On August 7th, we grilled really large pieces of zucchinis for dinner (forgot to take a before picture of the rather large zucchini, but it looked like one of the zucchinis below in the next image).
My garden grows on steroids large zucchinis. (See pepsi can for scale). (August 8th, 2011)
My first large spaghetti squash. (August 8th, 2011)
More red tomatoes. (August 8th, 2011)
More red cherry tomatoes (galore actually). Apparently we're not picking them fast enough. (August 8th, 2011)
August 8th's harvest.
On August 9th, not even one full zucchini made 2 banana-zucchini breads (one with chocolate chips & one without), and 3 zucchini breads (one which chocolate chips and 2 without).
Tomatoes picked for dinner salad. (August 14th, 2011)
August 17th's harvest.
Grated 8 bags of 2 cups of zucchini to freeze for baking in the winter.
And on Sunday, Sept 4th, 2011, we had a BBQ with some other families and I made this Strawberry Feta salad (I omitted the olives). It was DELICIOUS and I used tons of cherry tomatoes from the garden. I definitely want to make this salad again.
We still have some harvest left, we'll see what September brings. Is your garden still growing strong? What have you harvested lately?
I know that Osteopenia is currently affecting someone in my family as I currently have a relative who has it. While having osteopenia, it is considered by many doctors to be a precursor to osteoporosis, luckily not every person diagnosed with osteopenia will develop osteoporosis. Which I guess if treated well, can maybe delay or even allow one to never get osteoporosis all together.
Are you concerned that osteoporosis could get in the way of the things you love – or need – to do? One in four Canadian women over 50 have osteoporosis. And, while it can strike at any age, it’s most common after menopause. I thought maybe you would be interested in the new Osteoporosis Awareness website, On The Go Women.
On The Go Women aims to educate women about the disease and stresses the importance of managing the condition with treatment and a healthy lifestyle.
I wanted to share with you, my readers, some recipes that I plan on trying out. Award-winning cookbook author and TV host Margaret Dickenson and OnTheGoWomen.ca have some recipes that are not only tasty but also carefully developed to be osteo-friendly. Go to OnTheGoWomen to learn more about smart eating for stronger bones.
Start off your morning with a mesmerizing calcium-rich treat that will set the mood for a perfect day. The uniqueness of this fruit and nut yogurt combination, is due to the strategic layering of ingredients, flavours, textures and even colours. The "Wow" factor comes from the whole almonds and the drizzles of honey - not to mention the chocolate stick garnish if included.
1. In 4 individual bowls/glasses, arrange 1/4 of the yogurt, then top with a half dozen whole almonds and drizzle with 1 1/2 tsp (8 mL) of honey. 2. Continue by adding 2 tbsp (30 mL) fresh blueberries, then 2 tbsp (30 mL) granola and 1/2 cup (125 mL) of sliced fresh strawberries. 3. Drizzle strawberries with remaining honey, top central area with remaining granola and almonds. 4. Serve promptly garnished with a chocolate stick if desired.
1 1/2 cups (375 mL) red cherry/grape tomatoes (cut in half)
1 1/2 cups (375 mL) yellow mini tomatoes* (cut in half)
1 1/2 cups or 10 oz sliced (375 mL/300 g) Bocconcini cheese
1 cup (250 mL) marinated black olives, whole and unpitted
1 1/3 tbsp (20 mL) fresh whole tarragon leaves**
3 to 4 tbsp (45 to 60 mL) vinaigrette, a mustard herb type
1 tsp (5 mL) balsamic vinegar
To taste salt and crushed black peppercorns Garnish (optional)
fresh sprigs of tarragon or herbs of choice (e.g., chervil, dill, rosemary, mint)
* Option: Yellow or orange bell pepper (cut into 2/3 inch or 1.5 cm squares); small green or yellow zucchini (sliced). ** Option: fresh dill weed or herb of choice; but fresh tarragon is by far my first choice.
Makes 5 cups or 1.25 litres (4 servings)
Busy days see me charming my husband or "drop-in" guests with this "fast and easy" salad which I frequently serve as an appetizer. Taking a delectable trio of ingredients (Bocconcini cheese, tomato and olives), I then dazzle the palate with a generous infusion of fresh tarragon and hints of Balsamic vinegar. The recipe is also most appropriate for buffets or pot luck events (providing a well-appreciated vegetarian option as well). Note: Eaten with one pita bread (52 mg calcium), the salad makes a tasty, calcium-rich, light lunch for those "on the run"!
