Food-The Ultimate Boredom Buster

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activities, blogger, boredom, cooking, eating, food, food blog, food blogger of canada, foodie, foodie blog, foodie blogger, garden, kids, learning, real food kids, school, thoughts

As a Parent I’m very aware of a growing problem with our children. Food. I am aware of how often they go to an activity or attend an event where food is the focus or highlight. When did food become the ultimate boredom buster? When did activity organisers decide that snack time will not only become part of the curriculum, it will become an integral part of the entertainment? When my child attends an activity for say a birthday; there is always food. Not only food to eat, as in say lunch or dinner. There is food to celebrate, food to munch on and food to take home. The kids no longer look forward to the celebration, but what junk they will be able to take home with them. Why? How did a birthday’s focus stop being about the joyous occasion and more about loot bag? Now food at a birthday is common, yes I wish there wasn’t so much, however it becomes part of the how to fill two hours with thirty kids. I’m guilty myself of loosing focus when there are so many kids for so long. It’s part of the reason I stopped doing parties. There was too much expectation on what food would be served and less about the occasion and why all the friends had gathered.

However, what about school? Camp? Church Group? Why is there so much food focus there? If my child attends church group from 6:30-8:30, why is food even offered at all? They just ate! Yet every time they come back , I hear more about how many bears paws they’ve consumed than about the actual activity! School has days where they watch movies and eat junk food! At school! Is there nothing else the kids can be doing?! What about learning? What about finding out how movies were made? What about playing games? Why is it easier to sedate the kids with a large snack then with a fun activity? Is that the whole key? It’s easier. It’s easier to say, here sit down for a forty minutes to eat then hey for forty minutes were going to play a short game of volleyball!

I’m getting ever more concerned with the amount of food that my children eat while at an activity. I can’t shield them from life because I don’t want them to eat. However I expect when they attend something; it’s for the purpose of the event, not to eat.  I want my kids to eat and I want them to enjoy food . However food isn’t entertainment. Food is not something you eat, just to kill time. I want my kids to learn that there is a time and place for food. I want them to attend parties with friends and enjoy their friends. I want them to go to camp and be campers. I want them to go to school and learn. I want them to go to church group and have fun. Food can be fun. However when should food replace experience?

If you want to experience food, then experience food! Cook a meal. Go to a market. Bake something delicious. Grow something wild. Pick berries. Visit a farm. What are we teaching our children about food if we don’t separate food experiences from every day activities.  A birthday should be a celebration. If you want food. Then make food part of the experience.  School should be for learning, if you want food. Then make it part of the learning curriculum. I remember so vividly grade eleven Spanish class; We had a unit on Spanish foods in their culture. We had one day that we were able to have the food room and not only bring in Spanish cuisine, but cook them and taste what they were all about. That’s how you incorporate food into an experience!

Now I know a lot of people see no harm in incorporating food into an event. There isn’t harm. However the food is taking over. It’s becoming the star of the show. It’s good to be bored. It’s good to let your brain roam onto unknown territories. We don’t need food to quiet that, we need to embrace it. Kids should learn how to kill time and have fun, without shoving their faces full of food. There is a time and definitely a place for eating. We need to fortify the boundaries between food experience and life activities.

What are your thoughts? Is food taking over as the ultimate boredom buster? Should we allow food so much space to become the star of our children’s activities? Or even adult activities?

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Nature’s Emporium

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blog, blogger, burlington, Burlington Ontario, clean eating, eating, food, food blog, food blogger of canada, food shops, foodie, foodie review, goodness me, inspiration, Market shopping, nature's emporium, paleo, shopping, whole food, whole30

Nature’s Emporium has finally arrived in Burlington! To be honest I was quite sceptical about another food shop going in at the old Zarky’s location.  We had a Mrs Green’s there and it was nice enough. Now I’m also a big shopper and supporter of Goodness Me, a local health food store that also has their own farm. Well if Whole Foods and Goodness me had a love child, it would be Nature’s Emporium. It’s a beautiful shop! There is something for everyone. The layout is easy to navigate and everything is easy to find. There is no confusion as to where anything is located! That I must say is my biggest pet peeve about Goodness me! I can never find anything and it feels that things are just there, without cause.

