Categories
Life Miscellaneous

Cats Still Have Masters

The Diva had a checkup. With Covid, the Vet clinics are open for emergency and are now open for appointments but you call them when you are outside the door, they come out and pick up your pet and the Dr. calls you as the checkup is happening. Worked ok for the most part.

The verdict? A little dehydration. Needs more fibre. Otherwise no noticeable neurological damage from her bonk on the head when she fell off the chair. So, a little IV for hydration, a shot of antibiotics, a few cans of high fibre food to try and a mere $350 bucks later…she was home and settled into one of her Diva pillows for a well deserved nap for being such a good little stinker with the Dr.

But….she is changing. I have to remember she is almost 80 years old in cat years and just as human bodies start to slow down and break down, so to do animals. She is extremely skittish, more than normal. Any loud noise or sudden movement startles her and she runs to hide or quickly turns around to face me with a look of panic and fear.

Oh my Diva. All I can do is see how she fares each day and if anything changes. Scratches and brushes and maybe a few more kibbles. Why not? If I can give her a comfortable life for however long that might be, should I not do that?

Categories
Miscellaneous

Diva

I think my cat is dying. My dear Diva pet of 12 years seems to be deteriorating. I picked her up at the humane society and as she was almost 4 years old, her days were numbered. People do not want an older CAT. They want a young, bouncy KITTEN.

Not so much for me. I wanted a pet and as cats are less maintenance than dogs (although I love both) when I am away, Miss Diva Devine would be going to board at a very fine cattery. Plus I did not want a cute, energetic and very hyper kitten to be destroying everything in my house when I am home. My house is not exactly pet or kid frie

When I went into her room at the humane society and saw my Diva she completely ignored and I thought… “That, is my cat.”

Gourmet food, Cattery Spa boarding and Swarovski collars later, my friends told me not only did she hit the jackpot when I adopted her but could I also adopt them??

She is my confidante. I tell her everything. Blank stares as I describe work, friends, travel, food, stresses and frustrations. She is a good listener. Then I have a few too many single malts and play air guitar with her to Boston or Journey.

The past few weeks I have noticed differences….she stands in the middle of the floor staring at…nothing. She normally has a good 20 hour nap throughout the day with loud snoring but when I check on her, she is staring into space, eyes open into nothingness.

Is it time? Is it her time? She does not cry or limp and still eats albeit not as much. She seems to not want to use her box and in the process has left me a few hard nuggets on the floor…I carry her to her box and she might use it, otherwise she races up the stairs, not ready. She is not crippled which makes me think ever so slightly it might be another cat strategy to get me to carry her downstairs rather than having to do it herself.

Hmmmm…she is a cat. It is possible. You know the adage…”Dogs have Masters and Cats have Staff.”

On the farm it would never get this far. She will not suffer I assure her and myself of that. No matter what it is it still makes me sad. She is not the same Diva I adopted all those years ago. And in cat years she is close to 80 therefore not like she is is a kitten stripped of all the adventures she has had – roaming outside in the country, chasing birds, mice and rabbits and defending her territory in the spring and fall when the occasional tiny rodent finds its way into the house…they are obliterated in due course; after adequate, torturous, play time of course.

The coming days will tell the story. Stay tuned for Diva news.

Categories
Food

The times they are a changin

Will not attempt to sing what Bob did but yes indeed it is a fitting start. COVID-19 continues to ravage the globe; some areas hit harder than others; some experts claim it is reporting methodology that results in misleading information; some say it is a hoax to upset the global economy fixed by the superpowers…well whatever it is it is real and it is causing a lot of turmoil, grief and damage around the world.

Like millions of others I have been doing a lot of online shopping. More than what I usually do, which can sometimes get a little carried away. However…due to certain people who eat up the fear factor aspect and have been hoarding, among hand sanitizers and cleaning supplies (which I can see some sense to – disinfecting and cleaning is good….) – toilet paper. There is still a decent supply of food in the stores, one just has to wait a little longer to get it due to the social distancing rules. No big. But there is no toilet paper, no paper towels, no napkins, no tissues. What may I ask are these hoarders planning? Some are purely in it for profit and place it online for about 10 times the price. I think the major online companies shut that down pretty fast. Selling it on the side out of their back door, in parking lots or back alleys? Really? Wow. No shame at all.

