New Beginnings

sorry for all the radio silence folks.

i've been trying to plan a few new directions for this blog and testing out a new look, while making some tough decisions.

so, if you can hang in there ... i'll be back soon!

Savouring Summer this Season

image via here 

Fresh herbs are the true gem of summer recipes and part of what makes the season such a prize winner. Now that winter is on our heels it's time to shutdown those fading green gardens, and winterize up our homes. I fully admit that i shed a few tears whenever i have to see my edible garden come to an end, but many of the plants have already withered away, but the herb plants are still holding on by the skin of their leaves. So grab up those herbs and save them using any of these four suggestions to relish that sweet summer glory all winter long. 

 

images via here, here, here and here. Also, here and here 

1. Smaller pots inside - window sills are your best friends during the winter. Herbs love to grow on the sills or in areas of the home with lots of light. if you still have large herb plants still in your garden, divide and repot into small containers that can easily can be brought indoors. This will help sustain their growing cycle and in most cases you can even replanted them into the garden in the spring. say hello to new fresh indoor herb gardens with this one my friends.

2. Sweet sachets - nothing is better than the smell of fresh herbs like basil, rosemary. i find that they can be quite uplifting at the end of a long day actually. So why not harvest those end of season outdoor herbs, dry it in either a brown paper bag or by hanging, then crush up gently and place combinations into small sachets that can he placed around the home or in drawers. Combinations like rosemary and lavender are really good.

3. Herbed ice cubes - This is a culinary dream team is especially great for those busy nights when you wanna make that 5 star meal, but have like 1 start energy. Harvest the those last herbs, chop up and place them into ice cube trays. Then top with water or oil and freeze until needed. Add them as a quick boost to stir-frys, soups or dips. Try different herb mixes as well like basil with chopped garlic, or thyme and parsley with red pepper flakes.  

4. Scented fireside sticks - We are in the season of firing up the fireplaces. This year try take some of your harvested herbs and wrap into bunches with rope. On your next fireside movie night throw a one or two bunches on the roaring flames for a nice sweet smelling aroma. For this mix, try sage, rosemary and thyme!

HALLOWEEN PARTY

halloween is all about them treats lets be honest. everything bad for you is free range, zero calorie goodness on that day, am i right?!  this year we are the first time in a long time headed out for halloween eve and so i scoured the Pinterest pages to find something spooktactular to make and take.

welcome young frankenstein. 

i openly admit this idea was not my own original thought (wish it was), but what i didn't anticipate when i blocked off a whole evening, dawning my best sweatpants and ponytail to make these, was how quick, easy and little mess it would be.

What you need: All of which i sourced at Michael's, however a good place to go is also your local bulk barn or bake shop.

• medium size marshmallows

• green candy melts 

• edible eyes

• black icing gel

• edible pen in black and red

• bbq skewers

How to do it: Melt your green candy melts following directions on the package (for me with no microwave, i did this by placing the candy in a glass bowl and placing it over a pot of simmering water). Be sure that your candy is well melted and stirred with no clumps. Next place a marshmallow on a skewer and then roll it in your melted green candy, making sure it is well coated. Then place it on a baking sheet lined with wax paper, or stand it up using a vase to allow the candy to cool slightly. When the candy is still fairly soft, place the eyes on, pushing them into place. I suggest doing all your "bases" for as many as you plan to make now as you will need to allow the candy to cool fully for about 20-30 mins before moving on to the next steps. Once the candy has cooled fully, take your black icing gel and fill in the top of the head creating the hair. Using a toothpick, pull sections of the gel forward at the front of the face to create the look of the hair. Place a dab on either side of the face for the bolts (or ears). Finally draw on the mouth and stitches with using your edible pens.

Why not give it a shot tonight or this weekend if you need a last minute edible conversation starter this halloween.

click here to view the pinterest original post

France 1: Chardonnay grapes in Chablis

When an opportunity presents itself to spend part of your favourite month of the year, October, strolling through the golden French countryside, you take it. The other week my other half and I took off with three very clear goals in mind – 1) try to relax,  2) try all the local wine we could get our hands on, and  3) stuff our faces full of warm fresh fluffy pastries. oh sweet, sweet, gluttony, followed by a lot of walking mind you.

I'm an avid traveller, if you couldn't already tell, and  i whole heartily believe that your mind and body feel better when you are out exploring something new. I read once that "travel makes you modest, because you see what a small part you occupy in this world" and it really is true. There is so much to see, touch, and learn when you get up and go anywhere. When i travel I come back feeling refreshed, reinvigorated and with a new found appreciation for my day-to-day life. 

Our trip into Paris started near the old Opera on Rue la Fayette just north of the Louvre where we spent a wonderful evening catching up with two very dear and newly married friends (welcome to the club you two!) who are lucky enough to call his beautiful city home. The next morning we kissed Paris goodbye zipping off straight for the most northern part of Burgundy wine region to a little quaint town called Chablis – obviously well known for their amazing white wine and chardonnay grapes. So of course, we made a point to try some of that deliciousness.

insert obligatory travel dork 

shutters for days and days and days,

chardonnay fields forever 

i know what you are thinking, and yes, trust me i would have brought these home if i could for that backyard vineyard i'm dream of

downtown Chablis, main square

it tastes even better than it looks

Chablis is the most beautiful very small town, seriously you should go there

Chablis is a very, very small town. There is basically just the one main road, which makes it perfect for a half or full day stop as part of a bigger trip. If you happen to find yourself here, head to the main square and pick up a walking tour map from the tourist office. You can easily navigate this tour which takes about all of an hour and gives you a good bit of history, highlights architecture and walks you through the entire town. The main square has a small number of cafes that serve up a good croque-monsieur and cold glass of Chablis. The streets are lined with wine shops that happily offer tastings and information about production, and there are a few wonderful home decor shops and small patisseries.

As for wine itself, Chablis are crisp, and refreshing almost more of a dry taste than fruity. Since Chablis wine is made from pure Chardonnay grapes some experts say that it's the "purest" expression of what true chardonnay is. 

(more posts about the trip and travel guides to come)