Thursday, 29 October 2015

Gabe

My day started off a little rough.  I know. I'm supposed to be telling you something good and I will. In fact, that is the origin of my blog title.  We are all prone to a little drama-queen every now and then and as rare as it occurs, even on the "worst day ever" as reported by my kids, I will ask them to "...tell me something good..." tell me one good thing... because there is always something and usually there are many somethings, but we all have these days and we forget. Things don't go as planned, we have lists of things to do, schedules to keep, so many things that need to be accomplished and we easily lose sight of even one good thing.
Well today I was having one of those days and I decided to stop for a coffee instead of taking the time to make one and I met Gabe.  The baby-faced barista likely not much older then my own son with his handmade, graffiti-like name tag (adorable!) and it was the simplest thing really.  He was just taking my coffee order and preparing it for me, but his smile was so bright, his conversation so genuine.  No.  I know what you're thinking.  Not like he was gunning for barista of the month, not like he was reciting the Starbucks script from his employee handbook, not like a scene from the Graduate (Google it kids; it's a classic), but like the most pleasant, polite kid who was happy and it came through loud and clear and it completely changed my day.  I drove away and felt instantly elevated.  The sun was shining, my coffee was warm, the music was playing and I felt thankful for a hundred good things.

...Today I am thankful for:


family in all its many forms: the ones we are born into, the family’s we create when we leave our own, the families that find us; the people who have claimed us, love us, nurture us and protect us.


for my friends and my spouse, for my children


for my siblings that were my first friends


for many teachers (school and other) who engaged and inspired me to read and study and learn more about the world and others, and about myself; who challenged me to work harder, who saw things in me I was unable to see in myself, who elevated me in such a way that in turn I am able to elevate others


for books to read and art to appreciate and music to fill our souls


for good food to eat and prepare and meals to share with friends and family-- to smell and taste, experiment with and appreciate in all it’s colour and complexity


for access to information and world news and science and technology in all it’s amazing and continual advancements


for warm beds and homes and clothes


for health and wellness


for things that grow and seasons that change


for all those who are tolerant and kind, for those who are open to change and differences, for those who can disagree with others and still be kind and respectful to everyone


for those that make me laugh and those that have so much energy there is enough for me too


for all those in our community who work long and irregular hours to serve us, protect us and maintain our city and our streets doing jobs and providing services every day we often take for granted


for diverse, engaged communities with plentiful resources and generous members


for hardships and heartbreak that remind me how vulnerable and strong we can be


for parents who brought me up to be generous of my time and my abilities and to be grateful for the many good things I have


For all the Gabes out there who make our coffee, bag our groceries, hold the door, make us feel happy just by being happy themselves; Thank-you.





















Wednesday, 28 October 2015

Quail Eggs

My sister is an urban homesteader of sorts and she gave us these pretty, speckled quail eggs to try.
A little research and I have discovered that despite their smaller size, quail eggs contain more protein, more calcium and more phosphorous then chicken eggs and significant amounts of vitamins A and B2.
Quail eggs also contain ovomucoid protein, the main ingredient in many allergy medications and reportedly provide moderate allergy relief for some allergy sufferers as well as strengthened immunity with regular consumption.
Another super cool fact I learned is that the quail's body temperature is higher then that of a chicken's and therefore, there is no risk of salmonella in these eggs.
The eggs also contain Lysozyme, an enzyme (found in tears, saliva and human milk) that kills bacteria. They are considered a delicacy in many parts of the world and sometimes eaten raw. 
It took a little extra time to crack all the eggs (about 4-5 quail eggs equal one chicken egg), but we scrambled them up with a splash of milk and some salt and pepper and the eggs were fluffy and delicious and apparently a nutrient dense powerhouse!  Thank-you farmer Sue!

