November 23, 2008

long, long ago...

...in a land not too far away (in both space and time)...
...i was born.

November 21, 2008

puppycam

look at these cute long lost cousins of sawyer!

November 20, 2008

o so pretty

i look forward to the delivery of my canadian house and home magasine each and every month. even though most of the houses featred are in and around toronto, which kinda pisses me off. i mean, come on! there's more to canada than just toronto. yeah, i know i'm originally from there, but vancouver is now my home... sorry, rant. anyway, i usually flip right to the back to have a quick peek at their trend watch- this month's theme is fairy tale. my favourite!
the most beautiful thing they had in their collage was this chandelier (above). i looked it up and you can see the dimentions and price here.
the picture below is the detail and how amazing is that... they're not butterflies as i first thought...
...they're fairies!!!

November 15, 2008

happy birthday buddy!

today my favourite little boy turned 5! we got him the tower of doom! and had his party at the local gymnastics club...
everyone had a great time! a big thank you to everyone that came out!
the cake is made from a williams-sonoma "easter octopus" cake mold. i didn't know octopus was a traditional shape at easter... lol... i made dorie's perfect party cake and used orange juice and zest instead of the lemon 'cause that's what i had. i coloured half of the batter blue and put that in first so when we cut the cake the octopus was blue and the sand was white. since i didn't need much buttercream, i just made a very simple american buttercream. after all, most 5 year olds don't appreciate the texture and effort put into a swiss meringue buttercream- they just want the sugar!
i'm still getting used to our new camera- our older trusty olympus point and shoot (yes, all the other pics were taken with a cheap point and shoot!) died a terrible and sudden death (soon i'll post the last pics it took), and unfortunately this new one (nikon coolpix) doesn't have as good of a macro :( but that's okay since hopefully soonish we'll be gettin' one of them fancy shmancy digital SLRs...

November 12, 2008

school pics

man, my kids are gorgeous!

November 03, 2008

black and white

i've been pretty busy these days, and i made these little pound cakes quite some time ago and never got around to posting them. they are very tasty, and very simple to make. i thought with the election coming up tomorrow, i'd post it now. since i'm a dual citizen (canada-us) i can vote in both countries, and did... i sent in my absentee ballot over 2 weeks ago! go democracy! i'll be glued to CNN tomorrow.
and in two weeks... another vote- this time for mayor of vancouver!

Ingredients

Marble Cake (martha stewart baking handbook)

Makes one 9-by-5-inch loaf

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 3/4 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup buttermilk, room temperature
  • 1/4 cup plus 1 tablespoon Dutch-process cocoa powder

Directions

  1. Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
  3. In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
  4. Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
  5. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

November 01, 2008