April Foodie Update

This has been a busy month and sadly I haven’t made as many new recipes as I normally would. Not a complete wash though!…

FROM THE APRIL BON APÉTIT…

IMG_0253

Roasted Cauli version with the Coconut-Tumeric Relish. Delish!

IMG_0246

Smashed Cucumber Salad, gorgeous.

IMG_0245

We tried the Za’atar and Feta version. It was dreamy and easy. New go to summer salad for sure!

IMG_0085

Cherry Upside-Down Cake, yum!

IMG_0084

It could have been saucier. I think you could use a variety of other fruit. There just needs to be enough juice to soak in nicely.

IMG_0082

Cherry Cake before the up-side-down part.

IMG_0213

Kimchi Fried Rice

IMG_0215

Add an egg for a complete meal. Extremely easy. I’d add extra Kimchi!

FROM FOOD AND DRINK, SPRING 2018:

IMG_0290

Roasted Squash Salad with Maple-Apple Cider Vinegar Gastrique

IMG_0289

Perfect combo of sweet and salty. The ricotta dollops were lovely. Super easy too.

BAKE FROM SCRATCH, BREAD SPECIAL EDITION:

IMG_0106

To die for Cinnamon buns!

IMG_0107

IMG_0108

Can’t go wrong with Cream Cheese icing!

 

IMG_0238

Rising Cheesy Scallion Pull-Apart Rolls

IMG_0239

IMG_0240

Soaked in butter and topped with cheese and onion.

IMG_0241

IMG_0243

OMG!!! Sooooooo tasty.

I still need to look for some May mags. I haven’t seen ones I want yet. There does seem to be a Mexican food theme moving into summer though.

 

 

Advertisements

So Faded, So Not What I Thought

Have you ever started a crafty project and it takes a totally different direction than you initially imagined! When I got this Faded Kit from Tanis Fibre Arts. I was convinced on the colours I was going to use

I was NOT going to use the pinky, peach one. Well never say never because this happened… What a saga, lol! I’m not frustrated though. It’s more fascinating to me how it has turned out…Follow the progression…

IMG_0219IMG_0220

I absolutely love this dark turquoise colour but for some reason I was not happy with the stripes as I faded. I think I could have tried a different fade approach by staggering the rows more e.g. 1 row of each then 2 or 3 to make the switch over more area. Perhaps it’s because spring is coming but I started to have more of a light colour scheme in my head and it was just too dark. I also didn’t like how uniform the turquoise was compared to the speckled nature of the first 2 colours. So…

IMG_0254IMG_0259IMG_0256 I tried the darker ball because despite the pictures the colours they picked up were more similar than the turquoise. It was better and I almost kept going. I really do listen to my inner voice though and it was telling me it wasn’t quite right either. So…

IMG_0284IMG_0278

Third time is a charm I think! I brought back the pink colour! What I liked about the other 2 colours was the light base. I love how it truly fades into one another now.

PERSONAL PREFERENCE! I love all 5 skeins of yarn but I’ve learned that I don’t love the stripey fade. Boy, I learned the long way around lol! I’m excited to whip to the finish now.

Oooooooo, in that last pic you also got a sneak peak at my next project. Look at that gorgeous SpinCycle Yarn! I’m doing this new gem from Drea Renee Knits

 

Knitting Progress

I’m so excited to start my So Faded sweater by Drea Renee Knits. This pattern has been hugely popular lately. It’s a fingering weight which I love because it’s not too heavy. I’m also excited to finally try some beautiful Tanis Fibre Arts yarn. I got the 5 Skien Fade kit in the Cool palette. I was a bit disappointed that one of the colours had so much pink and peach but it’s ok because you can do the sweater in just 4 no problem (I’m doing the 34 size.) I was envisioning mostly greens and blues so these are the colours I landed on…

IMG_0003

IMG_0011

They look different rolled up eh!

It’s a super simple top-down pattern but the fun comes in the colour changes. Last night I started the second colour! The thrill…

 

IMG_0099

Top-down view

IMG_0100

Front

IMG_0121

Gus and Gigi say Purrrrrrdy

IMG_0122

LOVE those specs of blue.

