Fun Facts: Fibre

Yes, there really are some fun facts about fibre. We aren't talking yarn or fabric here. This fibre is the kind that your gut loves and wishes that you'd eat more of each and every day.

It is recommended that you consume approximately 30 grams of fibre each day. Chances are you aren't even close. There has to be more to life than beans, right?

Your 30 grams includes both soluble and insoluble fibre. That's actually a lot of fibre. If you are planning to increase your fibre intake, do so slowly. You don't want to get gassy or have other gross/messy things happen to you.

Soluble fibre is the one that dissolves in water and forms a gel. It helps to slow digestion, reduce cholesterol and it can even have a positive impact on blood sugar control. Soluble fibres are things like beans, some grains, psyllium husk, fruits and vegetables. Oh, and let's not forget those cute little chia seeds.

Insoluble fibre does not dissolve. It just travels through your gut ushering food along the way and waving goodbye as it leaves you pretty much the way that you consumed it. Insoluble fibres include things like whole wheat products, leafy greens, nuts and chia seeds. Yes, it's true. Chia seeds contain both soluble and insoluble fibre. No wonder they are considered a superfood.

While beans remain the top contender for fibre, there are other foods that also get into the Top Ten. Avocado, nuts, some fruits and vegetables and, of course, chia seeds make it close to the top of the lists of many different sources.

If you aren't sure about your fibre intake, try tracking it for a few days. Nutritional labels or an internet search will get you the information that you need.

If you want to increase your fibre and take advantage of all of the benefits of being fibre fit, you will need to explore the world of beans. Beans really are the magical fruit. There are so many different kinds of beans and so many different ways that you can use them. Start basic with some canned creations and see where that takes you.

Just for fun, why not give chia seeds a try. There are 10 grams of fibre in two tablespoons of chia seeds. Start with a small amount and work up to 1½ to 2 tablespoons a day. Never eat dry chia seeds. Mix them into other moist foods so that they don't become a choking hazard. Chia seeds are great in smoothies. You can also use them to make pudding or thicken jam. 

Eating more fibre means drinking more water. Fibre is like a sponge and it will soak up the water from inside of you with no thoughts about whether or not you are becoming dehydrated. It takes what it wants and goes merrily on its way to you know where.

Eating more fibre will not give you a belly laugh, but your belly will be happier. Live, laugh, eat more fibre. Give it a try!

2020: Year of the Scone

Last summer, my husband and I traveled to and around Scotland. I took advantage of the opportunity to try scones from a variety of establishments, including bakeries and restaurants. The hashtags #sconeoftheday & #scotishscones showed up daily in my Cupola Corner Instagram posts. It was lots of fun and a delicious activity that I highly recommend to anyone planning a trip to Scotland.

I have made scones in the past, but I've decided that this year I am going to try some different recipes, hence, The Year of the Scone.

In it's very basic form, a scone is a British baked good. The original scone was round and flat, about the size of a medium-sized plate. It was cooked on a griddle and then cut into triangle shapes for serving. When leavening agents (like baking powder) became more readily available, scones began to be oven baked. Scones are usually lightly sweetened, but can be savoury.

Scones differ from biscuits in that they are typically crumbly as opposed to flaky. Some scone recipes have eggs, whereas, biscuit recipes usually don't. British scones have less butter than their North American counterparts. That's probably because in the British Isles, you put lots of butter on top of your scone!

A basic scone recipe can be changed up by adding a variety of "extras", like dried fruits. In Scotland, as in the rest of Britain, scones can have currents in them, but mostly you will find plain scones that can be enjoyed with butter, jam, clotted cream or all three. Other variations from around the British Isles and around the world include, cheese scones, potato scones and pumpkin scones.

You can follow my Year of the Scone adventure by liking and following my Cupola Corner Facebook page. I will post photos and links to the recipes in the Year of the Scone album. Another trip to Scotland is unlikely, but I can still enjoy my scones here at home. I hope that you will join the adventure and give some of the recipes a try.

Apple Cinnamon Scone

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Perry, Dawn. “A Scone Is Not a Biscuit - Bon Appétit.” Bon Appétit, Bon Appétit, 5 May 2015, www.bonappetit.com/recipes/article/scone-is-not-a-biscuit. Accessed 1 Jan. 2020.

