Spring Tea Party

Spring arrives in 2020 on March 19.

If you’re thinking to yourself ” That seems early” You’d be right!

According to the Old Farmer’s Almanac this is a thing because of … math. And how our calendar is set up and leap years.

You can read the whole article here. It’s extremely interesting and the author explains things far better than I ever could. Sorry!

Last year, I had a one women tea party to celebrate the occasion ( and as an excuse eat scones with homemade clotted cream) and I’ll be doing the same thing this year too!




Here are some highlights from 2019!

Steamed green beans with wee tomatoes and pesto for dipping. Open faced Tuscan ham sandwiches with dijon ( and butter!) and cucumber sandwiches on top of a tea biscuit. Deviled eggs with capers. Missing are my scones with jam and clotted cream! The scones were Ok but the clotted cream ❤

I used Chef John’s recipe from Food Wishes:

And it turned out really well!

It was insanely good on top of a scone with a good spot of jam. I even froze it and enjoyed it six months later on top of some Swedish pancakes! It was just as yummy then too. I’ll be making this again for 2020.

My next favourite thing were my family famous tea biscuits. This year I’m not going to be making scones because…meh. I prefer tea biscuits and these are pretty versatile. My recipe come from a battered old Purity Flour cookbook:

Well loved for good reasons. I especially enjoy cheese in mine:

There are a million other variations you could do to your own taste! I’ve got some fancy ones in my head for this year. Scones are just too sweet and dry for me. Biscuits are where its at!

And last : Deviled Eggs with Capers.

There’s nothing really to them, simply make a basic recipe and add Herbs de Provence , chop up some capers, add them to the mix saving a few whole ones as garnish.

I made it up as I surveyed the contents of fridge and I was so pleased they came out as tasty as they did.

Fancy and pretty to look at, yet different than the usual deviled egg you’d normally eat without tasting too weird. A lot of my “creations” don’t turn out nearly as well! 🙂

All enjoyed of course with a big mug of hot tea. Here is a pretty set up to satisfy you purists:

Photo by Suzy Hazelwood on Pexels.com

My favourite is Earl Grey with extra Bergamot. How about you?

I’m working on finalizing my Spring menu this year and I’m sure once its all said and done you’ll see it here. How do you celebrate Spring?

Dill Pickle Pizza- Attempt #2

Awhile back after seeing a video on social media ,I was inspired to make myself a pickle pizza. You might remember that post HERE.

It was good, but I thought it could use a few improvements. I finally got around to doing just that and made version two for dinner the other night!

It was a pretty simple procedure so I’ll be presenting this to you in half assed recipe format

Pickle Pizza

Grab yourself a tube of pizza dough from your super market. Don’t accidently pop it open whilst putting your groceries away, like I did! Either way roll it out into a round or squish it out into a square. Get that dough out there in the shape that you want!

Make up some garlic oil and brush that over top of your prepared dough. Top your pizza with some goat cheese.

Smear it around a bit. Add some grated mozzarella and your thinly sliced dill pickles. Top with more mozza cheese and then brush a wee bit more oil over the crust of the whole thing. Sprinkle the edges with some good kosher salt and then give it a bake at whatever temperature the dough requires. I like to broil the top a bit too.

Et voila!

How was it? It was pretty good! The first few bites were excellent but over time I found the goat cheese to be most irritating. Too tangy and sweet. We still ate every bite and it was not a waste. Would I eat it like that again, sure but I’m driven to make the recipe match the taste I have in my head so expect an attempt #3 in the future!

Monday Ramble, Leaves, Eating ALL THE THINGS!

Happy Monday! How was your weekend? Did you get up to anything fun? Tell me all about it!

Mine started off with a bang! Well, actually mine started off with a baby and a friend. I met my pal for coffee and got to meet (and cuddle) her new baby boy. He is the sweetest little guy and while I’m not interested in having any more of my own body, biology had me aching for him. I miss him still, lol. Give me all the babies!

Saturday had me shopping for home security stuff because on Thursday evening, two young people broke into the neighbours house. They walked up to the front door boldly like they owned the place. I dashed out quickly to investigate but they got themselves into the house lickety split! Another neighbour took over from there and they were caught but still…UGH! So the Hubs and I did some stuff to our doors and my house is now near impossible to get into -without making a huge racket- I feel slightly better about it and am grateful the assholes inspired us to upgrade some things but still…it makes me SO mad. Over the next couple of paydays we’re going to light this place up and get a few cameras. Just try and get in here…just try it! It sure does feel satisfying when I lock my doors now, ha! “Ker-chunk” go the deadbolts. I love it!

