Since we've moved up to the lake, it's become a pleasant habit to feed the birds. There are three feeders for seeds, two with mixed seed and the black sunflowers seed preferred by the Chickadees, the third has Niger seed for the Goldfinches and Warblers, along with two feeders for the Hummingbirds.
As the young birds hatched, their parents would drop them off at the feeders, and it's been fun to watch them learning. In particular the young Hairy Woodpeckers who have a hard time perching on the feeder so they hang onto the edge of the feeder and fling seeds off in their search for the ones they enjoy. This is a bonus for the Chipmunks who scurry around like small vacuum cleaners scooping up the fallen seed.
I was standing watching this whirlwind activity the other morning when suddenly a pair of wings flashed past my nose. A Hawk had seen the Chipmunks as well and was intent on breakfast. There was a flurry as the small fury ones fled for cover and the Hawk took off in disgust; a chorus of angry warnings following him as the Chipmunks let the other creatures know to beware.
With the humming bird feeders I try to remember to remove them in the evening, returning them in the morning to be sure that the little birds won’t suffer from a chilly feeder. We use a four water to one ration of sugar and renew it frequently in warm weather.
Yesterday morning I went out to fill the feeders and realized I had forgotten to bring the liquid feeders in and the feeders were completely empty, one thrown on the ground, the other had been drained all the little yellow screens removed. There were strange footprints in the sand that John had been using to adjust the patio stones, these weren’t those of the Chipmunk tribe or those of Raccoons - consulting the Handbook of Tracks they looked very much like those of the Flying Squirrel Glaucomys sabrinus .
.
We have had at least one Flying Squirrel resident in the attic that we have seen while doing renovations, the noise disturbed their slumber and brought them out.
"Their fondness for maple sap has often led to their tumbling into sap buckets in spring and drowning."
It appears that they do have a sweet tooth - which may offer an explanation of what happened to the missing eight ounces of sugar water …
Sunday, July 20, 2008
Sunday, July 13, 2008
"The King's Breakfast"
We were reminded of A. A. Milne's poem "The King's Breakfast" in When "We Were Very Young" when the King hoping for breakfast and discovers to his horror that there is no butter for "The Royal slice of bread"
It has always been something of a Sunday morning ritual, Kippers [smoked Scottish herrings], with brown bread, orange juice and strong tea; if the dogs are lucky they'd get a sandwich of bread soaked in the Kipper juice.
Like the King wanting "A little bit of butter for My bread!" we had hoped for the juicy smoked herring fillets on our bread, but this was not to be,
The Kippers in question had been purchased the day before from our fish store in the Byward Market, but when I opened the bag found some strange long dark herrings and the label read Smoked Dutch Style, in truth they had
never been near the Netherlands.
A pan was found to accommodate them and when they were poached - they had curled up and looked even worse. John was to be the first to sample and pronounced them 'very salty' but did not sob, or whimper. Sunday morning's breakfast treat was not to be.
We tried our local Market grocer, then the up-scale grocery on Beechwood without success. About to give up, we told our Bulgarian family member, Mimi of the problem and she smiled and said ' The Super Store has them!’
Our next trip into town found us entering the Super Store and without much delay, discovered the fish counter and the packets of Scottish Kippers, delighted I bought five of the frozen Kippers. These are lovely little boneless, boil in the bag with a butter ‘flower’ imprint; when I was very young they came as FISH with bones and all, and it would take a good five minutes to remove the spine and all the bones buried in the flesh.
The following Sunday morning saw us seated at the table, with the sun’s reflection off the lake playing on the ceiling and a lovely breakfast of Kippers, brown bread , orange juice and tea; with three dogs waiting for their tribute of bread soaked in Kipper broth.
It has always been something of a Sunday morning ritual, Kippers [smoked Scottish herrings], with brown bread, orange juice and strong tea; if the dogs are lucky they'd get a sandwich of bread soaked in the Kipper juice.
Like the King wanting "A little bit of butter for My bread!" we had hoped for the juicy smoked herring fillets on our bread, but this was not to be,
The Kippers in question had been purchased the day before from our fish store in the Byward Market, but when I opened the bag found some strange long dark herrings and the label read Smoked Dutch Style, in truth they had
never been near the Netherlands.
A pan was found to accommodate them and when they were poached - they had curled up and looked even worse. John was to be the first to sample and pronounced them 'very salty' but did not sob, or whimper. Sunday morning's breakfast treat was not to be.
