Did Powdered Milk Candy Save the War?

Last November I shared with you an excerpt from my Grandma’s memory book.  If you want to know more about her book please head on over to that post and then come back.  You can find the link by clicking here. 

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I have been reading through this book a lot recently and I revisited her section on Wartime Food.  In that section there was a sentence that intrigued me, and it demonstrates my Gran’s love for sweets.  This is what she said.

“We used to be quite adept at making candy with powdered milk and I don’t know what all, but they were pretty good.”

Then it got me thinking, I have a pretty good idea of what rationing in Britain was like during World War II because of my family’s history but I don’t really know much about Canada.  So I started to do some research.

I found some interesting articles and I wanted to share with you some of my observations.

These days, eating local is trendy but back then it was a way of life.  Canada supported Britain with exports to bolster not only the troops but the people who lived there. Even though it was not a requirement people were encouraged to eat foods that weren’t necessary staples but items that were plentiful.  This included foods like apples and lobster. Can you imagine eating lobster every day?

When I was searching on the internet I also discovered a cookbook that was published in 1943 called Cook to Win by the ladies at Wesley United Church here in Calgary.  This peaked my interest because my husband’s Grandmother attended Wesley.  I reached out to my Mother-in-law because even though we lost Grandma  a few years ago, she kept almost everything.  It was my hope that I might actually find a copy of the book.  I spent some time with my Mother-in-law and we found a lot of older interesting items but not that book.

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Even though we didn’t find a copy of the book, she shared with me that her Mom and Dad were married in 1940 and because her Dad went to Wesley that’s where they attended church.  I took that away with me.   Even though I didn’t find a copy of the book I felt firm in the fact that Grandma at one time would have at least seen it.

I kept looking and through the wonder of the internet,  I was able to find a few pages from the book. I am forever grateful for this site, which is a part of the University of Alberta. It is called Culinaria – A Taste of Food History in the Prairies.  I was not able to find any contact information on the site to ask if I could post images to show you.  So I ask you to take a look there, it’s a fascinating site and as I read through the pages, I gained a lot of insight into what food in Canada, specifically the prairies, looked like during the war.

In the end I chose to focus on not just Cook to Win but the Victory Cookbook from the ladies at Knox United Church in Regina.  I learned that during the war in Canada, particularly from these cookbooks, where the mindset of the nation’s women were.  The kitchen was their battleground and the mission was to make nutritious meals for their family.  They were tasked to do it in the most efficient way possible.  That was one of their contributions to the war effort.  If they could make something with one less tablespoon of salt, that was a tablespoon of salt that could go to the boys on the front to help fight the war.

Another thing to think about these books, they were advertisements for war bonds. Church cookbooks these days are sold to raise money for a program or a cause supported by the church but back then they were raising money for the war. It looks like on the bottom of every page of Cook to Win there is a slogan of some sort encouraging this purchase. For example, “Your dollar is better in a tank, than in a Bank.  For security, buy Victory Bonds.”

All these things serve as reminders that Canada, an ocean away, were fully behind the war to support their sister country. My Grandma and my husband’s Grandma only met a couple of times when they were alive but it really makes me think the stories they could have told. While my Gran was working in an airplane factory and spending some nights in bomb shelters my Grandma-in-law was here in Canada. She was almost exactly ten years older than my Gran. She was newly married and and supporting the war an ocean away.

So…what’s the end of the story here?  It’s back at the beginning. I was wondering if you could actually make candy with powdered milk so I decided to try.  Because I knew sugar was scarce in Scotland I decided on another source to add sweetness.  I figured condensed milk would be available so I used that.  And to give the candy a little Canadian flare I also used maple syrup.  And that is really all there is, powdered milk, condensed milk, maple syrup and a little bit of sugar.

powdered-milk-candy-ingredients

And you know what?  It works!  It’s not a hard type of candy but soft and chewy.  My husband turned his nose up at it but I told him to think about it.  If you were in the middle of war and couldn’t get sugar, this would be a pretty great alternative and he agreed.  I found the longer I left the candy the chewier it got.  You could also roll it in saran wrap to make individual portions or roll it in one big piece and cut into squares.  It’s surprisingly satisfying.

