connect

In an increasingly digital world where it often feels like we're actually not connecting, adding to the challenges like financial restraints, demanding work schedules and conflicting educational objectives can often make it difficult to find the time and energy to continue developing our personal relationships.

Time to connect is very important to me.  Although around this time of year, sometimes that slight feeling of panic washes over me as I wonder if I've planned, booked or scheduled enough travel activities for the summer, amazingly enough, owning a dog has helped us by circumstance, to slow down and disconnect from crazy schedules instead of each other.  More than I had ever imagined, having a dog as part of our family has given us so many beautiful moments together.

Here are 5 ways our dog has given us opportunities to slow down and connect (although owning a dog is not required to do any of these):

1)  Observing the little creatures around us.  So often our dog would run to the door and bark at a squirrel or a bird that is in our backyard.  Although we all get a good laugh to see our dog become overprotective of our family against any critter outside, often it has made us actually stop and look outside and see what is really just at our doorstep...right under our noses.

2)  Going for a walk.  Although we may not be very diligent (especially in snow or rain weather) with our daily walks, we try to highlight it's importance to our daily routine.  We strive to incorporate  physical activity in our daily lives, even if it's just for 10 minutes, to maintain a healthy lifestyle. This brief time gives us a little break, a reprieve from our daily schedule to just collect our thoughts at the end of the day.

3)  Running free.  When we visit our local leash-free dog park, it's amazing the things we discover in our neighbourhood on our way there. Running free without care at the park is just enough to invigorate us and when we breathe that fresh air, the oxygen clears our minds, de-stresses us so we can be open to listen and converse with each other, without anxiety or pent up emotions (and gets our creative juices flowing).

4) Learning new tricks.  I often say the best way to learn is to teach.  It forces you to see from another person's perspective (or in this case, a little animal) what facts are important to know, how to communicate those facts, and patience with teaching and explanation.  Having a dog has given us compassion, not just for our pup who is behaving more and more like a well-mannered dog, but for us as humans, learning to behave and treat each other with kindness and respect.  We all have our own story.

5)  Unconditional love.  No matter what kind of day we've had, our pup is there by our side.  No matter how long we've been out doing our own activities without our dog, whenever we get home, our pup is there patiently waiting without judgement or anger...just waiting to give all the kisses and attention in the world, because we're family.  We can all learn from this pup.

As we plan for the summer season that will arrive in just a few short months, this time, I'm less inclined to worry too much about scheduling activities. We'll still have plenty of summer memories visiting friends and family, cottage activities and BBQ's...and now we'll also have memories of spending lazy days with our pup, just observing the little things around us...and enjoying our quiet moments together.

filled pockets

School is back from one of the most expensive breaks of the school year. At least in my humble opinion, that's how I view March Break.

Families either pay a dear price to travel to warmer climates, or scramble to find extra daycare or find time off of paid work to spend time with their kids visiting over-crowded, over priced "march break" special attractions.  Or attempting to forgo the lineups and chauffeuring playmates who are still in town, to keep the children occupied.

I'm not complaining.  It was a welcome break from the daily rigours of winter driving, making lunches and homework.  But often I ask, why are the most popular activities that fill March Break the ones that end up emptying our wallets.

I recently read a financial article about "millionaires", with a common theme that's been written about in thousands of "financial" articles:  Money doesn't buy you happiness.

As more gadgets and toys flood the market, I wonder if this is really something that my generation (or the next) can really understand.  As a parent, I've often wondered what kind of example I am to my kids as I covet the latest shoes or salivate going to the hottest restaurant.

Are we showing our kids that we have to spend the equivalent of a mortgage to do or acquire something in order to be happy? Do we really need to spend $200 to see the latest Disney on Ice show when we can enjoy the outdoors and just go skating instead?

It's a tough balance.  As adults, we strive for financial success because money alleviates the burden that comes with the lack of it.  But sometimes we can get carried away with our goals, forgetting that it's not the money that is our goal...it is only the means to allow us the freedom to get to it.

