Raised Vegetable Garden

It's been a joy and truly a labor of love piecing our raised bed garden together. We learnt a lot from our last/first attempt at gardening and this time we were better planned.

The Best Pizza Dough

We got a bit tired of our whole wheat pizza dough I think we got too accustomed to it and decided it needed some tweaking.

US Road trips

We've made a few road trips around the US. There's a lot to see here and a lot of distance to cover. Here are some of our trips on the east coast.

Panama

Panama's carnival celebration in Panama City are supposed to be the second largest in the world. Enjoyed this big party with fantastic street food, dozens of stages and loud music blaring at every corner.

Canada

Canada has some of the most beautiful sceneries and landscapes. I hope to drive across to the West coast some day but till then here's a glimpse of Toronto and beyond.

Fall Colours

Here's a glimpse of the beautiful fall colors here in Ontario.  The drive through this countryside is so beautiful that i'm motivated to someday capture it through HD video.


 


 



Home-made Strawberry Jam

Spent a lovely afternoon with family making some strawberry jam. It was our first attempt with a canning kit. The secret to great jam is not just having fresh fruit but more importantly the right amount of sugar. You don't want too much for sure and neither too little. We used sugar which was roughly one fourth the weight of the fruit in our jam and it turned out delicious!

Home-made Strawberry Jam


Ingredients:-
  • 2 cups strawberries, 1280 gr.
  • Sugar, 320 gr.
  • 1 tablespoon pectin.

Procedure:-
  • Wash the jam jars thoroughly with soap and water and rinse.
  • Clean and chop the strawberries.
  • Heat water in the canning pot and immerse the washed jars. Keep this boiling.
  • Put hot (not boiling) water into a small pot and place the bottle covers to sterilize.
Now get started on the jam;
  • In a non-stick pot place the strawberries with a spoon of pectin and keep stirring until it boils.  
  • Add sugar and cook for about 1 minute from the time it boils.
  • Remove one jar at a time from the canning pot, drain well and fill with jam, then wipe the rim of the jar and place the lid and seal firmly but not too tight.
  • Place it back in the canning pot. Now repeat the process until you fill all your jars.
  • Now leave to boil for about 10 minutes then turn off the flame and let it stand for another 5 minutes 
  • Remove the jars from the water and leave out for 24 hours in a dark place. 
  • This process should guarantee your jars being perfectly sealed and your jam well preserved.


Lamb chops braised in lemon juice

After a lovely morning spent at the farmers market and our local butcher, I got inspired to make these delicious lamb chops. This is a mild but delicious recipe.
Lamb chops braised in lemon juice

Ingredients:-
  • lamb chops;
  • salt and pepper;
  • 1 teaspoon cinnamon;
  • 2 teaspoon all-spice;
  • 2 tablespoons dried mint;
  • 2 tablespoons olive oil;
  • 1 can of diced tomatoes;
  • juice of 1 lemon;
  • 1 onion.

Procedure:-
  • Season lamb chops with salt,pepper, a sprinkle of cinnamon, all-spice and mint.
  • Heat oil in a saucepan and sear the chops briskly.  
  • Place the seared chops in a slow cooker crock pot  along with some diced tomatoes, finely chopped onion and lemon juice.
  • Set the cooker at higher temperature for about 4 hours. 
  • Serve with rice or stuffed Vineyard leaves.