daddy’s girl

“This tug-of-war often obscures what’s also happening between us. I am your mother, the first mile of your road. Me and all my obvious and hidden limitations. That means that in addition to possibly wrecking you, I have the chance to give to you what was given to me: a decent childhood, more good memories than bad, some values, a sense of tribe, a run at happiness. You can’t imagine how seriously I take that – even as I fail you. Mothering you is the first thing of consequence that I have ever done.
― Kelly Corrigan, Lift

a few sunny days here on the farm and combines are roaring everywhere…  these last few days have felt like harvest…  I come back from a morning run feeling itchy from the dust still clinging in the dewy morning air…

combine lights dance like fire flies out my window at night…

porcupines, skunks, deer, moose and geese are all on the move… cutting the grass I found three dead muskrats that my dogs proudly left for me…

and after two weeks of my boys being gone to boarding school I have whittled down my crying to generally once a day…  3:40 pm …  the moment all three of my children should be getting home and it’s just one small little girl with mounds of strawberry, blonde hair piled high on her head that I see wondering in off the bus…

in my last text to my dad, I asked him how he ever was happy again after I left home… I was curious to know how he was able to get up in the morning and make sense of the day without his little ‘ray of sunshine’ there to make him smile…  he still hasn’t responded (you know how busy retired life can be) but I’m sure his answer will be that he still struggles to this day to find joy when I’m not around…  (by the way, ‘ray of sunshine’ was a name I made up for myself…  he called me Catherine… my given name)

life goes on… and I am still trying to figure out how to mother my boys from a distance…  tending to teenage boys involved a lot of cleaning, folding laundry, picking up towels off the bathroom floor, flushing toilets, odour control of sporting equipment, odour control of them, grocery shopping, feeding them, dishes, feeding them… feeding them…  and now that has been ripped away from me

fortunately there are farmers to feed… it honestly would have been too painful to cut it down to just Sienna and I…  we need to ease into that…

it was with great enthusiasm that I cut kohlrabi and radishes to add to the pasta salad I was taking out…  until I had a Hutterite stop by to try to sell me a turkey and asked what I was making for supper – only to be told that no one likes pasta salad… and when he spotted a zucchini he informed me that those can ruin a cake pretty quickly…

kohlrabi pasta salad

Ingredients:

  • 1 lb medium pasta shells
  • 2 bell peppers, chopped
  • 4 small kohlrabi, peeled and chopped
  • 8 radishes, diced
  • 1 cup mayo
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 tbsp white wine vinegar
  • 1/2 tsp garlic powder
  • few dashes of sriracha sauce
  • 1/4 cup chopped fresh dill, (or 1/2 tsp dried dill)

Directions:

  • bring a large pot of salted water to boil
  • add pasta and cook according to package
  • drain and rinse under cold water
  • pat dry
  • in a large bowl, combine pasta with bell peppers, kohlrabi and radishes
  • in a medium bowl, whisk the dressing ingredients
  • pour over the salad and mix thoroughly
  • chill in the fridge for a few hours or overnight before serving

when I was in grade 3, my life goal was to be a ‘Weather-Woman’…  for a news crew…  I was thinking perhaps CHCA-TV out of Red Deer, Alberta…  so I wrote out pages upon pages of news updates (it was during the Calgary Olympics of ’88, so it was mainly weather and Olympic coverage) 

fortunately enough, my dad was ahead of the game with technology and we had a news crew style RCA video camera…  he got it out of the giant briefcase it was housed in and set it up on the tripod, focused in on me sitting behind the piano bench, ready to give the news highlights for the evening…

this is the thing about being a parent…  you actually love everything about your child… even the weird things… especially the weird things…

I never felt any pressure from my dad to do anything neat to catch his eye…  in fact, I was under the impression that he was just as proud of me for doing the news that evening as he was when he was videoing me running at track and field… or butchering a song at a piano recital…

this is what I have realized over the last two weeks of the boys absence from home… it is what I remember about my dad and still to this day feel around him… it never has been about what I’ve been able to do or accomplish or work for… he has always wanted to sit with me, listen to me, laugh at my jokes, play a game and talk to me…

not only did my dad want to be around me… he wanted to record it all on a giant video camera…

chili with ground beef and italian sausage

Ingredients:
1 1/2 lbs ground beef
1 cup onion, chopped
8 oz smoked sausage
1 red bell pepper, chopped
4 cloves garlic, minced
1 (4 oz) can mild green chile peppers
2-3 tbsp diced jalapeno peppers, seeds removed
2 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 (15 oz) can black beans, drained and rinsed
1 tsp montreal steak seasoning or seasoned salt
2-3 tbsp chili powder
1/2 tsp ground cumin
freshly cracked black pepper
extra salt to taste if necessary

Directions:
brown the meat and drain
in an Instant Pot, saute the onion in some olive oil and then add the pepper and garlic
add the remaining ingredients, including the browned meat, and set on slow cook mode for at least 2 hours but preferably longer!

well, dad finally responded to my text with “yes, it took awhile for us to get over the trauma of seeing you leave home, Catherine and this trauma was only exacerbated by the fact that Princess Diana and Mother Theresa both died at the same time you left.

 the use of the word ‘trauma’ in his text was presumably a bit tongue-and-cheek, although these things can be hard to pick up on in the modern age of texting…  I do believe that he was deeply saddened with the passing of Princess Diana and Mother Theresa however…

cheddar cornbread muffins

Ingredients:

  • 3/4 cup all-purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1 tbsp sugar
  • 1/2 cup yellow cornmeal
  • 1 cup sharp cheddar cheese, grated
  • 1 large egg
  • 3/4 cup milk
  • 2 tbsp melted butter

Directions:

  • preheat oven to 400 degrees
  • line muffin tin with paper cups and spray them with cooking spray lightly
  • in a bowl, combine the dry ingredients and whisk
  • add the egg, milk and butter and combine till well mixed
  • scoop into the muffin tin
  • bake for 17-20 minutes until golden brown
  • if desired, brush the tops with butter and serve

back to my news broadcast…  my dad made a highlight reel of the countless hours of footage he was able to compile of me and my brothers throughout our childhood… this made the cut and the weather forecast I delivered was “it is getting warmer out, but it is still very cold… it might snow or rain”  pretty much nailed the weather…

the highlight reel had me believing I was a far better basketball player than I actually was… the compliation also reveals that my dad really did video us doing just about anything…  he truly enjoyed us kids for who we were because the footage is far from extraordinary…

as I was sitting with the farmer as he was combining a partially hailed wheat crop, I noticed that the variety of wheat was Brandon (this being my oldest boy’s name sent me into a bit of a cry) … some say distance makes the heart grow fonder but I was truly fond of them when they were close to me… when they were home… distance just breaks the heart…

and as I try to figure out how to be a Mom to my boys who are away, I realize that I once again am turning to the advice of my parents…  as long as they aren’t too busy to respond to a text…

and this gives me hope…  so now on we go with harvest…  well it is now raining this morning…  as a ‘Weather-Woman’ once said, “it might snow or rain”

farmer runner

I will be happy if running and I can grow old together…

Instagram would have you believe that running is only for those who get to take pictures on the top of mountains or after getting a medal at a race…  Saskatchewan farmer runners know better…

in Saskatchewan there are only two marathons… one in the spring in Saskatoon and one in the fall in Regina… I have to drive 2 hours to get to one and 4 hours to get to the other…  so ‘Medal Monday’ is not a realistic thing for most of us farmers…  also, mountains tops…  not an option… dirt road selfies anyone?

