I stumbled across Jeannette’s blog, Everybody Likes Sandwiches recently and have already tried two of her delicious recipes. The Chocolate Chip Maple Walnut Cookies were delightful (we made them twice actually!) and this morning I added her Maple Apples recipe to our morning waffles and local Galloping Goose Pepper Bacon.

Basic Waffles

Makes 8 waffles

2 cups all-purpose flour

2 T sugar

1 T baking powder

1/2 t baking soda

1/2t salt

1-3/4 cups Almond Breeze (or milk)

6 T veg oil

2 Large eggs

Combine all ingredients in a large mixing bowl until well blended and smooth. Let batter rest for 5 minutes while waffle maker heats up.

Pour 1/3 cup of batter onto centre of waffle grill and spread batter to within 1/2 inch of edge of grill. Close lid and cook waffle.

Remove waffle and serve immediately or put in baking disk in warm oven until ready to serve.

Garnish with Maple Apples (See above link).

Roasted Veggie Soup

A Saturday spent in the kitchen making homemade treats is one of my most favorite things to do (especially when it’s wind/rainy outside and I have a pot of tea on). I borrowed a recipe that my boss made for our United Way Campaign wrap up party. Each staff member and volunteer made a donation to the campaign and we had a lovely meal together (our organization raised just over $4000 for the United Way!). See the adapted recipe below and please let me know if you try it or if you have any questions.


1 butternut squash (about 1” cubes)

1 large yam (1” cubes)

3 carrots (cut in 1/2 “ sticks)

1 onion (chopped into 6-8 pieces)

3 cloves garlic (chopped)

2 tbsp olive oil

Pinch of thyme

Pinch of chipolte pepper

4 c *homemade veggie broth

1 jalapeno pepper

Juice and grated rind of a lime

Roasting Vegetables:

Toss squash, yam, carrots, onion, thyme and garlic in olive oil. Put into a large baking dish. Oven roast at 400 for about 40 minutes or until veggies are tender. Turn veggies half-way through.

While veggies are roasting:

Bring stock to a simmer. Cut three long slits in each jalapeno and then add to stock. Cook for about 15 minutes. Remove pepper. Add roasted veggies to stock along with lime juice and grated rind. Then puree the soup in batches. Return pureed soup to pan and heat through.

*Homemade Veggie Broth

My amazing sister left me a wonderful phone message one evening, explaining how she has been making her own veggie broth (she is an eco-inspiration!). Rather than composting her organic veggie scraps (onions, peelings, soft tomatoes, etc) she goes one step further and keeps them all in a bag in her freezer. Once the bag is full, she puts them in a pot, covers everything with water and boils the goodness down into a concentrated veggie broth. She tells me this can take h-o-u-r-s and sometimes she puts it in the fridge overnight and continues the boiling process the next day. She then puts the mixture through a mesh strainer and squeezes all the liquid out, so that you only have a mushy mess left in the strainer. She pours the broth into ice-cube trays so that she can use it as she need it. “Why use one of those big salty tetra packs of broth if your recipe only calls for a 1/4 cup?!” And more importantly, now you know exactly where your broth came from and it tastes different every time! Thanks Sis – my totally homemade soup got rave reviews!

Cello Lessons!

cello by !anaughty!.

(sketch via !anaughty!)
A good friend (M) and I have been talking about taking cello lessons for months now and…we finally signed up today! We’ll be taking an hour long intro lesson together in a couple of weeks at the Larsen School of Music. After the into lesson, we’ve decided to take weekly private lessons – with the plan to meet up afterwards to share everything we’ve learned! Thanks to M’s mom for mailing each of us a Kevin Fox album upon hearing we were interested in taking lessons – he’s wonderful!

Check out this amazing performance at Union Square!


all photos 172

Be sure to take time out of your day to appreciate each special moment.

Blue Bucket

More Cape Breton Shots 020

Did you spend your childhood days exploring the back woods, walking along train tracks with best friends, in search of mysteries?


1. Seeing the soft spoken farmer, who sold me delicious potatoes last week, dressed as a sack of potatoes for Halloween at the Moss Street Market today…

2. Sitting around the kitchen table, sharing a long over due pot of tea, with 2 good friends who were visiting from home…
3. Reminiscing with my folks about this time last year when we (my parents, my Aunt and I) dressed up as Hippies, a Witch & a Clown & went to our cousin’s Halloween garden/bonfire where we were treated with traditional Gaelic fourack (sp?), goodies & had our tea leaves read…
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Cork Board

A quick DIY project:

1. Cut out material to size of cork board – measurements don’t need to be exact if you’re using ribbon for out outline.
2. Glue material to board.
3. Line edge with ribbon or bias tape – I used hemming tape to attach the bias tape to the edge.
Thanks to Jenny over at Pearl Street Interiors blog for the inspiration!
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