just ganache, raspberries and hazelnuts. These Chocolate Razelnut Truffles are decadent, rich and best enjoyed when made with love.
When Good Bananas Go Bad…
...Make banana bread.
Then make bread pudding.
Dress it up with whipped cream and dust it with cinnamon.
And I don't think I need to tell you what to do with all that...
...But I will.
Eat it. Eat it all. And fast. Before I do.
I'm a picky banana eater. I like them yellow and only yellow. No green and no brown specks. As soon as there's brown present I don't want anything to do with them. That's a very narrow window in which to enjoy banana goodness.
But rest assured I have not thrown out brown bananas in years. It just doesn't happen. Because, as I'm sure you know, they are soft, sweet and begging to baked up in something special.
Like this Banana Cinnamon Bread Pudding. I have never eaten and most definitely never baked bread pudding before. I have to be honest I put it off for a few weeks. I think it was the custard. If you know me at all you know the long history I have with custard.
Oh yeah, me and custard go way back. Trials and tribulations.
I think it's time custard and I set the past aside and become friends. Maybe even best friends. I mean when a dish full of freshly grated cinnamon, sweet bananas and toasted walnuts extends that hand of friendship you don't say no.
I say yes. Heck yes!
How Do You Like Them Apples?




You might have noticed recently that I enlarged all the photos on my blog. In celebration of this very visual achievement I decided to do a very visual post.
These are the prettiest dang apples I've ever laid eyes on and they grew in my very own front yard! They range in size from small apricots to small McIntosh apples. I made Crab Apple Crisp with them and it was the tastiest apple crisp I've ever eaten.
If you lack a Crab Apple tree of your own or legal access to one I suggest you don a black mask straight away and shake down your neighbours tree.
Ah hem...
What I meant to say was you can use any sort of apples in place of crab apples.
I'll shut up now and let you enjoy the pretty pictures.
Good For What Ails You.
I get the hiccups. Quite frequently. It's an annoyance. It's a curse.
Now let me be clear. We're not talking those aw-isn't-that-cute-she-squeeks-like-a-mouse kind of hiccups. We're talking feels-like-I've-been-kicked-in-the-throat-by-a-workhorse-gasping-for-breath-like-I'm-drowning kind of hiccups. These are grown up hiccups people.
The man to hold the world record for the longest case of hiccups is named Charles Osborne who had the hiccups for a full 69 years. That's right. I googled it. Experts estimate he hiccuped 430 million times in that time period. By my calculations that's approximately 17,300 hiccups per day and 12 hiccups per minute. I don't think I've ever had hiccups for longer than 69 minutes and a mere 10 minutes into it I was already about ready to rip my hair out.
I know all the remedies. Oh, you think you're so smart. You think you have one I've never heard of. You don't. I've swallowed spoonfuls of sugar with no results other than a mild sugar rush. I've rather awkwardly attempted a headstand which only ended in falling in a heap on the floor and bruising my knee. I've drank glass after glass of water upside down and backwards which only seemed to make it worse. I've had people scare the crap out of me repeatedly and the hiccups always return. And so on and so forth...
My problem is I have hiccup days. I hate those days. Most people get hiccups once, they cure them and they don't have to worry about it for the rest of the day. That would be nice. With me I seem to go days without getting the hiccups and then one day I get them several times. The hiccup fairy comes and goes as she pleases all the while driving me batty. It's like a cruel joke. I rejoice in curing one case of hiccups only to have to deal with yet another half and hour later. Even worse, the cure I used on the last case of hiccups doesn't ever seem to work on the next bout.
The only similarity between all those hiccup remedies is distraction. Of course if you drink a glass of water upside down you're going to be more concerned with spilling water all over yourself than the hiccups you're curing with it. If you eat a slice of lemon you're going to be too busy making that attractive puckered sour puss face to worry about your hiccups. If a certain someone throws out their arms and screams at you suddenly in their thundering baritone voice you're going to be trying so hard not to pee yourself you're not even going to remember you had hiccups.
I've heard you get hiccups from worrying about something. That might explain it. I get hiccups once and I spend the rest of the day worrying so much about them returning that they do. It's a catch 22. Curse you hiccups! Why must you plague me?
