Monthly Archives: May 2014

Free-wheelin’ in Calgary

To say Bennett has been slow reaching certain milestones is an understatement. At times his progress has seemed glacial, but I’m proud to say we’ve never stopped believing that given an opportunity and a lot of encouragement, he might eventually get there. That was what happened this past winter with skiing and it’s also the case this spring with riding a bike.

Bennett cruises the 'hood on his new Norco adapted bike from Bow Cycle.

Bennett cruises the ‘hood on his new Norco adapted bike from Bow Cycle.

We got one of those strider bikes for Bennett when he was three. There was zero interest on his part to even go near the thing; bribing him with M&Ms worked only to get him to straddle it while holding the handle bars (he would then immediately climb off). After a month of this we returned it.

Last year, when Bennett was five, he tried riding an adapted bike from his school, and he kind of liked it. It’s basically a bike that’s fitted with large training wheels, crusier-style handle bars (so the rider doesn’t have to sit all hunched over) and pedals that keep little feet from slipping off. Also, this particular bike featured a spring that made the handle bars pivot back to centre, so Bennett wouldn’t be able to turn too suddenly and jack-knife the bike. We got him out a couple times with his physical therapist and worked on teaching him to pedal while paying attention to where he was going. It requires a lot of coordination to ride a bike and at the time I didn’t think it would be worth investing in one so we held off.

The breakthrough happened late last summer when Bennett took it upon himself to learn to ride his PlasmaCar around the backyard patio. He got quite good at navigating it, proving he could steer it with ease and stay focused. A Radio Flyer scooter followed for his sixth birthday. When he demonstrated his interest and burgeoning ability to ride it this spring we decided to take the plunge with the bike.

I contacted Bow Cycle — the same bike shop that adapts bikes for Renfrew (Bennett’s school) and for the Calgary Cerebral Palsy Association — and they were awesome about customizing a bike for Bennett. They found a Norco that’s a good fit for him and then added large training wheels, modified handle bars and pedal baskets to keep his feet on the pedals. He was pretty excited and couldn’t wait to ride it around Inglewood, ramming the front wheel into curbs wherever possible. What amazed me is that he suddenly understands how to pedal; it’s no longer a struggle. He’s also learning how to stop the bike with handle bar brakes. What a difference a year makes!

Straight for the curb. That's my boy!

Straight for the curb. That’s my boy!

As with every new skill, we anticipate there will be hiccups. Just as Bennett took off and got out of control skiing on the bunny hill at Panorama, he’s already crashed his new bike — right into the rose bushes in our backyard. Progress, right?

Happy Cinco de Mayo! a.k.a. Margarita Monday?

I don’t normally blog about drinks on Monday, but today is Cinco de Mayo so I’ll make an exception. It’s a holiday associated with sombrero-wearing, Corona-swilling, piñata-whacking revellers, that’s arguably more widely celebrated in the United States than in Mexico. Since more Canadians are starting to reach for tangy tacos and biggie margaritas on May 5th, here’s a quick primer as to what we’re even celebrating.

All you need for your Cinco de Mayo party is a giant sombrero and a margarita or a Corona (or both, like Snooki).

All you need for your Cinco de Mayo party is a giant sombrero and a margarita, a Corona or a shot of tequila (or all three!).

Way back in 1862 the Mexicans defeated the French at the Battle of Puebla, a win that helped unify the country (May 5th is not Mexican independence day — that’s celebrated on Sept. 16). Oddly, the holiday somehow got hijacked by American university students and has been voted one of the Top 10 party holidays in the U.S. But no matter. We can celebrate, too.

The main ingredient you’re going to need is alcohol. While it’s tempting to chill a six-pack of Dos Equis, or break out the dusty bottle of Cuervo for some throat-burning shooters, please refrain. You can do better. Instead, shake up some margaritas and treat yourself by using good tequila, such as Patron Reposado (see margarita recipe, below).

If you’re not able to celebrate today, swing by Inglewood this Saturday, May 10, for the annual Kitchen Party fundraiser. This year’s theme is Mexican, so bring your sombrero and get ready to drink some margaritas. Ole!

A margarita really is perfection in a glass. Ole!

A margarita really is perfection in a glass.

Patron Perfect Margarita

  • 1-1/2 oz Patron Reposado tequila
  • 3/4 oz Patron Citronage Orange Liqueur
  • 3/4 oz fresh lime juice
  • 1/4 oz agave nectar
  • Lime wheel garnish

Method: Salt the rim of a rocks glass, if desired. Combine ingredients in a shaker with ice; shake well and strain into an ice-filled rocks glass. Garnish with a lime wheel.

— Recipe courtesy Patron

Drink of the Week: Ginger Gin Sour

Gin, lemons, ginger. What’s not to love? Here’s a drink that’s tart and smooth, with a sweet and spicy kick. I used some of the ginger syrup left over from early April’s Lawnmower cocktail; muddled it with basil, gin and lemon juice; tossed  in an egg white; and christened the delicious result a Ginger Gin Sour.

Basil and ginger together? Why yes, Thailand is on to something with that flavour combo.

This short cocktail will help you transition from the stiff sours of winter to the long, gin-lemony drinks of summer.

This short cocktail will help you transition from the stiff sours of winter to the long, lemony gin drinks of summer.

Ginger Gin Sour

  • 2 oz gin
  • 4-5 basil leaves
  • 1 oz fresh-squeezed lemon juice
  • 3/4 oz ginger syrup*
  • 1 egg white
  • Basil sprig garnish

Method: In the base of a cocktail shaker, muddle basil gently with gin, lemon juice  and ginger syrup. Add egg white and dry shake. Add ice and shake again. Strain into a chilled coupe or an ice-filled rocks glass and garnish with a basil sprig.

*Ginger syrup

  • 1 cup cane sugar
  • 1 cup water
  • 1 cup fresh ginger, shredded

Method: Bring the sugar and water to a boil over medium heat. Add the ginger and boil for one minute. Remove from heat and let cool to room temperature. Strain the ginger from the syrup. Store in a clean glass jar for up to one month in the refrigerator.

– Ginger syrup recipe by Wade Sirois, Crowbar