“The Difference Between British and American Scones: Test Cook Andrea Geary Explains.” Cook’s Illustrated, 28 Mar. 2014, www.cooksillustrated.com/features/8521-the-difference-between-british-and-american-scones-test-cook-andrea-geary-explains. 

Wikipedia Contributors. “Scone.” Wikipedia, Wikimedia Foundation, 26 Dec. 2019, en.wikipedia.org/wiki/Scone.

Meet Broccoli...The Bone Builder!

Broccoli is a plant that is part of the cruciferous family, like cabbage and Brussels sprouts. Broccoli has large flowering heads, usually green, that look like little trees. In fact, my nieces used to call them trees when they were young.

This winter, I am trying to increase my intake of calcium. Actually, it's become a life long goal. I have osteoporosis and after three & a half years, I've had to start taking medication. I'm not happy about that, but numbers don't lie and I don't want to become an old lady with a hump on my back who breaks bones just by bending over. #osteoporosisisnotjustforoldladies

Osteoporosis is a disease that slowly and quietly weakens bones. It is caused by low bone mass and the weakening of bone, which can lead to increased risk of fracture. Fragility fractures represent 80% of all fractures in menopausal women over the age of 50. Fractures from osteoporosis are more common than heart attack, stroke and breast cancer combined.

Dairy products are the best way to get lots of calcium into you, but you can't live on milk, yogurt and ice cream. At least, I don't think you can...

Broccoli to the rescue! One cup of broccoli has 5% - 6% of the daily recommended amount of calcium. It also has lots of vitamin K (116% DV), great for bone building, vitamin C (135% DV), iron (5% DV) & it contains antioxidents.

This winter, I am going to research, experiment with and create some recipes that use broccoli. I hope that you have the opportunity to try some of my recipes. You can keep up with the day to day experimentation on my Facebook page. Photos and recipes will be available in the Broccoli: Bone Builder Recipes photo album on Facebook. I will post recipes here on my blog as they accumulate.

Be bold. Be a bone builder. Eat broccoli.

Learn more about osteoporosis here:
National Osteoporosi Foundation
Osteoporosis Canada

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Cran-tastic!

In Canada, we will be celebrating Thanksgiving this weekend. The harvest is well underway in "the true north strong & free" and we are thankful for all of the bounty that this country provides.

Part of the celebrations will be enjoying the humble cranberry in a variety of recipes, from cranberry punch to cranberry sauce to cranberry bread.

When I was young, I did not like cranberries. I think it was the tart flavor that didn't suit my palate. I have since become a huge fan. These little red berries truly are cran-tastic.

Cranberries are grown across Canada. In the Maritimes, wild cranberries are known as marsh apples. Cranberries are grown commercially in Quebec, Ontario and British Columbia. Canada is the second largest producer of cranberries worldwide.

Cranberries are an interesting little berry. You will find them growing in bogs. A cranberry bog is an area with soft soil, something like a marsh. Cranberries grow on vines. Contrary to what you may have heard, cranberries do not grow under water.

At harvest time, some growers flood the cranberry bogs with up to 18" of water. The berries float to the top of the water and are easier to see and to harvest. Cranberries collected by wet harvest are used to create the cranberry products that you can buy in grocery stores. The cranberries that you buy fresh in packages for your own recipes have been dry harvested by a large machine with metal combs that remove the berries from the vines.

Cranberries not only taste great, but they are good for you. Cranberries contain helpful phytochemicals and have also been shown to have anti-inflammatory properties.

Cranberries are harvested in the fall, but you can enjoy them year round from your freezer. Bags of fresh cranberries freeze well and do not need to be thawed before you use them in your favorite recipes. I make cranberry scones every year for breakfast on Christmas morning. They are delicious.

I recently joined the Cranberry Club at Ocean Spray (scroll to the bottom of their home page) and I am looking forward to trying out lots of the recipes. The first one that I tried was Cranberry Fudge. It is delicious! I am thinking that we may just have a new Thanksgiving tradition in our family. Something new for which to be thankful.

If you've only every made cranberry sauce, why not kick it up a notch this Thanksgiving and try out a new cranberry recipe? Your taste buds will thank you.

I hope that you enjoy a cran-tastic Thanksgiving and that you have the opportunity to share this special time of year with those who are special to you. Happy Thanksgiving!

Click here to view Agriculture Canada's "Canadian Cranberries: A Tart Treasure".

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Orangeade - A Salute to Summer

As the last long weekend of summer approaches, we will be celebrating all things summer. A cold glass of orangeade is the perfect refreshing beverage for around the barbeque or under the shade of a tree.

