The Greenest 2140 Miles

So the BF and I just moved across the country (Inner 'AHHHHHH!'). All in all, our options to move our stuff had been plentiful and we booked passage of our stuff using a PODS container. Moving my plants however, that's where the fun began. 

I started out heading to a then local greenhouse to see if they had any ideas. I talked with Jim Hole (one of the Hole brothers and part-owner of The Enjoy Centre). He said that travelling with plants is pretty tricky and suggested the best and safest way is to find someone to drive them across the country. The BFs mom agreed and said that when they moved from Ontario to Alberta a super nice mover actually took care of them in the cab of his truck the whole trip. Problem is we weren't planning on driving (my car definitely wouldn't have made it) and a PODS container unfortunately doesn't come with a plant-friendly moving man. 

So what next. I had to decide which of my leafy friends were to come with us and who would have the responsibility of caring for the ones left behind. A hard decision. My plants are my babies and it was hard letting them go. My Aloe Vera was definitely coming with me. And I had developed a soft spot for the orchid I had rescued from the trash at my last job. The jade and my mother's vine would have to wait till christmas to come to TO. The rest, all my tropical plants, my shamrock, my spiky plant, the african violet and my flower succulent, would all find new homes with friends. Now that all my plants' future homes were decided, I continued the search for safe passage across the country. 

Our friend Laura suggested we travel via VIA Rail. They apparently would transport plants! Yay! But, of course, not in summer. Boo. The nice lady at their call centre said that it just gets too hot in the baggage cars during the summer for any plant life. So nix on the train. 

At this point it looked like we wouldn't be able to accompany my plants. So we looked into whether we could ship them Fedex or Purolator. It wasn't as expensive as I thought (Yay!) and with Premium Care it would be handled without any automated systems, only people. But, technically, they don't transport live plants, so we'd have to sneak it....

So apparently travelling with plants is like travelling with vials of deadly viruses: No one really wants to take them, and if they do accept to, they don't guarantee that they'll arrive all in one piece. 

Stressing out my plants the week before we moved.

Stressing out my plants the week before we moved.

Our last resort was to fly with my plants in baggage. I was sooo thrilled by this. Not.

Peggy the Rhododendron lady at Westjet said that if we could fit the plants in a regulation sized box we could count it as one of our checked bags. Yay free! The downside: She said that it "is handled like all other luggage however", which basically translates to "they will throw it around, bash it like a piñata, and definitely turn it upside down". I was very happy for her honestly, one plant lady to another. 

But it seemed that there was no other way to fly the plants. It wasn't until we were driving to my friend Julia's place (to stay for our last dry Alberta-y night) that she suggested checking it as fragile baggage. Julia is a cellist and flies regularly with her cello as fragile baggage. What's good enough for a $15,000 cello is good enough for an heirloom aloe vera. Since this was our best alternative I had to pack the living bejesus out of my plants. I put them in a sturdy see-through rubbermaid container with lots of packing paper in the bottom about a week before the move. Gave them a little water right after I packed them as they would have to be dry to go on the plane (no roots freezing in water allowed!). When moving day came I stuffed the container with lots of paper so that all the limbs of the aloe were supported. Then I stuffed the top as well.

When we got to the airport, we checked our luggage and proceeded to the oversize baggage area, aka the kinda secret fragile baggage area. 

Secret fragile baggage screening too!

Secret fragile baggage screening too!

Hmmmmm....

Hmmmmm....

All wrapped up and ready to go!

All wrapped up and ready to go!

I said my final goodbyes, not entirely OK with seeing my plants being conveyer belted away, and boarded the plane to our (and their) new home. 

After the flight I waited (not really patiently...) at the fragile baggage claim. Success! They looked perfect! Not even a piñata mark to speak of! Now for the hard part: Don't shock the plant more than necessary. I had read on blogs and moving websites that the move itself won't kill the plant, but the stress of being introduced to a new environment so fast might. And frankly, my plants were already pissed at me for putting them in a box. And then I took their air and sunlight away.

