In Case You Have Missed Me

My blogging has all been put aside by the farmers' market. It is crazy busy keeping up with the schedule. I promise to get back soon and share some great food.

Mixed berry hand pies

Multigrain bread with sprouted lentils proofing.

Pumpernickel ready to come out of the oven.

Food Photography Motivates Me

Every now and again procrastination creeps in. I have an article due but just can't begin. This time my excuse was somewhat legit. I was waiting on my foraged food box from northern Saskatchewan. Then life gets in the way and it was down to the wire. I had one day to phtograph four or five recipes. Only daylight will suffice.

Cooking is the first step. Then comes plating and shot after shot until I am happy with an image.

Extra plates and bowls are helpful in carefully plating for the photo. A few extra slices of bread, just to be sure. Lots of dishes to do.

Playing with the right plate, the right background, the right light, the right props. All these dishes for a simple picture of bacon morel crostini.

All this just to get the right photo.

Coconut OIl - How do you use it?

This is the end of my coconut product spree! Thank you to Epicurex for all the free samples. I don't often have free offers. It was a treat.

I have been curious to try many new products, but living here, in the middle of nowhere, it isn't always easy. Now I know how simple it is to order these from Amazon. I had to pay the shipping on this but it was only $5.00

How do you all use coconut oil? I have never tried it. Oil is a bit of a misnomer. After all, we don't call butter 'milk oil'. I have seen the term coconut butter and that is more descriptive of the product. This is a very hard fat even at room temperature.

I suppose before all the changes in attitudes and research on solid fats 'oil' presented better. But it is definitely not an oil.

I tasted this coconut butter and it's yummy. It has a pure coconut flavour. I like my coconut in curries and in desserts. Coconut oil has a high smokepoint and therefore, a good choice for pan sautéing or frying. At 130 calories per tablespoon it is slightly higher in calories than butter at 100 calories per tablespoon. Researching the calories I found that different brands of coconut oil and also, butter, varied slightly in caloric content. So be sure to read the Nutrition Facts label on the product.

In Canada you can order your Cocozia coconut oil here from Amazon.ca

Violets in my Garden

That's the name of another blog of mine. Life musings. About change. New things. Adapting. Perhaps there will be food.

Violets in my Garden

Chocolate CoCoZia Coconut Water

Amazon will deliver this to Canada after all. I recently tried the pure coconut water and liked it. Then I was offered chocolate flavoured. Hard to imagine chocolate flavoured coconut water but this is so good.

Why coconut milk you might think? The benefit they are selling is the electrolytes. These are important for body hydration and muscle function. Rather than buying energy drinks you can have organic coconut water.

I prefer this packaging. Rather than having to insert a straw this has a screw top. The portions are larger, two servings actually. But you can pour a little and put the cap back on, refrigerate and have more another time.

I hate to say this is an alternative to chocolate milk. It isn't actually. They are two different birds. But the flavour is the same.

Thank you to Epicurex.LLC for sending me a free case. And thank you to Diana at Epicurex for figuring out how to get me an Amazon gift certificate so I could have it delivered in Canada. You can find this product by clicking on this link..

A Plug for Coconut Water

A couple of weeks ago I received an email offering me a case of CoCoZia coconut water to try. I haven't been offered anything in such a long time. Even though I was not fond of coconut water I thought, "What the heck?" I said yes.

They emailed me an Amazon gift certificate. I ordered online and in a week or so they arrived. Immediately I was offered a case of their chocolate coconut water. Hmmm. That sounds interesting so again I agreed. I have no idea how I the first order was processed because on my second order Amazon.com would not deliver to Canada. Weird. They probably thought Saskatchewan was a city in Alaska or something on my first order.

I wonder if the chocolate coconut order had been delivered if I would continue to receive offers of all their flavours? Coffee, mango, pineapple? Too bad my luck ran out.

Anyhoo, I tried this coconut water. I was fully prepared to not like it but I was pleasantly surprised. I mean it still tastes like coconut water but I thought it was okay. I am not a fan of sweet drinks and this has no sugar. Usually I drink water or milk. I will enjoy my case of coconut water guilt-free. It is only 70 calories in 330 mL. 330 mL is a large serving for me. I would only drink half that at a time.