On a recent visit to Port Stanley, on the shores of Lake Erie, we lunched at Mackie's. This beachside take-out restaurant has been serving up summer food since 1911. It is one of the original fast food restaurants. I remember the orangeade from my childhood. My mother remembers it from her younger days, as well.

As we enjoyed our cold glasses of orangeade, my mother recalled watching them make the orangeade at Mackie's when she was young. They threw whole oranges into the juicing machine. This got me to thinking that the missing ingredient from my previous attempts at making orangeade was the flavor of the peels. Here is my new recipe for orangeade. I hope that you enjoy it.

Orangeade

Ingredients:

 1 cup water

zest of one orange (or less, depending on personal preference)

1/2 to 3/4 cup white sugar

3/4 cup freshly squeezed orange juice

3 cups water

Directions:

1. In a saucepan mix the sugar and orange zest into 1 cup of water. Bring to a boil and let boil for about half a minute. Strain zest out of syrup through cheesecloth in a sieve. Chill sugar and water syrup. 

2. Juice the oranges to make 3/4 cup of orange juice.

3. In a pitcher, combine the chilled sugar syrup, the orange juice and the three cups of water. Chill and serve over ice.

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Lavender Love: Homemade Lavender Lemonade

It's lavender season! Here at Cupola Corner the dehydrator has been running almost nonstop this past week. The dried lavender is being stripped from the stalks in preparation for making potpourri. It's time for a break and an ice cold glass of refreshing homemade lavender lemonade. This recipe is based on my Homemade Lemonade recipe.

Homemade Lavender Lemonade

(Double Recipe in Italics)

Ingredients:

3 lemons, or 1/2 cup lemon juice (6 lemons/1 cup lemon juice)

1/2 cup white sugar (1 cup)

1 teaspoon of dried culinary grade lavender flowers (2 teaspoons)*

3 cups water (6 cups)

 Lemon slices and fresh sprigs of lavender for garnish 

Directions:

1. In a sauce pan mix the sugar into 1 cup (2 cups) of the water. Heat until boiling and sugar has dissolved. 
2. Pour the sugar and water syrup over the lavender and let steep for 10 minutes.
3. Pour the lavender syrup through a fine sieve or cheesecloth to remove the lavender. Don't worry if there's a few flowers left in the syrup. It makes a nice garnish.
4. Chill the lavender syrup. 
5. Juice the lemons to make 1/2 cup (1 cup) of juice. Roll the lemons on a hard surface before you cut into them and they will juice more easily. Skip this step if you are using lemon juice from a bottle. 
6. In a pitcher, combine the chilled lavender syrup, the lemon juice and the remaining 2 cups (4 cups) of water. Chill and serve over ice. Garnish with a slice of lemon and a sprig of fresh lavender. Enjoy! 

Makes 3 1/2 cups (7 cups)

*During lavender season you can substitute fresh lavender flowers for dried.  Gently rinse the lavender before use. Use 1 tablespoon (2 tablespoons) of fresh lavender to make your Lavender Lemonade. 

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Strawberry Lemonade: Fresh or Frozen

Nothing says summer like a glass of homemade lemonade. Add some strawberries and you’ve got a tasty variation that will tickle your tastebuds.

Make up a batch of my Homemade Lemonade (do not double the recipe). You will need about a cup to a cup & a half of strawberries (fresh or frozen). Pour the chilled lemonade into a blender. Add the strawberries and pulse until the berries are blended. Pour into glasses, garnish with a fresh strawberry and serve.

You can mix up a single serving by using about 1/4 to 1/3 cup of strawberries per half cup of lemonade.

Double up on the frozen berries to create a slushy version.

This delicious treat is sure to impress. The slushy version is a welcome refreshment on a hot summer day. Enjoy!


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Strawberry Lemonade
(slushy version)

Podcast: Strawberry Fields

Listen at SoundCloud OR on iTunes.

    

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Flavored Vinegars: Ruby Red Raspberry Vinegar

Flavored vinegars add zip and zing to salads and sauces. They also make great gifts! You can make a flavored vinegar fairly easily and safely just by following a few basic steps.

