Quiche for My Prepping,

I have a bunch of frozen food from my pre COVID stock up on groceries in my freezers. I am trying to rotate out the foods I put in the freezer so they get used up and next trip to the grocery store I’ll replace them. Every other nook and cranny of my freezer is full of veggies like frozen zucchini and green and yellow beans. I mean the freezers are bursting. I have to rearrange things to get the doors closed. I had to pick all the tomatoes off the vines and they are ripening rapidly in my basement faster than we can eat them. So I was searching for a meal that would help me tackle all of that bounty.

I have never tried making a quiche. Most quiches I have tried are clunky and yucky. Far too many of them have come loaded with cooked spinach. I am not a fan of cooked spinach. However I decided I might try this anyway. Maybe a quiche without spinach might taste good. This quiche recipe requires five eggs and would help use up some of those 15 dozen I purchased earlier. It also called for two cups of vegetables or meat. There was a warning that it could get mushy with too much liquid so be prepared to have it take longer to bake. Right away that appealed to me. I had a plan.

Why would mushy appeal? Last spring when the whole COVID thing hit I stocked up on far too many fresh mushrooms, assorted fresh coloured sweet peppers, turnips and celery. When they started to turn, I hauled out my food dehydrator and dried the excess. Then over the summer I dried lots more. My pantry is almost as full of dried foods as my freezers are with frozen. I decided to try using some of the dehydrated and frozen veggies I have in a quiche. The recipe ended up like this.

5 fresh eggs from my too many eggs from the 15 dozen case I bought from the Hutterites

1/2 cup frozen thawed milk (Milk freezes reasonably well, even more so with the lactose free stuff I use but I do need to rotate the milk as nine months is about the maximum it comes out tasting normal.)

1/2 cup frozen thawed cheese (I have been pleasantly surprised how well cheeses freeze. You almost can’t tell if it has been frozen.) I grated marble cheddar for the quiche.

1 of my extremely large over ripe bush beefsteak tomatoes, chopped

1/4 cup of my dehydrated mixed sweet peppers

1/4 cup dehydrated mushrooms

2 tablespoon of frozen parsley

Freshly ground black pepper

just the tiniest dash of salt to avoid upsetting Hubby Dearests’ blood pressure

I made up the balance of the two cups of veggies with frozen chopped yellow zucchini from my summer bounty

Due to my intolerance for wheat, I made the crust with coconut oil and white rice flour. It ended up needing almost an hour of baking but the result was positively heavenly. The top was crusty golden and delicious from the cheese. The zucchini was soft and sweet. The mushroom flavour came through loud and clear. The green peppers were delicious. The eggs/cheese/milk was light and fluffy. The crust, meh, white rice flour is grainy but edible. I don’t intend to buy white rice flour anymore because brown rice flour is so much better but I did use up a cup and half of that.

Hubby dearest pronounced the meal a delicious success and he ate with gusto.

So another dish for my prepper pantry list. Quiche is a great way to use up excess fresh, dehydrated and previously frozen items from the freezer.

I read in the news a few months ago of a woman who had $20,000 worth of food in her basement when she passed away. Most of it had to be thrown out because it was out of date or had gone bad. She was a not a prepper. She was a hoarder. I intend to never throw out any of my food preps and I intend to eat them all. If you only buy and store food you will eat, and rotate your food and use it, prepping ends up costing very little after the initial stocking up. Quiche is a great addition to my recipe list.

Frozen Yogurt and Whey Dessert


I previously shared how I have figured out how to make nice yogurt from powdered milk and frozen commercial yogurt starter. My husband is a big fan of ice cream but he can’t have it because when he gets into the ice cream his lipids in the triglycerides part skyrocket. He only gets real ice cream on the rare occasion we are away from home and buying it from some special summer shop. Over this past summer we found a nice compromise for his much needed ice cream fix at home.

