Leap of Faith

A day like today is a gift, and I'm sure you all know why. Every four years we get an extra day with which to make what we will. Some will take no notice of that 24 hour bonus and others will do something special. Today I decided to take a walk in a different part of the woods at a different time of the day. The morning was dazzling and cheery. Small branches twinkled with frost and be-jeweled snowflakes winked without caution. This was a road more trodden, although thankfully we didn't see a single vehicle during our walk. All was calm, all was bright.

This part of the road is host to a quiet sanctuary tucked into the cascading Canadian Shield. It's a place I'd been meaning to go for awhile, although the heavy snow had kept me away. Today, on this most "extra"-ordinary day, I decided to wade through the knee deep stuff and see what the place feels like close up.

 

Birch pillars lend this cathedral a stately feeling; their shadows stripe a floor that has been repeatedly whitewashed since November. Only a very few parishioners happen upon this place during the cold months, and those who do are rewarded with a unique feeling of reverence.

This is a religious place; a Catholic place more specifically, but for its birch tree pillars and snow-white banners it is also a spiritual place in a more natural sense. Worship is not reserved merely for a Virgin Mother and her saintly offspring; here too we can revel in the sun, the snow and the sky.

A pulpit or a communion table? Difficult to say, but either way there is a ceremony observed here. Up Here in Northern Saskatchewan the world is largely Cree and Metis. It's inhabitants are spiritual naturalists by ancestry, although some have parted with that heritage in favour of a God-centred faith. Many would criticize this and give it terminology. Christianization. Despite Christianity's dark history in The North, a fair number of those Native to This Land have embraced it as their defining creed.

 

The cross is a symbol rife with pain and sacrifice whether or not you consider yourself part of The Flock. All related to this most simple emblem: crucifixion, a crown of thorns, documented abuse and residential schools. All with the intent to purify through punishment...surely misguided attempts, but part of Our Human History nonetheless.

Funny how a few beads make this coniferous tree seem more divine. The string seems clutched around the small trunk as though as a sapling it had to say a few prayers during its ascent towards the sky.

This pew has been subjected to everything the weather has to throw at it Up Here in The North. Stoically it persists, waiting until the moment that it may be called to use. It'll have to wait awhile before that much snow can melt from its wooden seat.

Could DaVinci himself have painted a more beautiful ceiling than the natural sky? No clouds today, just the most pristine colour of blue to outline the spindly, heaven-reaching fingers of the birch and the spruce, also children of God.

 

An extra day to be alive. 

Not really, of course, but what better reason to seize the day! 

And O, was it a beautiful day!

Northern Scenes and Winter Greens

Going for a walk the other day I was once again blown away by the beauty of this rustic Northern Landscape. I don't know if it's just me, but I am in awe of the trees, the shrubs, the snow and the sky every time that I venture out of the house. The vast expanses of snow-covered lakes thrill me in their barrenness although I know from the local ice fisherman that there is life under the heavy sheet of ice. I am dazzled by my Northern Playground. It may just be because I'm New Up North, but I hope this feeling never fades.

I decided to trudge through some of the bush while walking the dogs because it is like a Elven Wonderland. The snow is so thick in these parts that I let the dogs run ahead of me so that I could have a partial trail to follow. It was still difficult to make any quick progress, but my efforts were rewarded by this most striking likeness of a snowy-white boa constrictor lounging on a fallen trunk.

I'm not sure what's happened here exactly, but a delightful mixture of snow, wind and sun have created this slinky, perfectly draped albino. Maybe he's waiting for a blast of sunlight to warm his dormant state so that he can slither away, invisible in the pristine snow. Even with the dogs paving the way through the knee-to-waist-deep snow, it was an aerobic workout for me to get back to the partially plowed back-road that is our normal walking route.

