sweet and simple

When the Santa Clause Parade comes to town, it's a sign to begin gearing up for Christmas.  Storing away the autumn decor to set up the tree, stringing up the lights outside the window, starting on the holiday baking...all the magic of the holidays.

After attending the big city parade last year, we decided to tone it down this year, and meet up with friends and go to the local one in town.  Although the weather was much colder than previous years (it was around -15 degrees!), and the parade wasn't as professionally coordinated as the one we saw last year, I really enjoyed the simple pace this time around.

As much as I would love to go to the legendary Macy's parade in New York, there is something quite sweet about watching small floats proudly displayed by local schools or associations...the ones that don't have the most lights and fancy costumes, but has all the twinkle of effort and anticipation for this beautiful season.

Hand written signs, parent-sewn costumes, and horse drawn carriages show a sense of pride, and it's easy to forget how meaningful it is to contribute to the local community.  These floats showed heart and community spirit...not a national brand campaign from a large corporation.

I think this year's local parade was a nice transition for our family, into the busyness of the upcoming holiday season.  We didn't have to fight for a spot to sit down, everyone was courteous and polite, and afterwards we enjoyed our friends company for hot cocoa and simple but warm comfort food in our home.

I'm not sure how many more years we'll have, until the novelty of attending the Santa parade starts to wear off, especially for our oldest child.  Maybe we'll have to go see bigger, flashier productions in the future but for now, I hope this year's parade has set a precedent for the kind of Christmas season we'll have ahead of us...

...sweet and simple.

Easy Marshmallow Pops

(makes about 30 pops)

I didn't have candy canes (I like to crush them to put on the bottom), so I used whatever I had on hand (I had toffee bits).  This recipe is very adaptable...you can use practically any kind of chocolate.  This is a quick recipe to do and simple enough for the kids to help with this.

Ingredients:

• Large Marshmallows (about 30)
• ½ cup Peppermint Chocolate Chips (I used the President's Choice ones)
• ½ a bar of dark organic chocolate bar (approx. 50g), chopped
• Toffee bits (I used Chipit's Skor toffee bits, found in the chocolate chip aisle...you can use sprinkles, coconut or any other crushed candy or cookie you desire).
• Toothpicks (I liked using the frilled ones in various colours, so you can distinguish the different flavours...small candy canes work too).

Directions

• In a small glass bowl, microwave the chocolate chips on medium for 2 minutes.  Stir vigorously until smooth (heat again on medium for another 30 second increments, if needed, stirring inbetween).
• In another small glass bowl, microwave the chopped chocolate bar on medium for 2 minutes.  Stir vigorously until smooth (heat again on medium for another 30 second increments, if needed, stirring inbetween).
• Let the chocolate cool a minute.  Stir the chocolate to ensure it's still smooth.
• Place wax paper on large plates.
• Place toffee bits onto a plate.
• Insert toothpick in marshmallow then dip and swirl into the chocolate.  Then dip into the toffee bits.
• Place on the wax paper.  
• Cool at room temperature for 4-6 hours or place in the fridge for at least 15 minutes.

Best served with hot chocolate.

sticking out

Growing up in a small suburb, I was one of those children who didn't quite fit into the norm of what your average Canadian girl looked like.

With immigrant parents, it was equally as difficult to balance the two worlds that I lived in....the world that held onto the roots and heritage of previous generations, and a world that I was born into--a world that at times, didn't quite respect or understand those roots.

As a child, on the odd occasion during Hallowe'en, my friends and I would receive "white rabbit" candy (it's a taffy-like candy originated from Asia) from a neighbour, and when we would go through our loot, there would be strange remarks about this exotic treat, often ridiculed that it was "weird"  and they wanted to give them away.  And of course to look "cool", I'd play along pretending not to know too much about that candy, so I gathered theirs so I can "get rid of them later".  But deep down, I thought to myself, if those kids only knew how amazingly sweet and yummy those candies were...I guess I benefitted from what they didn't know.

