Thursday, June 15, 2017

Tuesday, June 13, 2017

The View From Here

A few things I've spied through my lens in the last few days.


Early morning light in Algonquin Park.




This moth reminds me of a military drone. I tried to get a better shot of the wings but my angle is off.




Humming birds are so tiny.




These flower pots are overflowing with blooms.



Tuesday, June 6, 2017


Some of the best use of wall space I've ever seen! And is that a rail for a ladder I see there?

Sunday, June 4, 2017

Thursday, June 1, 2017

Reading books really does take your hand off the panic button, it allows your breathing to return to normal, it allows you to occupy the space that isn't entirely ruled by other people's demands and by utility.
~Jeanette Winterson

Monday, May 22, 2017

Baking Notes - Biscotti

Whoo boy. I've made biscotti before to much fan fare and delight as it is a favourite accompaniment to our afternoon coffee, but do you think I could find the recipe again? The favourite, simple recipe? No. Hubs and I moved recently and not having secured the recipe to my laptop recipe file, it got lost in the fray. So, after much searching and tearing through both my physical and digital recipes I finally found the link that took me to this cooking website from which it comes. I couldn't be more happy! I made a batch, copied the recipe to my file and bookmarked the site so now I will never be biscotti-less again.


If you haven't made biscotti before, this is what the half-way mark looks like. It's basically a baked loaf of shortbread that is cooled and then thickly sliced and baked again . . . 




 . . . until toasty golden brown. Once these are cooled on a rack they can be stored in an airtight container for a couple of weeks, unless of course they all get eaten.



This particular recipe and batch is cranberry orange, but there are so many things you could add to the base butter/sugar/flour recipe to customize and flavour any combination you want. I was thinking to add some ground almonds and maybe some other diced dried fruit, mango anyone? Or how about rum soaked raisins? Stay tuned.

I tried this same recipe also with spelt flour and although it tastes okay, it is a little more crumbly. Spelt doesn't have the same binding ability that wheat flour has, so if your okay with biscotti chunks, then go ahead and use spelt flour. It also didn't help that I took the loaf out of the oven too soon. The recipe says 'bake for 20-25 min, but I found that 30-35min worked best.


Spelt flour biscotti with dried cranberries and orange zest.

Sunday, May 21, 2017

Baking Notes

The kitchen's been pretty quiet these days as I have been busy with other things, but I am happy to report the successful freezing of the lemon berry loaf! The last time I baked I took advantage of the hot oven to bake some extra loaves with idea that I could freeze them for snack emergencies later. I'm always a little skeptical of freezing bread, I guess I shouldn't be because it's really no big deal. If bread is fresh and sealed well it keeps for weeks. There is some debate in my house about pre-slicing a loaf; I like to do it for convenience sake, especially when it's going into the freezer so it's easier to grab and toast. Hubs, on the other hand, likes to keep it whole and only slice as needed, says it gets stale too quickly otherwise. The jury is still out on that one.

It's raining today, though, and I have some down time, so I might just head to the kitchen and throw together some biscotti. I had lost my reliable and oh-so simple recipe the last time I tried so it's been a while. But now that it is back in my possession, I will give it a shot and maybe try a spelt version for hubs. Here we go.

Saturday, May 6, 2017


Reading Window
The Artist's Sister, Bertha.
by Albert Edelfelt (1854-1905)