Santa Wikileaks Cartoon

I just thought this was funny

My Kids Sleeping Patterns- Children/Rooster Hybrids

As an ignorant young lady in my late teens, I completely took for granted the freedom to sleep whenever it seemed convenient for me. Aside from work and school, what else did I have to get up for? Nothing of importance. Now, every morning I get woken up by a 4 year-old throwing her doll onto my bed, using my covers to pull herself up, flopping her head next to mine on my pillow, and then staring at my face until I open my eyes. It is at this point every morning that I hear, "I'm hungry".

I can't think of a better way to start the day, really. I mean, it's sweet and innocent, and we get some one-on-one snuggle time every morning. But here's the catch. This early-morning routine starts between 6:20am and 6:40am 365 days of the year. She could go to bed at seven o'clock the night before, or nine-thirty. It doesn't matter because she is a rooster. Up with the sun. And that is actually her evidence to support her trip down the hallway. "The sun is up". How can I argue with that? The issue is that the sun has been up in Yellowknife for about 3 weeks straight. She tried to start her day at 2:25am early Saturday morning because "The sun is up". ARGH!

I feel like I am with an infant all over again. Every morning, I think to myself "I know I'm tired, how is she not tired?". Why is is that sometimes they sleep for 11 hours, and others nights only 8? And I have been working really hard at tiring them out. With the boot camp classes, treadmill time-outs and no-dessert-until-you-do-20-push-up rules, they should be exhausted, right? :) But seriously, it is the summer. We are outside a lot. Between our house and the sitters, they are four times more active than in the winter months. Perhaps they suffer from Seasonal Affective Disorder in the winter. (I am joking, but I shouldn't even comically bring that thought up to my mother or she'll have appointments for a child psychologist lined-up in PEI next week).

So, brothers and sisters in parenthood, I guess this is our fate. Living with the child-rooster hybrid until they are off on their own someday. I am just glad that I am living on the western side of Canada, where "Jersey Shore" is on a 7, and not 10.

Beef with Broccoli

Who doesn't love Chinese Food? A wise man once told me "If there are Chinese people eating at a Chinese Food restaurant, you know the food is good". Unfortunately, no one should eat the Chinese Food in Yellowknife. It's the pits. Therefore, tonight I am trying a new recipe for Beef and Broccoli, which is my favorite Chinese dish after egg rolls, friend won tons, my sister's Won Ton soup, chicken balls and fried rice....hmmmm. Maybe it's not really as up there on my list of most fav Chinese dishes as I thought it was. Oh well! We'll see how it turns out.

My arsenal

Beef with Broccoli

Ingredients

• 2 tbsp. cornstarch
• 4 tbsp. soy sauce
• 2 tsp. white sugar
• 5 tbsp. peanut oil
• 1 pound flank steak, thinly sliced (can also substitute for beef-fry strips, but they will be more tough)
• 1 tbsp. oyster sauce
• 1 3/4 cups low-sodium chicken broth
• 4 thin slices of peeled ginger
• 1 head of broccoli, cut into small florets
• 1 large onion, sliced
• 1 red pepper, sliced
• 2 cloves garlic, minced
• rice for serving

Directions

1. Whisk together 1 tbsp. of the cornstarch, 3 tbsp. of the soy sauce, 1 tsp. sugar, and 1 tbsp. of the peanut oil in a large bowl.
2. Add the steak to the bowl, tossing to coat. You can do this ahead of time and store in the fridge.
3. Whisk remaining cornstarch, soy sauce, the oyster sauce and the chicken broth in a small bowl.
4. Heat a large skillet (or wok) over high heat. Add 1 tbsp. of the peanut oil. Add ginger, broccoli, remaining 1 tbsp. of sugar, and stir-fry approximately 3 minutes.
5. Remove ginger and broccoli, and set on a plate.
6. Add one more tbsp. of peanut oil, and repeat process with the onion and red pepper (approx.3 minutes). Remove red pepper and onions and add to plate with broccoli and ginger.
7. Reduce heat to medium-high, add last 2 tbsp. peanut oil, and add the garlic and steak. Stir-fry for 1 minute. Take your sauce mixture from step 3, and add it to the skillet. Simmer 1 minute.
8. Return the veggies to the skillet, and cook for 3-4 minutes so the steak can finish cooking.
9. Serve with rice.

Jason gives it a big thumb up and a forced smile

MMMMMM

Salmon the Stalker

I am terrified of salmon. When I see it in magazines or at the store, I shudder. Seafood has been an evil presence in my life for years now, being from the East Coast of Canada, and I have slowly started to face my fear.

Growing up, I was not introduced to the highest quality of fish. We ate a lot of fish with bones in it, and when I repeatedly voiced concerns over choking hazards (which I pretended were legitimate, but really I just hated fish), I was probably seen as a whiny complainer. We were introduced to it all: haddock, halibut, clams, shrimp, mussels, oysters, lobster, scallops. But somewhere along the line, I deviated from my heritage. I began my 20-year under-the sea boycott, with one exception: fish sticks. Boy those little suckers are good eh? But not a true representation of the real deal.

