Verandahs

Why do I love big old country houses with wide verandahs wrapped around them?

The Victoria Inn on Rice Lake in Gores Landing, Ontario.

Nothing contributes so much to comfort and to the outward appearance of a Canadian house as the erection of the verandah, or stoup, as the Dutch settlers call it, round the building. It affords a grateful shade from the summer heat, a shelter from the cold, and is a source of cleanliness to the interior. It gives a pretty, rural look to the poorest log-house, and as it can be put up with little expense, it should never be omitted. A few unbarked cedar posts, with a slab or shingled roof, costs very little. The floor should be of plank; but even with a hard dry earthen floor, swept every day with an Indian broom, it will still prove a great comfort. Those who build frame or stone or brick houses seldom neglect the addition of a verandah: to the common log-house it is equally desirable; nor need any one want for climbers with which to adorn the pillars.

- Catherine Parr Strickland Traill, The Canadian Settlers’ Guide

Heads Up for Inclusion Amazing Race

I feel like I’m on a layover. People come and go. The places around me are unfamiliar and exciting to explore. I’m not where I want to be, but that’s what keeps me going. My current occupation has me writing press releases and other promotional material for non-profit groups and special events in Peterborough – not exactly what I’m trained for, but at least I get to write and use social media every day…including my own blog!

Check out the next big event in the city – The Amazing Race!

 

Student registration form.

Community registration form.

Read the press release!

April in Canada

April in Canada is not the same month in its general features, as the lovely, showery, capricious April, that month of smiles and tears, of storms and sunshine, in dear old England. It is often cold, stern, and harsh, yet with many hopeful changes that come to cheat us into the belief that winter is gone, and the season of buds and flowers is at hand, and some years it is so; but only once in five or ten years does the Canadian April prove a pleasant genial month.

Some warm, lovely, even sultry days, misty like Indian summer, are experienced, and the snow melts rapidly and a few flies creep out and sport a while in the warm beams of the young sun, but “by-and-by a cloud takes all away.” The wind blows chilly, snow-showers fall, and all is cold, cheerless winter again.

Catherine Parr Strickland Traill, The Canadian Settlers’ Guide, 1860

Catherine Parr Traill immigrated to Canada from England in 1832 in present-day Lakefield (just down the road!). To adjust to the harsh climate and life as farmer in a foreign country, Parr Traill wrote about her experiences and created guides for others who were making the voyage to Canada.

Over 150 years after Parr Traill wrote The Canadian Settlers’ Guide, Canadians are still perturbed by the endurance and severity of winter here!

My first article on The Bridge Post – revisited

Bridging the gap with my brother in Ottawa, the night before graduating from Carleton.

I updated my story on youth suicide last summer and it was published for a short while on The Bridge Post. This was an online magazine dedicated to giving every family member a voice in order to bridge gaps in family communication. I’d gone a few months without reading The Bridge Post, so I was surprised to find out that it no longer exists! Good thing I saved my article:

Youth Suicide – Does prevention work

Last summer, the situation in Ottawa was not looking much better, with The Citizen reporting that treatment wait times have grown to a year. But more people are becoming aware of the magnitude and complexity of mental health issues, and there’s talk of some action. Check out the Mental Health Commission of Canada’s report, as well as the annual report by People for Education which gives some indication of how mental health is being dealt with in Ontario schools. Hopefull my article provides some insight too.

Author Tammy Plunkett, who started The Bridge Post, is continuing to write and promote health and well-being for the whole family. Check her out!

Sausage Corn Bread Cobbler

Makes great leftovers!

I am a big fan of cornbread, but my family isn’t accustomed to this side dish. After making this dinner, I think I’m slowly warming them up to the idea of eating this golden, hearty bread with more of our meals. The trick? Cornbread incorporated INTO the recipe = huge success! Missing some ingredients? Don’t worry…The corn bread mixture can be used to make a catch-all casserole. Just cook up all the veggies that are about to go bad in the fridge, add some meat (optional), and top with the corn bread. BAKE. DONE.