Did powdered milk candy save the war?  No, but the spirit and fight behind conservation contributed to it.  And it sure helped my Gran and her family make it through when there wasn’t much else.  That’s enough for me.

powdered-milk-candy

Powdered Milk Candy

1 can of sweetened condensed milk (14 oz.)

2 tablespoons of maple syrup

2 cups powdered milk

sprinkling of sugar

Pour the condensed milk and maple syrup in a bowl.  Add the powdered milk in gradually until everything is well combined.  It will be doughy but will stiffen up the longer you wait.  Take out a piece of saran wrap and lie on a flat surface.  Sprinkle some sugar on a cutting board.  Scoop some of the mixture and roll between your hands then roll in the sugar.  It will look like a tube.  Wrap in saran and leave to set.  Wait at least an hour before cutting into pieces.  When you do cut into pieces, leave in saran and peel off just as you would a candy.

I would like to thank the following two sites that I read when researching for this post.  Without them this post would not be possible.

Culinaria – A Taste of Food History on the Prairies

Food on the Home Front during the Second World War

Healthy Lunch Options in Mission Calgary

Can you believe it’s February?  The month of January just flew by.  It seems like just yesterday we rang in 2017.  For us it was quiet.  I was feeling under the weather and stayed home on New Year’s Eve.  We as a family, our little family of three, sat together on our couch, snuggled under blankets watching movies together with snow falling outside.  And it was at that moment I realized my purpose for 2017.  This, more of this.  I want to get back to basics.

So that is what I have been doing this month.  First and foremost I have been focusing on me and getting myself healthy so I can be a better wife, mom, and friend to myself.  I know every year I talk about losing weight and this year is no different.  For the past month I have been quietly working on that goal.  And it’s working.  I have more energy, I feel lighter, and I’m feeling more  like myself maybe for the first time in about four or five years.

I know most people think losing weight is physical thing but really, to me, it’s a mental exercise.  Yes, what happens to you when you lose weight is physical but you’re not going to get there unless your head is in the game.  It takes mental toughness to create that goal and stay on it.  It takes organizational and planning skills to meal prep and make sure everything is ready for you to succeed.  And it takes thinking ahead and making plans for when you are in a situation where you aren’t sure what you are going to do.

And here’s what I mean by that.  Most of my week days I bring  lunch to work and eat with my Ladies.  But from time to time, you forget lunch or you get invited out.  And in my case, because I’m a food blogger, people come to me for restaurant suggestions.  That puts me in control so I need to make sure that I have some restaurants in mind where I can get food that fits in with my eating plan.

So here they are.  I work in Mission Calgary so all of these restaurants are on Fourth Street, very close to my office.  If I can’t eat my pre-made lunch these are the next best thing.

Aida’s Bistro

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Aida’s Bistro is one of my favourite spots on Fourth Street.  The food is very tasty and I love the Fattoush Salad.  It’s fresh, healthy and the pita chips on top give it that extra punch.  If you are needing some protein I like to get a side of Garlic Prawns.

Aida’s Bistro – 2208 4th Street SW; Calgary, AB; T2S 1W9

Foo Calgary

foo-calgary-tuna-tataki

Foo Calgary is one of the new comers on the street and a visit to their restaurant can be overwhelming because they have so many classic Asian street food dishes to choose from.  Very often when you order things like their Pad Thai or the Kimchi Fried Rice you are served a huge portion of food that is enough for two or three lunches.  However, I  found this bright Tuna Tataki that is portioned out perfectly for one meal.  The Tuna is fresh, the Soba Noodles fill you up and the Cucumber Ribbons with Miso Vinaigrette just brighten the entire dish.  This is an excellent option while your friends and co-workers end up bringing home take away boxes full of leftovers.

