Settlers of Catan - Have you played it????

The board game is $50 at Chapters... OUCH!!!

That said, I've since addicted Dakota to the online version of the game and should we addict the guys as well, it may very well become the first item on my wish list of items wanted for my next birthday....hint hint.

Catching up... devoid of photos (SORRY!!!)

*Kiwi has gone in for her first professional clipping on the 13th of June. Sorry, no pictures.

*Our tent trailer and dining tent are ready for another season of camping; having weather proof'd the dining tent and repaired the lights and any holes established last year in the tent trailer.

*I’m anxiously awaiting the next cookie carnival and taste and create blog challenge. Note: Should you wish to participate - feel free to fire me an email and I'll hook you up with the correct contacts.

*Dakota is anxiously awaiting camp, while we get the last details in place over the next month regarding things we’ve yet to pick up,pack, etc. Money well spent, it definitely ain’t cheap sending your kids to camp.

*Recently Dakota helped park cars on the Father’s Day weekend with the Cadets at the Shedden Tractor pull and the Wings and Wheels Air Show Show in St. Thomas.

*On the Sunday, for Father’s Day we attended the 50th Anniversary of the Fanshawe Pioneer Village in London.

*John has since became engulfed in playing our latest game for the Wii, “Dawn of Discovery”, whereby you are responsible for building settlements in the 1400’s and providing the necessary food, shelter and clothing to your civilizations without going bankrupt.

*We’ve probably had one of the rainiest, coldest starts to summer in recent years. My plants look FANTASTIC for all the rain, but we are really needing consistent warmth for the plants to establish proper height, etc.

*My house is upside down as we attempt to declutter/spring clean amidst our otherwise busy lives. That said, my front porch has been cleaned out, in the attempt at making a sewing nook and sitting area on opposite ends of the space while my living room is amidst a pile of stuff to go through, my dining room is housing my living room and my kitchen is housing my dining room table. Aw well, time will see to getting it done.

*I’ve discovered a cute little top pattern on the internet that I’m hoping to piece with my “Amy Butler Lounge Pants” pattern, so as to make a cute little pj set or two Dakota can pack for camp.

*And lastly, there is so little time. I’ve something occupying a day or better each weekend till the middle of August.

Thanx for commenting....

HAPPY CANADA DAY!!!!!

Found on another blog, I couldn't resist sharing this video that was shot just north on us in London, Ontario.

ENJOY!!!!

Rhubarb recipes wanted...

From the recipe book "Muffin Mania" I made some rhubarb muffins last week which I was less than impressed with.

Subsequently, have you a recipe using rhubarb that you'd be willing to share???

Funnel Cakes....mmmmmm!!!!

Admittedly, I have never had a funnel cake at a fair, but I did have a similiar treat called a tube flake at the River Valley Winter Tube Slide a little better than a year ago. Delish!!!!

I've wanted to duplicate them ever since and found the PERFECT recipe, here....

FUNNEL CAKES

yield:6

Ingredients:
1 egg
2/3 cups milk
2 Tbsp. sugar
1 1/4 cup flour
1 tsp salt (I omitted)
1 tsp baking powder
1/3 cup water

Directions:
1. In a deep skillet, heat about 2 cups of oil over medium-high heat until hot (I set to oven element to 3). Test the temperature by dropping a pinch into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth. (I just dumped everything in a bowl and beat with my electric mixer)

3. Using a funnel, drop (1/3 cup batter) into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil).

4. Cook for about 2-3 minutes. (I cooked 2 minutes one side and 1.5 minutes the other side before pushing the funnel cake under the oil using tongs, for an additional 30 seconds each side; total time 4.5 minutes/each), remove from oil when golden and crispy.

5. Sprinkle with powdered sugar and serve. (I mixed cinnamon with the sugar)

Out with the old, and in with the new...

I've done so much yard work over the last couple of days, one would begin to think I was a hired gardener.

On Friday, a bunch of the girls from the office cleaned out an entire huge flowerbed, while yesterday I finished weeding the flowerbeds and cutting the lawn at home.

Recently, I'd been gifted a number of plants from a sweet woman I'd found online (see this post) and yesterday I thought I'd repay the favor by having her over to see what she'd like to steal from my flowerbeds.

I think I managed to give her a fair variety including some white/pink phlox, a giant hosta, some easter lillies, some taller red lillies, soapwort, and a peony just to name a few.

I acquired a vast number of plants when I started through a plant swap and have decided it may be fun to attend this event together next year.

