Burns Birthday Jan 25th he was born in Scotland , he was a historian of the day , he wrote about real life in the language of the day which was very different from the english we speak today, it is a window and a glance in to the life they loved back then ! Info from Wikipedia

Robert Burns (25 January 1759 – 21 July 1796), also known familiarly as Rabbie Burns, the National Bard, Bard of Ayrshire and the Ploughman Poetand various other names and epithets,^{[nb 1]} was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide. He is the best known of the poets who have written in the Scots language, although much of his writing is in English and a light Scots dialect, accessible to an audience beyond Scotland. He also wrote in standard English, and in these writings his political or civil commentary is often at its bluntest.

He is regarded as a pioneer of the Romantic movement, and after his death he became a great source of inspiration to the founders of both liberalism and socialism, and a cultural icon in Scotland and among the Scottish diaspora around the world. Celebration of his life and work became almost a national charismatic cult during the 19th and 20th centuries, and his influence has long been strong on Scottish literature. In 2009 he was chosen as the greatest Scot by the Scottish public in a vote run by Scottish television channel STV.

As well as making original compositions, Burns also collected folk songs from across Scotland, often revising or adapting them. His poem (and song) “Auld Lang Syne” is often sung at Hogmanay (the last day of the year), and “Scots Wha Hae” served for a long time as an unofficial national anthem of the country. Other poems and songs of Burns that remain well known across the world today include “A Red, Red Rose“, “A Man’s a Man for A’ That“, “To a Louse“, “To a Mouse“, “The Battle of Sherramuir“, “Tam o’ Shanter” and “Ae Fond Kiss“.

On Sat January 23rd David and I had our Burn’s Supper ! A Bards Pie we created this last year, it is Haggis and lamb cooked slowly with onions and a wee splash of Mint Sauce and hp sauce salt and pepper, We cooked potatoes and turnips mashed them and put them on the top of the haggis and lamb, kinda lie a shepards pie only a , ”Bards Pie” Robbie Burns was a Bard a Poet

This is our deconstructed version of a Burns Supper The bread I saw Jamie Oliver male it was a Basic Bread I made a Cob and rolled some our smothered it with Haggis and Lamb mix, rolled it like a swiss roll and sliced it in to 2 “ slices placed it in a pie tin and baked Oh my good need this bread was amazing. you can fill with your fave sandwich and bake I am going to try cheese and onion, or tomato and bacon ohh tuna and cheese!! it is easy and delicious ! The first one I did were Antojitos and boy it was tasty!!

Address to a Haggis by Robbie Burns

Burns Night Pipers Available in all areas of the UK

Address to a Haggis by Robbie Burns

To download right click and select ‘save link as’ 

Download the Free A4 Poem

Fair fa’ your honest, sonsie face,
Great chieftain o the puddin’-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang’s my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
‘Bethankit’ hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect sconner,
Looks down wi sneering, scornfu view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither’d rash,
His spindle shank a guid whip-lash,
His nieve a nit:
Thro bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He’ll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.

Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis!

A few of my fave things Love Y’all

I do apologise it has been a while since I blogged!! Life has been busy!! I have just accepted a job with AHS at our local Hospital The Northern Lights Health Centre.. I will be once again in Dietary! It is exciting but a little scary as we have had our own business for the past 7 yrs!! Brick4Kidz !! Due to cover we haven’t had work for a year so it is time to go back in to the work force!! I have my uniform and on Tuesday I have orientation and then start the afternoon shift !!

A fave of ours is the twice backed potato, actually I only bake it once!! I scrub the whole potatoes put a few pricks with a fork in them and boil them for about 30 mins, then cool, once cooled Half the potato, scrape out the potato place in a bowl and add cheese and onion in this batch, then bake in the oven until crisp!! you can put what ever filling you like..

Baked Beans, a little Southern baked beans, this is another fave, I soaked some 6 cups navy beans over night added a little baking soda , then I boiled them for about 45 mins ! I sautéed 2 red onions, a hot pepper added a little smoked paprika, garlic, fresh grind black pepper and some Epicure Spices!! a large can of pureed tomatoes, oh my these are delicious! Made some home made buns and that was supper..

Crispy Chinese duck Yummy first time making this.. With Onion Pancakes!! I saw Jamie Oliver doing tis and I had to try it!! I would love to cook with Jamie Oliver!

As I am starting work soon, I did a little extra batch cooking, making meals a head an freezing them.. It was quite the week, I made Pasta Sauce , enough for 3 of us for Pkged in 3 large Zip locks, each bag 6 portions.. No ordering meals out for us .. Everything is cooked from scratch.. Next batch was butter chicken.. Again frozen in 3 Large Zip Locks, then a bean Chilli batch.. Pizza sauce batch.. and I made a large batch of Chicken Veggie pasties! and some Seafood Chowder.. I put all batched meals in Large Ziplock Bags date and say what is in the bag lay flat and freeze flat once frozen you can stand up like envelopes, takes up way less room!! Cooking from scratch and in large batches takes a little organising, but saves time and money! plus you know what goes in to your food, yesterday I did a batch of Chicken Veg soup in my beautiful new Langastina Pans my amazing husband bought me for Christmas!! I cant with for to be able to cook a huge family dinner!1

Today David and I are really enjoin Davids day off work, we took George to WBSAH for his yearly checkup and shots, thank you top Dr Yvonne Stephanof and staff for looking after George !!

Keep on Cooking and staying Safe my next blog is about Robbie Burns and having our Burns Supper!! I guess a kinda de constructed supper lol Love y’all

Today we are going to have a Charcuterie!! I am making the baguette I know the cheese and meats are processed, once in a while these are ok.. Also brings family together as we sit around the table chatting and eating

What goes on a Charcuterie Board?

