My View Wednesday

While getting my second cup of coffee this morning, I couldn't help smiling at the "new" look of our front door.

After waffling for two years on what to do with this door (as proven by this post), we splurged on a $6 can of spray and frosted the glass last weekend. Our goal for the door was to let as much light in as possible while retaining full privacy- the frosted glass has given us both things.  I couldn't be happier with the result.

4th day of Christmas

As I shared on Day 1, I love choral music. Wednesdays this month, I'm going to highlight some of my favourite choirs singing Christmas music- music both familiar and entirely new.

My love of choral music blossomed in university when I accompanied and sang with the Goshen College Chamber Choir. Two years ago, another university chamber choir caught my eye. The University of Utah Singers won the coveted Marktoberdorf International Choral Competition in 2009- for good reason. I've posted their beautiful versions of the First Noel and 'Round the Glory Manager, but I also really love 3 Christmas Songs.

3rd day of Christmas

While I love the sound of collective voices in a choir, there are also solo voices that I love. Each Tuesday, I'm going feature Christmas music sung by a particular voice - a voice I think is amazing.

You might be surprised that my first amazing voice is from the world of musical theatre. I really love musicals and would take a musical over most any opera. As an accompanist, it has always felt to me that opera is all about showcasing voices while musical theatre uses voices to tell a story. And, to me it somehow feels that  musicals are more fun, more relateable, more engaging and often, more spectacular. Either way, one of my favourite voices in the musical theatre world is a big one... in a tiny 4'11" blonde spitfire from Oklahoma (the state- not the musical!). Amazing.

2nd day of Christmas

Those who know me know I am not a morning person. Monday mornings are sometimes the most difficult and I find life is better if I can take a bit of time over my Monday morning coffee to make that transition back to the busy pace of an average week day. I think that a bit of jazz makes that transition even easier. So, each Monday this month, I'm going to feature a favourite piece Christmas music performed by a favourite jazz musician. Today, I start with one of my favourites.

 I am a pianist. I live in Nanaimo. And I love jazz.

Pianist + Nanaimo + Jazz = Diana Krall

Even before I moved to her hometown, I loved Diana Krall. In addition to her great musicianship, her recordings manage to feel so intimate- almost like she's in the room. I am jealous of her amazing piano skills and the simplicity she brings to her music. I could (and do) listen to it for hours on end.

If you are also a fan, you might want to check out her versions of the Christmas Song, Jingle Bells and White Christmas. 

1st day of Christmas

I love choral music. I think that voices blended in perfect harmony is the most beautiful sound on earth. And for me, there is no other music making that I enjoy more than accompanying voices.  I have been lucky to accompany some great singers and choirs, and dearly hope to accompany several more. I first came in contact with choral music composed by John Rutter when I was in high school and accompanied the church choir. There was always something different about Rutter's pieces- more complex keys (although I didn't always appreciate playing in 5 sharps!), crunchy harmonies, lovely accompaniments and a way that the text somehow came alive through the music. I have grown to love the choral works of Rutter so much that Jeff and I included his setting of The Lord Bless You and Keep You at our wedding.

Rutter has written some amazing choral music for Christmas- music that I don't think is known well enough. Each Sunday this month, I'm going to feature some of these amazing pieces. The first piece is a Rutter arrangement of the Christmas Spiritual, Rise Up Shepherd and Follow.  While this is an arrangement (and not an original composition, as will be the rest of the music featured on Sundays), it is brought to life by Rutter's magic and has become one of my favourite Christmas pieces.

36 Musical Days of Christmas

My post about music earlier this week got me thinking about the ways that music is an integral part of life's celebrations- both the happy and the sad.  This year has not been a particularly easy year for us (even with many happy moments along the way) and it feels like we are more aware than other years about how much we have to be grateful for.

Jeff and I are both really looking forward to Christmas this year. We have had a very busy few months of work and thesis research/writing and are really looking forward to a break over the holidays. My family will be here for Christmas and, after my dad's heath crisis this summer, we're so thankful to just be together. There will also be very special celebration of our newest family member, a nephew, who was due to arrive yesterday!  For the first time, Jeff and I will have members of BOTH our families around our table for Christmas dinner (and around our piano for post-dinner carol singing) and we are so excited about this. As this tough year comes to a close, we are very thankful to be ending things on a bright note.

