We’re having an early spring here in southern Ontario — a relief after what seemed like a long, dreary winter lurking around our homes. Over the past few days I’ve been out documenting any signs of spring, and for everyone who needs a virtual dose of sunshine and fresh air, here are some of the treasures I came across.
All photographs are by me and cannot be used without my permission.
This month the world celebrated International Women’s Day. This is an interesting event for me because it shouldn’t need to exist. It shouldn’t require a special occasion to recognize the contributions of women.
When I was in university studying biology I spent a couple of summers working for different sectors of the government. There were an assortment of female and male students, and most of them were great to work with, but I still remember one fellow in particular who declared that he would never work for a female boss. I can still picture him spitting out those angry words.
Women’s rights have come a long way in my lifetime, but I still see so much divisiveness.
We consider ourselves modern, at the pinnacle of human achievement in recorded history, yet we continue to devalue people who are different, whether it’s another gender, skin colour, religious belief, or any other number of other characteristics that diverge from our own. Every creature on this earth has a place, whether it’s human or non-human, and deserves to be able to live in peace and harmony.
One of the things that my hubby and I have learned on our travels is that people all over the world are the same as us: they live, love, laugh, cry, feel pain. They want the same things – to be able to provide and care for their loved ones, and to be treated with dignity. They may choose to live their lives differently than we do, but that doesn’t mean they’re wrong. We need to get over our fears and embrace other styles and viewpoints; there’s often a lot we can learn.
We’ve encountered remarkable people wherever we’ve gone. One of my favourite stories involving women comes out of Kenya, the first African country to start offering commercial safaris.
Kenya is one of the most beautiful places I’ve ever seen. It’s also highly developed, meaning that the game reserves you visit on safari are in pockets separated by long roads edged with civilization. The main roads are in decent shape, but once off of those your driver spends their time playing dodge ball with numerous, sizeable potholes. It’s impossible to drive in a straight line on the country roads, and vehicles constantly zigzag back and forth across lanes to avoid the biggest ruts.
We were amused by the experience – until our guide couldn’t avoid one gigantic hole on the road to the Masai Mara Reserve. With a big bounce and a loud bang, the left rear tire of the van was shredded.
So there we were, a guide and six passengers, stuck in the middle of nowhere, just miles of lion country and the odd tiny Maasai village. We all clambered out of the van and watched in the dry-season heat as my hubby and the guide removed the damaged tire and tried to put on the spare.
When the old tire was off, they discovered that it wasn’t actually the road that damaged the tire – when leaf springs meet pitted asphalt, they don’t come out of it well. Our leaf spring had been dislodged and bent, so it wasn’t just a matter of changing the tire. They struggled for a while but the vehicle’s jack wasn’t able to lift the van high enough to get at the spring.
By that point, we’d begun attracting a lot of attention from the nearby village. Quite a few people came over to us with various things they thought might help, from crowbars to odd pieces of wood and metal.
Nothing worked, though, until the village’s matriarch brought out an old exhaust pipe, slowly walking over with her wonderfully wise face. Like all great matriarchs, her wisdom and experience saved the day. I took this photo of her after a few of us got back into the van briefly to get out of the blazing afternoon sun.
My hubby was able to use a couple of rocks and smash the leaf spring back into its accustomed spot, and the spare tire was bolted into place. We only managed to limp about a mile down the road, though, before the jury-rigged system gave out, and our guide had to radio ahead to our lodge for rescue.
For a different kind of adventure, I recently stumbled upon a great movie called Maiden, the true story of Tracy Edwards, who at the age of 24 took on the male-dominated sport of yacht racing by putting together the first all-female crew in the famous Whitbread Round-the-World Race.
Many influences shaped Tracy’s determination to take on the challenge, not least the early death of her father and her mother’s remarriage to an abusive man.
Tracy ran away while still a teenager and began working as a cook on a charter boat, still trying to work through the emotional baggage. She fell in love with sailing and after a lot of cajoling was able to sign on as cook on one of the yachts participating in the 1985 world race, but even after sweating the more than 25,000 miles of rough open water with the all-male crew, she never felt truly accepted by them, and became resolved to enter an all-female crew.
