Butter. Parmigiano. Pasta. Salt.
How can four simple ingredients (+ water) result in such a delicious pasta? Magic!
Rob made Italian Chef Max Mariola‘s pasta alfredo the other day, and it was oh. so. good. I could eat it every day!
Food
When I learned I was going back to the office, one thing that I knew forsure was that I wanted to get rid of my massive lunch bag filled with individual Tupperware containers. I really dislike washing so many little containers by hand, and they never seem to stay upside down in the dishwasher (meaning they fill up with water!). With my return to work, I opted to upgrade my lunchbox, and I’m happy to share that my Bentgo is working out quite well.
I like that it is slim, and there are five compartments. There’s room for all of my lunch, and the food doesn’t move around. The lid is tight-fitting, and it’s dishwasher safe. Although the company claims that the Bentgo is leak-proof, I have not found this to be true, which means that things like salad dressing go in another container (unfortunately). The Bentgo is well-made overall, which means that it’s not cheap.
It’s also been kind of fun (kind of) to put my lunch together because it looks so organized. Here are a few “lunch inspiration” photos if you’d like to see.
Can you tell I’m in a cucumber phase? I can’t seem to get enough of them!
Oh, I wish I had the talent and patience to make and decorate a stunning gingerbread house like these ones. Aren’t they sweet pieces of gingerbread architecture?
Easier than spending days making a gingerbread mansion would be installing a gingerbread screensaver like this one via Jacquelyn Clark.
My beau says that I love Langdon Hall more than the owners of Langdon Hall love it. This may be true. I do love it. It’s luxe and beautiful. The employees are kind. The service is superb. The spa is lovely. The food…oh, the food…it’s amazing. I feel instantly relaxed as soon as I arrive. I appreciate that it’s only a 20 minute drive from our home, and yet, it feels so far away. I appreciate that I feel like I’ve been away for days even though it’s only been one overnight. I am lucky to be a repeat visitor for a daytime meal, a spa treatment, or an overnight stay. It’s a special treat to go to Langdon Hall (it’s not cheap), and I’m always grateful when I can go.
My beau and I recently celebrated our anniversary there, and we were treated so very well.
We arrived around 3pm on day 1, and after a quick check-in, we made our way to the spa for massages and some relaxation time (the sauna, steam room, and whirlpool are currently open to guests who have spa appointments). From there, we got ready for dinner and spent nearly three hours dining on the most artful and delicious food and special drinks. Beyond the food, the service was top notch. Of course, the in-room fireplace made our evening that much more cozy and festive.
On day 2, we continued to be spoiled at breakfast with the best croissants among other things like smoked salmon and a masterpiece acai berry bomb (seeds and smoothies have never tasted this good!). Oh, so good! Not wanting to leave after our check-out time, we took our books to Wilks’ Bar, and we read for a couple of hours by the fireplace. It was so relaxing!
I have never owned a mortar and pestle, but in recent months, I’ve been finding and trying recipes where a mix of spices would benefit from a mortar and pestle spice smash. This little kitchen gadget seems to always be in stock at places like The Bay and Homesense, which is handy. Alternatively, there are a lot of great options in online shops, too, including pricey designer versions as you see below.
Do you have and use one? How often do you put yours to work?
I mentioned the NYT Plum Torte a couple of weeks ago, and since then, I’ve made it several times. The Italian plums were plentiful at St. Jacobs Farmers Market this past weekend, so it only made sense to keep baking the torte! It’s an easy and winning recipe!
What have you been doing/watching/reading/visiting/making this fall? Please share! I’m always looking for new things to try.
Here is a glimpse into some of what I’ve been up to lately.
- Recently watched: Call My Agent (French, set in Paris), The Great British Baking Show (who can resist Paul Hollywood?), Sex and The City (started from the pilot episode, makes me want to to to New York), Kid90 (Soleil Moon Frye’s documentary), Mixte (French), Maid (based on the autobiography), this short video by Sadeck Waff for the Paris 2024 Olympics (watch more of his work – it’s mesmerizing!) – and I’d recommend all of them!
- Recently read: The Midnight Library by Matt Haig, The Anti-Racist Writing Workshop by Felicia Rose Chavez, The Henna Artist by Alka Joshi – I’d recommend all of these books!
