year of the dragon

Rice (米饭; mǐfàn) - fertility, luck, wealth, rice symbolizes a link between Heaven (God) and Earth (Mankind)

Today is Chinese New Year, and it is now the Year of the Dragon.  The dragon, according to Chinese astrology, is the most powerful of the 12 signs of the zodiac...it's associated with high energy and prosperity.

Last night we celebrated Chinese New Year's Eve at my parents.  There is a long list of foods that have symbolic meaning to them, and they worked very hard (high energy!)  to fight the crowds at the Chinese food market, to insure that we had a lot of food (prosperity).  It is definitely the Year of the Dragon, as there was an abundance of delicious foods prepared for this special evening.  Here's a small peek at some of the food we had, and their symbolic meaning.

Abalone (sea snail; 鳆; fù) - definite good fortune; Oyster, dried (ho xi) - all good things, good luck; Fish ball (鱼蛋; yúdàn) - reunion; Shiitake, Black mushroom (冬菇; dōnggū) - longevity, sizing opportunities.

Vegetable, green (绿叶菜; lǜyècài) - close family ties.

Fish - The word 魚 (yú), meaning "fish", has the same pronunciation as the word 餘, which is "remain or surplus", 'having leftovers of money', an increase in prosperity.

Scallops ( 扇贝; shànbèi) - opening of new horizons.

Shrimp (小虾; xiǎoxiā) - happiness and good fortune.

Sweets and fruits are served on a round tray, the form resembling togetherness, hence the tray is called the 'Tray of Togetherness'.

I love these little sesame treats...the "crack" in the ball looks like a "smile", which represents happiness.  Love that!

 Noodles (面条; miàntiáo) uncut - long life.

{Food Information source:  Nations Online}

Gung Hay Fat Choi!

(Happy Lunar New Year!)

worth a thousand

The Ritz-Carlton, Hong Kong.

This would be a spectacular place to spend Chinese New Years!

behind the desk

With the cold weather, most of my time has been spent doing more indoor activities.  Baking, cleaning, laundry...writing. (ahem....and not doing too much exercise).

I've been searching for a desk for my son's room, and a few days ago I discovered a sturdy, perfect sized one hidden in the corner of my local thrift store.  It is solid wood, well made, and is screaming to be redone.

It's amazing how a little purchase can re-invigorate my motivation to get up and get moving.  At least to do a few small house projects.  Here's what I've found on Pinterest (my latest obsession), that has furthered my motivation.

Paint the desk a dark nautical navy blue?
{Source: Hackettstown}

Paint the desk "antiqued grey"?
 {Source: TritterFeefer}

After consulting with my junior client, I think I might just get some paint chips, sandpaper, and prep this piece....and try to get this project started (it's winter here, so painting will have to happen when the temperature is above the freezing mark).

White might be too feminine, but I love the handles on this desk.
{Source: The Furniture Factory}

At least I will get out from behind my desk.  

sowing some oats

Oddly enough,  I've been doing more baking now than I did during the Christmas holiday season.  Call it a baker's version of sowing my oats.  There are more cookies, squares, sweets in the house than I know what to do with.

I think this past year was my year to rebel...kinda.  Switch things up a little and do things I usually don't do.  Usually I bake quite a bit at Christmas...I didn't do that much.  Usually I start cutting back on the sweets in the New Year...nope.

Guilt begins in the New Year for eating too much over Christmas....well, not quite.  Just delayed guilt.  So, thought I'd make something a tad healthier...that I can put in the kids lunches, and have a little left over for me to enjoy...with slightly less guilt.

Cranberry Fig Oat Squares

(adapted from Allrecipes)

Ingredients

Crust 

• 1 1/2 cups all purpose flour
• 1 1/2 cups organic rolled oats
• 1 cup brown sugar,
• 1 cup butter, softened
• 1/4 tsp. baking soda

Filling

• 1 3/4 cups of Cranberry Fig Sauce (found here) or a 14 oz can of cranberry sauce.

Preparation

• Mix all the crust ingredients in a large bowl until crumbly.  Press approximately 2 1/2 cups of it into a greased 9x9 baking pan.
• Spread cranberry sauce evenly over the crust.
• Sprinkle the remaining 1 1/2 cups of oat mixture evenly over the filling, and press gently.
• Bake in oven for 35-40 minutes until golden brown.
• Let stand in pan until cool.
• Cut in 24-36 squares.

