Wow.  Have I ever been missing my kitchen.  After these past few months of working hard with my new company....I needed desperately needed to get back into the kitchen.
The above photo is 14 cups of nourishing, vitamin packed, healthy Turkey broth.  Thanksgiving in Canada was Oct. 8/12. The turkey had been sitting in my freezer.  I hated to freeze a beautiful fresh turkey, but there was just no time.   So happily three days after Thanksgiving we had our Turkey.  Then life got busy again...hence, the bones went into the freezer.
Finally, a couple of days off.  I  love creating in my kitchen.  Today was a "god send".  Just being in the kitchen for 5 hours was bliss in itself.  Stirring, smelling, and skimming...yes, skimming.
For any kind of stock I use the standard:  Onion, garlic, celery, carrot, fresh parsley, bay leaf, the bones, and water, just to cover.  Last year I read on the internet...(can't remember where) that to achieve the most delicious, vitamin/nutrient packed stock, you need to simmer on a low low heat.  Like a "glug, glug" kind of heat, lid off.  While that is happening, every so often, skim the surface of the broth of any white foam and bubbles.  Five hours or so later, once strained, you will have the most delicious stock you have ever tasted.  And it will be a clear deep color, that once refrigerated, completely gels.
Friends....I promise you - don't use a crock pot, don't boil the "daylights" out of your stock.  If you follow this method, you would not believe the difference in flavor.  It is unbelievable.
Then after all is said and done, you can turn around and reduce this lovely stock to a "concentrate".  Simmer fairly hard until reduced by half.  (do not add salt until you taste it, as it will be very concentrated) Pour into ice cube trays to freeze, to add to stews, soups, gravies.
It was a great day in the kitchen, and seeing all this wonderful stock makes me a very happy girl!
p.s.  if you try this method...let me know what you think.  🙂

TA....DAAAA IT IS FINISHED!  This old dresser turned out to be even nicer looking than I thought it would.  My DH was very surprised!
What I was most happy about was purchasing Low VOC/Odorless stains.  I have to say, stain has come a long long way baby!  Near as I can tell we found there were no "off gases" either.  Once the stain was dried we moved it into the bedroom right away.  My DH is highly allergic to paint and stains - we are talking serious here and he had no problem what so ever.
Remember this picture?
Well, in all honesty, this dresser sat in my hallway for 4 weeks.  I knew I would have to get to it, but I was afraid of getting sick from the stains.  You are probably wondering - why subject myself to the chemicals?  The truth is I really enjoy the process of refinishing furniture.  I have not done it a lot, but the pieces I have worked on turned out beautiful, the cost was way cheaper than buying brand new, and it was fun.
I did not do before and after pictures on this Buffet Side Board, but here is a picture of it finished - the picture is somewhat dark - but you get the idea right?
Back to the dresser.  In total the costs were very reasonable : $15.00 for the dresser, $15.98 for the stain, and $35.99 for the hardware:  total:  $66.97 - how awesome is that?
Now - back to the stains.  I applied the coat of stain to the dresser, (windows, doors open, with a fan blowing) and although it was not completely odorless, it was darn close.  I did have a slight head ache and felt a bit "off" for an hour or two - but compared to stains I used years ago?  Way, way better!  During the staining process, I am happy to say my DH had no problem at all.
Then the next day, came the application of the Oil Based Hybrid Vanish.  This was amazing - virtually no odor at all!  Once the first coat was applied, three hours later it needed a light sanding, and a second coat of varnish.  This time I got no headache and I felt good as new.
Here is a side view - see the tongue and groove drawers?  They sure do not make them like that anymore.
Then we needed to buy new drawer handles....cheap tacky looking brass would not do.  The handles we bought were labeled "Matte Black" which goes well with our Wrought Iron Bed.  Here are a few more views:
And a side view:
I love my new dresser.  It may not be everyone's style (my daughter loves ultra modern) but it is mine.  For $66.97, some elbow grease... you gotta love that.   🙂

