This cherry chia jam was a huge hit with the littles. They ate the entire jar so next time I will definitely have to make a double batch.
Chia jam is so easy to make and it’s incredibly healthy. I make some every week with whatever fruit happens to be in season. And when nothing local is in season I often use frozen fruit instead. Dark cherry is my absolute favourite in the winter. It’s perfect with warm oatmeal on a cold winter’s day.
Garlic confit is incredibly easy to make and it’s a staple that we always have in our fridge. Compared to raw garlic it is rich, sweet and creamy. It’s great in marinades, mashed potatoes, sauces, soups and stews. I love using it as a base when I cook up greens. You can even spread it on bread. The garlic infused oil is perfect for roasting vegetables, in dressings and dips and adding to tossed pasta. Really, it can be drizzled on anything you fancy. It is so versatile.
There are two ways to make it – on the stovetop or in the oven.
2 or 3 heads of garlic, peeled (you can easily double or triple the recipe – use as much as you want)
enough olive oil to completely cover the garlic
Place peeled garlic cloves in a small saucepan, completely cover with olive oil, and slowly poach at a very low temperature for about 45 minutes until golden brown. Allow to cool and refrigerate immediately.
Preheat oven to 275F. Place peeled garlic cloves in an oven proof dish, completely cover with olive oil, and bake for about an hour and a half until golden brown. Allow to cool and refrigerate immediately.
The garlic confit can be stored in an airtight container in the fridge for several weeks. The cloves should be completely covered with the oil.
When I started making these chocolate chip granola bars in the fall they quickly became a family favourite that was put into heavy rotation. I whip up a batch every week. They are easy to make, tasty, and infinitely cheaper and healthier than store bought. They are nut-free and sesame-free, making them safe to bring to school and community spaces with allergy-friendly food policies. They also keep well. I pop them into the daughter’s lunch box, and pack them for snacks at the park and for after-school activities throughout the week. My husband also takes them to work to munch on when that afternoon slump hits. The ingredients are all from the pantry.
1/2 cup avocado oil (or another neutral flavoured oil)
1/2 cup liquid honey
1 tsp vanilla extract
Preheat oven to 300F and line a sheet pan with parchment paper.
In a large bowl combine dry ingredients.
In a medium bowl or large measuring cup combine wet ingredients.
Drizzle wet ingredients over dry ingredients and THROUGHLY combine.
Spread the mixture on the prepared baking sheet and PRESS DOWN FIRMLY to shape it into a rectangle (about 10×11 inches). If you don’t press it together well and it’s loose then you’ll end up with granola instead of granola bars.
Bake for 25-35 minutes, or until the top starts to turn golden.
Allow to cool – for at least 15 minutes, then cut into bars (thirds lengthwise, then eight across).
These granola bars can be stored in a container for a couple weeks (if they last that long).
I recently discovered vegetable marrow. It’s very similar to zucchini but it’s a little less watery which makes it great for things like fritters so you don’t have to take the extra step of salting and draining the vegetable to get out the extra moisture. I am always short of time so I appreciate anything that cuts steps and makes my life a little easier.
Vegetable Marrow Fritters
Pair these fritters with a green salad for a lovely light dinner.
olive oil for frying
1 large leek, sliced (about 4 cups)
2 cups of flour
1 tbsp baking powder
1 tsp salt
1 tsp black pepper
1/2 cup milk
1 cup feta cheese, diced
4 medium or 5 small vegetable marrow, grated (about 4 cups)
Drizzle olive oil in frying pan and cook leeks over moderate heat for 5 minutes. Allow to cool while you prep the rest of the ingredients.
In a large bowl combine flour, baking powder, salt and pepper.
In a small bowl whisk eggs and milk then add to flour mixture and combine.
Add leeks, feta and vegetable marrow to flour and egg mixture and combine.
Heat olive oil in frying pan over medium heat. Adding heaping 1/4 cups of fritter mixture to pan and flatten. Fry for 5-7 minutes flipping halfway through.
Serve with dipping sauce (see recipe below), sour cream or applesauce.
Fritters can be kept warm in oven. You can substitute veggie marrow with zucchini but you should salt it, let it sit, then drain off the excess water.
I recently came across vegetable marrow at the grocery store. It’s a summer squash that’s similar to zucchini. It can grow large but is most tender when small. Native to North America, I was surprised that we had never crossed paths before. When I polled friends, very few of them had heard of it either.
Cousin to the courgette, this low-calorie, high fibre veg has many health benefits. It contains high levels of vitamins A and C, as well as calcium and iron. Including it in your diet helps lower cholesterol, improves energy, circulation, gastrointestinal flow, and it also helps maintain weight. It reduces the risk of anemia, osteoporosis, cardiovascular disease and cancer.
