Monthly Archives: June 2013

M is for Meditation – Pagan Blog Project 2013

M is for a lot of things – Mentruation is one of them[1]. Magic is another (since my first Pagan Identity was “witch, as in spell-caster[2]”, this is kind of massively relevant for me). Music and Mysteries and the names of all of my Goddesses (Maia, Misha, Mitzu, Mattaer, and Makaa, if you’re Nasty), are all things that M is for.
And yet, weirdly, I’m not actually going to talk about any of them (much) and will, instead, focus on M is for Meditation.
Who knew?
So. As-you-know-bob, I did a session with Sofia Wren earlier this week. The upshot of this, among other things, is that I went out and found some chakra-cleansing meditations on youtube and proceeded to do them.
Look. In my case, meditation isn’t much of anything. I’m not zen, I have a relatively short attention span, and I tend to want to multitask regardless of what I’m doing. And this youtube video was basically just a deep-breathing exercise.
I think it might actually be helping.
The throat chakra is all about communication – everything from Saying What You Mean to tapping into your creative expression to singing to getting your thyroid moving (I dunno), to Using Your Words, to poetry and prose and oration, to comfort with public speaking – and it’s also one that I’ve had some… stuff… with for years.
Years of people telling me to shut up
Years of fearing to Use My Words
Years of Not Singing in spite of all my training
Years, for that matter, of voice training followed by a complete stop and a year-long hiatus (and then twelve more years of just not singing much or well or properly)
Frequent bouts of doubting that my work (my singing, my writing, my teaching) was any good
My slimy ex-husband actively tried to close my throat chakra one night (he couldn’t do it, the fucker. Ha! Power to me!)
…Stuff like that.
And I’ve taught something like 16 people about local fruit.
And I’ve had Part Two of a story that got shelved in 2010 just start coming out of me. (Please let this turn into a novel – that would be AWESOME!)
And I’ve been singing, just sort of for the hell of it, but without getting a scratchy throat afterwards, for the past two days.
So… Maybe this is helping? 🙂
Gosh I hope so! 😀
Meliad the (Musical) Birch Maiden
[1] As a (cis) chick, my worth as a commodity human being is frequently reduced to the assumption that I have a cunt and speculations as to whether or not I have a functioning, as-yet-untouched, and available-for-ownership reproductive system in addition there-to. See: Texas, street harrassment, marital rape, reproductive coersion, telling a nine year old that she “asked for it”, saying hookers “can’t get raped”, and the entire rest of The Patriarchy / Rape Culture for details.
I may wind up doing a post on this one after all but… not today.
[2] I see this as a bit like “Queer as in fuck you”, personally. But that’s just me, and it might be just today.

Serviceberries A-Go-Go! :-D

This blog is almost two years old.
Know how I know?
Because I just went through my July 2011 posts to see if I could find the entry where I talk about picking service berries (turns out it’s actually on Syrens) and ran smack into the first entry on Urban Meliad instead.
You may recall that, this time (almost) last year, I was berating myself for having missed 100% of the serviceberry season? Know how we had an unusually early (and kind of disasterously early, if you’re an apple farmer or like apples) summer last year?
Guess what time it is! 😀

Serviceberries (AKA: Juneberries; Saskatoon Berries)
Courtesy of Leo Michels
Wiki Media Commons