• Cured meats.
• Cheese.
• Olives.
• Nuts.
• Dried Fruit.
• Fresh fruit
• Crackers or baguette bread. making as we type tis
• Jelly or jam. using Katie’s pepper jelly

I have wanted to do this for a while, it was amazing ty to Deb and Rob Belanger for the Amazing Cheese , Katie Belanger & Aaron Belanger for the red pepper jelly she made !! It was a relaxing supper , we had a glass of wine and chatted.. Once the cover isolation is one and cover is under control, we are going to have a family dinner , BBQ .. Hug the f=Grandkids, Family and friends.. Love ya’ll

stay safe out there..

I have to admit the past few months, comfort food has been a huge part of our diet, now lets get right back on the Plant based wagon!! More veggies !! I love making soups and stews using very little meat or no meat, with tons of flavour !! Fun recipes even the Kidz will like .. We are about 80% plant b tased I do love cheese!! We use meat as an ingredient ..

Pizza Tex Mex style preferably WW.

• 1 cup chopped onion
• 1 cup chopped bell pepper, any color
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• 1 15-ounce can black beans, rinsed and drained
• 1 cup fresh or frozen corn kernels ( Or Not ) lol
• 6 6- to 7-inch whole wheat pita rounds
• 1 cup chopped avocado
• 1 salsa
• dried cilantro to taste

homemade pizza is just minutes away. Topped with a tasty corn I don’t use corn ) and black bean combo, crisp up your flat bread in oven, line baking sheet with parchment paper.. put Oven on 350F 10 to 15 mins

in a pot , bring ¼ cup of water to a boil. Add the onion, pepper, garlic, and cumin; cook over medium-low heat for 10 minutes or until the onion is tender, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the beans. Cook for 5 minutes more or until flavours are blended and beans cooked

Mash the avocado. Spread pita rounds with avocado and bean mixture. Top with salsa and sprinkle with cilantro. I addd a little cheese, it is your choice .. I also do a greek pizza using salsa, Olives with Red onions and topped with Feta

Veggie Soup with Lentils

INGREDIENTS

• 2 celery stalks diced
• 2 small onions, finely chopped
• 2 carrots, finely chopped I like red onions
• 6 small potatoes, finely chopped
• 1 16-ounce bag brown lentils
• 5 diced plum tomatoes or tomato of your choice
• 8 cups vegetable broth or water
• 1-2 cups finely chopped spinach or 1 pkg frozen spinach defrosted and drained,
• salt and fresh ground black pepper to taste
• 1 tsp minced garlic
• Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 20 minutes before the soup is done. Season to taste with salt and pepper. this is amazing even the kids will enjoy this..

This is a recipe from Cooking Light , I have adjusted to the way I like it

• 16 uncooked jumbo Rigatoni Tubes
• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 1 tablespoon minced garlic
• 1 1/2 cups diced eggplant
• 1 cup diced red bell pepper
• 3/4 cup diced zucchini
• 3/4 cup chopped plum tomato
• 1/2 cup canned unsalted chickpeas, rinsed and drained
• 1 3/4 cups My home made tomato sauce
• 1/2 cup plus 2 Tbsp. torn fresh basil, divided
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• Cooking spray
• 4 ounces shredded Italian cheese blend (about 1 cup)

When we were living in Kitimat any years ago, I was working in KGH in the Dietary dept, I cooked meatless dishes for a week, on the Friday David said “Ann, I could murder a steak,” I laughed and asked him if he knew what he had been eating all week, he looked at me shocked and asked “ What have I been eating” All you have been eating meatless dishes all week, Chilli, Omelet, Spaghetti Sauce. your face Chips n Egg, stews..

Now this is our preferred way of eating, we have steak once in a while .. I buy ground chicken or ground turkey!! Have fun with this..

Next blog I will share a few more recipes . Please Stay Safe, wear your mask, wash your hands and call a loved one or text. Just a hey are young, helps .. Up and Onward Love y’all

Christmas week, Yayyy.. A little different this Christmas ! Going to be quiet, we had an early Christmas Dinner as Ian had to go back to work and he will be there over Christmas , our Christmas was very quiet Just David and I. Ian was back at camp . David made it very Special, I got some Langoustia pans amazing , a new fave perfume, the best was we face time the grand Kids, Not being being able to hug your loved ones is a really tough thing.. It really affects everyone in a different way! A phone call, test or face tome just to say Hi, are you OK.. Goes a long way..

For Christmas dinner we had leftover turkey but still had a full Christmas dinner .. I have been hobbelong around Dr told me I had arthritis in my knee , I went back he changed meds I have strained a tendon in my knee, so I cant do to much .. My HomeChristmas Pudding was amazing !! Rum Sauce the way my mom did it yummy’’

I made a lot of home made gifts this year Santa hats , I made Kitchen hand towels that hang off the oven , From my tomatoes I made a tomato Chutney it is really tasty, I also made a cranberry apple preserve for the turkey, I couldn’t not do my pickled red onions !! I also crochet the bags the gifts went in to , I loved every second.. Oh Christmas Morning we made eggs benny!! Amazing

New years eve, we had a beautiful ribeye steak, twice baked potatoes and garlic mushrooms, an amazing wine Thank you Charlene and Don!! We watched Anderson Cooper and Andy Cohen bring NY in in NYC omg they were hilarious def what we needed.. Midnight had a glass of Champagne some snacks from M and M ty Gran we love you.. and went to bed

Now it is the new year we are all going to eat a good diet , little or no processed food making from scratch Supper last night we had a Tourtiere it is a French Canadian meat pie, oh so delish. with cauliflower n cheese and wee peas

• 1 pound lean ground pork 
• ½ pound lean ground beef I used 1/2 ground turkey
• 1 onion, diced 
• 1 clove garlic, minced 
• ½ cup water 
• 1 ½ teaspoons salt 
• ½ teaspoon dried thyme, crushed 
• ¼ teaspoon ground sage 
• ¼ teaspoon ground black pepper 
• ⅛ teaspoon ground cloves 
• 1 recipe pastry for a 9 inch double crust pie

Lets wear our masks, social distance and follow the rules, then we can hug our relatives, kids, grandkids . Its a tough time for everyone Here’s to a Happy, Healthy 2021 I need to hug my friends and Grandkids Love y’all

Tradition around the world are similar, I love doing the research in to the different traditions.. I love Christmas .. Here are some traditions that Newfies do… Christmas time is for toasting and feasting with friends A lot of these food and drink traditions In Newfoundland and Labrador, arrives from England, Ireland and Mediterranean Europe, with the first immigrants. These Immigrants came to fish for Cod. This is when seasonal, traditional drinks and foods came to be.. Because of the tough winters ingredients such as preserved ingredients like salted meat and fish , jams and preserves, they had cellars with turfed roofs, where they kept these foods ..

