“D” is for daffodil

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“D” is for daffodil

I watched helplessly last spring and summer as our resident chipmunk systematically pillaged EVERY SINGLE ONE of my more exotic bulbs.

He did not like the daffodils.

And that’s why it’s the one bulb every gardener should have in multitude in their gardens. It comes in an endless number of variations: short ones, tall ones,  white ones, peachy ones, single blooms, double blooms… and the list goes on.

fullsizeoutput_844It’s also the first cut flower to make its appearance in these parts. Dust off those vases!

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Sunshine in a vase.

As much as I love to see these beauties make their appearance in the perennial flower beds there is something I love even more about coming across them in unexpected places.These plants are native to meadows and woods in southern Europe and North Africa so maybe it’s that they just look more at home in a natural setting like this

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Whether you come upon them naturalized in the woods or nestled between later flowering plants in the perennial border, they are excellent harbingers of all the joy in store for us this flowering season.

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Agua de Jamaica

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I’m not sure how I missed this drink. I was probably busy trying all the different flavoured margaritas. Mango, anyone? Tamarind? Passion fruit? Classic?

This was not my first visit to Mexico, but it was the first time being introduced to what has become my new favourite drink, agua de jamaica  (pronounced hah-My-kah).

It turns out, jamaica, or hibiscus, is an infusion that is served either hot or cold and is popular all around the world. It is made from the the calyces (sepals) of the roselle or Hibiscus sabdariffa flower.

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I bought bags of jamaica from the little tienda where I was staying for 12 pesos for a 100g bag. It’s available here in health food stores and speciality shops or can be purchased online.

I wasn’t quite expecting the beauty of jamaica when it was first served to me icy cold on a sweltering afternoon. The deep magenta/maroon colour was just so rich and appealing.

Not only is agua de jamaica beautiful, but it’s also thirst quenching and full of Vitamin C.  It’s slightly tart so is often  served with some sugar or honey added. This drink will certainly “up your iced tea” game in the summer, so I thought I’d include a recipe of sorts. This will make about 8 cups.

Agua de Jamaica

Ingredients:

4 cups of water

1/4 to 1/2 cup dried jamaica flowers (hibiscus)

1/2 cup of sugar (or to taste)  *I used less because I rather like the tartness.

Another 3 or 4 cups of water

1 lime thinly sliced

Optional:  1/2 cinnamon stick, thinly sliced ginger, a few allspice berries.

Directions:

Add:  4 cups of water and 1/2 cup of sugar (or to taste) to a saucepan of water. If you are wanting to add some of the optional flavouring ingredients, now is the time to do so. Stir until the sugar is dissolved and bring the water to a boil. Once boiled take the pan off the heat and add 1/4 to 1/2 cup of jamaica flowers. Cover and leave to steep for fifteen to twenty minutes.

Strain the infusion into a pitcher or jug. You can leave this concentration in the fridge and add the additional water when ready to serve or you can do so now. The recommended amount of water to add to this concentrate is 3 to 4 cups depending on the strength you desire.

Serve: Pour into glasses over ice cubes. Add a slice of lime and your agua jamaica is ready to be enjoyed.

If an individual serving of  hot or cold jamaica is desired,  put a pinch of jamaica in  your teapot, add boiling water, and steep for about five minutes. Strain and add sweetener.

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The Lost Art of Cursive Writing

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Writing as unique as its creators.

It was close to the end of the period and there were some notes that I wanted to quickly put on the whiteboard. I grabbed my marker and began to write in cursive, “Canada’s population…” I was just getting started when a boy at the back called out, “I can’t read joined letters.” I was floored. I knew we were no longer teaching cursive in elementary schools,  but this was the first time I realized the full scale of the loss.

I’ve been thinking about handwriting a lot these days as I sort through paperwork and personal items that belonged to my mother and father and grandmother. Their handwriting says more about each of them than any portrait possibly could. My father’s handwriting is large and flowing and my mother’s much more measured and cautious. I feel their presence as if they were sitting beside me when I see snippets of things they have written. It’s as distinctive and personal as any work of art. Which begs the question, what will we have lost when handwriting becomes extinct?