This is supposed to be a SPICY sausage corn bread cobbler, but if you’ve only got regular sausage, add extra spices.

Adapted from Canadian Living Magazine

Ingredients

1 tbsp (15 mL) olive oil
2 potatoes, cubed
1 carrot, cubed
Half an onion, cut in slices
2 sausages
1 cup beef, chicken, or vegetable broth
2 cups stemmed and chopped spinach

Corn Bread Topping:

1 cup all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1 cup buttermilk (or make your own)
1 tbsp butter, melted
1 egg
1 and 1/2 cups corn kernels

Preparation

1. In a saucepan, heat oil over medium-high heat; cook potatoes, stirring occasionally, until beginning to brown, about 6 minutes.
2. Add onion. Remove sausages from casings and break up into small meatballs; cook, stirring occasionally, until onion begins to soften, 5-10 minutes.
3. Stir in broth, scraping up any browned bits; reduce heat, cover and simmer for 10 minutes. Stir in spinach.
4. Transfer the sausage mixture to a 9-inch square baking dish that is at least 2 inches deep.
5. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper. Whisk together buttermilk, butter and egg; pour over flour mixture. Sprinkle with corn; stir just until combined. Spoon over sausage mixture.
6. Bake, uncovered, in 400°F (200°C) oven until topping is golden, about 40 minutes. Let stand for 10 minutes before serving.

What to eat in Montreal

Whether you’re shopping, hopping between museums, or stopping for business, every visit to Montreal involves a culinary adventure that showcases the city’s local history, worldly influences, or a combination of the two.

I spent a weekend in Montreal visiting tourist attractions, jumping over puddles, and above all, EATING! There are so many cultures and ingredients in one place, you’ll be amazed by the varied and unique tastes you’ll experience if you visit even a few restaurants or cafes. Here are highlights from my trip:

RESTAURANT KAZU

Restaurant Kazu is a popular stop for travellers on the city’s main artery, Rue Sainte-Catherine. As my friends and I lined-up outside the restaurant on a cold, winter night, I looked into the cramped space and wondered whether we should eat elsewhere. Nearly an hour later, squeezed into our seats and ordering from the “menu” written on pieces of paper on the wall, I was still skeptical.

But when our eggplant tacos arrived, I knew the wait would not be in vain. The “tacos” are like pieces of thin pita, which we dipped into an eggplant puree. Next, we feasted on sticky rice, salmon and tuna salad, and shrimp pancake. The highlight of the meal was the shrimp burgers. These juicy, crispy sandwiches are served with a tangy cream sauce that will leave you wondering why you ever topped a burger with ketchup. Dessert can be as simple as homemade vanilla ice cream, or you can have your scoop topped with fun flavours like sake, plum, or wasabi.

Onigiri (Rice Ball)

Salmon and Tuna Bowl

Shrimp Pancake

Shrimp Burger

Plum, Sake, and Wasabi Homemade Ice Cream

 

SCHWARTZ’S

A favourite sandwich stop for visitors and locals alike, Schwartz’s Deli is the only place to get this quintessential Montreal classic. Along with two pieces of bread stuffed with juicy, melt-in-your-mouth smoked meat, you also get a taste of the city’s culture and history. My “vegetarian” friend loved it!

Smoked Meat Sandwich

PETITS GATEAUX

While she may no longer be a true vegetarian, I believe my travel buddy will always be a cupcake aficionado. The violet icing was an interesting taste, and I liked the soft sucre à la crème (fudge) on top of the banana cake. A nice treat with coffee while looking out on busy Mont-Royal Ave.

Banana and Fudge Cupcake, Tea, Cranberry, and Violet Cupcake, and Pomegranate Cupcake

PIZZÉDÉLIC MONT-ROYAL

Nice thin-crust and lots of interesting flavour combinations to choose from. The basil in Pizza #1 actually tasted very fresh. I’m not a fan of fruit and cheese, but the apple and raisins with gruyere created a perfect mix of sweet, salty, and slight tang.