As a mother, I feel very conflicted that I am not regularly introducing this healthy choice to my kids. For their sake, I have been slowly incorporating seafood into our meal options, although usually when Brent is out of town. He is a seafood atheist.

But salmon still scares me. It's different from the rest. It's not white, doesn't dwell in a shell. My friend Krista told me once, "Whenever you do try salmon for the first time, make sure it is fresh". So since Brent is out of town for the next few weeks, I am going to do it. Climb my Everest of the culinary world. The girls love seafood, so it is not them that I am worried about. Please, if you have a delicious salmon recipe that you would like to share, and help me in my journey, please do. I will post it on here as well so that others may also enjoy it.

See, I told you that salmon are scary.

Wish me well, friends. See you on the other side.

Disney Princesses

Here are two pictures of the girls dressed up like Disney characters. Sophie was Snow White, and Maggie was Minnie Mouse. I took them a few weeks ago at our place.

Cheesy Pasta Presto

I am forever searching for new and delicious meal ideas for Brent, the girls and I. We all get bored with the same old thing, although Brent could eat sandwiches for supper every night and be a happy man. Here is a recipe, from Rachael Ray, that is super-duper easy, delicious, different, and impressive looking. And I have to give a shout-out to my Fort Good Hope sisters Karen and Jessa, who gave me my first Rachael Ray cookbook for my 30th birthday. Thanks ladies!


Bon appetit

Cheesy Pasta Presto

• 1 lb. short cut pasta (such as penne)
• 2 tbsp extra virgin olive oil (or EVOO for those of you that are cool and know the lingo)
• 1 package diced pancetta
• 1 small onion, chopped
• 4 large garlic cloves, finely chopped
• fresh cracked black pepper + a sprinkle of sea salt
• 1 tsp red pepper flakes (optional, especially for kids)
• 1 lemon (I know the lemon and the orange sounds weird, but trust in Rachael, she will not fail you)
• 1 orange
• 3/4 cup chicken stock
• 20 leaves fresh basil (or a big handful of spinach)
• 4 cups arugula
• 1 cup ricotta cheese
• 1 cup grated parmesan + more to top servings with if you like

Directions

Place a large pot of water over high heat and bring to a boil. Salt the water liberally, and the pasta and cook al dente. Heads up: right before draining, remove and reserve one cup of the pasta cooking liquid.

Once the water is almost ready for the pasta, place a large skillet over medium-high heat. Add the olive oil and pancetta and cook for 3-4 minutes. Add the onions and garlic and season with salt, pepper and red chili flakes. Zest the lemon into the pan, and then squeeze the juice into the pan. Add the chicken stock and bring it up to a bubble, then turn off the heat. Coarsely chop the basil and arugula. Drain the pasta and add it and the reserved cooking liquid to the skillet. Stir in the ricotta, parm, basil and arugula. Transfer to serving dishes and top with additional parmesan cheese if desired.

NOTES

1. If you don't have pancetta, a few slices of bacon will work as well. Bacon is a powerful flavor, so to try and keep it a healthy meal, you only need a small amount.
2. Use whole-wheat pasta if you like.
3. You could substitute half or all of the arugula for spinach. Arugula has a stronger flavour than spinach, so although delicious in this dish, they are completely interchangeable.
4. Full-fat ricotta cheese has a lot more flavour and texture than a lower-fat version, so I recommend the full-fat ricotta cheese.
5. I hate chopping garlic, so the "Slap-Chop", or another version of that product (I have a Pampered Chef version, and it is wonderful) works perfectly for this task.

Iqaluit

It has been a week since my last post, but since all they have in Iqaluit is equivalent to dial-up internet, my sanity prevented me from posting anything. I had to travel there for a Public Service Alliance of Canada North meeting, and I was excited to travel to this relatively new territory in Canada.

Here is a section of Iqaluit where the homes are on the water's edge.



I call this guy Grumpy Dog..





...and this guy I named Hungry Dog. I thought he was going to eat me.



The sled dogs are moved near the river for the summer months.



Cookie and I took in some local karaoke at the Legion, which according to my coworker Hugh, is the busiest Legion in Canada.



There was a tragedy in Iqaluit a few weeks ago, where a woman and her two young girls were killed by the woman's husband/children's father. This Dene man, on the conference with me, was drumming and singing a traditional song for the woman and her children. Beautiful.

The same man and an Inuit man performed at the closing of our conference.

This is me in front of the brand-new RCMP Headquarters in Iqaluit.

The Arctic's version of a willow tree.

Beautiful falls



Here is a picture of Cookie and our tour guide Mary at the new Tim Horton's in Iqaluit.



There is a beautiful graffiti mural on a building in Iqaluit. All of the images represent a part of Inuit culture.



This is the movie theatre in Iqaluit. It was inside of our hotel lobby, and had maybe 6 rows. Look how crowded it was for Cookie, Marie and I.



Cookie re-enacting Arctic exploration



A Hudson's Bay outpost for the fur trade

A tiny little church that has been is various forms of existence since 1578.

