What I am about to explain to you is not a joke. In fact the hidden write up is not known to most of us who received a Visa or MasterCard gift card for Christmas. Don’s daughter says the ‘paper’ that comes with the card was folded about 12 x’s and was unreadable (print waAAAAY too small).
We went out to dinner with Don’s daughter, Carole, in Penticton and used the Visa gift card she and her brother, Trevor, had given us for Christmas. The bill was $9.00 more than the amount of the card, so Don told the server he would pay cash for the balance as well as the tip. Fine. Right? Not so.
The server returned and told us the card was declined. Okay, a little embarrassment here but we paid and left. We double checked the receipt that Carole had (thank goodness) and it showed she has paid the activation charge of $6.50. When we got home Don kept trying to check it out on-line and it kept coming back as invalid.
Next morning, after several calls to Carole (now back in Vancouver) and we were now going to send the card back to them and see if the store would honour the transaction even though the numbers on the receipt and card weren’t matching. Don got through to someone (FINALLY) who told him the phone number on the card was for the USA not Canada and gave him the correct number to call. This he did and it turns out: LISTEN AND LEARN HERE. The deal is the card automatically takes a 15% “gratuity” before you actually get to use the card. So….
If you tip the server/or service they are getting it twice. Here it goes again.
- activation charge at time of purchase (differs depending on dollar amount)
- 15% charge taken before any charges applied to card
- another ‘fee’ if you will, taken when you tip.
If it is a gift card say, to the Bay, or Bentley Luggage that is good. No extra fee taken here.
Best way: Don’t use the Visa or MasterCard gift cards. The only winner is the one who takes the card not uses the card.
Christmas Eve Day Preparations
This is the last day to make your list and check it twice. No fun to sit down at the table and find you forgot to take the turkey out of the freezer.
For our home it means to double check the table to see that everything is as it should be, complete with fresh flowers and candles, Christmas crackers in place at each setting and a small stocking filled with chocolates, candy cane and baby mandarin oranges for our guests to enjoy.
Turkey is brought up (having been thawing for a couple of days), ham on the counter, tourtiere done, potatoes done, turnips done. Peas and corn ready to be cooked tomorrow, along with the cornbread side dish and dressing.
Silky butternut squash soup is done and must be brought up, creme fraiche has been made. Buns will come out of the freezer tomorrow.
Good! Now, dust the furniture, clean the bathrooms until they sparkle, put some fresh flowers on one side of the sink and maybe a small Christmas decoration. Vacuum the house and you are set.
From the time I was 3 years old, my father took the family out for dinner as his gift to us. He did this to showcase the work my Mom would be doing on Christmas day and he was saving her cooking dinner. It was a tradition he carried on almost until his passing and Don has now carried the torch. It is a simple gesture for sure for some, but it is engraved in my heart forever. We always had a ‘special’ coffee, he and I and I always seem to miss him more than ever at this time. The same with my Mom. She made a dressing for the turkey and in 60 plus years of marriage, she never once tasted it and my Pop loved it.
Pop always peeled the potatoes, carrots, turnips and set them aside in water. That was his ‘job’ lovingly done each and every year. He was never asked – he just did it.
My check list is now done except for one thing. Never forget the reason we celebrate this time of year, regardless of your choice of religion; the homeless, those left alone or living in horrific conditions, just say thank you and pray for a better world and on behalf of Don and myself Merry Christmas, and Blessings for a year ahead that sees your dreams and hopes come to fruition.
Christmas 2014 – Table Setting
Christmas Trays 2015
We are at it again. This time not as many items (17) and not as many trays going out. We did adjust for allergies, so some trays are missing an item or two.
Whipped Shortbread
Pecan Shortbread
Cheese Shortbread
Pralines (New Orleans Style)
Lemon Cookies
Buttermilk Tarts (New Orleans Style)
Homemade Mincemeat Tarts
Butter Tarts (raisins)
Lemon Cream Tarts (real whipped cream)
Christmas Gumdrop Cake
Chocolate Caramel Snow Treat
Citrus Cocado Cookies (Mexican)
Christmas Brittle
Citrus Lace Cookies
Belem Custard Tarts
Lemon Cream Tarts (fresh Whipping Cream)
Chocolate Dipped Mint Cookies
Tomorrow is delivery day. Whew!