I’ve been watching them ripening, like a hawk, for a month now and, at last, they’re ready! I’ve been picking them by the litre for the past two days! We had serviceberry shortcake for dessert last night and I’m freezing my second batch of them now. 😀
(To freeze: wash them, then layer them in single layers in a cake pan with sheets of plastic wrap, waxed paper, maybe even newspaper, between them. Freeze them solid, then dump them into a freezer bag or a tupperware. Done!)
There will be pie by the end of the week! 😀
Where am I getting all these delicious berries?
Whe, everywhere, my dears! 😀
There is a stand of them growing at the corner of Preston and Somerset. There’s at least one growing in the yard at the Plant Bath. There are half a dozen new ones recently planted along the new bike-path the flanks the O-train tracks. There are a few new ones planted along Bronson (and ajoining corners) as part of the Bronson Rehabilitation Project. There are half a dozen planted in front of each of two apartment complexes on Macleod. One burried amongst the box elders edging the front yard of a multi-story rental unit on Flora. There are at least five in Dundonald Park, and at least one on Cooper, outside a low-rise apartment building.
In the course of picking these available-to-all berries, I’ve introduced half a dozen or more people to the taste and edibility of them (inculding one guy who told me, confidently, that I shouldn’t eat those… and then looked at me very dubiously when I corrected him, told him I’d been eating them for years, and popped one in my mouth; and also the lady who exclaimed “Can you believe it?” over and over when she found out they were food. :-D)
I think that’s important. Much as I love having them available to me without much in the way of “competition”, there are so many, and I figure: If I get to eat ’em for free, I should probably make sure other people can, too. 🙂
Next up on the list of wonderful ripening things? Sour cherries! I give it a week, maybe ten days, and I’ll be hitting my usual haunts for bright red cherries in (hopefully) profusion. 😀
Meliad the Birch Maiden.

A Session with Sofia Wren (cross-posted all over the place)

So, y’all are about to get cross-posted to death, so please bear with me on this one.
I just had a lovely chat/consult with life-coach and fellow Woo Person, Sofia Wren, talking about energy blocks, life goals, and Pulling It All Together.
What I said to her was that – to boil down my rambling into something a little more coherent – I have my fingers in a lot of pies, and I want to keep doing all of them… but I also feel a little scattered and a lot like I don’t have a clue what I’m doing… And what I’m looking for is, basically, way to reframe my million scattered elements so that I can see how they all dovetail and fold together and slot into place to form a cohesive whole (AKA: My Career).
Something that was really neat to see her picking up on was that, when I think about “My Career”, even when I do imagine actually make some sort of reliable annual income from it, what I’m thinking of isn’t “money”, it’s “connection”. I don’t want to be a writer like Stephen King or a performer like Madonna. I want to be like Cat Valente and Holly Black. I want to be like s00j and Heather Dale.
My two big take-aways from my wee, free (thank you!) introductory coaching session were:
1) Clean out your heart and your throat (and I get a little bit of pressure in my throat when I write that, so hey) chakras, ‘cause your passions are right in there[1].
2) Integrate sex-as-nature and body-as-nature and food-as-nature. This was a really neat observation/piece-of-advice which, combined with the above observation about connection, led me to the idea of career-as-ecosystem, both in the sense of (a) an ecosystem is thrives when it has a lot of variety in it (no monocultures for me!), and (b) I don’t want to be in competition with other people doing the similar things to me; I don’t want to be taking food out of Lee and Andrea’s mouths if ever I wind up on a lecture circuit about polyamoury and consensual-power-dynamics (just as a for-instance). I want to be part of an ecosystem that is thriving.
That’s what I’ve got to work with, while I’m working on the novel, the locavore cook-book/memoire, the D/s-related essays, the chapbooks, the jewelry, the Making Of Things, the keeping of my house, the search for my Forever Home and its Garden, and all the zillion other little things I have on the go at any (every) given time.
I was lucky and got to have one of her free coaching sessions, which is wonderful. I happen to think she’s awesome, and I found the session helpful and also encouraging, so I’m passing her services along to all of you. Do go and have a look at what she offers both as a coach and on her blog.
Meliad the Birch Maiden
[1] I am not surprised by this. Dammit, it really is all about the singing, isn’t it? Also, as a PS, when I did the above-linked throat-chakra-clearing meditation, I felt my mouth fill up with steam. What does that mean? Thoughts? Beuler? Anyone? It was an interesting side-effect, for sure.
NOTE: For other throat-clearing / chakra-clearing exercises try here, here, here, and here.