A view from town, looking out towards the ocean

The inukshuk in front of the RCMP detachment

Grilling Tips

Bobby Flay- A Grilling God

A list of tips to make sure you are a grilling God or Goddess:

1. If grilling lean meats (skinless chicken breasts, fish), you should pre-oil your grill so that the meat won't stick. Meat with a higher fat content (steak, burgers) do not need the oil, as their natural fats will help them come off the grill. And don't oil with olive oil, as it has a lower burning temperature than vegetable or canola.
2. Never press down on your meat, especially steaks and burgers. It pushes out all the natural juices, which keep them moist and yummy. Juices from hamburgers and steak will run clear when fully cooked.

3. If you are grilling meat that needs to be cooked thoroughly, such as chicken, once each side has been properly browned, move your meat up to the top rack to continue cooking away from the flame. Doing this simulates cooking in an oven, as your meat will cook from the inside out, not the other way around. This will ensure an evenly cooked piece of meat. This technique works well for people who like their steak done medium to well.
4. Wait until your meat has about 3-5 minutes of grilling time left to put on any sauces. Putting your sauce on too early will cause it to burn, charring the outside of your meat.
5. Pre-cook hard veggies in the microwave first. Potatoes and other starchy veggies can take a long time to cook on the grill, so cut your grilling time way down by partially cooking them in your microwave. Finishing cooking them on the grill and will take on the yummy flavor of BBQ, but won't waste half a tank of propane.
6. Grill corn! It is yummier and easier than boiling them in water, especially on a hot day. Just gently pull back the outer husk, remove the silky strands, push the husk back up around the corn, and soak the entire cob in water for a minute. Doing this will provide the cob with the moisture it needs to cook the kernels inside, as the water will heat up and actually steam your corn right on the grill! It takes about 20 minutes, turning 3-4 times. The outside of the cob will char, but that is the part you will remove and toss anyway. By steaming the kernels, not boiling, the flavor stays in the corn.
7. Get out of your same old grilling routine. Try new foods. I LOVE grilled pineapple. It is warm, super juicy, and less tart when grilled. Peaches, plums, nectarines, all delicious when grilled. You can slice zucchini, carrots, and other veggies as well. Why not skewer a variety of veggies, grill, and serve as your side with meats?

Hudson Family Breadbowl Dip

A few years ago, Matthew and Allyson hosted a New Year's Eve party at their place. It was a potluck, and Krysta brought the yummiest dip. It was a much-loved recipe in her and Kenda's family, and has become the same in mine. I have since served it many times, and each time it is a giant hit. So here it is people, the famous breadbowl dip recipe. My mouth if watering right now while I am typing this, just wishing I had some in front of me.

On a side note, I believe this dip is the single cause of obesity in North America, so serve it only when going for taste, not lowered-risk of heart disease.

tasteofhome.com

Hudson Family Breadbowl Dip

Ingredients

• 1 package of cream cheese, softened
• 1 cup REAL mayonnaise (Miracle-Whip does not work here)
• 1/4 cup chopped green onions
• 1 cup shredded cheddar cheese
• 8-10 full slices of bacon, cooked, crispy, and crumbled (The three C's of bacon)
• 1-2 store-bought baguettes, sliced, or an assortment of crackers for serving
• 1 store-bought round loaf of bread, such as sourdough or pumpernickel

Directions

1. Preheat over to 400 degrees.
2. In a bowl, beat cream cheese and mayonnaise together until smooth.
3. Stir in the green onions, cheese and bacon.
4. Take the round loaf of bread, and cut a circle on the very top. Make it deep enough to go about 3/4 of the way into the loaf, but not deep enough so it hits the bottom. Remove your circle, and scoop out the bread in the middle of the loaf. This is your breadbowl. You can cut the top of the loaf, and the bread you scooped out, into bite size pieces to be served with the dip once it is fully baked.
5. Scoop the dip into the breadbowl, and wrap the breadbowl in tinfoil.
6. Place in the oven for 40-60 minutes, until the center of the dip is hot. Let cool 10 minutes before serving with baguette slices or crackers.
7. Ignore all warning signs of a heart attack, and eat the dip while it is still warm.

Travelling with Children - A Joy for the Ages

In two weeks the girls and I will be flying cross-country. As I mentioned in an earlier post, this will be Sophie's 8th time and Maggie's 4th. During the past 3 years I have learned a trick or two about keeping the day as tantrum-free as possible. I will begin my mental preparation in about 8 days, followed by the actual packing. I have been stocking up on survival materials for the past few weeks. Here are my suggestions:

