Cozy Time

sunflowers, slimpaley

Fall is actually my favourite season for going to the Farmer’s market.  Sunflowers last forever if you give them a bit of sugar, a touch of bleach and change the water a couple of times. Eventually, when the leaves turn yellow but the flowers are still good, just strip leaves and cut stocks again and add a different filler underneath the flower heads.  (I’ll post photo when these ones go for round two 🙂 These are already almost 6 days old. I’m going to channel Martha here for a minute and say Isn’t this container perfect? It’s vintage pottery; $15.   I die.

and now it’s….

martini_timeFrom the restaurant that makes the biggest and the best martinis on the planet

(blush…not that size matters…except with martinis)

Lola’s Okanagan Martini

fresh squeezed lemon juice (about 1/2 a lemon)
1/2 teaspoon maple syrup
a couple of sage leaves
Ketel One Citron
2 oz fresh apple juice
Sliced red apple for garnish

To make:
Muddle 2 sage leaves, the lemon and the maple syrup in your shaker. Fill shaker with ice and add the vodka and the apple juice. Shake, strain, and pour into a chilled Martini glass. garnish with a slice of red apple.


Lola’s Spiced Pear

Poached Spiced Pears (homemade are the best but in lieu of, canned pears work too)
Absolute Pear Vodka
cinnamon & sugar mixture (1/2 & 1/2)

To make :
take a slice of poached pear and muddle in a martini shaker. Fill shaker with crushed ice. Filled shaker to 3/4 full with Absolute Pear Vodka and top off with some of the Poached Pear Syrup.
Shake vigourously. Pour into a a chilled martini glass that has been rimmed with the cinamon/ sugar mixture. May add a small cinamon stick as a garnish.

L1060252Slim photo

That IS an egg in my figs. I don’t like to show off but, hellooo-these figs are from my garden.

And that is a GIGANTIC EGG.

Here’s what you do; wash and dry figs really well.  Slice in half.  Place in an oven proof casserole dish (spray with Pam or whatever first so they don’t stick) then drizzle heavily with Lyle’s Golden syrup and roast in the oven until bubbly.  Serve plain, over ice-cream, or pour a little fresh whipping cream over them. You heard me.




  1. SLIM, When do you find the time to make all these things???? Why do you torture us with deliciousness when we can’t just whip up a Okanagan Martini from Lola’s?? I WANT ONE…Waaaaahhhhhh.

  2. You so got me at figs. Love, love loveeeeeeeee fresh figs. Plain, grilled, broiled, poached, braised, sauteed, smashed, mashed and smoked as in hash. I want me some figgy puddin’.

  3. K that’s pretty funny that you threw the egg into that beautiful Fig photo just for bragging rights, at first I thought you photoshopped it in so your readers could play “one of these things is not like the other”.

    The Fig recipe is so simple yet sounds sooooo delicious!!

  4. Fabulous shot of figs, flowers, and lonely big egg.
    Martini followed by dinner at Lola’s sounds yum to me. One thing for sure I know I will order is the creamed spinach, the best. Actually it’s all really good.

  5. Another wonderful recipe for figs…scoop out the inside and stuff with gorgonzola, then wrap them in proscuitto and bake for fifteen minutes on medium heat. Then mix the seeds from the fig with an equal amount of red wine vinegar and a pinch of sugar in a food processor til smooth, simmer lightly on the stove and pour over the figs. Will change your life! I adore your blog, fabulous photos…just began reading a few weeks ago and am almost back to the beginning!

Would love to hear from you!