1. Just before serving, toss ingredients together in a large bowl. (Be generous with fresh tarragon leaves and crushed black peppercorns.) 2. Garnish with sprigs of fresh herbs and serve.
DO AHEAD TIP: Hours in advance of serving, the ingredients may be prepared (i.e., tomatoes cut, cheese sliced and tarragon leaves removed from their branches) and assembled (but do not add the vinaigrette).
Presentation TIP: I serve individual salads in bistro bowls or large flat soup bowls/dishes with wide rims, allowing the recipe "to breathe" and to be artistically framed by the rims.
Calcium per serving when eaten with one pita bread (diameter: 6 1/2 inches or 16.5 cm): 326 mg
1 lb (450 g) fresh broccoli
1 3/4 tsp (9 mL) chicken bouillon powder
3/4 cup (190 mL) hot water
3 tbsp (45 mL) chopped onion
1 1/2 tsp (8 mL) olive oil
1/3 cup (80 mL) dry white wine
1 tbsp (15 mL) finely chopped fresh garlic
2 tsp (10 mL) crushed dried tarragon
3/4 cup (190 mL) heavy cream (35 % fat)
1/3 tsp (1.5 mL) salt
1/3 tsp (2 mL) crushed black peppercorns
1/5 tsp (1 mL) ground nutmeg
2 1/2 cups (625 mL) milk (2 %)
1/3 cup (80 mL) Camembert cheese* without rind**
* Check and compare nutrition facts on the label to ensure that the calcium content is high. ** Be careful to remove absolutely all the rind.
Makes 5 cups or 4 servings
Busy days see me charming my husband or "drop-in" guests with this "fast and easy" salad which I frequently serve as an appetizer. Taking a delectable trio of ingredients (Bocconcini cheese, tomato and olives), I then dazzle the palate with a generous infusion of fresh tarragon and hints of Balsamic vinegar. The recipe is also most appropriate for buffets or pot luck events (providing a well-appreciated vegetarian option as well). Note: Eaten with one pita bread (52 mg calcium), the salad makes a tasty, calcium-rich, light lunch for those "on the run"!
1. Cut broccoli stalks from tops. Peel away and discard outer fibrous layer from stalks. Chop stalks coarsely and set aside. Break tops into small florets and set aside on a separate plate.
2. Dissolve chicken bouillon powder in hot water.
3. In a medium saucepan over medium-low heat, sautée onion in olive oil until golden and tender.
4. Add chopped broccoli stalks, chicken bouillon, wine, garlic and tarragon. Cover loosely and simmer over low heat until broccoli is just tender.
5. Add cream, salt, crushed black peppercorns, nutmeg and broccoli florets. Simmer uncovered over low heat, stirring regularly, until florets are tender; remove from heat.
6. When cool enough to handle, in 2 batches, place broccoli mixture in a blender and process at high speed until completely puréed.
7. Return soup to a clean saucepan. Add milk and bring to a slow simmer over medium-low heat. Add Camembert cheese and whisk until cheese is entirely melted. If necessary, adjust seasoning to taste.
Make Ahead TIP: The soup may be prepared in advance, placed in airtight plastic containers and stored refrigerated for up to 3 days or frozen for months.
Calcium (mg): broccoli 200 + heavy cream 90 + milk 788 + Camembert 335 TOTAL 1413
Calcium per 1 1/4 cup (300 mL) serving: 353 mg
---------- I want to note that I was compensated to for writing this post.
ETA (August 7/15): A piece of the device, the Trabecular Metal Tibial Plate has been
recalled due to complications that have led to serious problems,
including the need for a revision surgery! The problem is that most
people (even those with the device) don't know this.
I was asked to add this information to this post by the Outreach Coordinator from the American Recall Center.
Here is this morning's progress update on Magnificent Mantle. Almost done! And lookin' mighty fine...
Yarn diet 2010 is officially over. 9 months, 1 week and 6 days. January 1st - Oct 15th, 2010. I was going to break it this upcoming weekend at Rhinebeck 2010, however with my pregnancy complications I cannot be there this year (had a room reserved and everything but had to sell it (since it was a pre-paid room)). So I decided that I would still break my yarn diet now and treat myself to stuff I've been eying over the almost 10 months. Above, is all from the Etsy Seller Viola and you have, Viola Sock in Controversy, Viola sock in Dark Thistle, and Viola Merino Fingering in North Sea. Yum! (Tara was my enabler on this purchase). I FEEL FREE!!!!!!!!!!!
