first snow

This morning we woke up to a pretty dusting of fresh snow. When Jane came upstairs for breakfast she looked out the window and exclaimed "Snow!!!" followed immediately by "Do you have hot chocolate?!" - like the one naturally would (or at least should) follow the other - and then she was off downstairs again to share the big news with Theo and her mom. 


In short order Theo arrived upstairs saying "It snow, it snow!!". (Theo's language ability grows daily - and adorably - but is still rather unorthodox.) I agreed, picked him up, and went to the window to take a look. He was puzzled by what he saw and after a moment said "What on it?!" I guess he didn't remember the snow from last season, which gave David and I the happy chance to re-introduce him to the wonder of snow. David took him outside and grabbed a handful of snow that he packed into a ball of sorts and gave to Theo. Theo decided it was .... a rock? Sadly, David confided that it was actually snow whereupon Theo happily brought his snowball inside and held it until it disappeared.


By noon all the snow was gone - for which I think everyone over the age of 6 was grateful. Winter is long enough. And in so many precious ways childhood is far too short.

owl costume for aubrie

Eden reminisced last week that her all-time favourite costume was the dinosaur costume I made when she was five. I think that was just about the last big, over-the-top costume making year for me. That was the year that I was pregnant with Mark (our fourth child). Up to that point I had always had a blast planning and making extravagant Halloween costumes for the kids. That year I felt like I was pushing a boulder uphill all the way - way, way too much going on - the result being... after the sewing spree was finally over I became The Scrooge of Halloween. No costumes that required any amount of sewing or purchase were allowed. Miraculously the costume box always revealed enough treasure to disguise the littles and what was lacking there my personal wardrobe and ingenuity supplied. 

This year I appear to have finally recovered from the trauma (a long, long recovery to be sure) and I have found my costume-making mojo again with Aubrie as my muse. Eden suggested an owl mask - an idea too cute to be ignored and my imagination slipped the leash. From one simple concept to another this costume was totally, totally fun to make. Really simple too. I used cheap (I don't use that term loosely - I hate polyester felt but it worked for this application) felt for the top of the wings. The rest of the fabrics are all quilting cottons. The wings have unfinished seams with the raw edges of the cotton contributing to the idea of feathers. The tummy patch on the pinafore is simply made of rough circles with unfinished edges (more feathers) that are overlapped and stitched on. The mask is made from some felted wool sweater fabric I had left from an earlier project and a bit of cotton quilt batting. I sewed elastic loops into the seam near the wrist of the wings so that she can flap her wings as all good owls can.

All in all, I am very pleased with the result. The sad thing? - that Aubrie's beautiful eyes are behind the cute mask. The best thing? - (aside from her pleasure) that the pinafore part of the costume is so cute she will simply wear it daily. Being a grandy is the best job ever!!!

To see some beautiful pictures of Aubrie (and siblings) in costume check out Eden's blog. I love Eden's work. She is incredible!

pumpkin granola

The approach of every season is exciting to me for reasons that are unique and specific to that season. Fall beckons with warm colours and smells, the bounty of the harvest, crisp air, thick wool sweaters, school rooms (despite the fact that it has been ages since I was a student), soups, stews, and .... cooking with pumpkin! I love pumpkin cakes, waffles, pastas, cookies, soups ... the list goes on and every year new ideas join the queue.


Shan and Gabby were over the other night and eventually the conversation got around to granola. (Doesn't it always?) Gabby said that she had made some really yummy pumpkin granola and I was immediately intrigued. After they left I hopped online to see what I could see. I don't know where I have been but it seems as though everyone and their dog has been making (and posting a recipe for) pumpkin granola. Not wanting to be behind at all I determined to make a batch asap. Almost every single posted recipe is the same one and I figured that meant it was probably a good recipe but, me being me, I made a few adjustments when I tried it myself. The result is most likely not any better than what others have posted but I have to say it is absolutely delicious. I share my version here and beg pardon if it is just one too many pumpkin granola recipes for the world to support.


It smells so very good as it bakes and tastes like fall and comfort and warmth on a spoon. In texture this is a softer, chewy granola rather than crunchy but that is just the way that Jonathon prefers it (and if you haven't tried it you should because it really is yummy). The other recipes I saw were fat free - which is a virtue I know - but I like a little fat with my sugar and salt, so I added some coconut oil with all of the benefits it brings.


pumpkin granola
(adapted from several posted recipes)


3/4 cup pumpkin puree
1 1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
3/4 tsp sea salt
3/4 cup brown sugar
1/4 cup maple syrup
1 tsp vanilla extract
1/3 cup coconut oil (melted)
4 cups old fashioned rolled oats
3 Tbsp chia seed
3 Tbsp hemp seed hearts
2 Tbsp milled flaxseed
1/2 cup flaked coconut
3/4 cup dried cranberries
1/3 cup roasted pumpkin seeds


Preheat oven to 350 F. Line a large baking sheet with parchment paper.


In a large bowl mix together the pumpkin puree, spices,  brown sugar, maple syrup, vanilla extract, and coconut oil. Add the oats, chia seed, hempseed hearts, flaxseed, and coconut. Stir well. The mixture will be moist.


Spread the mixture evenly on the baking sheet. Using the back of a spatula pack the mixture fairly firmly together so that it is about 1" thick. Bake for 20 minutes. Turn the granola over (it will break up a bit - that's okay, just pack it back together). Bake for an additional 20 minutes. Allow to cool completely. Break up the granola and add the dried cranberries and pumpkin seeds. Stir. Store in an airtight container.


Serve with milk or yogurt. My personal preference is coconut milk. But that is a matter of record by now.

jane's wedding plans

Apropos of nothing, Jane announced at dinner tonight that she does not want to marry Theo. In the silence that followed this announcement, we all reflected that this is probably for the best. Before anyone could venture a response, she explained that he would be too crazy at the wedding. Smothering laughter, her audience almost choked on the rice. But it really is a very good decision and good to get out of the way now.

