Dad’s Birthday Dinner

This past weekend began with my dad’s birthday on Friday. September is a busy birthday month in my family, with my brother’s birthday near the start of the month, and then my mom’s just over a week later, and then my dad’s about a week after that. Before she passed away, we celebrated my Nan’s birthday right at the end of the month as well. This meant a lot of birthday parties and dinners, although as we got older, more of the latter than the former.

Dad’s request for his birthday dinner was much more traditional for my family than my mom’s, given both the region in which we live and our cultural heritage. Dad requested baked beans and biscuits, followed by butter tarts for dessert. Baked beans are generally considered to be a Québec specialty, but they are extremely popular in Ontario and New Brunswick as well (both provinces have a proportionately large French-Canadian population, especially where they share a border with Québec). My father fondly remembers my grandfather making baked beans for the family; it was probably one of the recipes he learned while working as a lumberjack. The baking soda biscuits are definitely Granddad’s recipe, passed down to me by my father. And butter tarts are a quintessentially English Canadian dish, although it’s not one passed down to me by my grandparents; so far as I know, Granddad wasn’t much for fancy baking, and Nan never mastered the art of pie crusts.

All that being said, I’d never made baked beans by myself before — that had always been Mom’s job! So I needed to look up a recipe. The Maple baked Beans With Apples on page 151 of The Canadian Living Cookbook (Carol Ferguson, 1987). I adapted the recipe to cook predominantly in the crock pot, since I didn’t want to run the oven for hours and hours on such a hot day. I basically tossed all of the ingredients that would have been baked in the first stage in the crock pot for about 16 hours. Then I ladled it all into a Dutch oven, topped with sliced Granny Smith apples, brown sugar, and butter, and baked it all together uncovered for an hour. It turned out absolutely fabulous, enough so that my parents asked me for the recipe!

The biscuits, of course, were Dad’s Biscuits. I rolled out the dough and cut it with a cookie cutter instead of going with the easier drop-off-a-spoon version, since formed biscuits hold up better to dunking or spreading with baked beans. I asked Dad if it was weird to have his own recipe made for him, and although he agreed that it was an odd feeling, he wasn’t complaining.

Served last were the raisin butter tarts. I used the same recipe as I did for the potluck dinner a month ago: page 234 of The Canadian Living Cookbook. However, I substituted an equal volume of golden raisins for the walnuts that the recipe called for, which tasted delicious. I kind of overfilled the tarts though, so they boiled over when they baked and hence look a mess. They tasted good anyway, although the stickiness of the overflowed filling meant that they were a pain to remove from the pans.

So happy birthday to my dad! Love always to the man who taught me through his automatic acceptance that people can do whatever they put their mind to, no matter what traditional gender roles in our society may dictate.

Mom’s Birthday Dinner

We celebrated my mother’s birthday this past Saturday. At her request, I hosted dinner at my house and made her up some of my ramen — which somehow she had never tried before. The version that I chose to make was Furikake Salmon Ramen (page 82 of Simply Ramen by Amy Kimoto-Kahn (2016)); the recipe is also available online here. This recipe uses a shoyu base (page 8, or online at easypeasyjapanesey.com), which I made up in advance in my slow cooker. I remain rather enamored of this base recipe, but every time I make it I remind myself that sometime I really need to try the tonkotsu base, which is my favourite but appears much more difficult. I used soft-boiled eggs instead of marinated half-cooked eggs, mostly due to time constraints. I also used packaged noodles; one of these days I will make my own, but that really requires a pasta maker, which I don’t own. I didn’t use the kind from the instant soup packages, as I find they get soggy much too quickly, but instead a package of dried noodles on their own for which I unfortunately can’t read most of the label.

The real star of this dish is the salmon. I was lucky enough to find it on special at the grocery store, pre-portioned and ready to go. The furikake topping was delicious even though I used North American mayonnaise instead of Japanese-style. There were some leftovers and I really look forward to having them served over rice in the next few days. I think that this topping is going to become part of my regular dinner roster; it would probably be good on other pink, oily fish like sea trout.

In our family, there’s always dessert with a birthday dinner, even if you’re stuffed from the meal itself — that just means that you take a breather and have the treat later in the evening. This year I made apple pie using fruit that I’d grown on my own tree in the back yard. For the chocolate lovers, Dad made brownies with chocolate icing, which were delicious and, if you know my dad, a very special treat, since he rarely bakes. We served it all up with whipped cream and/or vanilla ice cream (and dairy-free alternatives thereto). Oh, and candles! I was thrilled to find that it’s possible to get the candles that burn with coloured flame at the dollar store these days. I used to have to go downtown to a specialty store to buy them.

So happy birthday to my mom! Love always to the woman who helped shape me into the person that I am (whether that’s a good thing or not is a matter of opinion).

Birthday Dinner

Yesterday was my husband’s birthday, and the tradition at our house is that you get to eat whatever you want (within reason) on your birthday. This often involves going out to a restaurant, but this year my husband asked me to make his dinner instead. His choice of dinner necessitated a special trip to T&T Supermarket for ingredients, which was, as usual, an event in itself. Every time we go, we have a meal in the cafeteria, and then the kids have to check out all of the samples and go watch the live fish and seafood in their tanks. We also have to peruse the produce and packaged goods sections for food we’ve never tried before, and for ingredients for new recipes we’d like to try. There is no such thing as a quick trip to T&T with my family.

