Friday, July 13, 2012 at 07:07PM Well that is for me to know and Chef Cheryl Torrance to find out. Tomorrow I will be paying her a little visit after the Withrow Market with a selection of some of my jams and pickles. I am excited to hear what she thinks. Until tomorrow Cheryl :)
Thursday, July 12, 2012 at 09:56PM This is my first completely non-related food or drink post since I started this blog, so you will have to forgive me for stepping outside of the lines just this once.
I have a 2 bedroom house with a basement studio space that is coming available for mid August or September 1st. It is a great house in the Leslieville, Little India, Upper Beaches corridor. It doesn't really fall into either neighbourhood but is surrounded by all 3, which means you are walking distance to some pretty fantastic shops, restaurants, farmers markets, public transportation and the beach! The rent is $2200 plus utilities for the entire house including the studio space
The amenities are as follows:
- hardwood floors throughout
- laundry facilities
- dishwasher
- beloved airconditioning :)
- one 4pc bath with clawfoot tub
- one 3 pc bath
- fenced and completely private backyard
- basement studio space with walkout
- cathedral ceiling in the master bedroom
Why don't I quit talking and just show some pictures, right?
If you are interested drop me a line at misscackles@gmail.com
Sunday, July 8, 2012 at 07:39PM I have been on vacation this last week and it has been amazing. Gorgeous weather and not a lot of commitments or plans. Everyday we just kind of woke up and made a plan from there. Some of the week was spent in the garden; staking the tomatoes, weeding, replanting certain items we have already eaten, etc.
One of the other things that I spent some of my time doing and I am not ashamed to admit it, was trying different recipes with the lavender that is currently in bloom. I plan on drying some of it, but the rest just simply can not go to waste. I have tried the lavender lemonade, which was refreshing and tasty...but I wanted something that would be ready at a moment's notice so I decided to make some lavender ice cubes.
Lavender Ice Cubes
1/4 cup fresh lavender flowers
2 cups water
5 tbsp sugar
6 tbsp lemon juice
Place the lavender flowers, the sugar and water in a pan and bring to a boil. Remove from the heat and let sit for 20 minutes or longer depending on how strong you want the lavender flavour to be. Strain the liquid and remove the flowers and discard. Add the lemon juice to the liquid and stir.
Pour liquid into ice cube trays and freeze.
These ice cubes taste great added to sparkling or still water or even a gin and tonic :)
Wednesday, July 4, 2012 at 09:23AM I have served this drink over the past 2 summers and almost every single person that has tried it has quite honestly loved it and most have ended up asking for the recipe and serving it themselves. Not a lie.
If you plan on having friends over for a bbq or up to the cottage or over to the pool for an afternoon of splashing and relaxing and you want to serve a refreshing beverage, this could possibly be the drink of your summer.
There are a couple of fantastic things about this drink and I will list them here in no particular order. It takes barely any time at all to make it. You make it by the pitcher, not by the glass (however you could downsize the recipe and make a glass just for yourself if you wanted), it won't break the bank and it tastes delicious.
I have called it Scarborough Sangria.
1 bottle or inexpensive red wine (you choose whether that is a Malbec, a Shiraz a Cab Sauv)
1 L bottle of Fresca
Chopped strawberries and grapes (totally and completely optional)
Ice
Now here come the instructions though you almost don't need them. Open the bottle of wine and pour into a pitcher, add about half of the bottle of fresca, throw in the fruit and the ice and serve.
May this become the drink of your summer!
Sangria, drinks in Non Preserve Recipes Monday, July 2, 2012 at 08:34PM I adore pickled onion and let's be honest you don't always have the time to soak them in brine for a week, pickle them and let them sit for 6-8 weeks before you enjoy them. Sometimes you want instant satisfaction. So if you are ever craving pickled onion and want to be able to enjoy within the hour, this recipe is perfect for you.
1/2 cup white wine vinegar
1/4 cup white wine
3 tbsp white sugar
1/4 tsp salt
one red onion finely slices
Bring vinegar, wine, sugar and salt to a boil in a pan. Place the sliced onion in a jar and add brine. Cover for 20 minutes and then serve.
Serve them on a burger, taco, in a salad, etc. You will find no shortage of uses. ENJOY!
