Monthly Archives: February 2019

Nicole’s Favourite Things: The Yes, There Are Good Things About February, We Just May Have To Dig A Little Deeper Edition

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You guys, this month is on track to become the coldest February since records began. SINCE RECORDS BEGAN. What is this madness? Every winter there comes a time when I intellectually know that there will be a time and a season after this, but emotionally I cannot register it. Like, it’s just going to be winter forever now, like we are in Game of Thrones and the White Walkers are going to come and kill us all or turn us into similarly zombie-like creatures.

Recently I discovered that some people have a favourite season, and that favourite season is winter, and I just cannot at all comprehend it. We are all different and life is a beautiful complex tapestry, but how is that possible? I suppose winter is different in different places, perhaps instead of months on end of spending a solid five minutes just getting enough outdoor clothing on to dart from the door to the car, it’s a soft wonderland of fluffy snow and moderately cold temperatures, that end in an actual spring. Well, we can dream, and although there is no end in sight to this frigidity, I will remind myself that I am not waiting for the trains to get through, living in danger of starvation and ruining my hands while twisting hay to burn.

Where’s my inner invincible summer?

Anyway, on to more positive things. March begins THIS COMING FRIDAY and at some point, although I cannot imagine it right now, at some point the snow will melt and my sunglasses won’t freeze to my face the way they did yesterday, when I walked the dog. February has the reputation of being a very drab month, but it has really flown by. I mean, the orthodontist mess was only two weeks ago! Poor February, it’s not its fault! It’s a good time to review some favourite things for this month.

Nicole’s Favourite Things: The Yes, There Are Good Things About February, We Just May Have To Dig A Little Deeper Edition

Hearts!

It seems that as soon as the Santas and reindeer disappear from the shelves, there are hearts wherever we look. I love hearts! I heart hearts! So it’s a great time to think about heart-shaped cookies and cakes, and – as of February 15 – price reduced boxes of chocolates. My husband does not give me anything like that, but he did present me with this run top:

Isn’t it cute? The photo is a bit blurry because I had just finished a run. Some of you may remember that last year, he gave me a run tank that said Bee Mine with a picture of a bee on it, which was life-affirming in every way.

Chocolate

Speaking of chocolate, I still had half a box of After Eights left over from Christmas; I chopped them up and added them to one of our favourite desserts, chocolate mousse pie. It was A VERY GOOD IDEA. If you have some leftover chocolate, or want to use up some cut-rate Valentine’s goodies, this is a fun thing to do.

Isn’t that tea towel cute? I think I got it from Bed Bath and Beyond on a nice little Saturday.

I also made this cake on the weekend – I didn’t use leftover chocolate, but I did layer it with ganache, chocolate buttercream, and raspberry filling, and it was extremely tasty. I’ve been trying to get comfortable with my frosting tips, and although I have a long way to go, I’m slowly improving.

Another recent chocolate dessert was this dairy-free version of my mom’s eclair recipe, which she had gotten from a cookbook that she had in high school. I used coconut oil instead of butter, and whipped coconut cream, and everyone loved them.

It’s Asparagus Season Somewhere

Let’s segue from chocolate to produce, shall we? Is there anything more exciting than seeing the price of produce decline? Probably. But it is a pretty big thing in my life, given how much money I spend on fruit and vegetables every week. It is sure not spring here but it must be somewhere because asparagus is a third of the price it was in January, and just today I was able to buy four pounds of strawberries without feeling faint, particularly since four pounds of strawberries are going to last us between two to three days, if we are lucky, and by “we” I mean “me” because no one else grocery shops in this house. Roasted asparagus though! It’s a promise that spring will be…well…not right around the corner but coming someday. And it’s also on the fast track to Flavour Town.

Flavour Town

My friend (HI TARYN) and I have a running joke about Guy Fieri. Sometimes, because we are wild people, my husband will flip the channel to Diners, Drive-Ins, and Dives on a Friday night. I know! Usually by the time he does this I’m either half asleep or half cranked from drinking wine on the couch, but when I see a few minutes of it, I enjoy it. Don’t get me wrong: I find the food featured on it universally disgusting. I spend a lot of time saying My god, how can anyone eat that? but that’s pretty judgmental of me since many people do, voluntarily, and with much enjoyment. However! My favourite part about the show is Guy Fieri’s reaction when he eats the house specialty. He never has a bad thing to say about anything. I really like that. I like that if he doesn’t seem to love something, he merely gives some random description about the food. Wow, there’s a big hit of garlic in this, and I can really taste the cilantro! But if he loves it, it’s a one-way ticket to Flavour Town.

