Winter Warmth in Virginia Beach!

Having just arrived home from an incredibly warm visit to Virginia Beach I am feeling the need to warm the cockles of my heart with some reminiscing.  It took two planes and a drive to Buffalo in the middle of the night to get us there but our time with Tricia's cousins, aunt Cole (my sis' in law Nicole) and uncle Jer (my bro' in law) was worth 10 times the effort.  The kids played so great together and they exhausted each other so the adults could enjoy fun time together in the evenings: "Settlers of Catan" + Sushi = Fun.

Uncle Jer and Aunt Cole

Chrisoffer! aka Christopher

Kemmy aka McKinley

We shopped (I love Trader Joes!), we ate, we played outside.  Nicole and I cooked fun things we felt like making and the kids made up hilarious moments enough for everyone.  Of particular hilarity was the extremely fun time they had during the great makeup fiasco of 2012!  We should have recognized the quiet sooner.... but Nicole and I were having such a lovely heart to heart over the dishes and sweet Kemmy was with us so surely nothing too crazy could happen??  Oh the calm before the storm.

Looking back there were some sounds coming from upstairs that seemed peculiar.  Hmmm.  Upon our arrival at the scene what should we find but two war painted little people covered in every sort of makeup I packed.  Oh and did I mention they had covered the whole room, the sheets, bed spreads, pillow cases, walls and floors too?  Tricia had a smear of cover up in a clownish shape around her mouth and black mascara streaks down both cheeks.  She had also taken a brown pencil to her forehead and attempted to write a message.  Christopher was no better off and it literally took everything we had to stay stern and act upset for their sake.  Upon further questioning Christopher confessed he had thought maybe it wasn't a good idea but it had been Tricia who had in fact started throwing it around.  Surprising?  No.


That girl is so full of beans and sooo adorably impulsive!!!

Now we are home and getting back into the swing of things here.  As usual Buffalo greeted us with a snow storm but nothing could get us down and dinner at Chili's (an American chain) gave Tricia another chance to make some more "friends".  I couldn't keep count but if I add the grocery stores, the airports, the planes and the restuarants she might well have made a new 50 friends.  Is it her curls or the way she asks everyone if they have lipstick or a "bum bum"?  The poor security guard at the airport thought she was interested in his badges only to discover she was making sure he knew he had a bum bum!  Oh my goodness.... Then there the santa-esque gentlemen waiting for the plane with us whom Tricia kept trying to convince me was Santa despite my informing her that men grow beards.  It was all settled nicely when the gentlemen approached us with a roguish smile and told us she "wasn't far off" while he displayed a photo on his phone in which he was indeed dressed exactly like SANTA!! Bahahahah....

So glad I am not shy or Tricia might just be the death of me!

PS - Monkeys on the bed was a favourite game but ironically was not the cause of Tricia's vacation black eye!  That was caused by a run in with her cousins 4 year old head while running through the house.

Recipe of the day - Oatcakes

This recipe is an age old Scottish cookie popular served with tea, old cheddar and jam.  They are full of healthy carbs, low in sugar and salt and work well for an on-the-go energy boost.  Better yet, kids love them!  This version has been tweaked for your home oven - giving you a crisp oatcake with a delicious oaty flavour.

Oatcakes
yield: 2 dozen

Ingredients:

2/3 cup butter
2/3 cup shortening
1 cup brown sugar
3 cups rolled oats
1 cup all purpose or whole wheat flour
1 cup oat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup water

Instructions:

1.  Preheat the oven to 350'F. In a mixing bowl or the bowl a stand mixer fitted with the paddle attachment, cream together butter, shortening and brown sugar.

2.  Add all remaining ingredients and mix on low speed until mixture forms a dough like mixture.

3.  Scoop heaping tablespoons and place on parchment lined baking trays.  Using your fingers as a spatula press each cookie down to flatten slightly.  They don't spread so  you want to press them into the size and shape you desire.  The thinner you press them, the crisper they will be.  Bake for 18 minutes or until lightly golden and crispy.  If you have a convection option on your oven, this is the time to use it!

PS - I hope you enjoy these as much as our family does!  Also, a big thank you to both With the Grain Cafe and London House Bed and Breakfast for being contributors to this great recipe.

Sushi and Snow

Sparse as the snow has been, it has been a HUGE hit at our house.  Not only will Tricia eat any (and I mean any) snow she can lay her little paws on but she loves to roll in it, lay face down and gaze at it, and make "angels" in it (her angels are forthcoming as she is still flapping her arms in a forward motion thus missing the snow all together).  Over the Christmas break we were blessed with some time spent in the much snowier realm of Muskoka where our family cottage sits on a very big hill.  Tobogganing was an immediate obsession for our wee thrill seeker but we found we had a serious problem... so much fun means snow up the pants, up the sleeves and down the collar.  Fortunately Ryan was on hand with a perfect solution... Duct Tape!!  Ryan taped Tricia and her cousins into their snow suits allowing them at least another 1/2 hour of play per session... he's not just a pretty face ya know. 

