I am going to try hard to bring a craft onto the blog at least once a month. Amber is constantly crafting and making things and I will share her little projects with you.
When I came back from Las Vegas a few months ago I found these slippers in Amber’s room. She had been making them while I was gone. I thought they were so cute. She does things with no guidance, making crafts on her own. She saw a friend at school had made some so off she went to make some for herself. Here is a step by step guide to what she did. Take a plastic Ziplock bag and cut it in half. Slice the bottom of the bag open. Line the bag with duct tape Fold the back up onto your heel. Now fold the back into your foot. Fold the sides towards the center of your foot. Overlap the two sides. Tape under the foot making it as tight or as loose as you like. Fold the top over or trim if too long. Tape the top down. Continue taping entire shoe. When completely taped cut a “v” to let your foot out. Create your own designs. Mismatch colors. Make them your own.
We had Zack visiting from Ontario, a great friend for Amber. He had never been to the mountains before so off we went on a road trip. It is only an 1 1/2 hour drive so easily done in a day. We ventured out mid morning getting into Banff at lunch time and headed right to Banff Springs Hotel. This is a glorious hotel nestled in the mountains and was first constructed back in 1887 and finished in 1888. It was built by the Canadian Pacific Railway at the instigation of it’s president William Cornelius Van Horne. It was completely refurbished in 1911 to what it looks like today. Having been built out of wood initially it now is a concrete giant looming out of the forest. Quite the awesome picture, sorry I don’t have one for you as when I went to retrieve one off the Internet I got a very nasty virus that completely crashed my computer, so sadly I won’t do that again.
Anyway within Banff Springs are many restaurants. We chose the Rundle Lounge which has a great view of Rundle Mountain. We sat back and relaxed in their busy little lounge watching the coming and going of a wedding that was on the balcony. Which is always fun to see the latest fashions.
We started off with drinks and the kids had a classic Shirley Temple. Zack is such an easy going little guy he will happily try anything!! They loved it. I had a Cornelius Caesar. It is the Canadian classic drink with the addition of serrano peppers, cucumber and a hint of olive juice. It was pricey but it was delicious!! I’m worth it, right?
Amber is adventuresome and had the smoked salmon crepes while Zack played it safe and ordered off the kids menu and got the penne and meatballs. Both were completely devoured.
Ken and I kind of split our meal with sharing the Chorizo Mac-n-Cheese (we felt less guilty then) and the Margherita Pizza. One nice and light and the other nice and rich!! The chorizo mac was so good I need to try to do a copycat version of that one. While the pizza was light, tasty and crisp. Just how I like it. All in all a great meal with good service in a very busy lounge.
In the afternoon they serve high tea but I have not tried that as of yet. Looks like a great menu though.What fun would that be!!
Click here to see what else they have to offer or better yet go out to beautiful Banff to take in the sites. You will have a great day or vacation.
I have been wearing eyeglasses for a number of years now. I can’t live without them. I use them mainly for reading but I am doing that all day long!! Sitting at my computer blogging, they are a necessity. Reading a recipe, I have to have them. Out for dinner to read the menu, they are so needed!! So I wear my glasses pretty much all the time.
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Maybe you are getting tired of grilled veggies with other dishes but put them in a sandwich and it brings a whole new light onto them. We really try to do vegetarian once a week at least. These paninis are an excellent example of how to incorporate an easy vegetarian meal into your late summer dinner. A lot of veggies are at their height right now so go and visit your local farmer’s market and grab some of the bounty that is out there. Eating local has never been easier than at this time of year for all the wonderful variety you can get. Pack all that into a lovely sandwich and you have dinner on the table in no time. Enjoy!
A delicious fresh feast of vegetables in a sandwich.
½ red pepper, sliced
½ yellow pepper, sliced
1 zucchini, medium, sliced
½ sweet Walla Walla onion, sliced
5 large mushrooms, sliced
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. tarragon
2 Tbsp. olive oil
½ cup shredded mozzarella cheese
1½ oz. goat cheese
6 large slices panini bread
Place the mushrooms, red and yellow pepper, zucchini, onion in a large bowl. Sprinkle on the basil, thyme and tarragon. Toss with the olive oil. Transfer the veggies into a BBQ wok. Heat BBQ to medium and stir fry for 25-35 min. until veggies are tender.
Preheat panini maker. Lightly butter the outsides of the bread and mound on the veggies dividing them among the three sandwiches. Sprinkle each sandwich with some of the goat cheese and then the mozzarella. Top with the other slice of bread with the butter side out.
Place as many sandwiches that will fit into the panini maker and close the lid. Grill until the cheese is melted and the outside is nicely grill marked. Again this is where healthy meets great tasting!!
We had a big beautiful sweet potato left over from making fries awhile back and I decided to make a soup also using quinoa. My family loves my soup creations. Amber adores homemade soup anytime of the year. She is not a big fan of canned soups but put a bowl of any kind of homemade soup in front of her and she is very happy.
We had the little panko topping over at friends of ours Deb and Dave’s on a fabulous gazpacho soup and I thought it would add something to this soup too! So easy to make and adds that extra umph!!
