(click on the picture for more...)How did you enjoy Canada Day?
Just like Dana, I took most of my Canada
First thing I heard that morning: “Wake up! You forgot to turn the hose off yesterday and you drained all the water out! We have no water left!”
As I stumbled out of bed to check for the hose: “Noooo!?!”
That couldn’t be right, of course. “I turned the hose off yesterday!!!” BUT sure enough, 8:00 am Canada Day and three EPCOR vans were parked along our sidewalks! Truth was our street had no water.
A dent in the emergency water pack and five and half hours of back-hoe action later…the water was back!
Oh well! The rest of the afternoon went much more smoothly. Lucky us.
I posted some quick and easy barbecue recipes earlier this week, and I hope that you have had a chance to enjoy a few of them. For the picnic aficionados, I just found 101 great ideas here, and I thought you might also try this very simple way to eat baby artichokes. Why not with some salt-crust rainbow trout?
Ingredients:
4-6 baby artichokes
1 lime zest and juice
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
1 teaspoon cloves
Salt and pepper
1. In a bowl, zest and squeeze the lime.
2. Whisk in balsamic vinegar, olive oil, cloves, salt and pepper.
3. To prepare the artichokes, peel off 2-3 layers of the hard, outer petals.
4. Cut the stems and 1 ½ inch off the tips.
5. Half each artichoke and toss into the dressing.
6. Marinate in the fridge for ½ hour.
7. Grill for 5 mins per side, starting with the outer layer, until softened.
First thing I heard that morning: “Wake up! You forgot to turn the hose off yesterday and you drained all the water out! We have no water left!”
As I stumbled out of bed to check for the hose: “Noooo!?!”
That couldn’t be right, of course. “I turned the hose off yesterday!!!” BUT sure enough, 8:00 am Canada Day and three EPCOR vans were parked along our sidewalks! Truth was our street had no water.
A dent in the emergency water pack and five and half hours of back-hoe action later…the water was back!
Missed the Free Pancake Breakfast at the Legislature and the Silly Summer Parade!
Oh well! The rest of the afternoon went much more smoothly. Lucky us.
I posted some quick and easy barbecue recipes earlier this week, and I hope that you have had a chance to enjoy a few of them. For the picnic aficionados, I just found 101 great ideas here, and I thought you might also try this very simple way to eat baby artichokes. Why not with some salt-crust rainbow trout?
Ingredients:
4-6 baby artichokes
1 lime zest and juice
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
1 teaspoon cloves
Salt and pepper
1. In a bowl, zest and squeeze the lime.
2. Whisk in balsamic vinegar, olive oil, cloves, salt and pepper.
3. To prepare the artichokes, peel off 2-3 layers of the hard, outer petals.
4. Cut the stems and 1 ½ inch off the tips.
5. Half each artichoke and toss into the dressing.
6. Marinate in the fridge for ½ hour.
7. Grill for 5 mins per side, starting with the outer layer, until softened.
2 comments:
Wow, I've used all the hot water but never all of THE WATER.
Actually, I did turn the hose off the day before. It was just one of my husband's jokes!
We have a construction site a block away from our house and the crew probably hit the water lines by mistake!
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