Veggie Marrow is in season August and September. The smaller the marrow, the more nutritious and flavourful it can be.
We make homemade salt dough ornaments every Christmas. It’s a lovely tradition that we look forward to every year.
If you have never made them and want to, it is incredibly easy. Simply mix 2 cups of flour with 1 cup of salt, then mix in 1 cup of warm water. Roll out dough, cut out shapes, poke a hole in the top with a straw, then bake at the lowest temperature that your oven allows until the dough is completely dry. This can take several hours depending on the temperature and the thickness of the dough. Allow the ornaments to completely cool, paint, and add glitter glue if inclined. Lastly, thread a ribbon or string through the hole and tie for hanging. Done!
2 cups flour
1 cup salt
1 cup warm water
In a bowl, combine flour and salt.
Add water and mix together.
Remove dough from bowl and place on counter, shape into ball, and knead with your hands until thoroughly combined.
With rolling pin, roll out dough.
Using cookie cutters, cut out desired shapes. Using a straw, poke a hole in the top of the ornament. Continue to combine dough scraps into a ball and re-roll out until dough is used up.
Place ornaments on parchment paper lined cookie sheet.
Bake ornaments at 200F or the lowest temperature that your oven allows until the ornaments are completely dry. This can take about 2-3 hours depending on the temperature of your oven and the thickness of the dough. Allow to cool completely.
Paint – we use acrylic paints. Add glitter glue (if desired). Allow to dry.
Thread a ribbon or string through hole and tie for hanging.
The ornaments puff up at higher temperatures which is why I recommend the lowest temperature possible. My old oven could be set to 200 F but my new one only goes as low as 250 F. A dehydrator can also be used and gives very consistent results.
If the dough mixture is a little dry simply add a tbsp of water at a time until it comes together. If the dough is too sticky simply sprinkle and knead in a tbsp of flour at time until the dough is no longer sticky.
Are we in the heart of bbq country? Hell no – but even more reason to clarify the king of pig in this upper NY state city. After driving for several hours in a car with children, it is hard to imagine a time more deserving of bbq. Kids and parents alike go silent when the food arrives and there is no talk until the last finger gets licked. But there is nothing worse than looking forward to bbq and then eating less than perfect pulled pork, brisket or ribs. Admittedly bbq from a chain is kinda sacrilege but when you have kids, your expectations change and practicality reigns. Before we had kids we ate at places like the Pig Out Inn in Natchez, Mississippi, but it ain’t easy to get out that way these days.
Now, to main event, and so that you know where to go …
Famous Dave’s Barbecue
Famous Dave’s claims to be the most decorated barbecue restaurant in history with over 700 trophies. It also ranked 6th on the Daily Meal Top 25 chain barbecue restaurants for 2016.
Dinosaur began as a mobile bbq stand for biker gatherings. Good Morning America named Dinosaur BBQ the best bbq in America in 2009, but that is the most recent accolade, at least on the Dino website. Dinosaur ranked 15th on the Daily Meal Top 25 for 2016.
Call me whatever name you want. My heart and soul belong to the Carolinas but my belly, at least when it comes to bbq, resides in the Lone Star state.
Famous Dave’s: The flavour was solid, and the requisite smoke ring proved that the brisket had spent time in the pit. Still, it was dry and needed sauce. Luckily, Famous Dave has some great sauces but really good brisket makes me reluctant to employee any sauce at all.
Dinosaur: Very good flavour; sufficiently moist and just enough fat. Arrived drizzled with bbq sauce, which I don’t love as I like it naked first, and in this case the brisket did not require sauce so it’s a shame it came pre-dressed.
8 ½ /10
Famous Dave’s: Good pulled pork. Sufficiently moist, sufficient flavour. Not the best I’ve had, but above average.
7 ½ /10
Dinosaur: Very good pulled pork. Sauce again unnecessary, as the pork was very flavourful and moist. Quite good.
8 ½ /10
Famous Dave’s: Very tasty, slightly dry. Required sauce. Reminded me that we were at a chain restaurant and that the chef probably wasn’t doing it for love.
7 ½ /10
Dinosaur: Very tasty, but not the best cut I’ve had. Moist but still required sauce.
7 ½ /10
I will eat collard greens every chance I get. Other than meat, there is nothing I associate with bbq more than collards. Might make a vegetarian of me yet. Best thing about collards is that even mediocre collards are good.
Famous Dave’s: Super salty. In fact everything was salty. Okay.
Dinosaur: Good fries. Not special.
6 ½ /10
No I am not ashamed to finish my plate, Lizzie’s plate, and the girls’ plates. All for the sake of this review, of course; I took no pleasure in eating gluttonously, whatsoever.
