Select Page

Month: June 2013

Strawberries & The Lazy Days of Summer

Today has started out rather foggy outside. It rained last night, couple that with the fog this morning and right now has that feel of the start of some hazy, muggy weather. You know that feeling? The sense that nature is slowing down to cope with the heat and humidity of summer? It will be the first of this weather for this summer season, which feels a lot more normal than last year when the hot humid weather started hitting us in May. Summer also means that the new crops of fruits and vegetables will be coming in. That means that we wont need to be eating fruits and vegetables brought in from far flung areas but instead can eat what is grown and harvested right in the area. Right now, the strawberry season has just started. Now, strawberries is one fruit that I really only eat when the season is on. Fresh picked strawberries, like from my neighbour across the street, can’t even begin to compare to those shipped in from away. Sweet, juicy, plump — the flavour just bursts in your mouth. And then of course, strawberry shortcakes or even just a bowl of them to nibble at. They can be a very versatile fruit. We’ve used them in salads at the branch dinners. This is one of my favourite salad recipes using strawberries that we’ve used:...

Read More

An Easy Sausage Recipe

Well, here we are, almost a half a year gone and this is the first I’ve gotten around to posting here. For some reason it seems like there is always more ‘to do’ than day in my days. Today some of my time is being taken up thinking about the Father’s Day Breakfast that I’ll be involved in preparing and serving at the Legion on Sunday. We’ve been preparing and serving meals at the Legion now for the last few years. Along the way, we’ve come across some recipes which end up being rather popular with our guests. One that has been enjoyed since we first introduced it is called “Sausage Medley”.  It’s pretty simple to put together and can be served hot or cold. We’ve made it with different kinds of sausage but I recommend using a mild Italian sausage. This is a recipe which is not so much dependent on quantities as much as the combination of ingredients. You want to aim for a balance of the sausage, peppers and onions. So, here’s the list of ingredients: Mild Italian Sausage Peppers — I usually use Green, Red, Yellow and Orange Italiano Seasoning Zesty Italian Salad Dressing Sweet Onions Boil and then cut your sausage into pieces. I usually slice them about a quarter inch thick. Then gently brown them in the frying pan. Cut up the peppers...

Read More

June 2013
« Jan   Jan »