Red Pepper and Coconut Curry Soup

1 Onion
1/2 cabbage
3 carrots
1 roasted red pepper
4c beef buillon
salt, pepper, spice
1tsp cayenne pepper
1C tomato
(add pasta sauce, olives, anything left in fridge)
1 Can coconut milk
1/2 C cream

2tbsp of red curry paste

Carmelize the onions in butter to start, add the chopped veg and bring to boil. Add cocnut milk last. Blend everything once cooked and return to stove to simmer.
Salt and pepper to taste

Crazy Meatloaf

Ok, so this recipe is pretty standard....but there's a secret spice that will put this dish into a kick-ass keeper!

I wont list all the details.... make your favorite and basic dish.....ground beef/ground pork, onions, garlic, worchester sauce, dijon mustard, etc..... Here's the key...add 4 teaspoons of chinese 5 spice.....make sure you do your brown sugar and mustard topping! But it's the 5-spice that takes this meatloaf to the next level! Enjoy!

Hyvaa Itsenäisyyspäivä Kaikkille

Terve kaikkille

I recall in 1992 celebrating Independence Day in Finland in a small town in Finland, visiting an old church with sand floor. It was truly a remarkable experience. I also remember this day because three years prior to this one of my very good friends passed away. So December 6th is always a day to pray, a day to be thankful, a day to reflect.
That's what I have been doing today and remembering good friends and good times :-)

I sent greetings to my family in Finland as they all were watching the celebrations on TV....94 years independent from Russian Empire. Wow. Amazing how young history is for the Finns! But there is a lot of history before that eventful winter day!

So, lets be thankful everyday for the people in our lives, the freedom we live in, and the memories we share.
Kippis!

Ontarians Go to Vote

So Thursday is voting day...and I am still undecided. First of all, what the hell are those commercials stating " Vote Against Kids" what a lame message...which is not even getting through to anyone.
So on Thursday I need to vote but can hardly decide at this point. I have only seen the NDP campaigning. Where are the other leaders? It's 2 days away. Hello folks......whatever you decide, please go vote.

Banana Cilantro and Pecan stuffed Pork Tenderloin

1/2 banana chopped up
1/4C goat cheese
1 green onion diced
1/4C fresh cilantro chopped
1/4C crushed pecans
1tbsp dijon
salt/pepper to taste

Mix all together, mashing the banana, set aside

Sear pork tenderloin until golden brown in a cast iron skillet (it`s the best) with olive oil
Let cool
Cut pork tenderloin open lengthwise and pound out.
Stuff with banana mixture and tie pork back up.

Place in oven in cast iron for 45min

Nova Scotia Baco Noir by Blomidon Estate Winery

So today was a drizzly, damp cold summers day in Canning...at 17 degrees and overcast I figured why not check out my local winery before stealing a glimse of Kingsport Beach..... so off we went to the winery....to taste three wines which were worthy of trying but one of them blew me away. NS made a full bodied Baco Noir that could compare to any Cab I have had? I was shocked. Having tried Niagara BN's, I had not much hope that NS could do anything different....well I was wrong!
The 2010 Blomidon Estate Baco Noir was full bodies, vanilla flavours, with a nice smooth finish to it! They say in a cpl years it will be even better so a cpl bottles to drink now and 2 for the cellar! Hip Hip Horray!
http://www.blomidonwine.com/wines.html

Tomorrow will include 5-6 other wineries in the region :-)

Homemade Tea biscuits and blueberry port coulis

Great easy dessert in 20min start to finish!

Tea biscuits - 2C of flour, 4tspn of baking powder, 1tspn salt, 1/2C butter....mixed together baked at 4oo for 11min.

Blueberry port coulis -mix 2C blueberry's, 1/4C sugar....a tad of port (Taylor Fladgate 10yr)....boil and stir....gently lower heat and pour in more port until u have added 1/2C....add a tspn of white balsamic vinegar, 1tspn of lime juice, let it thicken over medium heat, stirring constantly.

Slice tea biscuit, spoon coulis inside, close and spoon more coulis over the top and serve:-)