Monday, February 23, 2015

Busy Monday

First we had to pre-cook the apples and let them cool. Then I made the pie dough and chilled it for an hour. I found this recipe in the October 2014 issue of Canadian House and Home ; I had to try it because it's for The Best-Ever Apple Pie. The pie crust is great but I should have cooked the apples longer as some were still crunchy.

Finally captured on film, the new visitor to our feeder.

Decided to try and make our own granola and came upon this recipe from Sally's Baking Addiction. As it bakes it fills the house with the scent of almonds and vanilla. It's great tasting; can't wait to try it with milk or yoghurt.

It has been years since we made Chinese Chicken. The chicken is baked in a bath of honey, soy sauce, ketchup, and garlic. Always served with rice and a crisp green salad. Great stuff!

Thursday, February 19, 2015

Tuesday, February 17, 2015

No water

The robins are back!

And now that the snow is gone and the buds are out, the deer have come back.

But it is too early to turn the water on at the fountain.

Sunday, February 15, 2015

Sunday quote

"Art is a harmony parallel with nature."

Paul Cezanne (1839-1906)

Saturday, February 7, 2015

Saturday night nachos

I don't care about the Super Bowl unless I'm in a pool (which I was, didn't win anything) but Super Bowl food is another thing. When I saw the Pioneer Woman put these together, I knew we had to try them.

So a week after the Super Bowl, we put together Chicken Nachos. We made our own taco seasoning because the store bought stuff has ingredients in it that I can't even pronounce.
After layering the taco chips, chicken, and cheese it goes into a 350 degree oven until all the cheese is melted. Sprinkle generously with olives and green onions, crack open a cold one and enjoy! No Super Bowl game needed.

Monday, February 2, 2015

David Rocco

This picture does not do justice to David Rocco's recipe for Agnello Con Pomodorini E Vino Rosso (Lamb in Cherry Tomato and Red Wine Sauce) that I cooked up for dinner. The cherry tomatoes (from last summer's harvest) blended with the wine to make a velvety sauce for the lamb to soak in. It was melt-in-your-mouth lamb.