Edible Fun for Valentines – with aphrodisiac foods

Read on to find out why this could be the hit of the night…

What better month than February to focus on aphrodisiac foods? Being the month of love, I thought I’d get you started with a few ideas, just in case you need some inspiration for the edible part of your Valentine’s Day celebrations…

For the single people reading this, please know that I believe you should celebrate this day too – practicing self love is a crucial part of being able to love others fully.

And I want everyone to know that I am not encouraging the commercial side of Valentine’s Day. I just think it’s a great reminder to profess our love for our inner circle of folks (and creatures too!) – something that is worth doing every day of the year, in my humble opinion.

SO, without further adieu, here are a few things to nibble on to get you in the mood.

Apple – of course, the historical implication of the fruit from the Garden of Eden makes this an obvious choice. Some say it has the shape of a heart when cut open, which is suggestive. They are also a great energy food, a factor that might come in handy if you need a bit of a boost. And well, if you don’t find your libido lifting after biting into a juicy red apple, then at least you’ll be healthy.

Bacon – (did you think I was going to say “banana” for B? I didn’t want to get too far into those woods.) Okay, so this entry isn’t so much a healthy one, but you can’t argue about many people’s passion for pork, and especially bacon. I know of folks who call themselves vegetarians, but with the caveat that they refuse to give up bacon. Carnivorous passion could certainly be called primal, right?

Caviar, Champagne, Chocolate – well, there is a running theme here, isn’t there? The romance created by these items is long known to set the mood, and that is half the battle in most situations.

Marilyn Monroe having a tipple after the premiere of EAST OF EDEN

caviar doesn’t seem to have any scientific evidence to justify its place here, but the symbolism of eating a rare, luxury food presented with such elegance seems to be enough. I did find it sexy to eat those little blinis with tiny toppings when I tried it…

champagne has a history like caviar – many famous people have helped make it sexy, as well as it being a symbol of celebrations. Marilyn Monroe’s favourite drink was not just cool though; those bubbles do make one a bit lightheaded by getting to your bloodstream faster than still wine, but they also have been shown to support brain function and help heart health (in small amounts of course – don’t go crazy.)

chocolate doesn’t need an reason to be considered luxurious, sexy or healthy, but it has many. Did you know dark chocolate is a good source of iron? (You need your strength if you’re going to have a big night.) It has also been shown to improve our mood and have some benefits similar to red wine, from its flavonoids.

If your partner doesn’t like these things, then set out what they do like – maybe it’s bacon (wink wink).

You get the idea, don’t you? Some foods through history have been linked to sensual aromas, tastes or textures, or suggestive shapes. Some raise body temperature (like chiles), others spark mental or physical reactions that arouse us or make us feel loved (like the zinc in oysters). Any, or all, of these factors can help you to set your own scene for passion – even if it is simply a passion for life.

In today’s age, we seem to need all the help we can get in making quality time work, so why not try a new idea?

Here are a few more foods that might strike your fancy…

Marshmallow – originally, this sticky treat was made from mallow root, and it has a long history of being used as a medicinal herb, curing all kinds of ails, including impotence, apparently. Today’s recipe doesn’t use the root but this does give the idea of “s’mores” a whole new sexy angle…

Shrimp – many cultures have stories of the alluring qualities of this crustacean (other shellfish also qualify – remember Jessica Biel eating lobster in “Flashdance”?) There is scientific background here as well: the iodine in shrimp is essential to our metabolism, and a low iodine level is linked to low sex drive. So, go ahead – have another one (I’m winking again).

Watermelon – the colour red is a good start, and juicy foods are sexy to eat. If you practice, spitting the seeds can be sexy too (but only if you practice.) Kidding aside, there is a scientific basis to include this quintessential fruit of summer – it contains a phytonutrient called citrulline that helps to relax blood vessels, much like Viagra. Now don’t get too excited, the citrulline is mostly in the rind. Research is of course underway to create a “souped-up” version but no luck yet.

It’s hard to deny that having the quality time is what you need to create a romantic evening… organizing your grocery list to include some of these items might take an extra stop or two. But don’t you think a bit of fun with a loved one or a friend is worth a bit of planning?

We all deserve great memories, even on a Monday in February.

Warming the cockles of my heart

In honour of Hot Toddy Day, and because I plan to binge watch the last few episodes of Outlander tonight, I thought it fitting that I share a good recipe for the drink that is supposed to be the perfect cure for a dreary winter and the mood we often have to accompany it.

I am generally a fan of hot drinks on a cold day, and I do love trivia, especially as it pertains to food and drink. Toddies not only have a connection to Scotland but also to the American Revolutionary War, so they make a perfect fit with the Outlander story. Of course, some Outlander fans would say you don’t need a hot drink to warm up while watching such a sexy romantic tale, but well, better safe than sorry!

