Tuesday, 22 April 2014

blog reboot

Hey there!  I know it's been quite awhile since I last posted, so I've decided to share a bit about what's been going on in my life and why I stepped back from Messy Little Cook for a few months.

As you may know, Trevor and I welcomed our daughter Hannah last summer.  I love her beyond measure, but she completely turned my world upside down.  When Hannah was about eight weeks old I was diagnosed with Postpartum Depression.  At that time I was overwhelmed, stressed and anxious.  I cried all the time and I fantasized about running away from home.  Other symptoms of PPD are a loss in previous interests and a change in appetite; I experienced both of these.  I didn't ever feel hungry and I had to remind myself to eat (especially because I'm breastfeeding Hannah).  I didn't care what I ate and I didn't want to have anything to do with cooking.  It didn't have the same appeal to me, which felt strange because I had loved looking at cookbooks, trying out new recipes and eating at restaurants before I had Hannah.  I just felt like a hollow, empty shell of myself.

Luckily, I was diagnosed early and I found good support right away.  I started seeing a counsellor and I see my family doctor regularly.  My family and friends have been incredibly supportive and I know I wouldn't be where I am now without their love.  I still struggle sometimes, but things have definitely improved.  Through this experience I've learned that I'm not trying to get back to "my old self" but I have to create a "new self"; one that has been through this experience and picked up a few lessons along the way.  So onwards to my new self it is - I'm hoping to be able to find some more time for blogging.  At this point I've got the motivation to write (and I've been doing a bit of cooking and have a few photos) but I need the time, and time is a precious commodity in the life of a new mom.
Thanks for reading, and if you've been checking my blog during my absence, thanks for waiting for me.  I know this is a heavy topic so I'll follow it up with something lighter :)

Trev and I tried out Rge Rd last weekend (thanks to Grandma for babysitting!) So I'll get a post ready for that as soon as I can.

Tuesday, 3 December 2013

ginger snaps


Yesterday Edmonton got another big dump of snow, so Hannah & I had a 'snow day' and stayed at home in our jammies all day and did a bit of baking.  With the frosty, winter weather and Christmas just around the corner and I've been starting to think about holiday goodies.  Ginger snaps are a favourite at our house all year long, but I think the ginger & deep molasses taste go especially well with winter (and a big mug of hot chocolate).  I'm sure your friends and family wouldn't complain if these cookies found their way onto your cookie plate during the holidays!  This is my go-to recipe for ginger snaps: I like the balance of flavours and they bake up nice & chewy in the middle.  Yum!


Ginger Snaps
3/4 cup softened butter
1 cup sugar
1 egg
1/2 cup molasses
2 1/2 cups flour
2 tsp powdered ginger
1 tsp cinnamon
1/2 tsp salt
2 tsp baking soda
sugar to roll the dough in before baking

Preheat the oven to 350 F and line a few baking sheets with parchment paper or spray with cooking spray.

Cream the butter and sugar together until light and fluffy.  Add the egg and beat until well incorporated.  Mix in the molasses.  (Tip: coat your measuring cup with a bit of oil before measuring out the molasses, this makes it way easier to get it out of the measuring cup.)  In another large bowl stir the flour, ginger, cinnamon, salt and baking soda together.  Add the dry ingredients to the wet ingredients and mix well.

Shape the dough into 1" balls (use a cookie scoop, like I did, to make things easy), then roll the dough in sugar.  Leave about 2" between dough balls - no need to flatten them on the tray, they will spread out.  Bake for 12-14 minutes until the cookies look puffed but set around the edges.

Hannah & I on our 'snow day'
Recipe adapted from: Company's Coming: Cookies

Sunday, 20 October 2013

roasted tomatoes over polenta


My little garden was overflowing with tomatoes this fall, particularly cherry tomatoes and mini romas.  As many as we ate, there always seemed to be a big bowl still sitting on the counter.  This recipe was my own invention as a way to use up a bunch of tomatoes before they went bad.  The warm, roasted tomatoes combined with the pesto make a delicious sauce.  Polenta is a relative new-comer to our kitchen.  I've tried making it in the past, but Trevor didn't like it.  This method was a winner though.  The texture is really good and I think cooking it for longer helps to enhance the corn flavour.  Mmmm, I'm definitely looking forward to more polenta comfort-food dishes this fall & winter!

Friday, 6 September 2013

the beautiful balkans: mostar


This post is much delayed, but I absolutely had to share our little adventure into Bosnia-Herzegovina that was part of our trip to the Croatian coast last September.  We hadn't planned on venturing into Bosnia at the time we were planning our trip, but we ended up with a few extra days in Dubrovnik (and although it's beautiful, you can only stroll the streets of the old town for so long), so we caught a local bus headed to Mostar.
The bus ride takes a few hours, and involves several passport checks, but was fairly easy.  One note for those who think they may ride the bus in the Balkans: you have to pay to put your luggage under the bus, it's a separate ticket (we eventually got it figured out).

