Strawberry Sauce

If you opened my fridge this past summer, the first thing you would see is the abundance of organic berries.  I would make a run to the grocery store for one or two things and I would almost always come back with 1-2 cartons of strawberries, blueberries, blackberries or raspberries.  Most of the time, these delicious gems would end up in a smoothie, but one pint of organic strawberries had a different destiny.

A few weeks back, I came across a recipe for strawberry sauce (can’t remember where I got it from…will try to look for the blog to give credit). I wasn’t sure if I would want to make it or not, but after checking that I had the ingredients and of course, the Belgian waffles and chocolate gelato (ahem) that it would be drizzled over, I got Amina busy with an activity and started to make some strawberry sauce magic.

The sauce is straight-forward and will be ready in about 10-15 minutes.

Strawberry Sauce

Strawberry Sauce

1 pint of organic strawberries, washed, hulled and chopped

1 tsp fresh lemon juice

1 tbsp maple syrup, grade b

Place ingredients into a saucepan and cover. Simmer ingreidents and stir occasionally.  Reduce heat and simmer for 8-10 minutes until desired strawberry mushiness is met.  Spoon over yogurt, ice cream or eat as is.

London in Pictures

Article: How to Spend the First 10 Minutes of Your Day

Found the article here.

How to Spend the First 10 Minutes of Your Day

If you’re working in the kitchen of Anthony Bourdain, legendary chef of Brasserie Les Halles, best-selling author, and famed television personality, you don’t dare so much as boil hot water without attending to a ritual that’s essential for any self-respecting chef: mise-en-place.

The “Meez,” as professionals call it, translates into “everything in its place.” In practice, it involves studying a recipe, thinking through the tools and equipment you will need, and assembling the ingredients in the right proportion before you begin. It is the planning phase of every meal—the moment when chefs evaluate the totality of what they are trying to achieve and create an action plan for the meal ahead.

For the experienced chef, mise-en-place represents more than a quaint practice or a time-saving technique. It’s a state of mind.

“Mise-en-place is the religion of all good line cooks,” Bourdain wrote in his runaway bestsellerKitchen Confidential. “As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system… The universe is in order when your station is set…”

Chefs like Anthony Bourdain have long appreciated that when it comes to exceptional cooking, the single most important ingredient of any dish is planning. It’s the “Meez” that forces Bourdain to think ahead, that saves him from having to distractedly search for items midway through, and that allows him to channel his full attention to the dish before him.

Most of us do not work in kitchens. We do not interact with ingredients that need to be collected, prepped, or measured. And yet the value of applying a similar approach and deliberately taking time out to plan before we begin is arguably greater.

What’s the first thing you do when you arrive at your desk? For many of us, checking email or listening to voice mail is practically automatic. In many ways, these are among the worst ways to start a day. Both activities hijack our focus and put us in a reactive mode, where other people’s priorities take center stage. They are the equivalent of entering a kitchen and looking for a spill to clean or a pot to scrub.

A better approach is to begin your day with a brief planning session. An intellectual mise-en-place. Bourdain envisions the perfect execution before starting his dish. Here’s the corollary for the enterprising business professional. Ask yourself this question the moment you sit at your desk: The day is over and I am leaving the office with a tremendous sense of accomplishment. What have I achieved?

This exercise is usually effective at helping people distinguish between tasks that simply feel urgentfrom those that are truly important. Use it to determine the activities you want to focus your energy on.

Then—and this is important—create a plan of attack by breaking down complex tasks into specific actions.

Productivity guru David Allen recommends starting each item on your list with a verb, which is useful because it makes your intentions concrete. For example, instead of listing “Monday’s presentation,” identify every action item that creating Monday’s presentation will involve. You may end up with:collect sales figures, draft slides, and incorporate images into deck.

Studies show that when it comes to goals, the more specific you are about what you’re trying to achieve, the better your chances of success. Having each step mapped out in advance will also minimize complex thinking later in the day and make procrastination less likely.

Finally, prioritize your list. When possible, start your day with tasks that require the most mental energy. Research indicates that we have less willpower as the day progresses, which is why it’s best to tackle challenging items – particularly those requiring focus and mental agility – early on.

The entire exercise can take you less than 10 minutes. Yet it’s a practice that yields significant dividends throughout your day.

By starting each morning with a mini-planning session, you frontload important decisions to a time when your mind is fresh. You’ll also notice that having a list of concrete action items (rather than a broad list of goals) is especially valuable later in the day, when fatigue sets in and complex thinking is harder to achieve.

Now, no longer do you have to pause and think through each step. Instead, like a master chef, you can devote your full attention to the execution.

