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~ For people who are passionate about respecting the earth, walking in nature, observing wildlife, local diet, making do, repurposing, organic gardening, foraging for wild plants and fungi, natural health, scrumptious healthy cooking, renovations, DIY, crafting, raising children simply and mindfully, taking time for stillness, and living in harmony with the seasons.

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Author Archives: Delena Rose

chokecherry jelly

06 Sunday Jan 2013

Posted by Delena Rose in cook, preserve

≈ 4 Comments

Tags

berry jelly, chokecherries, chokecherry jelly, chokecherry tree, jelly, preserves, syrup

chokecherry jelly3

I was rummaging though the pantry this afternoon and realized that I never did share my chokecherry recipe last fall! My apologies!

I remember eating chokecherries as a child as we had a bush in the backyard of one of the houses that we lived in. I could barely stand the intense tart flavor but they were addictive and I liked the way they made the inside of my mouth feel.

Last summer, while restoring the Zen deck, I heavily pruned a large bush that grows through the center of it and was delighted to discover that it was a chokecherry bush! B spent hours picking these berries from the roof in the late afternoons and I made jelly from them. One batch was picked and made in early August and the other in late August. It is interesting to note the difference in color, with the earlier batch a cherry red and the later batch almost a deep purple.

Both batches did not set properly but that is fine with me as I will be using these taste syrups for pancakes, waffles and crepes. They will also be nice added to soda water for a fruity bubbly Italian Soda.

chokecherry jelly

chokecherries

Chokecherry Jelly

3 lbs chokecherries

3 cups water

3 cups prepared juice

6-½ cups sugar (or less if you like it less sweet)

6 ounces (170 grams) liquid pectin

Combine chokecherries and water in a large pot. Heat on medium-high until it comes to a boil/ Boil slowly for 15 minutes stirring occasionally. Pour berries and juice into a jelly bag in a bowl. Tie the bag above bowl or place bag in food mill or large sieve so the juice will drain into the bowl.

Combine reserved juice and sugar in a large pot. Stir over fairlt high heat until it comes to a boil.

Stir in pectin, continuing to stir as it comes to a full rolling boil. Boil hard for 1 minute. Remove from heat. Skim off foam and pour quickly into hot sterilized jars to within ¼ inch of the top. Seal. Makes 6 half pints. Enjoy!

chokecherry syrup

Resource:

Pare, J. (1994). Company’s Coming: Preserves. Edmonton, AB: Company’s Coming Publishing Limited.

chokecherries1

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The School of Essential Ingredients by Erica Bauermeister (book review)

05 Saturday Jan 2013

Posted by Delena Rose in read

≈ 6 Comments

Tags

book review, books about cooking, cookbooks, Erica Bauermeister, good read, The School of Essential Ingredients

School of Essential Ingredients1

The chocolate entered Helen’s mouth, and the taste was there, as she remembered it – as if it were some deeper, richer part of herself, all that mysterious and yearning and passionate and sad somehow come together, washed up on the shore of her imagination. And there in her mind, as she knew he would be, in the place where she had hidden the memory apart from the rest of her life, was her lover, his eyes dark, his hands smooth as the sea, bringing her hot chocolate in bed on a cold afternoon. -Erica Bauermeister

Just as I love good food, I also love good quality writing. These two passions often join forces in my life as evidenced by a large collection of cookbooks and the fact that I often read cookbooks, such as Elizabeth David’s French Provincial Cooking, in bed just before turning in for the night. I love beautiful photographs and descriptions of food as well as learning new and innovative ways of preparing delicious meals.

Whenever I travel, I focus on tasting the local food and wines of that region and by the end of the holiday, I am always impatient to get back home to my own kitchen to try the new ingredients and recipes that I picked up along the way.

She stared at him and shook her head. ‘Poetry isn’t any different from food, Tom. We humans want to make things, and those things sink into us, whether we know it or not. Maybe your mind won’t remember what I cooked last week, but your body will… and I have come to believe that our bodies are far more intelligent that our brains.’-Erica Bauermeister

School of Essential Ingredients2

Some of my all-time favorite movies feature food and the preparing of food, such as Babette’s Feast, Mostly Martha, Big Night, Chocolat and even Ratatouille. Some of my favorite books that feature food and food writing include: A Year in Provence, Toujours Provence, Encore Provence and Acquired Tastes by Peter Mayle; Like Water for Chocolate by Laura Esquivel; The Passionate Epicure by Marcel Rouff; Julie and Julia by Julie Powell; Bella Tuscany and A Year in Tuscany by Frances Mayes; Almost French by Sarah Turnbull and En Rue Tatin by Susan Herrmann Loomis.

