Tuesday, March 22, 2011

First Day of Spring Surprise

This is my new grandson, Logan Gabriel, 2 months preemie, 3 pounds 12 ounces. Now I know it has been said that all preemies look pretty much the same. But, this baby is the best looking preemie I have ever seen!..lol
 In less than 4 hours his mother was admitted to one hospital, shipped by ambulance with 3 EMS, an OB DR and OB nurse to another hospital with a specialized NICU, and delivered by c section. Throughout it all she maintained a peaceful attitude while my poor son was beside himself with worry.
They can't even hold their baby yet which breaks my heart.
My baby and his baby.

Saturday, March 12, 2011

Yesterday morning we woke up to this......
The poor wee birds are hiding in the shrubbery....
and I am supposed to believe....
Spring is around the corner.

Thursday, March 10, 2011

I got a new toy

Who would ever have guessed that I would turn all "techie" in my senior years?..lol
This was such a good buy ($29.95) that I had to have it. So far I have used it to play facebook games. It has tons of uses. I just have to learn the software.

Tuesday, March 08, 2011

Some things are inherently Canadian..

Skating on the Rideau Canal in our nation's capital, Ottawa.
Buying a beaver tail at one of the shacks. A toque and wellies in the same picture how perfect.
Yes, those are the Mounties in their dress "Reds."
( Just for the tourists you know, they kind of expect it)
Not this kind of beaver tail
This one all crunchy and sugary!

In honour of Fat Tuesday, I am sharing the recipe for this quintessential Canadian treat. Enjoy, we have 40 days of Lent ahead of us.
Recipe for Beaver Tails:
½ cup warm water
5 teaspoons active dry yeast
1 pinch of white sugar
1 cup of warm milk
1/3 cup of white sugar
1 ½ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1/3 cup vegetable oil
5 cups whole wheat flour
1 quart of oil for frying
2 cups white sugar
touch of cinnamon

In a large bowl, stir together the yeast, warm water and the pinch of sugar. Let stand until it is a slightly foamy (approximately 5 minutes). Then add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt. Stir it all until it is smooth. Mix in about half of the flour and continue stirring it. Gradually add more flour.
Turn the dough onto a floured surface when it is firm enough. Knead for approximately 6-8 minutes. Add more flour if you need it to form a firm elastic dough. Place dough in a greased bowl and cover.
Let dough sit covered until it rises and doubles (approximately 35-45 minutes). Lightly deflate the dough and pinch off a piece the size of a golf ball. On a floured surface use a rolling pin to roll out the small ball of dough into an oval shape. Put it aside and cover it with a tea towel while you continue to do the same with the remaining dough.
Heat approximately 4 inches of oil in either a deep-fryer (375 degrees) or a wok or a Dutch oven. Before placing the flattened dough into the oil, stretch them into ovals and thin them and enlarge them (to resemble the tail). Place the tails in the oil one (or two) at a time. Fry in the oil, turn them once until the tails are a deep brown. This process usually takes about 1 to 2 minutes per side. Carefully remove the tail from the oil and let it drain on a paper towel. Place left over sugar in a large bowl and add the cinnamon. Toss the beaver tail into the bowl while it is still hot. Shake off any extra sugar and cinnamon mixture.
You can also add another topping of your choice (i.e. chocolate sauce, jam, cheese).