A Seasoned Traveller

I have vague memories of travelling abroad while growing up. There were one or two trips abroad and a few road trips, but that was it. My dad was a creature of habit and so we stayed at home and regularly played tourist in our beloved city.

Flash forward 33 years and  it seems like we’re constant travelling. Would it seem weird if I considered my 20 month-old daughter a well-seasoned traveller? Amina has travelled by air since she was 2 months old. Her first trip was the move from Toronto to LA and her latest jaunt was a trans-Atlantic flight to the United Kingdom.

Travelling with a baby requires a lot of planning and organisation.  A few weeks before a flight, I would create a list of things I wanted to take- clothes based on the season, toys,  books, sleep accessories like her projector or Sleep Sheep (this was before I bought another projector and Sleep Sheep to stay at home in Toronto), bottles, and food items.  About two weeks before the trip, I would start dumping stuff that I would take into a basket so that when it came time to pack, I knew everything was in the basket and I didn’t have to go searching around the house for everything. Finally, 3-4 days before the trip, I would pack everything up so I would only have to add last minute items, like Amina’s sleeping blanket, the morning of the trip.

When Amina was younger, keeping her occupied on a flight wasn’t a problem. She would eat, drink milk and then fall asleep.  However, now that she is a very active toddler, she  needs a few things to keep her distracted and quiet for a part of the flight.  For the last 3-4 trips, I created busy bags that contained a few toys and books, some old, some new to keep Amina occupied. After every trip, I’ve reviewed the busy bag items got rid of what didn’t work for her and replaced them with new items.

Hands down, here are some of my BUSY BAG MUST HAVES on a flight with my little munchkin:

  1.  Washi Tape -This Japanese paper tape is great for sticking on the tray table, seat screen, ahem…people sitting next to you.  It’s easily removable and can entertain a toddler for at least 20-30 minutes.
  2.  Sticky Notes – Great for sticking, creating patterns
  3.  1-2 new board books, wrapped up in colourful paper.
  4. Mini magnidoodle for drawing. I found this to be better than crayons because the crayons rolled off the tray table.
  5.  Stickers and a mini book to stick them on.
  6. Weleda Skin Food- This saved me big time on my last solo flight with Amina. She was unwell and screamed pretty much the entire flight. None of the aforementioned items helped and then suddenly she saw my hand cream and the last two hours of the flight passed away very quietly!  If you do add this to your busy bag, try to find one that is non-toxic.
  7.  iPod-Load it with 1-2 toddler apps or cartoons


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Tea Time

In my entire 10 years of married life, I don’t think I ever hosted people for tea. Sure, we have had people over for dinner, and served tea with dessert, but not just only for tea.  So when hubby suggested we invite some friends over for tea, I was unsure of what to do.  What does afternoon tea with a family and kids look like? What do you serve? Does everything have to look pretty and matchy-matchy or can it be laid back and casual?  After doing some research (thanks Pinterest!), I decided to keep it casual and have snacks that both kids and adults could enjoy.


Tea time

Tea time snacks: corn chips, guacamole, cookies, fruit skewers, nuts and chicken sandwiches. {Don’t mind the sippy cups or my hubby’s legs :p}

The recipe that I’m going to share is for the sesame-crusted chicken salad sandwiches that I made. They were a hit and disappeared very quickly! The recipe came from Sarah Brown’s blog: The Food Life and I only made a few changes to it.

Sesame-Crusted Chicken Salad Sandwiches

2 whole chicken breasts, roasted and shredded
1/2 cup mayonnaise
1 tbsp sesame oil
2 tbsp fresh coriander leaves, chopped
2 tbsp, fresh chives, chopped
3 scallions, thinly sliced
Kosher salt and black pepper to taste
White bread, sliced and crusts removed
Butter, room temperature
1/4 cup toasted sesame seeds

Shred cooked chicken breasts into very small pieces. In a bowl, mix together mayonnaise and sesame oil. Add chicken and stir well until combined. Add chopped herbs and salt and pepper to taste. Set aside.

Remove crusts from bread (you can do this in stacks) and cut diagonally so you have bread triangles.  Spread a very thin layer of butter on the bread. Use a small spoon or cookie scoop to scoop out chicken mixture onto the bread. Using an off-set spatula, spread the chicken salad into a thin layer. Add another piece of bread on top.  Butter the long edge of your triangle sandwich and sprinkle sesame seeds onto it to cover the edge.  Cover with plastic wrap and store in the fridge until about 30 minutes before serving. Remove the tray of sandwiches from the fridge and allow them to warm up to almost room temperature.