The snow coupled with the arrival of Santa and Snowmen adorning many lawns gave us a plethora of new vocabulary for the season.  We drove around at night like kids in a candy store exclaiming over every sparkly house we could find.  Tricia can literally spot a Santa (head, hat, body, half blown up or otherwise) from a mile away.  She has no idea Santa brought her presents at Christmas but she does know that she LOVES him!  Kids are hilarious.  We also learned that Christmas is about baby Jesus' birthday.  I knew Tricia was getting the hang of the Birth of our Saviour thing when she told me on our way to the Christmas eve service "NOT to hit the baby Jesus"! 

The running commentary out of that girls mouth is too much and it simultaneously tells me how I'm doing at communicating with her.  She tells us all about bad attitudes, she tells us to show her our happy faces, she tells her babies not to open the fridge, hit Miley, push baby Ruby, hit Melia or Cole, and that they only get potty treats for going poopy.  Its very informative and hilarious as her words are coming fast and furious and she doesn't wait to get it right before she launches into a speech.  Particularly fabulous is that she loves these little rubber frogs she got.  They are a multitude of colours and while she has no trouble with the plural "frogs" the singular "frog" sounds exactly like the F word, no joke.  If you don't believe me just ask the 6 people who were here for dinner the other night :)

PS - some of these pics are incredible, just click on the one of Reuben at the wood stove to see what I mean!

There are still spaces available in the upcoming Culinary Class on February 2nd from 6-9 pm

Join me for "Sushi Basics": Learn the basics of the amazing art of this Japanese cuisine.  Literally Sushi means "seasoned rice" and offers so much flexibility and as little raw fish as you desire...

The details: The evening will be a informal event. We begin with a little meet and greet, discuss the evenings recipes and breakout into teams. There will also be an intro to skills and equipment at this time. Groups will then work together to create their dishes with brief demonstration points for all. Finished dishes will be set out in the dining room for everyone's enjoyment when we have finished (we will discuss plating and garnishing at this time as well).

Where: London House Bed and Breakfast - 80 London Rd W (front entrance at porch)

Evening includes: Instruction and demonstration by chef Katie Franks, all required equipment and ingredients. Each participant will also receive a recipe book for all of the evenings creations. Tea, coffee and ice water are provided, if you wish to bring other beverages for your own enjoyment please feel free, glassware is available.

Participants should bring: A favourite apron, comfortable closed toe shoes and their appetites!

Note: Please let me know if there are any dietary restrictions, allergies or intolerance so we can plan ahead, thank you!

To book your spot please email or leave a comment... more info on all our classes can be found right here on this blog at The Kitchen Door Culinary Classes

See you then!

Chef Katie Franks
The Kitchen Door Culinary Classes
katie_franks@me.com

Culinary Classes Begin!

Here are the details for 2 upcoming events. Please feel free to forward this info on to any interested parties.  Both classes still have space so newcomers are welcome!

 

Sushi Basics - 

Thursday February 2nd, 6-9 pm

Indian Feast - 

Friday February 3rd, 6-9 pm

Both evenings will be a informal events.  We begin with a little meet and greet, discuss the evenings recipes and breakout into teams. There will also be an intro to skills and equipment at this time.  Groups will then work together to create their dishes with brief demonstration points for all.  Finished dishes will be set out in the dining room for everyone's enjoyment when we have finished (we will discuss plating and garnishing at this time as well). 

Where: London House Bed and Breakfast - 80 London Rd W (front entrance at porch)

Theme: Sushi Basics (level 1) / Indian Feast (level 1)

Evenings Includes:  Instruction and demonstration by chef Katie Franks, all required equipment and ingredients.  Each participant will also receive a recipe book for all of the evenings creations.  Tea, coffee and ice water are provided, if you wish to bring other beverages for your own enjoyment please feel free, glassware is available.

Participants should bring: A favourite apron, comfortable closed toe shoes and their appetites!

Note:  Please let me know if there are any dietary restrictions, allergies or intolerance so we can plan ahead, thank you!

I will also bring along a variety of cookbooks for perusal and discussion.  Please let me know if you have any other questions and I will get back to you promptly.  The cost is $45.00 per person no tax and if preferred cheques can be made out to Katie Franks.  I would ask that numbers be finalized 48 hours before the event so no unnecessary supplies are purchased.

See you then!

Chef Katie Franks
The Kitchen Door Culinary Classes
519-546-7609
katie_franks@me.com 

For info visit:  The Kitchen Door Culinary Classes 

Recipe of the Day - Buffalo Chicken Dip

Buffalo Chicken Dip  
(this recipe gets the most requested award... so here it is.  Also, as its party season its a great one for all your pot-lucking needs.  Thank you to Nicole Franks for the enlightenment!)

