Here Comes the Rain Again

So I have to start this post with a quick note-someone OTHER than my sister commented on a post!!!! Yay!  So thank you to Kristine at The Painted Hive for her lovely comment about my twig wreath.

OK, so apparently Mother Nature checked her calender and realized it was August 31st so she better get the rain started.  It is wet out there today.  No, I'm not complaining, in fact I do love the rain on the "wet" coast.  It keep things green all year round (I bet you didn't see brown grass during the Winter Olympics did ya?), rain keeps things clean (no ugly sand on the roads in winter), and it helps control my allergies.  The other great thing about cooler weather is I get to make some of my favourite foods-warm, filling, stick to your gut comfort food!  I made my meal plan on Sunday, a nice 20 degrees Celsius day-little did I realize how genius it would be, since I had scheduled to make chili today-the first grey, rainy day we've had in a while!!!!

Now, I know that alot of people are gonna fight me on this, but I truly believe i have the BEST chili recipe ever.  It's something of a family secret (I can't even believe I'm posting it, but it's THAT GOOD).  I've tried a lot of other chili's out there, but hands down, mine is the best.  Try it for yourself!

Daddy Lou's Kick Ass Chili

1 lb ground beef
1 onion chopped
1 green pepper chopped
2-4 stalks of celery chopped
1 can Tomato sauce
        (or paste. Tomato paste will give a different flavour)
1 large can diced tomatoes
1 can condensed tomato soup
chili powder
garlic salt
allspice
ground coriander seed
ground cumin seed 
        (You don't need much coriander/cumin, but both are important)

salt & pepper

dried jalapeno

1 can kernel corn

        (optional-but I always put it in)

1 can kidney beans

1 can regular deep brown beans

Coarsley chop your veggies and lightly saute in a large stock pot.  DO NOT OVER COOK.  Remember, you're going to be simmering the chili at the end, you don't want your veggies to end up all mushy! Yuck.  Don't chop your veggies too fine either.  I like a nice chunkly chili, so precision is not necessary.

As the veggies are cooking, brown the ground beef with salt and pepper.  Again, don't over cook.  Browning means strictly that, brown it.  We're not making burritos.  Drain the ground beef in a collander and add to veggies in a stock pot.  I always drain my beef-even if it's lean.  Make sure that you have the hot water running in your sink whenever you're draining meat.  This will allow th liquid fat/oil to stay liquid and it will be less likely to plug up your drain!

Next add the canned tomato products to the veggies and meat.  Keep the stove on at medium so the chili stays warm.  Please note that the brand of beans and tomatoes you use will make a difference how your chili tastes.    

  I was a bit of a bonehead and bought tomato paste instead of sauce.  You SHOULD use tomato sauce.  Tomato paste gives the chili a DISTINCTLY tomato tase (which is fine).  Just be prepared to alter your seasonsing (usually using more) if you're using tomato paste.

Next add your seasonings.  This is all to taste.  I don't measure I just sprinkle.  I use A LOT of chili powder and garlic salt.  Those are staples.  A bit of cumin and corriander and allspice.  Still, to this day when I make chili, I smell the spice before I put it in.  By smelling the spice on it's own, it clues me in to how much I should be using in the chili.  Ii didn't have any dried jalapeno so i used crushed red pepper flakes.  Stir in all the seasonings. 

Once the seasonings are in, I toss in a can of kernel corn, kidney beans and deep browned beans and stir.  Now you've added all the ingredients.  I keep my spices out, just in case I need to make adjustements.  Once all the ingredients are added, cook for at least 1 hour.  I like to keep my chili on low between 2-5 so that the bottom doesn't burn (Ty has to do the dishes, and he gets cranky when I burn things).  Stir the chili every 5-10 minutes to ensure even cooking and no burning.  Serve hot and top with freshly grated cheddar/marble cheese and half a bun!  What I love about this chili is that there is flavour and spice, but neither overdoes it.  It's a great balance, not too spicey, not bland, great veggies/crunch!  I hope you enjoy it as much as I do!

Gorgeous Rustic Wreath

I only keep my eye on a few blogs that I truly love or am inspired by.  In my daily reading...OK skimming.... I came across a tutorial for a twig wreath (I initially found it featured on Someday Crafts, but I always go to the original site).  I thought this was a gorgeous idea, and since I now have an outside door (did I mention I love my townhouse), I was thrilled to make such this beautiful door decor.

