Take a Pause

It's been a minute.  

Kids have graduated and we are half-empty and half full at any given moment.  September is moving quickly and almost over.  This time of year is so very different than years ago with the rush of the first day of school, yet we seem to be booked now with events until the middle of November.  Making all those school lunches that always came home uneaten and parent-teacher interviews are now traded in for medical appointments, dinner with friends, film festivals, travel and more. 

I am working full-time and am grateful I have the flexibility to work from home. But something my mother told me lingers in my thoughts... "looking after me is also a full time job...".  I did not really understand this until recently.  It's not that health is not a priority, but it becomes front and centre as we age.  All of a sudden I am answering "yes"  questions on health forms,  asking my Secret Santa for an "AM/PM seven-day pill box for my stocking and I now check my blood sugars like a pro and even get off on numbers between  5 - 10 depending on the time of day I am checking (I'm a weirdo).

It is interesting, this "almost-empty-nesting".   I literally don't know who will be home for dinner, and one thing that I pride myself on is having enough (more than enough!) food for everyone.  There are days when I cook for an army and and it ends up being a dinner for two, and then other days where everyone ends up at our house, and the hamster in my head starts brainstorming dinner ideas as I have not prepped.  But at the end of the day, somehow, we are able to figure it out and feed everyone. 

And then the pause. 

Puppy paws? 

Menopause? 

Pausing in general? 

All of the above.   

Recently I had my physical and my doctor gently asked "how has the alcohol been?".  I had a thought bubble pop up saying "Oh my fucking GOD it has been fabulous!  We had the best wine!  Ceasar's on the beach! A shit-ton of beer cuz my baby brother is a micro-brewer and there was this one beer that was aged in...".  You get it.  I then quietly muttered...."yeah, it was probably daily for a week" (really it was a fucking month)..."and I am taking a bit of a pause." 

Then there's the menopause. It sucks ass and is bliss at the same time.  I am deliriously happy that I no longer have to buy tampons and pads and liners.  Happy without the mess. But it has been a slog in other ways. Meno-rage  hit me first at work years ago and I ended up on an antidepressant for a bit.  I felt so much shame, but my pharmacist was so kind.  She saw the look on my face and said that half of the people in the grocery store are on this medication and not to worry.  I am off that now.  I had hot flashes in my late 40's, but those seem to have dwindled, though sometimes they make an encore appearance.  The hormones, or lack there of, and the extra hair on my face is just a bonus.  I wax and pluck.  So there's that. 

My world view has shifted a bit as I am now closer to 60 than to 50. The kids, hubby and puppy are still the centre of my world, but the kids need me in a different way. I have found that to be both difficult and freeing at the same time.  My parents are ageing gracefully with a few hiccups that have been manageable. I am grateful that though I live thousands of miles away, I have been able to visit and help them when needed.  My vertigo still rears its ugly head from time to time, but I am able to manage it, and not let it ruin too many plans.  So, what does this all mean?  It means it is the time for me to prioritise seeing my parents more, making time for my kids in a different way and creating opportunities for loved ones, both family and friends to spend time together.

It is time to pause. Time to breathe. Time to sit. Time to nap. Time to take time and make time for me so I can continue to enjoy the people that bring me joy: friends who are family and family who are friends; parents, siblings, amazing in-laws and out-laws, loud cousins that I adore, nieces and nephews, friends and neighbours.

And the puppy paws...she continues to bring joy and cuteness to our world! 

  

Savour the Flavour Saviour!

Aging.  Good, bad, ugly.  I guess we need to embrace these so we can age gracefully (for the most part).   

Since 2017, I have had on-again off-again vertigo, combined with tinnitus, and some hearing loss.  Fast forward to 2021, my ENT has diagnosed me with Meniere's Disease.   It's not deadly, but during my vertigo episodes it is completely debilitating.  I have been doing a lot of reading and diligently taking my medications. I am also looking outside of the box for anything that will help manage these symptoms.  Some days I can hardly get out of bed, while other days I feel like I can "climb any mountain".  That is the nature of this particular beast - there is no cure and many things that work to manage it are anecdotal.