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Back in my day, cursive was taught in grade three and by grade four we had graduated to our first fountain pens. It took some practice to learn how much pressure to apply and how to stop dragging our hands through the freshly written letters. We all had ink stained fingers and sides of the palms in those days.

I remember realizing early on that even though we had all been taught the same way, handwriting morphed into something unique for each person. In the interest of experimentation, I tried out large letters, small letters, different slants, and the full range of coloured inks – all to explore who I was and who I wanted to become.

A few years after these experiments with my fountain pen, the Bic Cristal made its appearance. It was cheaper, handier, and certainly less messy than a fountain pen, but it wasn’t the same writing experience. Which brings me to this article I recently read in The Atlantic titled, “How the Ballpoint Killed Cursive.” Many people will tell you that computers spelled the end to cursive, but the author of this article, Josh Giesbrecht, thinks it might have started well before that with the emerging popularity of the Bic pen in the 1960’s.  The ink in the Bic was made much thicker to prevent leakage and the long nib of the fountain pen was replaced by a rolling ball. The fountain pen with its thinner ink dances across the page while the Bic needs to be coaxed and pushed across. Giesbrecht puts it this way, “Fountain pens want to connect letters. Ballpoint pens need to be convinced to write.”

Handwriting expert, Rosemary Sassoon, makes some really interesting observations about the experience of writing. She explains that children today are still being taught the same pen grip that’s been used for generations. She points out that ballpoints and other modern pens need to be held at a more upright angle to the paper and this position is uncomfortable with a traditional pen hold. It seems the ballpoint was straining our hands long before keyboards and carpal tunnel syndrome made their appearance. She writes:

We must find ways of holding modern pens that will enable us to write without pain. …We also need to encourage efficient letters suited to modern pens. Unless we begin to do something sensible about both letters and penholds we will contribute more to the demise of handwriting than the coming of the computer has done.

There seems to be a general consensus that joined letters are faster to write than separate ones.  And new studies suggest that writing by hand may be better for kids’ learning than using a computer. So where does this leave us? Our modern tools don’t seem to support writing in traditional ways.  It’ll be very interesting to see how this all unfolds.

For my part, I’ve decided to take a step backwards and learn calligraphy.  Surely there’s still a place for the art of beautiful handwriting in this world.

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Wonder how these new Japanese calligraphy pens will work.

 

You can read the full article in The Atlantic  here.

The Snow Sings

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A winter painting by artist Antoine Bittar that sits above our fireplace.

I wrote a blog post awhile back asking if you were a winter lover or hater. You can read it here if you missed it. I concluded that it was a question of attitude: how willing we are to embrace winter. I realize I am a winter lover, especially when we have an old fashioned winter with plenty of snow.

DECEMBER

I love the deep dark of December. The lights are brighter and the music sweeter because of the dark.

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JANUARY

January is traditionally our coldest month and finds me in full hygge mode. There is always a fire in the fireplace, I have the books I haven’t had time to read  stacked on the coffee table by the couch, a knitting project or two in the basket, and a list of Netflix shows friends have recommended to check out. I am so ready for all of this!

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FEBRUARY

There’s not much that I don’t love about February. I love the peachy light that floods the fields and woods this time of year.

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I love that the sun rises just that much earlier and sets an hour later than it did at solstice. And I love the snow. After my month of hygge in January,  it’s time to get outside and move. The snowshoes and x-country skis are left in the entrance way or by the front door and it doesn’t feel quite right if they aren’t used once a day.

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I especially love ending February outdoor days  having a drink in town in one of the bistros that the after ski crowd frequent. It’s contagious, this enjoying winter thing.

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Mary Oliver, the poet, writes: “The song you heard singing in the leaf when you were a child is singing still.” I’m thinking that the song we heard singing in the snow when we were children is singing still too.  We just have to be outside to hear it.