the solitude of running here is something that I have made peace with… it has made running very personal and my ‘why’ behind running has to be for myself… no one else knows what I am doing or sees where I am going…

when I was younger and I discovered sports – most importantly basketball – the feeling of running up and down the court, sweating – with my face turning purple… that feeling was the closest I had to knowing myself…  it was the most comfortable I have ever been in my own skin…  (although a purple face might not look comfy – believe me I was right where I needed to be)

orange, black bean quinoa salad

Ingredients:

Salad:

  • 1 cup cooked quinoa
  • 1 cup corn (I use frozen)
  • 1 can black beans, strained and washed
  • 1/4 cup finely diced red onion
  • 1-2 oranges, segmented
  • 1/4 cup fresh chopped cilantro
  • avocado (optional)

Dressing:

  • 4 tbsp lime juice (1-2 limes)
  • zest of one lime
  • 3 tbsp orange juice
  • 4 tbsp avocado oil (or olive oil)
  • 2 tsp maple syrup
  • 1/4 tsp cumin powder
  • 1/4 tsp chili powder
  • 1/8 tsp salt
  • freshly cracked black pepper

Directions:

  • begin with the quinoa by rinsing 1/2 cup dry quinoa in a strainer and then add to 1 cup water in a saucepan and bring to a boil… when it is boiling, turn heat down and put on lid… cook for 15 minutes until done
  • add the other salad ingredients to a bowl and add the quinoa when cooked
  • shake together the dressing ingredients and pour over
  • chill in the fridge before serving

then when I moved out to the farm and had my kids, I just took care of them and the farmer and forgot how good it feels to be depleted, sore and sweaty…  when I first started running again, the fatigue in my legs felt like a welcome old friend…

I love dogs… they love running with me and we can experience flying around together, the breeze in our face and the sun beating down on our backs…

and when we return to our yard and I watch them happily lay in the shade I think to myself that they get it… they get how great it is to travel somewhere on your own 2 or 4 feet

find someone that loves seeing you purple in the face, sweating and exhausted and you know you have found the right person…

I made the farmer come watch me play basketball when I was in college… I think I needed him to see me in my happiest state of being… no makeup, no hair done up nice, no nice clothes on to hide who I truly am…  (oh wait – that is how I looked in college)

running strips that all away from you… it strips you of your pretences and the image you are trying to create for yourself and you feel pretty naked and vulnerable… it exposes how determined and positive you are…  you cannot run well and at the same time tell yourself that you suck…  I’ve tried… you have to be kind to yourself…

if you ever are starting to doubt human character, you need to go watch the finish line of a marathon… (set your calendars if you are in Saskatchewan – there are only two of them)… better yet, the Beaver Flat 50 is this weekend – go watch the finish line of an Ultramarathon and you will believe in the human spirit again…  you will see tears, love, support, courage, compete, and community…

you can’t be cool and run… you can’t be pretty and run… you can’t hide anything and run…  you see someone for exactly who they are… and it is beautiful…

I’ve watched parents this time of year at cross-country meets sobbing as they see their little ones running around and it begs the question… why does running bring that out?  I think the answer is determination…  when little Junior’s lungs and legs are screaming, it is their brain that has to decide to keep pushing

one of my favourite movies growing up was Chariots of Fire…  my family watched it over and over again…

the line that always stuck in my head was when Eric Liddell says “I believe God made me for a purpose, but he also made me fast. And when I run I feel His pleasure.”

beef and olive empanadas

Ingredients:

Pastry:

  • 1 cup (2 sticks) unsalted butter, at room temp
  • 1 (8 oz) pkg of cream cheese, at room temp
  • 1/2 cup heavy whipping cream
  • 3 1/4 cups all-purpose flour, plus more for rolling the dough
  • 1 tsp kosher salt

Filling:

  • 1 tbsp olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped green bell pepper
  • 1 1/2 lbs ground beef
  • 1 1/2 tsp ground cumin
  • 1 cup green olive, sliced
  • 1 cup golden raisins
  • 2 tsp maple syrup
  • 1 1/2 tsp kosher salt
  • freshly ground black pepper
  • hot sauce to taste
  • 3 large egg yolks
  • water

Directions:

  • for the pastry – process butter, cream cheese and cream in the bowl of an electric mixer… add flour and salt and mix just until combined and dough holds together in a ball… turn the dough onto a well-floured surface… divide into three pieces… flatten into disks and wrap each in plastic wrap and place in the refrigerator for at least 30 minutes but ideally overnight…  take out 15 minutes before rolling if chilled overnight
  • for the filling – heat oil in a pan and add onion and bell pepper and salute for 3-4 minutes… add the beef and strain when it is done cooking to remove the fat…  place back in pan and add the olives, raisins, syrup, salt, pepper, cumin and hot sauce…  cool completely in the refrigerator
  • dust a rolling pin with flour and roll the dough out… using a 4 inch circle cutter, cut the disks…  scoop around 2 tbsp of the filling into the center fo the dough circle…  wet the edge of the dough with a finger, turn over and crimp edges with a fork or folding over in a decorative pattern
  • place on a parchment lined baking sheet and cover with saran wrap and place in refrigerator… (or I froze mine)
  • when ready to bake, brush egg yolks/water mixture over them and bake at 375 for 20-25 minutes (a bit longer if frozen but cook from frozen)
  • let rest and serve with lime wedges

now I’m not running at any paces that would make someone feel pleasure to watch… but I relate to this quote for how it feels inside of me…   we were made to run… your body knows that and when you run, you are rewarded

there is also pie…  you could reward yourself with pie

I will be happy if running and I can grow old together… 

I’m not crying… you’re crying

Cecil Day-Lewis wrote in the poem ‘Walking Away’ ~ “selfhood begins with a walking away and love is proved in the letting go”…  turns out – there are many resources online to help you navigate the murky waters of your children moving out of your home…  and I have been pouring over these resources this last week hoping that it would patch and heal something that feels completely broken in my heart…  my heart hurts…

our sons, Brandon (17) and Ethan (15) both moved into their dorm rooms last week in Caronport, SK to attend high school there, play for Prairie Hockey Academy and also play football there… easily this has been the hardest parenting decision for the farmer and I to make… also a terribly hard decision that each boy had to make… it is a decision that many kids have to make in high school and now I begin to understand the weight of it…  you are losing your child and no one can prepare you for it…

I headed with the boys to Moose Jaw and left Sienna at home for her first day back to school (which broke my heart that I wasn’t there for it)… it had rained so the farmer was able to coach his football practice and then drive down to help with the orientation and moving in process… as I sat through the grade 12 meeting (the farmer went to the grade 10 meeting) I started to feel like I was going to throw up…  I used to battle anxiety attacks (mainly due to storms), but really have not had one in over 10 years at least… I still know what one feels like and I was worried that I was about to black out and really embarrass my son on the first day…

we were able to get out of the meeting with nothing horrible happening and had to go through class selections, finances, ID pictures, sports sign ups, campus tour, hockey meeting, first football practice and dorm setup…  it felt like four days all piled into one after a decently relaxing summer…

the saving grace for me was that the boys were busy and I was able to set their rooms up all on my own with no arguing with them over where things were going to go…  the entire time I still felt like I couldn’t swallow due to a lump in my throat and again the feeling of dizziness and possibly throwing up was always there… (if you see pale faced moms on the first day of school, watch out for vomit)

