The office reno....a work in progress

We’ve been really busy these last couple of months….both of us taking courses, taking care of the boy (who knew 3 was so busy??? Not us, not us- why are we so clueless about parenting?), maintaining some semblance of contact with friends and family, and trying to finish up our inside projects before the outside work starts.

You know, that sounds like we’re crazy workaholics or maybe just addicted to projects? Although it sounds like we’re neurotic about getting stuff done, and scheduling it all in tightly, we are also remarkably easy to talk out of doing the stuff. Why, just last weekend we spent the better part of Saturday sitting in a friend’s garage, drinking wine and eating deep fried turkey, with Ethan happily running his trains across the table and eating massive amounts of nacho dip. Was it our fault the community garage sale got rained out??? So there, friends and family…you can stop worrying about us! We do know how to relax.

In the house, we’re working on finishing up the office. Back in January, we moved Ethan into his new room (which was the old office) and decided that his old room would finally be the office we’d always wanted. We’ve grown a little tired of the wires and the piles of stuff and the general lack of organization and storage. So, we came up with a plan…..or actually I had the vision, and my favorite (so far!) husband is making it a reality. There’s been a bit of resistance on his part, but I’m confidant he’ll figure out how to do what I want, er, envision. Apparently installing an eight foot slab of butcher block for a desk, and making it look like it’s floating is too much to ask? And the conduit running along under the back of the desk, for hiding the wires….it’s a phenomenal idea, no? Anyway, we’re on our way, and this one just might get done. Colin has declared that there will be no more projects started until this one is done. We'll see.

This is our old / still in use desk. It's ugly, and all the wires show. I hate that. This is where the new "floating" desk will go, suspended between wall and cabinet. It'll be great. Just as soon as we have time to get it!

Some features so far….wall to wall built in cabinets (thank you Ikea kitchen sale!) which will house every unsightly piece of computer equipment, printer, scanner, cell phone chargers and Palm docks. And the shredder, the filing cabinet and so much more.

The under cabinet lighting is installed, and there's a nifty rack to keep all the little stuff off the work surface.

And, last weekend Colin did all the wiring and finally made us a network. Now we can view all of our photos and home movies on the TIVO / TV, among other things. Very cool. That Colin, he's really a good man.

Of course, the floating desk isn’t there yet but you can imagine it I’m sure. Soon, my friends, soon. I know you can hardly stand the wait. But, in the meantime, we have to peel a billion glow-in-the-dark-stars off the ceiling.....and doesn't that just scream crick in the neck???

Smile!

Because really, you just can't help it. Doesn't everyone need a pair of bunny sunglasses?

Bread

I recently picked up Artisan Bread In 5 Minutes A Day, and it's a great little book. It's full of basic "master" dough recipes, with lots of variations, and also some great pastry type recipes. I don't have a lot of experience with bread baking or using yeast doughs in general, and I found the book had some great instructions and tips. Before last weekend, my repetoire had included a couple of decent enough loaves and one batch of very sad dill dinner rolls. The latter took forever to rise, likely due to the drafty old house I was living in at the time. Lesson one....a warm kitchen is good! And they weren't so good either.

So, I don't really need more bread (or pastries) in my life (or on my hips) but I really like making it....kind of stress relieving, no? And, since Ethan was diagnosed with a peanut allergy, I've found it almost impossible to buy baked goods that haven't possibly maybe come in contact with a peanut. Bakery bread and goodies are now out. Bagged commercial breads are okay, but the chemicals in the ingredient lists kind of gross me out. Now that I diligently read all labels in search of peanut products, I'm even more aware of how many chemicals are in the most basic foods. Don't even get me started on how much this is stressing me out! Like I really need more things to worry about. Anyway, I decided to give this a whirl and I'm really liking it.

The book's basic premise is that you make batches of dough which you store in the fridge after a rise of approximately 2 hours. When you're ready to bake, you cut a hunk of the dough off, shape, rest for a bit (the dough, not you, but you certainly can!) and bake. The dough is a snap to make, and there's no kneading required. The loaves are small, so they bake quickly and are easy enough to eat in the couple of days before they go stale. Even day 3 bread made for good toast.

Last Sunday I made a basic Boule recipe, with some herbs added, and proceeded to bake one plain loaf and one olive bread variation. Both were really good- nice texture and a awesome chewy crust. This weekend.....brioche- stay tuned!

