That I don´t know, but I know that it´s not too bad a place for the authorities to meet and conspire!

Joking aside, I visited Garden of the Gods this morning and these huge rock formations are quite something to photograph! The mountains behind them make a perfect background, the perfect contrast. But what I loved the most were the different birds that I saw there. Apparently, the garden is home to more than 130 species of birds!

Enjoy this brief tour.

(Photo taken from Oratoire Saint Joseph)

Tagged: canada, personal, photography ]]> http://confettiblues.wordpress.com/2013/04/26/one-year-in-montreal/feed/ 4 confettina sunset-montreal http://confettiblues.wordpress.com/2013/04/26/bird-migration-canada/ http://confettiblues.wordpress.com/2013/04/26/bird-migration-canada/#comments Fri, 26 Apr 2013 04:00:51 +0000 Loulou http://confettiblues.wordpress.com/?p=3063 ]]> “You cannot prevent the birds of sadness from  passing over your head, but you can prevent them making a nest in your hair.” – Chinese proverb

Talk to me little Buddha

Spill your heart

Tell me little one

What is my part?

And these are  his magic cinnamon cookies that one day everybody will be queuing up for!

Ingredients (for 10 cookies)

- 60 g butter, melted
- 60 g sugar
- 1 Tbsp honey
- 1 Tbsp milk
- 45 g of rolled oats
- 50 g flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 150 g of dark chocolate, chopped

Method:

Preheat the oven to 400F.

Mix everything in a bowl.

Spoon the cookies onto a baking tray.

Bake for 12 minutes.

“People seldom do what they believe in. They do what is convenient, then repent.” - Bob Dylan

Bon week-end to you all!

Don’t curse the bleak white winter, just be sure that it is necessary for nature to go through winter to bring you your beloved spring.

To get straight down to business, this is what you need in order to make two fulfilling plates of this recipe:

- 1 small onion finely chopped
- 1 can of tuna
- 1 cup of sliced white mushrooms
- 1/2 tsp thyme (fresh or dried)
- 1/2 tsp salt
- 1/2 tsp chili pepper flakes
- 1/4 cup of white wine
- 1/2 cup of cooking cream
- 2 Tbsp of tomato sauce
- 200 g of farfalle pasta, cooked according to packet instructions

1. Heat 2 Tbsp of olive oil in a wide pan. Fry the onions until translucent, then add the tuna and mushrooms and fry well.

2. Add the thyme, salt and chili flakes. Give everything a good stir.

3. Turn up the heat to the max and add the white wine and let it evaporate (30 seconds). Then, add the cream and stir well. Lower the heat. Add the tomato sauce. Stir again and turn off the heat when everything is consistent  but not too dry.

4. Add the cooked pasta and mix well.

And enjoy!