Sunday, 28 June 2015

Spectacular Steak Salad

Joy does not simply happen to us.  We have to choose joy and keep choosing it everyday. - Henri J. M. Nouwen

This post was chosen by my children.  They decided that this was the recipe that I needed to share with you this week. This is their favourite salad! We have already made this salad twice this month. Both times my second son was the head chef. He made this salad with utmost care. This week he teamed up with my daughter to create a beautiful summer picnic for all of us. Did I ever tell you that I am loving life with teenagers...

Here is our picnic day and salad recipe, too...

And they said, " Please put the camera down and eat. We did this for you."

Our Newfoundland, Navy Bleu even joined our picnic....

Steak Salad Recipe  (from the Food Network)

  • Ingredients for the salad
  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1 1/2 cups thinly sliced Belgian endive
  • 1/2 red onion, thinly sliced into rings
  • 3 cups fresh baby arugula
  • 12 cherry tomatoes, halved
  • 4 ounces Gorgonzola, coarsely crumbled
  • salt and freshly ground pepper
  • 1 pound steak (such as New York, rib-eye or filet mignon) pan-fried or grilled and chilled

  • Ingredients for the Red Wine Vinaigrette:
  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil

1. In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter
2. Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.  (Vinaigrette Recipe below)

Red Wine Viinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.


Sunday, 14 June 2015

June's Light

It was June, and the world smelled of roses. The sunshine was like powdered gold over the grassy hillside. - Maud Hart Lovelace

Here is my world today...

 The end!

Sunday, 31 May 2015

Focusing In

You are more blessed than you think. - Unknown

One thing that I have noticed since I began photography, is that by focusing my lens, I direct my eyes to find things that I would normally just walk by and miss. There are so many wonderful things around that we simply do not notice.  I believe in life, it is the same. I think that many times we just walk by and don't "focus in".
This week I determined to "aim my lens" at life and capture in words the moments that I might have otherwise just walked by or missed. At the close of everyday, I jotted down five points for which I was grateful. Honestly, my writing was generic on my first try.  A one word simple point number one, a simple point number two, a simple point number three, a simple point number four and a simple point number five.
As the second evening rolled around,  I reflected on my own abilities. I thought perhaps I would again write the same generic items:  A simple point one, a simple point two...
But, to my surprise, when I picked up my pen, to "focus in" on the day, all the amazing things...that I might have otherwise walked by...began to fill my page.  They were not so simple points.
By the end of day five, I was amazed. My simple points of gratitude were not so simple at all but, actually spectacular. Seriously spectacular. Is this my life? And to think I would have just walked by these things if I had not decided to take that written snapshot.
I highly recommend taking a moment every evening and "focus in" on all the little moments that fill your day. What will you see when you "focus in" ? Will you see just the rain? Or will you see...

The end!

Sunday, 17 May 2015

Saturday, 9 May 2015

Honey-Lemon Ricotta Muffins

Life is the flower for which love is the Honey.- Victor Hugo

Spring began last week. We have already gone stargazing, camped out in our yard and one of my children has gotten a sunburn. We have killed mosquitoes and have been tempted to go swimming in our lake (hmmm, maybe not yet). We stumbled upon a rattle snake,  to later realize it was just a milk snake. And I can not tell you how many times my daughter has said to me, "It is so hot, why is it so hot? Aren't you hot?" No, this is not hot my dear little Canadian children. And that is just the first week of our Canadian spring.
Today we are going on another adventure. We are on our way to the Muskoka Region of Ontario. My husband and his band have a radio interview.  I love to travel, so we decided to all travel north together, about three more hours north. Why not?
These muffins I packed for our adventure. They are delicious. I used fresh honey that my sister in law picked up at a local farmers' store. 4 out of 4 children stuck in a car agree these are amazing! We all highly recommend these muffins for your next breakfast morning...or road trip.

Honey- Lemon Ricotta Biscuits (adapted from Nonna's Lemon Ricotta Biscuits )
Makes 12 muffins

2 cup flour ( I used 1 cup all purpose and 1 cup spelt)
1/4 cup ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup honey
1/4 cup brown sugar or coconut sugar
1/2 cup butter at room temperature
1 Tablespoon finely grated lemon zest
1 cup ricotta cheese
1 large egg
1 Tablespoon fresh lemon juice
1/2 teaspoon almond extract
lemon glaze;
1 cup icing sugar
1-2 Tablespoon fresh lemon juice

  1. Prepare a 12 cup muffin tin. Preheat oven to 350 degrees F.
  2. Combine flour, ground almonds, baking powder, baking soda, and salt in a medium bowl.
  3. Using an electric mixer beat butter, honey and lemon zest until well combined.  Beat in Ricotta, egg, lemon juice and almond extract.
  4. Add dry ingredients to the wet ingredients and stir just until blended. 
  5. Bake for about 20 minutes or until golden.  While baking, make glaze.
  6. For the lemon gaze: mix 1-2 Tablespoon lemon juice with one cup of icing sugar ( you can add more or less of the lemon juice to make the glaze the consistency you like)
  7. Remove muffins from oven, serve warm with the lemon glaze. Enjoy!