samedi 28 novembre 2009

Weekend de fou!!!

Oulalal! un weekend de fou je dois dire!!

Alors on commence???

Eh bien de un ,militaire hier avait une marche forcée de 13 km avec son rack sac de 50 lbs, plus un sauvetage pompier et une creuse de tranché! Donc le résultat très souffrant!!!
Donc militaire arrive tout crevé!!! Nous descendons en bas pour jaser comme d'habitude et OH NON!!!!!!!!
Ya de l'eau ,sur le mur et le plafond de notre salle de bain fraîchement rénové!!!NONONONONONO!!!!!!

Alors arrache le plafond, ya un tuyau qui a sauté!! Bon ben arrache toute le plafond! Regarde ce que nous avons besoin et cours déposé les enfants chez des AMIS MERVEILLEUX'EXTRA!!!Donc anyhoo j'en peux plus j'Ai faim on est tout les 2,militaire et moi, brulé mais on arrive!

Ce am,samedi, ouvre mon frigo, la viande que je faisais dégeler a couler partout dans mon frigo.ARGGG!!!

Tant pis je ramasserais plus tard! Bon ben je vais faire l'épicerie ...Et quand je range l'épicerie apres avoir nettoyé le frigo.les tablette me tombe dessus, Mon chum me criât de venir l'aider et je cris à mon tour!!! Finalement j'ai gagné ,militaire est venue me voir et bon un dégât monumentale!!!

alors finalement la journée c'est bien terminer pareille parce que nous somme allé en famille à la parade du père noël!!!

Espérons que demain çà aille mieux!!!

vendredi 27 novembre 2009

daring baker! Cannoli!!!

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele ofParsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

AND yes I made it! Never tought I would this month but yeah!! Here it goes!!

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Makes 22-24 4-inch cannoli
Prep time:
Dough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.
Filling – 5-10 minutes plus chilling time (about 2 hours or more)
Frying – 1-2 minutes per cannoli
Assemble – 20–30 minutes

2 cups (250 grams/8.82 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners' sugar

Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).
2 lbs (approx. 3.5 cups/approx. 1 kg/32 ounces) ricotta cheese, drained
1 2/3 cups cup (160 grams/6 ounces) confectioner’s sugar, (more or less, depending on how sweet you want it), sifted
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1 teaspoon (4 grams/0.15 ounces) pure vanilla extract or the beans from one vanilla bean
3 tablespoons (approx. 28 grams/approx. 1 ounce) finely chopped good quality chocolate of your choice
2 tablespoons (12 grams/0.42 ounces) of finely chopped, candied orange peel, or the grated zest of one small to medium orange
3 tablespoons (23 grams/0.81 ounce) toasted, finely chopped pistachios

Note - If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
Pasta Machine method:
1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through
2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
3, Roll, cut out and fry the cannoli shells as according to the directions above.
For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).

2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.
1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.

2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.
2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.
1/2 cup (123 grams/4.34 ounces) ricotta cheese, drained
1/2 cup (113 grams/4.04 ounces) mascarpone cheese
1/2 cup (122.5 grams/4.32 ounces) canned pumpkin, drained like ricotta
3/4 cup (75 grams/2.65 ounces) confectioner’s sugar, sifted
1/2 to 1 teaspoon (approx. 1.7 grams/approx. 0.06 ounces) pumpkin pie spice (taste)
1/2 teaspoon (approx. 2 grams/approx. 0.08 ounces) pure vanilla extract
6-8 cannoli shells

1. In a bowl with electric mixer, beat ricotta and mascarpone until smooth and creamy. Beat in confectioner’s sugar, pumpkin, pumpkin pie spice, vanilla and blend until smooth. Transfer to another bowl, cover and chill until it firms up a bit. (The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).
2. Fill the shells as directed above. I dipped the ends of the shells in caramelized sugar and rolled them in toasted, chopped pecans.