I think this will whip up fast because I’ll want to see the colours coming together. Also, love a bit of no-brainer knitting!

 

 

Recipe Updates

Happy Spring! Oh wait, it’s still snowing here, ugh. We are getting summer ready here by trying lots of recipes from the Better Homes & Gardens: Cut the Sugar special publication that is on stands until May 28. I’m excited to try some of the frozen pops recipes.

First, I was really happy with this simple waffle recipe (Multigrain Citrus Waffles, p. 16) with no sugar added and a lovely hint of orange zest. Of course, when you drown them in maple syrup it may defeat the purpose…whatever…

I think Gigi wanted some after her cuddle!

We’ve also tried:

Strawberry-Banana Donuts, P.14. More like a heavy donut. Best eaten the same day…

Three-Cheese Tomato Tart, P. 23. I thought of my Grammie when I made this tart because she’s always looking for yummy quick recipes for us veggie folks. It was simple and delicious. It has fennel in it so I was hooked…

IMG_3409

Not the best picture, sorry. The wedge salad has the Avocado Ranch Salad Dressing, P. 31. It was amazing but thick. You could use it as a veggie dip. It is totally vegan too!

Roasted Banana Bread, P. 55. This recipe interested me because I wondered if the roasted bananas would really make a difference. Not sure they did but smelled yummy. The bread was on the heavy side but it tasted nice…

It’s wrapped and ready for Easter company. It was gone by the end of the day so I guess it was liked by all.

Tomato Tapenade Dip, P. 73. I think this is a lovely idea of a recipe but I would NOT use the called for canned diced tomatoes again. Just chop up a few fresh I say. The rest is a dreamy combo of olives and spices. Great for entertaining…sorry about the disgusting looking photo in the mixing bowl…

IMG_0060 copy

Sweet Potato Brownies, P. 81. Lady Fia helped me make these goodies too. She was intrigued by the sweet potato to make them moist and agreed she wouldn’t tell her brother! They were very fudgy due to the almond butter. I think I’d make them again. Not super chocolatey and a bit odd but worth a try…

IMG_3389IMG_3406

IMG_3408

We decided to bake them in Peter Rabbit cupcake papers. Worked well for these gooey treats.

John’s New Year’s Resolution, as you may recall, is to make more bread recipes this year so I got him this Bake mag…

D29F8834-C8EE-47C0-9E43-453B33C75C5D

Special Issue on stands until June, 18.

 

OMG, probably buy this one everyone! Every recipe looks amazing and we’ve had great luck with the recipes we’ve tried so far…

IMG_0019

Classic Hot Cross Buns, P. 39. Amazing and surprisingly easy.

 

IMG_3361 copy

Making the Babka, a lovely sweet yeast dough.

IMG_3362 copy

 

 

IMG_3364 copy

Cover photo, Cheesy Babka with Sun-dried Tomatoes, P. 112.

 

More baking to come!

 

 

 

 

Strolling Cape

March Break helped me to finish my March make early! Hopefully, that means I’ll be able to sew something else this month. I’m working on another pair of Hudson pants for a friend.

I’m pretty happy with this Liesl + Co. Woodland Stroll Cape

 

IMG_3387

Digital pattern. Download, tape and cut out yourself. 

 

IMG_3356

I chose the small size but I think the buttons pull it in too much at the sides. I can move them out though. I think I’d make the medium if I was to do it again or do the small with extra length. I’m not sure I love the big matching buttons on the side either. I’d consider making them smaller and really blending in with the fabric. Overall though it’s a super cute quick, lined number that I can see wearing lots. I picked up the fabric cheap at Fabricland on sale. The tweed actually has a hint of sparkle to it. I decided to jazz it up with some extremely soft and silky fuschia…

 

IMG_3317

Gigi is so helpful when I want to cut out.

IMG_3316

Getting ready to cut the cape back.

IMG_3325

Pretty, soft lining.

IMG_3330

Ironing out the left front after turning with lining in.

