Culture: Scotian Ironworks, Scott Hamlin

A work of art is the unique result of a unique temperament. – Oscar Wilde 

A beautiful wrought iron dragonfly by Scotian Ironworks. Size is about 18" x 18".

I had occasion recently to be at the Halifax Seaport Farmers’ Market before they opened. I was waiting for vendors to set up so decided to poke around.

An amazing door handle.

The Market boasts not only produce from local farmers (who we should support…) but also fine art and crafts from local artists/craftspeople. Upstairs is the booth of Scott Hamlin, owner of Scotian Ironworks.

Nova Scotia has an amazing artistic community that add greatly to the overall economy of the province. As artists, they do not make vast sums of money. They do it out of love and an overriding urge to create.

Nova Scotian artisans cover the full spectrum of artistic endeavour. This includes, but is certainly not limited to, ceramics, glass, rug hooking, woodworking, printmaking, sculpture, painting, stonework, folk art, and metalworking.

Scotian Ironworks is one of the latter. I have never met Scott Hamlin and he does not know I am writing this about his fine ironwork. I hope I have done his work justice.

Ironwork falls into two categories, decorative or utilitarian. Mr. Hamlin does both, and the quality of his work speaks for itself, so much so that his work was displayed at the G7 Summit that was held in Halifax in 1995.

A life changing event

Scott Hamlin is an interesting fellow from the press clippings I have read. I’m sure there’s an interesting back story to most artists in Nova Scotia. Why else would you choose a career where profit for the soul super-cedes financial profit?

The idea of creating beauty in everyday objects dates back to
at least the Arts and Crafts Movement of the late 1800s.
This piece is a gate latch. It's gorgeous.

Mr. Hamlin had an accident that resulted in a skull fracture and broken neck when he was 17. He was in a coma for nearly a month. After he began his recovery he took a summer job at Ross Farm Museum, in his hometown of New Ross, working with the museum blacksmith. That job proved to be his second life-changing event. From that point on there was nothing else he wanted to do.

Mr. Hamlin believes that God saved him from his terrible accident for His glory. In thanks, Mr. Hamlin has created many pieces of work for churches. Regardless of your own religious leanings Mr. Hamlin’s faith is an admirable way to live a life.

Pre-made and custom work

Mr. Hamlin not only creates items for sale at the Farmers market but will also take commissions for custom work. One of his favourite pieces (according to a clipping I read) is a Donor Tree created for the Annapolis Royal Historical Gardens. Each leaf personally recognizes a specific donor.

Assorted candleholders.

In his own words, from the same press clipping: “If we can make people more aware of what we can produce, maybe people will be less likely to go out and buy something that’s been mass-produced.” I agree completely.

To find out more about the beautiful work offered by Scotian Ironworks visit http://www.scotianironworks.com. Mr. Hamlin can be contacted through his website, or drop by the Market and speak to him personally.

Other artists in Nova Scotia

To find out about other fantastic artists that call Nova Scotia their home visit Studio Rally, http://www.studiorally.ca/. 

Studio Rally is, among other things, a publication/web site where artists/craftspeople pay to be included. It is an excellent overview of artists from all over the province. Just be aware that there are many, many other wonderful artists/craftspeople not included on the map.

Studio Rally is also an annual event in Nova Scotia. Every fall on a specified weekend all the artistans in the publication agree to be open. You can drive around the province, see the work and talk to the artists themselves.

Our vibrant artistic community deserves our support and encouragement, especially in these financially trying times. The next time you think of buying something mass-produced perhaps you should pause and think if you can get it (probably of better quality as well) locally.

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Gardening: Lungwort (Pulmonaria officinalis)

Every spring is the only spring – a perpetual astonishment. – Ellis Peters

Photo: Dave ®, Flickr ccl

The time has come for the real Spring flowers to start showing themselves in our gardens in Nova Scotia. I say “real” because, although there are others that bloom earlier, the flowers blooming now are ones that only appear after the snow.

Two common examples of what I mean by the above are Aconite (with its green frill and buttercup-like blossom), and Snowdrops. Both have no problem pushing up through the last of the snow to give us cheer in very early spring.

Lungwort are different. They wait to show their small sweet blooms. Besides springtime cheer they offer another advantage. Unlike many spring flowers, the foliage lasts through a large part of the growing season. After the blossoms fade the leaves can grow to a considerable size, rivalling a small-leaved Hosta we have in our back yard.

Lungwort goes by many different names. Other common ones are Jerusalem Cowslip (or J. Sage), Oak Lungs, Lung Moss and Spotted Comfrey. The term “spotted” is obvious when you see the leaves. They look exactly like someone cleaned a white paintbrush above them and dropped watery/paint blotches all over the plants.