- Recently played: The John Derion Painter’s Palette puzzle, Globe & Mail Saturday crossword (one of my favourite things to do over the weekend)
- Recently visited: The Scandinave Spa Blue Mountain (I’m already eager to return. My nearly-back-to-normal sprained ankle, back, and skin felt so good.
- Recently purchased: an incredible antique Italian armoire (absolutely stunning – my office design dream is slowly coming true)
- Recently made: NYT plum torte (so good that I made it twice in two weeks!), slow roasted chicken and garlic (a hit for a crowd), Ina Garten’s roasted shrimp and orzo (eaten warm rather than room temp)
Like many, I enjoy a good walnut. Toasted walnuts are great. Plain walnuts are lovely. On a salad. For a snack. What’s not to like?
So when I heard stories of my neighbours’ walnut tree (and the previous owner who used to gather the walnuts for baking), I thought I could channel my inner Martha Stewart and experiment with them. I watched a couple of YouTube videos, and I thought I was adequately prepared for the task. Read on.
My lovely neighbours had a bucket ready for me, so I gathered the fallen walnuts and got to work. First, while wearing gloves, I removed the outer shell by squishing it and pulling out the walnut. The smell was amazing. The task was easy.
Next, I put all the walnuts on a dish rack/strainer and sprayed them down with the jet setting on my hose. This removed dirt and fibres that were left on from the outer shell. I discarded the “walnut juice” on my lawn, and the worms had a field day! (Note: Do not wear Crocs for this task or a worm might just find its way in through a hole. Ew!)
This two-step process was neither difficult nor time consuming. I felt proud of myself for getting this far.
Then I removed my gloves.
Uh oh. Walnut stain all over my hands! Oops. I proceeded to Google how to remove the stain, and unfortunately, nothing has worked (lemon juice, baking soda, salt, toothpaste). I think my hands will now remain stained for likely a month or so.
I left the walnuts out to dry in the sun while I continued to do yard work. By the time I remembered to gather them to bring them inside, half of them were gone! The squirrels hit the walnut jackpot!
So now I’m left with just a few walnuts that will dry over the next month or so. The final step will be to eat them, of course!
I can’t see myself trying this again in the near – or distant – future. My neighbours have already told me they’re ready to say no when I ask them about gathering up their walnuts next year.
I have a long list of things on my mind for you today. There are plenty of interesting links for you to peruse over the weekend.
- Jacques Pepin making a fried egg is a good video.
- A couple of months ago, I started meeting my nephews and niece on Zoom for a short French lesson each week. It’s been a very fun part of my week (and I hope the same is true for them). Even though it has taken a pandemic to get us here, I’m so happy! If they weren’t in virtual school/homeschool/half-time school (so many variations this past year!), and I wasn’t working from home, and Zoom didn’t exist, we wouldn’t be having these lessons. I find it very cool.
- I made this acorn squash stuffed with chicken dish from Half Baked Harvest, and it was an easy and tasty recipe.
- I did the 16 Personalities test, and my results were pretty darn accurate. Any guesses as to my personality? (Executive: ESTJ – Part of the Sentinels personality type: Observant and judging personality types known for their practicality and focus on order, security, and stability.)
- I need to do this historical walking tour of Waterloo.
- This video from the Marsh family “Totally Fixed Where We Are” is fun (if you can laugh about the reality of lockdown life). Watch their other videos, too!
- Speaking of music and creative people, you’ve got to check out Damien Robitaille on Instagram. He makes me smile with each video. It’s hard to choose a favourite, but his version of Daft Punk’s Around the World could be it.
- And Korean acapella group Maytree’s acapella jingles are impressive, too!
- What have you been watching on Netflix/Prime/Crave/Disney+/etc.? Here’s what I’ve watched in the last little while (with brief ratings): Ginny & Georgia (fine), Little Fires Everywhere (good), Parks & Recreation (so funny), Margin Call (very good), The Big Short (very good), and Criminal (fine).
- I keep going back to this list of recipes I’ve tried and loved. Pasta alla vecchia bettola, potato leek soup, roast chicken, and chicken broth have been on a weekly (or near weekly rotation). Yum!
I’ve cooked more this year than I ever have in my life. Anyone else in the same boat?
Here are some recipes I’ve tried that worked out well (and that I’ve made multiple times).
