Music in the Bread

I can't cook without music. Actually, I haven't tried. Every morning, my bee-line is straight to the stereo closet (also known as the world's tiniest staff room) to choose the day's tunes. Sometimes it's classical, worship or even retro 90's dance. But most often, I'm kneading and chopping to the sound of talented artists who've played the New Ground Cafe'. Since re-locating to our bigger space three years ago, we've hosted 23 live music events. Combined with a four course menu featuring a seasonal ingredient, the evenings are true celebrations. All hail rhubarb! Or squash! Or honey! Long live apples and lamb and spinach! At the end of a Saskatchewan winter, the party gets trickier to plan. Karrnnel Sawitzky and Troy McGillivray performed fiddle and Cape Breton style piano at our "Raiding the Root Cellar" dinner in April. The menu included foods that would have been available to settlers in early spring. Braised rabbit with juniper, honey baked lentils and parsnip perogies fit the bill. In May, we served "Spring on a Plate", a meal designed to wake up hibernating senses. I must have been sleeping, too. Halfway through Cathleen Lesperance's first set, right before dessert, I realized I had to puree' mango squash coulis for 39 plates of carrot cake. Performers rightly don't appreciate loud noises emanating from the kitchen so out the back door went the blender! The reward was a rambunctious Prairie sunset and some fresh air. The next Monday, I put on Cathleen's enchanting album, "Gypsy as I Go" and relived the night as I worked. The bread, I think, was especially lovely that day.

Mango Squash Coulis:

2 cups diced squash, any kind, but the more vibrantly coloured the better
1 juicy, ripe mango, in chunks (save the pit for exfoliating in the shower, really!)
3 Tablespoons honey
Small handful of cane sugar (get your kids to throw it in)
1 Tablespoon minced fresh ginger
Water to just cover squash and mango

Simmer ingredients until all inhabitants of your kitchen are fairly intoxicated by the aroma wafting from the medium sized saucepan. Blend, indoors or out, until a smooth, pleasing texture is achieved. Be very careful when blending hot substances. It is possible for the top to fly off your blender and create bedlam if too much is added at a time. Don't ask me how I've come by this information. Let's just say the results are most shocking when beets are involved! Great for topping desserts. Add some oil, garlic, salt and vinegar for an excellent vinaigrette.