Full Moon – Rose Moon Crests (SUPER MOON!)

I’m writing this a few days late, having spent the weekend getting the house back in (some semblance of) order. The roses in my neighbourhood are these vast swaths of deep pink and dark red, billowing down walk-ways, around corners and up the sides of houses to the second balcony. Walking on a humid evening, I’m surprised their scent doesn’t cling to my skin.
It’s wonderful.
The service berries are starting to be ripe – in another week, there will be tonnes of them (of course, they’re small enough that “tonnes” means that, by shaking a tree, you might get two cups worth… but still). I got to introduce a friend to them yesterday. I’m not sure why they’re called Service Berries here when, everywhere else (apparently), they’re called Sakatoons.
One of my guerrilla-gardened squash seeds has germinated and poked its head above the soil. I’m hoping last night’s thunder storm has given it plenty of water and a good start to Taking Over that particular corner. (Someone else has planted corn all through the same island, so I think this might work out well – of course, the lack of beans might end up being a Thing).
Continue reading

Spiced Chocolate Pumpkin Cupcakes

So it’s my friend’s birthday party tonight. She’s got a wheat allergy (not quite the same as being gluten-intollerant, as you’ll see by the recipe), so I’m keeping that in mind with my Wonderous Edibles contribution.
Spiced Chocolate-Pumpkin Cupcakes
¾ C buckwheat flour
½ C oat flour (amaranth or barley flour may be substituted, but the consistency will change)
¼ C cocoa
2 tbsp cornstrach
1 tsp baking powder
1 tsp baking soda
Pinch salt
Pinch each: cloves, cinnamon, & nutmeg
1 C yoghurt (or paneer, or (ooo) cream cheese, or sour cream… you get the drift)
¾ C sugar
¼ C canola oil (scant) OR margarine
¼ C pumpkin butter (or mashed pumpkin – which will be less sweet, but that’s not really a problem here)
2 eggs
1 tbsp vanilla
¼ C chocolate chips
Preheat oven to 350F
Blend (with a fork) all dry ingredients (except the sugar) in a large bowl
In another bowl, blend together sugar + all wet ingredients until smooth
Wet ingredients to dry ingredients and mix until smooth (low gluten means over-mixing is less of a problem)
Add chocolate chips and mix in until well-distributed
Spoon mixture into paper-lined muffin cups
Bake for 20-25 minutes
Allow to cook
Frost with cinnamon-spiced chocolate icing
¾ C icing sugar (more if needed)
½ C margarine
1 tbsp cocoa
Pinch cinnamon
Blend everything together, then spread (or pipe) onto already-cooled cupcakes. Add chocolate sprinkles or cinnamon hearts or something as decoration. 😀
With any luck, this will be Delicious and will not give her stomach problems (oats are okay, last I’d heard, it was wheat that was the problem. In spite of the name, buckwheat isn’t a grain (a grass) at all, but is actually a seed that’s related to rhubarb. How cool is that?)
Meliad the Birch Maiden.

M is for Motherwort – Pagan Blog Project 2013

There’s a type of wild plant that grows in shady, scrubby land all over downtown Ottawa. I started noticing it last year while I was rambling around the neighbourhood in search of wild/accessible/scrub food plants that I could glean/nick/harvest.
I figured: Square stem; tufty, spiky, pinky-purple flowers; the leaves are kind of positioned right, even if they do look really… weird… Probably some weird kind of wild mint.
… And I was right! 😀

Motherwort – Ottawa, Ontario
(Photo taken on June 24th, 2008)
Picture Courtesy of D. Gordon E. Robertson
Wikimedia Commons