Newfoundland and Labrador—an area of Canada that has its very own collection of unique Christmas traditions. Here are some of the most interesting.

Salted Cod on Christmas Eve
In 1497, when Italian explorer Giovanni Caboto (John Cabot) reached Canada’s Grand Banks, he reported back that the cod was “so thick you could walk across their backs.” Newfie’s today partake in the tradition of eating salted cod on Christmas Eve. In Newfoundland, it’s often prepared in a dish called Fish and Brewis, which consists of salt cod, hard tack bread, mashed potatoes, onions and savoury, topped with fried onions and fat pork, known locally as scrunchions. I so want to try this

Tibb’s Eve Dec 23rd

Also known as Tibb’s Eve this is the unofficial start to the Christmas season. Originating on the South Shore of Newfoundland and now recognized in other parts of the province, Tibb’s Eve happens on the night of December 23, and is widely interpreted to be the time when one can start indulging in Christmas cheer of the alcoholic variety. The name is thought to originate not from the slurring of the word “tipsy,” but from an old slang word for a loose-moraled woman, and celebrating the feast of “St. Tibb” was an excuse to drink before the season of Advent was officially over on Christmas Day.!!!

Christmas Day Feast

Roast Turkey, Salted Beef and all the Trimmings
Fogo Islanders love the Christmas classic roast turkey, on the Big Day. But most would if it wasn’t served with its trusty sidekick salted beef, or as the British would say, corned beef. Typical sides that come with this meaty duo are figgy duff (a rich molasses and raisin steamed pudding), and boiled potatoes, turnips, carrots and cabbage. I guess this is a Jiggs Dinner..

Old Christmas Day!

January 6th is known as Old Christmas Day!! and the Feast of the Epiphany and is the end of the Christmas Season.. Origins believed to have begun in England’s adoption of the Gregorian calendar in 1752, Hence the 12 days from the old calendar and resulted in Christmas being celebrated December 25, rather than January 6. In some parts of Newfoundland, the Christmas season actually ends 12 days after Old Christmas Day, which makes for a season with a lot of mummering. Quite the party..

Doing the Wren

A variation on the mummering tradition, visitors—often young boys—in some parts of Newfoundland visit from house to house carrying a small effigy of a wren dangling from a stick, reciting verses extolling the wren as The King of Birds for each house they visit. This is based on an Irish and English tradition called wrenning, where a wren was ceremonially stoned to death on December 26, marking the martyrdom of St. Stephen, after which boys would wander from house to house asking for money to give the bird a good burial.

 Crank the tunes. 

Make Sure you have lots of traditional Newfoundland music on hand.  fiddlin’ Music and songs or just a tried-and-true Great Big Sea album. The party continues..

 Leave cookies and Purity Syrup for Santa Claus. A little known fact: Santa Claus prefers Purity Syrup to milk with his cookies on Christmas Eve. A rich, unbelievably sweet raspberry or strawberry drink, Purity Syrup is a classic addition to any holiday festivity—but be sure to water it down first. If you must leave cookies, too, make them molasses: the syrup complements the molasses perfectly. I’m loving this,.. Family and friends My kinda Christmas..

Throw a flaming log over your roof. This is a twist on the tradition of burning a Yule log for the 12 days of Christmas. Instead, Newfoundlanders would throw a burning log over the roof with the belief that it would protect their homes from fire in the coming year. Nobody seems to do this anymore, but it’s better to be safe than sorry. Still popular these days, and much more delicious, is the Yule log cake. My Mom used to do a Yule Log Cake with Chocolate Icing yummy

Go mummering. The bizarre but ridiculously fun tradition of mummering has people dressing up in outrageous outfits to mask their identities, then going from house to house to stomp out a jig to some accordion music, sometimes bing invited in to the house.

Nalujuit Night

Nalujuit Night is celebrated in northern Labrador, Epiphany Night January 6th orals known Old Christmas Day On this night teenagers and adults dress up in costumes and creepy masks and, waving a stick or other weapon, chase young children through the streets—all having fun. Once again Family and friends Im loving this.. This tradition says that if a child was caught by a Nalujuk, he or she had to sing a song in Inuktitut. If they sang the right song, they were rewarded with candy or a treat. Kinda Like trick or treating.. This year due to Covid we will all have a different Christmas.. Lets do this get this Virus under wraps and continue with our traditions, making new ones!!

Here are a few Newfie Christmas treats these were on thenewfoundlandkitchen I have to try some of these..

MOLASSES DROP COOKIES

What you will need:

3 1/2 cups all purpose flour

3/4 cup granulated sugar

1 tsp. ginger

1 tsp cinnamon

1/2 tsp salt

3/4 cup fancy molasses

3/4 cup butter, softened

1 egg

1 1/2 tsp baking soda

1/2 cup  hot coffee, or substitute hot milk, if you prefer

Preheat oven to 375. Grease cookie sheets.

In a large mixing bowl, combine the first eight ingredients. Stir baking soda into hot coffee (or milk). Add to other ingredients and mix dough until well blended.

Drop cookie dough by the tablespoon onto prepared cookie sheets. Bake at 375 for 10-12 minutes.

ORANGE CRANBERRY BREAD

What you will need:

2 cups sifted flour

1 cup sugar

1.5 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/4 cup butter, melted

1 egg, beaten

Zest of one medium orange

3/4 cup orange juice

1 cup walnuts or almonds

2 cups cranberries

Preheat oven to 350. Prepare two loaf pans.

