Gado Gado Salad

Saw this on the Jamie Oliver site, and had to try it out – whole family loved it!


The only thing I didn’t have on hand was some bean sprouts, and the prawn chips.  I wanted to use up some mushrooms that I had, so I sliced them up and fried along with the tofu.



Browse my record collection

I’ve been working on a new section on my site here, under the Music section.  I’m  adding my vinyl record collection, and cataloguing it in the process.  Wow – talk about time consuming!  I’ve created a custom post type for it – and a number of custom fields to store various details about each record.  There’s still a few things that I’m sorting out with the templates, but it’s getting there.

So far I’ve added 119 albums…. leaves about 500 or so remaining to be added.

Would need a few of these to hold them all  :)  (I actually had one when I was much younger!)

Shrimp Curry Linguini

Shrimp Curry Linguini
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Quick and easy - just keep a package or two of frozen shrimp, peeled and de-veined, in the freezer
  • 1 pkg 26-31 Raw frozen shrimp (thawed)
  • 2 tsp mild curry powder
  • 2 cloves garlic, crushed
  • 2 carrots, julienned
  • 1 sweet red pepper, sliced thin
  • ½ red onion, diced fine
  • 2 tbsp cilantro stems, chopped fine (save leaves for end)
  • 1 tbsp grated ginger
  • 1 tsp orange zest
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small pkg of linguini (or whatever you have on hand), cooked
  1. Heat skillet to med-high heat and add olive oil and butter
  2. Add garlic, ginger, curry powder, and onion, cook for a minute
  3. Add shrimp, cook for a couple minutes, then add carrots, and sweet pepper
  4. Cook until shrimp is pink and cooked through
  5. Toss in orange zest and cilantro leaves.
  6. Toss with linguini and server


New additions to the new aquarium

The stand for the 55 gallon aquarium turned out very well – unfortunately, the used aquarium I bought off Kijiji was way more scratched up than I had noticed.  Over Christmas, Big Al’s had a sale so I bought a new one – which looks awesome.  I also purchased a Hydor canister filter, and Eheim 150W heater.

55 gallon community aquarium and stand
New community aquarium

The aquarium is up and running, and is currently stocked with:

  • 6 siamese algae eaters
  • 10 Black Tetras
  • 27 Neon Tetras
  • 10 Glowlight Tetras
  • 3 bundles of Vallisneria spiralis
  • 2 bundles of Hygrophila corymbosa

Some coffee tips

  1. Favorite Beans
    For the freshest roasted beans, I would recommend Transcend.  Their main shop is on the southside, a block south of Argyll Road, just east of 99 Street.  They also have a location next to the Garneau Theatre on 109 Street – parking can be tricky there sometimes.  On 109 Street and 102nd Ave, Mother’s Market, where Mother’s Music used to be, it’s open Friday, Saturday & Sunday.

    While the Transcend beans may be the freshest, I’ve found that Sunterra carries 49th Parallel’s coffee, and it is very fresh (just double check the roast date on the bag).  Their Epic Espresso is my current favourite – and I really like the fact that it comes in 454g bags, instead of the 340g bags sold by Transcend. (Those 340g bags are a pet peeve, as they don’t last me a full week – whereas the 1lb. bags do.)

    I prefer medium roasted beans - they'll be the color of milk chocolate, and won't be shiny (or oily)
    I prefer medium roasted beans – they’ll be the color of milk chocolate, and won’t be shiny (or oily)

    At 3 Banana’s in Churchill Square, you can get Intelligentsia Black Cat Espresso – bought a bag the other day for $22 for a 454g bag.  These may not be quite as fresh roasted as the other two unless you catch them on the right day.

  2. Favorite Brewing Methods
    When brewing coffee, I use my espresso machine.  It’s awesome – and I can have an Americano in less than a minute. A latte I can make in about 90 seconds :)

    If the machine has been off for a while, or I’m camping or something, I use an Aeropress to make coffee.  These are sold at Transcend (and other places around the city I’m sure).  These make very good coffee!  I just have to grind my coffee a little coarser than what I use in my espresso machine.

