30 August 2011
29 August 2011
365 Decluttering
I haven't posted since the end of July but that doesn't mean I haven't continued decluttering.
Carpets from the porch plus the one from the TV room went into the garbage.
More papers organized
Basket was replaced with a larger new one. Old forms.
Manuals are sorted and filed
Bookcase cleaned out and tidied
Books
Blackberry case
Bracelet that was too big for me
Quilt from guest bedroom
There were some other things that I can't remember!
26 August 2011
Foodie Fryday - Steamies and Poutine
August 2011
Ex-Montrealers are always on the lookout for steamies in Toronto. These can be found everywhere in Quebec and border towns in Ontario for about $1. The term comes from steaming the hot dog - steaming a dog locks in the moisture rather than grilling which would blister the casing, thus leaking the flavour.
Montreal steamie:
Grilling is the norm in Toronto when getting "street meat" AKA hot dog from a street vendor.
I opted for one Montreal and one Nathan's (having missed out on one in NYC a couple of weeks ago). I enjoyed the Montreal steamie the best even though the slaw was not the way you would get it served in Montreal.
Montreal Hot Dogs "Steamies"
6 large franks (beef or chicken/pork mix)
6 large hot dog buns
Mustard to taste
1 onion, diced
Coleslaw
Steam-cook franks in a steamer or double-boiler. Toast hot dogs buns if desired. Place cooked franks in hot dog buns; top a squirt of mustard, a handful of diced onions and coleslaw. Serve.
Montreal Hot Dogs (Steamies)Coleslaw for Steamies:
1/2 head of cabbage, finely diced
1 small onion, finely diced
1 stalk celery, diced
1/2 C mayonnaise
Black pepper to taste
Coleslaw: In a bowl, combine all ingredients. Mix well. Set aside.
Note: "Steamies" are served three different ways in Montreal. They can be "All-Dressed" (topped with the works; coleslaw is sometimes substituted with sauerkraut), "Michigan" (topped with chili or spaghetti sauce, with or without mustard and onions) and "Supreme" (topped with coleslaw, mustard and onions; rarely served with ketchup of green relish).
25 August 2011
Toronto Thursday - A City Pays Its Respects
Some photos I took yesterday of the outpouring of condolences by Toronto residents for Jack Layton who passed away on Monday. More can be read here and here.
21 August 2011
Recipes To Try
Strawberry cream cheese croissants I would probably substitute another berry as I am not overly fond of strawberries cooked in anything.
Cinnamon roll cake is from the same blogger as above.
Zucchini and spinach gratin will be a great way to use up an over abundance of summer vegetables.
Homemade sweet sour sauce finally an alternative to store bought and much healthier also.
Blueberry french toast souffle from Grumpy's Honey bunch looks delicious.
Lemon pound cake with blueberry sauce yum two of my favourite flavours!!
Garlic breadsticks two-ways
A very interesting salad Wedge Salad w/ Buttermilk-Lemon Zest Dressing
Homemade hot buttery lobster roll on toasted hot dog buns, we bought hot dog buns at St. Lawrence Market so this would be good to do with them (I froze them when we got home).
Perhaps for the fall Rogan josh with either lamb or beef and naan bread.
Broccoli bites Stacey included "for kids" in her title but I know I would love these.
New Blogs This Week
Brooklyn Limestone is a wonderful photographer who shares many tips.
Melynda rockin the crazy is a wonderful, wacky writer.
BrokeTO writes about saving money while living in Toronto.
A1000 Pennies is another interesting personal finance blog, also Canadian.
Modern Wivelyhood love the title!
Beautiful ideas is from Newfoundland.
Stacey Snacks Online has great fun snacks.
The Japanese Redneck how could you not check out a blog with this title?
Chicken noodle gravy
Another Canadian blogger Hot Polka Dot
Some book blogs:
The Storybeader
Coffee and Cliffhangers
Reading Through Life a Toronto teacher.
Now why didn't I think of this as a blog topic? Awful Library Books
19 August 2011
My Recipe Box - Penne with Vodka Sauce
Penne with Vodka Sauce
1/4 cup extra virgin olive oil
6 cloves garlic-minced
Hot sauce to taste
Sea salt
1-28 ounce can crushed tomatoes
1 pound penne gluten free
2 tablespoons vodka
1 cup heavy cream
1. In an unheated skillet large enough to add the pasta later, combine the oil, garlic, hot sauce and 1 teaspoon of salt, stirring to coat with the the oil. Cook over low-moderate heat for 2-3 minutes. Do NOT brown garlic. Add crushed tomatoes. Stir to blend, and simmer, uncovered until the sauce thickens, about 15 minutes. (This step is super important. The sauce needs to thicken for the flavors to intensify. So the amount of time you cook it is less important than the consistency. You may need to cook it longer than 15 minutes.) Taste for seasoning.
2. Meanwhile, bring 6 quarts of water to a rolling boil. Add 2-3 tablespoons of salt and the penne. Stir to prevent sticking and cook until al dente. Drain thoroughly.
3. Add the drained pasta to skillet with the tomato sauce. Toss. Add the vodka, and toss again, then add the cream and toss. Cover, reduce the heat to low, and let rest for 1 to 2 minutes to allow the pasta to absorb sauce.
My Recipe Box - Sunday Dinner Lamb
Sunday's dinner was roast leg of lamb using this recipe as a guideline. I served it with tiny new red and white potatoes, simply boiled with butter. Vegetable was broccoli sauted with onions and garlic.
The lamb was absolutely delicious. OOPS sorry, forgot to get a picture of it cooked!!
The rest was made into curry 2 full batches for 4 dinners and a lunch or two.
The lamb was absolutely delicious. OOPS sorry, forgot to get a picture of it cooked!!
The rest was made into curry 2 full batches for 4 dinners and a lunch or two.
18 August 2011
Subscribe to:
Posts (Atom)