Now onto something less crazy and more tasty. These White Chocolate Apricot Mousse Lace Cups are the polar opposite of those cursed hiccups. Well sort of. They aren't annoying. They aren't embarrassing. They aren't downright uncalled for.
They are pretty. They are adorable. They are definitely delicious.
Perhaps they are the unsung cure for hiccups. Only time will tell.
The Custard Thickens.
I consider this dessert a pivotal personal achievement. I've been putting it off for a long time now since a certain incident involving custard. Very stubborn custard. It was just awful. I don't like to talk about it...
...Ok you twisted my arm.
So it was New Year's Eve and I wanted to make something fancy to celebrate. We bought a shrimp ring and veggies with dip, I made sweet and sour cocktail meatballs and a layered salsa dip. There was just the dessert left to contend with. My mother started making this Angel Icebox Dessert for family functions years ago and it quickly became a family favourite even rivalling my Oma's coveted Cherry Delight. I thought I'd give it a try. How hard could it be right? Famous last words.
So there are three different layers. I didn't have the time or patience to make my own meringue nests or pavlovas so I bought some. Don't judge me, I'm impatient. Next is the whipping cream. That's easy. Then comes the custard.
Up until now I had never made custard and it was a little intimidating to say the least. Despite that I set aside my fears and soldiered on. I followed the recipe exactly. Six eggs yolks. Check. Sugar and salt. Check. Flour. Check. Scalded milk. After a googling what that even meant, check. Vanilla. Roger.
As I was stirring my custard in my makeshift double boiler feeling pretty darn happy with myself I'd come this far I realized to my horror that it wasn't thickening. Why was this happening? What had I done wrong? Were the custard gods punishing me for some significant sin? I read and reread the recipe dozens of times finding no evidence to my fault. After 45 minutes of tedious stirring to no avail I decided to refrigerate it and hope for the best.
Nope. Not even a little thickening. It was custard soup. That just won't do.
So my mother got a frantic phone call that day. Apparently the freshness of my eggs was questionable having bought them from a supermarket and not straight from the hen. I also should have used whole milk instead of 1% like I normally do.
Words of Wisdom and Pudding of Rice.
I'm not sure that I've ever told you that I'm not professionally trained in the kitchen. I think that goes without saying, but I thought I'd just put it out there. I'm mostly self taught though I've gotten loads of good experience with my family. My mom taught me how to make lumpless gravy and my dad showed me how to make a mean lasagna, among other things of course.
I don't think you need to go to a fancy culinary school to learn a thing or two about food. Anyone can be a cook and a darn good one at that. Like most worthwhile things in life, it takes time, practice and an open mind.
Here are a few things that I've learned through my trials and tribulations in the kitchen...
Don't ever, under any circumstances, leave a pot of milk alone on the stove. It will always boil faster than you think it's going to and bubble over into the burner below. Let me tell you if you've never smelled the sickly sweet and sour smell of burnt milk count yourself lucky. It's right up there with burnt hair and baby poop.
It's best to whip cream in a cold bowl with cold utensils. Something about the low temperature creates the best stiff peaks. I imagine that with all that whipping the friction might create a lot of heat as well so it's good to counteract that with chilly tools. Julia Child even suggests to put ice under the mixing bowl but that's a bit overkill in my opinion.
You don't need a fancy schmancy egg separator to divide egg whites from egg yolks. I don't even use the egg shell method either since I've had a few too many pierced egg yolks that way. I just use my own hands. They're much softer than pointy egg shells and much less expensive than egg gizmos, plus they have these built in movable parts to allow the egg white to flow through the cracks, aka fingers.
Less is more. I'm not trying to tell you that you should have one cookie instead of two. I wouldn't presume to have that kind of power over your portion decisions. I mean that the best recipes are the simple ones. Why complicate a good thing with oodles of ingredients that only end up masking and muddying the flavours? Think of the best combinations. Chocolate and peanut butter. Strawberry and banana. Lemon and blueberry. Cinnamon and nutmeg. Tomato and basil. Onion and garlic. Don't mess with a good thing people.