Foo Calgary – 2015 4th Street SW; Calgary, AB; T2S 1W6

OP to Go

op-to-go-tamarind-soup

OP to Go is a convenient option for me because I don’t even need to go outside the building to reach them.  They serve normal Vietnamese fare, like my favourite, Rice Vermicelli with Pork and Spring Rolls.  But I recently learned that on the first and fifteenth day of the lunar calendar month they also offer vegan dishes.  The day that I was in they served me a Tamarind Soup with crunchy sprouts that offered an interesting texture.  The hearty broth was sweetened with pineapple and the noodles were cooked perfectly.

OP to Go – 2024 4th Street SW; Calgary, AB; T2S 1W3 

Blaze Pizza

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Another new restaurant on the street, and in my building, is Blaze Pizza.  Blaze is an attractive choice for so many reasons.  Their menu is clearly marked with the calorie count on each item which makes choosing healthy easy. You can opt for one of their own pizzas, like the Red Vine, or make your own.  Because you can choose as many toppings as you like, much like Subway, you can control what goes on your pizza.  They also offer a good selection of salads that come with a side of dressing, allowing you to control how much goes on.  You can eat in or take away so everything about this is really a win win.

Blaze Pizza – 2032 4th Street SW; Calgary, AB; T2S 1W3

So if you are on Fourth Street in Calgary and you are looking for an alternative to Subway or Mucho Burrito here are some things you can try. I hope you enjoy them as much as I do.

Best of Bridge – The Family Slow Cooker Cookbook Giveaway

When I started planning this post I had a very different tale to tell you.

I was going to talk about how the Best of Bridge franchise was a popular choice in my home when I was growing up. My Mom loved the books, she cooked from them, took them to bed with her to read at night and she shared them with us as we grew up.

Then I was going to talk about how excited I was when I found out that my friends Julie Van Rosendaal, Elizabeth Chorney-Booth and their friend Sue Duncan would be joining the original Best of Bridge ladies and working on the series. That was May 2015 and my Mom was still alive then.  I was excited to chat with her and talk about what the new book might be like.  Unfortunately I didn’t get to talk with my Mom about the new cookbook because she was gone a few months later.  However, when I received my copy of the new Best of Bridge The Family Slow Cooker cookbook in the mail I opened it and the memories flooded back.  Underneath the hard cover the coil spine was kept intact and the format of the book was just like it was in the 80’s.  It made me think of my Mom and brought a tear to my eye.

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I was also going to talk to you about how I came to choose the recipe I was going to share with you. I love cassoulet and so I was tickled when I found the Not-So-Gourmet Cassoulet in the cookbook, I knew this would be the one.

All that being said, the real story here is how I came to own a new slow cooker.

Saturday came and I was focused, I was going to make this recipe, I was going to get this blog post done, I was determined! The prep went great and everything came together nicely.  We have an old crock pot and it has served us well.  I pulled it out and loaded it up.  I set it on low just like the recipe said and checked on it about half an hour later and everything was looking good.  I went about my business.

best-of-bridge-not-so-gourmet-cassoulet-ingredients

An hour or so later we were getting ready to go to my son’s basketball game and I checked on the crock pot to make sure everything was ok before we left. It was stone cold.  I looked at the dial and I couldn’t be sure but it looked like it might have accidentally turned off.  So I turned it to high and hoped for the best as we headed out for the game.

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We were joking in the car on the way over and my son was saying what if the crockpot really is broken, do we get to have hamburgers for supper? I don’t think he was so excited about my cassoulet.  Then at the game he rocked it, he played the best game he had ever had.  My husband said to me at half time, I don’t care what really happens, that crock pot is broken and we are taking him for hamburgers!

It was like a self-fulfilling prophecy, when we got home it was still cold. So everything went into the fridge, we went for burgers and then we went and got a new a slow cooker.

Fast forward 24 hours, the new slow cooker was ready to go. All the ingredients went inside and it was almost like magic, it started to snow.  We went off to church with supper cooking and I was praying that everything would work out and it did.  It was like it was meant to be, we got home with all the snow fresh on the ground and my house smelled amazing.  It was so cozy to be inside snuggled up with our warm dinner ready.

