We finally saw some sunshine today, and everything was at its sparkliest, blingiest best. ♥
We finally saw some sunshine today, and everything was at its sparkliest, blingiest best. ♥
When they say time is flying by, what is its mode of transport, actually? Eagle wings? Lear jet? Rocket?
Trips and treks:
My hubby, my brother, a friend, and I wandered around Powderface Ridge in Kananaskis Country in mid-August…my hubby and I didn’t go to the summit, choosing instead to enjoy the scenery and the sunshine at a spectacular outcropping. Next year we’ll make another attempt, this time from the south!
As of two weeks ago, I’ve wrapped up things in the community garden, finally getting the garlic sown and a handful of parsnip seed chucked into my raised bed before mulching and heading home for the winter. Before the snow fell at the end of September and the first week of October, I made nearly daily trips to the garden to collect seed and came out with large stashes of calendula, nasturtium, and dill seeds; as well as enough lovage seeds to share with several gardeners in the Alberta Gardening Facebook group. Aside from truly pathetic performances from my zucchini, pumpkin, and pattypan squash plants, I am pleased with my veggie yields this year – I had pleasantly decent harvests of shallots, potatoes, turnips, bush beans, kohlrabi, dill, and parsley. As for flowers, the wet weather proved more than suitable for them, and I had a lovely turnout by the sunflowers (tiny, cuddly ‘Teddy Bear’ seen below), several cultivars of sweet peas and nasturtiums, and calendula. Since then, it has snowed several more times, and more of the white stuff is on its way this weekend. My winter coat is getting an autumn workout!
The Delicate Storm by Giles Blunt. This gripping, gritty mystery series featuring police detectives John Cardinal and Lise Delorme is set in the fictional city of Algonquin Bay, Ontario (modeled after the author’s hometown of North Bay). The Delicate Storm follows the first novel Forty Words for Sorrow, with a thoroughly engrossing story that draws connections to the events during a particularly troubling time in the history of the province of Quebec. In this second novel, the writing is polished and the characters are more fully realized than in the first book. Call me officially hooked!
Kathyrn Scanlan’s Aug 9 – Fog. This remarkable title may not be to everyone’s taste, but I was absolutely captivated by it. Over a period of a decade or so, Scanlan excerpted the contents of a stranger’s diary – a battered, everyday object she picked up for free at an estate sale – and then put the pieces back together again in different ways, creating an entirely new work that encapsulates Scanlan’s intentions, as well as the words of the original writer (one Cora E. Lacy, from rural Illinois, who began writing the diary in 1968, when she was eighty-six years old). The result is a snapshot into the life of a woman who did the laundry, washed her hair, watched the garden grow, put up preserves, went to church, socialized with friends, had the aches and pains associated with old age, and who mourned the deaths of loved ones. Her life was not extraordinary, but Scanlan has painstakingly taken the woman’s daily ruminations and lent them a gravity and majesty that is simply breathtaking to read. “Terrible windy everything loose is travelling.”
The Feather Thief: Beauty, Obsession, and the Natural History Heist of the Century by Kirk W. Johnson. This story – of an obsessed fly tier who steals several rare and massively valuable bird skins from the Natural History Museum at Tring, in the United Kingdom – has so many crazy twists and turns that it’s REALLY difficult to remember that it’s not fiction. Johnson’s meticulous research, polished writing, and (dare I say it?) perfectly breathtaking pacing elevate this true crime account to special heights. And the conservation angle doesn’t hurt, either – the statistics about human influence on species diversity are devastating. I came away furiously angry and heartbroken…for more than one reason.
Me blathering about me:
I’ve had a slow year, as far as publishing fiction goes…once again, I’ve been focused primarily on writing non-fiction and my fictional work has fallen by the wayside. I will, however, have a very short story called “Opening Night” published on selected cardboard coffee sleeves that will be used in several independent coffee shops in Edmonton, Alberta. The sleeves will be printed near the end of this year or early 2020 so I’ll have to ask my Edmonton friends to go drink a bunch of coffee (hot chocolate? rum in a coffee cup?) and track down my tale. 😉 And…my micro-fiction horror story “Seams” was also just published in the Scary Snippets Hallowe’en anthology, currently out as an e-book and available very soon in print format.
Cook (and bake) this:
This pumpkin bread is gluten free, but you can sub regular flour if you don’t need to eat GF. And it looks like it’s fairly easy to make this vegan as well. If you have to adhere to a gluten free diet, this bread may make you tear up with joy – it doesn’t have the consistency of typical GF baked goods (which are either powdery or rubbery or somehow, illogically, both at once).
This is the best slow-cooker whole chicken recipe I’ve ever found. When time flies, a slow cooker is a necessity; it balances the space-time continuum or something. Yes, that’s it, I’m sure….
Really, it’s just chicken, but it’s seriously delicious chicken.
As always, thanks so much for reading! If you want to, please share some fun projects you’re working on, recipes you’ve recently tried and loved, your plans for the next couple of months leading into the holiday season. (Feel free to put up a link to your blog, if you like – I’ve been trying to keep up with the WordPress Reader but it’s impossible, and my email inbox is a nightmare befitting the recent ghoulish holiday. Plus, this way, others can head over to your site and see your posts as well). Have an amazing weekend! ♥
When asked about “seriously hardy and reliable” herbs for our climate, parsley is always a ready answer. I grew both Italian (flat leaf, seen here) and French (curly leaf) this year – I love them both and can never decide which one is my favourite. I harvested the leaves from all of my plants in late September and we’ve had two snowstorms and a couple of weeks of hard overnight frosts since then, and they are still merrily growing away. If the weather holds, I will get another handful of fresh leaves yet before winter settles in. Sweet! I won’t dig these up to overwinter as I have no room indoors (and they won’t last five minutes with our cat)…but I’ve had parsley overwinter inground in the past so perhaps it will be a gift that keeps on giving next year.