Monday, 26 October 2015

Chili to the Rescue

It was a busy weekend of sports and yard work, home work, and the like after a full week of much the same.  A big batch of chili easily served from the stove-top seemed like a reasonable attempt against thwarting another meal of potato chips with a side of Halloween candy this weekend! That was Friday night's dinner for myself...not a proud moment.
Chili is hearty and healthy and can easily be prepared in a large amount to feed a crowd or freeze for a future meal and the leftovers can be re-purposed in a number of creative ways:
* Mix left over chili with some rice and shredded cheese. Cut sweet peppers in half, remove seeds and ribs and fill with chili/rice mixture.  Place peppers in casserole dish, sprinkle with a bit more cheese if you like and bake covered in foil at 375 degrees for about 30 minutes or until peppers are soft but not mushy and filling is warm. Remove foil and broil for a couple minutes for nicely browned, cheesy tops.
* Top a simple garden salad with leftover chili.  Sprinkle with crushed nacho chips and serve with shredded cheese, sliced avocado, fresh tomatoes, sour cream and salsa for a quick taco salad OR open a individual size bag of corn chips, crush slightly and top with warm chili, cheese and shredded lettuce for a "walking taco".
*Leftover chili makes great "chili poutine".  Top homemade roasted potato wedges with chili and cheese and broil until cheese is nicely browned.  Top with shredded lettuce, green onions, diced fresh tomatoes and hot peppers.
* Top baked sweet potatoes or roasted spaghetti squash halves with chili, cheese and fixings for a yummy remake that will not taste like leftovers.
* Top a hot dog, fill a flour tortilla, bring the extras to someone you love!

This is a super simple, stand-by recipe.  Feel free to tweek or adjust to your tastes with various additions: cumin, dark cocoa powder, coffee or dark ale, bbq sauce, hot chili peppers, Tabasco, mushrooms, leftover steak--skys the limit!

1 lb of lean ground beef (or substitute Veggie Ground Round or some chopped sweet potatoes for a vegetarian option)
1 large onion, chopped
6 cloves of garlic, roughly chopped
2 19 oz cans of Almyer petite cut tomatoes (any diced tomatoes will due of course, but I love these!)
1 green or sweet pepper chopped
1 19 oz can red kidney beans, rinsed and drained
1 19 oz can black beans, rinsed and drained
1 14 oz can Busch's Original baked brown beans (do not drain)
2 Tablespoons chili powder
salt and pepper to taste
Spoonful of brown sugar (optional) to cut the acidity of the tomatoes
1 beef bouillon cube

In a large pot, saute your chopped onion and garlic until starting to soften.
Add lean ground beef or Veggie Ground Round and continue cooking until browned.
Add the rest of your ingredients and stir to combine.
Simmer on stove-top until meat is fully cooked and flavors are well combined.  Tastes better the longer it sits--so perfect for leftovers and a night you need a meal ready to go for varying mealtimes. Leave bowls and spoons close by and hide the Halloween candy (um...in my case... from myself!)



We finished the meal with these super fun, mini, filled eyeball donuts!






For further prevention against junk food dinner, check out these eight meals in 30 minutes at Family Bites.

For fun, check out these 26 things you likely didn't know about chili peppers.  Apparently a good call on the chili powder for our anniversary dinner :D




Tuesday, 20 October 2015

Gibson Fab 5 Top Cold and Flu Comfort Measures

As cold and flu season approaches, arm yourself with the Gibson Fab 5 Cold and Flu Comfort Measures!  I'm not going to tell you anything you don't likely already know, but life gets pretty busy and sometimes we need a reminder to take good care of ourselves! These are our family's tried and true comfort measures.

1. Get ample rest.  Busy schedules, deadlines, commitments and holidays often leave us feeling depleted and more susceptible to illness.  Try to "under schedule" yourself every once and awhile and catch up on some much needed rest before you need a reason to!

