I am always hoping more people will submit recipes. A few years ago Hazel Hill, Great Village would send me several recipes two or three times a year. However, since her passing incoming recipes are scarce. I encourage people to look through some of the family cook books and send along some entries. Photo copy and drop in the mail, or copy and submit by email to:
maurice@theshorelinejournal.comIf you have a favourite family recipe and would like it published in the February 2025 issue, please send on or before February 10th. Send to: The Shoreline Journal, Box 41, Bass River, NS B0M 1B0; Fax: 902-647-2194 or email:
maurice@theshorelinejournal.comPLEASE NOTE: Hoping you will want to use some of the older recipes uploaded to the Nova Scotia Archives. Reading and interpreting the old recipes can be challenging. For example, the ingredients are given by weight and not by cups, tablespoons, imperial or metric measure. Ingredients were also known by different names. For example, baking powder was called pearl ash and gelatin was called isinglass. Today's equivalents for several of the recipes tried by archives' staff are found in the modern methods section.
What's Cooking is the latest addition in a continuing series of digital products developed and released by the archives. For more information about archives' offerings, go to
https://archives.novascotia.ca/Kitchen Korner - Archives 2023
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February 2025 - Chicken Curry with Vegetables
We were awaiting Christmas at time of last writing. Now that’s long past, decorations are all put away and for some the bills for Christmas spending are starting to arrive. Don’t know about you, but my presents were paid before they were wrapped.
Again this year was celebrated in non-traditional way – no festive parties, or dinners; mostly alone due to wanting not to travel or assemble in groups not normally in your "close bubble". This is the second solitary Christmas, hope there is not a third. But in saying that, far better to be safe and in good health, rather than feel sorry for ourselves, go out and get infected.
While we are on the subject of Christmas and family events around special times, we might as well accept that CoVid in smaller quantities is going to be around us for many years. Do not be surprised, if you are encouraged to avoid large crowds and have a mask at the ready for two or three years.
Not what any of us want to hear, but we can save ourselves a lot of anxiety and stress, if we accept those possibilities and be ready to adjust our lifestyle. Look at it this way. Prior to CoVid, if you were going to visit friends or family, and just before your visit you learned they were "sick with the flu", did you visit anyway, or did you stay home? Operate on the same premise and you will be safer, healthier and less stressed.
Normally, the week between Christmas and New Years is a time to visit relatives or friends.
Didn’t even get to Saint John to visit two eldest sons. When there a trip to to the Saint John City Market, the oldest one in North America, is a must do.. It is surprising what products from Nova Scotia are available at the market. At one of the stalls was surprised to find a lobster chowder powder mix produced by a company from Port Williams. Then at another stall he got real interested in frozen Chicken Vegetable Curry. It would serve six people and was priced around $25.00. Barely back home and it was time on the computer to find a similar recipe.
Here is one picked out at his favourite.
Chicken Curry with Vegetables
- 2 tblspns Vegetable Oil
- 2 12/ tbspns Curry Powder
- 1 yellow onion, sliced with grain
- 2 chicken breasts, cut into cubes
- Salt and freshly ground black pepper
- 1 ½ cups broccoli florets
- 1 ½ cups chopped carrots
- 1 tsp dried basil
- 3 cloves garlic, minced
- Zest of ½ lime
- 1 ¼ cups coconut milk
- ¼ cup chicken stock
- 14 ounce can diced tomatoes
- Lime Wedges, for squeezing.
Cook 1 tablespoon vegetable oil, curry powder and onions in a large sauté pan on medium heat, constantly stirring, but let it sizzle, for 5-6 minutes. Pat chicken dry, sprinkle with salt and pepper and add the remaining oil. Cook the chicken in the onion-curry mixture until golden brown on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes. Bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken – about 20 minutes. Squeeze with lime juice before serving over rice, egg noodles, or your favourite pasta.
Should serve 4-6 people. Prep time is 10 minutes and about 35 minutes cooking for total time of 45 minutes.
January 2025 - "Made in Canada" solution possible?
To me it is hard to believe the flow of negative news and events is constant. Very day there is another major undesirable event. The world is most nervous about what president-elect Donald Trump will do with all the upheaval he has threatened to do. promised whether it be mass deportations, withdrawing from NATO, or imposing 25% tariffs on anything imported into the USA. One would think it would be an unwise choice to target Mexico and Canada – closest neighbours and two of his largest trading partners.
