No, it’s not the remnants of our leftover Christmas Tree. It’s fresh dill. Found (in the off season) in those handy little plastic boxes near the bagged lettuces (which I never buy, except for the romaine hearts because romaine is a wild creature in its raw form and the crunchy hearts are the best part anyway).

And when the outside world looks like this:

It’s more important than ever to find ways to taste life (and I am talking literally here because I no longer have any interest in going outside).

So, go ahead and make this Dill and Chicken Soulvaki for dinner. After many consecutive weeks of homemade soups, we were both shocked at how alive and fresh this tasted. I even broke out the new mandolin, which is a genius invention for tricking husbands into thinking you’ve developed Top Chef worthy knife skills. Plus, when the cucumbers are all uniformly slippery and thin, they really soak up all that lemon juice, olive oil and salt (a brilliant combination, I must say. Like us).

Notes on recipe: I used a regular cucumber, grilled chicken just prior, had tortillas not flatbreads and absolutely recommend waiting until you have actual greek yogurt on hand because it makes all the difference. I used this one. I also added an extra teaspoon or so of fresh dill right at the end, so it stood above all the other flavours.

Yes, Ina would be proud.

Speaking of Ina (aka the famed Barefoot Contessa), I have added a link to Ina’s insider Guide to Paris on my Paris page, which I plan to finally get working on. If you are going anytime soon, you will want her list (save the hotel she recommends, which is about 800 euros per night).

As Ash packed for his business trip, I used the tooth floss in his bathroom bag to make a leaf mobile for our back door. All in all, I’m fairly pleased with it. Mobiles are whimsical. The leaf selection in our neighbourhood is good. And after tying all those leaves to the floss, my fingers smelled mildly of After Eights.

Last night was Champagne Wednesday. I made cannelloni with lots of bubbling, crusty parmesean on top because I think its important Ash remembers me fondly while digesting home-cooked food whenever he jets off to Los Angeles (which is becoming far too frequent). He brought home a bottle of Proseco Del Veneto. It’s nice, light and rarely leads to headaches, making it perfect for preflight celebrations.

Now it’s Thursday morning. I am sitting in our window seat with my laptop, coffee, whiskey on the floor beneath me, the leaf mobile on one end of the house and the gas fireplace glowing away on the other. I have sacrificed the following things in order to sit here as long as possible before going to work: ironing, blow drying my hair, food, make up, walking to the lake, packing a lunch, emptying the dishwasher.

That leaves me with 30 more minutes…

Jen

Yesterday, I went to get my eyebrows shaped and the lady burned me with boiling, hot wax. Now I have a scab above my right eye, a very tender eyelid and an outstanding appointment for waxing of a different “venue,” so to speak. Believe me, I am canceling that appointment today. The sad thing is, the people who run this little spa are so nice. Just a young couple really trying to make a go of business ownership in Vancouver’s East side. And I really did want to support them in their venture. But, seriously, you have to protect your face.

Also not good, the place we’re getting married can’t seem to find anyone to fill the role of event planner (the lady we’ve been working with is going on maternity leave in one week). There are so many loose details still and now, it seems, we’re going to be dealing with someone very, very new to their job. On the other hand, it will probably be the new person’s first wedding, so maybe he/she will try extra, extra hard. Yes, I like that kind of thinking. It’s a real half-full approach.

In other news:

• Still craving chili. This one.
• Barely able to contain excitement for the adventure planned this weekend.
• Loving my birthday boy.
• Dying to make a trip down to Anthropology soon.
• Looking forward to Sunday night with family.
• Trying to get mentally engaged with issues in the Vancouver-Kingsway riding
• Making coffee in the bodum because our carafe broke (again).

Have a good weekend!

Jen

PS: photo from Smitten Kitchen

I bought this little greenhouse for my grandma, who passed away this year. Now it’s a nice reminder of her and the secret way she had with food. The difference between dried herbs and fresh herbs is a taste of life. A punch of joie de vie that will strike the ignition of your taste buds. Tonight, for Champagne Wednesday, the rosemary will make it into a marinade for pork tenderloin. Ash should be home with the Champagne soon…

Inside lives fresh: Rosemary, Thai Basil, Regular Basil and Thyme.

PS: in behind the greenhouse is my pink espresso print from Etsy seller, Annechovie, another steal at $20.

Greenhouse from Ikea, but many moons ago.

   

Creamy Mustard Vinagerette Recipe
….from the lovely Ina Garten
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature (see Note)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.

Note: I left out the egg, but it’s better with it.