The other great thing about it is it works really well on banana so overripe they are almost black. We can often find really overripe bananas in the clearance section for low prices. My husband is particularly good at scrounging for them. He then peels them, freezes them solid on a cookie sheet and bags them after they are frozen. I can easily pull out an individual frozen one for cooking or baking later.

I began with this recipe for Chocolate and Banana Frozen Yogurt. It came out very nicely but my husband complained it was too rich. Too much chocolate and too thick. Now that’s not normally something I would consider a problem with dessert but since he’s the one who eats it, I decided to listen. (I am one of those strange people who does not like ice cream.) I modified the recipe to suit him. I found if I increase the amount of yogurt from 1/4 cup to 1 full cup, it comes out the way he likes it. I also found that I can substitute half whey or use watery yogurt and he still likes it. That makes it even more valuable because if a batch of yogurt comes out weak and watery, it doesn’t go to waste. So here it is as I modified it. I would strongly advise starting with the original recipe I linked to above and modifying it later because I LIKE super rich and super chocolaty dessert but that’s your choice.

This requires a high quality blender to work. One of my sons gave me a Ninja version and I absolutely love it.


2 frozen medium bananas (2 cups/10oz/284g) banana frozen

2 Tablespoons honey or agave nectar

1 cup (8oz/250g) plain yogurt (greek, non-fat or full fat) or half yogurt half whey

1⁄3 cup (11/3oz/37g) cocoa powder

2 tsp Vanilla extract


  1. Add the frozen bananas, honey (or agave nectar), yogurt, cocoa powder and vanilla extract into a food processor (or liquidizer).
  2. Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
  3. Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in thefreezer for up to 1 month.

Recipe Notes

Fresh bananas can be used in place of frozen, however the bananas must be frozen solid. Store in the freezer for up to 1 month.
Weight Watchers Points: 5
Smart Points: 9

Many thanks to Gemma Stafford for the original recipe.

A Rabbi once told me anything you like to eat will have a Kosher version. When it comes to food that causes health issues (like goofy triglyceride metabolism) it’s apparently true.

Too Much Spaghetti Squash and Too Many Eggs

One of the things about having your own garden is that no matter how much you plan your garden, something refuses to grow and something else grows in such abundance you are overrun. This year the low producers were cucumbers. We got enough to eat but not enough to pickle more than a few jars. The plant that went crazy nuts overgrowing and over producing was spaghetti squash. Not only did I get lots myself, a neighbour walked down the street handing out her overabundance to anyone she could find who take a few. She insisted on giving me three more huge ones. I couldn’t say no to such big beautiful spaghetti squash even though I had several more sitting in a cool spot in my basement already.

We do like spaghetti squash. No doubt about it. But I have always thought the only way to eat it was as a poor replacement for pasta. My husband likes it for snacking, heated with butter in the microwave. Even so, there was absolutely no way we could even begin to eat our way through all the bounty. Spaghetti squash is a summer squash meaning it won’t keep through the winter. It was time to get creative.

The other over abundance we were dealing with was eggs. A member of our local Hutterite colony came by selling eggs for $2/dozen. (Eggs are currently running $4-$7/doz in store.) I’m not sure why he had such abundance when only a few weeks ago we were limited in store to one dozen at a time. Nonetheless, he was selling at $2 each. The catch was you had to buy a whole case of either 15 or 30 dozen. Ouch! Well it was just too good a deal to turn down after that shortage, The colonies have been hit hard by COVID-19. Either because it went like though like a wildfire due to their communal lifestyle or because, if they came from a colony that didn’t get infected, they had to deal with stigma from the rest of us. How could I say no to his eggs? So I bought the smaller case of 15. (The picture below is a random one off the internet but it could be him, they look so much alike.)

Now I have an over abundance of eggs and an over abundance of spaghetti squash. Eggs can keep for weeks in the fridge. Even though we are daily egg eaters, 15 dozen was far more than we could go through. I mixed up several batches of a dozen eggs and then poured the lightly beaten mess into ice cube trays and froze them. I then popped them out of the ice cube tray and bagged the cubes. I can use those cubes over the winter in baking and cooking, one cube equaling one egg. That will come in especially handy if there is a second wave and we have a shortage of fresh eggs. If there’s no shortage I won’t have to buy as many.