Naturally Canadian officials and most of the 40+-Million Canadian residents, who are paying attention, are very nervous. Prime Minister Trudeau is actively consulting with the premiers to organize a unified voice and plan of action. USA population might be 9-times the size of Canada’s but we have the resources, strong will and will never agree to become USA’s 51st state. I trust our leaders to develop a "Made in Canada" response should 25% tariff be imposed.
Perhaps you might think I’ve become lazy but sometimes it is a good idea to reflect on something positive from the past rather than clutter our mind with some of the more negative things in today’s society. Here’s your chance to review some of the more famous recipes previously published in Kitchen Korner. The first was from the late Chris Urquhart who submitted Cowboy Casserole.
Cowboy Casserole
- 1 lb hamburger 4 potatoes
- 3 to 5 carrots 1 large onion
- 1 can baked beans in pork & molasses 1 can tomato soup
Place a layer of potatoes sliced thin, with a few dabs of butter in the bottom of a casserole dish. Next place a layer of carrots sliced thin. Then add a layer of onions, sliced thin. Cover with hamburger using your choice of spices. Then cover with baked beans. Last, cover the whole lot with tomato soup. Cover dish and bake in a 350’F oven for about 1 hour, until potatoes are cooked through.
-
One week, John MacLean sent along a recipe which Jeanette Bartlett had sent to his family, with the following note: "Some expressed interest in the icing used on your Dad's birthday cake - here is the recipe".
Corner Brook’s Mystery Icing
1 c. boiling water - 1 Tbsp. white sugar
2 rounded Tbsp. custard powder (e.g. Bird’s) mixed with a little cold water
Lemon or orange flavouring
1 c. butter - ½ c. white sugar
Procedure:
- In a small saucepan, dissolve 1 Tbsp. sugar in the boiling
water.
Add dissolved custard powder to water-sugar mixture & cook until colour changes, stirring constantly. Let cool. Add flavouring. - Cream butter well; add ½ c. sugar a small amount at a
time, beating until very creamy.
Add custard mixture, a teaspoon or two at a time, beating well after each addition.
The recipe can be found in the 4th edition of "Corner Brook’s Favorite Recipes", Bentley Club, First United Church. 1960.
Before I close off, I would like to wish all Shoreline Journal subscribers, families and readers a VERY MERRY CHRISTMAS and Happy New Year filled with good health and prosperity in 2025.
December 2014 -
Two more great recipesThe last few months it has been nothing but political antics before and since the American presidential election, I am glad I don’t live south of the border. This fall here in Canada, we have been bombarded with election activities. First there was the Municipal election on October 19th, which resulted in six new councillors taking a seat around the eleven seat Colchester council table and Cathy Hinton acclaimed as mayor for Truro replacing Bill Mills, who did not re-offer after deciding nearly 30 years in municipal politics was enough.
To finish the fall and get electioneering out of our system, Premier Tim Houston called a snap election for November 26. It will be interesting to see if the difficult road for incumbent governments trickles down to Nova Scotia to any degree.
This fall, the weather has been on the warmer side, but recently the strong winds took care of the leaves which appeared to be hanging on longer than normal. In thinking back to last fall, I seem to remember part of November and December was reasonably warm. We’ve even had a couple of days when spitting moisture was a bit of snow rather than rain.
Now its time to stop gabbing and think about the kitchen. I’ve decided to choose provide two recipes. Nothing special as we work our way towards for Christmas. Just two favourite cookie recipes, Grandma’s Molasses Cookies and Brad’s Snicker Doodles that are desirable any day.
Grandma’s Molasses Cookies
- ½ cup shortening
- ½ cup brown sugar
- 1 egg
- ½ cup molasses
- ¼ cup warm water
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ginger
- 1/2 tsp nutmeg
- 2 cups flour
- ½ cup raisins
Cream together Shortening and brown Sugar. Add egg. Mix together molasses and warm water. Add to mixture. Add dry ingredients. Mix well.
Drop by spoon onto greased cookie sheet. Bake at 380 oven for about 15 minutes.