We often take our past experiences, especially childhood ones, and apply them to our own children.  If we were bullied as a child because of our "differences", now as parents, we try to make sure our children assimilate a little more, so they don't suffer the same negative experience.  Or if we didn't fit in because we didn't play the sport that every other kid in the class did, as parents we try to force our kids to do those very same sports, so they don't feel left out like we did.

As tempting as it is to try to make our children's lives "easier", I don't know if this is the right approach.  I think growing up "different" has made me learn to try to accomplish even more.  To fight harder and be even more distinguishable.  In fact, because I was different, I wonder if I was heard more often and took on more leadership qualities because I wasn't drowned out in the mediocrity of being part of a pack.

This year, when I was going through Hallowe'en candy, I found a few traditional Chinese candies in red packages, sticking out amongst the chocolate bars and caramels and I wondered what my kids would do with them.

They didn't even flinch and put them in their pile to keep.  I guess they're much further ahead than I was when I was their age, as they've learned to embrace all things...both the common and different.  And they know that different can be sweet.

Caramel Apples with Chocolate Drizzle

We've often received caramel squares at Hallowe'en, but this year, we didn't get as many, so I wasn't able to use up left over candy for this recipe.  If you do have caramels, you can replace the first four ingredients with about 30 caramels squares.

Ingredients

• 2 C brown sugar
• 1 C corn syrup
• 1/2 C butter
• Vanilla
• Approximately 6 large apples. (any kind would do)
• 1 can sweetened condensed milk
• 1 piece of Baker's Chocolate, melted
• Popsicle sticks

Directions

• Combine the sugar, corn syrup and butter in a small pot and heat on medium on the stove until the butter is melted.
• Stir constantly, then add 1 tsp. vanilla
• Remove from heat and continue stirring until a thin consistency.
• Stick a popsicle stick into the top of the apples.
• Dip apples into the caramel.
• Set apples on a cookie sheet or silpat.
• Place in refrigerator for about 15 minutes.
• As the caramel hardens in the fridge, melt the baker's chocolate in the microwave for 2 minutes on low until soft.  Stir until melted.
• Using a spoon, drizzle the chocolate onto the apples.  
• Refrigerate for at least 15 minutes or until chocolate hardens.

Enjoy!

winter is stewing

A few days ago, there were snow squall warnings in our area, and weather reports warned us of snow heading our way with messy driving conditions.

When I hear the word "snow", I begin my preparations for the long winter ahead.

It's a sign to get the winter boots out.  It's a sign to make sure all the winter coats, hats and gloves are ready to go....and to make sure the snow gear for the car is primed and ready for good use.

I began working on our Christmas cards and stumbled upon some photos of the snow from last winter.  The snow looked so beautiful, and for a brief moment (very brief!), I looked forward to seeing white covered rooftops, admiring the twinkling of the light reflected on the snow as we drink hot cocoa and eat comfort food.  I love how the cold temperatures gives us many opportunities to cuddle and spend time with each other.

Although the snow still hasn't arrived yet, you can feel it's just around the corner.  While we can feel the winter season stewing in the air, we will be ready for it...with our own kind of stew.

Slow Cooker Beef Stew

Ingredients:

• 1 lb. beef stew meat
• 1 lb. potatoes, cut in 1" chunks
• 4 organic carrots, cut in 1" chunks
• 1 onion, chopped
• 2 garlic cloves, diced
• 1 can of chopped tomatoes, undrained (I use the "unsalted" versions)
• 2 stalks of celery, cut into 1" chunks (I didn't have it on hand this time...it is fine without it, but much more flavourful with it)
• Spices:  thyme, oregano, black pepper, salt (to taste)

Stir all the ingredients together in the crockpot and cook for 12 hours on low (or 6 hours on high).

Enjoy.

each peach pear

Our basement renovation this past summer forced us to make decisions on what we really should keep and what we should donate or purge.  I don't know how other people feel when purging, but when I go over some of the old toys or children's books that my kids have outgrown, sometimes I have "issues" with letting some of those items go.

