Blueberry Lavender Mead Step Three

imageOn the Mead front: After one week (in my case 8 days) of sitting in the primary (the plastic bucket) – it’s time for racking the mead. First I sanitized my siphon hose and pump and the 1-gallon jar. Removing the bag of fruit from the mix, I siphoned the liquid into the gallon jug and capped it with the airlock. Now it sits in my basement (you want this stored in a cool/dark place) on the shelf awaiting its maturation process. This can be bottled after one month, or it can sit and age for six months. This part will depend on how impatient I get with the process. Next up? Blueberry-Pomegranate Wine.

Sage Flower Jelly


I was out in my garden earlier this evening – doing some after work weed pulling – and I noticed that my massive sage bushes are in full flower right now. In previous years I’ve thought it might be nice to harvest some of those flowers and turn them into something pretty – and since I didn’t have anything else to do tonight (besides singing rehearsal and laundry), I figured why not?


2 cups packed sage flowers
2 cups white wine
4 cups sugar
1/4 cup apple cider vinegar
1 pouch (3 oz) liquid pectin



  1. Bring wine and sage flowers to a boil.
  2. Turn off heat, put lid on pot and let steep for an hour or so.
  3. Add sugar and apple cider vinegar, bring to a boil and let sugar dissolve.
  4. Add pectin, bring back to a boil and let boil hard for 1 minute.
  5. Ladle into jars and process for 5 minutes in a boiling water canner.

This recipe makes 5 250-ml jars. There really isn’t anything prettier than a rosy jelly – now let’s hope it sets!



Now that’s an ice cream cake!


I don’t quite know what got into me but this year for Brian’s birthday I decided to make an ice cream cake. From scratch.

As you can see from the photo, and we had the pleasure of tasting last night, this turned out to be an unqualified success!

I used the Smitten Kitchen recipe for Hot Fudge Sundae Cake with the minor alterations of store bought almond cookies for the crust and whipped cream out of a can. And you know, it really wasn’t that difficult to pull off. The main thing is starting a couple days ahead of time so all the ingredients get enough cooling and freezing time.

If the idea of making a treat like this float s your boat then I highly recommend this recipe. It really is as good as it looks!

Blueberry Lavender Mead Step Two

IMAG0038Step two in the mead-making process happens 24 hours after the campden tablet is added to the honey-juice. The recipe in True Brews calls for a liquid mead in a tube, but I ended up with a different mead yeast that was liquid but required steps that involved leaving the yeast sealed in the bag while activating it and I missed that entirely. I am sad to say that even though I dutifully mixed it up with my boiling water and honey this morning, I came home to some very dead yeast (you really can tell when a yeast mixture is dead in that the liquid looks flat, has no bubbles and the yeast has sunk to the bottom).

Fortunately I had a couple packs of red wine yeast kicking around so I dumped one of those into a cup of the juice from my ferment – and within an hour it activated:

IMAG0040As I write this, the yeast is in activation mode – after about three hours of that I will add it to the honey-juice mix and then reattach the airlock. For the next week afterward I’m going to stir it once a day and otherwise leave it alone to do its thing.


Blueberry-Lavender Mead Step One

IMAG0023After doing a little research on home made soda pop recently, I picked up a copy of True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen. This great little compendium of everything small-batch brewing introduces you to all the basics of getting your drink on – and in one-gallon recipes which means you won’t be stuck with 25 bottles of something you hate as you experiment away in your kitchen laboratory.

About the same time I was perusing the book, I discovered 5 pounds of frozen blueberries in our basement deep-freeze – bought last summer and meant for pie-filling – they needed to get dealt with as we have a whole new fruit season coming on!

IMAG0028Also, oddly, I was about to discard a small bag of lavender that I had dried two years ago for satchels that never got made…. but it turns out I didn’t have to because True Brews offered me a solution to my excess fruit/lavender dilemma in the form of a recipe for Blueberry-Lavender Mead.

I haven’t made wine in ages and I have never made a mead. This being a small batch only calls for 3 1/2 cups of honey which was the only ingredient I had to purchase – so it was a bit of a no-brainer in terms of first recipes in the book to try.

