The Best Ever

Lots of things claim to be the best ever. But, I am telling you, these ARE the best ever measuring spoons. Ever.

I used to be of the mindset that, what the heck, it's all the same measurements so who cares if you have an inexpensive plastic set or a fancy-schmancy stainless steel set?

Well, it makes a lot of difference.

Meet the Cusipro Stainless Steel Measuring Spoons.

One, the shape of these babies is wonderful-- long and narrow, they can squeeze inside your spice jars. The heavy-duty design that withstands the pressure when digging into canisters of brown sugar and flour. The gently curved handles allow the spoons to sit securely on the counter without tipping over. The tops of the spoons are flat (unlike the rounded edges of some plastic types) so I can scoop up the baking powder and then use the lid to level it out. And, unlike every single plastic set I own, the storage clip actually stays closed and keeps them together.

Some things in life are worth the extra investment, especially if it improves the experience.
Every time I use these spoons I am so pleased that I don't have to use another utensil to get my spices out of the jar. And I love the weight of them; it makes me feel like a serious professional chef.

This weekend is Inventory at the store. Imagine counting every.single.nut.and.bolt in the store. And every.single.board.in.the.yard. And it's been miserable cold here, with windchills in the -51 range.

But... it is almost the end of January. And you know what that means?
The official beginning of the Dreaming of Spring season. And with that comes the arrival of seeds, peat pots, indoor greenhouses, potting mix...ahhh, can you smell the potting mix? Feel that moist, loose soil in your hands? Envision the rows and rows and ROWS of new seeds, new little pockets of potential just waiting to shoot up and scream BRING ON SPRING!

Ta da!

This post is for Haley, who has been bugging (harassing, hounding, threatening, guilting, et. al.) me to blog. (And also to my Dad, who every few weeks will say "you should get something up on that damn blog").

What can I say? 11 months ago the number of children I had doubled. Granted, I only have two, and not 8 (ahem, Kate) or 14 (ahem, Octomom) or 19 and counting (Michele Duggar) but it did kind of force me to re-prioritize my time (much of which was monopolized by feeding Leo every 2 hours) and the blog fell in the rankings of what I do with my free time. It is also harder to blog as I spend less time at the store and don't personally purchase as much, excluding for the baby department (and I don't want this blog to be all baby all the time) and so I need to go search and discover all the new and interesting things I want to share with you, dear reader (don't you like when writers call you that?)

Even when I see beautiful new bracelets that are sooo adorable (and cheap!) that I want to blog about, I realize I forgot to grab a picture of them on my phone the last time I was in. (Darn). Or I mean to write that Blaine has made fresh, homemade pretzels in Gingersnaps, and then I forget, and then they are gone (however, there are probably currently some still left because he just made them today!)

And while I love personal blogs (and even have a few that have also gone to the land of the neglected) I don't want this blog to be TOO personal because it isn't really about me, it's about the store.

(But if I wanted to throw in some personal details, since I last posted, my brother got engaged, my sister (his twin) had her first baby (my first nephew, Cooper!) and Leo started walking!)


As I write this, it is bedtime for my kids, and Leo is at my feet as I desperately try to entertain him by popping up the 5 animals on the playschool popper thing for him to close, and (now) every few seconds I have (now) to re-open them all for him (now) to re-close.



BUT, we have lots of great things planned for 2012 at the store that you will have to hear about somewhere, so it might as well be here. I will do my best to keep up with the blog, and inform you of all the interesting goings-on with our life at the store.

Up next, inventory (everyone's favorite time! not really) but with that a reallllly awesome sale so wait for the details (probably announced on facebook ) and then Sarah and Mom are off to Toronto for the giftshow and to buy all the great new things for the store this year (including, yes, Christmas items already!)

And, I will try to entertain you when I can with interesting takes on life--sometimes life at the store, sometimes life in general.

For instance, I saw on Nightline last night that French schools (who serve wedges of Brie in the cafeteria at lunch! Can you imagine?!?! What a dream!) have banned ketchup in an attempt to aid in their childhood obesity crisis (I guess they have one too, and only French Women Don't Get Fat). Granted, some people are ketchup obsessed but can you imagine not having access for the ketchup necessary items? Eeek.

So there you have it. Haley, you can fill the hole you dug to bury my blog with a beautiful potted plant this spring. And then everytime it blooms you will think of me. Awww....

Till we meet again....

Anna Olson's Zucchini, Corn and Dill Pasta Salad

Zucchini, Corn and Dill Pasta Salad

Whole wheat pasta has nutritional benefits and holds up very well in a salad. It also highlights the green and yellow of the zucchini and corn in this colourful combination.