We tried our local Market grocer, then the up-scale grocery on Beechwood without success. About to give up, we told our Bulgarian family member, Mimi of the problem and she smiled and said ' The Super Store has them!’
Our next trip into town found us entering the Super Store and without much delay, discovered the fish counter and the packets of Scottish Kippers, delighted I bought five of the frozen Kippers. These are lovely little boneless, boil in the bag with a butter ‘flower’ imprint; when I was very young they came as FISH with bones and all, and it would take a good five minutes to remove the spine and all the bones buried in the flesh.
The following Sunday morning saw us seated at the table, with the sun’s reflection off the lake playing on the ceiling and a lovely breakfast of Kippers, brown bread , orange juice and tea; with three dogs waiting for their tribute of bread soaked in Kipper broth.
Sunday, June 8, 2008
Critters
John woke me up last night about 2:30 a.m. to see the fireflies, the first of the season, they really were brilliant. He commented that the Moth Man was up as the lighted sheet was on.
Later in the morning after he'd left for the store, I was taking the dogs and saw Jim & Katherine coming down the hill, he was excited - it had been a bonanza and we had to see.
Stephen and I followed them and the sheet hanging just to the side of the patio door was covered with moths. Apparently conditions were just right - hot, humid, overcast sky - and he showed them off like a magician pulling tricks
The three large moths on the sheet the other night were:
Luna moth: http://moths.ca/saturniidae/pages/07758-actias-luna-A2.html
Cecropia moth: http://moths.ca/saturniidae/pages/07767-hyalophora-cecropia-A.html
Waved Sphinx moth: http://moths.ca/sphingidae/pages/07787-ceratomia-undulosa-A.html
They had put the light on at 12:30 then he checked it at 4:30 a.m. then pulled Katherine out to see, she said there were also 5 Ladyslipper orchids growing close by. Jim said he had heard gnawing under the cottage during he night and that he'd seen mama porcupine with her baby.
Have a feeling that they moved up under the shed as their original haunt, the Trout Cabin has been restored. Will have to check the tires on the Mazda in the shed as porcupine are fond of chewing them for the salt.
John has seen the mother Mallard Duck with 10 little fuzzy ones parading down the road. Raccoons are about [why do they have masks?] and some critter had eaten the Scarlet Bean seedlings I had started in the porch.
There are two Humming Bird feeders, and other seed feeders hanging in the patio so lots of bird life and a horde of Chipmunks picking up seed that drops - they are very friendly and will wait while I fill the feeders, scatter to safety if the dogs approach.
The first garter snake of the season appeared on the patio this morning looking bright and clean will watch to see if his 'shed' is nearby, I have one very long shed skin draped over the computer and it is so light that every time the computer turns on the skin jumps... We often have a large family of the snakes basking on the patio in the early morning sun, before they head off in search of breakfast.
Later in the morning after he'd left for the store, I was taking the dogs and saw Jim & Katherine coming down the hill, he was excited - it had been a bonanza and we had to see.
Stephen and I followed them and the sheet hanging just to the side of the patio door was covered with moths. Apparently conditions were just right - hot, humid, overcast sky - and he showed them off like a magician pulling tricks
The three large moths on the sheet the other night were:
Luna moth: http://moths.ca/saturniidae/pages/07758-actias-luna-A2.html
Cecropia moth: http://moths.ca/saturniidae/pages/07767-hyalophora-cecropia-A.html
Waved Sphinx moth: http://moths.ca/sphingidae/pages/07787-ceratomia-undulosa-A.html
They had put the light on at 12:30 then he checked it at 4:30 a.m. then pulled Katherine out to see, she said there were also 5 Ladyslipper orchids growing close by. Jim said he had heard gnawing under the cottage during he night and that he'd seen mama porcupine with her baby.
Have a feeling that they moved up under the shed as their original haunt, the Trout Cabin has been restored. Will have to check the tires on the Mazda in the shed as porcupine are fond of chewing them for the salt.
John has seen the mother Mallard Duck with 10 little fuzzy ones parading down the road. Raccoons are about [why do they have masks?] and some critter had eaten the Scarlet Bean seedlings I had started in the porch.
There are two Humming Bird feeders, and other seed feeders hanging in the patio so lots of bird life and a horde of Chipmunks picking up seed that drops - they are very friendly and will wait while I fill the feeders, scatter to safety if the dogs approach.
The first garter snake of the season appeared on the patio this morning looking bright and clean will watch to see if his 'shed' is nearby, I have one very long shed skin draped over the computer and it is so light that every time the computer turns on the skin jumps... We often have a large family of the snakes basking on the patio in the early morning sun, before they head off in search of breakfast.