It is said that the first use of “toddy” for a drink was in India, where the fermented sap from a toddy palm was used to sweeten a cold drink in British colonial times. This recipe of a spirit with lemon, spices and sweetener made its way back to Britain, and it was the practical Scots who decided it would work well hot as a cure for the common cold.

Believing strongly in the power of preventative medicines, the Scots made the hot toddy a popular beverage. Their presence during the time of the American Revolutionary War (just like Jamie Fraser in the Outlander stories) was what brought the drink to North America. It is said the colonists liked the drink for liquid courage, but I think perhaps it might just have been to stave off the cold, damp weather.

I was a bit surprised a recipe wasn’t included in the Outlander Kitchen Cookbook, one of my favourite themed recipe collections. (It contains so many other wonderful gems that I will use that common old Scottish phrase – “dinna fash” – if you’re thinking this makes it unworthy. On the contrary, I recommend it most highly for anyone with even a passing fancy for Scottish tastes and a love of history.

You can use the spirit of your choice to make a toddy, but here I’m offering what I believe would be the Scottish recipe. Lemons wouldn’t have been common in Scotland or America in the times of the colonists, but feel free to add a slice of lemon if you’d like a more worldly twist.

Spices too are adaptable; traditionally the slice of lemon is stuck with a few whole cloves before it is dropped in the glass, and a cinnamon stick garnishes the drink. If you’re feeling adventurous, a few pink peppercorns or a slice of ginger root can kick things up a notch.

I believe that a Highlander such as Jamie Fraser would have chosen a smoky, peaty Scotch like Laphroaig, but if your tastes are more mellow then perhaps a Glenmorangie would be to your liking. Feel free to experiment with different options. Just remember not to do it if you have to get up and drive afterwards.

Claire Fraser would undoubtedly have a stash of spices in her medicine kit, knowing the benefits of such things as cinnamon and cloves. With their time in the Caribbean, I like to think she might still have had a few treasures that could have helped raise the spirits of a toddy drinker, and perhaps eased the jolt from such a forceful libation.

As a last tip, I’ll offer a few tips on the vessel you use:

• if you use a glass, put a metal spoon in the glass before you add the hot water. This will conduct the heat and prevent it from cracking.
• if you choose a metal mug, remember it will conduct the heat very well – even handles can get hot, so be careful. It would be a shame to waste a good drink by dropping it on the ground.

 

SCOTTISH HOT TODDY

Instructions: Add 1 1/2 ounces of Laphroaig 10 (or another Islay Scotch) and 1 teaspoon of honey or maple syrup to a heat-safe glass. Season with lemon or orange, studded with a few whole cloves if desired, and a sprinkle of nutmeg or cinnamon. Heat 3 ounces of water to a near-boil and pour into glass; stir until honey is dissolved.

Slàinte!

It’s good to have a cardigan when it’s cold – or a mug of hot cocoa

I believe a cardigan sweater is the adult version of a teddy bear. It’s warm and snuggly, giving one that warm-fuzzy feeling we all crave from time to time. Cozy but not overbearing, if you’ll pardon the pun. On a cold grey day, I love wearing a cardigan.

Of course most things we love have to do with memories. I suppose my love for cardigans goes back to my teen years.

I grew up with a fascination for the 50’s, it having been the decade when my parents were kids. I heard all kinds of stories and saw all the old movies about bobby-socks-ers and their letter-sweater boyfriends. Girls either wore these cute finely knit cardigans that were part of a sweater set, or they wore the over-sized chunky cardigan given to them by an athlete wooing them. My first impression of sexy was the coquettish look those pony-tailed teens had in these outfits.

I was always torn between trying to fit in and wanted to feel comfortable in my own skin. I didn’t figure out until my 30’s that I’m one of those people who was not meant to fit in, but rather to stand out. (You’d think the horizontally striped socks I wore would have clued me in, but no.) There was one place I knew I could find comfort though – the kitchen.

Cooking has always warmed my heart and my soul as well as my tummy. But sometimes you need a quick fix rather than hours of putzing around. A mug of hot cocoa is the best quick fix I know.

As a kid, warming up a bit of milk with a heaping spoonful of Kwik was good enough, but then I developed my palate and became a gourmand. I travelled to Europe and discovered steamed hot cocoa in Paris. Then I found nirvana at breakfast one morning in Barcelona when I sipped on an elixir that was akin to warm chocolate pudding. Needless to say, my Quik days were over.

When I returned from Europe and got ready for university away from home, I wanted to be independent but still feel connected to home. My Dad gave me one of his cardigans to keep warm in the damp Vancouver climate. It was a bit like having a teddy bear, or a cape with super powers that made me feel safe.