Brad’s Snicker Doodles
- 1 ½ cup sugar
- ½ cup margarine, softened
- 1 tsp vanilla
- 2 eggs
- 2 ¾ cups flour
- 1 tsp cream of tarter
- ½ tsp soda
- ¼ tsp salt
- 2 tbsp sugar
- 2 tbsp cinnamon
Heat oven to 400. In large bowl combine first four ingredients, blend well. Stir in flour, cream of tarter, soda, salt, blend well. Shape dough into 1 inch balls. Combine 2 tbsp sugar and cinnamon, roll balls in sugar-cinnamon mixture.
Place balls two inches apart on ungreased cookie sheet. Bake at 400 for 8 to 10 minutes or until set. Immediately remove from cookie sheet. Makes 48 cookies.
November 2024 - Off to the polls on November 26th
I hope you exercised your right and got out to vote in the province wide municipal election on October 19th. We can’t rest or get ready for Christmas. Premier Tim Houston has just pulled the plug and we are off to the polls for a provincial election on November 26th. That’s eight months earlier than Houston enacted "fixed-date" legislation not long after he was elected premier, which had set Nova Scotia’s election date for 2025.
It more or less proves that regardless of political affiliation, all politicians are opportunists and will do whatever they want when it suits them. On would think, we would receive better governance from a ruling party if a "fixed date" election could only be changed and an
election was held earlier if they were defeated on a "non-confidence" vote in the Legislature.Going to the polls now is not a surprise. Houston had signaled months ago he might go to the polls this fall. Since then his government has been doling out money like there was no tomorrow.
Let me get off politics and give you an outline of something that made me happy when suddenly a recipe arrived in the mail from an unidentified subscriber. It’s always nice to get good new surprises at any time, but by mail seems extra special. Even though unsigned, I’ve decided to print for your consideration and use.
Frozen Cucumber Pickles
(NOTE: The writer added this note to the mailing: I brought this recipe home from a relative living in another province)
- 3 Quarts cucumbers, sliced thin
- 1 bunch celery – cut up
- 1 ½ lbs onions – cut up
- 2 Green, 2 Red peppers – sliced in small strips
- ¼ cup salt
- 6 cups white sugar
- 4 cups white vinegar
Method: Heat salt, sugar and vinegar till hot. (Do not boil). Pour over pickles, let stand overnight.
In the morning put in plastic containers. Thaw out before use.
I used empty used 1 cup size small containers.
Notes: These pickles can be made year round, as ingredients can be purchased or grown.
October 2024 Kitchen Korner
It is about three weeks until the Municipal elections on October 19th. It won’t be long until the leaves will turn to their multi-coloured brilliance and not long after that we will be wearing our Remembrance Day Poppies and going to the services on November 11th. Time will pass by so quickly in two months from today when you are reading this this column on September 25th and to our horror three months from today is Christmas Day.
Most certainly don’t want to see or hear anything about Christmas until the ghosts and goblins come visit on Hallowe’en. It won’t happen, but would be nice to celebrate Remembrance Day services before the Christmas rush is on.
I’m not going to back myself in the corner by commenting on the election result forecasts or showing preference. However I will say thank you and congratulations to all the candidate who put their name forward to run to be a councillor or mayor. It is a mammoth decision and takes a great commitment of personal sacrifice, but you do get paid.
A warning or piece of advice to the electors (taxpayers). If you don’t vote on October 19th, you do not have the taxpayer’s right to complain who is councillor or decisions they are making during the next four years.
GET OUT AND VOTE ON OCTOBER 19!
I’m constantly looking through cookbooks to see what might appeal to me. The other day I was looking in the "low calorie" section and the following recipe caught my eye.
Sausages with Apple and raisins
- 1 onion
- 2 tblspns butter or margarine
- 2 large German sausages or 4 large pork sausages
- 1 cooking apple
- 3 tblspns raisins
- 3 tblspns clear honey
- 1 tsp paprika pepper
- 1 tsp sale
- ½ tsp white pepper
Peel and thinly slice the onion. Melt the butter or margarine in a frying pan and fry the onion for 5 minutes, then push to one side.
Add the sausages to the pan and fry until well browned on all sides. Meanwhile peel and core the apple and cut into thick slices.
Remove the sausages from the pan and slice. Keep warm. Add the apple slices to the pan and cook until very soft. Strain off the excess fat. Stir in the raisins, honey, paprika, salt and pepper. Mix with the onions.
Return the sausage slices to the pan and heat through before serving.
Serves 2: (about 540 caleries per serving.
Variation: Add ½ - ¾ cup drained sauerkraut to the apple mixture.
