meat pack

Yesterday my husband and I celebrated our 14th wedding anniversary.  I am very blessed to have met the person that I will spend the rest of my life with, and we both cherish the time we've spent together.

Since we went on our honeymoon around this time of year, for the longest time, we've always felt that NOW is the best the time to pack and get ready to travel.  We travelled Italy, France & Spain after our wedding, and the fall season in Europe is so beautiful...the temperature is still warm but not unbearably hot, and the crowds of kids are back at school.  For the first few years of our marriage, we always travelled at this time of year, I guess more as a default as it was when we had our honeymoon, but we couldn't ask for better weather.  Perfect for exploring or just relaxing and enjoying the sights and culture.

Now with kids, we're now unpacking after a summer filled with beaches, pools and lazing around, and preparing to pack school backpacks and lunches.   Part of me still wants to travel right now, and the urge to repack our clothes and hop on a plane to Europe is fierce.

Well, Europe will have to wait...for now.  I've always dreamed of taking the kids to see Europe, so maybe it's something we can incorporate with our summer travel plans next year? (fingers crossed)

In the meantime, we'll just have to suffice with packing our BBQ with the glorious flavours of what is remaining of THIS summer.

Meat Medley Kebabs

(serves approx. 6 people)

Chicken (Souvlaki style)

• 2 pounds boneless, skinless chicken breast, cubed in 1" cubes
• Red onions, sliced in large slices

Marinade: 

• 1 lemon juiced, approx 3 tbsp
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1 tsp. dried oregano
• 3 cloves of garlic, crushed or chopped
• 1 onion, sliced.

Mix marinade in non reactive bowl (glass) and toss with chicken.  Marinade at least 3 hours or overnight.  Grill on lightly oiled grate on medium high heat for about 10-15 minutes or until desired doneness.

Pork (grilled apple style)

• 2 pounds of boneless sirloin pork chops (already in strips at Whole Foods, just cut into 1" cubes).
• 6 apples, peeled, cored and cut into bite sized chunks

Marinade:

• 1/4 or small onion, sliced
• 1 clove of garlic, chopped or crushed
• 1 1/2 tsp. dried rosemary (or 2 tbsp. fresh)
• 1/2 tsp. allspice
• 1/4 tsp.  nutmeg
• pinch of cloves
• 1/4 cup apple cider vinegar

Mix marinade in glass bowl and marinade pork or 1 hour at room temp or 3 hours in the fridge. Add pork, alternating with apple chunks, on skewers.  Grill for 3 to 4 minutes per side or until pork is just done.

Beef (Asian style)

• 2 pounds of sirloin tip steak, cubed
• Red, orange or yellow peppers, large slices.

Marinade

• 1 cup soy sauce
• 1 tsp. toasted sesame oil
• 2 cloves of garlic, minced
• 1 tbsp ginger (optional)
• pepper to taste
• 1/2 a lemon (or 1/4 cup) lemon juice
• 1 tbsp. cornstarch

Mix marinade in a glass bowl.  Add meat 30 minutes prior to grilling (this is a fairly salty marinade). Add meat, alternating with peppers on skewers.  Grill on medium direct heat for about 4 minutes.

Enjoy the summer flavours!

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.

a crabby app

Last week, I wrote about a really cool iPhone app...today's app is a little different...less "digital".  It harkens back to a past vacation we had in Prince Edward Island...a place where we unplugged, where the seafood was plentiful and the sun, sand and smiles were even more abundant.

Every summer we head to the cottage and enjoy the beaches in and around the area.  When we asked the kids which beach they'd like to go this summer, the little one piped up "PEI"!!!


There was something very special about that vacation.  Maybe it was the various beaches (white sand like the Caribbean on the northern part of the island, red sand with seafood right on the beach on the southern part).


I think what made it special was the lack of commercialism.  There were no fancy hot dog stands.  No beach towel/jewelry/sunglass stands on or near the beach.  There was just water...and whatever the sea had to offer.   Souvenirs came from nature, not a store.