Through reminiscences by Tracy and all the young women who signed on, and actual footage from the time, the movie documents Tracy’s ads for a crew, the derision she received, and the exhausting quest for a sponsor when no one was willing to take a risk on a crew with no men. She did eventually find a single sponsor – and I won’t spoil things by telling you who it turned out to be – and she and her fellow adventurers spent a year repairing a used boat.
By the day of the 1989 race departure, the crew of the boat now named “Maiden” had been thoroughly trashed by the media and some of the male crew on other boats, a variety of whom were also interviewed throughout the film. No-one beside Tracy and her crew believed they would even finish the first leg of the race from Southampton England to Uruguay. All the men expected them to give up partway and turn tail back to England.
I’ll let you discover what happened as the ladies of the Maiden battled calm spells, raging seas, cold so severe that snow often coated the deck of the boat, and endless days of non-stop rigging and navigation. I will only say here that those remarkable women made history in a way they never expected.
The movie has streamed on several stations lately, and hopefully one of the services like Netflix or Prime Video will pick it up. If you can catch it, you won’t regret watching this testament to what people are capable of when they strive to achieve something bigger than themselves.
Apologies – I completely lost track of time this week and thought today was still Thursday! It must have been the giddiness from the unusually fine weather we’ve had this week: shining sun and temperatures like a warm spring day, which, coupled with a lessening of our Covid restrictions, drew a lot of people out of their homes into the fresh air.
I headed over to the Welland Canal, the system of locks which transport ships between Lake Ontario and Lake Erie. Lake Erie is at a higher altitude – 326 feet higher – than Lake Ontario, so beginning in 1824 a series of versions of the canal system were built over the next 153 years into the one we have today.
Residents have a love-hate relationship with the Canal. It’s a remarkable feat of engineering that holds up road traffic numerous times every day during shipping season as the bridges are raised to let boats through.
The ships passing up and down the canal are a continual attraction, though, and the waterway is part of the St. Lawrence Seaway system, which employs a lot of people.
Over the winter, from January to March the canal is almost completely emptied of water, which usually freezes up and would be impassable to ships for several months.
This year the canal is set to reopen on March 31, but I was surprised to find that it’s already been filled back up – this past weekend there was still only a shallow trickle of water along the bottom of the deep canal.
At most of the locks you can park and walk around to get a good close-up view of the system of gates that close to allow each lock to either fill with water to raise a ship upward toward Lake Erie, or slowly empty to lower a ship downward toward Lake Ontario.
There are ships in the Port Weller Dry Docks getting their winter repairs, and tug boats waiting to guide them out when ready.
Despite temperatures of 21 degrees Celsius and bright sunshine, a thin skin of ice still floated on much of the canal water, raised upward itself as the gates began allowing water to refill the canal like a series of overflowing cups from Lake Erie.
A trail runs along the canal for walkers and bikers, and ship enthusiasts, with handy benches for rest stops or just ship-watching.
On this flat section between Locks 2 and 1, the ice blanket was extensive, but a wide crack had opened up and zigzagged almost all the way from one bank to the other, and some Canada Geese were resting at the edge. It was a great photo op that I had to stop for.
Chunks of ice also crusted the rocky banks, glittering in the warm sun.
It was a great afternoon outing, and then it was time to hit the grocers for supplies to celebrate St. Patrick’s Day next week.
Although I have no Irish background at all, each March this holiday promises that spring is just around the corner. I’m not into the green beer type of celebration, but the Irish love good food and March 17th is another great excuse to cook up something delicious.
What did we actually eat when we were in Ireland two years ago?
It rains a lot in Ireland, and I believe there’s a direct correlation between the weather and the comfort factor of Irish food.
Irish Stew, hearty and filling, is ubiquitous, and also seafood, and fish pies stuffed with a melange that often includes salmon under a topping of mashed potato.
You can find all the classics in the restaurants, from soda bread (delicious with fresh creamy Irish butter, by the way) to boxty and colcannon, but other cuisines are well represented. One evening in the Temple Bar district of London I had a fabulous Mediterranean chicken dish with lemon and olives, and in Killarney we had great pizzas at a pizza-and-ale joint just across the street from our hotel.