Because she had a elephant ear plant I'd forgotten to get from her last time, she invited John and I back to dig some up and for John to see her massive gardens. From one plant to four, I managed coming back with the elephant ear, a golden edged hosta, burgundy lillies and some joe pye weed not to mention the hollyhocks she left at my doorstep last weekend.

Because I have numerous duplicates in my flowerbeds, I can see to eliminating the duplicates real soon should I wish to have room for other varieties.

Either that, or more flowerbeds.... oh the decisions I have to make?!?....LOL.

Happy 8th Birthday to my neice....

We'd love to take you out for your birthday... give us a shout...

Luv Aunt Carol, Uncle John, Dakota and Dalton

Mystery plant....

Can you help identify this plant???

Edited to add: It has been identified as a clustered bellflower.

Thanx for all your help!!!

Taste and Create - Healthy Banana Oat Bread

As I began to state in a previous post...Taste&Create was started as a food event by Nicole from For the Love of Food. It’s whole purpose was, and has been, to create a community of bloggers who test each others’ recipes and share links.

The participants of the event are paired together and have to try a recipe from each other's blogs.

The blog partner given to me this month was ..... Avanika from Yumsilicious Bakes, a 19 year old from Mumbai trying to satisfy her never-ending cravings to bake something sweet and more often than not involving chocolate.

Despite the lack of recipes to choose from.... I did wrestle up a terrific "new" recipe for Healthy Banana Oat Bread.

I was a little apprehensive to try it for various reasons, given...
*Avanika mentioned, "Right after baking, it seemed a little dry, something that I couldn't eat without something to go along with it".....
*The fact my husband isn't fond of oatmeal
*My son isn't fond of banana muffins
&
* I can burn a loaf EVERYTIME!!!

That said, I tweaked the recipe a bit.... to incorporate what I had on hand and made the batter into muffins instead.....MMMMMMMMMM!!!!!

Here is the recipe (with my notes in brackets)

Healthy Banana Oat Bread

Adapted from All recipes.
Makes 2 mini-loaf tins

1 cup sugar
7 tbsp oil
2 large eggs
1 1/2 cup bananas [about 2 large] - (I used 3 large bananas - for added moisture)
1 cup oats
1/2 c milk [can use skim]
2 cup whole-wheat flour (I used all purpose flour)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt (I omitted)
1/2 tsp cinnamon (I totally forgot to add)

Preheat oven to 350 degrees.

Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
I merely threw everything together in a mixing bowl and used my electric mixer (on high) to mix. I then spooned 3 heaping teaspoons of batter into each large muffin cup and baked for 19 minutes at 350 degrees. Yield: 15 muffins.

I heard not one complaint and my husband ate two in one sitting.

Definitely two thumbs up.... I can't wait to see what next month's taste and create dishes up.

To check out the original recipe on Avanika's blog, click here.

HAPPY FATHER'S DAY!!!!

This is a scheduled post....

Wishing you and yours all the best on Father's Day!!!!

I feel so dumb....

Taste&Create was started as a food event by Nicole from For the Love of Food. It’s whole purpose was, and has been, to create a community of bloggers who test each others’ recipes and share links.

The participants of the event are paired together and have to try a recipe from each other's blogs.

The blog partner given to me this month was .....

OMG I was looking at the wrong blog the entire time.

Okay, I'd better get my butt in gear as I've made two recipes from the wrong blog.

Rewind.... I will be back with the revised recipe post soon.

Looks are deceiving...

With the arrival of strawberry season comes numerous opportunities for “new” strawberry recipes.

This month’s cookie carnival hosted by Kate at The Clean Plate Club, opted to take up the challenge by providing a Martha Stewart love her or hate her recipe for Strawberry Shortcake Cookies.

I had so hoped I would be able to pick from my own little patch of goodness outside my back porch but unfortunately that never came to fruitation as the berries aren’t yet plentiful enough for picking.

Awww well….

I really looked forward to this recipe, citing it appeared SUPER easy, not to mention strawberries and shortcake…. what’s not to love?!?

That said…. We did NOT love these little gems. Somewhere along the line, it was repeated to me that, “those were just nasty” while John (my husband) declared, “I know you put a lot of hard work into those, but they are GROSS!!!”

Enough said, my husband thought they tasted like oatmeal while Dakota and I found them overly salty. Whether I added more than the intended amount of salt by mistake or whether I misread the recipe and used the wrong kind of salt otherwise used on bread dough pretzels , I don’t think I will ever really know unless to try making these again DEVOID of all salt.

I also used evaporated milk in place of heavy cream seeing as I already had the can open for another recipe which cited evaporated milk OR heavy cream as equal substitution for each other. I’m unsure if that would’ve made any particular difference, but I ‘m now curious.