II made this lovely thing:

Parmesan Zucchini Bread. You can get the recipe HERE. It turned out pretty good! I was so proud of how pretty I made it. We were supposed to have it with Chicken Corn Chowder for dinner but we ended up having A&W at 3pm SO I couldn’t bring myself to make the soup after all! The Gouda Buddy Burger was technically my second lunch so yeah…you’ve gotta draw a line somewhere! I did have a slice of bread, slathered thickly with butter for an evening snack though. Yum! My brain is going crazy with all the cool combinations I could do using this recipe as a base. I seem to get really creative in the kitchen this time of year. I made Peanut Butter Banana Brownies the other day….

Fall is such a cheerful time. Haa!
@ me & Sarah.

Seriously, that’ll do it! Will swoon for food.

The weather is still most lovely here! I think it’s supposed to be 16C today and the leaves are still their colourful, gorgeous selves on all the trees..It looks like this is the last real day of awesome weather so I’ll be spending today finishing up the garden stuff.

I hope your Monday is AMAZING and please, enjoy the heck out of your week ❤

Rhubarb In Soup? Rhubarb. Mushroom & Sausage Soup!

I’m over run with rhubarb but not really a sweets person so when I saw this recipe I was most curious!

And a wee bit afraid. Rhubarb in soup? Whaaaat? It’s a normal thing in parts of Europe but here in North AMerica, rhubarb is most definitely something you douse liberally with sugar and bake into desserts.

The author of said recipe wrote a compelling case for it though so I gave it a try and WOW oh WOW!

Rich and savoury with just enough tang to tickle your taste buds. The rhubarb kind of melts into these little silky bits that feel luxurious. And the fresh dill is EXACTLY the right complimentary flavour. I’m imagining this dish as the star attaraction at my Samhain celebration in October and I cant wait to try all the other savoury rhubard dishes I’ve got saved on my phone.

This is the original recipe HERE. Please check it out! I’m ever grateful to be introduced to such a thing. The author has a lot of great recipes on her site too.

I can’t leave well enough alone and just had to add sausage to mine. That is the version I bring you here.

Mushroom, Sausage and Rhubarb Soup

a good glug of oil. Use Whatevs. I used olive.

1 large onion, diced

4 medium potatoes, chopped.

1 lb roughly chopped mushrooms. I used a mix of button and cremini. The earthier the mushroom here the better, me thinks!

1/2 pound chopped rhubarb. Mine was from frozen.

4 sausages. Baked separately and sliced. I used spicy Italian because that’s what I had. I’d love to try a good Bratwurst or something similar to that. To simplify things you could fry these with the onions and drain out the fat. I did not because these sausages are really fatty.

4.5 cups of good stock. I used my homemade chicken stock. Use whatever you have on hand. Veggie stock, beef would be nice too…(note to self- make your own beef stock one of these days )

Fresh dill to taste. Chopped. I used about 1/4 cup.

A good glug or two of cream. I used coffee cream. Yes. Really.

Salt & Pepper.

Putting It All Together:

Heat your oil and sauté your onions for a bit over medium heat.

Crank it up-the heat!- and add your mushrooms, get some colour on them and then add the potatoes.

Season with salt and pepper.

Cover the whole lot in your stock, bring to a boil, reduce heat and simmer for 20 mins or until potatoes are soft enough to squish.

Bring up some potatoes on a spoon and give them a squish with a fork. Do this ’til you’ve got a texture you like. Or not. It’s up to you! The point is to thicken things up a bit and create a mixed texture. Again, or not.

Add the rhubarb and cooked sausage. and cook a further 10 mins. Take off the heat, add your dill and the cream.

Check for seasonings and then prepared to be blown away by how delicious these simple ingredients taste together!

Eat Your Greens.

I’ve successfully incorporated more veggies into my diet and boy do I feel smug.

Healthy! I mean I feel healthy.

Does this glass make me look smug?

All jesting aside, I made my first smoothie the other day and it was SO good!

I forgot how good smoothies can be!

Smug Ass Smoothie.