I was searching the internet for alternative uses for spaghetti squash when I came across a recipe for Baked Eggs and Spaghettis Squash Nests. I mixed it up, replaced rice flour for the wheat flour and it came out beautifully. I read the reviews and some people complained it was soggy. Spaghetti squash have highly variable amounts of water. Early in the afternoon I cooked the two smallest squash in a pot of boiling water, peeled off the skins and cleaned the seeds out. I then let the strands cool in a bowl in the refrigerator. I periodically poured off the water collecting on the bottom before mixing the batter. I also found I had to bake the cups a lot longer than the recipe said because they were too soft. Even so, the final result was heavenly! A crispy golden herbed base and yummy eggs baked to perfection with just a hint of cheese flavour. It was not a meal I want to eat often but it was a pleasant treat and a nice change from our regular meat and potato type meals.

As a bonus, the recipe uses 1 1/2 cup of squash for a half dozen egg cups so we had some leftover squash. We tried that fried up for breakfast the next day. It came out very nicely, sort of cross between zucchini and hash browns. Breakfast fry will be another great use for all that the stringy squash!

Life often gives us over abundance in some places and shortages in others. We can either get creative and deal with stuff in new ways or we can feel sorry for ourselves. I try to always choose to be creative.

Mali – Updated

Our Mali (jasmine blossom in Thai), also known as Malika (Queen in Thai) arrived weighing 1 pound 2 oz (510grams). (Pictured on my keyboard above, right) She is a voracious eater still demanding food at least four times a day without any fat on her. All this eating is naturally resulting in a lot of growing. She is now 3 pounds, 1 oz (1400grams). (Picture above, left) She has nearly tripled her weight. Mali had a bad case of worms on arrival and she has been dewormed three times since. This has dramatically improved her fur which is now soft and glossy and has lost all of its former rough look.

Mali has had 2/3 of her kitten vaccinations. After the second vaccination she has a bad reaction and slept for nearly 24 hours refusing to eat and acting very depressed. She then developed a nasty pea sized lump at the injection site. This has since almost vanished. I once lost a cat to distemper and her reaction, scary as it was, is far less of a problem than a bout of distemper so we will be doing shot #3 on schedule. I will alert the vet to what happened and see about maybe spreading things out and perhaps waiting if he wants to do another deworming. We initially confined Mali where she went in the house. She now goes everywhere, including up and down the basement stairs.

Mali watching TV while Klinger Snoozes

We have begun toilet training her as we did Klinger. She is adjusting much more quickly to her rising litter box than Klinger did. Being young and flexible makes new tricks easy. We have also taken her for many truck rides. I don’t want her frightened about riding in a vehicle and so we deliberately exposed her to lots of truck rides during her “critical period”. She really enjoys riding in the truck. She’ll perch on my headrest and watch the world go by. Once she’s worn out, she curls up in my lap and sleeps for the rest of the trip. Mali is also a big fan of TV. She absolutely loves sitting on the bed and watching TV videos, especially ones involving cats or designed for cats.

Mali is a bundle of energy into everything and constantly on alert to something new. She sleeps through the night now but wakes me demanding food promptly at dawn. The days are getting longer as we near the fall equinox I am fine with that. Dawn now comes about the time I wake up on my own anyway. She is a wonderfully affectionate cat. She can’t get enough cuddles and ear scritches. She loves to sleep on or near one of us. She purrs about almost everything. She has begun to lose her kitten mew and it is becoming more and more like a cat meow. She has lost her kitten clumsiness. She now races about the house, leaping, climbing, running, dancing sideways, and managing remarkable acrobatic feats. She’s bold and bossy and hasn’t a bit of shyness to her character.