- Dough must be stiff and well kneaded

- Rolling the dough to paper thinness, using either a rolling pin or pasta machine, is very important. If the dough is not rolled thin enough, it will not blister, and good cannoli should have a blistered surface.
- Initially, this dough is VERY stubborn, but keep rolling, it eventually gives in. Before cutting the shapes, let the dough rest a bit, covered, as it tends to spring back into a smaller shapes once cut. Then again, you can also roll circles larger after they’re cut, and/or into ovals, which gives you more space for filling.
- Your basic set of round cutters usually doesn’t contain a 5-inch cutter. Try a plastic container top, bowl etc, or just roll each circle to 5 inches. There will always be something in your kitchen that’s round and 5-inches if you want large cannoli.
- Oil should be at least 3 inches deep and hot – 360°F-375°F, or you’ll end up with greasy shells. I prefer 350°F - 360°F because I felt the shells darkened too quickly at 375°F.
- If using the cannoli forms, when you drop the dough on the form into the oil, they tend to sink to the bottom, resulting in one side darkening more. Use a slotted spoon or skimmer to gently lift and roll them while frying.
- DO NOT crowd the pan. Cannoli should be fried 2-4 at a time, depending on the width of your saucepan or deep fryer. Turn them once, and lift them out gently with a slotted spoon/wire skimmer and tongs. Just use a wire strainer or slotted spoon for flat cannoli shapes.
- When the cannoli turns light brown - uniform in color, watch it closely or remove it. If it’s already a deep brown when you remove it, you might end up with a really dark or slightly burnt shell.
- Depending on how much scrap you have left after cutting out all of your cannoli shapes, you can either fry them up and sprinkle with confectioner’s sugar for a crispy treat, or let the scraps rest under plastic wrap and a towel, then re-roll and cut more cannoli shapes.
- Push forms out of cannoli very gently, being careful not to break the shells as they are very delicate. DO NOT let the cannoli cool on the form, or you may never get it off without it breaking. Try to take it off while still hot. Hold it with a cloth in the center, and push the form out with a butter knife or the back of a spoon.
- When adding the confectioner’s sugar to the filling..TASTE. You may like it sweeter than what the recipe calls for, or less sweet, so add in increments.
- Fill cannoli right before serving! If you fill them an hour or so prior, you’ll end up with soggy cannoli shells.
- If you want to prepare the shells ahead of time, store them in an airtight container, then re-crisp in a 350°F (176 °C) oven for a few minutes, before filling.
- Practice makes perfect. My first batch of shells came out less than spectacular, and that’s an understatement. As you go along, you’ll see what will make them more aesthetically pleasing, and adjust accordingly when rolling. My next several batches turned out great. Don’t give up!!

samedi 14 novembre 2009

Visite du père noël..ESPECE D'IMBÉCILE....

Pas le Père Noël...NONONO!!!

LUI je l'aime beaucoup....

C'est les organisateur de l'événement à St-John.

Voici le contexte.

Hier j'apelle pour demander qu'est -ce exactement cette journée de Noël.

Tourisme STjohn: Eh bien c'est la parade du Père Noël! Il y aura des activités pour toute la famille! Il y aura une représention de Polar Express et vous devez vous procurez gratuitement votre Billet en Or. Et ceci donne acces à des activités sur un bus aussi.
Moi: Alors qu'arrive t-il si je n'obtiens pas de billet?
T: Il y a sur la place publique des activité pour tous et le musé est gratuit. De plus la bibliotheque aussi offre des activités.
Moi: Donc PAs de probleme a rester jusqu'a la parade vers les 18hrs!
T : Il y aura plein de chose a faire!
Moi: MERCI !!!
WOOT WOOTT !!! Belle journée en famille!

Arrive à st-John vers 12hrs15..un file de 800 personnes...ouch..Bon pas grave la tite dame a confirmé les activité...


oui le musée est gratuit mais ya rien pour noël. RIEN! Et les activité dans le centre ne sont que pour ceux qui ont eu un billet...On a que le droit de regarder sans bricoler ,faire de la patisserie ou meme recevoir une balloune!

Ça pas de sens non?? Mes enfants de 4 et 2 ans attende de voir le Père Noël vers 18 hrs et en attendant ont (parent) doit se demerder dans une foule dense qui crie de joie et montre a leur parents toutes les truc qu'ils ont fait !Heille !!!

Si cette activité etais reservé ,j'ai rien compte .PAR CONTRE; utilisé un salle fermé! C'Est tellment injuste de voir mon fils jalousé un enfant parce que lui n'a pas eu de billet.ON A FAIS LA FILE  1 HRS PAREILLE!!!

Militaire et moi on voulais pas attendre 4 hrs a regarder les temps passé pendant que les enfants deviendraient insuportable pour une parade de 15 minute!

