Picking Apples for Baked Chicken Dinners

The best thing about today was hanging from branches with my back hunched over and my hands reaching up and behind to find the biggest, juiciest, and highest up apples in the tree. On our third  walk of the day, after sitting out in a sunny field with a few ripples of wind in our hair and hot fruit tea in glass jars to warm up after a classic picnic of sandwiches with goats cheese and cucumber, we wandered the trails to see where dad had found an open beach where he had often spent evenings after work, looking out at the mountains across an ocean that separates Canada and the United States.

After almost falling, and with small burrs on my sweater and dried apple leaves tangled in my hair, mum and I left the park with apples tucked away in every pocket and filling our hands. Beautiful, crunchy apples, some softly hinted green and yellow, and others a bright yellow that we had snagged from the trees before the bears in the area had them when they all fell to the ground. Evidence of bears lingered by their smell around the marshes and under the trees. There were apples left on higher branches, out of reach, that we imagined grasping with our hands, or biting into the sweet juices of the apples with every bite. It made us envious of the birds, ones so easily able to reach the well-sunned fruits, that would be enjoying the delicious flavours much sooner than we ever would. And so we joked that next time, we would be the ones carrying a tall ladder down the trail, to manoeuvre it through the twists and turns of the path, and finally to where there were full apple trees. 

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This Little Pie

Homemade apple pie and fresh produce straight from the farms. We even picked the figs and pears ourselves, and helped wash off these gorgeous red beets! This really is like living in the country, but with the ocean at our doorstep.

From a few farms that we visited, mum and I returned with all that is laid out above, plus a carton of free range eggs from a roadside stand. In fact, it was a roadside cooler with a large sign that read, "EGGS $4.00." And we were sold. Or, the eggs were. Carrying on down the road, with the carton of eggs preciously resting on my lap, and a huge smile on my face from the special egg of the dozen, we came back to our favourite farm in the Sooke area.

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The Harmony in Baking Cake

Decorated to be served at Christmas dinner, the cake is finally ready.

I feel as if the beginning of a new year should start with the thrill and excitement of a new journey, one complete with a new set of expectations and goals to accomplish or sights to see. There should be that fleeting flutter of anxiety before, just so you know that it is completely un-adventured, unfound, before you. What if waking up to the new year was like the first day of school as a five year old, you can't sleep from excitement, try to prepare yourself as much as possible with matching pens, backpack and lunch kit, a new pair of shoes even.

However it seems to me that we haven't quite filled enough excitement into the previous year and instead must end with a bang, in the sense of spending the last hours of the year with as much laughter and chatter with friends as possible. There is no reason to seclude yourself for the last hours, however I also see little reason to go all out (no regrets as my friends would say) because the entire year should have much more fulfilment than a single night. And instead of beginning the new year with expectations of accomplishing each goal and all those little things you've always wanted to do but never got around to doing, we sit around in a haze trying to recover from the previous night.

I recall the first time I stayed up past midnight on New Years Eve, I thought the creatures of the night would be awake at the same time, those cowboys of ten-to-ten, the grumpy monsters and pumpkins of parents trying to get their kids to sleep.

I was the kid that went to bed only to get back up again in ten minutes for a cheese and cracker platter, which took plenty of time to choose. I sat in front of the open cupboard trying to select the perfect type and amount of crackers to pair with cheese, and then continued to slice the cheese in only a perfectionists manner.

I can only say now that characteristics so particular to me now must have started young.

When I was younger mum and I used to cook together seamlessly, she gave me instructions for which ingredient to gather or how much to add to the bowl of batter, and I was instructed as the apprentice of the kitchen. Upon her request I took ingredients off the shelves and placed them beside the bowl for use, and gathered spoons or measuring cups for her when she needed. If I was lucky, she held out the big wooden spoon we used, and in two little hands I grasped the handle tightly as I began stirring the mixture round and round slowly, using my entire body to move the weighted spoon.

I think back, and remind myself how lucky I am to have this memory of mum and I, the student and a teacher, as we cooked harmoniously in the kitchen. And as the cakes and cookies always tasted delicious even after I scooped the entire bowl for remaining batter, I know with each bite that it was more than the ingredients which make the outcome so tasty. There's something about sharing the moment when the kitchen suddenly fills with the warmth and spices of something from the oven, and you both take that first bite into the delicious treat heating your fingertips.

It was during this time as we made the Christmas cake that I realised what it is about Christmas that I love so much, and what I hope to keep in mind as I begin the new year. With the same wooden spoon that has stayed in the kitchen for years, and been used to make many Christmas cakes before, a constant among the flow of cheap utensils as they are bought and quickly broken, I stirred the mixture with two hands on the handle of the spoon. I had lined the ingredients which mum needed for the cake neatly beside the old scale brought over from England by my parents, which uses black weights with printed measurements such as '4 oz' on top.

The elegance of the fruit and spices, and even an undetected splash of alcohol combines everything together so neatly in this Christmas cake, and reminded me of what we seem to strive for, and in the short window of Christmas holidays when we allow ourselves to relax, can achieve with the familiarity and comfort of having family and friends close. The harmony of all the flavours in each bite made me realise how I've quickly slipped into a habit of trying to control situations which occur. Instead of allowing things to happen, to show their flavour like the nutmeg or molasses in this cake, I've overpowered those spices, an important necessity to achieving the desired taste, and have instead created something undesirable. Without ease of sitting back and enjoying it the moments to come, I have fallen into the pattern of standing up against it.