In a large mixing bowl, mix flour, sugar, salt, baking powder and baking soda together. In medium bowl, mix melted butter, beaten egg, orange juice and orange zest together.  Gradually add liquid ingredients to dry, making sure to incorporate all ingredients well. Add nuts and cranberries, mix through evenly. Some Newfoundland Christmas Pics not mine found on line

I remember a couple of days before Christmas every year my mom would make Rum Butter !! No one really know how or who invented this tase delicacy!! Rum Butter are shrouded in mystery. Rum Butter first appeared in local larders in the late 18th century. Brought into the ports of Whitehaven, Workington and Maryport by merchant ships from the West Indies, rum quickly became an integral ingredient of the West Cumbrian diet. YUMMY!!

Some info I found while researching this amazing Christmas fare

There are some Romantic legends about how Rum Butter came about abound: one tale describes how a drunken sailor, staggering on board ship, crashed into a barrel of rum which leaked into a butter churn, flavouring its golden contents.

Another story is even more incredible! One misty morning pirates unloaded an illicit horde of rum, butter and sugar onto the West Cumbrian shore. When spotted by customs officers they fled into a cave – later cut off by the tide – and survived on a sweet paste of rum, butter and sugar. Rum Butter is delicious with Mince Pies, Crumpets, Scones and delish for Breakfast on toast!! grasmeregingerbread.co.uk

Traditions

Another tale relates how a Cumbrian farmer’s wife’s keg of smuggled rum leaked onto precious larder stores of butter and sugar.

Fanciful or not, the stories – and Rum Butter itself – grew in popularity and the creamy concoction gradually became a mainstay of the humblest stone pantry.

Rum Butter’s irresistible taste – heightened when sweetened with dark Muscovado sugar and nutmeg – quickly crossed the great English class divide and into the fashionable country houses of the Lake District.

By the time Queen Victoria ascended to the throne in 1837 Rum Butter (also known as hard sauce) was integral to every christening feast and a bowl of Rum Butter was passed around the visitors.

The new mother received a portion to hasten her recovery and it was even given to the baby to bestow good characteristics: butter for goodness, rum for spirit, sugar for sweetness and nutmeg for spice! Its head was also washed with rum – hence the saying “wetting the baby’s head”. This brings back many Christmas Memories! Pic is not mine but, when I make some I am def putting pics up!!

Recipe

• 8 ounces   butter
• 6 ounces soft dark brown sugar
• 8 -10 tablespoons  dark rum
• grated nutmeg or  mixed spice

• Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
• Tip in the sugar and rum and mix everything together.
• Grate in nutmeg to taste, (or mixed spice) and mix again.
• Place in a bowl, an earthenware bowl is traditional, then chill until required.
• Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast!!!

Another tradition my mom had was making Gingerbread, I remember how sticky it was , served with butter yummy

8oz	butter or Marg
8oz	light brown sugar
8oz	golden syrup, Lyons brand
8oz	black treacle
8oz	self-raising flour
8oz	wholemeal self-raising flour
4 tsp	ground ginger
2	eggs
10fl oz	milk

12 x 9 x 1½in Baking tin

Instructions

Cut a rectangle of non-stick baking parchment to fit the base and sides of the tin. Lightly grease the tin and then line it with the paper, pushing it neatly into the corners. Pre-heat the oven to 160°C/325°F/Gas Mark 3. Measure the margarine or butter, sugar, golden syrup and black treacle into a medium pan and heat gently until the mixture has melted evenly. Allow to cool slightly.

Put the flours and ground ginger into a large mixing bowl and stir together lightly. Beat the eggs into the milk. Pour the cooled margarine and syrup mixture into the flour with the egg and milk mixture and beat with a wooden spoon until smooth.

Pour the mixture into the prepared tin, tilt gently to level the surface and bake for about 50 minutes, until well risen, golden and springy to the touch. Allow the gingerbread to cool a little in the tin, then turn out on to a wire rack and leave to cool completely. Cut into 16 squares.

I have so many memories of amazing Christmases with family back in the UK, we weren’t well-off by any means, My Dad worked on a farm, my mom baby sat and cleaned houses!! I have memories of Mom and I walking up top Wetheral or Corby and thinking nothing of it it was a few miles.. The traditions, and memories, I have traditions I did with my kids, and grandkids on I started a few yrs ago is a Christmas Eve pressie from Granda and Gram to the grandkids, they open it Christmas Eve and in it is Pj’s, a movie or a book snack and maybe a craft to do!! Growing up I only had one Grandparent my Grandmother Ethel.. I seen how my mom was with her Grandkids, Loving, Kind, giving and funny!! I would have loved for her to be here and see My Grandkids! My mom was an orphan and didn’t have a lot growing up!! But Christmas was always plentiful, I grew up with 4 Older Siblings the next youngest was 10 rs Older than me! My older Brother and sisters looked after me, I remember one year My Brother bought me a Go Cart, LOL.. Oh how I miss you Ian Fyfe , then there was another year I got 2 baby Dolls one was a Premie I called Sue and another baby doll I called Carol Noel and I still have her along with the White teddy Bear I was given when I was born this is Snowy!! Traditions are so important and keeping them in your family! With your Kids and grandkids, if we don’t keep them they will be lost forever! Well guys, Be Safe out there and remember wear your Mask , wash your hands and social distance Love y’all

Where’s the tissues

Wazz you may say!! I hear Wazz I think of Jamie Oliver and a food processor!! When he puts something in the Food Processor , he gives it a Wazz!! David and I laugh every time we hear this.. For My Birthday This month David bought me a Food Processor, oh boy does it make chopping Veggies Wazz those veggies.. Makes soups so much easier.. Today I made a Chicken Veggie Soup added an ancient grain a wee bit of Pearl Barley, thank you Western Family !! Sunday we had a roast Chicken, I rubbed fresh ground Black Pepper, salt, dried sage and a little garlic oil.. In the cavity I placed a small apple ( Prick holes in the apple ) and 1 small orange ( Prick hole in the orange .. I Placed the chicken on a trivet of Onions and Carrots. Boy was the chicken moist and flavourful.. I placed the carcas in some water , Bay leafs and a little sage and boiled it .. I took the meat of the bones. Wazzed up some Veggies, added the gravy from the roast chicken and eft this to simmer Oh boy does this smell amazing!! Cooking from Scratch is amazing,

This time of year I think about my Mom and family back in the UK and Australia.. I think especially during this Covid 19 terrible times.. We are all a little stressed out.. Try and eat a healthy diet, cut down on the processed foods.. I try to do a little relaxation on a daily basis , stretching and deep breathing, lately I have been able to go in to the Hot tub, oh boy is this one of the most relaxing things to do.. George is my guard dog, he parades around the yard, sits outside of the Gazebo, goes in the house then repeat.. He is the best dog Love him to the moon and back..

