Slurpee Documentary

Yep, it’s true.  A guy named Alex, from Durham, North Carolina has come up to Winnipeg to make a documentary about the Slurpee capital of the world.  

If you’ve been keeping up, you know that I posted about Winnipeg’s status back in July.  We ‘Peggers have a weird sense of pride related to this title.  I’m not sure if people in other places will be interested in the documentary, but you can be darned sure the locals will.

I haven’t had a slurpee in a couple of months… I think I’ll pick one up tomorrow.  It’s a perfect day for it – the high is supposed to be -4 C.  Just cool enough to enjoy a frosty beverage.

I have a little dreidle…

We’re half-way into Chanukah and I haven’t posted at all this week.  I’ve made heaps of latkes (even took some pictures) – I’ll try to post them before the holiday is up.  I’d also like to get some sufganiyot done later in the week.. mmm.. .sufganiyot.  Pictures if it happens.

 Remember people – this week is about the oil.  Use copious amounts.  Chag sameach.

Italian Stewed Beef

The weather is frightful, and it puts me in the mood for slowly simmered … meat.

I looked around the freezer to see what I had (slim pickings) and found about 1 1/2 lbs. of ’stewing beef’.  I believe it’s mostly shoulder, cut into 1″ (or so) cubes.  Some onions and mushrooms would cover the veg.  And… what?  Nothing too complicated. 

So I browned the meat in some olive oil and added some chopped onions and let them wilt, and just start to brown.  Then added some fresh (well, frozen) chopped garlic, and then a small can of tomato paste.  After a minute or two of ‘cooking’ the paste, I added some water, salt, dry oregano and a pinch of red pepper flakes.  A few cubes of frozen basil went in, covered and let it simmer very gently for about 2 hours.  Added some sliced mushrooms and cooked another hour or so.

 Finished it off with some more cubes of frozen basil, a pinch of brown sugar (just a tiny pinch!) and served it over rice.  It was delicious, easy and hit to spot.  Will do this again… might have to think of some variations though.

Hi there.

I haven’t been around much lately.  Works been crazy, but I have done some cooking.  And I’ve snapped pictures along the way.  I promise I’ll post some of my amazing food soon.

 Sorry I’ve been a bad poster!

A Polar Bear Birthday Cake

Literally.  Today the Assiniboine Park Zoo’s Debbie the Polar Bear celebrated her 40th birthday.  Apparently, she’s the oldest known polar bear. 

For those of you unaware of Winnipeg’s connection to bears, I’ll give you a couple of the facts. 

• Winnie the Pooh, was in fact, named after Winnipeg – home to the Assiniboine Park Zoo (and to a cute little statue)
• Winnipeg is the capitol of Manitoba, the province in which Churchill is located.  Churchill is the ‘polar capitol of the world’.

Hmm.. that’s about it.

The thing that caught my attention when I heard about Debbie’s birthday was the cake they had prepared for her.  It was going to be a mixture of shrimp, snow, and smoked Goldeye, among other things.  I thought the smoked fish was a little much – I mean, Debbie would probably be fine with raw fish.  I guess it’s a special day, so let her eat smoked fish! 

Happy birthday Debbie – and to many more.

PS: The weather  cooperated for Debbie as well.  It was a balmy -22 C today. Brrr.