Making Edible Tree Decorations With the Kids
This is a great idea. The kids can have a ball (no pun intended) and then maybe once a day, they can pick a decoration off the tree for a snack.
It is like making rice krispie squares, only ball shaped and decorated.
- 12 x 6 inch lengths of red string licorice
- 12 mini marshmallows (jet puffed)
- 3 tbsp. butter
- food colouring (optional) red, green or blue
- 4 cups jet puffed marshmallows
- 6 cups rice krispies cereal
- green or red frosting (can be bought in a tube)
- M &M candies for decoration
Carefully now, fold each licorice in half and push through each of the 12 marshmallows and set aside.
Melt the butter in a large pot over low heat and add the marshmallows and food colouring, stirring until all melted and smooth. Add the cereal and stir until completely mixed and all cereal has been coated.
Working quickly, make into balls surrounding the licorice piece, up to the bottom of the marshmallow. (should look exactly like a decoration you hang on the tree). With the icing, swirl it around the middle of the ball and add M&M’s scatter-like around the ball.
You now have your very own edible decorations. They don’t have to look professional as long as the kids had fun.
Warning: Make you an adult makes the balls as it may be too warm for kids to handle, unless they are older. Let them handle the icing in a tube and sticking the candies on the ornament.
Really cute!
Damn I Can Do This……Swan time
There comes a time when a person must sit back and analize what has happened or is about to happen in their life. I have thought very seriously about this and I want to share my thoughts with you.
I had the good fortune to publish a cookbook that took a few years to compile and present. I started my recipe/entertaining site and my Restaurant/Hotel reviews over 5 years ago and have, for the most part, dedicated a recipe to each and every day. When we do dinners, we have always set the camera on the counter promising to be sure and take pictures so we can show you what each dish should look like. Then…we sometimes forget, eat the dinner and realize we didn’t take any pictures. Drat – I must be human after all.
The first pages of my cookbook were more for setting up your home for guests…either for Bed and Breakfast owners or the lowly guest room you have that probably gets everything stored in it. This helps you through it all. When we first started there was no one to assist us to make sure we did it right. So we tried to put together what we had learned through going to the Library for a year. This was to show how to put together a Bed and Breakfast or simply prepare a space for guests in your home when they come for a visit and stay. Little details can make a huge difference in comfort and quality showing your company that you care…about them and your time with them. These little touches really make a difference.
The second half of my cookbook was dedicated to our most requested recipes at our Bed and Breakfast. We were fortunate to have many of our guests return to stay with us. We had one couple who returned to us several times and then returned to their home and designed their own Bed and Breakfast along the same lines we had set up. This was a great compliment to how we operated our home for guests.
I also love presenting beautiful tablescapes to enhance the dining experience in our home as well as teach others how to make them for any holiday or occasion for their family and friends. I make a point of doing this even when Don and I are celebrating something special or “just because”. We take pictures, post them for you to see and so perhaps you can design your own table and, when I am asked, will gladly show others how to do these; using what they have in their own homes
I have asked…begged actually, for people to sign on this site. It costs nothing but shows me and my two mentors, just how well it is going. Well…that didn’t happen. I found I had lots of readers but no one signed on. (as well as Google keeps track).
My “Damn I Can Do This” site now has 1500 recipes, hints and tips and I think it is time to say no more for awhile. I tried every kind of meat, fish, salad, soup, dessert, and vegetable to tempt everyone. Don’t misunderstand me. I loved doing it, I loved seeing if it helped you, and I don’t know what I will do now to fill my time.
My “Damn I Gotta Read This” site will still be an on-going review of hotels and restaurants we happen to be in., wherever we travel. I hope you will read them and make up your own minds before you visit these same places.
Thank you one and all….for making me think I could actually make a difference but I think the difference was in me for me and I am truly blessed.
I think my family thought I was crazy doing what I do everyday, but, whenever they read a recipe, I feel proud; prouder yet if they even make them.
Do me a favour now please…..make your favourite cocktail (several on my site), pour a beer, non-beer, glass of wine, or just a glass of water and make a toast to remember what you have read here and maybe return from time to time to actually use a recipe of mine.