Honestly, I'm still struggling seeking the right balance.  I do know that balance might be in the way we view happiness and our definition of success. Working hard, being frugal and investing in our future, is really all about reaping what you sow. And we'll continue to pick our battles when it comes to what we sow.  Although I know we'll still sometimes splurge and empty our pockets to have the latest "shiny object", deep down I know that the happiest moments are usually the priceless ones...when we invest our time and have the freedom of knowing that in the future, our pockets will still be filled.

Homemade Pepperoni Pizza Pockets 

(otherwise known as Panini Panzarotti/Mini Calzone)

(Makes 6 pizza pockets)

After discovering that my local Whole Foods sold pizza dough, tomato sauce and MSG-free pepperoni, I've always thought of making my own pizza instead of buying the ones they bake on-site (which I also love). These pizza pockets are easy to make and are much more economical (and healthier) than the frozen ones at the grocery store.  Great to pack for lunches...for a day trip or school lunch.  These were a hit at our house.

Ingredients:

• 750g pizza dough
• 2 cups of mozzarella (or any cheese you wish)
• 100g of sliced pepperoni (if you don't have a Whole Foods near you, pre-sliced, additive-free salami found in your local deli section works too).
• ½ cup pizza sauce (or tomato paste, with herbs)
• Sliced onions, vegetables or whatever you wish to add to this.

Preparation:

• Heat you panini press, waffle maker or sandwich maker (I used the panini press/grill)
• Divide the dough into 6 equal balls.
• Using a rolling pin, roll out each pizza dough until you have 6 discs, each about ¼ inches thick.  
• Using a pastry brush, brush the tomato sauce generously on top of the dough.
• Add the cheese, pepperoni and other ingredients you desire.

• Fold in half.
• Place on panini grill and cook for about 5 minutes or until the crust is brown and cooked.

Serve and enjoy!

stone wash

Stone skipping is a ritual that every child (and adult) in our household has done at least once in the summer.  It usually involves the meticulous search for the perfect rock.  Flat and thin.  Smooth as possible.  Then aiming it just right so you can see it glide along the horizon.  With every bounce I could see a smile, as if with each bounce, they were one skip closer to breaking the world record.  (Which by the way, was 51 skips...the world record set in 2007) {Source: Wikipedia}

As I watched by the shore, I noticed all the beautiful colours of the stones along the water.  Every stone unique and beautiful in its own way.  Multitudes of colours, sizes, shapes and age coexisting beautifully on the sand as the waves of the lake crashed over them.

At first it would seem that the waves are aggressively trying to pull the stones deeper into the depths of the water.  Some of the bigger stones stayed put, as if they had the weight of experience to position themselves so they wouldn't get dragged in.  The smaller stones would move with the waves...some protected by the bigger stones, but many freely rolling deeper and deeper into the water with the pull of every increasingly stronger current.  But no matter how hard the waves pulled...the little stones still never ventured into dangerously deep waters as if they knew when to find their way back nestled between larger rocks, protecting them.

Collectively most of the stones stayed put, and with each passing wave, the water just made them cleaner...as if tears had washed the sand away, making them see more clearly.  Almost like diamonds in the rough that have transformed by the harsh waters, the stones are now like gems shining and glistening from the sun.

After I dropped off the kids on their first day back at school,  I thought back to that day at that beach watching those stones...as if it was nature's reminder of life.  With each passing year as the kids venture into new experiences, whether it's in a classroom, playground, friend's house or at the beach...that no matter where the current takes them, I know they'll grow to become polished gems...shining and glistening in the sunlight.

short and sweet

We all know someone who has the inability to make decisions.

You know the type...the one is so afraid of making decisions that they just...don't.  I knew someone who  couldn't decide what colour of paint to use in one small room in her house.  She even hired an interior designer to help her but she didn't like the designer's opinion, and continued (for about a year or so) to ask for everyone's suggestions. Everyone.

I often think when people ask for opinions...especially from many many many other people (everyone and their goldfish...strangers, neighbours whomever), then I don't think they're searching for the answer, but really searching to hear their own answer.

They're looking for someone who they can blame if things didn't go well.  They do this to escape responsibility of their own decisions instead owning up to them. Sometimes I wonder if these people go out of their way to be difficult because they have learned that their behaviour keeps everyone "walking on eggshells", or in other words, keeping others off balance, so they can get the upper hand.