Use glass jars or bottles that have no cracks or nicks. You must be able to seal the jar or bottle. A large canning jar works well. Wash your container/s with soap and water and then sterilize them by letting them simmer, fully immersed in a pot of hot water, for 20 minutes. Metal lid rings can be sterilized with the jar. Add the snap cap (with red sealing ring) into the boiling water for the last five minutes. Remove the pot from the heat source and let the bottle and lids sit in the warm water until you are ready to use them.

Ruby Red Raspberry Vinegar

1/2 to 3/4 cup raspberries

1 cup white vinegar

1. Wash and drain the raspberries. Squish them just a bit and then place them in the bottom of a sterilized jar that will hold at least two cups. 
2. Heat the vinegar to just below boiling and then pour over the raspberries. Seal the jar.
3. Let the vinegar and raspberries sit for two to three weeks in a cool, dark place.
4. Strain the mixture several times through cheesecloth to remove the berries. Squish the berries to remove all of the liquid. Keep straining until your vinegar is nice and clear.
5. Pour the vinegar into a clean sterilized jar. Seal and store in the refrigerator.

For a tasty salad dressing, whisk together 3 tablespoons of Ruby Red Raspberry Vinegar and one tablespoon of honey. Slowly add 2 tablespoons of extra virgin olive oil. Season with salt and pepper. (Recipe courtesy of Eating Well.)

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Lemonade Stand: Homemade Lemonade 5¢

There's just something about homemade lemonade that sets it apart from frozen concentrate. Yes, you have to juice the lemons (or not!) and yes, it takes a little longer than opening a can. But, it tastes amazing! What better way to celebrate the upcoming first long weekend of summer than with a jug of ice cold homemade lemonade.

I have lots of great memories of selling lemonade with my sister at our make-shift lemonade stand. We never made a lot of money, but it was the beginning of the entrepreneurial spirit in both of us. Such fun!

My daugher set up a lemonade stand one summer day when she was quite young and sold lemonade to the thirsty tennis players in the park behind our house. Location, location, location.

My recipe makes 3 1/2 cups. Double the recipe (see italics) if you are expecting company. Little helpers can get involved with juicing the lemons, but keep those young ones away from the stove and the sugar syrup. I once got second degree burns from making homemade lemonade. The syrup got on me when I was pouring it from the saucepan. Yikes!

I hope that you enjoy your Homemade Lemonade. Please feel free to share this recipe with your friends and family.

Homemade Lemonade

(Double Recipe in Italics)

Ingredients:

3 lemons, or 1/2 cup lemon juice (6 lemons/1 cup lemon juice)

1/2 cup white sugar (1 cup)

3 cups water (6 cups)

Lemon slices for garnish 

Directions:

1. In a sauce pan mix the sugar into 1 cup (2 cups) of the water. Heat until sugar has dissolved. Chill.

1. Juice the lemons to make 1/2 cup (1 cup) of juice. Roll the lemons on a hard surface with the heel of your hand before you cut into them and they will juice more easily. Skip this step if you are using lemon juice from a bottle. Juice all of the lemons and adjust the amount of water if you have more juice than the amount listed.

1. In a pitcher, combine the chilled sugar syrup, the lemon juice and the remaining 2 cups (4 cups) of water. Chill and serve over ice. Garnish with a slice of lemon. Enjoy! 

Makes 3 1/2 cups (7 cups)

Single Serving (1/2 cup): 58 calories; 14.5 g. carbohydrates; .1 g. dietary fibre

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Marvelous Mud

As I was mucking about in the garden, wearing my new wellies, I started thinking about mud. Slippery, sloppy, marvelous mud. This time of year, it seems that mud is everywhere, not just in the garden. And by everywhere, I mean to include my kitchen floor.

When you think about it, mud really is just about everywhere, with the exception, perhaps, of the North and South Poles. Mud is what you get when you mix dirt and water. If you’ve got both of these things, mud is inevitable.

With mud being so plentiful, it’s no wonder that it gets used for everything from adobe to art work. Mud has been a part of the human condition forever. It’s also a resource that we share with all living things.

Prehistoric people left evidence of their existence in mud. Human footprints recently found in Tanzania are estimated to be between 5,000 to 19,000 years old. In Tennessee, cavers found ancient drawings in mud on the walls of what is now known as Mud Glyph Cave.

Mud is still used in artistic ways today. Japanese artist Yusuke Asai creates incredible murals using mud. Some artists use dirt to colour their paints...mud paints. Pottery is made from clay, a form of mud. Kids create art in mud and with mud every time it rains or when the sprinkler gets left on too long.

