November 26, 2008 

hen I had to go into town to do some various errands yesterday, it was so nice to be able to park my vehicle and do all the things needed by walking in a range of a few mere blocks. Carrying bags in hand, I used them for library books, a bit of odd groceries and other things I was required to pick up.

Bren started on the bathroom while I worked Sunday and Monday. He has the laundry closet for the stackable washer/dryer roughed in. He says there is not alot for me to do yet, until we get to the drywall,  the tiling and such. He made it so that none of the electrical or plumbing needs to be changed. The goal is to get it all completed by Christmas. I teasingly told him I am grading him on his workmanship as I have not seen him build anything other than windows and photos of the marvelous stairways and doors he makes. He says we need to pick out the tile soon.

Yahoo has not working for the last 48 hours (+ a little), so I have not been able to check the forum or my email. Hopefully their server in this area will be fixed soon. Yahoo is the only site I am not getting on any of the computers. So if you have emailed me, I will reply when I am able.

Last night for dinner we had fondue. Bren had never had it before, saw an ad in the paper for a nice stainless steel one, had me get one, so once again we had a couple guests over for the evening meal. It is nice to hang out with people again at home.

Traditional Cheese
 Fondue

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (375ml)
1 tbsp corn starch (15ml)
2 teaspoons kirsch (10ml)
2 cups Emmental cheese, coarsely grated (500ml)
2 cups Gruyere cheese, coarsely grated (500ml)
1  loaf of sourdough bread, cut into 1 inch cubes

Fondue pot
Fondue forks
Sterno

You can use pretty much anything you desire for dipping. We had sausage,
organic raw veggies (broccoli, mushrooms, white asparagus, and carrots),  bread cubes.

Rub the inside of a 4 quart heavy fondue pot with the cut sides of the garlic to flavour the pot.
Discard garlic. Add the wine to the pot and bring to a mild simmer over medium heat.

In a separate small bowl mix together the cornstarch and the kirsch.

Gradually add both cheeses to the wine pot and cook, stirring constantly in a zigzag pattern (not in a circular motion) this is done to prevent the cheese from clumping, do this until the cheese is just melted and creamy do not allow this mixture to boil.

Stir cornstarch mixture again and then stir into fondue.
Bring fondue to a simmer and cook, stirring, until thickened about 5-8 minutes.

Transfer cheese fondue mixture to a fondue pot set over flame and serve with cubed bread for dipping.

Today, I finally got the last remains of moving out of the truck, juggled stuff around in various storage units and for the first time in 3+ years, I believe I have all of the DTTR office in all the same place. Granted it is not all in the same room, but it is wonderful to be able to just grab what I need when I need it.

Whomever has not gotten your magazine/s in the last few months, PLEASE email me at tenzicut@downtotherootsmagazine.com as I do not want anyone to fall through the cracks. I know I am late sending a couple of yours out, but I actually have everything in one place now and not working all the time away from home. I am able to devote my time to the magazine once again!!! And it feels good!