Some neat stuff is happening this week. I have the camera back and will blog everything this weekend. Until then, listen to Aidan Knight.

And watch this video.


hot dates


I made these tonight. I popped them in the freezer for now. I’m having the Kelly’s over for dinner next week and can’t wait to unthaw and bake them. My camera is in Victoria for the weekend so there is no pictures of them… unfortunately. It was my first time making pie dough, I think it went alright but I guess we’ll see! I had a bunch of almost over ripe kiwi’s to use so I made up an apple and kiwi filling spiced with cinnamon and nutmeg.

This intrigues and occupies alot of my time.

Soup to come.

I also picked up some dates while browsing the bulk food aisles today. No, not the hunky muscular man type. Next week I am devoted to finding ways to bake them into delicious treats. I think I need to get out of the kitchen and have a REAL date.

stay here.

I spent alot less time in the kitchen and behind a camera this week. Mostly due to being too busy and a lack of motivation. I did however manage to make a mac’n’cheese-like casserole for my wonderful manager at work who is going out to Golden next week. She mentioned she wanted some pre-made, ready to heat and eat meals for her family and I jumped at the chance to get my oven going.

I made a big pot of macaroni, sauteed some garlic, onions and added some red peppers, tuna and spices.

I’ve also realized how sad my excuse for a dried spice collection is. Something I should work on this year.

In other food news, popcorn with dill and lemon pepper.

And another breakfast + currants. Which reminds me, I discovered this the other day. I actually indulged in a carrot and cinnamon infused bowl myself after scrolling through the whole thing… at 1am.

I also managed to get some quick shots of the everyday faces, lunch’s and activities in the infamous salon backroom.

Grant and Lindsay came in to say hi and I gave Grant a trim which resulted in a quick trip across the street for coffee and cupcakes. Boys are funny.

The sun has been shining an irregular amount these days, I took advantage of a break between clients.

Sunsets turned into an impromptu night out.

I just love citrus.

In the next while I would love to attempt more baking. This recipe for s’more cupcakes from bakerella is right up my alley. As well as this apple zucchini bread from a crafty lass! Mmmm.

This week I attempted a “girls night” dinner/snack/please-eat-my-baking party.

I came across a recipe for the “UBC Cake” on everybody likes sandwiches. This of course stands for the Ultimate Banana and Chocolate cake, and that is was! I was short one banana so I added some peanut butter… very good choice. I also decreased the sugar by a 1/4 cup and used a couple handfuls as measurement for my chocolate chips.

Ultimate Banana and Chocolate Cake
3 really ripe bananas, mashed
2 large eggs
1 1/2 c flour
1 1/4 c sugar
1 t baking soda
1 t vanilla
1 T cinnamon
1 c chocolate chips
1/4 c sugar mixed with cinnamon

1. Mix bananas with eggs and stir well. Add flour, sugar, soda, vanilla, and cinnamon and mix well. Add 3/4 c of the chocolate chips into the batter.

2. Pour batter into a buttered square cake pan. Sprinkle with the cinnamon-sugar mix and the remaining chocolate chips.

3. Bake at 375 for 40 minutes or until a toothpick inserted into cake comes out clean.

Upon realizing they were hard to come by, I created a gluten-free tuna casserole with rice, corn and feta. I’m attempting to remember how I put this all together. Feel free to add more feta, I probably would recommend it. Maybe even add a softer cheese as well. Since most soups and broths contain some sort of gluten products and a canned cream soup is vital to a casseroles consistency, I did find my recipe a little dry in the end. More cheese might help, and definitely keep the casserole covered while in the oven. I’m intrigued by the restrictions of this ever so popular diet and, knowing my love for a challenge, am compelled to find and perfect some out of this world gluten-free recipes. Stay tuned.

Tuna Casserole (Gluten-free)

1 can tuna, in water
1 cup cooked brown, or wild rice
1/2 cup canned corn
1/3 cup feta cheese, halfed
1 1/2 tsp dill
1 1/2 tsp basil
1 tsp curry powder
1 tbsp corn starch
water and/or milk

1) Saute a decent amount of onion and garlic until fragrant and translucent, do not brown.

2) In a big bowl, gently combine garlic and onion mixture with tuna, rice, corn, one half of the feta cheese, dill, basil and curry. Add salt to taste.

3) Sprinkle corn starch over mixture and fold in along with enough water/milk to create the casserole-like paste. I used about 1/4 cup of water.

4) Spoon into greased casserole dish, sprinkle with last half of feta. Bake at 375 for 20 minutes on until the cheese on top begins to brown. Let sit for 5 minute to set.

The rain and grey have subsided for the time being and I’m taking the opportunity to learn more on my camera. It feels like I take the same shots of different places, I guess it’s all a process.

Travel plans are moving ahead and I couldn’t be more thrilled. I can’t wait to feel that plane take off under my feet.

I’m learning to give my love away.

day to day catchup


I’m back, but in a new space. ┬áJust don’t expect many words. I need a place to put pictures of things that are happening day to day. ┬áThese are ones from the past bit. Including some visits, friends, my new sewing machine and the things I made with it, food, things that I think look nice and things I don’t want to forget. Sunny days and grey days.