- Broccoli potato cheddar soup
- Potato leek soup (so many times!)
- Sheet pan garlic herb butter chicken and potatoes
- Chicken provencal
- Roast chicken
- Chicken noodle soup
- Pasta alla vecchia bettola (a version of pasta alla vodka)
- Slow cooker pulled pork
- Tuna salad cucumber bites
- Berry angel food cake roll (my version)
- Falafel (from the Gourmet Cookbook)
- Raw Caramel Oatmeal Cookies (which my friend and I call protein balls)
- Blistered green beans
- Sugar cookies and royal icing (my Christmas cookies, my Valentine’s cookies)
- Crockpot pork roast (with chicken broth)
I’ll likely add to this as 2021 progresses. It’ll become a handy recipe reference guide (at least for me, but I hope for you, too!).
I feel like I made a big move forward in the kitchen this month. I challenged myself to make (a) roast chicken, (b) homemade chicken stock, and (c) homemade chicken noodle soup. Guess what, everyone? None of these things were hard. And I’m going to do them all again! I’m excited about this progress, and even though there are thousands (and more!) recipes online, I’m going to share the recipes I used in case you want to give them a try and also so I have a record of it for the future. If you have suggestions, please add a comment!
Roast Chicken
When I spotted a whole chicken on sale at the grocery store, I bought it although I was intimidated to clean it and cook it. No time like the present though, right?
I did a bit of research and settled on Ina Garten’s perfect roast chicken recipe. I had all the ingredients already (except the fennel bulb), and the recipe looked easy. I followed the instructions exactly, and the chicken turned out beautifully. It was tasty and moist. The carrots were sweet and a colourful addition. I added green beans (boiled, drained, then tossed with olive oil and garlic), and my weeknight meal was complete. I was completely surprised by how easy this meal was. (Note: I got over the icky feeling of cleaning the chicken before and after cooking).
Chicken Stock
I saved all the leftovers from the roast chicken and veggie remnants in preparation for homemade chicken stock. I cleaned off most of the chicken pieces from the carcass, kept all the bones, and saved all the carrot/garlic/onion peels/ends from the roast chicken meal.
I used this chicken stock recipe by Foodie Crush (for the most part; I didn’t use leeks or bouillon cubes). I was also influenced by Bowl of Delicious’ chicken stock recipe. My ingredients were: chicken carcass/bones, garlic (cloves, peels), carrots (ends, peels), onions (ends, peels), celery (ends), bay leaves, parsley (frozen), thyme (dried), peppercorns (8), and salt. (Note: I washed all remnant pieces and peels before I used them.) While I was initially intimidated to make homemade chicken stock, after I read some recipes, I was no longer intimidated. Basically, I learned, that you can throw in any whole or remnant pieces of the above ingredients into a large pot with water and simmer it for 1.5-3 hours. I simmered mine for 2 hours. The smell was awesome. The colour of the stock turned a lovely amber. After 2 hours, I strained the stock. Done!
Chicken Noodle Soup
I stuck to Foodie Crush’s site when I saw her recipe for the best homemade chicken noodle soup. Since at this point, I had small pieces left over from the roast chicken and freshly made chicken stock, all I had to do was cut up pieces of carrots and celery and add some egg noodles. (Note: I didn’t use parsnips or chicken bouillon. I would add fewer noodles next time.) This couldn’t have been easier! And it was oh so tasty!
So, with one affordable chicken, I made two complete dinners of easily four to six servings each. You can believe that I’ll be making these items again in the near future.
A few weeks ago, on our way to the lake, we stopped at Cowbell Brewing Co. in Blyth, Ontario for a meal. Blyth, for those of you (like me) who have never heard of it is about 80km west of Waterloo and 85km north of London. It’s only about 25km inland from Lake Huron. Honestly, I wasn’t entirely convinced a purposeful trip to a brewery was for me. I don’t drink beer, you see. I was told, however, that I would love Cowbell on account of the architecture of the main building…and the food. In fact, this turned out to be true. I was impressed!
Cowbell’s main building is enormous. It sort of reminded me of the main building at the St. Jacob’s farmers market. Think wood, massive ceilings, and impressive stonework.
On this trip, we ate outside because we didn’t have a reservation and there was a bit of a wait for inside seating. Outdoor dining is currently my preferred option anyway, so it worked out well. I opted for the classic burger and a sangria. Both were delicious. The (branded) burger was oh so good!