Back to the kitchen after my hearty walk to deal with a different kind of heartiness. In the New Year I've been cooking with some new vegetables for the first time. I have sauteed swiss chard and roasted fennel, so I decided to continue my leafy green cooking experimentation by dehydrating kale. I've had kale once or twice in salads, but never prepared it myself, and I've never dehydrated anything. I found a Vegan/Raw Food recipe that has gotten rave reviews all over the internet. The most common claim is that the kale chips taste exactly like real sour cream and onion chips despite the fact that the "sour cream" is made of a cashew mixture. I wasn't sure about that, so I decided to give them a try to see for myself. I used sunflower seeds instead of the cashews because that's the closest thing I had and I wasn't about to drive for 5 hours total just to make this recipe authentic. I mixed the dressing in my Magic Bullet, which was super quick and easy, although the texture maintained a certain level of graininess that I couldn't seem to get rid of.

I made only half of the recipe because I didn't have a lot of kale, and even so I think I should have made even less because I put too much goop on the kale, resulting in a bit of a clumpy mess with some parts being super crisp and others still a little mushy. I also don't have a dehydrator and the lowest setting on my oven is 170 degrees Fahrenheit (left them in for 4-5 hours) so they are technically cooked as opposed to dehydrated. One of the principles of raw food is that nothing is heated to over 140 degrees, so my chips aren't considered raw by purists, but I would be extremely shocked to come in contact with a Raw Foodie Up Here in Northern Saskatchewan anyway. The chips were interesting in flavour, and I wouldn't say they tasted like sour cream and onion. Maybe the cashews make a big difference so I might try them again if I have the proper nuts around, but otherwise I think that the next time I make kale chips I'll just season them with a bit of olive oil and salt and call it a day.

 

Speaking of the end of day, what could be a better way to say goodnight than a cheery wave from the Aurora Borealis. They were splendid one night last week as I came home from a gathering at a friend's house. I stopped and watched for awhile as the Northern Lights danced above me. This was the first time I was able to capture a streak (although, sadly, nowhere near their true essence) on my iPhone, and I was even in town amongst the street lights. Truly an amazing experience and one that I know I will never get completely used to, no matter how long I live Up North.

Bits 'n' Bites

If you're like me, you're forever thinking of what to make for dinner. Or lunch. Or breakfast. You have a number of tried and true recipes to fall back on and you already use a variety of ingredients, but you're not satisfied with the number of successful dishes in your repertoire; you always want to find that new recipe that will introduce your taste buds to a whole new world. Or you seek to find new combinations for old favourites to keep things fresh. On that note I'll share a few recipes I've made in the last while. Not all of them are crazy new or innovative, but they are new to me in some way or another. They also happen to consist of breakfast, lunch and dinner, so if you're lacking inspiration one day you've got your meals planned. So get cooking!

Bacon and Spinach Omelet for One

1 strip of bacon

1/4 bell pepper

A handful of spinach

2 eggs

2 Tablespoons milk

Pinch red pepper flakes

Black pepper

Grated cheese of your choice, I used applewood smoked cheddar

Dice the bacon and pepper. Saute bacon in a small frying pan on medium-high heat until it's cooked but still soft. Add pepper and cook a bit longer. At this point I like to take a paper towel and wipe out some of the bacon grease, but this is optional. Add spinach and continue until the spinach is fully cooked. Turn the heat down to medium. In a small bowl, beat the eggs and add milk, pepper flakes and pepper. Pour into the frying pan and top with a lid, cooking until the eggs are no longer runny. You may have to turn the heat down a little bit more so that the bottom doesn't burn. Grate cheese over top and serve. You could use other vegetables you have on hand instead of or as well as the peppers, such as mushrooms, onions or leeks. This isn't really an innovative dish, but it was the first time I put these ingredients together so I think it qualifies to be in this post. Either way, it was mouth-wateringly delicious!