I brought it back to the hotel and opened up the lid. It was very humid and warm in the tub. Since our room faced north there was basically no light to speak of but I gave the aloe some water (about half a cup) and the leaves, a tad droopy, perked right back up. (The orchid, it turns out, is really mad and is now proceeding to turn yellow. What a complainer.)

After the initial unpack and water I didn't touch or move or even breath on the plants. Reduce stress! I was worried that even having opened the container I had killed them but they seemed to want to live. 

The next step was moving it again, about three days later, to our new apartment. I repacked the paper on top of the aloe, loaded it into the cab, and less than 10 minutes it was back lid off and a half a glass of water happier. This time, as it was in it's final destination for the foreseeable future, I unpacked all the paper from around it's limbs as well. The orchid, such a drama queen, I unpacked fully and placed out of direct sunlight in the kitchen. 

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Both plants, though worse for wear, are looking like they will pull through! I won't be moving the aloe out of the container for at least another week though. I'll update when my trooper of a plant is in it's final final home. 

Cheers!

-Andrea

The Half-Assed Hobbyist

The Car Graveyard

The first weekend in June 2014 I visited my friend Dom in Trochu, Alberta. She's lived there for almost 10 years now and I have been many times to see her. This was the first trip however that I got to go adventuring into the Heavy Metal Auto Wreckers where her fiancee works. 

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Driving up, there's this huge sign pointing you down a curved gravel road. As you approach the shop the road opens up. There's a house to the right and the garage on the left. Looking towards the house you can start to see the drop down into the bad lands beyond. Flat prairie that just falls away, leading to the river below. 

At this point, you can see some cars that are being worked on, etc. It's not until you get on foot and start the trek into the back of the yard that some real old treasures can be seen. We walked around, seeing the biggest pile of tires I've ever seen, along with the largest collection of literal old beaters. It's kinda neat seeing these old big cars, once the height of luxury, desired by so many, now tireless, smashed and overgrown with grass.

It was a spectacular day to adventure and I thank Domy for taking us to see everything! Love you lady! And everyone else, enjoy the pictures!

-Andrea

The Half-Assed Hobbyist

 

Dinner Party. Roulade Out!

It's been a while since a dinner party has been had but this past May we had an epicly meat filled one. It started with an idea. Stuffing. So, with the help of my Co-Dinner Planner Brett (and Katie, by proxy), we planned a dinner to feed all the peoples lots of stuffed meat. 

Stuffed Pork Roulade

Makes enough for 2 X ~2kg (~4 lbs) pork loin roasts

1 lb bacon, thick cut, chopped (I used smoked applewood!)
7 small onions, chopped (I used yellow)
4 stalks celery, chopped
4 tsp garlic, minced
1 cup fresh parsley, stems removed, chopped
2 tsp ground thyme 
2 tsp ground sage
2 tsp fresh coarse ground pepper
1 tsp salt
1 lb artisan bread loaf, cut into 1 cm cubes (I used garlic peppercorn)
1/2 cup apple juice

2 X ~2 kg pork loins, filleted by your local butcher

Twine

  1. Chop all the veggie things. Onion, celery, (garlic if its not pre-minced).
  2. In a large dutch oven, fry bacon over medium heat until fat renders and bacon is crisp and cooked. Remove bacon with a slotted spoon leaving fat in dutch oven. Set aside. (Try not to eat them all! They smell so goood.)
  3. Increase heat to med-high. Add onion and celery to hot bacon fat. Cook, stirring, until onion is clear, about 15 minutes. Be careful not to brown veg or it will stick to the pan.
  4. Add garlic. Stir. Cook until garlic is fragrant.
  5. Add parsley, thyme, sage, pepper and salt. You can add more sage and thyme depending on your tastes. Mix well.
  6. Cube bread. Reduce heat to low. Add bread cubes to dutch oven. Mix together carefully. Pour apple juice over bread. Stir together until bread is evenly mix in. 
  7. Remove from heat. Let cool before using. (If cooling in the fridge, stir every 10-ish minutes to ensure the centre cools too.)
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Filling the roasts: Lay pre-filleted pork loin flat, fat side down, on a raw-meat only surface. Make sure the fat is face down on the left or else the fat will end up rolled in your roast instead of on top of it. Divide stuffing in half and place one half mountained on top of laid out roast. Using your hands or a wooden spoon, spread out stuffing in an even layer, leaving about an inch of room from the inside and outside rolling edges. 