‘Twas in the Moon of Winter-time…Music and Landscape

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I’ve been thinking about music and landscape during this dark time before Solstice.  Part of what has inspired me, these words from the Huron Christmas Carol:

‘Twas in the moon of winter-time when all the birds had fled,

That mighty Gitchi Manitou sent angel choirs instead.

Before their light the stars grew dim and wandering hunters heard the hymn…

Somehow the dark and barren pre-solstice landscape  seems to call for voices raised in chorus. A woman in my December Reflections photo group seemed to feel the same way and began adding music scores to the pictures I was posting. It felt just so…perfect to me and I thought I would share one of these with you to enjoy as well.

Here is the photo:

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And here is the music that she chose to go along with it.

 

It’s the seasonal message of light and hope relayed through music and landscape.

I remembered some of my old  favourite music after listening to this and dug out To Drive the Cold Winter Away by Canadian Loreena Mckennitt.

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And this album from King’s Choir Cambridge.

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Just feels right somehow to raise our voices in song at this time of year… or at least to enjoy others who do.

 

 

 

 

 

 

 

 

 

 

Socks and Soup

Hygge: A quality of cosiness and comfortable conviviality that engenders a feeling of contentment or well-being (regarded as a defining characteristic of Danish culture).

This first week of wintery weather has seen me getting my “hygge” on. I’ve moved a little closer to the fire and taken out my knitting needles again.

I’m not sure what it is about knitting socks. I made my first pair about three years ago and can’t seem to stop knitting them. (Maybe it’s my practical Virgo nature.) I find it impossible to imagine anyone not loving a pair of warm, wool socks to lounge around the house in when the temperatures outside dip below freezing. That said, I’m not sure anyone outside my family has the same love affair with socks, but that hasn’t stopped me from giving them as gifts. I started this pair in the summer but didn’t make any serious progress on them until last week when winter set in.

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This brings me to another staple in our house during the inside months when “hygge” becomes a lifestyle in our home. Lunch is only a ladle away when there is a fresh pot of soup simmering  on the stove. I make soups at least once or twice a week during the winter months. Awhile back as I was scanning my shelves for the ingredients for my next soup, I came across the red lentils and for some reason remembered one of my favourite soups that I used to make regularly “way back in the day” but hadn’t made for years. It is one of the recipes from the cult classic Diet for a Small Planet by Frances Moore Lappé. It’s not in the small paperback original (pictured here) but in a later edition. Luckily, I had made it so many times that I was able to re-create it from memory, but just recently found it online at Food 52. They seem to think it’s just as good as I do. It is the simplest, most forgiving soup you could possibly make – raised a notch or two by the secret ingredient, a 1/4 cup of sherry added at the end.

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Lentils Monastery Style

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

A richly flavoured lentil soup made from basic kitchen ingredients with sherry added at the end.

Credit: Diet for a Small Planet (Ballantine Books, 1991). Adapted slightly by Food 52 (and me).

Ingredients

  • 2 tablespoons of olive oil
  • 1 large onion
  • 1 carrot chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 3 cups stock
  • 1 cup red lentils, rinsed
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 398 ml can of tomatoes
  • 1/4 cup dry sherry
  • 2/3 cup grated Swiss cheese

Directions

  1. Heat oil in a large pot and sauté the onions and carrot for 3 to 5 minutes, until softened and onion is translucent. Add dried herbs and sauté 1 minute. Add stock, lentils, salt, pepper, parsley, and tomatoes. Cook, covered until lentils and carrots are tender, about 35 to 40 minutes. Add sherry. Check for seasoning.
  2. To serve, ladle into bowls and add two tablespoons of cheese  on the top of each one.

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*This recipe is very, very forgiving. Want more carrots? Onions? No problem. Too thick for your taste, add more stock. I always add a pinch of salt and pepper as I go along. The amount depends to a large extent on taste and the saltiness of the stock you used. Always, always check the seasoning at the end before serving.

I hope this becomes a household favourite for you too. Enjoy!

A Cup of Chai?