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The only thing I did differently from the recipe below was include a can of white kidney beans instead of red. That’s only because I wanted a different colour really.

So, here’s the giveaway. I’m really excited to give one of you this book.  And now that I have a new slow cooker with a removable crock we can explore together all the wonderful new recipes inside.  I can’t wait to try the baking, which wasn’t an option for me with my old crock pot.    I will open the contest up to residents of Canada and the US, except for residents of Quebec.  Click on the link below to enter.

a Rafflecopter giveaway

And to give you a head start the lovely Ladies from the Best of Bridge have allowed me to give you this recipe below, I hope you enjoy it.

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Not-So-Gourmet Cassoulet

Easier and less fancy than the traditional version of this French bean stew, our “cheater” cassoulet is simple enough for weekday dining.

6 bacon slices, chopped

1 onion, chopped

3 garlic cloves, minced

12 oz or 375g kielbasa or other smoked sausage, sliced

8 oz or 250g boneless pork chops, trimmed and cut into 1 inch (2.5 cm) pieces

2 carrots, chopped

2 celery stalks, chopped

2 bay leaves

1 tsp or 5ml dried thyme

3 cans (each 14 oz/398 ml) red kidney beans, rinsed and drained (4 and half cups/1.125 L)

1 can (14 oz/398 ml) diced tomatoes drained

2 tbsp or 30ml tomato paste

1 ½ cups or 375ml of chicken stock or ready to use chicken broth

In a skillet, cook bacon over medium-high heat until it begins to release its fat. Add onions and sauté until onions are softened and bacon begins to crisp.  Add garlic and sauté for 1 minute.  Using a slotted spoon, transfer bacon mixture to a 4 to 6 quart slow cooker, leaving the fat in the pan.

Cook sausage and pork chops in bacon drippings until browned on all sides. Transfer to the slow cooker, add carrots, celery, bay leaves, thyme, beans, tomatoes and tomato paste, tossing to combine.  Pour in stock.  Cover and cook on low for 5 to 7 hours or until pork is fully cooked, vegetables are tender and sauce is slightly thickened and bubbling.  Discard bay leaves.

Serves 6 to 8.

Variation: Traditional cassoulet is made with duck confit, but we skipped it here to make the meal simpler and more affordable. If you’re aiming to impress, brown a couple of duck legs and add them to the slow cooker with the rest of the meat.  Chicken legs can be used if duck is not available.

 

Lest We Forget – Wartime Food

When we were kids my Grandma told us stories of her life.  Then when we got older she kept telling the same stories over and over again.  My siblings, cousins and I would look at each other with that knowing look and smile.  Later we would chuckle over how we have heard that same story told since we were kids.  But now that she is no longer with us I miss those times, I never thought I would say that.

However, my Aunt and Uncle were very smart.  Years before Grandma died they hired a biographer to come and sit with her to record those stories.  For that I will be eternally grateful because we all have a book now that keeps these well loved stories safe.

I often find myself pulling  the book out at this time of year because of the stories that happened during the war.  My Grandma grew up and lived in Glasgow, Scotland.  What she has to say reminds me how very lucky we are to be living in the world we live in today.

There is one section entitled “Wartime Food”.  There is a lot of talk in the book about food, which makes me smile.  I guess the apple doesn’t fall too far from the tree.  Because Remembrance Day is close I wanted to take a post and share a few of my Gran’s words.  .

We always had lots of potatoes and lots of vegetables during the war, considering that you had to queue up for potatoes, for instance.  You had your ration book, and as I recall things weren’t sold by pounds or ounces but by amount of money.  You could buy one and four pence worth of meat.  Chicken wasn’t rationed and rabbit, but you never saw those anyway.  It was either mince or shoulder steak, whatever was cheapest because you couldn’t just put your money for expensive meat like a filet mignon.  As far as eggs were concerned you just didn’t get them.  If you were pregnant you got an egg a month, and if you had a baby, after six months you got an egg maybe every week.  You had to queue for your bread, but it was never rationed.