I highly recommend all of the above titles and would love to know if you have any books, cookbooks or movies to recommend to me.

Ian slid his finger along the edge of the tiramisu, bringing it to his mouth. The texture was warm, creamy and soft, like lips parting beneath his own, the taste utterly lacking in precision, luxurious and urgent, mysterious and comforting. Ian stood in the kitchen, waiting for Antonia, every sense in his body awake and completely alive, and thought that if the stars were suddenly to fall in great, glorious bursts into his kitchen, he would hardly be surprised. -Erica Bauermeister

School of Essential Ingredients3

Recently, I discovered a new novel about cooking, food and life that I enjoyed so much that I just had to share it with you. It is Erica Bauermeister’s The School of Essential Ingredients. I love Erica’s warm and narrative style of writing, her lyrical descriptions of food and her interesting, lively characters. While reading her book, I often found myself pausing to reread paragraphs in order to savor her delicious writing…

As Lillian’s skills progressed over the years, she learned other unexpected culinary lessons. She observed how dough that was pounded made bread that was hard and moods that were equally so. She saw that cookies that were soft and warm satisfied a different human need than those that were crisp and cooled. The more she cooked, the more she began to view spices as carriers of the emotions and memories of the places they were originally from and all those they had traveled through over the years. She discovered that people, relaxing instinctively into some, shivering into a kind of emotional rigor mortis when encountering others. By the time she was twelve, Lillian had begun to believe that a true cook, one who could read people and spices, could anticipate reactions before the first taste, and thus affect the way a meal or an evening would go. It was that realization that led Lillian to her Great Idea.- Erica Bauermeister

But here was a fireplace. It reminded Antonia of her grandmother’s kitchen, with its stove at one end and a hearth at the other, the space in the middle long and wide enough to accommodate a wooden table for twelve and couches along the sides of the room. Her grandmother’s cooking area was small- a tiny sink, no dish washer, a bit of counter- but out of it came tortellini filled with meat and nutmeg and covered in butter and sage, soft pillows of gnocchi, roasted chickens that sent the smell of lemon and rosemary slipping through the back roads of the small town, bread that gave a visiting grandchild a reason to run to the kitchen on cold mornings and nestle next to the fireplace, a hunk of warm, newly baked breakfast in each hand. How many times had she sat by the fire as a little girl and listened to the sounds of the women at the other end of the kitchen, the rhythmic rap of their knives against the wooden cutting boards, the clatter of spoons in thick ceramic bowls, and always their voices, loving, arguing, exclaiming aloud in laughter or mock horror at some bit of village news. -Erica Bauermeister

 School of Essential Ingredients4

The School of Essential Ingredients is an elegant novel based on a cooking class, the small group of students who attend and whose lives are transformed by the experience, and Lillian, the instructor, whose passion for cooking and creation of soulful dishes evoke feelings and memories in others that extend beyond the kitchen.

Many books have been written on a cooking theme but few of such high quality. If you love cooking, eating or good quality literature, I highly recommend this book. The Bellingham Herald describes this novel perfectly: A foodies dream, unleashing a flood of sensual details… a delicious read. A national bestseller, I couldn’t put this book down and as soon as I finished the last paragraph, I found myself in my kitchen cooking, reaching instinctively for long-forgotten spices and tasting with all of my senses…

School of Essential Ingredients

Resources:

Bauermeister, E. (2009). The School of Essential Ingredients. New York, NY: Penguin Books.

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2012 in review

02 Wednesday Jan 2013

Posted by Delena Rose in appreciate the seasons

≈ 2 Comments

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blog stats, year in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 29,000 views in 2012. If each view were a film, this blog would power 7 Film Festivals

Click here to see the complete report.

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pileated woodpecker (Dryocopus pileatus)

29 Saturday Dec 2012

Posted by Delena Rose in birds

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Tags

Alberta birds, Alberta woodpecker, birds, Dryocopus pileatus, pileated woodpecker, woodpecker, Yellow List

pileated woodpecker3

At last, a pileated woodpecker came to visit and stayed long enough for me to get a few photographs with my camera. I apologize for the poor quality of the photos but it is difficult getting a vibrant shot on a very grey day… especially when one is indoors and photographing through a window! Until I get a proper zoom lens, quietly and patiently waiting at the dining room window is a strategy that gets me closer to many of these shy and elusive birds than I might otherwise get.


