the rink.

i know that i mentioned before that the husband was looking forward to building a rink in the backyard when the move out east was official. we talked about it for a year and last christmas we got to have a christmas skate. it was heavenly.

this year, with the further destruction of the backyard, the dreams of the rink were magnified.
we were going bigger and better.
in the fall the plan was set in motion and the frame laid out. more wood had to be bought and dreams we coming to light.
then we waited.

then it heated up.
what? the sun was shining in late october/early november and we were out playing in the yard and at the park.
not a snowflake in sight.
the temperature stayed as far away as it could from the 0 as it could. i think it had plans alternate to our in mind.

i could just see the bottom lip of the husband jut out ever so slightly as he was realizing that maybe skating wasn't in our sights for this season.

hope in the form of snowflakes fluttered around us one day.
they were gone the next. i was starting to feel for the guy and the kids because this had been such a big part of last year.

then it got cold...like really cold. in a flash he was outside, hose in hand, water flowing. could this be it?

it was.
built in a week.
we are skating.
it has been wonderful.
and we are all excited about it. even coop. even me.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

in honour of skating days i am going to tell you about my down and dirty chicken soup. you know those days where the cold goes through your clothes and you are looking for comfort. the days when you wished you had gotten it together to make a chicken soup, have it bubbling away all day and fills the house with it's ever soothing aroma?

yeah in a perfect world we all do. but this is not perfect.
you most likely forgot to put it on or thought about it too late.
you got busy.
we all do.
but that doesn't mean you can't enjoy some yummy soup made by you and made quick.

trust me, you'll like it.

down and dirty chicken soup.

2 tbsp olive oil
2 stalks of celery, chopped
2 medium carrots, peeled and chopped
1 medium onion, diced
1 clove garlic, minced
herbs such as thyme or your favorite. approx. 1 to 2 tbsp. (i add 2)
any leftover chicken or two boneless breast of chicken, chopped
1 cup of frozen peas
2 x 900ml tetra pack of chicken stock

1 1/2 cups of dry pasta shapes.

chop your onion, carrots and celery. heat the olive oil in a big pot or dutch oven over medium heat. add onions first, season with salt and pepper, and sautee for about 4 minutes. then add carrots and celery. sautee till vegetables are tender. add in your chicken. cook if necessary or just warm through. add your garlic. add your herbs. cook for about 1 minute. add your frozen peas (remember this is down and dirty!) sautee all together for about 2 minutes then add your stock. bring to a boil then reduce to a simmer and cook uncovered for about 20 minutes.

in another pot cook your pasta.

after 20 minutes  taste your soup & adjust seasonings. wait 5 minutes. taste and if you are satisfied - serve! place some of the cooked pasta in your bowl and ladle the soup on top. stir and serve.

did you realize once you were making this that the baguette you had on your counter was rock hard? have no fear! i learnt this trick from jamie oliver and it works like a charm.
heat your oven to 350 degrees. take a sheet of parchment and run it under water while scrunching it up. open it up and place your baguette inside. wrap it up and throw it into your heating oven. when the oven beeps that it is heated go in and squeeze your baguette - if it's soft enough for you pull out if not leave for another couple minutes. you won't believe it but it will feel and taste like freshly made bread!

good bye 2011...hello 2012!

on the last day of the year this year we had a blast.

we had some friends over.
we skated and skated and skated.

we had a fire rinkside with hot chocolate with marshmallows and roasted hot dogs.

we savoured the time outside till our toes told us it was time to trek in.

inside we ate scallops.

and had champagne.

and played rabbids on the kinect till the clock struck 10pm. that's when we told the kids it was new years - we all yelled happy new years at the top of our lungs - them we tucked them in to bed and wish them safe travels as they coasted the sea shores in their dreams, fought pirates and swam with mermaids.

we cozied up and watched dick clark and bruce springsteen ring in the new year. it was wonderful. small. simple.

the first day of the year had a slightly different tone. it was pajama day. when i asked aydan at 12:30 if we should change or just stay in our pajamas, she thought for a minute then decided for us that today should be a pajama day. i didn't challenge her. i embraced it. i loved it.

we stayed home in our pajama's and did pajama type things. we ate eggs benedict. with the roasted ham from friday night. with poached eggs done in the water...you heard me. first time doing it. the best.