(Jane will be 4 years old on Christmas Day and Theo is her very nearly 2 year old brother.)

pumpkin waffles

Yesterday was The Perfect Fall Day - crisp weather, fallen leaves, garden clean-up, carrot harvest, chestnut roasting, children playing perfection. The day started with some most amazing pumpkin waffles and just got better from there.

These waffles smell like fall and taste like heaven. (Honestly I am not sure what heavenly things would taste like but can't imagine they would be better than this. I am pretty secure on the smell of fall though if that enhances my credibility any.) We decided that the very best topping for them was simply good honest maple syrup. You really need to have some soon.

pumpkin waffles

( from waffles by Betty Rosbottom - with a few tweaks)

1 1/2 cups flour

3 Tbsp brown sugar

2 tsp baking powder

1/2 tsp (generous) cinnamon

1/4 tsp sea salt

1/8 tsp ground ginger

pinch each of cloves and nutmeg

1 cup coconut milk (or regular cow's milk if you prefer)

3/4 cup pumpkin puree (plain puree not pie filling)

2 large eggs

4 Tbsp butter, melted

Preheat a waffle iron.

In a large bowl, stir together the flour, sugar, baking powder, salt, and spices. In another bowl whisk together the pumpkin, milk, and eggs. Pour the wet ingredients into the dry and stir gently until just combined. Pour the melted butter into the mixture in a slow stream, stirring until the butter is incorporated.

Pour the batter onto the waffle iron, close and bake until the waffle is golden brown and crisp - about 3 minutes. Serve immediately.

Note: I doubled this amount for 4 adults and 2 children and we didn't have much left.

Happy Fall!

mabo dofu

Every time I make this dish I think that I should share the recipe. Every time I decide not to - mostly because it is not a beautiful dish. But we love it so much that I have decided to overlook whatever challenges it may face in appearance and hope that others will judge it on its inherent merit as well. Some families pull out a box of Kraft dinner, some order pizza, some pb&j sandwiches, some a bowl of cereal, others whip up a batch of spaghetti but the most often requested, quick and easy meal at our house is easily mabo dofu. It is the epitome of quick comfort food for our family and takes no more than 30 minutes from walking into the kitchen to sitting down at the table, what I often turn to when time is short or I haven't planned very well. (You can surely see why I finally decided to share, and if you smelled it there would be no doubt at all.)


I learned to make this when we lived in Osaka when the kids were little. Mabo dofu converted me to eating tofu - before M.D. I abhorred it, all quivery and bland. It really didn't matter to me that it was reputed to be healthy, if you can't get it down it can't do you much good after all. But cooked this way, getting it down wasn't a challenge. Not for me or anyone else. It is mildly spicy and very tasty. Originally a Chinese dish, this version of the recipe has been 'japan-ized' - something the Japanese excel at. My friend Shoko taught me to make this. We have never looked back, except with fond memories.


mabo dofu
from my friend Shoko


2 packages of medium firm tofu,  drained and diced in 1/2" cubes
1 onion, chopped
2 cloves garlic, minced
2" piece of fresh ginger, grated
1 lb lean ground beef


Brown the beef with the onion, garlic, and ginger in a large fry pan or wok.


Stir together:
2 Tbsp red miso
1 Tbsp sugar
4 Tbsp soya sauce
1 1/2 cup dashi*
1 Tbsp mirin
1-2 tsp tobanjan


2 Tbsp cornstarch
1 Tbsp sesame oil


Add the mixture to the browned beef mixture. Add the diced tofu and simmer for 10 minutes. Mix 2 Tbsp cornstarch with 2 Tbsp water and stir into the meat-tofu mixture to thicken it slightly. Drizzle with 1 Tbsp of sesame oil and stir in gently.


Serve over short grain (Japanese style) California rice. This may seem like an unimportant distinction but it isn't. And in no case use instant rice. Just don't! Really don't.


Important note: Stir this very gently after adding the tofu. This is truly important or you risk making a rather plain looking dish look like something your dog ate and then rejected - after eating. (Is that put delicately enough?)


Dashi, miso, and mirin may not be in your pantry but are worth seeking out - even if all you use them for is mabo dofu. And if you want to do any Japanese cooking at all you will use them regularly. You may find them in the Asian aisle in large supermarkets but more likely (and therefore more easily) in an Asian market. The dashi can be replaced with chicken broth but you really need the mirin and miso.


*Dashi is a fish broth. For this recipe I always use dashi granules mixed into water - kind of like chicken bouillon.


Update: Jonathon suggested that I add this update "so that people don't blow their brains out in the grocery store looking" for the dashi and tobanjan. Tobanjan is simply a chili bean paste - the Japanese version. If you can't find it (and it can be tricky) go with a Chinese version. It will make little-to-no difference in the end. 
   
The brand of dashi that I use is Ajinomoto. You will probably need to look for dashi in an Asian market. the label will say "Hon Dashi Bonito Fish Stock". It comes packaged as individual serving sachets in foil packets or in small jars, bulk-style. Same/same. If you don't know an Asian market or simply can't make it to one, use chicken broth. I have on occasion and it is fine.


Finally, this is really and simply so good, fast, and easy. Do give it a try. Guaranteed hit!

Beatles - Love

We saw the Beatles Love show at The Venetian on Saturday night in Vegas and it was.... everything superlative. Seriously awesome. Brilliant. Genius. Absolutely and totally enjoyable. The music, the choreography, the costumes, the dancers, the sets. Of course, one expects superlatives after a Cirque show, but still.... Who thinks of that stuff?! I am still mind boggled days later. lol.