Anthony H 🇨🇦
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anthonywch.bsky.social
Anthony H 🇨🇦
@anthonywch.bsky.social
100 followers 280 following 110 posts
A lover of gardening, woodworking, family and minimalism/essentialism, living in an apartment.
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anthonywch.bsky.social
Trancevape store in Cook St Village, no thank you. You are not a business that is needed or desirable in the village. Please those who feel the same speak up, it is going in where Mother Nature’s Market was. #VictoriaBC
June 20, 2025 at 3:23 AM
anthonywch.bsky.social
Unsure if you are fully vaccinated for Measles? Get a booster after confirming or speak to your GP.
Bandage over my Measles (MMR) booster.
June 18, 2025 at 10:22 PM
anthonywch.bsky.social
Resting in Assisi
Finally feel like on a vacation, here in Assisi, as the birds chirp, the breeze blows and the family swims. #RomanHoliday
View from our hotel room at Hotel Da Angelo. View out from the pool at Hotel Da Angelo. Assisi train station. Family in the pool at Hotel Da Angelo, Assisi, Italy.
May 25, 2025 at 11:50 AM
anthonywch.bsky.social
Saturday morning cooking. WCH here means "What's Cooking Hubby" 😃 This is a simple, off the top of my head, warming, winter vegetable soup. Enjoy.
Warming Vegetable winter soup Serves: 10 to 12 hearty bowls worth Cost: $15 CAD Ingredients * 5 to 6 medium Yukon gold potatoes (skin on or off, your choice), 1 cm dice * 1 yellow onion, finely diced * 3 garlic cloves, minced * 15ml (1 tbsp) fresh ginger, grated or finely diced * 3 medium two large carrots (depending on size), medium dice * 3 celery ribs, medium to fine dice * One 398ml can of chickpeas * One 398ml can of Romano beans, or whatever you want * Salt and pepper to taste * 30ml (~2 tbsp) curry powder (I am using a 50/50 mix of curry powder and Tandoori masala spice mix, I like the richness of the two combined) * 15ml (1 tbsp) ground cumin * 30ml (2 tbsp) olive oil or ghee * 1-1.25L (4 - 5 cups) water * Parsley or cilantro, chopped (as garnish (optional)) Method  1. In a large Dutch oven (5 to 6 liter/~5 quart) on medium heat, add your ghee/oil and once shimmering, add onions; allow to soften for about 10 minutes. 2. After 5-6 minutes, add garlic and ginger, allow to get fragrant. 3. After a minute, add the carrots and celery, allow all to sweat down for 5 to 10 minutes more. 4. Add the potatoes, chickpeas, and any other beans or lentils that you want (best to have the lentils pre-cooked (if from dry) or rinsed and drained (if from a can). 5. Add the spices (curry and cumin) to the pot, mix well, so the flavour gets a chance to marry a little with the vegetables. Remember to scrap the bottom of your pot to prevent things from burning. 6. Add the water and bring to a rolling boil; once rolling, lower to a simmer for a half hour, checking every 5 minutes or so. 7. Add coconut milk, bring back to a boil (for a minute), then reduce to a simmer. 8. After 5 to 10 minutes, taste (mine was a bit thin flavour-wise, added a teaspoon of salt and a tablespoon of olive oil, also add pepper). 9. If you want a creamier texture and let chunky soup, pull out your stick blender. Ran through the soup for about 30 seconds. 10. Now you’re ready to serve.
January 25, 2025 at 5:55 PM