Friday, May 30, 2008
Learning to COOK
When I first started to cook there were two, maybe three things that I had been taught (by former boyfriends) we didn't have much opportunity at home as Mom was a full-time kitchen guru - I lie, we were allowed to flatten the oatmeal cookies with a fork...
so there was a great recipe for Spaghetti sauce from someone who drove a red MG and a Chicken recipe from Freddie Moo Young that owed it's allegiance to Jamaican origins
Arriving in Frobisher Bay in 1960 with a Ukrainian Cookbook, from Saskatchewan, our first efforts were dismal - bread that landed like lead, so when John arrived for Christmas - we had bacon & eggs as I'd neglected to thaw the Turkey, and Frobisher had only one restaurant - The Eastie Coastie (run by a South African).
Help arrived in the form of Liddie Johnson the Dutch wife of one of the teachers, she introduced me to the art of the Indonesian Rice Table and it's numerous goodies.
When our posting was to Cape Dorset - we found the 2 volume set of Gourmet left by Alma Houston (Jim Houston's first wife) - and my education began. In those days there was no accommodation in the small settlements so we would act as hotel for whoever was visiting. It also meant we had to cook for them and what if the roast was ruined? Remembering the dishes of the Rice Table I'd search for something no one else had ever eaten hoping they wouldn't know the difference, it worked and thankfully due to Gourmet's great recipes the meal turned out very well.
We left the north after some very successful meals in the Fort Smith in the western Arctic, we landed in Victoria and with help from Auntie Al and my mom was able to accommodate more traditional fare.
The last chapter:
The boys were small and there was no Sesame Street so I'd plunk them down in front of Julia Child and The Galloping Gourmet - have a faded photo of them sitting in their little chairs as she tasted and stirred.
Today David makes a mean Cheesecake and wonderful Bread, while Stephen after finishing the Hotel & Restaurant training at Algonquin College went on to do do his Cordon Bleu, finishing at Claridges in London.
And so we keep on learning ... now me from them.
so there was a great recipe for Spaghetti sauce from someone who drove a red MG and a Chicken recipe from Freddie Moo Young that owed it's allegiance to Jamaican origins
Arriving in Frobisher Bay in 1960 with a Ukrainian Cookbook, from Saskatchewan, our first efforts were dismal - bread that landed like lead, so when John arrived for Christmas - we had bacon & eggs as I'd neglected to thaw the Turkey, and Frobisher had only one restaurant - The Eastie Coastie (run by a South African).
Help arrived in the form of Liddie Johnson the Dutch wife of one of the teachers, she introduced me to the art of the Indonesian Rice Table and it's numerous goodies.
When our posting was to Cape Dorset - we found the 2 volume set of Gourmet left by Alma Houston (Jim Houston's first wife) - and my education began. In those days there was no accommodation in the small settlements so we would act as hotel for whoever was visiting. It also meant we had to cook for them and what if the roast was ruined? Remembering the dishes of the Rice Table I'd search for something no one else had ever eaten hoping they wouldn't know the difference, it worked and thankfully due to Gourmet's great recipes the meal turned out very well.
We left the north after some very successful meals in the Fort Smith in the western Arctic, we landed in Victoria and with help from Auntie Al and my mom was able to accommodate more traditional fare.
The last chapter:
The boys were small and there was no Sesame Street so I'd plunk them down in front of Julia Child and The Galloping Gourmet - have a faded photo of them sitting in their little chairs as she tasted and stirred.
Today David makes a mean Cheesecake and wonderful Bread, while Stephen after finishing the Hotel & Restaurant training at Algonquin College went on to do do his Cordon Bleu, finishing at Claridges in London.
And so we keep on learning ... now me from them.
Wednesday, May 28, 2008
BLACK FLIES
We started filling the boxes for the Square Foot Garden early
Saturday mixing equal quantities of peat moss, soil and
Vermiculite. The morning was bright and sunny and we were
looking forward to accomplishing the task, our enjoyment
was quickly curtailed when we were discovered by a horde
of black flies.
All the years we spent in the North we never experienced
black flies, in fact were slightly suspicious of their
reputation. Mosquitoes rarely bothered us, while they'd
settle on anyone walking near by.
Heading for the shelter of the cottage, we searched out
a head net and wide brimmed hat. Never having used a net
before we put it on then added the hat, the black flies
soon discovered our mistake and had lunch. We retreated
again and this time got it right with the net over the
hat. Normally we do not go to these lengths but it seemed
necessary as we needed to get the garden boxes filled.