I'm so proud....weird, huh?

Sunday funnies

Sunday mornings....I love them. Lots of time for pyjama wearing, hanging out with the boys, breakfast, coffee and reading the newspaper- all of which is especially great when you're woken at 5:30am by an early riser- it gives you something to dull the pain.

Since I had some time on my hands, I whipped this up. It's sort of a baked pancake thing / breakfast cake. I found the recipe here, and because I can never just leave a recipe alone, I then added one chopped & peeled apple and some raisins on top, and then sprinkled a mixture of brown sugar and cinnamon over that. Served it warm with maple syrup, but it would be even more delicious with berries or sauted apples (which I would have done but we were (uncharacteristically) out of butter). Delicious nonetheless!

I am starting to seriously fear our grocery bills when this kid hits his teens.

And, he's off.....places to go I guess. People to see.

I think he's zeroing in on his Dad.

I love my boys.

Checking in

Damn, I was really hoping to post more frequently. Where has March gone? Some house painting, furniture moving (because of said house painting), cabinet buying and installing, Easter weekend (that's the Easter table setting above) and more.....Now I'm just wrapping up a course- final project is due on Thursday- and then I'm free until September. As free as I can be, anyways- what with all my self-imposed commitments and all.

Stay tuned for my kid's new room, our office renovation, some new recipes and, if the snow ever melts, my garden...this year we're ripping out last year's patio plantings and starting fresh. And building a fountain. And adding other stuff until I love it. I'm like that, don'tcha know...

I've got a thing for fennel

Yes, I'm in love with a vegetable. Fennel. Could be worse right? I'm not really sure why I've latched on to it all of a sudden, because I've certainly eaten it before, but now it's a staple on the grocery list. So good, and so versatile, as it sort of takes on whatever flavours you cook it with. Nice licorice undertones.


I do a lot of cooking on the weekend, in preparation for the work week ahead, and I'm finding fennel comes in handy for that. I usually buy 2 or 3 bulbs. To prepare, I cut the stalks off, then quarter the bulbs lengthwise. Remove the core from each quarter, then cut each quarter into slices. Toss all the slices with some olive oil, a bunch of chopped garlic, some sea salt and freshly ground pepper. Roast for 30 minutes or so, at 400-425F. Stir it around often to ensure it browns evenly. Smells divine!

Once it's done, I pop it into the fridge and use it in different things throughout the week. My current favourite is a stir fry with fennel, red onion, garlic, swiss chard, this wonderful herbed tofu, and topped off with some feta cheese.

First I brown the tofu with the onions and garlic.


Then I add a bunch of the roasted fennel, followed by handfuls of chopped swiss chard.


Cook until the chard is wilted but still bright green. Remove from heat and toss with some feta cheese. Voila, dinner. Great on its own or with quinoa, rice or even pasta. Next time I might add some tomatoes.



Enjoy.....

Try this soup

So good. I thought butternut squash and lentils might be a weird combination, but it works. It's a big bowl of goodness!

Chunky Lentil Soup

From Super Natural Cooking by Heidi Swanson
Makes 4-6 servings

1 1/4 cup dry lentils, green French or beluga lentils (I used small green French lentils)
2 tbsp extra-virgin olive oil
1 yellow onion, chopped
2 cups butternut squash, 1/4 inch dice
1 - 1 1/2 cups vegetable broth or water
1 28-ounce can crushed tomatoes
1 tsp sea salt
pinch of smoked paprika (optional)
parmesan cheese for topping (optional)

1. Bring 5 cups of water to a boil, add the lentils and cook for about 2o minutes or until tender.
2. Meanwhile, heat the oil and saute the onion until soft, about 3 minutes. Stir in the squash, tomatoes and broth and continue cooking until the squash is tender, about 10-15 minutes.
3. Drain the lentils and stir them in, along with the salt and smoked paprika. Let soup return to gentle simmer, then taste and adjust seasoning if need be.
4. Serve, topped with parmesan and a drizzle of olive oil. (I used a dollop of yogurt and some green onions for topping.)

Update on my mom.....everything went really well today. The surgery took less time than expected, the surgeon was pleased with the results and my mom is in good spirits and doesn't have too much pain. She should be out of the hospital by Wednesday or Thursday, and on her way to recovery. Hopefully this is the end of it for a while...