Well, we all have insecurities.  No one has a crystal ball...and no two circumstances are the same.  And I've learned that the best decisions are generally made when you go with your first instinct.  It's usually right...free of filters, judgements or criticism.  Just purely what you want.  And although it might not turn out exactly the way you envisioned it, I've learned to acknowledge that my original "vision" might be not have been the right one in the first place. 


But for some reason it just evens out, when you keep it short and sweet.  Once you hold on to a decision and take that leap of faith...the rest is a piece of cake.

Strawberry Shortcake

Adapted from http://allrecipes.com/recipe/strawberry-shortcake/

INGREDIENTS:

• 3 cups fresh strawberries, sliced
• 1/2 cup white sugar

• 2 1/4 cups all-purpose flour
• 4 teaspoons baking powder (2  tsp.)
• 2 tablespoons white sugar (1/4 cup)
• 1/4 teaspoon salt
• 1/3 cup shortening (1/2 cup butter at room temperature or 1/4cup  butter, 1/4 cup. of shortening)
• 1 egg
• 1 tsp. vanilla or almond extract
• 2/3 cup milk (half and half or 3%)
• 1/2 tsp cinnamon with 1/2 tsp sugar (cinnamon mix)

• 2 cups whipped heavy cream, 1 tsp of vanilla and 1/2 cup powdered sugar (during whipping)
• (alternate, use premade whipping cream and mix with strawberry yoghurt).

DIRECTIONS:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. (or make 8 rounds/biscuits...make sure you leave about an inch space between...think mini baseballs or cathead/large biscuits)
• In a medium bowl combine the flour, baking powder, sugar and the salt. With a pastry blender cut in the shortening/butter until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg, milk and vanilla. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice cake in half, making two layers. Place strawberries and whipping cream on bottom layer, then place top layer of the cake on top.   Top with remaining strawberries and cover with the whipped cream.

Enjoy.

a rocky road

Our youngest is finally big enough to go on more difficult biking trails with us.  Although she had her training wheels removed last summer, her bike was still too small to navigate some of the paths.

This summer, with her new bike in tow, a new bike rack for four, and a new trail map, we've ventured (slowly) into biking on the trails.

It's been quite a while since I've been on a bike on full speed...now that both kids are riding ahead of me, I now need to catch up to them.  As we were beginning our trek, I started to ask myself, about half an hour into our excursion..."Is it me or are these mountains high like roller coasters? ("They're just little hills, Mom!")

Although we had a map and knew that we were on a safe path, as we pushed upwards to the top of the hill, I couldn't help but feel a little butterfly in the stomach as I peered over to the other side, wondering...will the road to the other side be smooth...or rocky? 

Much like life, sometimes we have to trust the maps we are given that will lead us onto a safe path.  That we can still venture out of our comfort zone and still exercise caution.  Like my kids on this bike excursion...with the right guidance, they rode with determination and strength and discovered and enjoyed the ride on the other side.

Maybe that's the trick.  I just need to remove my prohibitions and just enjoy the moment through the eyes of a child.  So, with my helmet and a (very) firm grip, we went along these trails.  

They weren't bumpy after all.

Rocky Road Bars

(adapted from the recipe on the back of the 

Honey Maid graham cracker package)

Ingredients

• 1 1/2 cups graham cracker crumbs (or Oreo cookie crumbs)
• 1/2 cup melted butter
• 1/12 cups medium shredded coconut
• 1 1/2 cups nuts (optional)
• 2 cups semi sweet chocolate chips
• 1 1/2 cups mini marshmallows
• 1 can (300ml) sweetened condesned milk
• 3 squares of Baker's semi-sweet chocolate or 2 tbsp. of chocolate chips, melted.

Directions

• Preheat oven to 350degrees.  Mix crumbs and butter, press firmly onto the bottom of a 13x9 inch pan
• Layer coconut, nuts (optional), chocolate chips, and marshmallows evenly over crumbs.  Drizzle with condensed milk evenly over top.
• Bake for 25-30 minutes or until golden brown.  
• Remove from oven, drizzle with melted chocolate, cool.

