Friday, May 30, 2008
Thursday, May 29, 2008
Don't they look happy? They had a great day riding around, rode all over the place.
Lisa looks real pretty riding her bike. What a great smile.
One more Brad story and the tale of another bike, going back several years when we were still living in California. Do you remember PeeWee's Big Adventure? I certainly do. I had taken Brad to see it and there was a scene where PeeWee had done some wheely escapade on his bike. Doing the motherly thing I remember saying, "Now this is just a movie, you can't do anything like that in real life. A person could get seriously hurt!" Brad was about 11 or thereabouts. I guess he didn't believe me because the same afternoon I heard screaming. He tried the same stunt in the cul-de-sac and had flipped over those handlebars, landing on a nice sharp rock which neatly sliced him under his chin. I remember that trip to the doctor too. Yep, rocking and worrying, rocking and worrying.
On the upside, no you can't wrap your kids in a bubble and I do have wonderful memories of when Gregg and I bought bikes when we were first married. We rode all over Washington DC, to all the monuments, along the C & O Canal, through Georgetown, finding every bike path that we could and riding miles, having the greatest time. I wish Brad and Lisa the same kind of fun that we had. Come to think of it, we didn't have bike helmets back then, but I certainly am not going to tell Brad that, as I sure am glad they are smarter than we were.
Wishing you safe and happy trails Brad and Lisa and the building of wonderful memories, and please keep your bike helmets on. I love you guys.
Wednesday, May 28, 2008
Monday, May 26, 2008
I haven't taken any photos of them today and hope to before they leave on Wednesday. Celia unfortunately is coming down with a cold and has gone to bed early, but Brad had this photo in his collection from when the three of them visited Gully's family in North Dakota back in January. I think it's a lovely photo of them, so I am borrowing it from our son to share here.
I spent the day baking and will be taking everything into work tomorrow. Apparently they ran out of quiches over the weekend and that's what I was putting together today. I made eight of them and consequently spent quite a lot of time in the kitchen. It was a hot day and having the oven on made it even hotter.
We're all feeling a bit tired and will be off to bed shortly. Gregg leaves for Boston tomorrow but it is a short trip and he will be back on Wednesday night.
Sunday, May 25, 2008
As you know he is a manager at a bookstore and he told us the happenings from the past week. Good grief, he has had more people going in there screaming at him and at other members of the staff over the silliest things, not necessarily anyone's fault but maybe the customer in the first place. And even if it wasn't, what right do they have to act that way to a lady who is over 6o years' old and doing her best, all this while trying to remain calm and polite? It's a disgusting thing to do and very abusive. Thankfully, there are more nice people in the world but you sure do remember the not-so-nice types and not necessarily with a kind thought. I don't know how they think that their screaming is going to get them anywhere, it just says more about them than it does about the person they are screaming at. Am I transferring? Probably. Since I have been working with the general public these past four years we have our fair share, but as a good friend at work says, just thank God you don't have to go home with them, and I passed these wise words on to my son. Fortunately we also remember those blessedly nice people, because they really are one of life's true blessings, the ones you treat like an old friend and go out of your way to return in kind.
After an hour or so Brad looked at the clock and shot out of the house, realizing he was late picking Lisa up. We had a nice visit and it was time for us to go to the movie theatre. Good grief, the parking lot was jam-packed and frankly, I had visions of having to sit in the seats at the front of the theatre. I have enough with my joints aching without giving my neck a work-out too. I looked at Gregg and said, "Maybe we could go next weekend?" He readily agreed, didn't need to be told twice, he had a reprieve and before I knew it he had turned the car around and we were on our way to his favorite art supply store, where he picked up a few items for one of his work projects. From there we went to the Noodle Company for lunch and after that we headed home. Indie, you're going to have to wait until next weekend okay?
Saturday, May 24, 2008
As we walked along the path Gregg noticed this Canada goose sitting very still. On closer inspection I saw a layer of downy feathers under her body. She was sitting on a nest. I found it amazing that she had built it right next to a well-traveled path. She looked up but then went back to house-cleaning and seemed perfectly content.
You will often find weddings taking place at the gardens and we have seen others over the years. We noticed a crowd down by the Gazebo, and as we had been taking pictures near the lake, we were there when the wedding party made their way along the path.
They were laughing and smiling and when they looked over they spotted me taking photos. I waved and shouted "Congratulations!" They waved back and I heard "Oh, thank you" from the Bride and the Bridegroom's face was beaming, smiling from ear to ear. It was a lovely moment. I wish you both a very long and happy life together. I wish I could give you this photo as you looked so very happy, and I am sure you wouldn't have minded one more photo on your wedding day.
Friday, May 23, 2008
Rosemary, Sage and Thyme Scented Chicken
Fresh orange juice and savoury herbs infuse roast chicken and healthy vegetables with that enticing "home-roasted dinner" aroma and ever-so-satisfying flavour.
Preparation time 15 minutes Roasting Time 1-1/4 hours Makes 4 servings
3 to 4 lb (1.5 to 2 kg) whole roasting chicken
1 tsp (5 mL) butter
1 tsp (5 mL) each dried thyme leaves and sage leaves
1 tsp (5 mL) salt
3 medium-size potatoes, preferably Yukon Gold
2 red onions
1 lb (500 g) pkg peeled butternut squash pieces
1 tbsp (15 mL) olive oil
1-1/2 tsp (7 mL) dried rosemary leaves
Preheat oven to 400F (200C). Slice oranges in half. Squeeze out about 1 cup (250 mL) juice. Don't discard orange peels. Rinse chicken. Pat dry with paper towels. Place in a roasting pan wide enough to hold chicken and vegetables around it. Stuff orange peels into cavity of chicken. Rub butter all over chicken, then sprinkle with thyme, sage and 1/2 tsp (2 mL) salt. Roast, breast side up, in centre of preheated oven 30 minutes.
Meanwhile, cut unpeeled potatoes into quarters. Slice each onion into 6 wedges. Cut squash into bite-size chunks. Place potatoes, onions and squash in a large bowl. Add juice and oil. Sprinkle with rosemary and remaining 1/2 tsp (2 mL) salt. Stir until evenly coated.
Once chicken has roasted 30 minutes, remove from oven. Baste with any pan juices. Tumble vegetables and marinade into pan around chicken and spread out. Return to oven. Roast, uncovered, until a meat thermometer inserted into thigh reads 170F (77C), 45 minutes to 1 hour. Stir vegetables halfway through cooking. If chicken skin browns too quickly, loosely cover chicken with foil. If pan juices start to burn, add a little water. After removing pan from oven, let stand 10 minutes before slicing chicken and serving with vegetables and pan juices.
Squash is one of our most nutritious winter vegetables. Its deep yellow-orange colour makes it rich in cancer-fighting beta carotene. It also contains a good dose of fibre. Comforting and satisfying yet not high in calories, 1 cup (250 mL) baked mashed butternut squash has 98 calories, a whopping 6.9 grams of fibre and just 0.2 grams of fat.
Nutrients per 4-oz (125-g) serving white meat and vegetables
14 g protein
6.6 g fat
64.6 g carbohydrates
7.7 g fibre
3.3 mg iron
121 mg calcium
619 mg sodium
Excellent source of folacin, magnesium, thiamine, niacin and vitamins A, B6 and C
Good source of iron
Time: Prep/Total Time: 10 mins.
1-1/2 cups blanched almonds
1-1/2 cups confectioners' sugar
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt
Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.
Yield: 1-1/2 cups.