Remembering too from experience at Dog Workshops, that
heavily scented shampoos and soaps make one susceptible
Doing some consultation on Black Flies, discovered that
light coloured clothing is preferable, our unfortunate
Great Dane is black and is constantly being chased by
the hungry flies. We also learned that there are at
least one hundred and ten species in Canada and the
female insect belonging to order Diptera, family
Simuliidae is the one with the damaging toothed stylets
that bite, not the male.
In the forest industry workers in Quebec and British
Columbia ask for black fly control in their contract.
Livestock [like our poor dog] suffer and in 1944-1947
during a bad outbreak of the pests inn Saskatchewan
1100 cattle were killed by a species that carries a
toxin in its saliva.
How to survive? We remember reading in D.B.O.Savile's
book "Collection and Care of Botanical Specimens"
advice to young plant collectors heading into the
Northern regions to "develop a philisophical attitude"
that you would never be sucked dry and to use a
repellent where the protective net met your collar,
tuck your pants into your socks.
Further information on the Black Fly can be found
on Alberta Agriculture's website and in the Canadian
Encyclopedia by R. A. Brust.
The good news: black flies are supposed be more
attentive early in the morning, after a rain or
early in the evening. Best of all we have heard
that black flies are the creature that fertilizes
blueberries.
Saturday mixing equal quantities of peat moss, soil and
Vermiculite. The morning was bright and sunny and we were
looking forward to accomplishing the task, our enjoyment
was quickly curtailed when we were discovered by a horde
of black flies.
All the years we spent in the North we never experienced
black flies, in fact were slightly suspicious of their
reputation. Mosquitoes rarely bothered us, while they'd
settle on anyone walking near by.
Heading for the shelter of the cottage, we searched out
a head net and wide brimmed hat. Never having used a net
before we put it on then added the hat, the black flies
soon discovered our mistake and had lunch. We retreated
again and this time got it right with the net over the
hat. Normally we do not go to these lengths but it seemed
necessary as we needed to get the garden boxes filled.
Remembering too from experience at Dog Workshops, that
heavily scented shampoos and soaps make one susceptible
Doing some consultation on Black Flies, discovered that
light coloured clothing is preferable, our unfortunate
Great Dane is black and is constantly being chased by
the hungry flies. We also learned that there are at
least one hundred and ten species in Canada and the
female insect belonging to order Diptera, family
Simuliidae is the one with the damaging toothed stylets
that bite, not the male.
In the forest industry workers in Quebec and British
Columbia ask for black fly control in their contract.
Livestock [like our poor dog] suffer and in 1944-1947
during a bad outbreak of the pests inn Saskatchewan
1100 cattle were killed by a species that carries a
toxin in its saliva.
How to survive? We remember reading in D.B.O.Savile's
book "Collection and Care of Botanical Specimens"
advice to young plant collectors heading into the
Northern regions to "develop a philisophical attitude"
that you would never be sucked dry and to use a
repellent where the protective net met your collar,
tuck your pants into your socks.
Further information on the Black Fly can be found
on Alberta Agriculture's website and in the Canadian
Encyclopedia by R. A. Brust.
The good news: black flies are supposed be more
attentive early in the morning, after a rain or
early in the evening. Best of all we have heard
that black flies are the creature that fertilizes
blueberries.
Friday, May 23, 2008
GARDENING
This week's window display in the bookstore is GARDENING and the quotation :
"On every stem, on every leaf,... and at the root of everything that grew,
was a professional specialist in the shape of grub, caterpillar, aphis, or
other expert, whose business it was to devour that particular part."
~Oliver Wendell Holmes
In this part of Canada it has been customary to start planting on the 24th of May, hoping to avoid the late spring frosts, although we've read of starting peas in the snow. Haven't tried,that but do know that planting Peppers too early will produce lovely plants that won't fruit. Peppers are happiest when the air temperature is above 55° and then will fruit.
We are starting this year using Mel Bartholomew's Square Foot Garden and have three boxes in preparation, this way we get a jump on the season as the soil in the boxes warms up earlier.
Soon to be sewn:
Radish: Sparkler White Tip are easy-to-grow, tasty and colourful, and ready to harvest in just a few weeks so the packet says, will have to remember to re-sew.
Beets: Detroit Dark Red is described as a Double duty crop, eat the leaves as well as the roots, recommended replanting every three weeks.
