A Life, Lived

Happy Birthday Paul

Someone is having another birthday today - I'll give you a hint . . . there are 38 candles on his cake.< /p>

As is tradition, let's look back and see what was happening in Canada in the year Paul was born:

Canada started to introduce the metric system throughout the year (and after 38 years of the metric system I still don't naturally 'think' metric)

Pierre Trudeau was Prime Minister

Television cameras are allowed to film in Parliament (Canadians, horrified by the undignified behaviour of their elected politicians started to tune out of the political process) 

The beaver becomes an official symbol of Canada (causing Canada to become the butt of jokes worldwide)

The CN Tower was built, the largest free-standing structure in the world until 2008. After it was constructed people realized that it was rather phallic in shape. Opps

The Soviet Atlantic fishing fleet is banned from entering Canadian ports due to overfishing. Of course this did nothing to stop the overfishing and the fish stock collapsed 25 years later.

Ontario schools begin to teach exclusively using the metric system. A young student named Jerry DeQuetteville got lost in math and never caught up.

The SS Edmund Fitzgerald, based in Sault Ste. Marie sinks. Had it not been for Gordon Lightfoot writing a song no one would ever remember the name of the ship.

The wearing of seatbelts is made mandatory in Ontario. Dirt bags protested the government intruding on their god given right to die young and stupidly if they want to.

The famous children's story Jacob Two-Two Meets the Hooded Fang  was written by Mordecai Richler.

Anne Murray and Oscar Peterson each win a Grammy Award.

Joni Mitchell - releases The Hissing of Summer Lawns. A bunch of other mediocre music that no one has heard of since was released as well.

Saturday Night Live, produced by Canadian Lorne  and also featuring Canadians Paul Shaffer and Dan Aykroyd, premieres in the United States. this proves that it is possible for Canadians to be successful in the entertainment industry - if they leave Canada.

Michael Bublé, singer was born. How embarassing. Mind you, it is immensely superior to Justin Beiber having been born.. .

A list of people no one even remembers won the Governor General award. Well, I bet their family might remember but that is it.

In the middle of the oil crisis oil jumped to $ 13 a barrel and gas prices rose to 44 cents per gallon. people protested and gas panics ensued.

Believe it or not, "streaking" is the latest fad to seize North America. It involves running through a crowded room stark naked and at full speed. The object is to get in and get out as soon as possible, hence the name "streaking." mind you, once your inadequacies have been exposed to the world it doesn't really matter how quickly you run away, people have memories. Thank goodness we didn't have social media back then - can you imagine?

It is such a popular fad that Ray Stevens turns The Streak into a number one hit. A streaker even dashes across the stage at the Academy Awards.

The golden age of 60s music is over, and disco is still several years away. This is known as the music the world forget - deservedly so.

Something called the Arpanet has been set up by the American military to maintain communications in the event of a Soviet nuclear strike. Eventually, it will be opened to the public and re-named the Internet.

Travel Tuesdays - Muir Woods

When Paul and I were first in San Francisco years ago we made the trek across the Bay to hike in Muir woods. We have wonderfully happy memories of that. A few years later when I was hear with a colleague we attempted a similar visit but were thwarted by a land slide. On Paul's birthday trip in California we were determined to make it happen.

The park website warned that parking was a nightmare and people were known to take to parking on the side of the road next to the creek only to experience the horror of their car tumbling into the creek and harming the natural ecosystem (although to be honest the ecosystem would be way down on my list of concerns if my rental were to tumble into a gorge). In order to deal with the onslaught of visitors a shuttle bus has been put in place.

TAKE THE SHUTTLE!!!

We decided to drive and hoped we might find a spot on a Monday morning. HA HA HA HA

I dropped the gang off and ended up parked about two miles away on the side of the road (happily in an area with a huge, wide shoulder).

Here are some pics from that visit 6 years ago.

 

Dillon's Distillery

It is unlikely that any spirits drinker in Niagara, or even southern Ontario, is unfamiliar with Dillon’s Small Batch Distillers.

Founded in 2012, long before craft distilling became a thing, Dillon’s has been serving up fine spirits for almost a decade, beginning with a grape-based gin they produce to this day, the gentle, ‘New World’ style Unfiltered Gin 22. That gin was soon joined by another spirit distilled from grape rather than grain, Method 95 Vodka.

Geoff Dillon is a master distiller with degrees in biochemistry and economics and planned all along to use the bounty of natural botanicals, herbs and fruit sourced from Niagara. The distiller has always focused squarely on small-batch spirits, hand-crafted at the production facility in Beamsville on the north side of QEW.