Nowadays you can buy mixes that have definitely stepped up a notch or two from the Quik of my childhood. And artisan hot cocoa from chocolatiers is a popular take-home item.

I like to buy chocolate from Thomas Haas in Vancouver. When I get to the city his cafes are at the top of the list of places to stop. There is nothing like dunking one of his flaky croissants in a mug of his deliciously rich hot chocolate. But there is something wonderfully decadent about being able to make this kind of hot chocolate at home.

Homemade authentic hot cocoa is very simple. Here are my proportions for 1 cup (250 mL). I like to use whole milk. Please just don’t try this with water.

Method 1 – with chocolate

• Heat milk in a pot, or steamer. Measure 5 tablespoons (2-1/2 oz or 70 g) of dark chocolate (55-70% cacao) into your cup, in small pieces or grated. Whisk chocolate and milk until blended. If desired, add a sprinkle of cinnamon or a bit more grated chocolate on top.

Method 2 – with cocoa

• Rinse a small pot with cold water (this helps keep the milk from scalding in the pot).
• Sift together 2 tablespoons cocoa, 1/4 teaspoon corn starch and if desired, 1/8 teaspoon ground cinnamon or ginger.
• Pour 1 cup of milk into the pot, and stir in 1 tablespoon honey. Stir in the cocoa mix and heat to medium-high, stirring constantly until bubbles form and a gentle boil starts. (you have to get the liquid to a boil for the cornstarch to react.)

Either way, I like to top my homemade hot cocoa with vanilla ice cream, not marshmallows. You know how they say, “Go big or go home”? Well, why not go big at home?!

I have had a few sweater sets in my day, although I discovered the matching type of look was not really me (it’s more for those who really do fit in). But I do still have Daddy’s wool sweater, which I wear every so often with a jaunty scarf and sometimes a hat. It still makes me feel special, and a smile comes over my face every time as old memories come back. The same thing happens when I sip a good cup of hot cocoa.

A Weekend in the Big City

Living as a country mouse means I get to enjoy space and quiet and peace of mind most days. That’s not to say I don’t like a dose of urban hustle and bustle once in a while. Hubbie and I just got back from a whirlwind weekend in Vancouver, so I thought I would share some of our highlights. Then you can try out our discoveries, if you like what you see.

We met my stepdaughter for dinner on Friday night in downtown Vancouver. She is recently engaged so we knew the conversation would be all about wedding plans. That required a place casual enough for lots of silly chatting and sharing of Pinterest photos; a tapas restaurant in Gastown sounded perfect. The Sardine Can worked out really well, with delicious food and lovely wine.

As an added tip, I’ll mention that Gastown is a busy part of town for after-work drinks and socializing. Be prepared to wait – you will likely have to get a drink at one place while you wait for a seat at another place. Maple Tree Square is the centre of the action, with restaurants and pubs all around. We wandered into Chill Winston to have our first toast of the evening, since The Sardine Can only has a few seats and they were all full.

Even the lighting at Chill Winston is cool

We visited, but you could go alone and enjoy – it’s a great people-watching spot, and the staff are friendly. Our bartender Charlie even made a custom drink for my stepdaughter.

The tapas were great and the Spanish wines helped transport us; we felt as if we’d snuck into a cozy spot on a side street in San Sebastián.

Good olives are even better when they are warm

Have you ever heard of zucchini carpaccio? It’s delicious!

You have to include chorizo – I think it’s a rule.

Prawns and lamb meatballs made for our grand finale. They were only missing one thing…

…Fresh bread, for dunking in the sauce (served warm, like the olives.) I loved the practical presentation.

By the time we were done we had discussed wardrobe, menu, flowers, and the ceremony venue.

When your Papa is a chef who knows pastry and chocolate, dessert has its own significance. A trip to Sweet Obsession was in order.

If you have a hard time making decisions, this place might be overwhelming. Just take heart in knowing you can’t make a bad choice.

This gem in Kitslano was made famous by a protegé of my hubbie, so it’s near and dear to our hearts. Tracey now owns Lemonade Bakery, where she specializes in gluten free products. There is no cafe to stay and eat, but it is worth a trip even if you aren’t gluten free.

the smell and colours of tropical flowers always makes me smile.

fresh coffee is another of my favourite smells. I am a JJ Bean fan, but any of the vendors you see on Granville Island will fix you up with a fresh brew.

prepared or semi-prepared food adds to the cheeses, charcuterie and fresh produce. Plan ahead or save the day with a few choices.

