Confessions of a Cardamom Addict

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Flickaflicka flick flick
2008-02-28 04:14:00
That’s the sound of me, in hot pursuit of that sometimes evasive beast, inspiration.Several weeks ago I’d gotten it into my curly-mopped head that I wanted to bake birthday treats for My Most Marvellous Manager. Normally such adventures start out with me having a very clear picture in my mind’s eye. It can be a flavour, a texture, or a colour--anything that allows me to springboard into something, if not wondrous, then hopefully edible. This time…apart from the idea of baking something, I was at a total and utter loss.I must admit, it’s rare that I find myself like this, itching to make something, but without a clue as to what. If it were just for me or a few, select souls, I’d just start weighing and pouring and grating and tearing open packets of fruits or nuts or candy. But it wasn’t just for me…t’would be bad form to give the person who approves your paycheque something indescribably experimental for his birthday…even though he is on my guinea pig list.Off fr...
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WCC 25: Nigella Lawson
2008-02-25 01:01:00
In the corner of my dining room is a stack of seemingly abandoned books. They aren't shelved, but they aren't on their way to find a new home. This collection of new, never-flexed spines, made possible by a combination of generous publishers and my own hunger for specific authors, has been the bane of my culinary and blogging existences...to make matters worse, uppermost tome is blanketed by the thinnest layer of dust.Guiltily, I've eyed my stack of new and neglected cookbooks for several weeks, some titles for months. Don't get me wrong--I wanted to read them, cook from them and write about them, but until very recently, I just couldn't.Since getting back into the swing of things, these titles have beckoned me to frolic in their pages. I've resisted to a certain extent, simply because I didn't think I was up to the challenge of trying something new. That is, until I saw this month's Weekend Cookbook Challenge theme: Nigella Lawson , hosted by Foodiechickie.How better to get ...

Meme: Seven Random Things
2008-02-22 01:18:00
Last week Annemarie of Ambrosia & Nectar tagged me for the Seven Random Things Meme . Hers is a recently new-to-me blog and it became an instant new favourite, as has the the intelligent and charming diarist herself. A previous declaration leaves me focused on food-related memes, so in my typical fashion, here are my seven random food things...1. I own one whisk.It's red and rubberised--probably my nod to all things Lauren Henderson (granted, the homage would be truer if it were black rubber). Most people I know have two or three silvery wire balloons tucked in a drawer, while My Dear Little Mummy keeps seven or so hanging on her wall for quick grabbing. My ex-hash-slinger friend thinks of my scullery as woefully under equipped as a result of this single, snazzy whisk. If I need to go from yolks to whites (or whatever), I simply wash it and use it again. He thinks I'm being silly.2. My dish washing machine does not do dishes.No, it's not broken (AFAIK), but it was one of the t...

Milk Calendar Mondays: Easy Jambalaya
2008-02-18 18:58:00
Elizabeth of Blog From Our Kitchen noted in January's MCM post"...I must say that I do get a kick out of looking at the "for the adventurous" section at the bottom of the recipe. I'm amazed at what is sometimes considered to be 'adventurous.'"Sometimes recipe writers try too hard. Sure, their intentions may be innocuous--helpful, even--but every once in a while even the best-laid plans of mince and mandoline may be best left in that dark place where recipes never are never committed to paper (or pixels).I fully understand many Canadians do not live in urban centres and may not have easy access to the same ingredients as those who live in larger cities. Heck, I live in one of our larger cities and I have trouble reliably finding chipotles in adobo sauce in our mainstream grocers. I also know that because not everyone was raised with Asian, Central American or even Mediterranean foods (among others), balancing culinary timidity with an honest curiosity of different flavours can be...
More About: Milk , Calendar , Easy , Mondays , Jambalaya

Pass the Dutchie on the left hand side
2008-02-16 02:25:00
Okay, now that I've let you have that Musical Youth moment......or two...Since my Time to make the doughnuts post one of Tim Horton's CSRs wrote back with a little info on their Dutchies. No, they don't know why they're called that, but these doughnuts were part of the original Tim Horton offering in in 1964. Fair enough. Baking Soda came up with a very plausible suggestion, when she suggested that the name may have something to do with the Pennsylvania Dutch -- makes a lot of sense to me.Anyway, my little cakes kinda sorta got all squooshed on their way from the second rise to the oil. I'd forgotten to put some flour on the first tray and when I lifted them out they went from little square cushion about to be tansformed into yummy fried treats to what looked to be pummeled remnants of a pillow fight about to be transformed into yummy fried treats.Watching the bits of dough bob and float in the hot oil, I must admit that I began doughnut-watching. It's like cloud-watching, fin...