2. Drink lots of fluids.  Our favourites:
Warm ginger tea with honey.  Honey and ginger are both anti-inflammatory and anti-bacterial (read all about ginger's superpowers here). Simply grate about a tablespoon of fresh ginger root and steep in a mug of hot water for about 10-15 minutes until well infused. Strain out the ginger and add a generous spoonful of raw honey.  The warm liquid is soothing on your throat and the ginger is wonderful for clearing the sinuses. And,
chicken soup.  You can find our family favourite in a previous post here.

3. Gargle with salt water.  Add about 1/2 a teaspoon of salt to a mug of warm water and gargle to ease the discomfort of a sore throat and flush away nasty bacteria! Not just an old-wives tale!  At first sign of a cough or cold, we gargle 3-4 times a day. Read on for some scientific cred!

4. Honey-ginger Elixir.
Hands down better than any commercial cough syrup on the market!  All natural and chock-full of antiviral, immune boosting properties!
Grate about two tablespoons of ginger root and squeeze out the juice using a small mesh strainer.  Whisk in an equal amount of raw honey and mix until well combined.  Take a big spoonful at bed time to quiet a stubborn night time cough.  Take liberally throughout the day to soothe a sore throat and reap all the heath-promoting benefits the honey and ginger provide. I make this up in small batches (double if we all are under the weather!) and leave sitting out on the counter.  I'm not sure how long it lasts in larger amounts as we use it up before the day is through.



5. Vapor Rub.
I know, I get it.  Make-your-own vapor rub seems lofty, but if you have ever had aspirations to achieve Martha-like status, this is it!  A truly simple recipe to follow.  Three ingredients: coconut oil, beeswax and essential oils.  That's it.  It's natural and smells fantastic and it works (again in my opinion) better than anything store-bought!
You can find the original recipe here.  In my search for a vapor rub recipe, many others used a higher concentration of oils than the Wellness Mama version; for example this recipe here.  I have doubled the amount of essential oils with no ill effects for our family, but always check with your health practitioner before using any essential oils, especially on babies, or children, or if you are pregnant or breastfeeding.
This recipe is not suitable for very young children or babies.
Quite simply:
Spoon a 1/2 cup of coconut oil and 2 level tablespoons of beeswax pastilles in a mason jar or other heat tolerant glass container.  Place your jar in a pot of water (the water level should be about half to three quarters of the way up the side of the jar).  Be careful not to splash any water into your jar. Bring the water to a gentle simmer and stir your ingredients just until melted.  Remove from the heat.
Add 40 drops of eucalyptus essential oil, 40 drops of peppermint essential oil, 20 drops of rosemary essential oil and 20 drops of clove essential oil.  Stir to combine and pour into clean, preferably dark glass jars, but any clean glass jar will do.
Apply as needed to chest and neck for relief of cough and congestion.


Monday, 19 October 2015

Siopao Asado with Nenette!


Today was my tutorial with Nenette to learn how to make Siopao Asado, steamed pork buns from scratch. Honestly, if you have never tried one of these, they are well worth the effort.  The recipe is not difficult, but it does take time to prepare your filling, allow your yeast dough to rise, and roll and fill your buns.  A delicious labour of love!

2 1/2 cups of warm water
2 1/2 tablespoons of sugar
1 pkg active dry yeast

Stir the yeast and sugar into the warm water and set aside for about 10 minutes or until frothy (if the mixture does not froth, your yeast may be old and you should start over with some fresh yeast)

In a large bowl mix:

5 cups of all purpose flour
1 1/4 tablespoons baking powder
1/2 cup sugar and
cut in 6 tablespoons of vegetable shortening; set ingredients aside.

Once the yeast mixture is frothy, add to the dry ingredients; stir to combine.
Tip the dough onto a floured surface and knead until it is smooth and elastic.
Place the dough back into your mixing bowl, cover tightly with plastic wrap and set in a warm spot to rise for about one hour.

While your dough is rising, prepare your filling. 

