From one of my very good friends in Toronto.
THE LAW IS THE LAW
I hope this makes its way around CANADA several times over!!!
So if the CANADIAN government determines that it is against the law for the words "under God" to be on our money, then, so be it.
And if that same government decides that the "Ten Commandments" are not to be used in or on a government installation, then, so be it.
And since they already have prohibited any prayer in the schools, on which they deem their authority, then so be it.
I say, "so be it," because I would like to be a law abiding Canadian citizen
I say, "so be it," because I would like to think that smarter people than I are in positions to make good decisions.
I would like to think that those people have the Canadian public best interests at heart.
BUT, YOU KNOW WHAT ELSE I'D LIKE?
Since we can't pray to God, can't Trust in God and cannot post His Commandments in Government buildings, I don't believe the Government and its employees should participate in the Easter and Christmas.... Celebrations which honor the God that our government is eliminating from many facets of Canadian life.
I'd like my mail delivered on Christmas, Good Friday, Thanksgiving & Easter.
After all, it's just another day.
I'd like our Government to be in session on Christmas, Good Friday Thanksgiving & Easter as well as Sundays. After all, it's just >another day.
I'd like ALL Representatives to not have to worry about getting home for the "Christmas Break." After all ~~~ it's just another day.
I'm thinking that a lot of my taxpayer dollars could be saved, if all government offices & services would work on Christmas, Good Friday & Easter.
It shouldn't cost any overtime since those would be just like any other day of the week to a government that is trying to be "politically correct."
In fact....
I think that our government should work on Sundays (initially set aside for
worshipping God...) because, after all, our government says that it should
be just another day....
What do you all think????
If this idea gets to enough people, maybe our elected officials will stop giving in to the minority opinions and begin, once again, to represent the majority" of ALL of the people. SO BE IT...........
HELP RETURN SANITY TO CANADA!!
Chef K, formally known as Ron Kalenuik, is a world renowned chef of over 30 years. Ron has produced 18 international cookbooks which are unfortunately now out of print. Currently living in Niagara Falls Ontario, Chef K is a consultant to several restaurants, small hotels and B&B's, while he continues to cater special events. Stay tuned for updates as they happen!
Monday, September 25, 2006
Thursday, September 21, 2006
Burger King "Have It No Way"
Yesterday I made a quick drive through visit to our local Burger King, ordered my sandwiches and when I went pay the payment was refused, that’s right. They actually refused to accept the cash, cash, not a credit or debt card, they refused cash.
I had 2 Canadian sliver dollars and 2 Canadian 50¢ pieces with the rest of the cash which they refused to accept. Since when does a Canadian business in Canada refuse legal Canadian currency?
Makes one wonder, also confirms who will not be visiting Burger King again, should have known better, right.
I had 2 Canadian sliver dollars and 2 Canadian 50¢ pieces with the rest of the cash which they refused to accept. Since when does a Canadian business in Canada refuse legal Canadian currency?
Makes one wonder, also confirms who will not be visiting Burger King again, should have known better, right.
Tuesday, September 19, 2006
In Memorandum
In Memorandum
We said goodbye to a great Canadian last week, Edna Staebler, perhaps many have not heard of Edna `but many have enjoy her food. Author of the Canadian best selling series of cookbooks, Food That Really Schmecks, She has received the Order of Canada, and an honorary doctorate from Laurier. She supports worthwhile institutions locally, and sponsored the Edna Staebler Award for Creative Non-Fiction. She was 100 years old at her passing and will be truly missed by all who love to cook
We said goodbye to a great Canadian last week, Edna Staebler, perhaps many have not heard of Edna `but many have enjoy her food. Author of the Canadian best selling series of cookbooks, Food That Really Schmecks, She has received the Order of Canada, and an honorary doctorate from Laurier. She supports worthwhile institutions locally, and sponsored the Edna Staebler Award for Creative Non-Fiction. She was 100 years old at her passing and will be truly missed by all who love to cook
Butterscotch Pudding day
Today September 19, is National Butterscotch Pudding day, why you may ask, just because we need a day to celebrate. it seems unclear where the original recipe comes from but it is clear that the roots of the the pudding is butterscotch candy.
