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Saturday, 23 June 2018

FAMILY HOLIDAY in CHATTANOOGA, Tennessee . . . and PICKLED RHUBARB in SALAD

LOTS OF FUN THINGS to do in CHATTANOOGA:    We even ran out of time so we could not do all of these.

1.       TENNESSEE AQUARIUM: Daily 10 to 7:30

2.        CREATIVE DISCOVERY MUSEUM: 9:30 to 5:30 daily:  First go to Aquarium:  admission with Aquarium stub is cheaper.



3.       HUNTER MUSEUM OF AMERICAN ART: Sun: noon-5, Mon 10-5, Tues 10-5, Wed: noon – 5, Thurs: 10-8pm

4.       CHATTANOOGA WHISKEY EXPERIMENTAL DISTILLERY:  Sun noon-7pm, Mon-Wed: 11 to 9pm, Thurs 11am

5.       COOLIDGE PARK:  carousel and interactive play fountain

6.       LOOKOUT MOUNTAIN INCLINE RAILWAY:  1 hour minimum: Daily 8:30 to 8: Can combine with RUBY FALLS:  cave with stalactites & “Fun Forest: a multilevel activity center for children. 

7.       TENNESSEE VALLEY RAILROAD: Sun 10-5, Closed Monday, Tues-Thurs: 10-1:30: 2 hr min

8.       REFLECTION RIDING ARBORETUM:  1400 ft long boardwalk on wetland, native log cabins: Sunday 12:30-4, Mon closed, Tues – Thurs: 9:30 to 4: 1 hr min

9.       CHATTAN00GA DUCKS:  1 hr tour amphibious
10.   LAKE WINNIE AMUSEMENT PARK
11.   COKER TIRE MUSEUM:  Sunday closed, Mon-Thurs: 8am – 5 pm:  free

12.   CHICKAMAUGA MILITARY PARK: “beautiful park in wartime condition with cannons” open daily to dusk: Visitor center video:  8:30-5:  free  (p. 53 in guide)



      CARRIAGE RIDE: lovely at night when it's cooler out


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PICKLED RHUBARB in SALAD

            From: CHATELAINE magazine: May/June 2018
Pickle:
            ½ cup red wine vinegar
            1/3 cup sugar
            1 tsp salt
            2 cups rhubarb: stalks cut into ¼ inch pieces

Method:  Bring vinegar, sugar, and salt to a simmer in a small pot over medium-high.  Stir until sugar dissolves: about 1 min.  Put rhubarb in bowl and pour vinegar mixture over.  Let stand at room temp for 1 hour.

Salad:
            all the pickling liquid from above
            3 tsp Dijon mustard
            3/4 tsp pepper
           6 tbsp olive oil
            6 cups salad greens
            ¼ cup chives, cut into 1 inch pieces
            3 tbsp sunflower seeds

Shake pickling liquid, mustard, oil, and pepper in a jar to make dressing.
Toss rhubarb, chives, sunflower seeds, lettuce, and rhubarb with 2 tbsp of the dressing. 

  


Saturday, 16 June 2018

DAD helped build the Church . . . and Russian CABBAGE SALAD


In 1927, homesteaders could get a quarter section of land for $10.00 in Petlura, an area about 50 miles away from Dauphin, Manitoba.   My father, Nick Stadnyk, was among the first to buy in.    


Two of Nick’s married brothers, Paul 

and Kasian (Sam), moved to Petlura as well.   


Dad’s sister’s husband, Tom Bewza, also claimed a homestead, 
but Tom already had a farm at Oakburn and just wanted the Petlura land as an investment.

      Source:  

However, Tom Bewza cleared and gave four acres of the land to the Ukrainian Greek-Orthodox parish of Petlura for a future church site and cemetery.  

The first church was really tiny so in 1942 preparations began for a new church.  "February 1942, William (Bill) Stadnyk and Nick Stadnyk [Dad] journeyed with a team of horses north of Shortdale to the Duck Mountains, along with Mike Semchych and Frank Presniak, to cut the first set of logs for the future church."   

