Category Archives: recipe
I know, I’m sorry – I didn’t post anything all weekend, not even on Monday. In my defense, I was busy being a gourmand – in the garden planting and pruning during the day and at a table enjoying food and drink with friends at night. There simply was no time left to catalog it all. But I took pictures, so here I am catching up.
We love brunch. Everything about this blended meal appeals to us, and so we work it into our schedule whenever we can. Since we work on many Sundays, it’s a particularly joyous treat when we do get the time to lounge over all the flavours. Brunch is a foodie’s meal.
Brunch was invented by an Englishman in the late 19th century. Believe it or not, Guy Beringer first publicized the idea in an essay defending the case for weary social butterflies suffering from a successful Saturday party. A traditional English breakfast which started with heavy meat pies and other rich proteins was too drastic, so brunch allowed people to ease into a meal, and the day. The idea was to start with “tea pastries”, and perhaps even have a bit of hair of the dog with a cocktail. If brunch was a real thing, he proposed, people wouldn’t be judged harshly for proceeding this way. Interestingly, the concept didn’t catch on in North America for more than thirty years.
Even when we do have a big work day ahead, we have been known to salvage a component of a brunch meal to raise our spirits. Even without a Caesar or a glass of bubbly, a bit of brunch works wonders to make me feel spoiled even on a work day.
Last weekend was hectic with yard projects and deck building so there was no time to waste. Saturday we went all out, and Sunday we dragged our tired selves out of bed to get back at it. My hubbie decided we deserved a treat and so he whipped up some biscuits with the first of the fresh herbs in the back garden. Thanks to Ina Garten’s fantastic biscuit recipe and some of our chili grape jelly, I got to feel spoiled if only for a mere half hour.
I might not have had a hangover on Sunday morning but my sore muscles were grateful for the chance to ease into the day. Mr. Beringer was so right:
“Brunch is cheerful, sociable and inciting. It is talk-compelling,” Beringer wrote. “It makes you satisfied with yourself and your fellow beings.”
This morning, I remember thinking, “it’s a good day to be a worm”. As I walked with Ella this morning in the pouring rain, the only other creatures outside were the worms. It was then I decided that we should have stew for dinner. But then, the sun came out at 1 pm.
Thankfully, I did my computer work early in the day, so when the skies lightened and the thermometer actually slipped into double digits I high-tailed it outside. The vitamin D did wonders for my mood and the look of the garden, after I finished trimming all the herbs.
I’m glad I had the ability to be so flexible in my day’s plans. Back in the days when I had an office job, I used to have to just pull the blinds up to soak in the rays. Today I even had time to stop and smell the flowers, hear the bees buzzing. Being self-employed has its advantages, especially in the shoulder season.
I did want to stay committed to dinner. I have a great cookbook for stew inspiration: Lobel’s Meat and Wine. It offers choices by meat type, with different themes based on recipes from various places in the world. Tonight I made a beef stew Provençale. The recipe is based on their Beef Stew Flavoured with Black Olives & Oranges, adapted for my tighter time schedule and ingredients on hand. We did still manage a nice local wine pairing.
I also got to chat with my brother today. We have had a tumultuous relationship over the years, running hot as great buddies or cold when we didn’t speak at all. These days, there is water under the bridge that doesn’t run smooth or clear, but we have found our way in the current and it feels good to have my oldest pal back. I suppose that speaks to the same theme of being flexible and committed, doesn’t it?
Life is about balance. Sometimes you just have to go with the flow.
You know those days when you just feel like your get up and go got up and went? Today was like that for me.
I got up this morning early to a dark sky. We were out of yogurt, my best morning energy boost. Ella and I walked in the rain, muck up to our ankles and clouds around our ears. Even the tulips were on strike.
As the day wore on, I just seemed to get colder even though I was inside. (It was supposed to be a day working on garden projects but pouring rain doesn’t make for good digging weather.) I needed to focus on my wellness, as it was suffering
I decided about mid-afternoon that my best chance for a pick-me-up lay in the remainder of the Chocolate Pudding Cake on the counter. I set my sights on dessert to heal my spirit. (Not the most healthy option, I’ll admit; but sometimes instant gratification offers the energy for the next step.)
Thankfully, Wednesdays have a built-in bonus for me – it’s the night I volunteer with Girl Guides. Our Sparks troop, a wonderfully rambunctious bunch of 5 and 6 year olds, is the best remedy for low energy or feeling down. After a very bouncy Easter egg hunt, ribbon dancing and a parachute game, they all went home smiling, and just a bit more tired. I felt much better.
Now that I’ve had my tea and dessert, I feel prepared to tackle the world again tomorrow. I’m so thankful I got a chance to soak in some positive energy today (and a bit of chocolate).
We are rebuilding our front deck. Yesterday was demolition day, and today we loaded all the wood and other debris into a trailer for the landfill. And it’s Monday. There are always loose ends, and surprises, and a big to-do list on Mondays. So I decided we needed a boost.
One of my favourite desserts as a kid was my mom’s Chocolate Pudding Cake. I have spoken of Mom’s Lemon Pudding Cake before; it is a delicate, tangy soufflé. The chocolate version is on the other end of the scale – rich with oozing decadence, the original lava cake.
The good news is, pudding cake is easier to manage than lava cake, being a bigger entity. It’s a straightforward recipe to assemble. The trickiest part is planning to have the first portion warm, but to wait long enough so you don’t burn your tongue.
As I finish this last paragraph, my tummy is all warm inside. I feel a bit like Winnie the Pooh after polishing off a pot of honey. The muscles I worked out lifting boards and branches feel a bit better. I am sure I will have pleasant dreams.
I hope you do too. If not, try making Chocolate Pudding Cake tomorrow.