I know...those are just things, right?  That we should't have sentimental ties with objects and just learn to keep the memory in our hearts.

But as I run my fingers along the worn edges of some of those old board books, the favourites that my kids read over and over again, like "Each Peach Pear Plum" or any of the Sandra Boynton books, I can almost quote them verbatim without opening the cover, and when I do, I'm transported once again to those early years when the kids would touch and feel the books, absorbing all that is new.

It all started here.

Now, the stories that capture their imagination are books well beyond what I'd ever had read at their age, and I love how they embrace the genres that was never quite part of my repertoire...science fiction, fantasy or adventure, and voraciously consume each word of their prized novels like delicious desserts for the mind.  Food for their soul.

So for now, I might keep a few well selected books, just for me. Just as a reminder of how far they've come on their own journey and how much they've evolved from "Each Peach Pear Plum". They've added their own flavour to their reading tastes, and I will just continue feeding them with new adventures that await them on the bookshelves. Maybe one day I will learn to let go of those old books and take the lead from my kids and just be inspired to open new chapters with exciting adventures...and discover my own new flavours.

Peach Pear Blueberry Cobbler

(adapted from:  Guy Fieri's "Cin-Ful Peach Cobbler")

I had a lot of fruit left over that needed to be consumed. I was originally going to make a peach galette, but didn't have quite enough peaches.  This recipe was blindly adapted to include whatever fruit that I had on hand.  It turned out great.

Ingredients

For the filling:

• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 tsp. allspice
• 1/4 teaspoon salt
• 4 peaches, peeled and sliced.
• 1 pear, peeled and sliced (I used Asian pear, which is on the watery side.  Bosc pears would work well too).
• 1 pint of blueberries.
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• 1 lemon, juiced (4 tsp.)
• 1 tsp. almond extract (optional)
• Butter to grease dish

For the crumb topping:

• 1/3 cup brown sugar
• 2 tbsp. cup sugar
• 1/3 cup all-purpose flour
• 1/3 cup quick oats
• 12 tbsp. cup slivered almonds
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, room temperature, cut into 8 pieces

Directions

Preheat oven to 450 degrees F.

To make the peach filling:

• In a large bowl, stir together sugars, flour, cinnamon, nutmeg, and salt.  
• Add peaches and gently toss to coat. 
• Mix the cornstarch with water until a slight paste, add almond extract and lemon juice. 
• Stir into peaches to incorporate. 
• Butter a 9 x 9 baking dish and add peach mixture.

To make the crumb topping:

• In a medium bowl, combine all dry ingredients but the butter.
• Add in butter pieces and combine with hands until crumbly.

Assemble:

• Top peaches with half of the crumb topping. 
• Place in oven and immediately reduce oven temperature to 350 degrees F. 
• Bake uncovered for 30 minutes, then add remainder of the crumb topping. 
• Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. 
• Remove from oven and let sit for 15 minutes before serving.

Serve with vanilla ice cream or fresh whipped cream.

Enjoy.

sowing the seeds

This has been a interesting school year so far.  I think the kids are starting to come into their own, and find their groove with the rhythm of homework, extra curricular activities and social lives.

Although we are still very involved with supporting their achievements, both academic and social,  it seems like we've started to "let loose" a little.  To let the kids make their own mistakes...to not continuously remind but let them forget on occasion, to bring their homework to school. Or to stop hounding them to complete an assignment and let them scramble and complete it at the 11th hour.

As a parent, the role of "protector" is so ingrained in us, that it's hard to let go of wanting to micromanage our kids.  Let's face it,  it's sometimes unbearable to watch them stumble because in our minds, it feels like we've failed them.

However, I think we really fail our children when we try to protect them too much.  The difficulty is trying to reassure ourselves that it's OKAY to (once in a while) let our kids feel that sting that comes with consequences.

