So how can I respond to an amazing song, written for my wedding and recorded by my amazing husband 20 years later? I love Tim Wartman, and our song. I just do not know how to respond. It is so wonderful that I am at a loss for words. (Anyone who knows me knows how rare that is.)
Each year at this time and wonder how I can respond. I know he knows I love him and anything I do does not compare to this tribute. It is always there for me. Any time I am feeling low or undervalued I can just listen, smile, and feel so loved.
Tim I know you know this but you are my soul mate. The one I go to with my joys, secrets and heartaches. I love you so much but know I do not express that as well as I would like. You are the calm place I go to recharge, re-bulid my confidence, relax, and enjoy life.
Happy Anniversary and here is to hoping for many more fun filled days!
A friend of mine sent out an SOS early last week. She has a toddler and wanted a simple knitting pattern for mitts for this winter. There are lots of basic patterns out there, but I knew she would want something warm and colourful. I love bubble mitts and had made some for my nephew to match his sock monkey hat a number of years ago. Naturally, I did not actually write down what I did when I modified the pattern from E.D. Creations Bubble Mitt Pattern. I went to my ravelry project picture and attempted to recreate the project. I think I came pretty close to what I actually did in 2010.
I posted the final Toddler Bubble Mitt pattern in my store on Ravelry for free. I still have not had a test knitter check it so I am sorry if there are errors.
Monday July 28th my husband, my father-in-law and I went to Victoria for a fun filled evening. We started with supper at Beachcomber’s on the Wharf. Sitting right by an open window there was a nice breeze to go with our amazing view. Tim ordered beer and kettle chip nachos (I cannot remember exactly what they were called) to get us started. I had the PEI Halibut which was well worth the price. I am from a long line of fishers and very picky about my fish, so this is high praise. They served it in a batter just like my Grandad used to make. I chose their amazing side salad. I am not exactly sure what the dressing on it was but I loved it. Both Tim and John had the chicken club. They raved about the great cheese, and homemade bread. Tim had the potato salad with it. I had to steal a bite (I am afraid that my “bite” may have been about half of his serving). I love potatoes and homemade potato salad. This fit the bill with a unique dressing. I think it had some kind of fancy mustard in it. Yes that is about as specific as my taste buds got. John had the side salad but with ranch dressing. We were pushing it catch the show so did not have dessert.
This summer the Victoria Playhouse has Musical Mondays. The 150 seats make any seat in the house good, but we were in the front row. Katie McGarry started the show. She has a distinctive voice. I was surprised when she said it was intermission because I felt like she was just getting warmed up. After intermission Meaghan Blanchand came on stage. I have heard Meaghan numerous times and appreciate her strong voice and the stories in her song. At the end of the show they shared the stage. I especially loved their harmonies and the give and take of two strong singers blending their voices. It was a wonderful experience. Thank you both.
So I tried a new slow cooker recipe today. I had to modify so much it is not even close to the original now, but it smells amazing.
I love slow cooker recipes because you can chop everything the night before. Chill overnight in separate bowls then mix it up quickly the day you plan to serve it.
1 TBSP olive oil
1/2 package of frozen diced chicken (approx 2 lbs.)
3 medium onions (approx. 1.5 cups) thinly sliced
1 tsp garlic plus (did not have garlic cloves)
2 tsp curry powder
1 tsp crushed red pepper
3/4 cup chicken broth
1 TBSP cornstarch
1/4 tsp. salt (I just ground some pink rock salt into it)
2 TBSP warm water
1/3 cup smooth peanut butter (almond butter if you prefer)
Chopped and cooked to desired hardness:
3 lbs. potatoes
2 heads broccoli
1/4 cup grated zucchini
2 TBSP chopped unsalted peanuts (optional use almonds if use almond butter)
1 TBSP chopped fresh cilantro or parsley (or 3/4 tsp., 4 mL, dried), optional)
Heat cooking oil in large frying pan on medium heat. Add diced chick. Cook until browned. Transfer to slow cooker.
Add onion to same large frying pan. Cook for 5 to 10 minutes, stirring often until softened.
Add next three ingredients (garlic, curry, crushed pepper). Heat and stir for one minute until fragrant.
Mix 1/4 cup broth with cornstarch, mix until smooth. Add all broth, and salt. Stir well. Pour over chicken. Cover. Cook on low for 8 to 9 hours or on High for 4 to 4.5 hours.
Stir warm water into peanut butter in small cup until smooth. Add to chicken mixture. Stir. Add potatoes and broccoli. Stir well. Cover cook on high for about 5 minutes. Remove to serving bowl.
Scatter zucchini, peanuts and cilantro over top.
1 20 oz can green beans
1 20 oz can yellow beans
1 14 oz can lima beans
1 15 oz can kidney beans
1/4 cup onions, coarsely chopped
Rinse kidney beans under water to remove sauce. Drain beans well in colander.
3/4 cup white sugar
1 cup mazola oil (do not use olive oil when storing in fridge)
1/2 cup vinegar (flavour you prefer just plain works)
1 tsp. salt
pepper to taste
Place ingredients in a bottled and shake well to blend. Pour over the beans in a large bowl with a tight cover. Let stand in fridge for 12 to 14 hours.
1/4 cup sugar
1 TBSP poppy seeds
1/4 tsp worchestershire sauce
2 TBSP sesame seeds
1 1/2 tsp chopped chives or minced onions
1/4 tsp paprika
Combine above ingredients in a glass jar. Add:
1/2 cup vegetable oil (do not use olive oil as it will congeal in fridge)
1/4 cup vinegar
Shake very well. Let sit 2-4 hrs at room temperature.
8 cups spinach
Tear into bite sized pieces. If you cut it, the the spinach will wilt faster. Shake dressing to taste, over spinach and lightly mix. (I always have lots of extra dressing)
2 pints fresh strawberries
1/2 cup slivered almonds (optional, but I like to toast mine)
Toss gently and serve.
Canoe Corner asked about recipes that could add iron to a diet. One of my favorites follows:
Boston Baked Beans modified for Canada
- 2 cups beans
- 1/2 kg fresh pork
- 1 large onion
- 1/4 cup brown sugar (optional)
- 1 TBSP dry mustard
- 1/4 cup maple syrup (or molasses for traditional Boston Baked Beans)
- 1 cup hot water
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 TBSP ketchup (optional)
Simmer beans for two hours in excess of water, until soft. Cut pork into 3 cm squares and line bottom of your crock pot (or whatever pot you use). Cut onion into large slices and layer on top of bacon. Drain water off beans and pour over onions (If you are using a slow cooker the beans will not get any softer than when you put them in the pot. Make sure they are the desired softness before draining off the water.) In a bowl mix dry mustard (and brown sugar if using it) until all lumps are gone and well blended if blending. Add water (and molasses and ketchup if desired). Pour over top of beans. Place cover on crock and cook on low all day, for 6-8 hrs, or on high for 4 hours. (If cooking in oven use 225 F for 6 to 8 hrs).
Note: Replacing the molasses with maple syrup makes for much lighter beans. You can add brown sugar to darken but I find they are too sweet that way. I usually omit the brown sugar and ketchup when I make the maple syrup ones.
Baked beans are great on a cool rainy day. For the summer weather, I do have some great salad recipes too. I will have to remember to upload my recipes for my Strawberry Spinach Salad, and Bean Salad, at a later date.