A few months back, my mom went to help my grandma move out of her old farm house. She had been living there for over 50 years, but at 90, she decided it was time to live in town full time, so they emptied her place, and as a result, I was able to get these treasures. First of all, the dish is beautiful. I am a sucker for anything white, and the gold adds that glam factor. But I also got a fair amount of my grandmas jewelry which I am dying to wear! I hope you love it as much as I do!
December is slowly approaching and the white stuff has already made its presence known in my town. We have already had about a week of snow straight and temperatures as low as -26 degrees Celsius. Naturally, this leads me to one of my addictions – outerwear. And my absolute favorite outerwear is Mackage, which on top of creating amazing pieces, is a Canadian company. I was browsing on the website earlier and fell in love with a few lovely pieces.
Cassandra is my absolute favourite (thats why you got the front AND back of her), but I am really loving Ginette as a more fancy look. And since I already have 3, any one of these would be a lovely addition to my collection 🙂 To anyone who wants to know about Mackage, they make an outstanding product that keeps me warm and they look fabulous. A perfect win win for winter.
Yesterday I made something amazing. Although I am not the best cook, I have been wanting to make quinoa cakes for a while. I pinned a recipe from Shop Girl, but I tweaked it a bit. And they turned out so good, I would make these again in a heart beat.
I love quinoa because its easy, its fibre and its protein, all wrapped into a perfect little grain. Combined with cheese and broccoli (is that how you spell broccoli?), this makes for a tasty treat.
The recipe calls for onion and broccoli, but my husband doesn’t eat onions so I omitted them from the recipe. I also used low sodium vegetable broth to cook the quinoa instead of water because it adds more flavour. I found that I needed more egg in my recipe when during the first batch, the cakes were easily falling apart while they were cooking. The most important trick though is to have a hot pan and hot oil so that they cook up nice and brown.
They are amazing by themselves, but you can also serve them with a dipping sauce, my go to is always sweet chilli – it never fails.
The recipe as I did it:
1 box of Quinoa (Casbah brand), 2 cups low sodium vegetable broth, 1.5 cups cooked chopped broccoli, 1/2 cup bread crumbs, 1 cups cheddar cheese – grated, 3 eggs, pepper and garlic. Combine all cooled ingredients in a bowl, then scoop 1/4 cup balls and squish them into patties. Pan fry for about 5 minutes on each side, then eat. They are good if you let them cool for a bit but there is a little adventure in eating them right after cooking.
For my wedding cake, I was struggling. So, of course, I went to Pinterest for inspiration.
Now the colours of a lot of those cakes were not for me, but I really liked the designs. My wedding inspiration pin board made it very clear that I liked floral.
One thing that I learned while shopping for a bakery/cake designer is that it is challenging to arrange a time to actually meet and do a tasting, it seemed that because I work the opposite hours as every bakery I was looking into, they were unable to accommodate a time to meet. Until I found Once Upon A Cake. Tara was willing to meet with my then fiancé at an odd ball time and we got to take home 6 cupcakes, each a different flavour. We decided on having a 4 tired cake – the bottom layer was raspberry cake with white chocolate frosting and filling, middle were chocolate cake with marshmallow frosting and chocolate ganache filling, lemon cake with lime frosting and filling and the top layer was another layer of the raspberry. It was amazing!!
For the topper, I didn’t want anything cheesy, so I decided to just have some beautiful flowers arranged on top, and a few arranged on the rest of the cake. I was providing the flowers for the bakery to arrange, so after looking for sugar flowers (and not loving any that I could find) I elected to use silk flowers. I decided to use peonies, garden roses and hydrangea to coordinate with the rest of my flowers.
Beautiful AND delicious?
PS. All photographs of my cake are courtesy of my amazing photographer Nathan Walker of Nathan Walker Photography and they cannot be reproduced without permission.