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Time to make the doughnuts: Dutchies
2008-02-13 02:08:00
When I deduced that Tartelette and Peabody devised a divine doughnutty doo declared "Time to make the doughnuts" I knew I'd be getting out the big vat-o-oil for this one.With so many flavours and types out there, narrowing down my entry was pretty easy: the Dutchie."Dutchie?" I hear some of you say. "What on Earth are you talking about?" (Okay, others are saying, "Oh man, couldn't you do something good?" while others are leaping about for joy (yeah, I hear the little thuddy sounds)).To me, the Dutchie is the quintessential Canadian doughnut. And trust me, Canadians know doughnuts. According to this CBC article, there are more doughnut shops per capita here than anywhere else on our big blue marble, and we eat more doughnuts than anyone else in the world (that and, apparently, KD).Available at pretty much every Tim Hortons (but the one in my office), these sultana-studded pillows of sugary-glazed, yeast-risen goodness seem to have as many fans as detractors...is it the coffee shop...
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Yes, Quellia...there really was a chipmunk
2008-02-10 01:27:00
Our lovely and talented (and Daring!) Quellia wanted to know more about that rascally chipmunk from One Egg Short.That stituation happened to me several years ago (well, all but the Gerard Butler DVD thing--can't remember who the beefcake du jour was at the time--so it was either VHS or something on TV we watched). I was house-and cat-sitting for a friend who was on an overseas contract. Rusty and Midge (or as I called them, Bitey and Purry) roamed the neighbourhood, occasionally bringing back souvenirs and takeaway meals from their adventures: birds usually; weird looking mutant bugs and mice, occasionally. I was always of two minds of such things--miaowy behaviour such as hunting is very much encouraged (gee--wish Mr. Bean figured out such behaviour), but the "let's pretend to give the bird a chance to get away before I swat it or break another of its bones" games is something I really, really hate...almost as much as finding the carcases in a corner--obviously put there for a l...
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Breakfast for supper
2008-02-07 00:24:00
It doesn't take much for me to pounce on breakfast. I'm more than happy to scramble an egg or two, fry some mushrooms or whip up some pancakes. And as anyone who meets me in Toronto, or comes out here knows, my first restaurant suggestion is usually one of a handful of favourite breakfast or brunch specialists. So when Dear Friend agreed to come over yesterday to alleviate me of my wireless woes (hence the reason I'm posting this today, and not yesterday), I knew what we'd have for supper.I know, I know, most people go for Pancakes on Pancake Tuesday, but not me, not this time. Don't get me wrong--I'm a happy flapjack-flippin' fiend--but this time, waffles beckoned. Not just any waffle, but gingerbread waffles.I grew up only knowing toaster waffles--frozen, cardboard-like discs studded with the remnants of freezerburned, deccicated blueberries. Sure they were a bit thin and tasted of petroleum byproducts, but that woven pattern--with all those valleys just waiting to cup a fe...
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One egg short...
2008-02-02 02:59:00
...of a true Nigella Victoria Sponge*...Who would have thought a sudden craving for a weeknight omelet supper, followed by Saturday brunch (featuring my special gingerbread waffles and a healthy dose of scrambled eggs) would have caused a near crisis for my cuppycake-baking plans on Sunday? Did I mention that I also completed the Lemon Meringue Pie Daring Baker Challenge as well?Yeah, that's a greater-than-normal eggy business in my scullery.Normally I'm on top of my pantry's essentials, but I admit I slipped last week: it was probably the heady rush of a week's hols to thank for my poor planning. I'd love to blame Beelzebub for this, but I can't.I had grandiose plans to celebrate My Most Marvellous Manager's birthday. Okay. Not grandiose, but I wanted to bake some cocoa and vanilla cuppycakes to mark his special day. Whipped up the cocoa cupcakes with ease (to be blogged about later) before starting on the vanilla ones. I decided to use Nigella's Victoria Sponge (p14...