In some shortening or oil, saute 1 medium onion, diced and 4 cloves of garlic, roughly chopped with 2 lbs of shredded cooked pork (or chicken).
Add about half a cup of water (more if the mixture becomes dry, 4 tablespoon each soy sauce and sugar, 1 tablespoon of hoisin sauce and 3 tablespoons of oyster sauce.
Dissolve 2 tablespoons of cornstarch in a 1/4 cup of water and add to the pan stirring until heated through and thickened.  Taste and add more of whatever you feel it is missing.  Allow filling to cool before filling your buns.

Once the dough is about double in size, remove the plastic wrap, tip the dough out of the bowl and knead again to form a long roll; cut in pieces according to how big or small you want your bao to be-- ours were about the size of a largeish mandarin orange.
Roll the dough into a flat circle and top with a couple tablespoons of your filling and half a hard boiled egg (optional but delicious!).  Pull the dough up around the filing and pinch to close.  Turn dough onto the pinched end and place on a circle of parchment paper.  Cover with a damp tea towel until ready to steam.
Steam for 15 to 20 minutes and place on wire rack to cool slightly.


Eat warm from the steamer before everyone gets home and they all disappear!  Thank-you Nenette!


Sunday, 18 October 2015

"Soup is Good Food"

This Sausage Lentil Soup came together really quickly and nicely balanced out the candy-cake-loot bag intake of some of us tonight! Like many recipes I have posted, the amounts are pretty flexible; add more or less of your ingredients according to your preferences.

2- 3 spicy Italian sausages (or whatever variety you like)
a nice big onion diced
2 big carrots and 2-3 celery stalks, cleaned and diced (I add in all the leafy celery tops too)
4 cloves of garlic roughly chopped
6- 8 cups of chicken or vegetable stock
19 oz tin of lentils, drained
Handful of spinach
spoonful of pesto (optional but flavorful)

Squeeze the sausage out of its casing and crumble in your soup pot.  Saute with your diced onion and some olive oil until browned.  Add your carrot, celery and garlic and continue to saute  for a few minutes until beginning to soften.  Add your broth and lentils and simmer until the sausage is cooked and the vegetables are tender or cooked to your liking.  I threw in a spoonful of pesto and a handful of spinach stirring until wilted. Serve with a big loaf of crusty bread or some cheesy garlic toast or a grilled cheese.  Or, pretty filling on it's own...especially when sharing space with the candy-cake-loot bag deliciousness of earlier in the day  :D






Saturday, 17 October 2015

Special Delivery


I have a very dear neighbour, Nenette who might be an angel. Ever generous of her time and of her talents, pulled in so many directions, but still somehow frequently finds the time to show up on our doorstep to share something from her garden or some deliciousness she has made from scratch in her kitchen with our family.  
Yesterday, she brought some homemade bao...still warm from the steamer and it tasted like home.  
Her special delivery was timely.  This time of year always leaves me homesick for Mark's parents.  My mother-in-law, Angie used to make these buns. I had never tasted bao until I met her. She made them effortlessly; never scolding for eating them as fast as she could steam them despite the time and care it took to prepare each one.
I had just watched this really touching video about the Mother Exchange Program, an initiative that connects children studying away from home with a mother in their city who prepares home-cooked meals for them when their own mothers cannot ...and then there she was... on my doorstep with a gift of food that connected us to a piece of our past that most days feels irretrievable.  
From first foods to favourite meals to recipes passed down through the generations, there is something deeply satisfying in preparing and sharing food with the people we love.  Food brings us together, it enriches our celebrations, it unites our cultures, it heals, it provides us with comfort and sustenance, it is an expression of our love and gratitude, it is a sensory pleasure and a creative outlet, it unites us with people we have met and places we have been, it connects us to our past.
I was really touched by this video.  I love my family.  I love to cook.  I love to cook for my family.  The concept of our children living elsewhere to study is foreign yet not far away for Mark and I.  The joy a mother finds in nourishing her family and the comfort and connection that this expression provides for her child is beautifully portrayed in the Mother Exchange video clip. If you want to watch something good, do check out the above video link perhaps with a box of tissue.
The Goodness abounds!  Nenette is coming to my house on Monday to once again share her time and talents with me by teaching me how to prepare the bao in my own kitchen.  I am super excited!  Look for a future post of her bao tutorial!  Thank-you, thank-you, thank-you for your very delicious food delivery Nennette and for offering to help me learn how to make them too.