I was telling myself that I had no time to truly prepare for this…  well, I suppose I have had 17 years but you never really are preparing for them to leave… and of course Facebook hits me every day now with updates of how fantastic harvest used to be with the boys at home…

losing two in one day is almost more than I could take…  the farmer was so wise, as we were leaving town and the sobbing had begun, he came out of the convenient store with an ice cream bar for me…  this is proven – one cannot sob and eat ice cream at the same time...  genius…

that day was more draining than any marathon or ultra marathon I have ever been in… but I didn’t realize that some of the hard days are yet to come…  the daily reality of living with your child no longer at home and worrying about their welfare is depleting and draining… I texted a friend today that has been through more stress than anyone I know “have you ever lost your hair and eyelashes?” …  she replied that she has had just about every side effect of stress except for that one…  so I am still searching for how to keep my hair and lashes on my head…

I have been a stay-at-home mom with these boys for all their years…  it was a decision the farmer and I made when Brandon was born and we decided that I could do all the work of bookkeeping, raising the kids and all the other things that come along with farming…  it hasn’t always been easy being a stay-at-home mom…  it has come with many struggles but now that they are gone and it is just the farmer and Sienna left with me, I feel fortunate to have been here with the boys for every step of their journey – literally 🙂

having a job outside of the house can provide structure and distraction, but by no means immunization from the loneliness and sadness a parent will feel when their child moves away…  I have seen this with the farmer…  he has enough distraction and work that you would think he wouldn’t notice that the boys are not home…  yet it has been just as hard on him as it has been on me… coaching a football team without them on it, farming without them, watching the NFL opening Sunday football games without them…  it is all such a change and everyday I feel like something is missing…

a good friend said it so well to me “our kids are so much a part of us and we spend so much time ‘parenting’ when they’re younger.  and then when they are older we get to relax a bit and really appreciate who they are as people and that place they hold in our hearts expands.  they each have their own piece of your heart because they are a part of you.  so when they leave, they take a part of your heart with them.  but I think they can feel that piece they took with them – where they are.”

now at this point of my sob story, I’m sure it is crossing your mind… ‘but did you not pay for this schooling?’  and  ‘are they not excited for this change and opportunity to do new things and meet new people?’ … yes, of course we all decided this was something we wanted and are very excited about…  and that does trump the sadness and loneliness of missing them…  but it doesn’t mean that it’s not there…

corn slaw with peanut butter lime dressing

Ingredients:

Peanut Butter Lime Dressing:

  • 1/2 cup smooth peanut butter
  • 1 clove garlic, finely grated or minced
  • 1 inch piece ginger, peeled and finely grated
  • 1 tsp lime zest
  • 3 tbsp fresh lime juice
  • 1 tsp maple syrup
  • 1/2 tsp cumin
  • sea salt and ground black pepper, to taste
  • 6 tbsp cold water (or more)

Corn Slaw:

  • 3 cups corn
  • 1 small head green cabbage, cored and finely shredded (or I use a spiralizer)
  • 2 carrots, peeled into ribbons
  • 1 red bell pepper, cored and finely sliced
  • 4 green onions, finely sliced
  • 1/4 cup fresh mint leaves, finely sliced
  • 1/3 cup roasted and salted peanuts, roughly chopped

Directions:

  • I made the dressing in a Vitamix blender (because I tripled it) but you can either make it in a blender or just shake it together… it should be runny
  • combine all of the corn slaw ingredients except the peanuts
  • pour dressing over and add salt and pepper as needed
  • you can keep this is the fridge, when ready to serve add the peanuts on top

I’m not sure exactly how this parent-child separation thing is supposed to work… but ideally I get to be as sad and miserable as I want to be and they need to be loving life and happy and joyous and constant pillow fights… ok, now it’s sounding like a summer camp I went to…  I actually think they are still in school and it’s decently hard work they are doing…  along with two sports…  so maybe no energy for pillow fights…

the main point is me = sad, boys = happy…  is that too much to ask?  and then I realize I have my little side-kick here at home with me…

not only did Sienna lose her brothers but she inherited all of their jobs…  and add to that a mom who possibly has alopecia…

so she is slightly ruining my pity party… one of the big changes for her is she used to get away with everything because I was focused somewhat on the boys… and now all I have to focus on is her so I notice everything she does… or doesn’t do…  and I want to hover over her and do her hair and nails and have a girls evening where we can watch Netflix and eat ice cream… (to prevent crying)

korean beef sloppy joe

Ingredients:

  • 1 1/2 lbs ground beef
  • 4 cloves garlic, minced
  • 2 tsp sesame oil
  • 1/2 cup ketchup
  • 1/2 cup hoisin
  • 1/2 cup water
  • 2 tbps soy sauce
  • 1/2 tsp sriracha
  • 4 buns

Directions:

  • in a large skillet, brown the beef and strain
  • add sesame oil to the skillet and garlic
  • add back the beef and the rest of the ingredients
  • serve over a bun (with a slice of havarti cheese, optional)

one of the parenting resources said “never pass the weight of your own grief on to your child”... now, I’m not sure how ‘expert’ this advice is… I personally think my children should suffer in grief with me… every time I fight with the farmer I like the children to be a part of our argument… when I’m mad at someone in town, I like my children to join me in my anger…  how are they going to be able to deal with ‘adult problems’ if they don’t start now dealing with my ‘adult problems’???

but, alas, I have decided to take this parenting advice and hide it from them how melancholy I am… until they see my eyelashes… then the cat’s out of the bag…

they cannot bear the responsibility for my sadness…  it’s not their fault that they spent 9 months in my belly, I spent night after night feeding them in the darkness of the house, when they were sick I laid there awake listening to see if they were breathing, I cried at their first hockey practice and most definitely cried on their first goal, I loved every moment of school lunches and hearing the stories when they got home, car rides (even when they slept), watching them play basketball and football in the yard…

ok – I digress… moral of the story is they can’t feel guilty for how sad their mom is

it has always been very important to the farmer and I to raise kids that were independent and didn’t need us around them to find joy…  we cultured this over the years by traveling and leaving them a lot 🙂 … so I know they are ready for it… and I know it will get better…

but I also know I love being their mom… equal to loving the farmer it has been my greatest joy to be their mother, to fold their laundry, to tell them when a joke is not funny, to cut their hair and tell them they stink and need a shower, to run with them and watch movies with them… to say no to them and tell them why… to watch them succeed and fail and get to be there afterwards…

I know I’m still their mom…  it just feels like they are far away and the way I mother them has to change…  but I am so proud of them and excited for them and hopeful that this will be a good thing… because as parents – that is all we hope for – for our children to find their purpose and joy and hope in life…

strawberry rhubarb crumb bars

Ingredients:

For the Strawberry Rhubarb Jam:

