What do you call a guy who breaks both of his legs skiing?

Let me tell you about my best buddy Dan. Every time we hang, I know it's a guaranteed good time. Like me, he likes to drink good beer, eat good food, and have a good laugh. As the days get longer and the air gets warmer, I found myself day dreaming of all the trouble we could get into this summer; camping, patios, bbq's, wheelchairs...wait. 

Dan and I last summer

I didn't see that last one coming; I don't think Dan did either as he went over that jump on the most perfect ski day... just a little to fast. 
So here we are, making plans for summer with two broken legs. Both tibia's and fibula's and another break just below the right knee.
Colour me shocked not only when I got the phone call, but when I visited Dan at the hospital with all colour and life sucked out of him like he'd been wrapped in a ShamWow. This wasn't the same guy and I knew it was serious, really serious. It was one of those moments when you have to ask yourself 

"Is this real life? I thought my friends and I were invincible" 

As the week went by and I came back to the hospital everyday, I saw Dan's spirit lifting and the colour come back to his eyes. Such a recovery only meant one thing- a present!
Disclaimer: The following item is only appropriate to wear in dire situations such as the one listed above where the receiver is unable to phyically get up. If you don't have two broken legs and you own one, there is no hope for you anyways. Introducing the.....

SNUGGIE!

Not just any Snuggie. I opted for the luxurious one. The original feels like it's made out of a ShamWow and I wasn't going to lose Dan again. Look at him, such a trooper. 
Here's hoping to a speed recovery, Boss. I'll visit as much as I can!

Get Local

As I watch Food Inc on CBC for the second time, I only get more encouraged to fight back against the big food corporations and support our local farmers. If you have not seen this documentary, I advise you to invest some time in it.

Not only does buying local drive the economy and keep small farms in business, it lightens our ecological footprint. When your orange comes from Florida, your avacado from California, and your banana from Mexico, the carbon emissions expelled into the atmosphere are enough to make you need that umbrella in January rather than your skis. 

My amazing roomate Kaleen is currently defending her thesis on global warming's effect on local farmers, teaching me along the way some valuable lessons on eating local. Trips to the farmer's markets were easy in the summer, but most markets shut down for the winter months. Luckily, a tip to a great website and others have given less excuses to outsource, and more reasons to think local.

We even buy local in Barbados

Now BC

Now BC is an online farmer's market that allows customers to place an order of local, organic, fair trade products and pick up at a neighborhood location.

Get Local

Get Local is an informational website about buying local. Where to get it, how to get it, and what is offered.

Eat Drink Be Local

Think being local is for the hemp wearing, seed eating hippies? This site offers fun, popular, and up to date information on the happenings around Vancouver for the average Jane. It's not about drastic changes, it's about doing something simple to lend a hand!

Free range eggs that were sold locally in WA Australia
 hand collected, cleaned, and boxed by me

Whether it's eating a delicious Pink Lady Apple, sipping a Granville Island ale, or riding your bike around the park, it all counts and it all helps. 

Devotin' full time to Floatin'

"Darling it's better down where it's wetter, take it from me"

Who knew a small red crustacean could give such good advice. Under the sea, is where I spent day two of my family Bajan holiday away from rainy Vancouver and will spend tomorrow as well. It was my third time scuba diving, and to my excitement, it's everything I remembered and better. Even more motivation to get my PADI done so I can dive on my own. 
We've been going to West Side Scuba Center, run by an older European couple who escaped the cold winters to spend a life under the sea. They run an awesome business with the best instructors who make you feel very comfortable diving, and make the whole expedition a blast. 
We've done a reef and 5 ship wrecks now, venturing about 50ft deep. The sea life and diversity is like candy for your eyes. The brightest colours of coral and fish, eels and shells. There's never enough time to see it all. Which is why I'm so excited to get back down tomorrow.
This year in Barbados, the weather is noticeably cooler and it rains a lot more than I was used to. But under the ocean, while the biggest tropical storm I'd seen here was happening, we had a peaceful, clear and relaxing dive. Rather upsetting to surface with pouring rain, cold wind and lightening. Adding to the number of reasons of why I love diving; it's the perfect rainy day activity!
I encourage anyone who has the opportunity to get informed and try a Discover Scuba Diving Course and be a part of a world you've never dreamed of. If only Ariel knew how good she had it, I'd trade these, what do you call them...feet, for fins any day!

