It has been quite a year. A roller-coaster political adventure, re-integrating into work, and taking an opportunity to evaluate my goals afresh. I’m working on creating new avenues of opportunity, and focusing on health and wellness. We are back in our walking routine (although 10000+ steps a day campaigning was no holiday), getting around the city and finding pathways to joy and wonder. I’m looking forward to sharing food, wellness and attitude ideas with you again. (Major joy source: I’ll be a grandmother very soon. Stay tuned for news!)
Soup, it’s delicious, right? And a fantastic way to use up whatever has been hovering around your kitchen. There’s a scary side to soup, though, especially if you’re starting with a powdered or canned variety. It can hide a LOT of sodium. A good rule-of-thumb is to keep the milligrams of sodium equal or less than the calories. Check out any soup in your grocery store, even the “healthy menu” types, and you’ll find there’s four (or more) times the sodium in most varieties. Not so healthy, after all. Sure, in a pinch, they can work. But with an hour or two while you’re working on something else or even sitting in front of the tube, you can cook up one or two huge pots of soup, and freeze the results to last for months.
So if you’re stuck inside in the cold, and you’ve got some vegetables, an onion or two, and beans, or meat, rice, pasta, or potatoes, you can make soup. Your body will thank you. Here’s one to get you started.
These days we talk a lot about finding our purpose, or our mission, or our “why”. But often we have that because of someone. Our inspiration. For me, that’s my grandmother, Gladys. (She’s first in a long, long list). You can read more about her, and what she inspires, here.
Well, let’s see how we do with this post. I’m going to add the first sub-page under “Live” to a sweet local place we like to go, called The Irv. After a tough day of editing, posting, revising, recoding…I’ve had enough. I’m off to get some fish and chips, and I’m taking the man with me. They won’t be these fish and chips (my homemade ones), but I guarantee they’ll be GOOD.
Let’s try this again…hopefully with the new address link! Be patient with me, I’m growing!
Well, friends, if you’ve been following my blog, you’ve been looking for me at WordPress.com. I’ve made a move this week that will allow me to provide access to new types of content, but it required a complete migration of my site to WordPress.org, where I can host it under my own domain. Frankly, the whole thing made me dizzy! But it’s going to be great.
If you want to keep following along, please visit my new WalkEatLive site, and enjoy the fun!
…or perhaps, lax-ury? This morning’s omelette is filled with a decadent mixture of asparagus, mushrooms, onion, and baby potato slices. It is tasty enough on its own, so the two thin slices of thyme and pepper gravlax on the side make it extra special. It’s more of a method than a recipe, but here’s what to do, for two:
Snap the tough ends off the asparagus and cut the good bits into 1″/2.5cm lengths. Thinly slice 1/4c or 60ml mild white onion. Add to this, 6 sliced mushrooms and 2 thinly sliced baby potatoes. Stir the whole thing together in a nonstick pan over medium heat until nicely cooked. Now, pour in three beaten eggs, and turn the heat to medium-low. Lift the edges with a spatula, letting the uncooked egg run underneath. Fold in thirds and cut in half to serve.
We bought our gravlax from De La Mer on the Danforth; look for gravlax at a good fishmonger near you.
We had a busy day yesterday, cleaning, organizing, walking, shopping and visiting the Gardiner Museum’s amazing porcelain collection. The best way to top off a day like that is to make a delicious but low-effort dinner together.
Here’s what we did:
Preheat oven to 400F.
In a casserole dish, place two pork chops. Ours came from our friend/neighbour/butcher, Mark. Over top, pour 1/2 c (125ml dry sherry). Thinly slice an onion and separate into rings, scattering on top of the chops. Add half a dozen capers and four roughly-chopped olives. Sprinkle with dry mustard and mace (or nutmeg, if you’re stuck). Put the lid on.
Next the potatoes. Slice 4 or 5, thinly. You will have two servings left over for tomorrow. In a glass cake pan or pie plate coated with olive oil cooking spray, arrange half the potato slices. Sprinkle with 2 t or 10ml of flour. Crack on some pepper and grate on a small amount (1 oz/30 g) strong aged cheddar. We used an amazing cave-aged one from Wookey Hole.
Layer the rest of the potato on, pour over 1/2 c or 125ml of 1% milk. Add another cracking of pepper and another ounce or so of cheese. Cover with foil, not letting foil touch the cheese. Full disclosure: another casserole would work well here, only we don’t have one!
Put both dishes in the oven for half an hour. Drink wine and chat.
Then remove the lid or foil and cook for another 15 minutes. Prep the Brussels sprouts or do what we did – use frozen. When the 15 minutes are nearly up, bring the sprouts just to the boil, covered, on top of the stove. Turn off the heat and let stand while you dish up the rest. Sprouts will be crisp-tender.
Have a lovely meal and enjoy each other’s company. Live happily ever after.
The fridge is starting to look a little bare as we get ready for a cleanup and refresh. Whether it’s because you’re going away, there’s a change of season, or your cupboards and fridge just need a good sorting, it helps cut down on waste if you take one day a week to cook just with what’s on hand.
Here’s what I saw that needed to be used:
3 homemade sourdough buckwheat buns – I keep these in the freezer because with whole grains and no preservatives they spoil easily.
Sundried tomatoes in oil – bought for a recipe; I prefer the dry-packed, as they keep longer without electricity.
Green olives – good for martinis but alas, we are out of gin.
A can of tuna in water.
Kozlik’s Tripke Crunch mustard, which I love but which has, of late, been ignored in favour of Old Smokey.
Some cheese bought “off list” on last week’s market excursion and needing to be finished off.
I chopped the tomatoes and olives, mixed with the tuna and mustard, and spread this on the buns (sliced in half). Next I grated the cheese and put it on top, popping under the broiler just until melt-y.
That’s it! Another weekend use-it-up assignment complete:
Call them what you will, one of the best ways to stretch your grocery bill is to incorporate leftovers or things that need using up into your lunch.
We’re off to run a couple of errands before the Super Bowl and we were smart enough not to eat the two extra lamb chops in the grocery store package (on sale last week and held in the freezer). We broiled the lot last night and sliced the leftovers for lunch. They’re served on a bed of local baby greens and cukes, both hothouse-grown.
1/4 c / 60ml homemade wine vinegar
2T / 30ml olive oil
1oz / 30g crumbled feta
1T / 15ml Dijon
1T / 15ml dried oregano or basil
6 dry-cured olives, chopped
Sprinkle on top:
1T / 15ml chopped sundried tomatoes