The folks at the RBC Convention Centre are once again helping Winnipeggers get through the long stretch of winter by presenting the 2014 version of Mardi Gras on February 14^th &15^th.

At the Mardi Gras preview held recently, D immediately tucked into a Fried Oyster and Provolone Po’ Boy Sandwich.  These are served on every corner in the French Quarter of New Orleans and start with a classic French baguette.  The softness and freshness of the baguette is key and he indicated that this one was perfection.  His was adorned with shredded lettuce, tomatoes and pickles.  A huge fried oyster in a crunchy batter is the prize at the centre of the sandwich.

We sampled Peel and Eat Shrimp, fabulously Freshly Shucked Oysters and Louisiana Gumbo Soup-all terrific. There are three new fantastic menu items this year.

The Rose Farfalla Pasta is an assembly of cubed chicken breasts and spicy sausage pan-fried with capicola, red peppers, onions, mushrooms and a charred tomato sauce. The result is hearty and complex.

I enjoyed the Jambalaya which is also new.  In spite of the fact that I had just made jambalaya for our dinner at home the previous evening, I was willing to dive right in.  Their version of a classic Creole stew was chock full of shrimp, Cajun sausage, grilled chicken, tomatoes, bell peppers, rice and okra. 

My favourite of the evening was yet to come.  The Bourban Flamed Garlic Pepper Shrimp were expertly prepared before my eyes and pulled off the heat just as they changed colour and texture, which ensures a firm and crunchy shrimp. 

These had been marinated in smoked paprika, hot sauce, Worcestershire sauce, and old bay spice and then pan-fried in butter, garlic, coarse black pepper and cayenne pepper before the Bourban is added and tipped towards the flame to sear and finish the dish.

Tickets for Mardi Gras 2014 are available at Ticketmaster.ca.  Besides the authentic cuisine, entertainment is provided all night long by Dwayne Dopsie and the Zydeco Hellraisers.

Kath’s quote: “The great dish of New Orleans, and which it claims having the honor of invented, is the GUMBO. There is no dish which at the same time so tickles the palate, satisfies the appetite, furnished the body with nutriment sufficient to carry on the physical requirements, and costs so  little as a Creole Gumbo. It is a dinner in itself, being soup, piece de résistance, entremet and vegetable in one. Healthy, and not heating to the stomach and easy of digestion, it should grace every table.”-William H. Coleman

Love-that is all.

Many of my media friends are members of Canadian Women in Communications and they recently staged a very special event.  Raw Almond is the world famous* pop up restaurant on the frozen Assiniboine River near the famous junction of the Red.  *I say world famous because originator Mandel Hitzer announced when we were there, that a Swiss media outlet declared Raw Almond one of the top ten things to do in the world!

Somehow organizers Morgan and Sara Comrie were able to convince Mandel to open the tented venue for a special lunch.  Mandel has not only been working tirelessly to operate the unique temporary restaurant for 21 days in total (the last evening is this coming Thursday evening) but he is also sleeping in a tent on the river to raise funds for three charities near and dear to his heart.  And what a huge heart he has-passionate about the local culinary scene, passionate about Winnipeg and Manitoba and passionate about its hardy citizens especially those with disabilities and others facing social hurdles.

As we found our fur covered stools fashioned from tree stumps, freshly baked bread arrived at our tables, tipped out of brown paper bags. I sampled both the whole wheat baguette and the rustic raisin loaf.  The parade of dishes arrived family style and first up was one that I had enjoyed previously at Deer + Almond.

Mandel has deconstructed and then reconstructed a traditional Caesar salad, and the result is a sparkling platter of lacy kale with slices of green apple, shards of parmesan cheese and a dressing with heady tastes of caper and anchovy.

While we were munching away, and feeling so healthy doing so, pork and apple sausages with pungent mustard arrived.  They were lean and clean tasting with a minimum of salt.

I would love to nab a kilo of them for my freezer.

Shimmering beets and huge scoops of sheep milk cheese as white as the glistening snow which surrounded us, were perched upon a bed of grilled rapini which came along as a prelude to the main event: Whole chickens that had been stuffed with rosemary and sage leaves under the skin.