It's important to have fun in the kitchen. I know most of you probably have to cook everyday and you might even struggle to make things interesting for every meal. Don't stress! The moment you start to stress over food is exactly when it becomes a chore. Experiment a little, try something new once in a while, don't be afraid and, above all, keep it fun. I listen to music a lot in the kitchen and I'm not scared to admit that I dance... and sing... a lot... in my pajamas. There, I said it.
And without further delay, the moment we've all been waiting for. Cranberry Orange Rice Pudding. Would you believe I've never tried rice pudding before? It's sad but true. Today was the day and, let me just say, what a good day that was.
Ode to a Broken Spatula.
Oh spatula, poor spatula...
You were nothing fancy, but you were my favourite. I didn't tell the other spatulas for fear of making them jealous. We kept that secret to ourselves. You were so beautiful with your comfortable bright orange handle and your one convenient rounded silicon edge.
You were always there when I needed you, waiting and ready to help me out with countless culinary creations. You were there to fold egg whites into chocolate. You stood by me when I poured cake batter into round pans. You even let me use you to lick clean my mixing bowl when I happened to make a particularly scrumptious frosting.
But today, yes today was different. Today I pulled open the drawer where I let you sleep and snatched you out to mix together these rather delicious scones. Not 10 seconds into mixing, with a sudden and final loud snap you broke clean in two.
You lived a long useful life considering I bought you two for a dollar. I miss you spatula. I'm sorry I broke you.
Yours truly,
Lindsey
PS: Thank you for these amazing Cranberry Orange Scones. Your final epitaph. Your legacy. Your masterpiece. Something to remember you by, though they'll not last very long.
Spring Shenanigans.
I'm sitting out here in the sunny backyard, my computer in my lap and my White Chocolate Strawberry Dessert in hand. Sounds dreamy doesn't it? Yes, yes it is. The birds are singing. The sky is blue. The grass is turning green. The breeze is lazy and refreshing. The temperature is perfectly mild. It makes me sleepy it's so relaxing. It also makes me consider planting my very own herb garden.
The three of us went to the park the other day. I can't tell you how good it feels to finally be able to walk around in jeans and a light sweater and not have to worry about getting frost bite. That might not sound warm enough for you, but that's my favourite weather. Spring is my favourite season by far. We just hung out on the swings and made a ruckus on the play structure then we got slushies. It was the best afternoon.
It's hard to believe that this time next week we might have snow on the ground. Mother Nature should just make up her mind already. Is it Winter or Spring?
I am so looking forward to fresh local strawberries, blueberries, cherries and peaches. That's my favourite time and those are my favourite fruits. For now it's imported strawberries for my Strawberry Curd.
Balance and Precision.
You might have already guessed this, and some of you know first hand, that I'm a bit of a perfectionist. It's gotten so bad that I even annoy myself. Most jobs around the house I insist I do myself mostly because I don't trust anyone else to do it the way I like it.
I have these multicoloured dishes and I have to line them up in the cupboards not only from biggest to smallest but also in accordance to the order of a rainbow. You know: red then orange then yellow then green then turquoise then blue...etc. It actually physically hurts me when I see someone putting them away in the wrong order.
I've arranged and rearranged the kitchen pantry cupboard several times because I start freaking out when something isn't where I expect it. All the spices in one place, all the muffin cups in another, all the pasta here, all the cans there. You get the picture. One time, while putting away the groceries, I ran out of space on one shelf where the garlic just HAD to go and I began hyperventilating. That's normal right?
Ok before I debase myself completely let me just reassure you that I don't have to flick the light switches on and off twenty-two times before I enter a room or sleep with my shoes on. Yes I am a little obsessive compulsive, but only about the things that really matter. Aren't most artists? Something about the creative genius maybe.
Baking is all about balance and precision. Maybe that's why I like it so much. It's about sureness and confidence. It's about knowing that when you mix flour, eggs, baking powder and milk then stick it in an oven it will rise if only a little.
So without delay, here's your recipe of the day. Apple Yogurt Dip with Cinnamon Bagel Chips in honour of balance and precision.