Motherwort, which is a (very) common name for Leonurus cardiaca which, yes, is part of the Mint family. It’s not the type of mint you use for seasoning, though.
As I once said to my wife, “There are plants for food, plants for medicine, and plants that you don’t put in your mouth”. This is, as far as I can tell, the kind of plant that, while it’s okay to put in your mouth, probably isn’t the kind of thing you’d put in a salad[1].
This website tells me that a tincture[2] of Motherwort (taken at 1 tbsp per day[3]) can be used to stimulate milk-flow in new moms (galactagogue), and also to stimulate uterine contractions (before or after birth) thanks to the leonurine (see footnote [2]) in the leaves. For the same reasons, and prepared in the same way, it can work to promote/regulate menstrual flow (emmenagogue; see: uterine contractions…) so it comes with all the usual warnings about “Don’t take this during your first trimester”.
Reverse-engineer that one as you will.
Beyond its obvious associations, though, the “Cardiaca” in its Latin name is there for a reason. Two reasons, actually. Motherwort (apparently) has been long used as an antianxiety medication (as a tea, in this case?), noted for calming heart palpitations and nervousness, and helping with insomnia… but also acting as a bit of an anti-depressant. Given its other uses, some herbalists suggest it for helping with post-partum depression.
NOTE: There’s some suggestion that “it may be habit-forming” as a sleep aid (now I’m thining of “Mommy’s Liquid Refreshment”…), ALSO Motherwort is a bit of a blood-thinner, so if you have endometriosis or problems with (not) clotting, you might want to skip this one. Lastly, if you use it a lot, it may make you prone to sunburns. It can also make you sleepy (duh) so… exercise caution around driving and similar if you don’t yet know how heavy an effect it will have on you.
Magically speaking, Motherwort is (shocking!) handy for rituals and spells pertaining to motherhood, children, or fertility. It’s a herb of protection (particularly for moms and little kids, but also in general); plant it near your doorway (or steep it as a tea and then use it as a floor-wash or add it to your laundry water) to promote peace in the home and to discourage unwanted guests (corporeal or otherwise) from turning up. Alterantively, add it to a protective Bottle Spell in order to reverse a curse that’s been sent your way.
Used as an incense it can help with astral projection.
And that’s Motherwort. 🙂
Meliad the Birch Maiden
[1] Feel free to correct me if I’m wrong on that one, though.
[2] As in: steeped in alcohol, NOT steeped in water. The folks at Red Root Mountain say this is because alkaloids in the leaves are not water-soluable – so if you’re taking this for uterus-related stuff, don’t bother with tea. Tea is, apparently, just fine if you want to use for its anti-anxiety properties, though.
[3] Not that I know how much of the plant goes into how much vodka to make said tincture… Hmmm.

Use 1-2 teaspoons of dried herb in 1 cup of boiling water no more than twice per day or up to 1 teaspoon of tincture per day. Motherwort should not be given to young children.

(From this site)
So… maybe 2tbsp finely chopped fresh herb per cup of vodka? Alternatively, steep as for mugwort or scullcap? Anyone who knows how to make herbal tincures want to weigh in on this? Anyone? Beuler?

Summer Solstice 2013

Apparently I do pulled pork on Summer Solstice. Who knew?
I made it last year, accompanied by a few veggies and herbs from the container garden. Last night, I made it again – slow-cooked with rhubarbicue sauce, this time, and served with steamed farmers’ market peas.

It’s been chilly and breezy of late, with a lot of rainfall – all of which are fine and dandy (although it slows germination somewhat) – which are good for wanting to warm up the apartment (which is much shadier than our last one), but none of which bring on the feeling of summertime the way bright sunshine and high heat can.