Mud is not just for aesthetics. People have used mud in construction since prehistoric times. Mud bricks, called adobe, are air dried in molds. Straw is sometimes added to the mud mixture to provide additional stability to the finished bricks. Fired bricks are sometimes made from clay, a form of mud. Banco or ferey is a type of brick made with mud and grain husks. The Great Mosque of Djenne in Mali is a Unesco World Heritage Site that is made from banco bricks. Mud is also used like plaster to cover walls. Mudcrete, a blend of mud and concrete, is sometimes used to build roads.

Mud is also used for recreational purposes. Mudding is a popular Motorsport activity and runners can participate in mud runs. There’s also mud wrestling for those so inclined.

How about a mud bath? Pelotherapy, or the therapeutic use of mud, has been used for thousands of years as a way to relieve arthritic pain. Some mud bathers actually lie in a tub of mud. Others smear the mud all over their bodies. I don't think that I could sit in a tub of mud, but rubbing mud on my sore knees or soaking my tired feet in mud sounds like something I just might like to try. If you travel, you might run across one of the mud baths recommended by American Express.

You don't have to go far to enjoy a mud mask. You can find prepared mud masks in the cosmetic section of many department stores or you can mix up something at home from a package. If you are the adventurous type, you could even give a made from scratch recipe a try. Your face will feel clean, smooth and rejuvenated.

You have probably heard at least one of the many versions of the jazz tune "Mississippi Mud" or perhaps Brad Paisley's "Mud on the Tires". And then, of course, there was McKinley Morganfield, better known as Muddy Waters, the blues musician often referred to as the father of modern Chicago blues. Mud is in the title or lyrics of many popular songs.

Mud has made its way into our daily conversations in the form of figurative language. That’s as clear as mud. Here’s mud in your eye. Don’t be a stick in the mud. My name is mud. As happy as a pig in mud.

Pigs are not the only animals that like or use mud. Just like people, some animals, like birds and wasps, use mud to build their homes. Animals that wallow in mud, like pigs and elephants, do so, in part, because it’s a comfort behaviour that contributes to their wellbeing. Sounds like a visit to the spa to me.

It turns out that mud pies aren't just for playtime. Geophagia is the practice of eating mud or clay. While it sometimes has psychiatric implications, it is not uncommon for people who are living in poverty to eat dirt or mud. Some forms of clay, such as bentonite or kaolin are also used as digestive aids or as the base for some medicines. There are, however, risks associated with eating dirt or mud and it is generally not considered a safe practice. That being said, I highly recommend a large slice of Mississippi Mud pie. Consuming Mississippi Mud pie would not be considered a form of geophagia. Check out one of these awesome recipes at Epicurious or The Food Network.

Since 2009 we have been able to celebrate Marvelous Mud with International Mud Day. This year's celebration takes place June 29th. If you're interested in celebrating, check out some of the suggested activities at Kodo Kids or Artful Adventures. Or maybe you could just enjoy a mud mask. Either way, don't be a stick in the mud. Take some time to enjoy Marvelous Mud. Here's mud in your eye!


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You may view references here: Marvelous Mud References

Maple Magic

The sweet, smooth taste of this golden ambrosia, otherwise known as maple syrup, could truly have been the food of gods if sugar maples grew in Greece. Sad for them. Lucky for me.

Sugar maple trees grow in the hardwood forests of the central area of eastern North America. If you live in this area, you have probably made a trip to a sugar bush at some point in your life. You may even have a sugar maple or two growing right in your neighborhood.

Maple syrup is made from the sap of the sugar maple tree. It is collected in the spring, boiled down, packaged and then enjoyed by millions of people around the world. 

Maple sap can only be collected in the spring. Indigenous people called this time the maple moon. The cold nights and warming days cause the sap to move up and down the trunk. This movement is what makes it possible to collect the sap. The freezing and thawing of the sap builds up pressure forcing it to flow out through the tap holes.

Maple sap was first collected by indigenous people using hand carved spouts which were inserted into a cut through the outer layers of bark. The sap was collected in bowls made from birch bark. Later, spiles, or metal spouts were used. As the sap dripped from the tree, it was collected in wooden or metal pails. Today, commercial locations use a system of hoses that run from tree to tree and the sap is moved using a vacuum pump to a central location.

