Mussels in a Dijon & Saffron Sauce

A Musing Recipe # 4







1-cup Pinot Gris white wine (250 ml)
1 medium sized shallot, finely diced
2 teaspoons garlic, finely chopped (10 ml)
5 saffron threads
¾ cup 35% cream ( 180 ml)
1 tbsp Dijon mustard (15ml)
Salt and Pepper to taste
2 lb. Live mussels, scrubbed and de bearded (1kg.)
Pinch of fresh Thyme

Prep:
1. Set a large deep skillet over high heat. Add Pinot Gris, shallots, garlic, saffron, and thyme to pan. Allow ingredients to heat through but not boil.
2. Using a whisk to combine and add the cream and Dijon to the moisture. Continue to whisk for 30 seconds. Season the broth to taste with salt and pepper
3. Add the mussels to skillet and gently toss with the sauce.
4. Cover the skillet with a lid and continue to cook over high heat for approximately 3 – 4 minutes or until all mussels have opened. Discard and unopened mussels.
5. Ladle mussels into blows with the sauce

Serve with crusty bread for dipping into this fabulous sauce.

The Pinot Gris works well with the mussels because the texture is full enough to stand up to those sweet, buttery mussels, and the fruity flavours contrast with the saffron and the Dijon without being overpowered. It also has just enough acidity to refresh your palate after the cream in the sauce. It is all about balance.

My personal favourite

Life can be complicated

Life can be complicated
Originally uploaded by Suzanne Williams*

Life can be complicated

This is boxelder (Acer negundo); I believe those developing leaves will be 3- or 5-compound, and there is a hint of the whitish bloom on the twig which is characteristic of the species..or a large Maple Tree..

In life as in nature life can be complicated, or just as simple as a tree..trying to keep it simple

Spirit

Spirit
Originally uploaded by Suzanne Williams*

Springtime in Mississauga, when you touch the earth this spring in your planting let its energy heal you....And calm your spirit!

Profusion of Colour

Profusion of Colour
Originally uploaded by Suzanne Williams*

Spring tulips are always a favorite to take and receive

Gob Stopping Gerber

Gob Stopping Gerber
Originally uploaded by Suzanne Williams*

In Celebration of Spring, flowers, glorious flowers.

A Musing Receipe # 3 Broccoli & Cheese Whiz Souffle

A Musing Recipe # 3


BROCCOLI & Cheese Whiz SOUFFLÉ

Cheese, broccoli, eggs are a match made in heaven. Even young children love this recipe. With these yummy ingredients, broccoli, cheese, eggs, it is easy to see why it is a family and personal favourite. Light and fluffy, yet creamy and pleasing, this broccoli soufflé is a real crowd-pleaser.

I generally only make this recipe to take with me for a family gathering, or special occasions. As it is not exactly low calorie. Nevertheless, you have to splurge occasionally. The best part is that this soufflé recipe only looks complicated. It is really quite easy. You do not even have to thaw the frozen broccoli florets in advance. I know you’re wondering why Cheese Whiz and not just grated cheese, well Cheese Whiz adds a bit of a zing to this dish! You can keep that part a secret!

The key to a successful soufflé lies in the egg whites. First, it is crucial that you use a clean glass or stainless steel bowl to whip the egg whites. In addition, the egg whites must be at room temperature 30 minutes prior to using.
Also, be sure that you have no yolks in your egg whites. Even a tiny speck of yolk will prevent the whites from whipping properly. It is a good idea to separate each egg white into a small bowl first, and then transfer it to a larger bowl for beating. That way, if any yolk gets in, you only have to throw out one egg white, not the whole batch.
The best way to check for soft peaks is to pull the beaters straight up out of the egg white mixture. If you see little, triangular peaks on the end of the beaters, you have soft peaks.

Ingredients:

¼ cup chopped onions
6 tbsp. butter
2 tbsp. flour
½-cup water
1 - 8 oz. Jar cheese whiz (gives a special kick)
2 pkg. Frozen chopped broccoli spears
3 eggs separated

Bread Crumb mixture:
2 tbsp butter melted in microwave
1-cup breadcrumbs combine together in a bowl and sprinkle over soufflé.

Prep:

Preheat oven to 325 degrees F. Spray a 2-quart soufflé dish with non-stick cooking spray. Set aside
Cook broccoli – drain well, set aside. Sauté onions in butter. Add flour and water cook until well blended. Add cheese whiz and broccoli. In a separate bowl beat together egg yolks and add to the above mixture, until well incorporated. Beat egg whites until until stiff and soft peaks form and fold slowly and gently into mixture.
Gently pour the batter into the prepared pan. Bake at 325 degrees for 30 to 40 minutes, or until the soufflé is puffed and golden. Do not check on the soufflé before 30 minutes.

