Project : November painting

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A set of 2 mini acrylic paintings for an admirer of el dia de los muertos... that would be our Caroline aka carotte! :-) It was her birthday earlier this month.

No-egg mini banana muffins

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i came home with a battered up banana in my lunch box. poor thing had been lying on my desk at the office for almost a week... so all i had in mind was to make a small batch of muffins! not only shall it be a small batch, but these muffins shall be mini!

turned out i didn't have any more eggs... i was bummed out for about a minute until i remembered having read some muffin recipes that didn't contain any egg. i checked up on this distant memory and yes, in some cases, you can use egg substitutes. and in baking, a good egg substitute is: a banana! how wonderful.

verdict: they taste just as good :)
i should have made more... :(

Vintage find: awesome rainbow kettle

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i have trouble getting rid of things. things that i don't use anymore, things that don't have any more use... things such as old clothes, college notebooks and agendas, ancient doodles, magazines, posters, down to socks with holes and pens that don't quite work...

Carte de souhait à saveur d’automne !

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La semaine dernière Vero a dessiné cette petite fille qui tricote un « chandail » pour un arbre. Elle en a fait une carte de souhait à saveur d’automne dans notre boutique Etsy. Je l’adore, elle est très mignonne ! Si vous avez quelqu’un de spécial à qui vous voulez donner un peu de chaleur en cette période ou le froid est de retour parmi nous, je crois que c’est le support parfait !


Caroline Cloutier aka

Recipe : Asparagus power!

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With a little positive energy from Caro (all she had to say was, "You must BELIEVE!" and there I was, believing! It's ok, you don't have to understand. You simply have to believe ;-)), here I am, back to blogging :)

I'm going to take it slowly, a little randomly. Which is the way I usually like to do things anyhow. Since there's been much talk about food, let's keep the topic flowing!

Here's a little recipe for a dish I fell in love with the first time I tried it. Actually, it was love at first sight since the words alone made me salivate* : Asparagus with garlic and toasted almonds.

* that's a lie. I do not salivate at the thought of food if it contains veggies (I ain't a hater. Simply not a fan). But I said so because I wanted to make a big statement. But also because the dish deserves it! Oh and because I love garlic. And toasted almonds.



The recipe is from MediterrAsian.com, which means it's healthy, delicious and easy to make! Oh, and pretty too! You can serve it as a side dish or even as a cold salad.

Asparagus with garlic and toasted almonds

Ingredients

• ¼ cup raw flaked almonds
• 2 tablespoons extra virgin olive oil
• ½ red onion, finely diced
• 1 clove garlic—minced (crushed)
• 12 asparagus spears—woody ends removed
• 2 tablespoons dry white wine
  
• ½ teaspoon sea salt
  
• ¼ teaspoon freshly ground black pepper

Method

1. TOAST the almonds lightly in a frying pan until golden.
2. REMOVE and set aside.
3. HEAT 1½ tablespoons of olive oil in the frying pan over a medium heat and cook the onion for 3 minutes.
4. ADD the garlic, asparagus, salt and pepper and cook for 2 minutes, stirring regularly.
5. ADD the wine, cover the pan, and cook for 4 minutes.
6. MIX through the toasted almonds and serve on a plate drizzled with the remaining half tablespoon of olive oil.

I didn't have any dry white wine, so I used water (it was just 2 tbsp anyway).

You don't have to be a fan of asparagus to enjoy this recipe! With the garlic and almonds, you might just become one ;-)