2012 Plant Sale in St. Jacobs

I wrestled with sharing this information with readers, because this annual Plant Sale is already so well attended. But it’s probably the best source of plant material at reasonable prices in this area and is for such a good cause. So if you are new to the area, take note, this is THE place to buy plant material.

Every year, Mori Nurseries in Niagara load up a truck with plant material and a happy group of volunteers from the International Child Care organization make the very early morning run to the old Waterloo Market parking lot (now Market Road Antiques). There is an excited and anxious crowd awaiting them by 6am when the truck usually rolls in.

Crowd control can be a bit of an issue, and by now everyone has learned to bring a buddy to stand guard over their plant stash while they go for more.

So this year’s sale will run on Saturday May 26, June 2, and June 9. Get there early, bring a truck and lots of cash. Be ready to make quick decisions. And don’t dicker about the prices, they’re great – and it’s for such a good cause. This annual event usually donates in excess of $20,000 to International Child Care. Through this plant sale, the Mori family and the ICC volunteers have been beautifying gardens in this region for over 25 years while supporting mothers and children in parts of the world like Haiti and the Dominican Republic. They all deserve our thanks and our support.

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Sunlight on Water Screensaver

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First Kiss and Pearls

Wonderful article by Sondra Gottlieb in the Saturday National Post (just got around to it) about our European spring. How right she is, everything is early this year. This past weekend in Bolzano in Northern Italy, one of my favourite cities, would have been their spring garden market. Been there several times and wished that we might have the extra growing weeks that Europe has. Well, no need to pine, St. Jacobs Market was in full flower power too, this past weekend – our early spring and gigantic moon having bought planting weekend forward by about three weeks. The hops on the pergola are growing at the rate of six inches a day.

Strange spring though, there has been unusual kill in the garden from our freeze/thaw cycles. One ten year old Japanese maple is as dead as a door nail and is going to be a real pig to dig out. Great swaths of Boston ivy succumbed too. And almost everyone complains of the frost nip on the early hostas.

If you want to meet a true optimist, find a gardener. It has been said that for a gardener, there is nothing as great as next year’s garden. How true. Our desire to control nature is at it’s peak about now as we pull dandelions and stinkweed, and move perennials around to better compliment each other and create a show. And what I haven’t got right this year, will be spectacular next year.

I love hard labour in the garden. The back breaking, joint cracking, oh God I can’t straighten up, sweat, toil and breathlessness of striving to create something beautiful. Absolutely refuse to go to the gym and slog away pointlessly, but give me a trailer of mulch to move, and I’m there. But there is nothing like the first day of work in the spring garden to confirm that you are indeed a year older…

I am absolutely addicted to, and short-term obsessed, with gardening. My reward is the way the traffic and walkers slow down as they pass by and call out to tell us “Love your garden”.

When I garden, my mind is quiet, the ticker-tape incessant conversation of the mind is silenced, and I simply focus on the plant or task in front of me. I am at peace. And by the end of June, I am totally fed up with it and want to escape the heat to an office.

But my time is now, this spring garden time is my Christmas, my first kiss, my wedding day, happiest times with friends, my best day ever at work, all rolled into one.

A house has been torn down in our neighbourhood to make way for a new one, and the good-natured owners have tolerated my garden raids. Everything from hostas, to paving stones to a fairly large Serviceberry tree have been uprooted and lugged back here by this dirt-bag neighbour in her wellies. But I wear my pearls even when I’m gardening, one has to be dressed after all.

Sondra Gottlieb says the British actually have a gardening gene and I think she’s right. I’ve have always said that I can feel when the first bluebell blooms in the woods in Southern England. There’s that morning when I wake up and I just… know. The Bluebells are in bloom in England and it’s time to get serious in the garden here.

I watched the robins in the bird bath tonight. Robins like to bathe at about 7pm and it’s a big, splashly, languid affair. They revel. And the Robins remind me of growing up in England. There was nothing better than that one night a week in our house, usually a Saturday, when we kids had our weekly bath, clean pyjamas, and clean sheets. Pure heaven. I know how the Robins feel.

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Mennonite Morning

Happened across the Dutch Harness sale at St. Jacobs Market this morning. What a feast for the eyes. A large gathering of our Mennonite and Amish communities – everybody out to see and participate in the auction. We saw one young mare go for $50,000. I love this diversity in Waterloo County, just a stones throw from RIM Global Headquarters. But no technology needed here today, this was all about a traditional Old Order springtime gathering. How lucky we are to live here. And what a shame I only had a phone camera with me.

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Ali Baba Passes the Baton

So the grapevine says that the great piece of King Street real estate that used to be Ali Baba is going to become a Baton Rouge.

