Hobbits in the mist

January is rainy and wet,  and the little Hobbits feel all cooped up, even in the nice new house we are sharing with Clamb; So we go out in the rain on mini adventures, just to see the sky and feel the wind.








This place is Panama Hill park. It’s pretty Hobbit friendly.







It’s covered in hawthorn.















and has cranberry bogs all around it









It’s wet, of course. Fortunately it’s close to home and the fireplace, and hobbits don’t really mind being wet for short adventures.


Published in: on January 5, 2012 at 11:44 am  Comments (2)  
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Edd and I went to a place called Jr India Curry House today in Vic. Its on Fort street near the water.  We tried Paneer Pakoras for the first time. Yum!

I want to learn how to make dosas and pakoras now.


Published in: on January 16, 2011 at 10:24 pm  Comments (1)  
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On the the Hobbit part of this Blog.

I made a really tasty vegetable stew for Christmas Eve. Not being sure when everyone was arriving I thought having something in the crock pot would be a good plan. (Turkey the next night) Also, as Edd is a Vegetarian, I wanted a good meal for him too.

I ran across this recipe in a Canadian Living Mag at work. It went over really well. I believe there were 3rd and 4th helpings to be had.

Winter Vegetable Stew



Trim top off garlic head to expose cloves. Place on square of foil and drizzle with 1 tsp (5 mL) of the oil; seal package. Bake in 375°F (190°C) oven until tender, about 35 minutes. Let cool enough to handle; squeeze out cloves into bowl. Set aside.

Meanwhile, in large Dutch oven, heat remaining oil over medium heat; cook onions, stirring occasionally, until golden, about 6 minutes.

Stir in potatoes, parsley and thyme sprigs, bay leaves, salt, pepper, saffron and roasted garlic; cook, stirring, for 2 minutes.

Stir in flour; cook, stirring, for 2 minutes. Gradually stir in broth, scraping up browned bits. Stir in 3 cups (750 mL) water and bring to boil; reduce heat, cover and simmer for 10 minutes.

Stir in cauliflower and chestnuts; simmer for 5 minutes.

Stir in squash; simmer for 10 minutes. Discard parsley, thyme and bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate for up to 24 hours. Rewarm to serve, stirring gently to keep squash in chunks.)

Additional Information:

Fresh chestnuts have the best flavour and are widely available this time of year. To prepare, cut X in flat side of each. Boil, 4 at a time, until cut points curl, about 2 minutes. Drain and peel off skin. Then simmer in fresh water until tender, about 5 minutes.

Vacuum-packed or canned chestnuts are available in some grocery and specialty food shops and are ready to use. Of the two types, vacuum-packed have a superior taste. Drain and rinse canned chestnuts before using.


Published in: on January 6, 2011 at 10:21 pm  Comments (2)  
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