Monthly Archives: March 2009

Our office…

Was a mess. If you don’t mind me, I’m going to go hide from embarrassment:



But after a few hours of work, it’s still a bit messy, but much more livable! Maybe I can show my face again…




Complete with one box for Goodwill! Now to find a way to reduce the number of sentimental items…

Wonder why I did this? It’s always good to do a bit of spring cleaning.


Filed under Home

Multitudes of Salads!

For March’s Food challenge from Jenna at That Wife, we were instructed to make some kind of salad with green in it. Well, since I like salad so much, I made a few varieties. Please be warned that I looooove veggies so there’s no macaroni salad here.

Green Salads:



When I make green salads, I don’t usually have a specific recipe – I basically use what vegetables I have in my fridge.

  1. Wash and put either lettuce or spinach in a bowl.
  2. Cut up and put on salad: carrots, celery, cucumber, green onions, mushrooms, peppers, strawberries, etc.
  3. If you want to make the salad a meal, add some nuts or meat (ie. chicken breast cut up.)
  4. Drizzle either your favourite salad dressing or a mixture of olive oil and balsamic vinegar on salad.
  5. Enjoy!

Chickpea Salad:


I once saw this salad in a weight watchers book, but it didn’t come with a recipe, so I made it up.

  1. Drain and rinse a can of chickpeas (I used a 19 oz. container)
  2. Chop up: 2-3 carrots, 2 stalk of celery, 2 tomatoes, 1/3 a cucumber and 2 – 3 green onions.
  3. Sprinkle liberally with parsley.
  4. Drizzle olive oil and balsamic vinegar over salad to taste.
  5. Enjoy!


Filed under Food

Sunday Lunch: Soup and Biscuits

On Sunday for lunch, since grilled cheese is off the menu currently, I decided to make biscuits. I wanted to try to make biscuits that weren’t extremely dry, so I tried the “Light and Fluffy Gluten Free Biscuits” from Gluten Free Cooking School. They were very light and very good! I added currants to add a bit of zing.



I also made some chicken soup to go with it:


Easy Homemade Chicken Soup

4 chicken thighs
Various vegetables chopped – I used carrots, asparagus, mushroom, celery, yellow peppers. You could add peas, broccoli, cauliflower, green beans, onions, etc.
Various dashes of spices – I used garlic powder, thyme, basil, parsley, paprika, salt and pepper.

  1. Boil chicken until cooked. Add spices and let it simmer.
  2. About 20 minutes before you want to eat the soup, remove chicken from pot, debone and slice into pieces. Return to pot.
  3. Add vegetables and cook until vegetables done, about 15 minutes.
  4. Enjoy!


Filed under Baking, Food

A flower for seven

Seven months, that is! Mr. Bean bought me flowers:




My favourites – roses and lilies! It’ll be a while before the lilies open, but they’re still pretty!

What’s your favourite flower?


Filed under Life

Would you like some cake with your sugar?

Yes, that’s right, I had my first attempt at making fondant and it turned out fairly well. If anyone has some tips to better transfer a shape from paper into fondant that would be great.

In the last week, it was both my BIL and FIL Bean’s birthdays. And what do they both love? The Saskatchewan Roughriders, of course! .



My FIL liked it so much that he was bragging about it at church this morning.

(I realize that it is far from perfect –¬† but this was my first time dealing with fondant and the paper that I used to trace the logo stuck to the fondant. Oh well!)

Like many others, I used the marshmallow fondant recipe.

As my crumb sealant, I used quick buttercream icing similar to this one, but use peach schnapps instead of grenadine.

Because I like you all so much, I’m posting a terribly unflattering picture of myself making the fondant:


I think that I used pretty much every single bowl that we own larger than a cereal bowl in this recipe. So be prepared to do a lot of dishes!

For the cake, I used the Joy of Cooking’s Four Egg Yellow Cake. Some friends came over and were surprised that it was gluten and dairy free!

Gluten and Dairy Free Four Egg Yellow Cake

1 1/3 c. sifted brown rice flour
2/3 c. potato starch
2/3 c. tapioca starch
2 1/4 tsp. baking powder
1/2 tsp. salt
1 c. potato milk
1 1/2 tsp. vanilla
1 c. margarine, softened
1 1/2 c. sugar
4 large eggs, separated
1/4 tsp. cream of tartar
1/4 c. sugar

  1. Have all ingredients at room temperature.
  2. Preheat oven to 350F and line the bottom of two 9″ pans with parchment paper. (I actually greased and floured it, but the cake got stuck, so play safe!)
  3. Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/4 c. sugar gradually on high speed. Beat until peaks are stiff, not dry. Transfer gently to another bowl.
  4. In another bowl, whisk together flours, baking powder and salt.
  5. In a liquid measuring cup, combine milk and vanilla.
  6. Beat margarine until creamy. Gradually add sugar and beat on high speed until light, 3 to 5 minutes.
  7. Beat in egg yolks into sugar/margarine mixture one at a time.
  8. On low speed, add the flour mixture in 3 parts, alternating with the milk mixture in two parts, beating until smooth.
  9. Use a rubber spatula to fold 1/4 of egg whites into the batter, then fold in remaining whites.
  10. Divide batter evenly between pans and spread evenly.
  11. Bake until toothpick inserted into the centre comes out clean, 25-35 minutes.
  12. Let sit for 5 minutes in pan before turning out onto rack. Cool completely before icing.
  13. Enjoy!



Filed under Baking