And today, Anne sent me a parcel that literally made me cry.

With joy

It took a bit longer to get here than it probably should have, but the mail is slow getting here at the best of times and when I received the parcel it was opened.

I think I know the reason…

First of all today is a big day.  Allan is hoping that today he will find out if he is being offered a new contract; work up here is on a year by year basis and today he hopes to be offered another year.  We need him to be offered the contract so it is a big deal.

Of course, being the stress bunny I am (see, you thought I was just a drama queen!) I was in a fluster as I made breakfast for Allan.

So, the Universe decided to let me have a break from the stress by letting me faint in the kitchen and knock myself right out by hitting my head on the coffee table.  Yes, our house is a two room unit here, unless you add the bathroom and furnace room, which I guess I should.  Kitchen and living room in one and bedroom to the side.

I think the clatter of the dishes hitting the floor was what attracted Allan and the babies to my aid.

Allan couldn’t get near me as Bob decided it was his job to look after me and kiss me back to life.  He is a great kisser!  Ex is still learning to kiss on request but in a crisis she is almost as good as Bob, but being a stress bunny like her momma she gets a bit worried too.

Anyway, eventually Allan was allowed near me (it didn’t take much as Bob was kissing him too, just in case he was having a heart attack at the sight of me on the floor) back onto my feet and all was well.

I needed fresh air and a break from work.  I work from home and usually put in fourteen hour shifts as it is on call basis and not per hour (darnit!).

And there I found a parcel for me.

It was opened but it was there.

I think that the reason it was opened was the first item I pulled out…

Mexican Oregano, but no ordinary Mexican Oregano, this is full of love too!!

Mexican Oregano.

It might have appeared to be something other than it is.

Searching on World of Spice this is what I learned about this wonderfully aromatic herb:

” Oregano Mexican - Lippia graveolens

Mexican oregano has a more vigorous tangy bite than its Mediterranean cousins and thus lends itself well to hearty bean dishes. In beefy chilies it is simply unsurpassed, and it also pairs very nicely with garlicky and robust seafood. The leaf size on this oregano is quite large, so be certain to roll it between your palms to release the volatile oils.”
Also, in this wonderful package were a range of chillies that made my heart sing!!

Ancho Chiles, special ones! Ones with smiles right inside them.

Ancho Chiles.

Also, Mexican in origin and described by WoS as:

“Ancho Chile - Capsicum annum

The dried form of the poblano, Ancho chiles are one of the “holy trinity” (together with the mulato and pasilla) used to make many of the myriad traditional Mexican mole sauces. Mildly sweet with a plum-like flavor, it won’t overpower dishes with its low Scoville rating. Traditionally pureed and used in sauces, Anchos also add interest to soups and salsas.”

Mulato Peppers. These are ones with love right inside.

Mulato Peppers.

Again from Mexico and according to WoS:

“Mulato Pepper - Capsicum annum

Like the ancho, the mulato is a variation of dried poblano and a vital component of mole sauces. With hints of dried fruit and a mild spiciness, this chile works well pureed as an enchilada sauce and can also be added to soups and stews. Try them in Pumpkin Kale Enchiladas for a delectable treat.”

These even look like a smile!!

Guajillo Chiles.

Another Mexican delight and though WoS only described flakes, Anne sent me the whole chiles.

“Guajillo Flake - Capsicum annum

These mellow chile flakes are used widely wherever a well rounded, mild/medium heat is desired. Guajillo Flakes are a classic in chili and enchilada sauce but we’ve used them in everything from mushroom cream sauce to mashed potatoes with wonderful results.”

Hot and spicey to bring love and warmth.

Hot Indian Chiles.

This one isn’t from Mexico, surprisingly.   The name gives it away.  Again WoS only had flakes and describe them as:

“India Red Chile - Capsicum annum

One of the best all around chiles we’ve found for a consistent, sharp flavor and reasonable heat level. India Red Chile Flake looks like the “pizza shaker” flake of chile, but being fresher, it truly adds flavor rather than just heat. Also great in curries since it’s focused flavor can hold up to complex blends.”

