When he was small, my youngest son had a habit of filling his pockets with treasures he encountered in his daily adventures. I didn't always understand the value he saw in his chosen objects -- really, how many rocks and sticks could one boy keep? In his eyes, though, each one was beautiful and important. Life is just like that on a larger scale, isn't it? We gather up the precious bits of our experiences and save them all to learn from and enjoy later. Perhaps you'll find a little something here that you'd like to keep in your own pockets. Thanks for visiting.
Thursday, May 21, 2015
Sunday, May 17, 2015
I wonder if, many years from now, when the warm spring air coaxes the lilacs to their full glory and their graceful scent kisses my tired, wrinkled face, I'll be happily reminded of just how wonderful it was to be where I am at this very moment: immersed in the richness of life in full bloom.
Tuesday, May 12, 2015
I wanted to try something different than my usual rhubarb recipes, so today I decided to create some scones with rhubarb and strawberries baked into them. The scones I made are loosely based on this recipe from Elana's Pantry, which is one of my family's favourites for special occasion breakfasts.
I even had a little helper while I baked this morning. (Well, sort of. Iris's idea of helping is leaping from the back of a kitchen chair onto the counter, knocking things over, then sprawling out in the middle of everything so she can get a close up view of what's happening... and hopefully something to eat in the process!)
3 cups blanched almond flour
2 tbsp arrowroot flour
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 cup unsweetened almond milk
1/4 cup pure maple syrup
1 tsp vanilla extract
1/2 cup thinly sliced strawberries
1/3 cup thinly sliced rhubarb
natural sliced almonds, for sprinkling on top
Preheat the oven to 350 F. In a large mixing bowl, combine the almond flour, arrowroot flour, cinnamon, and baking soda. Whisk together the almond milk, maple syrup, and vanilla in a smaller bowl, then add the wet ingredients to the dry ingredients and mix well, until a slightly crumbly dough forms. Fold in the strawberries and rhubarb.
Knead the dough briefly with your hands to make it all stick together in one ball, then place it on a parchment paper lined baking sheet. Press the dough into a flat disk that is about an inch and a half high. Using a sharp knife, cut the disk into eight triangles. Separate the triangles from each other on the pan, and sprinkle the top of each one with sliced almonds. Bake for 15 to 20 minutes, or until the scones are golden brown. Let them cool slightly, then serve.
Delicious scones like these ones, filled with sweet/tart fruit and toasted almonds, make a wonderful breakfast treat or a perfect accompaniment to an afternoon cup of tea.
What is your favourite way to use rhubarb this time of year?
This post is linked to Gluten-Free Wednesdays.
Monday, May 11, 2015
He will change his mind by tomorrow, probably. He's wanted to be so many different things when he grows up, everything from a lawyer to a rapper to a chef to Nobel Prize winning physicist. This is not surprising for a boy who has endless energy and a curiosity that is never, ever satisfied.
But if I had to judge based on the dismaying state of Will's legs since the arrival of biking and scootering season, I would say that "stuntman" seems just about right for him.
Friday, May 8, 2015
The caves were a fascinating labyrinth of rocks to climb, crevices to peer into, and passageways to crawl through. There was still ice and snow at the bottom of some of the caves, so it was refreshing to feel the very noticeable dropping temperatures as we descended into the rocky shelters and then be warmed again as we made our way back up into the sunlight.
Monday, May 4, 2015
Today I tried making fish cakes by combining salmon with mashed potatoes, green onions, fresh herbs, and lemon and baking them in the oven. Served over pea shoot greens, these salmon cakes made a tasty and satisfying lunch that was simple to put together, too!
Baked Salmon Cakes
2 medium sized yukon gold potatoes (enough to make 2 cups of mashed potatoes)
2 105g cans of boneless, skinless wild salmon, drained
2 tbsp thinly sliced green onion
1 tbsp chopped fresh parsely
1 tsp Dijon mustard
the zest of one small lemon
sea salt and pepper, to taste
Peel the potatoes, cut them into chunks, and boil them in a pot of water over high heat on the stove for approximately 20 minutes, or until they are tender. Drain the water from the potatoes and mash them thoroughly. Spread the mashed potatoes out over the bottom of a mixing bowl and set them in the fridge to cool for 15 minutes.
Preheat the oven to 400 F. Once the potatoes have cooled, flake the salmon into the bowl and add the green onion, parsley, Dijon mustard, lemon zest, sea salt and pepper. Stir to combine all ingredients.
Divide the salmon and potato mixture into six equal parts, and form each part into a patty with your hands. Place the patties on a baking sheet. Bake the salmon cakes for 8 minutes, then gently flip them with a spatula and bake them for another 8 minutes.
Serve the salmon cakes warm, on a bed of pea shoots or other greens drizzled with a simple dressing made from olive oil, fresh lemon juice, sea salt and pepper. Enjoy!