Breakfasts are filling, from scrambled eggs, bacon, roasted potatoes, baked beans, grilled mushrooms and tomatoes, and toasts to rich bowls of oatmeal strewn with fresh fruit.
Barry’s Tea seems to be the tea of choice for a lot of restaurants, and the Irish make a pretty stiff cuppa indeed – a pot for two people usually held three teabags! Barry’s is hard to find around here, though, so typically at home we’ll drink Twinings Irish Breakfast tea.
Sweets in all their forms are really popular and just the thing to shore up your energy after a few hours of exploring. I had one of the best cinnamon buns ever from a roadside food truck as we zipped from the north to the west coast. Lunch was several hours away as we stumbled upon the little truck miles from anywhere, so we bought cups of tea and buns and perched on a picnic table enjoying the view while we refreshed.
Individual lemon meringue tarts are a common sight, and also Banoffee pie, trifles topped with whipped cream and bread pudding with sauce.
So if you’re of a mind to have some cozy Irish food on what, for us, will be a chill and cloudy day just on the cusp of Spring, you have lots of choices to evoke a trip to the Emerald Isle. In fact, I’m making myself hungry just completing this blog. Slainte! 😊
All photos on this site were taken by me (unless otherwise indicated), and may not be copied or used without my permission.
Outside our house the world around is drab and brown still, although the snows have melted and we’re seeing some scraggly grass again. At least the sun has been shining, but this winter has felt extra-long being cooped up at home.
Don’t me wrong, our Covid cases have dropped dramatically since we went into lock-down and I feel it’s been well worth the effort. The number of people who’ve suffered with the illness because so many others couldn’t be bothered to take preventive measures is truly heart-breaking.
Hopefully we’ll continue to make progress, even though all our stores have been allowed to reopen at reduced capacity.
in the meantime, bringing some fresh flowers into your home can add some much needed cheer. If you’ve never created your own arrangement from some inexpensive cut flowers that you can buy at any grocery store, here’s how to do it.
I started with a fading Valentine’s arrangement my hubby gave me. Usually he buys me a dozen long-stemmed yellow roses, which are my favourite flower, but this year I asked for a garden-style arrangement to make our house feel a little like Spring. This is what it looked like when it originally arrived:
It lasted for quite a while, but eventually the floral parts began to wither, leaving a scattering of deep pink carnations and some greenery that still looked good. My first refurb was with three bundles from the grocery store: daffodils, a bunch of pretty pale green carnations ruffled with purple, and a thick bundle of thin-leaved eucalyptus that you can see frothing all over the arrangement-in-progress below.
The original arrangement was one-sided, perfect for our foyer table, so I kept it that way. I moved some daffodils around after this to balance the colours evenly throughout, creating a loose informal look.
The daffodils were a mistake, though: in the stiff wet-foam that the florist had used, I had a lot of trouble inserting the delicate stems of these flowers well enough for them to draw water, and they didn’t last very long. The florist had used a piece of foam that rose over the top edge of the ceramic container, with a very tight fit, so I could only pour in bits of water from the top to avoid dribbling all over the table. (When I make my own arrangements, I like to recess the foam below the top of the water receptacle, so that I can pour in more water to easily soak the foam without overflowing.)
Important tip:If you’re making an arrangement from scratch, you’ll need to buy ‘wet foam’, called Oasis, to stick your stems into and to hold them in place. There’s another type of foam, called Sahara, that will not absorb water no matter how much you try — it’s only used for dried/silk arrangements. You can find Oasis at craft stores like Michaels.
The pink carnations also finally reached their limit, so it was time for another change of dress anyway. Back at the grocery store I spotted this pretty pre-made bundle, and I particularly loved the large lavender-tinged chrysanthemum.
Here’s how I incorporated the new flowers:
1) I removed all the spent flowers and greenery. I love big bundles like the one above because they include a nice amount of greenery to fill in the empty spaces and background of your arrangement. We’ll get to those in a minute. Here’s the stripped down arrangement, with a smattering of greenery and all of the green and purple carnations. I began working with the carnations in place, and then tweaked them as I started filling in the new materials.