One of the things that does help me (and many others) is a low salt diet and drinking lots of water. Being the foodie that I am, this is devastating for me to have to control this, yet at the same time...challenge accepted.

My goal for sodium intake is to hover around 1500 - 2000 mg per day.   Did you know that 1 teaspoon of salt has 2400 mg of sodium?  YIKES!  My favourite Hawkins Cheezies?  Per individual serving has over 600 mg of sodium?  NOOOOOOOOOOOO!   Well, I can find a recipe for that (thank you Julie Van Rosendaal). 

https://www.dinnerwithjulie.com/2010/04/23/homemade-cheezies/

Oh yes, and cheese. That also has salt.  Well, fuck!  I will pick and choose carefully, and I won't be giving up cheese (or wine) anytime soon. 

So how do you flavour food without salt?  There are cookbooks and diets dedicated to low salt due to other health conditions.  What I am writing about is nothing earth shattering.

But, I am a foodie. I talk about food.  I cook. I  create. I indulge.

I love food. I am in love with food.  I have a healthy-ish relationship with food

This is my way. 

We can always cut down or eliminate salt from any recipe.  That part is easy.  Or we can enhance our meals with other brilliant options and Savour the Flavour Saviours! 

Citrus

Pick any citrus fruit and enhance the flavour.  I love making wings with lime and pepper, or with lemon and oregano for more of a Greek twist.  For wings, if you make them extra crispy in the oven, you can just squeeze a fresh lime or lemon over top before serving.  This works on ribs too. Try making a chimichurri style mixture and squeeze a lemon over the ribs as the come out of the oven.  Hear them sizzle!  Citrus also works well as a salad dressing with a bit of good quality olive oil.  My favourite salad these days is a combo of avocado, cilantro, blood orange, naval orange and lime juice.  Throw in some shrimp if you want a meal! Add chili flakes for heat! 

Sherene's Greek Ribs - low in salt and full of flavour

Mix together the following, all finely minced for about 3lb of ribs

Can be in a rack or half rack.  You can also cut them all before marinating and baking

Recipe doubles easily

1 TBSP dried basil

5 - 6 cloves of minced garlic

2 - 3 teaspoons of minced rosemary (fresh is awesome and dry also works)

2 teaspoons of dry mustard powder

1 teaspoon of salt (original recipe calls for 1 TBSP)

1 teaspoon of pepper

Mince altogether to create a yummy paste.  Taste to see if it is to your liking.  Coat ribs and slow cook covered with foil in oven for 3 hours on 325F.   You want them tender and not quite falling off the bone. If doing half racks, can quickly BBQ after they are cooked if you want that grilled flavour.  Once cooked, squeeze fresh lemon over top and enjoy!  

Herbs and Garlic

Is there anything better than the smell of fresh herbs and garlic?  Adding sage and garlic with brown butter to gnocchi is exceptionally delicious.  Note that for butter, I use salted and don't add extra salt to what I am cooking.  I have made this particular recipe for sweet potato gnocchi with ricotta cheese a few times.  Devine. 

https://damndelicious.net/2019/12/14/brown-butter-sweet-potato-gnocchi/

Fresh herbs and garlic can enhance anything.  Try adding fresh basil to a salad. Make your own homemade chimichurri with what ever herbs you have on hand by mincing them with garlic and olive oil. I will sometimes go on "herb patrol" in my fridge.  Anything that needs to be frozen will be blended with olive oil and a splash of red wine vinegar to make little ready-to-go seasoning cubes. 

Herb Cube Combo's

cilantro/parsley/garlic

oregano/basil/garlic

thyme/sage/rosemary/garlic

rosemary/basil/garlic

Create your own favorite combo!

Blend together with olive oil, a splash of red wine vinegar and freeze in an ice cube tray. Once frozen, pop out and store in a freezer-safe container and use as needed!