  • 1 lb (@ 4 cups) rhubarb, chopped
  • 1 lb (@ 4 cups) strawberries, hulled
  • 3/4 cup sugar
  • zest of one lemon
  • 1 tbsp lemon juice

For the Bars:

  • 1 1/2 cups old-fashioned oats
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, melted
  • 1 cup (or more) strawberry rhubarb jam
  • 1/2 cup chopped strawberries
  • 1/2 cup pecans, chopped

Directions:

  • prehead oven to 350 degrees
  • line an 8” pan with a sheet of greased foil
  • for the jam: combine the ingredients in a medium pot over low heat… stir regularly for 10-15 minutes…  cool in a bowl
  • combine oats, flour, brown sugar, baking powder, and salt in a large bowl
  • stir in the butter until the mixture is consistent
  • pack 2/3 of the mixture evenly in the bottom of the pan and press down
  • bake for 10 minutes
  • when finished, spread the jam on top and add the berries
  • mix the pecans with the remaining oat mixture and crumble on the top
  • bake for 25 minutes
  • allow to cool completely before cutting
  • keeps in fridge but does not freeze well

2019 harvest begins

for farmers… August is not summer…  August is harvest or waiting for harvest (the latter option being worse on the farmer’s family) … so we are very thrilled to begin our harvest this year…  seeding went well and then no rain in the spring made us question whether harvest 2019 would be necessary…

harvest is always a time to be grateful that the crop made it through the season and now we can try to get it in before who knows what weather comes our way… this year in particular, with the poor rainfall and the uncertainty of selling our grain (or worse selling it and not being paid for it), there has been a bit more I would say than the normal stresses of farming…

when my older son talks to me about what to pursue in college and his future possibly in farming, I tell him not to ask us this year our opinion 🙂

the tricky part of cooking for farmers is knowing whether or not meals to the field will be needed…  I have been told many times that they won’t be combining in the morning, only to receive a text at 4:30 pm saying that they are going and need twelve suppers…  if it’s not too much trouble…

living in the middle of nothing also has it’s challenges as far as meal planning and grocery shopping… I need to plan my meal for the week and do one big haul of groceries… and then I need to use them, no matter if they are combining or not…

so I’ve developed the habit of no matter what, if it is my day to cook I just go through the motions like we are combining and cook everything up and either have leftovers for days or the freezer gets full…

this was a new take on a broccoli salad for me… I have a son that hates mayo and so I thought to do a tahini based dressing for the broccoli salad… cooking for twelve men also has it’s challenges when planning the menu because my guess is they don’t all love the same food… some are on diets, others don’t eat vegetables, some could put back two suppers and others live on next to nothing…  one common factor they all have is that by 6:30 pm when suppers arrive at the field they all tend to be hungry and this can make cold food, bad food or new food taste wayyyyyyy better…

there is some motivation for me to make salads that I am interested in or enjoy with the thought in mind that if I don’t get it out to the field, I might be eating quite a few of these salads in the next few days and they better be yummy!  the boys tasted it and said it was good, but they also are basically starving in August around here…  I have a rule they do their own breakfasts and lunches and I will provide supper…  so the boys just starve…  I told them I heard intermittent fasting is actually a very popular diet right now… you are welcome…

broccoli blueberry salad

Ingredients:
For the Salad:
1 bag Costco broccoli, cut up into finely chopped pieces
4 cups shredded carrots
1 cup (or more if you like them) dried apricots (or your preference for dried berries)
1/2 cup finely diced red onion
1 cup finely chopped cilantro
1/2 cup finely chopped flat leaf parsley
1 cup toasted, sliced almonds
1 cup pumpkin seeds or sunflower seeds
3 cups fresh, firm blueberries (or use frozen and add on the top)
For the Dressing:
3/4 cup drippy tahini
1/2 cup lemon juice (around 2-3 lemons)
1/2 cup warm water (to thin it, maybe more)
2 tbsp maple syrup
2 garlic cloves
1 tsp kosher salt
freshly ground black pepper

Directions:
cut up the broccoli into very small pieces
place in a large mixing bowl
add the grated carrots, dried apricots, onion, cilantro and parsley
in a blender (Vitamix), add all the dressing ingredients and blend until combined and pourable
pour over the broccoli salad and mix
you can store this in the fridge overnight if needed
when you are ready to serve, add the almonds, pumpkin seeds and blueberries

it might take 2 hours to get to the closest Costco, but it only takes minutes to grab some produce from the garden…  (feels like even less when you make your kids do it for you)

they always like seeing who can find the largest beet…

so on the days that they really don’t know if they will be combining, this is always a great option because it costs me nothing and you can whip up a dinner with beets, carrots, potatoes and some meat in just a few hours or less…

in my opinion, straight from the garden, these veggies taste like candy they are so sweet – how could anyone not eat veggies!?!?

we’ve done this method of taking suppers out for quite a few years now and still loving it…

noted: if your chocolate zucchini cakes comes with sprinkles, there is a good chance that an eleven year old girl made it for you

chocolate zucchini cake with sprinkles

Ingredients:

For the chocolate zucchini cake:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder, sifted (or you can sift with the flour)
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups brown sugar, packed
  • 3/4 cup canola oil
  • 1/4 cup melted butter at room temperature
  • 1/4 cup buttermilk at room temperature
  • 3 large eggs at room temperature
  • 1 1/2 tsp vanilla
  • 2 cups shredded zucchini
  • 1 cup semi-sweet chocolate chips

For the frosting:

  • 1/2 cup unsalted butter at room temperature
  • 3 cups icing sugar
  • 2/3 cup unsweetened cocoa powder, sifted
  • 1/3 cup milk
  • 1 tsp vanilla
  • pinch of salt

Directions:

  • preheat oven to 350 degrees and grease a 9×13 pan with nonstick cooking spray
  • in a medium bowl, sift the flour and cocoa powder and add the baking soda and salt… whisk together and set aside
  • in a mixing bowl, add the brown sugar, canola oil, butter and buttermilk and beat to combine
  • add eggs, one egg at a time and then add vanilla
  • add the dry ingredients in two batches and lightly combine – do not overmix
  • add the zucchini and chocolate chips
  • pour the cake batter into the 9×13
  • back for 25-30 minutes or until a toothpick comes out clean
  • let the cake cool completely
  • for the frosting, beat the butter until smooth and scrape down
  • sift the icing sugar and cocoa powder and add
  • slowly add the milk and vanilla and salt
  • beat until fluffy
  • frost the cooled chocolate zucchini cake and add sprinkles on the top!!!!
  • cut into squares and serve – freezes well

from my viewpoint upon delivering suppers, it did look like they might still be working some of the kinks out that come with the start of harvest… we thought it slightly resembled bumper cars…  six combines all running into each other…

wishing everyone a safe, yummy and speedy harvest… with many pies and goodies to keep you awake during the long days…

meal to field made simple

for tonight’s seeding meal to the field, Costco was a big time saver…  they have a new item in the freezer section that will make your black bean/corn salad making days a dream!

this Vitality Blend was perfect for making a salad in a flash…

I made up a simple dressing for this and the salad took around 15 minutes to make