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Daring Bakers: Lemon Meringue Pie
2008-01-29 01:31:00
I think the kitchen gawds have forsaken me...or at the very least, Zao Jun was on a coffee break when I constructed this month's challenge.This time around, our very own Jen of The Canadian Baker challenged us to make a lemon meringue pie. What a great idea--perhaps it's the foofy meringue, but I've always viewed meringue pies with a whimsical eye. And what could be better with whimsy, but a couple of girlfriends, a hearty lunch, a pot of tea and a good old-fashioned natter? This pie could have marked my return to kitchen pottering but, in reality, this pie tested my scullery resolve. Quite honestly, if I were a weaker sort, I'd probably have thrown in the towel and headed to the bigscarymegamart for a "home style pie." Yup this pie was as obstinate as a goat...which would have been fine if it were a chevre tart. But it wasn't.Since I don't have a food processor, my little fingertips usually busy away, rubbing fat into flour until it feels right. Hestia must have sensed my coc...
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Be it ever so humble...
2008-01-23 01:05:00
...there's no place like home.I'm now a home-owner. Well...to be accurate, the bank owns most of my home; I think I own the powder room, spare bedroom, and linen closet.Michael and I began to talk about living together, probably selling his condo and buying a bigger place for the two of us (and his 2000 dvds, my 2000 books, his TV temple, my piano...). So I suppose I was already in the mindset...after many ponderings on my own, with friends and with my parents, I took the plunge and purchased his condo.I know some of you wonder if this is wise or not, but he made it a place of peace and comfort for me--a place to escape from daily stresses and turmoils. And throughout everything, his home kept those qualities. Yes, at times it is difficult being here, but it really is the best thing for me.Well...apart from the kitchen.Meet Beelzebub:(the stove, not the pot)Yes. I now live with Beelzebub. Oh sure he looks all sweet and innocent, promising to come up to temp or even just turn on, ...
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In a jam
2008-01-19 01:31:00
I've always found mindless repetition the panacea to the troubles that weight my mind. Washing dishes, polishing shoes, even alphabetising my shelves let my hands busy away, and my mind consider scenarios and reasonings, break through writer's block or even do simply nothing...to temporarily attain a much-needed respite from life's woes and stresses.Easy and attainable therapy, I think.A few months ago when I found myself as impotent in the kitchen as a eunuch in the Playboy Mansion, I turned to the restorative powers of automatic action. I tried favourite recipes--brownies, cakes--but the disappointing results added to my grief. It was late summer-early autumn when the markets were bursting with the last of hot season berries. Even though I could freeze them for later consumption, I felt as though I was admitting culinary defeat at a time when I should have been exploring my scullery's capabilities.I suppose in such times it's easy to dwell on what one ought to do, as opposed ...

Milk Calendar Mondays: Roast Beef Dinner Salad
2008-01-15 03:09:00
Found tucked amidst sales flyers and the colour comics, November's new Milk Calendar 's arrival is a an anticipated bit of Canadiana, linking together potentially millions of families across the country. Think I'm kidding? More than 2 million were distributed in Saturday newspapers.I remember being little, leafing through its pages from --the full-colour pictures represented "Canadian" food for me--not what I got a lot of as a youngster. My Dear Little Mummy (okay, she was My Dear Big Mummy then) rarely cooked from it. Apart from the occasional muffin or cake, the recipes went largely untried in our household. So there it dangled on a bare nail, part art, part time keeper and reminder of bills to be paid and those already paid. Each month had a different meal or treat--everything from milkshakes and smoothies to pastas and, of course cakes and other sweets. Each beautifully photographed to entice the home cook to cook with milk and its kindred foods. At the end of the year, the ca...
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New Year...
2008-01-10 02:28:00
...new beginnings...Hello everyone. I trust your holidays--sacred or secular--have you safe, happy and well-fed.It's been ages since I last wrote to you. I'm not going to bore or trouble you with the intimate details of my existence as a widow without consideration these last five and a half months, except to say that although transparent meanness and opportunism still thrive, kindness, although plentiful, can still surprise you in the most unexpected places. Over the past half-year or so I've received hundreds of messages, either in email, voicemail, cards, visits or messages on this site. Thank you all so much for your thoughts, wishes and prayers. I've also received many notes from people waiting patiently for my return. I've thought of you and this site often, but I knew I wouldn't be able to return until my life settled a bit--thank you for your patience.I wish I could tell you that I found solace in the kitchen. Unfortunately, as many know, you can tell what my mood is b...