Oils

Oils are another great way to flavour foods.  A few years back,  I was grocery shopping and ran into a friend I used to work with.  She is the creator of this amazing Seven Spice, by far one of our family favourites.  We use it as a dip, dressing, spice...you name it.   It is amazing with pizza, wings, or as part of a marinade.  I also put this on top of salmon with some lemon slices and the flavour is fantastic!  Try a drizzle of maple syrup for that sweet / savoury combination. We have also  used Seven Spice to flavour Asian style soups, which seems to be that missing ingredient that we all wondered about. Delicious! 

https://sevenspice.com

Sesame oil or any infused oil adds a nice strong flavour and a little goes a long way.  Wonderful with tuna poke, salad dressings, soups and marinades.  I recently found a recipe for honey sesame chicken, and omitted the salt.  The honey glaze and sesame oil combination was amazing! I came up with my own version so it could be low in sodium. 

For the chicken:

Cubed chicken breast

cornstarch

black ground pepper

Mix together and sauté with sesame oil or any oil until fully cooked.

For the glaze:

1/3 cup honey

1 teaspoon apple cider vinegar

1 tablespoon of spicy tomato jam (see below!)

1 teaspoon of sesame oil

1 tablespoon of cornstarch

1/2 cup water

Mix all this together and bring to a gentle boil until it thickens.  Add cooked crispy chicken and serve with veggies and/or rice.

Savoury Spreads

Nothing says flavour like a savoury spread! These are two of my favourites  Don't let the name "Spicy Tomato" fool you.  It is incredibly versatile - great on a sandwich, burger, or as a charcuterie accompaniment. We used it in the above recipe for the honey glaze (the original recipe called for ketchup).  With zero sodium and zesty flavour, how can you go wrong?  

https://saltspringkitchen.com/

Coconut Aminos

Here is something I had never heard of before.  Coconut Aminos!  I was catching up with a friend and had told her about my low salt woes. She mentioned this product as it's a lower sodium option to soy sauce made from fermented coconut palm sap.  Is there anything that coconuts can't do??

It is soy-free and gluten-free if that's what you are looking for. While it still contains sodium, it has almost 50% less than the Kikkoman Less Sodium soy sauce.  Per teaspoon, the Coconut Aminos has 90 mg of sodium. The Kikkoman Less Sodium has about 193 mg of sodium per teaspoon.  It is not completely low, but a little goes a long way.  It has a great savoury taste with a hint of sweetness.  

The downside is that it is a bit pricy, but the cost of me enjoying my sushi.....priceless!

Liquid Smoke 

I have only used liquid smoke in one recipe so far, which is from another dear friend of mine.  It is simply the best three-ingredient recipe on the planet and has tons for leftovers. 

https://www.lecremedelacrumb.com/slow-cooker-kalua-pork/

This pork is freaking amazing. While the recipe does call for 1 tablespoon of Pink Himalayan Salt (approximately 5500 mg sodium), I recently did this pork with half of the sodium in a 5 pound pork shoulder, adding a bit more liquid smoke (zero sodium in this smoky stuff).  The taste was still incredible.  Worth the non-effort for this meal, as it works for leftovers in tacos, nachos and sandwiches.    

 

Vinegars

Vinegar - not just for cleaning anymore!  So much flavour can be found in a variety of vinegars and with zero sodium, so go wild! They are great with oils as a dip, in a salad dressing or marinade.  One of our favourite salad dressings is to just use the balsamic reduction drizzled over top. 

I recently enjoyed one of my fave pub food meals - fish and chips.   I did eat the batter on the fish (duh!) but got my fries with no salt (I don't like ketchup, so this is also a plus).  Dipping those fries into malt vinegar sent me back to my childhood in Halifax, eating fish and chips at Point Pleasant Park.  Fully enjoyed my pub meal without the salt.  It is important to be vigilant when ordering at a restaurant.  I am an expert at asking way too many questions about the foods on the menu, but worth the time and the extra malt on the side.