ANY SUGGESTIONS?!?

All in all though, the recipe was easy to follow, and despite the dough being extremely sticky to work with, the cookies were a breeze to make and looked fantastic… particularly with the addition of red coloured sanding sugar.

Take a look for yourself…. the recipe is to follow.

click to enlarge...

RECIPE....Strawberry Shortcake Cookies

Ingredients

Makes about 3 dozen

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Directions
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes (I found 15-17 minutes more realistic). Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

HAVE A GREAT NIGHT!!!!

Cloud block required...

Despite the forecast of 5 straight days of sun, yesterday's weather was skeptical and often looked like rain.

That said, we took a leisurely walk to the other side of town which is further than one might suspect to return some equipment we'd borrowed earlier in the day from friends of ours.

At one point we ran across an old co-worker of John's when the kid's decided to walk ahead and meet us at the school's playground equipment.

They hadn't got very far when we saw them stop and take a seat on the sidewalk, where Dakota proceeded to lay down and relax.

When we caught up to them, she proceeded to tell us that she was "cloud tanning" and required some "cloud block".

She is sooooo odd at times.... LOL

Five solid days of sun on forecast...

After a miserable, rainy day yesterday we are forecasted to have 5 solid days of sun... YIPPEE!!!

No mistake the plants definitely needed a drink, particularly the new ones I added last weekend after meeting a local "plant enthusiast" I'd happened apon over the computer.

To say her backyard, was a hidden oasis of perennial envy would be putting it mild.

I was elated when she mentioned to Dakota and I, that "should [I] see anything of interest that would look great in the garden, not to hesitate in asking"... as EVERYTHING was fair game.

I hadn't even heard of some of the plants she had and needless to say, I will definitely be taking pictures and asking her to remind me of their names.

Of the plants I obtained....
* one smells like peanuts ?!?
* one is a tall background plant often seen beside fencing in many gardens
* one is a plume poppy (which I believe is used just for foliage and doesn't really flower)
* one is a gooseneck something or other
* another is chives which aside from a wonderful flower can be used in salad for it's greens
* one has wonderful, large pink flowers of which the name escapes me and another bears raspberries for which we have started our own little patch.

That said....unless, I start removing duplicate plants from my flowerbeds next year; I have absolutely reached capacity on the number of plants they will hold should everything survive and prosper.

I would like still to find a white bachelor button, even if it means growing from seed.

I've yet to take any real photos of the flowerbeds this year as time continues to escape me.

Have a great night!!!

#7 St. Thomas Army Cadet Corps (130th) Annual Inspection - June 6, 2009

Having never sent a video to you tube before.... I apologize for the delay in posting.

Have a great night!!!

Blue poppies...HAPPY GROWING

Having started some blue poppies from seed 3 weeks ago, I was a little concerned at the weeds that seemed to be sprouting from the commercial soil I had bought.

Oh wait, apparently they are sprouts....WAH HOO!!!! Now if I can just keep them growing, I will be doing good.

The morning glories I'd started at the same time, have been outside for a bit now and are still thriving. Here's to hoping we get the weather we need to sustain them, and allow them to grow over the trellis in my backyard.

Slow Cooker Beef Stew

The kids helped prepare this beef stew Saturday night in advance for supper on Sunday. I love meals you can prepare and walk away...

Courtesy of: "Betty Crocker One-Dish Meals...Casseroles, Skillet Meals, Stir Fries and More for Easy, Everyday Dinners"

Old Fashioned Beef Stew

1 1/2 pounds beef stew meat, cut into 3/4 inch cubes
4 medium carrots, cut into 1/2 inch slices
3 medium unpeeled potatoes, cut into 1/2 inch cubes (I peeled mine)
1 large onion, cut into 1 inch pieces
3 cups vegetable juice cocktail (I used 3.5 cups tomato juice)
3 tablespoons quick cooking tapioca (I used 4 tablespoons)
3 teaspoons beef bouillon granules (I used 2 beef bouillon cubes)
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper

I also added 2 cloves garlic, a 12 oz can of drained kernel corn and a 14 oz can of drained peas.

I could not of fit another oz in my slow cooker so be warned....

1. Mix all ingredients in 3.5 to 4-quart slow cooker.
2. Cover and cook on Low heat setting 9 to 10 hours.

I cooked 9 hours on Low heat setting and 45 minutes on High heat setting.

A Photo of Dakota ought to be here?!?

I'll try to remember and post it!!!

Have a Great Night!!!!