September 2024 Kitchen Korner
Summer is over, produce aplenty
t’s hard to believe summer is over and kids going back to school within 10 days. Here we are with produce aplenty from gardens; roadside stands, or the many produce shops. It is canning and preserving time for late fall and next winter, A great way to reduce the food bill and eat higher quality vegetables that you will find at the supermarket. The family pride that you grew it yourself, plus invested time to preserve or freeze is a bonus to family joy.
Before you know it October will be here and the leaves will be turning. Not to wish time away, but by October we will be about a month ahead of the USA election . (What a mess they have on their hands)
Some time ago, a friend called leaving a voice mail for me to call her back as soon as possible. Thinking something tragic happened I called back as soon as I could, only to find out she was in a panic wondering what to do with all the green tomatoes, she had picked to get ahead of Jack Frost.
She mentioned she had already made several batches of green tomato chow, and had enough to give as Christmas gifts to family and friends, but she wondered what she could do to use up some more of her abundant crop.
I scurried around and came up with a great recipe for "Green Tomato Mincemeat". With the high cost of meat right now, about 50% more than this time last year, green tomato mincemeat is great way to get the texture, smell and flavour, and still be able to serve to those to refuse to eat meat. I’ll share it with you in case you have a surplus of green
tomatoes:Green Tomato Mincemeat
Makes about 6 X 500 ml jars Green Tomato Mincemeat is a savvy and delicious way to use green tomatoes at the end of the harvest season: excellent for gift giving during the holidays
Ingredients
-
8 cups (2000 ml) cored, quartered green tomatoes
-
4 cups (1000 ml) cored, finely chopped apples
-
2 cups (500 ml) raisins
-
1 cup (250 ml) dried currants
-
½ cup (125 ml) mixed candied fruit
-
¼ cup (50 ml) candied orange peel
-
¼ cup (50 ml) candied ginger
-
2 tsp (10 ml) ground cinnamon
- 1 tsp (5 ml) allspice
- 1 tsp (5 ml) salt
- ½ tsp (2 ml) ground cloves
- ½ tsp (2 ml) mace
- 1 cup (250 ml) lightly packed brown sugar
- 1½ cups (375 ml) granulated sugar
- 1 cup (250 ml) apple juice
- ⅓ cup (75 ml) apple cider vinegar
- ¼ cup (60 ml) lemon juice
-
½ cup (125 ml) brandy, optional
In a large stainless steel saucepan, combine all ingredients except brandy; stir constantly. Bring to a boil over medium-high heat, then reduce heat, boiling gently, stirring frequently for 1½ hours until mixture thickens. Stir in brandy, if using, and remove from heat.
Ladle hot mincemeat into hot sterilized 500 ml (Pint jars). Be sure to tap the jar, or thump on the counter to remove any air pockets. Seal with sterilized lids. Let sit until total cool. Tighten lids again before storing away for later use. One jar will make one large pie.
August 2024 Kitchen Korner
It’s been hot and humid
Four years ago we decided, at last minute, to eliminate Kitchen Korner in order to give space to a special story about the Nova Scotia Remembers Legacy Society which was getting organized as a result of efforts by a local group of concerned citizens. The legacy as an organization is no more but many of its objectives have become reality as result of hard work and dedication by others.
Today, the community boasts a new community complex which will help the area in its grieving and healing process. Often similar projects are eagerly organized and built, then enthusiasm fades and over time becomes a financial burden. This project will not suffer the same fate. Thanks to a long-term commitment, Tim Houston’s government has provided $750,000 for ongoing operational funding for the next five years. Municipality of Colchester are trustees and will manage the funds.
We certainly are commencing to experience what climate change is bringing us. Over the last couple of years, we get about the same amount of water, but of spreading mover two or three rainy days, we get a dumping in a few hours. Hence, we are seeing more erosion along coastlines, but Flash Flooding often has a tragic ending. A student in the Windsor area lost his life when swept away by flash flooding in a playground this July.
Last July a similar storm caused extensive damage, loss of life and major highway damage and washouts In HRM, up to the valley and in West and East Hants. These storms are not confined to Nova Scotia. Toronto received over 100mil, a month’s supply, in a few hours.