Alcohol

Never underestimate the power of alcohol.  Cooking with booze is not new and adds so much flavour!  Making a nice bourbon sauce for steak, or a white wine garlic sauce with lemon makes me go from zero to hero in the kitchen!   I have no specific recipes that I use, but adding wine to any dish usually pans out (plus I get a glass or two on the side before dinner, a win-win!).  A great way to enrich your dishes with lots of flavour.   Just don't skimp out.  Enhance your foods with wine that you will actually drink and don't go for the cheapo Naked Grape.  I am not saying to cook with a Barolo, but cooking with good wine will give you the best results, plus a delectable pre-dinner glass-o-vino while cooking!

Nutritional Yeast

Here's a nutty-cheesy-gooder!  Even my cheese-loathing child will put this on her popcorn.  Not only does this have only 25 mg of sodium per 1/4 cup but it comes with a nutritional punch, also having 8 grams of protein and 3 grams of fibre.  Plus it is loaded with B vitamins all well above 100%!  We have used this primarily on popcorn (yes with a bit of melted butter so it sticks), but it is simply delicious!  There is even a recipe on the back for a cheese sauce sans- fromage.  Adding this to dips and other sauces would probably work too (have not tried yet) to add extra flavour and bonus points for nutrition. 

Spices

Spices are another easy way to add a bit of zest and zing. Make sure you read the label, especially if you are buying a pre-made spice mix or a blend.  We tend to avoid the packages, and often will create our own mixture.  Either we put in a fraction of the salt, or hold the salt altogether.  There are lots of great recipes online for rubs and mixes, whether you are cooking Greek, Mexican, or fusion.   

Another spice that a friend introduced to me is Sumac. Made from the crushed berries of the Sumac flower, it has a lemony tangy taste, often used in Middle Eastern cooking. It is quite versatile - filled with flavor, this spice can be used in dry rubs for grilling meats or as mixed with olive oil to dress a salad.   Truly delicious!

Our favorite Spice Rub from "Gastro Grilling" by Ted Reader

1/2 cup paprika

1/4 cup chili powder

1 TBSP salt (original recipe calls for 3 TBSP)

2 TBSP ground coriander

2 TBSP garlic powder

2 TBSP white sugar

2 TBSP curry powder

2 TBSP hot mustard powder (we have omitted sometimes as we don't have it)

1 TBSP ground black pepper

1 TBSP dried basil

1 TBSP dried thyme

1 TBSP grond cumin

1 TBSP cayenne pepper (I use 1 teaspoon) 

Great on ribs, chicken, burgers, fish, vegetables, potatoes and more!  Next time I make this spice mix,  I plan to try it sans-sodium! 

https://www.amazon.ca/dp/B00G3L6M3O/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

Cooking with less salt and enhancing the flavour with other ingredients can take your creations to a new level.  One of my favourite cookbooks (yes I still have cookbooks!) is The Flavor Bible. Set up alphabetically, each food has a list a mile long on what flavours and spices go with any food.  Brilliant. 

There are so many ways to enliven our palate without (much) salt.  I refuse to let this dampen my sensory food experience. Flavour gives meaning and depth to the food we create. I encourage everyone to find inspiration and innovation when cooking and discover creative ways to add that extra zesty bite to everything you do!

The Year of Living with the C word.

COVID.  It has been over a year with this pandemic and I still go through my WTF moments.  

We all have our own personal stories - my story is no more or less than others and the pandemic has affected all of us in different ways.  Trips and major events have been canceled, weddings have been postponed,  large get-togethers are still a no-no and it's not business as usual.  But this IS a pandemic, and while vaccinations are underway, the virus isn't going away anytime soon.  It can get down right fucking depressing. 