• If you are planning on buying a portable DVD player buy one with a 'Hold' button. Our first one did not have one. Sophie pushed the buttons all day long and frustrated herself as well as Brent and I.
• Bring empty, disposable sippy cups in your carry on. As soon as you are seated on the plane ask the flight attendant to fill one up whenever he/she has a free moment. That way your little one can have a drink during take-off to keep their ears popping. They sell those Take-N-Toss ones at Walmart, so if you want to chuck it out you won't be wasting lots of money.
• Also, I try not to give the girls a drink about 30 minutes prior to boarding so that they are thirsty during take-off and will want to drink something.
• For babies one and under, and depending on the length of your flight, take several changes of clothes. I firmly believe in karma and because you gave that guy the finger last week during rush hour, your baby's diaper is guaranteed to leak while flying. It is practically a scientific fact.
• Go to the dollar store and buy some cheap toys that will entertain your child for even 10 minutes. If you have a few of these they will get you through those rough patches, and I'm not talking about turbulence. Wrap them in pretty paper and make sure they are not too big. Items such as light-up rings or a new package of crayons are Sophie's favorites.
• Bring an empty plastic bag to use as a garbage bag. You can tie it to the arm of your fold-down tray and pass it to the flight attendant when your flight is almost over.
• Try and sit towards the back of the plane. You get to board first, you are closer to the bathroom, and there is more action, which keeps children interested and occupied. Plus, if the flight attendants are out serving food and drinks sometimes I will let Sophie stretch her legs at the back of the plane.
• Wal-Mart sells travel potty/toilet seats for kids which fold-up nicely and fit in a diaper bag.
• Kiddie earphones are an absolute must. They are the perfect size, comfortable, and won't constantly be falling off of their little heads. Don't cheap-out and get the ones that just sit on their ears. Purchase headphones that completely cover their ears and are of good quality. You will get your money's worth and they will fit better.
• Gravol. Some consider it a secret weapon. I can tell you from experience that it had the opposite effect on Sophie. My pharmacist friends will confirm that this is often the case, so don't try it for the first time on your travel day. It may be a disaster.
• Pack breakfast and take it with you if you have an early flight. Also, kids can wear jammies to the airport and you can change them later on after you check your luggage.
• Most importantly of all, always bring an emergency bag of cheesies. You may not need them but when all else fails I do not know one kid that will not sit quietly and eat some cheesies. You might get a solid 20 minutes out of that $3 gift from God. I am like most of you, not allowing my kids junk very often, but when it comes to travel, whatever works.
• Bring lots of wipes. Cheesie fingers are messy :)

Father's Day Gift Ideas

As my Dad gets older, each Father's Day becomes slightly more difficult. What could he possibly need? At this stage in my Dad's life, he buys whatever he wants. There are no braces, band trips or hockey registration fees he needs to pay for, so if he sees a fishing pole he likes, he buys it. As a result, Ellen and I are continually racking our brains trying to think of something he would really like, other than a night with Shania Twain.

Now Brent on the other hand, only has a few Father's Days under his tool belt. He still needs man-things, like jockstraps, drills and shirts&ties. So if you are looking for a gift to round-out your Father's Day present, here are two books that I think are fantastic for dads. Coincidentally, they both contain the word 'shit' in the title, so they may be only appropriate for those dads who have children who cannot read. Let me rephrase that, children whom have not yet learned how to read, as they are four and under.

I was going to pass along that both of these books are available on amazon.ca, but since Canada Post is on vacation (kidding!), you should be able to pick it up at a local bookstore. I mean, if I can find these both in Yellowknife, you should have no problem.

1. Sh*t My Dad Says by Justin Halpern

          This is a great book that I have given out as a gift to new dads.
          It is laugh-out-loud hilarious, and a light and easy read.

1. Sh*t My Kids Ruined by Julie Hass Brophy

         This book is freakin' hilarious. It is filled with pictures of objects, pets,
          hairstyles, and even teeth that people's kids have literally destroyed.
          Very funny, very cute, and also makes me a little nervous.

Taco Pasta Toss

Tacos are delicious. Pasta is delicious. Rachael Ray is a delicious genius. This recipe has been adapted from a Rachael Ray cooking magazine. It is a family favorite, as everyone gets to top theirs how they like it. Brent, of course, does not put tomatoes on his. We had this for dinner tonight, and everyone gobbled it up. It was the first quiet, nice family dinner we've had in a week.

Enjoy!

Taco Pasta Toss

Ingredients
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.

• Salt and pepper
• 1 pound (454g box) of whole wheat penne rigate pasta
• 1 tablespoon extra virgin olive oil
• 1 pound ground beef (I use extra-lean)
• 1 large onion, chopped, divided
• 1 large jalapeño pepper, minced (optional. I don't use when cooking for kids)
• 4 cloves garlic, finely chopped
• 2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 tablespoon ground coriander
• 1/4 cup tomato paste
• 1 1/2 cups chicken stock
• 2 cups shredded cheddar or Monterey Jack cheese
• 2 small plum tomatoes, seeded and chopped
• 1/4 head iceberg letuce

Directions

1. While the pasta is working, in a large skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add three-quarters of the onion, the jalapeño (optional), garlic, chili powder, cumin and coriander; season with salt and pepper. Cook until the onion is softened, 6-7 minutes.
3. Stir in the tomato paste for 1 minute, then stir in the chicken broth.
4. Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute.
5. Top with the remaining onion, tomatoes and lettuce, sour cream, and even a little salsa, if you like.