It seems that the candy was created in Doncaster, England in around 1848 by HRM confectioners' S. Parkinson & Sons which even today sells Royal Doncaster Butterscotch. It is also not clear the meaning of the scotch part of the word as no scotch is actually used in the making of the candy or pudding. It may be that it is derived from the word “scorch,” since the sugar is heated to a fairly high temperature or to score as is done just before the candy cools to mark it off in portions.
Butterscotch is not caramel, caramel is sugar, melted into a syrup and cooked until the sugar crystals turn into a dark amber liquid. Butterscotch is far more complex, however both when made into candy contain sugar, butter and cream.Milton Hershey began his chocolate empire by seeking a way to coat his caramels made in his Lancaster Caramel Company.
Soc elebrate with some very good Butterscotch pudding recipes, enjoy.
Butterscotch Pecan Ice Cream Pie
One half gallon French Vanilla Ice Cream
½ quantity butterscotch pudding
1 teaspoon vanilla
1/2 cup chopped pecans
2 cups heavy cream
Ice Cream Pie Shells
Cut ice cream into 1/2-inch slices and place on the bottom of two 8" pie pans. Cut remaining slices in half and place around the pie pans to form a rim; fill spots where ice cream is needed. With the tip of a spoon dipped in hot water, smooth the ice cream crust. Freeze 6 hours or until firm.
Pie Filling
Whip the cream. Add the pecans to the butterscotch pudding and fold in the whipped cream. Pour into the ice cream pie shells.
Freeze 6 hours or until firm. Thaw 20 minutes. Cut into slices and serve.
Butterscotch Pudding
12 tb Unsalted butter (6 ounces); cut in small pieces
2 1/2 c Brown sugar
1 Vanilla bean; slit down the centre, scraped
4 1/2 c Milk
2 c Heavy cream
1/2 c Plus 2 tablespoons cornstarch
1/2 ts Salt
6 Egg yolks
1 tb Vanilla extract
In a large saucepan, over medium heat, melt the butter with the brown sugar and the vanilla bean, stirring occasionally. Cook 3-5 minutes to develop the butterscotch flavor.
In a medium saucepan, bring the milk and the cream to a boil. Slowly whisk into the butter mixture, whisking well. The mixture may break at this point. If it does, remove from the heat and continue to whisk until it becomes smooth.
In a small bowl, combine the cornstarch and the salt. Whisk in some of the hot milk mixture to dissolve the cornstarch, then whisk back into the milk and bring to a boil.
In a medium mixing bowl, whisk the egg yolks. Whisk in some of the hot mixture, and then whisk back into the milk. Cook for 30 seconds, stirring all the while. Stir in the vanilla extract and strain through a fine strainer. Pour into twelve 3/4 cup ramekins and let cool. Refrigerate, covered, until needed.
Presentation: Pipe whipped cream around the edge of the pudding and place a few raspberries or a strawberry, partially sliced and fanned, in the center.
To Prepare ahead: Through step 4. The pudding can be prepared the day before needed.
Butterscotch Pudding Cake
1 yellow cake mix
2 T. oil
2 eggs
1 ½ cups butterscotch pudding
12 oz. butterscotch bits
1 c. chopped pecans
Mix cake mix, oil, eggs and pudding together. Pour into a greased 9×13 inch pan. Top with butterscotch bits and pecans Bake at 350° for 45 minutes
It seems that the candy was created in Doncaster, England in around 1848 by HRM confectioners' S. Parkinson & Sons which even today sells Royal Doncaster Butterscotch. It is also not clear the meaning of the scotch part of the word as no scotch is actually used in the making of the candy or pudding. It may be that it is derived from the word “scorch,” since the sugar is heated to a fairly high temperature or to score as is done just before the candy cools to mark it off in portions.