One of my online shopping items was something I never ever ever thought I would be adding to my cart….yes to the above…toilet paper. I had a package left and was doing alright but was getting to the point of needing some. Actually needing some. So I had a search through Amazon and lo and behold…..scads of it. The really cheap stuff I was a little wary of and read the reviews they were not what they claimed to be but the big brands (kittens and bears) pricing pretty similar to what I would pay in the supermarket although out of stock for about a month. I can wait. I caved. Two packages of fluffy soft TP added to my cart. I felt a little guilty ordering TWO. But I did not order TWENTY. I recently received them. They are legit. The real thing not a hoax. I am happy. Content. I feel safe. I have my TP. Enough for a while. Hopefully to take me through the transition as we start to head back to normality although things will never be quite the same again. The new normal.

I am more concerned about eating. I did buy a little more flour than I need at the moment but I also bake bread on a regular basis so I thought it was an ok thing to throw that 10kg bag of flour in my cart. I have never been much for canned goods but I did buy a few cans of beans and tomatoes but I will make the other stuff. If anything this whole situation has made me look deeper into my cupboards and use what I have. That is a good thing.

I would like to give most people the benefit of the doubt in terms of being kind, courteous and having a shred of common sense. As we grow ever daily in our global population it seems all the above shrink away at the same rate. Is it so difficult to be kind to others? Help someone out who needs it or asks? And to all you hoarding, rude arseholes – you will get your due reward….in the meantime I hope you plug your toilet.

Tata, stay safe…

Categories
Food

Covid-ovid

I managed to travel in the bit of window space before all Sh*it hit the fans and am now laying somewhat low down and away from peeps which is not such a bad thing as I continue to work remotely and write a lot more (no excuses for time…) and cook, cook, cook a whack of good stuff..yummy umm yumm.

My initial reaction…SARS back in 2003 was pretty devastating. I know it to a certain degree as I was working overseas and travelling through Asia, Europe and North America…we had advisories, notifications and quarantines and eventually made it through. Fast Forward almost 20 years to Covid. What is different? New strain of virus? Probably but I’m not a medical professional. More people in the world resulting in more exposure of whatever happens out there and of course social media which was not as prevalent in 2003 as it is now. Good or not so good? I’m using it now so I can’t exactly preach to the contrary…although it seems the masses out there are A- more in numbers and B-less intelligent. Seemingly less intelligent as time goes on. What is the deal with that? Fate?

Go buy your TP.

Ta

Categories
Food

Les Marms Part Deux

Les Marmitons are such a fantastic group and I was fortunate enough to be a guest chef back in 2018. When I was asked again if I would be the guest chef in September of 2019 I graciously accepted the challenge.

As always with this group, we had a great team of food enthusiasts and had a lot of fun cooking and eating for the evening.

For this evening’s event I developed a menu that involved a little more technical challenges but I was certain the team would pull it off. Have a look at the dishes and judge for yourself.

Bon Appetit!

Les Marmitons Menu

September 9, 2019

Mise en bouche:                  Crostini with tomato-basil

Appetizer:                              Red Curry Fish Cakes with Cucumber Pickle

Salad:                                     Shrimp, Feta and Watermelon

Main:                                      Chicken Dodine with Tomato Butter, Amandine                                                    Potatoes, Stuffed Mushrooms and Sautéed Zucchini

Dessert:                                 Tarte Tatin with Chantilly Cream

Bruschetta with Tomato-Basil
Red Curry Fish Cakes with Cucumber Pickle
Building the Fish Cakes
Chicken Dodines, Pommes Amandines, Mushroom Duxelles, Sauteed Zucchini
Forming the Amandines
Building the Tatin
Tarte Tatin with Chantilly
Categories
Food

Vertigo? Which way is up??? Or is that down…

Oohhh lalaaaaaa……If I could cut off my head to get rid of tinnitus and vertigo I hesitate albeit slightly, to say I would look into it. If I were undead it would not be an issue. I am supposing neither of the former would probably be an issue either. As I am still very much alive (hopefully for a while yet), I must deal with this annoying pain in the head.