IMG_3331

Quick lining!

IMG_3336

Finally got my dress form out of the shed. Cute eh!

Finished photo shoot…

IMG_3359IMG_3353IMG_3362

 

 

March Break Love

For once I feel quite good about what I accomplished over the break. There is nothing worse than feeling you slept the week away! I got up to some great sewing this week as well but I’ll share that later. For now, you’ll have to check out the magazine recipes I tried.

From Milk Street (March-April 2018):

Gruyère and Chive Omelet with Mustard Croutons p.4.

This seemed an odd recipe at first with the croutons in the middle of the omelet but if you think about it it’s just like eating it with toast. This recipe was truly dreamy and I’ll be making this one again for a quick weekday meal…

 

IMG_3177

Egg whipped with chives.

IMG_3176

Croutons soaked in a white wine reduction with grainy mustard and then fried. YUM!

IMG_3178IMG_3179IMG_3182

IMG_3183

Serve with a green salad for the win!

In Rome, Broccoli Is a Sauce, Not a side p.7

Broccoli sauce, weird you say? Yup, a little bit but packs a flavour punch. Broccoli stalks are whizzed up into a sauce with seasonings. I’m just annoyed I didn’t think to make it for St. Paddy’s day. Next year…

IMG_3215IMG_3214IMG_3216IMG_3217IMG_3218

From Bon Apétit (March 2018):

Salted Caramel Chocolate Tart p.22

Very sadly I was not a fan of this tart and it took AGES to make! I think I prefer something sweeter. The crust was a bitter chocolate, the caramel was yummy but lacking something and, my fault, I didn’t use the best chocolate on the top so it tasted flat as well. Oh well, they can’t all be winners. The only thing good about this recipe was I got to practice making caramel and that is never a bad thing…

IMG_3236

IMG_3252

An excellent method for getting tart pastry in the pan. Not like doing a pie crust where you roll the dough on the pin and lay it on top of the shell.

IMG_3253

IMG_3255

Reserve dough off the edges to fill cracks after the blind bake.

IMG_3257IMG_3262IMG_3241

IMG_3243

Clearly, my second attempt on the right was correct. You really do need to almost burn it. That light coloured goodness still tasted a treat.

IMG_3264IMG_3265IMG_3269

IMG_3286

Looks good, right. I know! So sad it didn’t have the flavour for me.

Twice-Roasted Squash with Parmesan Butter and Grains p.89

Soooooooooo tasty. As the weather this break was horribly grey and depressing I felt ok making this fall-like recipe…

 

IMG_3337

Roasted Squash for the parmesan butter mash.

IMG_3338

Filling. Used farro but I think quinoa would have been nicer.

IMG_3340

 

Saving the best for last…

Spiced Sweet Potato Sandwich with Feta P.63

Holy cow, this was the sandwich of champions. I can’t express the awesomeness of this sammy! It had a layer of feta, roasted sweet potato, lemon and garlic mayo, pickled red onion and beets and fresh herbs. I can still taste this dreamy concoction…

IMG_3261IMG_3258IMG_3274IMG_3275

I have to make this again soon! Yum, yum, yum.

 

 

March Break Kickoff

March Break is upon us! I’ll be home to witness a lot more daytime kitty antics! I’m looking forward to a weekend of sewing (check out the Spool and Spindle destash sale this weekend), cooking, reading and relaxing. We haven’t ever felt we should go away for March Break. I know it would be wonderful but our summers are precious and we make the most of them, so don’t feel sorry for us lol. July will be here soon enough.

In case you want to make the most of cooking this break you can pick up my new magazine pics. I did get the new Milk Street and Bon Apétit but they are quite meat heavy this month. There is a delightful salted caramel chocolate tart in Bon Apétit though so it may have just been worth getting…IMG_3152IMG_3153IMG_3154IMG_3168

I’m excited about the Side-Dishes one especially. As veggies that is often our main meal. It’s also nice to have new sides to offer up guests. I’m looking forward to some of the potato recipes. Maybe the Cut the Sugar mag will help us get summer ready lol!