I love pileated woodpeckers- they are definitely one of my favorite birds and not because I grew up watching Woody Woodpecker! They are just such unusual birds with their ‘punk rocker hair’, and their huge size gives them a presence that demands respect. I also like their call, which to me sounds like a monkey in the jungle. Often in the summer when I am gardening I will hear one long before I spot him/her in a nearby tree.

pileated woodpeckerPileated woodpeckers are Alberta’s largest woodpecker. According to my Field Guide to Alberta’s Birds, they prefer “older, mature, dense canopied forests, particularly mixed and deciduous woods where there are large, dead or dying trees for nesting. They are rarely found in burns or areas of downed timber.”

Pileated woodpeckers can be seen all year round in Alberta. Although their population is considered stable, they are on the Alberta’s Yellow List as their preferred habitat of old growth forests is deteriorating.

pileated woodpeacker2

This unique bird is one that can never be confused with another here in Alberta. It’s unique head shape, size and striking colors set it apart from other Albertan woodpeckers. Once you’ve seen your first one, you may find yourself hooked and searching the forests for another encounter. These are truly magnificent birds!

pileated woodpecker1

Resource:
McGillivray, W. B., & Semechuk, G. P. (1998). The Federation of Alberta Naturalists Field Guide to Alberta Birds. Edmonton, AB: The Federation of Alberta Naturalists.

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homemade toffee

28 Friday Dec 2012

Posted by Delena Rose in appreciate the seasons, sweets

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candy, holiday sweets, homemade toffee, sticky candy, toffee

toffee

During an interview, I once heard Michael Pollan say, “Eat junk food- just make it yourself!” Here is a great opportunity to make and enjoy candy in it’s purest, old-fashioned form. Sticky, flavorful toffee with only four ingredients!

This recipe comes from my friend, Maris’ family Christmas traditions. I first tasted this homemade toffee while living with Maris in Banff, Alberta over twenty years ago. She had made a big batch of toffee and offered me a few pieces. I had never tasted homemade toffee! It was so delicious, sweet and smooth that I just couldn’t help myself and kept sneaking to the refrigerator to steal a few more pieces. Of course I had to get Maris’ recipe and since then have incorporated toffee-making as one of my own holiday traditions. These are wonderful to add to gift bags or brought along to potlucks where a handmade candy treat would be savored and appreciated!

 

toffee2Toffee

4 cups brown sugar

1 cup syrup (such as Roger’s)

1 cup Eagle Brand condensed milk

1 cup butter

Melt butter in a large pot then add the remaining ingredients, mixing well. Bring to a boil then lower the heat and continue to boil slowly for 30 minutes. Pour into a shallow 9″ x 11″ baking dish lined with parchment paper. Allow toffee to cool to room temperature then place in the refrigerator for at least an hour or two. While still cold, cut into bite-sized pieces and wrap in wax paper or colorful candy foils (the ones lined with parchment paper). Keep refrigerated until ready to eat or give away. Enjoy!

toffee1

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mini-gingerbread houses with Erin

25 Tuesday Dec 2012

Posted by Delena Rose in appreciate the seasons, handmade

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decorating with candy, Erin, gingerbread houses, graham cracker houses, mini gingerbread houses, sprinkles

gingerbread houseI love it when my friend Erin drops by as she always comes with a new craft or cooking idea for us to try together. Yesterday, she and her brother, Mitch came over and we spent time chatting, drinking hot chocolate and making toffee together (recipe will be shared in the next post). After Mitch left, Erin unpacked the bag that she had brought with her. To my surprise and delight, she pulled out two tiny gingerbread houses (actually, they were made from graham crackers and held together with sugar syrup) and all of the supplies needed to decorate them with!

gingerbread houseI immediately ran to my own cupboards and pulled out a nice selection of sprinkles…

gingerbread house suppliesWe put on some Christmas music and took our time decorating our miniature houses. Below is Erin’s little creation:

gingerbread house3Here is my little cabin:

gingerbread house2These sweet little houses are displayed on my dining room table and in a week or two, Erin and I will make a special date to gobble these up. Such a fun way to spend an afternoon! Happy Holidays everyone!