It brought us back to our primal instincts...to catch our own food. Unfortunately for some rural communities, the generational tradition of catching their own food has been replaced with the dependancy of foods being shipped to them instead.   And as the world gets more populated, the supply and demand will just drive the costs of food to almost unreachable costs. (here's an article on the prices of food up in Nunavut)

Now while I'm not suggesting that we now start hunting for our food...I think it's important to understand and respect where it came from, and take baby steps towards growing our own garden, maybe even learning how to fish, and enjoy real food made from real ingredients. I was very proud to hear my husband mention after a trip to the grocery store, that our son was reading all the labels and checked if the food "was organic or not".   

Good manners, the understanding of food and how to cook it, and an open mind about trying new things is an important lifelong skill. I hope I'm creating the stepping stones to future health and wellness.

Baked Crab Cakes

(a combination of Ellie Krieger, Paula Deen and Kikkoman's recipes)

Ingredients

• 1 egg, lightly beaten
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 shallot, chopped
• 1/2 cup finely chopped red bell pepper
• 1 pound of lump crab, picked over for cartilage (or 2 cans of 120g crab meat and 1 can 213 g of salmon, cartilage and bones removed, if fresh crab is unavailable.)
• 3/4 cup dry bread crumbs 
• 1/4 cup of panko crumbs (or an extra 1/4 cup of bread crumbs)
• 1/4 cup mayonaise
• 1/4 teaspoon salt
• Freshly ground black pepper

Directions

• Preheat the oven to 400 degrees F. Coat a baking sheet with parchment paper.
• In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice. 
• Stir in the bell pepper and shallot. 
• Gently fold in the crab, 3/4 cup of the bread crumbs and salt and pepper to taste. 
• Spoon approximately 1/4 cups of crab mixture onto the baking sheet, making approximately 12 mounds/patties.
• Press the mounds down with a fork, about 1-inch high.
• Top each with approximately 1 tsp. of panko crumbs.
• Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Serve with mixed greens (with goat cheese, raspberries and poppy seed dressing).  


Enjoy.

slowing down time

Every once in a while, I discover something that inspires or triggers creativity...something that brings out the inner "Spielberg" or "Martha" in me.

Last year it was iMovie.  After creating a little video for my husband's birthday, I found that I love stringing together pictures and video set to music, bringing out the former film director/producer in me.

I remember during film school, we had to edit by carefully cutting each film strip to create a scene.  Stringing images together with the sound strip (which in itself, was an arduous task as you would have to lip read to ensure that everything was in sync).  iMovie has changed that (for me anyhow), and assembling videos takes 1/3 of the time.

Well, this summer I discovered a new iphone app that has stirred that fun creative side in me again.  It's a really easy app called SloPro. Consider it as a special effects app.  After taking video (it's best to use it for action type footage), you can manipulate it to slow down key highlights of the scene...essentially it's a slow motion app.

We started to test this app with a simple action like jumping in the backyard.  

Then the kids had a great idea of doing it at the pool, using the slow motion effect on their cannonball dives in mid-air and immersing into the water.  

Here's TheB's dive...

And here's TheG's dive...

What I loved about this was the twinkle in the eye of the kids when I showed them this.  And the kicker...it only took about 5 minutes to do each of these videos!  Oh the possibilities..."We can do this in the winter when we ski/snowboard!  We can 'slow mo' some bike tricks when we're on the trails!  We can film Grandma and Grandpa blowing out candles at their birthday!"  

I think we should film their Dad golfing...and help him analyze his swing ;)

Anyway, 16 videos and 2 days later...we're were still playing and tinkering with this new app (free on iTunes...you can pay for the pro version which gives you more flexibility in terms of posting the video).  

Loads of fun...and a great way to slow down time.

red sky at night

What is the secret to a long and successful marriage?

For my in-laws 50th anniversary, my husband was the Master of Ceremonies for their anniversary dinner, and spoke of what made his parents marriage last for so long.  While he was working on his speech, it made me do some thinking about what the real secret is.  

As I was watching my in laws greet their guests, everything so carefully orchestrated and in its place, I noticed that there was this kind of dance between them.  It was almost like they've done this routine a million times before.  Each knew which step they were supposed to take, trusted their partner with their laid out plans, and for the most part, they stuck with them.  If their plans for some reason deviates, they've prepared enough to be flexible and adapt (well, one of them at least), so they have a "new plan" in place.

