Our mom turns 85 this year and as soon as I posted this, we got in the car to drive to Ontario for a big family BBQ party. All 5 of her children will be there along with assorted significant others, plus 10 grandchildren and 6 great grandchildren!
We can’t wait to celebrate this remarkable woman with her whole family around her – she’s our Friday favourite.
Happy Birthday Mom, MOTW, TT, Alice, Twink – and all the other names you’re lovingly known by!
(Dad and Mom are the top left corner…Mom is holding CJR…she always liked her best…I’m really happy about the whole thing in the front middle row.)
Family portrait, circa late 1960s.
Her 80th birthday gathering!
Tonight after work, I’m transforming my backyard to an impromptu outdoor yoga class. There are pop up stores…why not pop up yoga? I sent word around so we’ll see who shows up.
My long-time yoga teacher and friend is taking a break from teaching but she’s in town and popping over to teach a class as the work day winds down. I know it will be my Friday favourite.
If nobody else can make it, I just might get a private class.
The Transportation Security Administration is an agency of the U.S. Dept of Homeland Security that has authority over the security of the traveling public in the United States.
Someone within TSA has a sense of humour and developed an instagram account to highlight the amusing things people pack in their bags.
If you have an instagram account, consider following @tsa for a smile!
It might have been the freshly served preserves on our recent mini vacation that got me in the mood to get into a hot, muggy kitchen…and make jam!
Raspberries are in season and they make a beautiful jam. I found a recipe for “old-fashioned raspberry jam”. Not sure what qualifies it as that – maybe the simplicity of just fruit and good old fashioned sugar!
This was such an easy recipe, I’m going to make more while the raspberries ripen. It’s my Friday Favourite – to make and eat.
Old-Fashioned Raspberry Jam, The Complete Book of Small-Batch Preserving
- 4 c granulated sugar
- 4 c fresh raspberries
- Place sugar in a shallow, ovenproof pan and warm in a 250F over for 15 minutes. Warm sugar dissolves better.
- Place berries in large stainless or enamel saucepan. Bring to full boil of high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring occasionally.
- Add warm sugar, return to boil and boil til mixture forms a gel – about 5 minutes. (I put a few spoons in the freezer, and then dip the cold spoon into the jam and hold it up on its side. The jam has gelled when the slow, gooey drips off the spoon run together and drip off slowly. Read more about testing for the gel stage.
- Ladle into hot jars and process for 10 minutes in a hot water bath. Watch this short video on the water-bath method of sealing.
Makes 4 cups.
This was fast and simple. Here’s what it looked like in the process.
mashing up the fresh berries
boiling into a gel
admiring the view
July 1st is Canada’s 150th birthday. There is a funny YouTube video going around of a Canadian explaining Canada Day to his American neighbour. Watch it here. The Canadian highlights all the things that Canada does right—health care, maternity leave, beer, and of course, my favourite—butter tarts which he describes as putting sex and gold in a blender! Happy 150th Birthday Canada!
I have a few short trips planned over the summer – and am always looking for more carry-on bag options. I just bought this Stella & Dot one with an added bonus to unzip an extension for more room.
It’s my Friday favourite and hopefully my travelling favourite for this summer’s trips to PEI, LA and Quebec City.
So, I coulda, shoulda, woulda been in San Francisco this week with friends. But I stayed home and worked. Blah!
In my absence, my friends took up the challenge to visit White Chapel Gin Bar – which boasts the largest gin selection in North America. So, while I couldn’t be there, they did ask for my recommendations from the website menu.
Oh my. Names like Lamplighter Story, Norman Conquest, Hippie Wallbanger, The Ginger Rogers and Follow That Black Rabbit.
So many gins. So far away.
I quickly sent some of the cocktail concoctions that caught my eye…and share this with you as my Friday favourite.