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Living with the Instant Pot - Pot in pot steel cut oats · 12.02.18 by colin newell

Pot in Pot Steel Cut Oats in the Instant Pot

We have had our Instant Pot less than 1 week and we are firmly in love with it. Ours is the 1000W 6 quart. We have a 7.5” Steel bowl that we put to use for a “pot in pot” process classic.

What is pot in pot? Well, you add the requisite cup and a half of water to the bottom of the Quick pot stainless steel insert. Drop in the trivet. And then drop in a suitable bowl that fits well. The 7.5” standard stainless steel bowl is perfect. Doing porridge or oats this well takes a few minutes longer BUT it is as tasty (if not more so) and the clean up is a breeze!

Measure out 1 cup steel cut oats.
Add 1/4 teaspoon of salt into the oats
Add 1 teaspoon of cinnamon to the oats
Add 1 tablespoon of brown sugar.

Combine.

Add 2 1/2 cups of cold water into the mix – stir well.

Peel and chop one apple into small cubes.
Add to mixture.

Add this to your 7.5” stainless steel bowl and put on top of the trivet into the Quick Pot – that already has a minimum of 1 cup of water (I add 1.5 cups water for good measure).

There is a porridge setting for the Quick Pot. So, when you are ready – locked and loaded as it were: Press the porridge preset and you are off to the races. Steam time is 7 – 10 minutes and 10 minutes of natural pressure release.

We add pecans, dried apricot bites and dried cranberries to the oats (and some milk, cream or almond milk) but the options are as limitless as your imagination.


Colin Newell is a Victoria resident and coffee expert always on the look out for something simple and delicious.

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Stamping out breast cancer with Erica and Sue. · 27.01.18 by colin newell

Run for the cure special event

Join Erica & Sue

– Stampin’ Up! Demonstrators, for an afternoon of stamping in support of breast cancer research.

Make six all occasion greeting cards while learning a few cardmaking techniques.

When – February 25, 1 PM-5 PM
Where – Cedar Hill Recreation Center
How Early registration: $50 / after Jan 31 until Feb 11: $55
Seating is limited so register early

Proceeds to be donated to the Run for the Cure – including 25% of sales (minus material costs)

 supplies by Stampin’ Up!
 bring an adhesive (tape runner or liquid glue)
 materials pre-cut and packaged

You DO NOT have to be crafty to take part. Just come and enjoy the company of friends and have fun.

 pick up Stampin’ Up catalogues
 view sample projects
 hourly prize draws
 thank you gift

Contact Event Coordinators Erica or Sue to register. Erica: 250-686-3402; [email protected] Sue: 250-661-5680; [email protected]

Stamping-out-2017.pdf

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And now a moment of shameless self promotion · 23.05.16 by colin newell

The highlight of 2007, for me, was recording a CD worth of music… something I have always wanted to do. I grew up in a house that had a fair amount of music in it – A Heinztman piano from the 19th century was a household fixture and I started playing it when I was 6 or 7. After a couple of years worth of lessons, a guitar started to seem way cooler – and easier to pack around too. That was in the mid-Seventies.

Godin Jazz Guitars 2013

By the mid-eighties I was playing around with a small collection of garage and jukebox bands. In the late eighties, I had a hand in on producing a couple of small folk acts – one such project netted about 4000 units sold – which was not bad for a self-published recording completed on a budget less than $500 in a borrowed studio in a University radio station.

Fast forward to 2017 and I am working on a few musical things with a few people. Here is a snippet featuring Kala ukulele, Cort acoustic guitars, stand up bass, drums and Piano…

Track 1 – You can’t always get what you want –

Track 1 – If you cannot see the audio player above, click here for the mp3 download.

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Michael Kaeshammer and his band in concert - Victoria B.C. · 28.11.15 by colin newell

Michael Kaeshammer in Concert - Victoria - 2015

When Michael Kaeshammer sits down at a grand piano worthy of his dynamic range, the genuflection towards the likes of Albert Ammons, Meade Lux Lewis, Big Joe Turner and Pete Johnson (the Grand masters and caretakers of the Boogie Woogie music genre of the 30’s and 40’s…) is immediate, respectful and unmistakeable.

Born in Germany, but relocated to Canada as a young adult, Michael Kaeshammer has toured and recorded tirelessly and brings an energetic show to virtually every stage. His visit to the McPherson Playhouse on a crisp night on November 27th, 2015 was no exception. With 6 Juno nominations to his credit and numerous music awards, Michael is a veteran of several classic musical idioms including but not restricted to boogie-woogie, Fats Waller inspiring stride piano, Chicago blues, straight ahead Jazz and The Great American Song book.