This meant Mom was left at home to look after the children and tend the livestock!  Six children were born to Mom and Dad on that Petlura homestead.  Mom said those were good years in spite of the Depression.   Instead of coffee, they had chicory, but that didn’t bother them.  They had a nice house; great for entertaining because the bedrooms were on an upper floor. 

Marion Turetski wrote that special dinners were held at the homes of parish members in order to raise money for the building fund.   She notes that one such dinner was held by "the Stadnyk family", although the first name was not recorded. 

Dad also served on the Executive Board of the Church in 1942 and 1945 as an auditor and in 1943 as the Vice President.  

Then, about 1948, Dad decided to sell and move to Gilbert Plains.  In hindsight, that was not the right thing to do because the Petlura land was good, albeit stony, and Mom and Dad were prospering. 




*******

WHITE CABBAGE SALAD  (serves 4 to 6)




            From:  KYRA’S SECRETS OF RUSSIAN COOKING by Kyra Petrovskaya, c1961

1 ¼ pounds white cabbage
1/3 cup vinegar
¾ tsp salt
1 tbsp sugar
1 tbsp salad oil

·        Slice cabbage and cut it up.
·        Put it into a pot and add salt and vinegar.
·        Simmer slowly, occasionally stirring until the cabbage becomes soft and shrinks.  This will take at least 15 minutes.
·        Cool the cabbage and add sugar and oil.
·        Serve at room temperature or out of the fridge.


I liked this as a piquant side dish, but I also just ate it on its own!  Yes, it is Yum!

Monday, 28 May 2018

BUCKINGHAM PALACE GARDEN PARTY in 1970 . . . and Sesame Seed Cake



Every year or so, all Canadian Foreign Service Officers receive an invitation to one of the Queen’s Garden Parties. 

I still remember the thrill of being in a procession of black London cabs driving through the black and gold palace gates. 

Inside the palace we were ushered along long red corridors into a vast inner courtyard with four cordoned circles.  Within each circle was one of the Royal Family and several aides.

The Queen, all in white (including shoes and purse) set off by a sparkling diamond brooch, was in one circle.  Princess Anne, in a green mini-skirted dress, looked very young and pretty in another circle. 

I would have gravitated toward one of those rings or Prince Charles's.
 
My friends pulled me along to Prince Philip’s circle.   His aide was busy scrutinizing the guests to select individuals to present to His Highness, and he came over to ask who we were.  My friend’s husband responded eagerly but we failed to impress and the aide moved on.

Off to the side, along a wall, was a tent from which one could obtain refreshments, but I don’t recall taking anything except a cup of tea.

Was it fun?  Maybe a little for us, but just imagine the royal family’s relief when it was over. 

                                                                        ****

Here is a cake that would please any Garden Party guest:  





SESAME SEED CAKE

            From THE SPICE COOKBOOK by Avanelle Day and Lillie Stuckey

2 cups sifted all purpose flour
½ tsp salt
2 tsp baking powder
½ cup sesame seeds (sautéed in 1 ½ tablespoons butter):  divided
1 cup sugar
1 tsp vanilla
½ cup soft butter
2 large eggs
1 cup milk

*Melt 1 ½ tbsp. butter in a skillet.  Add ½ cup sesame seeds.  Stir over moderate heat until golden.
*Grease well and flour a 9 inch square cake pan.
*Start oven preheating to 350.
*Sift flour, salt, and baking powder together.
* Add ¼ cup of the sautéed sesame seeds and set aside.
*Blend sugar and vanillas with ½ cup butter.
* Beat in eggs, one at a time.
* Add flour mixture alternately with milk.
* Beat batter ½ minute.
* Turn into cake pans.
* Bake 35 minutes or until toothpick comes out clean.
* Cool in pan 5 minutes.
* Turn onto wire rack to finish cooling.
* Spread top and sides with Sesame Seed Frosting and sprinkle with an additional tablespoon of sautéed sesame seed.

