more Mexico…

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This photo was actually taken three days ago when we were having a few cold, rainy days. The rest of the photos were taken yesterday.
Another day of exploring Algodones, mexico. Some of the highlights include waking a few blocks away from the high-tourist area into the local residential areas…

Lunch was a few hours long and involved many cold beers and people-watching. Many snowbirds are leaving for their northern homes this time of year so there were large tables of friends laughing, singing, dancing and saying their goodbyes… until next fall!

Quiet moments…

A lovely grotto with a coffee bar…

When selling their wares, the Mexican sellers often call out to you. Later in the day I heard a man yelling, “Asparagus! Mexican viagra! More koochie-koochie!!!”

Today… adventures in Arizona … We may visit a date farm and try to get lost in the desert…

the colors of Mexico

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I am in Yuma, Arizona this week visiting friends. The last few days we have been crossing the border into Algodones, Mexico for some shopping. This is my first time in Mexico and I was immediately smitten with the people and color of this place. Below are some highlights of the last few days:


 

 

We’re heading back today so I’ll return with more highlights tomorrow! 🙂

honey raison bread

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This delicious bread is low in fat and goes well when served with breakfast served with fresh fruit. The high yogurt content give the bread its light, white center. Serve your homemade jams and jellies with this tasty bread!

Raison and Honey Bread

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¾ cups plain yogurt

2 egg whites

½ cup raisons

1 tablespoons honey

butter for greasing the pan

Preheat oven to 425 degree (F). Mix together the egg whites and yogurt. Add the flour, baking soda, baking powder and salt. Add the honey and raisons.

Grease a loaf pan and place batter in pan. Bake for 20 minutes or until golden brown. Cool slightly before turning out of the pan. Serve warm. Enjoy!

Resource:

Donovan, J. (1999). Essentials Egg: Exploit the Versatility, Aroma and Taste. Toronto, ON: Macmillan, Canada.

an afternoon with Buddha…

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Lucy has a special friend named Buddha. He’s my wonderful friend, Louise’s dog and he is also a ‘rescue dog’. He’s been to the cabin once and I was happy to see that Lucy got along very well with him! Remember when I first got Lucy and she was still shy and aggressive with other dogs and some people? It’s so wonderful to see how far she has come in her social skills since then!

Since Buddha’s visit, I’ve been teasing Lucy about her ‘boyfriend’: he’s tall, dark and handsome; loves the outdoors; gentle, playful, patient and easygoing… the perfect ‘guy’ for such an energetic four-legged redhead!

Today, we went to Buddha’s place in Leduc. Louise and I had a nice visit and Lucy and Buddha had a play date out back.

It was a very windy day but the dogs didn’t seem to mind! They played, rested, barked at the neighbor’s puppy and enjoyed one another’s company. This is my favorite picture of Buddha. It was a lovely afternoon of spending time connecting with friends!

celery soup with walnuts and blue cheese

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I love this vegetable soup with its unexpected crunch of toasted nuts and salty kick of blue cheese!

Celery Soup with Walnuts and Blue Cheese

1 tablespoon olive oil or butter

1 onion, chopped

5 large stalks of celery, sliced

3 potatoes,  peeled and diced

4 cups (1 liter) organic chicken or vegetable stock or water

1 teaspoon fresh thyme, chopped (or a pinch of dried thyme)

1 teaspoon salt

½ teaspoon pepper

½ cup freshly toasted walnuts, chopped (or pine nuts)

½ cup mild blue cheese, crumbled (rind removed)

Heat oil in a large pot on medium heat. Add onion and cook until tender, about 8 minutes.

Add the celery and cook for 5 minutes. Add the potatoes, stock, thyme, salt and pepper. Bring to a boil then reduce heat and simmer for 30 minutes.

Puree the soup. If soup is too thick, add a little more stock or water. Taste and add more salt and pepper if desired.

Ladle soup into bowls. Sprinkle each bowl with walnuts and cheese. Enjoy!

Resource:

Stern, B. (2003). Bonnie Stern’s Essentials of Home Cooking. Toronto, ON: Random House, Canada.

another exciting day!

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Just a few days after finishing my Masters degree (back in late January), my thesis was nominated for an award. Two days ago, I heard back from the Canadian Association of Teacher Education notifying me that my thesis was chosen for one of the awards! I would like to thank my supervisor, Dr. Randy Wimmer, who provided guidance and support throughout my program; and once again thank my dearest friend, Felice Gladue who worked with me on this project and contributed her own stories and insights to the work!

There are a few reasons why this recognition award is so deeply gratifying and I thought I would share these with you:

All creative lives have seasons and we must learn to weather them. ~Julia Cameron

First, I remember back when I was a brand new graduate student, I had read a very inspiring article written by a Cree scholar named Willie Ermine. As I read the references, I saw that this article was actually an excerpt from his award-winning Masters thesis. At the time, I didn’t even know that a student could win an award for their dissertation. When I read ‘award-winning’, immediately there was a statement present in my mind: “I’m going to win an award.” It wasn’t a greedy, hungry for fame and accolades kind of statement. It was just a calm inner knowing. Like, “I’m going to have tuna for lunch.”