Lungwort belongs to the botanical family Boraginaceae. This family also includes Forget-Me-Nots, Bugloss, Comfrey and Borage. It is native to Europe and western Asia. Garden centres now offer many interesting varieties of this semi-unknown plant.

Lungwort is a perennial. It grows up to 20 cm high and has hairy, oval-shaped leaves. Small flowers appear in clusters at the end of the stems. They open red/pink at first, but turn pink-purple to blue as they mature. In Nova Scotia flowering occurs in mid-April. 

It prefers somewhat moist shade or semi-shade as full sun will cause it to be a bit “droopy,” especially in summer when all you see is the leaves. Lungwort is extremely hardy, being able to withstand temperatures associated with USDA Zones 2 or 3.

Lungwort is very easy to divide. Simply dig it up and pry apart the plants. This should be done only in spring after it has bloomed or in the fall. If doing it in the fall, make sure you leave enough good weather ahead to let them settle in before frost and snow.

From Wikipedia:

Lungwort - as its name suggests, has been traditionally used as a remedy against various lung disorders including tuberculosis, asthma and coughs. Lungwort is a very good astringent, demulcent, diuretic, emollient and expectorant. The main substance responsible for its beneficial actions on various lung complaints is mucilage. It can help in treatment of chronic bronchitis, chronic cough, whooping cough and sore throat.  Lungwort is sometimes recommended for gastrointestinal and kidney problems. Used externally, it can be very beneficial in treatment of burns, eczema, hemorrhoids, wounds etc.

Safety: Lungwort contains toxic pyrrolizidin alkaloids. It is not advisable to use Lungwort without medical supervision. Always consult your doctor/herbalist before consumption of any herb.

If you just intend on enjoying this plant in your garden, I would suggest it wholeheartedly. Over the 16 years it has been in our garden it has proven to be a dependable repeat visitor. 

I would suggest a top-dressing of manure later in the season to ensure you get the most enjoyment from this beautiful little plant the following year.

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Greek Recipe: Kalamata Pork with Mushrooms

And what, Socrates, is the food of the soul? Surely, I said, knowledge is the food of the soul. – Plato

Delicious tender pork with kalamata olives, mushrooms, lemon and rosemary.

I had a craving for something that wasn’t turkey. If you’ve read my last two post you can well imagine why.

Rosemary growing in the Greek countryside.
Photo: agelakis, Flickr ccl

Whenever you want to try something different try what I do. Pick a country and Google “best (insert nationality here) recipes.” You’ll be amazed by what you find. Depending on the country you choose, some of it can be "unusual," at least by North American tastes.

This day I chose Greek. No particular reason. I just felt like it. As you can imagine, what I found was a veritable horde – over 55 million to be exact. So I had to narrow it down.

I had thawed out some pork so that served as my jumping off point. To find authentic recipes you have to be familiar with what signature tastes make a cuisine. Also know what's already in your pantry.

Alice May Brock said “Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” Ms. Brock was a restauranteur and the owner “Alice” in Arlo Guthrie’s famous song “Alice’s Restaurant Masacree.” So we have to believe her, don't we?

So I looked for recipes that fulfilled the above requirements. I didn’t find anything that excited me that had both lemon and cinnamon with my pork, but I did find something that I turned into this recipe.

Photo: Wiki CC

The result was far more than good. Tender pieces of pork in a glaze-like sauce complete with hints of lemon and rosemary. One could picture a country chef plucking a ripe, sun-warmed lemon from a tree and snipping aromatic rosemary from the herb garden before entering the kitchen to prepare dinner. That’s how much this makes me think of the Greek countryside.

To round out the meal, try some couscous with the unused lemon juice from this recipe, and a green vegetable. This meal certainly won’t disappoint.

Kalamata Pork with Mushrooms

Prep: 10 min  |  Cook: 20 min  |  Serves 4

1 pound pork, cubed

2 tbsp olive oil

2 garlic cloves, minced

250 g small mushrooms, whole

2/3 cup kalamata olives, pitted

1-1/2 tbsp fresh rosemary, chopped

1/2 the zest of 1 lemon, minced finely

1/2 cup dry red wine

1/2 cup beef stock

1 tsp cornstarch, mixed with a little water

salt, to taste

1 tsp pepper

1 tbsp butter to finish, optional

Let the sauce simmer and then add the cornstarch.

Heat the olive oil in a wide sauté or frying pan. Add the pork and sauté until browned and nearly cooked through, about 5-6 minutes. Remove to a dish.

Deglaze the pan with a little of the red wine, scraping any brown bits from the bottom of the pan.

Add the garlic, mushrooms and olives. Sauté for about 5 minutes. Then add the rosemary, lemon rind, remaining red wine and beef stock. Bring to a simmer and add the pork back to the pot. 

Season with pepper and taste for salt. The amount of salt you add will depend on what you find. Do not just salt for the sake of it. Kalamatas and stock innately carry a lot of salt already.