Today I was teaching a class and I noticed one student’s water bottle. After class I asked if I could take a photo of it.

I didn’t ask her why she had this water bottle, I just felt it was enough that it is in existence.

The Year of the Runaways

This book, you guys. This book. Every single spare moment I had, I was reading it. I needed to know what happened, I needed to know how it was going to end, and then when it ended, I was completely bereft. I’m still thinking about it all the time. Can I go back in time and re-read it again for the first time? No. I cannot. I also can’t conceive of what to do now that it’s ended, so I am simultaneously reading Scottish History for Dummies and The Gift of Imperfection: Let Go of Who You Are Supposed To Be and Embrace Who You Are. Why am I reading those two books after this amazing piece of art? They were next on my hold list. I’m learning a lot about William Wallace and Robert the Bruce, I’ll say that. Also, that I should ask for help more often.

See? Lots of great things about this month; we just had to look for them. What are your favourite things in February? xo

Eating a Rainbow: Stir Fry Night!

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Thank you EVERYONE who reached out to me after my disastrous week. Friday at 4:45 I was pouring myself a very generous glass of red, and after three (large) glasses I ended up going to sleep at 8:30 pm. My husband looked at me nodding off on the couch as we watched a documentary on travel in Ireland, and gently suggested that maybe I would be more comfortable in bed. Maybe! Maybe I would be. Zzzzz.

After a nice solid ten hours of sleep, I felt like a new woman. After all, everything was okay. The new orthodontist fixed my son’s broken bracket, and mentioned that of all the patients he has seen from the scandalous fallout of having a criminally unethical bankrupt orthodontist, we are the luckiest ones, the ones who are the least-worst-off. I am breathing a sigh of relief that I had rescheduled my son’s appointment due to his snowboard day at school; if I hadn’t done that, we would have been much worse off. As it was, I called the office manager of the interim orthodontist, the woman who had been so helpful to me during all this, and told her that she had behaved ethically and with integrity, and I was very appreciative of her. She said I was the only person who had said that, and that mostly she was dealing with, well, a mess and some very angry and distraught parents. As well you might imagine, but it wasn’t her fault.

You never know when a little kindness will help lift a person up. In the midst of all this, I baked my usual heart-shaped cookies on Wednesday; no matter what else, I felt that Valentine’s Day must not go unmarked by the baking of thematic cookies. I took some in to the new orthodontist office for the staff, and I’m not saying that THAT is the reason I was able to get my son in get his bracket fixed on the Teacher’s Convention Friday before a long weekend, but I’m not NOT saying that either. I’m just saying, being kind helps.

It’s been a short week – I can’t believe it’s already Thursday! – and it has been a good one. We had some Very Good News from a medical standpoint, which decimated my Very Big Stressor. We had two days of not-terrible temperatures, and although we are back in the thick of it, cold-wise, just having a two day respite was enough to buoy me up. Then, yesterday I was pushing my very heavy grocery cart through the not-yet-plowed parking lot at Superstore. The snow was thick and very soft, and my torso was literally horizontal as I pushed through. Effort-wise, this is the CrossFit of grocery shopping. Finally the cart got stuck and I could not budge it, not at all. It was only three cars away from my car so I abandoned it and started to take my bags and bins, one by one, to the car. A man who was in the midst of plowing the parking lot, but was in another row, noticed. He stopped his plow and RAN over to help me, dragging the cart backwards to my car. It was such an unexpected act of kindness; there are many good people in the world, let’s remember that.

Speaking of groceries, it’s time once again for Eating a Rainbow! As I mentioned in my meal plan, I make some kind of stir-fry once a week. There are three types I cycle through: Pad Thai, Thai Coconut Curry, and what is known in this house as Noodly Stir-Fry. There are two common threads in these meals: a) I use about 10 cups of vegetables for each – if you want to eat more veggies, you need to cook more veggies, is my motto, and b) the guys get sauteed chicken breast that is splashed with soy sauce after cooking. As for vegetables, I use a combination of carrots, mushrooms, peppers, and, with the exception of Noodly, broccoli.