Since pickling and canning time is here I am going to repeat a recipe published four years ago - "Audrey’s Bean Pickle Sauce" recipe. This recipe has importance in Maurice’s family, because "Audrey" is Audrey Bell. The Bells and Rees’ were family friends as far back as they can remember following WWII. Audrey’s daughter, Barbara, is married to Maurice’s youngest brother, Glendon. Glendon is retired from the RCMP and they live in Guysborough where Barbara recently retired as a community family doctor.
Maurice’s mother got the bean/cucumber recipe from "Audrey Bell" years and years ago. There are two components to the recipe. First the sauce, and then preparation of the yellow beans, or cucumbers.
Audrey's Bean Pickle Sauce
(also used for cucumber/mustard)
- 6 cups Sugar
- 6 cups Vinegar
- Use 1 of the cups of vinegar for mixing these dry ingredients
- 1 cup Flour
- 1/2 cup mustard (dry)
- 1 tsp Salt
- 2 Tbsp. Celery Seed
- 2 Tbsp. Turmeric - probably only need 1 Tbsp
- Boil for 5 minutes
Beans:
1 Fruit Basket (approx. 8 Qts beans); cut to size required. Cook Salted as for dinner - till crunchy; Drain beans then pour into hot boiled syrup. Cook for a few minutes. Bottle while hot - tightening lids as you fill each bottle
Cucumbers:
Cut and salt overnight, drain well next day. Mix with hot syrup - heat to boil - simmer a few minutes, bottle as above. If desired, add chopped green & red pepper before put into the syrup.
June 2024 - It’s pot hole season
Even though we had a relatively mild winter there was enough frost in the road beds, and is now gone for another season, it has left behind potholee large enough to cause serious damage to the front end of any car, and in many cases could cause an accident. Interesting, how over the years we have progressed. Now we have craters in them roads. I remember as a teenager growing up in rural New Brunswick when the 8 foot snow banks finally melted and frost was coming out of the road it was a soupy mess of muck.
When the three mile road to Red Bridge got impassable m y father would take two cedar fence posts and lean them against a barrel in front of our house. The barricade would remain in place for two or three weeks. Our 1935 Chev did not move until the barricades were removed.
And to think about it, farmers are not finished planting this year’s crop. Some fields are still too wet to be worked. This time last year, at least within the next 10 days of reading this some farmers were making their first cut in the hay field and working like busy beavers storing silage, or hayage.
Normally, this time of year, I am wanting to get some fiddleheads, but I haven’t even noticed them in the stores yet, but they might be there. I haven’t been shopping for groceries for over two weeks. Out near Maitland, many head down to "the caves" a spot near here, and pick a few. Being from New Brunswick you could pick fiddleheads almost anywhere.
It seems almost like a tradition but with many birthdays in June, including this paper’s publisher Maurice’s it is to best start getting prepared. He’s not much on traditional birthday cake. His annual request is Tomato Soup Cake with cream cheese frosting dotted with some shredded coconut.
Tomato Soup Cake
- 2 cups all-purpose
flour
1 1/3 cups granulated sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Campbell’s Tomato Soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water
Frosting:
- 1 package (8
ounces) cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla extract
1 package (16 ounces) confectioners' sugar
Heat the oven to 350°F. (I prefer to cook at 325 or 335) Grease a 13x9-inch baking pan.
Stir the flour, granulated sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl. Add the soup, shortening, eggs and water. Beat with an electric mixer on low speed just until blended. Increase the speed to high and beat for 4 minutes. Pour the batter into the pan.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes.
Beat the cream cheese, milk and vanilla extract (Maurice prefers almond extract) in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Slowly beat in the confectioners' sugar until the mixture is the desired consistency. Maurice likes coconut, so I add some to the mixture and stir fold in with a large spoon. Frost the cake with the cream cheese mixture. I then sprinkle a bit on top of the frosting.
Kitchen Korner May 2024 - In for the long haul?
A few years ago we were being asked by then Premier McNeil to stay home to help curb the spread of CoVid-19. At that time, we were afraid we might be in for the "long haul". CoVijd is still with us, but the intensity has dropped significantly, although it will be with us maybe for generations.
We will become accustomed to its presence, but our mindset will be similar to how we treat a bad outbreak of flu, or the common cold or measles.
Some unfortunate souls contacted and still occasionally get the "long haul" strain of CoVid. Probably not a special stain, but rather how their immune system reacts.