Serves 6

2 cups coarsely grated green zucchini 500 mL

salt and pepper

1 tsp sugar 5 mL

2 cups dry whole wheat fusilli pasta 500 mL

2 tbsp extra virgin olive oil 30 mL

2 tbsp rice vinegar 30 mL

11⁄2 tbsp chopped fresh dill 22 mL

2 tsp finely grated lemon zest 10 mL

1 tsp chopped fresh garlic 5 mL (about 1⁄2 clove)

19 oz tin chickpeas, drained and rinsed 540 mL

2 cups blanched corn kernels 500 mL

1⁄2 cup chopped green onion 125 mL

Toss the grated zucchini with a little salt and pepper. Add the sugar and let sit 15 minutes. Squeeze out the excess liquid and set the zucchini aside.

Boil the pasta in salted water until tender, about 10 minutes, then drain. While it's still warm, toss the pasta with the oil, vinegar, dill, lemon zest and garlic. Stir in the chickpeas, corn and green onion. Season to taste.

The salad can be made up to six hours in advance and chilled until ready to serve.

Yummmm

So... I love food blogs. LOVE. And recipes. I have a bad/good habit (depending on who you ask) of ripping recipes out of newspapers and magazines and have a giant, massive stack of recipes to try. Some of them make it into a binder to await trial, and then if they don't turn out, they hit the bin.

I hate cookbooks without pictures--so annoying! Where's the sell?

The problem (and it is mainly a problem of my husbands, ahem) is that I read magazines everywhere and (sometimes) leave the pages wherever I happen to have ripped them out (like by the tub, on the end tables by the couch, in the car, etc). Sometimes I even have recipes scribbled on random mail, because I found something in a 1992 Readers Digest in a waiting room somewhere.

I figure this habit came from my Mother, who tapes recipes up inside her cupboard doors (and since our first and current house was purchased from my parents, I still have some of her "try this sometime" recipes taped inside the cupboard doors.)

Even though now a lot of the time I end up dreaming about the recipes rather than making them. I still usually end up trying at least one new recipe a week. Food Blogs are a nice way to find new recipes with mouthwatering pictures. And if any given week I still end of having a sad and less than worthy meal, made because it was quick and handy and easy to make holding a teething infant, not because it was delicious and nutritious and inspiring, I can still look at all the decadent pictures online. And no ripped-out pages to irritate Jeff.

My friend Haley had recently started food blogging a bit on her blog and has some great ideas (and great pictures!) She also likes looking at food blogs. I send her links to ones that keep me up at night ;)

Some delicious entries I have drooled over lately include this one

and this one and this one.

What are your favorite recipes? Where do you find them?

(Oh, and the recipe for the photo is this one)

Fairy Rings

Fairy rings occupy a prominent place in European folklore as the location of gateways into elfin kingdoms, or places where elves gather and dance. According to the folklore, a fairy ring appears when a fairy, pixie, or elf appears. It will disappear without trace in less than five days, but if an observer waits for the elf to return to the ring, he may be able to capture it.

In reality, in your yard, fairy rings are an ugly pain in the butt. And I know, because we have them. They appeared in our yard after the very very dry summer of 2008 and have reappeared every year since. Here are some resources for you. The most effective, in our experience, is the second suggestion, but it requires a lot of care and attention. Alternatively, you could subscribe to the notion that your yard has been blessed by the dance of fairies. Whatever works for you--best of luck!

Symptoms and signs

Fairy rings typically appear as rings of dark green and fast-growing turf. They may also appear as rings of slow-growing or killed turf. The bands of affected turf are from 4 inches to a foot in width, forming more or less continuous rings ranging from 3 to 200 feet across. In some instances, the center of a stimulated band may contain weakened or dead grass, or bands may have an inner zone of stimulated grass edged with dead or stunted turf on either side.

Mushrooms produced by fairy ring fungus.

The first visible evidence of a new fairy ring is usually a cluster of mushrooms or toadstools. They usually appear at the outer edge of rings in late summer or early fall, during periods of high soil moisture.

Disease cycle

Fairy rings are produced by colonies of mushroom fungi that live in soil and thatch. These colonies obtain food from decaying organic matter and grow outward radially, increasing in size year after year. The ring of stimulated grass is thought to be caused by nitrogen substances produced by the breakdown of organic matter by the fungi. The fungi usually do not attack grass, but sometimes they repel water, resulting in death of the turf due to drought. The causal fungi are spread when fungal threads, bits of mushrooms, or spores from the mush- rooms are introduced into soil under a turf area.

The telltale circle of mushrooms eventually leaves a ring of dead grass. There are plenty of old wives’ tale cures from boiling water, digging, watering, special tools…the list goes on and on. There is no simple solution that really works well. Fairy rings are caused by mushroom fungi; yet there are no fungicides that will control the mycelium, or underground growth of the fungus. Heavy fertilization and watering can help.

