"events"

No line-ups

It's Stampede Week in Calgary. That means the locals and tourists alike are dressed in their ugliest Western wear and worn once a year cowboy boots. If you are under the drinking age you've eaten too much sugar. If you are close to or over the drinking age you've likely drank far too much. Maybe you actually went to the Rodeo or the Chuckwagon Races. Maybe. But most definitely you've eaten pancakes at some point this week.

A long standing Stampede tradition  is the pancake breakfast. Nearly every church, business, mall, and charity seems to have a pancake breakfast during the 10 days of Stampede. You could literally eat your way across the city in carbs. You might be lucky and get a strip of bacon embedded in your pancake, but no syrup. Or you might get fantastic Indian food on the side. But 99% of the time you are going to get a flat, insipid pancake. And only after standing in line being jostled by the impatient and hungover.

It is my personal mission to keep the girls from knowing Stampede even exists for as long as possible. This means I can avoid early mornings to beat the crowds at the Parade, the expense and crowds of the midway, the crowds of people dressed badly, and the inevitable questions about why that girl has no shirt on and can I take mine off too?

Call me a spoil sport. Tell me I have bad civic pride (I wasn't raised here, I'm allowed to judge - I'm from Edmonton after all). Heck, you can even call me a mean mom. I'll take it. And then I will turn around and make my girls pancakes at home - with real maple syrup and no crowds.

There is a mystique around pancakes. It is quite easy to make them well, yet there is a proliferation of bad pancakes in the world. This is the basic recipe, the one you make for dinner when you have no energy, the one you make for a weekday breakfast, the one you dress up with blueberries and rainbow sprinkles for Sunday brunch. You can easily swap out half the flour with whole wheat, change the sugar to brown, and use whatever kind of milk you have on hand. They will be golden and fluffy every time.

Easiest Pancakes Ever

Makes 1 dozen medium sized pancakes

1 cup flour
2 tbsp sugar
1 heaping tbsp baking powder
1/2 tsp salt
2 tbsp melted butter
1 egg
1 cup milk

1. Mix together dry ingredients.
2. Mix together melted butter with milk and egg. Add to dry ingredients and whisk well. Let it sit while you heat up your frying pan.
3. Heat frying pan on medium-low heat. You should be able to hold your hand over the pan for at least 5 seconds without it being too hot. Spray the pan with oil, non-stick spray, or melt some butter. 
4. Spoon batter into hot pan into desired pancake size. Then leave them alone until the bubbles that form on the surface start to pop. Flip them over and cook for another 1-2 minutes.
5. Serve with soft butter and maple syrup. Or jam, or fruit, or any syrup of choice.

The Sacrifices Made




My house has smelled like a chai latte for the last two nights. I go to sleep with ginger and cardamom wafting through our tiny, crowded house. Not a bad smell to fall asleep to when your bed has been empty for two weeks.

Hubby is arriving home just in time for the Food Blogger Bake Sale as part of the Market Collective this Saturday. A huge line-up of Calgary and area based food bloggers are uniting to sell their donated treats all in support of Calgary Meals on Wheels.

To be perfectly honest, I had no idea there were this many local bloggers! And this isn't even a complete list. There will be a range of delicious treats. Vegan treats, gluten free treats, delicious treats, and plain old decadent treats. A giant thank-you to Vincci at Ceci N'est pas un Food Blog for wrangling us.

This bake sale is why my house smells so yummy. My contribution is my Chai Spiced Granola (With Pistachios and Almonds). If you have the Blog Aid:Haiti book you've seen it. Vincci has made it, as has Aimee. So, if you want to try it, you could make it yourself. Or, you could come down to the Market Collective (148-10th Street NW - the old Ant Hill Fabrics building) and pick up a bag. And if you come first thing on Saturday morning I'll be there too.


Chai Spiced Granola (With Pistachios and Almonds)
Makes 10 cups

1/2 cup honey
1/2 cup brown sugar
1/2 cup canola oil
1/2 cup water
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground pepper
5 cups rolled oat flakes
1 cup shelled pistachios
1 cup sunflower seeds
1/2 cup slivered or sliced almonds
1/2 cup wheat germ
1/2 cup unsweetened, shredded coconut
1/2 cup sesame seeds, flax seeds, or quinoa

1. Preheat oven to 300 degrees F. Prepare two large cookie sheets with parchment paper or non-stick spray.
2. Mix together the honey, sugar, water, oil, and spices in a small saucepan. Heat  until sugar is dissolved, stirring occasionally. It's okay if it comes to a boil, but don't leave it there.
3. Stir together dry ingredients. Add wet ingredients to dry.  Mix together well. Split between the two cookiesheets.
4. Bake at 300 degrees F for 15 minutes. Reduce heat to 275 degrees F and rotate pans. Bake another 15 minutes. Turn off the oven and leave to cool completely.
5. Store in an airtight container.

Upcoming Event - A True Taste Adventure


This one is not for the kids!

I'm happy to announce a new relationship and upcoming event with J. Webb Wine Merchant Ltd. Lee Hansen and I will be joining forces for a scotch and food pairing class. Actually, there will be two opportunities to enjoy the range of tastes from Scotland and the food we are pairing with it. Think sweet, salty, and meaty. Then think of the scotch!

Join us on March 17 or 18 at the Glenmore Landing location. For sign-up information visit the J. Webb site.

At Julie's house for Julie/Julia



Eating in a room full of food bloggers and writers is almost as bad as eating dinner with toddlers, except the conversation is far better.  In the interest of the blog, the en mass photography when five bloggers gather for an impressive dinner is somewhat insane.  Sorry, there were only 4 photographers and 1 illustrator at our Julie/Julia themed dinner party on Sunday. Pierre stood back, secretly laughing I think, while the rest of us pushed buttons and tried to make adjustments for the fact that it was close to 7pm when we started eating, er... photographing.

It's a good thing that our vichyssoise was being served chilled.

The occasion of our gathering was ostensibly to celebrate the release of the Julie/Julia DVD today.  In reality, Julie invited us all together to meet, cook, chat, and celebrate. Most of us knew at least one other person there, and I think Julie knew everyone. (She really does know everyone.) Gwendolyn from Patent and the Pantry, Gail from The Pink Peppercorn and her sax playing husband, Pierre of Kitchen Scraps fame with his love, and then Hubby and myself all descended upon Julie with an abundance of butter, cream, wine, and our best stories.

Our instructions were simple: make something from Mastering the Art of French Cooking.  We each volunteered a course/dish. There was the vichyssoise from Gwendolyn, surprisingly (to me) rich and actually quite refreshing even though it was minus a billion outside. For dinner itself Julie made Boeuf Bourguignon. Pierre made Ratatouile and the most amazing potatoes ever. Gail spent two days in the kitchen to make a Moussaka unlike anything I've ever had in a neighbourhood Greek joint.  Two days! Oh, and I made Reine de Saba and a souffle but I'll save the details for another day.


To start the night we toasted new friendships with French cider and bubbly.  And we watched old episodes of The French Chef.  Correction, we had it on the TV but were too busy talking. That theme continued for the night.  We were so damn eager at the beginning of the night, dutifully taking photos. Then we sat down to eat.  And drink. And talk.  So there might be one blurry shot of the souffle that Gwendolyn and I made together.

Aside from our critiques and comments about the books, cookbook, and movie (enough about Meryl already and how long exactly should I simmer for?) we talked and laughed.  I'm not telling secrets, but I do know about some tidbits about mascots, child actors, and degrees in sex.  But I'm not talking. In fact, I think I might still be digesting.