Working Moms

Mom World. It is a place where the time you thought you had disappears in the blink of an eye. It is a place where a swaddled baby seems to start wearing lip gloss and sunglasses overnight. It is a place where meals are always being rushed to prepare, eat and clean-up after, and military order and precision are needed to get through the day without a mental breakdown.

As adults, we have earned the right to make our own decisions. Long gone are the days where our parents dictated a curfew, and which of our friends were good influences, and which were bad. We couldn't buy a car or a house, or a pack of cigarettes, or a drink, or...this might take a while. But once we finished our university studies and embarked on our lives as members of the working world, most of these decisions were left up to us. Which house, which car, which guy or girl we wanted to shack up with. So we have this sense of control. Life is orderly, makes a little bit of sense, and many of us have a great sense of accomplishment with this stage in our lives. We get to decide how to spend our days, and can take pride in knowing we are being a good teacher/engineer/pharmacist/police officer/banker/assistant/lawyer/doctor or any career you like.

And then something happens. It is wonder and terror all wrapped up in a silky, soft little blanket. You become a mother. And then you don't feel that good at anything. You can't get your little bundle to stop crying, stop peeing on you, stop waking up every 30 minutes during the night, or basically stop causing chaos in your formerly-tidy life.

But herein lies the problem: you love that little thing so much that you accept the chaos. They take priority over all else. You start grocery shopping in your pyjama pants. Your 19 year-old self would smack you upside the head. It takes a full year for your life to be able to see normalcy off in the distance. And then, some of us, re-enter the workforce. Now all of a sudden you feel incapable of doing anything to the best of your ability. You are not being a good mother, because you are leaving your child with someone that is not YOU all day. You're not that great at your job, because you can't wait to rush out the door and try to erase that day's guilt by picking up your child and apologizing for neglecting them all day. You're not a great wife, because you're not wearing red, silk nighties to bed. You're wearing drool stained giant t-shirts.

You went from this confident, well-put together, educated woman, to this disheveled, guilt-ridden woman who can't quite get a grip on any one aspect of her life. Life is now a new series of choices: do I go to bed at 9 because I'm exhausted, or do I fold the 4 loads of laundry in those baskets over there?

We hate to take any time for ourselves, because doing that would take even more time away from our kids, and we already have the guilt about working all day. It is so hard to regain that sense of control and of feeling that we are balancing all of the aspects of our lives. Something has to give. It might be friends, family, the cleanliness of your home, or the 'one-on-one' time with your husband.

Just this morning, between the hours of 7:15am and 8:26am, I woke-up to a 4 year-old telling me she had wet the bed, stripped her sheets and put through a load of laundry, gave Sophie a quick bath, changed Maggie twice (the second was a number 2 diaper), made breakfast, got both girls dressed,  brushed their teeth, showered, cleaned-up a full cup of apple juice that had spilled all over the table, chair and kitchen floor, packed my lunch, packed the girls bags for Donna's, drove the girls to Donna's, and got myself a cup of tea from McDonald's. I needed a nap at 8:30 this morning. And you know what I had to let go of this morning? My make-up and my breakfast. No time. Something had to give, and it wasn't going to be at the expense of my girls.

So the real question is, why are we so hard on ourselves? If we know this why not come to terms with it and accept it? I think it is because we are afraid to admit to people that sometimes we feel overwhelmed. That would be admitting defeat and failure.

I have started to make some changes. Sometimes, when I am really tired at night, I will say out loud to my kitchen, "Kitchen, no one will die if you do not get cleaned tonight. I will see you in the morning". I hate doing it, but sometimes I need that hour to read, or watch Jersey Shore ("Cabs are here!"), or talk to Brent more than I need a clean kitchen.

And on the weekends, I have realized that I have a choice. I can spend all weekend cleaning my house, or I can pick a few chores to do while the girls are napping. The rest of my weekend, I want to spend  together, doing fun things to make up for the fact that I work.

Being a mom is hard, whether we work full-time outside of the house, or inside of the house, our shift never seems to end. It is worth it, every second of it, and I wouldn't change a thing. But I do think that we should acknowledge the earth-shattering change in our priorities, and give ourselves a little break. And maybe try to put a little make-up on when going out to dinner with our husbands :)

Southwestern Steak Salad

Brent is a man who knows what he likes. Penguins, sandwiches, granola bars, and beer. So when I make a supper that he really enjoys, he always offers it up as a suggestion when I am trying to decide what to make for dinner.

I made this recipe last year, during my Michael Smith obsession phase when I cooked nearly every recipe in his cookbook. I found this recipe on his website, www.chefmichaelsmith.com, and it is one of Brent's favorites. We had it last night for dinner, and it was excellent. The warm steak slightly melts the cheese, and the spinach and red pepper soften up a little. This is a seriously easy and delicious alternative to regular old tossed salad. A great summer supper.