Control:

1. Dig it Out: I’ve used this method the most successfully. I call it part of Tam’s spa program. If you are highly energetic, considering exercise, and own a wheelbarrow, you may decide dig out the fairy ring. You must remove the fairy ring turf and soil for 18 inches on both the inside and outside of the ring. The soil should be removed to a depth of at least 2 inches (5 cm) below the zone of the white fungus mat that you’ll discover when you start digging. When removing the affected areas, try to prevent any of the turf or soil from spilling onto healthy areas. Fill the area with fresh top soil and then reseed or re-sod.
2. Drown it Out. The roots of the fairy ring (mycelium) actually repel water, which is what causes the grass to die out. To overcome the extreme drought conditions, use a root feeder or garden fork to punch holes in the fairy ring every 4-6 inches (10-15 cm) apart and 10 inches (25 cm) deep. Soak the holes every second day, if not every day, for at least a month, especially if the fairy ring had progressed to the dried grass stage. Add a teaspoon of liquid dish detergent in a gallon of water to act as a wetting agent to help the water soak into the infested soil. A complete soaking of the area, in addition to a fertilizer application can not only suppress but may even eradicate the fairy ring
3. Wait it Out: Fairy rings will tend to die out naturally when they encounter sidewalks, flower beds and other cultivated areas. Lots of folks extend their flower beds to include fairy ring areas.
4. Duke it Out: I found this one online: Another possible method of eradication is based on the fact that when 2 rings come into contact with each other, they will exhibit antagonistic behavior, which leads to the death of both rings. To take advantage of this natural control method, one may wish to remove the sod in heavily infested areas, cultivate the soil several times to mix the mycelium of one ring with another and then re-seed or re-sod. Really?

Whatever method of control is employed, good turf management practices should follow to ensure re-infestation does not occur. This includes a regular fertilization program in addition to irrigating to a depth of 6 inches (15 cm). Shallow watering should be avoided in all instances.

But there is good news on the horizon. There has never been a cure. Until now, that is. While researching the fungus that causes blackleg in canola, Prem Kharbanda, of the Alberta Research Council, accidentally came across bacteria in a soil sample from central Alberta that not only stopped black leg in its tracks, it also disabled fairy ring.

Prem is experimenting with the bacteria to determine the most effective way to administer it to the soil to kill fairy rings. It will take at least two or three years before the Alberta Research Council confirms their result, and after that, another couple of years before it can pass through the federal government registration protocols.

Dr. Prem Kharbanda is a Senior Scientist with the Alberta Research Council.

(Via Prairie Gardens )

Feelin' Groovy

Years ago, when we first made the radical retial decision to close on Sundays, we announced it to Lloydminster via a series of 4 weekly newpaper ads, slowly building up to our announcement. They were white on black, and each week revealed more of the story. They read:

Slow Down...

Slow Down,
You move too fast...

Slow Down,
You move too fast,
You've got to make the moments last...

Slow Down,
You move too fast,
You've got to make the moments last...
Home Hardware will be Closed Sundays
For Our Families

We made the decision for our staff and ourselves to take a break, take time to rest, rejuvenate and spend that day with the ones who mean the most to us. The ones we are all working so hard for in the first place.

Hopefully you have all noticed our new and flashy big sign, that allows us to share everything exciting that is going on at the store.

If you happen to drive by on Sunday, you will see that we have repeated this message on our sign, along with what we've been doing on our Sundays.

Slow down, you move too fast, you've got to make the moments last.

We're skipping rocks...
...flying kites...
...baking pies...
...running through the sprinkler...
...jumping off the dock...
...roasting marshmallows...
...kicking back...
...reading a book...
...picking berries...
...building a fort...
...taking a nap....
...making sandcastles...
...playing tag...
...soaking up the sun...

etc etc etc. We're enjoying our Sundays, and we hope you are, too. What are you doing on Sunday? Send us a message on our website, as a comment on this blog, or on facebook. You might see your Sunday activity up on our sign!

PS--The lines of our announcement are paraphrased from the Simon and Garfunkel song "Feelin' Groovy." The end of the first stanza is "looking for fun and feeling groovy." Here's hoping you're doing the same.

Cheers!

Anna Olson's Red Cabbage and Carrot Slaw with Garlic Dressing

Red Cabbage and Carrot Slaw with Garlic Dressing

This slaw is a perfect companion to grilled meats, and can also be used as a condiment on burgers or pulled pork sandwiches.

Serves 6

3 tbsp fresh lime juice 45 mL

1 tsp Dijon mustard 5 mL

2 tsp sugar 10 mL

1 large clove garlic, minced

6 tbsp extra virgin olive oil 90 mL

4 cups shredded red cabbage 1 L

2 cups coarsely grated carrots 500 mL

3⁄4 cup chopped green onion 175 mL

1⁄3 cup raisins 75 mL

salt and pepper

Whisk the lime juice, mustard, sugar and garlic together. Slowly drizzle in the olive oil and whisk until blended.

