Wedding Planning 101 – When and Where – Solved!

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?

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

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

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

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!

Happy St. Gertrude’s Day!!

March 17th, 2017

Yeah, I know it’s St Patrick’s Day (March 17th) but a friend informed me that it’s also “St Gertrude’s Day” and since my mother-in-law is Gertrude (she prefers “Trudie” though) I had to look it up.

According to Wikipedia

Gertrude of Nivelles, O.S.B. (also spelled Geretrude, Geretrudis, Gertrud; c. 626 â€“ March 17, 659) was a 7th-century abbess who, with her mother Itta, founded the Abbey of Nivelles located in present-day Belgium.

There is also an article about her on Junkee.com that states…

Her father was Pippin of Landen, a powerful Frankish nobleman and political operator at the court of King Dagobert I. Aged ten, Gertrude feistily refused a marriage proposal from the son of a duke, “saying that she would have neither him nor any earthly spouse but Christ the Lord.”

… She died in 659 – worn out in her early thirties, says the Cambridge Medieval History, “because of too much abstinence and keeping of vigils”. A visiting Irish monk, whose brother Gertrude had sheltered, predicted she would die on St Patrick’s Day, and that “blessed Bishop Patrick with the chosen angels of God… are prepared to receive her”.

So today may be St Patrick’s Day, but you can also celebrate St Gertrude of Nivelles, the patron saint of cats, who is also the patron of travelers and gardeners, and protects against rats and mental illness.

Celebrate your day in style, Mom!

TTFN

My New Juicer

March 16th, 2017

I just about a new Omega NC800HDS Juicer from Juicerville, Canada in Ottawa.  The order was placed at 9:00am and the juicer was on it’s way by Noon!  Can’t beat that for service!!!  And their return policy seems great too!!

I’ll keep things up to date on how much fun we have with it, but if you want to order anything (juicers, dehydrators, blenders, mixers, food processors, etc) use this link please.  It lets them know that I sent you 🙂

TTFN

Matching Our Words to Our Words

January 31st, 2017

I can’t sleep.  It probably has a lot to do with the fact that I have a head cold, but when I get up (to let me wife sleep!) I made the mistake of opening my email and Facebook.  

The more I read, the more I can’t sleep.

I’m saddened by the lack of civil dialogue.  You can’t have a dissenting opinion any more.  It’s either right (i.e., the way “I” think) or it’s “stupid”.  

I’m dismayed by the lack of civility I see – people calling each other names – some so vile and full of hate that I’m ashamed for them.  

I see lies – outright lies being circulated as truth the politicians, by the media, and by friends.  

I see hatred – hatred for those of other races, religions, political leanings, gender, occupations, financial status.

I see hypocritical words everywhere – “I will always choose love, but I won’t love those people.” “I believe in dialogue, but only if you agree with me, otherwise shut up.” “I believe in freedom of speech, but those people shouldn’t be allowed to have an opinion.”  “I trust in God, but I’m going to take matters into my own hands.”

I’m sad.

I’m tired.

I’m going back to bed.

TTFN

Trump is President – Now What?

January 20th, 2017

Well, a few hours ago, Donald Trump was sworn in as the 45th President of the United States of America.  What do we do now?  We pray for him to succeed.

First of all, let me say I am Canadian, so Donald Trump is *not* my President.  But for all my American friends, he *is* yours now.  He’s your leader.  He’s a huge influence to Canadian life by virtue of that fact as well.  If he fails; if he screws up; if he messes up life in general, we are all in trouble.

So… Would I have voted for him?  No.  Would I have preferred Hillary?  No.  Who would I have voted for then it I was American?  I have no idea.

But, the democratic process of the USA, as spelled out in their constitution says that whether you like it or not; whether you voted for him or not; whether you agree with him, his policies, or the people he’s raised to high positions, he *IS* POTUS now.

No amount of ranting, protesting, demonstrating, yelling, posting on Facebook, Instagram, or your personal blogs, is going to change that.

So you have a few choices.  1) You can complain, cajole and mock, which frankly will accomplish nothing except to give you ulcers and irritate friends who may agree or disagree with you, 2) You can hide in a hole for four years and pretend the whole thing didn’t happen, which is definitely not going to accomplish anything for you, your friends, your country, the world, or anyone! or 3) You can pray that over the next four years the decisions that are made by the President and his staff are the best decisions that can be made for the good of the USA and the world.

You can either pray that he will succeed, in which case American will become great or stay great (depending on your view of where it is today), or you can pray he will fail miserably, in which case we all fail miserably, and western civilization will hurt for a long time.

The Bible tells us to pray for our leaders.  It doesn’t say to pray for the good ones only.  It doesn’t say to pray for them to fail.  We are admonished to pray for them to make wise decisions and to rule justly.

I’m not crazy about Trump becoming President, just as I’m not overjoyed that Justin Trudeau is the Prime Minister of Canada, but I’m praying for both.

How about you?

TTFN

Why Can’t I Sleep

January 19th, 2017

Is it worry?  Is it excitement?  Is it fear?  Is it restlessness?  Is it sadness?  Or all of the above?

Not sure.

I’ve been awake since 3:30am….  Thinking….  Thinking about

  • the church
  • work
  • family
  • the world
  • political correctness
  • the lack of courtesy
  • the lack of communication
  • the lack of shutting up
  • my lack of sleep
  • finances
  • customer service

Proverbs 3:5-7 comes to mind.

5 Trust in the LORD with all your heart and lean not on your own understanding; 6 in all your ways submit to him, and he will make your paths straight.
So does Matthew 6…
25 Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes? 26 Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? 27 Can any one of you by worrying add a single hour to your life28 “And why do you worry about clothes? See how the flowers of the field grow. They do not labor or spin. 29 Yet I tell you that not even Solomon in all his splendor was dressed like one of these. 30 If that is how God clothes the grass of the field, which is here today and tomorrow is thrown into the fire, will he not much more clothe you—you of little faith?
31 So do not worry, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or ‘What shall we wear?’ 32 For the pagans run after all these things, and your heavenly Father knows that you need them. 33 But seek first his kingdom and his righteousness, and all these things will be given to you as well. 34 Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.
… and Deuteronomy 31:8…
8 The LORD himself goes before you and will be with you; he will never leave you nor forsake you. Do not be afraid; do not be discouraged.”
… and finally Philippians 4:8…
8 Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things.
I think I’ll go back to bed now.
Thank you Lord!
TTFN