DECORATING FOR THE FESTIVITIES....WITH THE HELP OF EGGNOG ( LAIT de POULE

A phone call today reminded me that I have been negligent in my blogging lately.  So very sorry.... 

I love this time of year so much (as long as I don't have to face the shopping hoards and traffic that is).  Now that our holiday shopping for gifts is complete, next thing on my TO DO list - DECORATE!....

Small spaces require careful consideration when it comes to Christmas.  Not a lot of extra storage (still far too much army gear stashed away). No room for an eight-foot tree - it would take up half our living room.  Plus, since we are away for a good part of the season visiting friends and family there is little need for a real tree - of any size. 

Last year I found the perfect one for small apartments.  It's still very festive and glittery, requires no lights, can easily be dismantled at the end of the year and can be stored in a little box until next season.  

A brief word about the tea cart it sits on - Francois calls this his walker (or 'en français' - marchette)...i.e. as his mobility deteriorates he will place his scotch bottles on it and maneouvre around the apartment - funny man!) 

...Six little snow owls and it's ready.Perfect!...

....and a few of our favourite things collected over the years....

...pencil Santa collection...

  ...candle elf - my favourite...

...window decor - Montreal in the winter is pretty grey and dull so a little colour helps....

 ....something to hold our Christmas cards....ahem!...would love to hear from those  who we don't see often.....

...some more colour here and there...

...a few pomegranates  for the table...

...a wreath for the fireplace...

 ....candy tree - decoration TDB -  dressing too early would be foolish!.....oink!

...our 'field of dreams'....I built it and he came... will happily explain in email for those who haven't heard the story before....

..almost ready...

... next step -  stock the liquor cabinet and wine cellar....finish cooking....

...let the party begin....

STRUCTURED PROCRASTINATION & SHOPPING - THE THIRSTY SPORT

``. . . anyone can do any amount of work, provided it isn't the work he is supposed to be doing at that moment." 

  ~ Robert Benchley

We are now finished holiday shopping.  It's one of the many advantages of retirement to be able to shop early on a week day.  Plus my newly adopted method of 'structured procrastination' (~from author John Perry) is working for me. 

The outing was timed perfectly so we could stop at our favourite watering hole (http://www.les3brasseurs.ca/eng/anjou.php ) for a bite and a pint.  Francois chose the Jarret de porc braisé à la bière (thankfully Maj. Pig stayed at home that day).  I chose their Flammekueche.  Both were delicious and the service great as always.

We were in Quebec City on the weekend and while Francois was in meetings I decided to visit one of the many very nice shopping areas - just to look around.  What a mad house it was - traffic jams, filled parking lots, masses of people waiting in line!  Ooof!  I bought myself a nice sushi lunch, sat quietly in a corner of the restaurant and read my book before heading back to our room.

Next on my list is dinner party menu planning and decorating.

PS Thanks to those who offered travel advice.  Along with Îles Turquoises, we have added Costa Rica (http://www.travelandleisure.com/articles/exploring-costa-ricas-osa-peninsula), Panama. Los Roques, and possibly Peru to our list of possibilities. So many appealing choices! 

ANOTHER ROAD TRIP - WORKING WEEKEND & SURPRISE CELEBRATION

"Birthdays are good for you. Statistics show that the people who have the most live the longest."

 Working weekend for Francois in Quebec City.....

The first night we settled in with a bed picnic of good sushi....

We were able to take the time out the second evening to help a friend celebrate his 50th birthday.....

A well planned surprise with their family and friends.....

We dined in a very creative fashion.  The hostess had engaged the service of a traveling pizza guy who made and cooked the pizzas outdoors while we watched.....

Then we all went inside again to enjoy the results.....

....good time..... 

STORMING JUNO, CHILI & CHEESEY BEER BREAD

 ....a rare day off watching movies of past conflicts...enjoying our favourite chili and homemade cheese bread.......

 

Ingredients

1.5 pounds Ground beef or ground turkey

1 green pepper chopped

500 gr mushrooms sliced

1 package Onion Soup Mix **

1 cup Chicken broth or red wine

1 tablespoon Chili powder 

crushed chilis to taste

2 teaspoons Cumin

1/2 teaspoon Pepper, black

1/2 teaspoon Salt

3 drops Tabasco sauce

1 can (21 oz) Red kidney beans

1 can chick peas

1 can black beans

1 can (6 oz) Tomato paste

1 large can crushed Tomatoes

Instructions

In large saucepan or dutch oven, over med/high heat, sauté mushrooms, green pepper and  beef . Pour onion soup over cooked mixture. Cook and stir until mixture is consistency of rice. Stir in spices. Add beans, tomato paste and tomatoes and stir well. Reduce heat to low and simmer for 20 minutes or until piping hot and flavors have blended. Add additional salt and pepper, chili powder or Tobasco to taste. I added 2 cans of a variety of beans, more tobasco, doubled the crushed tomatoes. The original recipe called for 1 can of French onion soup, but I added my cloned recipe for **Dried Onion Soup Mix (recipe follows) 3/4 c. minced onion 1/3 c. beef bouillon 4 tsp onion powder 1/4 tsp crushed celery seed 1/4 tsp sugar Combine all ingredients Store in tight fitting container About 5 Tbls. of mix are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix 5 Tbls. with one pint of sour cream).

Ingredients

1 (12 fluid ounce) can or bottle premium

lager

2 tablespoons butter

2 tablespoons milk

4 cups all-purpose flour

2 teaspoons salt

2 tablespoons sugar

4 teaspoons yeast

1 teaspoon ground black pepper 
1 teaspoon ground cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried marjoram

1/2 teaspoon dried basil

8 ounces reduced-fat extra-sharp

Cheddar cheese

2 tablespoons butter melted

 

Instructions

1. Grease two (9x5 inch) loaf pans.

2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.

3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.

4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.

5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.

6. Preheat the oven to 350 degrees F (175 degrees C).

7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting. 

ROAD TRIP

"Family is not an important thing, it's everything."

~ Michael J. Fox

So....come here often?

 

The babe magnet

Kids and the fur babies

One of our many dinners.  Thai was a brief break from sushi

Working...always working....

Sisters are such a pain!