IMAG0030I started out by sterilizing all my tools and then heated up my water (14 cups) and honey to a simmer on the stove. Once the water and honey were all married-like, I dumped it in the primary tub with a pound of blueberries and 4 tablespoons of lavender. Crush, crush, crush.

Super easy right? Then I measured the volume of the liquid using an alcohol hydrometer. We do that at the start, and then IMAG0031throughout the process, taking note of the differences between the volume measures in order to get an idea of how much alcohol is in the mix. My initial reading for this batch of mead is 1.08. (That Christmas tin in the background holds all my fiddly additives for wine making – acid blend, tanning, pectic enzymes – that kind of thing).

After the reading, I crushed a campden tablet and threw it in the mix. The campden tablet is there to sterilize the fruit/honey mix before I put the yeast in so that no bad bacteria are introduced with my original ingredients. Tomorrow I will add the yeast and then we’ll really be in business.

For the time being I’ve snapped the lid on and plugged it with an airlock to give it some breathing room – and that’s Day One of mead-making. My first ever.




Eating fabulous in 2014 – January meal plan

healthyfoodHaving skipped December due to the erratic nature of holiday-eating, I am back with a month of meal-planning to kick off the new year!

Some of these recipes might *sound* elaborate, but for the most part they are not (and if they require more prep or cooking time I have scheduled them for weekends or will put ingredients together ahead of time). Meal plans help me to cook food that is healthier and more interesting, ensure variety in our diet, and cut way down on food waste. Additionally, planning has eliminated impulse food buys and cut the grocery bill in half (I notice a significant difference on weeks that I have a list in hand versus when I don’t).  If getting organized around after work dinners is a resolution for you – I highly recommend getting started – keeping your own schedule, food parameters and interests in mind.

In the last few weeks I’ve started using the site/app Pepperplate to collect and organize recipes as well as put them into a planner and create shopping lists. It takes some time to get set-up with the recipe collection, but once you get going, I can imagine this to be really helpful (I’m hoping by February I can do my entire month of meal planning using the site).

Here is what we are eating in January:

Wednesday: 1 Whatever is in the fridge and still edible when we get home from Victoria
Thursday: 2 Sweet Potato and Quinoa Salad, w/ grilled chicken breast
Friday: 3 Lentil Soup, w/bread & greens on the side
Saturday: 4 Portuguese Fish Supper
Sunday: 5 (Band Practice) Baked whole salmon, wild mushroom risotto, caesar salad
Monday: 6 Turkey Tetrazinni made with brown rice w/roasted vegetables
Tuesday: 7 Penne with Roasted Tomatoes, Garlic, and White Beans w/cold sliced vegetables
Wednesday: 8 West African Peanut Soup with Chicken
Thursday: 9 Pork Chops with Fennel and Caper Sauce w/steamed green beans
Friday: 10 Leftovers
Saturday: 11 Venison Pot pie w/green salad
Sunday: 12 (Band Practice – Dinner TBD)
Monday: 13 Polenta Pizza with Spinach, Mushrooms, Bacon & Tomatoes w/
Tuesday: 14 Roasted Salmon with Shallot Grapefruit sauce w/steamed potatoes and carrots
Wednesday: 15 Pork Ragu w/green salad (cook pork shoulder on Monday in advance)
Thursday: 16 Red Lentil Curry w/brown basmati and cold sliced veggies
Friday: 17 Leftovers from earlier in the week
Saturday: 18 Out
Sunday: 19 (Band Practice) Chicken and Veggie Pot Pie
Monday: 20 Portuguese One Pot Chicken and Potatoes
Tuesday: 21 Skillet Gnocchi with Chard and White Beans w/sliced tomato salad (cook Barley for next night)
Wednesday: 22 Mushroom Barley Salad w/Grilled Italian Sausage
Thursday: 23 Leftovers
Friday: 24 Mexican Beans and Rice w/fresh chopped peppers, tomatoes, avocado
Saturday: 25 Seared Duck Breast with Amarula w/roasted yams and potatoes and green salad
Sunday: 26 (Band Practice – Dinner TBD)
Monday: 27 Turkey Rice Soup
Tuesday: 28 Pork and Plums w/spinach/walnut salad
Wednesday: 29 (Salon – Dinner for twenty) Vegetarian and Meat Lasagnas, Caesar Salad, Bread w pudding for dessert
Thursday: 30 Chinese Beef and Broccoli
Friday: 31 Leftovers from earlier in the week

November, November. Meals for November.