It is one of those mystery ‘things’ the Dr. can never really help with. I don’t have a fever, my eyes are not rolling into the back of my head, my ears are not oozing blood and I am not spewing green, sticky mucus in projectiles across the room. So I must be fine. But I’m not. My head feels like a hot, buzzing bee hive and there is a constant whooshing-like noise in my left ear. Sort of reminds me of late night TV back in the day when the CBC would go off broadcasting around 2 or 3 am (or earlier) and the only sound was that of static snow.

I hear they actually sell sounds like that to put people to sleep. It doesn’t quite work the same when you hear it all the Fkng time.

I was discussing my frustrations with a colleague who told me she previously suffered from some pretty intense vertigo and proceeded to explain a number of exercises you can do in the comfort of your own home. For many people only one time is all it takes; relief is instant. For others it may take a number of days but there is usually relief. And it may even help the tinnitus. I was hooked.

I googled it of course and did some research on the methodology; ‘It’ being the Epley . The whole point is to remove loose calcium crystals (otoliths) that have ended up in the wrong part of the ear canal (in a nutshell). These maneuvers involve moving your head around at varying angles to your body and holding the position, I assume to get those little bits of calcium into another part of the ear so they can be removed. First one I did I threw up. Nice. Tried again and it was a little better but you can’t overdo it as it completely defeats the purpose.

Add a migraine on top of this and thus my opening comment of chopping the ol’ block off.

I will continue with the Epley’s in hopes of obtaining some relief and am always open to suggestions…

M

Categories
Food

Les Marmitons Guest Chef 2018

I have a lot of foodie friends. Late in 2016 when I decided it would be a good idea to study French cuisine and patisserie at Le Cordon Bleu I was talking to a couple of them about my plans and Paz (my dear foodie friend) blurted “You must be our guest Chef at les Marmitons when you are done!”

“Mais Oui!!” I enthusiastically agreed, no idea what I was agreeing to, however it sounded fantastic and I was already enthralled even though it would not occur until 2018.

2017 rolled by, and I made it through the unbelievably intense Grand Diplome studies at Le Cordon Bleu. I did not however, decide to change my career, but I could have some damn fine dinner parties (even better than before) and I now think cassoulet is one of the best food creations that exist in the world.

I digress…My dear friends did not forget about our previous commitment and I was booked to be a guest Chef at the Winnipeg chapter of Les Marmitons in April of 2018.

http://www.wpglesmarmitons.com/#winnipegchapter1

I decided upon a menu with a number of Basque dishes from the region of the same name in northern Spain and southwestern France. I had also travelled to this region the previous year and loved it.

I prepared the recipes, made the dishes weeks in advance in my home and took photos of the plating so I could present a package of recipes to each group at Les Marms. I was told these guys knew their way around a kitchen and most were pretty good cooks so it was not necessary to explain cutting an onion but I thought photos of what the dish could look like was a good idea.

The week before the event I was told the final number of people who would be cooking and I prepared the shopping list for everything required for the teams; the sommelier received a copy of the menu and proceeded with the wine pairing. I helped with the grocery run and prepping of a few items before the event.

http://www.wpglesmarmitons.com/events/2018/3/13/apr-9-2018-chef-monica-bernard

The evening arrived and I met the group, we engaged in a little chit-chat over appetizers of roasted eggplant dip, lavash crackers and smoked fish; then the group was split into teams with an assigned team leader who picked a number out of a hat determining what dish that team would be preparing.