This was my third time at a Michael Kaeshammer concert and if one thing is assured, it is a sudden release of musical energy that is off the charts. Michael Kaeshammer does not simply play the piano as much as he pushes it to the outer reaches of the instruments spectrum. A Michael Kaeshammer show is a tribute to 20th Century piano history and within the realm of Michael’s humility, he makes the 88 key piano the actual star of the show with his seemingly limitless mastery of the instrument taking the piano places it has never been.

Michael Kaeshammer also leaves his ego in the dressing room as band members, Nick La Riviere on trombone, Paul Pigat on Fender Telecaster guitar, Devon Henderson on acoustic and electric bass, a nuclear powered Roger Travassos on drums, a hirsute and Miles Davis inspired William Sperandei on trumpet, and an endlessly soulful Eli Bennett on tenor saxophone take turns raising us to the stratosphere.

In an almost 3 hour show, Michael Kaeshammer and his band seamlessly cross the boundaries of a more formal tribute to a classic American musical genre into the realm of a piano masterclass. What’s quite apparent early in the 1st set is that Michael is so giddy to be back home among friends that the audience is treated to a first class jam session where there is no play list or expectations – it’s just all fun from the word go. And the McPherson audience is the sole beneficiary at this house party. By the second set the band has settled into a groove somewhat reminiscent of a New Orleans Mardi Gras street party. At one point the horn section leaves the stage with Michael on tambourine to go “walk-about” ending up in the Upper Balcony entertaining a surprised and appreciative audience, the rhythm section below never missing a beat.

In another section of the 2nd set, Michael Kaeshammer and guitarist Paul Pigat are “cutting heads” duking it out between piano and Fender guitar. To his credit, Pigat takes the classic country-rock Telecaster guitar to places normally unexplored for this 6-string, squeezing out riffs generally more suited to a Gibson or Gretsch -and doing it with experience and aplomb.

Overall, this was the most spirited outing from Michael Kaeshammer that I have seen proving again that he is an exceptional performer, a true master of the piano and a great bandleader that brings out the very best in his musical team members. Bravo Michael Kaeshammer! Good show.

You can find out more about Michael Kaeshammer at his website Kaeshammer.Com

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Good Eats - Masala Lamb meatballs. · 17.02.15 by colin newell

Masala lamb HOT - from EAT Magazine

We shared a 1/2 lamb with my sister and brother-in-law – and with that package came from great ground lamb. This was the perfect recipe for lamb. This is a fascinating mixture of spice with an intriguing Mediterranean flavour and a nice bite. This recipe was inspired from the latest issue of EAT Magazine in Victoria B.C. Canada – but we mixed it up just a little bit. You can serve it with polenta, rice or pasta. We chose pasta. Overall, it takes about an hour to prepare so make sure you have a glass of red wine in your hand while you work!

SAUCE -
3 Garlic Cloves chopped
1 Onion chopped
1 Tablespoon fresh grated ginger
1/4 cup vegetable oil
1 Tablespoon Cumin seeds
28 ounce canned plum tomatoes
1 tablespoon garam masala
1 teaspoon tumeric
1 teaspoon cayenne pepper
1 teaspoon sea salt

MEATBALLS -

2 green onions shopped
2 eggs
1 slice brown bread
1/4 table cream
2 pounds ground lamb
1 teaspoon fennel seeds
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt

TOPPING
Feta cheese.

PART ONE:

In a food processor, puree 3 garlic cloves with one chopped medium onion and
1 teaspoon fresh minced ginger.

Heat 1/4 cup oil in Dutch oven on medium heat.
Add 1 tablespoon cumin seeds and heat until they start to sizzle. Then add onion/garlic mixture.

Stir often until mixture softens and is translucent. Reduce heat to medium-low to prevent browning.
Cook 8 – 10 minutes.

PART TWO:

Puree canned plum tomatoes with 1 tablespoon garam masala and 1 teaspoon ea. Turmeric, Cayenne and Salt. Pour into pan with Onion and Garlic mixture. Stir in one cup water. Simmer 20 minutes to blend flavour.

PART THREE:

For the meatballs, in a food processor puree two chopped green onions with two eggs, one slice of brown bread torn into pieces and 1/4 cup table cream.
Turn this mix into a large bowl – add 2 pounds of ground lamb. 1 teaspoon fennel seeds, ground cumin and cinnamon. Add a pinch of salt. Gently mix until blended. Then shape into balls. Aim for a chubby golf ball size.

Makes about 20 meatballs.

PART FOUR:

Bake meatballs on baking (cookie sheet) brushed with oil. Broil until brown (6 – 8 minutes)
Then reduce heat to 375.

PART FIVE:

Add meatballs to sauce in Dutch oven. Cover and bake until sauce is bubbly and meat balls are cooked through. 10 – 15 minutes.

Finish with fresh mint and crumbled feta cheese.

We served over Penne pasta. Serves 4 – 6.

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