29 Candles

Ahoy!

Last weekend we had lots to celebrate; the 29th birthday of one half of this blog, and the same half along with her better half’s 1 year anniversary! The family headed down to Kingston to celebrate both of these exciting occasions at the McIlquham farm! It was so crazy being in the barn on the exact day 1 year ago that we were setting up for one of the best and most beautiful days ever (if you haven’t seen pictures of Erica and Ben’s wedding check out this post). It felt like the perfect way to celebrate Erica’s birthday and her and Ben’s first year of marriage! Check out some highlights from that night below:

Back where all the magic happened 1 year ago; the barn still looks as beautiful!IMG_4162

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Ben’s prepping the pork for pulled pork sandwiches!IMG_4166

Getting into all of the delicious eats!IMG_4187

The insanely beautiful and delicious nautical cupcakes made by Ben’s sister Kate (she has some serious talent!)IMG_4152

Birthday girl making a wish with a little help from her nieces!IMG_4195

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Erica’s favourite birthday gift: a selfie stick from cousin KyleIMG_1626

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The next morning Dad and Ben raiding the garden for tomatoes- it wouldn’t be a Kingston trip without coming home with a box of the tastiest produce ever! IMG_4201

Anchors aweigh!

Bon Voyage

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My best friend jetted off on a 2 1/2 month adventure to China and Thailand today, and although it is going to be weird without her here for that long (this is the longest we have ever been apart) I am so excited and proud of her for embarking on this journey on her own! As you might guess there was no way I could send her off without a proper good-bye, which is what led me to throwing her a Bon Voyage get together! (Her birthday is also the 6th of September- so consider this a combination excuse to throw a party!). It was a great night; from the surprise look on her face when she entered, to the infinite photo booth opportunities seized by all! When you get this fun of a group together you’re destined to have a good time!

The food for the party was majority supplied by all of my wonderful girlfriends but I did manage to put together a few, what I thought to be Asian themed dishes. My favourite (and most simplest of them all) was probably the candy sushi!

I made a regular batch of rice krispie squares (just a little thiner than you would typically make the squares) which required:

Rice krispies

Mini marshmallows

Butter

Vanilla

Then once they sat overnight I topped them with a Swedish Fish candy (you can buy these in bags at any convenience or grocery store- but surprisingly not in bulk) and a strip of Fruit by the Foot Fruit Roll-Up (if you can find a package of strictly green ones that would be preferable- I had a heck of a time trying to find that so ended up having to buy a mix box of Colour-by-the-Foot and just cutting the green foot out of each and into tiny strips).

The rice krispies are supposed to be the rice patty, the Swedish Fish are the raw fish of the sushi, and the Fruit by the Foot is the seaweed that holds it all together.

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Get ready for some Photo Booth fun!!

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We miss you already Lindsay!

Anchors aweigh!

Happy Birthday Canada!

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Being Newfies we celebrated Canada’s birthday with our favourite red-themed food: lobsters. With Canada Day falling in the middle of the week we decided to have a few drinks in the backyard and take it easy. Along with our lobster we had steak, Newfie mustard salad, and Kentucky macaroni salad, finishing off with Uncle Mike’s peanut butter squares! Check out our version of a backyard kitchen party here:

Saying their goodbyes
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A little last minute lovin’
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They’re so much prettier when they’re cooked!
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Can’t wait to start crackin’ these little guys open
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Fancy yourself a pair of lobster earrings?!
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It would be shellfish not to share right??
IMG_0381Ready to dig in!

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Yummy peanut butter squares

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Erica spent her Canada Day at Buck Lake sipping on a few Canadian Manhattans, you’re going to want to make yourself one of these delicious cocktails!

Ingredients for the Canadian Manhattan

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Canadian Manhattan Ingredients

1 1/2 oz. rye whiskey

1/2 oz. Dolin red vermouth

1/2 oz. Colin dry white vermouth

Dash of Angostura bitters

1 preserved cherry

Directions:

Shake liquids in a cocktail shaker with ice. Strain into a chilled martini glass. Garnish with a cherry.

Anchors aweigh!

Pizza Night @ Buck Lake

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After chipping up a storm on Saturday (post to follow tomorrow) we headed to Buck Lake for a night at the cottage with our parents and sweet Willa. It was a well deserved treat after hours in the sun and heat. We enjoyed the lake and made some delish pizzas on the charcoal BBQ, and of course drank some great wine, to toast to another hard days work at The Ranch.

Belle & I

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Pizza was: creamy mushroom sauce from Pasta Genova, Seed to Sausage salami, mushrooms, cheese and pea shootsIMG_2976 Dad toasting to sunsetIMG_3020 Willa protecting her personal pan pizzaIMG_2948Snacks & The Globe on the dock
IMG_2889 Outdoor Kitchen PartyIMG_2923 More ‘zaIMG_2981 This pizza was the favourite. Tomato Basil sauce from Pasta G mixed pesto from the same, mushrooms, Bearance’s bacon, oodles of cheese and TRUFFLE OILIMG_2954Uncle Ben

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All hands on deck
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Pizza lessons from Brett’s BistroIMG_2898 Can it get any better?IMG_2884Anchors aweigh!

Raclette Party! Cheese! Need we say more?

Ahoy!

Raclette, in Swiss, is the scraping and warming of cheese- umm HELLO!? I think if you haven’t heard of this before you’re probably getting super excited, and if you have experienced raclette before you probably think we are nuts for having just tried this for the first time.

Last month we had a raclette party for our Dad’s birthday. Here is a picture of the raclette grill we borrowed from our friend Karen for the party:

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We have also been eyeing up this little number: http://www.crateandbarrel.com/raclette-grill/s202266

The device basically consists of the grill on top (pictured above) as well as the little pans which heat under the burner, as pictured below, Mel is also using these diverse pans to shield her eyes from the awesomeness!

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The key to a truly awesome raclette kitchen party  —

endless flavourful options, cocktails, good tunes, CHEESE!! and good company!

We started the party by heating cheese (which is the original purpose of raclette) and used the grill top to heat up our sliced baguette.

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Then we scrapped this lovely swiss-brie concoction onto our bread.. mmmmmmm…

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After this cheesy start we began getting creative and heated veggies, skewers with asparagus, proscuttio and cheese, marinated tenderloin, and used the “underneath” pans to broil potatoes with cheese, bacon, etc.Processed with VSCOcam with f1 preset Processed with VSCOcam with n2 preset

When the heat got too hot to handle.. we stepped outside for a little outdoor brewskie and fire on the deck.
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The best thing we love about raclette are the options! Immediately after the party we were brainstorming other ideas for future parties (breakfast parties with pancakes on top and omelettes underneath, etc.)

Processed with VSCOcam with p8 presetHave you ever done raclette? Have any great recipes or suggestions to pass along?

Anchors aweigh!