SESAME SEED FROSTING
2 tbsp butter
1 1/3 cups icing sugar
about 2 tsp milk
½ tsp vanilla
3 tbsp sautéed sesame seeds

*Heat butter until golden.
*Remove from heat and stir in sugar and enough milk to make frosting the right consistency.

*Add vanilla and sesame seed.

The birthday girl loves this cake !  When I make it again, sometime, I will include a picture.  (It's not the one in the pictures above.)

  

Sunday, 20 May 2018

BEIRUT in 1971 . . . and delicious Middle Eastern Food

Sept. 4, 1971:  Travel Journal

The Priens met us at the airport.  Lebanese trucks roar by and men hang out yelling, “Wheee!”
Beirut has a lovely natural setting by the sea but the city is scarred by buildings falling into disrepair. 


  Then we drove to Byblos – the principal town of the Giblites called Gebal in the Scriptures.  It is the oldest city of Syria.  There is a beautiful Maramite church & a lovely little Roman amphitheatre.  We wandered in the narrow streets.  It was all quite charming. 
We had dinner at the Crêperie – delicious.  We sat on a balcony overlooking the sea. 



Sept. 5  


****
May 18, 2018: For our 44th wedding anniversary, Bryan and I had a  mostly Middle Eastern dinner.

MENU

Maple Leaf Cocktail


Moroccan Chicken: from Rosso & Lukins THE NEW BASICS COOKBOOK, p. 416

Lebanese Harrak Osb'oo: from Abdnelnour's JASMINE & FIRE, p. 314

Lentils and Pasta with Cilantro

White Rice


Pickled Radishes: from CHATELAINE magazine, May/June 2018

Roasted Citrus Salad

  ****


Meghli, a Lebanese dessert 

****



Monday, 14 May 2018

"I think sheets one can use all the time" and ROASTED CITRUS SALAD

“I long for the days before the Last Desolation.  The age before the Heralds abandoned us and the Knights Radiant turned against us.”

Oooh!  I can hardly wait to read it:  my Mother’s Day present along with a Ukrainian style top . . .
From Nicole in Tennessee who was told it was a perfect book for a teenager!


  Nicole had a wonderful Mother’s Day


at the Tennessee Renaissance Festival  


Here, we began celebrating with a lovely breakfast that included Scandianavian Pulla Bread . . . made by Bryan,


long walks in heavenly sunshine followed by a shady table at Starbucks with a chilled Cascara coffee,

 and a delicious dinner of Beef Pot Pie and a Roasted Citrus Salad.


******
ROASTED CITRUS SALAD
3 or 4 servings
Based on: BON APPETIT magazine: Jan. 2015
1 large orange
1 large lemon
1 tbsp canola oil
Salt & pepper

Small red onion
4 tbsp fresh lemon juice, divided
Lettuce
Avocado

1.     Start oven preheating to 425.
2.     Spread 1 tbsp canola oil on rimmed baking sheet.
3.     Slice orange and lemon thinly:  1/8 inch thick.  Do not peel.  The peels taste great in this.
4.     Spread orange and lemon slices on rimmed baking sheet.
5.     Sprinkle with salt and pepper.
6.     Put in oven for 10 minutes.  Then turn slices over and bake for 10 to 15 more minutes.  If some pieces are charring, remove them and continue baking until most pieces are lightly charred in spots and starting to carmelize.
7.     Cut the slices into quarters and put in large salad bowl to cool.
8.     Slice some red onion thinly.  I use less than a quarter of an onion.
9.     Combine the onion with 2 tbsp fresh lemon juice and let sit for 5 to 15 minutes.  (This is to sweeten the onion.)
10.  Cut up the avocado and mix in with the onion and lemon juice.
11.  Add enough lettuce for 4 people (about 4 handfuls) to the salad bowl with the citrus fruit. 
12.  Put in 3 tbsp olive oil and 2 more tbsp of lemon juice.
13.  Toss with the avocado and onion.