Suggestions:

1. I use pre-ground cumin and coriander, so reduce the amounts of each to around 1.5 TBSP.
2. After I sear the steak on both sides for approximately 5 minutes, I transfer it to a 350 oven for another 10-15 minutes to finish cooking the inside. I don't like overly pink steak, so this is mostly for me.
3. Depending on your preferences, you could add some fresh cooked corn, crushed tortilla chips, black beans, or maybe even a little dollop of sour cream on the steak. All of these would be excellent southwestern additions.

The Steak

• 3 tablespoons coriander seeds
• 3 tablespoons cumin seeds
• 5 Cloves Garlic peeled and minced into a paste
• 1½ cups Olive Oil
• Hot sauce
• 2 tablespoons Mustard
• Salt
• 1 lb flank Steak

The Dressing

• ¼ cup Salsa
• ½ Lime juiced
• 2 tablespoons Olive Oil
• Salt & Pepper

The Salad

• 4 large handfuls baby greens washed and dried
• 1 cup coriander leaf
• 1 red pepper diced
• 1 cup grated cheddar cheese

The Steak

1. Grind coriander and cumin seed in a spice grinder, coffee grinder or mortar and pestle and place in a medium sized bowl.
2. Add garlic, oil, hot sauce and mustard and stir.
3. Place the steak into a resealable freezer bag and pour in the marinade.
4. Seal and rub the marinade into the meat, making sure it’s well coated. Put in fridge for at least 1 hour, or as long as overnight.
5. Heat a large cast iron skillet over medium-high heat.
6. Turn and sear on other side for 5 minutes more, or until steak is medium rare.
7. Let the steak rest for 5 minutes, and then slice thinly across the grain of the meat.

The Dressing

1. Place salad dressing ingredients into the bottom of a salad bowl and whisk together.

The Salad

1. Add greens, cilantro, red pepper, grated cheese, and flank steak to the salad bowl. Toss well and serve.

Coconut Cream - The Pie of Champions

I am moving up the ranks, as my coconut cream pie turned out amazing. I forced my co-workers to eat is yesterday, and was very upfront about their guinea-pig status in this experiment.
Brent would also like some credit for the perfect pie. He insisted that I give him props, even if all he did was walk to the pantry, pick up the bag of coconut, walk over to me, and hand it to me. So there you go, honey :)

Quest for the Ultimate Carrot Cake

About ten years ago, Brent and I were invited to a little shindig in celebration of our friend Mike's sister Angela. She had moved to England, but was returning home to Halifax for a summer visit. So we packed up a few drinks, and headed down to Mike's Mom's place for a little welcome-home BBQ. We had a great time, and towards the end of the evening, out came this beautiful, moist, delicious carrot cake. In fact, it was the most wonderful dessert I had ever tasted. I then did the only logical thing one would do in that situation, I asked for the recipe. I couldn't imagine living the rest of my life without ever again tasting that little slice of heaven. So imagine my surprise when I was very politely denied my request, on the premise that it was a "family recipe".

So, for the last 10 years, I have been on the ultimate quest, the quest for carrot cake supremacy. My tasting partner in this delicious experiment has been one Paul MacDougald, whose constant birthday cake of choice is the one and only carrot cake. The following recipe is for the best carrot cake I have had in the last 10 years. If you have a recipe for carrot cake that tastes better than this, you must be Mike's grandmother.

Best-ever non-Mike's grandmother's Carrot Cake

Cake

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 Tbsp. ground cinnamon

1/4 tsp. ground nutmeg

Dash ground cloves

1/2 tsp. salt

4 eggs

1-1/4 cups oil

2 cups granulated sugar

2 cups of shredded carrots

1 can (19 fl oz/540 mL) crushed pineapple, well drained

optional - 1/2 cup chopped walnuts

Icing

1 pkg. (250 g) cream cheese, softened

1/4 cup butter, melted

2 1/4 cups icing sugar

1/2 tsp. lemon zest

3/4 tsp. lemon juice

Directions

HEAT oven to 350°F.

CAKE:
SIFT together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and nuts; mix well. Pour into greased and floured 3-L fluted tube pan or 10-inch tube pan.
BAKE 1 hour or until toothpick inserted near centre comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
ICING:
BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually add icing sugar, zest and juice, beating until well blended after each addition. Spread onto cake.

Optional - I also like to bake this batter as cupcakes, ice individually, and store some in the freezer for company. They freeze great, and taste delicious. Reduce baking time to around 25 minutes, but begin checking with a toothpick after 20 minutes.

To pie or not to pie

I like food. I like to research it, watch shows about it, learn new ways to prepare it, cook it, and above all else, eat it. I am not Martha Stewart or Rachael Ray, but I can throw together a little something and it will hit above 'edible' on the taste scale.

Not only do I like to cook but I really like baking as well, especially with Sophie. We can turn out some pretty mean biscuits, cookies, cakes, and brownies. But the one baking standard that continues to elude me is the pie. In my opinion, baking the perfect pie is equivalent to a black belt in karate. But it looks so simple! You just throw some stuff in a simple crust, bake it until it bubbles and VIOLA!