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We got about eight ounces of sugar and four ounces of butter a week.  Jam was rationed.  You had coupons, you know, and you could either spend your sugar coupons on buying sugar or go to a sweetie shop and buy half a pound of candy, but that meant you had to give up your sugar ration.  That’s how I used my sugar.  It was really funny at the table, like you know, all our names were on these wee bags lined up in a row.  When you sat at the table you had your own bag of sugar but when mother bought the sugar she always took so much out of every bag for puddings during the week.  She always had a wee bit of butter off everybody too.  But there was never a dispute at the table because everybody had their ration.

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I included these photos to give a representation of what this might look like.  They are not exact measurements but it gives you an idea what a weekly ration might look like, not a lot.

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Which leads me to my next request.  A story broke out on the news this week in Calgary about the Veteran’s Food Bank.  Their shelves are almost bare.  It’s hard to believe that these people who fought for our freedom may not have enough food to feed themselves and won’t be able to get the help they need.  I know that times are tough for everyone right now but I would like to ask you to consider helping out.

In Calgary, there is currently a food drive happening for the Veteran’s Food Bank.  You can drop off non-perishable food items and cash until November 15 at the Veterans Food Bank at 4539 6 Street NE.  Donations will also be accepted at any Royal Canadian Legion, Crown Surplus (1005 11 Street SE) and the Aero Space Museum (4629 McCall Way NE).  To find out more about this worthy cause please check out the Canadian Legacy Project by clicking here.

This is what is happening here but if you don’t live in Calgary I encourage you to look for other ways that you can contribute.

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2016 Food Bloggers of Canada Conference Recap

Last week was the annual Food Bloggers of Canada conference and this year we were in Toronto.  I was again lucky enough to be a part of the volunteer crew.  And this year it just seemed to be busier and flew by way too fast.  When I got home I looked at my phone and there weren’t as many photos as I normally take and my notebook was empty.  It was because of that I almost didn’t do a post.

The view from our room at the Delta Toronto.

The view from our room at the Delta Toronto.

But I decided otherwise, obviously.  The theme of this year’s conference was “Do the Work” and I thought how my experience was perhaps different from everyone else’s.  I didn’t get to sit in on every workshop.  The ones I did get to sit in on, particularly on Sunday, my body was so tired I could barely reach my notebook to write anything.   Upon reflection, this is different to how I have experienced my past two conferences.  When you are focused on the physical work, like stuffing swag bags or labeling brussel sprouts, you need to figure out another way to find those little nuggets.  I was always listening and tried to pay attention to the interactions around me.  That is what influenced my takeaways from the conference.

On Thursday, after we stuffed all those swag bags, we went as a team to eat dinner at Loka.  I could do a whole post with just photos from this meal but here is my first takeaway.  Dennis Prescott and his wife Leanne came along with us and I was fortunate enough to have Dennis sit across from me.  I didn’t intend to talk about photography but it naturally went there.  I mentioned that I bought a new camera last year but I really should take a class to learn how to use it.  And here’s the nugget.

He told me that my first step should be to study the camera’s manual to learn what your camera can do.  That way you can adjust your settings and find what YOU want to photograph.  You can let the camera’s settings take over and just point and shoot but why let a machine control your vision?  So here’s one of my homework pieces, this weekend I have been pulling out my manual and this will be my ongoing project, to learn my camera.

Smoked Bone Marrow, Parsley Salad with Cured Egg Yolk from Loka Toronto.

Smoked Bone Marrow, Parsley Salad with Cured Egg Yolk from Loka Toronto.

Fast forward to Saturday morning sessions, which were different this year because we broke out into smaller groups instead of meeting altogether in the same sessions.  As a result, we as volunteers each took a session room to make sure things were running on time.  In my room I had the same two sessions run back to back and I got a double dose of Brittany Stager with Visual Branding for You and Your Blog and Heather Travis speaking about Key Messaging for Bloggers – How to Get Your Message out to Readers, Brands and PR Agencies.  Even though I saw the same two sessions twice I think it still important because I was able to hear things the second time that I missed before.