Harmony between each other can only exist when we can personally remain balanced, and I'll remember this as each section of the Christmas cake is served, topped with a sweet layer of marzipan and icing, and the flavours develop more and more over time, complementing each other better.

I've taken a slice while I finish this post, and remember the harmony that existed in that moment when mum and I stirred the Christmas cake on the kitchen counter, when I was really little, and just a few weeks ago.

Gluten Free Christmas Cake
Print recipe here.

A richly spiced cake which keeps the tradition of cooking over the holidays in today's kitchens. It lasts longer than other cakes because of the alcohol used, and the spices pair perfectly with the flavours, and I was surprised to find that the moistness of this cake keeps it together and prevents any crumbling, unlike many other gluten-free cakes - even without any gums used!

A sweet topping of marzipan and icing complement this rich flavouring of the cake, because a little sugar and spice was never so nice.

Ingredients

175 g raisins
175 g sultanas
400 g currants
50 g chopped prunes
50 g chopped apricots

50 g ground almonds
1 tsp all spice
1/2 tsp nutmeg

6 tbsp brandy or whisky

225 g butter, slightly softened
225 g dark brown sugar

4 large eggs

225 g Bob's Red Mill gluten free flour mix

2 tbsp molasses

approximately 3/4 c marzipan
white icing made from icing sugar and water, the proportions vary due to conditions of your kitchen, but you want the consistency to be thick so that the icing does not run off of the cake.

Directions

Place all the measured fruit, ground almonds and spices in a large bowl and mix in alcohol. Stir and leave to soak overnight.

Preheat the oven to 275°F and line an 8" cake tin with parchment paper, a round piece on the bottom and a strip along the sides.

Cream together the butter and sugar with an electric mixer until it turn cappuccino coloured. Beat eggs together in a smaller bowl and pour in slowly, mixing thoroughly. Don't worry if the mixture curdles at this point.

Fold in the flour mix into the butter, sugar and egg mixture until completely combined. Then add in the fruit and pour in the molasses.

I recommend using a heated spoon when measuring the molasses, running it under hot water before, which keeps the molasses from sticking to the spoon.

Pour the batter into the prepared tin, and place in the oven. Bake for approximately 3 hours. Test that the cake is done by inserting a clean butter knife into the centre, a clean knife when removed means that it is done cooking.

Allow the cake to completely cool before placing it in an airtight container, and keep it in a cool, dry location for a week or so. This resting process allows all the flavours to develop, and don't worry about it going stale - the alcohol will prevent this!

Remove the marzipan from the fridge an hour or so before you begin icing the cake to allow it to soften, rolling it in your hands will also loosen it and make it easier to work with. With a rolling pin roll out the marzipan into a 0.5 cm thick round. Lift it from the counter and lay over the cake. If it is large enough to cover both the top and the sides then cut the excess from the base of the cake, or you may choose to apply the marzipan in two pieces, cutting a round for the top and a separate piece for the sides.

When this is done, and the icing sugar is made, spread it evenly on top of the marzipan with a spatula or knife. It is alright if some drips off of the cake, but it should be thick enough to stay along the sides. Allow it to harden completely before decorating as we often do, or if you choose, serve.

A Flurry of Festivities

We've been traveling in a flurry of festivities and holiday cheer this past week. From parties and gatherings with friends which have filled the afternoons and evenings, I've never felt so exhausted from good food, laughter and welcoming homes. Everywhere, each home and out front all the stores, are decorated with colorful baubles, twinkling lights, one fuzzy tree to be admired in the centre of activity, and countertops are repeatedly replenished with the endless possibilities of delicious food; baked goods topple higher on delicate porcelain serving dishes, mandarin oranges roll over each other and across the counter when someone grabs a select orange, and hot plates enter the oven before quickly being swept up and onto awaiting plates in the dining room.

After such busy activity in this hive, I like to think of us who live on this island as bees living together, I've settled down this afternoon to a classic cup of tea, and a few scrumptious treats still awaiting to be eaten. Gluten-free mince pies tiered precariously on a serving platter, the pastry flaking when someone ventures to move them.

Christmas morning we awoke late, all tired out from our Christmas Eve party the night before. Friends gathered at our place to spend the evening together around glasses of wine, home cooking, and Christmas music. Groups were situated throughout the living area in our house, chatting and laughing together. I fiddled around in the kitchen for a bit, preparing appetizers to share, before sitting down with my sister for a bit, and playing board games with one girl much younger who comes with her parents each year.

It was nice this year as the guests didn't stay long, departing just after ten o'clock, but we all decided upon a movie to watch, which dragged the night out until after one. I slept badly with excitement for Christmas morning, waking up repeatedly before turning back over and trying to fall asleep again.