This year, the solstice comes when the moon is yet a few days away from full. The strawberries have started showing up at the farmers’ markets and the Local Section of a nearby grocery store (YAY!) and I’m keeping an eye on things, wondering if I want to make strawberry jam (as opposed to strawberry-rhubarb jam) this year. (I have a number of recipes from which to choose, all of which look delicious… so I probably will). I might see about doing frozen strawberries, though, which will be nice to have for smoothies and baking later in the year. Failing that, The Plan is to go and glean/raid as many service berry trees as I can find (on crown land or… otherwise) in my neighbourhood – although given that the NCC just planted fruiting service berries all along a new bike path that’s all of five minutes from my house, I don’t think I’ll be raiding people’s yards on this front, at least not this year. That should get me a few berries for fresh eating and, I hope, enough to throw in the freezer as well. The black mulberries and sour cherries are also ripening nicely, but they all grow in people’s yards, so we’ll see what I can actually do with those ones.
In other news: I spent a chunk of yesterday evening de-cluttering my kitchen. It’s far from “clutter free”, I realize, but it’s much less covered-in-junk than it was before. It’s kind of a huge relief to my eyes to have all my empty canning jars neatly stored inside a cupboard (and, therefore, out of sight), but it’s also kind of mind-boggling to realize just how many canning jars I actually have.
My hope, of course, is to fill them all again, with an eye to how my wife and I (and our various People) actually eat. For example, I’ll probably do more tomato-based preserves this summer because I did a lot of cooking with tinned diced tomatoes over the past year and have found them to be (a) tasty when used in moderation, and also (b) an extremely fast and easy way to get vegetable content, flavour, and colour into a done-on-the-fly pasta dish when we don’t have a lot of time for prepping and eating dinner. I’m also planning on doing Rhubarbicue Sauce again, and adding more fruit-butters to my cupboard[1]. I may or may not make cranberry curd this year (sacrelige!) and probably won’t do all that many chutneys because I tend not to use them (I’d rather have peach butter than peach-appricot chutney, I’m afraid, but I can see adding ginger and cayenne to my peach butter recipe…). I do want to try (again) to make a tomato-peach salsa, though. Even though last year’s attempt made for the blandest salsa EVAR, I think adding more hot peppers will help with that immensely and I do enjoy a good (thick – mine was kind of watery…) salsa with corn chips, so worth trying again. I will be doing garlic-dill cucumber pickles again – even though we have three pints left – because I know that we’ll eat them, because everyone I give them to loves them to bits, and because I probably won’t be doing pickled beats or pickled rudabaga this year (although I could be wrong!), which means our pickle-cravings will have to be met with cukes and cukes alone. Or possibly cukes and jalapeno-dilly-beans. Or something. 🙂
The plan for Summer Solstice Weekend is – alas – not hanging out at the Nude Beach, barbicuing delicious local food and floating around the lake on a rubber dingy with all our friends[2], but will, instead, be spent doing a Big Switcheroo with some stuff in our apartment and some other stuff that’s currently in our storage locker.
Perhaps I will take it as a sign of forward thinking and the cyclic nature of the seasons[3] that one of the main things we’ll be bringing into our apartment is a chest freezer. This bodes well, I hope, for being able to sign up for a Meat CSA or a half-pig share or something.
Wish me luck getting this place in order!
Happy Solstice,
Meliad the Birch Maiden.
[1] I like the slow thickening of fruit butters and how they need less sugar than jam (in large part due to the lack of pectin, I think), and how they taste more powerfully of the fruit they started as, rather than tasting a little too much like candy (not that I don’t enjoy candy, it must be said) in the way of sweet-fruit jams and jellies. I also love their velvety texture and what it adds to baked goods when used in lieu of sugar.
[2] That was a reeeeeeeeeeeeeeeeeeeeeally good weekend. 😀
[3] Cause I’m totally that kind of gal. 😉