Butterscotch is not caramel, caramel is sugar, melted into a syrup and cooked until the sugar crystals turn into a dark amber liquid. Butterscotch is far more complex, however both when made into candy contain sugar, butter and cream.Milton Hershey began his chocolate empire by seeking a way to coat his caramels made in his Lancaster Caramel Company.
Soc elebrate with some very good Butterscotch pudding recipes, enjoy.
Butterscotch Pecan Ice Cream Pie
One half gallon French Vanilla Ice Cream
½ quantity butterscotch pudding
1 teaspoon vanilla
1/2 cup chopped pecans
2 cups heavy cream
Ice Cream Pie Shells
Cut ice cream into 1/2-inch slices and place on the bottom of two 8" pie pans. Cut remaining slices in half and place around the pie pans to form a rim; fill spots where ice cream is needed. With the tip of a spoon dipped in hot water, smooth the ice cream crust. Freeze 6 hours or until firm.
Pie Filling
Whip the cream. Add the pecans to the butterscotch pudding and fold in the whipped cream. Pour into the ice cream pie shells.
Freeze 6 hours or until firm. Thaw 20 minutes. Cut into slices and serve.
Butterscotch Pudding
12 tb Unsalted butter (6 ounces); cut in small pieces
2 1/2 c Brown sugar
1 Vanilla bean; slit down the centre, scraped
4 1/2 c Milk
2 c Heavy cream
1/2 c Plus 2 tablespoons cornstarch
1/2 ts Salt
6 Egg yolks
1 tb Vanilla extract
In a large saucepan, over medium heat, melt the butter with the brown sugar and the vanilla bean, stirring occasionally. Cook 3-5 minutes to develop the butterscotch flavor.
In a medium saucepan, bring the milk and the cream to a boil. Slowly whisk into the butter mixture, whisking well. The mixture may break at this point. If it does, remove from the heat and continue to whisk until it becomes smooth.
In a small bowl, combine the cornstarch and the salt. Whisk in some of the hot milk mixture to dissolve the cornstarch, then whisk back into the milk and bring to a boil.
In a medium mixing bowl, whisk the egg yolks. Whisk in some of the hot mixture, and then whisk back into the milk. Cook for 30 seconds, stirring all the while. Stir in the vanilla extract and strain through a fine strainer. Pour into twelve 3/4 cup ramekins and let cool. Refrigerate, covered, until needed.
Presentation: Pipe whipped cream around the edge of the pudding and place a few raspberries or a strawberry, partially sliced and fanned, in the center.
To Prepare ahead: Through step 4. The pudding can be prepared the day before needed.
Butterscotch Pudding Cake
1 yellow cake mix
2 T. oil
2 eggs
1 ½ cups butterscotch pudding
12 oz. butterscotch bits
1 c. chopped pecans
Mix cake mix, oil, eggs and pudding together. Pour into a greased 9×13 inch pan. Top with butterscotch bits and pecans Bake at 350° for 45 minutes
Monday, September 18, 2006
National Apple Dumpling Day
Yesterday was national apple dumpling day in the US. Yes you read right, a day for apple dumplings! Why not, they’re great and fall is the time of year for apples at their peak, so go and celebrate apple dumplings day and have or rather make yourself a great one.
For entertaining you could read the book The Apple Dumpling Gang or get the DVD and watch it with the kids.
Apple Dumpling Torte
3 pounds apples - peeled, cored and sliced
2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup vegetable oil
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place sliced apples in baking dish. In a medium bowl, mix together the flour, sugar, baking powder, and salt. Stir in eggs and oil; pack on top of apples.
Sprinkle with cinnamon.
Bake in preheated oven for 40 to 45 minutes, or until topping is puffed and golden brown.
Apple Dumplings
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/3 cup chopped walnuts
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 cup milk
6 medium baking apples, pared and cored
Preheat oven to 350° F.