Then my sister bounded into my room just after nine thirty in the morning, exciting the dog with her enthusiasm and movement, and they both tumbled over me wrapped up in just a few blankets. My parents still exclaimed this year how it was unusual for me to be up after my sister, despite the same thing happening last year - although we stayed up far later after guests drank too much at our Christmas Eve party.

To her surprise, my sister and I were in matching pajama pants, something I planned without her knowing the night before, as she remains consistently loyal to her favorite pajamas. We made tea for the family, rooibos for mum and dad, regular and chai for my sister and I, and then proceeded to gather the plump stockings which leaned against the hearth to be carried up to my parents bedroom.

Opening our stockings together up in my parents bedroom is one of my favourite parts of Christmas. Everyone is together, and just like when I was little, each of us sits cozied up in fuzzy pajamas, worn slippers and hot cups of tea as we enjoy being together after a busy year and even more hectic season. The excitement of opening the first present of Christmas, tearing wrapping paper and tossing it to the floor, brings me full circle and back to completely enjoying the holiday season.

And so I drag the festivities, and the fun of unwrapping presents, long into the afternoon. Taking my time with each present, my sister groans when the time it takes for her to unwrap three presents has only given me time to unwrap one.

"I think you need to go a little slower!" She mocks, and when I do, she can't resist that little sisterly nudge, which I know is code for,

You're really funny, and I love that about you.

Honey Marmalade Baked Brie
Print recipe here.

A deliciously gooey and tasty appetizer for the holidays, baked brie is a soft delicate cheese spread for rice crackers or gluten-free bread. The sweetness of the marmalade makes this twice as enjoyable.

Use fresh cheese from your local farmers for the best flavour, and choose select marmalade to top.

Perfect for a party or as a pre-dinner cheese tasting.

Ingredients

1 round of soft brie
Orange marmalade to spread on top

Pecans to top, whole pecans look aesthetically pleasing, however if you would prefer, chop the pecans into larger pieces. This may be easier when many people are cutting into the same dish.

4 tbsp honey

Directions

Preheat the oven to 350°F.

Remove the brie round from the wrapping, and place in a round oven-proof dish with a lid.

Spread marmalade thickly on top of the brie, it should be approximately 0.5 cm thick.

Sprinkle the whole or chopped almonds on top and place the covered dish in the kiddie of the oven.

Bake for approximately 15 minutes, the brie should be runny in the centre, however the outside will still appear hard.

While the brie is in the oven, heat the honey in a small pan over medium heat, or in a small bowl in the microwave until it becomes runny and translucent.

To serve, drizzle the honey over the brie, and have rice crackers or other gluten-free crackers to spread the brie over.

Bakin' Eggs All Right, Uh-huh!

I didn't think it would happen, however today as I gathered ingredients to bake Chocolate Snowball Cookies for dad's Christmas party tonight, I was actually nervous to use a substitution of wheat flour in place of my usual gluten-free flour mix. I was careful not to get any flour into the bags of sugar and in my mouth, which I imagined would be hard, however, as I mixed and brought ingredients together, I was not pleased by the look of the concoction forming in the bowl.

A sticky, gooey, stretchy, elastic...

That's not how those little cutie cookies were meant to look!

They didn't even hold their form as well as the cookies baked with coconut and sorghum flours, a surprise to me, and instead, as soon as I placed the little ball forms on the baking sheet, they melted down, oozing outward and flattening out. I had to add more flour a couple of times just to bring them back to a kind-of-desirable shape.

It's interesting to look back on this cooking "adventure" today, because as I mixed with a big wooden spoon, my arm slowly aching from the sticky dough pulling and grasping at each tug from my end, I had to add more and more flour just to get it back to the perfect moisture - it was eating away at the dough.

And yes, I do mean to personify it like it were a beast, but it shouldn't be really, it can be overcome like anything, it's not scary, just look at all the recipes I've been so lucky to try!

So each day, I take enjoyment with every meal, cooked or eaten, and love when I find something new, as if it were buried beneath the layers of an onion's skin, or inside the shell of a recently cracked egg. Perhaps even buried so deep, it remains locked up in the seed of a mango. It's an exciting and endless search, one that I hope to continue, and with a thirst for knowledge in the same manner that my hunger for irresistibly delicious and healthy food grows.

I trust the simple flavours in my food, those rich delicacies of home baking, as well as the subtle taste of raw ingredients carefully paired to complement each other.

Just like friendships, the best pairs are born from a base of truth, and only then can you really know the person. I'd like to know what really is in my vegetables as well, why can't we have that truth as well? I'd like to be aware of other products that may be in my eggs, and the past of the fish, even if its history consists of only a statement of its diet. Although even that's hard now.

However in our best effort, and in our best interest, mum and I opt for the freshest vegetables and eggs from chickens that are free-range and organically fed. At least that way we have a small indication of how the chicken lived, but I still hope that some day I'll raise my own little coop of chickens, with the benefit of farm fresh eggs each morning. A perfect start; protein; nutrients; truth; knowledge.

Baked Eggs with Tuscan Roasted Vegetables
Print recipe here.

The flavours of this oven baked dish are warm and fresh, a beautiful and colourful array of tastes and vegetables in the serving platter. No spices or herbs are needed with the fresh, organic vegetables used in this recipe, as their flavours are strong enough to be enjoyed as they are. It can be served on its own, a perfect dose of protein, or accompanying a few roasted potatoes or spiced couscous at dinner. However, enjoy this to start the morning, to keep you going at lunch time, or as a healthy and satisfying dinner.