Savoury notes were guaranteed by lemons, whole bulbs of garlic and huge cuts of onion that were wedged in the cavity of the birds.  Each roasted fowl was surrounded by purple, white and yellow potatoes, roasted whole with their skins on.  In spite of our robust outdoor appetites, we could not manage to eat all the offerings that had been laden upon the table.

As delightful as our meal had been, the best part of the day was still to come as the guest speaker rose from his place at our table to share in his famous adventure.  I am referring to Tim Sr., half of the father and son duo who won Canada’s first Amazing Race in the summer of 2013.  I took away two key messages from Tim’s eloquent tale: “Cease striving” is a moto familiar and comfortable with me from Psalm 46.  The message is tattooed across Tim Jr.’s back and was their wake up call about half way through the race.  Secondly, was the importance of perseverance as it related to the race last summer and to Tim’s battle with Parkinson’s disease.  It was this message that spoke to me the loudest and made me so very proud.  I am not surprized that Tim and his son won this coveted honour and that is because he is from Winnipeg and when you are from the frozen prairies, you know what adversity is all about.  But Tim Sr. and everyone who calls themselves a Winnipegger is triumphant.  We not only survive in a climate that on some days is colder than Mars; we thrive and laugh at winter by dining on a frozen river!

Kath’s quote: When the world says, “Give up,” Hope whispers, “Try it one more time.”~Author Unknown

Love-that is all.

What started as a “ministry” (defined as a term of service to others) for D and I has turned out to be anything but.  I’ll explain.  A number of years ago a young family came to our house to learn a little bit more about our community.  I had put out refreshments and a couple of things to nibble on.  They asked in advance if they could bring their newborn baby along.  When they arrived, our youngest daughter whisked the baby away and kept him entertained while the adults enjoyed some one on one time together.  This was our version of hospitality, nothing out of the ordinary, just how you take care of people when you invite them to your home.  Well, the husband and wife went on and on about how our evening together was an absolute delight and the most pleasurable evening that they had enjoyed in a very long time.  Even though our family is all grown up, it doesn’t mean that D and I do not remember those years, when everything was focused on the caring of our children with little time alone with other adults.  Well this got me thinking-maybe D and I should host one of these evenings once a month!

We start as soon as most parents are getting home from work so all that they have to do is gather up the family and arrive at our place in time for dinner.  D and I (and Sister #3 who had to be recruited when the gang grew too large for us to manage on our own), eat with the kids in the dining room and the parents help themselves in the kitchen and find a spot in the living room.  As soon as we have completed supper we head downstairs to our family room that we have set up for play.  The evening commences when the young families head home in time for their kids to have a regular bedtime.

Fast forward a number of years (I truly do not know how many), and our little time “of service” is rolling along.  Except that it does not feel anything like a favour to others but an absolute joy for us.  In fact, D is like a little child himself, watching out the window in anticipation of the families’ arrival.  I have had to become more and more imaginative with my cooking as the group has grown quite large and I want to ensure that the meals are quick, not messy, nutritious and affordable.  We plan in advance.  We have a gathering this week and found a great buy on whole wheat tortellini that I will serve with a tomato veggie sauce.

In addition to the joy that we experience when being with the families and all of the hugs and kisses from the toddlers upon their departure, the families take the time to reciprocate whenever they can with pictures for the fridge (both from the portrait studio and crayon renditions by the children), other much appreciate gifts and often times, dinners at their home.  I know that cooking for us is stressful.  Not because we are picking eaters, in fact, we are quite the contrary, but because people seem to think that we consume culinary masterpieces on a regular basis, when this is absolutely not the case.

Recently, one of “our” families asked us to dine with them.  As we were heaping accolades upon Theresa and the meal, she quietly said :”Oh, I am so glad.  We wanted this meal to be special, because we wanted to show you how much we appreciate what you do for us.”  There it is again:  Food=love.  We knew we were loved because of the care that went on in kitchen, in fact we knew we were loved, from the very time of the invite.