Famous Dave’s: Good. On the topic of cluckers, Dave does use cage-raised chickens and eggs. He vows on his website to stop using cage-raised chickens by 2025. That’s like saying, “I’ll quit smoking when I’m dead.” Still, he addresses it publicly. Nowhere on the Dino site does it mention sustainable and ethical practices.
Dinosaur: Very good. Don’t know if they’re cage raised, but moist and tasty. Note that Dinosaur offers kids homemade apple sauce as a side. That’s sweet.
Famous Dave’s: Very good: our waitress was fun, appeared when we needed and disappeared when we didn’t. She was sensitive to the fact that we had kids with us, and they had their drinks quickly, and refills were supplied when a fight broke out over lemonade.
8 ½ /10
Dinosaur: Solid. Lizzie’s request for water required a second ask, as did a reminder that we had ordered a side of fries to share. All responded to promptly.
7 ½ /10
Famous Dave’s: 50.5/70
Dinosaur BBQ: 53.0/70
TKO – Dinosaur BBQ
They went toe to toe, but the winner of this cage match is Dinosaur Barbecue. It’s not perfect bbq, but it’s a chain that deals in satisfying meat that is properly smoked.
When in Rochester, the Dinosaur BBQ is located in the central business district. You can park on the bridge overlooking the water. If visiting with kids, book an earlier time. We visited at 5:30 which was just before the real rush. Do make a reservation: there is a wait for anyone who doesn’t plan ahead.
Famous Dave’s resides in Greece, NY, a suburb of Rochester. Easily accessible and lots of seating. When we left there was a bit of a wait, but tolerable.
We love collard greens. We adore them. We can’t get enough of them. BUT we’re trying to eat healthier and we also have friends and family that are vegan. I switched up my traditional collards recipe with pleasing results. The key was keeping that lovely smokey flavour in the recipe that a ham hock or bacon can provide. Adding a little liquid hickory smoke did the trick.
Susan B. Anthony and the Women’s Suffrage Movement
We traveled with our three daughters to Rochester, NY, less than a week after the 2016 U.S. Election. The idea had been that, upon the historic election of the first woman president, the girls would visit Susan B. Anthony’s grave in Mount Hope Cemetery, where people from across the United States had made the pilgrimage to honour her struggle for women’s suffrage. Initially we were disappointed with the outcome of the election because we had imagined that years later our daughters would look back upon this childhood trip as a symbolic moment in a struggle for equality, but we came around to the more important lesson that, had a woman won the election, it would not have meant the struggle was over. Frederick Douglass’ grave in the same cemetery is a stark reminder of that.
The girls were disappointed to have to get out of the car again; we had taken them for a walk in the lovely and accessible Mendon Ponds Park only an hour before, so the idea that we had to go for another walk seemed like unusual punishment. This didn’t set up well for this Little Lesson for the Littles, but we pushed forward. After all, what would Susan B. Anthony have done?
We explained to the girls (ages five and three) that at one time only men could vote. We asked what the girls thought of this. The three year old twins were too busy contemplating the cobblestone road we hiked to hear us, but our eldest responded simply and accurately, “That’s not fair.”
We took this cue to explain Susan B. Anthony’s contribution to the suffrage movement and that, thanks to her among others, men and women are equal under the law, which includes the right to vote. Further research shows that in Rochester in 1872, Anthony was arrested for voting. This underscores the perceived threat she represented to the establishment of the time but my first thought was someone had to provide her with a ballot and a box in order to cast that vote … and it turns out the election inspectors were complicit … and the conspiracy theory begins.
We followed the various groups of people that were travelling to her grave. As we had seen on the news, her grave, a humble stone, was peppered with “I Voted” stickers. We spent a couple of minutes at her grave, took some photos, and headed into Rochester proper for dinner. Over some legit barbecue we carried on the conversation to see what the girls had gained from the experience.
The twins, as expected, were too busy with pulled pork and apple sauce to hear us. Again though, our five year old was sufficiently worldly to consider the impact of what Susan B. Anthony’s work had on our lives today. We asked her what, if anything, she took away from our visit to the cemetery and Anthony’s grave. She replied, simply, “I remember that people who voted came to put stickers on her gravestone.”
When the girls were tucked into their hotel beds that night, we talked about what they actually took away from the visit. We agreed that the brief history lesson we provided was abstract; girls are now equal to boys (although in our home, boys are seriously outnumbered) but what resonated was the contemporary and concrete result: that people who had voted came to see Susan B. Anthony to let her know. We hope to instill in our girls that social justice is not an option; that fighting for what is right – for yourself and others – is an invaluable way to contribute. The fact that our eldest only recalled that people took the time to travel to Mount Hope Cemetery, stickers in hand, to commemorate their right to vote was enough: she saw the impact one person can have on an entire country.