Let the pork simmer for a few minutes and let the liquid reduce a little. Then mix the cornstarch with the water and add to the stock. Let simmer until the sauce thickens into a sort of clear gravy.

Remove from the heat. If desired finish the sauce by stirring a little butter into the sauce.

Serve with couscous that has been cooked with water and the juice of the lemon you zested.

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Recipe: Curried Turkey Pasta Salad

I say 20 words in English. I say money, money, money, and I say hot dog! I say yes, no and I say money, money, money and I say turkey sandwich and I say grape juice. – Carmen Miranda 

A Carmen Miranda look-alike contest, San Francisco, 2010. Photo: thaths, Flickr ccl

That's an odd quote, eh? I guess I'm on a roll with the turkey…not that the turkey has made it onto a roll, but I have, or do I mean I am… That quote confused me. Regardless, here's another way to use up some of that leftover turkey.

Pasta salad can be served hot or cold. In this case, with the leftover turkey it's cold, but I've made it with fresh cooked chicken and even sautéed seafood, both served warm. I sort of like warm pasta salads better than cold. But I can "choke down" either. 

The basic ingredients in warm and cold are the same. Essentially it's mayo, sour cream, curry, pasta shells, fruit and nuts. What sort of fruit and nuts is up to you and what you think would taste good. Another common ingredient is Dijon mustard (instead of the curry).

I've made chicken pasta salad with grapes as well. Grapes and apples–fruits in general actually—seem to be exceptionally good paired with curry for whatever reason. 

I first encountered a salad similar to this at a small luncheon place in the basement of a local mall, Spring Garden Place. At the time they were one of a few lunch spots that had slightly more "daring" options from which to choose. It's funny to think that this was even considered out of the norm back then. I assume it was the curry (how foreign!!). 

That was many, many years ago… Luckily in the ensuing time Halifax has become a true city as opposed to a country backwater. We may not have ethnic 'towns" like more major centres, but we do have at least "one of everything" so we can purchase and enjoy pretty much anything the world has to offer. Even here on the east coast.

I'm not saying this dish is the end-all be-all of wondrous cuisine, but it does make a more than tolerable dinner and enough food for at least six people.

As far as ingredients in this recipe, I do have to admit, this may be one case where you can get away with using low-fat mayonnaise and low fat sour cream. They're used more as a tart tasting "binder" than anything else. So if you want to cheap out on the fat, feel free.

This is a great recipe for a backyard gathering since it can be done even a day or two in advance. You may have to add a little more sour cream and mayo before serving, but where's the harm in that?

Curried Turkey Pasta Salad

Time: 20 min  |  Serves 6

3/4 lb (375 g) medium pasta shells

2-1/2 cups chopped leftover turkey

3/4 cup mayonnaise

1/2 cup sour cream

2 tablespoons hot sweet chutney

1 rounded tbsp curry powder, or to taste

1 Granny Smith apple, diced

2/3 cup walnut pieces

2/3 cup cup dried currants (or dried cranberries)

1 rib celery, chopped

1/2 cup onion, chopped

salt and pepper to taste

Cook the pasta according to package directions and drain well.

Chop the turkey, apple, celery and onion into fairly fine pieces. Place in a bowl. Add the walnuts and currants.

Mix together the mayonnaise, sour cream, chutney and curry powder and pour into the other ingredients. Sprinkle with salt and pepper and toss well.

Serve on romaine or lettuce leaves, for that added festive touch!

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Recipe: Down Home Turkey Soup

Aren't the “good things that come to those who wait” just the leftovers from the people that got there first? – Author Unknown

Can't you just smell it...

That’s not always the case, I believe. For example, what do you have in your freezer? I bet you I know one thing you have – some leftover turkey from last week’s Easter dinner.

You’ve probably have already had your leftovers several ways, like turkey sandwiches, hot turkey sandwiches with gravy and peas, maybe a casserole… And you’ve frozen the rest after you’ve gotten sick of eating it.

1950s magazine illustration.
Photo: alsis35, Flickr ccl

Well here’s a recipe to make you thaw it out. It’s homey, delicious and in many people elicits memories of childhood and comfort. Even the scent of it simmering on the stove can improve your mood. It has a ”welcoming” smell that will fill your house.

Turkey soup always makes me think of when I was growing up. It was an inexpensive way to stretch a small bit of meat to feed a family of four. We usually got around to having it a few days after any major holiday, be it Christmas, Easter, Thanksgiving or even Labour Day. Essentially any day that brought us all together for a feast made leftover turkey.

There are two major schools of thought on turkey (or chicken) soup. On one side we have the “noodlers” and on the other the “ricers.” There’s really not that much difference between the two. The recipe is identical except for one ingredient.

I do prefer rice in my soup, but if you wish, substitute the same amount of broken up wheat noodles (like a vermicelli) to replace it. 

