Lilac Window

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Its not rocket science. It seems everyone has a go-to quinoa salad recipe these days. Im putting mine here, because it was really yummy, it tastes great even after a week in the fridge (perhaps even better than when I made it, the dressing had a chance to really soak into the quinoa…) and is quick to make in a pinch. I wanted to record the recipe here for my self, and perhaps for anyone out there who would like to try a new one.

I will not tell you quantities, as I cant remember them. sorry. All I can say is that I used a large proportion of Quinoa per other stuff, and it tasted great and lasted longer! Also, if it tastes funny, you might need more salt. Just saying.

Cooked quinoa, (if you are making it to eat now, just run the hot quinoa under cold water to cool it)

fresh tomatoes

cucumber

tiny pieces of red onion

feta cheese

chopped kale

chopped fresh herbs (mint and thyme)

chopped, pitted  kalamata olives

Dressing:

white balsamic vinegar

lemon juice

salt

olive oil

Mix it, let it sit, or eat it now. Keep in mason jars and take it for your lunch!

Homeschool Art Class. For 4-6 year olds.
This class is an exploration in creativity, nature and artist quality materials. The classes run once a month, and provide guidance in mixing water colours, composition, technique, and looking at the world around us. I read stories about artists or relevant topics, and we work on a project together. It is a quiet and peaceful class, making art in a warm home environment. $20.00 per class/per child. Upcoming classes are Jan 7 and Feb 11 at 10:00 am. email me to register or for more info: angie@lilacwindow.com

We went berry picking for the first time this year, at Serviceberry farms, near Strathmore. What a pretty place! We picked a couple yogurt containers of berries. Its not a lot but at this time I am more about letting the kids have fun, than making it a chore. We all ate our fair share too! Anyways, I also have a couple bags of frozen rhubarb in the fridge and wanted to make something right away with the berries. There is something so special about picking and eating all in the same day. I made this recipe by combining a few and so I thought I would write it down so I don’t forget. It was worth remembering. This pie was amazing. Perhaps you will enjoy it too.

Saskatoon and Rhubarb Pie recipe.

Crust:

2 cups white flour

1 stick cold butter (1/2 cup)

1 egg

cold water

Preheat oven at 425F. put flour in food processor. cut chunks of butter and distribute around the blade in the processor. pulse the flour and butter 8 times. Tip mixture into a bowl, add egg, and combine with a spoon. Slowly add water until it just sticks together. Use hands to combine, and then roll out. This amount should be good for one 9″ pie. Butter your pan! Bake crust 10 mins before adding filling.

Filling:

2 cups Saskatoon Berries

2 cups Rhubarb (cut into 1″ lengths)

2/3 cup sugar

1/2 lemon’s juice

1/4 cup flour

Crumbly topping:

1/3 cup brown sugar

1/4 cup flour

1/4 cup butter

Combine filling in a bowl. mash together the topping ingredients. Pour filling into the crust and sprinkle topping over. I used the bits of pastry left over for the top. Bake at 425 F for 15mins, turn down oven to 350 F for 45 mins.

here is another painting of my house. the last for a while I think. Its starting to look more like a watercolour. I am not sure if that means I am becoming more skilled or less experimental. Oh well. I had this sort of zen when I was painting it, that came from the crazy amount of control and concentration one must have with such a reserved piece. Subtle colour mixing gives me chills.

Emery had a bad fall and split his face- requiring four stitches. Another trip to the hospital. We all feel sort of shell shocked. I am resigned to do simple, pleasing things today like holding my babies tight.

There is not a lot in the world that could make me happier than this smiling face right now.

We had a big scare on the weekend. Marcel contracted some random horrible bug that was so vicious his body went into shock. We are so happy and grateful for the doctors and nurses at the Alberta Children’s Hospital who literally saved his life.

Needless to say its been rough around here. We are coping. Marcel will have to be in the hospital for another week, but he’s in good spirits and enjoying the movies and munchies.

hugs.