Well, at least they’re Canadian…

Baton Rouge is a franchise product of highly successful Imvescor, which paved it’s road to success with Pizza Delight in the late 60′s. Baton Rouges’ signature dishes are their slow-cooked back ribs and Louisiana chicken.

What’s with the sudden proliferation of Southern style dining in K/W? Lancaster Smoke House has been long popular, rightly so, and we now have their Hog Tails too. And Smokin’ Tony’s is a new arrival on Northfield.

Obviously we don’t have enough outlets for our Cajun cravings.

Which reminds me, must watch “Swamp People” on History Channel tonight. We’re practically cousins now… Aieee!

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When life gives you Dandelions… Make Wine

Mann is a bit of a fanatic about the dandelions in the lawn. As soon as the sun is out and the little devils appear, he’s off like a flash with his weed hound and bucket and heads out for an hour of clunk-click weed removal. I think he and Dee Dubya next door have a bit of a competition going on.

Personally, I like dandelions. I like English daisies in a lawn even better, but can’t get them to grow here. And I guess I like dandelions because they remind me of Mum and her dandelion wine. Dandelion wine is wonderful stuff, veritable nectar of the gods.

So I rummaged in the basement this morning for Mum’s annotated book of home-made country wines. Here’s the recipe:

1 gallon fully open, dry dandelion flowers (no green, stalks or leaves), picked with the sun on them.
Juice of 1 orange and 1 lemon, plus the thinly sliced rinds (no pith)
3 1/2 lb sugar
1 gallon of cold water
3/4 oz of bakers yeast (or a Burgundy wine yeast, or a sherry yeast)
Thumb size piece of fresh ginger root, crushed.

Put the flower heads in the cold water and bring to the boil. Simmer for 10 minutes. Strain liquid through a seive onto the sugar and the citrus rinds. Stir. When luke warm, add the orange and lemon juice and the crushed ginger root. Add the yeast, mixed with a little of the warm liquid. Cover and leave in a warm place to begin fermentation. After two days, pour into a fermenting jar and insert an airlock. Leave in a warm place for fermentation to finish. Then move to a cooler place for about ten days before syphoning off into bottles. No need to rush things. Be sure the fermentation has stopped before you bottle. Store for a year or more in a cool, dark place before drinking.

This version is not too sweet, a quick internet search will give you sweeter alternatives.

Dandelion wine can pack quite a punch. Alcohol level is usually somewhere between 11 and 14% – no wonder the Aunties used to get so giggly…

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Going to Pot

My terra cotta planters weigh a ton and the darned things have to be brought inside for the winter. What a pain. And once stored in the corner of the garage, they become garbage buckets for recyclable water bottles.

In past years, I’ve filled the pots about two-thirds with packing peanuts. Minimizes the weight, provides good drainage, and means I use less potting soil to fill them. A good idea until I have to empty them in the fall and the peanuts blow all over the place.

Hence this mornings’ flash of brilliance. The empty bottles are going to stay there with caps tightly screwed on. A much easier way to weight-relieve the planters. Place a copy of the thick weekend edition of the newspaper on top which, when damp, provides good moisture retention too, and fill to the top with potting soil or compost. This will work nicely for the hostas and cinnamon ferns that will go into the planters for the summer.

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What’s with Vocal Fry and, like, Uptalk?

This Vocal Fry fad in young women seems to be growing in our region at a very fast pace. You must have heard it by now – young women talking with a drawn out, gravelly tone to their voice, usually hyper-extending the last syllable of a sentence to convey their mastery of the Vocal Fry. Last time I talked like that, I’d just had my tonsils out.

Heard it yesterday in three separate conversations, coupled with the use of the conversational masterpiece “like”.

Then there’s Uptalk, where the end of the sentence goes up in tone, and you’re left wondering if you’ve just been asked a question. Only females seem to do this. Probably, research tells me, because of the social pressure to feel part of a group. But their combined trilogy of vocal and linguistic habits is truly awful and conveys insecurity and immaturity. And rather than want to listen to what these Valley Girls on steroids have to say, I find these vocalizations have the opposite effect, subconsciously I start to dismiss the speaker as childish and unintelligent – I really have to work to stay engaged.

I guess this is vocal texting in a way. A way of messaging coolness. It sounds terrible.

I know I’ve posted about this before, but this fad is really trending. Maybe it’s because I’ve recently joined Toastmasters and renewed my interest in elocution, public speaking and competent communication that this bothers me so much.

As Samuel Johnson said “Language is the dress of thought”.

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This Cheese, please: Gunn’s Hill Artisan.