I read a quote somewhere that when you are attracted to a particular greatness in another human being (i.e. writing, or music, or skills in sports, or tight-rope walking), it is because you yourself are capable of this kind of greatness in your own being and in your unique expression in the world. As I worked on my thesis over the years, even when it was difficult at times, I always had this image in my mind of completing the work and winning an award.

What you react to in another, you strengthen in yourself ~Eckart Tolle

Second, just finishing this work was a major undertaking, culminating in five years of what felt like repeated ‘failed attempts’. I started as a full time student and then switched to part time in order to work. Over the next three years, I went through many dramatic life changes: a serious year-long illness, quitting my ‘stable’ job the the federal government, a separation and divorce, three moves (finally to this cabin!) and a few unsuccessful attempts at new relationships. In addition to these emotional adjustments, my thesis challenged the very core of who I was. I was writing from within an Indigenous Research Methodology, which meant that I couldn’t just write flowery words and phrases about my values and beliefs… I had to live them, and embody them in my research. This is the Indigenous way.

I will write myself into well-being. ~Natalie Goldberg

So I had to figure out what this meant for me and it took a while for everything to finally crumble all around me. But when it did and the dust settled, I found myself here at the cabin surrounded by the stillness of the lake and natural world, which became just the medicine that I needed. I spent many days just sitting quietly in the woods. Finally one day, I just felt better! And in that moment, I simply stood up, sat down at my computer and began to rewrite my entire thesis until it was finished… Yes, it took five years in total to finish my program. But apparently, that was exactly the length of time it required for me to go through all of the emotional, intellectual and academic processes.

It may be when we no longer know what to do, we have come to the real work, and that when we no longer know which way to go, we have begun our real journey. ~Wendell Berry

Third, winning this award thrills me as I hope it will help further my goal of helping other Aboriginal teachers who may feel isolated or discouraged as I did when I was new. This work is written for those teachers (as well as non-Aboriginal teachers who are sympathetic to our unique issues and challenges) and perhaps the extra bit of attention that it receives from winning this award might help it get into the hands of those who might benefit from reading it. In fact, it is ‘the book I wished I had‘ when I was new and struggling. So, it now exists for someone else and I hope that it helps to bring health, healing, encouragement and empowerment to others!

In my life’s chain of events nothing was accidental. Everything happened according to an inner need. ~Hannah Senesh

I am not one to ‘toot my own horn’, but I wanted to share this bit of my life and struggle and finally… success! So many of you have written in with encouraging words and support. I have no doubt that many of you can identify with my personal struggle and those dark times when you just have to take it one day at a time, trusting that guidance and direction will appear eventually!

So along with this award, I raise a glass in celebration of our collective hopes, dreams, goals, passions and unique contributions to the world! I celebrate perseverance, commitment, courage, and self-expression. I celebrate life, surprises and miracles!

Cheers, everyone!

You already possess all the inner wisdom, strength and creativity needed to make your dreams come true. ~Susan Breathnach

clear fish soup

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This light, refreshing and ‘brothy’ soup is tangy with lemon, capers and olive. Served with crusty brown bread it is a nice light meal. I have been making this soup for over 20 years and it has always remained a favorite!

Clear Fish Soup

1 cup coarsely chopped onions

1 bay leaf

2 sprigs parsley

3 teaspoons salt

2-1/2 lbs sturgeon, halibut, salmon or haddock steaks, cut 1-inch thick

4 tablespoons butter

2 cups thinly sliced onions

1 medium cucumber, peeled, halved, seeded and diced

2 tomatoes, peeled, seeded and diced (to peel, soak in boiling water for 2-3 minutes and the skins will peel off easily)

1/8 teaspoon white pepper

4 teaspoons capers

1 lemon, thinly sliced and seeds removed

2 tablespoons parsely, finely chopped

12 black olives

In a 3-4 quart pot, combine 6-1/2 cups water, the chopped onions, bay leaf, parsley and 1 teaspoon of the salt. Bring to a boil over high heat then add the fish. Lower the heat and simmer, uncovered, for 6 minutes, until the fish is firm to the touch. Remove the fish and break it into 1-inch pieces. Strain the stock through  a fine sieve set over a bowl, pressing down on the onions and herbs with the back of a spoon before discarding them.

Rinse out the pot, then use it to melt the butter over high heat. Add the sliced onions and cook for 6 to 8 minutes until the onions are soft but not brown. Stir in the cucumber and tomatoes and simmer for 10 minutes. Pour in the strained fish stock and season with the remaining 2 teaspoons of salt and white pepper. Drop in the fish and simmer gently for a few minutes, until the soup and fish are heated through. Off the heat, stir in the capers, lemon, parsley and olives. Taste for seasoning and serve. Enjoy!

silverton chocolate coffee cake

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Have you noticed how hard it is to find a good coffee cake these days? I’ve been craving coffee cake for weeks now and finally decided to hunt in my collection of cookbooks for a good recipe. Today, I found one that is moist, flavorful and goes perfectly with, well… coffee!