With a whirl wind of a summer, and a busy fall, it often feels like there are not enough hours in the day.  It is hard to believe we are now in October....where did the summer go?
Although I must say September was a most beautiful month.  Cool mornings and evenings, then hot afternoons.  Perfect September weather.
Somewhere amidst these past few busy months, I was able to restore an old dresser - not sure how I pulled that off, I am still trying to figure that one out!
We purchased this vintage tall boy dresser for $15.00 - it needed work...a lot of work.  The drawers are tongue and groove and overall the dresser is very solid.
This is not the greatest picture, but check out this nasty, ugly stain on this old dresser:
Here is the side view:
Technically I should have used a stain "stripper".  But the thought of those harsh chemicals was too much to think about, so lots of muscle power and an electric sander was the way I went.  The drawers were somewhat banged up too.  It took about 6 hours over 2 days to get all of the old stain off - not bad considering how thick the stain was.
Here is the top of the dresser already sanded: See how there is still color in the wood?  It will mean whatever stain color we use will go darker as a result - but better that than nasty chemicals.
Mr. Tucker decided to keep me company, until I turned on the sander - then he was out of there like a shot!
By the second day of sanding, my hands were going numb from the vibration of the sander - Mercy!
Here is the dresser fully sanded:
In the end it will be worth it...DH is not convinced...he is most decidedly dubious, but I said "Just you wait and see - it will look great".  (hopefully, we will get better pictures)  Next up:  The Stain - which is low VOC (volatile organic compounds /ordorless) and a new look.......

Mercy....life has been crazy busy, too much going on, too much to learn and too much to absorb.  But you know what?  I am one happy girl despite all of this craziness.
Since I have been asked...now for some personal information...
Back in 2001 I worked for a company that I loved, providing Mobile Spa Services to various high end hotels in our downtown area.  Soon my own business took off (mobile spa service to high end B&B's) so sadly I had to leave this company as I was too busy to do both.
By 2008, a new owner had taken over the Mobile Spa Service to the downtown hotels.  Then nearing the end of 2009, with the down turn in the economy, and a lack of tourism in our city, my B&B business slowly began to slow down - as it did everywhere. (I think our B&B's were harder hit than our local Hotels were)
So in 2010, I returned to the Mobile Spa Services in our downtown area to work with this new owner.  I love it... the hotels are fabulous and the owner is a delight to work with.
Here we are two years later in 2012.  Recently the owner approached me asking:  "Would I like to take over the business?"  Deep breath Ina....deep breath. (although I am not "religious" I prayed for this back in 2010, and way back in 2002)  Dreams do indeed come true.  It may take 10-15 years but they do come true if your intention is true and strong.
So here I am 11 years later, owning and running the business I worked for back in 2001.  I could not be happier.
There has been a lot to learn, a lot to absorb, a lot to process.  But wow, what an amazing opportunity...one I am very grateful for.
Have I had time to properly cook?  At least what my version is to properly cook?  No.  No, I have not.  However, that does not mean that food can not still taste exceptionally delicious.  (luckily, I have a few extra posts to share during this busy phase in my life...at least until I get used to this new routine)
This is not a recipe but more of a method - a great way to have two meals out of one:
10-12 chicken pieces cut up - thighs, wings, breasts, skin on bone in (I made extra to have left overs for next day.)
seasonings:  Salt, Pepper, Garlic powder, Italian seasoning, sweet Paprika
a good drizzle of Extra Virgin Olive Oil
generous amounts of Pesto - yes I cheated and bought freshly made store bought
Preheat the oven to 350 degrees.
In a large bowl, add the cut up chicken pieces.  Drizzle in EVOO to cover lightly.  Add all of the seasonings to coat well.
Transfer to a baking sheet lined with tin foil.  Bake for 1 hour, basting the chicken half way through at the 30 minute mark.
Then transfer the chicken to a platter and generously add a good dollop of Pesto to each chicken piece.   Serve with steamed vegetables...mow down...then crash because you are too tired to do anything else.
p.s.  if you are as busy as I am right now, please ask your significant other to do the dishes...especially if he wants to eat dinner tomorrow, I am sure he will be most helpful.  I must give a huge shout out of thanks to my DH...he has been such a support during my new crazy life phase!  🙂