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Masala chai is a spiced tea popular in India and now in North America as well. We have shortened the name to chai here but that word actually just means tea. Masala is the spice mixture added to the “chai” to make the drink we have come to love. It is basically a spiced, sweetened tea mixed with milk. It is sold all over India by chai wallahs  (tea vendors) who pour the tea from huge kettles into small cups.

It can now be bought here commercially in many coffee shops, but it is so much better to make at home – and it’s easy. The very best chai I have had has been made in small batches in a big pot heated on the stove. The tea used was loose and the spices fresh. Delicious.

But this post is about my newest obsession, an instant masala chai spice mix that can be brewed in a matter of minutes. Most masala spice mixes contain ginger, cardamom, cloves, cinnamon, pepper, and sometimes fennel and star anise. I sourced my spices from a local health food store, so I know they are the freshest I can find. I proportioned the spices the way the recipe suggested and then mixed them all together. I now have a large jar full of this aromatic goodness that can be made into fresh chai in an instant.

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To brew one cup I use the tea cup I will be drinking from to measure 3/4 of a cup of water into a saucepan and then add 1/4 of a cup of milk. I add a teabag and 1/4 tsp of my chai masala mixture and bring the whole thing to a boil. As soon as it boils, I turn off the heat and let it rest for a minute or so. I pour the steaming chai  through a fine sieve directly into my cup. I add the sugar at the very end. It really does need sugar if you want the more authentic drink.

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Voilà, chai in five minutes or less. And a whole jar of spice mixture waiting for the next cups. How good is that?

 

 

 

 

 

Yes Please!

A number of blog posts back I talked about joining the Food52 Cookbook Club. If you missed it and are interested, you can read the post here.

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This book was my first purchase and I have been cooking recipes from it for the last month. It is that good! Food52 is a recipe sharing site and I found a recipe from this book there that I thought I would share with you. It is not one of the swoon worthy savoury curries but a very simple, done in fifteen minutes, take anywhere dessert that everyone will love. Think of it as soft macaroon with an Indian twist. The best part: it has only three ingredients. It’s the perfect no fuss dessert for any pot luck gathering.

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Coconut Milk Fudge

  • Servings: 25 to 30 bite sized pieces
  • Difficulty: easy
  • Print

A fairly ancient Gujarati sweet traditionally made using fresh coconut and milk that has been reduced for hours. This is the 3 ingredient adapted version by Meera Sodha

Credit: Food52

Ingredients

  • 1 1/2 cups condensed milk
  • 2 1/2 cups unsweetened desiccated coconut, divided
  • 1/2 teaspoon ground cardamom (or finely ground seeds from 6 pods) 

Directions

  1. Pour the condensed milk into a nonstick saucepan and put it on gentle heat. Stir frequently so that the milk doesn’t stick to the bottom. (If it does burn, the burned bits can taste quite nice, but there is a fine line between nice and horrid.)
  2. When the milk comes to a simmer, add 2 cups of desiccated coconut and the ground cardamom. Keep stirring over a low heat until the mixture starts to look like dough. To test whether it’s ready , pinch a piece off and let cool for a minute to see if you can roll it into a ball. If you can, take the pan off the heat and transfer the fudge to another bowl .
  3. While you wait for the fudge to cool enough to handle it, get a bowl and put the rest of the desiccated coconut into it (to roll the fudge in) and another clean plate on which to put the finished fudge.
  4. When the fudge is cool enough to touch, roll a bit into a small ball. Roll it around in the desiccated coconut and put it onto plate. Repeat with the rest of the fudge.
  5. You can keep these in a clean tub in the fridge for up to a week.
  6. Tip: As a treat for my grandma (who loves Mounds bar), we sometimes melt some good quality chocolate and dunk the fudge into it, using a cocktail stick, then set them in the fridge until hard.

IMG_0628*Additional notes from me: The original recipe is written in British weights and measures and I think the desiccated coconut and condensed milk comes in different sizes than here. The desiccated coconut I bought came in a 200g package and the condensed milk in a 300ml can. I didn’t buy extra to meet the measurements for this recipe because I didn’t want to have leftovers. I took out enough coconut from the bag to roll the fudge in and put the rest into the saucepan with the condensed milk to make the fudge. It seemed to work out fine. There was less milk and less coconut than the recipe called for but it seemed to be in the right proportions.