Carrots: Touchon are a variety that is new to us but named as 'Heirloom, one of the finest of the Nantes-type carrots, the best for eating out of hand sweet and tender, free from hard fiber. This old French variety is quick-maturing'.
Lettuce: Grand Rapids a popular loose-leafed variety for home gardens, an all time favourite. We have chosen a new variety of Curly Endive: Glory Frisée and will add some Corn Salad for a change.
Beans: Scarlet Runner - we grow these for ourselves and the hummingbirds. Beans should not go in until you can comfortably sit on the soil, where they are to grow. Picked young, they are sweet and a real treat.
The Tomatoes: Early Girl will be cosseted in plastic Kozy-Coats from T & T Seeds in Winnipeg. Tomatoes that have been started early and become leggy may be planted horizontally, and will send out roots along the lengthy stem.
Cucumbers should not be planted before Saint Anthony's Day* the 13th of June according to our French Canadian neighbour - so we will wait. Making a note on the calendar we heed the advice "if your cucumbers are bitter it's because they have not
had enough water. Don't wait till the leaves wilt, make sure they have a good soak."
A good water gauge in the garden is the Sunflower [Helianthus] - they will wilt faster than anything else. Plant them here and there and watch, first sunflower to droop it's time to water. We have three varieties of Sunflower to plant this year, the small black seeded variety for the birds, the mammoth Russian ones for the squirrels and Colour Fashion Mix for us.
* June 13th - birthday Saint Anthony of Padua
"On every stem, on every leaf,... and at the root of everything that grew,
was a professional specialist in the shape of grub, caterpillar, aphis, or
other expert, whose business it was to devour that particular part."
~Oliver Wendell Holmes
In this part of Canada it has been customary to start planting on the 24th of May, hoping to avoid the late spring frosts, although we've read of starting peas in the snow. Haven't tried,that but do know that planting Peppers too early will produce lovely plants that won't fruit. Peppers are happiest when the air temperature is above 55° and then will fruit.
We are starting this year using Mel Bartholomew's Square Foot Garden and have three boxes in preparation, this way we get a jump on the season as the soil in the boxes warms up earlier.
Soon to be sewn:
Radish: Sparkler White Tip are easy-to-grow, tasty and colourful, and ready to harvest in just a few weeks so the packet says, will have to remember to re-sew.
Beets: Detroit Dark Red is described as a Double duty crop, eat the leaves as well as the roots, recommended replanting every three weeks.
Carrots: Touchon are a variety that is new to us but named as 'Heirloom, one of the finest of the Nantes-type carrots, the best for eating out of hand sweet and tender, free from hard fiber. This old French variety is quick-maturing'.
Lettuce: Grand Rapids a popular loose-leafed variety for home gardens, an all time favourite. We have chosen a new variety of Curly Endive: Glory Frisée and will add some Corn Salad for a change.
Beans: Scarlet Runner - we grow these for ourselves and the hummingbirds. Beans should not go in until you can comfortably sit on the soil, where they are to grow. Picked young, they are sweet and a real treat.
The Tomatoes: Early Girl will be cosseted in plastic Kozy-Coats from T & T Seeds in Winnipeg. Tomatoes that have been started early and become leggy may be planted horizontally, and will send out roots along the lengthy stem.
Cucumbers should not be planted before Saint Anthony's Day* the 13th of June according to our French Canadian neighbour - so we will wait. Making a note on the calendar we heed the advice "if your cucumbers are bitter it's because they have not
had enough water. Don't wait till the leaves wilt, make sure they have a good soak."
A good water gauge in the garden is the Sunflower [Helianthus] - they will wilt faster than anything else. Plant them here and there and watch, first sunflower to droop it's time to water. We have three varieties of Sunflower to plant this year, the small black seeded variety for the birds, the mammoth Russian ones for the squirrels and Colour Fashion Mix for us.
* June 13th - birthday Saint Anthony of Padua
Friday, May 9, 2008
COLOUR & Rabbits
We got into something of a discussion this morning over breakfast, won't say argument, just a subtle difference of opinion. There used to be an expression regarding fashion "blue and green should never be seen, except when one is in-between", it went along with not wearing red and purple together, or white shoes after September…
The conversation all started when we were showing off a new pair of CROCS, they are brilliant Lime Green and at the time we were wearing a pair of bright pink ones.
It all started about five years ago when we saw a display of CROCS in the Sunday Style edition of the New York Times, they looked so colourful that I ordered a pair of bright red ones immediately - there’s something special about red shoes. To our delight they were so comfortable, like walking in moccasins that we decided to wear them to the Montreal Book Fair as something of a fashion statement, where we’d be standing for two days Some days we can do no wrong, and the Fair as well as the shoes were a success.