Beyond a trip to the country for an excellent meal, a visit to Cowbell is worthwhile if you have any interest in learning about branding (and brand compliance). Everything (everything) is branded at Cowbell. The Cowbell store is stocked with products that are made in partnership with local merchants and creators. I was fascinated by Cowbell’s branding approach.
On our visit, we chatted with the friendly staff who told us about Cowbell’s start just a few years ago (in 2016) and its future plans of a fruit and vegetable garden and barn. I am already looking forward to my next visit when I also aim to go on a Cowbell tour (yes, even though I don’t drink beer).
Do I need a bread box? No. Do I want a bread box? Now I do.
It has been months since I’ve posted a list of things I’ve come across in my travels on the Internet and beyond. Here are a few things to note this week.
- Alanis Morissette’s new song debut – Ablaze – on Jimmy Fallon.
- Drive & listen around the world.
- A friend challenged me to try some recipes from Binging with Babish for my 40th. Sadly, I haven’t tried any. I think it got buried among other challenges, to be honest. It’s now on my mind again.
- The Umbrella Academy on Netflix caught my attention. I’ve watched a few episodes, and I’m really enjoying it. It was filmed in Toronto and Hamilton.
- I read Where the Crawdads Sing by Delia Owens in just over a day last week, and I just loved it. It actually made me cry. Anyone else? Apparently Reese Witherspoon’s film company, Hello Sunshine, will be making it into a movie.
What’s a celebration without some sweets? I made these sweet heart sugar cookies for friends and colleagues this week.
Martha Stewart’s sugar cookie and royal icing recipes are my recipes of choice, and I use this package of Wilton food colouring. I generally use a piping bag or piping pen, but this time I opted for the ol’ ziploc bag approach.
What do you do to keep your heart healthy? Do you exercise? Eat healthy? Spend time with family and friends? Share laughs with others?
In addition to all of the above, to keep my heart healthy – and to keep my blood pressure low – I drink at least one cup of hibiscus tea every single day.
My doctor recommended that I incorporate hibiscus tea into my diet. Read about the benefits of hibiscus tea here, here, here, and here (and many other places online!).
For the most part, I buy my loose leaf pure hibiscus tea from Distinctly Tea in Waterloo. I have also bought tea bags whenever I have found them in stores.
Here are five festive drinks to enjoy over the holidays.
1.Hot chocolate. Oh, it’s a classic winter drink, isn’t it? My aunt made the best hot chocolate when I was little.
2. Hot toddy. A classic hot toddy combines whiskey, lemon juice, honey, and water. This recipe is an easy one to try. If you’re in the Waterloo region, I recommend the hot toddy at White Rabbit.
3. Mulled wine. This is a favourite at holiday gatherings I host. I generally make it by combining Ikea glogg with red wine. You can also buy this pre-made warm n cozy mulled wine from the LCBO or make your own with this recipe.
4. Apple cider. Hot apple cider is another great drink for a holiday party, especially as a non-alcoholic option. It warms you up, and it’s sweet!
5. Cappuccino. A slow morning during the holidays calls for a foamy cappuccino. Whip up the milk with an inexpensive milk frother and add cinnamon on top. Yum! Some people like to add a shot of Bailey’s or Amaretto to their cappuccinos, but I’m a traditionalist, so I opt out.
I am so excited about today. Why? Because I’m doing nothing. I’m just hanging out at home and catching up on life. I’ve had a busy fall (as per usual because of my work schedule), and while I’m grateful that I have friends and family who plan awesome events, dinners, parties, and outings, every so often, I need space. My space. To feel organized. To clean my house. To make a real meal. To spend time being lazy. Today is the day.
1.Music. I’m still a big fan of Lizzo. Here she is doing a music challenge with Elle magazine.
2. Living. Looking for a few ideas to increase your sustainable living ways? Read this.
3. Decor. If you’re looking to know about the best white paint colours, read Jacquelyn’s post.
4. Pet. I got a fish this week. I almost wrote that I got a dog. But, it’s a fish. A fancy betta fish. It’s not white, and I’m perfectly okay with that. Its colouring is lovely. Right now, his name is JC. The dog decision is on hold for a while until I figure out my allergy issues. Sigh. For now, if you need a dog sitter, let me know.