Have fun!
Sincerely,
Bonnie
It’s been fun but now I have to go a prepare dinner for a group of friends…honest.
Father’s Day – Today
To start with – Happy Father’s Day to all Dads, soon-to-be Dads and even Granddads. It was mentioned to me that Grandparents even have their own day, but I’ve never heard a grandparent yet, in conversation, who was ever noticed on THAT special day, so I have included them in this special group.
If you have a father still living, go and give him a hug and tell him you love him and are thankful to have him as your father. If you are missing your Dad, due to him passing away or absent due to serving in the Military, hang on tightly to a good memory and say a prayer. If your situation is not any of these, say a prayer anyway to say thanks for being born or, if you can, pick up the phone and say hello.
I am in the second group – my father passed away…gee, some fifteen (15) years now. I find myself voicing his ‘sayings’ more and more, laughing still at some of the stories he had told us and, sometimes, hearing an Irish song and find I am tearing up – no real reason, simply just remembering and feeling warm inside.
Do I miss him? Absolutely. To hear him laugh, start to sing an Irish ditty, flirt with my Mom (the love of his life for 65 years) has to be a memory now but how I wish……..
I watch now how my husband treats his children and my daughter. He has a wonderful shoulder to cry on, to sit and discuss life with and share himself selflessly with each of them, asking only that they be ‘good kids’. These kids are on the short side of becoming 5o years old but it doesn’t matter.
I digress and I don’t apologize for it. I have memories only of my Dad but can enjoy how my wonderful husband is with being Dad and Granddad to our family. So, once again, Happy Father’s Day to all the Dads. Enjoy the day and even if you still give the socks or golf balls as a gift, it will be appreciated because you care.
Hugs!
Final Cooking Class For 2015 Held At Spirit Ridge Resort
Last night was, sadly, our last cooking class until the Fall. Anyone living in Kelowna to Osoyoos knows about these classes and comes to them. Spirit Ridge Resort really did a bang up job. This was, in our opinion, the best final class we have attended in 5 years. Most are good but this was outstanding.
Chef Doug gave me permission to share what we had to eat and also the wonderful Mojito cocktail prepared on site for 55 people by Pierre. (He was the cute one with the dimples)..just sayin’ ladies!
Beer Marinated Prawns
- Prawns
- Cilantro
- Garlic
- Olive Oil
The amounts used depends on how many you are serving. Mix together the beer, cilantro, minced garlic and a touch of olive oil. Marinate for 4-6 hours just to infuse the flavours into the prawns.
Steak Rub
- dry paprika
- dry oregano
- dry garlic granules
- seasoning salt
- a touch of cayenne (depending on your taste) – Doug likes to taste the meat; not the burning spice
- black pepper
Mix the dry ingredients and rub into the steak. Cook according to the level of doneness you like.
The prawns and steak were barbecued on a ‘barbecue comb’ (Frances carries them) and were fabulours when served with two salads.
Balsamic Vinaigrette
- One part balsamic vinegar
- three parts olive oil
- salt and pepper
- 1 tsp. Dijon mustard.
Put the tsp. of mustard in a bowl. Add the vinegar then slowly add the oil while whisking briskly. The mustard will aid in the emulsification process. Season with salt and pepper. Doug noted that if you like the dressing to be tart, make the portions of oil and vinegar half and half. (Yikes).
Add the greens and toss to coat.
Note: It was mentioned that when you are cooking a tougher cut of meat, if you cut up a kiwi, pineapple and papaya, mix with a little red wine, you can marinade your meat for a couple of hours BUT if you use a plastic Ziploc bag you can only marinate for 1 hour – no more or the meat will turn to mush. Great tip here!
Dessert
These little puffs of deliciousness were a Bannock made with:
- 2 cups flour
- 3/4 tbsp. baking powder
- pinch of sugar and salt
- 1 – 1 1/8 cups of water
Mix together, deep fry in oil for a few minutes until they become a dark golden colour. Drain and dip in a bowl of cinnamon sugar. But wait, we are not done yet…
Macerate and finely chop fresh strawberries. Cut the balls in half, spoon a generous amount of strawberries on top. Finish off with some sweetened whipped cream and replace the top.