You might think the family were used to this display, but apparently not. The comments started, "’Why not wear one green one and one pink one?" which brought to mind the ditty about blue and green.
We have started knitting, recommended for relaxation and the first project was a rabbit for Savannah who is just learning to walk. Previous attempts at knitting have involved mice that were stuffed with catnip. The first rabbit was a challenge, he was pale yellow with turqoise button eyes and a blue/ green waistcoat; having completed it and finding a source of inexpensive wool, have started on a second one. He is a mixture of blue, green and pink, with pink button eyes and a mauve waistcoat. These rabbits are small enough to fit in your pocket and can come in as many different colours as wool is available
Why rabbits? In the Chinese horoscope we are a rabbit. At our first visit to the Royal Winter Fair in Toronto we fell in love with Rex rabbits, a breed with dense soft fur - very much like Dürer’s rabbit, the original Velveteen Rabbit
As a result we purchased a pair ‘Claudius’ and ‘Livia’, beautiful bunnies who had several litters, we soon became expert at rabbit casseroles, rabbit roasted with Rosemary and rabbit sandwiches. But best of all they produced lovely rabbit ‘litter’ that was wonderful in the garden. Surprisingly good for the rose hedge that we’d planted.
The conversation all started when we were showing off a new pair of CROCS, they are brilliant Lime Green and at the time we were wearing a pair of bright pink ones.
It all started about five years ago when we saw a display of CROCS in the Sunday Style edition of the New York Times, they looked so colourful that I ordered a pair of bright red ones immediately - there’s something special about red shoes. To our delight they were so comfortable, like walking in moccasins that we decided to wear them to the Montreal Book Fair as something of a fashion statement, where we’d be standing for two days Some days we can do no wrong, and the Fair as well as the shoes were a success.
You might think the family were used to this display, but apparently not. The comments started, "’Why not wear one green one and one pink one?" which brought to mind the ditty about blue and green.
We have started knitting, recommended for relaxation and the first project was a rabbit for Savannah who is just learning to walk. Previous attempts at knitting have involved mice that were stuffed with catnip. The first rabbit was a challenge, he was pale yellow with turqoise button eyes and a blue/ green waistcoat; having completed it and finding a source of inexpensive wool, have started on a second one. He is a mixture of blue, green and pink, with pink button eyes and a mauve waistcoat. These rabbits are small enough to fit in your pocket and can come in as many different colours as wool is available
Why rabbits? In the Chinese horoscope we are a rabbit. At our first visit to the Royal Winter Fair in Toronto we fell in love with Rex rabbits, a breed with dense soft fur - very much like Dürer’s rabbit, the original Velveteen Rabbit
As a result we purchased a pair ‘Claudius’ and ‘Livia’, beautiful bunnies who had several litters, we soon became expert at rabbit casseroles, rabbit roasted with Rosemary and rabbit sandwiches. But best of all they produced lovely rabbit ‘litter’ that was wonderful in the garden. Surprisingly good for the rose hedge that we’d planted.
Saturday, April 5, 2008
Chives
As far back as we can remember the success of a birthday party depended on the egg sandwiches and whether or not they contained little green snippets of chives. Our mother had always made them with chives; the chives in question came from the garden of a family, friend an Armenian tailor - Mr. Tackver...
These chives travelled from one end of the country and back several times. We first received them in Winnipeg, and when the family moved to Montreal they came with us. Across to Victoria and back again east to Ottawa, it never seemed to affect their vigour. When we first started growing herbs in the Kitchen Garden they grew as a border around the raised beds, always first greenery up in the spring.
Chive vinegar was made with their purple blossoms, they were added to cream cheese, used in salads and always in egg sandwiches.
Their Latin name Allium schoenoprasum reflects the family connection Alliaceae, in French they're known as Ciboulette.
Learn more about their habit from the Green Pages of the Montreal Botanical Garden* a lovely online website.
Once again the chives moved up to our cottage along with Angelica, Lovage, Ginger Mint, Apple Mint, Lavender, Lemon Balm, Thyme, Sweet Woodruff, a perennial Oregano and another member of the chive family Garlic or Chinese Chives in French Ciboulette chinoise in Latin Allium tuberosum- these bloom in late summer with a lovely white cluster of flowers
Our interest in herbs [other than chives] developed from an old family copy of Culpeper's Herbal - the inscription reads John Harrop, his book Glossop 1815. as our curiosity grew we discovered Betty Jacobs Growing & Using Herbs and Sal Gilbertie's Herb Gardening at Its Best - we were hooked. Somehow the library seemed to grow almost as fast as the garden, until there were too many books to fill our bookcase and so Argosy Books came into being.