Dinner tonight was pot luck with some friends that we've been trying to get together with for a year now. We only realized tonight that it had been a year (we've had plans re-arranged twice since the beginning of summer). We were in charge of the actual meal, and I made a pot roast. I almost had a heart attack this afternoon for about a good half hour when we had a power failure. I totally thought dinner was ruined for sure. We were 6 of us, and I had 2 slow cookers going (ours had the same meal as my parents slow cooker, except in my parents slow cooker I made it with onions, as one of our friends who came tonight doesn't eat onions). It was really delicious. It was great to see our friends (and meet one new boyfriend of one of the girls) and catch up.
Mack is 26 months old today. He is starting to get easier to reason with. He’s still got his moments though, gotta love those terrible 2’s.
Here is my current progress on my Destroyed Cowl. Lovin’ it so far. I love the little specs of purple in the red. It’s so nice to watch knit up. And Dream in Color Classy. ’Nuff said.
This morning before I left to work, I prepared dinner. I love coming home to the house smelling like dinner. And I love my slow cooker. It even smelled outside the house when I came home from picking up the kids from daycare after work. Tonight I tried out this recipe: Coca-Cola Pot Roast. Yes, you read that correctly - Coca Cola. While I used Diet Coke, because that's what we had in the house, it came out super delicious! I definitely recommend. It made leftovers, though I am not so sure I will eat the leftovers, as I caught the cat way too close to the slow cooker and he knocked the lid off of it... so I am not too sure what damage he did... but I did warn Jamie... so we'll see if any of the leftovers get eaten. The recipe though makes a lot, and we all had decent portions at dinner. (I also used beef chuck instead of pot roast, so it was already cut up).
I'm off to bed early, I have early am bloodwork and I'm fasting. I must ward off any temptations to eat. Hopefully I can last until after my blood work is taken, which is why I am going bright & early. Hopefully my bloodwork comes back without any problems. The last thing I need is more problems than the placenta previa. My bag is already packed with some knitting & my book. I should be okay. I do hope that it goes smoothly, I do get grumpy when hungry.
17 weeks pregnant today. I am lovin’ my belly bump. Just ♥ it.
These awesome pencil crayons were one of my finds yesterday at Omer De Serres. I used that birthday gift certificate to get them. They’re actually made out of journal (newspaper). They are coated though, so I don’t have to worry about getting ink from the newspaper all over our hands. I can’t wait to try these out with the boys.
Sean stayed home today, but woke up with no fever. He felt a little warm all day though, but no fever. He’ll be going back to daycare tomorrow. He says that he wasn’t feeling 100% today, but that his head didn’t hurt him anymore. I am wondering if he was experiencing a migraine or headache of some sort.
Today’s loot from the garden was huge. 3 cucumbers, one large tomato, a few cherry tomatoes, some snow peas, stringless beans, and a lot of spinach.
I wanted to use the spinach so I had received a recipe yesterday from my mother-in-law. Jamie asked me to call her up and get it from her. I got this awesome new knife recently from Jamie’s dad (he always brings over interesting finds) and I love the way it chops up vegetables.
So, for dinner tonight, I made Jamie’s mom’s Spinach Pie recipe. DELICIOUS! I can’t wait to have leftovers for lunch tomorrow.
SPINACH PIE
10 oz. spinach 1 cup bisquick ½ cup oil 4 eggs slightly beaten 2 cloves of garlic (crushed) ½ cup minced onions ¾ cup grated cheese (white cheddar) ¼ tsp pepper ½ tsp salt (optional as bisquick has salt already in it)
Preheat oven to 325°F. Grease 9” round pie plate (or a 1 quart casserole dish). Bring water in a pot to a boil. Cook spinach for 1 minute. Drain water from spinach. Dice up the spinach. Combine the spinach with other ingredients. Throw them into the baking dish of your choice. Bake uncovered for 45 minutes at 325°F or to golden brown.
Yum!
I made my own buttons today. Aren’t they awesome? I now need to find something to knit that will need buttons of this size for Zoe. I have a thing for scrabble… can you tell?