Indoor Container Gardening – Part The Umpteenth

Someone with a bucket and long-handled garden fork is out front raking through the Official Apartment Flower Beds – presumeably to uproot any weeds before they get a foothold[1]. I’m inside, having just done some (optimistic) transplanting and, er, learned a couple of unexpected things.
1) I really like growing plants. I like the hope they represent, and the very literal harvest that they might just manage to provide (provided that I don’t utterly mistreat them).
2) The giant pot that I thought had zero drainage? It’s just started drainage-ing all over my living room floor. So apparently drainage wasn’t the problem for my tomatoes. (Still not sure what was, though…)
3) There are uses for Ottawa’s city-focused, sports-centric, hyper-conservative newspaper. Who knew? 🙂
I’ve also gone over to the dark side, so to speak, and tucked a fertilizer stick into the soil, in the hopes of feeding the plants a little better (all my compost goes to the city, which means my bins of soil have been getting depleted for the past couple of years. I’m hoping this will help feed the plants without burning their roots.
The wheely-tray upon-which my “non-draining” pot has rested, lo, these past eight months, is about a foot wide at the base. If I can find a foot-wide tray for my pot to drain into, then we’ll be goo and I can just keep doing what I’m doing (or not – we’ll see how this works).
What I have is:
1) A smaller pot (with drainage holes AND the bottom layered with big chunks of “river rock”, to facilitate not drowing the plants) planted with my chervil and lemon verbena plus a new (and very droopy) basil plant that, hopefully, will start perking up now that it’s in a bigger pot.
2) The smaller pot is nested inside the original Big Pot, on top of about 4″ of soil, with more soil packed around it. I’ve sprinkled chive seeds in the “surround soil” in the hopes that they sprout and grow (and thrive?) and give us some fresh chives of our own.
3) Less relevant to the gardening situation: A heap of tiny perenial peas – I think they might be Broom? – Stuff I used to eat at recess, anyway, which I’m now snagging off the hedges along Somerset Avenue, a few blocks east of the big cathedral. (Need to shell them, as they’re going into dinner tonight).
I’ve also got a rectangular “pot” (a plastic packing box) half-full of dirt that’s going to get re-homed to an outdoor “bed” (a stump with a bit of a flower-bed built over it), along with all this very damp newspaper I suddenly have lying around and, hopefully (even though it’s fairly late to be trying this), I will still manage to grow some squash (someway, somehow) this year. I can dream.
Wish me luck! 🙂
Meliad the Birch Maiden.
[1] Which would explain why my turnip greens and squash never came up. Bastards. :-\

Rhubarb Pound Cake (contains Walnuts)

The rhubarb cake I aluded to in this post is based on a couple of suggestions from around the bloggosphere, but is largely my own creation.
Rhubarb Pound Cake
2 C rhubarb (chopped into 1cm pieces)
½ C sugar
2 tbsp water
1½ C flour
½ C rolled oats
¾ C granulated sugar
¼ C brown sugar
½ tsp baking powder
¼ tsp each: baking soda, ginger, cardamom
Pinch salt
2 eggs
1/3 C vegetable oil
2 tsp vanilla
½ C milk + 1 tbsp cider vinegar
¼ C walnut crumbles (optional)
FIRST preheat the oven to 400F
1) Combine the (washed and chopped) rhubarb, water, and the first half-cup of sugar in a sauce pan
2) Bring to a boil, then reduce heat, allowing to simmer until soft
3) While the rhubarb is cooking, Combine the dry ingredients in a medium/large bowl[1], and blend with a fork until well-mixed
4) In a large measuring cup, combine the wet ingredients and blend with a fork until smoothly combined
5) Add the wet ingredients to the dry, and fold together
6) Add the rhubarb mixture and the walnut crumbles to the batter and fold in until everything is well-incorporated and not too lumpy
7) Grease three miniature loaf pans
8) Pour the batter into the loaf pans so that each one is 2/3 to 3/4 full
9) Bake in a 400F oven for about an hour (the batter is fairly wet) – when it’s done, a skewer inserted into the middle (thickest part) of the loaf should come out clean (maybe a couple of crumbs, but no sticky batter).
10) Allow to cool, then serve (in slices) topped with fresh strawberries and vanilla-maple yoghurt (or whatever you happen to want).
There you have it. 🙂
Meliad the Birch Maiden.