Preheat oven to 400F. Peel and large dice sweet potato. Place sweet potato on a rimmed baking sheet and drizzle with 2 Tbsp. olive oil and sea salt. Roast in the oven for 20 min. In a large pot saute onion, garlic and carrot in the remaining 1 Tbsp. olive oil until tender. Add potato to the onion mixture and add the chicken stock. Simmer for 20-30 min. until all vegetables are completely tender. With a hand blender or standup blender mix until pureed. Adjust seasoning. Add quinoa and reheat.
For the panko topping, melt the butter in a small fry pan and add the panko and cook until lightly browned. Add the parmesan and stir to combine.
Top each bowl of soup with the panko crumbs and garnish with the parsley.
A little cloudy today but that’s okay I am sure the sun will shine eventually. Had a great weekend canning, at least I did, not sure about the hubby I think he is pretty bushwacked from it all!! Anyway 80 lbs. of tomatoes are done and ready for us all winter long in salsa, crushed tomatoes and pasta sauce. Yum!! This week’s picks are a bit on the savory side of things with a lot of them centered around supper. We have tacos and shepherd’s pie both with a twist and looking sooo good!! Then three sides with a zucchini tomato bake to help you use up all those garden veggies and cheddar bacon potato packets that make me drool. Finally in the side category we have mouth watering Jalapeno Sweet Corn Muffins. Always have to have a dessert to finish things off and we are sharing a White Almond Sour Cream Cupcake that looks to die for. Enjoy!!!
I love fruit in season and peaches are so fabulous when they are fresh, sweet and juicy. Love them!! I have seen many recipes using grilled peaches and then came up with this one. You may think that is chocolate sauce drizzled on the peaches but not it is balsamic reduction and it is fabulous!!! Grab some peaches and give this recipe a try. If you don’t want to make your own cake the little cakes that you make strawberry shortcake would work great too!!
One white cake, 8″ round sliced in half horizontally and cut into 4″ circles, 6 pieces
3 peaches sliced in half and the pit removed
9 tsp. balsamic vinegar
18 tsp. brown sugar
Vanilla ice cream
Balsamic reduction for drizzle
Brown sugar for garnish
Brush each half peach with ½ tsp. balsamic vinegar and sprinkle on 1 tsp. brown sugar. Let sit for 20 min. Meanwhile heat up the BBQ to medium heat. Place flat side down on the BBQ and brush ½ tsp. balsamic vinegar on the rounded side of each peach, sprinkle with 1 tsp. balsamic vinegar. When the peaches have nice grill marks turn them over and repeat the glaze with ½ balsamic vinegar and 1 tsp. brown sugar to each half.
Place the cake rounds on a plates. Slice the peaches in half and place the two slices of peach onto each cake. Place one scoop of vanilla ice cream on top of the peaches. Drizzle with the balsamic reduction and garnish the plate with a little brown sugar. Wow, are these good.
This is my first foray into #SundaySuppers and I am so glad to be part of this group of fabulous bloggers. What a supportive and caring group of individuals. I am very impressed so far. It has been a bit of a learning curve as there are many avenues of communication with this group and I am enjoying exploring them. The group was founded by Isabel Laessig or also known as Isabel Foodie. She is a keen organizer and has her fingers on the pulse of what is going on out there in the food world. #SundaySupper has a mission to get families back to eating together around the supper table. To enjoy each others company and the food. I am so happy to be part of it. I would also like to say a thank you to Nicole Humphrey Cook for hosting this week.
This week we are featuring Back to School Meals. I am very blessed to have a child that is very easy to please to say the least. She eats everything I put in front of her which is how we raised her. This so helps not only with what I can pack in her lunch but what I can serve her for dinner. With the fall coming and back to school we are on the run in the evenings and it is nice to get a meal together in 30 min. or less that is healthy, nutritious and easy. This is the only way I really enjoy chicken breast. They stay nice and moist when cooked quickly. You will be thrilled to add this meal and all the others to your crazy busy weeknight menu. Enjoy!!
If you enjoy live Twitter chat come and join us. We will be sharing great family recipes all day and want you to share yours with us! Join us at 7pm ET for our #SundaySupper Chat. Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat. The subject this Sunday is back to school. Hope to see you there!!
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Canadian Living is a great magazine that I had a subscription to for a number of years now, I have always enjoyed their magazine. They have lots of easy and delicious recipes and informative or creative articles. In there August edition I came across a contest called The Great Canadian Cakes Contest and decided I would enter. I thought of a bunch of ideas for intricate cupcakes or cakes involving hours of labor and tedium. Then I thought no, I am going to make what I did for our block party Canada Day celebration that I hadn’t shared with you yet. Super easy and light as air delicious!! A poke cake!!! There wasn’t a crumb left and seemed to be a big hit with everyone. Also, nothing could be easier to make. Amber actually did most of it!!
One package jello 3.4 oz. raspberry or strawberry flavor
1 cup boiling water
½ cup cold water
1 L. light Cool Whip
Preheat oven to 350f. Mix cake according to package directions with the water, oil and egg whites. Lightly spray a 9×13″ pan. Bake for 23-28 min. until cake springs back when lightly touched or test with a cake tester. Let cake cool 15-20min. Mix jello powder with boiling water and stir to dissolve. Add cold water. Poke cake with a long skewer many times all over the cake. Ladle the gelatin over the cake making sure the entire cake is covered. Cover with plastic wrap and place in the refrigerator for 3 hours or over night. Top with the Cool Whip and cut into squares to serve. Wow, is this good and oh so light!!