A Canadian Fall

Don't tell me the moon is shining; show me the glint of light on broken glass. -Anton Chevoc

Here is my world today...

The end!

Through a Window...

Scholars read the great words of the world. But you and I must learn to read the world itself. - Linda Sue Park, A Single Shard

Here is my world today...

 The End!

Pumpkin Bars

Listen! the wind is rising, and the air is wild with leaves. We have had our summer evenings. Now for October eves. - Humbert Wolf 
 

Recently,  I read a very wonderful book called, The Spark: A Mother's Story of Nurturing Genius, by Kristine Barnett.  It is an autobiography of a mother who was able to reach inside her young child with autism and help him succeed. It was a beautifully written story that showcased a mother's love for her child...and her desperation to reach him.  She pointed out that all children have unique gifts, that need to be nurtured in unique ways...

She mentions in her book numerous ways in which to help children(and adults) enjoy life...

One small point she included, was filling the air with sweet smells...from lavender scented playdough to fresh roasted chicken with herbs wafting from the oven.  I agree. So I hope to inspire you by giving you this fall recipe...pumpkin bars...and the beautiful scents that will fill your kitchen when these are baking...

Pumpkin Bars (adapted from Chocolate Covered Katie)

makes one 8 x 8 pan of pumpkin bars

preheat oven to 350 F

Ingredients:

For Pumpkin Bars:

1 cup spelt flour ( or any flour you would like)

2 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs 

1/2 cup brown sugar

1 cup pumpkin

4 Tablespoons milk

4 Tablespoons oil

1 teaspoon vanilla

Directions:

1. Combine all the dry ingredients in a bowl, except for the brown sugar.

2. Mix the brown sugar and all the wet ingredients in another medium size bowl.

 3. Then pour the wet ingredients into the dry ingredients.
4.  Next, Pour the mixture into a greased 8x8 baking pan and cook for 15-20 minutes.
5. Let cool on a wire rack.

Cream Cheese Icing (from Better Homes and Gardens)

Ingredients:

1/2 block of cream cheese (about 4 ounces)

1 cup icing sugar (or to taste...I used about half this amount)

1-2 Tablespoons milk

1 Teaspoon vanilla

Directions:

1.  Beat all the ingredients with an electric mixure till light and fluffy.

2. Frost pumpkin bars when cooled.

Enjoy!

The End!

A September Day

To love beauty is to see light. - Victor Hugo

Here is our world today...

The end!

Cheese Pita (Burek) and a Changing Landscape

Autumn, the year's last, loveliest smile. - William Cullen Bryant

The days of summer have passed and the landscape around my house has already dressed in it's new fall colours.  My littlest son has taken his snow board out of storage, and placed it at the foot of his bed...because he claims he smells winter in the air, our pear tree is brimming over with fresh fruit, we are picking fresh pumpkins from our garden and putting on our warm sweaters.
Of all the seasons, fall is one of my favourites... 
Somehow when the days begin to get cooler, I love to cook again.  And of course, warm comfort foods, hot from the oven, top my list. 

The first time I met my husband's family, Cheese Pita was served...and from that day, Cheese Pita remains one of my favourite Serbian dishes...and favourite comfort foods, too (I do think butter and salt are good for the soul...even if they are not so good for your heart).  Consequently, every time I was ever invited over, someone was sure to make it for me. Chuckling my husband's aunt would say, "Oh! it is so easy to make...anyone can make it." And for the longest time, I did not believe her.  But the truth is...Cheese Pita...or Burek (as it is officially called) is a very easy dish to make.  It is usually served as a side dish with a meal....but it is also sometimes served as the main dish.  In Fall, it makes a nice quick dinner served with a hot soup.
Here is my husband's Aunt's recipe for Serbian Burek....Cheese Pita....
I hope it becomes one of your favourites ...(even my little children love this one, too!)

Cheese Pita (or Burek)
makes one large 9x13 thick pie (or one large 11x15 thin pie)
preheat oven to 375 degrees Fahrenheit

Ingredients
1 large container of cottage cheese (750 grams)
1 package pressed unsalted cottage cheese (500 grams)*
8 eggs
1-2 teaspoons salt 
1 package phyllo pastry
1/4 - 1/2 cup of melted butter (for drizzling/brushing onto the phyllo pastry)


Directions
1.  Mix first four ingredients in a bowl.

2.  Lightly grease the bottom of a baking pan.  (I used a 11x15x2 pan...but a 9x13x2 pan could also be used...giving a thicker pie).
3.Carefully place on sheet of phyllo, fold if necessary, into the bottom of the pan. Drizzle with butter.
Repeat four more times....line with phyllo and then drizzling each new sheet with butter.  This will form the bottom of the pie...so it should not be too thin.

4. Next, gently spread an even layer of the cheese filling on top of the buttered phyllo sheets.

5. Gently cover the cheese layer with a sheet of phyllo pastry.  Drizzle with butter.  Then again, one more phyllo sheet and drizzle again with butter. (having a total of two-three sheets of phyllo on top of the cheese layer)

6.  Continue alternating between cheese filling and pastry layers until all the filling has been used. Then top off the pie with three consecutive layers of phyllo, all brushed with butter to make a thicker top.
7.  Score the top layers into the desired serving size pieces. (Crisp phyllo is hard to cut...this step just makes for nicer presentation)

8. Bake in a 375 degree Fahrenheit oven for about 45 minutes...or until the top is a golden brown.

9. Serve warm.  Enjoy!

*if you can not find pressed cottage cheese (which is usually found in the same area of the grocery store as regular cottage cheese....you can use feta cheese...but just be sure to decrease the amount of salt)

The End!