Christmas is fast approaching, a different Christmas, a tight budget for def.. But what is most important we have our friends and family weather we see them in person, or face time them, call them make sure they are safe .. This 2 weeks we have been asked to stay home if you don’t have to go out .. I only take George out for a walk in one of the many trails . If I have to go to the store its there and back.. David and I decided to stay away from Asher , Kate and Aaron this next 2 weeks just enforcing to SOCIAL DISTANCING!! Always wearing a mask to go to the store and sanitising I daily wash all top with a bleach Mixture.. Saw this Pic on line i thought it very fitting LOL My Friends and family and friends I have not yet met please follow all the staying safe procedures..

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Fall is here and comfort food is on our minds, I am not really a baker but will once in a while make Cookies with the grand kids or make a Birthday Cake, I do love Christmas Baking but that is for another blog.. Ian my son is home for his 2 weeks off an I like to cook him good meals I have to admit this time there has been some Comfort Food recipes.. One being Yorkshire Pudding wraps I used my recipe for Yorkshire pudding as I have tried other recipes but they have flopped.. This should be made with a roast and the Sunday dinner veggies, once again I did it my way!!! I did it with Stewed Links with is a Sausage Stew a dish David introduced me to when we met.. Oh Boy it was amazing, I made a Horseradish Mayo Yummy, Onion and TOMATO GRAVE WITH HORSERADISH MASH

For My Birthday David Bought me a Food Processor , I am a huge Jamie Oliver fan and I wanted on because of him He gives the food a Wazz lol

I made an amazing Chicken veg Soup .. It was really delish !! We went over to see Katie and Asher and we took some soup and Croissant Sandwiches …. David fed Asher the room well for the most part the little man was saying Yummy and smacking his lips he Loved it.. I also made Halibut and Chips with a Home made Slaw, home made beer batter. Home fries and Slaw !! It was amazing Then there was a dish we made at KGH. Tuna Roll. Scone base ( Biscuit ) Tuna red peppers and a mushroom soup served with my Cheese Sauce with my secret ingredient. MMMMM. Another Recent comfort for is my home made Butter Chicken. Wowzers amazing .. Soul food I like to call it also cooked from the heart. Next Blog a Newfie Christmas !!

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Welsh Christmas customs

A little something Christmas Tradition info on www.bbc.co.uk/wales/Christmas I find these traditions fascinating

Mari Lwyd, calennig, plygain… there are several Welsh Christmas and New Year customs and traditions.

The welsh love to sing, they sing lots of beautiful Christmas Carols and hymns

In the dark hours on the morning of Christmas Day, before the cockerel crowed, men gathered in rural churches to sing. They sang mainly unaccompanied, three or four part harmony carols in a service that went on for three hours or so. That’s Plygain.

This is a tradition which still thrives in parts of mid Wales. Watch an archive clip of Plygain in the 1960s.

Got a sweet tooth? Why not re-live an old Welsh custom this Christmas? Taffy-making.

This is how families whiled away the dark hours of Christmas Eve’s night, leading up to the Plygain service. Toffee was boiled in pans on open fires and – this is a nice twist – dollops were dropped into icy cold water.

The taffy curled into all sorts of shapes – like letters. This was a way of divining the initials of the younger, unmarried family members’ future loves.

Mari Lwyd – the grey mare that brings good luck

Imagine hearing a knock on your door around Christmas and being challenged to a battle of rhyming insults by a man with a scary horse with a skull-head. That’s the Mari Lwyd – Grey Mare – a pre-Christian custom that’s still acted out in parts of Wales.

Watch a Welsh-language clip about Mari Lwyd.

Make a Mari Lwyd – with or without a horse’s skull

Making your own Mari Lwyd could be tricky, as you’ll need to get hold of a horse’s skull and jaw. However, it may be possible to improvise with polystyrene or cardboard instead.

Stick on false ears, plug big shiny glass marbles into the eye sockets and give the head a mane of ribbons. Stick the head on to a broom handle, hold on to it and wrap a white sheet – just long enough to reach the ground – around yourself so the head sticks out at the top.

Hold on to the broom handle and clack the Mari Llwyd’s jaw against the top of the skull as you go from door to door, visiting your friends this Christmas and New Year.

Wassail – before mulled wine and punch, there was this

This is a tradition that went hand-in-hand with Mari Lwyd and other Christmas get-togethers. Just as we drink mulled wine and punch at Christmas and New Year parties nowadays, a Welsh Christmas at the turn of the century involved drinking from the wassail bowl.

These bowls were often elaborate, ornate and many-handled. The bowl was filled with fruit, sugar, spices and topped up with warm beer. As it was passed around, the drinkers would make a wish for a successful year’s farming and a bumper crop at harvest time.

Although the wassail bowl has been a tradition in Wales for many years, its origins are not uniquely Welsh. According to reader Sasha Clarskson, “The word derives from the Anglo-Saxon “Waes Hael!” (‘wax hale’ in slightly more modern language). It means be or grow healthy, and started as a toast at yule in pagan times, becoming the name for the drink that was toasted and then, even later, singing at yule/Christmas hoping to be rewarded by that drink or by other favours.”

Calennig – trick or treat, Welsh style

Was trick or treat invented in Wales? Well, for centuries here in Wales, something very similar has been going on. Not at Hallowe’en, but on New Year’s Day. Ever heard of calennig?

