Archive for October, 2010


October 25, 2010

I’ve been really busy. Life is busy. I appreciate (or try to appreciate) each day.

Work, birthdays, friends, family, house, boyfriend, yoga and cooking fill up 100% of my time and I love it. The only thing that I can think of that’s missing is more time. That’s why balance is really important and to be honest, I’m still working on it.

I guess I’ve always had the whole concept of “time” on my mind. While moving into our new house, I discovered an old diary of mine. The first entry was a poem I wrote on October 6, 1999 titled Seconds:


Time lost in each second is time which has disappeared. Lost in the midst of thoughts, only leaving the ticking echo that is often not heard.

I was 15 and probably freaking out about something, feeling ignored. Or just being a teenager.

Now that I look back at it, I would prefer to interpret my poem the complete opposite way. I think everyone could probably do a little bit of a better job appreciating the ticking clock and what life is all about. I’m lucky enough to have learned what this is all about from my dad.

Anyways, that’s my super cheesy life lesson for today.  

Time can also produce delicious food. Like meatballs!

Meatballs are another one of those meals that are pretty easy to make, but do take a little energy and time. Pour yourself a nice glass of wine and play some tunes and they will be ready in no time (no pun intended). I always like to make a huge pot so that there are plenty of leftovers. I also live with two boys.


  • 1 package ground beef (turkey, chicken or pork)
  • ½ onion, chopped
  • 2 cloves garlic, chopped
  • 1 carrot stick, chopped
  • 1 celery stalk, chopped
  • 1 egg
  • 1 ½ cup breadcrumbs
  • 2 tbsp oil
  • 2 tbsp Italian seasoning
  • 4 tbsp grated parmesan cheese
  • 10 drops Worcestershire sauce
  • Chopped fresh parsley (to taste)
  • Salt, pepper and chili flakes (to taste)
  • 1 jar tomato sauce (homemade or store bought)

(Tip – instead of chopping all the veggies, I just throw them all in a food processor until they are finely chopped. A couple of pulses and you are done)

Heat the oil in a pan. Sauté the chopped veggies until soft. Turn off the heat and sprinkle in the salt, pepper, Italian seasoning, parmesan and parsley. Set aside to cool.

In a bowl, mix the remaining ingredients. Get down and dirty with your hands, they are the best tool for this. When the veggies have cooled enough to touch, stir the mixture into the meat. Mix really well. If the meat looks dry, add a few drops of water for moisture.

Heat up the tomato sauce in a large pot so that it’s ready to go for when you need it. I like to leave this going on medium low heat.

Start forming your meatballs. When all your meatballs are formed, heat a large pan on medium high and gently brown the meatballs on each side (GENTLY lay them in a single layer in the pan and GENTLY turn them). When browned, add them to the simmering tomato sauce. Don’t overcrowd the pan. You may need to do this in batches.

When all of your meatballs have been added to the tomato sauce, cover the sauce with a lid and let simmer for 45 minutes on medium low. Mix every so often to avoid burning on the bottom.

Serve with your favourite type of pasta and garlic bread.  Mmmmmm….

In other news – Rob Ford, REALLY?


A for Apple

October 2, 2010

Weekend excursions out of the city are always nice, especially during this time of year. Even though the weather wasn’t the greatest today, I still really appreciate the colourful leaves, cool air and fall harvest.  

A few of us headed to our most trusted apple orchard, Applewood Farm, for some picking fun, tractor excursions, wine tasting and pumpkin selecting. Needless to say, we had a blast.

Applewood Farm

Taste Test #1

Tractor Ride



I came home and was craving something warm, comforting and festive and decided to make stew (sorry Michelle, I’ll have to make it for you another time xxox). This was the perfect main to go with the bottle of Strawberry Cider that I bought for Adam and I.

Now…time to curl up on the couch and watch a good flick. Peace out.

Beef Stew

  • Stewing Beef
  • 4 Cups Beef Broth
  • 2 tbsp Olive Oil
  • 2 tbps Flour
  • 1 tbsp Garlic Powder
  • 1 tbsp Paprika
  • 1 tbsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 Bay Leaves
  • 2 tbsp Worcestershire
  • 2 tbsp BBQ Sauce
  • 2 Carrots (sliced, quite large)
  • 1 Celery Stalk (chopped)
  • 4 Potatoes (sliced, quite large)
  • ½ Onion (sliced, quite large)

Start by mixing all of the spices, except for the bay leaves, in a large plastic bag. Add the cubed stewing beef to the mixture and shake to coat the meet.

Heat the oil in a frying pan and place the coated beef in the pan, browning on all sides. Once brown, remove from pan. Bring the beef broth to a boil in an oven proof pot and add the Worcestershire, BBQ Sauce and Bay Leaves. Add the beef and turn off the stove. Heat oven to 350 degrees.

In the meantime, sauté the carrots, celery, potatoes and onion in the same pan that you used to fry the beef. Add a couple ladle fulls of the beef stock and scrape off all the brown bits, while sautéing the veggies. Keep stirring for 5-10 minutes and set aside.

Transfer the pot with the beef stock and beef to the oven and let cook for 1 hour. After one hour add the sautéed veggies to this pot and let cook in the oven for another hour.