For Jeff and I, celebrating Christmas without music is not an option. There is something about Christmas music that makes our souls sing and fills us with radiant hope. As we enter December this week and an official countdown to Christmas begins, we thought it would be fun to share some of our favourite Christmas music here each day. So from this weekend until New Year's Day, we will celebrate 36 Musical Days of Christmas. It's going to look something like this:

I'll explain what each category means as we come to it this week. It all starts Sunday so stay tuned!   

Cherry Cake

Jeff and I are so grateful to be part of a really vibrant small group. We meet with four other families every Thursday night for a simple supper, visit and bible study. When there is a birthday among us, we stretch our group value of simplicity to include cake.  Last week, I tried a new recipe from the Mennonite Girls Can Cook website that was a huge hit. It tasted amazing and with just three ingredients, was more simple than just about every other cake I've ever made. The cherries add something really delicious to the chocolate cake.

recipes adapted from Mennonite Girls Can Cook  and All Recipes

serves 10+

1 chocolate cake mix
1 can cherry pie filling
2 eggs

Mix above ingredients (ignore what the cake mix box says to add) until they are well combined. The cherries will make the batter a little lumpy but don't worry! Transfer to a 9 X 13 pan and bake at 350 degrees for about 30 min or until the cake tests done. Cook and frost with the following icing:

2 cups of whipping cream

1/4 cup icing sugar  

1 cup cold milk 

1 package chocolate instant pudding

Whip cream until thick and sift in icing sugar. In a separate bowl, mix pudding powder and milk until well combined (again, ignoring what the pudding box directions tell you to do!). Gently fold the whipped cream into the pudding and stir well to combine. Spread over cake and refrigerate until ready to serve. 

** To make this dairy free, I substitute a container of cool whip for the whipping cream and icing sugar. 

Salmon #6: Dijon Crusted Salmon

Since the beginning of this Salmon Challenge when I started searching for new salmon recipes to try, I have seen numerous recipes for salmon spread with mustard (or honey-mustard), sprinkled with breadcrumbs and baked. This was a new way to prepare salmon for me and I tried three versions of this recipe, each with mixed results. Version A  yielded a sharp mustardy-tasting salmon, Version B from one of my favourite chefs Ina Garten involved a more labour intensive two-step cooking method (searing and baking), and Version C included nuts, which just did not seem necessary in the dish.  In the end, I've come up with my own hybrid recipe that is simple, quick, delicious and utilizes the best of these three. The trick seems to be adding a bit of honey to the mustard- it not only mellows the mustard, but goes beautifully with the oily texture and rich taste of salmon.

serves 4

2 pound salmon fillet, cut into individual servings
2 Tbsp dijon mustard
2 Tbsp honey
salt & pepper
3 Tbsp dry breadcrumbs
1 Tbsp fresh chopped parsley (or 1/2 tsp. dried parsley)
olive oil, for drizzling

Preheat oven to 400 degrees. Place salmon skin side down in a baking pan. In a small bowl, mix mustard and honey together until smooth. Spread a thin layer over the flesh of each salmon fillet, covering as much of the fillet as possible, then season with salt and pepper.

In another small bowl, combine  breadcrumbs and chopped parsley. Sprinkle over the salmon, again, covering as much of the mustard mixture as possible. Drizzle a small amount of olive oil on top of the breadcrumbs.

Bake for 15 to 20 minutes, depending on the thickness of the fillet, until salmon flakes with a fork. Serve immediately (my preference is with roasted cauliflower and asparagus, as seen above.)

My View Wednesday

I'm going to cheat this week- today's Wednesday photo was actually taken last Wednesday night.  As you can see, we are doing some quick renovations to replace our old slippery, narrow and steep basement stairs before Christmas. This is the view I had when I opened the basement door last Wednesday night to take down some laundry. 

Annual snow

We usually get snow for about 48 hours here on the Island- that is, a TOTAL of 48 hours each winter. It seems our annual snowfall arrived this weekend.... and here's hoping that's it for winter this year!

Why we love music

Jeff and I are both music lovers. There is usually some sort of music playing while we work at our computers, when we're in the car, while Jeff is puttering in his workshop,... and I seem to make mundane chores go much faster if there is music in the background. While we don't love all music, we love a life WITH music. It's not about entertainment for us- it is about a way of living. We can't function in this world without it.