I didn’t want to put any extra pressure on T and J, so I didn’t take my camera that evening.  Instead, J texted me the main course recipe with his I Phone and I recreated it at home.  I altered the recipe quite substantially, not because it wasn’t perfect, but because I didn’t have the exact same ingredients as Theresa in the house.  Her version is from The Joy of Cooking which she indicates is her go-to recipe book.  It was mine too when I was a young Mom, but when the spine broke and my favourite recipes kept slipping out to be forever lost in the untidiness of new parenthood, I had to lay it to rest.

I assembled the dish last evening, but then when no one came home for dinner (I indulged in Superbowl leftovers in front of the Jets game) I baked it up this morning.  I have a dinner date tonight so that our house will enjoy this scrumptious dish without me.  In the mean time the taste is just as delectable as Theresa’s version.

Kath’s quote: “Stand facing the stove.” – Marion Rombauer Becker (collaborator of the Joy of Cooking)

Love-that is all.

I have been anticipating our annual sojourn to Isla Mujeres in an whole new way this year.  Since we will have access to a little house and we have stayed in this neighbourhood a number of times before, I am really looking forward to going “home” to Isla, as opposed to going “away” to Isla.  Perhaps the primary reason too, will be that our entire family will be with us including the Wee One.  I am almost organized and our departure is still almost two weeks away.  But getting out my flip flops and sun dresses adds to the joy of anticipating our trip.  Coincidently, Sister #3 must be in packing mode too as she sent this to me by email today:

What to pack for Isla Mujeres

Personal Items

Ear plugs (Especially if the person you travel with is a snorer but sometimes you can have noisy neighbours)

Kleenex packs, small hand sanitizer, wet naps (Carry with you as some bathrooms don’t have toilet paper or soap to wash up)

Clear plastic rain poncho-dollar store variety (When it rains it comes fast and hard), easier and lighter to pack than an umbrella

Your toiletries (Most hotels and some casa’s provide shampoo and soap)

Sun glasses, sun screen (Vital as the cost of sun screen if very high in Mexico)

Sun hat (It is very windy on the island so one that has a tie is a good idea)

Blow dryer etc. (I don’t bother with any of this stuff on the island.  I just let my hair go crazy – and it does.  I wear a lot of head bands and scarves to keep my hair out of my face in the wind.)

Bank card (there are lots of ATMs) You don’t have to bring pesos as it is easy to find an ATM. You don’t need to bring a credit card as you won’t use it except maybe at the airport. Don’t bring traveller’s cheques, they are next to impossible to cash these days.

Clothes

I typically pack the following for two weeks.

Three bathing suits, two beach cover ups

6 sun dresses, two pashminas, jean jacket (It can get a bit chilly in the evening so I carry one of these so I have something to slip over my shoulders)

2 pairs of shorts

4 t-shirts or tank tops

2 nighties

something light to through on when I get out of the shower.

One pair of long cotton pants and a hoody to wear on the plane.

Flip flops, one good pair of walking shoes.  Don’t bring anything with a heel, the sidewalks are cobblestone and you can kill yourself.

The restaurants are all pretty casual.  I like dresses as they keep me the coolest.  Remember you can always go see Hortenzia if you run out of things to wear.  She can whip up a light cotton dress for less than $20.00 in a day or two.

You can drop off a load of laundry at one of the many Laundromats and they will wash, dry and fold it for you for later that day.  It is a very affordable option and helps reduce what you need to pack.  Your clothes will come back smelling fantastic.  I wouldn’t recommend it for anything delicate.

Other things to consider

I scan my passport, bank card, travel insurance card etc and I keep a copy in the room safe.  Just in case I was to lose my stuff.

I put the address of the place I am staying inside my bag in case my bag goes missing it can be sent to where I am.

If you have a soft sided suitcase you might want to put the clothing in a garbage bag inside your suitcase as cases can get wet on the ferry ride over or on the airport tarmac.

Tag all your luggage even carry on.

I also bring

A laptop or iPod to check email

docking station with speakers to play music

digital camera with charger

baggies, cutting boards, containers for food preparation

laundry soap to wash out bathing suits etc.