Being raised in the country, both of them learned to understand natures' cues...nature's way of telling you the plans for the day, as dictated by the weather.  I've heard many sayings from them..."April showers bring May flowers". "Rain before seven, sun by eleven". "Red sky at night, sailor's delight, but red sky in the morning, sailor's warning".

I think that's how they've lived in their marriage...letting nature take its course, really listening and observing not just to each other, but to what's around them and always preparing themselves for storms or bumper crops...always prepared.  There was always a routine.  They always paid their bills on time.  Meals were had at set times throughout the day.  Bedtime remained relatively the same every night.  And nothing was taken for granted. 


Although I like to throw caution in the wind occasionally, and try something new and exciting, there is something to be said about routine.  Something comforting...like a favourite family recipe, there are no surprises...just the trust of knowing exactly what kind of warmth and comfort that will greet you when you savour your first bite.


The same thing, I guess, can be said about marriage.  That although there will be storms, bumper crops (of either children or wealth), or deviations on the journey, sometimes routine is comforting.  Knowing that no matter what battles there are out in the real world, when you come home, you know the warmth waiting for you.

One night before the anniversary dinner, the sky was as red as can be.  And there was no question, what kind of day was planned for us the next day.  We knew it would be sunny and bright...and filled with delight.  


And it was.

Our  Family Favourite 

Chocolate Chip Banana Bread

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup vegetable oil
• 3/4 cup organic cane sugar 
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
• 1 cup chocolate chips

Directions

• Preheat the oven to 350°F (175°C). 
• Mash bananas.
• Add oil, egg and vanilla.  Stir.
• Add sugar, baking soda and salt, until mixed.
• Add the flour and mix well.
• Fold in chocolate chips until evenly distributed.
• Pour mixture into a greased 4x8 inch loaf pan. 
• Bake for 1 to 1 1/4 hour. 
• Let cool on rack.

Slice, serve and enjoy.  

northern dreams

It's that time of year again...where we start heading north to enjoy nature...camping trips and visits to the in-laws cottage. 

It's also that time when I start renovating and designing...in my head at least.  I begin looking at available real estate listings of waterfront properties (very few and far between in our price range), and start decorating. My imagination usually runs wild... "If I just paint that white, or add a bunkie there..." as I fantasize of the kids playing in the water, and sun and sand inspired parties with family and friends.

The most fun part of dreaming about recreational homes, is looking at ones that are out there right now and imagining how to personalize it.  Something that represents a sophisticated point in time where you can enjoy nature and life.  A place where you can enjoy the elements of all seasons...water and snow.  I see so many designs that speak to me...appealing to my classic and sophisticated aesthetic, but comfortable and "rugged" enough to take all the skis, boots, dirt bikes, canoes and equipment that is required in a recreational home.

I stumbled upon this beautiful place.  It has a mini golf course for putting practice (for the avid golfers in the house). It also has a fresh beach feel to it...a place where you can imagine leaving flip flops and beach towels by the door. Enjoying the sand.

The wide planked floors are solid, strong, beautiful against the stone beams, and the beamed ceilings.

In the kitchen, you can see an island where you can casually entertain...the bar stools remind me of an old english pub where friends meet and everyone knows your name.  

Just beside the kitchen, you can see the dining room...a little beach inspired, with a clean aesthetic and sophisticated elements for more formal occasions.  But the rustic table suggests that formal entertaining doesn't necessarily mean stuffy...guests can be refined and sophisticated while still feeling comfortable in sandals.

Antiqued wood, seagrass elements and colour schemes suggest warmth...a place for active winter guests.

 And beautiful bright, light filled rooms with views of the water and summer breezes.

The interior designer/architect firm, Jauregui Architects designed this beautiful place.  They've appropriately called this place "Hill Country Modern".  It's a little country.  A little modern.  

It's really...simply beautiful.

{ Photo source for all pictures (except the 1st picture of the water dock):  Jauregui Architects}

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.