Enjoy.

s'more to come

It's funny how we always want the opposite of what we have.  In the hot sticky summer months, sometimes we wish to have weather that is just a little cooler.  In the frigid cold winter months, we dream of exotic white sand beaches and hot weather.

We had a very cold weekend, so of course, our outdoor activities were limited.  To avoid cabin fever, I wanted to make something that is reminiscent of summer nights, but something that can also be enjoyed in the winter.

When we were visiting friends a few weeks ago,  after skiing we planned on making s'mores over their backyard fire pit.  What a wonderful outdoor activity to do at any season...it's amazing how fires can be so warming and calming, no matter the weather.

Although we weren't adventurous this past weekend (it was -20 degrees here!), we do hope that we'll get more opportunities to make real s'mores outdoors, whether it's winter or summer.   We'll just have to settle for this fun-to-make substitute until then.

S'More Roll

(adapted from the Marshmallow Roll in 
"Company's Coming-150 Delicious Squares")

Makes approx. 36-48 rolls.

Ingredients:

• 2 bars of Jersey Milk Chocolate
• 1 can of sweetened condensed milk (300ml)
• 2 cups of graham cracker crumbs
• 1/2 cup of finely chopped walnuts (optional)
• 20 large marshmallows
• 1/2 cup medium unsweetened coconut

Preparation:

• Heat 1 bar of chocolate in large saucepan on low heat, until almost melted.  
• Remove from heat, and stir until smooth.
• Add condensed milk, graham cracker crumbs, and walnuts.
• Stir until it's almost like a dough.
• Divide mixture in half, press half of dough between 2 sheets of parchment paper.  Roll out to about 5 x 12 inches.
• Place 10 marshmallows, end to end, along the centre of the dough mixture.  
• Bring the two sides together, and pinch along to seal.
• Melt the other bar of chocolate gently in the microwave (about 30 seconds).
• Drizzle half of the melted chocolate on the log, then sprinkle 4 tbsp. of the coconut evenly on top.
• Repeat above steps with the other half of dough.
• Wrap in plastic and chill until set.  
• Slice into 1/2 inches.

Serve and enjoy...outside or in!

worth a thousand

Taj Exotica Resort & Spa, Maldives

Would love to sit by the fire here...

on top of each other

I recently stumbled upon an interesting residential building that is being built in Hong Kong.  It is a condo that has "individualized" modules...you can choose your own layout according to the square footage you purchase (small, medium, large, like clothing).  But what is really intriguing, is the fact that these modules are completely mobile.  Every five years, the modules/units will be moved to another zone in the building, so you can still live in your dwelling (i.e. you don't need to buy new furniture), but have new neighbours and a new view!  

{source: Y Design Office}

The theory behind this is that the residents will create new social bonds and this will in turn, create a more unified community within the tower. 


I think this building concept speaks volumes of what we as humans, crave.  (and also shows how congested the population is becoming...where the only space to build is vertical).

Although there is a generation of people who communicate mostly via facebook, email, twitter etc, I think we participate in "social media" largely because we are all ultimately seeking to belong to a community.  To be able to connect with friends, old and new.  And although it may seem that we always have our heads down typing away at our device, we still crave social interaction at the other end.  That these devices should be just that...a means to get to that end.


I'd be curious to see five years from now, the success of that building.  To see if communities really are created when they move and meet new people.  I hope the residents of that building take the opportunity to meet new neighbours, and instead of exchanging twitter handles, to invite each other in, have a coffee and share the sweetness of new friendships.

Caramel Toffee Squares

(adapted from the book "Company is Coming: 150 Delicious Squares")

These are similar to Nanaimo bars, minus the coconut.  It's a great treat with coffee or tea.


Bottom Layer

• 1 1/4 cup all purpose flour
• 2/3 cup butter, softened
• 1/4 cup granulated sugar

Second Layer

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 2 tbsp. corn syrup
• 1/2 cup sweetened condensed milk

Top Layer

• 1 1/2 cup chopped belgium chocolate
• 1/4 cup butter

Bottom layer:

• Mix all 3 ingredients in a medium bowl until crumbly.  
• Press firmly into un-greased 9x9 inch pan. (I used 11x7).
• Bake in 350degree oven for 15 minutes

Second Layer:

• Combine all 4 ingredients in a medium saucepan.
• Bring to a boil on medium heat.
• Boil for 3 minutes, stirring constantly.
• Remove from heat.
• Stir vigorously for 1 minuts.
• Pour over bottom layer, and spread evenly.
• Let stand in pan for 30 minutes.