Adventures at the Farmers’ Market (and Comparing Prices)

After whining about lack of variety in my Local Food Diet, I marched myself down to the Ottawa Farmers’ Market – on a damn chilly, pouring-down-rainy day – to see what was available.
As expected, there were tonnes of leafy greens (lettuce, mixed baby greens, rainbow chard, a couple of different kinds of kale, one person selling spinach and tubs of edamame hummus).
There were also:
Baby-bunching onions (white and red),
Garlic scapes,
Very tiny garlic bulbs,
Greenhouse tomatoes (red beefsteaks, big, orange “moonglow” tomatoes, cherry tomatoes, and unripened green ones that could be used for pies or relishes),
Lots of herbs,
Lots of garden seedlings,
Baby beets (by the tiny bunch)
Rhubarb by the bunch
Asparagus by the (smaller) bunch,
Apples and apple products
Various sellers of meat products including pork, beef, lamb, and elk (didn’t see a whole lot of chicken)
Honey and bee products (including churned (creamed) which was delicious)!
Maple syrup (including maple-syrup-based cotton candy, of all things)
Bread (including actual bread not just cupcakes and stuff)
One person selling snap-peas (I seem to have nabbed her last bunch, but who knows), but that will probably change in a week, as more people will have them in stock.
Given all that, the fact that there were also craft-sellers and a whole section of people selling prepared food, I was not remotely disappointed.
What I Got:
Garlic Scapes (5oz) – $2
4 beets (3 small, one medium) with greens – $4
Rainbow Chard – $4
Peas! (1 quart) – $3
A dozen large eggs – $5.75
Green Bacon (uncured) (~480g) – 8.65
0.5L Apple Cider (sweet) – $3.50
How It Compares to Grocery Store Pricing
Okay. Shopping at the farmer’s market is a little more expensive than shopping at, say, the local section of Nicastro’s.
Cases in point:
Farmer’s Market asparagus works out (based on eye-balling things) to be about a dollar more per 12-13 stalks, and strawberries are about $2 more per litre-sized basket.
Similarly, the chard bunches at the farmers’ market were (a) a little thinner, and (b) comprised of longer stems[1], than the bunches imported from Texas to the Glebe Metro, and the imported Texan beets were literally (ouch!) half the price of their local counterparts. Then again, the farmers’ market actually has snap peas and strawberries and garlic and swiss chard and kale and beets from local growers, while the Glebe Metro doesn’t. So. Trade off? Maybe.
The eggs were $0.75 more expensive than eggs from a different family of local egg farmers (Becking, who sell in the Byward Market), so that was a bit unfortunate, but hey: we were out of eggs.
I picked up strawberries from Nicastro’s (which is how I was able to learn the difference in pricing), and then picked up cheap cheddar, Kawartha Dairy ice cream, and two packages of pre-sliced (Ontario) cremini mushrooms from the Glebe Metro.
Right now, I’ve got two loaves of rhubarb pound cake baking in the oven[2], along with a pre-fab lasagna that uses zero of today’s purchases (don’t worry – bread will go into the oven after dinner, and tomorrow will be something a little more home-made[3]… probably a quiche involving a lot of steamed greens and garlic, and maybe a little bit of today’s bacon as well, but we’ll see).
Meliad the Birch Maiden
[1] Which is fine if you’re inclined to steam the chard stems separately and serve them with crumbled paneer, sliced tomatoes, diced boiled potatoes, lemon-pepper tuna, and hard-cooked eggs (and maybe a mustard-balsamic dressing) as part of a Nicoise-esque salad… Just as a suggestion. 😉
[2] Featuring rhubarb from (a) the Glebe Metro, and (b) a neighbour’s front yard, where it had gone to bolt; and also featuring two of our latest bunch of eggs – but none of the ginger or cardamom I’d intended to throw in – woops.
[3] I am faaaaaaaaaaaaaaar too concerned about my personal idea of street-cred, apparently. 😉