Twenty Ten

What can I say about the last 12 months?
Everything amazing.
... and still in this moment another year passes, I've made it as an artist.

So much happens over a period of a year, its hard to recall all the brief moments and little tragedies.  All I can think about is the wonderful people I've met.  New friends, new faces and new journeys.  I've seen wisdom and inspiration.  I've witnessed all things little and all things great.  I've seen sorrow and grace.  Most of all, I've realized life keeps moving upward.  I can't say what will happen in the years to come, but I can only hope they will be as prominent & successful as the last.

Till the days leading up.... I wish you all the very best in 2011.
Stay warm, happy and true.

Cabbage Roll Adventures

Anyone that makes a food tradition come to life, (to me) is considered a genuine artist.  The art of cabbage roll making is a task in itself and I've been ever so lucky to be taught & inspired by one of the great.  Auntie Fran.

She came into my life as we first met in Arizona only a short while ago.... and I will always treasure this art she taught me later on.  As far as traditions go with cabbage rolls, I only assumed that everyone has their own technique.  (I do believe I may have taken on my own technique as well.)  After all, cabbage roll making (believe it or not)... is an art.  Everyone develops their own art. It's the inspiration that makes all things possible.

I was pretty darn happy to provide the cabbage rolls for my families Christmas supper this year.  The mood was present, candles were lit, the ingredients were waiting and I made a little taste of heaven all wrapped up in one.  Thanks to Auntie Fran. ;-)

The Christmas Postcard

In an effort to stay "green" this year... rather than printing these out, I thought I would post for you to see!

Merry Christmas Indeed

There is nothing like the holidays.  Endless meals. ..cookies.... pumpkin pie... turkey, shopping.... parties...presents.  Best part is the time shared together with family & friends.  I feel so blessed to have people in my life during these times.

How you choose to celebrate the holidays, be sure to embrace it. Enjoy it.  Love all.

Merry Christmas everyone.

NuBee Honey

I'm soooo excited for my man's honey venture. There's nothing sweeter than honey for Christmas gifts this year. NuBee! Premium White Honey. Certified Organic.

Holiday Treats

I don't really follow a recipe.  Well I kinda do... but not really.  Here's a sweet treat when you have a little leftover rice from your nights supper.  .... And if you happen to have your halloween pumpkin's hanging around... then this is an added bonus.
Ready for it????
Pumpkin Rice Pudding:
4 cups of milk
1 cup pureed pumpkin
A HUGE scoop of honey.... probably around 1 cup.
LOTS of cinnamon.  Around 1 tablespoon.  Don't be shy.
Dash of allspice
1/2 tsp-ish of nutmeg
2 eggs beaten
3 cups of cooked rice
vanilla

Heat the first six things till a soft boil. Stir LOTS. There is nothing worse than burnt milk. Reduce to medium heat.  Gradually stir in beaten eggs.  Keep stirring. Remove from heat... and add the rice and vanilla.  Pour into a greased baking dish.  Baked un-covered at 375 for about 1/2 hour.  OMG... serve with cream or ice cream. Yum.  This dish didn't last long!

I Heart You

I'm always out for a unique idea. ...better yet, I love a good craft idea.... especially one you can do with the kiddies. This one made me feel like a kid again. Nothing wrong with that.

2011 Ideas...

I'm stoked for these different canvas ideas.  Take a closer look and see what you like!  All these options will be available in the new year!

Fabians Auto Body

Although I no longer work for the family business.... I still get invited to the Christmas parties. Sweet deal.  ;-)
Not sure if you know, but now you will.... There is a little place not to far outside Saskatoon called Agars Corner.  It's like you've shown up at a little ladies house just in time for supper... and the smell is amazing.  The food is soooo tasty.  The decor feels like a unique past.  All around... I can't wait to come back next year.  Compliments to the cook below! Mr. Don Agar!