Friday, 16 October 2015

Monkey Business

I might be addicted...I have discovered PicMonkey.  It's an online photo editing site that you can use free of charge and without setting up an account (for the basic options) and at a cost for more options and premium features.  If you are like myself and missed the whole scrapbooking craze of the... was that the 90's?!... this might be for you; no cutting, no glue sticks, no leaving the house carting roller suitcases full of multi-edged scissors and shape punches with a spinach dip in hand! Just grab your laptop and drag and click!  Admittedly, I know very little about photography.  I'm taking these photos on my phone camera which clearly has its limitations, but with access to my Google photos and the PicMonkey photo editor, I have been able to take my photographs to the next level (toot! toot!) and from what I can tell, I have not even scratched the surface as far as what you can do with this program.
The photos above are of the hummus I made today.  We eat a lot of hummus.  It's a quick, high protein snack that can be easily dipped with fresh pita or crisps; we love these and these and we just tried these (delicious!) pictured above or spread in a wrap with some fresh veggies for a quick lunch.  At 89 cents a tin, you can make a good cup and half to two cups of really delicious hummus at a fraction or the cost of any store bought brand and it tastes fantastic.  If you want exact measurements you could Google a hummus recipe, but it's not necessary.
I simply drain and rinse a 19 oz can of chickpeas and pour into the food processor with lots of garlic (6 cloves today! but adjust according to your tastes and whom you may be getting close to later in the evening!), about a tablespoon of olive oil, the juice of half a lemon (but a tablespoon or two of bottled will do as well) a tablespoon of tahini paste, a roasted red pepper, salt to taste and some vinegar (add a tablespoon at a time and taste for your preference--I usually add one or two).  That's it.  Process until smooth and throw it in your roller suitcase with your fancy schmancy scissors :D.



Saturday, 10 October 2015

Eat Ugly!


To my unexpected surprise, my neighbour brought over a really big bag of apples this week (Thank-you Victoria!). They were not uniform in size or colour and they had some bumps and bruises, but they were fresh and crisp and grown on her tree without any sprays, and with a few ingredients and some peeling and chopping, I transformed them into...








...this apple crisp deliciousness and there are still lots of apples left to make a big pot of applesauce.

I typically just bake with whatever apples I have on hand, especially surprise apples that arrive on my doorstep! But you can find an apple guide here that you might find useful or of interest.

Peel and roughly chop about 8 or 9 cups of apples and dump them into a greased 9x13 baking dish; toss with a tablespoon of flour, a couple tablespoons to a 1/4 cup of sugar depending on your sweet tooth (this time I used 2 tablespoons of maple syrup instead), sprinkle with cinnamon.
Combine 1 cup each flour, oats and dark brown sugar and cut in 1/2 cup of butter until crumbly. You could make more topping if you like it thickly covered.
Sprinkle topping over your apples and bake at 375 degrees for about 45 or 50 minutes.
If you want to get fancy, grate some orange rind into your crumb topping or melt about 8 or 9 caramels with 2 teaspoons of milk and drizzle over your finished crisp.  Toss in a handful of chopped, ripe peaches or pears or some tart cranberries.  Add nuts or leave 'em out. Tastes next level with vanilla ice-cream and a drizzle of caramel or maple syrup.

