Tags: Christmas, Cooking, Dinner, family, kids, Recipes, Side Dishes, Stuffing, Thanksgiving, Turkey, Veggies, Yummy
Fall is here and even though we can still wear shorts and t-shirts, it’s turkey time again. Actually, wearing shorts the second week of October isn’t all that unusual. In Southern Ontario where we live, we often get an ‘Indian Summer‘ – a blissfully warm few days of gorgeous sunshine which follows the first frost of the season. I haven’t noticed any frost lately, but it has been quite cool. This past Summer was so hot, the cool weather was a blessed relief.
My Sister passed away last week. She died from complications during a normal surgical procedure. Saying she and I never got along was a mild understatement. I shed about 5 tears. Anyone who knows me, knows that is unusual because tv commercials can make me cry. Watching a particularly heart-wrenching episode of Grey’s Anatomy makes me sob. I was despondent when my darling Dad passed away last year. For my Sister, 5 tears. I am free. Enough said.
Canadian Thanksgiving is this weekend and I’m hosting dinner – I’m so excited, I haven’t looked forward to anything in a long time. I love cooking Turkey – the house always smells so wonderful that you can’t wait for dinner.
I told Lexy she was cooking the Turkey this year. She’s a little panicked, thinking I was serious 😉
I wanted to post some of the side dishes I plan on serving. I’ll add pictures later. As I’ve said in previous posts, I started this blog to record my children’s antics and to house some of the family recipes for them when they’re older. As I found out last week, one never knows when your time will be up.
Slow-Cooker Butternut Squash
1 – Medium sized Butternut Squash, scrubbed and sliced in half length-wise, seeds removed
1/2 stick unsalted butter, softened
1/4 teaspoon Pumpkin Pie Spice
1/4 cup Brown Sugar
Water (enough to go halfway up the Squash in the Slow Cooker)
In a bowl, combine Butter, Brown Sugar and Pumpkin Pie Spice, mix until combine and spread over Squash halves.
Place the Squash halves cut side up in the slow cooker – cut into smaller pieces if they don’t fit properly – note they will shrink a bit as they cook.
Carefully pour water down the side of the Slow Cooker making sure you don’t pour directly on the Squash. Cover and cook on high for 4-5 hours or on low for 6-7 hours or until the thickest part of the Squash is very soft when poked with a knife.
Carefully remove the Squash from the slow cooker, trying not to lose the sugar/butter mixture or burn yourself. Note, you can keep the Squash in the Slow Cooker until you’re ready to eat, just make sure the cooker is turned off.
Using oven mitts if the Squash is too hot to hold in your hands, scrape the soft flesh into a large bowl with a spoon, careful not to get the tough skin and stir to combine all the yummy juices and spices.
I used to just use Cinnamon and Brown Sugar, but I also liked a bit of Nutmeg flavour. Then I had a brain wave and decided to use Pumpkin Pie Spice which already has both of those plus Ground Ginger, Allspice and Cloves. It’s a heady mixture that pairs amazingly with the succulent Squash. Just go easy on it, a little goes a long way. I suggest you start with 1/2 of the 1/4 teaspoon first, mix it with The Brown Sugar and sample – see if you like the flavour strength. If not, add a bit more until you’re satisfied. It’s so good – even Lexy likes it.
The next dish is one of my favourites and can be cooked when the Turkey is done – if your oven is like mine, the Turkey will take up the whole oven. This dish is the ultimate comfort food, dreamy vegetables baked in herbs – amazing with gravy or on their own. The beauty of this side dish is it doesn’t matter if you have this exact combination of root veggies, pick your favourites.
Oven Roasted Root Vegetables
2 Medium Sweet Potatoes, peeled and cubed into 1″ pieces
2 Large Parsnips, peeled and cubed into 1″ pieces
2 Medium Red Onions, peeled and cut into quarters
1 Rutabaga (or large Turnip), peeled, cubed into 1″ pieces
4-5 medium Yellow Fleshed Potatoes such as Yukon Gold (a Canadian invention by the way), peeled, cubed into 1″ pieces
4-5 medium Carrots, peeled, cut into 1″ pieces
1/4 to 1/2 cup vegetable oil
1/2 teaspoon dried Thyme
3/4 teaspoon dried Oregano
1/2 teaspoon dried Rosemary
1 teaspoon coarse Salt
Several rounds of Fresh Ground Black Pepper
Preheat your oven to 450F
Place all of the chopped veggies in a bowl. The above quantities are an approximation – you will need enough veggies to fill a sheet pan completely, but loosely (to allow for flipping the veggies during cooking).