There were also some little packages which intrigued me.

Magical pouches containing love, compassion and friendship.

Sazon Goya – Con Azafran!!

A quick search revealed these to contain saffron and to be perfect for just about everything!!

The perfectly timed and so generous parcel.

I am so truly thankful, excited and about fit to burst.  And already planning all the wonderful dishes that these chillies will bring into my life!!   Thank  you, Maria, you have no idea what your kindness means to me. xxx

And, yes, I did “like” my own post!!

Okay, just throw me out of Canada, take away my rights to everything and even burn me at the stake.

But seriously… they just weren’t part of my childhood, so I don’t have that emotional connection.

However, throw something other than just cheese into the mix and you might have my attention.

Hot Apple Pie Sandwiches…

Grilled Cheese and Scallion…

Grilled Cheese, onion, red pepper and spinach…

Grilled Cheese Experiments…

And now…

Taco Grilled Cheese!

And all because I had left over vegetarian taco sauce and wasn’t sure what to do with it.  And yes, I did consider making another taco!

Taco Grilled Cheese Sandwich

Taco Grilled Cheese Sandwich

• Bread
• Butter
• Sliced or grated cheese
• Left over taco meat or vegetarian taco sauce

Butter one side of each slice of bread.

Set one slice, butter side down, into heated skillet and top with cheese and taco sauce, then more cheese.  Top with second slice of bread, butter side up.

Sautee over medium heat until bread is golden then flip carefully and repeat.

And this, I am very happy to say, is the perfect solution.

The only problem is that it makes a lot of doughnuts.  But really, that isn’t a problem at all.

Of course, I don’t have a doughnut cutter here, but the neck of the glass jar I use as a rolling pin was just perfect (heck, I am nothing if not inventive!)

No Yeast Doughnuts

No Yeast Doughnuts

• 1 c. milk
• 1 c. sugar
• 2 1/2 tbsp. butter
• 1 1/2 tsp. salt
• 3 eggs, beaten
• 4 tsp. baking powder
• 1/4 tsp. cinnamon
• confectioners sugar
• 3 1/2 c. sifted flour
• Oil for deep frying

In a bowl combine sugar and butter. Add eggs and blend. Add milk.

In another bowl combine flour, baking powder, salt and cinnamon. Add liquid mixture to flour mixture gradually, beating vigorously.

Knead lightly on a floured work surface. Add a small amount of flour, if needed to keep dough from sticking.

mRoll out to 1/4 inch thick rectangle. Use a doughnut cutter to cut dough. Fry in deep hot oil, maintaining a 370°F temperature.

When doughnuts rise to top turn only once. Drain doughnuts on absorbent paper. Sprinkle with confectioners sugar.

Slow Cooker Quick Barbecue Chicken

Slow Cooker Barbecue Chicken

• 2.5 lbs chicken legs
• 1 cup Tomato Soup
• 1/4 cup apple cider vinegar
• 1/4 cup sugar
• 1/8 tsp salt
• 1/8 tsp pepper

Combine the soup, apple cider vinegar, sugar, salt, and pepper in a bowl.

Place any vegetables at the bottom of the crockpot. I used mixed vegetables.

Place the chicken legs on top of the vegetables.

Pour the sauce over the chicken and cover completely.

Cover and cook on low for 8-10 hours until chicken is cooked completely.

The new store!!

It is very exciting! We now have a second store in town and I grabbed a quick picture.  I will get a picture of the rest of it next time we go.  Very happy person!!

Marmalade Glazed Sausages

Marmalade Glazed Sausages

• 500g/1lb 2oz sausages of your choice
• 1 Spanish onion, thinly sliced
• 200ml/7 ¼fl oz chicken stock
• 1 jar Orange based Marmalade

Place the sausages into a large frying pan over a medium heat and fry, turning occasionally, for ten minutes, or until browned on all sides.

Add the onions and fry for 5 minutes, until they are soft and evenly browned. Place the stock into a separate saucepan over a medium heat and bring to the boil.