Now somethings are over priced, with my local grocery store carrying them at a fraction of the cost. However a lot of the produce was a fantastic price (for organic too!) I was really impressed on the variety and selection available. Many items I have swooned over online; but had yet to find in a Canadian location, Califia Almond Milk being one!

Vegan’s-You’ll find many options for those avoiding all animal products. I think most Vegan’s swoon for cheese. You’ll have your choice here. Nature’s Emporium carry’s many varieties including; Nuts for cheese and Sister River Foods. You’ll have your pick of ‘milks’ too! There is your typical almond, rice and soy. Along with some you don’t see everyday, chic pea.

Foodie’s-This isn’t just a health food store. This is a foodie mecca! Many gourmet cheeses from around the world; France, Poland and Italy. Some high-end products from Masion Orphee. Varied types of yogurts, meats and milled flours. Then there is that Coffee/Tea aisle!

Paleo/Whole 30 and Gluten Free-Oh yes; Whole 30ers, Nature’s Emporium carries Pederson’s Farms Bacon! There is also the usual Gluten free breads, wraps, rolls, cookies and cakes. You can also pick up paleo/whole 30 approved flours and mixes.

I’m so impressed by the options available here. Every corner had a new surprise waiting for me. Extensive cosmetics, bulk foods, pet foods, baby/kid items, holistic teas, herbs, spices. If that wasn’t enough, you can grab something to eat at the salad bar, or a treat from the juice station! Nature’s Emporium is definitely here to stay!

 

Anything but Basic-Biscuits.

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basic recipes, biscuits, breakfast, chef, cinnamon bun, cooking, cooking without a recipe, dinner, eat, eating, jam, kitchen, kitchen hack, kitchen tips, learning, lunch, meals, prepare, recipe, recipes, spices

I don’t do many recipes because I cook very much with my senses and less with a recipe. I judge things by smell and by looking. I never use a timer or even think about time. I know cookies are done, merely by looking-are they getting brown, do they smell like cookies, have they spread enough. I can tell meat is done, simply by poking. It’s just not in my nature to use anything that looks like a recipe. Which isn’t helpful when someone asks me how I cooked a dish. There are however a few basics that I use, staple recipes that carry me far. Meaning. It’s a basic recipe that I adapt to however I’m feeling, or not at all if that’s the way I want to roll! I thought I would start a ‘Anything but basic’ series. To give those who love recipes a base to start with. For people who can’t cook, or don’t like to, these are also great starter pieces. I’ll explain more as we go!

Today’s anything but basic, is biscuits. I love biscuits because you can turn them into anything for any meal!

Basic Biscuits.

• 2 1/4 cup Flour (I use all-purpose)
• 2 TBSP Sugar (I use cane)
• 1 TBSP Baking Powder
• 1/2 tsp Salt
• 1/2 Cup Cold Butter
• 1 Cup of Cold Milk

What you’re going to do!

Pre-heat your oven to about 350. In a large bowl place the dry ingredients. Using a box grater (no joke!) grate in your 1/2 Cup of cold butter. Then gently mix the butter with the dry ingredients. Slowly, slowly slowly adding just a bit at a time, pour in your milk. Pour a bit, mix. Pour a bit, mix. Just until it comes together and can be formed into a ball. You may use all the milk, you may not. You may need more flour, you may not. Everyone’s flour and milk are different. So you have to play! if it feels wet, add more flour. Too dry? Add more milk! Once it comes together. Place some flour on your surface and either pat it out, or roll it out. You’re going to make about 8 Biscuits here. So technically you’re supposed to roll out to about 1 cm thickness. But who has time to know what that even looks like?? So just roll or pat out. Cut with your choice of cutter and place on a baking sheet. Ok? You can’t really make them too big, but you can make them too thin! Sometimes this recipe only makes 6 biscuits for me. Cook until your house smells amazing, the biscuits have risen, they are golden, the bottoms brown and they are firm. Maybe 15 minutes? Depends on your oven!

