# 80 ADA BLACKJACK by Jennifer Niven

Looking for a good book?

Ada Blackjack  (2003) by Jennifer Niven is well worth a read.

This book is a true account of an Inuit girl who joins an expedition to Wrangel Island, north of Siberia, in 1921.  As a seamstress and cook, Ada Blackjack accompanies four young, enthusiastic but inexperienced and unprepared explorers.  They're gone for two years.  Only Ada survives.

Niven's book is based on the diaries and photographs of the men and Ada.  You'll be impressed by Ada's courage, determination and resourcefulness.

For a quick overview of Ada's story, check out this YouTube video by Hannah Green.

Top Three Recipes for 2012

These past few months I've enjoyed living in the Land of Blog.  It's been a creative challenge to come up with ideas to write about and items to share.  It's also been interesting to observe how recipes consistently rank the highest in my "page views".  I guess many people are like me and (more and more) resort to the Internet when cooking.

Here are my Top Three Recipes for 2012...

In first place, Poppy Seed Bundt Cake!  This is an "oldie", originally from Family Circle, 1979.  A "one bowl, from scratch" cake, it's easy to whip up. First posted on November 9th, this cake has been  viewed daily, especially once it was featured on a Weekend Potluck at The Country Cook.  This week, I found it on www.justapinch.com - a new site to me, full of interesting recipes I plan to go back and explore.  

Coming in second, my husband's favourite, Chocolate Peanut Butter Squares - a super easy, five ingredient, no-bake square.  I made these just recently for Christmas...there are none left...sigh!

Third place?  A personal favourite, Oatmeal Muffins.  This is a recipe I changed, tested, adapted and tweaked.  Not "high drama" like cake or squares, but easy, reliable and tasty.

Cheers!

Maggie

Mexican Beef Enchiladas - thanks, Vikki!!

Guess what we had for dinner last night!

After multiple days of company and entertaining (or prepping food to take with us when we visited), today we found ourselves a little family of two again - with a very full fridge of leftovers and various ingredients.  

A post on Mexican Beef Enchiladas by Vikki at Wallisfarm's Daily Walk was the inspiration we needed.  (Bonus: We actually had all the ingredients so no trip to Safeway!!)

Vikki makes her enchilada shells from scratch, mixing together one egg, 1 1/2 cups water, 1 cup flour and 1/2 cup cornmeal.  This makes a very fluid batter that you cook almost like a crepe.  The beef and refried bean mixture was also easy to mix up.  All in all, supper was very tasty.

While eating, we googled other enchilada recipes and found multiple references to masa harina... hmmm....

What's that?

"Masa harina is a very finely ground corn flour made from corn that's dried, cooked in water with slaked lime (which gives it distinctive flavour), ground, and dried again. Mixed with water (or sometimes oil), it forms the dough called "masa" that is used to make corn tortillas."

Totally different!  What gives?  And where do I get masa harina?  If you can fill me in, please do!

Living north of the 49th parallel, I'm totally out of the loop here!

Cheers,

Maggie (from Canada)

Maple Glazed Carrots and Beets

Today, it's all about carrots, beets and (yum!) maple syrup.  This was the vegetable dish my daughter and her boyfriend made for Christmas dinner...

Delicious, easy and beautiful!  

I'm not listing specific amounts as this is the kind of side dish where amounts are not really all that important - just make enough to allow a good spoonful of each per person.

Maple Glazed Carrots and Beets

carrots, peeled and sliced in rings

beets, peeled, quartered and sliced

Steam the carrots until cooked; set aside.

Using the same pot, steam the beets.

(This step can be done a little ahead of time.)

1/2 cup of maple syrup

2 tablespoons butter

Warm maple syrup and butter in frying pan.

Gently saute and coat the carrots. Place in serving dish.

Next, saute the beets.  

Add more maple syrup and butter as needed.

Important!  

Don't mix the two vegetables or you'll end up with pink vegetables!  Instead, line up carrots on one side of serving dish and beets on the other.  The two strong colours, side by side, are beautiful. Sprinkle with dill if you want to get fancy!

In a hot serving dish (wrapped up in a towel), this dish transported well on Christmas Day.

Turnips 'n Apples

Today, it's all about R, R  and R ...  rest, relaxation and rutabagas!

We had a wonderful time these past few days visiting and sharing great meals with family and friends. 

Christmas Eve and Christmas Day dinners were all about the vegetables - my area of responsibility.  Since I'm not allowing myself to even THINK about cookies and treats, I thought I'd share a few vegetable recipes made over the past few days just in case you're still  entertaining and need a few new ideas.

Today it's all about turnips - not everyone's favourite veggie, but one I just have to have for Christmas dinner.  This version is great for two reasons - adding a layer of apples really perks up this casserole dish.  Also, the fact that I can make it early and toss it in the oven well before company arrives is an added bonus.

TURNIPS 'N APPLES

adapted from Enjoy!  (Best of Bridge Series; 1979)

1 very large rutabaga

1 tablespoon butter

Peel, dice, cook, drain and mash turnip with butter.

2 apples

1/4 cup brown sugar

 healthy dash of cinnamon

Peel, core and thinly slice apples.

Toss in cinnamon and brown sugar.

1/3 cup flour

1/3 cup brown sugar

2 tablespoons butter

Combine and crumble; set aside.

In a greased 8x8 casserole dish, layer half the mashed 

turnips, then the apples and top with the rest of the turnips.

Sprinkle flour and brown sugar mix on top for a crust.

Bake (uncovered) at 350 degrees for one hour. 

Greetings!

May the Spirit of Christmas that forever endures

leave its rich blessings 

in the hearts of you and yours.

Soft Ginger Snaps

Hi!  It's me!  Glad to be back....finally!

Today I've started my Christmas baking.  A little tardy, you ask?

Just trying to save myself from all those calories.  Stashing things away in the freezer doesn't help.  I'm still willing to nibble... :  )

Soft Ginger Snaps

Today's recipe was given to me by a dear, sweet German lady about 15 years ago and I think I've made it every year since.  

It's easy and reliable and makes a lot!  I often just make half the recipe and I still get about 3  1/2 dozen (tiny) cookies.

Soft Ginger Snaps

3/4 cup margarine, melted

1  1/2 cups white sugar

2 eggs

1 cup table molasses

Cream margarine and sugar well.

Add eggs one at a time, beating well after each addition.

Add molasses; mix well.

4 cups flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 tsp. ginger 

Combine dry ingredients and add to liquid ingredients 

(about 1/3 of the flour mixture at a time).

Roll into tiny, one inch balls.  Dip and roll balls in sugar.

Place on greased cookie sheet.

Bake at 350 degrees for 8 - 10 minutes.