Drizzle the oil over the veggies and sprinkle on the seasoning, salt and several good rounds of fresh ground pepper, mix well to coat.
Place a length of non-stick Aluminum Foil on your sheet pan. Dump the seasoned veggies on the pan and spread out evenly.
Place in the oven and cook for approximately 30 minutes and stir. Cook for another 30 minutes or until the veggies are fork tender and not burned. Stir and flip the veggies so they caramelize and brown on all sides.
Place in a serving bowl and enjoy. Try not to eat too many before they get to the table.
The veggies will hold in a covered dish on the stovetop for 4-5 hours if you want to make them in advance. They can be served at room temperature.
Turkey Stuffing (for inside the bird)
My Mom’s recipe, it flavours the bird from the inside and tastes incredible.
1 Package Pork Sausage (Maple Leaf makes a great Pure Pork Sausage just for this purpose)
2 Slices dark Rye Bread (Dimpflmeier makes wonderful Rye but regular sandwich bread or pre seasoned turkey stuffing bread is also fine for this)
2 Cloves of Garlic, Minced
1 Large Onion Diced
1/2 tsp Poultry Seasoning
Ground Black Pepper
Sauté the diced onion until barely translucent. Add the minced Garlic and sauté for a few more minutes. Remove from heat. In a large mixing bowl, place the Pork Sausage, and the sautéed Onions and Garlic. Add 1/2 Tsp. Poultry Seasoning, several rounds of freshly ground Black Pepper, and 1/2 Tsp Garlic Powder.
Tear the bread into bite sized pieces and add them to the mixing bowl. Mix the mixture thoroughly but not too much that it all breaks down. Form into a loaf and stuff into the cavity of the bird (make sure there are no giblets in there first!).
When the Turkey is cooked, remove the stuffing – it should come out whole like a meatloaf. Slice and serve with dinner.
Dressing – for Outside the Bird
1 loaf Turkey Stuffing Bread (if you can’t find the pre seasoned bread, use a loaf of white bread and make sure you have lots of Poultry Seasoning)
Poultry seasoning (if you don’t have pre seasoned bread)
1 large onion diced
1 large clove Garlic, minced
2 half sticks unsalted butter, cut into slices – half for inside the mixture, the rest on top
4 packages OXO Chicken Bouillon powder and hot water prepared to package directions, set aside – note, you may not need all of the Bouillon; or you can use boxed low sodium Chicken Broth (Campbell’s)
Water, enough to fill the pan half way up the loaf
Saute onions until translucent and then add garlic. Saute for a few more minutes until the garlic is softened. Remove from heat.
Make the bullion as directed on the package in a measuring cup. Alternately pour a cup of boxed Chicken broth into a measuring cup. Set aside.
In a large bowl, tear 1/3 of the loaf into small, bite-sized pieces. If you used regular white bread, sprinkle liberally with Poultry Seasoning, then proceed to the next step.
If using the pre-seasoned loaf, scatter half the onion mixture over the bread. Sprinkle some of the bouillon liquid or Chicken Stock over the bread and onions until the bread is just moistened. The bread should hold a shape if you squeeze it in your hand, but it shouldn’t release any liquid. Add a few pats of butter. Mix to incorporate.
Tear another 1/3 of the loaf and add the remaining onions and garlic and more bouillon or Chicken Stock as above. If using the unseasoned loaf, add another round of Poultry Seasoning. Mix.
Tear the remaining pieces and repeat as above.
Tear two pieces of Aluminum Foil and overlap slightly. Dump the mixture onto the centre of the foil and shape into a loaf that will fit into the baking dish with some room on the sides of the dish.
Place pats of butter all over the top and wrap the foil around the loaf so that the opening is at the top. The dressing will steam in the oven, so the water can’t get in it.
Fill the pan with water, half way up the foil making sure water can’t get into the package.
Place, covered, in a 350F oven for half an hour. Remove lid and open the package for browning. Place in the oven for another 1/2 hour. The dressing is done when the top is crispy and a knife comes out clean when inserted into the middle. So good with gravy 🙂
Tags: birthday, family, parents, Tuborg, Viking
I miss my Dad.