Both of the sessions were complimentary as Brittany and Heather had similar messages.  Both Ladies started by stating you need to figure out who you are and what you are trying to say before you fill in the rest.  Some of us know exactly who we are but I would venture a guess that there are some out there trying to figure that out, I know I still am.  This is the basic building block before you continue on with your visual brand or your words.  Both workshops were filled with practical information and good ideas to think about and I’m glad that I got assigned to that room.

Heather Travis at the beginning of Key Messaging for Bloggers.

Heather Travis at the beginning of Key Messaging for Bloggers.

The rest of the weekend was filled with a-ha moments that I smile and look back on.  Like I may not have been able to get the full on Breville breakfast experience on Sunday morning but I did take the bus to the restaurant on Saturday with Stephen Krauss, the President of Breville Canada.  He is truly passionate about his products and I loved the twinkle in his eye as he described what The Tea Maker in action looks like.

Finally, I want to talk about connections, which is why I come to these conferences in the first place.  I love chatting with all of you on social media but it doesn’t compare to seeing you face to face.  It’s so much fun to see my old friends but to also meet new ones and even better yet, see what you are all up too.  We have such a unique community and we all bring something to it.  Each of us is important and you really see that at the conferences when we are all there bubbling full of ideas.

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A big thank-you to Melissa and Ethan who are our visionaries.  They put together this conference for us every year and give us a safe place to learn, grow and be together.  They pull together the sponsors, who we need for this conference to exist, and all of the people that make the weekend move.  They thoughtfully choose speakers who provoke us and give us ideas to chew on throughout the year.  They also put people in place who help keep everything moving while we enjoy the meals and the sessions.  A big thank-you to Sandra Fernandes who is there behind the scenes dealing with logistics and the hotel staff so Melissa and Ethan can be available to talk to us.  She is a big part of these conferences and keeps us running smoothly.

And of course,  my fellow team members who are there to assist with the rest of the needs.  Sondi Bruner was good enough to room with me.  She has such a wonderful spirit and it was a joy to spend time with her.  I was able to reunite with friends Beth Dunham and my fellow Heather in crime, Heather Travis.   Our team was rounded out by new faces this year, Samantha Gutmanis, Ksenia Prints and Lisa Bolton.  I have said it before but I’ll say it again, I always enjoy hearing what is going on in your lives and what you are working on.  I learn so much by listening to you Ladies.  Thank you for your fellowship.

I guess I had a lot to say! If you stuck around to read all that thank you.  Next year is in Ottawa and I can’t wait.

And before I leave you, here are a few fun photos I got throughout the weekend that I wanted to share.

A fun photo of us doing what comes naturally, taking food photos!

A fun photo of us doing what comes naturally, taking food photos!

A tray full of baklava from lunch on Saturday hosted by Canadian Turkey. Turkey not included in this dessert!

A tray full of baklava from lunch on Saturday hosted by Canadian Turkey. Turkey not included in this dessert!

A beautiful set-up for our dinner Saturday night offsite at Montecito hosted by Canadian Lentils.

A beautiful set-up for our dinner Saturday night offsite at Montecito hosted by Canadian Lentils.

Sunday morning coffee break was hosted by Crosby's Molasses and Bite Me More Bakery made all thes Gingerbread Whoopie Pies for us.

Sunday morning coffee break was hosted by Crosby’s Molasses and Bite Me More Bakery made all these Gingerbread Whoopie Pies for us.

What’s Eating You? When a Food Blog and the Bible Collide

I know, I know , it’s been a really long time since I’ve written anything.  Over the summer my responsibilities at work changed and as a result I am finding that I don’t have much in the tank at the end of the day to write anything.  But Instagram has been a great outlet for me.  It has been much more my speed, getting quick posts out there and providing me with some balance.

I wish I could say this is the beginning of the comeback but I can’t make that promise.  But hopefully getting this out will help me get motivated to start writing again.