I love wreaths.  I think they belong on your door all year round, and since fall is creeping into our lives, this twig wreath is perfect!  With, of course, minor alterations.

First I didn't have any cereal boxes, only an empty oatmeal box-but a breakfast food nonetheless.  After reading about Kristine's wreath and how the twine gavestability I decided to cut out 2 discs and glue them together.  Yeah, I have glue-3 types now! 

So here are my maple and brown sugar discs, already to go.  I used a paper towel roll (with some paper towel on it) to measure the inside circle.  I used my exacto knife to cut the inside out.

I went to Wal Mart (don't all hiss at once) today, with this specific project in mind.  Needless to say I didn't find any acceptable twine.  A lot of Halloween/fall decorations, no twine.  So after some humming and hawing I decided I would go with rafia to cover my disc (there wasn't much else).  It has a natural/rustic feel and I love it because I can use it on other projects! Yay!  I worked around the disc with hot glue on one side and wrapped the rafia tight around the disc.  This was more time consuming than I anticipated.  I liked using the rafia since it lay flat, alleviating bulk that twine might have.  And yes, ladies and gentlemen I sustained the first glue gun injury of the season.  It's a mere scratch (tiny burn about the size of a staple) on my left index finger).

Here are my sticks!  Tyler & I went on a walk today, again for specifically for this project!  Luckily there is no shortage of nature around our house.  We went to the elementary school just behind our complex and searched.  I ended up with quite a bag-ful (another project anyone?).  I tried to get various sizes which turned out really good.  It found it helpful to have some really skinny ones (which I thought would be useless).  Once I chopped them to a similar length (with new pruning shears) I quartered my wreath with a longish stick pointing north, south, east and west.  Then I turned those 4ths into 8ths using thicker twigs.  When a thick twig wouldn't fit, I would glue down one or two skinny twigs to fill in the space.

I braided three stands of the rafia to create a loop/hanger for the wreath.  I tied a double knot and glued the knot to the back of the disc and trimmed off the edges.  The great things is that if I ever want to change the hanger to a ribbon or something more festive it's super easy to cut and I won't feel guilty about it!

Our front door JUST got re-painted literally 2 weeks ago, and I was afraid that my gorgeous new creation would scratch up my newly painted door. Solution?  Felt backing.  Initially I thought I could lay the felt down behind all the twigs (thinking the twigs would be so close together that you wouldn't be able to see the felt-whoops!)  Anywho, I figured if the disk was pushed out from the door the branches were less likely to scratch!  I was right!  It's not perfect, but it keeps the majority of the branches from brushing up against the door.

TA DA!  Isn't it pretty.  Different than the original and uniquely mine.  Tyler was surprised with the end result.  When I told him I was making a twig wreath he envisioned me weaving some sticks together....apparently he thinks I craft in the 18th century?!?!  He said it will make a good conversation piece when guests arrive.  He was also happy to have something from nature/our neighbourhood as part of our home.  And I am too.  Only problem is my wreath holder is in the Christmas tree box, in the crawl space, all taped up.  Might be headed back to Wal-Mart so I can show this baby off soon!  PS: this isn't my front door.  It's the door in  my basement that leads to the garage.  When I get that wreath hanger I will take some pics of this beaut on my front door and post them!

Here is my wreath on my front door.  I hope no crazy craft lovers snag it!

Not all art can be duplicated

Teen Jazz "Boom" 2010
 Outstanding Choreography Award
Shine Dance Festival

Sadly, not all the art I make can be re created by anyone (thankfully). While I enjoy sharing crafting tips and recipes, there is one thing I do that is very dear to me that is not as easy for others to re create. I'm a dance teacher and choreographer so a lot of my art is dancing! I've been very busy the last couple of weeks putting together choreography for my students (hence the lack of posts). These students range in age from 12-15 years old and have been dancing for 4-10years. These are early clips of the rehersal process. At the end of this week I will post their dances as completed thus far (at least 2 are completely done choreography wise). Just a reminder these are dancers and dances IN REHERSAL. There are mistakes, brain farts, even me singing the lyrics because the CD I ordered didn't come in on time! Enjoy!