I've always said that the hardest part of being a parent is learning to let go.  As much as it's difficult to do, I will have to keep reminding myself that they need to strive to overcome obstacles and learn from those mistakes.

Right now we're just sowing the seeds...so they can grow and become stronger.

Sweet and Salty Roasted Pumpkin Seeds

Roasted pumpkin seeds are a great healthy snack.  This recipe combines both salty and sweet recipes that I've used in the past.  To make these sweet, omit the salt and pepper.  To make these salty, omit the sugar and cinnamon and replace the butter with olive oil.

Ingredients

• 2 cups fresh pumpkin seeds (from 1 large or 2 medium size pumpkins), rinsed.
• 2 tablespoons unsalted butter, melted
• 2 tsp. brown sugar 
• 3/4 tsp. salt
• ½  tsp. pepper
• ¼ teaspoon ground cinnamon

Directions

• Preheat the oven to 300° F. 
• Spread the seeds on a silpat or parchment paper lined baking sheet and bake until dry throughout, 50 minutes. (or you can skip this step if you dry the seeds overnight, spread out on a baking sheet)
• Increase the oven temperature to 350° F.
• In a large bowl, toss the seeds with the butter, sugar, salt, pepper, and cinnamon. 
• Return the seeds to the baking sheet continue baking, tossing occasionally, until the seeds are golden brown (approx. 10 to 15 minutes.)

Enjoy.

all that matters

With the economy still in flux and the general population holding onto work and wages to meet the demands of raising a family, sustaining a lifestyle, or just to make ends meet, there has been a lot of talk about how global economics are changing and how people (women in particular), need to "lean in" to succeed.

I know I'm quite late in the discussion of "leaning in"...it's been discussed in countless of articles that either validate or debunk the question if it is possible for women to "have it all".  But sometimes I wonder if there is a bigger question, that's not gender specific, that we really should be asking?

As a society of responsible adults, maybe we should re-examine the idea of what "all" is?  Does having it all mean working exhausting 14 hour jobs to have 90 inch flat screen televisions, luxury cars that outnumber the drivers in the house, and mortgaged-to-the-hilt mansions filled with more stuff?

What exactly are we striving for?  And worse, what message about self worth are we telling our kids?

Sometimes I wonder if "having it all" really means "keeping up appearances".  I remember watching a documentary on the decline of manufacturing in North America, where in one scene, a man who already owned 6 televisions in his house, bought another mammoth one because it was "so dirt cheap". What value are we teaching when we make so many sacrifices (hard work to make these purchases, scarce available space in the house, over consumption of electricity, more time spent in front of a screen and less with each other) just to own a $200 flat screen TV?

I'd like to start a new movement...called "having all that matters". Because I don't think having every single one of those things are definitions of "success".  And while I believe all of us should pursue our own personal goals, whether it's a career or lifestyle goal, we should really be asking ourselves, to what end are we doing this?  At the end of the day, what exactly are we bringing home?

Although I don't have 6 flatscreen TV's, with my own definition, I guess I really "have it all", because I have what matters to me and I know exactly what I have at home.

And that's something we can ALL strive for.

"All That is Sweet Cookies"
(Maple Banana Peanut and Chocolate Chip Cookies)

Adapted from the Kraft Peanut Butter Cookies

(makes about 12-15 cookies)

Trying to name these cookies was a task in itself, as it had all of the yummy qualities of what sweetness means to me.  The Canadian influence of maple syrup.  The peanut butter and banana qualities of a morning breakfast treat...and chocolate.  As sweet and rich as this sounds, there are no refined white sugars, so it's not as lethal sounding as it seems.