So you have your basic dough. You can happily leave as is, and eat plain. Or maybe double cream and some jam?

From basic to versatile.

1. Omit the sugar add about 1/4 tsp of Cayenne to your dry ingredients. Then grate in cheese of your choice after the butter has been mixed in. I have used cheddar, fontina, goat, mozzarella. You can also add some herbs in the mix if you have them on hand! Great for chilli
2. Instead of patting out the dough to make biscuits, roll out. Until almost paper-thin. Then spread with butter, brown sugar and cinnamon. Roll up and cut. Place each cut in a muffin tin (easier to cook the ‘buns’) Top with icing when they come out. Great for Breakfast!
3. Add some lemon rind and place fresh blueberries on top once they are cut.Great for snacks or sweet treat or breakfast!
4. Omit the sugar. Mix in some herbs and cut sun-dried tomatoes. Great for brunch
5. Omit the sugar. Add grated cheese and ham. Great for breakfast, lunch, brunch or dinner!
6. Put on top of chicken pot pie!

Once you get used to the basic dough, the world is truly yours. You can put in any flavour combination that you feel. What ever you have on hand use! There has been weeks that the kids and I  have eaten biscuits with almost every meal. It’s truly one of those recipes that you can play with and is almost fool-proof!

Vineland Estates Wine Dinner-Paradiso Burlington

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blog, blogger, burlington, Burlington Ontario, chef, date, date night, dessert, dinner, downtown burlington, eat, food, food blog, food blogger of canada, food review, foodie, meat, paradiso, red wine, restaurant review, restaurants, reviews, tasting, vineland estate, white wine, wine, wine review, wine tasting, winery

Paradiso and Vineland Estates paired together to host a wine tasters dinner in Paradiso’s newly updated Burlington location. The venue is absolutely perfect for such events, the space allows for ample guests and the staff is always ready to take on 60 hungry wine enthusiasts. Chef Adam Mackay’s creativity and energy poured into making each dish marry perfectly with the chosen wines.

Vineland Estates is a beautiful winery located in the Niagara region, situated on an old Mennonite farm dating back to 1845. These wines have the feel of France with many of them taking notes from Chablis and Bordeaux styles. If you’re able to visit this summer you can enjoy staying in one of their rooms at the Estate house and/or take in a meal at their accredited restaurant. A wonderful way to spend a weekend around the Ontario Wineries.

Chef Adam took great pride in selecting his favourites wines and crafting a meal around them. We were seated to a five course meal that went from sea food to red meat and then finished with an innovative surprise.  The wine arriving before each course was served allowed you to explore with your senses before tasting it with your meal.

Grilled Ling Cod-Shaved root Vegetables, Creamed Leek and Green Apple Slaw. Paired with a Unoaked Chardonnay.

Spicy root vegetable took hold of your palate, green apple cleansing it. Creamed leeks cooked for an hour and a half in butter, Ling cod seasoned ever so slightly. A great way to roll out the red carpet. The Unoaked Chardonnay, smooth and light with floral notes. You can see yourself sitting on a hot deck in July with a glass. Easy to drink and easy to enjoy. Nothing acidic or smack you in the face. The whole pairing was well-rounded. My only complaint was the size of the fish. While this is a tasting, I expected more than an amuse bouche portion, while my husband dined on normal serving. Consistency is always key!

Oven Broiled Lobster-Savoury Bread Pudding, béarnaise Sauce and Baby Greens. Paired with Reserve Chardonnay.