 

This is Emileigh.  She is 13 years old and this is a piece of her jazz solo (chorus)

Choreography: Leslie Nadon

Music: The Fame by Lady Gaga

 

This is a stage duet performed by Emileigh & Jewel.  Stage is like musical theatre, except that the dancers lip synch instead of singing.  It allows more freedom in the choreography.

Choreography: Leslie Nadon

Music: Marry the Man Today from the Broadway Musical "Guys & Dolls"

More to come!!!!

Jewel
 Stage Solo
 "It's Oh So Quiet"
2009/2010 Season

Holly
Modern Solo
"Cure For The Itch"
2009/2010

Mmmm, ribs. I had for ribs for lunch

So, I had bought ribs from Costco a while back and still had some left over -duh I bought them at Costco. Which for a family of 2 seems ridiculous, but it means I ALWAYS have some kind of meat in the freezer!  So I called my Mum and asked her for her rib recipe.  Which I couldn't make the last time I made ribs because this recipe requires you to marinate the ribs overnight, ideally.

Marinade:

2 Tbs grated lemon rind

1/3 C fresh squeezed lemon juice

1/4 C grated onion

1/4 vegetable oil (olive oil)

2 Tbs Oregano

1 1/2 tsp garlic salt/powder

2 Tbs liquid honey

Mix all ingredients in a bowl until well blended.  Cut the ribs into individual pieces and put in a large Ziploc bag.  Pour marinade into bag and seal.  Place on a baking sheet and refrigerate for 8 hours, up to 24 hours.  When ready to cook, line the baking sheet with tinfoil and place ribs and marinade on baking sheet. Bake at 400 F for 10 minutes.  Reduce heat to 375 and bake for 1 hour.

Turn the ribs occasionally and baste with liquid.  NOTE: make sure to line your baking pan with tinfoil!  The sugar in the honey will stick and burn onto your pan!!! Save your baking sheet!!!

Now while the ribs are cooking I decided to make roast asparagus and rice pilaf.  The asparagus is easy.  Trim the woody ends and place on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Place on the top rack of the oven for the last 15-20 minutes of the ribs cooking time.  Take out and turn asparagus while cooking if desired!  You can do this same method on the BBQ in a BBQ basket!

Now for slightly more exciting rice (not that exciting, but better than regular ole white rice), I cook my Uncle Ben's in vegetable broth instead of regular water.  Towards the end of the cooking time, I throw diced celery, mushrooms and finely minced parsley into the pot to add a little something extra.  You can have any combination of veggies/herbs you like.  A great combo for fall is chopped almonds and cranberries!!!

I find that this is the best way to make plain old white rice more bearable....particularly if you don't have a juice/gravy to put on your rice.  For example, I would not do this if I was cooking curry (that's tonight.  Should I blog about this? Maybe, I do love curry). 

It was a great combo and a great dinner.  The ribs were lovely-tender and crispy on the outside.  My tinfoil pan did take a beating and (since I ripped the tinfoil and the juice leaked onto the actually pan) is currently sitting in the sink, soaking.  Big thanks to Ty for scrubbing at it last night!  I would have liked to have more colour in the rice, since our dinner was a little bit green, white and brown.  My high school Home Economics teacher, Mrs Ens, gave me the only practical  some advice from that class that I carry with me.  If your plate is colourful, your meal is probably healthy & you are getting a good balance of vitamins/minerals, veggies, carbs, protein etc. 

Not the best presentation, but I was hungry and didn't care what it looked like.  Next time, I promise a better presentation!  PS these are the tail ends of the ribs-riblettes?-and are quite crispy (personal preference) 

Ty had 'real' ribs, so his plate looked different than mine!

BON APPETITE!

Paint by Numbers

I had bought 2 canvasses the last time I was at Michael's.  I think they were priced at $12.99 but for some (amazing) reason were 50% off!  So 2 brand new 16 x 20 canvasses just waiting for me to ruin them!

I thought that my bathroom needed some umph.  It's 'theme' is black white and gray and luckily is painted a light purple gray (thank you last owners of my house!).  Our towels look great but there's something missing. (Will post pictures of bathroom-have some ideas but would love feedback on what to do with the space)

Originally I had this amazing idea about learning how and actually decoupaging all these images of bathrooms, antique sinks and toilets and flowers.....then I read that you can't use images you print from ink jet printers since the ink will run....well there went that idea... Oh yeah, and I don't own any liquid glue!?!?

So onto idea #2-OWLS!

