Not To Be Trusted With Knives

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I Never Promised You An Herb Garden

One of the things on my list of 101 things to do in 1001 days that I achieved last year was to make an herb garden for my balcony. But “make” in that case actually meant “buy a premade one and put it on my balcony”. Now, don’t get me wrong – it was a lovely herb garden that I got at Granville Island and it was a great deal – $13 for 5 different herbs! And while I enjoyed cooking with those herbs, the winter was not kind to them (nor was my neglect) and so now that the weather has warmed up enough for me to want to be on my balcony again, I decided to actually make an herb garden this year. Where “make” means “buy some plants, buy some dirt, buy some containers, and then put said dirt and plants in said containers”. And here is what I made:

My new herb garden

My new herb garden

This year’s herbs include:

  • rosemary
  • thyme
  • marjoram
  • sage
  • oregano
  • basil
  • chives
  • cilantro
  • and a jalapeño plant

I made this three weekends ago and I’ve already made roasted potatoes with fresh rosemary; pasta sauce with fresh rosemary, thyme, marjoram, sage, oregano, and basil; guacamole with fresh cilantro; and scrambled eggs with the chives a couple of times!

My new herb garden

My new herb garden
My new herb garden

My new herb garden

My new herb garden

My new herb garden

My new herb garden

My new herb garden

My new herb garden

Several of the plants have grown significantly since I took those photos (especially the marjoram, the cilantro, and the jalapeño plant, but the basil is not looking so hot. If anyone has tips on growing basil, let me know!

I think I’d like to also get a tomato plant, and maybe some parsley. Plus, I need to investigate a thing I learned about recently: a potato barrel.

I’m going to try to be more diligent in taking care of my herb garden this year. Speaking of which, I know that I need to water it regularly in the summer, but does anyone know what I should do to keep it alive over the winter?

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Art of Spice

On Friday, I checked out this new Indian restaurant. I was a bit hesitant to go there at first because there was no one in the place – which is generally a bad sign for a restaurant – but it’s pretty new, so we decided to be adventurous and give it a go. And it did not disappoint!

We had some veggie pakoras, chicken vindaloo, and palak paneer and they were all delicious. Plus the servings were pretty big, so despite the fact that we were full when we left, there were lots of leftovers. When I first looked at the menu, I thought the prices were a bit steep, but then I realized that the dishes included rice and naan (whereas I’m used to going to Indian restaurants where you have to order the rice and naan separate), so the prices were on par with other good Indian restaurants that I’ve been to.

They unfortunately are still waiting for the liquor license which might explain, in part, the lack of customers, but I think it’s probably also that people don’t know about them. So I figured I’d blog about them, because the food really was good and the people running the place seemed so nice, and I’d hate to see the place go under for lack of people knowing about them1.The restaurant is located at 1355 Hornby Street, so if you are downtown and looking for Indian food, you might want to check them out.

  1. Not that my blog has tonnes of readers, but every little bit helps, right? I also wrote reviews on Yelp and Zomato – those will probably be more helpful! []

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Easter Treats – My First New Food Item for 2016

Due to my immune system having gone MIA for the first 3 months of this year, I’m rather behind on many of my goals. Including the goal of “Make 16 new food or drink items that I’ve never made before” for which, up until Thursday, I have made a grand total of 0. But now that I’m mostly healthy (just waiting out the remainder of my 100 day cough – which isn’t infectious, it’s just irritated lungs), I have made my first new food item of the year, just in time for Easter!

Easter treats

Easter treats

One of these eggs is hatching!

This treat was super easy to make and combines three awesome things – Rice Krispie squares (or nests, in this case), Mini-Eggs1, and Peeps.

  1. I’m generally a chocolate snob, preferring to eat high quality dark chocolate, but for some reason the combo of milk chocolate and whatever heaven they make that candy shell from makes Mini-Eggs one of my exceptions. See also: Reese peanut butter cups. []

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New Food #1 for 2016: Cream Puffs

It’s almost the end of February and I’m totes behind on all my goals (And I just realized by looking at the date that it’s my Uncle Harry’s birthday and it’s too late (in Ontario, where he lives) for me to call him – Happy birthday, Uncle Harry!). Well, I guess I’m doing OK on one goal: bringing my lunch to work 75% of the time – I currently sit at 76%, so I’m on track for that goal so far! But I ended up being too sick to start training for the UBC triathlon and the Delta triathlon (in March & April, respectively), which means I’ve made no progress on my triathlon goal, very little progress on my run/bike/swim 1000 km goal, and no progress towards my sub-1:50 half marathon goal, plus I *gained* a few pounds instead of losing (thanks to not being able run), though the food poisoning seems to have taken care of those pounds, at least for the moment. I haven’t knocked anything off my 101 list, nor painted a room, nor done most of the rest of the stuff on my goal list.

However, today I managed to make one new food item that I’ve never made before, meaning that I’m 1/16th of the way through the goal of making 16 new food or drink items that I’ve never made before. Cream puffs!

Last night I made a steak and carrot pie for dinner, using half a package of puff pastry for the crust, which meant today I was faced with the eternal question: What should I do with the other half of the package? On Friday my business analyst at work was telling me about this place she went to that has amazing cream puffs, and I guess that was stuck in my brain so I decided to make some of those.

I know it’s a bit of a cheat to use frozen pastry dough, but I decided to make the custard from scratch, which I’ve never done before. It was actually surprisingly easy and it tastes shockingly good.

Cream puffs

The picture doesn’t really do them justice – I think they almost look like scrambled egg sandwiches! I use free range eggs and so the yolks are very yellow, which makes the custard very yellow. I guess if I’d used caged hen eggs, where the yolks are super pale, the custard might be prettier, but I much prefer free range eggs. And it tasted great, which is what’s really important. I think next time I’m going to try making the dough from scratch.