The lobster tail sat beautifully displayed among a slice of savoury bread pudding. A light handed serving of béarnaise sauce and the perfect pinch of baby greens. I know the picture doesn’t seem light handed on sauce, however it didn’t match the portion of the lobster tail. The bread pudding was a memory of Christmas stuffing, perfectly cooked. It was the star of this show. Although I appreciate Chef’s humour in wanting you to work for your lobster, I couldn’t even get it out of the shell! This was a miss. Lobster isn’t in season and having to serve it for 60 people was probably a big stretch. The wine however was a hit. Notes of cheese, apples, smoke and rocks. Casted in french oak barrels the taste is remarkable. Smooth, non acidic, oaky without over powering. Chef had this at his wedding, so it was no surprise that it appeared on tonight’s menu.

Shaved Angus Ribeye-mushroom Fricassee, Tomato Jam, Roasted Red Pepper Emulsion. Paired with Cabernet Merlot.

The Tomato Jam a wake up to the palate. The Shaved Ribeye (cut thinly) placed among cooked down mushrooms. There was roasted red pepper emulsion, however it was hidden by the beautiful tomato jam and I didn’t even realise it was there until my Husband pointed it out. The ribeye cooked to perfection melted in your mouth. Those mushrooms were just a supporting cast to the lead performer. It was good. That tomato jam was the jam of your dreams. When you have something so amazing on your plate; being such a bright star, it’s hard to make judgement on the other elements. Then that Cabernet Merlot. I’m not a Merlot fan, it’s not my wine of choice. This 2015 Bordeaux style pointed out all the reason’s why I don’t care for Cab. Merlot’s. Musky, rich and deep. Acidic and sits on your palate for too long. I don’t want to leave too much on this wine. I think for a Cab. Merlot lover, you would probably adore this. I don’t. A miss for me.

Pulled Lamb Shank-Stewed Beluga Lentils, Cranberry Gastrique and Goat Cheese Tart. Paired with Reserve Cabernet Franc.

This was by far my favourite part of the tasting. That lamb, those lentils and a goat cheese tart! This was in plain English, a stew. However the elements that made this all come together was exceptional. Beluga lentils with resemblance to caviar, cooked without husk. Lamb braised for 30-40 hours. Sous vide onions cooked down with butter. The goat cheese tart cooked to ideal flakiness, with just the right amount of sharp bite. Placed like a king on top of his lamb castle. This showcased Chef’s talents to the highest level, you can really see what he can do when his imagination runs wild. Its genius really. The Cabernet Franc refused to be unnoticed. A 2012 that is only available at the winery, hand-picked from the ripest bunches a very selective process. Heavy without weight, smooth, and bold. A fantastic accompaniment to braised lamb shank.

Bittersweet Chocolate Torte-Dark chocolate pate, roasted strawberry Coulis and White Cheddar Ice cream. Paired with late harvest Cabernet Sauvignon.

I don’t want to knock out the light weight here because I think Chef was really thinking outside the box. However this was so sweet, it was almost sickening. Bittersweet Torte laying on a bed of dark chocolate pate. I had just a hint of the strawberry coulis. I didn’t even touch much of it. Then there was that ice cream, made to perfection with 9 year old cheddar. Smooth, but with a bit of crunch. The cheese was nothing more than an idea, a hint, a whisper. It was enough to get your attention, and make you take notice. Definitely something you don’t see everyday, and wonder why not! The late harvest Cab. Sauvignon was a surprise to say the least. Expecting something with body, this was more like port! it was sweet and fruity, hints of raspberry and fall all in one. Although the idea was good to pair the two. The overly sweet torte, paired with the sweet Cab. it was just all too much. I would like to try both of these on their own. Or maybe the Cab with a tray of cheese.

The dinner was yet another successful wine tasting for Paradiso. The only thing that I have to note is the amount of wine served. With 5 wines the servings should be relatively small. This was not the case, plus the staff were generous enough to top you up. Thank Goodness that we took a Uber! By the time dinner was finished hubs and I had to hold each other up! A lot of people around us were drinking other refreshments by the time dinner was done, I hope everyone was safe driving home. Paradiso only holds these tastings once a year, so make sure you sign up for updates because you’ll miss it. These book up fast!