I lost him a year ago, on my last Birthday. That’s why I’ve decided not to ‘celebrate’ my Birthday this year – it’s too painful. Not that I’ve ever really celebrated my Birthday in my Adult life. I’ve never liked it, but was never sure why. I think now that it may have been foreshadowing.
I had so many things I wanted to write about him. I can’t see the point right now. He’s gone and it still hurts, nothing will change that. I’ve felt so lost this past year, not really knowing what I was doing – everything was just automatic. It’s been very difficult getting over the grief.
I have so many good memories of him. From the many camping trips we took when I was a kid – my brother and I lying down in the back of our Zephyr Stationwagon – seatbelts were not mandatory in those days. We drove through Hurricanes to reach the East Coast, only making it as far as Prince Edward Island.
Back in the early 1990s, my Dad took my Mom and I home to his native Denmark to reunite with family that he hadn’t seen since he moved to Canada in the 1950s. I have such fond memories of that trip – Denmark is a beautiful country. It was fascinating seeing the Viking Longships, meeting relatives made infamous in my Dad’s many stories and just taking in the breathtaking countryside. I learned a lot about my Viking heritage during that trip and my Dad was so proud to show me his country. He was a lousy translator though. Apart from the fact that the Danish language had evolved in the 40 years since he had left, and he didn’t know a lot of the new words – his siblings found his old fashioned way of speaking charming – and amusing. Dad would get so excited to tell me something one of my Uncles had said – they being of a generation that didn’t learn English in school (if they made it through school in the first place). He would repeat what they said in Danish back to me. “Engelsk Dad, Engelsk” (English Dad, English) I would have to remind him. Even funnier was when he would repeat what I said to my relatives in English instead of Danish – the looks they gave him because they didn’t understand what he said was priceless.
My command of the Danish language was less impressive than his. I remember asking one of my Uncles if he wanted, what I thought was another beer – I held up a beer bottle and said to my Uncle “mere Ost?” (more cheese?) – No wonder he was confused.
So tonight I think I will raise a glass of Tuborg in his honour and drink a toast to his memory. Skål Dad, I miss you.
Tags: #CBC, #Courage, #GraceToo, #ManMachinePoemTour, #TheHipDotCom, Gord Downie, Tragically Hip
I’m not a Tragically Hip Fan. That is, I didn’t used to be. I could never get past Gord Downie’s voice – just like Mr. Neil Young, you either loved them or hated them. I was somewhere in between. I could appreciate the music, the lyrics spoke to you – and there was always a song or two that you could completely relate to.
Like the rest of the nation, I watched the Tragically Hip’s Farewell concert on CBC on Saturday night – without hyperbole, it was a moving experience. The humanity of it cannot be put into words, Gord’s the poet – so we let him do it. Through the TV screen you could feel the magic. You could feel the love. You could feel the raw emotion as more than 25,000 people (6,000 of which were packed into the K-Rock Centre) came to bid farewell to a Canadian legend, to see Gord and the boys play one last time.
I am converted.
I read somewhere in Twitterverse that Gord Downie isn’t dying, he’s living. When he has every right to stop performing and just hang with his family and friends – he chose to give his fans a chance to say goodbye.
If there’s one thing to take away from all of this, if there is one message to convey – show the people you care about that you love them.
Thank you, Gord.
Tags: birthday, Teenager
I’ve had a lot of difficulty composing this post, after all it isn’t every day that your biggest-little one turns 13. I’ve had a lot of things in my mind that I want to say to her. She’s heard them all before a million times – yet one can never hear that they are loved too many times.
I’m not sure where to start. My beautiful daughter has far exceeded my expectations. Her sweet smile is all I need at the end of a tough day. Lexy is so bright and intelligent and charming – she has a soft spot for babies and animals and they naturally gravitate to her.
I am so unprepared for her to grow up – I’ve said this every year. I wanted her to stay three, because when she was three, she was goofy, and cuddly and wanted nothing more than to be with her Mom. Now she’s a teenager (EEK!), who’s still just as goofy, cuddles on occasion and wants nothing more than to be with her iPod… sometimes it feels like she no longer needs me.
I’ve tried to teach her the best I can about the things I know. How important family is, especially Sisters. When you have a good family like ours, they will stick by you, no matter what. I’ve tried to teach her to be respectful of others, to be kind, and have empathy for those less fortunate than yourself and to be a good person.