In a large bowl, toss the red cabbage, carrots, green onion and raisins with the dressing, and season to taste.

The slaw can be made up to six hours in advance and chilled until ready to serve.

2011 Garden Trends

Mark Cullen, Expert in gardening Home Hardware
www.markcullen.com

Gardeners today have different priorities than a generation ago. The focus has shifted to these three trends: growing your own food, container gardening and growing a great, environmentally responsible garden.

Growing plants from seed is rewarding and economical

With the increased demand for locally grown food, urban gardeners are growing more of their own vegetablesand fruits. March is the month to startsowing many vegetables from seed if you want to harvest homegrown produce this summer. Seed racks in the stores are filled with a great selection this time of year. I recommend that you look them over early in the season while the seed selection is at its best.

Sowing seeds can be as simple or as sophisticated as you choose. A sunny window can provide sufficient light or you may opt for supplemental grow lights.

Mini greenhouses have a humidity dome to help seal in moisture and encouragegermination. This year, try the new Natura®/Mark's Choice® Biodegradable CornstarchPots. They can be planted in the ground to decompose or can be added to your compost pile.

Home Gardener Seed & Cutting starter soil promotes optimum seedling growth. Seed-starting soil mixes areformulated to maximize water retention and provide proper drainage. Growing your own vegetables is one of the fastest growing gardening trends. Icall this the '100 metre diet'. A short listof your favourite vegetables that will grow best from seed sown directly into garden soil in the spring include: peas, beans, corn, squash, pumpkins and carrots.

Growing demand for containers

I have been watching Canadian gardeners for a long time and have observed that we love to plant upcontainers for decks, patios, pathways and everywhere we want colour and plants above the ground. I urge you not to use the same soil you used last year when you plant your containers this year. There is nothing wrong with digging the old soil into your existing garden soil. That's a good idea! The point is, the nutrition was pulled out of the soil last year from the plants you had growing in the container. A container soil mix is specifically formulated for the demands of containergrown plants.Check out my new Mark's Choice® Container Mix. Itcontains some interesting surprises: calcinated clay, which is a natural water absorber, compost and sharp sand, for porosity.

After your containers are planted, add a teaspoon or so of Smartcote® Feed & Forget® fertilizer. I like this stuff because it eliminates the need to mix or reapply fertilizer for the entire season. The granules of Feed & Forget provide a diluted form of fertilizer every time you water, or it rains. It's well named and a terrific concept for the busy or forgetful gardener - which pretty much covers the whole group.

Reduce watering up to 50%

All natural Water Wicks are a Mark's Choice® product that I am very excited about. Each Water Wick tea bag absorbs up to 400 times its weight in water. Prepare a hole for planting, drop a pre-moistened Water Wick tea bag into the bottom of the hole and place the plant directly on top of it. Firm the soil around the plant. Now, as the soil dries out, the plant will draw moisture from the Water Wick. When you water your plants, the Water Wick is automatically recharged with water.

The results: you reduce watering up to 50% and your plants will become deeply rooted from searching for water at the bottom of the planting hole. Each Water Wick lasts up to six months before it composts into the soil. It's important to me that they are made of 100% natural ingredients - even the tea bag, which is hemp! Give them a try! I have used them in the veggie garden, under newly planted perennials and in containers, with great success.

Water Wicks are made in Canada and are a 100% Canadian concept! Environmental awareness is no longer a trend, but a widely accepted part of gardening life. Those of us who enjoy gardening share a love of nature and want techniques that save water, minimize insect and diseaseproblems, enhance the environment and improve our soil.

Anna Olson's Beet and Potato Salad with Creamy Horseradish Dressing

Beet and Potato Salad with Creamy Horseradish Dressing

Ideally, this salad should be prepared a day ahead, with an occasional stir to allow

the fuchsia colour of the beets to permeate the dressing.

Serves 6

1 lb whole fresh beets (about 4 medium) 450 g

11⁄2 lbs Yukon Gold potatoes 750 g

1 lb celery root (1 medium) 450 g

6 tbsp extra virgin olive oil 90 mL

salt and pepper

1 tbsp white vinegar 15 mL

1 tbsp prepared horseradish 15 mL

1 tsp Dijon mustard 5 mL

1 tsp dill seed 5 mL

1⁄4 cup mayonnaise 60 mL

1⁄3 cup sour cream 75 mL

Preheat oven to 350˚F (180˚C).

Peel and dice the beets, potatoes and celery root. Place each vegetable in a separate baking dish and toss with 2 tbsp of oil and season lightly. Cover each dish with foil and bake until tender (celery root takes about 30 minutes, potatoes about 40 minutes and beets 50 minutes). Let cool.

Whisk the vinegar, horseradish, mustard, dill seed, mayonnaise and sour cream together. Stir in the cooled vegetables and season to taste.