Makes about 36 bars.

{Attending these beautiful  parties...Homemaker on a Dime}

Brown vs. Blond

With all the hoopla over Marissa Mayer's appointment as CEO of Yahoo a month ago, there have been countless commentaries about whether a pregnant woman should have been appointed to head a large corporation.  Again,  the "Mommy wars" reared it's ugly head again in the media, pitting working moms against stay at home ones...some question her parental responsibilities by abandoning her duties to go back to work, while others tout her as a work place role model.

Honestly, this comparison is just as absurd as the "who has more fun: blond or brunettes" comparison. It's really about appearances...what women portray out the outside, not what they truly are.

A recent study, written in Marketing Magazine, debunks all the media hype about one against the other, saying both working and stay-at-home Moms are not as different as you would think. It states that we all want whatever it takes for our children to succeed.

And I agree...and take it one step further.  I think there are more similarities than differences with all these women.  There is still guilt ("I wish I could spend more with the kids" vs. "I wish I could have more personal time").  We all do dishes after dinner, whether we made it from scratch or ordered in.  We all do laundry, whether it is work clothes or clothes covered in sand.  There will always be resentment, whether a woman resents choosing between her work load and her family, or resentment towards the general lack of respect for women who "only bake all day" as a stay at home Mom.

I think once and for all, we all should agree that we make our choices in the best interest of our own families. Period. What methodology works for one is different than the other and we ALL want nothing more than the best for our children and make choices that brings out the best of ourselves, whether it is earning an income or volunteering at the kids school, in order for our families to succeed. 

I wish there were more articles like the above one, highlighting the similarities between all these women, instead of differences.  Then maybe there will be less barriers, we can learn and work together to pool our resources...and take the best of both worlds.

Marble Brownies

(created by merging two recipes...

Blondies from How to Cook Everything, 
and using the cocoa from a marble cake technique).

Ingredients

• 8x8 inch baking pan
• 1/2 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp. vanilla or 1/2 tsp. almond extract
• 2 tbsp. water
• 1 cup of all purpose flour
• 1 cup of  chocolate chips (or nuts).
• 1 tbsp. cocoa.

Directions

• Preheat your oven to 350 degrees F.
• Grease the bottom and sides of a baking pan.
• Place the butter in a microwave-safe container and heat for 30 to 45 seconds on medium-high heat or until melted.
• Combine with brown sugar, egg, vanilla and water in a large mixing bowl. 
• Add flour until just mixed.
• Remove approximately 1/2 cup of batter into a separate bowl, and add cocoa and mix completely. Set aside.
• Mix chocolate chips into the vanilla batter
• Gently fold in the cocoa batter, until the batter resembles marble.
• Transfer to a greased baking pan, and press the batter into the pan firmly.
• Bake for approximately minutes, or until a dry crust forms over the top of the brownies.
• Remove the pan from the oven and allow the brownies to cool completely. Place it on a cooling rack, if desired, to speed cooling.
• Cut the brownies into 2- or 3-inch bars

Serve....and share.

strength and independence

Today is a day I'm thinking of a friend who's son is moving to another country to live with his father.  It's a heartbreaking situation, and she is working towards keeping it together for her young daughter who is still living with her.

There are other sad stories I've heard lately...just this past weekend, a teenaged girl was killed in a car accident as she and her group of friends were on their way home from their weekend getaway...a post-graduation celebration.

And a good friend of my in-laws was just diagnosed with colon cancer.  

I think of how quickly life can turn in a different direction in an instant, and how small we humans really are in the grande scheme of things.  Today, there will be an announcement of the "God particle", which is thought to have answers to understanding mass and order to the universe.

Although that is an amazing scientific discovery, I think this week, all three families above will be seeking different answers.  All three situations above are vastly different, but there is an underlying notion that the loved ones left behind are trying to seeking answers of strength.  That they are now wondering what independence will entail.  How to fight to keep your loved ones with you, or cope with worry or sadness when they are no longer there.