Misty has continued her love affair over “her” kitten. They often sleep together. Much to my relief, Mali is getting along very well with Klinger. Klinger is far too old and dignified for kitten play fights. He will play swat back from a safe location. He also gives her polite cat nose touch greetings and an occasional nuzzle. He allows her to sleep touching him if she’s quiet. They even do a little bit of mutual grooming as long as she doesn’t try to turn it into a wrestling match. When Hubby Dearest stepped on her tail and she let out that blood curdling cat scream, everyone reacted. Misty was horrified. Klinger came running up from the basement to make sure Mali was all right. He gave her a comforting lick on the face and an all over sniffing. (Mali was fine and she’s gotten much better at dodging the big guy’s feet. Dick was far more upset about the event than anyone else was.)

Mali and Misty snuggling.

Mali has brought new life and joy to our household. She has been worth every knocked over plant, every fresh scratch, and even having to clean a litterbox again (temporarily). We do love our Malika.

New Family Member – Mali

(Not sure how this happened but this was originally posted on my old site July 30, 2020.)

When I was a little girl, Siamese cats were rare and really expensive. Variants like Himalayans did not exist. Today they are unfortunately almost as common as your basic barn cat. Spay and neuter campaigns have not been as successful for cats as they have been for dogs. However inroads are being made. Gone are the days when a sign by the side of the road said “Free Kittens”. It is impossible to just pick up a free kitten though you can get them for $50 to $123 from various local rescues. Among them is a Siamese cat rescue.

I decided it was time for a new kitten a few months ago. Klinger is 14 almost 15 and he’s really slowed down. He sleeps most of the time. He was a fellow feline hater, always prepared to beat the tar out of any cat who comes near him. He has mellowed on that score this summer, often seeking company with cats across the street from us or with a young cat who comes to visit from three doors down. Misty has been acting rather lonesome and blue. It’s a little sigh or a longing look, hard to pinpoint but it says lonesome to me. I did not want another dog. After the strokes I have had to face the fact that we may end up in a housing situation where a dog won’t work so I suspect Misty will be our last dog. She most certainly will be our last full sized dog. There are simply are no senior housing situations where big dogs are allowed.

When an opportunity to adopt a little kitten came up, I decided to jump at it. And now we have little Mali (MAH-lee). According to what I read on line, Mali is a classic name for a Siamese cat. Her name is Thai for jasmine flower. Molly is the English term for a female cat I recall from my childhood around my English grandfather. We also call her Maleeka and that means “Queen”. I met both parents and they were friendly and charming cats though Dad was still recovering from his surgery. Dad was a classic oriental look Siamese, probably purebred. Mom is assumed to be a torte point Himalayan by her looks. There were four kittens in the litter. Two looked much like Mali but one had a tail that had a Z shape and both had much longer hair. One kitten was a short haired lilac point and had white paws and a white bib like Klinger, indicating things are likely not as purebred as one might think. Mali looks very much like a pure applehead type Siamese and I wanted short hair. Both her parents have pretty blue eyes so she will likely keep her pretty blue eyes.

Misty did a total whole dog melt down and almost wagged herself into exhaustion. Mali’s foster home had four dogs. Dogs have always been part of her life. She has since decided Misty is her new Mom. She is now sleeping on Misty’s bed, much to Misty’s delight. They play a favourite game of tag where Misty nuzzles her. Mali rolls on her back and swats her will all four feet and then runs off. Misty tries to follow but Mali goes under something small and then Mali dashes out and runs off. If Misty doesn’t notice, Mali meows to catch her attention before continuing their little game.

Klinger was initially horrified. His first encounter, he had a tail puffed out like a bottle brush and hissed and spat like he was going to kill her. The next day he did the whole spit and hiss thing but without the tail fluff and hackles up. Yesterday afternoon, he approached her and hissed at her. Mali pulled herself up to her full just over one pound size and hissed right back. Her message was clear.

“Oh be quiet you big bully!”

Klinger was clearly taken aback. That was not the reaction he expected. However his expression softened and he let her be.