5. Charity. One of the events that I attended last week was Daniela‘s fundraiser for the Princess Margaret Cancer Foundation; the event raised $14,000 for the foundation, which is absolutely amazing! Congrats, Daniela!
6. Books. I finished Margaret Atwood’s The Blind Assassin. I didn’t love it. It was long. I wasn’t fully engaged. It was the first Margaret Atwood book I have ever read. I’m open to reading others. Any recommendations (besides Handmaid’s Tale and The Testaments)?
I started Colson Whitehead’s Sag Harbour this week. I’m only a few chapters in, but I’m liking it so far.
7. Waterloo. Last night, I attended the Arts Awards Waterloo Region to recognize artists in our region. I amazed by people’s creativity. And I’m so glad there’s a strong community of people who support the arts.
8. Food. When the weather turned cold, I picked all the green cherry tomatoes that were still growing in my garden, and I put them in a bag. I’m happy to report that they all turned red. I am roasting them now, and my kitchen is smelling so good.
I hope you have a great Saturday doing whatever is that you love and need to do!
When I was in my MBA program, I started one of my class presentations with a photo of a croissant. At the time, the croissant was completely relevant for my presentation topic. Trust me on that. I wasn’t a typical MBA student (not an engineer, no business background, never worked in a corporate office), and I think my peers must have gotten used to me presenting and talking about things from a non-traditional business student perspective. I think. Anyhow, the point of this post is not to share tales from my MBA life, but it’s to share photography of one of my most favourite French treats. And by the number of photos of croissants that exist online, I’m not the only one who is a fan.
These food photos have two things in common: croissants and newspapers. It’s a simple combo for a lovely still life!
Are these photos making you hungry?
If you live in the Waterloo region, I recommend the croissants at Golden Hearth Bakery (across from Kitchener market). They’re buttery, crispy, and soft in the middle. If you have croissant recommendations where you live, please let us know in the comments.
1.Netflix. I watched a comedy show earlier this week: Katherine Ryan: Glitter Room. I laughed. She was funny. She’s originally from Sarnia!
2. Movies. Friends have been giving me challenges/suggestions to achieve before and during the next year (I’m turning a big number in just a few weeks!). One of these suggestions was to watch The Godfather series because I have never watched it. So, I took the DVDs out from the library, and over the period of two weeks, I made my way through them. So good! The first was my favourite, but all three were great…as per every review you’ve probably already read! Have you watched them?
3. Books. I’ve been listening to Thomas Friedman’s book Thank you for being late: An optimist’s guide to thriving in the age of accelerations. I am finding it so interesting. He writes about what happens when technology, globalization, and climate change and biodiversity loss are all accelerating at once – as in this current time we’re in. The chapters on higher education are especially interesting because of what I do and see in my own work.
4.Food. Have you ever BBQed an egg? I did. It worked! I cooked it on medium for about 12 minutes, but next time, I’ll do it for about 9 minutes. Learn more on Bon AppĂ©tit. Note that I wouldn’t start my BBQ just to grill eggs. I’d only put eggs on the grill while I was grilling something else. It’s much easier to just boil them on a daily basis! Beyond BBQ eggs, I haven’t tried any new recipes lately. Have you?
5. Personality tests. I enjoy doing personality tests. I know my colours. I know my DISC assessment. And now I know my personality signature via Helen Fisher’s personality quiz. All three are consistent. I don’t know the details of all of them, but overall, they all say the same kind of thing. Helen Fisher’s personality quiz was a new one for me. If you enjoy the intersection between personality quizzes and Tinder bios, have a read (and laugh) through this article on Man Repeller.
Who’s up for a high-low guessing game with BBQ tools? Here we go!
top: high: Williams Sonoma BBQ tool set, $189.95USD
bottom: low: Cuisinart BBQ tool set, $59.99CAD, Canadian Tire
Did you guess correctly?
I’m due for a few upgrades in my own BBQ tools. I’m consulting lists like this and this for advice, but if you have some go-to recommendations, please let me know!
1.Watch. This otter doing sit-ups.