I have now fulfilled my agreement to post about CoCoZia on my blog. If you like, you can give it a try.

Not Another Christmas Recipe

Paris street person's Christmas

My Christmas was enjoyed in essence as an onlooker, a bystander, a non-participant. This is partially because my only camera is in for repairs and without pictures of the meal, the cocktails, the tree, what is Christmas?

Christmas is the day you may begin with photos of sparkling mimosas or a good champagne straight-up with breakfast or brunch. Christmas is the day of 30-pound turkeys. The day of a myriad of hors d’oeuvres, side dishes and desserts. Oh, and did I forget? Gifts galore.

No pictures allows total freedom from pretty food. There is no need for a preplanned menu. There is no sharing of festive ideas on social media or on the blog.

Whether I had an 81-day aged rib steak or a 30-pound turkey really doesn’t matter to anyone, even me. How many sides did I serve with my main? Again, who cares? And if I listen to Sixpence None the Richer or Counting Crows, nobody knows, nobody cares. 

Jerry Seinfeld said it best. “This is the problem, there’s too many things,” Seinfeld began. “You have things, I have things, holiday time, there’s going to be a lot more things.” “All things on Earth only exist in different stages of becoming garbage,” he pointed out.  “Your home is a garbage processing center...Garage seems to be a form of the word garbage”.

Christmas is the proof that the yearlong talk of restraint and avoiding conspicuous consumption is merely that, talk. Do you really believe that elaborate gifts are a measure of love and caring? No, I didn’t think so.

How much did Christmas cost you? How can I say this without sounding like I am bragging but I spent a total of $50 plus that $25 bottle of bubbly and a good steak. I sent six cards and delivered four handmade gifts. Does anyone feel left out? No, I didn’t think so.

What is it like to be alone Christmas morning? There is a deep silence as big fluffy snowflakes dust the firs like powdered sugar shaken from a sifter. It is like my house is in a big snow globe that has been gently shaken and set down carefully not to disturb. There is no frenzy of opening gifts and screams over spilt hot chocolate.

There is no rush to listen to a Queen, a Pope or a politician as he or she lays out the scene of last year and hopes for the next. I always cry anyway. There is no Facebooking my partner who is sitting on the other end of the sofa. I would rather have my vicarious Christmas dinner with Ricardo. Yum, celery soup. I have celery. Or pomegranates. I forgot I have one squirreled away in the crisper drawer.

I am not overly religious yet have enjoyed Christmases past with dramatic cantatas in century old cathedrals or the burning bush on the mountaintop overlooking the 13^th century Cathedral of St. Andrew in Amalfi.

I have enjoyed a seafood Christmas Eve and 30 pound turkeys on Christmas Day. I have indulged in turkey leftovers, pies and cakes. As I ate a more reasonable amount of food this year I almost began counting the calories I was saving by eating alone away from the hysteria of the perfect Christmas day of food. One pear hand pie, half a steak, fiddleheads and of course, a handful of shortbread icebox cookies. I didn’t even break a sweat.

How was my day? (Do you really care? No? I didn’t think so but here it is anyhoo) One can never totally escape the drama of family, even if not with them in person. So I didn’t miss out on that, phew! But what I pined for most was my camera for I am also an obsessed documenter of food. There was nothing I could do today but be the critic. I amused myself by scanning the plethora of Christmas meals on Facebook. Sloppy place settings and silverware a kilter, white balance off by a mile, bad lighting and so many moments of pride as the meal was being staged for the camera before sitting down. I only hope it was still hot for the guests! Just saying.

Today is Boxing Day, that vestige of colonialism. Will I run out and grab up all those gifts I didn’t get? Works of art, meat slicers, a onesie pyjama? Buy up the candy-striped spatulas, Nutcracker gift boxes, all the on-sale wrapping paper and cards? Well, maybe. Look at all the money I will save? I have money leftover from Christmas, after all. You have no idea how much I would love to have a meat slicer!