See this ohhh soooo lovely photograph of deliciousness?  This photo was taken with this:

Yes...DH brought home a new camera - what an awesome present!  It has all kinds of fancy options...I have not even used the camera yet.  He kindly took all the photos for this post.  I am in a huge learning curve at the moment with the start up of a new business and many other things:
1 - Learning to use a new Android Phone - brutal!
2 - Learning to Text Message - not by choice let me tell you - I do not like it one bit, nope not one bit.
3 - Excel Accounting Program
4 - Business meetings - setting up new protocols for my business and meeting new people.
Yes life has been hectic, and somewhat stressful.  I seem to have this expectation of myself to learn something super fast....and if I do not....I am not a happy girl.  Patience....taking one baby step at a time is what is being called for.  Once I have all of the above under my belt, then it will be time for camera instruction.  It sure is a good thing DH has so much patience with me.  Maybe he can teach me patience too??
In the meantime, this was one tasty dinner.  Once again I added Vegan Cashew Cream Cheese to this meal.  It lends a very creamy smooth texture and flavor to any cooked meal - so good!  By all means, it is optional, the Sweet Chili Basil Chicken will still be yummy if you do not have Vegan Cashew Cream Cheese.
2 Tblsp. Extra Virgin Olive Oil
3-4 chicken thighs, skin on bone in
salt and pepper
1/4 of a large red onion, sliced and then cut in half
1 small red pepper, sliced
3 minced garlic cloves
1 large tomato, diced
1 heaping Tblsp. tomato paste
2 big Tblsps. Chili with Sweet Basil sauce or more if you like it spicy
2/3 cup chicken stock
a big handful on minced fresh basil
1 heaping Tblsp. Vegan Cream Cheese (optional)
Heat up a saute pan on medium high heat with the EVOO.  Season the chicken with salt and pepper, and fry until golden - about 5 minutes per side.
Drain off some of the extra renderings from the pan, turn down the heat to low medium and add in the onion, red pepper, and season with salt and pepper.  Saute about 5 minutes, then add in the garlic, tomatoes.
Then add in the tomato paste, chicken stock, and Chili with Sweet Basil stirring to incorporate.  Return the chicken to the pan cover with a lid slightly cracked, and turn the heat to low, simmering for another 30-40 minutes. Check for seasonings, and add in the Vegan Cashew Cream Cheese (if using), and the minced basil stirring well.
Now we are ready to plate....enjoy!