The vegetables can also be roasted beforehand, sealed and then stored in the fridge until you're nearly ready to eat. Baking the eggs only takes a few minutes, so this can be prepared very quickly this way.

Serves 2

Ingredients

1 tbsp grape seed oil, or other oil suitable for frying
1/2 white onion, sliced

2 tomatoes, sliced
1 red pepper, sliced
1 yellow pepper, sliced

2.5 oz (70 g) fresh baby spinach leaves, whole

4 fresh, organic eggs

Directions

Preheat the oven to 375°F.

In a skillet over medium-high heat, fry the onions until they soften, then add the peppers until they too begin to soften and the onions to brown.

Transfer to a wide baking dish, and add the sliced tomatoes and baby spinach. Bake for 10 - 15 minutes.

Crack the whole eggs over top the vegetables and return the dish to the oven. At this point you may wish to increase the heat to 400°F for a faster cooking time. At 375°F the eggs should bake for another 10 minutes.

Remove from the oven and allow it to cool for 2 - 3 minutes, this will also allow the eggs to harden slightly.

Serve and enjoy!

Starts with a Chip, and Dip!

Last week I perused through recipes, and trying to decide upon what to make as a simple appetizer for mum's dinner party this weekend, every tab on my iPad was open to a different chef. The recipe I eventually chose, a simple Mexican staple (at least our idea of it), was salsa, but one sneaky ingredient that I didn't know left me puzzled.

The ingredients list had one unfamiliar vinegar, white balsamic vinegar.

"Just perfect, another thing to buy that I'll never use again."

I though to myself, and scanning the grocery shop shelves, I couldn't seem to find it anywhere.

I was the list girl in the never-ending aisles, wandering endlessly up and down, up and down. I felt like I was five years old again and even started to feel the panic of losing your mum in a big, unfamiliar place.

I almost gave up at that point to regular balsamic vinegar, already tucked in the cupboard, and also, barely used.

However, I really am glad that I double checked the aisles, because next to the Balsamic de Modena, an Italian vinegar, and White Cider Vinegar, and across the teas and coffees (I thought it was an odd location at the time), there was just what I was looking for - a clear glass bottle with a transparent, white liquid, that could only be balsamic vinegar.

As I stood in the aisle, I wondered how the two, with a very similar name, could be so different. And so, on my iPhone standing there facing the shelves, I did my research: It turns out that Italian vinegar production has been going on for thousands of years with a process very similar to that of vineyards in the production of making wine. Sweeter grapes are used, and of a much whiter colour, and are pressed into what is called "must" before being simmered for long periods of time (hours) until they thicken into a caramel-like substance. This syrup-y liquid is then portioned into many barrels, made from different types of wood to give the vinegar flavour and the "character" that its label boasts, and then aged. What is called "authentic vinegar" requires an ageing time of at least twelve years, however cheaper balsamic vinegars are not aged for nearly as long and in much larger quantities. The cheapest brands will be mixed with wine vinegar and be coloured by additives.

The white grape must is blended with white wine vinegar and then cooked at a very low temperature, this is required to prevent any darkening. The flavours of dark balsamic vinegar, the kind I always seem to have plenty of in the cupboard, and white balsamic vinegar are quite similar in flavour, despite balsamic vinegar being sweeter and having a more syrup texture. I found the white to be less rich, and also to have much less of an after-taste, which was really lovely in the salsa!

A huge reason that many use white balsamic vinegar in cooking rather than the regular balsamic is to prevent a discolouration. Since balsamic vinegar has such a strong colour and will change the appearance of the dish, white balsamic is used with lighter coloured foods, such as tomatoes and other sauces or dressings. Regular balsamic vinegar could work in this recipe, if you don't mind a darker salsa.

I know it seems like a summer recipe, this salsa, an odd pair to the start of Christmas festivities and decorations today, however, as we would start a dinner party, we shall start off December's posts with a little chip and dip.

Roasted Tomato Salsa
Print recipe here.

A colourful array of vegetables in this wholesome salsa makes a perfect appetizer to any party. The complementary herbs and spices bring about authentic flavours of the tomatoes and onions, and with only a subtle pinch of chile spice, everyone can enjoy this salsa whether served with chips, crackers, or on gluten-free bread as a bruschetta dish.

Ingredients

3-4 c roma tomatoes diced into large chunks
1 small red onion, finely chopped
3 large garlic cloves, finely chopped
200 mL corn kernels, sliced from a cooked corn cob, or for a  
      quicker version, use canned corn kernels

2 tsp dried parsley
2 tsp chile powder

3 tbsp grape seed oil
1/4 c white balsamic vinegar

salt and pepper to season
a few chopped basil leaves to serve

Directions

Preheat the oven to 375°F and place a large baking dish on the side.

Toss the chopped vegetables, corn kernels, dried parsley and chile powder together in the baking dish.

Drizzle the grape seed oil and white balsamic vinegar over top the vegetables, and mix well.