Last summer for the first time the Rosemary bloomed. In Victoria we remembered a hedge of Rosemary but Ottawa winters are too cold - however last week our little plant that we had brought indoors set out new shoots, light levels encouraging growth
* Montreal Botanical Garden - was a favourite place for a family visit on a Sunday afternoon [hours by streetcar] as kids we found it BORING until one Sunday in the Lily Pool we discovered a mouse had fallen in and drowned, the goldfish were feasting on it - such is the interest of the young...
These chives travelled from one end of the country and back several times. We first received them in Winnipeg, and when the family moved to Montreal they came with us. Across to Victoria and back again east to Ottawa, it never seemed to affect their vigour. When we first started growing herbs in the Kitchen Garden they grew as a border around the raised beds, always first greenery up in the spring.
Chive vinegar was made with their purple blossoms, they were added to cream cheese, used in salads and always in egg sandwiches.
Their Latin name Allium schoenoprasum reflects the family connection Alliaceae, in French they're known as Ciboulette.
Learn more about their habit from the Green Pages of the Montreal Botanical Garden* a lovely online website.
Once again the chives moved up to our cottage along with Angelica, Lovage, Ginger Mint, Apple Mint, Lavender, Lemon Balm, Thyme, Sweet Woodruff, a perennial Oregano and another member of the chive family Garlic or Chinese Chives in French Ciboulette chinoise in Latin Allium tuberosum- these bloom in late summer with a lovely white cluster of flowers
Our interest in herbs [other than chives] developed from an old family copy of Culpeper's Herbal - the inscription reads John Harrop, his book Glossop 1815. as our curiosity grew we discovered Betty Jacobs Growing & Using Herbs and Sal Gilbertie's Herb Gardening at Its Best - we were hooked. Somehow the library seemed to grow almost as fast as the garden, until there were too many books to fill our bookcase and so Argosy Books came into being.
Last summer for the first time the Rosemary bloomed. In Victoria we remembered a hedge of Rosemary but Ottawa winters are too cold - however last week our little plant that we had brought indoors set out new shoots, light levels encouraging growth
* Montreal Botanical Garden - was a favourite place for a family visit on a Sunday afternoon [hours by streetcar] as kids we found it BORING until one Sunday in the Lily Pool we discovered a mouse had fallen in and drowned, the goldfish were feasting on it - such is the interest of the young...
Wednesday, March 19, 2008
MAMA'S SPONGE CAKE
The kitchen was not where we first thought about cooking, our mother could turn out lovely scones, great pies and a credible Roast Beef with Yorkshire Pudding. My job was drying dishes...
Then one day while waiting in the dentist's office, picked up a copy of Vogue magazine and found an interesting article about Elsie Masterton who had established Blueberry Hill Inn during the 1950s and 1960s, acting as chef de cuisine. The article included a recipe for a cake and she assured the reader that by closely following the directions it would turn out perfectly. Copied it down and first time trying it found she was as good as her word, the cake worked.
MAMA'S SPONGE CAKE
4 eggs
1 cup sugar
½ cup orange juice
1 cup flour
1 teaspoon baking powder
Separate the eggs and set aside the whites. Beat the egg yolks until light and lemon-colored. Add sugar and beat until granular consistency disappears (about 3 minutes at medium speed in the electric mixer). Add orange juice, beating until well mixed, then continue beating for 2 minutes more. Sift together the flour and the baking powder. Add to the egg mixture and beat until thoroughly assimilated, then another 2 minutes.
Beat the egg whites until stiff, but not dry. Fold whites into the rest of the batter, carefully until no specks of white are seen. Turn batter into an angel food tin. Bake in a moderate (325° F) oven for 30 to 40 minutes, or until the cake pops back into shape when you touch it firmly with your finger.
(This cake will not rise to the top of a regular angel food pan. If you want it that large, use 6 eggs and multiply everything else by 1½)
We ordered The Blueberry Hill Cookbook and found not only MAMA'S SPONGE CAKE to be a winner, but many others including her Rare Roast of Lamb with garlic slivers under the skin - she wrote two others the Blueberry Hill Menu Cookbook and Blueberry Hill Kitchen Notebook, both worthy of novice cooks.