We have recently had our annual Weekend Getaway to Salt Spring Island - a little bit of paradise.  We once again stayed at The Cottage Resort, and with the warm weather finally here, we got to swim in that gorgeous lake - it was fabulous!  One of these summers I so want a full week stay at this lovely resort - three days is just not enough!
Last year I did a similar post, and discovered I had to do some innovative cooking with a two burner cook top and no oven.  Did I remember this?  I totally forgot.
Did I remember to bring my sharp Wusthof Knives and pepper mill with a Gourmet blend of peppers?  No I did not.  Dang.  This is our third year staying at the Cottage Resort - you would think I would remember.
Despite that, we had some amazing food cooked on this little cook top.  Usually we will go out for dinner at least on one night.  However, we found a grocery store that sells:  Hormone Antibiotic Free beef, pork, chicken and even cut up turkey legs and breasts!  The turkey sizes were too large for the two of us - wish we could have brought some home for the freezer.  With such a great selection of wonderful meat and all the fresh vegetables we were able to get at the Farmer's market - we ate like kings!
I have a new recipe to share - it will be at the end of this post.  The first night we had Triple AAA steaks, with steamed vegetables - to die for.
Then on the second night, I decided to make a simple Teriyaki Ginger Marinade for the chicken breasts and more lovely steamed vegetables.  I'd like to share with you dear readers, the process of these vegetables - so so good.But first - check this out:
We found some beautiful Sweet Red Peppers at a local Farmer's Market on Salt Spring.  Normally I shy away from peppers - I love them, but my body does not.  The farmer gave us a slice to taste - mercy - the sweetest tasting pepper I have ever had in my life!  And no adverse reaction.  We did bring home some of these lovely organic sweet peppers - what a difference from regular store bought sweet peppers.
First marinate the chicken in a Teriyaki Ginger marinade for a good 7-8 hours. Remove from the refrigerator 30 minutes before cooking.  I fried the chicken in a little olive oil, just to brown nicely on each side.  While that was happening, I had some new potatoes on the simmer, and once they were almost cooked, I added in the fresh carrots, patti pan squash, green and yellow beans to cook until eldente.  Then I removed the carrots, squash and beans from the pot, and set aside in cold water.
Then after the chicken was browned nicely, I added a lid.  Well, you make do with what you have - it worked well.
After 35 minutes total cooking time for the chicken, I removed the chicken to a platter.  To the frying pan on medium heat, add in sliced red peppers, and a few slices of garlic sauteing for about 3 minutes.
Then add in the drained carrots squash and beans sauteing to heat through.
Season with salt and pepper and serve along side the steamed potatoes and chicken.  The sauted vegetables picked up the flavor of the chicken - so so good.  I love all that color - super healthy deliciousness.

Now the third night - another yummy dinner and a recipe.
This dish is Seared Pork Chops in a Garlic Mustard Red Pepper sauce reduction.  Oh my word was it tasty!  Often times when looking for a grainy mustard, I find it it too grainy or the grains are too big.  Then I found this which was absolutely perfect:
What a beautiful tasting seed style mustard - not too strong, not too grainy and not too big seeds - just right.  I know, I sound like Goldilocks from the Three Bears....but it is so so true.
SEARED PORK CHOPS IN A GARLIC RED PEPPER MUSTARD SAUCE:
2 pork chops
6-8 slices of fresh organic red pepper
3 fresh garden grown garlic cloves, sliced
Extra Virgin Olive Oil
Salt and Pepper to taste
1/2 - 2/3 cup steamed vegetable water - from the potatoes, fresh beans, carrots and patti pan squash
1 heaping Tblsp. Light Seed Mustard
First I steamed some fresh organic beets in some water and a few good splashes of balsamic vinegar.  They cooked until eldente, then I removed them from the heat - so I could use the burner to cook the other vegetables - once again fresh new potatoes - almost cooked through then I added the carrots, beans, patti pan squash. Once these vegetables were done, I removed from the heat and returned the beets to the burner to simmer hard for another 5 minutes.
During the cooking time for the vegetables I also started the Pork Chops:  I simply drizzled Extra Virgin Olive Oil over the pork chops and seasoned with salt and pepper on each side.  Add them to the frying pan, then turn on the heat to medium - cook about 5 minutes per side once you start to hear the sizzle. (the time will depend on the thickness of the chops, so if yours are bone in and thick add an extra minute or two)
Remove to a plate and cover with foil, allowing to rest.
Meanwhile slice up 6-8 slices of red pepper, and slice up 2 garlic cloves.  Add them to the pan and saute for about 3-4 minutes.
Then, using the water from the cooked potatoes, carrots, beans, and squash - add a good splash to the pan - about 1/2 - 2/3 of a cups worth. (I had no stock with me)
Bring to a simmer and season with salt and fresh cracked pepper.
Once simmering, add in a heaping Tablespoon of Seed Mustard, whisking well, and reduce to half.
Check for seasonings, then pour over the seared pork chops.
We had a lovely weekend with beautiful weather, great music, and fabulous food.  I leave you with one gorgeous picture of Maiya.  Maiya's sister Mia had an owie and was not allowed to run around like her sister visiting all of the cottages. These sisters have the most beautiful, soft, loving energy...how sweet is this?
Here is a picture from last year of these two sweet sisters.  Can't wait to go back next year.

