A Personal Note on my Family

Dear Friends of The Kitchen Door,

I haven't posted a personal update in some time and I thought it was time for a New Year post. I have always been told that life speeds up as you get older and I would agree with this statement, but add to it. Life does move faster, as it becomes more full. Let me just say I have been living in the fullness of life lately... That sounds so romantic, but there have been some heavy moments and some wonderful ones too.

It was November 2013 that we officially became a foster family to our beautiful little lady baby Zo. Her birth mother chose us to foster her and she came home from hospital at three days old. We are what is called a Family to Permanence, meaning if possible we will be Zo's adoptive family also. Of course that was over a year ago now and since then that little girl has brought us such joy and so much blessing! All babies are precious but this little girl just loves life and enjoys everyone she meets. She is funny and strong and crazy and now that she is one year she is also full of mischief and can trash the house or grab a chunk of Tricia's hair in the blink of an eye (Tricia turns 6 in February - how is that possible??). We remain Zo's foster family but have high hopes that we will become her adoptive family in the not too distant future.

Becoming a Family to Permanence took a step of faith for Ryan and I as it is without certainty of permanence that we would be bringing little people home. We felt fearful of the potential loss for ourselves and for Tricia. We felt excitement and apprehension about regular contact with birth family (3 visits a week since Zo was born). We also knew it was what we were supposed to be doing. So, we changed our status from Adoptive family to Family to Permanence and in short order Zo came home. We can confidently say we made the right decision. I wouldn't trade a minute of the last year and a bit. As is prone to happen, we have grown and learned so much and are better for it. In reflecting over the past year Ryan and I agree that we have learned most importantly to live in today without expectation of tomorrow. We have learned to celebrate growth and enjoy each moment (even the chaotic stressful ones) because we have no guarantee of more to come. We have learned to let God grow our family in His timing and not our own.

Well wouldn't you know that our growing Zo would have a half brother born one year and eight days later? We did not expect this wee man to be apprehended but when he was we got the call to come pick him up at the hospital when he was just 1 day old. Now we have Irish twins and life has changed dramatically again. We have even less assurance that this little guy will be ours forever but regardless we are in love and enjoying each day despite some borderline severe exhaustion! Seeing our crew grow so fast and watching the girls fawn over little man has been remarkable to say the least.

So we continue this 'fullness of life' adventure and the only thing we are lacking is sleep (like all young families). If you think of us, we would love your prayers for stamina and for the adoption of Zo to take place sooner than later. In the meantime, thank you for sharing in our journey, you know I will post tons of pictures as soon as I am allowed!

With love, Katie

Recipe of the Day - Franks' House Dressing

I have been meaning to post this recipe for a long time now, but alas I had lost my recipe card... It's not a tricky recipe but it is amazing if made to these specifications. This salad dressing is used by my sister in law in New Port News Virginia Beach and by my mother in law in Frederick Maryland. Each of them make it slightly differently but both with great results so I have posted two versions and you can choose which suits you better.

Note: This dressing is shelf stable meaning you can keep it in the cupboard until you need it, which will likely be on a daily basis and thus you won't have to wait for it to warm up before using. Enjoy!

Franks Family House Dressing - Maryland Version
Ingredients:
3/4 cup olive oil
3/4 tsp Tabasco sauce
1/3 cup red wine vinegar
1/3 cup honey
1 1/2 tsp salt

Instructions:
1. Combine all the ingredients in a jar with a lid or a salad dressing shaker and shake well to combine. Shake before each use. Store at room temperature. Makes: 1 1/2 cups

Franks Family House Dressing - Virginia Beach Version
Ingredients:
1/2 cup olive oil
1/2 tsp Tabasco
1/2 cup red wine vinegar
1/2 cup honey
1 tsp salt

Instructions:
1. Combine all the ingredients in a jar with a lid or a salad dressing shaker and shake well to combine. Shake before each use. Store at room temperature. Makes: 1 1/2 cups