The year has been tough. I live far from my parents and my siblings and it has been over a year since seeing any of them. I've got people all over, from Nova Scotia to California, and from Florida to Ontario and places in between.  This causes quite a bit of emotional turmoil and I am also going through menopause, oh good. Bring on the hot flashes and mood swings and for godsakes if you value your life you will turn down the fucking heat!!!!!  Top that all up with a  new dose of vertigo and hearing loss.....basically I am fucked.  

So is there anything good?  

Yes.  

Yes there is.  

Yes it sucks AND yes there are some good things that have come out of it. 

Here are my top 10 in no particular order.

Where we live  

We are lucky to live in a place where vaccinations are available for the public. I received my first Pfizer shot last week and remember thinking how grateful I am to live in this country.  As I sat for my 15 minutes after my shot, I thought how grateful I am for my family and friends; to all healthcare workers, whether on the frontlines or behind the scenes; for all administrative staff in hospitals; and grateful for Science and all those involved in the vaccination process from start to finish.  

Curbside pick-up

This feature should never go away!  I love the ability and choice to NOT have to go into a store, whether it is Home Depot, the local pharmacy for a medication pick up, or Walmart.  To go to the parking lot, have prime parking and text someone that you are "here!" is awesome!  You open your trunk, they load your junk, you drive home. Done. Nuff said!

Online shopping

This has been a thing long before the pandemic, but shopping has never been so easy and fun!  I have never loved mall shopping (still love cute little one-off shops especially in our lovely Inglewood). But to order online has been amazing. I love how local shops have this too (we love ordering from the Best of Calgary) and we don't always have to order from Amazon!  Returns are easy, shopping is not limited to work hours and it can be just fun.  I may have developed a slight addiction, but it ebbs and flows. And speaking of flow......Market Wines has free delivery within Calgary!  Yes!

https://bestofcalgaryfoods.com/

https://www.marketwines.ca/

Wash your hands and no spitting on my cake!

These both just make good sense!   Wash your hands...before cooking, after the bathroom, before and after anything, just wash your hands and carry hand sanitizer everywhere! Sing along to your 20 second song!  And regarding the cake thing....who ever liked eating the spit-glistening icing anyway?  Or did we just never think about it?  Well, it's out there now, so lets just give the birthday person their own cupcake and let them blow on that and I can just get my own, clean cupcake thanks! 

Virtual Health

I am amazed at how fast things went from all in-person to the ability to zoom with patients.  Working in healthcare, this has been huge!  I also love that physicians are making phone calls as this did not happen as often before. Having the option to do your appointment by phone or zoom is something that will be here to stay.  For sure virtual visits do not replace the value of an in-person visit, but for patients and their families it gives them flexibility to still proceed with the appointment if it is difficult for whatever reason to make the commute. A win-win for everyone!

Family Time

My two university kids were virtual for most of the year and it was even though it was tough, we did get a lot of family time.  We played games - tried Monopoly (still a no-go as fights can break out), but loved Code Names, Sushi Roll, King of Tokyo, Poker and Dealers Choice.  We had some awesome fireside chats outdoors with good wine and good laughs.  We had a few family activities like skating on Gap Lake, and driving with my husband to watch the sunrise at Moraine Lake which had more parking than usual as there are no tour busses.  Spending this time together was not always perfect, but it was excellent, and I will cherish these memories and hold them close to my heart. 

Netflix and Prime and Disney, Oh My!    

So in a word.   Bridgerton.   But watched lots of great shows including Bridgerton. Did I mention Bridgerton?  Seriously though, we watched Mandalorian, Killing Eve, Schitts Creek, Wanda Vision and more. Plus don't forget to tune in for Season 4 of Handmaid's Tale starting up right around the corner!  I did not watch the Tiger King (I tried!) but loved having our Marvel Marathon, and rewatching the classic Star Wars Movies and a few Disney flicks too - Lilo and Stitch is a family favorite! So much fun to snuggle in with a bowl of popcorn, a loved one and a furry friend! A great way to help carry us through and spend time together. 