So, it is fitting that this week, with Canada Day on July 1 and Independence Day (in the US) on July 4, that we think of all those who are struggling with independence.  Those who seek jobs so their family can be financially independent.  Those who seek medical solutions so they can be physically independent.  Or those who just need support...to help them find strength and spiritual independence.

There is light at the end of the tunnel...and I hope they find the path to peace and happiness.

bitter sweet

Twice a year, I get that bitter sweet feeling.  I usually get this feeling at the beginning of summer...and at the end of it.


When I wrote this, I was sitting by an open window…and feel the cool breeze of the early dusk begin.  There is a distinctive smell and sound.  The street is fairly silent…a few pleading bursts from children asking to stay up just a little bit longer, as they reluctantly head to bed before the last day of school.


The temperature in the air is cool with a warm undertone which is relatively the same temperature at both bookends of the summer.  Cooled evenings as a reprieve from a long hot day. It’s also that feeling of calm (before the storm?)

Both the beginning and end of summer marks an unusually reflective time for me.  At the beginning of the summer, I usually reflect on the past school year, and wish it would stay the same for just a little longer.  Especially if the kids had a good year…and both of them did!  Amazing friends to play with, wonderful doting teachers and a good mix of academic and social accomplishments.  I don’t want things to change, and deep down, I want to keep things status quo.  


Maybe this marks another stepping stone towards become adults.  This is the bitter sweet end of the school year for me.  As much as I look forward to the lazy days eating ice cream and enjoying the laughter and bliss with my children, part of me doesn't want to rock the boat, as they thrive in their routine.  Will they like their teacher next year?  Will their friends be in the same class?  Will they feel the same sense of accomplishment or would they be frustrated with the ever so increasing difficulty of the academic requirements as they go up one more grade?

At the end of summer, I usually reflect on times spent as a family.  Did we make it to that park?  Did we set out to see everything that summer has to offer?  Did they enjoy their time with me?  Did we waste the summer away, or did we make the summer memorable?  Did they learn anything...not in an academic way, but in a more important way...did they learn any new life lessons?


I guess I will have to brave forward and find out...that's what parenting is all about... learning to navigate the bitter and the sweet, and to find a happy balance between both.

Sweet Tarts
(adapted from Anna Olson's Raisin Butter Tarts)

I love the mix of the tartness of the raisins, the sweetness of the sugar filling and the buttery pastry.  A wonderful balance of textures and flavours...this is apparently Anna Olson's (celebrity pastry chef) signature dish.

Ingredients:

Pastry:

• 21⁄3 cup (575 mL) all-purpose flour
• 4 tsp (20mL) organic sugar
• 1 tsp (5mL) salt
• 1/2 cup (125mL) unsalted butter (Anna Olson used 1 cup of butter, but I like to add vegetable shortening to make the crust more flaky in texture).
• 1/2 cup of vegetable shortening
• 2 Tbsp (30mL) cold water
• (The original recipe calls for 1 egg...I omitted the egg and didn't find a major difference).

Filling:

• 3⁄4 cup (175 mL) dark brown sugar, packed
• 3⁄4 cup (175 mL) corn syrup
• 1⁄2 cup (125 mL) unsalted butter, melted
• 2 large eggs, room temperature
• 1 tsp (5mL) white vinegar
• 1 tsp (5 mL) vanilla extract
• 1⁄2 cup (125 mL) organic Thompson raisins

Directions:

• Combine flour, sugar and salt. 
• Cut butter and shortening into small pieces and add to flour, mixing until dough is a rough, crumbly texture. 
• Slowly add water, mixing until dough comes together. 
• Shape dough into 2 logs, wrap in plastic and chill for at least one hour.
• Preheat oven to 400 °F (200 °C) and lightly grease a 12-cup muffin tin. 
• Lightly dust a work surface with flour and unwrap pastry logs. 
• Slice each log into six pieces. 
• Roll each piece to about 1⁄4 inch thickness and line each muffin cup (I use either a fork or my fingers to create a ruffled pastry edge).
• Chill lined muffin tin while preparing filling.
• Whisk sugar, corn syrup and butter in a bowl by hand until combined. 
• Whisk in eggs, then vinegar and vanilla. 
• Sprinkle a few raisins in the bottom of each muffin cup and pour filling over the raisins. 
• Bake tarts for 5 minutes, then reduce oven to 375 °F (180 °C) and continue baking until butter tart filling starts to done, about 20 more minutes. 
• Cool tarts in the tin and chill before removing, but serve and store at room temperature.

