dream crusher

 

as I cooked this casserole and took pictures with my iPhone… I was not pretending to be on a cooking show…

ok… that was a lie… I pretended the entire time that I was on a cooking show and actually talked to my live audience a little bit… out loud…

I have a rather large imagination…

I even joked, bantered really, with the audience and told them how crazy it was that even if you just eat one piece of asparagus your pee will have a distinct odour…

and then I wondered if the production crew would cut that ‘bit’ out…

this imagination also tends to lend itself to me being able to picture myself in just about any line of work…

every class I’ve ever taken or situation I am in I’ve pictured myself leading it…

Victoria Secret just had their swimwear one hour special on TV and the farmer and I settled in with our popcorn for what we anticipated to be a riveting hour of thought provoking television…

a little background knowledge is needed to understand where it all went so terribly wrong…

I tend to think I could do just about any job in the world (and by world I mean televised world) and do it well…  even though my resume would only list A&W, caretaker at a senior citizen’s home, mini-golf attendant, teacher’s assistant and homemaker…

I watch shows and then look over to the farmer like ‘see… missed my calling’… and he usually  obliges with ‘you should have been a lawyer… you like to argue’ or some comment that keeps allowing me to believe that I could have been a CIA agent if not for the farm holding me back…

I watch cooking shows and say ‘why am I not on this show?… am I right kids?’… as my seven year old had just snuck upstairs to dump half her supper into the trash bin…

every season of Amazing Race I am always trying to figure out if I would do the challenge or if I would defer to the farmer to do the challenge…

to which he generally comments ‘I would go with one of your brothers… the kids can’t have us both gone for that long at the same time’… and I agree, knowing he’d go with me if the kids weren’t in the picture…

so as we settle in to watch what no couple should ever watch together, supermodels in the swimsuits rolling around in the sand and surf, my thoughts carry me to my missed Victoria Secret modelling career…

got scooped up too early by the farmer and didn’t have enough time to be discovered obviously..  in his heart he has to know he squashed my dreams of traveling the world as a supermodel…

I can’t remember what comment I said that brought upon his awful reaction but my guess is it had something to do with ‘if I was there, I would do it this way’ type of thing…

and the farmer decided to shatter my daydreams… for apparently no good reason other than he doesn’t like the fact that I can daydream way better than him…

‘you are as close to being a Victoria Secret swimsuit model as I was to making the NHL’

as soon as he said it he began to backpedal… especially when I had to quickly push under the bed the swimsuits I was planning on modelling later on and making him convince me I am just a skip and a hop away from being on the show…

his recovery was fantastic and involved statements such as…

‘it’s not because of your looks, it’s because of your age’

or

‘having three c-sections doesn’t really help your chances’

or

‘these models look like they aren’t far from your son’s age’

or

‘maybe you could be on it if they can air brush television like they do in magazines’

or

‘if they did an older mom’s episode maybe you could try out for that’

gruyere, asparagus and pea baked pasta with chicken

Ingredients:

  • 1 pkg (500 g) penne
  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 pound asparagus, trimmed and cut into 1/2 inch pieces
  • 1/4 cup white wine
  • 2 cups peas, frozen
  • 2 cups shredded cooked chicken
  • 1/4 cup butter
  • 5 tbsp all purpose flour
  • 4 cups 3% milk
  • 2 tsp dried mustard
  • 1 tsp kosher salt
  • ground black pepper
  • 1/2 tsp dried tarragon (optional)
  • 3 cups shredded Gruyere cheese
  • 2/3 cup panko bread crumbs
  • 2 tbsp olive oil

Directions:

  • preheat oven to 375 degrees
  • bring a large pot of salted water to boil
  • cook pasta until al dente (roughly 3-4 minutes shorter than normal)
  • drain pasta
  • in a frying pan, add olive oil and onion
  • saute and then add asparagus and garlic
  • add white wine and reduce
  • in a large bowl, combine chicken, peas, pasta and onion mixture
  • back in the frying pan, add butter and flour and whisk until you have a paste
  • gradually add the milk, whisking the entire time so you don’t allow for lumps
  • add dried mustard, salt, pepper and tarragon
  • when mixture is slightly thickened (it will be a bit runny), turn off the heat and add the cheese
  • pour over the pasta mixture in the large bowl
  • grease a 9×13 pan and pour mixture into it
  • mix olive oil and bread crumbs and sprinkle this over the pan
  • bake at 375 for 30 to 35 minutes
  • let stand for 10 minutes before serving, for it to thicken up