Then one day while waiting in the dentist's office, picked up a copy of Vogue magazine and found an interesting article about Elsie Masterton who had established Blueberry Hill Inn during the 1950s and 1960s, acting as chef de cuisine. The article included a recipe for a cake and she assured the reader that by closely following the directions it would turn out perfectly. Copied it down and first time trying it found she was as good as her word, the cake worked.
MAMA'S SPONGE CAKE
4 eggs
1 cup sugar
½ cup orange juice
1 cup flour
1 teaspoon baking powder
Separate the eggs and set aside the whites. Beat the egg yolks until light and lemon-colored. Add sugar and beat until granular consistency disappears (about 3 minutes at medium speed in the electric mixer). Add orange juice, beating until well mixed, then continue beating for 2 minutes more. Sift together the flour and the baking powder. Add to the egg mixture and beat until thoroughly assimilated, then another 2 minutes.
Beat the egg whites until stiff, but not dry. Fold whites into the rest of the batter, carefully until no specks of white are seen. Turn batter into an angel food tin. Bake in a moderate (325° F) oven for 30 to 40 minutes, or until the cake pops back into shape when you touch it firmly with your finger.
(This cake will not rise to the top of a regular angel food pan. If you want it that large, use 6 eggs and multiply everything else by 1½)
We ordered The Blueberry Hill Cookbook and found not only MAMA'S SPONGE CAKE to be a winner, but many others including her Rare Roast of Lamb with garlic slivers under the skin - she wrote two others the Blueberry Hill Menu Cookbook and Blueberry Hill Kitchen Notebook, both worthy of novice cooks.
Saturday, March 15, 2008
Think Spring
March 15 More snow, and had hoped to participate in the Westmount Antiquarian Book Fair. Instead will have to check the cottage roof for snow load.
The problem is that although it has a steel roof - it's a wide shallow roof and the snow doesn't slip off easily. The benefits are that with such deep snow we can grow things in the garden that need protection.
Sounds silly to think of gardens yet, but that is the hope that keeps gardeners going in the depth of winter as the catalogues arrive.
I remember reading that Geranium breeders lived to an great age, no wonder every year when December's shortest day arrived they had their seeds ordered and the hope of Spring blooms. So we pour over lists of Heritage seeds, make notes, draw planting patterns - this year will try the square-foot gardens.
The Kitchen Garden that we grew in Mariatown was built of railway ties, that family members had to drag around as I moved the garden the same way some folks move furniture in their living room. The 4 foot square is hopefully easier to work with, the only problem that have already thought of planting five of these 7 garden squares - 4 for vegetables, 3 for herbs.
In the meantime must return to the kitchen and think of supper, perhaps the tempting smell of ginger... a family favourite
GINGER CAKE
¾ cup butter/ shortening
½ tsp. salt
1 ½ cup sugar
1 cup raisins
3 eggs
4 oz. candied ginger
½ cup milk
2 ½ cup flour
1 tsp. baking powder
Cream together butter & sugar, add beaten eggs, mix till light
Sift dry ingredients and add alternately with milk, fold in raisins &
ginger. Bake at 275° for 1 ¾ hours
The problem is that although it has a steel roof - it's a wide shallow roof and the snow doesn't slip off easily. The benefits are that with such deep snow we can grow things in the garden that need protection.
Sounds silly to think of gardens yet, but that is the hope that keeps gardeners going in the depth of winter as the catalogues arrive.
I remember reading that Geranium breeders lived to an great age, no wonder every year when December's shortest day arrived they had their seeds ordered and the hope of Spring blooms. So we pour over lists of Heritage seeds, make notes, draw planting patterns - this year will try the square-foot gardens.
The Kitchen Garden that we grew in Mariatown was built of railway ties, that family members had to drag around as I moved the garden the same way some folks move furniture in their living room. The 4 foot square is hopefully easier to work with, the only problem that have already thought of planting five of these 7 garden squares - 4 for vegetables, 3 for herbs.
In the meantime must return to the kitchen and think of supper, perhaps the tempting smell of ginger... a family favourite
GINGER CAKE
¾ cup butter/ shortening
½ tsp. salt
1 ½ cup sugar
1 cup raisins
3 eggs
4 oz. candied ginger
½ cup milk
2 ½ cup flour
1 tsp. baking powder
Cream together butter & sugar, add beaten eggs, mix till light
Sift dry ingredients and add alternately with milk, fold in raisins &
ginger. Bake at 275° for 1 ¾ hours
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