Leslie and I used to do a Dinner Club together. I am not quite sure what happened to that. I think it is her turn. Maybe it is mine. Anyway, the last one was a few years ago. I think what happened is she got into designing and remodeling her 1913 Victorian/Arts and Crafts heritage home in the 123rd Street area in Edmonton. It has been a long project, particularly as she wants to be as true to the original structure as she can be in her refinishing. However, last year they really got things going. Lifted the house right off its foundation, moved it, built a basement under it, and moved it back. So much was happening so fast it was like watching a DVD on fast forward. Then I got “the” call. An invitation for breakfast. The kitchen is done. Ta-da!
I headed over, trusty yogurt in hand, and was really looking forward to some girl friend time as both of us have been so busy lately. Her cousin, Janet, was joining us. The door opened, and the smells of a hearty breakfast danced in the air, excited to get the door closed to keep out the icy breeze. Leslie greeted in her gold and green striped apron, and the stage was set. I flowed into the kitchen seamlessly.
I walked into a Victorian Tea house at the farm. I loved that juxtaposition in the room. The cabinets were handcrafted by Leslie’s cousin Don Scantland from Timber to Timber. Notice the bead board backsplash, and the furniture-like footing next to the floor? The practical dish rack over the sink is a nice focal point, but the pièce de résistance for me was the two inch honed and fired granite counter top. I haven’t seen anything like that, and with the farm sink, it really makes a substantial statement, particularly when paired with the Aga stove. I almost felt like I was playing house, but it was all real.
Leslie’s quaint period dishes graced the family farm table and the morning light beckoned me to sit on the built-in bench. it was truly comfortable! I was not expecting that. Take a peek!
Janet had just returned from New York, and we will be going at the end of the month, so the conversation was focused on what to do and where to go. She fit in the MoMA, the MET, and the Guggenheim which I am looking so forward to, as well. The quality of the table conversation directly affects the quality of a meal. Our conversation was inspiring.
Isn’t the stove a show stopper? Everything was truly delicious. However, two parts of the menu really made an impression upon me. The first: the simple addition of thyme to the eggs added such a lovely dimension to the omelette; and second: the breakfast smoothie. According to Leslie, a super simple recipe of Guava juice blended with fresh watermelon. I felt loved and edified.
Leslie’s presentation of the omelette on the rustic board charmed. I get more satisfaction from the ambiance than I do from the actual “eating” experience. But, I have known that for a long while now.
PS: My good friend, Leslie, is an Interior Decorator and has recently had their also newly renovated master bedroom showcased in two local magazines: Condo Living and New Home Living, February editions. These are usually found for free at various shopping entrances.
Hi, this recipe looks very good ! Can you please tell me how I can make the granola mixture into bars
I do have a recipe, Kirk. But basically:
-2 cups of this granola
-1 tablespoon each of wheat germ, skim milk powder and bran
-one egg
-1 cup of whole wheat flour
-1/4 cup milk (or enough to xombine all ingredients well together) Press into a greased and floured pan; cut into bars before baking Bake at 350 for 20-25 minutes
Cool 5 minutes, and re-cut the bars
Cool completely, and remove from the pan; wrap well until used
Not a sweet bar, but a very nutritious and filling one!
Hope this helps.