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the joy of feeding the birds

16 Sunday Dec 2012

Posted by Delena Rose in birds

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birds, bohemian waxwings, boreal chickadee, chickadee, Common Redpoll, dark-eyed junco, Downy Woodpecker, evening grosbeak, hairy woodpecker, nuthatch, pine grosbeak, purple finch, winter birds

Downy Wood Pecker1One thing that I do appreciate about the cold winter months is that I spend more time indoors in front of the dining room window. I usually set up my laptop on the table there and write for hours, pausing every now and then to watch the birds while working out an idea. There is almost always activity at the feeders and every so often I am rewarded with a sighting of a new bird that I have never seen before. That’s when I get excited, jump up, reach for the camera and watch the new bird(s) for as long as they choose to stick around. Later, I attempt to identity the bird using my Field Guide to Alberta Birds and then pencil in the date and the bird in my birding journal.

Here are some Bohemian Waxwings. They ignore the feeders but love the berries on the Hawthorn tree. I also get Cedar Waxwings coming through to stop for a snack on this tree. These birds fly in large flocks and are power-eaters: they can eat every berry on a large tree in mere minutes.

Bohemian WaxwingsNext are some Evening Grosbeaks. These are one of my favorite birds. I love their yellow feathers, large size and powerful beaks. They also ignore the feeders but love the Hawthorn berries.

Evening Grosbeak1Next is a Pine Grosbeak. They are winter visitors so I enjoy them while I can. I love the brilliant red color in the winter.

Pine GrosbeakI think the two birds below are purple finches. Please correct me if I am wrong. I am going by their white underparts. Gorgeous birds!

Purple FinchNext are some Common Redpolls. These are also winter visitors and they travel in large flocks. They are tiny little things, about the size of a chickadee, and the males have the showiest colors while the females tend to be brown. They love the thistle in my finch feeder.

Common RedpollsHere is another Common Redpoll sharing this feeder with a Downy Woodpecker.

Common Redpoll and Downy Wood Pecker

Chickadee dee deeAbove is a Chickadee (dee dee). These little creatures are so cheerful and friendly. Last spring, I was cross country skiing and had briefly stopped on the trail. Two little chickadees flew right up close to me and landed on a nearby tree. They kept cocking their little heads and staring at me expectantly so I took off my mitten and reached out to them. One by one they took turns landing on my hand and got an even closer look at me. Then they flew away. It was a magical moment.

Below is a White-breasted Nuthatch. I also see Red-breasted Nuthatches as well. They love the suet and I call them the acrobats because they are the only birds that I’ve seen so far that are as comfortable upside down as they are right-side up.

Whitebreasted NuthatchBelow is a Hairy Woodpecker. This is not a very good shot but they look just like Downy Woodpeckers only twice the size and they have huge, long beaks.
Hairy Woodpecker

Dark eyed JuncoAbove is a Dark-eyed Junco. I have only seen this bird once or twice. Below is a Boreal Chickadee, another personal favorite of mine as they are so shy and pretty.

I’ve seen many other birds that have been too quick to catch on film, including Pileated Woodpeckers, Yellow-bellied Sapsuckers, brown-headed cowbirds, a pheasant, a Northern Saw-Whet Owl and a Great Horned Owl. I also see Blue Jays on the tree quite regularly. Huge ravens fly around but have never visited the feeder or the Hawthorn tree. Once there was six woodpeckers on the tree at one time: four Downy Woodpeckers and two Hairy Woodpeckers. It was a woodpecker convention!

You just never know what you’re going to see out there. Whether you have feeders set up or not, winter is a fantastic time for birding. There are many species that only travel through Alberta at this time of the year. So as you are walking or skiing or even taking a break while snowmobiling, take a look around and find out who is watching you!

Boreal Chickadee

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Luminaria… holiday magic at the Devonian Botanical Garden

10 Monday Dec 2012

Posted by Delena Rose in appreciate the seasons

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candlelight, candles, Devonian Botanical Garden, family outing, garden, garden in winter, holiday, Japanese garden, Luminaria

luminaria4Last night I attended ‘Luminaria‘ at the Devonian Botanical Garden. I had been meaning to take in this special event for years but somehow had always been busy on this particular weekend and missed it. This year I decided to book my tickets in advance so as not to let that happen again! I am so glad that I did as this was a very special holiday event that will now become a personal tradition.

luminariaLuminaria is held in the Japanese garden. If you have ever visited this particular area of the garden in spring, summer or fall, you will appreciate the peaceful winding paths, the gentle hills, the rocky waterfall, and the shelters and mini temples along the way. Now imagine all of this in the dark, covered in a thick blanket of snow and lit up by hundreds of flickering candles…

luminariaImagine barrels of crackling bon fires here and there on the paths where people can gather around to warm up… complimentary hot apple cider… ice sculptures…. and two small groups of live carolers to fill the night with song.