2. Inspiration. “When you believe something is hard, the universe demonstrates the difficulty. When you believe something is easy, the universe demonstrates the ease.” ― Esther Abraham Hicks (via Swiss Miss)
3. Music. Have you listened to Madonna’s Madame X album yet? I can’t believe she’s 60! I’m so impressed by her artistry.
4. Food. Last weekend, I went to Langdon Hall’s first BBQ of its 2019 summer BBQ series. Five chefs created mini menus, and guests feasted for hours. It was heaven! I posted a few photos on my Instagram feed if you’d like to see some mouth-watering food.
5. The ION in Kitchener-Waterloo. The ION, Kitchener-Waterloo’s light rail, is making its official debut today. The city is offering free rides from June 21st until July 1st to celebrate the launch (here’s the map). The ION has been in development since 2011, so it’s nice to finally see the launch day arrive. I last wrote about the ION in April 2017 when there was an open house to share info with the public about the ION light rail system in our region. This weekend, I may just ride it from my local stop to Conestoga mall in Waterloo or the market in Kitchener.
Last month, I spent the Victoria Day long weekend in Montreal with my good friend. It was a girls’ weekend away, and we had a great time! In addition to sleeping well in the luxe Hotel Birks and being entertained by Pink, we ate our way through the city. Oh, what fun! We did our food research by searching online, polling our Montreal friends, and asking for recommendations from our hotel concierge. We were not disappointed with any of our choices! Here are the restaurants we visited (in alphabetical order), and my reviews of them.
Arthurs
We took an Uber from our hotel to Arthurs where we feasted on breakfast on the patio in the May sunshine. After our meal, we walked to Atwater Market to browse the food and flower stalls. Arthurs is a great option for breakfast and lunch, and the vibe is fresh, local, and retro.
Bar George
We walked to Bar George from our hotel. It’s located right off Saint Catherine, so it’s an ideal stop for pre- or post-shopping during the day or a pre-dinner cocktail. The food is fine, but the decor and history is amazing. I found it pricey for brunch, but if you’re a sucker for decor (like me), then it’s worth it. The vibe is historical, moody, and chic.
Café Parvis
Café Parvis is located just off of Saint Catherine sort of behind the Bay. It is less than a 5 minute walk from Hotel Birks which makes it a great option if you stay at the hotel. I was pleasantly surprised by this restaurant. The restaurant is filled with plants, and the atmosphere is comfortable and friendly. This is a great option for breakfast, lunch, dinner, or cocktail hour. The vibe is inviting.
Drogheria Fine
Drogheria Fine is near the Outremont neighbourhood, so we took an Uber from our hotel downtown on Saint Catherine. This was one of the highlight meals of the entire weekend. Here, you order a $5 container of gnocchi from a walk-up window and find a spot (bench, park) to eat it. After your meal, you can walk around the neighbourhood and pop into vintage stores and boutiques. This is an awesome place to go for lunch (or breakfast, dinner, or snack if you love gnocchi as much as I do!). The vibe is uber casual as you’re eating gnocchi out of a box on the street! Don’t forget to ask for hot chili flakes if you want added spice
Le Pois Penché
Fashion blogger Jessica from Westmount Fashionista recommended Le Pois PenchĂ©. It did not disappoint! This French brasserie offers classic French food like moules frites (mussels and fries). It’s a great option for lunch, cinq-Ă -sept (pre-dinner cocktail) or dinner. We opted to go here for dinner before the Pink concert as it is a short walk from the Bell Centre. The vibe? French, bien sur!
Nora Gray
Nora Gray is on so many “top restaurants of Montreal” lists we consulted, so we had to try it. It’s small, so reservations are a good idea. Nora Gray is about a 20 minute walk from downtown. It’s a great option for cocktails or dinner. The vibe is moody, hip, and fashionable.
Olive & Gourmando
Olive & Gourmando is in Old Montreal, and it’s a great option for breakfast and lunch. The servers are friendly, and the place is constantly packed. The vibe is bright, fresh, and healthy(ish).
Tommy
Tommy has not been open for too long, but it has grown quickly and steadily. There are now three locations in Montreal, and we went to the original location in Old Montreal. Tommy is great for breakfast or lunch. The vibe is bustling, beach chic, and garden fresh.
I would go back to all of these restaurants the next time I go to Montreal. I don’t think I can pick a favourite because each one has something special to offer. Drogheria Fine is certainly calling my name, and I’d like to try the pizza at CafĂ© Parvis.