Corn Chowder

1 Tablespoon butter

1 medium onion

2 cloves garlic

1 bell pepper

1 teaspoon rosemary

1 teaspoon cayenne pepper

4-6 potatoes, peeled and cubed

1 can corn, or 2 cups frozen

1 can creamed corn

4 cups chicken stock

Cream or milk

Salt and pepper

Grated cheese of your choice, I used medium cheddar

Dice onion, pepper and garlic. Saute the onion in butter until translucent, then add garlic and pepper, sauteing for another minute or two. Add the rosemary and cayenne pepper, stirring to coat the vegetables, then add the potatoes, corn and stock and bring to a boil. Simmer until the potatoes are very soft and break apart with a potato masher. Add cream or milk, just enough to get the creaminess and consistency you desire. Season with salt and pepper to your taste. You can either throw the cheese in the soup now, or serve it on the side for people to add as they wish.

The soup was made for one of the weekly "Soup and Bannock" days at the local Community Resource Centre. I hadn't made it before, and just kind of threw it together, with great results. I have yet to learn how to make bannock, but when I do, rest assured that you'll be the first ones to know! This bannock was provided by one of the members of my Northern Community to accompany the soup, and together they were a big success.   

Roasted Fennel and Creamy Lemon Chicken Pasta

2 Tablespoons olive oil

2 chicken breasts

salt and pepper

1 lemon, juice and zest

1 Fennel bulb

1 clove garlic, minced

2 cups chicken broth

Enough fettuccine for 2 people

1 cup heavy cream

Season the chicken breasts with salt and pepper, then squeeze on half the lemon. Cut the fennel bulb in eighths. Saute the chicken and fennel in olive oil in a large saucepan on medium-high heat, browning on both sides. Season fennel with salt and pepper as desired. Transfer to a roasting pan and roast in a 350 degree oven for around 30 minutes, or until the fennel is done and the chicken is almost cooked through (you'll likely take the fennel out before the chicken).

Saute the garlic in the saucepan for 1 minute. Add chicken broth and bring to a boil. Squeeze in the other half of the lemon juice and add the pasta. Simmer until the pasta is cooked and the sauce has reduced significantly. Add cream and lemon zest, turning down the heat to medium-low. Cut the chicken breasts into strips and add to the sauce, cooking for another few minutes and ensuring that the chicken is fully cooked. Serve with the fennel on the side.

I had never tried fennel before, as I didn't think that I would enjoy it since I don't like licorice. However, I'm an avid Food Network watcher, and the chefs there are forever using the root so I decided to give it a try. As I was chopping, my fears were visited again as there is a very strong licorice-y odour to the bulb, but I soldiered on. Once roasted, however, the flavours caramelize and the anise is not so strong; in fact, I really liked it. I still don't think that I would enjoy fennel raw (although I may be surprised again), and I made sure to roast it so that there was very little crunchiness left, but I would definitely roast it again, and it was a really nice compliment to the lemon in the pasta dish.

 

As always, I like to end a food post with a beautiful Northern Photo. Driving home one night we were treated to this lovely sunset scene and pulled over to enjoy it. I hope you do too.

The Sun Can't Shine Every Day

The weather has continued to fluctuate lately; the last week has gone as high as +2 and as low as -30. The frigidly cold days practically guarantee sunshine, but warmer days inspire varying degrees of cloud-cover. Of course everybody loves a nice, sunny afternoon, but the gloomier days also bring much to the table in terms of beauty. I took the opportunity to capture some of things in which I found delight of late; I hope you can see it too.

What's around the corner? Not the sun, not today, at least. 

The mild weather has reduced the world to black and white, which is a fine contrast 

to the bright afternoons during cooler days.

No wind today at the airport; just a light haze.
The sky has a certain romance to it that could never be duplicated by the sun's cheery rays. Poetry in still-motion.

When the sun is away, the frost can come out and play! 

Whimsical ice spikes from a flailing meadow weed.

Fishing shacks dot the horizon on the bay, while in the foreground 

a shapely tree strikes an elegant pose.

A burnt orange house stands out on a day like today. 

The random items flung on the telephone wire are like an eclectic wind chime 

or a wanton dream catcher.