The location in Beamsville, in the heart of Niagara wine country, was chosen in part for its proximity to the local ingredients. They take advantage of the rick niagara soil to grow many of the botanicals needed for their products on their site.

The first products from Dillon’s were made from a base of Niagara grapes that would otherwise have been thrown to the ground during the annual thinning process. Instead, they are dropped into baskets, fermented and distilled at Dillon’s.

But the backbone of Dillon’s product line is its Canadian rye whisky.

“Most people don’t know that Canadian rye whisky can be (and often is) made with as little as zero per cent rye then coloured and flavoured,” says Dillon. “Our whisky is made with 100% Ontario grown rye (eventually 100% Niagara-grown), and I know people will be blown away when they taste it,” he said in 2012.

A big part of the program at Dillon’s is the use of seasonal spirits made from fresh Niagara fruit including peaches, pears and cherries, purchased and processed at Dillon’s with the pure juices added straight into the still for blending. The distillery also makes its own bitters, tonics, sodas and pre-mixed, high end cocktails.

On Sunday we travelled to Niagara for our first real outing in months. Dillons had a pre-order special - you reserved a spot at a covered table on the property and received a cocktail and charcuterie box. To us this sounded like the perfect way to celebrate an easing of the COVID and a return to 'sort of normal'.

I ordered the Cucumber G and T and Paul the strawberry Lemonade.

Both were perfect.

Not long after our charcuterie box was delivered. It was a great combination of nuts, dried fruit, fresh fruit, bread, meats, cheeses and a grape spread.

All in all, a great way to spend a Sunday afternoon in Niagara.

How does the garden grow?

I've had a few people ask how the garden is doing. How background please read this earlier post.

Remember my glib comment about the deer? Turns out they were quite capable of hopping a four foot fence. They were partial to beets, peas, beans, and sunflowers.

Needless to say we added another four feet to our fence. So far they have been unable to jump 8 feet.

We planted mostly heirloom seeds. They tend to have a lower germination rate than some of the big cultivators. It was a bit hit and miss, particularly with the beets. I planted three type of beets in each row - the golden beets germinated the worst and so our rows of beets have some gaps.

The garden plots seems to have a hell of a lot of weeds. This week I have spent close to six hours weeding it. In fairness, I had let it get out of hand but still, a lot of crouching in the dirt and careful pulling around the wanted plants.

Here is one half of the garden:

and the other:

This pic is of the garden plot beside ours. She hasn't weeded much. You see what I mean about the weeds? You can imagine how much work went in to keeping our plot so clean looking!

Travel Tuesdays - Torcello

Today someone I follow on Instagram posted some pics of their visit to Torcello yesterday. It got me thinking of our own visit to the island in the Venetian lagoon.

After wandering Burano for a few hours we took a short vaporetto ride to Torcello - a ghost town many people call the original Venice. Torcello is one of the most popular islands to visit in the Venice lagoon yet it is still extremely peaceful. The main reason for visiting the island is to see the spectacular Byzantine mosaics in the seventh century Cathedral of Santa Maria Dell'Assunta. Much of the island is a nature reserve, accessible only on the walking paths.

Welcome Summer!

The arrival of summer is particularly hopeful this year - I get my second jab tonight and it really will be a two dose summer for me. I am so looking forward to life returning a bit more normal again . . . whatever normal is at this point!

Stop Giving Away Your Security Answers People

I see these things all the time on FaceBook. Everytime I respond with this meme. Be smart people!

Strawberry Rhubarb Cream Cheese Pie

It is strawberry and rhubarb season here. I decided that I would make a dessert yesterday and asked Paul which one he wanted. He opted for this pie.

I've made cream cheese pies before but never with the strawberry rhubarb combination so we were curious to see if we'd enjoy it.

These pies are easy to make and don't require much time in the kitchen with the oven on (no time at all of you do what I did and use a graham cracker crust) which makes them perfect for warm early summer days.

Every time I make a version of this pie I am impressed with how delicious and easy it is and wonder why I don't make them more often!

Enjoy.

