Archive for April, 2017

Wedding Planning 101 – When and Where – Solved!

Sunday, April 30th, 2017

So just a quick update…  We solved the “when” and “where” problem last night.

After much deliberation, “what-if-ing”, and praying, we’ve been able to settle on…

June 24, 2018 at Cambridge Mill, in Cambridge Ontario.

Two decisions down.  143 more to go.

TTFN

Wedding Planning 101 – When and Where?

Saturday, April 29th, 2017

Well, my baby is getting married.  That’s right the last of my kids — my little girl — got engaged over Easter weekend.  We can’t be any happier for her.  We love her; We love her fiance; and we’re praying for their lifetime together.

BUT… the wedding planning has already begun.  First things first — date and venue.

Almost immediately the planning started for the “where” and “when” and the last couple weeks have been a whirlwind of activity around both those.

After contacting a large number of places, and ruling out a bunch of them based on the emails, prices and websites, we visited 5 sites over Thursday and Friday.  Of those ONE was ruled out almost immediately as “not what we were looking for”.  The problem now comes that of the remaining 4, they ALL are possibilities but have VERY different advantages and disadvantages.

I think we have it narrowed down to two now – one a beautiful lakeside hotel with a wonderful outdoor facility for the ceremony (but a non-existent backup in case of rain) and the other a beautiful “castle” setting for the princess.

So what have a learned two weeks in:

  1. If you are less flexible on dates, then you better plan way ahead.  14 months out, we are still finding venues that don’t have our desired date available.
  2. It’s expensive.  You can go cheaper, and that’s perfectly okay, but you can also go through the roof in terms of price.  The trick is finding what you want in the price range you want.
  3. There’s three parts to the wedding day — ceremony, pictures, and reception.  Are you doing it at three separate locations, or at an all-in-one venue?  What if there’s bad weather. What will the surroundings look like on the day?  How many in the wedding party?  What about musicians?  How long for each part?  Will you need permits?  Will you be restricted by other weddings? etc, etc, etc!
  4. There is LOTS of variety.  Size, budget and style are really the determining factors.
  5. Fridays and Sundays are way cheaper than Saturdays.  Not only is the “per person” cost of the meal higher on Saturday, but the venues usually have a higher “minimum number” on Saturday, so your cost can be easily 50% more on Saturday for the same thing!
  6. Watch for “hidden” costs.  Some venues will quote you a per-per-price that includes everything — limo, decorating, bridal room, tips etc — but others will nickle-and-dime you death.  We even had one venue charge a $3.50/person “environmental fee” and an additional $3.50/person “capital recovery cost”.  What?
  7. Pictures can be deceiving.  The idyllic photos you see on the websites (venue and photographer’s sites) show the good stuff, and are positioned to block out the flaws (ugly carpet; construction cranes; dumpsters, etc).  Go to the site and look carefully for yourself.  The pictures might look great, but what will your guests experience at the “real event”?

Like all other major purchase, it pays to shop around!

So, we haven’t decided on these “when” and “where” decisions yet, but we’re close.  More new to come soon (I hope) 😉

TTFN

Crispy Oven Baked Chicken Wings

Wednesday, April 5th, 2017

The original post for this recipe came from http://thecookful.com and was used at the 2017 March/April Birthday Bash in Cedar Valley.

Ingredients:

  • 10 whole chicken wings, cut into flats and drumettes (here’s how to do it). Discard tips or use for a stock. That leaves you with 20 wing pieces total
  • 1 Tbsp. aluminum-free baking powder (NOT baking soda)
  • 1/2 tsp. salt

Directions:

  1. Preheat oven to 250°F.
  2. Place a rack onto a cookie sheet.
  3. In a large bowl, toss the flats and drumettes with the baking powder and salt.
  4. Place wings on the rack in single layer and cook for 30 minutes.
  5. After 30 minutes, leave them in there and raise the heat to 425°F until brown and crispy, 40-50 minutes.
  6. Take wings out and let rest 5 minutes. Toss in a sauce of your choice (or choices)
 

Great Ribs in the Oven

Wednesday, April 5th, 2017

The original for this recipe came from http://www.thekitchn.com.  We used it for the March/April 2017 birthday party in Cedar Valley.

Prepare the baking sheet: Line a baking sheet with aluminum foil and set a cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulations on all sides of the ribs.

Serves 6 to 8

What You Need

Ingredients

  • 4 to 5 pounds spare ribs or baby back ribs
  • 1/4 cup Dijon mustard
  • 2 teaspoons liquid smoke (optional)
  • 1 cup spice rub, like this one
  • 1 cup barbecue sauce

Instructions

  1. Prepare the baking sheet:
    • Line a baking sheet with aluminum foil and set a cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulations on all sides of the ribs.
  2. Season the ribs:
    • Mix the mustard and the liquid smoke, if using, and brush the ribs on both sides.
    • Sprinkle the ribs with the dry rub and pat gently to make sure the rub adheres to the rib meat.
    • Note: This step can be done the day ahead for a deeper flavor. Wrap the seasoned ribs in plastic wrap and refrigerate.
  3. Broil the ribs:
    • Heat the broiler and place an oven rack a few inches below the heating element. Make sure the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned.
  4. Bake the ribs:
    • Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs.
    • Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
  5. Brush with barbecue sauce:
    • About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and finish cooking.
  6. Rest the ribs and serve:
    • The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs. Serve immediately with extra barbecue sauce for dipping.

 

Dry Rub for Ribs etc

Wednesday, April 5th, 2017

This recipe originally was posted at http://www.thekitchn.com and was used as the dry rub for our oven cooked ribs at the March/April 2017 Birthday Party in Cedar Valley.  We actually did 1/2 of the recipe for our needs of 3 racks of ribs and still had leftover.

Ingredients (full recipe)

  • 2 cups brown sugar (see notes below)
  • 1/2 cup paprika
  • 1/4 cup + 2 tablespoons granulated garlic
  • 1/4 cup granulated onion
  • 1/4 cup kosher salt
  • 1/4 cup black pepper
  • 1/4 cup cumin
  • 1/8 cup ancho or chipotle (we didn’t have this)
  • 1/4 cup mustard powder
  • 1/8 cup cayenne pepper

Instructions

1. Gather Ingredients
Since there’s no oven or complicated procedure involved in the making of this rub, the assembly of everything is key. Forgetting one ingredient can make things taste a little off, so make sure everyone (spice wise rather) is in attendance!

2. Measure
Measure ingredients into prep bowls. We usually mix them into smaller bowls before adding them to the large bowl, just in case we measure incorrectly it’s easier to rectify.

3. Mix
Add all spices to your large bowl and add brown sugar. Combine with a whisk, or toss all ingredients into a large zip top bag and shake, shake, shake!

4. To Use
Rub your mixture into the piece of meat which you’ll be using. We suggest this rub on anything that once had legs. Don’t be afraid of it getting messy, that’s a given, just get it in all nooks and crannies including bony or fatty parts.

5. Wrap In Plastic
Wrap your meat in plastic for at least an hour, up to a day and let things mingle. Although you can grill, broil or bake things immediately, the longer the rub sits on the meat the more flavor will develop further into it. This can keep up to 72 hours if needs be, but is best right around the 24 hour mark! Enjoy!

Additional Notes:
There are as many dry rubs out there as there are hairs on your head. This is just a base mixture to get you started. If you like different things, feel free to adjust it to suit your tastes. You can also play around with the types of sugar in the mixture combining brown, white, turbinado and more!