Once the sap has been collected, it is boiled until it becomes thick. The ratio of sap to syrup is 40:1. Forty litres of sap must be boiled down to make one litre of syrup. Indigenous people put the sap into a hollowed out log and then put hot rocks into the sap to boil off the water. Later, people filled large vats or kettles with sap and placed it over a hot wood fire. This method is still used today, but commercial operations use large tanks in a sugarhouse and the heat source is often oil, instead of wood.

Commercially produced maple syrup is then graded for color and taste before it is packaged. The darker the syrup, the stronger the flavor. Maple syrup is usually packaged in glass bottles. Sometimes it is sold in metal cans or plastic bottles.

My husband's father had a sugar bush on his farm in the Muskokas. One year he bought some maple sap collecting supplies at a yard sale and decided that he would make maple syrup. He collected the buckets of sap by hand and boiled the sap in a large kettle over a roaring fire. He underestimated how long it would take to boil down the sap and ended up having to sleep overnight in the bush in order to keep an eye on the syrup and the fire. He ended up with several gallons of delicious syrup, but that was the one and only time that he made maple syrup.

Maple syrup is delicious on pancakes, waffles, hot cereal or ice cream. It is used as a sweetener in a wide range of beverages and foods. Try some instead of sugar the next time that you make applesauce...yum!

Buzz Feed has a list of recipe ideas for using maple syrup that they've collected. You can find their list here: "57 Magical Ways to Use Maple Syrup" You can also scroll through the Food Network's maple syrup recipes here: "50 Sweet and Savoury Maple Syrup Recipes"

Here are links to some of my favourite maple flavored recipes:

• Maple Hot Chocolate
• Maple Baked Beans
• Maple Muffins 
• Maple Salad Dressing 

If you live in an area where maple syrup is made, there are lots of opportunities this time of year to attend a Maple Syrup Festival. It's a great opportunity to see the sugar bush and learn about the process of making maple syrup. You may also get the chance to try some samples! Some festivals also serve up stacks of pancakes. It's a great day trip with friends or family. Check your local media for Maple Syrup Festivals in your area.

The food of gods? You just never know.


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Warm & Wonderful: Hot Chocolate

Hot chocolate is, without a doubt, a classic winter comfort food. Warm and wonderful, a hot mug of chocolatey goodness will warm up your hands and your heart. Hot chocolate is truly an experience, not just a beverage.

Hot chocolate was first enjoyed by the Mayans and Aztecs. It was introduced to Europe by early explorers who visited Mexico. Hot chocolate is now enjoyed worldwide. 

My classic recipe for hot chocolate is made from shaved or finely chopped semi-sweet chocolate. It is a smooth and mellow delight that tastes great on its own or topped with whipped cream. Add flavour extracts for a tasty twist. You can find my recipe here: Cupola Corner’s Classic Hot Chocolate

This winter, I decided to try some new hot chocolate recipes. After some online research, I came up with my new “Favourite Five” hot chocolate recipes. I still love my own personal recipe, but these tasty versions add some variety to the hot chocolate experience.

Some of these recipes have been edited to reduce the fat and carbohydrates. I have also provided measurements for a single serving, or in the case of the crock pot recipe, two servings. I have included nutritional information for each recipe. Links to the original sources are also included.

1. Maple Hot Chocolate by Today’s Parent 

• With a subtle hint of maple, this low carb option is a tasty treat. 

2. Best Hot Chocolate by Bon Appetit 

• A super chocolatey traditional recipe. 

3. Peppermint Hot Chocolate by No. 2 Pencil  

• A wonderfully, smooth and lightly minted delight. 

4. Decadent Slow Cooker Hot Chocolate by Sally’s Baking Addiction  

• Delicious! Smells great all day. 

5. Blackberry Hot Chocolate by Little Sugar Snaps  

• Smooth on the palate with the light, delicate sweetness of blackberries.  

A new hot chocolate recipe is a great reason for inviting a friend over to help you taste test. Provide a variety of toppings, such as, whipped cream, chocolate shavings, mini marshmallows, sprinkles, crushed candy cane and chocolate, strawberry or caramel sauce. Get out some nice mugs and enjoy good company and great hot chocolate.


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Love & Joy: A Reflection on Christmas

Wassailing is an old English tradition that involves singing and drinking hot, mulled cider from a wassail bowl. The mulling spices usually consist of cinnamon, allspice, cloves, nutmeg and dried fruits, such as, oranges, raisins or apples. Many years ago, I decided that we should have wassail on Christmas Eve. It's been a Christmas tradition ever since. As I think about drinking my wassail once again, I also think about how traditions transition. Nothing ever seems to stay the same, including Christmas.