But no. Every old church lady that ever mastered the craft of pie-baking is sitting in heaven with my grandmother laughing at me as we speak. In the last two weeks, I have tried, and failed, to bake a strawberry and a strawberry-rhubarb pie. They were awful, as in try-a-bite-and-throw-it-immediately-in-the-garbage awful.

Brent has been watching me fret about these pies, and offered me some words of advice. Basically, he said, "Honey, you are a great cook, and a great baker, but pies are just not your thing. Stick to what you're good at". Sweet right? But now I am even more determined. So for my third and final attempt at baking an edible pie I am going with the wildcard choice of Coconut Cream. May the grammy-force be with me.

Angela
Pie Baking Yellow Belt

NYC Girls Trip - Easter Weekend 2011

A few months ago, one of my oldest buds, and most favorite people on the planet Jennie suggested that we plan a top-secret mother-daughter trip with our moms. They are best buds, and don't get to see each other as much as they would like to since Mom and Dad retired to the Island.

So Jennie, Ellen and I, whom will forever more be referred to as "Best Daughters Ever", started batting around potential destinations. Las Vegas? Too full of sin. Florida? Too many old people? Toronto? Too not-far-enough-away-from-home enough. New York? Perfect.

So we didn't tell the moms at all, until the night before. It was then that Ellen gave Mom the contract we had drawn up for her to sign. It included a few rules and regulations for her to follow so that our weekend would not be filled with sentences like, "Ellen, where are you going to wear pink high heels?", "Angela, Maggie doesn't need anymore clothes. She has Sophie's hand-me-downs", and "Girls, we are not paying $10 for a cab. It is only 110 more blocks to the hotel".

But all joking aside, we had a blast. Yvonne and Mom were really surprised, and we had the most incredible weekend. Can't wait to do it again next year ladies:)

Donairs, Donair Sauce, and Garlic Fingers recipes

One of my favorite new traditions that we have started since moving toYellowknife is inviting over some East Coasters for what we call "Pizza Corner Night". We make homemade donairs, garlic fingers, and pizzas, and serve it all with sweet, thick and delicious homemade donair sauce. Add some beer, and some drunken boys fighting in the kitchen, and it's a pretty enjoyable evening.

Donair Meat

• 3 pounds lean hamburger (triple ground^*)
• 3/4 cup bread crumbs
• 2 tsp pepper
• 1-2 tsp cayenne red pepper (depending on your taste)
• 1 1/2 tsp oregano
• 3 tsp paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt

^*Try to get the meat guy at the grocery store to run the meat through the grinder a few times, or if you have a food processor, run it through in batches.
 

1. Combine all ingredients in a large bowl. Knead for 10 minutes, of longer if you can stand it. 
2. Shape into two tightly formed loaves.
3. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Look out, people may start licking the oven around 90 minutes into the cook time.
4. Cool loaves and slice into thick slabs.
5. Meat can be frozen for future use.
6. For the inside pieces, fry in a frying pan for a few minutes before serving so they get nice and crispy.
7. Serve meat piled high on top of pitas, top with diced tomatoes and onions, and loads of donair sauce. To prepare pitas, turn a frying pan onto medium-high. Run each pita under running tap water, and then fry in the pan for 30 seconds to one minute on each side. The water and heat will make them more pliable for eating, and enhance their flavor.

Super-Thick Donair Sauce Recipe

• 14oz tin of sweetened condensed milk
• 1/2 cup vinegar
• 1 tsp garlic powder

1. Stir together in a large bowl. You really need to stir for a long time to get the condensed milk and vinegar mixed properly. Do not be alarmed. Stirring this recipe for a long time will not make it thin. Leave set for a few minutes and you will be able to turn the bowl upside down and none of it will pour out.
2. If you don't like your donair sauce super-thick, you can thin it out with a little evaporated milk, but not too much or you will throw off the balance of flavors.

Garlic Fingers

• Your favorite pizza dough (enough to make one 12-inch round pizza)
• 2 Tbsp. butter
• 2 cloves garlic, finely chopped or grated
• 1/4 cup melted butter
• Few tbsp. finely chopped parsley (optional)
• Lots of mozzarella cheese

1. In a small skillet, over medium heat (not too hot or garlic will burn), melt first 2 tbsp. butter, and saute garlic for a few minutes just until tender, not burned or it will have a bitter taste.
2. Combine sauteed garlic/butter mixture with the melted butter, parsley. Brush over pizza dough. 
3. Cover with mozzarella cheese and bake at 425 for approx. 12-18 minutes

Man-tors, the saga continues

*** For the safety and welfare of some of my contributors, names, dates and locations may have been changed***

Well, men. Aren't we getting our tightey-whiteys in a bunch over my 'Man-tor' idea. I have received, what I can only describe as hate mail, from our male readers from coast to coast. I was going to take it easy on you all, until I got a call from one of my favorite female northern residents (rhymes with SchmKaren), who, as an  unrelated sidenote had the best bachelorette party this territory has ever seen, reminded me of an incident that really highlights the crucial need for the implementation of the  'Man-tor' program.