This is just EXCELLENT!

*****


But no Mother’s Day could be complete without thinking of my own mother.
So I read one of her letters and it, too, was about a gift:
   I send in for sheets for you if they come I will bring them.


                                     And so here's  a Mother's Day Toast:  

                          "To Mothers who never give up hoping for our happiness."

Wednesday, 25 April 2018

TEHERAN in 1971 . . . and Arabic PESTO




*****

ARABIC STYLE PESTO

based on Nadia Zerouali and Merijin Tol's UNDER THE SHADE OF OLIVE TREES

1 bunch parsley
1 bunch basil (include slim, tender stems)
½ bunch mint (leaves)
1 bunch cilantro
1 preserved lemon (cut up)
Grated zest of 1 lemon
1 clove garlic
1 tsp salt
¾ cup olive oil

The amounts of the herbs can vary.  It’s okay, for instance, if you’ve used some parsley
in other recipes.   

Blend all in food processor.

****

MENUS for this week

MONDAY
TURKISH STUFFED GREEN PEPPERS:  Peterson's EAT SMART IN TURKEY, p. 44

POTATOES:  Nadia Zerouali and Merijin Tol's UNDER THE SHADE OF OLIVE TREES
SWOONED PRIEST:  Hekmat's THE ART OF PERSIAN COOKING 
ARABIC STYLE PESTO

****
TUESDAY


 GIBLETS & MUSHROOMS:  Claiborne’s THE NEW YORK TIMES COOKBOOK, p. 212
SPINACH, CASHEWS, & CUMIN: CHATELAINE magazine, May 2010
SUN-DRIED TOMATO FRIED RICE: Warner's ALL THE BEST RICE, p. 71

WEDNESDAY

dinner at Diana's


****

THURSDAY
MOO SHU CHICKEN CALZONE:  Flax & Rosenfield’s THE CALIFORNIA PIZZA KITCHEN COOKBOOK, p. 35
SALAD

****
FRIDAY

MOROCCAN CHICKEN: Lucy Waverman’s THE FLAVOUR PRINCIPLE, p. 334


CARROTS & PARSNIPS (CHATELAINE magazine, Jan. 2016)   



LENTIL POLOU (Adas Polou):  Forough Hekmat’s THE ART OF PERSIAN COOKING, p. 70

SALAD with Oranges and Radishes:  Waverman p 296  THE FLAVOUR PRINCIPLE

SPICE CAKE, p346 Deeds & Snyder's THE MIXER BIBLE

****
SATURDAY
THAI MEATBALLS:  Deeds & Snyder's THE MIXER BIBLE, p. 11
CHINESE CABBAGE & MUSHROOMS: Hsiung’s CHINESE VEGETARIAN COOKING, p. 86
RICE

****
SUNDAY TEA

BRUNSWICK BUN:  Aurell's SCANDIKITCHEN FIKA & HYGGE, p. 42


Saturday, 7 April 2018

"Busy as beavers" . . . and Bryan's Cherry-Oat Scones

 A letter to us from Bryan's mother when we were at Library School . . .












************

Bryan’s CHERRY-OAT SCONES



1 cup rolled oats
1 cup white flour
1 cup whole wheat flour
¼ tsp salt
½ cup sugar
2 tsp baking powder
1 tsp baking soda
½ cup softened butter
½ cup to 1 cup dried sour cherries (the more, the merrier)
1 ¼ cups buttermilk

·        Start oven preheating to 450 degrees.   (Your oven may only require 425 degrees)
·        Grease a baking sheet.
·        Put oats, both flours, salt, sugar, baking powder, and baking soda in food processor.  Give it a whirl to mix things up.
·        Add butter and process until the butter is mixed in.
·        Transfer all of it to a mixing bowl.
·        Stir in the cherries.
·        Stir in buttermilk.
·        Drop large scoops onto baking sheet.
·        Bake 15 minutes.