The custard required three egg yolks, which meant I was left with three unused egg whites. I used one of the egg whites for glazing the pastry, which means now I’m faced with the eternal question: What should I make with my two egg whites?

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All the New Foods & Drinks I Made This Year!

One of my goals for 2015 was to “make 15 new food or drink items that I’ve never made before”. And I managed to blow this one out of the water, with 19 new food items!

Chocolate buttercream frosting 1-Jan-2015
sweet and spicy pecans and cashews 12-Jan-2015
caramelized onion, mushroom, apple and Gruyère puff pastry bites 12-Jan-2015
cucumbers with salmon whip and dill whip 12-Jan-2015
slow cooker gingered chickpea and tomato stew 12-Jan-2015
cheese puffs 12-Jan-2015
homemade sour mix 12-Jan-2015
Swiss cheese beer bread 4-Feb-2015
potato, cheddar & beer soup 4-Feb-2015
beer marinated pork chops 4-Feb-2015
brown ale potato galette 12-Mar-2015
black bean & mushroom tortilla casserole 12-Mar-2015
spent grain dog biscuits 28-Mar-2015
rice pilaf 29-Mar-2015
BBQ short ribs 14-Jun-2015
grilled potato skins 4-Jul-2015
blondies 14-Sep-2015
ameretti 23-Dec-2015
roasted beets 24-Dec-2015

As you can see from the above list, I started the year off strong by making a new item on New Year’s Day, and then 6 new items on Jan 12 (for my birthday party). I also owe several of these items to the fact that my friend Amy and I started home brewing beer and our first batch was rather undercarbonated so I found some recipes that used beer as an ingredient to use up the under carbonated beer. And just as I typed  that I realized that I forgot to include all the beer I made on this list, as they are totally drink items that I’ve never made before!! They are:

  • winter ale
  • blonde ale
  • stout
  • hefeweizen

So that’s 23 new items I made this year! Go me!

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Merry Christmas

Merry Christmas!

I’m cooking beets for Christmas dinner. Wait, why did you think I had a big knife and red on my gloves?

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Christmas Baking 2015

For the official record1, the following baked goods were baked at the annual Snow family Christmas baking extravaganza 2015:

My Mom:

    • Tiger Cookies

Tiger cookies

    • Cranberry Nut Clusters

White Chocolate Nut Clusters

  • Fake Nanaimo Bars2

Fake Nanaimo Bars
Nancy (my sister):

    • brown sugar jam cookies

Jam sandwich cookies

  • cheese crackers

Daniel (Nancy’s friend):

  • lemon squares
  • almond crescent cookies

Beth:

  • shortbread cookies
  • amaretti
Ameretti

Amaretti dough

Ameretti

Amaretti cookies – pre-baking

Ameretti

Amaretti cookies – baked

Ameretti

Amaretti cookies – close up

  1. My blog is the official record. []
  2. Which I’ve been referring to as “Parksville Bars”. Parksville is the town next to Nanaimo. []

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Tomorrow is Christmas Baking Day

My baking plans for tomorrow include:

  • shortbread cookies, the cookies that I’m legally obligated to make every Christmas
  • amaretti, which I’ve never made before but expect to be delicious!

I will report back once all the baking is complete!

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Everyone Deserves Access To Healthy Food

As you may recall, my friend Dr. Dan, in addition to his more-than-full-time job as a professor at the U of G, also runs a non-profit organization called Farm 2 Fork (F2F), in which they

“develop tools to help address food insecurity in the City of Guelph, and beyond. In 2012 and 2013 the students developed Farm To Fork – a website that links people who can donate food to the real-time needs of food banks and food pantries, to improve the quality and quantity of food donated. In 2014 the students worked with the Guelph Community Health Centre to develop programs for the Garden Fresh Box program – a program that brings fresh local fruits and veggies to people who need it. This year the students worked with the national charitable organization Meal Exchange to develop tools for their Trick Or Eat campaign. This campaign – which runs in Canada and the US – sees thousands of university students collecting food for the food banks during Halloween.” (Source: D. Gillis, personal communication that I was too lazy to paraphrase and besides, he said it so eloquently in that email!)

Well, F2F is currently running a fundraiser to support those students. While F2F started as a class project, students really have gone above and beyond – they’ve volunteered hundreds of hours of their time, sometimes even volunteering over the summer instead of taking on full-time jobs to, you know, pay for tuition and living and suchlike. If you donate, the money will go to support these students with things like computer equipment, stipends, and travel to go present about/meeting about/etc. the project. If you donate by the end of December the Dean of the College of Physical & Engineering Science at the University of Guelph will match donations, dollar for dollar, up to $5,000.

So while you are thinking about your end-of-year donations, why not consider donating to F2F?

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What recipe are you known for amongst your friends and family?

Here we go with using the Dec 2014 blogging prompts.

What recipe are you known for amongst your friends and family?

Shortbread cookiesI make the best shortbread in the world. I learned my Great Granny Snow’s secret recipe from my Aunt Wendy. Why Great Granny chose Aunt Wendy from among all her granddaughters to teach, and why Aunt Wendy chose me from among all her nieces to teach, is a mystery, but I believe it’s ‘cuz Aunty Wendy loved me the best! (Feel free to correct me if I’m wrong on that, Aunt Wendy).

Now, there are two things about this recipe. One thing is that it is really all in the technique. I could give you the list of ingredients (even the super secret tip about one of the ingredients) and the instructions, but you wouldn’t be able to make these cookies. When my Aunt Wendy taught me this recipe, she showed me something about the dough that I have never told anyone and never written down. And it is the key to making the best shortbread in the world.

The second thing is – I don’t even like shortbread.