  1. Pour one good glug of orange juice in your whizzer. It was probably close to 1/4 cup of juice.
  2. Plop in one of those little single serving size yogurts. I used a delicious blackberry/blueberry mix.
  3. Squish in a big banana. Do you know I can only eat organic bananas? I can’t stand the taste of non organic ones. Plus they rot way faster too. It’s the strangest thing.
  4. Wash a good handful of spinach, and “in she goes!”
  5. Whiz, whiz, whiz and you’re done!

Looks putrid, non? It wasn’t, I assure you.

And just so you don’t think I’m one of those people, you should know I also ate a toasted Hot Cross Bun with gobs of butter!

Look at the fat glisten.
I cant believe I’m posting this photo of myself.

Do you have a favourite way to eat your veggies? What’s your favourite smoothie combination?

Z is for *Zucchini- A-Z Challenge

I found a neat little recipe in a book sometime ago using Pastina, those wee little pasta stars that are just SO DAMN CUTE! The dish is really simple and comforting but entirely delicious and worthy of adoration.

So sweet! I just want to hug them.

It goes as follows:

Bring one cup of water to a boil and add 1/4 cup of pastina and pinch ( or two or three) of salt.

Reduce heat slightly and cook until most of the liquid is gone.

Remove from heat and pour one – slightly mixed- egg over the whole mess, cover and let sit for a minute or so.

Add some butter, a tsp or so ( I am the QUEEN of “or so” ) and some parmesan cheese, about 1 tbsp…again I always add more. Season with salt if it needs it and pepper , “e ecco” you have a beautiful tasty bowl of love for yourself.

I am not one to leave well enough alone, so as soon as I made this dish’s acquaintance, I was thinking of all the variations I could try.

Here is my Zucchini Pastina!

Chop half a zuke into fine dice:

Not an good example of “fine dice”.

and sauté in butter, until golden but not brown. Set aside.

Bring one cup of water to a boil, add your pastina, 1/4 cup, and salt.

Cook until most of the water is absorbed.

Stir in your sautéed zucchini, and removed from heat. Give an egg a quick beating and pour over pastina, giving the whole mix another stir. Cover and let sit for a min or two.

Throw in some butter 1 TSP , and some Parmesan cheese, 1 TBSP- stir, check for more salt and add some pepper and a squeeze of fresh lemon juice.

And there you be!

And there WE be. At the end of our A-Z journey.

I’ll do a wrap up post, for sure, but I really want to say THANK YOU!, right now, in this moment, to each and every one of you.

❤ Love and Squishy Hugs.

W is for Wacky Cake.

I’m sure everyone who bakes has heard of Wacky Cake!

It’s a neat little cake that can be whipped up IN IT’S OWN PAN, using economical ingredients and it comes out fabulously rich and moist. There are no eggs, milk or butter and I know what you’re thinking “Gross. How is THAT a cake?” That’s the whole point of it! No eggs, milk or butter and its still amazing! How wacky is that?!

It was born during the Depression era out when rations for milk and eggs were scarce and the recipe and its variations have survived to this day.

I enjoyed this growing up but up until this year had never made it myself. When I finally did, I added my own touch and am pleased as punch with the results!

Cinnamon Chili Wacky Cake with Chocolate Ganache

  1. 1.5 cups flour
  2. 1 cup white sugar
  3. 4 TBSP unsweetened cocoa powder
  4. 1 TSP baking soda
  5. .5 TSP salt
  6. 1 TSP -well rounded- cinnamon
  7. .5 TSP cayenne powder
  8. 1 good glug vanilla extract. It’s actually 1 tsp but ya know…
  9. 1 TBSP cider vinegar. I used good old ACV.
  10. 6 TBSP Vegetable oil. I used Olive and it was fine.
  11. 1 cup water

Preheat your oven to 350 degrees F (175 degrees C)

Sift your dry ingredients into an 8×8 inch ungreased cake pan.

Make three wells in dry ingredients and in add: oil into one, vinegar into another and vanilla into the last one.

Pour water over it all and mix it up really well with a fork. Scraping down to the bottom and sort of whisking it all together to incorporate it all together.

Bake for 30 – 40 minutes, or until a toothpick comes out clean.

Cool. Frost with your favourite topping (Or not. This is good without it!)

Lazy Chocolate Ganache

Heat a few TBSP cream and a couple of handfuls of good chocolate chunks in the microwave for about a minute. Stir to melt and incorporate chocolate and cream together. Pour and spread over top of cake. Let set for a bit then eat.


Photo by Rafel AL Saadi on Pexels.com