Sunday, June 17, 2012

Olive branch

the shrubby russian olives in our neighbourhood are infusing the air
with their enchanting perfume now...
i have even adapted my route to work in order to accomodate my nose.
when i was a teenager, one of these trees lived beside the driveway of our rural home.
i loved the smell of june;
 the dwindling days of schoolbus tang, the scent of sunny lawn, tilled earth and rain,
and another arresting, yet transient fragrance which would greet me on my walk up the long lane.
being more accustomed to the "lilac" concept...big showy blooms and heavy bouquet,
 years went by before i finally identified that scrappy looking, crooked tree bearing insignificant flowers
as the origin of mysterious scent.  

now june smells of hot pavement, splashpad water, playground sand,
and the scent of trapped sunshine in the line-dried towels i wrap the children in.
i'm thankful the russian olive is here too, whispering summer is just starting,
and the possibilities are endless.

Thursday, June 14, 2012

Bake sale Banana loaf

Bake sale time again, and my offerings this year are of the loaf variety.
I do love to slink around the web, searching for yummy ideas, but
my favourite go-to quick breads and muffin recipes are usually from 
Company's Coming Mostly Muffins edition.
Thought i would test drive the banana loaf on some ladies 
at the office before offering it at the bake table.
The result?  Rave reviews, and recipe requests.
So here it is, with thanks to jean pare for authoring such a great collection of 
easy to follow, foolproof and delicious recipes.

Basic banana loaf
Sift into bowl #1:
2C all purpose flour
(i'm sure some whole wheat would be great, too)
1t baking soda
1/2 t salt
(i also added 1/2 C rolled oats)

In bowl #2 cream:
1/2 C softened butter or margerine
1C granulated sugar
Then add 2 eggs.

Beat well, then add:
1 1/2 C mashed ripe banana
1T lemon juice
1t vanilla extract.

Empty contents of bowl #2 into bowl #1, 
fold together until just moistened.

Spread into a greased loaf pan, and bake in a preheated 350 degree oven for 55-60 minutes.
(check with a toothpick to be certain!)
Let it rest in the loaf pan for 10 minutes or so before removing to a wire rack to cool.

Next on my list?
The Chocolate Chip Brownie Loaf!

Where is my...?

Looking for something?
You may find it on a flat surface at our house today.

Tuesday, June 12, 2012

concentrated effort

edgar has been eagerly demanding to try out any sharp kitchen tool,
so i finally broke down and enlisted his help with the zucchini salad tonight.
(i figure the vegetable peeler is likely the safest choice at this stage.)
at least he seems to be paying very careful attention!

Friday, June 08, 2012


overheard at t-ball last night:
coach: "ok, who's number one!?"
eager team in unison: "we are!!!"
coach: "no, i mean literally; which one of you is number 1?"

Sunday, June 03, 2012

Broccoli + lentil sprout salad

1 c chopped broccoli
2 c lentil sprouts
5 chopped sundried tomatoes
2 chopped scallions
10 chiffonade of basil leaves
10 chiffonade of lemon balm leaves
(or 1 t lemon zest)
1/2 c toasted sunflower seeds
Toss with:
3 T balsamic vinegar
3 T olive oil
A grind of each

Saturday, June 02, 2012

Window garden

The rich and hearty lentil, transformed into a fresh salady veg.
The flavour is green and a little peppery, the color is bright and clean.
I used the small brown lentils, but the larger ones are tasty too!
Soak 1/2c of lentils overnight in a large jar, the mouth of which is  covered by a few layers of cheesecloth and secured with a broccoli elastic.
Drain and rinse, then leave on a quiet windowsill.
Rinse and drain those cuties daily until they are as grown as you might like them.
(this could be as soon as two days!)
They will hold in the fridge in a covered container,
 all ready to perk-up to a green salad or coleslaw, top a sandwich or enliven a stir-fry.

Of course many beans respond well to this treatment...
I may run short of sill space.