just a glimpse

A few things I wanted to share until I have more time to write about them: My first sewn bunny!

My mother in law’s stuffed squash from our families vegetarian thanksgiving…

and the chai tea she had steeping all afternoon along with it.

The wedding season is winding down for us so I’ve been spending a lot of time in the office. There is a lot more to share very soon, including more about these 3 pictures!   – Jenna

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this moment

{this moment} – A Friday ritual (inspired by soulemama). A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.

Wishing you all a peaceful and beautiful weekend.

-April

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fall baking

Come this time of year I just can’t wait to start baking all sorts of delicious fall goodies, especially those made with pumpkin. So yesterday we gathered all of our ingrediants and got to baking some pumpkin bread and pumpkin apple muffins.

I used the same recipe for both the bread and the muffins, only I added apples to the muffins. So be aware that this recipe yeilds three loaf pans of bread or one loaf of bread and 24 muffins.

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 cups white sugar or 1 cup honey
  • 2 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. But if you want to make the pumpkin apple muffins as well only get one loaf pan ready and save the rest of the batter for the muffins!

    2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

    3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

    **For the pumpkin apple muffins simply add two small apples, peeled and cubed. Pore batter into greased muffin trays and bake at 350 degrees F (175 degrees C) for 20 minutes.

    Enjoy!


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    this moment

    {this moment} – A Friday ritual (inspired by soulemama). A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.

    Wishing you all a peaceful and beautiful weekend.

    -April

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    knitting for kai

    Knitting is a craft I only recently started and with my lil munchkin running around its been slow going. None the less I still find the time every day to knit a little here and there, even if that means only getting a few rows done at a time. Knitting has become such a love affair for me. I step foot into a knitting store and I could be there for hours simply touching and gazing at all the beautiful yarns. I even have day dreams of owning my own farm one day raising sheep or alpacas so to be able to spin and dye my very own yarn….maybe one day, only time will tell! With fall on its way I decided to start a new project form my lil one. He really loves hats and I was feeling ready to take on a new project that I had never tried before. I was however feeling quite intimidated to begin this project as I have a hard time reading knitting patterns. I simply do not have the patience for all the de-coding! Discussing this with Jenna she advised me to look on YouTube for an instructional video and to simply make up my own pattern. Being a visual learner this helped me so much and made it easy to make up my own pattern. After watching this video I knitted up my swatch, measured my lil ones head, figured out how many rows to cast on, then I was off and knitting. I still have a bit to go before its done but when it is I will be sure to post the pattern (de-coding will not be nessasry!)

    I also started knitting the little one a blanket awhile back and although very easy, it’s definitely taking me awhile to get this one finished. I’m afraid by the time its finished he will be much too big to even use it. In that case I guess it will become a baby blanket for the next lil bundle of joy we receive.

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    this moment

    {this moment} – A Friday ritual (inspired by soulemama). A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.

    Wishing you all a peaceful and beautiful weekend!

    -April

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    BC Apples

    As soon as I heard about April’s apple picking trip I was inspired to do the same. I had been so looking forward to cooking with pumpkins that I forgot about apples! The perfect opportunity came on our way back home from a recent wedding in Kelowna. We were traveling with our friends Andrea and Lana (it was Andrea’s brothers wedding) and I begged them to go apple picking. They weren’t hard to convince, except that on the day we drove home it was pretty rainy and none of us were really feeling up to it. We decided we’d wait and try and find a place on the island and carry on to a wine tasting instead (priorities). But on our way to Quails Gate, we found a fruit stand at the side of the road selling freshly picked apples! I was beyond ecstatic.

    True we didn’t get to pick the apples ourselves, but there were no kids with us so I didn’t feel that bad. I was/am just so excited to bake and cook with them and finding them at the side of the road was clearly more exciting than in the store.

    In the end each couple chose a box of royal gala’s, my favourite kind. In case you’re worried, we still made it to the winery safe and sound. Tristan took these photos of myself and the apples. – Jenna

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    3 6 9 almond butter!

    I’ve been making Almond butter pretty consistently since the spring when I learnt how to make it. But I was using canola oil, and I’ve been wanting to get away from it. So as I was about to make my recent batch of almond butter, I was pondering what I could use and remembered that I had recently bought a vegetarian 3 6 9 oil because we obviously aren’t getting it from fish. April, Owen, Tristan and I are all vegetarian. The oil is made up of nut and seed oils so I guessed that those flavours would go well with almonds and I was right! I’m so happy about it, and love that it is another way for us to get our 3 6 9’s!

    This recipe is perfect for the fall! Every time I make it the smells remind me of thanksgiving. Sometimes I want to roast almonds now just for the smell!

    To make a jar of this almond butter:

    Preheat your oven to 300 degrees, and on a cookie tray (or any pan) lay 3 cups of raw almonds out so that they roast evenly.
    Roast the almonds in the oven and every 10 minutes take the tray out and move the almonds around to also help with even roasting.
    You can roast them for either 20-30 minutes. Obviously the less you roast them the better they are for you, so I usually go with about 20. Both are delicious.
    Remove the almonds from the oven and let them cool. You’ll hear them snap crackle and pop as their skins dry!
    Place the almonds in your blender, and add 1/4 cup of 3 6 9 oil, (or canola oil as most recipes call for) and 1/4 a teaspoon of sea salt.
    Blend the ingredients all together, and add oil if needed. Add it slowly though, because you won’t need a ton more!

    Store in the fridge. I’m not sure what most recipes recommend for keep time, but ours lasts about 3 weeks!

    Ok now go make this because it’s SO good. And if your vegetarian, it’s another great way to get nuts and the omegas into your body while avoiding peanuts! – Jenna

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    a birthday moment

    Tristan’s birthday was a couple weekends ago, and there were so many moments that I looked up and couldn’t believe my luck. This is one I kept seeing… Tristan busy with his new sketch book and I in my library book. Oh and there was also fondue and sangria. – Jenna

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    this moment

    {this moment} – A Friday ritual (inspired by soulemama). A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.

    Wishing you all a peaceful and beautiful weekend!

    -April

    Continue Reading