Place the dish in the oven and cook for 30 - 35 minutes, tossing halfway and adding more chile powder if desired upon tasting (Careful! It will be hot!)

Remove from the oven and set aside until completely cooled, store in an airtight container in the fridge, and serve at room temperature with chopped basil and salt and pepper on top.

The G-Earls Will Have Their Muffins Now

Ever since learning to operate the intricate household kettle, I have enjoyed a daily ritual of "tea drinking." From the kitchen drawer, where flavours are lined according to popularity, I select a tea bag (where contents are unrecognisable) and drop it into a nearby mug, selected from a full cupboard located close to the kettle for convenience. My mug is chosen for it's weight, the colour and pattern that is printed, and how comfortable it is to hold in my small hands.

I fill the kettle and set it to boil, waiting a few moments before I hear that 'click', comforting and familiar, and pour the steaming water over my tea bag. I then allow the tea to steep for a few minutes as I collect almond milk from the fridge and a teaspoon from the drawer.

The process entitled "making a cup of tea" continues to be an oasis in my day, a simple ritual entailed by the pleasure of having time to relax, however something behind the manufacturing and processing of the tea I drink each day bothers me. Tea drinking has become increasingly widespread across North America, with sales rising from $1.8 to $6.5 billion over the past 16 years, a huge influx despite the recession - although perhaps this notion that a cup of tea helps us to relax is what drives buyers to places like David's Tea. Or maybe its the cost of buying a drink from Starbucks that makes people rethink where they're spending their money, and instead make drinks at home.

The soaring mass production we have seen, with stacks of tea in the aisles of grocery stores rising, has decreased the quality we taste in every bag, as well as a loss of the tradition behind every cup. As with most things in our society, we have ruined its history to make it profitable, to transform it into a commodity.

Today, gadgets are sold to aid the average customer, oblivious to the past of tea-drinking rituals, to produce a quality cup in their own home. Along with the enticing and fragrant flavours lining most household cupboards, holiday chai or tazo chai? Jasmine or Gamuacha Green tea? There has been more and more recreations of the simple strainer, technologically advanced tea cups, and mechanisms to keep your tea warm as you make your morning commute.

I admit, I have been enthralled by such products as I wait in line, they sit so dramatically along the shelves. And I feel as if I need it, the elegance and structure looks so beautiful, and the cup I am holding, a purple travel mug curved at the edges, fits perfectly into my hand.

I plead to my mum who casually turns her head. How many mugs have I bought recently?

After deciding upon a flavour of tea from the cupboard, two perfectly measured teaspoons are dropped into a "top-of-the-line" strainer, which fits into its matching cup, a device complete with a lid and designed for today's single-cup tea drinkers. According to instructions on the packet, I time it to steep for exactly seven minutes, a direction I should not take lightly to ensure that perfect outcome.

Ridiculous in appearance and the intricacy of the design, reviewers still rave about the final flavours of the tea created by modern mechanisms, flying off the shelves over and over again. Comparatively, the majority still makes tea with a ceramic pot, boiled water from the stove and with a steeping time of only a couple of minutes, and they've maintained the cultural aspects behind each mug brought to their lips.

My parents, both from England, have brought both me and my sister up to really enjoy a simply made "regular" cup of tea. We frequently ask for this, and it is always understand between us, however when others ask what type of tea we would like, and one of us replies,

"I'll have regular tea."

Causing puzzled looks, confusion. Then we have to try,

"English Breakfast?"

"Black Tea?"

But that always causes them to shoot back,

"But what type of black tea?"

Earl Grey Tea Muffins
Print Recipe.

Realizing that I didn't have a recipe for muffins on my blog (probably my favourite of all baked goods) I was shocked, and knew that this week I would set about making the perfect tea-time muffins. However, the first time I made them, we were completely out of eggs, and not thinking to run over to the neighbours, and over exaggerating the amount of times I have successfully baked without eggs, I opted to use ground flax instead. 

Needless to say, they did not work. And I instead pulled from the oven a tray of uncooked muffins, even after 45 minutes in the hot oven. They had come out mushy and gooey.

So unless you have an allergy, or follow a vegan diet, I would recommend these muffins to be cooked with eggs! Although if you do try the flax, it is 1 tbsp in 2 tbsp of warm water per each egg.

I also found that by using more cornstarch with a liquid, in this case the rice or almond milk, you can shape the texture of your muffins. For a denser outcome, use mor cornstarch in replace of the brown rice flour, and for fluffier muffins, reduce the amount or scratch it all together, instead using brown rice flour. The level of cornstarch will also determine the amount of liquid needed, as it acts as a thickener, so the measurement below is an approximation.

Makes 8-10 muffins

Ingredients

60 g sorghum flour
60 g potato flour
80 g brown rice flour
30 g cornstarch
1 1/2 tsp baking powder
1/2 c coconut sugar
pinch of salt

2 eggs
1/2 tsp vanilla extract

3 tbsp grape seed oil
1 1/2 c rice or almond milk
1 tbsp lemon juice

1 tsp or 1 tea bag of finely ground earl grey tea, if the leaves are large, grind them between your fingers before adding to the mix

Directions

Preheat the oven to 350°F and line a muffin tin with paper cups, or reusable ones.