It is generally accepted that the soufflé was an eighteenth century French creation. Soufflé literally is the French for 'puffed up'. Take care to avoid having a drafty kitchen when you make soufflé and do not open the oven until the cooking time has been reached or the soufflé’ may fall. In my opinion, all soufflés’ need to be made with love and patience but the reward is well worth it.

Be prepared to bring the recipe with you they will love it that much!

Suzanne Williams

TREE HUGGERS UNITE!!

The Healing Power of Trees!

During fall, it almost becomes a national past time to appreciate trees, especially in Canada where they fully display their glory in brilliant wild colors. Personally, I am a tree hugger year round and proud of it! There is something very special about walking in the woods, or entering the silent sanctuary of an Evergreen grove, or just sitting in the cooling shade of a Maple tree's expansive branches. I find trees both majestic yet comforting, elegant yet solid, enduring yet ever changing. When I surround myself with trees, my breathing becomes deeper, all my senses are satiated, and I feel peaceful and grounded.
Several organizations have done experiments on the healing effects of forests. The studies compared the physiological benefits of walking in the city with walking in a forest. They found concrete evidence that a forest stroll had beneficial effects on blood pressure, heart rate, and the immune system.

Tapping into the healing energies of Trees

Every tree is a powerful source of spiritual healing energy that can help your own immune system. Because trees are rooted so firmly in the earth, receive water through the roots from the rain and light from the sun, they are an enduring source of earth’s healing in the most concrete of squares in any city centre.
You can sit against a tree in a forest that may be hundreds or even thousand years old. Yews can live more than two thousand years and some oaks a thousand years old. Trees contain lot of accumulated power and wisdom. In woodlands or a local arboretum, look for a circle of trees that can become your own sacred grove.

· You may find your special tree, one that feels right for you, in your local park or in your garden. If a particular tree is not jumping out at you then just pick one that you will feel safe sitting against or hugging or simply touching every time you go past it. Any tree will help to ease your pain whether physical or emotional and will restore well-being.

· Small trees in a pot or on a balcony can create a sacred grove within your home.

· Begin by sitting against the trunk for a while, now shut your eyes, and envision going down the length of the roots into the earth, making a connection with the forest floor and then through the bark.

· Put your hands on the ground and press down with your feet, picturing any excess energies and negative feelings as a dark light sinking downwards into the earth touching the roots where they can be healed. Then release those healed energies upwards through the leaves and into the sunlight.

· When you feel calm, stand facing the tree so your fingers on both hands and your toes are lightly touching the trunk. Or if you are comfortable simply give the tree a hug!

· Ancient groves in Wales, Brittany, Ireland, and throughout various sites around the world trees are still adorned with ribbons, trinkets and requests for healing and blessings. Find your own tree or scared grove and place a little piece of yourself. Give tree hugging a try you just might like it.

Suzanne Williams

A Musing Recipes # 2

Sandwich Soup!!


A Musing Recipes # 2

Sandwich Soup!!

Easy tuna melt express (Ready in 15 minutes).
Ingredients:
1 pouch chicken noodle soup mix.
1 cup hot water3/4 cup milk.
1 can (184g) tuna flaked.
3/4 cup frozen peas (optional).
1 cup shredded cheddar cheese.
4 English muffins, split and toasted.

PREP:
In a medium saucepan, combine chicken soup mix, water and milk. Bring to a boil, then reduce heat, cover and simmer for 2 minutes. Stir in tuna. Add vegetables if desired. Cook over medium heat for 5 minutes. Add cheese and stir until melted.Serve on English muffins. Makes 4 servings

Photoshop Effects

Photoshop Effects!!!

There are a number of plug-ins, and extras that can be added to Photoshop once you have the basic programs. one of the most popular is Topaz adjust, it has a trial period of 30 days and is reasonably priced at around 100.00 it includes a number of preset choices and pretty much handles the changes its self. I do a bit more in Photoshop with highlighting specific colours etc. just to put a personal stamp on my image.
The other filter or plug-in that works as a standalone or addition to Photoshop is Virtual painter this works similar to Topaz adjust in that there are a number of preset effects, this program will give you the opportunity to process 32 images and after that will watermark your images to encourage you to purchase the program. Once my my 32 images are up I will be purchasing this program.it is about 55.00.
This is an image that I processed with both programs, the topaz adjust with the vibrancy setting, and noise removal, and then the Virtual painter in the oil painting version. I think it has a very dramatic effect. Some of the effects these programs create can take on an HDR like appearance.
The Port Credit Lighthouse:
The heart of Port Credit is its harbour at the mouth of the Credit River. Once a working fishing port and a regional trading centre for grain and other agricultural products, the Port Credit Harbour has seen many roles in the community. A lighthouse built in 1882 to serve the sailors on Lake Ontario. It served until 1918 and remained standing until destroyed by fire in 1936.
Another example of the community spirit is the replica of Port Credit's lighthouse. Built by the Lions Club of Credit Valley atop a sewage pumping station, it now acts a symbol of Port Credit, is the home of the local BIA and Tourist Bureau and the logo for many local organizations.
Posted by Suzanne Williams at 3:08 PM