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Thank you
2007-10-29 00:02:00
Hello allI just wanted to thank all of you for your emails, voicemails and cards. The support received from my virtual friends and family has been quite overwhelming.These three months have been quite difficult, but the pain--still intense--slowly subsides. For those of you who've asked, I have joined a bereavement group and it is of some comfort.I haven't forgotten any of you, nor my sites. There are still many things that require my attention, so I'm going to be away for a little while longer. Thanks so much for your patience, support and understanding...jasmine This work is licensed under a Creative Commons Licence.
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My Darling One. My Love.
2007-07-31 04:57:00
My Darling One. My Love . Michael, here known as The Fussy Eater, passed away on Thursday 26 July 2007. It was sudden and totally unexpected. He was 40 years old.He was my biggest fan, my most ardent supporter, and he loved me unconditionally. He was so giving, so kind, and so good to me. I don't know what I did to deserve having such a wonderful person's life intertwine with mine. We re-connected more than three years ago, and have been inseparable ever since. Until now.I miss you so much. I hope you know how much I love you.jasmineA very special thank you to Alanna, Birdie, Elisa, Elise, Heather, Jeannie and Aaron, Jory, Kalyn, Ruth, Shuna, Susan and everyone else at BlogHer who in their own ways helped me this past weekend.To my readers: I need some time, and I don't know how much. I hope you understand. This work is licensed under a Creative Commons Licence.

So what does a chocolate frog taste like?
2007-07-21 06:50:00
Probably like a chocolate chicken ;)I think I may be busy this weekend, or at least, very singularly focused...but right now, I'm off to bed.cheers!jasmineadd this page to del.icio.us This work is licensed under a Creative Commons Licence.
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A feeble attempt at correcting my diet
2007-07-19 00:34:00
I know full well that, as of late, what I've been eating isn't up to my normal...umm...standard. I've spent far too much time as of late queuing at counters, twitching curtains for the delivery boy, and, well, in front of the microwave waiting for something overly sugared, salted and with far too many lines on the ingredient box to be passable enough to pass my lips.No wonder I feel blechy. If you've been following me for a while, you know that I'm in the last week of a course . It's a good course, but it has sapped most of my free (and not so free) time for the past few weeks. Apart from my socialising, my cooking time has been severely curtailed...hence all the takeaway, delivered and processed foods I've been eating.I'm even eating cafeteria food.Glah.I'm waiting for my peer review on my final major project and today I found myself with *surprise* more than four minutes for supper. Unfortunately, to go hand-in-hand with my limited cooking time, is my limited shopping tim...
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BlogHer Conference '07: Reminder
2007-07-17 01:46:00
Hello allJust a quick little note that Blogher is just a week and a bit away. If you're still undecided about attending, here's a link to the speaker roster.For all of you foodbloggers who will be in the area, there's a foodbloggy supper being planned. If you are planning on being around, please drop be a line and I'll see what I can do about getting info to you.Okay...back to my final submission for this course... edit: corrected info on the dinnercheers!jasmineadd this page to del.icio.us This work is licensed under a Creative Commons Licence.
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Life's a bowl of...
2007-07-08 22:01:00
Cherries.This year I actually tried to document the little cherry tree as it went from flower to fruit.I'd forgotten it was around until it was in full bloom. The blossoms only lasted a short while, until a giant windstorm left the street blanketed in white petals.I'd assumed that the storm was so brutal that cherries wouldn't appear. It's not like we ever get a lot of cherries...that is, we don't seem to enjoy many of the little trees fruits. Between the squirrels, birds, chipmunks and the street urchins next door, at most we seem to get is a mediumish bowl of them.Not this year. I think the street urchins' new tomcat, Taz, has done much to dissuade the creatures (four- and two-legged) from helping themselves. Quite an adorable little butterscotch boy (but then again, most ginger boycats are)...Anyway, the tree fruited beautifully and we've been nibbling on cherries for about two weeks. This week we collected two large carrier bags of mottled, blushing sweet lovelies.A frien...
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Daring Bakers: Bagels
2007-07-01 23:28:00
How embarrassingly rude of me.Last month I received a sweet little email from our favourite Cream Puff and a Lady Mistress of the Daring Baker s asking if I’d join the growing band of online bakers. Of course I said yes. Shortly thereafter I received my first challenge, organised by Quelia and Freya: Kosher bagels.A few weeks ago, during one of the hottest days, I turned my little, blast funace of a kitchen into a bagel-making factory. Unfortunately, my work and class scheds are as full as if my little Beanie were let loose at a rotisserie chicken joint. So not wanting to be absent during my first, official DB challenge, I made them then. I mustn’t have been in my right mind to do it at that moment. It was so hot the dough doubled in size within 45 minutes…usually it takes something like 120 minutes for that to happen.The recipe was easy enough. The only things I would do differently are divide the dough into 24-30 (instead of the 15 the recipe called for) and keep a very, very...