Pad Thai

I wrote about this long ago at YMC, but it has evolved quite a bit from then. Start with the veggies, as above, and chicken, if you’ve got meat-eaters. Or “carnies” as I will forever call them.

Make the sauce: mix together 1/4 cup each seasoned rice vinegar and soy sauce. Whisk in 1 teaspoon of cornstarch. Add 3 tablespoons each sesame oil and lime juice. I also use a tablespoon of brown sugar, but I realized that I forgot the sugar this past Tuesday and no one, including me, noticed. So possibly omit. Then stir in a heaping teaspoon or maybe two of chili garlic sauce. In a large wok, pour 2/3 of the sauce over the vegetables and cook until tender-crisp – this usually takes me 10 minutes, no more. Don’t overcook unless you like soft veggies. Then add cooked rice stick noodles – I use a 250 gram package, but I think I need to up that with growing kids who love this meal and leave almost no noodles for my husband and I. I drizzle sriracha sauce over mine, and add 1/4 cup cashews and some fresh cilantro from my little downstairs grow-op. I’m using the old YMC photo because hey, I never stage my food anymore and it looks really pretty.

Don’t forget to artistically drop cashews around.

Thai Coconut Curry

To make the sauce for this, I copied from my friend Melody (HI MELODY) years ago, and have made it my own. Take a veggie stock cube – I use one of those squishy ones from Knorr – and add about 1/4 cup of water. Then I put a few squirts of Bragg’s Soy Seasoning in; how much is a mystery. Maybe a tablespoon or two? I don’t know. Then I add a tablespoon of brown sugar, a couple of pressed garlic cloves, and a whole bunch of grated ginger. I essentially grate ginger until it looks like an insane amount of ginger, then I grate some more. You might want to dial that back, if you’re not a fan of ginger. Mix in a heaping teaspoon or more of Thai red curry paste, and about 1/2 cup (full fat!) coconut milk. After that’s done, I throw in the mushrooms and about a cup of frozen edamame, and cook for a couple of minutes. Then I add the rest of the veggies and cook for 8-10 minutes, being sure nothing is getting gross or mushy. I serve this over rice, again with 1/4 cup cashews for me and some fresh cilantro.

See, I really don’t stage things anymore. There IS rice underneath there, you just can’t really see it.

Noodly Stir-Fry

This one is probably my favourite, and it is not so much a recipe as a “recipe.” I pour some sesame oil – maybe a tablespoon – into the wok and add 2-3 cloves of pressed garlic and, once again, a ton of grated ginger. Like, a ton. Like a six-inch piece of ginger root. Again, this may or may not be appropriate for you, but it works in the ginger-loving Boyhouse. Then I put all the veggies in and douse generously with seasoned rice vinegar and soy sauce. How much? I have no idea. Maybe a 1/4 cup each, but I really don’t know. I never measure this recipe, I just pour. As I said before, measure with your heart, people, measure with your heart. Cook for ten minutes or so and then add in cooked noodles. I use the ones that are labelled “Chinese Style Steam Fried Noodles” and they take about 1 minute in boiling water to cook. I do a quick taste test and sometimes add a bit more sesame oil, rice vinegar, or soy sauce, and then I sprinkle my plate with cilantro and cashews, because I cannot get enough of either. Peanuts would be nice here too but I rarely use them. My older son uses a lot of sriracha on this dish, but no one else does. I guess he’s living the spicy life.

So there you have it! Stir-fry night, a very popular night in this house. Lot of veggies, lots of flavour, and very easy to put together. There is quite a bit of vegetable chopping involved, but I time this so it’s early in the week, when I have more dinner-making energy.

Smooth Criminal

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Remember how I was joking about the orthodontist office, how the orthodontist who purchased the practice from the highly-respected, retiring doctors suddenly “stepped away” from said practice, and another orthodontist stepped in? Remember how I joked that maybe one day I would go to the office and it wouldn’t actually be an orthodontic practice anymore, just a dark deserted shell of a lease?

Well.