I’m just so excited now for the next time we watch a NHL game and I get to, without being provoked, mention that he was the farthest thing from making the NHL as a person could get and I can’t believe he dreamed of it as as kid…

he might argue the dreams of a 9 year old boy and a 36 year old woman should not be focused on the same type of unrealistic dream job.. but I’m going to have to bring it up none-the-less…

and see how he likes having his dreams crushed…

 

 

meal to the field #11

combining canola… and needing buns for the kids lunches… so I made Tracey’s cheese buns she has told me about… I did not tackle making them in the figure eight shape she does…  I am not that talented… but you should try it because I think it would taste better that way…

 

Tracey's cheese buns

Ingredients:

  • Tammy’s Bun Recipe
  • 2 tbsp onion flakes
  • 1 tsp garlic powder
  • 1/2 cup parmesan cheese
  • 3 cups grated cheddar cheese
  • 2 tsp Maldon sea salt flakes
  • 1 tsp garlic salt

Directions:

  • use Tammy’s Bun Recipe and add the onion flakes and garlic powder to it
  • let rise three times, punching down ever 15 minutes
  • roll out in a figure eight shape transfer to a parchment paper to rise
  • mix the parmesan cheese and cheddar cheese and sprinkle over the buns
  • sprinkle Maldon sea salt flakes and garlic salt over the buns
  • bake at 350 degrees for 17 minutes or until browned and done

I love this salad…  my kids not so much… but it is everything I like in a harvest salad… packs well, transfers well, sits well…

frozen pea salad

Ingredients:

  • 6 cups frozen peas
  • 4 small heads broccoli, cut into small pieces
  • 1 head cauliflower, cut into small pieces
  • 2 yellow onions, diced
  • 2 cups cheddar cheese, grated
  • 2 cups Ranch dressing
  • 1 cup sour cream
  • 1 pkg (500g) cooked, chopped bacon
  • 1 cup roasted, unsalted cashews, chopped

Directions:

  • in a large bowl, mix together the peas, broccoli, cauliflower, onions and cheese
  • mix Ranch dressing and sour cream together and add to the salad
  • place in refrigerator for at least 3 hours
  • dish into containers and add bacon and cashews on top

the farmer requested this… beef stroganoff… a favourite from his childhood…

 

beef stroganoff

Ingredients:

  • 6 round streaks, sliced thinly
  • 1/2 cup all purpose flour
  • 1 tbsp kosher salt
  • freshly ground black pepper
  • 3 cans cream of chicken soup
  • 1 1/2 cups sour cream
  • olive oil
  • 3 yellow onions, minced
  • 1 head garlic, minced
  • 1 carton (320 g) button mushrooms, sliced
  • 2 pkgs Egg Noodles

Directions:

  • heat olive oil in a pan
  • in two batches, place steak in flour, salt and pepper and then to brown on med-high heat in the pan
  • in a large pot, whisk chicken soup and sour cream together
  • transfer first batch of meat to the large pot with the soup mixture and brown the second batch of meat
  • transfer second batch of meat to the soup mixture
  • heat olive oil and add onions, garlic and then mushrooms
  • add this to the soup/meat mixture
  • keep on very low heat until you are ready to serve (at least 1 hour simmering)
  • serve over egg noodles

my mother cans peaches every fall… so I make peach cobbler every fall… as well as eat canned peaches for breakfast at least twice a week until they run out… I can remember blanching the peaches, getting the skin off of them, slicing them and putting them in the sugary juice in the canning jars… messy work and I’m grateful she still does it on her own so we can enjoy them…

peach cobbler

  • Servings: one 9x13 pan
  • Print

Ingredients:

  • 3 quarts canned peaches, strained (or 12 fresh peaches, sliced)
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp cinnamon
  • 2 tsp fresh lemon juice
  • zest of one lemon
  • 2 cups flour
  • 2 tbsp sugar
  • 3 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup cold shortening, cut into small cubes
  • 1 cup whole milk

Directions:

  • mix sugar, cornstarch, cinnamon, lemon juice and zest in a saucepan on medium/high heat
  • add peaches and boil and gently stir for 1 minute
  • pour into a 9×13 greased dish
  • cut shortening into flour, sugar, baking powder and salt mixture
  • add milk and mix until sticky
  • spoon over the peaches and bake at 400 degrees for 30 minutes
  • serve warm if possible