Gypsy Who?

Where has the fever gone? Who have I become? If not a gypsy anymore, what adjectives can I use to describe myself now? Student, designer, Vancouverite, home-body, Quiksivler lifer...wait a moment, I was always these things, even when I was a Gypsy (except Vancouverite!). I was a student of the world, a designer of my density (and blog), a home-body in several homes, and a Quik Enthusiast forever! If the math is correct, that means that if I'm all these other things now, I am still a gypsy, just a different kind. True, the backpack has been filled with books rather than all life's possessions, and I get my kicks from weekly neighbourhood chili cook-offs rather than weekly neighbourhoods, but the fever is still present.
So what's this traveller been doing now that she's been in one city for 10 months? So much has changed, but all generally on track with the life plan I've always had set out. I spent a great summer getting connected to the lush lands of greater Vancouver suburbs as a landscaper. Braving the rainy spring days was well worth the nearly two months we went without a drop of precipitation, and the blazing sun for beach days. I made some great friends and had a pretty good few months. The middle of the summer saw a few bumps in the road. No wait, that wasn't a bump. That was me on my bike that you hit on your way to work. Yep, after a triumphant return to cycling and mastering 26k per day, I was rapidly sent back to public transit after getting hit by a car on my way to work one morning. With a mangled bike, and a few injuries (noting serious!) my summer took a bit of a turn. It was mentally hard to get back to the high that biking had given me. Luckily I had good friends to keep my entertained for a while. September saw a Seattle pin added to the travellers map for a weekend to Bumbershoot music festival and PAX, the biggest gaming convention in the world! And I had more fun at PAX than Bumbershoot, imagine that! Taylor was the driving force behind that trip, and it was amazing to have him out in Vancouver. The quest to get him to actually move out here still lives on. We get closer all the time. As well, an impromptu trip to Forks WA with my old roommate from Brisbane who was visiting the States. We were completely Twilighted out.
Eco Fashion Week- 3 little words that took over my life for two months. In August, my lovely roommate Kaleen propositioned my to assist her as a volunteer coordinator for the event to be happening at the end of September. What we both thought would be a pretty easy job ended up taking up all of our free time and sending us both into stress overload. But come the time of the event, we had met some amazing people in the industry that were making tracks toward a more sustainable and Eco friendly way of conducting business. The week was a great opportunity and I look forward to more in the future.
Just before the cold weather set in here, I quit my job as a landscaper and took on role of STUDENT! Indeed I am back at school taking a one year intensive course called Design Essentials. It's meant to set me up for the big bad, cut throat world that is graphic designing. It's something that I've been saying I want to do since I finished college at Fanshawe. I bit the bullet and luckily squeaked in the last minute. The course is at BCIT and Emily Carr University of Art and Design. I'm only 6 weeks into the program, and it is intense like they said. It's a lot of work crammed into the 12 week terms. I'm also still a Quik lifer and have been promoted to supervisor (again!) where I'm trying to earn some green to live and study. This week, not going so well. But all a balancing act I need to get used to.
Last sort of update, Devin Henderson is coming to visit tomorrow! YAY!! She'll be here for a week, where I will be working and going to school almost every one of those days she's here, but I've lined up some things so she'll never be bored.
And lastly, lastly...I've deleted Facebook. It's only temporary, but it was seriously interfering with my school work. What a waste of time it is look at someones photos of their dog 3 times. It was getting a bit ridiculous, so it needed to go, for the time being. But not even 4 hours later, and look what new distraction I've found. I think this is a better way to procrastinate, don't you think?!
I hope this catches you all up a bit better than my lame status updates. But you can still follow me on Twitter for that. Just come back here to read the real juice, I promise, I'll get some juice!
Gypsy- maybe not moving, but always shaking things up.