My husband was alerted by our insurance company that the forms we submitted were not correct. I was having an extraordinarily busy week, but Tuesday between classes I zipped over to the office to pick up the correct forms. When I got there, it was dark and the door was closed, but not locked. I opened it and was surprised to see all the assistants and desk staff sitting in the waiting room, all in casual clothing. On a Tuesday. At 11:45 pm. I explained my problem and the main receptionist took me to the desk and printed off a number of forms. She said they were having a “staff day” which, frankly, isn’t a thing, but I’ll get to that. I left, feeling somewhat unsettled, but I had the forms so that had to be something, right?

The next day, I was in the Superstore parking lot when I got a call on my cell from the interim orthodontist’s office manager. She explained that the orthodontist who “stepped away” really went bankrupt and although the other orthodontist had tried to keep the office open, there were all sorts of legalities that were popping up that precluded that. As I was absorbing this information, she gave me an option: I could continue with this orthodontist in the other office across the city, or I could just find a new orthodontist.

To back up a little, the last couple of weeks have been of the “just keep swimming” type. It’s just life, you know? Life is busy and hectic and joyful, but there has also been a significantly stressful thing that I have been dealing with. Add that to giving my cataract-ridden dog eye drops every few hours, and carrying him up the steps when he has been outside for more than five minutes, due to the extreme cold. Have I mentioned the extreme cold? We are in what is cutely called an Alberta Clipper, and it has been the longest, coldest stretch of weather since 1998. To give an idea of how cold it has been, every single day since February 1 the temperatures have dropped into the low minus twenties at night, windchill factors in the minus 30s and 40. After my Tuesday afternoon class, I left the studio thinking it suddenly was warm and beautiful outside; when I got to my car the temperature read -17. I have become so hardened that -17 seemed balmy. In addition, my garage door opener broke so every time I went in or out of the garage – which is many times a day, hashtag “mom life” – I would trudge through the snow, fight with our ill-fitting back gate and squeeze through, and open up the man door. So putting all these things together – plus, “ladies’ holidays!” – and I was, to quote from Shrek, a donkey on the edge.

I unloaded the groceries from the car, noting that I had an hour before I had to leave for my afternoon appointment. I thought to call the pediatric dentist for a little bit of guidance here, because, as you may imagine, it is not every day that an orthodontist goes bankrupt and leaves all his patients to fend for themselves. I mentioned to the receptionist, with my voice cracking, that I was a little upset right now, because of my son’s orthodontic treatment. “Oh,” she said kindly, “Dr. Halpern. I know.” At that point the dam burst, so to speak. I started to cry. I cried like an overtired two-year-old who missed her nap to spend the afternoon at the fair, ate cotton candy for the first time, and then, at the end of the afternoon, accidentally let go of the helium balloon given to her by the nice lady at the promotional kiosk. I cried and cried as I watched that theoretical red balloon float away, getting smaller and smaller as it floated to oblivion, probably to meet its demise in a wooded area somewhere to be consumed by, and subsequently kill, a beautiful member of the wildlife community. I sobbed so hysterically that I couldn’t breathe, as the receptionist spoke to me in a soothing voice, my mascara running down my face like Tammy Faye Bakker.

As we all know, hysteria isn’t that useful a coping mechanism. I somewhat collected myself and, while I was having a nervous breakdown, my husband was researching nearby orthodontists and calling to see who would take our son at this point. He found a place five minutes away who would give us an appointment the next day, and when I called to confirm, I was so relieved I started crying again. The office manager at the disgraced clinic was working for free, trying to help patients, and told me to get there before 3:00 and she would get help me with some administrative things. I quickly and badly fixed my makeup, and rushed over with a pounding dehydration headache, feeling hungover and swollen-eyed.

Even with all this I feel like we dodged a bit of a bullet: we are out some money but not a lot, and with my son in the early stages of orthodontia, we are better off than many, if not most, of the patients. We found a new orthodontist who is NOT a criminal, and as an added bonus my husband fixed my garage door opener. Yesterday I was on the go from 4:15 am to 3:00 pm, when I took a small break to give myself a mani-pedi and regroup a little. I was feeling much better about everything, and then my son broke a bracket last night after dinner.

Insert giant sigh-slash-rage.