Recently I had the pleasure of attending a class on the art of making Organic Goat Feta Cheese, at a local farm in our area - Sacred Circle Farm.  This was an educational day, let me tell you.  This lovely farm raises Sannen goats, chickens, ducks, geese, 4 dogs, a number of cats and a lovely horse.  This is a farm that works hard to give rescue animals a loving sanctuary.  Please check out the website Sacred Circle Farm to see how you can help.
Let me also say this is the longest post I have ever done.  I wanted to capture the farm and it's animals from organic product to the plate.  I love this way of life, I love that natural living is so simple, and although it involves a lot of hard work, the efforts produce the freshest most delicious food you can ever imagine.
In this post, I will include a step by step process on how to make Organic Goat's Milk Feta Cheese, beginning with a tour of the farm.

Lets start the tour:
All of the animals on this farm have been rescued - whether they suffered abuse, neglect, or were ill and in declining health.  Here, they can live out their lives, in this peaceful sanctuary, where they are lovingly cared for.  Some of the chickens were once caged, ill, underweight and now - they are thriving, producing chicks and eggs.  This is free range living at it's best!
The work, dedication and loving patience that is involved in such a sanctuary/farm is heartwarming to say the least.  I have always had a huge respect for farmers, however, this day gave me an even greater respect - it is a way of life, it is their passion.  And hard work?  Hell yeah!  This is pretty much a 24/7 job on it's own.
So here are a few more shots of the farm animals: (a wee young'in)
Here, a few of the goats and the horse were mowing down on fresh hay:
Here is another goat in his stall - checking out the action - they are just so darned cute!  Goats are social, curious, friendly and they can be stubborn.
Time to milk the goats:
First and foremost let me clarify this type of farming.  Everything and I do mean everything is done by hand.  No industrialization going on here.  It is as organic as organic can be.  It is the "old" way, the tried and true method on how to succeed and create an organic way of life raising goats.
It makes me ask, "what the hell has man kind done to manipulate time honored traditions all in the name of mass production"?  If you ever ever get the opportunity to taste real goat's milk and feta cheese, handled in the natural traditional way you will not believe the difference.  I was astounded.  I was served a bowl of Goat feta cheese - it was so so good. The milk? (I just had one mouthful) Again so delicious - it did not taste like regular store bought Goats milk at all - very mild tasting, rich and creamy.
Here I will post a step by step process - from milking to making Organic Goat Feta Cheese.
Cleanliness is the first step - all the way.  The handler's hands are scrubbed before even entering the pen.  Then the goats are brushed well to loosen any debris, hair etc.  They love it!
Next, the udders are released of the first spray of milk, then washed with warm water and a cloth.  Only then can the milking begin.  After the milking is done, the platform is washed down.  Milking is done twice a day, and each time the process is the same.
The warm milk is then strained, and refrigerated in a very cold fridge - to flash cool.
As this goat was being milked, there was quite a commotion going on with the chickens.  They were underneath the goat stall.  I was asked to look underneath and pull out any eggs.
Mercy...they were not only warm, but still wet!  That was a first let me tell you!  (I also went home with these fresh eggs - can't wait for breakfast tomorrow) Check out these eggs.  The larger one came from an older hen - but is considerably bigger than one from a young hen.  Apparently, the older hens are slower to lay, but when they do they have huge eggs!
Back to the goats...the next goat was eager to step up to the platform - see how cute?  I fell in love with them!  These goats are so lovingly cared for, they even get to listen to classical music in their stalls.
I was asked would I like to buy a mother and her kid?  A part of me wants to.  But honestly?  I do not have the space, the time, or the commitment.  I believe if you adopt an animal - it is for their ENTIRE lifetime.  I just can not at this stage in my life do that, as much as I want to.  It is only fair to that animal to give it your full attention and care to it's well being for the rest of it's life.
Here is a picture beginning with the goat milk and ending with delicious feta cheese.
Now time to make cheese:  All utensils used are stainless steel, and glass and thoroughly sterilized
3 gallons goat milk
1/4 tsp. Choozit Cultures
1/2 cup water - chlorine free and room temperature
1/2 tsp. rennett
Kosher Salt
Using a 16 quart stainless steel pot, add the milk and keep on the lowest temperature, stirring from time to time until a temperature of 86-87 degrees is reached.  Through out the whole process, the temperature was double checked - to stay at 85-86 degrees.  Also, each time the milk is stirred, the stainless steel spoon is washed in hot soapy water, and rinsed well.
Once it comes to temperature, turn off the heat.
Now it is time to add in the Choozit culture.  It is very important not to touch the culture - sprinkle a 1/4 tsp. into the milk.  Seal up the package and refrigerate.
Gently stir from the bottom of the pot to the top.  Stir just a couple of times, then put the lid back on and wrap the pot well in a large towel to stay warm.  Let sit for 1 hour.
In the meantime, using a 1 meter square sheet that has been washed in natural soap, begin to rinse the sheet in very hot water.  It is important to get rid of any leftover soap residue.   You could also soak the sheet overnight in a vinegar solution, or boil the sheet.
Mix the 1/2 tsp. of rennet with the 1/2 cup of cooled water.
Remove the towels and bring back the milk to a temperature of 86 degrees on lowest heat, stirring occasionally.  Pour in the rennet and water mixture, stir 15 times, then back stir to let the milk settle.
Turn off the heat and rewrap the pot in towels to sit for 40 minutes.  During this time the milk can not be moved.
Now it is time to cut the curd.  You can see the whey at the top of the curd.
Cut a diagonal cut right to the bottom of the pot.  Then cut another diagonal the opposite way.
Once cut, gently stir once. If you see any very large pieces, just cut with the knife.
Line a very large strainer that is sitting inside a larger pot with the meter sized wet sheet so it drapes down evenly on each side of the pot.  Carefully strain off the whey and carefully lift the corners of the sheet to tie and hang over the pot to drain.  My camera batteries died at this point, but the scooped up ends of the sheet were tied and hung on a cupboard door handle - genius!
Hang for 4 hours, then unwrap the sheet and turn over the cheese to the opposite side and rewrap to hang for another 24 hours.
With clean hands and cutting board, cut the loaf of cheese in half  then cut the cheese into cubes.  Transfer the cubes of feta to a large dish.  Sprinkle Kosher salt onto the cubes and cover with plastic wrap to tightly seal.  Allow to sit on the counter for 4 days.
After 4 days, drain off any excess whey:

