diversions

Several people loved the picture of the mini corn dogs (corn puppies? corn smokies?) that I posted on the social networks last night, and they asked for the recipe. The Mrs. had forwarded me an email with the procedure but didn’t happen to give me a name; I will add it if I get it.

The recipe is gluten-free and can be made casein-free for those who don’t want to use milk. It makes a lot of batter, so I would recommend this for a party.

Bob’s Red Mill cornbread mix
2 c. milk ( box calls for 1 1/2 )
1/3 c. oil (used coconut oil because I hate almost empty containers )
2 eggs

Smokies (I used 2 small pkgs)

Small pot about 1″-1 1/2″ deep of canola oil on stove, 6 or 7 on electric stove

(more…)

In addition to the whole diet and exercise thing, I’ve been cooking more frequently, partly because of schedule and partly because I like to know what I’m eating and how to make it better than the standard recipe.

One of my favorite recipes that I have attempted several times, succeeding only once, has been Robert Irvine’s Three Cheese Hasselback Potatoes. The chief feature of these potatoes is that they are sliced partway through the potato so that the potato holds together on one side and fans out on the other side, letting someone fill the cracks with cheese or some other filling.

(more…)

Today is Day 34 – 4 days into Phase 2 – of the RevAbs workout program. RevAbs has a three-phase, 90-day program that starts with basic exercises and gets tougher in the later phases.

My weight hasn’t changed, but I am seeing good results. I’m definitely getting more definition and less flab. Some of my jeans are getting loose, but other jeans in the same size aren’t, yet. Still, we’re talking about a size I haven’t worn in 20 years. Is this why fashion gets recycled: near-40-year-olds slim back down and find the high school wardrobe?

(more…)

Despite the locals’ track record, we took one more recommendation and headed 35 km west and 15 km north to Valhalla Centre, AB. No regrets this time.

We visited the Mercantile, which is open from 9-4 Monday-Friday and on the last Saturday of the month. Part museum, part cafe, the Mercantile sported various tributes to its Norse heritage.

View of the Kitchen at the Mercantile

The food was quite good. I had a half, and Fernando had a whole, of the “World’s Best” sandwich — black forest ham, sweated sweet onion strips, subtle yellow mustard and Swiss cheese. The homemade bread was soft, and the sandwich was quite yummy.  Fernando also enjoyed the beef barley soup.

All lunch long we were spying the pies. They offered chocolate, peanut butter, coconut, strawberry-rhubarb, and Saskatoon berry. Fernando got the strawberry-rhubarb.  Since there are a couple of places in Ohio where one can get excellent chocolate, peanut butter, and coconut pies, I went with the Saskatoon.  Purple in color, the taste can be compared to a slightly tart blackberry. Served with vanilla ice cream, both pies were delicious.

Two other buildings caught our interest: the co-op store and the Lutheran church, the only one in the area. The co-op store unfortunately was crowded and a little bit dirty. The church seemed to be nicely kept, but we could not go inside.

Barn North of Valhalla Centre

This barn caught my eye. The shape is interesting, and there was a newer, red-painted version on another portion of the property. I thought it would make a good painting for some talented friends.