Happy Thanksgiving to those of you celebrating today

Happy Thanksgiving to my friends and family celebrating today…

 

happy thanksgiving

If only we could set our scales back 10 pounds on Thanksgiving or any other holiday we spend with friends, family and lots (too much) of delicious food and drink.

 

On a more serious note, be sure to be thankful for what you are celebrating!

happy thanksgiving

Like this sign says, be kind, be thoughtful, be genuine, but most of all be thankful!

You know summer is over when…

You know the summer is over when your favourite french fry stop closes down for the season.  Ours is Fitz’s in Lanark, Ontario on the way to our cottage on Palmerston Lake…

 

Fitz’s has an extensive take-out menu, but our order is always the same; sweet potato fries for me, and regular fries for hubby…hot (greasy) and crispy. Yum!

 

 Today was Fitz’s last day of the season, a sign that summer is over and winter is on its way.

Are you a risk taker?

It occurred to me this past weekend that I am a bit of a risk taker.  At least when we are talking recipes.  Oh, and anything related to gardens or flowers.

I very rarely follow written recipes completely, modifying them with favorite, gluten-free, or on-hand ingredients. For family dinners I usually try out at least one new recipe, and this past (Canadian) Thanksgiving dinner was no exception.

I made the perennially favourite pumpkin pie as well as cherry and butter tarts.  Instead of apple pie or crisp,  I tried a strawberry rhubarb crisp.  My brother had commented on Facebook a while back that he was craving strawberry rhubarb pie and no one would make one for him.  As he was hosting dinner this past Sunday I took the bait.  One of my GARDENS4U clients donated the rhubarb and I had frozen strawberries on hand.  The recipe called for fresh strawberries, so I just let mine thaw on the counter before using them. I do believe the dessert was a favourite at the table; the bit that was left in the pan was scooped up by my nephew to take home for later.

 

Tired of the popular vegetable dishes this time of year too, I decided to try roasted zucchini as my vegetable contribution.  It too turned out delicious; I will definitely make it again.  I simply sliced 3 yellow and 3 green zucchini lengthwise into about 6 spears each (you could slice them into coins instead) placed them on a greased cookies sheet, drizzled them with olive oil, sprinkled them with a parmesan cheese, garlic, oregano and dried basil mixture, and baked then broiled them to perfection.  Yummy!

 

pictures from Pixabay and Pexels (forgot to take some of my own)

 

Someone asked me after I volunteered to make my daughter-in-law’s wedding bouquets if I wasn’t nervous they wouldn’t turn out.  My new daughter-in-law is wonderfully laid back.  I knew if the bouquets weren’t exactly perfect, she would not stress over it.  Otherwise, I might have been more nervous and (probably) would not have offered my services.  All five were different and definitely unique creations…

 

I consider cooking or baking and gardening to be artistic adventures, and I think most will agree that artists of any kind have to take some risk to be unique.  I guess I do tend to fly by the seat of my pants (as I call it) or like to take (some) risks, but it is (almost) always worth it!

 

 

Happy Thanksgiving

It is Thanksgiving weekend here in Canada.  We celebrate the second Monday in October, while other countries celebrate in November.  I believe the reason for that is the fact that our winters arrive sooner here, so our harvests are earlier.   Afterall, the holiday did originate as a celebration after harvest was complete.

Thanksgiving

Regardless of when you celebrate Thanksgiving, be sure to remember all the things you are grateful for.  This previous post listed the things I was grateful for two years ago.  All of these still apply, with the wonderful addition of my sons’ significant others and two (with a third one on the way) grandchildren.

With the arrival of grandchildren comes a new addition to my dining room furniture, just in time for Thanksgiving…

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Carter approved: Mum Mums

As I spend a lot of time talking about my grandson, I thought I would post a series called “Carter approved”.  My first Carter approved product is Mum Mums, a rice-based teething biscuit that comes in various flavors…

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Mum Mums are free of the most problematic allergens, (gluten, wheat, eggs, milk, soy, sesame, peanuts, shellfish, tree nuts and fish)a as well as verified non-GMO. Mum Mums are baked and contain minimal amounts of salt, sugar, fats and oils.  Rice has always been considered an ideal first solid food for babies as it is easily digestible, yet contains many vitamins and minerals.