You know what it's like
2007-06-17 22:22:00
You get a thought into your head and you can't shake it. Regardless of time's passage, regardless of other distractions, that one notion has firmly ensconced itself into your brain...and you can't shake it. I'm sure you do.My latest distraction (well, apart from Daniel Craig) can easily be traced to our fabulous Myriam and her marvellous Browniebabe events. For weeks I've pondered my options. At first it was an ice creamy concept--a luscious, creamy white vanilla ice cream with loads of chewy and chocolatey treasure. As I pored over my options the idea morphed from a classic chocolate brownie, studded with buttons of bittersweet chocolate and pecans to a peanut butter brownie.Easier said than done. I must admit that in my household, peanut butter is a sandwich spread, something with which I attempt satay sauces, or is simply eaten straight out of the jar...sometimes with a spoon. I exhausted my books and pored over online recipes. I just couldn't find what I wanted: a swirly b...

And then there was a blood-curdling scream...
2007-06-10 23:36:00
... from the kitchen.A couple of weeks ago I was sitting on the couch, completing some readings and I heard a tiny, high-pitched scream, followed by the scrabbly sounds of tiny little feet coming from the kitchen.No, it wasn't a cat.It was a mouse. I figure what happened was it scampered across the stove by the heat vent...given I was baking and was using the stove, the surface was very, very warm, and it got its wittle teeny feet burned.Unfortunately, it's not a unique occurance--whenever it warms up, or cools down, the four-footed populations increases...temporarily.Out came the arsenal: a newfangled trap, the old reliable one and a sweet little live trap. Unfortunately, as much as I prefer live traps, mousie is too smart and ran in got the peanut butter and ran away. The traditional wooden one scare me too much--it's very sensitive and I'm paranoid of snapping a finger off. The new fangled one is easy to set and effective. Very effective.I must admit I get very girlie when it...
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Salad Stravaganza: A leafy lunch
2007-06-08 04:30:00
Okay I'm early.Waaaaaaaaaaaaaaay early.Can we chalk it up to enthusiasm? How about utter embarrassment about emailing foodbloggy event coordinators about their fabulous events and then not actually cooking the required dishes because life got away from me? What about the promise of a round-up on Canada Day? How about a little bit of all the above?Yeah, I'll settle for that.Okay...the real reason is that this month is super busy and if I don't post this *now* I may not get around to it later (Yup! Another class!)Tired of the same-old, same-old salad, Lis and Kelly want some leafy lolligagging, some gorgeous greens and some super starters-cum-suppers. My dears, I am more than happy to help out!Truth be told, my contribution is my take on a favourite salad served in a local restaurant. I love the combination of textures--crunchy veggies, buttery nuts, juicy, sweet grapes that explode when you bite into them and just a bit of chickenny goodness kissed with a splash of raspberry vinai...
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On My Shelves: Vegetable Harvest
2007-06-04 00:51:00
Vegetable Harvest By Patricia WellsWilliam Morrow/Harper Collin (2007)324 pp.; C$43.95Disclosure: Book provided by the publisher.There are two sorts of vegetables in my life?those I devour and those I wish I hadn?t.More often than not the latter category contains an odd either/or scenario. Either the cook prinked and fripped and away the vegetable?s inherent characteristics (taste mostly, but also texture and colour), or they ignored the veg?s innate wondrousness and boiled them to within an inch of their lives, leaving a sulky mess in the pot, so unappetising that I wish I had some pigs to feed (I know, unfair to the pigs). All veggies need is a bit of common sense. No, I don?t fall into the ?all you need to do is steam them? camp?although that can be extremely satisfying?what I mean is all they need is to be treated with a bit of courtesy and in ways that best bring out their flavours. Anyone who needs help with this need only turn to Patricia Wells? latest tome, Vegetable Harvest....