Add lemon juice to rice milk and set aside.

In a large bowl stir together flours and cornstarch, baking powder, sugar and salt. Combine.

Best eggs in a small bowl, then add vanilla extract and grape seed oil and pour into the bowl with dry mix. Stir until mixture comes together, then slowly pour in milk and lemon juice.

When mixture appears moist and smooth, stir in earl grey tea leaves. Spoon into individual muffin cups, dividing equally.

Bake for 30-35 minutes.

Rain Grows the Flour

The rain finally fell today.

It's been over a month of dry weather; streams have dried up, and on long walks with my dog she jumps in excitedly at the site of every bed... Only to the thud of her paws on parched stones, and the scraping of her claws against rocks as she glides across them. Despite the lack of water, and to my surprise, there was still mud at the sides of the trails, an oozing dark brown with green skunk cabbages dotted throughout. It ushers dogs in, and their paws end up muddy, like little boots, just as you turn to leave. Its my dog's way of getting a bit more out of our walks.

This week I took my dog, a springer spaniel, and my neighbours two dogs, both cocker spaniels mixed, one with pug and one with springer spaniel. They were tons of fun running around, chasing one another, and jumping in the lake nearby. We ended up staying far too long at the beach, where sticks strewn about were picked up by the dogs to be thrown. My dog, with her huge webbed feet, loves the water, and splashes in jovially kicking off the ground to get height with each jump. The other two, both small and frisky, rolled around in the grass, tumbling over each others backs in play.

I met friends at the beach who were enjoying the bright sun and the peaceful air; squatting on the beach they looked out at the rippling water until the dogs disturbed their rest. Tourists lazed on the beach as well, but their serenity was halted as a wet dog made her way over to nuzzle their faces. Luckily, they didn't become angry, and instead played with the dogs, rubbing their bellies and running around in circles, looking for the excited faces of the dogs to watch in earnest, prized on the stick.

And still the rain fell as the day turned to night, the crisp in the air turned icy, and the drops became heavier, soaking into the parched ground, washing away debris.

It's so cleansing watching droplets run down windows, streaking the glass as if wiping it clean. The air becomes fresh as well, with the heaviness diminishing after each cloud burst.

Although its very different when it rains here compared to England, when the rain feels depressing, somber, and heavy. Rainy days weren't comforting when I visited this summer, however perhaps because I was jet lagged the first week of my holiday gave the wrong impression. It poured continuously as I stayed with uncles, until mum arrived. And from that day on, the sun shone, and I wore shorts and tank tops everyday, even tanning in London!

The freshness of this rain is much needed for the plants, to wear fall clothes (and boots!), and especially to enjoy the comfort of autumn foods. And I remind myself to dress warmly when I awake, when the night still darkens the morning until I leave the house. It's as if I still expect it to be sunny in just a few short hours, wiping away the brisk morning front.

Brisk morning fronts. As if standing atop a Scottish castle, overlooking the moors.

I've got Scotland on my mind, just as I've got my nana on my mind as well. My grandad recently sent me gluten-free recipes that my nana worked on to make a cookbook, although it has not been published. I've only received a couple of recipes, but I hope to try each recipe and post how it goes on here, including pictures to add.

It started in the late 1970's when my grandad first became sick. Initially he was brought to the doctors attention because of pain in his appendix, which transitioned into the discovery of his celiac disease, and the reason for his declining health.

When my grandad explains this story he always jokes about the numerous cakes and pies he ate, in hope of gaining weight, but further compounding the problem with even more gluten.

My nana, as a young woman, trained in the field then known as "domestic science," which included nutrition, diet and cooking, as well as an exploration of the research behind the science of cooking. This knowledge also helped her to make cordials and jams, as well as wine from tea. If only I knew how!

So when my grandad got sick, and was diagnosed as a celiac, my nana enthusiastically jumped at the challenge to help him, including tackling her own recipes. Everything she cooked was formulated by herself, as there was no access to the internet for tips on blogs like today.

Over the years she worked on recipes to help him, and was able to bring my grandad back to full health. Now, I start with her first recipe, a gluten-free flour mix, and the basic element to gluten-free cooking.

Having a strong base to cook with results in an easier time in the kitchen, no mixing flours every time, and packets aren't at risk of spilling across the floor each time you bake when rows of packets precariously line the counter tops.

My Nana's Gluten-Free Flour Mix
Print recipe.

Stir together a large batch of this mix and store in an airtight container in the fridge for later use in any baked goods. It is preferable to use within 3 months.

One thing to note, is that chickpea flour does have quite a strong, earthy taste, which you may not like at all. Recently, I have taken chickpea flour out of this recipe and replaced it with coconut - a sweeter, softer flour. So feel free to mix it up, but the general guidelines are as follows.

Makes 1 kg, however if you bake a lot, double this recipe.

Ingredients

250 g potato flour (not starch)
200 g tapioca flour
175 g rice flour
250 g maize flour
125 g chickpea flour, coconut or sorghum flour can also be used to    
                               replace chickpea flour, or any of the above   
                               flours in the same quantities.

Directions

Combine, and mix well.

Pour into an airtight jar, and store in a cool, dry place.