Vitality Blend Black Bean/Corn Salad

Ingredients:
– 8 cups Vitality Blend frozen edamame beans, black beans, kidney beans and corn
– 3 red peppers, chopped
– 8-10 tbsp lime juice
– lime zest
– 6 tbsp canola oil
– 4 tbsp maple syrup
– salt and pepper

Directions:
– in a large bowl, combine all the ingredients
– ready to eat once the frozen beans and corn have thawed
– keeps well in the fridge

with the Instant Pot – cook skinless, chicken breasts for 10 minutes on manual with some bbq sauce, drain, shred and place back in the pot with some bbq sauce on slow cook for the perfect shredded chicken

I used Harvarti cheese for the Quesadillas… and sautéed peppers… super simple and very tasty…  on spring evening full of baseball, homework and weekends to get ready for, simple meals like this are wonderful

my first flip of the quesadilla I burnt my wrist… I packed little containers of sour cream with these and you could also add Pico de Gallo or Salsa if you had that kicking around

Instant Pot shredded chicken quesadillas

Ingredients:

– 2 lbs skinless chicken breasts

– bbq sauce

– 12 large flour tortillas

– cooking spray

– 2 1/2 cups grated cheese (Havarti)

– 3 bell peppers, sliced(whatever colour you have)

– 1/2 large red onion, sliced(optional)

Directions:

– in an Instant Pot, place raw chicken breasts with some bbq sauce

– on manual, cook for 10 minutes

– strain and shred

– place back in pot with more bbq sauce and some hot water

– place on slow cook mode to keep warm

– place the bell pepper slices and red onion (if you are using it) in a saucepan and saute until soft

– in a large saucepan, bring temperature up to med/high heat

– spray with cooking spray and add one flour tortilla

– spread the cheese, chicken and peppers

– place a shell on top

– when it is time to flip, lightly spray the tortilla shell with cooking spray

– flip and cook on the other side until brown

– transfer to a cutting board and continue on with the other quesadillas

– using a pizza cutter, cut the quesadilla into eight wedges

– serve with pico de Gallo or salsa and sour cream

and now for an easy dessert… kinda the theme of today… seeings how I am nursing an ankle I am getting x-rayed tomorrow…  carrot cake… sugary and satisfying…

carrot cake with streusel topping

Ingredients:

Carrot Cake:

– 2 cups shredded, peeled carrots

– 3/4 cup sugar

– 2 eggs, whisked

– 1/2 cup unsalted butter, melted

– 1 cup flour

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/2 tsp kosher salt

Streusel Topping:

– 4 tbsp butter, cubed

– 1/3 cup flour

– 1/3 cup brown sugar

– 1 tsp cinnamon

– 1/2 tsp kosher salt

Directions:

– preheat oven to 350 degrees

– in a bowl, combine sugar, eggs and butter

– in another bowl, whisk flour, baking soda, cinnamon and salt

– combine all together the egg mixture, flour mixture and shredded carrots

– in a 9” round greased baking pan, spread the thick carrot cake dough

– in a bowl, mix the streusel topping mixture until it resembles small pebbles of butter

– sprinkle the streusel topping on the cake and bake for 30 minutes

– cool and cut to eat

save it for Facebook

when you are sitting by yourself, watching your daughter’s hockey practice (#girlscanplaytoo) (I forever will find this hashtag humorous) … and a strange man plops himself down beside you and begins the conversation with “I don’t believe we’ve met”…  you know you need to buckle yourself up for a wild ride…

just when you think we have evolved as a species… conversations like this occur…  where someone has not figured out that the only place that people brag about their offspring anymore is on Facebook…

it used to be we had a few options – annual Christmas letters, prayer chains, family reunions – but now I hope most self-aware parents realize the only avenue for pumping little Timmy’s tires is Facebook…

this being said – it did occur to me that Little Timmy most likely is not on Facebook – this is a crucial flaw in what would seem to be the perfect outlet for comparing the accomplishments of our young ones…

“so, which one is yours out there?” I politely ask… this way I am avoiding him telling me his name which I was never going to remember

he points to a girl and then, for context, describes her “the tall, athletic one with the hard shot”  …  before I could point out and describe my daughter, he quickly adds “gets her height and ability from both sides of the family”  

this I was comforted by, as you hate to see the competition ensue when one side is so obviously better than the other side of the family… (no offense to the farmer’s side)

a few things I learned during the 28 minutes I was held hostage in the stands… he was a bit of an ‘athlete’ in his day, still runs but not as fast as his superstar daughter…  he coached his daughter her whole life until now because no one else can get the full potential out of her…  refs hate him… the daughter hasn’t seen a sport that she didn’t dominate at…

I was doing fine handling my end of the dialogue… adding my ‘oh really, oh wow, oh geez’ when it seemed timely…  but when he said these words “we are so active we got rid of cable a few years ago and don’t watch any TV”… I thought I was going to lose my mind…

really?  pardon?  you just bike and rollerblade all evening long? haven’t seen a professional sporting event in three years? you missed Harry and Meagan’s wedding? do I dare bring up Game of Thrones or the 23 seasons of The Bachelor I have consumed?

blueberry pancakes

Ingredients:
– 1 3/4 cups all-purpose flour
– 2 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp kosher salt
– 2 large eggs
– 1 cup milk
– 1 cup sour cream
– 1/4 cup butter, melted
– 1/2 tsp vanilla
– 2 cups fresh blueberries (or frozen)
– zest of one lemon

Directions:
– sift the flour, sugar, baking powder, baking soda together in a bowl
– add the salt
– in another larger bowl, whisk eggs, milk, sour cream, butter and vanilla
– add the flour mixture and fold in
– add the blueberries and lemon zest
– in a saucepan, heat some butter
– pour 1/4 cup of the batter into the hot skillet (generally 3 pancakes per pan)
– cook until bubbles begin to form and pop, around 1 1/2 minutes and then flip and cook for another minute (serve with bacon that has pepper and maple syrup on it)

I could not contain myself anymore and had to say “if my life every got to the point where I had no time for the odd TV show – I would know something had gone terribly wrong”

parenting is a tough gig…  and I for one would not have wanted to do it without the help of ‘the Simpsons”…  #ittakesavillage … when the kids get home from school, ever since the age of Kindergarten, they have tuned into the Simpsons

the farmer and I have always felt that whatever we missed in teaching the children about life would be covered in the hundreds of Simpsons episodes they have viewed…

I was totally with him, the boasting, the ‘one-upping’… I was fine with it all… maybe this is how he chats when he gets nervous or maybe he doesn’t have access to Facebook... 

but when he said his family had no use for a TELEVISION…  he lost all credibility to me… 

instinctually I just can’t trust someone that hates TV…  what has TV ever done to you?  other than entertain you?

worst part is – we live in Saskatchewan!!!  and unless you are at your cabin – it is not overly interesting to be outside…  its not like you are in the mountains of BC…

two questions to ask someone when I meet them

1 – do you love TV?

