I have been a little preoccupied this weekend with a wedding! Our oldest son got married on Saturday and I am bursting with pride and joy. Too tired for much other than a few pictures and just the reminder to soak it all in!
Gin season is officially here (who am I kidding, it never really ends) and I tried a new one last week that leap frogged up to a Friday favourite.
I love the descriptions on gin bottles almost as much as the contents. Parlour gin from Eau Claire Distillery in Turner Valley, just outside Calgary, Alberta on the edge of the foothills of the Canadian Rockies, has a great one. “… Freshly farmed local ingredients, balanced and masterfully distilled in small batches provide unparalleled taste and enjoyment.” Sure. Whatever you say.
I love the combination of local botanicals that are often the signature of craft distilleries. Parlour gin includes the obligatory juniper berries, and usual suspects of lemon peel, angelica and orange flower…plus the interesting additions of rosehips, saskatoon berries, coriander, lavender flower, cinnamon and ginger. Wow. Sweet, spicy, citrusy, floral.
TGIF for CJR
When the first crop of asparagus arrives in May, I used to always splash some olive oil on and grill it. Now I’ve got an even better way to eat the tasty spears.
This asparagus lasagna, with a cream sauce full of goat cheese, is amazing. You could add layers of other veggies if you want – or just enjoy the creamy asparagus and pasta goodness.
Wash asparagus, snap off the tough ends, cut off the tips (set aside), and cut the rest in 1-1.5 inch lengths. Toss it with some olive oil and salt and roast in a 475F oven until tender. Set aside. I only use one bunch, but it could definitely use two.
In a large pot, melt 1/2 cup butter. Whisk in 1/2 cup flour, and simmer, stirring constantly for 3-5 minutes. Whisk in 4 cups vegetable stock and simmer until thickened.
Stir in 3/4 lb. (340 g) chevre (I used plain and an herb chevre) and zest from half a lemon. Whisk until smooth. Remove from heat and season with salt and pepper to taste.
Assemble lasagna in a 9 x 13 pan: 1/3 sauce, layer of pasta, 1/2 the asparagus, 1/3 sauce, layer of pasta, rest of asparagus. Top with layer of pasta, remaining sauce, asparagus tips and 1/4 cup parmesan.
Bake uncovered at 375F for 40 minutes or so until top is lightly browned and sauce is bubbling.
This recipe is “What’s Cookin’s Famous Asparagus Lasagna” by Jo Fillery, as it appeared in In The Hills, May 16, 2012.
It’s May two-four weekend. Victoria Day. The first weekend when we start to celebrate summer. Named in honour of Queen Victoria’s birthday, it also shares the honourable distinction of referring to what use to be the standard size of a case of beer in Canada.
The risk of frost is “usually” gone and gardeners flock to nurseries like beer bugs to a vat of Labatt’s. Weeds come out. Mulch goes down. Fireworks go off. And BBQs buzz with the ceremonious sizzling of steak to bring on the few short months that make up summer.
Here’s what happened around my yard this long weekend.
Thanks Victoria for a memorable break in your honour.
Pets are priceless, and my golden Cooper just became worth a lot more to me. Less than a week ago he came down with a nasty bout of pneumonia. Yes, pneumonia. In a dog.
After three long days and nights in an emergency vet clinic on a cocktail of oxygen, IV fluids and antibiotics, he’s home, resting up for when warm weather finally arrives. He is always my favourite, and this week’s friday favourite because he is on the mend!
Well, I call them wild leeks, but you might know them as ramps or Allium tricoccum. Pungent deliciousness that mother nature offers up in the spring as one of the first wild edibles, wild leeks bring a strong flavour that mixes onion and garlic in a powerhouse bulb about the size of green onion.
For years on early spring hikes, I’d try and dig them up with my fingers. I’m (slowly) learning to be a smarter, better equipped forager. I packed a garden trowel for my hike this past weekend, returning to a route where I’d seen leeks last year.
I harvested a healthful handful. And that’s an accomplishment. They don’t dig up very easily. They love wooded areas, often snuggling in against downed tree limbs, with roots that run deep into a hearty layer of decaying leaves.
I’ll be turning this bunch into something like this (wild) leek and potato soup.
Something in our genetics includes long distance driving. It’s not for everyone, but all five siblings in our family, and many of the next generation, love to drive.
And given the 800 or so kilometres between our two cities, there have been endless trips from the U.S. to Canada and back again. Over the years, we’ve perfected the road trip experience – well, our version of it that is usually focused on the destination.
Here’s what we’ve found as successful road trip tips. See if they might work for you.
We are heading out on a road trip in a week or so to my nephew’s wedding. Can’t wait to do that trip again.