Happy Birthday Doodle – I love you more than yesterday and almost as much as tomorrow… Love, Mom xo
Tags: cheesecake, Chocolate, Dessert, Recipes, Yummy
It seems like I bake a lot more than I do. I created this blog originally to capture the crazy antics my kids were doing. My blog evolved over time to include family recipes – so that my girls would always have them for when the are older. Hopefully some day they’ll make some of my recipes for their kids…
- 1½ Cups Graham Cracker Crumbs
- 1/3 Cup Granulated Sugar
- 4 Tbsp (half a stick) Unsalted Butter, melted
- 1/8 Tsp Cinnamon
- 1 Tbsp Shredded Coconut
- 3 Packages (8 Ounces each) Philadelphia Cream Cheese
- ¾ Cup Sugar
- 1 Tsp Vanilla
- 3 Eggs
- 1 Package less 1 cup (reserve for the Ganache topping) Semi-Sweet Chocolate Chips (PC Decadent Brand if you can find them, otherwise Nestle Tollhouse will do)
Ingredients (Ganache Topping):
- 3/4 Cup Whipping Cream
- 6 Squares Baker’s Semi-Sweet Baking Chocolate
- 1 cup reserved Chocolate Chips
- Scant 1/8 Tsp Cinnamon
Let all ingredients come to room temperature.
Preheat oven to 350°F.
Place a cake pan filled with warm water on the bottom rack, just below the rack where you will put your cheesecake. This will create a humid environment and can prevent cracking.
In a separated 9” Springform pan, place a piece of non-stick foil over the bottom plate before putting the two pieces of the pan together. Crumple any excess foil up over the edge.
Spray the entire inside of the pan with non-stick vegetable spray.
Place Graham Cracker Crumbs into the prepared pan
Melt Butter and add to Graham Cracker crumbs.
Add Cinnamon, Sugar and Coconut.
Mix by hand for best results.
This mixture should feel like damp sand and should hold a shape if you were to press it in your palm.
Press into the bottom the Springform pan using your hand or the bottom of a metal measuring cup. There should be enough crumbs to go up the sides of the pan by about a ¼”.
Bake for 10 minutes then remove from oven.
In a mixing bowl, beat Cream Cheese, Sugar and Vanilla together on medium speed until combined.
Add Eggs one at a time, mixing well after each addition – careful to not over beat.
By hand, gently stir in Chocolate Chips.
Pour batter into the pan and tap several times on the counter to bring any air bubbles to the surface.
Bake for 50 minutes, turning after the first 30 minutes.
At the end of baking, turn the oven off, but keep the Cheesecake in the oven for another 1/2 hour – don’t open the door! Don’t even peak! Just let it be…
When the 30 minutes are up, take the cake out of the oven and allow the cake to cool for an hour on the stove top or counter.
At the end of the hour, run a knife around the edge of the cake, but don’t take the ring off.
Place the cake, uncovered, in the fridge to cool for two hours.
Remove the cake and cover with either foil or plastic wrap.
Chill at least eight hours or overnight keeping the ring attached.
Remove the cake from the fridge but don’t take off the ring.
Heat the cream in a small saucepan over medium heat. Bring just to a boil.
Remove from heat and stir in Cinnamon.
Add the baking squares and reserved chocolate chips and continue to stir slowly until incorporated (this takes a minute or two).
The sauce should be very thick when all of the chocolate has completely melted.
Pour over the top of the Cheesecake.
Chill at least 2 hours for best results, run a knife around the edge to loosen the cake.
When you’re ready to unmold the cake for serving, remove the Springform ring and place a piece of paper towel on the top of the cake, invert the cake in your hand and remove the bottom Springform plate.
While the cake is still upside down, place a cake plate or serving platter on the bottom of the cake and invert carefully.
To serve, use a hot, dry knife to slice each piece.
Sometimes, depending on my mood, before the ganache sets, I’ll sprinkle the top with roasted, slivered almonds. Or mini chocolate chips. Or toasted, chopped hazelnuts … or … fresh, ripe raspberries!
For an extra treat, serve with some fresh Whipped Cream and sliced Strawberries. Yum Yum!
Tags: Barbeque, Dough, Empanadas, Pulled Pork, Recipes, Yummy
We’ve already had Tacos. Don’t feel like sandwiches. That leaves no alternative, I think tonight’s menu will have to be Empanadas … 🙂 I’ve made them before and quite liked the a basic Empanada recipe I found, so I thought I’d give it another go.