Out at St Jacobs Market this morning and stopped by Mickey McGuire Cheeses, where we were introduced to a new star in Artisan cheese from just down the road near Woodstock. Gunn’s Hill semi-hard artisan cheese is, without doubt, the best new Ontario cheese we’ve found in a long time. This is a washed rind cow’s milk cheese that combines traits from Gouda and Swiss Appenzeller. It has creamy and rich flavours with sweeter overtones and distinctive eyes throughout the body of the cheese. All of the milk used comes from their family dairy farm next door.

Young Cheesemaker, Shep Ysselstein, is definitely making his mark. Shep’s training in the US, British Columbia and in the Swiss Alps has honed his skills in making hand crafted Swiss style cheeses. His passion for cheese making is clearly evident in these wonderful new products.

As far as I know, Mike McGuire is the only Waterloo location where you can find this fabulous new cheese at the moment, but check the Gunn’s Hill website, or take a drive out there.

Wait for the awards to start happening for these new products, I’m thinking 2013 Canadian Cheese Grand Prix.

Gunn’s Hill Artisan Cheese
445172 Gunns Hill Road
Woodstock, ON N0J 1C0
Email: info@gunnshillcheese.ca
Phone: (519) 424-4024

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When in Ottawa… Side Door

Just can’t say enough good things about this new Ottawa eatery. But they don’t need a rave review from me, they are getting enough accolades from the Ottawa area to keep them in the spotlight they deserve. This restaurant is a wow. Edgy, contemporary, and a truly innovative dining experience.

Chef Jonathan Korecki enjoyed a stint with Susur Lee in Toronto before opening his own restaurant in Ottawa and we were gratified to find that he was in the building and hard at work in the kitchen last night when we attempted to try everything on the menu. Jonathan may be familiar to you, he is in the line-up for the 2012 Top Chef Canada competition. I think I might just tune in from now on.

So Side Door’s signature dish is the soft taco. Sounds ordinary, right? Oh, not so. Imagine these: Lamb with funky chili, Chinkiang pulled pork with avocado, Bajan crispy fish. My tastebuds went ape. But for me, the ultimate dish was the crispy prawn wrapped in betel leaves and cooked to perfection in what I think was a light tempura batter. I’ve only ever had betel as the wrapper for Indian Paan before, but this dish took betel to some ultimate level in its’ relationship with the prawn.

The idea is that dishes are for sharing at Side Door, tapas style, but by the time I got to the tuna sashimi with yuzu marmalade and gingered jalapeño, my chopsticks were at the ready to ward off anyone who thought I’d share. Who’da thought you could fuse East Asian and Mexican food so brilliantly.

I was prepared to be disappointed with desert, a range of donuts appropriate for sharing among a group of four. OK, so I weakened and tried these morsels. Well, these ain’t your neighbourhood coffee shop donuts. Tiny, aromatic taste explosions, still hot, and just one was all you needed to round off this top rate dining experience.

And what a shame it’s six hours to Ottawa from Waterloo. Dinner for four with two bottles of Chianti came in under $200 before tip, and worth every penny. When you are in Ottawa next, seek out this gem of a restaurant in Byward Market.

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Southern Ontario’s Bärlauch Season

Nothing quite like the first spring forage. Had a short tromp in the woods today in search of Bärlauch, or wild garlic. This early spring green is wonderful stuff, offering up all the promise of a spring season about to burst forth.

Its’ sweet garlic smell is confirmed by crushing a leaf in your hands. Don’t ever pick Lily of the Valley instead, because that one is poisonous.

I prefer to pick just the leaves of Bärlauch and leave the wild garlic bulb in the ground. Not much choice on that point this spring, the ground is so dry the bulbs remained in its’ firm grip. Rushing home reeking of garlic (not quite the car air freshener Mann prefers), I washed, dried and de-stemmed the leaves, then made pesto as follows:

3 cups of loosely packed leaves of Bärlauch
1/3 cup of pinenuts or blanched almonds, or walnuts (lightly pan roasted)
1/2 cup of Parmesan cheese (or Asiago if you prefer)
2/3 cups of olive oil (or walnut oil if you use walnuts)
1 teaspoon of salt
Cracked fresh black pepper

Place the bärlauch, the nuts, and cheese into a blender or food processor and mix until well blended. Then slowly add the olive oil until it has reached the consistency you want. Season with salt and pepper. Keep it in the fridge in a screw-top jar.

Absolutely fabulous tossed in spaghetti. Doesn’t need anything else.

Tomorrow we’re having an early easter baked ham dinner. I found tiny new potatoes at the farmers market this morning. I shall boil them and then toss them in butter and chopped Bärlauch to serve.