Well. There are many, many worse things in the world. All of these are Princess Problems, most definitely. And yet. And yet they are still draining, and I currently feel like a wrung-out rag of a woman. I’m so tired. But there are many bright points: the new office was kind enough to squeeze us in on this Friday of Teacher’s Convention, before a long weekend. I have held off on drinking all week, despite being very very tempted, and tonight that temperance will be shattered with a nice bottle of Cab Franc. We are having my favourite dinner – Greek salad and pita with hummus – and Barkley was groomed yesterday, which has resulted in a giant Gund stuffie of a dog. Tomorrow, after all, is another day.

Barkley, helping me unload the groceries.

Barkley, wondering if he will ever find out who’s a good boy.

Eating a Rainbow: The Meal Plan and Pasta Night!

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Yesterday the temperature made it all the way up to minus 12, and honestly, it felt like a huge respite. I took the dog for a long walk and didn’t feel like dying. All of which is to say we are still in the deep freeze, which is really to be expected as it is winter. It is, frankly, terrible this morning, although not as bad as Monday, when there was a windchill factor of “around minus 40,” the meteorologist said vaguely. When we are talking minus 40, there is no need to be too exact. It was cold enough that I actually picked the boys up from school, which I never do, and as I waited for them I noticed their classmates coming out with unzipped jackets, no gloves, and, in the case of one girl, only a pair of capri-length leggings, canvas running shoes, and a hoodie. Oh, the inner fires of youth. Teenage bravado notwithstanding, there’s nothing to do about this weather but dress in layers and wait it out, and perhaps spend some time baking delicious things or cooking warming meals. I have a couple of zucchinis that will become a chocolate zucchini loaf this weekend, and I have plans to make my dairy-free version of my mom’s classic eclair recipe, which I haven’t made for several years.

As you know, or should know if you have read more than one post on this blog, I am an Organized Person, and that extends – to a degree that is probably extreme – to meal planning. I also am a person who likes routine and predictability, and I have passed those qualities along to my family. All of which is to say, when it comes to weekly meal plans, I a) write things down and never ever deviate from the Plan, and b) do not employ a whole lot of variability. I am a person who has had the exact same smoothie every single day for lunch for…I don’t even know how long. Years? Kitchen creativity and experimentation is, in this house, reserved for Weekends Only. Weeknights are for the Tried and True, for things that are relatively quick and easy and do not require a lot of thinking on my part.

That said, here is my typical Weeknight Meal Plan:

Monday: Pasta with roasted vegetables

Tuesday: Some kind of stir-fry; there are three main kinds

Wednesday: Pita pizza with veggie plate

Thursday: Wraps or tacos

Friday: Greek salad with pitas and hummus; My Favourite Meal

There is some room for flexibility here; for example, if I am subbing an evening class or have a meeting at the school, then I can swap things around a little. Generally, this is how our week shakes out. A friend asked me recently if I sometimes don’t feel like making what’s on the plan, and honestly, that never happens. I think it’s a Pavlovian thing; if it’s Friday, I start looking forward excitedly to Greek salad. If it’s Monday, I’m excited about pasta.

In the coming weeks I’ll be sharing all the “recipes,” such as they are, with the huge caveat that since I stopped food blogging, I don’t really measure things much anymore. Today I’ll share my “recipe” for pasta, along with my method of incorporating more vegetables and placating the meat-eaters.

The “Recipe” For My Favourite Pasta Sauce

My favourite pasta sauce is a mash-up of an old pasta salad recipe and Grandma Fern’s trick for cutting acidity in tomato-based soups and sauces; this particular recipe makes enough for three meals for my family, and it freezes perfectly. Take two 600 mL bottles of strained tomatoes (passata) and pour into a large-ish saucepan over low-medium heat. Add one teaspoon of baking soda and stir really well. As it warms, it will foam up like crazy; keep stirring.

Take two cups of oil-packed sundried tomatoes, drained somewhat. Leave some of the oil in, but not too much. How much is too much? I have no idea. I drain most of it off but I don’t get obsessive about it. Oil is yummy. Put the tomatoes in a food processor and add some red wine vinegar and balsamic vinegar, maybe 3 tablespoons to a third of a cup each? I don’t really know, I just pour. Measure with your heart, people. You can always add more but you can’t take it out. Then shake in some garlic powder; you could use actual garlic cloves but for some reason I always use powder. Shake it in until you think, yes. Yes, that’ll do, Donkey, that’ll do. Then process it until it’s all nice and chunky and even.