A fabulous dip perfect for game day, large groups or small,  kids and grown alike.  Serve it hot and reheat the leftovers for a second go.

Ingredients: 

2 small cans (or 1 x 14 oz large)  cooked chicken, drained (Crazy right?  It's better than if made with fresh!)
1 x 8 oz package cream cheese
1 cup ranch dressing
3/4 cup Franks Hot Sauce
1 1/2 cups grated cheddar cheese, divided


Instructions:
In a medium pan combine chicken and cream cheese and melt over medium heat until cheese is smooth.  Add ranch, Franks Hot Sauce and cook until hot bubbly.  Add half the grated cheese and stir until melted.  Pour into a shallow, dip friendly baking dish.  Sprinkle with remaining cheese and bake at 350'F for 20 minutes or until cheese is bubbly and melted.  Let stand a couple of minutes before eating so no one gets burned.  Serve with Carrots, celery and tortilla chips.

Notes: You can freeze this dip before baking and pull it out to thaw day of.  You can make it less spicy by simply adjusting the amount of hot sauce you add.  You can also use whatever you like for dipping though after some experimenting I find carrots and celery to be truly the best.

Recipe of the day - DIY Homemade Ketchup!

Seriously this is so much easier than you might imagine! The taste testers include my family, the neighbors on both sides of us, plus kids and adults alike, and everyone agrees, it is the best! Other reasons it is the best are how inexpensive, easy and healthy (no high fructose corn syrup or hidden salt) it can be. It keeps in the fridge just like store bought (save your favorite bottle style to refill as needed) and you can freeze it so make a big batch and enjoy the benefits of DIY once more!

I have had so many recipes I have wanted to post lately that it seemed most reasonable to post something simple to get my blogging fingers nimble again... But seriously there are so many to come, I will try to post more faithfully.

Homemade Ketchup - all the flavor without the cost or excessive sugar and salt
Yield: Approx. 1 L or 4 cups

3 small cans tomato paste (organic if possible)
1 cup packed brown or raw sugar
1 cup cider vinegar (preferably organic)
1/4 cup Braggs or low sodium soy sauce
1 cup water
2 tsp kosher salt (1 tsp table salt)
Pinch cayenne or to taste

Instructions:

1. Combine all ingredients in a medium pot and bring to a boil, stirring fequently.  Reduce heat and simmer for 5 minutes or until all the sugar is dissolved and mixture looks like ketchup!

2.  Remove from heat and cool.  Pour into your favourite ketchup bottle and use as always.  Alternatively freeze in airtight containers for up to 6 months.

A Highlight Reel

I have so many exciting things to share and recipes I need to post so bare with me as I try to bring this little blog of mine up to speed. I have taken this opportunity to add a few more pages to the blog, including 10 things you'd never guess, Contact Me and an About section that is as yet under construction.  I also added a page with info about my newest project The Kitchen Door Culinary Classes which is officially up and running.  I am so excited to be teaching in the kitchen again, so please feel free to check it out!  But first allow me to take you back in time to October, eek!

October:

• A friends wedding and Tricia the flower girl! She did great, not only did she sprint down the aisle, but she danced the night away and made friends with a hundred people. The best moment of the day? The removal of her diaper in the middle of the dance floor, thank goodness we've crossed over into the potty trained realm since the
• Halloween: Tricia officially calls it "trickertreatin' to get the potty treats", she asked if she could go again just this past week...
• Skin's game in TO with Ry and lots of Sunday football as a family of three.  Tricia says she loves football but she also naps through most of the game.

November: 

• Christmas newsletter, there is a link for it at the top of this page
• Thanksgiving in Maryland and Virginia Beach, first time meeting The Franks cousins! It was sooo much fun!
• Eating snow. Lots of dirty sidewalk snow much to my chagrin... 
• A new awareness of what it means to have a good vs. a bad attitude!  Tricia has been putting her babies in time out for bad attitudes ever since :)

December:

• Decorating the house and tree for Christmas. It is so fun to have our first child be old enough to share in the holiday fun and decorating together was a blast. So far there has been minimal damage to the ornaments and all the most delicate ones from Ry and my childhoods have been safely packed away for nostalgic purposes. They won't likely see the light of day for many years. Tricia will be getting a photo ornament with a little pic of the three of us as her first Christmas ornament, it's pink and purple of course!
• Making a gingerbread house with mommy, again Tricia has coined it a "potty treat house".
• Graduating from Sea Turtle at swimming lessons! We showed some major improvement from start to finish and can now do assisted swimming, lots of kicking, dunking and bubble blowing
• Celebrating baby Jesus Birthday! On Christmas Eve Tricia told us not to "hit the baby Jesus" as he is "special".  Great point baby girl! Ha, the mind of a two year old!