Turns out it IS easy bein' green ...

If you listen closely you can hear a few flakes falling on the hills ... snow ... my heart is all a flutter.

What this means, dear reader, is that ski season FAST APPROACHES!  All my good intentions of increased cardio and strength training for the upcoming ski season have fallen by the wayside.  Instead, it's been home renos, long commutes and early mornings in an attempt to bring good marketing and advertising to the world.  Yes, 'real life' has taken over.  Sound the alarm. 


On my most recent 'commute' up to Gods country I was amazed at the amount of snow that had blanketed the hills.  Farmers fields were covered.  Mounds of hay now resembled abominable snowmen.  Cows and horses looked confused, as though they too had woken up and realized that winter was upon them.  The sheep seemed smug in their prefab woollen sweaters ... but that's a separate issue altogether ...

A sense of panic overcame me.  With each passing year I am less able to BOUND from my bed and hit the ski hill without a care in the world.  While still far from 'old age', each year sadly does produce a number of new aches and pains.  And with an intense distaste for structured aerobic fun (exception being yoga of course), I turn to food to bring me increased energy, a reduced waistline and the power to THROW MYSELF OFF MOUNTAIN TOPS!!!! 

Ladies and gentlemen - the months of green smoothies are upon us.  Long gone are the weekly farmers markets brimming with fresh, local produce.  It's time to grab your blenders, magic bullets, vita-whats-its and let's get this annual show on the road ...

Fall walks and cozy nights by the fire ... throw in Prince Charming and we've got one heck of a splendid evening ...

The weather has FINALLY started to turn. The mornings are cooler, the evenings cooler still. The leaves crunch beneath our feet and as I type this entry I'm out "in the country" staring out at a forest, the colours of the leaves still clinging to the trees, look like fire. We clap our hands wildly in anticipation of woolly sweaters, scarves, fireside cuddles and mugs of steaming hot soup. Dear readers, grab yourself a blankie, stoke the fire, and cuddle up with your fav. book (dog, cat, better half, whatever or whomever) – this soup was made for sippin’. Embrace the shorter days ... winter fast approaches ... I think it just started to snow!!! 

 

Pureed Squash and Apple Soup

BEFORE WE BEGIN ...
There is a 'variation' to this recipe ... I call it "Cinderella Soup".  Why Cinderella?  Well, on the most recent go-round of this recipe I had a little pumpkin sitting on the counter.  It stared at me.  I stared back.  I thought, perhaps this pumpkin could join it's cousin the butternut squash in the roasting pan.  And TADA Cinderella Soup was born!  So, if you're running late for the ball, missing a glass slipper, or have a horse-drawn carriage 'honking' outside your front door, please know, dear reader, that this recipe can bubble along quite nicely in a crock pot while you busy yourself trying to score a dance with Prince Charming.  Bibbity-bobbity-BOO!
 

You will need: sharp knife, cutting board, Y-vegetable peeler (or other peeler … Y is our fav.), food processor or blender- up to you, roasting pan, soup pot, measuring cups n spoons, fireplace, glass of red wine and something JAZZY playing in the background …  

It comes but once a year ... kind of like Christmas ... only better ... and without Santa .... it's actually not like Christmas at all ... it's also a heck of a lot more work, but oh-so worth it!

Monday, October 1st, 2012

 

one day only

 

40 pizzas

 

20lbs of bolognese sauce

 

will there be any survivors?

 

only time will tell ...

