Scenes From My Weekend

Happy Monday everyone! My weekend wasn’t quite as action packed as the last one, but I had a bit of fun, so I thought I’d share.

On Friday evening, D and I went to our second movie at TIFF with his Dad and step-mom. We saw ‘Caught in the Web’ – a film by Chinese director Chen Kaige, and I honestly can’t say I’d recommend it – it was odd. Before we went to see the film we had the opportunity to eat at Luma, which is a restaurant in the Bell Lightbox. While there I had their Steak Tartare which was oh so delicious.

The Steak Tartare at Luma. Unbelievably tasty.

On Saturday D and I went to my company’s employee golf tournament.

Scenes from my company golf tournament. Yes, that’s a SpongeBob Squarepants ball – he’s my good luck charm (Pictures by D – I was having too much fun to remember to take any)

I’ve been golfing quite a bit, but this was only D’s second time playing a round (His first time was the tournament last year). I had a lot of fun, and I think D did to. Of course it helped that both of us took home a trophy – his for closest to the pin (guest) and mine for closest to the rope (employee). There was also a draw for some rather cool prizes, and I got to take home this:

My new Kobo E-Reader – I’m so excited!

Now I’m sure there are some who wouldn’t be quite as excited to get this as I was (ahem – see my expression in the Mosaic picture above) but I’ve been eyeing these in Chapters for quite some time. I love to read, and given I started the work book club I think it’s about time that I can read a book on an actual e-reader rather than my phone while commuting to work.

On Sunday I planned a relaxing day of working on some projects. I’ve got a couple on the go at the moment that require spray paint. Given it’s getting cooler I’m trying to get them done ASAP as they’re bigger projects that I can’t paint inside. We’re going to forget the fact that I had ALL SUMMER to get these projects done alright? Anyways, here is a selection of my current stash of spray paint – I’m currently using some gold, some white and some ORB, and while I did have some issues with two cans not quite working properly, I think the projects might work out almost as planned. We’ll see though – keep your fingers crossed!

I wonder if 8 cans will be enough?

What was your weekend like – did you get any projects started or finished, did you get together with friends, or did you spend it relaxing?

Mmmm – Pumpkin Pie!

The start of fall to me means Thanksgiving, and that means really good food. Thanksgiving growing up always included two key components – turkey and pumpkin pie. I’d like to think that I’ve always loved pumpkin pie, but let’s be honest – it’s not the most attractive dessert ever, so I’m sure as a child (before I developed such a refined palate – Ha!) I didn’t like it quite as much as I do now.

We Canadians celebrate our Thanksgiving quite a bit earlier than our neighbours to the south, so I made this recipe a couple of weeks ago and I thought I’d share.  I’m the pumpkin pie-maker in my family – I’m not quite sure how that started, but I quite enjoy doing it. This is the recipe we’ve used for as long as I can remember, and I hope you enjoy it as much as my family does.

Pumpkin Pie (makes one 9-inch pie)

Pie Crust

  • 1 1/4 cups all-purpose flour
  • 4 tbsp. chilled vegetable shortening or lard
  • 2 tbsp. chilled butter, cut in 1/4″ pieces
  • 1/8 tsp. salt
  • 3 tbsp. ice water
  1. In a large mixing bowl, combine the flour, vegetable shortening or lard, butter and salt. Use your fingertips to rub the flour and fat together until they look like flakes of course meal.

    Rub the Flour and Butter Together

  2. Pour ice water over the mixture, toss together, and press and knead gently with your hands, only until the dough can be gathered into a compact ball.
  3. Dust lightly with flour, wrap in wax paper and chill for at least 1/2 hour.
  4. Lightly butter a 9-inch pie plate. On a floured surface, roll the dough out into a circle about 1/8 inch thick and about 13-14″ in diameter. Lift it up on the rolling-pin and unroll it over the pie plate, leaving enough slack in the middle of the pastry to enable you to line the plate without pulling or stretching the dough.
  5. Trim the excess pastry with a sharp knife to within 1/2″ of the pie plate and fold the extra 1/2″ under to make a double thickness all around the rim of the plate. With the tines of a fork, or with your fingers, press the pastry down around the rim.
  6. Preheat the over to 350 degrees.

Filling

  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 3/4 cup dark brown sugar
  • 1 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/2 tsp ground ginger
  • 3 eggs, lightly beaten
  • 2 tbsp Applejack (optional – I don’t use it)
  • 1 1/2 cups pureed pumpkin, freshly cooked  or canned… 

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Summertime Watermelon and Feta Salad

This post is a little bit of a departure from my usual decor fare – but I’m hoping I’ll be forgiven. I have a bit of a problem with recipes – it’s not that I have too many, it’s that I’ll discover a new one that I really like and then promptly lose it. I tend to get my recipes from online sources – I print them out to go to the grocery store, and then recycle the paper it’s printed on once I’m finished cooking. Nine times out of ten I can’t find the recipe again if I want to make it at a later date.

Anyways, I’ve decided that from time to time, when I find an exceptionally good recipe I’ll post it here. That way when I’m looking for it later I’ll know where to look.

Summertime Watermelon and Feta Salad

Ingredients:

  • 3 cups cubed seedless watermelon
  • 1 cup crumbled feta cheese
  • 1 cup pitted Kalamata olives (about. 25 olives)
  • 1/4 cup sliced red onion
  • 10 large mint leaves
  • 2 1/2 tbsp. Olive oil
  • 2 tsp. white wine vinegar
  • 5 turns of fresh black pepper
  • a pinch of salt

Directions

    1. Slice 1/4 of a small red onion as thin as you can with a sharp knife. In a small bowl, soak the slices in cold water for 10 minutes.
    2. While the onions are soaking, cut the watermelon  flesh into bite-sized cubes – slightly larger that a standard sugar cube. Place in a large bowl.
    3. By hand, crumble the Feta cheese into the watermelon bowl. Most of the pieces should be just slightly smaller than the watermelon cubes, but don’t crumble them too small. Do not mix.
    4. Use the flat side of a knife or your hands to crush the olives one at a time on a cutting board. Remove the pits by hand and rip each olive into two pieces. Place the olives in the watermelon bowl. Do not mix.
    5. Drain the onions and pat dry with a paper towel. Add to the watermelon bowl. Do not mix.
    6. Chop the mint leaves very finely. Sprinkle into the watermelon bowl. Do not mix.
    7. In a separate bowl, whisk together the olive oil, vinegar, salt and pepper.

Pour the dressing over the watermelon mixture and gently toss with a large spoon just until all the salad ingredients are coated with dressing. Do not over mix the salad as the watermelon and feta are fragile. Transfer to a serving dish, and garnish with two or three sprigs of mint.

Watermelon and Feta Salad

I originally got this recipe in 2010 from The Globe and Mail.

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