A line of frosted pines casts an imposing stance on the hill to guard the edge of the forest.

The ice may not be perfectly flooded, but it is smooth and it is cold. 

The same could be said for the tobogganing hill in the distance.

A pick-up game on an outdoor rink in The North; it doesn't get any more Canadian than that!

We're here for a good time, not a long time.

So have a good time, the sun can't shine every day!

It's a Dog's Life

If there's one thing I know for certain, it's that wearing a cone on your head sucks. 

Big time.

I had suspected this to be the case long before I had two dogs in that very state, but given their behaviours over the last week since their "fixings", I can only assume that it is hell (but not as bad as wearing reindeer antlers...search for dog-related posts in December if you're just tuning in now and therefore didn't have the pleasure of reading about that little trip).

Another certainty in life is that when you're feeling down, there's nothing like a homecooked "feel good" treat from a friend. I've often felt bad for our dogs in general because, well, they're dogs and they have to watch us do awesome people things. Like walking upright, drinking beer and eating fantastically great smelling food. And I make great smelling food.

I found a fantastic chicken recipe on a site I'd never visited before called Fine Cooking. It's called Classic French Chicken in White Wine and it is quite divine. It's got bacon in it, which of course makes it smell awesome, and considering that dogs have a far better sense of smell than us humans, I'm sure they appreciated it too.

I followed the recipe exactly, except that I didn't have prosciutto or country ham so I used bacon. The result is that the bacon probably took over the sauce a little more than it maybe should have, but you can't really complain about bacon so that was fine. As an accompaniment I made garlic mashed potatoes and swiss chard with mushrooms. I'd never cooked with swiss chard before, and I think I overdid it a bit (there should likely be some green left in the leaf), but sauteed in olive oil with a bit of finely chopped onion made it a very tasty side. We both really enjoyed this meal, and the puppies were miserable watching us eat it. This got me to thinking...

...why not let them enjoy the fruits of my labours in the kitchen by making them some doggie treats? I had been given dog-themed cookie cutters at Christmas along with a cookbook called You Bake 'Em Dog Biscuits Cookbook by Janine Adams. What better time to try a couple of the recipes? I'm not baking much these days, as it seems like everyone around here is trying to cut back on sweets (oh Happy New Year! I'm sure their sentiments will change by Valentine's Day). Additionally, making dog biscuits means that I can still get my weekly dose of baking without having to eat a lot of sugar myself! Perfect!

The first recipe I tried was the Peanut Butter Oat Biscuits. The recipe called for everything that I had lying around, unlike a lot of them (calling for things like liver and safflower oil) and the pups love peanut butter, so it seems like a no-brainer. The nice thing about cooking dog treats as opposed to people treats is that you don't have to worry as much about things like texture or flavour (to an extent, although given what I've seen my and the Rez dogs here eat, it would have to taste like shit to be inedible...oh no...wait...they eat that too).

The second treats I made were the ones I knew would make my little coneheads go crazy: Bacon-Cheese Biscuits. I was trying to get rid of a bit of old cheddar that seemed like it may start to go moldy any day, and we had opened a pack of bacon a few days ago and it needed to be finished. Another simple, straightforward recipe that smelled delicious! The dogs drooled over my creations, and even my partner remarked on how good it smelled when he got home. He was more than a little disappointed when I said that the smell was cookin' for the dogs! I think he really wanted to try one, but restrained himself.

Once the treats had cooled enough I offered them to Reina and Nanuq. They went ballistic! I don't know if the recipes are that good, or if they were simply stunned that I was offering them something fresh from the oven. Either way, their reactions made the effort well worth it. And even better, I would estimate that the ingredients for both batches likely cost no more than $5 (if even) and made 200 treats. The above jars I keep in the fridge, the rest are in the freezer for down the road. The only problem I foresee from this experience is that the pups may come to expect samples every time I bake now. Given that the my cookbook includes recipes for doggie cupcakes, they may be right. It's a dog's life, after all!