Top Layer:

• Heat chocolate chips and butter in a small saucepan over the lwest heat until almost melted.
• Remove from heat and continue stirring until smooth.
• Spread evenly over second layer.
• Let stand in pan for about 3 hours until set.

Cuts into 36 squares.

not a lemon

I was making squares the other day for one of our family gatherings, and honestly, I was perplexed with what to make.  You see, there are not a lot of "sweet tooth" types, so (gasp!), I had to cut back on the chocolate stuff.

Going through one of my cookbooks, I came upon a lemon square.  Not sure if there are lemon types in the crowd either, however, my son was going through the book with me, and suggested that I "should replace the lemon with mango or pineapple...it would be sooo awesome Mom!".  It was one of those "a-ha" moments.

I have to say, my kids have great taste...especially my son, who loves to indulge in the exotic.  He's the type of kid who'd rather eat sushi than hamburger and fries.   (How many kids do you know that, when going out to a restaurant, orders lobster with tiger striped ravioli off the adult menu instead of chicken fingers on the kids menu?!?). Anything that reminds him of tropical weather is usually a good bet. 

So, I indulged his unique taste palate, and made these lemon squares with pineapple instead (we didn't have mango in the house at the time).  I was a little worried as I wasn't sure if they'd turn out, and I'd have a "lemon" on my hands (pun intended).  Well...they turned out amazing!  

Pineapple Squares

(adapted from the lemon square recipe in the book, 

"Company's Coming: 150 Delicious Squares")

Bottom Layer

• 1 1/2 cups all purpose flour
• 1/2 cup butter
• 1/4 cup granulated sugar

Second Layer

• 2 large eggs
• 1 cup granulated sugar
• 1 cup medium unsweetened coconut
• 3 tbsp. pineapple juice
• 2 tbsp. all purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt

Pineapple Icing

• 1 1/2 cups icing sugar
• 2 tbsp. butter
• 4 tsp. pineapple juice

Preparation

Preheat oven to 350degrees

Bottom layer: 

• Mix all 3 ingredients  in a small bowl until crumbly.  
• Press firmly into un-greased 9x9 inch pan.
• Bake in the oven for 15 minutes.

Second Layer:

• Beat the eggs with a fork in a large bowl.
• Add the next 6 ingredients, and stir.
• Spread evenly over the bottom layer.
• Bake for about 30 minutes or until golden brown.
• Let stand until cool.

Pineapple Icing:

• Beat all 3 ingredients in a small bowl until smooth, adding more juice or sugar as necessary until a nice spreading consistency.
• Spread evenly over second layer.

Cut into 36 squares and serve.  

{Attending these beautiful  parties...Homemaker on a Dime, My Repurposed Life, My Uncommon Slice of Suburbia, House of Hepworths, 33 Shades of Green}

counting our vanilla beans

After the expensive holiday season, I can’t help but feel a little jittery about the year ahead, when I listen to the news about the financial situation, especially in Europe.  I feel so helpless…people losing their homes.  Losing their jobs.  Or retirees with no money to retire with.  It feels like such doom and gloom, such dire straits.

I wonder if things got this way because as a society, our generation felt entitled.  Entitled to oversized houses, fancy cars, luxurious vacations and exotic meals at restaurants.

Don't get me wrong.  I love luxurious, beautiful, and fancy, just like the next person.  However, as much as I love the finer things in life, I sometimes wonder if that aspiration has attributed to the escalating notion that we need to show that we have more. I once stood behind someone at Starbucks, who ordered a small (Grande) cup of coffee, but asked for it to be put in a large (Venti) cup.  She didn’t want to be seen drinking from a small cup!

I think it hit me right then.  Was I in Starbucks to be seen?  Is the liquid in the cup worth that much more than the one I make at home?  I think I'll just count my blessings that I actually have a home, and enjoy all the things I can do inside it.

Vanilla Bean Hot Chocolate

(recipe adapted from Epicurious)

Ingredients

• 4 cups granulated sugar
• 1/2 vanilla bean, split crosswise 
• 1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
• 8 ounces milk chocolate, coarsely chopped
• 2 cups unsweetened cocoa powder, preferably Dutch process

Preparation

• Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
• In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (Process in two batches if necessary.)
• Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend.
• Store mix airtight at room temperature for up to six months.

To serve

• For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). 
• Whisk in 1/4 to 1/3 cup mix. 
• Serve with unsweetened softly whipped cream or marshmallows.

Enjoy your luxurious indulgence...at home.

worth a thousand

At The Suvretta House, St. Moritz, Switzerland

Apres ski...just add champagne!