Silverton Chocolate Coffee Cake

3/4 cup freshly brewed espresso or 2 tablespoons instant coffee powder dissolved in 3/4 cup boiling water

4 ounces semisweet chocolate, chopped

2 tablespoons instant coffee powder

6 tablespoons unsalted butter

3 eggs, separated and at room temperature

1/2 cup organic granulated sugar (or natural sweetener of your choice)

3/4 cup plus 2 tablespoons hazelnuts, toasted and peeled

6 tablespoons all-purpose flour

2 tablespoons unsweetened cocoa powder

1 egg white

pinch of salt

powdered sugar for dusting

Preheat oven to 350 degrees (F). Lightly grease the bottom and sides of a 9-inch round cake pan. Line the bottom with a round of parchment paper or waxed paper. Grease the paper and set aside.

In a saucepan over low heat, combine the brewed espresso, chocolate, coffee powder and butter, stirring occasionally until melted. Set aside to cool.

In a medium bowl, whisk together the egg yolks and sugar together until pale and fluffy. Slowly whisk the chocolate mixture into the egg mixture until well blended.

In a food processor (or large mortar and pestle), process the 3/4 cup of toasted hazelnuts until finely chopped, about 20 seconds. Add the flour and cocoa and process for 10 more seconds. Measure out 1 cup of the chocolate batter. With the machine running, gradually add the mixture to the food processor through the feed tube to form a paste. Stir the paste back into the batter and beat until well blended.

In a large bowl, beat the 4 egg whites with the salt until stiff, glossy peaks form. Whisk about one-quarter of the beaten whites into the batter. Using a rubber spatula, fold in the remaining whites until blended. Pour the batter into the prepared pan and bake until firm, about 30 minutes. A toothpick inserted into the center should come out slightly sticky. Transfer the pan to a wire rack and let the cake cool. Unmold, remove the parchment paper and place the cake on a plate. Chop the remaining 2 tablespoons of hazelnuts and sprinkle in the cake along with the powdered sugar. Enjoy!

Resource:

Perry, S. (2001). The New Complete Coffee Book: A Gourmet Guide to Buying, Brewing, and Cooking. Vancouver, BC: Raincoast Books.

juicing for health and healing

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I have been juicing for quite a few years now. I have a Breville Juice Fountain Elite, which I bought at Home Outfitters. I paid more money and bought the stainless steel variety as my dad had a plastic one that kept breaking every few months. Even though it takes up quite a bit of space, I keep mine out where I can access it easily. That way I use it more regularly.

I make different juices, depending on the season and what is fresh and available. I have a few juicing cookbooks that have great suggestions for different mixtures. There are recipes for cleansing, vitality, immune-boosting, aphrodisiac and ‘booze juices’ for the most amazing cocktails you will ever taste!

Today I made my favorite: carrot-apple-beet-ginger juice.

Your juices will boost your body’s energy, vitality and natural immunity. Use them as pick-me-ups when you’re low, mixed modestly with alcohol at parties, or made into shakes, smoothies or crushes. You can even use them to cleanse and detox your system, giving your body a spring clean.~Van Straten

Juicing is the  fool-proof way of adding wonderful, life-giving and life-protecting vitamins, minerals and natural food chemicals to your diet…  There is no comparison between fresh and commercial juices; even the ‘freshly squeezed’ ones have been in the bottle for several days, losing vitamins. Processed varieties are reconstituted concentrates that are vitamin-deficient. Fruit “drinks” are often 90 percent water, ten percent juice, sugars, sweeteners and a host of chemicals.~Van Straten

Juicers can be expensive but I feel that mine has been well worth the investment in my health and healing over the years. It has paid for itself in a short time considering how expensive store-bought juices are. The juices take only minutes to make (and cleaning the juicer immediately after takes only a few more minutes). Fresh juices are so flavorful and delicious that it is very difficult to drink any other store-bought juices after switching! Cheers, everyone!

Resource:

Van Straten, M. (1999). Super Juice: Juicing for Health and Healing. Vancouver, BC: Octopus Publishing.

tuscan kale with anchovy

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I had a nice bunch of kale to cook with and wanted to try something new. The addition of the lemon and anchovies add a nice kick of flavor to this dish. I served this over brown rice and topped it with a bit of shaved parmesan cheese to make this a fully satisfying meal.

Tuscan Kale with Anchovy

4 bunches of kale

2 tablespoons extra virgin olive oil

2 gloves garlic, minced

8 olive oil-packed anchovy fillets, drained and minced

sea salt

1/2 teaspoon red pepper flakes

1 tablespoon freshly squeezed lemon juice

2 teaspoons lemon zest, shredded

Trim away the rough ends of the kale and chop into bite-sized pieces.

In a wok over medium-high heat, warm the olive oil until shimmering. Add the garlic and anchovies and cook, stirring, just until garlic is golden, about 1 minute. Add the kale, salt and 1 cup of water. Cook, stirring occasionally, until kale is tender, about 10 minutes. Stir in red pepper flakes, lemon juice and zest. Transfer to a platter and serve at once. Enjoy!

Resource:

Attenborough, A., & Kimm, J. (2008). Williams-Sonoma: Cooking fir Friends. Menlo Park, CA: Oxmoor House.