Despite not being around here much lately, I am still posting a menu list for November – mostly because it is helpful to our household organization to have the dinner plan in one easy-to-reference place. We recently got a second-hand copy of Mark Bittman’s How to Cook Everything so where you see a HCE below, the page number is in reference to that book. Otherwise, I have run across some lovely recipes online that I wanted to try and am mixing it up with some of our household standards. Pasta is generally gluten-free around here though I have included a couple of recipes with wheat because I don’t abstain all the time (even though I should!)

Date Menu Plan
Nov. 3
  • Roast Chicken stuffed with preserved lemons
  • Mushroom risotto cooked in duck broth
  • Green beans and carrots
Nov. 4
  •  Beef Chilli served over polenta rounds
Nov. 5
Nov. 6
  •  Dinner out
Nov. 7
  • GF Farfalle/Penne w Chicken, spinach & parmesan  
Nov. 8
Nov. 9
Ladies get-together:

Nov. 10
  • Dinner at the Ukranian Hall!
Nov 11
Nov. 12
  • Pork chop skillet w apple, cabbage, fennel bulb
Nov 13
  • Dinner out
Nov 14
Nov 15
  • Dinner on the ferry
Saturday, Nov. 16
  • Mom’s birthday dinner – out somewhere
Nov. 17
  • TBD depending on who is home and coming for dinner.
Nov. 18
  • Baked Spaghetti Squash
Nov. 19
  • Curried Rice Noodles with Pork (P. 556 HCE)
Nov. 20
  • Dinner out
Nov 21
  • Out of town
Nov 22
  • Out of town
Nov 23
  • Out of town
Nov 24
  • TBD depending on who is home and coming for dinner.
Nov. 25
  • Lamb shanks with Lentils (P 777 HCE)
Nov. 26
  • Stir-fried chicken with black beans (P 676 HCE)
  • Bok Choi
Nov. 27
  • Dinner out
Nov 28
Nov 29
  • Spaghetti & meat sauce
Nov 30
  • Turkey/barley soup

What are we eating? Three weeks of meal plans

A frequent dinner in our house – tapas!

It’s fall and time for new things – and what better way to herald a new season than by trying out some new recipes?

So I’ve made a meal plan for the next three weeks that relies heavily on Mark Bittman and also incorporates some of the food blogs I read. Meal-planning makes shopping easier, ensures we use ingredients already on hand, and makes it a breeze for anyone in the household to prep dinner depending on schedules. The themes for this menu are:

  • very-little processed food
  • balanced
  • gluten-free options – which means most meals are gf, but those which aren’t can be eaten without the wheat-component (like a bun) or have an acceptable gf substitute (gf pasta or rice)

I am so looking forward to each of these recipes!

Week: September 9

Week: September 16

Week: September 30

Lookie here….. (kitchen appliance talk)

OLYMPUS DIGITAL CAMERAI made a bit of a Craiglist score last night and have finally satisfied my desire for a Kitchen Aid stand mixer (at less than half the price of new). This came with all the original attachments, plus the slicer/shredder set and the ice cream maker. Of course I immediately put it to work on some egg whites left over from making ice cream last week (hence the blur in the bowl).

Our before-KA-stand-mixer belonged to Brian’s grandmother and has ceased standing (literally, it falls off the stand whenever the motor is running), my food processor is almost dead after 22 loyal years – and I like the idea of having one workhorse appliance instead of several cluttering up the cupboard. So this makes sense.

Below you can see my effortless egg whites which became meringues. I’ve never bothered with such things before because I hate beating egg whites to stiff peaks, but with the new  mixer I just dumped in the eggs and let the beater do the job. Incroyable!

(PS – if you don’t have Cream of Tartar you can use lemon juice instead. I learned that last night on the Internet.)