WFH

Whether you are Working From Home or Working-Out From Home, the same benefits apply.  Stumble out of bed, grab coffee, a quick shower and dress up from the waist up (sweats on!) and you can be at work in less than 30 minutes.  Same with workouts.  Stumble out of bed, grab my workout stuff, stumble to the basement and in less than 10 minutes I am ready with my yoga mat and water bottle. No commute in the morning is Bliss, especially on snow days! I know that the WFH may change, but hoping to have a balance of  GTFO (go-to-the-fucking-office)  and WFH. Zen.

Pet World! 

I love my dog. Not only has she embraced quarantine, she now knows the world revolves around her even more than it did before.  My people are here all the time!!!!!  That means they want to play fetch all the time!  Yay!!!  This does come with more whining (especially around meal times) and more sad looks when we can't play (WFH - see above), but when you factor in an extra dog walk at lunchtime, it is pretty great!

The Camera Loves You!  

Zoom Zoom!  I know that we all have zoom-fatigue but with my family living all over the globe, it has been my saviour.  I see my mom everyday, and I love it.  I have even seen my dad a few times on Zoom, which was amazing as he prides himself on not knowing how to email people.  For sure Zoom, or Facetime or Whatsapp video do not and will not ever replace the hugs, but having this ability with my family and my in-laws has been awesome.  We did a murder mystery with our friends at Christmas, and have done several zoom birthday parties, and while I can't wait for the big gathering to celebrate everything we missed, I am grateful that we have remained together and connected during this time apart. 

Gratitude is powerful.  

Feel the bad and sad, always embrace the good and joy.  

Gratitude is powerful. 

 

   

If You Cook it, They will Come (begrudgingly).

I am a huge advocate for the family meal. I owe this to the way I was raised. When dinner was ready, everyone gathered and everyone ate together.  Both my husband and I had families with working parents and our moms put dinner on the table daily.  I have no idea to this day how my mom did it, but she did.   In our house we would sit, listen to music, eat and talk about our day.   It wasn't perfect.  There would be fighting over who set and cleared the table and one of my siblings (who shall remain nameless) would conveniently go to the bathroom during clean up.  But it was excellent.  Most of the time we sat around our dining room table - we did have a view of the ocean, which was pretty cool.   There were special occasions where we would we eat in our basement in front of the TV.  We did this for the 1980 Winter Olympics, and to this day I remember the meal - whole barbecued chicken and my mom's homemade macaroni pie - and we  ate as we watched he United States win gold.  I have such fond memories of our dinners growing up and cherish these times with my parents and my siblings.

Fast forward.  From early on my husband and I set the precedent for mealtimes.   No TV at dinner was our main rule (unless it was Olympic hockey or Game 7 of the Stanley Cup).   Once we had cell phones and as our children got older, we had to reinvent some of the rules:  no cell phones or screens of any kind at the table for anyone (including us), no checking texts and no answering calls.  This last rule was amended to no answering phones unless it was a grandparent, only because all the grandparents live far away.  Setting an example for our kids at dinner has been one of the best things we have done.  I am certainly not saying it was perfect, as there were many MANY times where we had to remind  our children to stop checking their phone, or to put their phone down (which did not go over well, but whatever...PUT DOWN THE PHONE).  There are 1440 minutes in the day, and I am asking for 20 minutes.  Less than 2 % of everyone's time.  Sounds reasonable to me.

The kids are older now and it can be amazing what happens at dinner.   Our older one is away at university so the dynamics have changed as it is just the three of us.  Our daughter, though lovely, is seventeen and she misses her brother.  Getting her to come down for dinner on time has been challenging but we still try to do family meals when we can. Today we made a delicious meal, and she came downstairs, begrudgingly, and was not in a very chatty mood.

How was your day? Fine.  
How was your chem test? Fine.  
How was your Spanish presentation? Fine.   

Not a typical family meal!
Christmas Eve at my moms this year

Okay....?  