From dawn until noon on New Year’s Day, all around Wales, groups of young boys would go from door to door, carrying three-legged totems, chanting rhymes, splashing people with water and asking for calennig – gifts of small change.

Make your own calennig – on Twelfth Night

Take three short sticks – as long as lollipop sticks – and stick them into the bottom of an apple, as if they were stool legs. Now pepper the apple all round, hedgehog-style, with cloves, almonds, corn ears, etc. Stick a sprig of holly and a candle in the top of the calennig. Come New Year’s Day, you’ll be ready to play your part in making sure this ancient Welsh tradition doesn’t die out.

Hunting the wren

On Twelfth Night in Wales, groups of men would go out Hunting the Wren. The tiny bird would be caged in a wooden box and carried from door to door. Householders would pay for the privilege of peeping at the poor wren in the box.

Here is a Welsh Christmas Stew it is called a Beef Cawl

This recipe was very popular at the end of the 19th century, and even though soups are often considered an easy meal, this one requires a long cooking time but you won’t regret it!

INGREDIENTS

-4 lbs of beef (can be substituted for turkey), this is what I will do instead of beef cubed

-1/2 lb bacon, chopped, you Can use turkey bacon

-2 oz butter

-5 litres of water

-1 turnip, chopped

-3 carrots, chopped

-1/2 leek, chopped

-1 head celery, chopped

-2 onions, chopped

1/4 tsp dried mace

METHOD

– Put all the meat and bacon in a stewpan already rubbed with the butter.

– Add half pint of water, the vegetables, herbs, salt, pepper, a blade of mace, and cover it. Let it cook until it’s covered by a thin layer..

– Add the rest of the water and cook it for 5 hours.

here is a Cawl using Goose Hmm I think I may do this!!

Goose were very common in the rural areas of Wales and was often used to create a cawl instead of a roast. You can accompany the goose with mash potatoes, gravy and present with buttery apples and root vegetables for a colourful touch.

INGREDIENTS

dollop of butter

– 1 whole goose, chopped or Duck

– 3 onions, chopped

– Water to cover

– 1 dried Bay leaf

– Oatmeal, 2 handfulls

METHOD

– Take a large pan to fit the goose and the onions, slightly fried in butter.

– Cover with cold water.

– Add salt and a bay leaf. Let it cook for about 2 hours.

– Remove the goose and add 2 handfuls of oatmeal until you reach a consistency you like. Then add salt and pepper.

– Put the goose back and turn off the heat until you are ready for the meal.

I am def going to do this this Christmas for the pkgs I put together for family and friends ..

I haven’t done this for a while but this has made me want to make this for a brunch Welsh Rarebit a little info on this dish

Why do they call it Welsh rarebit? A legend suggests that the meat-based name for this meatless dish stems from Welsh peasants for whom cheese was a substitute for the meat they could not afford. often paired with a pint of beer or ale. Here is the recipe from the FoodNetwork

Directions

1. In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately. It is like a cheeses sauce on toast and My cheese sauce has a very secret ingredient Lol It is getting close to Christmas I will post some of My moms recipes she used to make every Christmas She put the Christmas in Christmas Oh how I miss my mom

I have to say I had the Most amazing Jiggs Dinner made my my Neighbour Chad, I do apologise I did not get a pic of this!! I have a Confession David had a day off it was Sunday, we layed in bed until Noon, had coffee and ate the Jiggs Dinner in bed!! I must say it was the most relaxing day I have ever had!!

I found on line so this is not mine, a little info in to another tradition!! I love traditions Thank you Chad for this David and I cant wait to cook a Jiggs Dinner.

TheCanadianEncyclopedia

Jiggs’ dinner is a staple Newfoundland cuisine. It is also called boiled, cooked or Sunday dinner, as it is usually served on Sunday. Most traditional recipes will be for servings for large groups of people, as large families and gatherings were the custom in pre-modernized Newfoundland.

A large portion of Jiggs was also meant to yield plenty of leftovers, which is commonly called “hash.” It is mixed together and fried in a pan with whatever can be found in the fridge. Hash with fried bologna on Mondays is very popular.

“Jiggs” is a reference to the protagonist of George McManus’s comic strip Bringing Up Father. Jiggs was an Irish immigrant living in America who regularly ate corned beef and cabbage, a precursor to the Newfoundland dish. Much of the settlement in Newfoundland came from Irish immigration, so it is not surprising that so much of the food and culture has Celtic ancestry.

Like New England boiled dinner, Jiggs is a colloquial twist on traditional Irish cuisine. Jiggs is distinguished by its use of salt meat, typically trimmed naval beef or short ribs (not to be confused with spare ribs or riblets, which come from pork). The short ribs are less fatty. The use of salt meat comes from the Newfoundland practice of pickling fresh meat to last for the winter. Salt meat is now available commercially.

A roasted turkey is often served with Jiggs, but it isn’t necessary. Pickled beets and sweet mustard pickles are traditional Jiggs condiments. Gravy is considered modern, and Pease pudding is a popular side dish. Figgy duff (molasses steamed pudding) and dumplings are also used This is the recipe that was also on the site I am def going to try.. Id find a way of putting a Black pudding in this.. The Yellow Split peas Peas pudding was one of my Moms fave things Oh how I miss her !!!

Chad also gave us a Moose Rib Roast, This I do have pics of, I seasoned with Mustard Black Pepper and garlic rubbed flour all over and browned this! Placed in the Crockpot for about 10 hours, Wow it was amazing . I sliced this thinly served with Carrots and small potatoes!! Yummy

After it was cool , I place in a container and put on the fridge. We Loved this.. With the Leftover Moose I mad a Curry which we are having tonight..

The Legend of “Stingy Jack” This is a little info I found on line www.history.com

People have been making jack-o’-lanterns at Halloween for centuries. The practice originated from an Irish myth about a man nicknamed “Stingy Jack.” According to the story, Stingy Jack invited the Devil to have a drink with him. True to his name, Stingy Jack didn’t want to pay for his drink, so he convinced the Devil to turn himself into a coin that Jack could use to buy their drinks. Once the Devil did so, Jack decided to keep the money and put it into his pocket next to a silver cross, which prevented the Devil from changing back into his original form. 