Christmas, for me, has always been about spending time with family. As a child, that meant grandparents and sometimes aunts, uncles and cousins. It also meant lots of food and fun. As my siblings and I got older, as family members passed and as a new generation was welcomed, the size of the celebration changed from year to year, but there was still always lots of food and fun.

I am thankful that I have always had some family around at Christmas. I am mindful that not everyone shares my experience, whether by choice or by chance. Christmas is a difficult time for many people. Some families are divided by distance and some families are distanced from each other. Some people are simply unable to participate in Christmas celebrations because of anxiety, depression or other mental health reasons.

Many people opt out of Christmas. It's just another day. For some, Christmas is simply not part of their cultural tradition. For others, opting out is what happens when they have no opportunities or are unable or unwilling to participate in the opportunities that they have. Celebrating Christmas is a personal decision, but for some people the decision is made for them.

As you prepare to celebrate Christmas with family and friends, be mindful of those in your own circle who may not be joining you. A kind word or deed is never out of place, and may help to make their Christmas worth celebrating on their own terms. Share some love and joy.

This year, our Christmas celebrations will be different. We will still enjoy some of our old traditions, but we will have the chance to create new traditions, as well. In recognition of change, I'm trying a new wassail recipe this year. On Christmas Eve, as I raise my cup of wassail, I will wish that "Love and joy come to you, And to you your wassail too, And God bless you and send you a happy new year". Merry Christmas, one and all.

Wassail recipe here: Wassail

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The Christmas Cookie Chronicle

When I was young, Christmas cookies were a big part of Christmas preparations and celebrations. There were plates of amazing and delicious tidbits served up for occasions big and small, right up to and including New Year’s Day. In between official offerings, my sister and I would snack on Snowballs or Cherry Surprises right out of the freezer.

Christmas cookies have been around since Medieval times in Europe. Biscuit style cookies were popular in the 16th century and the Dutch introduced Christmas cookies to North America in the early 17th century. My mother knew none of this. She didn’t need to because she was the Christmas Cookie Queen and a queen doesn’t need to be bothered with such details.

Even after I was married and had a family of my own, my mother continued for several years to present both my sister and I with a large Christmas themed glass plate filled with her wonderful cookies. Any leftovers went directly into the freezer for, well, you know...

As an adult, my contribution to the family Christmas cookie tradition was gingerbread cookies. I only ever made gingerbread men. I had a cookie cutter that was perfect for making gingerbread men for tree decorations. I also had a mini gingerbread man cookie cutter. These little guys were perfect for snacking, a handful at a time.

Time marches on and things change. My mother hasn’t made Christmas cookies in years, but nevertheless the Christmas Cookie Chonicle continues. I still make gingerbread, but now my daughter helps me. I’ve expanded my Christmas baking to include sugar cookies and some very tasty cookie recipes that involve coconut, chocolate chips, cherries and other yummy ingredients.

This year my daughter and I planned a weekend for Christmas cookie baking. It required some co-ordination as she lives out-of-town. I had decided that we would try one of my mother’s recipes. Cherry Surprises were the selection, partly because I knew that they would freeze well...

The cookie making got off to a bad start. I tried to half the gingerbread recipe. It came out all crumbly and would not roll out. Either my math was off, or the half an egg messed it up. I'm blaming it on the egg. Next, came the Cherry Surprises and then the sugar cookies. Both turned out really well. Day One ended with me completely exhausted and in bed early.

Day Two started early. The gingerbread dough had been in the refrigerator over night. When I took it out, I was a bit concerned because the top was quite dry. I'd forgotten to cover it... Anyway, warm hands, and a warm & wishing heart, got the dough ready to roll and it worked out perfectly. The assorted gingerbread shapes were all very tasty. As it turns out, they taste the same regardless of the shape...you maybe knew that already. We were very pleased with the new gingerbread ornament we created using the new snowflake cookie cutters.

So even though time marches on, some things don't change. I have frozen Christmas cookies in the freezer to snack on, and I have lots of gingerbread to munch on between raids on the freezer. Some things do change, though. My daughter and I took cookies to my Mom this year. She was thrilled. The Christmas Cookie Chronicle continues.

Cherry Surprises recipe here: Cherry Surprises


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