So we carried on with some quiet small talk. Finally after she ate, out came the animated chatter about her day, her life, her friends.  It is amazing how many times this has happened at our meals and how much we learn sitting around the table.    Meals are more than just about sustenance.  They are social times to be together and can be a safe place to share stories and talk about your day.

Creating mealtime structure is something that we can do and make time for. I know more than anyone that life is busy as our kids play team sports and have social lives with friends.  My best advice is whenever possible, on a regular basis, have family meals.  Eat together, share, laugh and listen.  You will never get a better education than around the dinner table, sharing food (and wine sometimes) with family and friends.

Change IS hard....Duh!

My actual water bottle from a good friend
who knows me well

I heard on the radio last week someone saying that "even if polar bears cease to exist, humans will, and isn't that what matters?" Or something like that.  I was like what the actual fuck?


Change is hard, but unavoidable.   People can either avoid it, which in my opinion causes stress and anger, or be a part of it, which will cause stress and anger.  Wait.  What?  Change can be ugly and messy at first, but eventually if we are a part of that change, it can be tolerable, and maybe even a bit beautiful (sometimes...not always).  I am not really selling it, but I don't have to.  It is inevitable.

Right now, one of the hottest topics is climate change.  It is scary to think that our way of life needs to change so we can protect our planet.  I ask myself "what am I willing to do beyond turning the water off when I brush my teeth?"  I drive an SUV....am i willing to change that?  I travel a lot as my family lives across the continent.  Am I willing to change that?  We took our kids to Europe this summer, knowing that jet fuel is a huge contributor to ruining the environment but we still did it.  Why is this?  I don't have the answer.  But it is coming.  It will be ugly and messy and uncomfortable but we need to try and be a part of it and figure it out.



I am currently reading Brene Brown's book "Daring Greatly" and she talks about not sitting on the sidelines and the importance of being uncomfortable and vulnerable in order to have the "courage and willingness to engage". Reading this made me think of Greta Thunberg and her recent visit to Alberta, which is causing quite a bit of discomfort.  Everyone has an opinion.  Some are angry, others are skeptical, while some welcome her and want to hear what she has to say. She talks about the global crisis, which  trickles down and creates a lot of uncertainty and discomfort in our own personal lives. I for one do not want to sit in the cheap seats!  It may be quiet up there, but you can't see anything, can't hear anything, and nobody can see you. If we are not willing to get messy and feel uncomfortable, what are we here for?


Whether you believe in climate change or not (seriously people!), we all live on this earth, and while it should be in our nature to protect the planet we live on, it is not easy to think about the changes that are coming.  Our planet  - it is not our right to be here, it is our privilege, especially if you are in North America (okay Canada!).  So whatever you choose to believe in - whether it is a force from above or below or a step to the left (or god forbid a step to the right)....whatever it is, we are living on this earth together.  Climate change or not, we should respect where we live, and protect it.  I can't say that I will embrace all that is coming with open arms, but I want to be a part of the mess and the chaos and ultimately the solutions.

I want to do my part to protect our planet.  Full disclosure I am going to Mexico in February 2020 but will pay that extra carbon offset...for now.

One of my favorite quotes seems both timeless and relevant.

be the change that you wish to see in the world - Gandhi 


https://www.washingtonpost.com/travel/tips/questions-about-carbon-offsets-flights-answered/

My new favorite soup with my new favorite spice....

This week I decided to try (again) to make a delicious broth - Asian style.   I have attempted this before, but it has never quite turned out.  When I think of an Asian soup....whether it is a delicious pho, or a savory wonton soup there is always that sweet and spicy taste with hints of ginger, garlic, sesame, soy....and that one ingredient that escapes me. 

Lets back up to last week when I was at Co-op, and ran into an old colleague of mine selling a product that she created.  It is called Seven Spice Chili oil.  It. Is. Amazing.   It is the missing link to making this broth go from good to absolutely amazing!