Back-to-Basics

This piece was written in the front of the cookbook and it highlights some of my ideas I'd like to explore with the Lowville Recipes; betting back to basics, cutting down on meat, not taking food for granted, making food a priority, and using food to bring people together. 

On Burnt Offerings and Cooking in Bible Times

Rev. Wayne Irwin

In bible times the simple gathering and preparing of good was one of the major occupations in life- the alternative being starvation. Nevertheless, food was not considered solely a means of sustaining life; it had great social and economic significance as well. Any pact or covenant was always sealed by participation in a common meal- to refuse was to express contempt for the other party to the agreement and to rupture the fellowship. And foodstuffs, therefore, were among the most important items of foreign trade- very useful in exerting pressure on international relations.To prepare special food and to present it as an offering to honour a guest was among the more common and more respected of the social graces of the day. And the offering of one's best animal be burning it upon an alter, it's sweet smoke rising to the heavens was a gesture of homage for God- a gesture understood to place God under obligation to be peaceful and forgiving. Perhaps from this emerged the precept that "the best way to the heart is through the stomach."Meat was not a regular part of the diet in those days. The chief reason was the scarcity of domestic cattle, particularly when any such animals were the family's providers of cheese and curds and milk. Meat then, was generally obtained through hunting, and then mainly pigeons and turtle doves and sometimes locusts, with lamb and goats being used at festival times. The wealthy lived on veal.Meat was most commonly boiled in water, or otherwise roasted in an oven, barbecued on a spit or fried in oil. It was always almost overcooked so it could be easily pulled from the bone. Chicken was unknown in Old Testament times; and fish was rare; although by the time of Jesus, fish was increasing in popularity, being mainly prepared by broiling over coals.Vegetables were scarce because of the climate. Beans and lentils were most common, either being eaten in their natural state or boiled into pottage. Sometimes they were mixed with flour to increase the yield of bread. The husks of the carob tree, generally regarded as the animal fodder, served as  emergency food. And the most important fruits were olives, grapes and figs with the occasional inclusion of apples, pomegranates and dates.Honey was the sugar of antiquity and the main herbs were thyme, mint, but the one item eaten at every meal was bread. No matter what else was being prepared, bread was made ready as well, often being dipped in olive oil and then swished through some ground spice and herbs to provide variety of flavouring in what otherwise could be very monotonous meals. The bread was made from barley and emmer (a primitive form of wheat), occasionally from millet, and once in a while from spelt (the plant often serving as a border for the field). The grain itself was sometimes consumed uncooked, sometimes roasted in a pan, sometimes simply parched in a fire. It was also made into a porridge, to be seasoned with salt or onions or leeks and garlic and to be sprinkled with seeds such as anise or coriander or cumin or dill.Food itself was considered a gift from God, a gift not to be presumed upon, a gift not to be taken for granted- a symbol of God's providential love. In out present day we share an abundance of foodstuffs undreamed of even by the ancient royalty, for their land of milk and honey was a wasteland in comparison to ours.And so it is that Lowville United Church publishes a collection of favorite recipes- tested instructions for the preparation and presentation of special food in our day. May the enjoyment of the tastes and textures of these offerings being enhancement to your times with others, and may their sweet and savoury smells rise up in contemporary gesture of profound gratitude to God.

Tastes Like Home

I wanted to start this off with a bit of a bang, so I called the buddies and staged a good old home cooking and games drinking night. I found a decently priced pork roast at the market down the street, and with BC Apples being in season, I thought it would be a great dish to enjoy on a rainy Saturday night. I'm also preparing BREAD! I seem to bike by bakeries no matter where I'm cycling to in the city, and I wanted that smell to fill my house. So let's get down to business.