Make the brine the day before so it can come to room temperature:
Boil 1 gallon of water and add 1 cup of Kosher salt.  Stir to dissolve and cool, to come to room temperature.  Pour over the cheese to completely cover the cheese, put a lid on the container and refrigerate.  (when the feta cheese is first added to the brine it will initially float, then sink to the bottom)  Allow to cure for 30 days.
Come this fall, I definitely will give thought on how to make Lactose Free Goat's Milk Feta Cheese.  I love the process, I love that this milk is local, and I especially love, what great care is taken in raising these lovely goats.
Thank you Sacred Circle Farm for the education and a most enlightening day...I felt blessed to be apart of it!

I just learned today that Anthony Sedlak suddenly passed away on July 6/2012.  At the tender age of 29, Anthony was an up and coming talented Canadian Chef.  He was the Food Network Star of the shows THE MAIN, AND FAMILY COOK OFF, to name just two of his many accomplishments.
Such a tragic loss, he had a promising career ahead of him, as well, was much loved by all who knew him.  I loved his show The Main - a very creative Chef, and a very engaging personality.  My heart goes out to his family and friends.
One can't help but ask "Why"?  An answer we will never know.  So I decided to wander the gardens this night, in remembrance of this talented young man.  A young man who left us too early, and who will be very missed.
--
--
--

--
--
I am sorry his amazing spirit is no longer with us....