As the guest Chef I was there to oversee and assist with questions that might come up. It was a blast!! These guys were fantastic!!

Remember I had taken photos of the dishes and had fairly explicit directions for each recipe but none of the groups had prepared any of the dishes before this evening. It was a whirlwind of activity and, as in any kitchen, timing is everything.

Each dish was prepared with a plate for every member of every team, and once completed we had a formal sitting with an explanation of the dish and technique from the team leader followed by a description of the wine from the sommelier.

The commercial kitchen we were using also had some issues that evening and we had to adjust some of the cooking techniques to accommodate; all in all everything worked out fabulously. In addition to the appetizers we enjoyed the following:

Baked Scallops
Clams in “Marinara Style” Sauce
Hake Galician Style
Chicken Basquaise
Rice Pilaf
Gateau Basque

We had a great meal and a lot of fun preparing it. At the end of the evening I was presented with a special certificate stating I was an honorary Chef of Les Marmitons; what a thrill and an absolute pleasure!! I will cherish this experience forever and smile each time I think about my evening with this amazing group of fellow foodies!!

Bon Appetit!!

M

Categories
Food Life Miscellaneous Travel

Hiking in the Rocky Mountains 2018

Over the years I have done a lot of hiking. From numerous day trips in the mountains near Calgary whilst in College and University; geology field school for weeks; working for the Geological Survey of Canada in the high Arctic areas of Ellesmere Island, Axel Heiberg for months at a time to living in the Arctic in Yellowknife and working logistics all over the north, so yes….I can say I have a little bit of experience in hiking and all things related.

Over the years as my career developed into more managerial type positions I spent less time in the field and instead of being in the field for months (as in the high Arctic or drilling camps) I had to plan these hiking excursions outside of work. I did many multi-day trips in the back country with friends which were absolutely stunning – both in terms of the scenery and in terms of how challenging they can be both physically and mentally. I really believe unless a person has carried a pack of ~50 pounds up and down thousands of feet for many hours per day, setting up and tearing down a camp in the rain / wind / snow; trying to get the stove working to have something hot to eat or drink – they cannot truly comprehend how difficult and frustrating it can be!! On the other hand the reward of having accomplished such tasks is also one of the greatest rewards. At the end of a trip when we make it to the final point exhausted, battered and bruised we can still muster the energy for an exuberant yell that We Did It!!!

Well I wanted to do another multi-day backpacking trip in my 50th birthday year and consulted my ‘sister’ and best friend and uber hiking buddy to begin planning in the spring for a trip in late summer. The initial group was 5 which finally ended up as two…she and I. That’s ok we are the toughest of the bunch right? Maybe forgetting also a few years older since the last hike, and since it has been more of a gap in years for myself since the last trip, well one does tend to forget these things. Regardless, we mapped it out, booked flights to meet in Calgary, purchased supplies, dug out old gear and were on our way.

The first morning started with rain as we packed up to drive to the trail head. We looked at each other with a little bit of apprehension both knowing the unpleasant feeling of hiking with a full pack in the rain risking trips and falls over slippery rocks and slimy vegetation. Miraculously the weather improved by the time we made it to the trail head and albeit for the prevailing smoke from the forest fires further west, the conditions were optimal: cool temperatures, no precipitation and no bugs!

This area of Banff / Kootenay area is quite popular with many trails allowing for numerous day hikes. We passed many groups out for a ‘stroll’ with a light pack of 5 or 10 pounds or no pack at all, only a bottle of water and some people without even that necessity. The (lack of) intelligence of some people never ceases to amaze me. Even on a day trip on a mountain trail something could happen and having a few extra items just in case is always warranted, but that is only my humble opinion.

We made the first camp in good time and after tradition of a few nips of single malt, set up the tent and got organized for dinner. Camps in the back country are always organized in basic sections – sleeping, eating, ablutions…the sleeping and eating sections are usually spread out so the bear poles or lockers are furthest away from your tent. Usually irrelevant for me as no matter how exhausted I am at night I manage to convince myself that every sound I hear is a grizzly who wants a piece of me…only me…not the people in the next tent or closer to the cooking area but of course only me! Hmmm….maybe that is a bit self centered…why would the bears not want the people in the next tent?