Recipe of the Day: Mulled Wine

I like wine in all it's forms, Red, white, sparkling, dry, crisp, light, full bodied, imported, locally produced, fortified, even home-made... And I really like mulled wine. Remember, you're spicing and heating this wine so don't use your best bottle... go for a big grape flavour for a good price (think Argentina, Italy or Chile)

Mulled Wine

Ingredients:
4 Cups apple cider
1 Bottle red wine
6 Cardamom pods
3 Cinnamon sticks
6 Whole cloves
3 Star anise
1 Tbsp orange zest (large pieces, not too fine)

Instructions:
1. Combine the cider, wine, citrus and spices in a large saucepan. Bring to a boil then reduce heat and so,,er gently over low heat for 10 minutes. Pour into mugs and serve hot. Garnish with cinnamon sticks or large piece orange
peel as desired.

Tis the Season for Gift Certificates

If you're like me, you just received 900 Christmas flyers in the mail and have started drawing names and brainstorming ideas... I also started getting requests for Gift Certificates for classes here at The Kitchen Door Culinary Classes. Which is perfect timing since I have just posted my Winter/Spring Calendar (see below).

Here's your Step by Step:

1. You buy a Gift Certificate for the person you love the most. Visit the Schedule and Fees page to pay via PayPal.

2. Then you let me know who to make them out to and add a special note I will include. I also need to know if you want me to print and ship or just send you a PDF for you to print (your choice).

3. You sit back and relax knowing you have another amazing gift planned and that your loved one will have so much fun choosing and attending an upcoming class! Better yet, you sign up with them and make a date of it.

Please email me at katie_franks@me.com for more information. 

Fall 2014
December	Date:  Wed December 10th 6:00-9:00 pm Theme: Appetizers and Sweets for Entertaining - how to throw the perfect party! Where: London House Bed and Breakfast
January	Date: Saturday January 17th 6:00-9:00 pm Theme: Southeast Asian Cuisine Where: London House Bed and Breakfast
February	Date: Wednesday February 4th 6:00-9:00 pm Theme: Pastry Made Perfect - Discover how easy perfect sweet and savoury pastry can be! Where: London House Bed and Breakfast
March	Date: Thursday March 12th 6:00-9:00 pm Theme: Sushi! Where: London House Bed and Breakfast
April	Date: Thursday March 12th 6:00-9:00 pm Theme: TBD Where: London House Bed and Breakfast

Happy Halloween! Recipe of the Day - Tamari Pumpkin Seeds

I sent a Fairy Princess off to school today after she could barely eat breakfast for all the excitement. It's all a little ironic since she is off sugar entirely but if we can get stoked about trick 'o treating on mom and dad's behalf, so much the better! I'm the kind of parent who wants to be as helpful as I can be...


Here is a recipe for a super delicious seasonal favourite of mine... and it's sugar free!



Roasted Tamari Pumpkin Seeds

Ingredients:
1/4 cup tamari (or Bragg's if yo can't find tamari)
1 tsp salt
2 cups cleaned pumpkin seeds (1 large pumpkin approx)
1/4 tsp cayenne

Instructions:
1. Stir in the seeds with remaining ingredients until everything is evenly distributed. It's ok that there is too much tamari at this point

2. Pour seed mixture into a 8x8 baking dish and bake at 350° oven for 25 to 35 minutes or until the seeds are dry and puffy (if you have a convection oven you can turn the fan on and it will take less time). Stir the seeds frequently, once every 5-10 minutes or so.

3. When the seeds are done (all the liquid should be gone), leave them to cool in the dish, and stir occasionally to break them apart. Store in an air-tight container.