I wanted to show you how sweet this video is. I almost cried. (I blame it on the pregnancy hormones). This guy (I think) went to my high school, but my sister knows him – that’s how I learned of this video. It’s just so sweet.
And this video is just beyond funny. Jamie showed it to me this morning before he left to work. David went to the dentist to get some teeth pulled. He was drugged up to have them pulled. This video is the after math of the drugs. I got a good laugh. Apparently it’s been viewed many times on youtube. I of course always find out things after wards. (Not that I care). So, I’m sorry if you’ve seen this already – but it’s new to me.
For those moms who collect pampers.ca (or .com) points, I have a few more free bonus codes for you to enter:
Today’s de-clutter progress is here. Almost at the 100 mark; Doing good.
I finished Bekah’s Girl Cap Spring Shirt tonight while Jamie & I watched a couple of episodes of The Wire. We’re almost done Season 1 and it’s a great show. Can’t wait to see what happens next.
Mackie let me sleep in a bit this morning, only getting up after 7:30 am this morning, which was nice. I then got to close my eyes a bit longer while he had his morning bottle and he watched some children's programming in bed. (I can't even call it morning cartoons, because it's not - I allow the kids to watch Sprout).
I got our act together and took Mack for a haircut. He looks so handsome now with his new 'do. I am going to have to take Sean for a haircut this week - he's over due for one too. It's so much easier to take one kid at a time, which is why I took advantage this morning to take Mack. After his haircut we went to Costco to pick up some grocery items that I needed. I ran into an old high school friend, we chatted for a few minutes, and said we'd get together one of these days. Not sure if that will actually happen - but we'll see.
Mack took a very nice nap this afternoon (he was actually falling asleep in the car on the way home from Costco, but I tried my best to keep him awake until we got home). I fed him lunch and then he went for his afternoon nap. I got a lot of baking/cooking done this afternoon while Mack napped. I made a banana bread, and then set out to make a double batch of meat sauce (my step-mother-in-law's recipe).
2 cups Whole Wheat Flour 1 ½ tsp baking powder ½ tsp baking soda ¼ tsp ground cinnamon 2 beaten eggs 1 ½ cups mashed bananas (5 medium) 1 cup sugar or splenda ½ cup cooking oil ¼ tsp salt
1. Combine flour, baking powder, baking soda, cinnamon, and salt. Make a well in center of flour mixture, set aside. 2. In a medium bowl combine eggs, bananas, sugar & oil. Add in egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle any nuts on top. 3. Bake in a 350°F oven for 55 to 60 minutes for a 9x5x3 inch pan or 40 to 45 minutes for a 1.5x3.5x2 inch pan, or until a wooden toothpick inserted near center comes out clean. If necessary, cover loosely with foil the last 15 minutes of baking to prevent over browning. Cool in pan on a wire rack for 10 minutes.
Enjoy the recipe! Let me know if you make it!
Jamie is going to be VERY excited that I made meat sauce. It's been months since I've made it - only because I was avoiding having protein with my pasta. Jamie's been begging me for a while now to make it again, and I just hadn't had the time. The prep time to make the meat sauce is a lot of work, and lengthy, but well worth it in the end. I ended up having some with dinner tonight, it was really good. The rest will go into the freezer for future meals.
Tonight, after bathing Mack and putting him to bed for the evening (did I tell you again how good of a baby Mack is?) I took care of a few things around the house, wrapped my brother's birthday gift for tomorrow, we're going out for his birthday which is totally actually (Happy Birthday Bro!), and caught up on some episodes of CSI (Las Vegas). I didn't realize that it was on again, and I am not sure why my PVR didn't record any episodes. So, I've now watched 3 of the 6 episodes I'm behind. I'll catch up on finishing those up tomorrow while Mack naps.
I miss Sean & Jamie like crazy, but honestly, I am enjoying some alone time. I'm also getting things done around the house that I haven't been able to with both Sean & Mack running around. Sometimes it's hard to get stuff done when it's all busy around the house. I can't wait to see Sean & Jamie tomorrow though when they return.
I am a 30-something mom who knits, and takes pictures, a lot. I am a mother to 3 adorable boys, Sean (Dec 2006), Mackenzie (June 2008) & Quentin (Nov 2010). This is my journey through motherhood, photography, the books I read, life in general and knitting, of course. Oh, and other crafts too!
