Weekenders: Midweek Getaways

friends + farm + rainy days + ukelele + beer + berry pickin’ + laughter
because there’s no better way to welcome the long weekend than getting it started earlylast two photos taken by Kaytlyn on our rainy drive home



I just bought this off of a friend of a friend. Welcome to the family.

little moments

I was browsing through my memory card and found some precious photos taken when we were in San Sebastian a few weeks back. I have no idea why the face caressing is happening, but these two lovely individuals are obviously having a moment. A heterosexual life partner moment.

Sour Cherry Gin Fizz

With the temperature cooling and back to school approaching, I’ve been trying to enjoy the last few moments of Summer. In my backyard I have three sour cherry trees, and with me being in Europe I missed the opportunity to pick em. Luckily I have friends and family who love me enough to pick, pit, and freeze all the cherries for me. My mother is such a champ for pitting that many cherries. I’m going to try in the next little bit to showcase my favourite way to use these suckers, and we’re going to start with the ubiquitous gin fizz.

Sour Cherry Gin Fizz

makes 4 

1 1/2 – 2 cups sour cherries, pitter (if frozen, bring to room temp)
1/4 cups white sugar + more to taste
san pellegrino or soda water
lime wedge for garnish

In a blender, combine white sugar and sour cherries and blend until cherries are liquified. Taste the mixture – is it too sour for you? Add more sugar to suit your taste, and then give the blender another go. Strain the mixture through a fine mesh sieve into a small glass jar or measuring cup. Pour about two fingers of the sour cherry mixture into a tumbler and top it off with a finger or two of gin. Add ice cubes and fill the rest of the glass with San Pellegrino or soda water. Garnish with lime and enjoy!


onion + dill pierogi from the Fort Saskatchewan Farmer’s Market.

 this is the first meal I’ve made at home that hasn’t been instant noodles since I got back from Europe. I’ve been home since Tuesday, you can do the math.

Sevilla: Patterns

When we got to Sevilla (aka Seville for us English speaking folk), it kinda looked like a ghost town. You would think that with the reviews this place has had, it would be packed. All the locals (those smart cookies) left Sevilla for the month of August and went North because it is melt-into-the-pavement hot outside. The hottest time of day is usually between four to seven o’clock. It’s currently 37 degrees here, and the idea that it’s only going to get worse in the next few hours is slightly terrifying. But I digress.

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