In welcoming new music students to the Boston Conservatory, pianist and teacher Karl Paulnack spoke  about the purpose and function of music.  Click here for a direct link to the article. If you are someone who sees the world through music (and believes, as I do, that music has incredible power to change things for the better), I think you'll find it a particularly interesting (and inspiring) read.

Photo from Image Shack

Meatloaf Magic

As I wrote a few posts ago, Jeff's most traumatic childhood moments involved squash. Mine, however, were all about meatloaf. The thought of it still triggers my gag reflex (sorry, Mom) and "fight or flight" response.  While I've had a few good meatloaves in adulthood, it's still not on my list of favourite things.  These days, I seldom make meatloaf and when I do, it's dramatically different from what I ate as a child (check out this Turkey Quinoa meatloaf. Yum!). 

Today, however, I have come head to head with the results of putting off a much needed grocery shop in favour of thesis research. The fridge was bare except for some leftover mashed potatoes and gravy, some carrots, and a wilted celery stalk.  Except for a ton of salmon (last night's dinner) and the Christmas Turkey, the only meat to be found in the freezer was a single package of ground beef. It was very clear that unless I was willing to trudge to the grocery store (in pouring sleet, I might add), we were having Shepherd's Pie for dinner.

And so we did. And it was wonderful (don't be so shocked, Mom!) I'll admit- I inadvertently worked through lunch today so was pretty hungry. But even so, it was really, really good. My casserole loving spouse was over the moon and has already called dibs on leftovers for tomorrow's lunch. I used this recipe, adding a few more spices and a container of leftover gravy for good measure. More importantly, I think I finally found a way to like meatloaf. Wonders really do never cease. 

Autumn

Last Sunday, Jeff and I spent the afternoon in Duncan. After enjoying lunch with our nephew and checking out several furniture shops (in search of dining room chairs), we set out exploring. The Cowichan Valley (in which the town of Duncan is nestled) is Vancouver Island wine country and it didn't take long in our exploring to come across several vineyards.

I have been to several vinyards in this area before but Jeff had not, and was curious. We stopped at Averill Creek for a tasting, and to pick up some of their award-winning (and delicious) Cowichan Blackberry Port for Christmas. As you can see, it's a really lovely setting with a spectacular view.

My View Wednesday

A friend suggested I feature a regular photo on Wednesdays of something that crossed my path during that day. I really don't feel that my life is all that exciting... but I'm going to give this photo challenge a go. With friends and family scattered across the world, it seems like an interesting way to share a little bit of average life.

Today's photo is of a ball of shells that sit my living room coffee table. I looked up from my laptop mid morning (from where I was working on the dining room table) and realized I had been staring at it for several minutes, trying to figure out a solution for the problem I was figuring out. 

Salmon #5: Broiled Salmon with Grapefruit Sauce

served with roasted potatoes and sautéed kale, chard and mushrooms

In my hunt for new salmon recipes, I have found a number that involve fruit. The combination of salmon and grapefruit was a completely new idea and curiosity about this unusual pairing led me to try it for dinner last night. The verdict?  For the first time this Salmon Challenge, we weren't fans. There was something about the underlying acidity and bitterness of grapefruit that we thought didn't go well with the salmon. If you love grapefruit, it might be worth trying (and maybe try this recipe instead of the one I did), but it's not a repeat for us...

Island Breeze

Remembrance Day dawned last Friday, clear and sunny. It was such a beautiful morning, I couldn't resist taking a photo of the maple tree beside our deck.

In the early afternoon, a quick storm blew through. Out of nowhere, winds gusted so hard that at one point, Jeff and I looked out our living room window to see a two story high whirling vortex of leaves fill our street, just like a blizzard. The storm passed in less than 40 minutes and the sun returned, but our maple tree looked pretty different.

I have been holding out, still wearing sandals (with bare feet) most of the time. I think this means I need to break out my socks (not worn since last March) and close-toed shoes. Ugh. 

November Blooms

Yes....  in our garden, it certainly does.

On the right track

Sunshine and a late fall this year helps the makeover look a little more dramatic... but we're still happy about the progress we've made toward bringing some much needed curb appeal to the main entrance of our house.