2 – how do you feel about hugging?

only two things I need to know about someone

matcha raspberry sponge roll cake

Ingredients:

Cake:

– 1 cup sifted cake flour

– 2 tbsp matcha

– 1/2 tsp salt

– 6 large eggs, separated and at room temperature

– 1 cup sugar, divided

– 1 tsp vanilla

– icing sugar for dusting

Raspberry Cream Filling:

– 1 cup raspberry jam

– 8 oz pkg cream cheese, room temperature

– 4 tbsp icing sugar

– 1 pkg raspberries, plus more for garnishing

Directions:

– preheat oven to 375 degrees

– lightly grease a half sheet pan (18”x13”) with baking spray, line with parchment paper, then lightly grease the paper with baking spray

– sift the cake flour, matcha and salt together

– in the bowl of a stand mixer, add the egg whites

– whisk on high speed until light and foamy

– sprinkle 1/2 cup of sugar and whisk till medium peaks

– transfer to a clean mixing bowl

– wipe the stand mixer bowl down and add the egg yolks

– whisk until light yellow

– add 1/2 cup sugar

– fold together with egg whites – try not to lose the volume

– sprinkle over the flour mixture and fold together

– pour into the prepared baking sheet

– bake for 10-12 minutes

– dust a clean linen towel with icing sugar

– while warm, turn the cake out onto the linen towel

– remove parchment and roll up

– cool on a wire rack

– for the filling – whip the cream cheese and icing sugar until smooth

– add the raspberries

– unroll the cake and spread with raspberry jam

– spread the cream cheese over

– roll up again without the linen towel

– wrap in plastic wrap and cool in the fridge

– dust the cake with icing sugar

– slice into pieces and serve with raspberries

meatloaf & potatoes

“modern love is the enterprise that everyone wants to be a part of, yet there’s a fifty percent divorce rate in round one and a sixty-five percent divorce rate in round two.” (Esther Perel)

I was sick of listening to my normal podcasts that deal with running and vulnerability…  so I ventured out of my comfort zone to listen to some discussing relationships… and I was not disappointed…  if you have not heard of Esther Perel – give her a quick YouTube  – and you will be intrigued to say the least…

“it’s our imagination that’s responsible for love, not the other person” (Esther Perel) … this is what I was listening to while peeling potatoes… full disclosure – I was imagining I was in prison and assigned to peel potatoes…  not even a normal prison – I was imagining I was in the prison that the Apple Dumpling Gang were in… I’m assuming she wants me to imagine something better than prison to keep love alive…

the farmer and I are approaching our 20th wedding anniversary this December… I can distinctly remember 21 years ago thinking to myself – ‘there is nooooooo way I can actually be in love with him and desire him for longer than a year – tops” 

I thought this even though I had great examples of long lasting love in my life, mainly in the form of my parents… I still had a nagging feeling they might be faking it because they knew they had to stay married…  I was under the impression everyone had their fun days while dating and then thought that wasn’t sustainable so they got married and signed the contract and became business partners and had children…

for instance – the farmer knew full well that he needed himself a wife and that is why he went to College – sure, he played hockey and took classes he has no memory of… but the main focus was ‘wife-hunting’…  business transaction… he needed help on the farm…  it was either College or an ad in the Western Producer…

“For erotically intelligent couples (her words not mine – but I plan on using this term in front of my children), love is a vessel that contains both security and adventure, and commitment offers one of the great luxuries in life: time. Marriage is not the end of romance, it is the beginning. They know that they have years in which to deepen their connection, to experiment, to regress, and even to fail. They see their relationship as something alive and ongoing, not a fate.  It’s a story that they are writing together, one with many chapters, and neither partner knows how it will end.  There’s always a place they haven’t gone yet, always something about the other still to be discovered.”  (Esther Perel)

quinoa cabbage salad

Ingredients:
Salad:
– 1 cup quinoa, cooked
– 2 cups grated carrots
– 2 cups spiralized purple cabbage
– 3 green onions, sliced
– 1 cup packed mint leaves, chopped
– 1 cup packed basil leaves, chopped (optional)
– 1 jalapeno, seeds removed, minced
– 1 cup roasted peanuts, chopped
Dressing:
– 1/2 cup olive oil
– 1/3 cup fresh lime juice (2-3 limes)
– lime zest from one lime
– 2 tbsp soy sauce
– 2 tbsp maple syrup
– 1 tbsp fish sauce

Directions:
– cook quinoa (1 1/2 cups water with 1 cup quinoa, bring to boil, turn heat to low and cook, covered, for 15 minutes)
– in a glass jar, mix and shake dressing ingredients
– in a large bowl, add all of the salad ingredients except for the peanuts
– add the dressing and toss
– sprinkle the peanuts on top to serve
– this salad stays fresh in the fridge for a few days

her ideas on the luxury of time and how imagination in a long relationship/marriage is the key really had me thinking… as I was peeling potatoes and slicing onions…

in the course of the 20 years so far with the farmer it has felt like we have had perhaps two or more marriages…  with the same person… we are so different now than when we started…

Instant Pot Whipped Potatoes

Ingredients:

– 5 lbs red-skinned potatoes, peeled and cut into even sizes

– 1-2 cups water

– 1/4 cup butter

– 4 oz cream cheese

– 1/2 cup half-and-half (or whole milk)

– 1 tsp kosher salt

– 1 tsp garlic powder

– freshly ground black pepper

Directions:

– put trivet in the bottom of the Instant Pot

– lay cut, peeled potatoes in it

– add water

– set to Manual for 8 minutes

– when done, pour into a strainer in the sink

– in a standing mixer bowl, add the butter, cream cheese and milk

– add the strained, cooked potatoes

– sprinkle with salt, pepper and garlic powder

– mix until smooth

– pour into a greased baking dish

– bake in oven, covered, for 30 minutes at 350 degrees

and I can only imagine that we will be different people again in ten years, twenty years…  so perhaps that is where the magic is…  the comfort of the past 20 years but the knowledge and excitement that we don’t know who we will be in the future and getting to know each other as we grow (hopefully metaphorically) and change…

“Love enjoys knowing everything about you; desire needs mystery” (Esther Perel)

there is so much to learn about ourselves and the relationships we are in…  which brings me to how excited I get when learning something new and how I need to quickly phone the farmer and let him know what I’m learning…

meatloaf

Ingredients:
– 2 tbsp olive oil
– 2 cups chopped white or spanish onion
– 2 cups small-diced celery
– 1 1/2 lbs ground beef
– 1 1/2 lbs ground pork
– 3-4 tbsp chopped fresh parsley
– 1 tsp ground thyme
– 1 tbsp kosher salt
– ground black pepper
– 3 large eggs
– 2/3 cup whole milk
– 2 1/2 cups Panko breadcrumbs
– bbq sauce for topping (good quality)

Directions:
– preheat oven to 350 degrees
– in a large saute pan, heat olive oil and cook onion and celery for 5 minutes until soft
– place the remainder of the ingredients in a large bowl and combine
– add the onion and celery and combine everything
– press into 2 loaf pans
– top with bbq sauce
– cook for 45 minutes or until the middle of the loaf is done

I’m not sure why he doesn’t realize that a phone call from me is optional to pick up on…  you would think he should know this by now…  I will phone him to let him know that my toenail hurts, or that I cut the lawn, or that I think the dragon that just died in Game of Thrones might not really be dead… totally optional conversations… yet he still picks the phone up even while completely busy filling a seeder…

so this afternoon when I excitedly phone him and begin the conversation with “hey – so I’m peeling potatoes and listening to a podcast on sex that says I need to use my imagination more”...  and he interrupts my thoughts with “you are on speakerphone”… 

