Foodie Friday – Peach Bellini


Last summer we bought a huge flat of bruised peaches for a great price. I cut up and froze over 30 of them. So all winter I have been using peaches in a lot of baking and cooking.

I had a hankering for a peach Bellini the other day, so decided to “cook” one up.

I found this recipe on the Food Network and then changed it a bit to suit what I had on hand and for what I was looking for in my Bellini.

– 6 peaches, cut into quarters and pitted

-1/4 cup sugar (I used normal sugar)

-1/4 cup water

-1 Tbsp lemon juice

-Sugar-Free flavoured sparkling water

-White wine



20160820_154715Place cut up peaches in the blender along with the water, sugar, and lemon juice.

Blend until pureed.

Place into fridge until ready to use.

Pour out into 6 glasses. Add in equal parts of flavoured sparkling water and wine. Mix together.


I decided to use the bubbly water to add in another flavour and to make it a bit lighter. I had lime bubbly water on-hand so used that the first time. I also have used strawberry or peach flavoured bubbly water.

I added the wine for the alcohol. I didn’t want to use Prosecco because that makes for a more expensive drink.

It is such a fun drink and pretty healthy too if there is basically an entire peach in each drink!!


Foodie Friday – Pumpkin Pie

Alberta, Travel

My pumpkins are coming along nicely. They are doing a good job of ripening in my house in the window and I think a couple of them will be yellow in time for Hallowe’en.


I cut a couple of the ripe ones open and made dozens of pumpkin pies, pumpkin soup pumpkin lattes and still managed to freeze about 40 cups of pumpkin puree that I can make into pies for next Christmas.

I don’t think I will need to grow pumpkins next year.


Foodie Friday – Pumpkins

Alberta, Travel

I planted pumpkins for the last 5 years in my garden. First in Edmonton and then in Calgary. For one reason or another I never actually got any pumpkins from my efforts. I often grew nice vines with beautiful flowers and leaves, but never any pumpkin. This year, however, I managed to grow about 8 head-sized pumpkins! I am ecstatic! I took them off the vine when they were still green because I was worried about frost and snow hurting them.


Foodie Friday – Peaches

Alberta, Travel

Last weekend Shawn and I went to the Market on Macleod. It used to be called the Kingsland Farmer’s Market, I think. I had never been before. I’m not sure why though. It is a perfect cycle from our house!

We bought a few cobs of corn (which were amazing). We also bought a 10 Kg flat of peaches. They were on sale because they were all bruised. So the entire box ended up being only $10.

When we got home, I spent half of the afternoon making food out of my amazing peach purchase. I cut most of them up into quarters, laid them on cookie sheets and put them in the freezer. When they were20160820_150657 frozen, I transferred them to zip locks. This ensures they aren’t stuck together and then I can easily use them for shakes or baking throughout the winter.

I also made an amazing peach pie. I found a recipe on for a simple peach pie. It was amazing. I did a few things differently, though.


-Pastry for a double-crusted 9″ pie (I bought mine frozen because I didn’t want to be baking too much in the hot weather)

-5 Cups fresh peaches, sliced (this was 5 large peaches – I used my bruised ones no problem)

-1 Cup sugar (I did 1/4 cup white sugar and 3/4 brown sugar)

-1/3 cup flour

-1/2 tsp cinnamon

-2 Tbsp butter

-2 Tbsp sugar



Preheat oven to 425 degrees F.

Thaw pastry shells as per the instructions on the box or be energetic and make your own. Place into pie pan.

Mix together the flour, sugar(s), and cinnamon in a bowl. Set aside.

Wash peaches. (I chose to not peel them and it worked great!). Cut into thin-ish slices.

20160820_153306Gently place peach slices into flour mixture to coat both sides. (Because my peaches were already bruised I did not want to damage them any further by dumping them into the flour mixture)

Place the peach slices into the pastry lined pie pan.

If there is any extra flour mixture, sprinkle on top.

Dot with butter.

Place extra pastry shell on top, seal the edges, and cut slits in the top of the shell.

Sprinkle with extra sugar.20160821_202117

(The recipe recommends covering edges with foil. But I did not do that, and my edges were okay. I like low maintenance baking!)

Bake for 35-45 minutes or until crust is brown and juices are coming through the slits in the top.

It was an amazing dessert and the peaches tasted fantastic.

Foodie Friday – Rhubarb Wine…Again


Well, I decided to make another batch of rhubarb wine. This time I changed up the recipe quite a bit. I added a bit more sugar as well as added lemon, green apple, cinnamon, and strawberries. I was busy, so I 20160716_095056left it in the primary for one day too many and there was actually mould on the pillow case when I went to strain out the juice! I was worried that it was not going to work, but it looks like there was no issues and I saved it just in time.

After having left it for 5 weeks in the carboy, Shawn helped me to bottle it last week. We haven’t opened a bottle yet, but when we were bottling it is easy to get a few little sips here and there and I think that it is going to be an amazing batch. Even during botting it tasted pretty good. I think we will have to have some for Thanksgiving and Christmas this year!

Foodie Friday – Haskaps


Since I have owned a house I have really enjoyed gardening. Each year I plant the staples (lettuce, carrots, onions, garlic, tomatoes, and potatoes) as well as some “fingers crossed” veggies. A couple of years ago we attended a great presentation by well-known gardening guru Donna Balzer. We learned that there is a plant that produces these great berries called Haskaps. They are blueberries that are meant for our Northern climate as I believe they originated in Siberia.


In our front flower bed we planted three of the haskap plants and this year was our best yield to date. They taste a bit like a blueberry. I hopefully will get enough to make a pie or something neat with them next year, but for now a good bowl-full was a great treat.


Foodie Friday – French Toast


Shawn and I go often to eat breakfast at a local restaurant called the Patisserie du Soleil. Their food is amazing – and they are actually going to be catering our wedding! Well, I had another boring food day and could not decide what to eat, so I decided to make a home-made version of one of their amazing dishes, “Banana Bread French Toast”.


I had already made banana bread and it was in the freezer, so that was the easy part. Then I used it to make French toast just like normal. An egg, a bit of milk, some cinnamon. I cooked up my pieces of toast and topped them off with a bit of fresh whipped cream and some raspberries. It was a nice treat for a Wednesday morning before work.