I did everything and yet I didn’t do enough.

Starting on February 07th we made our first trek to Vancouver to see what will be set up for the event.

And from that point we kept going and going and going. We walked and line up and walked and lined up and walked some more.

I cried for the Georgian Luger who died and I cried with the teams that won the gold. From lighting the flame to the raising of the Beavers, I wanted to breathe it ALL in.

What I will remember the most would be the faces of people in the crowds. I wish I could have taken pictures of all those faces. I saw such emotion. I watched faces as they approached the Olympic flame and they were in such awe. They were from all walks of life; young and old. I heard all languages too… Slavic, French, German and Sign!

After the Canadian Men’s hockey team rocked our world and took the gold medal, I donned my red mittens and tied on my team Canada scarf for one last time this winter and went out to walk the dog before the closing ceremonies began.

What I heard and what I saw where the epitome of Canadian spirit and culture. From my quiet neighborhood, I heard echoes of car horns honking in excitement from blocks away. But what made me really swell up with Canadian pride was seeing the children… on two separate blocks… outside playing road hockey. Could they be our future Olympic athletes? The inspiration they got from the Winter Games was enough to pick up their hockey sticks and find the goal net in the garage and to say, “I believe”.

Now, life as I remember it will resume. It’s time to get back into my cozy little rut.

Fruit Cocktail Cake
The Best of the Best – Vol. 1 (Page: 297)
The Best of Bridge (Page: 160)

A great last minute dessert. One family always takes this sailing – Now it’s called “Fruit Cockpit Cake”.

Ingredients:
Cake:
2 eggs
1 1/2 cups sugar
2 tsp. baking soda
1/2 tsp. salt
1 – 14oz. can fruit cocktail with juice 398mL
or crushed pineapple
2 cups flour

Sauce
3/4 cup sugar
1/2 cup milk
1/2 cup butter
1 tsp. vanilla or 2 Tbsp. rum is a superb substitute!

Instructions:
To make cake: Beat eggs. Add all ingredients, except flour, and mix. Add flour and mix again. Grease a 9 x 13” pan or a bundt pan and pour in mixture. Bake at 350F for 45 minutes.
To make sauce: Heat sugar, milk and butter in saucepan and bring to a boil. Remove from heat and add vanilla. Pour over hot cake. (Makes a lot, but use all of it! The cake will absorb it.)
Serve warm with whipped cream or frozen vanilla yogurt. Keeps for several days refrigerated (if no one knows it’s there).

Monaology tip #33-if I wear my uncomfortable shoes while out shopping; I won’t be out so long!

Oh heavens this was good!  I promised to post this recipe, so here ‘ya go!

4 boneless skinless chicken breasts
¼ cup pure maple syrup
2 tablespoons mayonnaise
½ cup panko crispy bread crumbs
½ cup finely chopped pecans

1. Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.

2.In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.

3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when centre of thickest part is cut (165°F) and coating is golden brown.

I use a meat thermometer to make sure of perfection! YUMMY IN MY TUMMY!