Add the marmalade to the stock. Stir to dissolve the marmalade, then reduce the heat to simmer for ten minutes, or until reduced in volume by half.

Check the sausages are completely cooked through, and then add the marmalade stock mixture to the sausages pan.

Cook together for 2-3 minutes to absorb flavour. Serve with mashed potatoes spooning the caramelised onion over the top.

Creamy Tomato Tuna Pasta, of course!

Creamy Tomato Tuna Pasta

Creamy Tomato Tuna Pasta

• egg noodles
• tinned tuna (dolphin friendly, of course!)
• tin of tomato soup
• sour cream
• grated cheese

Simmer noodles until al dente.   Drain and return to pot.  Add flaked tuna and tomato soup.   Mix to combine.  Heat through.  Add a dollop of sour cream and mix again.  Put into serving bowl, top with cheese and serve with another dollop of sour cream.

However, I forgot.

Worse, than that actually.  I packed it to bring.

In one of the storage boxes that were destined to while away the years until we return to the South.

So, having only a round pie dish I have been at a loss about making lasagne.  Until I decided that really when you eat lasagne it gets all mixed up… so deconstructed lasagne it is!

Allan said it was “interesting”, until I explained it was lasagne and just needed to be mixed together at which point he stopped talking as eating lasagne is a serious business!

And why is it that white sauce on noodles doesn’t photograph well??

Deconstructed Lasagne… or what you do when you forgot to pack a lasagne dish!

Deconstructed Lasagne (or what to do when you have no lasagne pan but are starting to feel like Garfield the cat needing a fix)

• Basic white sauce
• Lasagne Noodles
• Bolognese Sauce

Simmer the lasagne noodles until just done, making sure that they don’t stick together.

Remove noodles from pot, draining well.

Make basic white sauce in the pot.  Melt 3 tablespoons of butter, add three tablespoons of flour and whisk well to combine.  Allow to cook for a couple of minutes then gradually add milk, about 1/2 cup at a time until you have added three cups of milk.  Whisk constantly and allow to simmer until thick and gorgeous.  Season with salt and pepper and anything else you fancy.  I chose garlic powder and dried parsley, because that’s how I roll.

Add noodles to sauce in pot, one at a time, coating in the glorious sauce and making sure that the noodles are not sticking together.

Pile noodles on plate and top with your favourite bolognese sauce (or a jar of pasta sauce with cooked ground beef in it, if you are in a rush!)

Grate parmesan on top and devour!

Allan found them too crispy as he has a tooth ache right now, but I thought they were just right.

I served them with Soy and Honey Glazed Sausages.

Crispy Cornmeal Potato Wedges

Crispy Cornmeal Potato Wedges

• 3 medium white potatoes
• 2 tablespoons canola oil
• 3/4 cup cornmeal
• 1 tablespoon garlic powder
• 1 teaspoon black pepper

Preheat oven to 400F.

Peel potatoes and cut in half lengthwise; cut each half into wedges. Toss wedges in a bowl with oil.

In a shallow bowl mix cornmeal, garlic powder and pepper; mix with hand to combine.

Place wedges in cornmeal mix and lightly coat and place on a baking sheet. Continue till all wedges are done. Cook 25-30 minutes giving the wedges a bit of a turn half way through.

So, choosing sausages I indulged in some fridge gazing and decided to glaze the sausages tonight.  Onion would have been a good addition but there was a blizzard yesterday and the plane didn’t make it in.  So, no onions.

Allan said he would like this again, so simple won out!

Soy and Honey Glazed Sausages

Soy and Honey Glazed Sausages

• 6 sausages of your choice
• 2 tbsp Soy Sauce
• 1 tbsp honey
• 1 tsp fresh thyme leaves

Pre-heat the oven to 350.

Put the sausages onto an oven tray. Mix the soy sauce with the honey and thyme and pour over the sausages.

Bake in the oven for 15-20 minutes, making sure to turn the sausages every so often in the sticky glaze.