Whimsy Bower: March 2026

16 March 2026

Winter's Winding Down

Of course, this being southern Ontario, winter has a few last gasps before spring finally arrives. I took these photos over the last couple of weeks. A lot of the snow in the earlier pictures has melted. Then it snowed again. Tomorrow it's supposed to be -25C and on Wednesday it's supposed to be +17C. No matter what the weather's doing, though, the birds are singing and the squirrels are frolicking, and spring is definitely on its way...eventually...

We had some impressive fog a little while back, as the snow started melting. The grey "sky" in this shot is actually fog over the Etobicoke Creek.

Staghorn Sumac

Eastern White Pine

I was so excited to see these coyote tracks and then, when we encountered the coyote later in the walk, I didn't think to take a photo! We spotted him as we were approaching a bridge. He was on the other side of it, coming toward us. We backtracked and gave him space. He was cautious, but eventually passed us and went on his way. It was a highlight for me.

I also spotted a bald eagle being driven into the trees by a group of Canada geese. I've seen smaller birds targetting hawks in the past, but this was my first eagle (outside of the zoo).

The sign outside Tim Hortons has a vaguely threatening energy. Or maybe it's just me.

Round-leaved Bittersweet

I tried to capture the water droplets on the berries, but it didn't turn out the way I'd hoped.

What's the weather like where you are? Share in the comments. And don't forget to get my books! (Also, apologies for the wonky formatting--blogger is being weird today and I can't figure out how to fix it.)

My Books

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com.

All photos by Whimsy Bower/Aspasia S. Bissas

02 March 2026

Recipe: Slow-Simmered Pasta Sauce

A delicious vegan sauce that's a hit even with diehard carnivores!

Slow-Simmered Pasta Sauce

1 litre (approx. 4 cups) tomato juice (you can also use crushed tomatoes, thinned with a little water)

1 med-lg yellow onion, chopped

2 to 3 garlic cloves, minced

250 g (8 oz) cremini/brown/baby bella mushrooms, chopped coarsely

1 large sweet bell pepper, chopped

3/4 tsp dried oregano, crushed

1 dried bay leaf

1 Tbs fresh basil, chopped

1 Tbs dried parsley (or a small bunch of fresh leaves, stems removed and leaves chopped)

1 tsp crushed red pepper flakes, or to taste (optional)

Salt and pepper, to taste

Good quality olive oil

Your choice of fresh or dried pasta

Pour 1 to 2 Tbs olive oil into a large pot (enamelled cast iron, if you've got it). Heat over med-low heat and add onion. Stir until softened and translucent, then add garlic and mushrooms. Once the mushrooms are softened (about 5 minutes), add in pepper. Cook, stirring, for another minute or two.

Add tomato sauce/crushed tomatoes to the pan with the vegetables. Stir well. Add in oregano, bay leaf, basil, parsley, crushed red pepper flakes (if using), and salt. Stir again, then cover pot with lid. Let simmer for 30 minutes.

Remove lid from pot and stir. Taste and adjust seasonings (at this time you can add in some ground black pepper, if desired). Lower heat so that the sauce is lightly simmering, and partially place lid back on (leaving a gap for steam to escape). Leave on a low simmer for two or more hours, stirring occasionally (once every 30 minutes). The sauce doesn't need to be watched constantly, so you can do other things while it's cooking (but it does need to simmer that long). If sauce gets too thick as it's cooking, add a little more tomato juice, broth, or water.

Sauce is ready anytime after the 2 hour simmer (although the longer you can let it go, the better). Remove bay leaf. Cook pasta according to package directions.

As soon as pasta is cooked and drained, place in individual bowls or plates, and add a generous amount of sauce. Add some grated cheese, if you want (I like Asiago) and serve with a salad and bread on the side.

Serves 2 to 4

Variations

1. Add a bunch of washed, chopped spinach to the pan when you add the tomato sauce.

2. Chop a small zucchini and add the pieces to the pan when you add the bell pepper.

3. Add some butter to the olive oil when cooking the vegetables, or stir 1 to 2 Tbs of butter into the sauce after simmering.

The basic ingredients. I had mini sweet peppers on hand, so I used the equivalent of a bell pepper.

I meant to take more pictures, but got distracted and forgot (oops).

Feel free to ask any questions you have in the comments. And if you make this, let me know how it turned out. Don't forget to get my books (links follow)!