Brian

On May 24, 2011, my ex-husband Brian Freemantle passed away from pneumonia while undergoing radiation treatments for cancer. Brian was 68.
Even after being separated since 1986 his passing is difficult. My heart goes out to Kevin and Diarmid, as well as his brother Aubrey.

Slideshow of my photos from Mexico

Here are most of the worthy photos

Mexico for Sara and Jason's wedding

I was lucky enough to receive an invitation to Sara and Jason's wedding and able to afford to go. So off Jim and Kim and Christa and I went to Calgary on April 29, flew to Cancun on April 30 and ended up at Dreams Tulum. What a gorgeous resort. It was a bit warm for me but the rest of them really enjoyed the heat, especially after our very cold spring. (And it is still cold on this Victoria Day weekend.)
Jason and Sara were incredible hosts when I thought that their only concerns should have been the arrangements for the wedding! But they made sure that we all met one another, handed out incredible goodie bags, saved time for each and every one of us!
Jason's family is very nice, Sara is in good hands.
Sara's sister Jenny came from Vancouver and her Dad came from Leader, Sask but the guest who traveled the farthest was the best man who came from England.
We partied and laughed and snorkeled and danced and ate and swam, walked along the beach, took Spanish lessons. I drank the entire drink menu at the bar we spent the most time at(not in one day!).
The trip into the town of Tulum was fun but too hot for me. Makes me wish that I had more Spanish.

Our Easter weekend

Kevin brought some friends from Victoria and we had a lovely weekend. Nelson's weather finally cooperated and brought us a taste of spring.

My recipes for the Mexican fiesta

I took my guacamole and some chicken mole. Christa liked both and she is the Mexican expert in our crowd. So I will share the recipes.

Chicken Mole

2 T vegetable oil
1 medium onion, chopped
6 cloves garlic, minced
1 T cocoa
1/2 t each ground cinnamon and red pepper flakes
1/4 t each ground cloves and ground black pepper
1 c smooth almond butter
1 c canned crushed tomatoes
2 c chicken broth
1/4 t salt
1 slice soft white bread, cut into small pieces
1 1/2 lb boneless, skinless chicken breasts, cut into 1/2 in chunks

In a Dutch oven over medium-high heat, combine the oil, onion, garlic, cocoa powder, cinnamon, red pepper flakes, cloves and black pepper.  Saute for 5 minutes.
Add the almond butter and mix until it melts into the other ingredients.  Add the tomatoes, broth, salt and bread, and bring to a simmer.  Add the chicken and return to a simmer.
Cover the pot and cook for 12 to 15 minutes, or until the chicken is cooked through.

Apparently I don't have the guacamole recipe on this computer. When it warms up I will go to my desktop in the basement and add it then!

Mexican fiesta Christmas

Very different celebration this year. We had Mexican food, palm trees, tacky Mexican souvenirs for gifts, margaritas were the drink of choice. A really nice change of pace!

Kokanee hike September 2010

Here are the photos that were taken that lovely day.