Ingredients for the Dough:
- 3¾ Cup All Purpose Flour, plus some for dusting
- 2 Scant Teaspoons Kosher or Coarse Sea Salt
- 1 Tablespoon Sugar
- 1 Stick of Unsalted Butter, cut into ½” pieces
- 1¼ Cups Ice Water
- 2 Cups Leftover Pulled Pork
- ½ Cup Shredded ‘Mexican Inspired Cheeses’ (Pepper Jack, Mozzarella, Cheddar mix)
- A dash of your favourite Barbeque Sauce if the Meat isn’t moist enough
- 1 Egg, Beaten with a Teaspoon of Water
Get the Pulled Pork Recipe here (you’ll need to prepare this the day before).
In a food processor, combine Flour, Sugar, and Salt for about 10 seconds. Add the Butter cubes, spreading them out as much as possible. Pulse about 20 times until the Butter has broken down to pieces approximately the size of a pea and started to incorporate into the butter.
Transfer the Flour/Butter mixture to a large bowl. Crumble the mixture through your fingers to break down any remaining large pieces of butter, but be careful not to do this too long or the butter will become too soft.
Add 1/4 cup of Ice Water and mix with a spatula. Repeat four more times until the Dough looks ragged and there isn’t any remaining Flour in the bowl. You may not need all the water or you may need more – it will depend on how hot it is in your Kitchen and what the Humidity level is.
Turn the Dough out onto a lightly floured surface and form into a ball. Cut the ball into two pieces. Flatten each piece into a 6″ circle. Cover with plastic wrap and place in the Fridge for 1-2 hours to firm.
After the Dough has chilled, remove one circle from the Fridge. Roll the first circle on a lightly Floured surface until it’s approximately 1/8″ thick. Using a 3″ Biscuit Cutter, cut as many circles out of the dough as you are able. You can throw the scraps away. I re-mashed them and re-rolled to get another couple of circles. This is a major no-no in the baking world because now the Butter has melted and the Gluten has activated – it’s possible a couple of your Empanadas will be tougher because of this. Doesn’t matter, I’m still hungry 😉
Repeat the process with the second disc.
For the Filling:
Add the Barbeque sauce (if using) and Cheese mixture to the Pulled Pork, mix well.
Crack the Egg in a bowl and add the Water. Whisk well with a Fork to make the Egg Wash.
Take a circle and moisten the rim with a bit of Egg Wash.
Put a spoonful of the Pulled Pork mixture into the centre of the circle and fold the Dough over onto itself, creating a half-moon. Use a fork to seal the edges and set aside. Once all of the Empanadas have been made, place them in the freezer for 15 minutes or the Fridge for 30-45 to chill again. Meanwhile, preheat the oven to 375°F.
Take the Empanadas out and line two baking sheets with Parchment Paper or Non-Stick Foil. Lay the Empanadas on the baking sheets, brushing them with a bit of egg wash from the beaten Egg. Bake until golden brown, approximate 20 minutes, spinning the rack after 10 minutes. When the pastry is golden, the Empanadas are done. Let cool for five minutes before eating. Enjoy 🙂
Makes approximately 20-24 Empanadas. Serve with a Barbeque-based dipping sauce combined with your favourite Salsa. Enjoy, I know I will 🙂
Tags: Cats, CKD, Death, depression, family, Rainbow Bridge
Damn this is hitting me hard … 😦
See my post about Charlie’s quirks – https://doodlesmom.wordpress.com/2010/04/02/cats/
Tags: Cats, Christmas, CKD, family, Rainbow Bridge
The house is so empty now.
I notice it especially after the girls have gone to bed. There’s no one pestering me for a cuddle-on-demand, or hoping to benefit from my nightly Cheesies snack.
For those of you who are not cat, or pet-person, stop reading now.
We had to put our Male cat, Maverick (Mavvy) down on Saturday. He was battling end-stage Kidney Failure. Our Vet told me, during one of our many talks about his declining health, that if he were Human, he would have been on Dialysis. We are very familiar with Kidney Disease in our family, but it doesn’t make it any easier. In December or January, the Vet told me that any measures we took at that point would only to be to prolong his life, not ‘fix’ it. He was trying to be kind, knowing what Mavvy meant to me, to us – yet he had to drive home the message: enjoy the time you have left with him.