Unfortunately, within last couple of years, we have been bombarded with something that is affecting social as a whole and if we don’t find a way to curb it, could become even more widespread than CoVid or any plague. Instead of continuing with "love thy neighbour", many are turning to "hatred" when you have something bad to say about anyone who doesn’t smile when two pairs of eyes focus on one another. Others take it beyond words, and take the route of violence and encourage others to participate. Take for instance the battling between Republicans and Democrats, or the occupations happening on university campuses. College students should have opportunity to demonstrate and voice their opinion just as they did during the "hippie" wars while the war in Vietnam was at its peak. The problem with college occupations today is not the students (some go too far), but it is the non-campus professional agitators, who show up to ‘create utter hell".
It has to stop and as a society all of us must revert to "LOVE THY NEIGHBOUR".
During those "stay at home" days, many turned to gardening, some to renovating the home, while others, wanted to spend some time in the kitchen. Laura Fisher, Truro decided to make one of her favourites, Black Olive Chili, then sent along the recipe. Laura says she really likes it and freezes well. Laura describes it as "Beef chili, no beans .. I use sliced black olives instead of traditional kidney beans. I also use green peppers, onion, mushrooms and diced zucchini".
Black Olive Chili
- 1 tuna of diced tomatoes
- 1 tin of tomatoes paste
- 1 cup of tomato sauce
- 1 onion minced
- 1 green pepper minced
- 1 pkg Mushrooms, quartered
- 1 tin of sliced black olives
- 2 cups of diced zucchini, if you like,
- 1 1/2 pound med ground beef cooked loose
While ground beef is cooking in a large saucepan, make sure beef is cooked loose, arrange and prepare all ingredients. Add to meat, saving mushrooms and zucchini until later, stirring well and bring to bubbling boil on medium heat. Add mushrooms, and after about five minutes add zucchini.
Laura says, I make a Mexican spice mix I use but you can just put in 2 or 3 table spoons of chili powder and some garlic powder to taste, Add sauce and simmer until veggies are soft and the way you like it. Salt to taste.
Mexican Sauce for Chili
I double the recipe and keep it in s jar. It is great for tacos and fajitas or even rice. If you wish to double size of sauce mix, double the quantities below. I use
4 Tbsp of the seasoning mix for the chili recipe.- 4 Tbsp chili powder
2 Tbsp ground cumin
1TBSP celery salt
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground black pepper
1/2 tsp crushed red chili flakes
For excess amount put into appropriate size containers and freeze. When you want a quick meal, let thaw slightly, or empty into saucepan and heat on very low heat until mixture is totally thawed. Then heat slowly on medium heat until hot. Stir frequently.
April 2024 - Is Winter Over?
Effective Five days from Publishing Day (March 27th), March is behind us. Just because April Fool’s Day is still to come, we don’t need the weatherman to play a trick on us by providing another major snowstorm. (Rember the age old adage – " arch in like a lamb and out like a lion". We’ve had enough and we’re done with it!! Yes, we had some undesirable days, but in an overall aspect, this winter was not as cold as it could have been. Occasionally the snow has helped insulate us and we’ve probably burned less furnace oil than last year, which is good because the price was far higher than last year.
Remember March during CoVid. Naturally people did not like having to self isolate; non essential businesses were mandated to close. Any eatery with sit-down seating was closed, but those with drive-thru or take-out services could operate. When barber shops and hair salons are not allowed to open their doors, we were liable to look like hippies from the 60’s when CoVid was over. Closing the provincial borders and requesting people separate themselves from others by at least six feet shows the seriousness and potential disasters. CoVid is still with us and we must be careful. Where it’s presence is still rampant is on the business side……. Struggling to get customers back in stores and restaurants; overcoming the changes in human resources, where not enough workers are available to do the jobs.
The other noose hanging around the neck of small businesses is trying to pay back the emergency CoVid funding they received. If they cannot meet the repayment schedule, they lose the forgivable portion. (If a business received $60,000 CoVid Emergency Funding, repaying on time they pay back $40,000 and $20,000 is forgiven. Since CoVid restrictions were reduced then eliminated their struggle has been generating enough revenue to keep the doors open. Unfortunately many small businesses mayu not survive.This month’recipe selection is "Chicken Cacciatora" which can be found on Page 230 of the Five Roses Cookbook. I can’t give you the volume number as it’s not in the best of shape as both covers disappeared ages ago.