TKD Fall Class Schedule is Posted

At The Kitchen Door Culinary Classes we are happily anticipating our 3rd Fall season and with it of course must

come the schedule... Please see the chart below and be sure to register ASAP if you see a class you are inspired to join... the spots fill quickly! The fastest way to register is Online via PayPal or By Email

Fall Class Schedule 2014
September	Date:  Thurs September 18th 6:00-9:00 pm Theme: Mediterranean! Where: London House Bed and Breakfast
October	Date: Tues October 21st  6:00-9:00 pm Theme: Classic French Cuisine! Where: London House Bed and Breakfast
November	Date: Wednesday November 12th 6:00-9:00 pm Theme: Mexican! Where: London House Bed and Breakfast
December	Date:  Wednesday December 10th 6:00-9:00 pm Theme: Appetizers and Sweets for Entertaining - plus how to throw the perfect party! Where: London House Bed and Breakfast

Recipe of the day - Breakfast Sausage Patties

It has been a long time since I was able to write for purposes of a family update so this recipe has a wee back story that I will quickly share... This past year has been crazy busy and quite challenging as Tricia entered Junior Kindergarten a couple of days a week and we welcomed a new family member.

Here is the summary... The Fall was a whirlwind of running a small daycare and helping transition Tricia into school. But, then in late November a 3 day old baby girl came home to live with us!! We are this little lady's family to permanence (FTP) meaning we are her foster family and we will be adopting her if she becomes legally free. I can't post pictures or anything else fun because of confidentiality issues but let me tell you she is now six months old and has been the greatest joy and delight imaginable... she is cute and funny and happy and practically an angel baby. So I love having two girlies in my house andmost importantly, they love each other. 

The biggest challenge this year has been with Tricia "learning to like school". It has been anything but straight forward as we have navigated our way through behavioural challenges, partial attendance, regressions, IEP's, psych assessments and so on... A wonderful moment was when we started working with a dietician specializing in children's behavioural issues in relation to their micro nutrient levels. Through working with her we not only found out that Tricia was anaemic but also that she is practically allergic to sugar in all it's forms (yes, even fruit!). So, we have been a sugar free house for over 3 months now and the difference has been profound.

In an effort to ensure Tricia has a complex carb and an animal protein at every meal I wrote the following recipe. Having easy to cook frozen sausage patties has been awesome for breakfast sandwiches too. They are easy and delicious and taste like McDonald's (in a not gross, but rather amazing way).... Just try them for your yourself!

Homemade Breakfast Sausage Patties (sugar free of course)

makes 12-16  patties

2 lbs ground lean or medium pork (no extra lean please)

2 rounded tsp salt (I use kosher so back that up to 1 1/2 if you use sea salt or fine salt)

1 tsp dry rubbed sage

1 1/2 tsp ground black pepper

1/2 tsp dry thyme

large pinch dry rubbed marjoram

large pinch ground clove

small pinch chili falkes (optional)

Instructions:

1. Combine all the ingredients in a large bowl and mix very well. 

2. Spread a long piece of plastic wrap out on the counter (about 3 feet long). Then place the sausage mixture in the middle of the sheet. Using your hands, shape the meat mixture into a long log about 4" wide and 1 foot long. The shape doesn't need to be perfect.

3. Now bring the short sides of the plastic up around the meat leaving the long tails out on either side of the log. You want to make it pretty snug with as few large air pockets as possible. Next, taking one end at a time, start twisting the end like a candy wrapper to form a tight roll. Work on the end other side simultaneously to achieve a snug round sausage about 3" in diameter and 10" long (approx).

4. Freeze until almost solid but not quite firm all the way through (about 1-2 hours). With plastic wrap still intact, slice through the roll into 1/2 " rounds and lay on a tray. Once the whole log is sliced freeze all the rounds until solid. Once they are frozen through you can transfer them to a Tupperware box and keep them in the freezer for up to 3 months.

5. To cook: Simply fry sausage patties in a non stick or lightly greased skillet at medium high heat until dark golden brown on one side. Flip and brown the other side and voila, the best breakfast sausages...