I came across this video about Intermarche, a French supermarket that is trying to change consumers perspective on ugly, misshapen fruit and limit food waste by selling fruit and vegetables otherwise thrown away before it ever reaches the supermarket.
I'm not sure where Canada is at in terms of minimizing food waste.  After watching Just Eat it, the documentary I linked in a previous post, I'm guessing a bit behind, but I have seen bags of "Naturally Imperfect" apples at the Superstore which I have purchased, and besides being of assorted shapes and sizes, the apples are crisp and taste great.

This is not to say we cannot appreciate all the beauty and perfection nature produces as well.  As you may have noticed from my various produce photographs on other posts, I am very much in awe of all the vibrant, colourful perfection that grows, right along with the curious oddities.
I was no less grateful for the bounty of pristine, Honeycrisp apples my parents shared with me this week (thanks mom and dad!) with their rosey, speckled skin and flesh so sweet it would satisfy the sweetest tooth. We shall not discriminate against the ugly fruit and vegetable's lovely counterparts either.
The apple is a particularly amazing specimen with its multitude of colours and varieties. Did you know that there are 7 500 varieties of apples grown around the world and it would take you 20 YEARS!!! to try them all if you took a bite of one variety each day? That is a a lot of perfection to appreciate! This and other fun food facts found here!  I will be on on the lookout for "beaver butt" the next time I purchase vanilla; who knew?!!



I have shared many photos of the beautiful produce we have grown; we have grown some misshapen fruits and vegetables too over the years; carrots with extra appendages, tomatoes with smiley face scars, and our absolute favourite, the er...um....."unicorn" tomato!

Wednesday, 7 October 2015

DIY Grapefruit Sugar Scrub

It's late and there is no natural light so I did not take a picture of my final product, but trust me when I say this grapefruit scrub is worth giving a try sight unseen.  No "Pinterest fails" here ladies; I promise.
It is super easy to put together, the ingredients are easy to find and it smells and feels amazing.
I can't credit the original source of this scrub.  I have had the recipe scribbled on a dogeared scrap of paper for years and have no idea where it came from.

1 1/2 cups white sugar
20-30 drops grapefruit essential oil
2 drops of red food colouring (optional, but its just enough to give it a light pink hue)
1/4 cup jojoba or sweet almond oil
1/4 cup liquid castile soap (unscented, or citrus, almond works well here too)

Place your sugar in a large bowl and sprinkle in the essential oil and food colouring (if using) until evenly dispersed.  Add the jojoba/sweet almond oil and castile soap, stir and spoon into clean glass containers careful to avoid getting any water in the jars as it will start lathering and dissolving your sugar.
You can find smaller glass jars at the bulk barn and the dollar stores or you could use small mason jars as well. You can find some fun, free citrus printables that fit on wide mouthed mason jars here or some simple scrub labels here or some super cute "Scrub with Love" labels here.
This makes a great body scrub, or rub for tired feet and is super for shaving your legs! Just mix some scrub with a small amount of water and rub being careful if you are standing in the shower as it can be slippery.
If you have leftover castile soap, pour an inch or two in your foaming hand soap containers, top with water for a wonderful foaming hand soap.

Monday, 5 October 2015

Mulling Spice Mix







Today was the perfect apple cider day.  I had this simmering on the stove with oranges, cinnamon sticks and Stonewall Kitchen Mulling Spices and the house smelled fantastic.












You could easily put together your own mix of mulling spices ( this is a really pretty version that I plan to try soon as is this clever spice tower, but the Stonewall combination is really good if you are looking for a ready made variety. Mulling spices make an easy, festive hostess gift for the holiday season wrapped in cellophane, or brown kraft paper and tied with bakers twine and some evergreen.












Dinner With Julie's Chewy Chocolate Chip Bars were an easy treat for lunches this week.  This recipe whips up really quickly and can be baked in a square pan and cut into bars or pressed out into one large cookie on a round pizza pan and cut into wedges.  Makes a very fun birthday cookie baked, drizzled with chocolate or icing and of course generously covered in sprinkles and studded with a candle or two!