Before I start this post I want to state again I am not a theologian or a scholar.  I’m just me, reflecting back on what I have heard on Sunday mornings and how that relates to food.  This happens surprisingly often.  My thoughts around this have been whirling in my head and I’m hoping I can get some clarification by putting pen to paper.

A couple of weeks ago we were talking about worship at church and there were a ton of amazing ideas thrown out there. And of course food was involved and parallels drawn to food.

As we do in church, I think it’s wise to start with scripture.  Today we are looking in a few different places.  We’ll start with something sweet,  Exodus 16:31, just because I like the physical description of manna.  The people of Israel called the bread manna.   It was white like coriander seed and tasted like wafers made with honey.  The food blogger in me just loves this.  I have nothing to compare this to but I like to think it would be a little like eating bread and honey.  This sounds delicious to me.

bread-and-honey

Ok, now that’s out of the way let’s get down to more serious matters.  Let’s start with John 6:35. Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.  Now let’s go back to Exodus 16, verses 17&18.  The Israelites did as they were told; some gathered much, some little. 18 And when they measured it by the omer, the one who gathered much did not have too much, and the one who gathered little did not have too little. Everyone had gathered just as much as they needed.

So how does this all come together? I think what I really have been thinking about is how food is so much more, like other things in life.  I wrote this in my notes and it came from my friend Bob who was one of the speakers that day.  There’s more than taste and what we experience, it’s sustenance for our soul.

Take a look at those early days when the Israelites were wandering in the desert. God provided for them, He knew their needs.  Even though they didn’t always want to listen, just like us, we are human.  He gave them enough manna for the day, if people gathered too much it ended up being just enough and if they did not take enough, He gave them what they needed.  He carried them as He does us still to this day.  What that looks like for me may be different than what that is for you.  That’s the great thing, He knows us and our needs, we just need to trust in Him.

It may not be manna or bread but maybe something as simple as this, will I even make it through the day. And what do I need to get there?  How am I going to feed myself to get through the challenges.  And I’m not just talking about food but that’s important too.  What kind of situations am I going to put myself in to help those around me and myself?  What will I decide to feed on?  Garbage or nourishment?

What’s eating you? People use that phrase all the time, mostly when there is something wrong.  And you have to wonder what has happened to make that mood happen in the hours, days or even years previous?  What has that person been hungry for and feeding on?  But wouldn’t it be great if we could take a little bit of that what sustains us and let that eat away at the problems inside?  God can let that happen, He gives us our daily bread, something simple, to make that change.  All it sometimes takes is feeding on the simple goodness that is given to us from His hands.

bread

Finally, did you know that manna translated means, what is it?  I find that fascinating.  What is it that’s eating you?  Are you hungry?  Let Him give you more than taste but something that sustains you.   Wouldn’t it be something if what we fed on was something like happiness?  Life would sure look a lot different.

I don’t know if I have put this together quite right but I hope that I have started you thinking.  If you want to hear where all these thoughts started coming from take some time to listen to the sermon by clicking here.

I want to finish with this song as it has been on my heart a lot these past few weeks and I think it just ties it all together for me, as music often does.  Thanks for reading.

Craft Corner Kitchen in Penticton BC

Last February I received a message from my friend Chef James Holmes.  He told me he had a new restaurant in the works.  And then as the days ticked by and we chatted more and more I was asked to write a post about the new restaurant.  I, of course, said yes.

In an effort to widen the exposure I got in touch with my friends over at Eat North to ask if I could feature the restaurant on their website.  They said yes!  This was a new adventure for me and I’m not going to lie, I was pretty excited.  I mean, I got to travel to Penticton by myself without my husband or son.  I pretty much had an all access pass to the kitchen and restaurant to take photos.  And I made some life long connections with people I probably would have never met.  I was in heaven the whole trip.  Catching the behind the scenes of the new Craft Corner Kitchen will be one of the food highlights of my year.

So here’s the thing, I took a huge amount of photos while I was there but of course there is no way they could post them all over on Eat North’s site.  But because this is my blog I can do whatever I want so I am going to post all my favorite photos here.  But before I do that, here is the link to my post on Eat North’s website.  Click here and go take a read of that and come back for all the photos below.