I promise you when you take a bite, your eyes will roll heavenward. OMG! These were good. In fact, Frances said she was going to take a lesson in liars…she asked the crowd who didn’t get any dessert and 55 pairs of hands went up. HAHAHA
Great night. Thank you Frances, staff and Home Hardware and a big thank you to Warren, Doug and Pierre for a fabulous close-out evening.
Back at It..
Yup, I’m back and will sending you new recipes tomorrow. Today I have to accomplish the usual….laundry, cleaning and trying to get back to normal (whatever that is).
My daughter is doing well following her surgery and my granddaughters and Mom, Suzanne are amazing to say the least. Busy, busy, busy. Thanks for it all, we truly appreciated it.
See you tomorrow.
Taking Time
I am taking a few days away to spend time with my daughter…she just had her hip replaced and may need a ‘mother’s hug’, a few homemade meals for the freezer to hold for when she needs it. Right now, we have prepared over 20 meals for her. Don /Dad makes a super-duper BBQ! Chicken, tourtiere and homemade sausage rolls to die for so she will feel like she is here with us and will be able to cope for herself.
She is much loved for sure. She has chili, stew, pasta dinners, her very favourite corn muffins and, of course, my chocolate chip cookies.
I’ll be back….
‘
Mother’s Day -Loved
Wow! Every year Mother’s Day is a difficult time for me. Walk through any area where they sell cards and I cannot stop and look. When my Mother was alive, I would spend many long moments, reading, looking, feeling inside what the written words meant to me, then I would know what they would mean to her.
Growing up, is always difficult for children. You think moms won’t let you do anything YOU want to do, go where YOU want to go or even think what YOU want to think. ‘Tis true!
I am now a Grandby held in wonderful esteem with my grandchildren, hopefully my ‘step’ children – all adults now, and, of course, my beautiful daughter. She always thought her Mom was smartest until the teachers made me tell her I wasn’t. Since that day…life changed…for me.
It has taken growing up for her to get to truly understanding what her ‘old mom’ was trying to accomplish for her. Wanting her to be smarter (she is), sometimes wiser, independent – on this note I went too far…..she doesn’t know when or how to ask for assistance. but would give the shirt off her back for her friends and, I am happy to say, would fight anyone who said ANYTHING wrong about me (except her of course). This is normal, I know.
Now travelling back to 2005, my Mom passed away. Since then: I have felt anger, numbness, feeling like an orphan, tears flowing at nothing and everything….I would give anything to hear her voice, touch her hand, comment on her beautiful white hair or the outfit she would be wearing.
Yeah Mom…I like you, I didn’t like you at times, but I always, always, LOVED you. I miss you now as much as I did back in 2005 when I realized we couldn’t talk anymore. May you now be at rest and in peace.
To you, Mom especially, and to all Mother’s and Mother’s to be…have a WONDERFUL DAY when and where you can. Enjoy the ride ‘cuz it does come with bumps and bruises but the rewards are spirit warming. I know, I wouldn’t trade one second of my life with my daughter, extended children in our family and my beautiful grandchildren. Thank you God, I, for one, am truly blessed.
Pictures of a Fabulous Valentine’s Dinner
I previously mentioned how the two of us were putting together the dinner. It was fun and not one cross word in the kitchen. True!
We started out with two (2) appetizers. Don made garlic and butter fried shrimp with hot sauce and crackers. Let me tell you, NO ONE can cook shrimp as good as that was; only Don.
I made a shrimp and avocado creme brulee. I’ll bet no one has had this before. It is so darn yummy I will definitely be making that one again. The Havarti cheese sauce really makes it and the sugar topping pulls it all together.
We took a small break and then had a New York Sirloin Steak with a Lobster Mornay sauce. Along side that was rainbow carrots with a mushroom stuffed baked potato.
It is a good thing we took our time over this meal. So far it is two hours and counting. A glass or two of Sangiovese red wine went perfectly.
That done and the dishwasher working, we decided to have a slice of my blood orange pound cake with a blood orange sauce. You will see by the two pictures just how that went.
Now, that was fabulous, made with love and a lot of care but…..it is back to the diet today.