luminaria2There was a great turn out of people of all ages. It was quite exciting to share the evening with so many other visitors, yet the garden is big enough that it never felt crowded. I also appreciated how organized the event was, from the park-and-ride in Devon (which we took advantage of and did not have to wait any time at all for), to the many easily identifiable volunteers who directed the visitors, took the tickets and served the cider. There was also a first aid station, a special table where one could buy a candle for a special loved one and a craft sale on the way out in another building. With my two admission tickets I received a complimentary ‘free admission for two’ ticket for the Devonian Botanical Garden the upcoming season.

luminariaThe most enjoyable part of this evening was its simplicity. Instead of garish electric Christmas lights flashing, inflatable Santa’s swaying and endless advertisements to keep one shopping for that perfect gift there was just the gentle flickering of candlelight outdoors on a dark winter’s night in a beautiful natural garden. The only sounds were the cheerful songs of the carolers and the hushed voices of friends and families sharing in this special time. In my mind, this is what the holiday season is about… unplugging, quiet time for reflection and contemplation, and opportunities for reconnecting with the natural world. It was truly a magical evening.

luminaria5

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fish chowder for a cold winter’s evening

25 Sunday Nov 2012

Posted by Delena Rose in cook

≈ 2 Comments

Tags

cod, cod chowder, fish, fish chowder, mussels, potato, saffron, soup

After an hour of shoveling and sweeping snow in sub-zero temperatures, there’s nothing better than coming in to the warm cabin, the air humid and fragrant with a stew or chowder simmering on the stove and freshly baked bread… I love the balance of garden potato and cod in this recipe.

Fish Chowder

1 pound cod fillets (or any firm white fish), washed and cut into 1-inch cubes

1 dozen mussels, washed and de-bearded (Note: I didn’t have these on hand this time around but they are lovely in this chowder)

1 pound red potatoes, diced with skins left on

2 cups heavy cream

2 cups milk (I use almond milk)

1 can clam nectar or clam juice

1 bay leaf

2 tablespoons butter

2 onions, thinly sliced

very small pinch saffron

1 teaspoon dried thyme

sea salt and freshly ground pepper

In a pot of boiling salted water, boil the potatoes until just tender, about 8-10 minutes. Rinse and drain the water.

In a small bowl, add the saffron the 1 tablespoon of milk and set aside.

In a large soup pot, put cream, milk, clam nectar, thyme and bay leaf. Allow to warm on low heat.

Meanwhile, in a saucepan, melt butter and saute onions on medium heat until translucent. Add cooked onions and potatoes to the soup pot and bring to a boil. Add the fish and mussels and the saffron. Cover and let simmer for 6-8 minutes, or until mussels are open and fish is firm to the touch. Discard the bay leaf. Add salt and pepper to taste. Serve immediately with fresh bread.

 

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making Christmas cards with E

24 Saturday Nov 2012

Posted by Delena Rose in appreciate the seasons, handmade

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card-making, Christmas, Christmas cards, handmade cards, holiday cards, Stampin' Up

 

 

A few weeks ago, E came over for some knitting by the fire. We are both beginner knitters so after only an hour or so, our hands began to cramp up. We decided to take a break from the yarn and knitting needles and go downstairs to the craft room to make some Christmas cards. We brought down our tea, a plate of freshly baked cookies, cranked the Christmas music and got straight to work.

E decided to do a forest theme for the front of her card. She used different sizes of tree stamps as well as different colors of ink layered on top of each other to give the effect of trees in a forest.

To follow the tree theme, she cut out this cute little stamp of a car carrying a Christmas tree home, which she had colored in with markers. Below is the front of the finished card.

And here is the little Christmas touch added inside… Love it!

Meanwhile, I was making a small batch of cards for myself. I began by cutting out little squares of white card stock, then stamped a pine cone in dark brown ink over a background of pine needles stamped in a lighter green ink. (Note: these stamps are from the Definately Decorative Pines set from Stampin’ Up.) I adhered each of the white squares onto a slightly larger deep brown square using double-sided tape.

Next, I prepared the red card stock by cutting each 8-1/2″ x 11″ piece in half, then scoring each of these in half and folding them. I stamped “Peace on Earth” on the inside and let this dry a little. Then I stamped the pine needles in green ink over the front and adhered the pine cone squares with thick mounting tape.

It was a fun and productive day and now we are one small step closer to being ready for the holiday season. Tomorrow I will spend some time writing a personal note in each card and will send them next week. Hmm… what’s next?

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