We had 15 good years with our Cats. Mavvy was pre-deceased by his Sister Charlie in November. Charlie had Cancer. She had a large tumour in her abdomen, the size of a man’s fist.
We didn’t know, until it was too late.
With Charlie, it was obvious that it was her time to cross the Rainbow Bridge.
She loved us unconditionally.
Well, as much as a female cat can love anyone. She was unique. She was beautiful. She was snarky. She was my Bobcat. If you entered the same room as her, she would let you know you were on her property. She would make a sound, a trill, her version of ‘hey I’m here’. She wanted affection on her own terms, she’d walk over for a pat on the head and scratch under the chin and after a few minutes, would go back to one of her favourite spots.
Alex would say, typical female – she would leave after she got what she wanted.
There was no question that it was Charlie’s time. She lost so much weight, didn’t want to eat and could hardly walk. The option of Euthanasia wasn’t up for debate. She was running out of time and we wanted to spare her a painful death. She deserved that.
Mavvy though, was my boy through and through. I fell in love with him the minute I saw him. He was all ears and paws and had the most mischievous look about him – I knew he was going to be trouble. We were only looking to get one cat, a female, but then they showed me her Brother and that was it for me.
The two kittens spent the first few weeks sleeping on my neck or chest. Charlie gave this up after a while, I guess when she got too big or Mavvy claimed me all for himself. The two of them were inseparable. They would sleep together, play and groom each other. They were crazy cats.
The first Christmas we had them, they were about 3 months old. They thought the Christmas Tree made a great jungle gym. They nearly knocked the tree down one day in their excited obsession playing with the ornaments. It was years before I could place ornaments lower than three feet off the ground – first because of the cats, second because of my young girls.
The first time we had my Father-in-Law over for dinner, I remember being in the kitchen, fixing whatever it was we were having for dinner. Out of the corner of my eye, I saw my FIL’s hand reach out and grab Charlie by the scruff of the neck. She jumped up on the table and helped herself to the butter.
They were little stinkers.
Every night for 15 years, up until last Friday, Mavvy would try to lie on my chest. Most times he succeeded and I’d have to put the iPad aside because he wanted my attention. Now. He would rub his head against the side of my face in greeting as if to say “Hiiiiiiiiiiiiii” – even if he just saw me a few minutes ago. He would ‘bark’ to let us know he was absolutely starving and we had to feed him. Both of those things he also liked to do at 4:30 in the morning. He was such a pest. His affection knew no bounds. His soft purrs were always so comforting.
After we lost Charlie, we were afraid he would go into mourning for her. He seemed for the most part, to be fine. We could tell he would call for her sometimes. When he was in the basement he would make a cry that sounded like he was saying ‘Hel-lo’. I think at first, he was calling her. We noticed his coat was looking scruffy. I thought it was because he wasn’t grooming himself – Charlie used to make sure he had a daily bath, and she was no longer there.
Just before Christmas, Mavvy got very sick – he couldn’t hold his head up on his own and other things. We thought that would be it for him, but we changed his diet and gave him vitamin supplements and he seemed to perk up and be his old self again. His coat was soft and silky again, like it used to be. It was encouraging. We (I) thought his problems were in the past and he could have a few more years with us.
Shortly after that it seemed that he was becoming Diabetic again because he was suddenly ravenous, all the time. Even after we fed him, he wanted more food. He was also drinking and peeing a lot.
Last week he started lying on the kitchen floor a lot. The floor is cool and both he and Charlie did this near the end.
Thursday night he refused his vitamins and didn’t want his canned food. He ate a bit of Kibble only. He also spent a lot of time in the basement, sitting in the chair next to Alex’s computer that he and Charlie used to share at night. He wouldn’t come when he was called. He stopped pestering me for food. He would lie in front of his water dish, even if he wasn’t drinking. He just lay there. I was actually worried he would drown if he fell asleep.
Friday night when the girls and I came home, he wasn’t there to greet us. Normally he would be on the steps, waiting for us to get home. Lexy found him in the chair in the basement. The hiding instinct had begun. His breathing was rapid. He couldn’t get comfortable. I didn’t know it at the time, but we had our last evening cuddle.