As soon as we arrived we found our hostel (it cost 20 Euro/night) then immediately joined in the war-tour led by our hostel owner, Miran.  He was a teenager during the war and did an excellent job of explaining the history as well as telling about his experiences.  This was the second time we visited a country that has recently experienced war (the first was Cambodia) and it's a very moving experience.  The evidence of war is still everywhere in Mostar: buildings riddled with bullet holes, vandalism and bombed out buildings.  But as much as you can see the sad past, you can also see the rich history and culture.
This building was the museum, but it was looted and bombed


Seeing Old Bridge (Stari Most) was amazing.  It's a UNESCO World Heritage site that was destroyed during the war and was rebuilt using the traditional methods and reopened in 2004.  The Bosnians we met spoke of Old Bridge with pride, as if it was an old friend.

Wednesday, 4 September 2013

zucchini loaf


It's that time of year again - zucchini is everywere in abundance!  We were given a few large zucchini by my mother-in-law, so I knew I would be making at least one zucchini loaf.  Something about zucchini loaf reminds me of school lunches...I can remember enjoying a slice of with a little bit of butter as a treat in my lunch box when I was in elementary school.  Back in those days, if it had chocolate chips it was pretty much the best ever :)  I guess I must be more of a grown-up these days, because I decided to add walnuts to this one.

This loaf has really nice flavour and good texture, but I think the next time I make it I'll try to increase the zucchini and maybe experiment with using some whole wheat flour.  I really liked the background flavour from the cinnamon and toasting the walnuts definitely brings out their nutty flavour.  I think this is a treat worth enjoying whether it's in your school lunch box or as an afternoon snack at work.


Zucchini Loaf
1 cup grated zucchini (with peel)
2 large eggs
1/2 cup cooking oil
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 cup chopped, toasted walnuts

Preheat oven to 350F and prepare a 9X5" loaf pan.  Toast the chopped walnuts for about 5 minutes in the preheated oven - until they become fragrant.

Stir zucchini, eggs, cooking oil, sugar and vanilla together in a large bowl.  Combine the dry ingredients and walnuts together in a medium-sized bowl, then add to the zucchini mixture.  Stir just to combine then pour the batter into the prepared loaf pan.  Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with only moist crumbs on it.

Allow the loaf to cool in the pan for at least 10 minutes before trying to remove it.

Recipe adapted from: Biscuits, Muffins & Loaves by Company's Coming

Friday, 30 August 2013

plow & harvest


Recently I attended the preview for Plow & Harvest; a new eatery that strives to utilize local ingredients to serve up comfort-food favourites.  The atmosphere is fresh & lively and I think it will work well with their concept of ordering at the counter, then seating yourself.  From what we tasted, the food had a home-cooked taste and comfort-food appeal - exactly what they were going for.  I also think that the location is good - there isn't really anything else like it around the area (Mayfield Common/170 St.).  Overall I think the restaurant was okay based on the bits of food we tasted, I would definitely be willing to go back and give them a try once they're running at full swing.

At the restaurant preview we had the opportunity to sample a few of the dishes.  The first thing we tried was the Baked Potato Soup.  Trevor and I both enjoyed it; it had a great homemade taste and I loved how thick it was with little chunks of potato in it.  The only thing it wanted for was a tiny sprinkle of pepper, but I'm sure that could be easily remedied if you ordered a bowl for lunch or dinner.

Tuesday, 20 August 2013

birthday cupcakes

These aren't just any old birthday cupcakes...


These cupcakes are to celebrate the birth of our little Jellybean!  Hannah was born on July 20th and I can't believe she's one month old already.  I love her so much and my heart absolutely melts every time she gives me a big toothless grin, snuggles her head into my chest or wraps her tiny fingers around my finger.  I find myself staring into her beautiful blue eyes and wondering who she will be as she continues to grow.  What will her personality be like?  What will she be interested in?  What sorts of adventures will we have together?  I'm looking forward to all the things that come along with little girls, like playing dollies, dress-up & tea parties.  In fact, these pink cupcakes would be perfect for a tea party!  I'm sure Hannah and I will enjoy spending time together in the kitchen making all sorts of yummy treats :)


What better way to celebrate my baby girl then with pretty cupcakes?  I chose to make vanilla cupcakes with strawberry buttercream.  The cake recipe makes tasty cupcakes with excellent vanilla flavour.  The cake is a bit dense, but in my opinion that gives them a lovely homemade feeling.  I used fresh strawberries to make the puree for the buttercream, and they gave it a really wonderful flavour.  It was seriously hard to resist eating the frosting by the spoonful!  I made a small mistake with my buttercream, and didn't let the egg/sugar mixture cool enough before I started adding butter - this, combined with the warmer temperatures outside, resulted in runny buttercream because too much of the butter had melted.  Lesson learned!  (The cupcakes still tasted great though)