I wonder why, after 20 years, he doesn’t understand that I don’t want to be on speakerphone…  phone conversations were made to be between two people… not two people and three guys in your truck…

I lie… it was just one person in his truck…  unfortunately this was not the first time I have done something inappropriate in front of this poor man…  around 12 years ago I sent the same man explicit sticky-note messages in his supper meal (the meal was of course intended for the farmer)… 

mistakes will be made in the attempts to keep a marriage alive and not turn into a business arrangement…  and failures and loss and hardships and grief and loss of trust and figuring yourself out as well…

but it was so good today to hear a reminder that love and mystery and desire all can happen in a marriage and that we don’t have to be perfect…  there is an ebb and flow to relationships… the relationship we have now looks far different than before…  (with the exception of making farm workers really uncomfortable)

now, to imagine something better than prison… (unless that is your ultimate fantasy)

orange cookie cake

Ingredients:

Cookie Crust:

– 2 sticks (1 cup) butter, cut into small cubes

– 2 cups all-purpose flour

– 1/2 cup granulated sugar

– 1/2 tsp kosher salt

Filling:

– 3/4 cup granulated sugar

– 1/4 cup all-purpose flour

– 4 large eggs

– zest and juice of 4 oranges (around 1 cup of juice)

– icing sugar for dusting

Directions:

– preheat oven to 350 degrees

– grease 9×13 pan

– stir together flour, sugar and salt

– add the butter and using a pastry cutter, cut the butter in

– when it resembles small crumbs, pour into prepared baking dish and press firmly down

– bake for 20 minutes

– for the filling, stir the ingredients in a bowl

– pour over the crust and bake again until filling is set, about 20 more minutes

– allow to cool for a minimum of 2 hours, then sift the icing sugar over the top

– cut into 16 pieces

feeling the love

I prefer to do things for other people than have them done for me…  with the exception of the farmer…  he can keep doing things for me and I have no guilt associated with that…

so when my friends threw a party for my 40th birthday it was pretty overwhelming…  you always hope your friends like you – that they aren’t just tolerating you and then chatting about how awful you are when you leave the room…  and at my party yesterday I truly felt loved… really loved… and it was amazing

I wasn’t sure if I was going to make it to the party as my three children and husband all decided to shower before they left to go to church and left me to 2 inches of lukewarm water to bathe in…  just to give you a full mental image, as I was trying to wash my hair in the few inches of water in the tub, I threw my neck out…  I then started to cry – whimper really – and then cursed my family on their way to church and thought that 40 is not so great… I eventually pulled myself together in time to head out…

first off, you know you are 40 when you go to yoga on a Sunday at 2 pm to celebrate!!!  this is at the Hotroom in Kindersley, SK and in my humble opinion the best hot yoga studio in the world…  Michelle did an amazing job with us – starting with couple yoga that had me mounting my friend Mandy (any chance I get to mount her I take it), then into some flow style of yoga and then wall Yin and stretching – my favourite…

moments like this remind me of how lucky I am to have known these friends of mine for over 20 years now and raised children with them, cried with them, cheered with them and gone through life with them… (and also the friends in my life not pictured here as well)

I realized that the friendships I have been fortunate enough to be have been able to form in this small community have really sustained me and brought me through many ups and downs on the farm here…

when I moved out to rural Saskatchewan to start a life with the farmer, I didn’t really know what it would be like in a tiny little community…  and I feel like I struck GOLD with the community I moved into… everyone here truly cares for each other and each other’s kids…

it is a safe place to raise a family, with lots of support and encouragement…  there is an attitude of hard work and respect that permeates life in this farming community…

so when my friends took the time, during a busy seeding season, to take me to yoga and have a potluck meal with presents – it just floored me…

broccoli cashew salad

Ingredients:
– Dressing:
– 1 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp whole grain mustard
– 2 cloves garlic, minced finely (optional)
– 1 tsp granulated sugar
– 1 tsp kosher salt
– cracked black pepper
– Salad:
– 2 large heads of broccoli, cut into bite sized florets
– 1 pkg cooked bacon, chopped
– 1/2 cup chopped, roasted cashews
– 1/2 cup dried cranberries
– 1/4 cup diced red onion
– 2 green onions, thinly sliced

Directions:
– place dressing ingredients in a small bowl and whisk together
– mix salad ingredients with the dressing
– refrigerate for at least 4 hours before serving
– keeps really well in the fridge

one of the things I have been noticing as I age is that the friendships I have in this small town continue to bring wisdom, strength and encouragement into my life…  women here challenge each other to keep improving themselves and growing…

I wasn’t sure I’d like a small farming community – I liked cities and the anonymity that goes with city life…  I really didn’t want everyone to know my business all the time (although I’m not sure exactly what I was hiding… the fact that I like to watch Netflix and eat chips and dip???)

but I have grown to love it and when I get home after a long weekend away, I love driving on the lonely back roads to our farm and knowing who lives in each house as I go by… as the fields and sky stretch on and on… and I feel like “I am home”…

it isn’t a tourist destination spot – that is for sure – unless you are a hunter I suppose…  but for me it’s home…  it is where my friends and I have all built our lives together… it is where we have prayed for rain and celebrated rain… it is the people here in this tiny community that make it beautiful…

tuna casserole

Ingredients:

– 12 oz egg noodles

– 4 tbsp butter

– 1 med onion, diced

– 6 oz button mushrooms, chopped

– 1/4 cup flour

– 1/2 cup white wine

– 3 cups warm milk

– salt and pepper

– 3 cans tuna in water, drained

– 1 red bell pepper, chopped

– 2 tbsp parsley, chopped

– shredded cheddar cheese (optional)

– 4 tbsp butter, melted

– 1/2 cup panko breadcrumbs

Directions:

– preheat oven to 400 degrees

– boil noodles, till al dente, then drain and place in large mixing bowl

– in a saucepan, melt butter and saute the onion and mushrooms

– sprinkle with flour and stir

– add the white wine and cook down

– add the milk and salt and pepper and cook down

– add this sauce to the noodles

– add the tuna, red bell pepper and parsley to the noodles and sauce

– pour into a 9×13 pan sprayed with baking spray

– sprinkle with shredded cheese (optional)

– combine butter and breadcrumbs

– sprinkle over the noodles

– bake for 25-30 minutes

so I am feeling all the love today and I hope to keep that love going and support others in their farming, small town life journeys…

have you ever compared yourself to Kate Hudson

Kate Hudson and I share a birthyear…  1979…  that’s not where the comparisons end… blonde – check… three kids (2 boys and 1 girl) – check… amazing mothers (her’s a strict Buddhist and mine a strict Christian) – check…  love for stretchy, yoga style clothing – check…

this is where the comparisons start to take a bit a curve… she seemed to find a way to make money from her love of stretchy clothing…  I seem to lose money with a similar love for the stretchiness…

as I’m sitting in my hotel room in the Home Inn and Suites Airport – Regina, SK, I was scrolling through my Instagram and saw that Kate’s whole weekend was devoted to the Avenger movie “End Game”

