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08.25.2016

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I admit, I’m not good with the salad thing.

I’ve been trying to make up some large salads at the beginning of the week that would last a dinner and a couple lunches, but I fail most of the time. It seems that there is never any food in the fridge when we are hungry and not feeling like making anything. 

How do moms do it? I’m still trying to figure it out. Give me baking, and I will have tons on the counter, but when it comes to meals, I’m the first to admit that I’m a novice. I’m trying! I really am, but the fact that I remember that I have to make dinner at 5:00 always has me in a mad rush to the store to buy some ingredients to make that same old meat-potatoes-and corn meal. Why do I always forget about supper?

If someone knows the secret, please let me know. I wish I were one to make a weekly meal plan. I wish I could prep tomorrow nights dinner tonight while tonights dinner is in the oven. Some day it will dawn on me! Someday it will!

For now, I’ve made a potato salad, Tex-Mex style, to get us through the next few days (fingers crossed)!


TEX-MEX POTATO SALAD
makes 12 servings

ingredients

2 lb. red and/or yellow new potatoes, quartered

1/4 tsp. salt

3/4 cup mayonnaise

3/4 cup bottled ranch salad dressing

1 can chipotle chile pepper in adobo sauce, finely chopped

1/2 tsp. salt

1 cup thinly sliced celery (2 stalks)

1/3 cup chopped onion

6 hard-cooked eggs, coarsely chopped

1 cup canned black beans, rinsed and drained

1 cup frozen corn, thawed

Tortilla chips, corn, cilantro, and/or cherry tomatoes, for serving

steps

In a large saucepan, cook potatoes, covered, with the 1/4 tsp. salt in enough boiling water to cover chopped potatoes, Boil for approximately 15 minutes or just until potatoes are tender; drain and cool slightly.

Meanwhile, in a very large bowl, combine mayonnaise, ranch dressing, chipotle pepper and 1/2 tsp. salt. Stir in celery and onion. Add potatoes, eggs, black beans, and corn.

Stir gently to coat. Cover and chill for 6 to 24 hours. Serve with tortilla chips. If desired, top with additional corn, cilantro, and/or cherry tomatoes.

ENJOY!


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08.23.2016
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It rained this week! Like all-out-poured-down-rain the entire day… Cats, dogs, hippos, and unicorns. It rained it all down on my front lawn, and you can be sure that I was dancing in it. We have been in drought conditions all summer long. The leaves are changing and falling already. Our grass is brown, hard and prickly. Being able to count the amount of times it has rained this summer on (less than) one hand is a pretty terrible thing!  Rain, Rain, don’t go away. Please come back another day! In this heatwave of a summer, we have been eating so many cold fruits and veggies and trying our damnedest to keep the oven off (although, baking pies without an oven is pretty
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08.18.2016
Henry-1st-Birthday

It was a Farmer’s Market first birthday for Henry, surrounded by family, friends, and fresh food! We couldn’t have asked for a better day to party hard in our front yard for all of Rideau Lakes to see. Luckily it wasn’t the hottest day, and I had been watching the shade move around yard for a solid month now. Needless to say, I knew the exact dimensions of shade each tree produced between the hours of 2-4 because my kids and I are pastey white humans who are afraid to look at the sun! We ate, we sang, we played bocce and croquet, and we showed all our Henry love in the most perfect way. Henry was soaking in all
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08.16.2016
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Here we are with our second post of the Distant Kitchens series! Erin and I were so thrilled with the response we received from our first post which featured an adaptation of Richard Bertinet’s Peach and Rosemary Almond Tart. If you are just tuning in for the first time, you can read more about the series on both our blogs (Stacy/Erin). In short, Distant Kitchens is about exploring the nuances and differences of how the same recipe can be adapted, tweaked and styled by different people from around the world.  On to our exciting second recipe! My life is full of everything birthday this past week as my baby turned one! I must say, I am in complete denial, but I guess time must
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08.08.2016
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The weekend has seemed to fly by. Doesn’t it always when you have an event looming in the distance? It is hard to believe that my baby boy will be ONE on Friday. Thinking back one year ago this time, I was filled with nerves as I began to remember the impending doom that is childbirth. This year I’m wishing I was back to last year because I don’t want to admit that Henry-baby is a full 365 days old. This week will be filled with cooking and baking, getting ready for his big party. I love the process of planning, but often my mind goes wild with ideas and things I really think I should do… Only to leave
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08.04.2016
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A little while ago I found myself thinking about how people interpret recipes. In a Pinterest world, where millions of recipes are available to you at the click of the button, I find it fascinating to see how the same recipe can have so many different outcomes. It came to me in a dream. A little project, a collaboration with another blogger, to explore this very thing.  Slowly, the Distant Kitchens series was born.  In my family, food is what brings us together. No matter the occasion, big or small, food is at the centre.  Distant Kitchens is about creating and celebrating food that matters with people around the world.  It is about bringing friends together to discover new recipes, new techniques,
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