Carefully roll meat and stuffing, starting from the right side. Roll as tightly as you can without squeezing stuffing out. After it's rolled, take twine and slip it underneath the roast. Retighten roll and then tie twine around the centre. Repeat for both ends. The pork roulade should now be secure enough to move!

Cooking the roasts: Pre-heat the oven to 500F. Place roast in a roasting pan, fat side up. Season the roast with salt and pepper. Place roasting pan in oven, uncovered. Reduce oven temperature to 300F. Cook for 1 1/2 to 2 hours (~30 min/lb or ~1 hour/kg) or until a meat thermometer in the thickest part of the meat reads between 150F-155F (check at the 1 hour mark!). Remove from the oven and the pan. Tent with foil and let sit for at least 10 minutes before cutting. Then it's slicing time!!

I am definitely going to miss all the lovely dinner parties. I'll have to cook for strangers in T.O.! I'm sure the BF would Love that! Haha.

Bon Appetit! 

-Andrea

The Half-Assed Hobbyist

Homemade 'Chinese'

Every now and then I crave good old fashioned "Chinese" food (more like North American Chinese than Real Chinese, but hey!). But every time we order it, we order way to much, and subsequently, we eat way to much. So when my cousin's BF suggested a homemade recipe for ginger beef I sprang into action. 

Crispy Ginger Beef

(as seen from Food.com)

1 lb steak, sliced into narrow strips (I used stir fry beef because my butcher pre-cut it thin)
3/4 cup cornstarch
1/2 cup water
2 eggs
canola oil

1 large carrot, peeled and grated
3 green onions, chopped
1/4 cup fresh ginger, minced (I bought the pre-minced stuff in a jar)
5 garlic cloves, minced (same deal as the ginger, store bought)

3 TBSP soy sauce
4 TBSP rice vinegar
1 TBSP sesame oil (or peanut oil)
1/2 cup granulated sugar
3 tsp crushed red pepper flakes, to taste

  1. Prep all the veg. Mix them together in a bowl. Also, prep the sauce in a separate bowl. Set aside.  
  2. In a third bowl, pour water into cornstarch. Mix together. Add eggs and beat together until combined. 
  3. In a frying pan, pour in oil, 1 -2 cm up sides of pan. Heat oil over high heat until near boiling (aka very very hot). **Warning** Boiling oil is super dangerous if handled incorrectly. If you are more comfortable using a deep-fryer please use it.
  4. Dip beef strips in cornstarch mixture to coat. Place coated strips in hot oil. Cover with a splatter guard if you have one. Cook meat, in batches, flipping until all golden brown, about 2 minutes a side. Be careful not to crowd the meat in the pan or it will clump together. Remove cooked beef and place on a paper towelled plate. Repeat till all beef is cooked. 
  5. Pour off excess hot oil into a can (or other oil receptacle), leaving about 3 TBSP hot oil left in the pan. Add vegetables to remaining hot oil in pan. Cook until carrots are tender and garlic is fragrant. 
  6. Add sauce, stir, and bring to a boil. Reduce heat and simmer until sauce thickens a little. 
  7. Add back the meat, stir to coat and serve immediately on rice or noodles. 

Sooo yum! And pretty easy (if you're not to afraid of boiling oil...>>).

-Andrea

The Half-Assed Hobbyist