Donc j'ai due briser le coeur de mon fils et lui expliquer que parce qu'on as pas eu de billet ,on peut pas faire les activités .On attendras de voir le Père Noël une autre fois...
COEUR BRISÉ !!!! il était tellment triste...Je voulais pleurer avec lui...oufff....

Nous irons la voir en ville ici le 28 novembre .Au moins on pourra se rattraper...

Sur cette note ,nous avons louer des film ,du popcron et du lait chaud et collé toute la famille sur le divan!

vendredi 6 novembre 2009

When a soldier

When a soldier comes home, he finds it hard.... listen to his son whine about being bored. keep a straight face when people complain about potholes.
to be tolerant of people who complain about the hassle of getting ready for
work. be understanding when a co-worker complains about a bad night's sleep. be silent when people pray to God for a new car. control his panic when his wife tells him he needs to drive slower. be compassionate when a businessman expresses a fear of flying. keep from laughing when anxious parents say
they're afraid to send their kids off to summer camp. keep from ridiculing someone who complains about hot weather. control his frustration when a colleague gripes about his coffee being
cold. remain calm when his daughter complains about having to walk the dog. be civil to people who complain about their jobs. just walk away when someone says they only get two weeks of vacation a
year. be forgiving when someone says how hard it is to have a new baby in the

The only thing harder than being a Soldier..

Is loving one.

Joie de la rénovation!

Ce matin,je fais ,petit petant mes petites affaires et je me rends compte que j'ai besoin d'un chandail!
Alors je sors de la salle de bain et descends vers ma chambre! ETOH !!WAAAAAAAAA!!!! il y un travailleur déjà arrivé!!!!

Alors je sais pas s'il ma vue mais bon j'ai eu la frousse!!!

mardi 3 novembre 2009

Une journée en plein ratage!

Oui Ratage!!

Vous savez une journée où tout va mal....

De 1-BBB régurgité du sang ce matin...oui pensions-nous!!
Apelle maman en toute vitesse et elle me dit 911!!! je ramasse mon stock de BBB ,ramasse le chandail plein de "sang" et humm?? ca sent la fraise!!! Lili puce a partagé sa nutrigrain avec BBB et BBBa régurgité!! ah bon doux...C'est rien que ça..Panique évité ou presque!!!

Donc je descend en bas voir le progrès des rénovations....Il y a des fils qui passe où doivent aller les fenêtres!!YEAH!!!
Donc ca sera du contournement de filage qui va couter un peu plus cher que prévue...EUFFF...

Et donc pour leur laissé le champs libre je voulais aller avec les poulets au centre de jeu...rechauffe la voiture à l'aide d'un démareur à distance...Quand je viens pour mettre la clé dans le contact et partir la rien...pas un son...MERDE!

Va voir un voisin pour Booster la baterie ,emprunte les cables, avec l'aide du truck de réno essaye de booster...RIEN ...
Call le garage et towing...1 heures d'Attente et probablement plus de 200$ de réparation sur la voiture...NON!!

Bon bien je suis définitivement cassé! pas juste un peu la bcp...

Joyeux noël?


C'Est ce jour fatidique où les renovations commences. Tout les meuble objet et autres sont dans mon salon en secours...

au moins le resultat sera beau!

lundi 2 novembre 2009

La crise de la fève...

Ce moment de la journée est vraiment mon pire moment.

Le moment de la fève...La fève verte...celle que mes enfants voit sortir du frigo et qui se metent en mode Panique...

Sa se sauvent en bas ,sous la table, derriere les meubles, en dessous des lits nommé le ,ils s'y cachent!!

Et vient le moment du souper ,où bien gentiment sans un mots il mangent leurs assiettesm petit pois inclus.

Mais la fève reste isolé , seule, abandonné les petits regards se tiennent bien de le mentionner.

Fils croyant etre un as de la cachette ,glisse sa fève dans l'assiette de petite soeur qui a quitté la table pour aller reflechir de son propre gré! Fils ,tout fière, me montre son assiette vide et me demande un bonbon d'halloween...

Moi de ma responsabilité de mère: alors cette fève?
Fils me répond:  Soeur me la volée. Je suis gentil je lui laisse...
Militaire: Essaye toi même pas, assis pis mange...

Fils a mangé sa fève!