mario cart wars were going all morning {thank you auntie kim}.

the husband built the rod hockey table the kids got for christmas {thank you auntie tracy and uncle richard}. after hearing a few grumbles and grunts travel down the stairs we were off and playing. a round robin started up and coop wiped the floor with them all.

the usual rhythm of this day includes tearing down all signs of christmas, no matter what. but this year seems to have a different vibe to it and i have decided that christmas can hang around a few more days. i am totally okay with that. maybe because i felt christmas came and left so fast this year. i am not ready to see it go but will say goodbye little by little throughout the week. but for today it's staying put.

i made this soup because i had a ham bone and have never done it and it was awesome! complete with a make your own sandwich bar - just that kind of day.

it was also a cinnamon bun kind of day. and of course there had to be a kitchen fort.

 

wrapped it up with a screening of home alone 2 which had the kids in hysterics and me saying "you know you really can't do that in real life" more than once. then off to bed where they each got a story. this is my favorite time and each time we do it i dread the day they are too cool for me - for us. but for tonight i will take it, soak it up and hope that the rest of 2012 is as delicious as the first day has been.

Roasted just tastes better!

Soup Soup Soup - cold day, warm soup.

I was never really one for soup or for making it but since the bakery I found out that I actually have quite a knack for it and that I really do like it!

I knew that a soup and sandwich lunch would be an integral part of the shop so I started practicing the soup component right away for I knew it had to be homemade - a house specialty.

The idea of homemade soup has always been quite daunting to me and I was really surprised at how easy it is! 

To me though there is something quite exotic about Roasted Butternut Squash Soup. I don't know why. Maybe because it seems so hard when really it is so simple!

When I presented the idea to the husband about having the soup on Saturday night (actually I just told him that's what we were having!) he was a little hesitant about the substance to the dinner that he had leftover shepard's pie on stand by. He was surprised at how full he actually was and really did not need his old stand by (but he did choke it down!!). Although he did ask me during the meal what the difference between a soup like this and a puree. Hmmm....I think I will have to get back to him on that one.

My base for this recipe has come via Stephmodo (again I know! She's just really a domestic goddess!!) from Epicurious but as all us great chef's do (!) I swapped some of the ingredients around! In the original recipe they cube up two different type of squash (butternut and acorn) and boil them right in the soup to cook them but I like roasting one type of squash because I feel that roasted tastes better! Next time I will be adding a dash of curry powder to give it some more depth. Also I am searching for a richer base - some umami if you will. I have been discussing this with my Dad (another active foody in our long line) and we have come up with some interesting ideas that I will share shortly. For now here is what I have! A nice salad of mixed greens with a balsamic vinaigrette finished it off nicely. 

Bon Appetite!

Roasted Butternut Squash Soup

2 tbsp olive oil

1 large onion, finely chopped

4 large garlic cloves, chopped

3 14 1/2-ounce cans low-salt vegetable broth or chicken broth

2 Whole butternut Squash, cut in half, seeded and roasted (about 3 pounds in total - 8 cups)

1 1/4 teaspoons minced fresh thyme {if you don't have it it's fine.}

1 to 2 tbsp of curry powder depending on your taste.
{i have updated this recipe since it's original publication.}

To roast squash:

Pre-heat oven to 375 degrees F. Cut squashes in half and remove seeds. Please on a sheet pan, drizzle with good quality olive oil and sprinkle generously with salt and pepper. Place in oven and let roast for about 45 to one hour or when pierced easily with a fork. Remove from oven and let cool slightly so it can be handled.

Heat oil in large pot over medium heat. Add onion and garlic, reduce heat, and sauté until tender, about 10 minutes. Add curry powder and sautee for about 30 seconds. Add broth, all squash and thyme; bring to boil. Reduce heat, cover and simmer about 20 minutes.{40 mins if your squash is raw.}

Working in batches, puree soup in blender or use an immersion blender right in the pot {tht's what i do.}. Return soup to same pot. Bring to a simmer and season with salt and pepper. Taste and serve.
(Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

**if you don't have time to roast the squash just add it, cubed and raw, to the mix at the correct time.
 

stay tuned....jen xoxo