2) In the same photo, I’m measuring the height of what will be the focal point — the single large lavender-tipped chrysanthemum — against the existing arrangement. You can always shorten a stem further, but if you cut it too short to begin with there’s no going back to lengthen it. I do the same with each stem of flowers or greenery as I work my way through them.
You want to give the focal point pride-of-place in the arrangement, of course. I tend to like my focal points on the right lower side of an arrangement, whether it’s a one-sided arrangement or rounded. I’m not an expert arranger by any means — this is just a style I’ve picked up from watching how the florists do it.
You’ll need to trim all of your stems — they need to be re-cut before they’re added to your arrangement. Scissors will work, but they can pinch the new cut end a little; I use a little guillotine-style cutter that I bought so long ago I can’t recall where I bought it. It has a razor-style blade inside a slot where you insert the stem and make a perfectly clean, slanted cut.
3) You’ll also need to trim most of the leaves below any flowers, as they’ll only clutter up your arrangement. Remove any that are damaged already or are too close to where you’ll be inserting the stem into the foam. In the next stem I positioned, the purple alstromeria, you can see in the photo below where several lower leaves were already crumpled and wouldn’t have helped the arrangement.
4) In the next photo you can see where I placed the alstromeria, close to the chrysanthemum so that the purple colours and the different petal shapes could compliment each other. This placement wasn’t fixed in stone; as I added more stems I ended up repositioning the alstromeria a small amount. Don’t worry about making your arrangement perfect as you go; before the end you’ll look at it from different angles and likely tweak it a bit for the final version.
5) I like arrangements to be three-dimensional — I don’t want my arrangements to look like the floral equivalent of a bowl-shaped haircut. So even for multiple stems of the same flower, or the same greenery, I like to cut them in different lengths so they have some depth within the arrangement.
My bundle of flowers included several stems of a common florist greenery called salal. It has medium to large-sized deep green leaves that set off the flowers beautifully. There are clusters of branches on one main stem, which you can separate and cut to a variety of lengths, as I did below. In a one-sided arrangement, typically taller stems go in the back and the height shortens as you get to the front, so you’ll want at least three lengths to fill in your arrangements.
As you position the different elements, consider how different textures, shapes and colours offset each other. For example, a frothy sort of flower like the smaller white chrysanthemums in clusters below will contrast well with the distinctive leaves of the salal, while the many-leaved thin eucalyptus in a medium green serves as a great filler for empty spots and to dangle over the edges of the arrangement for a more informal look. I also like to let the greenery, and sometimes even the flowers, dangle over the edge of the container to break the container’s visual boundary. A more formal arrangement would keep the flowers and greenery more tucked neatly in.
6) Once you’ve placed almost everything, you may find that you have something large like a palm leaf left — its size and distinctive shape is meant to become the dramatic backdrop of the arrangement. There was also only one fern stem, so I placed that at the back as well, although for a more triangular arrangement I could have tucked it in on the bottom right.
7) Finally it’s time to walk around your arrangement and look for any spots that are too bare, or where the several stems of some flowers (like the green carnations) haven’t been evenly distributed, or where you might want to adjust the colour palette. Don’t fuss too much — the net effect is to make you smile, not to win a floral award. The more of these you do, the better eye you’ll develop for placing things. You can also learn a lot by looking at online photos of arrangements on a florist’s website: how they cluster and contrast deep and light colours, how they create the overall shape of the arrangement (round, triangular, rectangular, etc.) and whether they incorporate a single dramatic focal point as opposed to a less formal look.
Here’s the almost-finished version of my arrangement. I ended up moving the tall green carnation on the far side over to the left to balance the overall shape.
I hope you embark on a little floral adventure of your own. No one can beat Mother Nature for sheer beauty, and to bring some of her artwork into your home can lift your spirits during these times. Once you’ve learned how to do it, you can make yourself a pretty flower arrangement any time you feel like it, at far lest cost than buying one from a florist if you need to be frugal. For special occasions though, it’s a wonderful surprise to have your doorbell ring and open the door to find a beautiful arrangement waiting for you, fresh from the florist and already put together so you only have to decide where to show it off the best 🙂