Jack eventually freed the Devil, under the condition that he would not bother Jack for one year and that, should Jack die, he would not claim his soul. The next year, Jack again tricked the Devil into climbing into a tree to pick a piece of fruit. While he was up in the tree, Jack carved a sign of the cross into the tree’s bark so that the Devil could not come down until the Devil promised Jack not to bother him for ten more years. Soon after, Jack died. As the legend goes, God would not allow such an unsavory figure into heaven. The Devil, upset by the trick Jack had played on him and keeping his word not to claim his soul, would not allow Jack into hell. He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved-out turnip and has been roaming the Earth with ever since. The Irish began to refer to this ghostly figure as “Jack of the Lantern,” and then, simply “Jack O’Lantern.” In Ireland and Scotland, people began to make their own versions of Jack’s lanterns by carving scary faces into turnips or potatoes and placing them into windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets are used. Immigrants from these countries brought the jack-o’-lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect jack-o’-lanterns. I never did know the History f the Jack O Lantern Now I do

Per e go f my fave night is Guy Fawkes night the 5th of Nov the day after my Birthday this info is also from the history site

Guy Fawkes Night Celebrations

Modern-day trick-or-treating also has elements akin to annual celebrations of Guy Fawkes Night (also known as Bonfire Night). On this night, which commemorates the foiling of the Gunpowder Plot in 1605, British children wore masks and carry effigies while begging for pennies. On November 5, 1606, Fawkes was executed for his role in the Catholic-led conspiracy to blow up England’s parliament building and remove King James I, a Protestant, from power. 

On the original Guy Fawkes Day, celebrated immediately after the famous plotter’s execution, communal bonfires, or “bone fires,” were lit to burn effigies and the symbolic “bones” of the Catholic pope. By the early 19th century, children bearing effigies of Fawkes were roaming the streets on the evening of November 5, asking for “a penny for the Guy.” I would always get Fireworks for my Birthday .. We would have a Bonfire Oh the memories , Baked Potatoes Yummy This year I did a Jack O Lantern mainly because Im feeling very Homesick and Miss my family in the UK

A belated Happy Thanksgiving, I truly think this is an all time thing.. Our Thanksgiving was very quiet , I Roasted a bonkers shoulder of Lamb , Roasted Potatoes, Mashed Potatoes, Yorkshire Pudddings . Cabbage with onions and a delish mint gravy. I put up a plate and gave it to Chad next door.. David was off on Sunday and I was thankful for the quality time we shared ..

There was a little lamb left so on Monday I made a Lamb Curry and I also had some pork and a turkey leg in the fridge so I mage Fajita so all the left overs were cooked for meals this week !!! I was watching Jamie Olive and He cooked a Minestrone soup, I had to make that so that is supper tonight, the funny thing I did while making the soup!! I did what Jamie Oliver did only not add professional, I put some dried pasta in a dish cloth and bashed it on the counter to make in to small pieces, I only didn’t have the cloth tight enough, Grrrr I had pasta all over the kitchen so I put macaroni in to the soup.. Pics below are the Fajitas, they were amazing and the Lamb curry!!

Minestrone Soup cant wait to try this,

I am finding things really strange now that David is working again!! Tight now I have to go to the Hospital twice a week for a dressing change as I developed an infection ( Fluid Pocket ) after I thought I was all healed.. here we go again!! this is a bummer but I am thankful I’m not in the pain I was in and def not a group like I was.. Life is good . We have to be Thankful for staying healthy and safe during these trying times.. I must admit I miss my family especially the Grandkids.. Family means everything to me.. I guess until Bricks4kidz gets going again I should find a part time job.. Or a Hobby!!

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I bought a Large Turnip Im going to make a traditional Jack o lantern .. I will post when done .. Be Thankful Daily love your family and friends.. Life is short Lets watch Christmas Movies Love y’all

I looked in the fridge I saw, cooked carrots, parsnips and onions, also the Acorn Squash!! sooo I thought Lets make a fall soup!! The veggies were used as a trivet when I cooked the turkey for Thanksgiving dinner !! Nothing goes to waste ..

• We had this today for Lunch, it was amazing thick and creamy, I chopped up veggies I also diced a large leek, I added 4 cups of veg stock, a tsp dried sage, 1/2 tsp cayenne, 3/4 tsp savoury, fresh ground black pepper , salt bring to the boil., I then poured the veggies and added 2 tbl spn yogurt !! Mmmmmmmmm this soup took 20 mins This fits right in to our 80% Plant based Diet .. Im going to visit Asher and Katie today so I will take them some soup!! Just a wee short blog today!! Stay Safe y’all I love ya

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What an amazing fall we are having, warm temps and the colours are so beautiful!! We had an early Thanksgiving Dinner on Sat it was also Ians Birthday!! What a great time we had , Katie, Aaron and Asher came over to help celebrate! We had Turkey, David special Sausage Stuffing brussels with Bacon and a Balsamic Glaze, I also did an Acorn Squash in Maple Syrup, Cinnamon and cloves roasted in the Oven Yummy!!

The Squirrel is getting ready for the winter, it is the cutest little thing .. She has gathered Pine Cones and put them in some Plant pots !!

Fall back home in the UK always lasted longer than here, my fave tome, big sweaters walking through the crunchy leaves then going home to a bowl of hime Made Soup!! Yummy I have a few fave soups one is Acorn Squash Soup!! I love just going in to my fridge seeing what I have maybe adding some dried beans and or peas and making an amazing fridge soup!! With Home made Bread, both healthy !!

I love making healthy Cream Soups puree your Veggies and ad a little non fat yogurt , fresh black pepper and there is a healthy soup!! Today I have some Carrots and Parsnips left over from Thanksgiving dinner , I am going to make a root Veggie Soup, I will take pics .. Eating healthy isn’t expensive it is shopping wise!!! Stay Safe y’all

A summer BBQ with amazing Edible Flower Ice Cubes, Roses, Nasturtiums, pansies even a dandelion, This is not my photo it is from Garden Therapy, isn’t this amazing .. I am so researching the Edible flowers I could plant in my garden .. I am def going to try this …

Edible flower garden, first off please make sure that these have been grown organically by you or whom ever you get them from, me I am a fan of growing my own edible summer garden flowers..