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BlogHer Conference '07 - A World Of Difference
2007-06-01 03:59:00
Just a quick note to let you all know I'll be a panelist at Blog Her's Chicago conference this July. I'll be joining Alanna, Kalyn, Nupur, Shuna and Susan at the The Art of Foodblogging Session. Together, we'll try to answer questions and give you glimpses into our collective, food-spattered psyches. I'll do my best to not make too much of a fool of myself (I've fallen off a stage before, I can do it again). The conference also has a session focussed on food photography. Béa, Jan and Lara will offer tips and ideas about creating images as mouth-watering as the food you cook.From what I read of last year's conference it was very good, and 2007 is shaping up to be just as good, if not better. For those of you who don't know, it's a two-day, five-track blogging conference that explores various aspects of online journalling, including life, business, techythingies and other bits. If you can make it, I hope you'll stop by and say "hi"--and yes, the boys can come too :) I'm allo...
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More on cruise ship bananas
2007-05-30 04:13:00
Apparently I was remiss in my last post about the rotten bananas that landed in my possession. Tanna wondered how many cakes I made, since the recipe I posted only used two. And we all know, two bananas doth not a bunch make. I gathered she wanted to know what fate awaited the other bananas. I could have made a layer cake..but, well, that involves frosting and frippery's shadow. I decided to go elsewhere.Well...what Tanna wants, Tanna gets...or at least I'll satsify her curiosity. :)The bunch contained five long, ebony bananas. By the time I got home one had... umm... ruptured--probably from jostling around in the trunk while making those manically fast lane changes on the 401. You know, the kind that usually precedes a conversation that includes "Really officer? I was going *that* fast? Oh my." So that left me with four salvageable fruit.I could have made a banana-mango layer cake, but that means icing...and, well, frippery...and I wasn't in the mood.So I made a banana-blueberry...
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My friend ran away to work on a cruise ship and all I got was...
2007-05-25 03:35:00
...a bunch of rotten bananas.Really.After a dozen or so years as the stayed, conservative banker, my friend Jen decided to chuck it in for a job on a cruise ship. Well, truth be told, she wasn't all that conservative...but, you know, when your corporate colours are navy blue and cream, how wild and crazy can you be at work?For the next three or so months she'll be sailing the high seas, doing the Mexico-California-Alaska route, telling people where to find the bingo, the buffet, the formal dining room, the other buffet, the gym and yes, the other buffet. Then she does her real job...telling people people what to do, and how to do it. The change was a bit of a whirlwind...I think she had 10 days to settle her affairs before she flew out to the States. This meant she had a condo full of food that needed to be eaten or given away. So what do you do when you have litres of alcohol and kilos of food that need to be eaten? You throw a condo-warming-and-going-away party (she never did ge...
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Housekeeping: Blogger Relations 101 and Review Policy and Guidlines
2007-05-21 04:53:00
Blogger Relations 101If you read Food BlogS'cool, you know I was on a blogger relations panel discussion a couple of months ago. The event brought PR and marketing practitioners together with bloggers---I was the only blogger there who wasn't posting on behalf of a company or a newspaper, and I did my best to represent the true side of blogging (the hobbyist, not the copywriter). I've since recieved a couple of thank you notes from attendees, and have seen my words on some attendees' own blogs.In preparation for the event, I drafted a Blogger Relations 101 piece, which was posted onto fbs. I've since returned to it, added, deleted and clarified, based on comments to that post, offline conversations and the panel discussion. It's a bit lengthy for this blog, so I've posted it onto sensualgourmet.ca:Blogger Relations 101Review Policy and GuidelinesMany of those emails I receive are from PRs and Marketers who want me to review their product on this blog. Because of this, I've d...
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A Taste of Yellow: Cornish Saffron Cake and Happiness Soup
2007-05-19 03:26:00
Thanks to Barbara of Winos and Foodies, a good portion the foodblogging world is painted yellow for a very special event: A Taste of Yellow .This event is one of many that supports Livestrong Day (16 May) , an awareness event for cancer issues and cancer survivors. Thanks to the Canadian Cancer Society, information about cancer in Canada is available with just a few keystrokes: here's their 2007 statistics report (116p PDF), information from a comprehensive cancer study in young adults (aged 20-44) (120p PDF), and, of course, general stats at a glance. Yellow is a significant colour for me.Yellow was the colour of the house when I was little. It was home...it was warm...it was comfort. It is also my mum's lucky colour (she literally painted every room a lemony-gold colour...very 1970s), so it is also, by familial extension, my lucky colour.Yellow is also the colour of the Canadian Cancer Society's signature daffodil.My personal interest is cancer in young adults, and it's for pur...
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