I don’t get very jealous very often…  but when I realized she was able to – with basically the same life as me – dedicate an entire weekend to a movie it made me question everything about my life…

and if she posts on Sunday that they just ‘got over’ their private screening of Avenger’s End Game (as I couldn’t even get tickets today and scraped together three for tomorrow but we are all sitting separately in the theatre and I am row 1)  (oh, and my mother-in-law who is in a different part of Saskatchewan tonight with my oldest boy stood in line for over 1 hour to get tickets for her and him only to be told as she was fifth in line that they were sold out)…  I feel like I need to recap my first thought – so, if Kate Hudson even mentions on Sunday that she is now ready to slowly, lazily go from their private screening of ‘End Game’ to a relaxed viewing in their media room of the most important Game of Thrones episode in history… I might – I just might – delete her from my Instagram…

salmon and strawberry grain bowl salad

Ingredients:
– Pickled Onions:
– spiralize one red onion (or use a mandolin to thinly slice)
– 1 cup apple cider vinegar
– 1/2 cup red win vinegar
– 5 tbsp sugar
– 1 tsp salt
– 1/2 tsp yellow mustard seeds (optional)
– 1 (8 oz) fillet wild-caught salmon
– 1 heaping cup cooked quinoa
– 2 cups arugula, chopped
– 1 cucumber, chopped
– 1 small pkg strawberries, chopped
– 1/2 cup crumbled goat cheese
– Dressing:
– 1 lemon juiced and zested
– 1/4 cup olive oil
– 1 tsp dijon mustard
– 1 tsp maple syrup
– salt and pepper to taste

Directions:
– place spiralized red onions in a non-reactive bowl with vinegar sauce for at least 30 minutes
– place salmon fillet on a baking sheet and season with salt and pepper
– turn broiler on high and broil salmon for 6-8 minutes or until cooked through
– allow to cool
– in a mixing bowl, combine quinoa, arugula and dressing
– to assemble place quinoa and arugula on the bottom
– add the cucumber, strawberries, pickled onion, goat cheese and salmon
– serve room temperature or cold

Avengers tickets aside…  it did make me think – are we all the same?  Kate Hudson and I? you and whoever you think is your equal?

and I quickly came to the conclusion – NO – what a stupid question… Kate Hudson does not have to deal with the neighbours I have in this hotel tonight while my daughter has spiked a fever… Kate Hudson would have a doctor to call to get meds for her little Rose… not have to make her go the night with a terrible sore throat…  while listening to the neighbours bang their door and not make any sense…

Kate Hudson doesn’t have to meal plan on the weekend and plan to hit up Costco so she can cook for farmers all week – and try to get her kids to baseball and hockey…  (now I feel like I’m bullying Kate Hudson… and I don’t want to… I love her… her and I are the same)

so  – NO – we aren’t all the same…  even if we have basically the same birthday… my mom and Oprah turned 50 the same year…  I remember because my mom was mad I didn’t throw her a bash like Oprah’s… (now I’m getting why I compare myself to Kate Hudson)

spiralized scalloped potatoes

Ingredients:

– 3 lbs peeled, russet potatoes (about 5 medium potatoes)

– 1 cup heavy cream

– 1 cup shredded white cheddar cheese

– 1/4 cup grated Parmesan, plus more for sprinkling

– 1 head garlic, minced

– 2-3 shallots, sliced

– salt and pepper, to taste

Directions:

– preheat oven to 375 degrees

– grease baking dish with cooking spray

– using an inspiralizer or mandolin, thinly slice the peeled russet potatoes

– keep the sliced potatoes in cold water so they don’t brown

– in a mixing bowl, combine cream, shredded cheddar, Parmesan, garlic and shallots

– add the spiralized potatoes to the cream mixture

– if using a mandolin, stack potatoes in the baking dish and our cream mixture onto it and repeat until you’ve used all potatoes

– sprinkle with salt and pepper

– cover and bake for 35 minutes

– remove from oven, uncover potatoes, sprinkly more Parmesan on top and continue to bake for an additional 25 minutes or until potatoes are fork tender

– remove from oven and cool for 10 minutes before serving

now – do you ever know if someone truly loves you unless you are poor with them?

or unless you have to work really hard with them – through good times and bad – to build a farm and a family and do it in hotels that have slamming doors and terrible breakfasts?  (sorry – it was)  

one thing farming together will teach a family is how to love each other – and how to go through hard times and times apart and busy April/May’s…

and our absolute favourite times – during all of this work and sports and pushing ourselves – is our Sunday evenings where we get to sit together and watch Survivor or Amazing Race or Blacklist…  and then of course the special Sunday’s we get to watch Game of Thrones (adults only) (although the 17 year old has read all the books)

crispy chicken thighs in mushroom sauce

Ingredients:

– 1 1/2 tbsp olive oil

– 6 bone-in, skin-on chicken thighs

– 2 tbsp unsalted butter

– 8 oz sliced cremini mushrooms (or more if you are like me!)

– 4 garlic cloves, minced (or more!)

– 2 shallots, minced

– 1/2 tsp thyme, ground

– 1/2 cup dry white wine

– 2 tsp Dijon mustard

– 1 cup low sodium chicken stock

– 1/2 cup greek yogurt

– salt and pepper to taste

Directions:

– preheat oven to 375 degrees

– place large skillet or frying pan on medium-high heat – once hot add olive oil

– season chicken well with salt and pepper

– add chicken to frying pan – skin side down

– sear for 5 minutes

– flip chicken and cook for and additional 5 minutes

– remove thighs from skillet to a baking dish

– melt butter in frying pan and saute mushrooms, garlic and shallots for 4 minutes

– add thyme

– place mushrooms in baking dish

– deglaze pan with white wine

– pour yourself a glass of wine

– stir in mustard and stock, lower heat and simmer until reduced by half

– stir in yogurt and add salt and pepper if needed

– pour over chicken and mushrooms

– bake for 15-20 minutes until chicken is fully cooked

which brings me to my son having to cook with me again – thank you school projects – and watching Vladimir Guerrero Jr. play in Toronto for the first time tonight…

he mentioned that his first bat, his first ball – it all is going to his dad…

so I guess that is the ONLY thing we have in common with successful, rich, famous people…  is we have a bond that our family matters the most…  whether it is Goldie Hawn or Donna Reed (not the famous Donna Reed by the way)

but I bet it is easier to enjoy each other if you have private viewings of “End Game” or get paid to wear stretchy fabric…

strawberry oat crumble bar

Ingredients:

– 2 cups rolled oats

– 2 cups all-purpose flour

– 3/4 cup (packed) light brown sugar

– 1/4 cup sugar

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/2 tsp ground ginger

– 1 tsp kosher salt

– 1 cup (2 sticks) unsalted butter, softened

– 10 oz strawberry jam

– 1 cup chopped strawberries

– zest of one lemon

Directions:

– preheat oven to 350 degrees

– line a 9×9 baking dish with parchment paper and cooking spray

– make the crumble: combine oats, flour, sugars, baking soda, cinnamon, ginger and salt

– cut in the butter cubes, then use fingers to incorporate butter – it should be crumbly

– scoop two thirds into the baking dish and press down

– spoon jam over the bottom crust

– add strawberries and lemon zest

– cover with crumble and gently press the crumble into the jam mixture

– bake for 35 minutes or until bubbling and done

– let rest for at least an hour or longer so it sets