Just remember, noodles will cook in less time than the rice, and take care in breaking them up, about 1” (2.5 cm) long. There’s nothing worse than having long noodles sliding off your spoon, flopping into the soup and splashing up over your clothes!

There's another difference as well. Rice will soak up some of the broth so you will have a more "substantial" soup with rice. But you'll have more delicious broth to soak up with crusty rolls if you use noodles. So there you have it – a dilemma.

I f you do still have some leftover turkey you should try this. Hopefully it will stir a memory or two in you, and create a few for your friends and children.

Down Home Turkey Soup

Prep: 10 min  |  Cook 20 min  |  Serves 4

Filling your kitchen with the aroma of memories.

2  cups leftover turkey

1 lg garlic clove

1 medium onion

1 large carrot

1 stalk celery

1 tbsp butter

7 cups chicken stock

1 cup rice (long grain or basmati, or broken noodles)

1 tsp salt

1-1/2 tsp cracked black pepper

1 tsp thyme

1/4 tsp cayenne pepper (the secret ingredient)

Melt the butter in a soup pot.

Dice the garlic, onion carrot and celery. No need to peel the carrot if you wash it well.

Add the vegetables to the pan and sauté until the onions begin to soften, about 5 minutes.

Add the stock, turkey, rice and spices to the pot and bring to a boil. Let boil for 15 minutes or until the rice is cooked. (Basmati cooks in 15 minutes.) If your stock is already salty perhaps only add 1/2 tsp.

Taste for salt and pepper and adjust.

Serve with rolls that have been warmed in the oven.

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Recipe: Taco Casserole

A good marriage is like a casserole, only those responsible really know what goes in it. – Author unknown

Tacos in casserole form! Far less messy, to be sure...

Here’s a recipe that doesn’t take too much hands-on time so if you’re busy with other tasks this may be one to consider. It takes little prep, and then bakes in the oven. In truth, I made this recipe to use up some ingredients I had on hand. Isn't that the true forté of a casserole?

Imagine all the flavours of tacos, but in layered form – like a lasagna. This is based on a few recipes I saw for inspiration and some common sense. For example there are no pre-packaged ingredients; no mushroom soup, no taco seasoning mix, etc. In other words, no “shortcuts.”

Layer the ingredients much like a lasagna.

I have this “thing” about recipes that include “cans of this” and “packets of that.” First, they’re loaded with salt and second, they’re usually so easy to replicate.

Take mushroom soup for instance. What’s in it? Basically mushrooms and cream, some salt and some pepper. Why not use the real ingredients?

Taco seasoning is another one. You can buy a packet for close to $2 that seasons one batch of meat or make it from your spice cabinet. Main ingredients? Chilli (or cayenne), cumin, oregano, salt and pepper. I would imagine the amounts I use cost far less than $2 – maybe 50¢. Probably 25¢.

I should apologize to any readers from Mexico or even the Southern USA because this is about as far from anything “taco-like” you can find, although this is still delicious.

There’s not really a lot more to say about this recipe. It’s the flavours of taco in a different form. I hope you enjoy it – I imagine kids would. It is a filling treat!

Serves 4 with ease, maybe even 6.

Taco Casserole

Prep: 20 min  |  Cook 30-40 min  |  Serves 4-6

1 tbsp vegetable oil

1 lb ground beef

1 medium onion, chopped

1 sweet pepper, chopped

250g mushrooms, chopped

1 tsp cayenne pepper

2 tsp cumin seed

1 tsp oregano

1 tsp black pepper

1/2 tsp salt

1-1/2 cups hot salsa

7 medium flour tortillas

375 ml (1-1/2 cups) sour cream

3 cups cheddar cheese, grated

Preheat oven to 350°F. Chop the tortillas into 1” squares and set aside

Heat the oil in a large sauté pan. Sauté the onions, sweet pepper, garlic and mushrooms until softened. Add the ground beef, spices, salt and pepper and stir until the beef is no longer pink. Pour in 1/2 cup of the salsa and cook until the mixture is dry.

Mix the sour cream with 2 cups of cheese in a bowl. Reserve the remaining cup of cheese for on top.

To assemble, place a little additional oil in a deep 8” x 8” oven-proof pan. Coat the bottom well. Add 1/3 of the tortillas and spread them out fairly evenly, then 1/2 of the meat, and on that 1/2 of the cream/cheese mixture.

Repeat with 1/3 tortillas, remaining meat and remaining cream/cheese mixture. Top with the final 1/3 of the tortillas.

Pour the last 1 cup salsa on top and sprinkle with the reserved 1 cup of cheese.

Bake for 30-40 minutes, or until bubbly and slightly browned.

Serve with a side of Spanish rice or a salad. With the amount of sour cream in this you may as well have the rice. In for a penny, in for a pound...

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