1.Gift Guides. Last week, Daniela shared this awesome Father’s Day gift guide for White Cabana readers. I love that she focused (as per usual) on Canadian brands. Go back and look at it if you’re still on the hunt for a gift idea as Father’s Day is this Sunday. And if you’d like even more ideas, browse these guides by Jacquelyn Clark, Katie Considers, Rambling Renovators, Rachel Parcell, and Oh Happy Day.
This week, Daniela shared an impressive gift guide for teachers. It has been the most popular gift guide yet! If you missed it, have a look at it here.
2. Netflix. I finished watching two seasons of David Letterman’s My Next Guest Needs No Introduction. I hope more seasons are in the works. My favourite interviews from seasons 1 and 2 were with Ellen Degeneres, Barak Obama, George Clooney, Malala Yousafzai, Tina Fey, and Lewis Hamilton.
3. Food. I made this quiche last weekend for lunch guests, and it’s a winning recipe. I’ve made it before (and it was a winning recipe then, too). Asparagus is now in season, so it’s a perfect time to make the quiche!
4. Books. I’m reading Year of Yes by Shonda Rhimes. It’s an easy read, so I’m going through it quickly. In between my reading time, I’m thinking about her stories. What would happen if you started saying yes to things that made you nervous/uncomfortable/move out of your comfort zone/anxious? You’d face and overcome new challenges, and be open to opportunities for learning new things. This is one of the messages that’s coming through the book so far.
5. We the North. The Toronto Raptors won the NBA championship game last night. And if social media is any indication, many Canadians are very excited! As for me? Well, I tuned in last night when the score was 91-91 and there were about 10 or 15 minutes left in the game. I figured I should keep watching, so I did. That has really been the extent of my viewing of basketball this season. I liked following along the commentary on Twitter, too. And I’m grateful to my friends and students who kept me informed throughout the season.
Have a great weekend!
I haven’t written about a design trend in a while, but today is the day. Each of the spaces and items share two luxe materials: marble and copper.
Have a great weekend, everyone!
Do you have a drawer in your kitchen that is filled with kitchen utensils? Yep. Me, too. I have a drawer full, and while I use just about all of the items, some utensils get more use than others. Today I’m sharing five kitchen utensils that I use on nearly a daily basis.
From left to right:
1.Tongs. I picked up these Kuhn Rikon tongs last summer at Sur La Table. Did I need another pair of tongs? No. But was I drawn into this compact pair by one of my favourite utensil companies? Yes. So I bought them. I went all the way to Florida, and I brought back a pair of kitchen tongs. What’s wrong with that? Well, they’ve been my go-to tongs ever since. I don’t think I’ve used any of the other pairs in my drawer. What I like about these is that they lock easily, and they have silcone edges, so they don’t scratch my pans. Most importantly, when they close, the edges actually touch each other and can grab whatever it is that they need to grab!
2. Peeler. I have had this Kuhn Rikon peeler for years. I wasn’t lying when I said I really like this brand. This peeler is comfortable to hold and has stayed sharp over many years and many washes.
3. Mini scoop. When my friend bought this mini ladle for me a few years ago, I asked her what she thought I should do with it. I didn’t know I needed a mini scooper until I had one! This little gadget is great for scooping out batter for muffins, cookies, pancakes, and more!
4. Mini spatula. Same friend. Same question. Little did I know that I’d put a mini spatula to use on a weekly basis! My favourite use for the mini spatula is for scooping out the last of the Nutella in the jar! Here’s a similar spatula if you’re in the market for one.
5. Bamboo tongs. I bought these bamboo tongs five years ago at Le Bon MarchĂ© in France. The apartment I stayed at had a pair next to the toaster, and since I used them everyday, I thought I should get a pair, too. What do I use them for? Getting baguette toast out of the toaster, of course! Here’s a similar pair if you’re looking to pick some up.
I’m a carbaholic. I could easily eat pasta every day of the week. I find it easy to make, and I can make various sauces with whatever I already have in my house. It always works!
Earlier this week, I had leftover broccoli, so I quickly cooked up pasta e broccoli.
There are plenty of recipes online for pasta e broccoli, but here’s what I normally do.
- Cook pasta.
- Heat olive oil, minced garlic, and red pepper flakes over low-medium heat. Add cooked broccoli. Toss. Cook for a few minutes. Season with salt and pepper.