Ingredients

• 1 cup smooth peanut butter (I used all-natural peanut butter:  warning, it makes the cookies dough texture more "wet" when mixed). 
• 1 ripe banana, mashed
• 1 tsp vanilla extract
• 1 tsp. baking soda (optional...this makes the cookie more "banana bread" like in texture)
• 1 egg
• 3 tbsp. pure maple syrup
• 1/2 cup organic chocolate chips

Preparation

• Heat oven to 325 F.
• Mix together peanut butter, banana, vanilla and baking soda until smooth.
• Add egg and maple syrup .
• Gently fold in chocolate chips.
• Drop tablespoons onto cookie sheet.  
• Bake for 20 min. or until lightly browned. (Do not overbake.) 
• Cool completely.

Pair with milk or enjoy on it's own.

the gift that keeps on giving

During Thanksgiving, we always give thanks to our family, friends and loved ones who have touched our lives in such a beautiful way.

It is always a time of reflection...it's a time I hope my children will one day, think of when they are having troubles or worries...to be grateful that we generally live healthy and happy lives, and there are so many things that we have that many people do without.

Unfortunately October is also a time where consumerism takes over, and the world seems overwhelmed more with costumes and light up pumpkins.  When I was purchasing a few last minute flowers and decorations for Thanksgiving, the sales person keep pushing the sales of costumes and the like...I responded that I wanted to enjoy Thanksgiving first...thank you very much.

As years go by, I have started to notice that Thanksgiving celebrations aren't really celebrated (or "promoted" in marketing terms) as much in the stores any more.  It's like we go straight from back to school to Hallowe'en.  Sure there are some nice fall wreaths, pumpkins and the like, but when I was trying to get a large (to feed my 15+ crowd) turkey, the store managers said they didn't order as many this year, and I was hard pressed to find a turkey that would suffice (and also be large enough to keep on giving after the big day, with leftover turkey for pies, soups etc.).  I was thankful this year I did find one.

I don't know where the fundamental cultural shift occurred, because Thanksgiving is not about religion.  It's about being truly thankful for the opportunities we have.  The fundamental basics of humanity, such as food, water, shelter, clothing, education, safety...things that we ALL should be thankful for, no matter what spiritual path (or not) that one takes.

I am so very thankful for the family and friends that I have.  And even if Thanksgiving celebrations don't appear to be treasured by the "commercial world", I will always treasure this time of year, because it reminds me to be grateful that I am able to share this time with the ones I love.  A love that is the true gift that keeps on giving.

Turkey Pot Pie

(serves 4-6 people)

This recipe can be a bit time consuming, but it's totally worth it and uses up most of the main Thanksgiving leftovers (turkey, peas, carrots, turkey stock, etc.), especially if you make more than one pie. I usually double or even triple the recipe below...one to eat the day after Thanksgiving, one or two to freeze for another night.

Pie Crust

• 2 1/2 cup of flour
• 1/4 tsp. salt
• 1/2 cup butter (cubed)
• 1/2 cup vegetable shortening (cubed)
• 3-4 tbsp. cold water

Directions:

1. In a large bowl, mix the  flour and salt together.
2. Cut in with a knife or pastry blender, the butter and vegetable shortening.
3. Blend together until a pea-sized crumb mixture forms.
4. Slowly add cold water until just moistened.
5. Form loosely in a ball and refrigerate for 30 minutes while you're making the turkey filling.

Turkey Filling

• 1 1/3 cups peas and carrots
• 1 tbsp. finely chopped leeks
• 1 tsp finely chopped garlic
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 cup turkey stock (I used the turkey stock I made with the the giblets, onions, carrots, celery and herbs...chicken stock would do here).
• 1 1/2 cups milk (or table cream)
• 1 teaspoon dried thyme (or 1 tbsp. fresh), to taste
• 1 tsp. poultry seasoning (optional)
• 2 cups diced turkey
• salt and ground black pepper to taste

Directions:

1. Melt the butter in a skillet over medium heat. Add garlic and leek until softened.
2. Stir in the flour and cook until a thick paste.
3. Pour in the milk and stock and continue stirring while cooking until the mixture is smooth.
4. Add the thyme and poultry seasoning and continue to cook and stir until the mixture thickens.
5. Stir in the cooked vegetables and the turkey. 
6. Season with salt and pepper. 
7. Cook until heated through, stirring frequently, 5 to 7 minutes.