Mozzarella and Fresh Basil

Apples, Gruyère, and Sultana Raisins

RESTAURANT GARDE MANGER

I’d never heard of Chef Chuck Hughes before this trip,  but mon dieu, does he have a nice restaurant! Located in picturesque Vieux Montreal, Garde Manger has a dark, romantic, snug-harbour-esque atmosphere to compliment its menu of fresh seafood and French creations. I was dumbstruck by the first item the waitress read to us from the chalkboard menu. She had me at Poutine au Homard, and I’ve been in a food coma ever since. Wear your stretchy pants for this one!

Caesar

BBQ Short rib with Spatzel and Cambozola

Fois Gras and Veal Cheek on Waffle

Crab Rarebit Egg Pickled Daikon

Oysters

Lobster Poutine

JULIETTE ET CHOCOLAT

The smell of chocolate and sweet crepes will draw you in and hold you hostage until you’re full of rich, coco goodness in drink, topping, and pastry form. There are also savoury meals and fruit smoothies to choose from, but I guarantee you’ll grab a brownie or box of chocolates to-go!

Spicy Hot Chocolate

Grilled Banana and Fleur de Sel Caramel Crepe

Goat Cheese with Pears and Honey on Buckwheat Crepe

TIRE D’ÉRABLE

Pure maple syrup poured onto ice and snow, left to cool, and then rolled up on a stick. Smooth, sweet, and oh-so Canadian. We visited the stand outside Mont-Royal station, but there are sugar shacks all over Quebec. Or just give it a try in the backyard!

Tire d’érable

Butter Tarts

LOVE.

Not only were we celebrating Valentine’s Day in the past week; here in Ontario, we got a day off on Monday for Family Day. What better way to show your family you love them than by baking a sweet, glutinous treat to enjoy on a cold winter evening or after everyone’s come in from shovelling the snow? This was the first time I made a puff pastry, and judging by how quickly these butter tarts were eaten up, I’d say the entire recipe was a great success. Here’s how to do it…

Makes 12

Adapted from Best Recipes Ever.

Ingredients:

Pastry:

1-1/2 cups (375 mL) all-purpose flour

1/4 tsp (1 mL) salt

1/4 cup (60 mL) cold butter, cubed

1/4 cup (60 mL) butter, cubed

1 egg yolk

1 tsp (5 mL) vinegar

Ice water

Filling:

1/2 cup (150 mL) packed brown sugar

1/2 cup (50 mL) corn syrup, maple syrup, or honey

1 egg

2 tbsp (30 mL) butter, softened

1 tsp (5 mL) vanilla

1 tsp (5 mL) vinegar

1 pinch salt

1 pinch cinnamon

Chocolate, raisins, chopped or whole nuts, and/or shredded coconut

Preparation:

Pastry

1. Cut the butter into cubes ahead of time and leave to cool in the fridge for at least 30 min.
2. In large bowl, whisk flour with salt.
3. With pastry blender or 2 knives, cut butter into flour until mixture resembles coarse crumbs with a few larger pieces.
4. In a measuring cup, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Add more water if mixture seems too dry.
5. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. You can refrigerate this for up to 3 days.

Filling

1. Preheat oven to 450 degrees F (230 degrees C).
2. Whisk together brown sugar, syrup or honey, egg, butter, vanilla, vinegar, cinnamon, and salt until blended. Do this in a measuring cup or another container that will make it easy to pour out the mixture.  Set aside.
3. On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness.
4. You can use a cookie-cutter, but I found it easier to cut the pastry into squares and fold them into a muffin tin (with 12 shells). Tell everyone the tarts are rustic. You may want to line your muffin tin with baking cups if it’s prone to sticking, like mine is.
5. Divide raisins, nuts, and other small pieces of deliciousness among the pastry shells. Pour the filling into the shells until they’re three-quarters full.
6. Bake in bottom third of oven until filling is puffed and everything is bubbling and looking golden, about 12 minutes. Let the tin stand for a minute on a rack, then run metal spatula or butter knife around tarts to loosen; carefully transfer to rack and let cool.
7. Devour with complete disregard for calories and fat.

The perfect winter indulgence.