Mali was playing with the cat toy he hasn’t touched in ages and he sat above her on his perch, watching her every move. There was no hostility in his gaze. He was just watching like he was trying to figure her out. Later that evening, he was in bed with us getting his usual evening neck and ear rub and Mali climbed up and joined us. She stayed about a metre away and curled up into a little ball and fell sleep. Klinger went and sniffed her and then came back for more neck rubs. I won’t say he’s happy about Mali, but I think he’s adjusting. This morning he growled at her. Mali just ignored him and kept playing with his toy. This time Misty let out a low growl. Klinger again was taken aback. Misty’s growl was a clear warning. Mali has a protecter and if he tries anything with Mali, he has to go through Misty. Klinger decided to go eat his breakfast rather than make more trouble.

As the morning progressed, Klinger walked around and pretended both Mali and Misty did not exist. I think it will work. I suspect Klinger might even decide he likes her eventually. As I wrote this, he walked up to her and they exchanged polite cat nose touches and he walked off. And, of course, she has hubby and I wrapped around her cute little kitty paws as you can see from her climbing on my keyboard to get my attention, the little scamp. There is nothing shy or quiet about this little girl. She is supremely self confident, bossy and inquisitive. This one is indeed a Queen.

(In spite of the apparent success with getting the dog and cat used to the new kitten I do intend to make certain they are not interacting without me supervising until Mali is bigger. Misty is so enchanted and excited I am worried about her enthusiasm getting way with her and Klinger may act differently when I’m not around.)

Learning to Smoke Meat

We started on this road to smoking our own beef by buying a whole side from a local rancher. We had been thinking of it for a while because the price of a side of beef works out to be much cheaper than buying meat cuts individually. Generally speaking you can buy a whole side of beef for about the same price per pound or a little more than the price of hamburger. Yes, you do get a lot of hamburger but you also get a lot of other meat including some very fine cuts like sirloin and T-Bone. If you consider the price that would cost, you save a whole lot of money buying an entire side of beef.

The second reason we decided to buy a side was the animal care issue. The location place we buy from is a ranch that raises their own beef, slaughters and processes it in a little local butcher and then cuts and wraps it right there as well. So you get locally grown, locally produced, locally processed meat that I know it is the highest possible quality and my money is staying right in my community. It comes from good solid honest hard working Christians who share much the same life philosophy we do. I know it is grass fed and humanely treated because I can actually go check on those animals myself. It’s not kosher, as in supervised and approved by a rabbi, but for us, it is close enough to do quite nicely, especially since the nearest Kosher butcher is in Toronto.

But what really convinced us it was time was the COVID-19 pandemic. Beef in our local stores skyrocketed in price. We were soon looking at $40/kg for some cuts. Plus there were lots of limits and shortages. Now that things have settled a bit the prices have started back down and the shelves are almost as full by rearrangement and replacement, but still missing a lot of things. However, if we get a second wave that might change. So buying a whole side of beef meant a stable supply.

Once we made our decision, we went out and found a medium sized freezer suitable to a hold a whole side of beef. We made a trip to the butcher to put in our order. We got to select how the meat was cut. For us, that meant a lot more steaks and ground beef and a lot less roasts and stew meat. We went and picked up our order a few days later. We transported it home and shoved it all in the freezer.

It wasn’t long before we realized something. We have all this fabulous meat but we’re really not big beef eaters. Sure we like a good steak but honestly we only ever ate beef once or twice a week. It wasn’t long before steak got boring. I recall looking at all that beef and wondering how we would ever eat it all. Plus one of the specialists advised my husband to severely limit red meat to about three times a week and avoid processed stuff due to his stroke.

Around the same time my husband lamented how hard it was to get really nice smoked meat and beef salami. Folks here grow and eat pork as much as they do beef. It’s actually really hard to find all beef salami or Montreal Smoked style beef. To get that kind of meat in a beef only variety, you pretty much have to special order it in and it never is great quality stuff. And Kosher? Forget that. It is simply not happening.