Another type of parsley I’ve grown in the past is root (Hamburg) parsley – our growing season is so short in Calgary that I don’t get really large roots from the plants, but I’ve had decent success with them each year I’ve put them in. And, as a bonus, you can eat the tops as well. A hugely versatile plant!
Is parsley a favourite of yours, as well?
Had a chuckle when I saw this rhubarb leaf while cleaning up my plot at the community garden…reminded me a bit of a certain Dali painting.
Perhaps I need some more sleep. 😉
It’s easy to see why I adore larch trees, particularly in autumn.
And yes, that is snow in the background! We’ve had two significant snow storms in Calgary since September 29th. The first one dumped 31 centimetres (12.2 inches) of the white stuff on us (which, amazingly, wasn’t a record, although it was close). More snow is expected early next week so I had better try to get my garlic planted in the next few days!
Beakerhead, the annual festival celebrating the mashup of science and art, rolled into Calgary this week. I usually try to head out every year and view at least one of the spectacular art installations that the festival highlights, and last Saturday, I managed to squeak in a few minutes to head to the former site of the old Enoch Sales house to take in the Long View Polar Bear, a 35-foot likeness of one of the north’s most iconic animals. The bear is made out of over one hundred metal
doors hoods salvaged from wrecked automobiles. The gigantic sculpture was designed “to show the connection between carbon footprint and habitat loss.”
Last year, the same site was home to the “Up”-inspired installation Dreams Never Die, by Maria Galura , which I also went to see (but failed to post about at the time). The 114-year-old Enoch Sales house was actually integrated into this work; the long abandoned building burned down on February 2 of this year. (You can read about the history of the home here).
(Photo credit: R. Normandeau)
My hubby and I managed to get out this past Saturday morning and gather some sea buckthorn fruit so that I could try my hand at making jelly from it. If you’ve been reading my blog for awhile, you’ll recall that I made a sea buckthorn beverage last year – I just love the citrusy taste of the berries and their gorgeous sun-bright colour.
Sea buckthorn (Hippophae rhamnoides) is a fairly common roadside plant here in Calgary – the City planted many of them years ago, mostly for erosion control on slopes. It’s one of those shrubs you’d be hard-pressed to kill: it’s tough-as-nails, drought-tolerant, pollution and salt-tolerant (good for our winter roads and all that de-icing salt), and a fairly aggressive spreader. You don’t find it employed as an ornamental landscape plant very often, but it’s really very pretty, with silvery-green leaf clusters and the brilliant autumn fruit. (Both male and female plants are required for fruit production). Sure, some people may be turned off by the thorns, but they contribute to the shrub’s rabbit and deer resistance, which can’t be a bad thing, right?!
The only thing that irks me to no end about gathering sea buckthorn berries is that it’s just such a difficult process – the fruit only comes off the stems under extreme duress. The kind of duress that leaves you standing there with bright orange seabuckthorn juice all over your clothes and squirted in your eye. I’ve read that commercial harvesters of the shrub just go along and prune off fruit-bearing branches, freeze them for awhile, and then “shake” the berries free…but I didn’t give that a go. I ought to have – it took me FOREVER to get the berries off of the branches.
But it’s worth it for this jelly. Trust me. It’s so yummy and pretty!
Small-Batch Sea Buckthorn and Apple Jelly
(I added apples to this recipe because I didn’t use commercial pectin – sea buckthorn doesn’t have very much natural pectin, so the addition of a high-pectin fruit helps the jelly set properly. I had some British Columbia-grown ‘Sunrise’ apples, but use any variety you love. Crabapples would work as well).
4 cups sea buckthorn berries, washed thoroughly
3 apples, washed, peeled, cored, and diced finely (if you don’t want to go to the trouble, and your apples are organic, you can leave the peels on)
1/2 cup water
Place berries, apples and water in a saucepan and bring to a boil. Reduce heat to medium-low, and simmer fruit for 20 minutes. Stir periodically and crush the fruit against the side of the pan with the back of the spoon. (It all mashes down pretty well on its own, and won’t require much additional help).
Strain the fruit through a jelly bag (or several layers of cheesecloth) over a large bowl. Don’t force the fruit through the bag – this will make the jelly cloudy and you don’t want that! Set it up so that the fruit can slowly strain overnight.
In the morning, sterilize your canning jars and lids. Measure out the juice. I ended up with 2 cups using this recipe, but your measurement may vary slightly. Place the juice into a saucepan and mix in an equal amount of white sugar. Bring the sugar and juice to a rolling boil and boil, stirring constantly, until you’ve reached gel point.
Carefully pour the jelly into the sterilized jars, apply the lids and rings, and process in a boiling water bath for 10 minutes (don’t forget to adjust the length of time according to altitude, as specified in this handy chart). If you plan to eat the jelly soon and don’t want to go to all the trouble of processing jars for storing, you can just pop the jars into the fridge once the jelly is cool. It is a very small batch, after all…and you’ll be hooked once you have a taste!
Do you grow sea buckthorn in your garden, or do you forage for sea buckthorn berries?