These little chicken skewers are so moist and flavourful, that no dipping sauce is required, or wanted. Served with a trio of summer salads they make for a lovely al fresco meal. The meat is good served cold in a salad the next day for lunch, or using a smaller skewer, and threading on only one piece of chicken, they are great as an appetizer, year round. Continue reading
Mushroom caps have long been a staple on appetizer buffets, and rightly so! They’re easy to do, usually just a mouthful or two, a perfect finger food. They’re typically filled with cream cheese, maybe with some crab mixed in. Cheese seems to be in so many appetizers, so if there’s a way to hold back on the stuff (this is me talking, She Who Wants Cheese) I try to do it whenever possible. This recipe is full of umami, and can easily be adapted to be Gluten Free or Vegan (see following main recipe). I usually allow for 3 per person if they’re to be plated and served before the salad course. However, if they’re part of an appetizer buffet allow for 1 – 2 per person. Continue reading
We went out in the boat this week for a late afternoon trip over towards the Secretary Islands. So often the channel between Thetis and the small island group is very choppy, but that day it was beautifully calm. We were able to look at all the amazing rock formations, centuries old yew trees, and an abundance of seals.
It’s rare not to see a seal when you’re in these waters, but there were more than usual. Whether they were resting on rocks or in the water, they were all around. I suppose the fishing was good!
It was a lovely prelude to our fish & chips at Vesuvius, trying to squeak another wonderful dinner at the Seaside Restaurant before the days are too short.
The trip back was full of a late summer’s evening light, resting on the sandstone cliffs of Tent & Penelakut Islands. We could all feel the bit of chill in the air, reminding us that autumn isn’t far off.
September is our month for getting all those outside jobs done before fall really does set in, easy suppers, served late, and quickly getting back outside to do evening chores before dark. Meals have to be quick on these days, so I’m always looking for new ways to make that happen. Working on the middle-eastern menu for the island’s recent Summer Soiree, I found the lovely Persian vegetable & egg cakes called Kookoo. They are so versatile, and easy to make. We did a potato version as one of the appetizers. Our Gypsy-King musician, Barra, was so excited to have these treats from his heritage. His enthusiasm made them a hot item!
Somehow I’ve gone from centuries old yew trees and seals to middle-eastern traditional cuisine, but it all fits; a dish that is new to us, but traditional to others. It’s all about where we come from, and where we are today. Continue reading
We are in the midst of having the exterior of our house painted. A few years ago we painted the barn, checking that we liked the colours we’d chosen. We decided to change the door colour, yet we haven’t gone to the back of the barn to re-do the stall panels. The only time we see them is when we’re doing chores, and when we’re there, we can’t see any of the other outbuildings, so they’re not really a big priority. However, I will re-do them at some point. Last summer all of the other outbuildings were painted in the refigured colours. By doing them ahead of the house, we were able to watch how the colours worked throughout the year, and if they were truly the colours we wanted. On rainy or cloudy days the house in its old worn colour looked so drab, while all the other buildings now had a warm & happy glow.
Once the final decision on colours was made, a painter was hired. Someone who is willing to deal with all the detail we’d built into the house, as well as a bit of fearlessness to paint our 41’ roof peak.
Although I’m horrible about heights, and have had some anxiety issues while he’s up at the top of 40’ ladders, I am thrilled with how it’s looking. Of course, all this has been going on while we move through an extremely busy summer. I seem to be in the kitchen for a long spell each day, figuring out recipes, doing test batches and so on. Perhaps I’m being energized by the attitude of the painter. Let’s get it done!
Here’s my take on a Spicy Carrot Dip that we’ll be serving as part of the appetizer menu for this year’s Summer Soiree & Art Auction. It is a beautiful colour (this summer is all about colour!), with a rich, warm spiciness that is lovely with a bit of flat bread. Continue reading