I believe that if there is any message to take away from this lively discussion, it is this: Men, learn from the mistakes of your fallen comrades. Take notes. If your friend buys your wife a membership to Curves for her birthday, do not get YOUR wife a one-year subscription to Weight Watchers online for hers. You saw your friend, the dead eyes, the dirty shirt, the look of regret. (I don't know anyone stupid enough to do this, by the way. This is just a hypothetical situation to make a point, but I had you goin' there for a second)

And for God's sakes (and this one is a true story, so hold on to your hats), if your friend's 9-months pregnant wife (rhymes with Smangela) takes the time to pack-up Christmas presents and chocolates for all of their friends living in an isolated, northern community in the Northwest Territories (rhymes with Smort Hood Goat), and takes the time to forewarn him about its imminent arrival three weeks before Christmas, and your friend forgets this warning, and thinks everything in the box is a care package for him from his thoughtful and loving wife, and eats/gives away all of the chocolates and opens the presents, and nearly gets divorced and loses visitation rights to his unborn child, for THE LOVE OF GOD, man, don't do the same thing to your pregnant wife a mere four months later.

(I realize the previous paragraph was essentially one terribly long run-on sentence, so to the English teachers out there, I apologize)

This story highlights two items for me. One, beer is killing brain cells at a seriously rapid pace, and two, one 'Man-tor' session could have prevented all of this.

Viva la revolution

Ange

Garage Sale - Update

Michelle and I could not believe our eyes when at 9:15 or so this morning, June the 4th, it started snowing at our garage sale. But I guess that's what you get when you live in Yellowknife. This will be the end of the flowers now for sure.

On a positive note, I made $190 selling a bunch of my old crap. YEAH! Brent gets a case of beer, the girls get new books for the flight home in a few weeks, and Momma gets a new pair of earrings. Everybody's happy :)

Man-tors

Those of you that are reading this, that have had any sort of conversation with me over the past two years, have probably heard of my idea for a weekly session for men. In my imaginary world, where dirty underwear flies from arse to hamper, and men have a six beer physical limit, men would also have to attend a mandatory weekly session called 'Man-tors' (get it? Like mentor, but with....never mind, you get it).

The 'Man-tors' concept stems from conversations I have had with my closest girlfriends over the past few years, as many of us have entered motherhood with our respective partners. Not to say that men without children couldn't stand to attend a 'Man-tors' session or two, but I believe that having children can help fuel moments when you are looking at your husband, and you are just thinking to yourself  "How is it that you are this stupid?"

Now before I go on about my 'Man-tors' concept, let me preface it by saying my husband is amazing. He has more patience with our girls than I do, he always appreciates, but never expects meals (and he does the supper dishes every night), clean clothes, etc. He does not have a weak gag reflex, and has been pooped, farted, puked and "shissed" on, which he can explain to you the next time you see him.

But I do believe that there are older men out there, who have been happily married for 10, 20, 30 or more years, that could help these new husbands and fathers avoid some common pitfalls.

For example, this list includes, but is not limited to:

• When our birthday/anniversary is approaching, and you ask us what we would like for a gift (which is a stupid move right off the bat. Spa gift certificate is always the answer when in doubt), and we say "Nothing", this is a lie!! WE ARE TESTING YOU!! We always want something. And we deserve it. We worked hard for the spa foot bath, or pair of slippers, or card that sings to us when we open it.
• When we have a baby, and our nipples are bleeding, and our roots are showing, and we haven't showered in three days, or slept in four, spend the freakin' $10 for those cheap-ass flowers at the checkout at Sobey's/Superstore, etc. That is all it will take to peel back those layers of evil for you to get a glimpse at the woman you married.
• Also, on the subject of babies, once we have one, Mother's Day is a big deal. Especially if we are still in the midst of the no-sleep-breast-pump-10-diaper-a-day phase. Whatever you were thinking of spending on the gift, double-it. We deserve it!
• When we go out for a night, a night when we will be enjoying a few drinks, just because you can physically consume a higher volume of alcohol than me, does not make me the automatic designated driver because I am only on drink 2 and you are on drink 19.

These are all topics the men would discuss at one of their weekly meetings. It would be like those Chicken Soup books, but for men, and without reading.

So to those men out there, the older, wise, kind men with long, healthy marriages or relationships under their belts, be selfish no more. We all know how amusing it can be to watch the younger generation trying, but never quite hitting the proverbial relationship home-run. This is a selfish attitude. Help them. Guide them. Whisper in their ear when you know they are going to say something stupid. Come up with a code word that means "RETREAT!" back to the mancave to regroup.

To close out this post, I know I am not alone when I say that I have been known to watch a little "Real Housewives of....(pick a city, I watch them all)" from time to time, and to quote Joe Guidice from New Jersey:

Ladies, any other instances we could add to the 'Man-tors' curriculum? And no, Jeff Keough, 'Man-tours' sessions will not serve beer, or be taught be a super-hot chick. Both of those were his suggestions.