Add baking powder when called for in recipes.

Camped Out

Despite going to sleep quickly last night, falling into bed with drooping eyelids and blurring eyesight, I awoke too late this morning. Bundled up in my cosiest pyjamas, fleece Christmas pants, and curled up into a cocoon of blankets, topped with an array of colourful pillows, I was able to sleep restfully, and without the disturbance of kids' yelling outside my door at 7 am. I even had to nap earlier that evening because exhaustion clouded my judgement and caused simple inquiries posed by either mum or dad to seem irrational or critical. I was so exhausted after camp for two and a half days, and resting for a couple of hours, even though I thought I'd only lay down for just a moment, was clearly what I needed.

I'm clearly camped out.

And I'm sure the only reason I woke up at all this morning was because of my parents' stomping around in the kitchen, which regrettably, is directly above my bedroom. The dog's paws scratched and skittered across the wooden floorboards, and I noticed the change in her excitement (bacon was cooking) as I drifted out of heavy sleep and her feet made many more scraping sounds. The noises suddenly came much quicker, as if she was trying to keep in time to a fast paced dance routine.

My tap dancin' dog.

The Charleston maybe.

Mum and dad's breakfast was cooking when I walked in the door, still groggy, and they had already finished some of the day's chores as well, displayed by the wiped down counters and a disorganised array of bottles and cardboard boxes across the floor as dad finished up taking out the recycling - a job we often wait for him to complete anyway. I knew, from my apparent sleepiness, that I needed something delicious to start my Sunday, and possibly a caffeine boost other than coffee, which I drank too much of during the two days at camp.

At first, I tried to restrain myself, it's not good for adolescents is it? However, since each meal was eaten outside, with the September chill of the wind blowing across us from the ocean, the only way to warm up was to caress a steaming mug in our hands, with the added boost of diminishing our exhaustion for at least an hour or so.

For the two and a half days we spent at camp, I don't think I got more than eleven hours of sleep in total. From the time we got our cabin groups to bed until around two that night, we patrolled outside and watched for kids peering out their doors, expectantly waiting for our backs to be turned.

The second night was mayhem, with nearly half of the kids in each cabin trying to escape the clutches of sleep, and meet up "by the low ropes course" with friends. By the time I finally went to bed that night, leaving the other leaders to keep their own cabins in order, there were only a few kids still running around, although most had fallen into sleep without the disturbance of their cell phones, and the distraction of music playing from their ear buds.

The boys' cabins, which were located across the field from most of the girls', housed boisterous kids still expectantly crouched by the door in their sneakers ready to leap up and out the door at the turn of the leaders outside, but also ready to bounce back into bed and dive under their blankets if anyone came in to check for opportunists. And upon being caught in bed with shoes on, they would reply,

"Oh! I didn't know I still had them on."

Causing suspicion of course, but nonetheless saving them from being caught in the act.

Those that were caught racing across the field to the forest encircling the camp where some kids waited, huddled in groups to keep warm and to defend themselves from the stories told to scare each other, were chased down by their leaders armed with water guns. I expect this was quickly shut down by the teachers however, who must have been roused from the shouts and yelps from kids soaked by the sprays.

I was so relieved to be presented with gluten-free foods at the camp, the kitchen staff were extremely knowledgeable about which foods were wheat free, and were also very accommodating for those of us that didn't eat wheat by preparing 'special' foods such as rice flour pizza and potato flour pancakes. However, it was a little disappointing that so many cookies and muffins were served to everyone else, for snacks throughout the day, and even before bed.

So, when I came home, I had extra motivation to bake something delicious.

Pumpkin Scones
Adapted from King Arthur Flour's Harvest Pumpkin Scones
Printable version.

Makes 12 scones.

Ingredients

325 g gluten free flour mix (I used 50 g sorghum flour, 150 g white rice flour, 75 g arrowroot flour, and 50 g cornstarch)
1/3 c coconut sugar
1 tbsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice powder

1/2 c cold butter (or alternative)
1 1/2 c raisins (You can also use chopped candied ginger, nuts of any type or gluten-free chocolate     
                       chips.)
1 c canned pumpkin
2 eggs
1/3 c rice milk (Or another milk alternative)

Directions

Combine the flours, sugar, baking powder, salt and spices in a large bowl.

Add the butter, and rub it in to form a breadcrumb texture. Stir in the raisins.

In another, smaller bowl, beat the eggs and add the canned pumpkin. Add the pumpkin mixture to the dry ingedients and mix well.

Slowly add the rice milk until the batter becomes sticky and cohesive.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Drop the batter in spoonfuls onto the baking sheet, and let it sit for 15 minutes before baking.

Brush the scones with more rice milk and sprinkle with coconut sugar if desired before cooking for 20 minutes.

Allow to cool for 5 to 10 minutes before serving with a steaming cup of tea.

Something New, Something Amazing

          
This is the first time that I will be going away to camp without having an endless sea of nerves filling my thoughts before I leave. Tomorrow, more than half of my class is going off with the first year high school kids to help out and get to know them better as our aim in this course is to help them throughout this first year.