Mix together sugar, cinnamon and walnuts. Set aside.
In a medium bowl, sift together flour, baking powder and salt. Cut in shortening with a pastry cutter, or blend rapidly with fingertips until dough resembles oatmeal.
Stir in milk. Mix to a smooth dough.
Turn dough onto floured board. Divide into 6 equal portions. Roll each portion until large enough to wrap around one apple.
Place each apple in center of individual dough, but do not wrap. Sprinkle reserved sugar mixture into the core of each apple.
Bring dough over each apple. Wet edges of dough to seal.
Place on lightly greased baking sheet. Bake in 350° F. oven until apples are tender
and dough crispy, about 1/2 hour.
Serves: 4 to 6
Gourmet Apple Dumplings
For dough:
1 cup all purpose flour
1 tsp cinnamon
1/4 tsp salt
2 tbsp butter
1 tbsp shortening
1/4 cup apple juice or apple cider
For filling:
4 tbsp butter
1/4 cup brown sugar
1/2 cup crushed gingersnaps
1/4 cup ground pecans
1 tbsp grand mariner
1 tsp cinnamon
Recipe Preparation
Mix flour, cinnamon, salt, butter and shortening until a crumblymixture forms. Add in the juice slowly, until a smooth dough forms.
Melt butter, and mix the rest of the ingredients into it.
Putting it all together: Core 3/4 of an apple (preferably a Granny
Smith) making sure that there is plenty of room for the filling. Roll
out the dough, the thinner the better. Wrap dough around the apple.
Squeeze off the excess and create leaves for the top of the apple
with the extra. Bake at 350 degrees for approximately 20 minutes
until dough becomes a light to golden brown. It will not get too dark
so definitely keep checking on it.
The dough recipe should yield enough for two apples. To make a stem
for the apple use a small piece of cinnamon stick
For entertaining you could read the book The Apple Dumpling Gang or get the DVD and watch it with the kids.
Apple Dumpling Torte
3 pounds apples - peeled, cored and sliced
2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup vegetable oil
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place sliced apples in baking dish. In a medium bowl, mix together the flour, sugar, baking powder, and salt. Stir in eggs and oil; pack on top of apples.
Sprinkle with cinnamon.
Bake in preheated oven for 40 to 45 minutes, or until topping is puffed and golden brown.
Apple Dumplings
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/3 cup chopped walnuts
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 cup milk
6 medium baking apples, pared and cored
Preheat oven to 350° F.
Mix together sugar, cinnamon and walnuts. Set aside.
In a medium bowl, sift together flour, baking powder and salt. Cut in shortening with a pastry cutter, or blend rapidly with fingertips until dough resembles oatmeal.
Stir in milk. Mix to a smooth dough.
Turn dough onto floured board. Divide into 6 equal portions. Roll each portion until large enough to wrap around one apple.
Place each apple in center of individual dough, but do not wrap. Sprinkle reserved sugar mixture into the core of each apple.
Bring dough over each apple. Wet edges of dough to seal.
Place on lightly greased baking sheet. Bake in 350° F. oven until apples are tender
and dough crispy, about 1/2 hour.
Serves: 4 to 6
Gourmet Apple Dumplings
For dough:
1 cup all purpose flour
1 tsp cinnamon
1/4 tsp salt
2 tbsp butter
1 tbsp shortening
1/4 cup apple juice or apple cider
For filling:
4 tbsp butter
1/4 cup brown sugar
1/2 cup crushed gingersnaps
1/4 cup ground pecans
1 tbsp grand mariner
1 tsp cinnamon
Recipe Preparation
Mix flour, cinnamon, salt, butter and shortening until a crumblymixture forms. Add in the juice slowly, until a smooth dough forms.
Melt butter, and mix the rest of the ingredients into it.
Putting it all together: Core 3/4 of an apple (preferably a Granny
Smith) making sure that there is plenty of room for the filling. Roll
out the dough, the thinner the better. Wrap dough around the apple.