Clorox wipes for cleaning up the kitchen area

Peanut butter and jam packets to have on fresh buns from the bakery

Tea, hot chocolate packages, salt and pepper, granola bars, homemade granola (to go with breakfast of fresh fruit and yogurt or for a late night treat.)

Bubble wrap and masking tape (to pack breakable things for the trip home)

Beer sleeve, cooler bag (I like to fix sandwiches in our room to take to the beach and a beer sleeve keeps my water or beer cold on a hot day)

I bring tea towels to do my own dishes (I don’t like leaving them for the maid as I don’t want to attract bugs) and a small hand towel to take to the beach in case I get really sweaty. I don’t pack towels as they take up a lot of room and the casa we stay in provides them.

Kath here to add a couple of things that I bring along:

my own folding/back pack beach chair so that I can pick my place on the beach instead of renting a chair,

water proof sturdy-bottomed sandals (like Merrels) to beachcomb and climb over coral

an insulated coffee mug (Contigo brand is my fave) because I like my coffee to stay hot as we watch the sunrise and I fill it with ice and water for my walk to the beach.

I pack more bathing suits and put one on as soon as I get out of my pjs.  Then I wear one of Hortenzia’s dresses over top and I am ready for anything the day throws at me.

Gravol, Imodium, polysporin, band aids because you just never know what may occur.

Kath’s quote: “14 more sleeps!”-me

Love-that is all.

Things have not exactly been going swimmingly for me this past week.  For one, I have had to eat out twice.  The first time was by invitation to a new location of Smoke’s Poutinerie where I took D with me to ensure that I would only have to sample a single bite.  But of course, I ended up eating the whole order of my Country poutine.  For one, he had his own serving to eat and for two I absolutely abhor food that goes to waste.  Even this is BS that I feed to myself because I could have packed it up to bring home for our boarder and I also was taught long ago:  “It isn’t a waste if you leave it on your plate.  It is a waste if you ate it when you were already full and didn’t even want it.”  Why can’t I listen to my own good advice?  To make matters worse, the very next day we were celebrating my Mom’s birthday by ordering Chinese food from her traditional spot.  All of her favourites were ordered and there were a number of deep fried and sweetly-sauced items.  I approached the table, determined to take the egg foo young and a couple of the veggie and noodle dishes but returned to my spot at the dining table with a taste of every dish on my plate.

I have been in the kitchen as often as usual, but this week I have been batch cooking for our boarder to fill the freezer for the time while we are on vacation. After making a zillion pizzas and casseroles, I am not inspired to flip through cookbooks and spend the time to make anything healthy for myself.

But because I always try to look on the sunny side, so here goes: I got out my summer clothes to launder and pack for our winter vacation and everything fits better than it did when I put it away last fall.  I have made a significant paradigm shift-instead of “cheating” by eating a whole bag of chips or cookies, I feel as if I have “cheated” if I eat a white noodle, white rice or white pizza crust.  So even though I was not completely on track this week, at least I haven’t totally derailed either.  In addition, the miserably cold weather seems to have broken and the days are getting noticeably longer.

In addition, I have finally perfected a Nuts and Bolts recipe that is low salt, low fat and high in non-soluble fibre, soluble fibre and taste!  I use whole grain waffle pretzels (Presidents Choice Blue Label), Shreddies, Cheerios, Corn Chex and popcorn.  The secret is glugs and glugs of Worcestershire sauce.  After I slow roast it all, I put into small zip locs and put it in the freezer.  Then when I get hungry, bored or too busy to make something, I grab a bag.  Yum!

Lastly, I found and baked one fabulous new (and healthy) recipe.  I often buy no fat Greek yoghurt when it has been marked at 50% off, but this week I was not able to eat it fast enough.  When I was concerned about using it up, I went recipe searching and found this delectable one.  See the end of this post for the recipe.  Something is amiss with my recipe template….

Kath’s quote: “Well, I can’t eat muffins in an agitated manner. The butter would parobably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.”-Oscar Wilde

Love, that is all.