Before my first year of high school I went away to two different camps in the summer. Both, I went alone, and both were equally as frightening, although by the second I was fairly used to meeting new people, and could expect that only the best would come out of going off for a week.

First, I went away to a popular camp quite nearby, and one that had lots of praise from my friends. Unfortunately, the week that I went was one where I knew no one, and I felt that most other kids had made their friends in previous years.

I was young, and cliques should not have mattered, but for some reason I felt as if I could not break into their social circles.

Fortunately, the second camp, a horse-focused week with riding and caring for the animals, was very relaxed and there were only a few of us, under twenty. I made friends with a lot of the girls there, and overall had a better experience.

Perhaps it was due to the familiarity of being placed in such an unfamiliar situation, or because of the nature of the camp, which had kids with very similar interests to myself, and the smaller group allowed us to all get to know each other better.

My experience at outdoor school in my first year of high school was quite fun from what I remember. I recall getting to know a lot of new people, and began to relax as the days followed, and we tried out activities such as archery and traversing the ropes among the trees.

I hope that with this camp tomorrow, I will be able to help the younger kids to relax, and enjoy themselves. Their energy and enthusiasm will aid us as helpers as well, as it is much easier to get a group excited about an activity if they are willing, and it is also much easier to make new friends when you are confident in the situation.

My most recent camp experience, in the south of France this past summer, really helped me realize the importance of putting yourself out there, and the enjoyment you gain from approaching difficult or unfamiliar situations with confidence.

It was a new place, unknown to me, and unknown to my parents since I was traveling alone. Although, with a smile and positive energy, I was able to create friendships I could never have dreamed of before, and had the opportunity to meet people from all over the world.

Had I displayed shyness or buried myself behind a shell, I would have most likely missed out on so many memories which I cherish everyday. This camp helped me grow as a person, and aided a realisation that my world, home and to and from school each day, however much we learn about global issues and ponder social and political issues, cannot reflect the many experiences and people that await us in other parts of the world, and in many different times of our lives.

Two weeks in France was an amazing experience to say the least, and when people ask me how it was,

"Great!"

Never does it justice.

Would I have the mind set to reflect upon myself, and how I may have grown as a result in this way had I not departed on a flight alone, with my nerves spilling out my ears, and landed in a country where the language they spoke was only reflected in me by my broken,

"Bonn-jer."

And,

"Esc-que je puh alleh oh twa-lette?" 

From french class.

The french I learned was simple french, although my confidence in talking and forming sentences is what improved the most. I tweaked the pronunciation of my questions by the end of the two weeks, and was almost fluent in Franglais!

Our camp was situated along the southern coast of France, just outside of the small country of Monaco. Amazingly, we were able to walk right into Monaco without passport-checks, as there were no gates or patrol between the two countries. Down the stairs, we counted over one hundred and fifty one day before heat hit upon our backs, and to the beach was our usual destination, however many times we explored the nearby towns, including Nice for gelato and shopping.

Coupled with the heat and humidity, the difference from weather in England where I stayed previous was intense, and nights were difficult to sleep in as our rooms had neither air conditioning or large open windows to catch even the faintest breeze.

At eleven one evening, we ascended the stairs back to camp after watching the 'feu d'artifice' in Monte Carlo, and by the time we arrived back, we were very ready for a shower! The whole group was breathing heavily, and despite being such an energetic group, everyone was ready for bed after so much walking!

With these newly-made memories, I present my most familiar recipe as of late.

This is the loaf I usually bake on Sundays, so that each day when I come home from school I can have a slice of homemade zucchini loaf! 

Gluten-Free Zucchini Bread
Printable recipe.

This is my go-to recipes for weekends, when I want a tasty treat with my tea. So far, every time it has worked out, and ends up lovely and moist!

My no-stress loaf...
Makes one 9 inch x 5 inch loaf

Ingredients

2 large eggs
3/4 - 1 c brown sugar

1/3 c cooking oil such as grape seed
1/2 c unsweetened apple sauce
1 tsp vanilla extract

1 c grated zucchini

1/2 c brown rice flour
1/2 c sorghum flour
1/2 c arrowroot flour
1 1/2 tsp cinnamon
1/2 tsp salt
3/4 tsp baking soda
2 tsp baking powder

1/2 c walnuts or raisins, or anything else you would rather, such as gluten-free chocolate chips

Directions

Preheat the oven to 375°F. Grease a 9 inch x 5 inch loaf pan with butter or oil.

Beat the eggs, brown sugar (starting with 3/4 c and adding more upon taste preferences), oil, applesauce, and vanilla on medium speed.

In a separate small bowl, combine the flours, cinnamon, salt, baking soda and powder.

Slowly add the dry ingredients to the wet ingredients, and mix on slow until combined.

Stir in the shredded zucchini and nuts or raisins.

Pour the batter into the loaf pan, and place in the oven.

Bake for 45-50 minutes, then allow to cool for 5-10 minutes.

One time I made this recipe, I substituted the apple sauce for the same quantity in grated apple. The outcome was very similar, with the same taste! So if applesauce isn't available, this is always a perfect substitution!

For a moister loaf, add slightly more apple sauce, substituting the sugar if you would prefer a more savory tasting loaf, and vice versa if you would rather it sweeter.