 

 

Bring on ... the 3rd annual

Cook-a-thon

feeding hungry men since 2010

 

 

 



 



Fresh Fest at the Ontario Food Terminal

This past Saturday, armed with my trusty vegan-sidekick, we drove into 'the big city' and went where no veggie-nerd had gone before!  A million thank yous to all the vendors who so graciously opened their stalls for us to snoop around in.  For as long as I can remember I've wanted to know "what goes on in there?"  And now I do.  It's about fourth generation produce-guys keeping the family business alive.  It's about getting fresh produce out to local vendors and local markets across the GTA and beyond.  It's about talking to vendors about various kinds avocados, spuds, lemons and fruits I can't even pronounce. It's about a little girl who handed me a bag and said "my dad said to fill up this bag with tomatoes - you can even give us a donation for FoodShare".  My heart melted and I dug deep into my pocket - you just knew that she was the next vendor-in training.  Her father beamed.  There was this overwhelming sense of 'hope' - I know that probably sounds corny (pardon the produce-pun), but the being surrounded by people who loved food ... FRESH FOOD ... well, it made us feel like maybe, just maybe, 'real food' will return to more family tables.  That is of course, if we left any produce behind ... I'm not kidding we couldn't have fit another single solitary carrot in our car :)  What a fab day out - and what a fab cause. So glad we could be part of it ...

 

 

 



 

 

Going under the knife?

What's a ShortStack to do?  On my most recent and terrifying visit to the dentist (yup, I'm a total wimp when it comes to dentistry) I was told I need to see an Endodentist.  A what?  Ya' ... that's Dentist-lingo for "Root Canal Specialist".  Once I woke-up from passing out at the mere thought of such a thing happening to little old me, I booked my appointment and have since resigned myself to the fact that although my teeth are in excellent condition (I floss people!) I should be brave, go and see this guy and MAYBE have him tell me that I need to go UNDER THE KNIFE?!?!? 

(I'm French Canadian and try to be as dramatic as possible when it comes to storytelling ... )

But then TODAY ... I read that for the FIRST TIME EVAHHHHH the Ontario Food Terminal is going to open its doors TO THE PUBLIC!  On the same day, at the same time, as my trip to Mr. Endodentist.  My heart breaks. Violins play in the background ...

This event sounds amazing, and being a foodie-nerd I've ALWAYS wanted to go and wander around that place ... and here's my chance ... http://fresh-fest.ca/

So ... I'm taking a poll ...

All those in favor of cancelling the Endodentist appointment and supporting a good cause (see, doesn't it sound less selfish to say that I'm supporting FoodShare?) ... say AYE!

And all those in favor of me missing this most fantastic event, being brave and sticking with the appointment ... say NAY!  (I promise not to hate you.)

Vampire Slayers - start your engines!

Some people get excited for Christmas.  Their birthday.  A wedding.  Thanksgiving.  And sure, these are all worthy of a little fanfare.  But it should be said, that our holiday calendars should be adjusted to include The Garlic Festival in Stratford, Ontario.  Harness your inner Buffy, make sure your fridge is chock-a-block full of butter, your shelves readied with olive oil and get yourselves to this celebration of the stinking rose!  With relatives like onion, leek and chive, no wonder 'garlic' is being celebrated.

To say that we're excited for this annual event would be an understatement of the greatest proportion.  Having just recently bought 6lbs of garlic from "my organic garlic farmer in Duntroon" it's amazing I have any need for more garlic.  But really, one can never have enough garlic and given how much we use in this house, it's a wonder I don't start growing it myself!  If you're looking for something to do this weekend - look no longer.  If you're a vampire ... maybe just stay in and watch a movie or something ... clean your pantry ... just stay put and don't answer the door.  Happy Allium Weekend One & All!

Wax-bean stew - stew what yer mamma gave you!

With an abundance of produce lately (and an abundance of bacon ... I know, I know, it's a hardship) the ShortStacks have been tinkering with some 'summer stew' recipes.  This one, is by far our most fav ... quite likely because we threw in some leftover roasted chicken at the last minute.  And really, who doesn't love an opportunity to use up leftovers? 

As the weather finally begins to turn a bit cooler, it seems like we're almost ready to start thinking about cooler temps, shorter days ... red wine and fireplaces.  All you non-skiers are currently cursing us aren't you?

Grab yourself a cutting board, a sharp knife, a dutch oven and a whole lotta wax beans ... ready, set ... STEW!