Jul 15 2014

29-52 yuck

Project 52 – A portrait(s) of my child once a week, every week in 2014.

Week 29:  YUCK.

10 months old

This is basically her response to 99% of the food we give her.  I made her a blueberry smoothie and as soon as the liquid would slid towards her lips she would pull her head away (getting blueberry everywhere). I also gave it to her in a sippy cup with a big straw and she just spat it out as soon as it got to her mouth. We’ve tried spoon feeding (that’s a big giant “NO”) self feeding with all kinds of food, but in the end the only thing she will willingly put in her mouth is a baby mumum cracker…and dog food.

Anyone else experience a baby that refuses all food?  We try every day three times a day and three times a day she refuses (usually after trying a tiny bit).  It is NOT fun.



Sep 6 2012

recipe: paneer masala

Okay.  You guys.  This is actually the best dinner on the entire planet.  I’m not kidding.

My sister-in-law made a version of this a couple months back from Vij’s cookbook, and I became obsessed.  While I was eating it, I was like “Mm…what are these little green things?” to which she replied, (to my surprise) “Brussel Sprouts!”  I was totally shocked.  Brussel sprouts have been so off my radar since I was about, oh, 5  years old (all I remembered was that they smelled like old socks.  Who wants to eat that?) So I didn’t even recognize them.

Over the last few months I have taken the recipe and adapted it to my liking.  It’s so easy, and very fresh tasting.  The spices are the perfect blend, and the cashews put it over the top for me.  We also love that it’s vegetarian.  It’s hard to find good well rounded vegetarian meals it seems.


Makes 4-6 servings

What you’ll need:

- Approx. 15 brussel sprouts, ends cut off and quartered

- 1 Red Bell Pepper, cubed

- 1 Green Bell Pepper, cubed

- 2 Medium Tomatoes, cubed

- 1 cup Roasted Unsalted Cashews

- 1 – 1 1/2 cups chopped fresh cilantro (I always add a lot.  I LOVE cilantro)

- 1 lb paneer (a fresh cheese), cut in 1/2 cubes


- 1 cup canola oil

- 2 tsp black mustard seeds (I’ve used ground mustard powder before and it works, but just use half the amount)

- 1 1/2 tsp granulated garlic

- 2 Tbsp Cumin seeds

- 2 tsp Cumin

- 4 tsp salt (I usually taste in between adding tsp of salt to make sure that it doesn’t get too salty)

- 1 tsp Cayenne pepper

In a large pan, heat the oil for one minute on a medium-high heat.  Add mustard seeds and allow them to sizzle until you hear the very first popping sound (about 1 minute).  Add the cumin and granulated garlic and allow them to sizzle for another 30 seconds.  Add turmeric, salt and cayenne, and reduce the heat to medium for about 1 minute.

Add tomatoes and brussel sprouts and stir well.  Cover and cook for 5 minutes.  Stir in paneer and cook for another 2 minutes uncovered.  Add bell peppers and cook 2 to 3 minutes more, until vegetables are cooked but not mushy.

Just before serving, stir in the cashews and cilantro.

Serve with basmati rice and naan.

And you will never be the same again.  I promise.

1 comment

Apr 23 2012

bits and pieces

Breakfast rarely deviates from this.
Someone loves it when I don’t make the bed right away.  Someone also got really annoyed two minutes later when I started making the bed.
Wearing all thrift store ‘rags’ for Church. ;)
Time to dye my hair.  Not so red anymore.  :(
The drive into Vancouver.  View from the Port Mann.
New Bridge. Old Bridge.  I can’t tell you how happy I (and about a million other people) will be when this is done.
Arrived at the Brothers.  Had a Cassis Martini.

 The Sister-In-Law prepared the most fabulous paneer curry.
There’s a good chance this conversation was about beer making.
…Inevitably always turns into this.
Tiny feet.

Food!  Glorious food!
Intense conversationing.
This was very nice.
As was this.
Especially when had with this.
And this.

I realize this post took a sudden turn towards food and wine…but that’s how it goes sometimes. ;)  It was a good day.


Mar 1 2012

bits and pieces.

First of all…this is my second blog post of today. What is going on?

I must really be on the ball.

Here’s a little glimpse into my day, a la Bleubird Vintage.

The day started off like this.

Which turned into this.

And eventually, this. (x2)

I may be the only person on the planet that really enjoys making the bed.  There’s nothing better than sliding into a nicely made bed after a long day.

Bigsby likes to make sure I made the bed well.  After all, it’s where he sleeps all afternoon.Tried a new technique for loose curls.  Worked well.

My office has been seriously neglected since the week of Dave’s birthday.  I had to tackle this room today, otherwise I would be incapable of working in it when it’s like this.

Ahhh…that’s better. (I also totally reorganized the books in our living room and in my office, and freed up a whole bunch of space.  It felt good.)

I also moved my vintage cameras and a few of my old clocks onto the wall shelf and made a little display.  I like.

And then I found this…erm…charming little flower pot…

…And turned it into this much less obnoxious flower pot.

Lunch was leftover pad thai.  Om nom nom.

Worked on music arrangements for my jazz set.  Thankfully, (as much as I love playing piano) I am not actually playing piano in the set.  Just focusing on voice.

Someone was not too pleased that I woke him up by playing (*erm…LOUD*) Duke Ellington.  Look at that face.
Worked on a sketch for a dress I’m making in a little bit.  I have decided against the yellow though (sad face) as I can’t seem to find a yellow fabric that I like. (It will be sea-foam green instead)

Thursday dinner at the parents.  They were taking care of some munchkins. (“Me want your watching mine run so, so fast!” Is the first thing she said to me. I love toddler grammar.)

“…By the liiiight…of the silvery iPad….”

And lastly…finished the evening with some fresh nail polish…

And a cup ‘o chamomile. 

Goodnight, everyone. :)


Mar 1 2012

carrot cake. (AKA the best carrot cake in the universe)

Dave and I have this thing…whenever we manage to perfect a recipe, it goes in a book and it is titled as what it is, with the following in parenthesis: “(aka the best _______ in the universe)”.
For the past 7 years, I have been making the same cake for Dave’s birthday. It is honest to goodness…the best carrot cake. Period.
For his 30th this year I doubled the recipe, doing each in a spring form, and then stacking them with a layer of cream cheese icing in the middle. (We had to feed a lot of people) It was HUGE. We weighed it just before the guests arrived, and it came in at 10lbs 2.8oz. Holy crap…more than most newborn babies.
But…was it ever good.
So…(and I don’t usually do this) I decided to share the recipe with carrot cake lovers of the world (and possibly convert a few non-carrot cake lovers). Without further ado…

(aka the best carrot cake in the universe)

This is the NON doubled version. Fits ONE regular sized spring form pan.

2 cups flour
2 cups sugar
2 tsp baking soda
1 tsp baking powder
1 tsp kosher coarse salt
1 cup olive oil (this is the weird one…and make sure it is NOT extra virgin…unless you want it to taste…um…special)
4 eggs
3 tsp cinnamon
1 tsp nutmeg
3 cups finely grated carrots

Mix dry ingredients together. Add oil, eggs and grated carrots and mix well between each ingredient. Bake at 350F for about an hour. Test the center with a toothpick. If it comes out dry, then the cake is done. It is best to let the cake rest for a day in the fridge–it tastes a lot better the next day.

For the icing, it is very simple:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Blend together until smooth.

Eat. Enjoy. (Like I really had to tell you that though.)

PS: Yes, that is Star Wars lego next to Daves birthday cake. Those were his decorations.