Oh well, perhaps just this one time? 

Nah, I think I’ll just pick up a package of my Miss Sugar’s favourite Friskies treats.

Footnote: I had intended to write a real foodie piece but in keeping with my fuss free Christmas this seemed more appropriate. I don’t feel quite ready to indulge.

The Okanagan Food and Wine Writers' Workshop was a solid success

Writer and author Jennifer Cockrall-King once again pulls off a successful writers' workshop.

If you ever have the desire to feel like royalty then the Okanagan Food and Wine Writers' Workshop is for you. We dined on the best of local food, we drank of the best local wines and all the locals call this region 'paradise'.

Writer and author Jennifer Cockrall-King once again pulled off a successful writers' workshop in the heart of the Okanagan wine and farming region. 26 participants from across the country spent an intensive couple of days learning, experiencing and networking. Don't mind that we usually have a glass of wine in our hand. Sometimes, I am told, they even drink wine after breakfast in the Okanagan.

The speakers were first rate. Not only did we learn and enjoy their presentations but they were with us throughout the entire time always willingly sharing their knowledge. This alone makes the workshop unique among all the professional development conferences I have attended.

At the end of the workshop I went away feeling like I know Anita Stewart. I didn't just listen but we exchanged ideas in conversation. How special is that?

Anita's fast paced presentation left me with a sense of pride in our Canadian food culture. My seat mate on my return flight questioned that. "Is there really a unique Canadian food culture?" Why do we need one and only one food that is quintessentially Canadian? We accept regionality in other countries. Italy is the prefect example. We are a lot like Italy. Our food is very regional and it should be no surprise that cod cheeks are mainly available in Newfoundland. To choose one food that represents the country is not realistic.

Rosalyn Buchanan was a participant and a presenter. Her wealth of knowledge in tapping into social media was welcomed as writers are finding it more and more difficult to snag well paying assignments. I don't know anyone who knows more about the food and drink scene in the Okanagan than Roz. She is a regular contributor to Savour magazine and many other BC lifestyle publications.

An animated Noelle Chorney chatting with Neal McLennan

Neal McLennan, food and travel editor at Western Living magazine, drinks writer at Vancouver magazine and frequent contributor to enRoute, share his best advice on pitching your stories to editors.

Julie van Rosendahl, of cookbook writing fame, was also a participant and a presenter. Loved her tips on food photography and food styling!

What else did we do?

WE VISITED FARMS ...

Buds about to open on grape vines at Summer Gate Vineyards and Winery.

Orchard tour at Paynter Markets.

Jennay Oliver taking us on a tour of her family's orchard.

Apple blossoms at Paynter's Fruit Market.

Function Junction orchard and produce stand in Kelowna.

WE VISITED WINERIES.

The Crush Pad uses concrete barrels for fermenting and aging their wine.

At the Crush Pad with Mike West pouring their own label Haywire.

Sumac Ridge with their Black Sage Vineyard products.

Summer Gate estate winery.

Summerland Fruits now has a fruit winery.

Dirty Laundry Vineyard has a very interesting history!

WE ATE!

WE MET CHEFS ...

Sorry about the flash! Mark Filatow receiving an award from Anita Stewart.

Matt Batey receiving an award from Anita Stewart.

Chef Matt Batey prepares lunch sponsored by B.C. Tree Fruits.

The Cove Resort's own Chef Grant de Montreuil.

Chef In Stead Martin LaPrise preparing our dinner at his Rabbit Hollow.

Chef Lee Humphries from Local Lounge Grille in Summerland.

WE DRANK WINE, SPIRITS & CIDER, TOO ...

How did I get those two perfect starbursts?

WE NETWORKED ...

Karen Anderson and Rosalyn Buchanan.

AND WE COULD NOT HAVE DONE ANY OF THIS WITHOUT THESE AMAZING PEOPLE ...

Catherine Frechette with Tourism Kelowna welcoming all to the workshop.

Our tour company Distinctly Kelowna Tours.

All the amazing people in the service industry that made our stay so much better.

AND WHAT DID WE THINK? THIS ABOUT SAYS IT ALL.