A big issue at this camp was the lack of water nearby. The small stream that used to run through the camp had been dry for at least two years but there was no sign indicating such nor any information to this online when planning the trip. We actually had to walk approximately 750m to the closest water source past the warden’s cabin. In the big picture of hiking over 60 km it sounds like nothing but if you are exhausted, it is late and it is getting dark and possibly raining, it would make it a very difficult and stressful event to get water to cook, clean and hydrate…a point I must raise with Parks Canada.

We woke to a very chilly morning with frost everywhere and frozen water droplets stuck to the tent, leaves and grass from the rain over night. It made for a spectacular start to the hike as we passed through a valley meadow which had a mellow glow in the sun rise due to the haze of smoke still present in the air. Onward we hiked…up, up and continuously up to the trail above Lake Marvel then it was fairly level for about 5 km until we hit the base of the switchbacks taking us up to Wonder Pass….I know why they call it Wonder Pass as it is a Wonder you make it up the switchbacks!! When we finally made it to the top it was a stunning view of the Towers to the left and another valley to the right. Across the Pass and the start of our descent into the next valley and lake where we would camp for the night. In all my hiking experience one thing usually remains constant – the last mile or kilometer seems to take as long as all of the distance hiked to that point. It is ridiculous. I think it is a cruel punishment from the powers that be to carry 50 pounds on your back and trudge up and down mountain ranges in all sorts of weather and think you are smart. There might be something to that.

The smoke had actually cleared somewhat and we could see the matterhorn that is Mount Assiniboine looming high above in the distance. It does make you think it was a good idea to carry all that weight up the mountain because the feeling of experiencing those moments is truly precious and all the aches and pains seem to float away. But only for a moment. We did go through quite a bit of Ibuprofen I must admit. A lot more than my previous (younger) hiking trips. Again we vowed this would be the last one – it was just too difficult! Magog Lake camp is fairly large with many tent pads and bear poles as well as lockers for food storage and outhouses that are maintained by the trail crew which is a very welcome asset 🙂

The next day we backtracked most of the same trail through Wonder Pass, descending the switchbacks (smarter than your average bear the second time around) and over Marvel Lake into the Marvel Lake campground. Had it not been for my hiking partner knowing one of the trail signs had incorrect (and suspicious hand written) directions, we may have been diverted directly to the lake whereupon we would have likely found the trail ending into nothingness…the second issue with Parks on this hike as apparently this sign with the handwritten marks has not been changed in two years minimum…I will add it to my email of concerns.

We pitched on the best spot in the camp beside the rushing stream in an absolutely beautiful area. We got settled and most of the way through dinner when it started to sprinkle. No worries we had our tent set up and what a great tent it is! It poured rain most of the night and not a single drop entered. It can be miserable hiking in the rain but it is absolutely devastating being in a tent that leaks.

Our final day was hiking out back to the trailhead. At the time of booking the two main campsites we had to backtrack due to closures in the northern area of the Park from the forest fires of the previous year. Apparently these sections opened up during the summer but as we already had our plans made we decided to stay on track. All in all it worked out as we spent each night in a different camp and enjoyed the back country from a different view as we trekked across the terrain. No major injuries other than aches and pains and everything that had been ‘lost’ along the way i.e. bear banger pen, gloves, park permits and glasses, had been miraculously found. Breath taking scenery, a grueling challenge for the body and soul and the best company one could ever hope for. Stay tuned for what is planned for next year.

M

Categories
Food

To A New and Happy Year…and all that jazz….

One year ago I was packing my bags as I ventured upon a journey somewhat into the unknown but not entirely. A bit scared. Excited. Apprehensive. But the decision was made; more than that the money had been paid. I was off to Le Cordon Bleu.