The main meal that my husband requested was California Ramen from page 86 of Simply Ramen (Amy Kimoto-Khan of easypeasyjapanesey.com, 2016). My copy of the book was actually a birthday gift to me from my husband a few months back, and I feel this may have been a not-so-subtle hint on his part. This dish is based California roll sushi, with toppings of avocado, cucumber, and crab. The recipe recommends fresh Dungeness crab, but I had never cooked live crab before, and I have to admit that I chickened out and used frozen crab instead. I distributed one package of frozen crab meat out around our family of four, but I admit that I probably could have used half as much crab and been just as happy. I also ended up using soft-boiled eggs instead of the marinated half-cooked eggs recommended, mostly because I misread the directions and didn’t realize they had to start marinading two days before the dish was to be made. Whoops.

The standout flavour of this dish, though, was the shoyu base broth. I’d never made it before, but it was both delicious and very simple. It packed a huge amount of flavour and tasty aroma into what I would have thought is just another slow-cooker broth. The recipe calls for dashi granules and soy sauce (both of which are high in sodium) and salt, but I had to take into account my family’s tastes. I left the salt out, and I am glad I did. The broth was just fine without it. In addition to the broth, I ended up with a lovely cooked chicken and melt-in-your-mouth oxtail (both of which are supposed to be discarded after being strained out of the base), so that’s two meals in one, really. All in all, it was a 10/10 recipe, and I will definitely make it again after I use up the leftovers that I froze! Now I want to try all of the bases in this book, especially the tonkotsu — my absolute favourite when I go to a ramen restaurant.

Of course, no birthday in our house is complete without dessert, and as my husband is not a big fan of sweet dishes, I made him up a fresh reduced-sugar blueberry pie. I cut down the sugar from the recipe by a third, but the blueberries were so sweet by themselves that I could probably have reduced it by a half or more. Once again, I used the Purity Pastry crust from page 73 of the Purity Cookbook (2001 edition), and the fresh fruit pie filling formula on page 228 of The Canadian Living Cookbook by Carol Ferguson (1987). I made a latticework crust, which turned out pretty well considering that a) it was only my second time making one, and b) Thing 2 somehow managed to step on the edge of uncooked pie while I was showing it to her, and I had to totally reassemble it. If you’re pondering the logistics of that, be aware that there was a stool involved so she could see what I was working on at the counter, and that the pie’s innards all fell out onto a clean baking sheet.

As many of my pies do, the blueberry one did not stand up well to a serving knife… It kind of crumbled and fell apart. I figure that’s not so bad because that means that the crust is nice and flaky. And yes, I did keep thinking of The Frantics’ A Piece of Pie while I was making this dessert. “Great big blueberries!”

Link’s Tunic

My eldest daughter’s birthday is coming up, so I wanted to make her something extra-special as a gift. When we went to ComicCon this year, Thing 1 kept spotting foam replicas of Link’s Master Sword (from The Legend of Zelda series) out on the sales floor, and she asked me if she could have one every time she found one. My response was that it was too expensive; I had given the girls a budget of $20 each to buy something, and the swords usually came in between $30 and $35. Instead she came away from the con with a chain necklace with a pendant shaped like a Golden Snitch, which also lit up from inside with a tiny LED, and she seemed quite satisfied.

However, I had two days at the con without the kids along, and in my browsing I managed to find a competitively-priced Master Sword, along with a cheap plastic Hylian Shield. I stashed the sword and shield away for a few months to save them for her birthday. But I also figured that I could take the gift up a notch and make her a play costume to go along with the pre-made items.


McCall’s M6224

To me, a play costume is one that I don’t spend a huge amount of time or money on because there’s a good chance it won’t last all that long, since my kids are allowed to wear play costumes whenever they want and to do whatever they want in them. This is why most of their play costumes are second-hand finds, hand-me-downs, or bought on the 90%-off sales after Halloween. To that end, I used McCall’s pattern M6224, which I already had in my stash from ages ago. (Although I didn’t use this specific pattern to make the girls’ ComicCon costumes this year, I should note that one-piece pajama patterns are great to adapt into costumes.)


Cutting the pattern.

This time I didn’t use the one-piece pajamas and instead went for option C, which is a short-sleeved pajama top reminiscent of the scrubs one would wear for working in a hospital. I lengthened the top a bit to make it more of a tunic than a shirt, which will eventually be belted into place. I used fabric from my stash as well, which was the remnants of a dark green sheet that I’d used parts of for some craft or other years ago.

As the pattern envelope promised, the pattern was really easy to make. I think it only took me about two hours from unpacking the pattern to ironing the final product. Now, it looks a little big to me, but pajamas and tunics both are meant to fit loosely, and anyway it will be belted in. If worst comes to worst, I can always take it in. Strangely, my biggest worry is that the neck hole may not be large enough; the fabric has absolutely no stretch whatsoever, and Thing 2 has a massive noggin, just like both of her parents.

Die-hard Zelda fans probably are looking at the tunic and thinking, “Isn’t that supposed to have lacing, and a collar?” Yes, I suppose it is, if I was going for true accuracy. I kind of went for a look between adult Link in Ocarina of Time (what with the length of the sleeves, not to mention the sword and shield) and Four Swords Link (with the V-neck tunic). As much as I love 100% accurate costumes, I didn’t think it was necessary to play dress-up at home. Also, generally the more accurate the costume, the more time and money it takes, neither of which I wanted to spend on something that would probably get food and dirt smeared all over it.

The next step is to get a belt and a long-sleeved shirt to go underneath, as well as to make Link’s cap. Hopefully I’ll get it all done in time!