Chicken Cacciatora
- 1-3 lb Chicken, cut up
- ½ cup Five Roses Flour
- 3 tbsp Olive Oil
- 1 cup chopped onions
- 1 garlic clove, finely chopped
- 14 oz can Tomato Paste
- 1 cup Canned tomatoes
- ¼ cup white wine (optional)
- 1 tsp Salt
- ¼ tsp Pepper
- ¼ tsp Oregano
- 1 Bay leaf
- 1 cup Sliced Fresh Mushrooms
Coast chicken pieces with flour (I like to put in bread bag and shake), brown in olive oil over high heat. Remove chicken and set aside. Add onions and sauté over medium heat until tender but not brown. Remove excess fat. Combine remaining ingredients, except mushrooms, in a bowl. Return chicken to skillet and pour tomato sauce on top. Cover and simmer until sauce thickens and chicken is tender, about 45 minutes. Add mushrooms 15 minutes before end of cooking. Remove bay leaf skim off excess fat.
Serve with rice or noodles.
For a vegetable anything is fine, but for colour on the plate something green is recommended. Fresh asparagus, green beans, Brussels sprouts (my favourite), or broccoli fit nicely.
March 2024 - Weather patterns changing
Overall, we have not suffered a severe winter. Last fall, many were fearful we would have an "Old fashioned" winter with lots of snow; being snowbound; schools closed and several days without electricity. Fortunately, we have not had those experiences in Colchester and Cumberland.
It is noticeable how the weather patterns have changed, Since White Juan, a period of twenty years, when a storm, particularly a "Nor’easter" made landfall anywhere along the South Shore from Liverpool to Bridgewater, it continued as in a straight line through Halifax to just east of Amherst / Pugwash over to PEI and then toward Newfoundland. Time and time again, the intensity of a storm would be on the Eastern side of that imaginary line.
Late last summer, weather pattern changes were noticeably. In late July, the heaviest rain falls and subsequent damage followed a line for Peggy’s Cove to Windsor. Anything to the right of that line (Bedford, Lr Sackville, Mount Uniacke, and Windsor) were in for big trouble.
Even in South Maitland at then junction of Hwy 236 & 215 there was a major washout – probably 30’x30’x 30’ which has withstood the test of time for 100 years. No sooner did NSTIR complete the remediation – three weeks later – on Friday than another heavy rainstorm washed the road out again – within 12 hours.
This time NSTIR took repairs much more seriously and within two weeks, performed extensive repairs that I am will hold up. If there is a storm large enough to erase this intersection from being passable, just as a warning don’t go looking for Truro or downtown Halifax, because they will no longer exist.
Now the winter pattern shifted toward the east. Anything to the East of Pictou toward Guysborough will now be the focus of storm intensity. Will this pattern last for 20 years as it did from White Juan?
After White Juan there was a snow drift nine feet high clear across Hwy 215 in Maitland – 50 feet from my house between me and Frieze & Roy General Store. This most recent storm, when Sydney got 150 cm of snow (equates to 5 feet, there was not enough snow on my lawn to "make a snowman". Go figure!!.
The cost of groceries, particularly meat, isa through a roof. Years ago, one could make a down payment to buy a house for the same price we pay today for two large thick t-bone steaks. Now I look for a package of ground meat to make Sloppy Joes. I can use ground beef or turkey. A handful of home make French fries and we are no longer hungry.
Sloppy Joes
Ingredients
- 1 pound of extra-lean ground beef or turkey
- 1 onion, small diced
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 red pepper, small diced
- 1 1/2 cup no-salt-added tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard powder
- 3/4 teaspoon Salt for Life Sea Salt Blend Black pepper, cracked
- 8 whole-wheat hamburger buns
Preparation
1. Brown meat and onion in large sauté pan. Strain remaining fat and juices from pan. Add garlic, jalapeno and red pepper; cook about 5 minutes more. Stir in remaining ingredients. Reduce heat to simmer and cook 5 to 10 more minutes. Scoop 1/2-cup portion onto each bun and serve.
Serves: 8 sandwiches
February 2024 - Days are getting longer
Every day daylight lasts approximately two minutes longer. We can count our lucky starts. I can’t wait for another two months to pass and the sun gets stronger. By then, it will be much more comfortable. As you can detect, I don’t like winter.