 I really liked this image and wanted to use it somehow.  Needless to say I didn't?!?!  Oh well.  Since I couldn't decoupage my images I thought-hey might as well paint them.  The following pictures outline my super easy paint by numbers for a great, and original, piece of art. 

STEP ONE: Sketch your idea onto the canvas

(yes you can erase if you make a mistake)

Step Two: Envision colours and start painting.

 

I started with the cherry tree branches.  Then I went back and painted the background Dove Grey (PLAID Folk Art Acrylic paint)  I used a slanted brush for the branches and to get the nitty gritty details of gray along the branches.  Always do 2 coats of a background colour to throroughly cover the canvas.

Step Three: Details

I always do the boring stuff first.  Getting the background nicely covered, making sure the supporting images (cherry tree branches) are well defined.  Once I'm done with the grunt/bulk work then I 'reward' myself and work on the detail or focus of the painting.

Step Four: Finish and admire

There's my owl.  I think she will make a lovely addition to my bathroom.  I think I may paint the other canvas to compliment this one.  I wasn't sure when I started if I was going to outline the owl in black sharpie, making it more cartoon-esque.  But once I started painting the cherry blossoms (quite abstractly with no distinct shape) I decided against it. 

The cherry blossoms are VERY EASY to accomplish.  I used a small filbert paint brush (flat but with a rounded top edge) and dipped it heavily into paint.  Then I pressed it flatly against the canvas letting the paint squish out in a circle shape.  Five of these circle made 1 cherry blossom.  I then went back and added darker pink accents and mixed it with the still wet light pink petals.  A simple technique with a beautiful finish.

Delicious Summer Pasta Salad

I work at a non profit organization.  Said non profit (read ME) is compiling a "dancers cookbook" with recipes from famous (and not so famous) dancers from all over the world!  Just to toot my own horn we have Alex Wong from So You Think You Can Dance, Twyla Tharp, Paul Taylor, Karen Kain, Veronica Tennant, Reid Anderson....you get the picture. 

There's been this one recipe from Nadia Potts (former dancer with the National Ballet of Canada) that I've been dying to try since it came in.  In true fashion, I could not make it according to the recipe.....

Nadia Potts Summer Corn & Tomato Pasta by Leslie

You'll Need
1 can kernel corn, drained
1 can black beans, drained and rinsed
2-3 medium tomatoes, chopped
garlic cloves, minced
fresh cilantro, chopped
green onion, chopped
olive oil
salt & pepper
cooked pasta (rotini, shells, penne)

Corn, beans, tomatoes, cilantro, green onions & garlic

How To Do It
While pasta is cooking, prepare all veggies & herbs and mix together in a large bowl. Let sit for 15 min-2 hours.  Garlic, cilantro, green onion, oil, salt and pepper are all to individual taste.  If you hate cilantro (like I do, but I still used it?!?!) you can substitute it with basil.  This will give it a VERY different flavour-be warned. 

Mince your garlic by hand!!!! Please!  I have a garlic press ( a very nice one from Pampered Chef) that I NEVER USE!  It's too messy and it's a bitch to clean.  Mincing is easy and it keeps less dishes out of the sink-you've already dirtied a cutting board and knife......  The key to good mincing is a a rocking motion, keeping the tip of the knife blade ON THE CUTTING BOARD. In the picture my left hand holds the tip of the knife down while my right hand chops back and forth.  Remember to wipe off your knife blade (the garlic will stick) and also mince in different directions to get very fine garlic IE) horizontally, vertically, on the bias.

The original recipe says to add the corn mixture to the warm pasta and heat through and then to add 1 cup of crumbled feta cheese.  Something about this step DID NOT sound delicious to me-and I LOVE cheese.  So I omitted this addition.

So I rinsed and cooled the pasta and added it to my beautiful bowl of corn, black beans and tomatoes.  I tossed and served.

Both Tyler & I added salt and pepper to our individual servings.  I tried some with Parmesan cheese to see if that would work...it didn't.  I think the flavours are so fresh and crisp that added cheese deadens the flavour. 

It will be interesting to see how it tastes tomorrow, once it has sat and marinated for 24 hours!!!  And it will be properly chilled by then.

I think this would be a great dish to bring to a summer BBQ.  It's definitely easy enough to whip up the night before-which I think I would recommend to let all the flavours meld.