This got me looking about for some DIY “other” kind of meat to make with our beef. I started with an old fashioned Irish corned beef. It is ridiculously easy to make old fashioned corned beef from scratch. There are many recipes on line. Basically you soak a cut of beef in brine with pickling spices for 5-7 days and then boil the meat with cabbage and potatoes. My very first batch of home corned beef had my husband positively raving. Home made corned beef from scratch was far better tasting than the ready made stuff in a pouch we had been buying in the USA. There was nothing hard about it either. If you can make a loaf of bread or a stew you can make corned beef. The only thing hard was having to think seven days ahead from when I wanted to eat it.

That got us thinking about other kinds of processed meats we love to eat. One of our absolute favourites is smoked all beef salami. We were introduced to that while traveling in the USA. It is simply not available where we live. With a little bit of digging I found a recipe so that I could make it starting from scratch. I watched some youtube videos. I found out there are a whole lot of ways to make your own salami. Some require smoking. Some you can do yourself in an oven. Some require casings. Some types can be made by simply rolling the meat into a log shape. After some searching I found a recipe that kind of looked like the sort of smoked salami we enjoy. I purchased a different casing because I wanted the larger size and I don’t want pork casing. I purchased the ingredients. I ordered a small electric smoker. My neighbour has had plenty of experience living with hunters and she gave me some tips. Lots of people out here in this rural area smoke their own game meats, fish and beef. I found out an electric smoker is as easy to use as an electric fry pan. Because so many folks around here smoke their meat, the supplies like wood chips, casing and curing salt are easy to find in almost all the local hardware stores.

My first batch of smoked beef salami came out far better than I expected. Like the corned beef, the taste was just beyond description compared to store bought stuff. I also tried to make Montreal smoked beef and it too came out far better than we expected. In fact I had to remind Hubby Dearest that he’s not suppose to eat more than three or four servings of beef a week and he’s supposed to avoid the processed stuff. He laughed and told me if the end of the world as we know it ever comes, we’re practically homesteaders now. And I can always barter my smoked meat. I cut the smoked meat and the salami up into small amounts and put it in the freezer for future consumption. (I can’t use the smoker in the winter.) Today I made a second batch and I am trying to smoke a whole steelhead trout. If you have never tried making your own corned beef or smoking something I urge to try it. It’s easy. It’s fun. The results come out far better than anything you buy in the store. Plus it is another skill you can acquire while staying at home hiding from the damned virus that might just come in handy if we get a second wave and the supply chains get messed up again.

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Container Garden Experiment – My Results

This cheerful bit of optimistic propaganda compliments of the Chinese Communists is an interesting video about Venezuelans becoming urban gardeners to solve the food crisis they face. When I first heard of this business of encouraging people to grow their own food on their balconies I was horrified. Having been a gardener for many many years I know it is impossible to grow enough food in containers on a balcony to do more than get some fresh treats.

Since I was building myself a greenhouse I thought it would be fun to try some mixed container gardening. My long term goal was more food from my garden in spring and fall. The plan is to move the containers into the greenhouse. I made five such containers. One I put in a single seed potato and a bunch of onions sets and some dill. One container I filled with a mix of green and yellow beans. One container I planted in snow peas and another regular peas. And in the final container I tried some mixed seeding. It was a row lengthwise of mixed radish and carrot seeds. I then had a row of spinach, lettuce, peas and beet seeds.


The containers required more watering than my regular garden. They also needed a lot less weeding and fussing. They did produce. The mixed container gave me about a dozen nice radishes first. I have not yet harvested the carrots and beets. There are five lovely looking beets and about a dozen carrots of decent size.


The same container previously yielded two dinners worth of cooked spinach, lettuce that produced enough for about six big bowls of salad and lots of leaves for sandwiches.


The peas in the mixed container unfortunately only gave me 10 nice pods. The other full container of peas gave us enough for one dinner but we ended up eating them raw as a snack instead. The snow peas have just begun and, so far, we have enough to add a splash of taste and color to a couple of stir fries.


