Last weekend the whole family went up to our friend's place for the weekend. They have a beautiful log cabin on 100 acres. It was a winter wonderland. We spent the weekend tobogganing, hiking, and cross country skiing. We also managed to get in some good wine and fantastic food. We simply had an awesome time hanging out with our good friends and the kids. It was lovely to not feel rushed and know that you had several days to get in all the good conversations and laughs without time constraints.

For as long as I can remember I've always wanted a cottage or country home. That desire isn't as materialistic as it sounds. I'm not looking for an accumulation of wealth or to outdo my neighbour. I just love the idea of having uninterrupted time with friends and family to just hang out. The older I get, the more busy everyone is. It seems idyllic to have a space where the main goal is to play board games, get outside in nature and be together.

I know it's not all fun and games. It's a huge cost, and a lot of work. Even though I love to host, I realize that not everyone is a perfect guest. But I'm going to keep dreaming knowing that it probably will only ever be a dream. I'm okay with that too. I'm happy to just be a guest.

Up at the cabin I ate the best ham I have ever had in my life. My host outdid himself. Here are all the details. Enjoy!

Pineapple Ham
a.k.a. Rocking with my Ham Out

8 lb bone in ham
1/2 pineapple, sliced 1/4 " thick

1/2 cup brown sugar
1 tbsp all spice
1/2 cup minced pineapple
3 tbsp butter
1/4 cup white wine

Preheat oven to 325 F. Score ham liberally 1" all around with a sharp knife. Melt butter in pan and add all glaze ingredients except wine. Whisk on low-medium heat until glaze thickens slightly. Remove from heat. Place ham cut side down in glass pan and fill bottom of pan with 3/4 " of water. Cover ham with 1/3 of glaze, stuff flaps with sliced pineapple and cover with extra pineapple. Place in oven for 40 minutes. Remove ham from oven and glaze again with 1/3 of the glaze. If necessary, empty out some water until there is only 1/4" in pan. Replace in oven for another 10 minutes. Take ham out of oven and cover with foil. Deglaze the glaze pan with white wine and drizzle over ham before serving. Try not to lick your plate.


I Swear.

I love swearing. Really it's one of my favorite things to do. It may not be my most productive hobby but I enjoy it quite regularly. It makes me sound unintelligent, unlady like, and crude. So some may say it's not really working for me. Maybe as a mother of three I should be aiming for a persona more in tune with my current role in life. But this is the thing, I love that swearing is inappropriate, vulgar and crass. To me, those are the positives.

This has really been a lifelong pursuit. When I was a teenager my ex step father (ya you read right) use to say I sounded like a truck driver's girlfriend. Now maybe he meant I wasn't swearing enough since I didn't qualify as a truck driver but simply the girlfriend. Perhaps I should of been swearing more at the time. Maybe that would of launched me into a whole new career.

I'm sad to say that since kids I've toned it down a bit. With kids present I am apt to say "oh darners" and "darn it all to heck". I'm embarrassed to say I've even uttered a "frig" here and there. But don't worry, there is still a whole lot of swearing in me waiting to burst out. As soon as those kiddies go to bed you'll get an ear full.

Marinated Beets

6 beets, peeled and cubed
2 cloves of garlic, peeled
1 part red wine vinegar
1 part water

Boil beets until tender, about 12-15 minutes. Remove beets from water and place in a container with a lid. Put garlic in container and partially cover beets with water from pot. Cover completely with red wine vinegar. I try to aim for a solution of half water and half vinegar. Place lid on container and refrigerate. Beets will be ready to eat within 24 hours, and can be kept in fridge for 2-3 weeks.