So for my wonton soup, here is what I did (remember I am not an exact kinda recipe gal!):

1) In the morning before work, I threw a chicken carcass plus some of the leftover juices from said chicken in my slow-cooker.   Add water, close the lid and put on low heat for 9 hours.
**Kitchen-hack tip: when you roast a chicken, throw the carcass and all juices in a bag and into your freezer

2) When I came home I strained out all the broth and separated all the meat to add back into the soup (no sense in wasting).   I put the broth in soup pot on the stove and began creating.....

I added:

• fresh minced garlic
• fresh grated ginger (Kitchen-hack tip from my friend Kelly, freeze your fresh ginger and it will last forever and is easily grated without peeling!)
• Soy sauce
• Sriracha 
• Sesame oil - to taste...i probably added about 1 - 2 tsp
• Fish sauce  - just a few dabs
• Seven Spice Chili oil (did the mild)  
• thinly sliced cabbage (I used Napa cabbage and used about half)
• sliced fresh mushrooms (maybe used about 6?)
• wontons (cheated and used the chicken cilantro ones from Costco)

Garnish with fresh cilantro, fresh grated carrot and green onions once served.

Absolutely delicious and full of flavor!   And seriously...check out this spice as it is so versatile...once you try it you will need to add it to your permanent grocery list!   

www.sevenspice.com

Quick-ish Sirloin Stir Fry

Sometimes I feel like a super-hero.   Sometimes I feel like a super-hero who needs a vacation.   Today it was a bit of both.  Even though it has been minus 30 for almost the past 2 weeks and I am in desperate need of a beach vacation, for an icy cold Monday...I was pretty super-hero-ish.  Here is a snapshot of my last 24 hours.

Last night:  Took out a piece of sirloin steak from the deep freezer and put in the fridge for a nice slow defrost.

This morning:  Got up at 5:15 am, went to work out; got home, showered, changed, had a coffee and muffin (yes, homemade) and put my lunch together.

Before work: It was the best time cut the steak as it was partially frozen and cut beautifully into thin strips.  Made a kick-ass marinade and refrigerated til I came home.

Home from work: Made rice in my favourite kitchen appliance, the instant pot!  Add equal amounts of rice and water, high pressure for 4 minutes, slow release, no fuss, no overflow, no questioning "is it done?".   It's.  Just. Done.

Hubby fried the steak.

I chopped and sauteed veggies.

Voila!  A meal that is easy and delicious!  My 18 year old telling me "Mom...this is good AF" says it all!.


Here's the recipe as best I can remember.  Those who know me know that when it comes to recipes, I look stuff up and then I make stuff up.  


For the marinade:
1/4 cup olive oil
a few dabs of sesame oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
3 - 4 cloves minced garlic
a few squirts of nice seedy mustard

Pour the above over sliced sirloin steak, cover and refrigerate til you get home.


Veggies  - basically anything will do...this is what I had in my fridge
Fresh green beans - chopped
broccoli -chopped
zucchini - quartered and chopped
1/2 red pepper - sliced\
2 - 3 cups fresh chopped basil


Chop and cook the veggies
Saute veggies in a little oil.  Throw in some chopped garlic and a dab of sesame oil.  Once veggies are done, add about 2 cups - 3 cups of chopped fresh basil so it is just wilted into the veggies.


Cook the steak
When ready to cook, add 3 - 4 teaspoons of cornstarch to the meat and fry in cast iron skillet (or any fry pan).

Time to Eat!
Add the beef to the veggies.   The cornstarch + steak will make a nice sauce.  Add a bit of water or white wine to the pan that originally had the steak...*deglaze the pan and add this mixture to the veggie/steak mixture.  YUM.

Fill your bowl with some rice and top with veggies/steak.

Garnish ideas:  Chili flakes, Sriracha, cilantro...whatever!

*de·glaze

Dictionary result for deglaze

/dēˈɡlāz/

verb

1. dilute meat sediments in (a pan) in order to make a gravy or sauce, typically using wine.

   
   

   "deglaze the pan with the white wine"