Swans of Port Credit

Dance of the Swans!

Young swans are known as cygnets. An adult male is a Cob; from Middle English Cobbe (leader of a group) adult female is a Pen. Recent fossil records, according to the British Ornithological Union, show Cygnus is among the oldest bird species still extant and it been upgraded to "native" species in several European countries, since this bird has been found in fossil and bog specimens dating back thousands of years. All evidence suggests that the genus Cygnus evolved in Europe or western Eurasia during the Miocene, spreading all over the Northern Hemisphere until the Pliocene. When the southern species branched off, is not known. The Mute Swan apparently is closest to the Southern Hemisphere Cygnus its habit of carrying the neck curved (not straight) and the wings fluffed (not flush) as well as its bill color and knob indicate that its closest living relative is actually the Black Swan. They are territorial and in Port Credit, there are a few dominant or bully males, which make for great photography and entertainment.

Even the gulls are spectators!!!

Posted by Suzanne Williams at 8:58 AM 0 comments

A Musing Meals

A Musing Meals April-12-099:41 PM

Coddled Eggs

Coddled eggs, are eggs that are slowly and gently coaxed into cooking, and are served in a variety of ways, the first step is to inherit an egg coddler or you can still purchase them at specialty china stores, or antique stores. An egg coddler is a porcelain cup with a lid. The egg(s) are broken into the buttered coddler, and seasonings added. The coddler is closed with the twist lid and partially immersed in boiling water for 7 - 10 minutes, depending on how runny you like your yokes. When the eggs are cooked to the desired firmness, the coddler is lifted from the boiling water, the lid removed, and breakfast is served, in a lovely decorated dish. These are great for Students, camping, all you need is a method to boil water and you have an instant tasty meal!

How to Use an Egg Coddler

Put enough water in a pot to go just to the beginning of the metal ring of the egg coddler, and bring to a boil. Butter the inside of the coddler. (You can also use olive oil, cooking oil, or non-stick spray).Break one or two eggs (according to size of the coddler) into the cup.Screw on the lid (do not screw the lid on very tightly. A loose turn is sufficient) and stand the coddler in a pan of boiling water, taking care that the water level covers at least half of the coddler. Simmer for 7 to 8 minutes.Remove the coddler from the water using the end of a fork/spoon through the lifting ring or lift using oven mitts or other heatproof gloves. Set the coddler on a dishtowel, or any other heatproof surface. Using a dish/or even paper towel and holding the lid by the ring, twist the lid to loosen it. The coddler holds the heat and your egg will be piping hot for your morning breakfast musings...try it with toast points. Just a fancy name for toast that has been cut into rectangles, you can then point into the coddler and scoop up that delicious egg.

There are several fancy pantsy recipes for coddled eggs, I like mine with a few snips of chives, but here are a few more bon appetite*

"Farmhouse Egg"

Ingredients:

Butter- 1/2 tablespoon Bacon bits or crumpled bacon - 1-tablespoon Chopped onion - 2 teaspoons Gruyere - 1/2 oz (1 wedge) Chopped mushroom1 Egg

Prep:

Butter inside of coddler and metal lid * Saute the bacon, onions and mushroom, cover and simmer for a few minutes to infuse flavours * Empty the mixture into the egg coddler, and add the egg and stir * Season with salt and pepper, place the slice of Gruyere on top. Screw up the lid and stand the coddler up to its rim in a pan of boiling water. * Boil for 10 - 11 min until cooked.

"Oeuf Baron"

Ingredients:

Butter - 1/2 tsp.Sliced mushroom - 1 1/2 tablespoons Chicken liver pate - 1 tablespoons1 EggSalt & Pepper.

Prep:

Butter the inside of egg coddler and metal lid * Put the mushroom slices in bottom of egg coddler * Put the mushroom slices in bottom of egg coddler, season lightly with salt and pepper. Add the egg, then the pate. Screw up the lid and stand coddler up to its rim in a pan of boiling water. * Boil for 10 - 11 minutes until cooked.