Life is good.

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The Easter Tree

If you are lucky enough to be in Germany this Easter and can make a side trip to Saalfeld in Thuringia, there’s a curiosity to visit which has quite a tradition behind it. Since 1965, Volker Kraft has been decorating a tree in his garden with eggs for Easter. The years have passed, the tree has grown, now he and and the Rumrich family are up to 10,000 eggs on one tree.

Visit their homepage The Saalfeld Easter Tree. And credit to this site for the photo.

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Pool Noodle

Then there was the time we were sat around the pool at Siesta Key with friends Gem and Bee. Gem and Mann are in the water, earnestly weaving pool noodles into a raft. This what grown men do with time on their hands. Bee and I sat dozing, with one eye on the construction project. Mann launches himself onto the raft, which promptly falls apart. Treading water in the deep end, he turns to Gem and says “I think we need another tic tac”. Bee reaches for her beach bag to rootle for breath mints. “Never mind,” I tell her, “I think he means we need another tactic…”.

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The Passion of Neil deGrasse Tyson

Two videos for you from Neil deGrasse Tyson, the passionate director of the Hayden Planetarium in New York, American astrophysicist and science communicator, who I think also channels the late Carl Sagan…

The Most Astounding Fact
We Stopped Dreaming

Searching for these videos today I find he’s also got a new book out: “Space Chronicles: Facing the Ultimate Frontier” in which deGrasse Tyson presents solid arguments for boosting the budget for human space exploration.

If I could have dinner with anyone, it would be Neil deGrasse Tyson. He’s inspirational.

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New Device Makes Wheelchairs Obsolete

Thanks to Wimp.com for this.

Tekrobotic Mobilization Device

For more information: http://tekrmd.com/

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Christmas in March (for Waste Management)

March 22nd. Garden is cleaned up. I’m too hot and I’m bored. Two months to Planting Weekend. Hardly a pansy in sight yet. But I’ve had to water the daffodils – they were drooping in the heat.

But in this glorious weather, know who I feel sorry for? The yard waste collection crews who don’t start in Waterloo until next week. Judging from the neighbours (and my own garage which can’t hold a car anymore because of all the bags and bundles) next Friday will likely be the biggest single yard waste pick-up EVER in our ‘hood.

So just a word of advice to Waste Management, I need my own truck next Friday please.

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Touch Enabled Conductive Wall Paint

French 3.14 Innovations has come up with On/Off paint, a conductive wall treatment that can enable touch control of various home electronic devices.

On/Off paint is grayish in color and is designed to serve as an undercoat on virtually any medium beneath traditional paints or wallpapers. Once applied, it enables touch-based control of electronic devices such as lamps or alarms. Including both paint and a hidden electronic device, the On/Off system is expected to hit the market this year, according to a report on e-lab, while Futura-Sciences reports that prices will be between $45 and $65 per liter.

On/Off paint could potentially remove the need for light switches around the home, controlling virtually any kind of electronic device and even acting as a dimmer switch when users touch with different pressures.

Website: www.peinture-interrupteur-on-off.com
Credits to Springwise and Francois Lavaste

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Sunday Afternoon on the Lions Trail, Elmira

Sunday afternoon walk at Woolwich Reservoir and home again for a proper, sit down tea. Some traditions you just can’t beat.


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Hummingbird Helper

I took a look at last years’ Ruby-throat hummingbird migration map.

2011 Hummingbird Migration Map.

Given our mild winter and early spring, I figured it can’t hurt to put out the hummingbird feeders a bit early for the scouts or early arrivals to find. The males arrive first apparently, about three weeks before the girls.

Quite a discussion in our neighbourhood last year, as to the strength of the mix to use. My 1:4 sugar to water ratio just didn’t attract anything except the chipmunk who happily sat chugging from the feeder like he was throwing back a brewski. Got rather hyper though.

What seemed to work best was 1/3 cup of sugar, topped up to one cup total with water and boiled to dissolve. Cool the liquid before pouring into a scrupulously clean feeder. No food colouring. Saw a few e-mails last year about the fact that adding red food colouring can make baby hummingbirds blind. Don’t know how much truth there is in that, but hummingbirds have really tiny, simple kidneys so it makes sense not to add anything to the sugar solution. Just use a red feeder.

If there is one simple pleasure of the summer to come, it’s working in the garden and hearing the pip and vroom of the Ruby-throat visitors. It’s time to start welcoming them.

Credit to www.naturecanada.ca for the photo.

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Inspiring Girls in Science,Technology, Engineering and Math


University of Pennsylvania GEMS Program


Pennsylvania STEM

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