 

 

We all know how teething babies want to put everything in their mouths; these biscuits are no exception. They literally melt in the mouths of babies, although their claim to be mess free is suspect…

 

The banana flavor of Mum Mums is Carter approved!  Buy your Mum Mums

 HERE

 

Sweet potato slices make a great alternative to bread

Did you know that sweet potato slices make a great alternative to bread for those of you on a gluten-free diet?  Even if you are not eating gluten-free, slices of sweet potato make a much healthier and lighter alternative than bread.

Simply slice a sweet potato lengthwise as thin as you can slice it, pop the slices in the toaster. Keep the slices long enough so you do not lose them in the toaster.  Toast them until they soften and start to turn brown at the edges and voila!  You could also roast them on a BBQ rack or mat.  I brush them with olive oil and crushed garlic before BBQing them. Of course, I omit this step if using a regular toaster to prevent a fire in my toaster!

I made a hamburger last weekend:

sweet potato
sweet potato burger

As the meat part of the hamburgers were cooking on the BBQ, I made my sweet potato “bun”   I cut the meat patty in half to accommodate the shape of the potato slices. The results were delicious!

I also tried some toasted sweet potato slices topped with peanut butter and jam for breakfast recently.  I was so eager to eat my concoction, I forgot to take a picture!

I am addicted now and can’t wait to make:

  • toasted tomato sandwiches
  • pizzas
  • wraps and any other kind of sandwich
  • eggs benedict
  • egg mcmuffins

 

I would love to hear any other ideas; please share your suggestions!

 

Omega 3 vs omega 6 fatty acids

When researching a previous post about healing fats, I learned that the balance between omega 3 fats and omega 6 fats is another health concern.

First of all, you have to know the difference between the two. Both are important for maintaining a healthy body and neither are manufactured by our bodies, so must be obtained from our diets. While 6s are found in the foods within a common modern daily diet, 3s are usually supplemented.

omega 3s:

  • cold water fish (sardines, salmon, herring etc) and fish oil
  • fresh fruit and vegetables
  • garlic, flax seeds,  walnuts
  • extra virgin olive oil

pictures from Pixabay and Pexels

 

omega 6s

  • wheat, whole-grain bread, and cereals
  • grain fed chicken and their eggs
  • refined vegetable (soy, corn, sunflower, safflower) and grape seed oils
  • nuts
  • meat from grain fed animals
  • processed and fast foods

 

pictures from Pexels and Pixabay

 

Both omega 3s and omega 6s have health benefits and drawbacks.  While 6s are helpful in treating the symptoms of arthritis, diabetic nerve pain, menopause,  high blood pressure, multiple sclerosis, eczema, and even allergies, too many 6s can cause depression, dyslexia, obesity, hyperactivity, and other health problems.

Omega 3s are crucial for our brain, hormone, and immune function,  good vision and hair, skin, cell and tissue growth.  They are helpful in treating symptoms of lupus, asthma, osteoporosis, arthritis, diabetes, breast and colon cancers and irritable bowel disease.  A deficiency in 3s can result in conditions such as depression and mood swings, poor memory, fatigue, poor circulation, dry skin and more.

The problem comes when too many 6s, especially from vegetable oils and grain fed (as opposed to grass-fed) meat, outweigh and overtake the benefits of the 3s.  This happens because the 3s and 6s compete for the same enzymes to aid in their metabolism.  Although a ratio of 1:1 between 6s and 3s is the ideal balance to strive for, studies have shown modern diets to be as high as 16:1   This higher proportion of omega 6s is leading to the increase of many disease states within our modern societies including arthritis, heart disease, autoimmune diseases and other inflammatory processes, as well as numerous types of cancer.

Start paying attention to the ratio of omega fatty acids in your diet and make some changes before your health takes a turn for the worse!