Squeeze off the excess and create leaves for the top of the apple
with the extra. Bake at 350 degrees for approximately 20 minutes
until dough becomes a light to golden brown. It will not get too dark
so definitely keep checking on it.
The dough recipe should yield enough for two apples. To make a stem
for the apple use a small piece of cinnamon stick
Friday, September 15, 2006
Okanagan Wine Fest
Well it’s that time of year, once again the Okanagan Wine Festival will be upon us, a wonderful time to experience the wines of the Okanagan, one of the world best wine growing areas. With over 100 wineries there certainly will be something to please every wine lovers fantasy.
From winery tours and tasting to wine pairing dinners in the best (and some of the worse) restaurants throughout the Okanagan you will never be able to get enough of the great VQA wines made here. (VQA Vintners Quality Alliance).
Put very simply, the VQA designation on the Wines of British Columbia is a guarantee the wine you’re purchasing has been subjected to rigorous quality control measures. Introduced in 1990, the VQA is an “Appellation of Origin” system that guarantees authenticity of origin and stipulates minimum quality standards for Canadian wines.
The VQA defines and mandates standards for wine production and certification. With the VQA system, Canada joined other leading wine-producing countries in developing a body of regulations and standards for its wines.
Now as you go forth and experience the wines just a few pointers to keep in mind.
For food pairing with the wines, the rules are simple and easy to follow.
A) Drink what you like. Why on earth would anyone drink something that they do not enjoy or like. Would you eat something you don’t like? Of course not so don’t drink it either, which brings us to point
B), when pairing food with wine consider the weight. (No not yours) the foods, light dishes= light wines, rich dishes= rich wines, spicy dishes= spicy wines. It’s real simple, and really is the best way to enjoy the wine and dine experience.
C) Step outside your boundaries, sure you’ll want to stay away from what you don’t enjoy, but you won’t know if you don’t try. Live a little, go where no taste bud has gone before, if you try it you may find you’ll like.
And finally to enjoy wine be sure to serve it at it’s ideal temperature. Like any food product you want to enjoy it at the temperature it is best served at. Hot soup taste terrible if served cold, cold salad unappetizing when served hot. Wine too hot tastes off and wine to cold loses it aroma and thus flavour.
Go forth then and enjoy.
From winery tours and tasting to wine pairing dinners in the best (and some of the worse) restaurants throughout the Okanagan you will never be able to get enough of the great VQA wines made here. (VQA Vintners Quality Alliance).
Put very simply, the VQA designation on the Wines of British Columbia is a guarantee the wine you’re purchasing has been subjected to rigorous quality control measures. Introduced in 1990, the VQA is an “Appellation of Origin” system that guarantees authenticity of origin and stipulates minimum quality standards for Canadian wines.
The VQA defines and mandates standards for wine production and certification. With the VQA system, Canada joined other leading wine-producing countries in developing a body of regulations and standards for its wines.
Now as you go forth and experience the wines just a few pointers to keep in mind.
For food pairing with the wines, the rules are simple and easy to follow.
A) Drink what you like. Why on earth would anyone drink something that they do not enjoy or like. Would you eat something you don’t like? Of course not so don’t drink it either, which brings us to point
B), when pairing food with wine consider the weight. (No not yours) the foods, light dishes= light wines, rich dishes= rich wines, spicy dishes= spicy wines. It’s real simple, and really is the best way to enjoy the wine and dine experience.
C) Step outside your boundaries, sure you’ll want to stay away from what you don’t enjoy, but you won’t know if you don’t try. Live a little, go where no taste bud has gone before, if you try it you may find you’ll like.
And finally to enjoy wine be sure to serve it at it’s ideal temperature. Like any food product you want to enjoy it at the temperature it is best served at. Hot soup taste terrible if served cold, cold salad unappetizing when served hot. Wine too hot tastes off and wine to cold loses it aroma and thus flavour.
Go forth then and enjoy.
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