Sick Day Part 2

I’m at the tail end (hopefully) of recovering from my cold, and unfortunately my kids have caught it too. Well, they might have been the ones to bring it home in the first place, elementary school being the wretched hive of scum and villainy that it is. At any rate, I kept the kids home from school yesterday in an attempt to speed up their recovery.

I gave the kids the option of homemade chicken noodle soup for dinner, since it’s a traditional kind of food to eat when you’re not feeling well. They vetoed this idea, and I was willing to be vetoed, as I hadn’t actually started cooking anything yet. At first they voted for instant mac-and-cheese, which I said no to. I can’t tell you how much it frustrates me that it doesn’t matter how many original and tasty meals I prepare, they’d live off of 99¢ dried pasta with powdered cheese sauce, given half the chance. Next they argued between themselves between bacon and eggs and trout with teriyaki sauce over rice. A quick trip to the grocery store brought the decision firmly down to bacon and eggs, since trout was not on special.

So our family dinner last night was eggs over easy, reduced-salt bacon, freshly baked Light Wholemeal Bread (Bread Machine: How to Prepare and Bake the Perfect Loaf (Jennie Shapter, 2002), page 69), and a side of sliced strawberries with a sprinkle of sugar. The girls were even up to hulling and slicing the strawberries. All in all, not a bad dinner for a house full of sickies!

Halloween Party Leftovers

After about a week of junk food and candy, I thought it was about time to start making some healthy food again. I needed (and still need) to use up some leftover food from the Halloween party on the weekend before it goes bad, so dinner planning for the last few days has been centered on that.

On Monday night I improvised some sushi bowls, which contained garlic shrimp (from my freezer), smoked salmon (leftover), lumpfish caviar (which I had meant to put on the deviled eggs and then completely forgot about), avocado slices, and steamed Swiss chard (from my garden) in a drizzle of teriyaki sauce. I was looking for a better way to serve Swiss chard that my kids might actually eat, and although this wasn’t horrible, I don’t think it was all that great either. I need to experiment more.

Last night’s dinner was French toast and apple slices. I think that French toast looks absolutely hilarious when it’s made with Voodoo Bread. I mean, it tasted just like normal Nan’s Pan Rolls bread dipped in eggs and fried, but the colours definitely made it much more fun. My kids are really into this “rainbow bread”, as they call it. Perhaps I could make it in different colours for other holidays, even if I can’t quite get it into the proper swirl.

Mom’s Potato Salad

Back when I started writing this blog, I set a personal goal to record the recipes that I had grown up with. I didn’t want my descendants to encounter the same issues that I’d had when my grandmother passed away and took her knowledge of family favourites with her.


Mom’s basic potato salad.

To this end, I asked my mother the other day for her potato salad recipe so that I could post in online (it’s one of my favourite summer dishes). Much to my dismay, she explained to me that she had no real recipe and added ingredients until it “looked right”. After telling me this, she laughed a bit, because she used to get frustrated with my Nan and her approach of “a little bit of this, a touch of that” dishes that were downright impossible for her to recreate.


Mom’s basic potato salad.

So Mom and I set aside some time at the cottage this summer to measure all her ingredients and record everything that she did to make her potato salad. This one of her most often-requested potluck or barbecue dinner dishes, and indeed, it got rave reviews when I made her recipe for the most recent potluck. As a bonus, it is both simple and a great make-ahead dish. Actually, it’s easier to prepare the ingredients a day ahead, then combine them into the final dish on the day it will be served. It takes the pressure off of hosting when you know that at least one dish is ready and waiting in the fridge.


Mom’s potato salad made fancier by leaving the potato skins on and including bacon bits.