Nasturtiums
This is a popular edible flowers, I have grown in the garden and in pots n planters.. . Nasturtiums, can grow up right plant version or a trailing plant Amazing colours oranges, reds, and yellows. All parts of a nasturtium are edible: petals, leaves, and seeds. They have a peppery, spicy flavor; a cross between watercress and a radish. This weekend Im making a Nasturtium Pesto and Pickled Nasturtium seeds ( A poor and Capers)

Roses!! I have not had to much luck growing these, I remember my Nana’s Garden back in the UK, her roses were old and had huge stalks and thorns, but the small was out of this world.

Roses
roses have a sweet, slight spicy flavour, strength will depend on the type of rose and colour, soil conditions. If you have a darker coloured rose the flavour will be pronounced a little more. All roses are edible, there is a bitter white piece please take this out before eating!! You can also make a rose petal water.. I remember as a youngster in elementary school we would pick Rose-hips once a year , in the winter when they were soft a little over ripe maybe .. There are many different ways to use Rose Hips !

How to Prepare Rose Hips this info is from Gardentherapy.ca a great web site

• Use rose hips whole to make tea, but it’s best to remove the seeds before you use them to make syrup, jams, and jellies. Trim off the two ends and slice them in half to remove the seeds.
• You can dry rose hips to keep them for use all year. After harvesting, wash the rose hips and cut off the blossom end and stem. Set them out in a single layer on a cookie sheet to dry for a few weeks in a cool, dark place. Or if you are in a hurry, add them to a food dehydrator until they are hard, wrinkly, and darker in color.
• Add dried rose hips directly into hot water for tea, or grind dried hips into a powder using a food processor.
• Lavender I love this flower

Lavender
Like all herb flowers, lavender  blooms are edible. They have a distinctive floral taste with a hint of rosemary/mint combo. Use sparingly in sweet dishes; a little goes a long way. I remember my Mom drying lavender and putting the dried flowers in to little linen sacs and hanging them in her closet and draws, beat Mothballs ..

Dandelion

Dandelion Benefits

• Reduces water weight
• Promotes Liver Health
• Being a Bitter Dandelion stimulates digestion
• Relieves constipation

• Anti-Cancer Benefits
• Aids in the Prevention of UTI
• Balances cholesterol
• Rich in Antioxidant

Surprisingly Dandelions are one of the most nutrisious dark leafy greens you can eat. They beat kale or spinach for a nutrition value, woo would have guessed. . Dandelions are full of vitamins and antioxidants. Calcium to.. Dandelions have a high diuretic value, also known as a blood detoxifier.. Every part of this beautiful Super Food Flower is edible..

Dandelion Tea Never made this but I am going to try it..

How to Make It found the recipe on line, I can’t wait to try it

Fact dandelion tea is that it’s easy to find and make. Just make sure the plants have not been treated with any chemicals before harvesting them. 

Pick young Dandelions, After cleaning thoroughly and preparing the plant, pour hot water over the top of greens or roasted and ground roots, steep, strain, and enjoy! 

How to Make It If your garden is already flooded with dandelions, you don’t need to rely on store-bought tea Make sure these have not been treated with a herbicide, or any kind of weed killer..
Flowers and Leaves: Wash, then let steep in hot water for 15-20 minutes.
Roots: Wash thoroughly, chop into fine pieces, and heat on high in an oven for about two hours. Steep 1-2 teaspoons in hot water for about 10 minutes.

If you roast the roots of a Dandelion and ground it make a coffee!! Cant wait to try this

Dandelion Coffee Recipe

To enjoy dandelion is by making dandelion coffee with the roots. This doesn’t contain the caffeine found in coffee, but has a very rich, dark taste similar to coffee.

• Prior to taking the rough bark off the dandelion root, roast the dried chopped root in a cast iron pan until it is fragrant and has changed color from being off-white to light and dark brown.
• For each 8 ounces of water you are making, use 1 to 2 teaspoons of the roasted root.
• Add the root to simmering water and continue to simmer while covered for 7 to 15 minutes. The resulting brew will be dark in Colour. You can have this just like Coffee, black with cream or add honey!!
• Pansys

A pansy are such a beautiful flower recognisable by its bright colours they vary from purple and dark blue on the top petals, slightly lilac, blue and yellow on the two outer petals and yellow white on the bottom one. Apparently the Pansies taste like Lettuce, hm I feel a Pansy Salad coming on lol . The petals look like a face!!

Pansy Salad

This simple arugula ( Dandelion leaf) salad is a fun and colourful way to use edible flowers, Prep Time 10 minutes

Ingredients

• 6 cups baby arugula or fresh dandelion leaves
• 1 apple very thinly sliced Pear is also good sliced..
• 1 carrot
• 1/4 red onion very thinly sliced
• handful of assorted fresh herbs such as basil, thyme, leaves only
• 1-2 ounces creamy goat cheese
• pansies stems removed

vinaigrette

• juice of 1 blood orange about 1/4 cup or a reg Orange
• 3 Tbsp olive oil
• 2-3 Tbsp mild white vinegar for a nip add apple-cider vinegar
• pinch salt

Instructions

• Whisk together the vinaigrette, adjusting any of the ingredients to your taste.
• Pile the greens into a wide salad bowl.
• Peel and shave the carrot into thin strips using a vegetable peeler. Add to the greens along with the apple slices, onion, and herbs. Toss. with the dressing and garnish the salad with crumbles of goat cheese and the pansies. Serve immediately. Enjoy!!

After starting to research edible flowers I would love to have an acreage, be self sufficient These are just a few edible flowers, do your own research, let me know what your fave is.. Please be careful , make sure they are edible and have not been sprayed with a pesticide …… More Edible Flowers to come Stay Safe Y’all