Friday, 4 September 2015

Freezer Apple Pie Filling

It's September (how did THAT happen?!) which means it's apple season. Our tree produced apples this year, but the majority of them have been destroyed by birds, squirrels and hail. Luckily, we have a ton of apples from our summer fruit share that are perfect for baking.


This freezer pie filling is much easier than canning it. I like to keep a couple of frozen pie crusts handy as well. When a friend or family dinner rolls around you can always offer to bring the dessert and have it made in no time. And who doesn't love apple pie?

Frozen Apple Pie Filling
3/4 c. sugar
1 1/2 tsp. cinnamon
2 tbsp. flour
1 tbsp. lemon juice
6 cups of apples (peeled, sliced and cored)

Combine sugar, cinnamon and flour. Stir in lemon juice and apples until combined. Use immediately or freeze for up to six months.
Makes enough filling for one 9 inch pie.

A couple of notes:
-After I thaw the filling, I like to drain a bit of the liquid out before I fill the pie crusts to keep it from being too soupy
-This filling is heavy on the cinnamon which I love and have only heard good things about, but if you're not a cinnamon fan, you might want to use a bit less
-If you've got a ton of apples, this tool is a godsend!

Monday, 31 August 2015

Pep Talk Generator

For your Monday morning- the Pep Talk Generator (click the link for your pep talk).


Have a good day :)

Wednesday, 26 August 2015

Homemade Multipurpose Cleaner

I hate cleaning. I like to keep a tidy house in case people drop by, but a full clean is torture. I was keeping some wipes around the house to wipe things down every few days, but even though they were a somewhat natural brand, all of those disposable cloths aren't particularly good for the environment. In an effort to be a bit more conscious- and to make cleaning a smaller job- I made these homemade wipes to keep in the bathrooms and kitchen for quick clean ups.




What you'll  need:

Rags- I used j cloths, but you could use old towels or t shirts instead
2 tbsp. Castile soap
6-8 drops of essential oil

Cut whatever you're using for rags into squares. I cut two j cloths into sixteen. Pour one cup of water into a reusable container (mason jar, tupperware, etc.). Add the Castile soap and essential oil. Fold up the rags and place them into the container so that they're soaked with the solution.
Wash rag after use and return it back into the solution for future clean ups.


Thursday, 20 August 2015

West Elm

West Elm opens in Calgary today and that's very, very dangerous news for me. I thought I was a new rug away from being able to leave our house alone for a while, but then I started looking at their stuff and now I'm ready to redo every room.


Monday, 17 August 2015

Two Years

Today is our second wedding anniversary! At the end of our wedding, when we finally got into the sedan we'd rented to take us to the hotel (there were a lot of 'one more song!' requests from yours truly), we were starving. Like the classy people we are, we decided to pick up A&W on the way. When we got to our room and saw that the hotel had a bottle of champagne waiting for us, we couldn't help but laugh. There we were- me in my wedding dress and Eric in his suit- eating fast food and drinking Moet Chandon after the best night of our lives.


For our anniversaries, we like to recreate that night. We pop a nice bottle of champagne and tuck into a couple of teen burger combos. It's not fancy, but it makes us smile.

Who says romance is dead? ;)

Wednesday, 12 August 2015

Salmon Burgers

For the last two years, my father-in-law has gone salmon fishing in BC and we've reaped the benefits. Our freezer is once again loaded with huge, bright pink Coho and Sockeye salmon filets. I've made these burgers a few times now, eating them on top of salad instead of on buns. They come together quickly and are a great, healthy summer meal.



Salmon Burgers
adapted from the Food Network
1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
 2 tbsp dijon mustard
1 tbsp mayonnaise
1tbsp lemon juice
1/2 tsp grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Lemon Dill Mayo

1/2 c. mayonnaise
juice of half a lemon
2 tbsp. fresh dill, finely chopped
Pinch of cayenne pepper
salt and pepper to taste

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt. Serve with lemon dill mayo.

Thursday, 6 August 2015

Loungewear

I'm a very slow mover in the morning. My favorite thing is to pour a cup of coffee and just chill out before starting the day. Whether it's at my parent's house, on our front porch or while on vacation with friends, good loungewear is essential. Here are a few beautiful options appropriate for rolling out of bed and straight to the coffee maker.
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