Stepping Into Spring Canada Way

By: Sarah

 

Awave goodbye to Winter and a delightful hello to Spring 2025! After an overseas trip last February, rest and recovery was my priority and adjusting back to my normal routine, like reuniting with my early morning treadmill indoor walks. Chilling, chillaxing and yes, doing laundry and eating smart (mmm, really!). I really have a difficult time resetting after traveling, it’s really a big one for me. Waking up at 1 or 2 am or 3 am, my body is telling me “here you are again”, sorry, am messed up.

Just few weeks after, I received a FB (Facebook, not FBI, lol) message from a dearest relative Dhesiree Basinang of Vancouver, Canada. “Hi Tita Sarah, we are inviting you for a surprise birthday party for Mama Cora. She is turning 25. Mama doesn’t know anything hahaha. We will tell her that you will attend a wedding here in Vancouver that’s why you are here hahaha. This will be fun cause we are a lot this time. All 3 sis will be complete, first time for almost 20 years na. Manang Ann Ann and perhaps Toto Dexter are joining from the US too. The oldies want to go to Casino, we all go, there’s a band too inside the casino on Friday and Saturday night. Casino plus dancing, win! And most of all, I’m off during your visit. Sige na, sige na please. And you’ll perform some songs for Mama.” Deal or no deal, what can I say, “Canada way is the way”! I was not ready for another OOC (out-of-country) travel, I don’t want to, but I want to. I asked Glenn if he would like to go back to Canada and his quick reply, “LET’S GO!”

Thrifty Traveler in me, I was going in for a lower rate. Nonstop is pricey, ridiculously extravagant, so I opted for a 90-minutes layover in Calgary instead. Something bad happened with our United Airlines trip – and I’m not staying quiet. Airline attendant assured our luggages would go straight to Vancouver. That’s awesome indeed after getting same reply, “yes, Ma’am, your checked in luggages will be delivered at your final destination, Vancouver”. Less than 4 hours and we were in Calgary, breezed through Immigration having Global Entry and off to the Domestic Airport area. We boarded our plane to Vancouver, but was greeted with a surprise from flight attendant that Glenn left behind some personal stuff at TSA checkpoint…whatttt! Omg, her options as plane leaving in few minutes, stay with the plane and file lost personal property, or deplane. Glenn forgot to retrieve his wallet and cell phone from security tray. We were provided boarding passes to next flight to Vancouver, another 2 hours delay. No sight of our luggages when we arrived at the baggage claim area. We approached the airline’s baggage service desk, handed him baggage claim tickets, and upon checking, only 1 luggage matched. I got mine, a sigh of relief. No luck for Glenn, we were advised that appropriate lost luggage forms initiated as improper tags were issued by United Airlines Houston reps. Following day we had to, we need to buy Glenn’s essential stuff. High levels of stress was not a welcome treat but we managed as our host family gave us such a warm welcome. Luggage found and was delivered at our hotel on the second night. No more layovers on short flights.

We had a blast in Vancouver. Multiple evening trips to Casino, 2 four-of-a-kind wins on same night in video poker, and wins in pai gow poker, awesome! Family bonding, lots of laughs, lots of eats, lots of stories to tell. Surprise party was a success, celebrant Nang Cora was almost in tears when she entered the hall. So much love…it’s a wonderful family affair. Many thanks to host Dhesiree and Abdi and kids, Nang Cora and Nong David, Debbie and Richard and kids, Cherry Ann/Cheche who traveled from Singapore, Ann Marie and Dexter of USA, Apple and Anthony and Tofi, And Bebing Cherry Basinang. Till next year, but summertime, yes!

“CANADA WAY” BLUEBERRY MUFFINS
Packed in our carry-on luggages, along with my yummy ensaimadas.
Crumb Topping
2/3 packed light or dark brown sugar
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1 stick (1/2 cup) unsalted butter, melted
1 1/3 cups all-purpose flour
zest of 1 lemon
Muffin Batter
3 1/2 cups all-purpose flour (spooned & leveled)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 cup sour cream
4 large eggs
1 tablespoon pure vanilla extract
1/2 cup whole milk
3 cups fresh or frozen blueberries

Instructions

Preheat oven to 425°F (220°C). Line with tulip cupcake liners. Set aside.

Make the crumb topping: In a medium bowl, mix the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter and lemon zest using a fork. The mixture should have large crumbles. Set topping aside.

Make the muffins: In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Reserve 2 tablespoons to coat blueberries. Set aside. In a large bowl using a handheld mixer, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 2 minutes. Add the sour cream, eggs, and vanilla. Beat until the mixture is combined. Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low speed until combined. Fold 3 cups fresh or frozen blueberries tossed in reserved flour mixture into the batter. The batter should be thick.

Scoop the batter into the prepared muffin cups. Spoon on the crumb topping and lightly press the crumbles so they stick to the batter. Bake the muffins for 10 minutes at 425°F (220°C); then, without opening the oven door, DECREASE the oven temperature to 350°F (180°C). Bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan set on a cooling rack. Let them cool completely on the wire rack. Enjoy! Yield: 24 muffins. Store muffins covered tightly at room temperature for up to 5 days, or in the refrigerator for up to 1 week.

PASTA AL LIMONE
Ingredients
1 lemon, zest and juice
12 oz. pasta, spaghetti or fettuccine 1/2 stick (4 tablespoons)
unsalted butter
1 tablespoons minced garlic
1/2 teaspoon sea salt
1 cup heavy cream
1 cup parmesan cheese
1/4 teaspoon black pepper
1/2 cup reserved pasta water
(add more as needed)
Optional: cooked meatballs

Cook pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente (pasta will finish cooking in the sauce). Scoop out 1 cup pasta water. Drain and set aside.

Add butter to hot pot with lemon zest, allow this to melt and then add the garlic, salt and pepper. Cook for 1 minute. Next pour in the heavy cream and stir. Then turn the heat to low and add the cheese to the center of the pan. Stir occasionally as the cheese melts. Add 1/2 cup reserved pasta water to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce. Add the cooked meatballs to the pan and gently toss them with the pasta and sauce. Add more reserved pasta water if sauce looks tight. Remove from heat and stir in lemon juice. Season with more salt, if needed. Garnish with more parmesan cheese. Enjoy!

I’m so gigil that the word GIGIL has been added to the Oxford English Dictionary (OED). It can be used both as a noun identifying the feeling itself as well as an adjective for a person experiencing that feeling, as in “I’m so gigil.” Enjoy the spring to summer transition…learn something new!