"Ham'n Egg"

Ingredients:

Butter - 1/2 teaspoonCooked ham - 1/2 oz. (15g) 1 EggSalt & Pepper.

Prep:

Butter the inside of coddler * Dice the ham and place in bottom of coddler * Add the egg, season with salt & pepper. Screw up the lid and stand coddler up to its rim in a pan of boiling water. * Boil for 10 - 11 minutes until cooked.

Posted by Suzanne Williams at 7:23 PM

Photography in Port Credit

One of my favourite things to Photograph in Port Credit are swans.

I just love how beautiful they are, how territorial they are and just how funny they can be. I think we are so very lucky to live in a city that has so much diversity in its landscape, people, entertainment, volunteer opportunities and community centres. I think if your new to the neighbourhood, or you've been here for years the social, recreational, and friendship opportunities are endless, and are there for the taking, if you just put yourself out there..If you are not used to "putting yourself" out there then you can just take it a step at a time like I did. Here is an introduction to social networking for someone Sixty, Single, and loving their life. Mississauga is a growing city, rich in diversity, lush in landscape. It is also the sixth largest city in Canada. It is blessed with beautiful parks, a great downtown core, and images that will touch your very soul! Welcome to my blog.
Posted by Suzanne Williams at 3:33 PM

Girls nite out

Wednesday, April 15, 2009

Girls Nite Out

Well I've just come back from a small get together and you know when you have a girls night out in your sixties and one when you’re in your thirties, the two are worlds apart..I am just happy now to have anyone but me do the cooking number one and I just love spaghetti with meatballs, a nice salad and garlic bread with a great bottle of wine you just can’t beat it...just simple fare. When I was, in my thirties, I wanted complicate dishes, and to be around larger groups of people...great food, good company, and lots of wine and laughs...now I just like a small group of close friends. I still have many laughs and it is just the best getting out and being with friends...The garlic bread tonight was especially good as was the wine, the wine was red... "Fuzion"...and the garlic bread made with a hint of rosemary made the garlic bread just a little different from the norm...added a bit of punch to everything..What doesn’t rosemary help?

Friday, March 27, 2009

Sixty, and loving life

Posted by Suzanne Williams at 6:00 PM

Volunteering in Mississauga

Volunteering In MississaugaI have volunteered in Mississauga for 17 years and while a lot of the "personal touches" have changed at Trillium over the years it's still a lot of fun and a great way to meet people if that's what you’re looking for. Volunteering can be as social or as personal as you want it to be and it does get you out and into the community. I have experienced many lifelong friendships because of volunteering. If you are still looking for work then it can be a great way to get the "scoop" on employment too. For me it is a great way to meet friends and to pay back to the community. I spend a lot of time alone and for the most part enjoy my own company, with that being said, I do enjoy the social aspects of volunteering and photography so don't sit at home. If you are really shy or nervous or thinking I don't know what I could do as a Trillium volunteer, just start with coming in. On the other hand, if you are very shy write to me and I will personally meet with you, I will introduce you to the volunteer coordinator and they will take care of the rest. There are so many volunteer opportunities all over Mississauga so why not pick something you like to do and volunteer there, for example if your an avid reader why not volunteer at the library. There is also a central volunteer agency in Mississauga where they will help you pick a volunteer position suited to your personality and skills. The key thing is to get out there! You do have skills maybe some you did not even know you had until you get out there and start talking to someone. Send me a note and I will point you in the right direction just don't be alone all of the time. There are lots of craft clubs too if you’re interested but that's for another day...Cheers
Posted by Suzanne Williams at 3:15 PM

Manky Mallards Suzanne Williams*

Suzanne Williams*
Blue Headed Mallards Port Credit, Mississauga, Ontario The release of feral Mallard Ducks in areas where they are not native sometimes creates problems through interbreeding with indigenous waterfowl. These non-migratory Mallards interbreed with indigenous wild ducks from local populations of closely related species through genetic pollution by producing fertile offspring. Complete hybridization of various species of wild ducks gene pools could result in the extinction of many indigenous waterfowl. The wild Mallard itself is the ancestor of most domestic ducks, its naturally evolved wild gene pool is genetically polluted in turn by the domesticated, and feral populations The Mallard duck can cross breed with 63 other species and is posing a severe threat to the genetic integrity of indigenous waterfowl. Mallards and their hybrids compete with indigenous birds for resources such as food, nest sites and roosting sites. The image on the left was given a more dramatic appearance with a special process photographic process called virtual painter, this program that can be used with or without Photoshop. Posted by Suzanne Williams at 3:08 PM