Assemble & Bake:

• Roll out the pastry dough into two- 9" circles and place one on the bottom of a 9" pie dish. 
• Place turkey filling into the dough.
• Top with the other pastry dough circle.
• Pierce a few holes on the top with fork to let the steam out of the pie. (I usually like to make a "T" with the fork piercings so if I freeze this, I know it's a turkey pie!).  You can freeze at this point, if you're not baking right away.
• Brush the top pie crust with a little milk.
• Bake in a preheated oven at 375 degrees for approximately one hour. (you may need to cover the edges with tin foil at the 30 minute mark, to prevent the edges from burning).

Serve, Freeze, Eat or Give.

what's leftover

I think I may have had a slight epiphany these past few weeks.

I have always been a firm believer that preparation is half the battle to success.  And when you plan, prepare and do everything that you can to ensure that everything goes "according to plan", I've realized that there needs to be a point of realization where you need to say, "I'm done, I'm ready, just go". To accept that I've done all the research, preparations, planning and organizing that I can possibly do up to this point, and now it's no longer up to me to determine the end result.

Whether it's inhibitions or predetermined ideals, it is the story that we tell ourselves in our head that paralyzes us to move forward, and I think I've finally come to understand that although we will continue to plan and prepare for life events ahead of us, we will also have to remember to step back and let nature take it's course and see where the path takes us...and start enjoying the fruits of our labour.

With many (many) preparations for overnight trips and parties these past few weeks, I noticed a common thread,  a running "theme" perhaps.  No matter how prepared and organized we were, there were always surprises that made us adjust our plans as we went along, and because we had all the tools necessary, both logistically and mentally, we were able to be flexible with those plans.  And the outcome still turned out great.

At the end of it all...after checking off all those lists and making sure we were "ready to go", what was leftover to do, was just to enjoy.

This Thanksgiving, we have so much to be thankful for...amazing children, a wonderful love and support of family and friends, and this thrilling journey called life. And if there is still anything leftover to do, we'll embrace that new path and have the confidence that everything will turn out alright.  Actually, better than alright.

It will turn out beautiful.

Happy Thanksgiving

Crustless Leftover Turkey Quiche

(6-8 Servings)

This is a great way to use leftover Thanksgiving dinner, especially for a light brunch the next day.  It's not labour intensive, so it gives you a break from cooking and helps clear your fridge with items you already have on hand...or whatever is leftover.  

Ingredients

• 1 large onion, chopped
• 2 tablespoons olive oil or butter
• 2 teaspoons minced garlic
• 6 eggs, lightly beaten
• 3/4 cup milk (I used what I had on hand...3% homogenized milk...you can use heavy whipping cream for a thicker consistency)
• 1 1/2 - 2 cups cubed cooked turkey
• 1/2 cup shredded cheddar cheese
• 1/2 cup peas
• 5 bacon strips, cooked and crumbled (optional)

Directions

• Preheat the oven at 375°
• In a cast iron skillet, saute onion and garlic in oil until tender. 
• In large bowl, combine eggs and milk. 
• Stir in the cooked turkey, cheese, peas and bacon.
• Pour egg mixture on top of the onion/garlic mixture in the skillet. (if you don't have a cast iron skillet, mix both the egg and onion mixture in the bowl and pour into greased 9-in. deep-dish pie plate.)
• Bake at  35-45 minutes or until a knife inserted near the center comes out clean. 
• Let stand for 10 minutes before cutting.

Enjoy.

having a ball

As we start to begin what is known to our family as "party season" with birthdays and Thanksgiving, it's a time of year where it's easy to get caught up with the preparation of guests, food, gifts...and lose sight of how special this time of year really is.