Strawberry Rhubarb Cream Cheese Pie

1 (9-inch) pastry shell baked and cooled (NOTE: I used a graham cracker crust)
1 (8 oz.) pkg. cream cheese softened
2 T. granulated sugar
2 T. milk
1/2 tsp. vanilla extract
2 1/2 c. fresh strawberry halves divided
1 1/2 c. rhubarb (coarsely chopped)
3/4 c. water
1/2 c. granulated sugar
2 T. cornstarch

In a large bowl, using an electric mixer, beat softened cream cheese, 2 tablespoons sugar, milk and vanilla, on medium speed until well combined. Spread the cream cheese mixture into the bottom of the pastry shell.

In a small bowl, mash 1/2 cup strawberries. Arrange the remaining strawberries halves over the cream cheese mixture.

In a small saucepan, combine mashed strawberries, rhubarb, 3/4 cup water, and 1/2 cup sugar; bring to a boil. Reduce heat; simmer 2 minutes or until the rhubarb is tender. Drain, reserving 1 cup juice. (If necessary, add enough water to equal 1 cup.)

Bring the juice and cornstarch to a boil over medium heat, stirring constantly. Boil 2 minutes or until the mixture is clear and thickened. Stir in strawberry-rhubarb mixture and a few drops of red food colouring, if desired. Cool slightly. Spoon over strawberries. Refrigerate until chilled and set.

Travel Tuesdays - Verona

6 years ago we travelled to Italy to celebrate my 50th birthday. The tail end of our trip was set in northern Italy - starting in Verona. I can't recall why Verona was added to the list - I don't have any real connection with the city. Nonetheless, we spent four days exploring in what was the m=hottest weather I've ever experienced in Italy. Thank goodness the hotel had really good air conditioning!

Spicy Peanut Noodles

We served this as a side dish the other night when I made sriracha lime chicken skewers. I was craving a psuedo Thai dish and this popped into my feed.

These noodles are great for those nights when you’re craving extra saucy, slightly spicy peanut noodles, but don’t want to leave your house…or wait for take out. The noodles are tossed with a spicy, sweet, and salty peanut sauce, carrots, cilantro, and green onions. Serve with Sriracha sauce for those who want an additional kick.

This is one of those nice recipes that lets you play around with it. I had some red pepper so I sliced it thinly and tossed it in with the carrots. Other veggies would work as well.

If you wanted to 'bulk' these up a bit you could add some shredded, cooked chicken or some shrimp although they are just fine without.

This recipe makes a lot. The noodles tend to 'suck' up the sauce in the refrigerator. You can loosen the sauce up by adding a bit of hot water.

The sauce is quite thick so make sure you reserve the pasta water as the recipe suggests because you'll need to thin it down.

Enjoy!

Spicy Peanut Noodles

1 pound spaghetti or rice noodles (we used rice noodles)
¼ cup pasta cooking water
3 tablespoons toasted sesame oil
1 tablespoon toasted sesame seeds
⅓ cup peanut oil or other vegetable oil
1 tablespoon crushed red peppers
1 tablespoon fresh grated ginger
1 clove garlic minced
½ teaspoon salt
2 tablespoons rice vinegar or 1 tablespoon fresh lime juice
3 tablespoons honey
¼ cup soy sauce
1 tablespoon hot sauce like sriracha or chili paste
⅔ cup smooth or crunchy regular peanut butter
1 medium carrot grated
3 sliced green onions plus more for garnish
¼ cup chopped cilantro leaves
½ cup dry roasted peanuts chopped (68g or 2 1/2oz)

Cook pasta according to package directions. Reserve ½ cup of the pasta cooking water to thin the peanut sauce, if needed.

Drain the pasta and rinse with cold water. Transfer the cooked noodles to a large bowl or back into the cooking pot. Toss with the sesame oil, set aside.

Toast the sesame seeds in a medium skillet over medium heat, stirring frequently. Watch carefully to ensure they don’t burn. Set aside to add to the finished dish.

In the now empty skillet combine the vegetable or peanut oil and crushed red pepper flakes. Cook gently over low to medium-low heat for about 2 minutes, stirring frequently. Don’t allow the mixture to get too hot as the peppers will burn and may be bitter.

Remove from the heat and add the grated ginger and minced garlic. Carefully stir to combine. Next add the salt, honey, soy sauce, rice vinegar, and hot sauce. Stir until blended. Finally add the peanut butter and stir until the mixture is smooth. Set aside.

Add the carrots, half the green onions and half the peanuts to the cooked noodles and toss to combine. Pour the peanut sauce over the cold noodles and toss to coat. Add a splash of pasta water as needed to adjust consistency. Transfer noodles to a serving bowl or individual plates and garnish with green onions, cilantro, chopped peanuts and toasted sesame seeds.