Trip to Donald's Market

APPLE GLAZED PORK ROAST

Makes 8-10 servings  WW Points= Appr. 7pts/serving

Pork Roast- appr. 4lb

1 1/2cups applesauce

3/4cup red current or cranberry jelly

(I chose to grate the apples I had bought from the market and use cranberry jelly instead of red current. )

4tbsp beef broth

1/4tsp allspice

Place roast in shallow pan uncovered in 325F oven for 2.5 to 3 hours.

Combine all other ingredients in saucepan to heat. Add half of the mixture to roast half an hour before it's done. Save the rest to be added when served.

BREAD
Makes 3 loaves, or 3 dozen rolls    WW Points= 35pt/loaf  3pt/roll
1cup lukewarm water
1tsp sugar
2tbsp yeast (2 packets)
Let mixture stand for approximately 10 minutes or until yeast has risen to surface.
Into yeast mixture stir:
2cups lukewarm water
1 heaping tsp salt
1/2cup shortening
Beat or stir together, then stir in 1 cup at a time of 8 cups of flour.
Once mixed, knead for several minutes on a well floured surface. Put back in bowl and let rise, covered, for 1-2 hours. Dough should be double in size. Knead again and divide into three equal parts, or 36 rolls. Place dough in well greased and floured loaf pans, and let rise in a warm spot until the dough is over the top of pans. Bake at 400 F for 20 minutes.


REVIEW

The pork roast turned out amazingly. It was very moist and flavourful. The apple sauce was a perfect addition to the roast and had a great autumn feel to it. The bread was a hit and there were no rolls left at the end of the night and I was really happy with the way it turned out.

Both of these items were pretty time consuming, but the actual preparation was fairly simple. I would definitely make the roast again on any night, and I'm quite excited to make some different variations of the bread. What a success!

Where It Begins

When I was a kid, I attended Lowville Church in Waterdown Ontario. My Grandmother attended the church for many many years, as did members of my extended family. Every few years or so, they put out a collection of recipes in the form of The Original Lowville Country Cook Book. 

Throughout my childhood, my mother and I would often reference this book for easy, delicious, and kid friendly recipes. It was my favorite cook book and I'd always planned to nab it from my mom when I moved out. 

Well the time did come when I moved out, and as a 19 year old girl, the cook book was last on my list after shoes and matching handbags. A couple years went by and I had still yet to take the cook book, but better so since I made the decision to forgo all of my material possessions and take a trip across the world- a cook book was not going to fit in my backpack. Luckily my dad convinced me not to get rid of everything, but rather store it, just in case there were things I was interested in down the road.

Down the road we are now, and upon my return to my hometown, I was able to revisit box after box of these things I thought I may be interested in. The handbags and shoes were maybe not too important now. But in the special box that mom had always kept for me; you know the one- kindergarten drawings, grade 8 diploma, photos of your first cat; there it was, The Original Lowville Country Cook Book. I thought it was the one that we had used all my life, the one with the dirty pages and fingerprints, but it wasn't. It was a clean copy, with all its pages intact, and a simple inscription on the first page.

"1991          With Love to Laura on her 5th birthday, From Grandma"

If you know me, you know what happened next...I cried...a lot. Grandma passed away in 2008 and seeing this book almost felt like she knew me better at 5 years old than I know myself now. 

Since moving to Vancouver and settling down a little bit, I've been changing my ideas on food; not just how it nourishes our body, but how it nourishes our soul. In a world of fast food, fad diets, microwave meals, and food that travels 30,000km to get to my kitchen, I wanted to rethink it all.

My challenge is to buy locally; take time out of my day to make food that is healthy, homemade, and delicious; and still lose weight on Weight Watchers.

What's not a challenge is to make the meals my grandmother made and fed to her children. Get back to basics, and share it with the people I love.

I invite you to follow along as I document my journey through this book and my reconnection to Grandma.

This is Laura and Lowville- Lo vs Lo