Since one child is going on a school camping trip smack dab in the middle of all these parties, it's just one more thing to pack, organize and be prepared for.  With so much going on, I was hoping I'd take a more simpler route this year and just book a pre-packaged party.  But as I begin booking venues, I realize sometimes what appears to be simple isn't really that simple after all.  One venue only accepted complicated online reservations and couldn't guarantee a party room until mere days before the event.  Another venue  couldn't guarantee there would be a place to store gifts while the children are enjoying the venue's activities (so I'd have to shuttle gifts to the car before they played!). What a circus!

Maybe I'm worried what really will be missing, is the element of the personal touch.  Because at the end of the day, I just want to create happy, memorable moments, and I hope it doesn't get lost in the busyness of logistics.

I suspect that I feel this way because I am watching my older child go off independently on a camping trip, and part of me misses that time when they were really young.  An age before they were old enough to dress themselves.  An age when they had sweet little birthdays with a few select friends and family were invited to eat cake, do a small craft or activity, and enjoy opening presents.  A time that seemed slower, where I  actually got to capture little moments.

As the kids get bigger, maybe I just need to be faster to catch up with them. With all the giggling, smiles and "It was the best trip EVER!" or "I had the loudest, most outrageously awesome birthday party ever!"...I will capture a different, more bigger moment.  When they'll still enjoying being a kid and the world seems like one big circus...and they're just having a ball.

Quick Party Cheese Ball

Ingredients

• 1 cup (8 ounces) Cream Cheese
• ¼ cups Sour Cream
• 1 cup Finely Shredded Cheddar Cheese
• ¼ cups grated Parmesan Cheese
• ¼ cups Finely Chopped shallot (or red onion)
• ½ teaspoon Garlic Powder
• 1 teaspoon Lemon Juice
• ¼ teaspoons Freshly Ground Black Pepper

Directions

• Place all ingredients in a large bowl. 
• Beat with a hand mixer on medium-low speed until well combined.
• Scrape the mixture onto a piece of plastic wrap. Cover with the plastic wrap and shape into a ball or log. 
• Put the cheese ball on a plate and place in the refrigerator to harden, at least 30 minutes (it's best if it is 1 hour).

Place on a serving plate. Allow to sit for approximately 15 minutes before serving.  Serve with crackers.

walk the walk

As a family who loves an adventure, we are very fortunate to have happy healthy children who can participate in many active outdoor activities.  As my kids jump and play, so very often as parents, we worry if they'll land on their two feet...or fall.

I think it's the "fall" part that worries most parents.  As much as we do everything that we can to give our children the best we can afford...provide lots of healthy meals, give them opportunities to explore the world, and provide a warm and loving home to rest or express their dreams and worries, often that isn't enough to ensure our children will aways be happy, safe or healthy forever.

Sometimes I think of those parents, who've relied on medical staff and resources to help their own children (as I've written in my post, here), as they go through many emotional, physical and financial struggles that are companions to their children's dire medical needs. How do they do it?

This Saturday September 28, our family along with my husband's company, Delvinia & Asking Canadians, will be participating in The Great Camp Adventure, a 20km camp-themed challenge-by-choice adventure walk to help raise money and awareness to support the SickKids hospital's most urgent needs and support those parents who rely on them.

Although we've never had to use the services of SickKids Hospital, to be honest, it's comforting to know that they're there.  We have been long supporters of the Sick Kids Foundation and it means a lot to us to contribute to the efforts that strive to provide better, healthier lives for kids everywhere.  I'm grateful that our kids are healthy and strong right now, however one never knows what lies ahead, and making sure the SickKids Hospital has all the necessary resources is just one more way I feel ensured that our children will be supported in case they don't "land on their two feet".

I can't wait for our family to experience our first family walkathon.  I can't wait for the kids to experience first hand, that no matter who falls, we're there to support and encourage, to help each other stay or get back up on two feet...so together, we can walk the walk.

SickKids Foundation

To donate to our family's walkathon team, click here:  The Great Camp Adventure