Stewart’s Bakery has been a fixture at the market for as long as I can remember. I still dream about their eccles cakes…

On Saturday we had to make our cardinal stop. Ever since I was a kid, my favourite foodie spot in Vancouver has been Granville Island Public Market. It still warms my heart and my tummy on every visit, especially now that it’s the source of so many memories.Brave the busy parking and shuffle your way through the crowds – it’s worth all the fuss to enjoy a coffee, or a piece of pie, or fresh fruit, or fudge, or fish and chips (they have it all) and sit outside to watch the boats and birds in False Creek.

We stocked up on all our favourites, planning for a picnic dinner that night in our hotel room. (Having a full suite with a kitchen made it easier and much more comfortable than eating on a hotel bed.) More on that later.

Saturday lunch was for more family time, so again casual was the theme. Hubbie wanted to do some research, so we chose a BBQ joint – oddly enough, it was back at the same square in Gastown that we had visited the night before.

We met my brother and his girlfriend to trade gifts and then wandered down to Peckinpah BBQ, a southern style joint where most of the menu is set up very simply: pick your meat, then choose a few “sides” to go with it. There was beef, pork and chicken (we had a bit of each). Sides included corn bread, hush puppies (basically fried cornbread), coleslaw, fried pickles, and of course mac and cheese.

I can’t speak for the mac and cheese as we skipped that one but the other items were all solid efforts. I prefer vinaigrette for my coleslaw dressing; theirs was creamy and peppery. Fried pickles are good if you eat them fresh from the fryer; wait more than a few minutes and they get soggy. The jalapeño mayo they make for dipping the pickles was just the right touch of heat. We discovered it worked well with hush puppies and chicken wings too.

There is something especially comforting about food shared with family after a long absence. My brother and I hadn’t shared a meal in years and dipping hush puppies together as we laughed at old stories made the tastes even better. I know it won’t be nearly as long till we sit around a table again.

The picnic my hubbie and I set out that evening was just a nibble before heading out dancing, as we weren’t very hungry after all that BBQ. What an elegant way to picnic, though, in our vintage suite at the Arundel Mansion Hotel in New Westminster.

preserved lemon-stuffed olives, duck rillettes, fennel salami and a full cheese selection with baguette and PEI artisan butter went well with our gamay from The Hatch Winery

Sunday brunch was my own sentimental indulgence. Years ago my dad introduced me to a place out by the airport that was unique in its ambience. The Flying Beaver Bar & Grill sits on the water in Richmond, next door to the Harbour Air terminal for seaplanes. You can sit and watch them land and take off as you sip your beer and nibble on a homemade burger or Eggs Benny. I hadn’t been back in years, but it was just as good as I remember. (It’s just busier, like everything in Vancouver fifteen years later.)

Beaver hash, which is Eggs Benny atop chorizo, veggies, cheese and pan fried potatoes

A bison burger, fully loaded

How cool is that?!

Sometimes we head to the city and try out new places, looking for new adventure. This time was more about connections. It was heartwarming to reconnect and add to the memories. Not to mention we filled the fridge with delicacies.

March Madness Leads to April Calm

We are basketball fans in this house, but I’m afraid we can’t keep up with March Madness the way we used to. We do, however, like to catch up on the final run and appreciate the mastery of the final four teams. Today we sat back and watched the recorded game between the Oregon Ducks and the North Carolina Tarheels.

We are cheering for the Ducks, with their Canadian contigent. Of course we can appreciate the other team, both of us remembering the golden age when Michael Jordan played for North Carolina.

James Naismith

Ultimately, it’s about spending an afternoon relaxing together and enjoying a great North American pastime. (I don’t have to say “American”, since it was a Canadian who invented basketball.)

Thankfully, I didn’t even have to feel bad spending a spring afternoon inside. I had already spent part of the morning selling Girl Guide cookies with some of our Sparks, and the rest of  it trimming our lilac hedge in the front yard. The weather turned ugly after that, with the wind kicking up and the clouds darkening.

So, we hunkered down with an afternoon cocktail and some pretzels with dip. (One part thick yogurt, one part sour cream, a spoonful of your favourite hot sauce and about half a part of a flavoured mustard – I used a chili garlic mustard I had in the pantry.)

The score went back and forth, and back and forth again. We debated plays and cheered great shots. We groaned when the other team broke away and took the lead.

The game clock played on. We nibbled our pretzels in anticipation, with excitement, and then in hope that our team would pull off a win.

It went down to the final seconds. North Carolina 77 – Oregon 74. North Carolina missed 3 foul shots in a row, and when the ball bounced off the back board into play, the Ducks took it down the court, They scored, for 2 points, with 5 seconds left in the game.

Unfortunately, Oregon didn’t manage to get that last point. North Carolina will play against Gonzaga on Monday night for the national championship.

But there were some fantastic plays on the court. And the pretzels and dip were really tasty. It was a wonderfully relaxing afternoon.