Mom’s Potato Salad
Makes about 7 cups of salad

You will need:
6 cups potatoes (any variety) cut into bite-sized pieces
This recipe works well with both older and new potatoes. With older potatoes, peel before cutting. With new, thin-skinned potatoes, wash them and leave the skins on before cutting.
Place the potatoes into a large pot and cover with water. Boil potatoes until they are soft enough to be pierced by a fork, but not yet mushy. Drain and refrigerate in a covered container until cool (this can be done overnight).
While the potatoes are cooking, hard-boil:
6 large or extra-large eggs
Place eggs into cold water until they are cool to the touch. If assembling the salad the next day, the eggs can be left in their shells in the fridge overnight.
Place the cooled potatoes into a large mixing bowl. Peel the eggs. Cut up 4 of the 6 eggs into bite-sized pieces (usually eighths or smaller), setting the two most aesthetically pleasing eggs aside as topping.
To the potatoes and eggs add:
1 cup mayonnaise*
1 tsp table salt
1 tsp yellow mustard
3 Tbsp finely chopped green onion or chives
Optionally, you may add:
(375g package of low-salt bacon, cooked and chopped into bits)**
Mix well until all ingredients are evenly coated.
Scoop the salad into a serving dish, or simply serve in the mixing bowl for informal gatherings. Optionally, you may lightly sprinkle over the salad for looks:
(a dash of paprika)
Cut into quarters the 2 eggs you set aside. Arrange the eggs at the center of the salad in a sunburst pattern.
Serve.
This recipe may easily be multiplied in order to serve a larger number of people.


Mom’s fancy potato salad.

*Regular, olive oil, reduced-fat, or reduced-fat olive oil mayonnaise are all acceptable. However, do NOT use salad dressing or Miracle Whip, the flavour is all wrong in this dish.

**If you add reduced-salt bacon, halve the amount of salt in the recipe. I prefer the reduced-salt kind, but if you have to use regular bacon, don’t add any salt at all.

Still Waters

Some days begin with a jolt, a jump out of bed, a hustle to get out the door. On the other hand, some days begin with reading in bed, a relaxed breakfast, and a trip down to the dock.

Breakfast at my parents’ rented cottage this day was eggs over easy, fried mushrooms, sliced avocado, and leftover fruit salad with a bit of maple syrup (slightly mushier than fresh, but still very tasty).

After breakfast, while the dishwasher ran (and I cannot tell you how much I appreciate having a dishwasher at the cottage, what a luxury), I strolled down to the lake to take in the view. The water was like glass, reflecting the clear blue sky.

The water was so still and clear that I could watch the small fish (probably rock bass) that enjoy the shelter of the dock and the retaining wall.

Even the canoe that passed by left barely a ripple in the lake. The canoeist waved a quiet hello to me as he passed by, and we both continued to enjoy the calm of the morning.

At The Lake

I spent the weekend at the lake again — but a different lake this time. My parents have rented a cottage for the summer, and I’m taking the kids up whenever I can.


The view from the dock.

Of course, every trip to a cottage comes with hearty breakfasts… Okay, well, brunches… Okay, sometimes lunches. It all depends on how early the kids get me up, and how lazy I’m feeling when I first get out of bed. A beautiful day at a cottage often makes me want to sit on the deck or the dock with my morning beverage of choice and just relax.


Cottage breakfast with French toast, bacon, and fruit salad (asian pear, cherries, and banana).

Of course, once I’ve had something to eat (and okay, sometimes before), it’s time to jump in the lake. This particular lake is really clear and actually quite warm for a Canadian lake, which means that you still don’t want to stay in there all day, but it’s not breathtaking to jump into.


Thing 1 practicing her cannonball.

My kids would spend all day in the water if their lips didn’t turn blue, which happens even in a heated pool, eventually. Their favourite part is launching themselves bodily off of the dock


I think Thing 2 doing her “starfish” jump.

Also, I’m pretty sure that Thing 2 believes that she can fly.

Breakfast With a View

I spent the weekend at my in-laws’ cottage, which is built uphill from a lake and hence commands beautiful views from one side.  (The other sides look into the woods, which is quite pretty, but definitely isn’t expansive.) I love that the side overlooking the lake has a screened-in porch where we can eat meals undisturbed by mosquitos and, in the evenings, moths attracted by the lights. I would love a screened-in porch outside of my patio door, despite the fact that I would only overlook my own back yard. I think that almost every summer meal would be eaten out there.

Breakfast on Sunday was two eggs over-easy, a slice of buttered crusty white bread fresh from the bread maker, a grilled chicken burger patty left over from the previous night’s dinner, and a banana.

And of course, then there was The View. What a fantastic way to start the day.