The bean container have given us six bowls of beans. They produced very well and though they are nearly at an end. I consider them as worth the trouble.


The biggest producer was the single seed potato. I also had put in a bunch of dill seed and there dozen onion sets. I pulled the onions to eat as green shallots. The potato plant grew to a huge height, choked out the dill, and then died off. The container was full of medium sized potatoes. For us that is enough potatoes for several dinners.


The conclusion of my little experiment is the following. Only potatoes and beans produce enough to justify their own container. as a prepper style container, with potatoes being far out in front. The mixed container gives the best over all results with it providing us with a small amount of yummy veggies over a number of weeks. Salads and greens were certainly a welcome addition to our diet.

However it is very clear to me that one simply cannot grow enough produce on your balcony to feed yourself and your family in the summer to last you over winter. Okay, so maybe Venezuela doesn’t have the same harsh winter we do in Manitoba. Even without counting winter, such containers cannot produce enough food. Prepper and everyone else who think you can somehow survive on a garden balcony need to re evaluate this plan. And if I ever do find myself in a position to try to grow food to survive using containers, I’m planting mostly potatoes, maybe some beans and maybe a mixed container or two.

Manipogo Provincial Park

Our second summer camping trip was to Manipogo Provincial Park. The park is a mere 130km from our home and it’s pavement all the way to the entrance of the park. The park itself is a rather standard provincial park with big lots and plenty of room between campsites. Campsites range from very private all treed to open lakeside. There is electric and nonelectric sites. None of water. There is a dump site near the ranger station. There is also a simple little concession with ridiculously high prices because there is no competition. An ice cream cone and milkshake was $11. We didn’t buy anything else.


We really enjoyed the stay except for the mosquitoes. The wind was blowing straight west on the first day and it felt like it was carrying every mosquito in the province to our campsite. We did not have a campfire or take the canoe out the first day because the bugs were so horrible. Even with repellant, they were crawling in our hair, up our noses and under our clothing making us absolutely miserable. We almost packed up and went home. I’m glad we didn’t. The wind shifted from the north west the next day which given our location was over water before coming to us and the number of mosquitos, though still bad was at least bearable. With a heavy dose of repellant and a hat we could go walking. There was a brief downpour and nonsevere thunderstorm the first night which further encouraged us to stay inside the travel trailer. All around us across the lake severe thunderstorm formed and boomed but always far away. Who needs mountains for scenery when you can have thunderheads?

Manipogo has a very long peninsula and a sandy beach. That area is off limits to dogs, presumably due to nesting shore birds although the number of people walking the beach would have the same negative effect. They did have a specific area where dogs could swim and Misty really enjoyed that. I almost accidentally joined her, she was having so much fun. We had several long walks around the campsite which is Misty’s very favourite thing to do. We decided to spare her the canoe ride given her lack of enthusiasm for canoes compared to walks. She remained with the cat in the trailer with the air conditioning on.IMG_8798

Canoeing was different from our previous. The launch site leads into channels in the reeds and is very shallow. The water is murky and full of baby fish. It’s also full of lots of pond scum and all kinds of water plants so my husband spent most of the ride cooing with delight over example after example of his favourite water vegetation. Not my idea of fun, but fun vicariously to be watching him.


There is absolutely nothing near this park so except for actual camping stuff there is absolutely nothing to do. We slept a lot. I kind of astonished myself by sleeping 12 hours the first night, ten hours the second night and taking several long daytime naps. We read a lot. There was no internet, no cell service, so there was very little to do but sleep and relax and we certainly did a lot of that. I guess we needed it.

We also noticed another considerable improvement in my husband’s mobility. Last trip getting in and out of the trailer was awkward for him. This trip he had no issues navigating the stairs. We also found getting him in and out of the canoe much easier this time, almost back to normal. That was the best part of the trip for me, seeing yet more improvements since the stroke.

