They did it!

Gosh, what a night!
It was probably the most riveting TV I've every watched. The 4th heat was the worst, with our team running last. After several crashes, you were totally aware that nothing is guaranteed until the sled reaches the bottom. At first my thought was, oh well, they've won three, they are a shoe in to win the last. But after watching a sled go over and witnessing the braker go flying out onto the ice, like a rag doll, and sliding at break neck speed on her back down the track, you had a true sense of just how very dangerous this sport can be. They make it look so easy but now you could see that it's really not. By 11:30, with only 4 sleds left to go, I seriously questioned my decision to stay up and watch. It was so stressful. Then suddenly it was their turn, and it was do or die - almost literally.
When they reached the bottom, I was cheering and yelling and I'm sure the dog thought I'd lost my mind. I must admit, after living in apartment buildings for the past few years, being able to yell and cheer at midnight on a Wednesday night like some mad fool, is the best!
It was a great ending to a great day.
The weather yesterday was so perfect. It was around 3 0r 4 degrees and the sun shone all day. My intention was to go home and take the dog for a walk, or maybe see if the snow in the field and back lane could be skied on. It was too beautiful to stay inside. But then, just as I was leaving town, my phone rang. When I answered, it was Bernie, inviting me to stop by for supper on my way home. An offer I just could not refuse!
I walked into Brenda's kitchen, and there on the table was a spectacular bouquet of roses - a very unusual orange and pink combination. They were absolutely beautiful. So I asked what the occasion was. Brenda wasn't sure. She said when she saw Bernie coming across the yard with this huge bunch of flowers, her first thought was, oh oh, what has he done now! Turns out he was just trying to be nice. Flowers 'just because'. I've gotten those before and it's a really nice surprise. But of course we had to give him a hard time.

We had a really nice supper. Very tasty and it's always a treat when someone else cooks for you. Brenda told me that she took one of the butter tarts up to Susan at the store and she really liked it. But I need to do some more, those were not one of my best efforts. I've never been consistent with my butter tarts so I want to do some experimenting with different temperatures and times until I hit just the right combination so I get the same result every time. Every stove is different so I just have to find out the right settings for mine. So beware girls, you may have to munch your way through a few trials before I perfect them.

Here's the recipe: ( the picture is not mine but I found it online and with the Olympic mittens, it just seemed to fit!

Peggy Morris’s Amazing Butter Tarts

From Anita Stewart’s Canada. Peggy Morris and her husband Edmund farmed northwest of Elora in Peel Township, Ont. Anita enjoyed Peggy’s butter tarts many times over the years and asked for her recipe. Makes 18 tarts.

INGREDIENTS:
• 1 cup (250 mL) raisins
• 2 eggs
• 1/3 cup (75 mL) corn syrup
• 1 cup (250 mL) packed brown sugar
• 3 tbsp (45 mL) melted butter
• 1/2 cup (125 mL) chopped walnuts
• 18 Sweet Tart Pastry shells

METHOD:
In a small bowl, cover raisins with boiling water. Let soak for 20 minutes. Drain and set aside.

In a small mixing bowl, whisk together eggs, corn syrup, brown sugar, butter and nuts. Stir in raisins. Pour evenly into prepared tart shells. Bake in preheated 450°F (220°C) oven 5 minutes. Reduce heat to 350°F (180°C) and open door slightly for 15 to 20 seconds to bring temperature down rapidly. Bake for 15 minutes or until bubbling and deep golden brown. Let cool for 10 to 15 minutes before removing from the pan.

Sweet Tart Pastry

INGREDIENTS:
• 2½ cups (625 ml) sifted cake-and-pastry flour
• ¼ cup (60 ml) granulated sugar
• ½ tsp (2 ml) salt
• 1 cup (250 ml) chilled unsalted butter
• ¾ cup (175 ml) ice water

METHOD:
In a bowl, sift together flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles fine crumbs. With a fork, stir in ice water, ¼ cup (60 mL) at a time, until the dough can be gathered up into a ball. Turn dough out onto a lightly floured surface. Flour a rolling pin and the top of the dough. Divide dough in half.

Roll out one piece of dough, dusting with flour as needed, to about ? inch (3 mm) thick. Using a cookie cutter, cut into approximately 4-inch (10 cm) circles and press gently into muffin or large tart pans. Repeat with remaining dough.

Note: This is not the pastry recipe I used but I will try it next time. The one I did use must be similar as it also uses cake and pastry flour. (Meghan (1) now I know you know the difference!)

There is an interesting little story about this cook book. I had purchased a copy at the Bookshelf in Guelph after joining Cuisine Canada as a culinary student. Then a couple of years later Cuisine Canada was hosting what they called a cross Canada BBQ. They encouraged all members to spread the word and plan some type of BBQ for one Saturday in the summer. All were encouraged to share on the website what they would be doing and how you were incorporating local ingredients. It just happened that we were doing the food for a friends wedding that Saturday. Lloyd and his friend Walt, were BBQ ing 50 pounds of pork on a spit. So I submitted my story. Some weeks later I got an email from Anita Stewart telling me that I had won a prize - a signed copy of her book. In the course of our correspondance, we talked about a Cuisine Canada conference that was taking place out in Winnipeg, and she asked if I would be attending. I would have liked to but it was the same weekend as the Weekend to end Breast Cancer. We talked about that a bit and when I received the book in the mail, there was a really nice inscription inside the front cover, referencing the walk. It's one thing to have a signed book, but even more special to have it so personalized. These are the things that mean a lot to me-that connection to me as a person, not just another customer.