Serves 12.


Enjoy.

dole it out

It's funny how sometimes when you witness something, how a flood of emotions are triggered, bringing back a moment of time in the past.  


Yesterday I saw a video of an elderly woman, a school bus monitor, being bullied (outright, harassed!) by elementary school children.  Yes, elementary school (12 and 13 year olds, not high school).  I'm not sure if I am more naively shocked at the language that these children used or the fact that they could be so brazenly cruel to an elderly person. (the video is here...warning, it is quite disturbing) 


This video brought me back to a time when I was in elementary school, when I was taunted  because of my ethnicity.  I remember one incident that haunts me, still today, when a boy who was a couple of years older than me decided to use my head as a punching bag, when I sat in front of him on the school bus. 


I can't help but wonder how one childhood moment can shape (or scar) the way I feel about certain things with my children today.  Although my children do not take the school bus (for logistical reasons), I think deep down inside I was secretly glad that they were out of the boundaries for school busing.  I always imagined that what happened to me would happen to them.  


Conversely, I try to ensure that my own children are conscientious of other children in their classroom, ensuring that they are sensitive to the differences of others, and to respect those differences.  I try to model respectful behaviour, and never ever tolerate spiteful and cruel behaviour.  


I don't know if children in today's society are really taught that.  With the feeling of entitlement, along with the technological abilities to humiliate someone at such a broad scale, I think now more than ever, as parents we need to really teach the youth of today that you treat others how you want to be treated, whether it's online, or in person. That those actions can haunt you or someone else for the rest of their lives (and haunt you years later if it's on the internet). 


I'm still trying to navigate the "right" way to teach my children about society and relationships with others...I sometimes find myself trying to figure that out myself!  However, one thing for sure, I will make sure they learn that if you spew garbage, that you will get garbage in return.   If you behave respectfully and honourably, you will be treated that same way.  If you're going to dole it out, you better accept the same in return.


Hopefully, with the heat in these first few days of summer, I hope this season, the only thing I have to worry about them doling out, is a cold treat like this.   

Pineapple Dole Whip

(adapted from Group Recipes)

This turned out more like a cross between ice cream and sorbet.  The taste was very similar to the original Pineapple Dole Whip (at Disney) but the texture was a little more icy.  An ice cream maker would definitely make this more creamy.

Ingredients

• 4 cups of finely chopped pineapple and 2 tbsp. of pineapple juice (or two 20oz cans of DOLE crushed pineapple) 
• 2 tbsp. lemon juice
• 2 tbsp. lime juice
• 1 tsp. vanilla extract
• 1/3 cup organic sugar (powdered/icing sugar would do well too).
• 1 1/2 cups heavy whipping cream, whipped

Directions:

• Dice fresh or drain canned pineapple: reserve 2 tbsp. juice. Set aside.
• Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender (or use an immersion blender), and blend until smooth.
• Pour into two 1-quart freezer zipped bags. 
• Store bags flat in freezer. 
• Freeze 1 1/2 hours or until slushy.
• Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
• Return into the ziplock bag and place in the freezer until completely frozen, about 1 hour.
• Cut one corner of the ziplock bag, and "pipe" the frozen treat into bowls, for that "swirl" effect.

Serve

saying yes to me

I overheard the other day, someone talking about boundaries.  That sometimes we are so inundated with requests...to volunteer, to help, to give opinion or to just DO...that we can get so caught up with other people's needs that we don't have time to take care of our own.

I love this quote:  "Sometimes saying 'no' to someone else means saying 'yes' to me".

I like that...although it's easier said than done.  When I hear the phrase "take care of yourself first", I often think of the speech that I listen to on the plane...you know, the one where the flight attendant explains the emergency instructions.  They always say that even if you're travelling with dependants, make sure you put the oxygen mask on yourself first, before you put it on those that depend on you.