And here it is one year later  and I am in the airport lounge (this is such a familiar situation for me I hesitate to count how many times I have done this over the past 25 odd years), and I reflect on one year passing.

I completed my studies at LCB and am quite proud of myself for sticking through it…endeavor to persevere as I always say; and I did. Great. I met some great people and keep in touch with a few I can honestly call friends. I also have the answers to some of my most crucial questions. Should I change my career and go cook for a living. I still love and have a deeply ingrained passion for food. Cooking, baking, gardening, preserving etc. But to do it for a living, and at my age. No. I know I do not want to do that at this point in my life. I still think of the B&B somewhere someday but that is a little different. A pretty hefty price to pay for 9 months to find out it is not what I feel I should do, but I am one of those people who would have wondered about if FOREVER. And would NEVER be happy unless I found out for myself. So there. Been there done that. No regrets.

On another note, many other things happened. We moved my Mother into assisted living – her choice. She is still very able bodied and does not look anywhere near her years and she just said “That is it, I have had enough and I want to be taken care of now but still have freedom.” Done. I was a bit adamant at first and also quite selfish because I would not have those days with my Mom at her place…but I can pick her up and we can go to a hotel and spend the night and visit. Which we have already done by the way and it was wonderful.

I lost some people over the year as well. A cousin only a few years older than I who was very sick but did not want the family to know. And one of my best friends lost her Mom suddenly which still breaks my heart as I know how close they were. But she tells me she is at peace, mainly because her Mom was at peace with her life. That is something to be grateful for and cherished at any age.

And for me, well I am back into my normal routine, if anything I usually do may be called normal; working in construction management on a project very close (actually in Canada less than 2 hours flight from the Peg) for a few months maybe up to a year. Back and forth again. If it works out I may even have a garden this year.

Should I make any resolutions? I have always hated that idea whenever a New Year rolls around…Why wait for January 1st to change or do something? Just do it. Well I have a few more things added to my list. Clean a few more drawers and cupboards; try to write more; make an effort to meet new people (ewwww it scares me); relationship? ummm no not ready for that one because it is always such a train wreck; do more yoga yes I can achieve that one; the gym is always good and I always go, so no issue there; health is relatively good but some things are changing and some are a bit scary (this year IS a big year for me….). I think I already am a pretty fantastically cool person but I can always be a little better. Pretty boring though…What am I doing to challenge myself? And further to that why do I think I Have to challenge myself? Can I not just be who I am?

Food for thought.

Happy Day One of the next 365…

Bon Appetit (for the soul)…

Categories
Food Life Miscellaneous

Finished!!

I made it through relatively unscathed I am proud to say. I am officially an Alumna of Le Cordon Bleu; a graduate of Le Grand Diplome.

Another check on my list, although it is much more than just a check. It is fulfilling part of a dream I had as a young girl telling myself one day I would attend Le Cordon Bleu. It was pursuing my love of creating in the kitchen. And it was a real eye opener. I have always loved cooking and baking and most days involve waking and thinking ‘What am I going to make today?’ Having never taken any formal culinary courses I had no idea what to expect. I mentioned in previous posts how I found it very challenging as it was a foreign environment for me, plus I was much older than the majority of my classmates and had a career for over 20 years. I was and am still, amazed at some of the creations that resulted from each class and what I managed to achieve. Others were not so fantastic, but if I would have done them at home my friends probably would have thought they were great, not noticing (or caring) about the various flaws pointed out in class.

No matter the critiques I was and still am, very proud of myself for completing this very intensive and extremely challenging course. But I am also glad it ended when it did, as I found myself having feelings about cooking and the kitchen that I do not ever want to have – I was starting to dread it, even hating some days when I would have to endure so much pressure. It was not fun. I was not enjoying it. I had to get out. Thankfully it ended well, with successful completion of both Patisserie and Cuisine and I am now a proud holder of Le Grand Diplome.

Now that I am finished I can enjoy practicing at home, on my own time, in my own space. And I can love it.

Bon Appetit!!