Add that mixture into your foamed-up strained tomatoes. It’ll foam again, because that’s science, bitches. Vinegar plus baking soda equals a fun chemical reaction, as we all know from school or from making volcanoes with our children to amuse them for a while when they are small. Then add cracked black pepper to taste; stir and let simmer for a while.

Eating a Rainbow

I love pasta, but what I love best about pasta isn’t the actual pasta, it’s the sauce. I also find that I could eat massive amounts of pasta and not feel satisfied, just bloated. This is why pasta night is accompanied by one of my favourite things, roasted vegetables, which I smother in sauce. Almost always, I make roasted cauliflower, but for that one or two times a year when cauliflower is $10 for a tiny head, I use zucchini or broccoli. Have you ever roasted broccoli? It’s delicious.

I have a rule about portion control: when it comes to vegetables, the rules do not apply. The rule is there is no rule! I, like Sally Allbright, do not like to eat between meals so by the time dinner rolls around, I’m pretty much a rabid wolf. Therefore, I eat a MASSIVE amount of vegetables. On pasta night, I cut up two large or three small heads of cauliflower, toss them in olive oil, and sprinkle with sea salt and pepper. At least one of those heads is for me and me alone. I spread the cauliflower (or zucchini or broccoli) on two pans; since I like my roasted veggies kind of crispy, I put “my” pan in the oven for over an hour at 325 convection. The other one goes in for around 35 minutes. If this sounds like a low temperature/ long time, there is a reason for that.

Catering to the Carnies

Ha! I just referred to my guys as “carnies,” like they are working the midway with their greasy hair and moustaches and copping a feel when they check young girls’ safety belts. Ew. Sorry. Anyway, on pasta night the guys get turkey meatballs, which is why I use a 325 convection temperature. The meatballs go in around the same time as the second pan of cauliflower. If you’re interested, I use a pound of ground turkey and mix with the following: one beaten egg, 1/3 cup bread crumbs, a handful of Parmesan, several shakes each of Worcestershire, soy sauce, dehydrated minced onion, sea salt, and cracked black pepper. That recipe makes enough for three meals and also freezes well.

This is a huge favourite in my house; everyone loves it. It’s nutritious and pretty easy, and it gives me something to look forward to on Mondays.

The ingredients

Foaming.

Adding pepper.

A nice moderate amount of cauliflower.

The apple that rolled away

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Last week I was startled to learn that Johnny Rotten is not only still alive, but he just turned 63. I grouped him in with aging rockers who have defied all odds by living past the Eighties, such as Billy Idol and, of course, Keith Richards. I was talking to a friend about this (HI TARYN), and she told me that Johnny Rotten is actually a person on the straight and narrow, which I did NOT know. I guess this is a cautionary tale for anyone jumping to conclusions about people based on their occupation, appearance, and, possibly, the company they keep. On further investigation, I discovered that Johnny Rotten tried heroin one time and then quit after it made him throw up, and also he was predisposed to not use based on the cautionary tale that is Sid Vicious. In addition, he got his stage name due to his total lack of oral hygiene, which led to rotting teeth which he had completely replaced in the early 2000s, not just because of vanity, but because the dental rot was affecting his health.

On that note, I have a dental cleaning tomorrow! I am “looking forward” to it as much as I “look forward” to getting a mammogram or Pap smear. I cannot wait for the hygienist to tell me again that my dental tape – which I use to floss every day, EVERY SINGLE DAY – is all wrong, and that I might as well be using nothing. I will refrain from mentioning that big, gross study that said that flossing in general is ineffective; you will tear my dental tape out of my cold, dead hands.

After a few months of fairly mild winter weather, we are suddenly living in a Planet Hoth Simulator; it is the kind of painful cold that makes it difficult to do anything at all. It’s difficult to get undressed to get into the shower, and then difficult to get out of the shower. It’s difficult to get dressed again and difficult to do regular things like get groceries or, you know, leave the house at all. The dog hasn’t been walked for days, although it’s “warming up” this afternoon so I might give it a go. Here is a sadly Canadian thing: this morning I chatted with a friend about how it “didn’t feel SO bad” this morning, at minus 24. It’s all relative, I guess. I’m trying not to complain.