As a mother, that honestly freaks me out!  Instinctually, I would put the mask on my kids before me.  Ensuring their safety first.  But the airline attendant's explanation is this...in order for me to help them, I must be able to function myself (i.e put the mask on) before I can do that.  

Well, unlikely emergencies aside, I'm starting to learn to feel comfortable with saying 'no' to others.  With all the general obligations that life asks us to uphold, it's become too easy to forget to stop and enjoy the simple things.  And really savour it.  Like the smell of that first cup of coffee in the morning.  Or the sweet feeling of a cookie melt in your mouth...

I'd like to reintroduce a new definition of R&R for this summer.  Yes, it will still mean rest and relaxation, but I think it should also mean reflect and realign.  


To look back and understand the why we do the things that we do. To refresh ourselves so we can be more efficient with when we say "yes", and de-clutter our obligations so we can be healthy enough, physically and mentally to take to task, only the things that have true meaning.


I'm not exactly sure what will change after we have some R&R this summer, but one thing is for sure...I'll stop and smell the coffee, and enjoy saying yes (at least once) to my favourite shortbread cookies.

Easy Shortbread with Chocolate Chunks

Makes 4 dozen/48 cookies

Ingredients

• 2 cups butter, softened
• 1 cup icing sugar
• 3 ½ cups flour
• ½ cup cornstartch
• 1 bars (about 100g) Toberone Swiss Milk, chopped (or organic Belgium chocolate)
• 3 tbsp, sifted icing sugar, optional

Preparation

• Preheat oven to 350degrees
• Beat butter and sugar until light and fluffy
• Add cornstarch then flour and mix, beating until well blended.
• Stir in chocolate.
• Place 1 tbsp. balls on cookie sheet/silpat, about 1 inch apart.
• Bake for 20-25 minutes inti lightly browned.
• Cool 5 minutes, then sprinkle with icing sugar.

Enjoy!

food revolution under the berry tree

I often steam Edamame for my kids, as it's a really great, nutritious appetizer or snack after school.  It reminds me of when I was a little girl, around 7 or so, eating raw snow peas and fresh fruit off the tree at my neighbours house.

I loved visiting my childhood neighbour especially in the summer. They grew so many vegetables and fruit trees in their garden, and now I wish I had a backyard filled with various fruit trees, vegetables and of course, rows of beautiful rose trees for a beautiful summer soiree.

My dear neighbour also grew blackberry, raspberry and blueberry trees.  Usually in the summer, her daughter and I would lie under the blackberry or raspberry tree, telling each other crazy school stories (we were the same age, but went to different schools), while we would look up into the tree, plucking sweet ripe blackberries right off the branches, enjoying the fresh delictable juices.

Her mother would often yell out the window, telling us not to eat too many blackberries...we'd often respond with a "we're not!"...and she'd later find us, practically passed out with over-filled bellies.  It must have been a sight to see...two little girls with blood like blackberry juice all over their faces and white summer shirts, lying under a tree!

That was one of the many activities in the summer that shaped the way I viewed and yearned for the taste of fresh fruit.  There is something to be said about eating right off the tree.  In your own garden. It's knowing where the food came from.  It's knowing that there aren't pesticides in the food, chemicals or "pink slime".  And honestly, nothing tasted sweeter or better! 

Now I take my kids to the farmers market or local farms to pick strawberries, apples and other fresh fruit. Unfortunately because of our seasons, we can only go during the warm seasons, but we do our best to at least go once the weather warms up.  And when we don't, I try to purchase as much organic as possible.

This Saturday, May 19th is Food Revolution Day. Celebrity chef, Jamie Oliver has invited hundreds of thousands of people to take a stand on the foods we eat, and ensure that the food that we and our children consume are as natural and healthy as possible.  And as much as we love to indulge in all kinds of desserts and foods, the one common denominator is it's made of whole ingredients.  That the ingredients used are in as pure of a form as possible.  At least no additional colour, flavour or preservatives.

Join the conversation...and eat well!

by FoodRevolution.