Enjoy!

It Could Be Addictive…and Expensive

I joined an online cookbook club. It is a Facebook group run by the popular online cooking website called Food52. Every month there is a new cookbook featured and members cook recipes from that book and share the results online – complete with photos and comments. It is a great way to get a feel for whether a cookbook is right for you and get meal ideas at the same time. The first month the cookbook featured was  Salt Fat Acid Heat and was billed more for its techniques than recipes.

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I decided that I wouldn’t buy or borrow this one. But as the recipes got posted and the raves started coming in, I wasn’t sure I should have dismissed it so quickly. That’s how er…expensive this club could become.

The book for October is called Made In India by British home cook Meera Sodha.
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I LOVE Indian food and don’t have a good cookbook, so I thought I would jump in with this one.  Arriving home late on Wednesday afternoon,  I found the book had already been delivered and was waiting on the bench outside. (It is way too easy to order from Amazon!) I had a few chicken fillets in the fridge for supper that night so went to the chicken recipes and chose one – they all looked fairly easy and I just happened to have tamarind paste (go figure!), so I made Coconut and Tamarind Chicken Curry. I whipped it together in about fifteen minutes. It had a short list of ingredients. The curry flavour itself came from only cinnamon, garlic, ginger, fresh red chilli, ground tumeric and coriander. And it was delicious.

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I realize I was being held back because I mistakenly believed that to cook good Indian food I would need a whole pantry of hard to find spices and lots of time. Not so.

I have watched as others have posted recipe after recipe with the same great results and rave reviews. I am so excited! And I get to use my authentic hammered silver bowls that a friend gifted me this summer.

To compliment my newly found passion for cooking Indian, I am now thinking I may need this. All my Indian spices in one easy to find place. Brilliant!

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Did I mention that this could be addictive….and expensive.?

 

The Well

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I came across this old well in the woods the other day.  I stopped and looked at it for a long time, mesmerized  by the dark water and the green mosses that have made their home along its rim. Our relationship with water is so primal.

This spring provided the water to a cabin that used to be on the land next door sixty years ago.  It is not that easy to get to this well, so it must have taken some searching and ingenuity. For starters, they had to get the water from here across a mountain brook that is often just a trickle but can also be impassable at times. Finding a good water source dictated where you could live and build your home here in the country and was always the first order of business.

Water….finding it, keeping it clean, preserving it, has always been serious business.  But it  has also inspired a rich history of story telling.

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Wells have inspired stories from the beginning of time. Many fairy tales use their dark depths to bring something of importance to the surface. From the Frog Prince:

In olden times, when wishing still did some good, there lived a king whose daughters were all beautiful, but the youngest was so beautiful that the sun itself, who, indeed, has seen so much, marveled every time it shone upon her face. In the vicinity of the king’s castle there was a large, dark forest, and in this forest, beneath an old linden tree, there was a well.

Don’t you just love the line, “In olden times when wishing still did some good…?”

In many fairy tales something that at first seems dark and sinister emerges from the well. In the above case, an ugly frog who offers to help the princess – but, of course, wants something in return.

One theory for wells always housing fearful beings in fairy tales is that parents in times gone by conjured up these dark forces living in wells to scare their children in order to keep them far away from the very real dangers that wells presented.

Wells were also revered. They were sought out for contemplation and for making wishes. (I am thinking that wishes in days gone by were more like prayers.) The idea that a wish could be granted came from the notion that water was the home of deities or had been placed there as a gift from the gods.  And in many areas of the world where water is scarce or unclean it must have truly felt like a gift from the gods to come upon a well.

Maybe most importantly, wells  were community gathering places. It was here that life unfolded, and stories were told, and life became meaningful because of the sharing.

My question is, how do we revive the tradition of the well as gathering place?  In this time in the world when there is so much divisiveness it seems to me we could all use a well in our communities to come together and share what we have in common instead of what divides.