The trouble with puppies

I was so glad that someone finally put the roll of Canada Post ground stickers to go use.

 

 

 

 

A little Monday morning front page exposure

Always a delightful way to start a day. Well that and a good cup of coffee :)

Introducing Louie!

Saskatchewan Beef Stew and Dumplings

I made this last night and used ingredients that were all grown/raised by me or made in Saskatchewan.

100% Saskatchewan Beef Stew and Dumplings


2 lbs Organic, free range blade steak, deboned and fat removed, cut into cubes
2 tbsp handmilled flour
1 tbsp Saskatchewan Canola Oil

Heat oil in large pot. Toss meat with flour to coat and add to hot oil. Cook until meat is browned.

Add to meat:

1 medium onion, chopped
2 cloves garlic, minced

Cook until aromatic.

Add 8 cups of water.

Let simmer 30-45 minutes.

Add to above mixture:

3-4 carrots, peeled and chopped
2-3 ribs of celery, chopped
handfull or two of fresh green beans, cut
3-4 garden fresh potatotes with skins, cubed

Return to a simmer and let cook until vegetables are cooked yet firm. Add 1 cup of fresh or frozen green peas.


Prepare Dumplings

In a bowl combine

1 cup of flour
2 tsp baking powder
1/2 tsp salt
1 tsp sugar

Cut in 1 tbsp butter or margarine until crumbly. Add 1/2 cup milk, stir to form soft dough. Drop by spoonful onto hot simmering stew. Cover and simmer 15 minutes. (no peeking)

Serve dumplings with hot stew.

It's the Most Wonderful Time of the Year.......

First Day of Grade 2. I don't know who was happier: me, the dog or the kid :)

A glass jar, some green moss and a sunny afternoon

and see what lil miss can come up with. Trying to find ways to occupy the mid afternoon bordom that often hovers over my daughter, we ventured into the great outdoors and i let her creativity flow. This is what she came up with.

Complete with little black house by littlereddoor.

Indonesian Pork Tenderloin

This was the most awesomeist tenderloin I have ever eaten. Lovely flavor, super tender and juicy. YUMMO!

INGREDIENTS

• 3 tablespoons lime juice
• 6 tablespoons reduced-sodium soy sauce
• 6 tablespoons stir-fry sauce
• 1 tbsp fresh grated ginger
• 2 teaspoons chili paste
  
• 6 garlic cloves, minced
• 2 (1 pound) pork tenderloin

DIRECTIONS

1. In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.