Thankfully the cold weather, along with sleety snow and treacherous roads, hit the day AFTER my son got back from his Epic Winter Camping Overnight Adventure. He got off the bus, enthusing about how great the trip was. He Loved Every Minute Of It. The apple not only fell far from the tree, but it rolled several thousand metres away, ending up in an entirely different orchard, with entirely different fruit.

Well, not entirely. The one thing he admitted he didn’t love was the food. “There weren’t any vegetables!” he said indignantly, adding that the only fruit available was in the form of apple cinnamon instant oatmeal. It made me smile. Imagine hauling fresh produce on a 12 kilometre uphill ski! Although the teacher in charge, and one of the volunteer dads each hauled a Chariot with ski attachment full of supplies all the way, which made me appreciate their fitness levels.

We do eat a LOT of vegetables and fruit around here, to the point where strangers comment on my grocery cart contents. If you are looking for ways to eat more veggies, well, I’m your huckleberry.

Lately, inspired by the lovely Suzanne (HI SUZANNE), I’ve been toying with sharing my weekly meal plans, including school lunches. I recently read something that basically said people have lost the basic ability to cook, due in part to the really super detailed recipes on blogs and in cookbooks. Is that true? When I was learning to cook, I had a very simple step-by-step beginner’s cookbook, and I was completely paranoid to deviate from the recipe AT ALL. OMG, I used a teaspoon of oregano and it was only supposed to be half a teaspoon! But with practice, all is coming, as they say in the yoga world. I realized that, other than for baked goods, I rarely use a recipe for anything. Even when it comes to baked goods, I change and modify the recipe almost always, mostly to cut sugar or to make it vegan or what have you, depending on who in the house is going to be eating it. So I think in the coming weeks I will start sharing my meal plans – which are pretty much the same week after week, with some variations on a theme – as well as my “recipes” for those meals. The “recipes” are always inexact and approximate, which is what will make them fun. They also contain vast amounts of vegetables, which you have probably already guessed.

One thing that you likely already know, if you have been reading this blog for any length of time, is that my husband and kids eat meat and I do not. I do cook meat for them, and I do not make separate meals. Essentially, which you will find out when I start posting my meal plan, I make a veggie-centric dish six out of seven days a week, and most of those days I include meat on the side, so the guys can add it to their meal. The one day I do not do this is Sunday, but that’s a whole other post.

Today I saw a woman asking for advice for her picky eaters; a woman I know who wrote a book and is evidently a parenting educator, strongly advocated for not taking her children’s personal tastes into account when making dinner. Just make dinner, and if they don’t like it, they can go fuck themselves, was essentially the takeaway. Well. I have very strong feelings about this. I always cook dinners that I, personally, like. I think it’s the prerogative of the cook to make things that they themselves enjoy. However. Imagine what it would be like if someone cooked for you and discovered that you have an absolute hatred for celery, as I do. Imagine then that this person was like “Well, I love celery, so CELERY IN EVERYTHING! You don’t like it? THEN YOU MIGHT AS WELL STARVE.” I think there is maybe a middle ground to be found here.

One thing I pride myself in is having calm, pleasant dinners with my family, and I don’t think that atmosphere can be maintained with an attitude of I’m making whatever I want and I don’t care what you like. The kids are teens now and basically hoover up everything, but when they were small, I would make sure that they had at least SOMETHING they could eat at dinner. One meal, yes, but sometimes things can be added or subtracted from that meal. For example, for years one of my sons would eat taco shells with cheese and vegetables on taco night, but all separately. To this day, my son who loathes tomatoes will eat a pile of pasta, just buttered. He also is the son who eats all the roasted vegetables I serve with pasta, so I consider that very acceptable. Everyone leaves the table full, and happy, and they always thank me for a “great dinner” whether it was something I spent all afternoon on or something I threw together in twenty minutes.

Anyway. This has gotten fairly wordy so I shall close. I think it’s going to be a fun way to spend February, writing about the Meals of the Boyhouse. I mean, what else happens in February? Valentine’s Day and rage about Costco carts? Well, there might be some of that too. I’m only human. xo