Sunday, 4 October 2015

DIY Dishwasher Powder

Okay, I realize do-it-yourself dishwasher soap is not for everyone.  I made it simply because I could and perhaps because I have never quite left the mud-pie making, experimentation stage of my childhood.  I often find myself thinking... I wonder if I could make that...? and then of course I have to try.  I'm not going to lie, I don't have a Pinterest account, but I have had my share of "Pinterest Fails".  This post is very funny!

There are diy concoctions for pretty much everything out there. I started here.  She mentions giving your powder an extra boost by adding dish washing liquid however, I do not personally recommend adding any dish liquid to your dishwasher ever!
This version has worked well for me and I guess because I bought all the stuff to make it, I do!  It's easy, it smells great and it does actually do a decent job of cleaning the dirty dishes with a handful of ingredients I can pronounce.  If you buy a natural, commercial variety, this may actually be worth attempting as you can make a lot of soap for a fraction of the cost. At best you have some homemade soap you MacGyvered yourself or at worst, an epic fail of your own to pin  :D

I have given some links as to where to find your ingredients, but I have absolutely no affiliation\sponsorship with anyone as I'm sure you can gather from my add-free site!

2 parts washing soda
2 parts borax
1 part salt
1 part citric acid you can pick this up at the grocery store, but I buy it in larger quantities here.
lemon essential oil (I think I use about 20 drops)

I usually use 1/2 cup each of citric acid and salt to 1 cup each washing soda and borax.  Mix everything in a glass mason jar and leave on your counter without a lid (away from pets and little people) for a couple of days stirring a few times a day or when you think of it.
I omitted this step the first time I made it and the end epic result was one solid mass of soap I had to chip out of the jar!  This step just eliminates some of the moisture and clumping the citric acid creates.  Store in your sealed jar (again, away from little people and pets) and add to any automatic dishwasher.




Saturday, 3 October 2015

Monique's Magic Cake

My friend Monique shared this recipe with me many years ago.  It brings back a lot of good memories of time together when our kids were very small; she made the most incredible homemade chai from scratch and we would drink mug after mug of tea and talk and eat and the kids would play and for that brief time, all the interrupted sleep, toddler tantrums and piles of laundry would fall into the backdrop. I'm not sure what she calls it, but we call it Monique's Magic cake.  I can't really recall why the magic...perhaps because it comes together quickly with a few pantry staples?  Perhaps because of the potion like reaction the baking soda produces when the vinegar is added to the batter?  Perhaps because it tastes magical with its chocolate-studded goodness? This cake tastes delicious as is, and next level sprinkled with powdered sugar and a scoop of vanilla ice-cream or topped with whipped cream and sour cherries a la deconstructed black forest cake.  You can bake it in an 8 inch pan or in a muffin tin. Magic.

1 1/2 cups flour
1/3 cup cocoa
1 teaspoon baking soda
1 cup sugar
1/2 cup vegetable oil (I use melted coconut oil)
1 cup water or strong coffee
2 teaspoons of vanilla
2 tablespoons of vinegar
chocolate chips

Combine the dry ingredients and set aside.  Combine the oil, water or coffee and vanilla and add to your dry ingredients mixing until just combined.  Stir in the vinegar.  Pour batter into a greased 8 inch pan or muffin tin and sprinkle the surface with chocolate chips. Bake at 375 for 25 minutes or until knife inserted comes out clean.  Call your friends and share the magic.

I must admit, I picked Lost and Found initially for it's cover; I loved the art and of course because I have a fascination with debut novels. This is a very sweet and in the words of Millie Bird, "happy-sad" novel that will resonate with anyone who has experienced a sudden or unexpected loss... any loss really.  I once read that grief is an expression of how deeply we have loved and at a time when most everything well-meaning sounded quite hollow, I found comfort in this particular sentiment. The notion that our grief is so great because we have loved so well somehow makes it bearable.

"All changed, changed utterly: a terrible beauty is born.--Yeats