The big adventure my husband had was he went picking Saskatoon berries which were in high gear. While he was picking, he was approached by a boy about five who enquired about the berries. My husband gave him the run down about how nutritious and delicious the berries are. The boy tasted them and ran off squealing with delight. It turned out the family was a full time, three generation RVing family stuck in Manitoba by the vagaries of COVID19. None of them knew about the joys of Saskatoons.  We later saw the entire family out picking by the bucketful and the children with their fingers and mouths stained purple. We ate fresh berries and once we got home I made a pie for him.

And of course there was the big beautiful endless Manitoba sky.

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It is a fairly common reaction to say something about zucchini and get back a groan. You plant a single plant and end up with enough zucchini to overwhelm you. How much zucchini bread can one family eat?

To me, zucchini are a wondrous bounty to be embraced. I have a developed a good system for growing zucchini in pots and I start six plants for myself each year. We love eating fresh zucchini. We eat it almost every morning fried as part of our breakfast. I also use it spiralized and sliced into a vegetarian lasagna. The beauty of zucchini is it blends into whatever dish it is part of taking on the flavour around it. If you fry it with turkey bacon it takes on the turkey bacon flavour without adding calories or salt. And so I am always delighted to get more. IMG_2028

I also like to set the bounty of summer aside to enjoy over the winter. The easiest way to do this is a simply loose pack freeze. What could be easier? Slice the Zucchini and freeze it on a cookie sheet and then once it is frozen, put it loose into freezer bags. Later, when the ground is frozen, I take handfuls and throw zucchini into soups and stews. They cook down almost to mush and readily blend into broths enriching them. If you leave the peels on, that will add a bright dash of color to any dish. Personally, I peel the green zucchini but not the tender skinned yellow variety. To make it invisible in your soup peeled and grated works perfectly.

Zucchini can also replace cucumber in any relish or pickle recipe. I have already made zucchini relish with great success. This year I tried one jar of pickled zucchini to which I added some hot peppers from the garden. Hubby dearest loves a hot pickle so it this works out I’ll be making many more jars next year. It sure holds that lovely yellow color better than a cucumber.


Finally, this year I also tried drying zucchini. Stocking up for the pandemic meant freezer space was at a premium. I have been trying drying a lot of things and so far it has worked very well for green peppers, mushrooms, and turnips. Zucchini seems to dry very well. It has held its shape and I suspect will be nearly as good in a soup or stew as the frozen product without taking up freezer space. Never let it be said that zucchini produces too much. The limits are only your own imagination. There is so much more than just Zucchini bread you can do with it.



Nature on the Prairie – Rapid City EF2 Tornado and Minnedosa flooding.

Life on the prairie can be tough some days. Nature can turn from benign and lovely to vicious in a few moments. Two years ago our community in Alonsa Manitoba was devastated by an EF4 Tornado. Many people turned out to help us with clean up and rebuilding. This year the towns of Rapid City and Minnedosa have been hit hard. My husband and I stayed in Rapid City twice. We intend to go back and so it felt like the charming little town that we think of as a special place to go, has been flattened by the same forces that pummelled the RM of Alonsa two years ago. (Storm buffs and weather geeks take note. This storm broke the record for the tallest storm reaching higher up into the atmosphere than any other recorded storm.)

The same system brought flooding to the small charming prairie town of Minnedosa. About a week before this storm my husband and I drove into Minnedosa to the Co-op because the Tuftex we needed for my greenhouse was on sale there and out of stock at our local Co-op.

We were really enchanted by the lovely town. It had some gorgeous structures, and this pretty river running through it. We spent an hour driving around including the campground. (Tuftex strapped on our roof.) What an exceptionally pretty spot, we thought. We’ll have to come camp here this summer since we can’t travel with this COVID thing. It is heart breaking to see what happened. I am so very sorry, Minnedosa.

If you have an account on youtube please consider subscribing. Brittany & Anna are hoping to get one thousand subscribers on youtube to be able to enter another phase of youtube and raise money for local recovery. If you can please share.