The next morning Lexy and I went to see my Mom. She surprisingly remembered Mavvy and asked how he was doing. When we got home, his breathing was worse – fast but shallow and laboured. He looked worn out.
We took Mavvy to the Vet (our regular Vet was closed so we had to go to the emergency Vet). She told us it was suspected he had fluid around his lungs which was causing him to have great difficulty breathing. The only way to know for sure was to have x-rays taken and tests run. She said he may not survive the x-ray. We made the decision to let him be with his Sister. One of the hardest things I’ve ever had to do. I feel guilty. I hope it was the right decision. I hope he knows how much he was loved.
Tags: Baked Ham, Comfort Food, Cooking, Recipes, Scalloped Potatoes, Yummy
It’s nearly the end of February and it’s 11°C. Did I mention that I live in Canada?? It’s been a really weird Winter so far, and although I’m loving the effects of El Niño – I still hate Winter. Last year at this time we were in the middle of an Arctic Freeze. The temperatures were in the -30°C for what seemed like forever and we had snow everywhere. This year, the flowers and grass are growing at the front of my house. Sometimes though, it doesn’t matter what the weather is like, we all need comfort food.
I had a craving for Ham and Scalloped Potatoes, so that’s what’s on the menu tonight. The ham was simply prepared – take a small, smoked 1/4 Ham, put it in an oven proof dish and cover it with Pineapple Juice about half-way up the ham. Stick it in the oven for a couple of hours at 325°F – remember to baste it every 40 minutes or so and that’s it. The Pineapple Juice draws some of the salt out of the Ham, and makes it more delicious. Discard the juice when you’re ready to slice the Ham.
For the Scalloped Potatoes, it was a bit more complicated. I researched a couple of recipes on the internet and also used a few of my Mom’s tricks and damn if it didn’t turn out delicious.
- ~3 Pounds New, Yukon Gold or Red Skinned Potatoes
- ½ Pound Bacon Lardons
- 1 ½ Medium Yellow Onion
- 1 Clove Garlic, Minced
- 1 Cup Shredded Medium Cheddar
- 1 Cup Shredded Monterey Jack
- 1 ½ Cup Whipping Cream
- 1 ½ Cup Half and Half Cream
- ¼ Cup All Purpose Flour
- 1 Tsp Dried Thyme
- 1 Tsp Dried Oregano
- ½ Tsp Fresh Ground Black Pepper, plus several rounds of Pepper for each layer
- Dash or two of Salt
- Several dabs of Butter
- Non-Stick Vegetable Spray
Wash, peel and thinly slice Potatoes, set aside in a bowl of water until you’re ready to assemble. The Potatoes may turn brown from oxidation but it doesn’t affect the taste. It’s recommended to use a Mandolin to slice the Potatoes and Onion if you have one. You’ll need slices approximately 1/8” thick.
Thinly slice the half Onion crossways to get onion rings, set aside.
Grate, then combine both cheeses and set aside.
Combine both Creams in a microwaveable dish and heat for 1 minute. Add the dried Thyme, Oregano and Black Pepper. Add the Flour and whisk to combine. Set aside.
Fry the bacon until nearly crisp. Dice one onion and add to the Bacon, and continue to fry until the Onions are translucent (about 5 minutes), add the minced Garlic and fry the mixture until the bacon has completely crisped. Remove from heat and set aside.
Spray your covered baking dish liberally with the Non-Stick Spray. Add a couple of dabs of butter on the bottom of the pan. Place 1/3 of the potatoes, overlapping the slices slightly in the dish. Add a few rounds of Ground Pepper, 1/3 of the Bacon mixture, scatter ½ of the onion rings, 1/3 of the Cheese mixture and top with 1/3 of the cream mixture (whisk again before you add it to distribute the ingredients). Repeat 2 more times. On the second layer I sprinkled some salt – the Cheese and Bacon adds a lot of Salt on their own, so you don’t really need much. Add a couple of dabs of butter to the top before you put the dish, covered, in the oven.
Bake in a 375°F Oven until the Potatoes are fork tender – approximately 1½ hours. I rotate the pan every ½ hour to help even the baking – I don’t have a fancy convection oven … yet. Uncover the dish the last 20 minutes of baking to get a golden brown yummy crust.
Let cool for 15-20 minutes before serving.
Leftover Scalloped Potatoes are even more tasty – you can pan fry them in a little Butter or reheat in the Microwave. Enjoy! I know I will 🙂