Stay tuned next spring for some more landscaping, a painted front door, a new mailbox and house numbers...and a few surprises.

Salmon #4: Spectacular

The first time I had this dish, I was blown away by the creamy deliciousness of the crust. When I found out the ingredients, I was shocked speechless. Mayonnaise on salmon? Seriously? If I had not tasted it, I would never have believed it to be as amazing as it is.  It's so delicious that even 2 year olds who were dubious about trying salmon have been witnessed inhaling adult sized portions.  Seriously.

adapted from our friends P & H

serves ~3

2 Tbsp mayonnaise (not Miracle Whip!)
2 Tbsp grated parmesan cheese (good quality cheese is not necessary)
2 tsp finely chopped green onion
2 tsp finely chopped parsley
1 pound salmon fillet

Combine the first four ingredients and mix well. Place the salmon fillet skin side down on a baking sheet or pan. Spread the mayo-parmesan mixture over the salmon flesh in an even layer. Bake at 425 degrees for ~10-12 minutes or until fish flakes easily and the topping is golden brown. If necessary, broil for 1 minute to brown the topping. Serve immediately.

NOTE- when I make this recipe with a smaller (or larger) pieces of salmon, I just mix equal parts mayonnaise and parmesan in amounts that match the surface area of the salmon I am cooking (and adjust the parsley and green onion as needed). Even with varying amounts or proportions that are slightly off, this recipe seems to still turn out beautifully. The trick is to not overcook the salmon! I also find this dish is best eaten straight out of the oven so tend to make smaller amounts more often and avoid leftovers. The photos show white Spring salmon but I think I prefer this dish prepared with Sockeye, which is a slightly leaner fish.  

Keeping a promise

When Jeff and I got married, I publicly promised his Mom that I would make him eat his vegetables. To show proof I am keeping this promise (and how far Jeff has come away from his dislike of gourds, except for those found in a pumpkin pie) here are photos of dinner last night- a squash, kale and mushroom pizza.   The recipe was recommended by a friend- I thought the kale and mushroom topping needed a different mix of spices but Jeff loved it.  For someone whose most traumatic moments of childhood all involve having to eat squash, this really is no small feat. I'll admit- pureed squash in lieu of pizza sauce was surprisingly good. With a few tweaks, I think this recipe might be a repeat.  

Jeff spreading pureed squash on pizza dough 

The finished product

Bathroom unveil

I was ready to unveil our guest bathroom many weeks ago- in fact, it has already been enjoyed by guests. The bright September morning I went down to take photos however, I was met with a puddle of clean water covering the entire floor. This was the final saga in a string of numerous toilet challenges and leaks- one of which ruined the former laminate floor and created the need for the bathroom renovation in the first place. The hunt for a new throne took us a few more weeks than we planned (who knew that toilets came with so many options), and with its installation just before Thanksgiving, we're now ready to show off our new guest bathroom. You can imagine that with a budget of $1000 (and tons of hard work by Jeff and my dad), we are very, very pleased with the final result. We think our guests will be, too.

View of the vanity and toilet before (paying special attention to the barbells):

and the same view after: 

Tub side of the bathroom before during (sorry... we forgot the befores but just imagine a brown tub surrounded by three rows of ivory square tiles): 

and a few afters:

Shady Mile

One of the most popular of holiday traditions in our town doesn't actually happen on the holiday it references. While tricks and treats happen as usual on October 31 each year, there is a larger Nanaimo community Halloween celebration happens during the first few days of November at "The Shady Mile". That probably sounds sinister but don't worry- The Shady Mile is a lovely stretch of twisting, tree-covered country road on the outskirts of town that becomes a gathering place for jack-o-lanterns. 

Local lore tells us a tale that begins about twenty years ago when a local farmer placed a carved pumpkin on the top of each fencepost along his property on Jingle Pot Road (which was beside the Shady Mile Farmer's Market). The legend claims that the next year, a few more carved pumpkins mysteriously showed up to join in. These days, several thousand jack-o-lanterns appear in the days after Halloween, placed along the roadside, in trees and at the forest edge along this wooded mile. Volunteers light the pumpkins each night and many residents (including us, most years) drive by to take a peek. My photo doesn't give the full effect... as you can imagine, it's a striking sight.