Ok, back?  Good.  When I was going through my photos I thought it would be best to separate them into three groups.  First will be the prep, these photos were taken the day the restaurant cleared inspection and everyone was excited to get back in the kitchen.

Second will be the photos from the Industry Night Tasting Dinner, this is where you get to see all those great food shots, and there are some pretty tasty treats.  Last I will post my photos of the space and some of the unique features of the building.

I know that makes for a very long post BUT I promise it’s worth it.  So…let’s get to it.

The Prep

Craft Corner Kitchen Chef James Holmes

Chef James Holmes setting up his new Kitchen Bar Space.

Craft Corner Kitchen Chef Jason Meyers

Chef Jason Meyer celebrating getting back in the kitchen.

Craft Corner Kitchen Chef Holly Kernohan

Chef Holly Kernohan making magic happen at the stove.

Craft Corner Kitchen Chef Holly Kernohan

One of the very first things to happen, get those pickles ready.

Craft Corner Kitchen at the Kitchen Bar

The team standing at the new kitchen bar, all smiles to be in their new space.

Industry Night Tasting Dinner

Craft Corner Kitchen Cocktail

Starting with cocktails at the bar prepared by Jonathan Cote.

Craft Corner Kitchen From the Garden

From the Garden plates ready to send to the table, featuring items from Chef Holmes’ own back garden.

Craft Corner Kitchen Deviled Eggs

Plates and plates of Deviled Eggs.

Craft Corner Kitchen Skillet Cornbread

Skillet Corn Bread with Craft Herbs, Citrus Crème Fraiche and Maple Sugar.

Craft Corner Kitchen Industry Night

Everyone gathered around the family style table excited to try all the food.

Craft Corner Kitchen Housemade Bread

All the bread please. Good on it’s own or used to sop up all the goodness left on the plates.

Craft Corner Kitchen Cache Creek BC Pig Steak

Cache Creek BC Pig Steak with Peoples Craft House Ginger Beer, Pickled Fennel, Fresh Horseradish and Apple Syrup.

Craft Corner Kitchen Botanical Cured and Roasted Cauliflower

Botanical Cured and Roasted Cauliflower with Sun Steeped Vanilla Local Honey, Sun Dried Rose Yogurt and Salt Pressed Celery.

Craft Corner Kitchen Chicken Fried Sardines

Anyone for some Chicken Fried Sardines?

Craft Corner Kitchen Smash Burger

Smash Burger with Pork Belly, Alberta Beef, Onion, Housemade Pickles, Smoked Special Sauce and American Cheese Slices.

Craft Corner Kitchen Wilted Rapini

Wilted Rapini with Poached Egg, Beer Cheese, Bacon and Rye Crumb.

Craft Corner Kitchen Family Dinner

Meeting new people and enjoying dinner together, family style. Community Sourced Community Driven.

Craft Corner Kitchen Rhubarb Donuts

Donuts are different everyday, these beauties have Rhubarb inside.

Craft Corner Kitchen Pop Tart Fruit Loop Gelato Sandwich

Childhood Trio, Pop Tart with Fruit Loop Gelato Sandwich.  A sweet finish to an amazing meal.

Room Highlights

The light fixtures are unique, especially the ones above the family style table.

The light fixtures are unique, especially the ones above the family style table.

Craft Corner Kitchen Pop of Red

The space is mostly neutral except for the pops of red, like this repurposed palette.

Craft Corner Kitchen Photo on the Wall

Found in the basement was this portrait that hung in the Greek restaurant that used to be in the same building, a nod to the past.

Craft Corner Kitchen Patio

One of the best things about the space is the patio with the sparkling lights overhead.

So that’s the best of the rest, thanks for sticking with me.  If you are in Penticton you need to go see Craft Corner Kitchen located at 557 Main Street.  I promise you won’t be disappointed.

I also wanted to give a big thanks to James for asking me be there in the beginning.  It truly was an honour.  I loved the opportunity and I can’t wait to come back for more memorable meals.