  3. Grind beans yourself
    Regarding grinding beans – this is the best way to get the most from your coffee beans.  Don’t buy pre-ground coffee.  The consensus on sites like and, is that the grinder is the most important piece of hardware when making coffee.  Look for a burr grinder, not a blade – there are some decent ones available, but they can get pricey. Check out the coffeegeek and home-barista forums for recommendations, and buy the best you can afford.  The forums also get into the different brewing methods – it’s not all about espresso :)

Here is my coffee set-up is here – yes, it might be bit excessive, but it’s been an investment that is serving me well – even after almost 8 years!

Roasted Chipotle Pepper and Garlic Pumpkin Seeds

Roasted Cipotle Pepper and Garlic Pumpkin Seeds

Roasted Chipotle Pepper and Garlic Pumpkin Seeds
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
  • Seeds from a couple pumpkins
  • ½ tsp. garlic powder
  • 1 tsp. ground chipotle pepper
  • 1 tsp. sea salt
  • 2 tbsp. olive oil
  1. preheat oven to 350F
  2. wash and rinse pumpkin seeds, pat dry with some paper towel.
  3. spread seeds evenly on baking sheet.
  4. sprinkle garlic powder, chipotle pepper, and salt over seeds.
  5. pour a couple tablespoons of olive oil over everything.
  6. stir seeds up, to evenly coat everything with the oil and seasonings.
  7. spread evenly across baking sheet.
  8. bake seeds for 10-15 minutes
  9. seeds should be golden, and dry.
  10. After the initial baking, seeds were a touch damp after cooling, so I roasted for another 5 minutes at 250F - perfect!

Orange Honey Glaze

This was delicious on a ham that I cooked for our Thanksgiving dinner this year.

Prepared the ham with cloves, placed into a 9×13 casserole dish then slathered the glaze all over it.  Put the whole thing onto the BBQ, on low, and heated it for about 2 1/2 hours – basting the ham 3 or 4 times.

Orange Honey Glaze
Recipe type: condiment
Prep time: 
Total time: 
Serves: ½ cup
  • 4 tbsp. honey
  • 2 tbsp. orange marmalade
  • 2 tsp. orange zest
  1. Mix it all together.
  2. Apply liberally with a basting brush.


Cranberry Apple Sauce

Cranberry Apple Sauce
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
Quick, easy, AND tasty - and something a little different from regular cranberry sauce.
  • 2 bags fresh cranberries (277g ea.)
  • ¼ tsp lemon zest
  • 1 cup brown sugar
  • 2 MacIntosh apples (peeled, cored & diced)
  • ¼ tsp. Vietnamese Cinnamon
  • 1 cup water
  1. Add all ingredients into large sauce pan, and bring to a boil, stirring constantly.
  2. Boil until cranberries almost finish popping, the reduce heat to low, and simmer until apples are nice and soft.


Crockpot Maple Roasted Vegetables

Crockpot Maple Roasted Vegetables
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 14
A great make in advance vegetable dish
  • 2 pounds carrots
  • 2 pounds rutabagas/turnips
  • ¼ cup chopped parsley
  • 3 tbsp olive oil
  • 2-3 tbsp maple syrup
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • ¼ tsp nutmeg
  1. Use large crockpot. Spray with cooking spray.
  2. Peel all of your vegetables, and cut into 2-inch chunks.
  3. Put all the vegetables into crockpot, add the olive oil, nutmeg, salt and pepper, and maple syrup. Toss to fully coat the vegetables.
  4. Cover and cook on low for 8 hours, or on high for 4-5. The vegetables are done when they have reached desired tenderness. 
Cook on low for 6 -8 hours.
  5. Add parsley and an extra tablespoon or two of maple syrup just before serving.


Thanksgiving 2014

Hosting Thanksgiving dinner this year, and Tracey wasn’t well for the past week – so I took on the task of getting groceries and cooked dinner for 14.

On the menu:

My daughter helped with some of the vegetable prep, and both kids helped with cleaning the main floor, rearranging the living room, and setting up the additional table and chairs.

I’ll add some links in a bit to the different recipes I used!

It was actually pretty fun – had things coordinated pretty good I think – but I think we need an additional oven to make things a bit easier ;^)