Overheard an oil delivery man telling a friend, this winter the degree days have been stronger. Simply means we are putting through the furnace to keep warm. Most furnace oil companies are smacking their lips, as this year the degree days have been much more in their favour than they have been for six years.
16 years ago, in January / February there was strong North-Westerly winds for about 10 days. Many said they were never so cold. Thanks heavens we have not had much in sustained strong winds for a long period of time as I would have been very uncomfortable.
Whenever it has snowed, we get a couple of days with warming temperatures, more snow, then 24 hours of rain to take away the snow, but leaving everything covered in a sheet of ice. As a result many spend most time inside, watching curling and tennis, or simply hibernating rather than venturing out to put their brittle bones in danger.
The political antics south of the border are unbelievable. I don’t agree with all that is going on in Canada, but I’m glad, I don’t have to put up with the antics in USA, because I can turn the television off. Although a couple of weeks of Florida sunshine would be enjoyable this time of year.
Heard again on the television, the emergency departments in Halifax were overloaded and people were waiting for hours. Most common ailment was broken hips and other fractures due to icy sidewalks or respiratory problems.
This winter, I have had two or three cravings for Chili.
Here’s a recipe, I’ve made before from the Five Rises Cookbook. Thought I would share with you, as it’s always a family treat. If you make enough of it, it is easy to heat up and serve the next day.
Chili Con Carne
- ¼ cup vegetable oil
- 1 ½ cups coarsely chopped onions
- 1 tbsp finely chopped garlic (Garlic powder will do)
- 1 lb ground beef
- 1 tsp salt
- 3 tbsp chili powder
- ¾ tsp oregano
- ¼ tsp pepper
- Pinch – cayenne pepper
- 5 1l2 oz can tomato paste
- 3 cups beef broth
- 2 – 19 oz cans red kidney beans
In saucepan, cook onion, and garlic in oil over medium heat. Add meat and brown. Add seasonings and tomato paste. Stir well and add beef broth. Bring to a boil, partially cover and simmer for 45 minutes, stirring occasionally. Add well drained beans and cook 215 minutes longer.
Serve with crusty bread and a salad.
Cooking time is about an hour. Serves 4.
January 2024
WOW. Last fall we did not have snow 'til January. This year, what a difference. Going my memory, but seems we have had more wintery weather than we did from January until early March. Looking ahead next week, we are in for a few days of temperature rising to 15-16 degrees. Before and after Christmas, the weather experts are suggesting the thermometer will get up similar amounts around Christmas.
Even though the children and skiing enthusiasts will not agree with me, now that we have gone this long without any major snow accumulation, I hope it continues this way. Early this week around Highland Village, I saw several out o their Ski-Doo’s enjoying the light blanket of snow in the fields.
With so many people travelling to spend Christmas and Boxing Day with family, we certainly don’t want to have poor driving conditions. Much better to have a green Christmas than a number of people facing danger and maybe even stranded along the highway over the holidays.
Not sure if we will have a Green or White Christmas. Reports are not in on the province’s Christmas tree industry. They’s have a troublesome year, with all the moisture and less summer sunlight than desired. It’s hard to tell if the Canadian dollar has been positioned to increase exports, especially to USA. Pundits say the year will be okay, but not a banner year.
While thumbing through cook books, I came across a number of recipes, which Hazel Hill, a great friend from Great Village before her passing, sent to me some time ago. Thinking ahead to the cold winter months, and a desire to include as much fiber in the diet as possible, I chose her great recipe for Refrigerator Bran Muffins. They are favourites in our family, because just a few can be made at one time and you can have warm muffins, whenever you want.
Refrigerator Bran Muffins
- 3 cups Quaker All Bran
- 1 cup boiling water
- 2 eggs slightly beaten
- ½ cup molasses
- 2 cups buttermilk or sour milk
- ½ cup salad oil
- 1 cup raisins, dates, currents or prunes
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 1 cup brown sugar
- 2 ½ cups flour, unsifted, (may use 1 ½ cups whole wheat flour and 1 scant cup enriched white flour).
Pour boiling water over bran in large bowl, stir to moisten evenly. Allow to cool. Add eggs, molasses, buttermilk, salad oil & salad oil. Blend well. Stir together: baking soda, salt, baking powder, sugar & flour, then stir into bran mixture. Store in a tightly covered container in refrigerator for up to five weeks. When desired spoon batter into greased muffin cups and bake at 425 for 20 minutes.