- Toss cooked pasta with broccoli mixture.
- Add lots of parmigiano reggiano (parmesan).
It’s such an easy and delicious weekday meal for one or many!
After a week back in snowy Waterloo, I’m ready to start my Paris-focused posts. Are you? Hold on to your hats! Let’s go!
I’m starting with food because, well, I love food. And on this trip, I ate so many delicious things! I’m sure this doesn’t come as a surprise! If you’ve been to Paris, and like French food, then you already know there are plenty of great things to eat!
Here are some places that I recommend if you’re planning a trip, and I would eat at every one of these places again. You should note that these restaurants are all on the left bank in the 6th arrondissement (which is my favourite place to stay).
1.Paul. Paul is a great place for a coffee, baked good, or sandwich. It’s a chain restaurant, so there are several around Paris. On a mid-afternoon/lunch break on my first day in Paris, I opted for a pain au chocolat, yogurt, and a coffee.
2. Mamie Gateaux. Oh, I just love this sweet restaurant. When I’m at Mamie Gateaux, I feel like I’m in a French home. The food is so fresh and delicious, and the lunch menu is a good deal. On this visit, for about $20CAD, I got a pumpkin-onion-bacon tart with a side salad and (my favourite kind of) carrots, a glass of wine, a dessert, and a coffee. The place is always busy with French people taking a break from their days, and, for a francophile like me, I just love being surrounded by people speaking French.
3. Chez Dumonet – Josephine. I spotted Chez Dumonet (affectionately known as Josephine) on Mimi Thorisson’s Instagram page. As soon as I saw her photo of the soufflĂ©, I called the restaurant to make a reservation. It’s a good idea to make a reservation as the place gets busy. Chez Dumonet is closed on weekends, so if you’re interested, plan ahead. As per many online reviews, I opted for the boeuf bourguinon for my main course and the Grand Marnier soufflĂ© for dessert. I’d easily go back and order the exact same thing. Many diners ordered the soufflĂ©, so I asked the waiter how many they serve in a night, and he said about 30 or 40. Can you imagine? And each one looks perfect! During my visit, many diners opted for the boeuf bourguinon, but one French group of diners opted for other things on the menu – like the herring, smoked salmon, and steak.
4. Aux Près. This place was recommended to me before I left by a Parisian. I later learned that Gwyneth Paltrow included it on one of her Goop Paris travel guides. When I asked the hotel concierge to make a reservation, he said it was un très bon choix (a very good choice). So with these three recommendations, I was eager to go. I loved the design of Aux Près‘s cozy space. The servers were attentive, and it was probably the fastest meal I have ever been served in France. For my main, I opted for Coquilles Saint Jacques (scallops). My scallops were delicious, and I would definitely order them again. The servers had recommended the sushi, but I wasn’t in the mood for sushi. For dessert, I opted for the pain perdu avec les poires et de la creme glacĂ©e – french toast with pears and ice cream. It was yummy, but I didn’t absolutely love it. I felt like french toast was a bit too basic for a fancy restaurant.
5. Luetita – Bar JosĂ©phine. Bar JosĂ©phine is one of several eateries at the 5-star hotel Luetitia hotel. On the night I went, there was live jazz music which was a bonus. The design and decor was impressive as was the food. I’d go here again for a light dinner. Or I might opt for a quieter meal in the stunning Le Saint Germain (the photo with the bookshelves below).
6. Maison Sauvage. Maison Sauvage stands on a corner on Rue de Buci in the 6th. We opted for this place because the outside was dripping with plants and greenery, and the patio was full. We ate on the outdoor patio which made me very happy as it had been -25 Celsius when I left Canada. Sitting outside under a heat lamp in close proximity to other diners – the French way – made me so happy. My friend and I shared a cheese plate here for a light dinner.
7. LadurĂ©e. LadurĂ©e is a sweet spot for a coffee and macaron break. And if you don’t like macarons, there are plenty of other beautiful confections to nibble on. The second-floor tea room at the St. Germain des Pres location is charming with its low ceilings, wallpapered walls, and crystal chandeliers.
8. Les Deux Magots. Les Deux Magots has been around since 1812. Incredible, right? 1812?! Go at any time of day, and you’re sure to be spoiled by the food and atmosphere.
9. CafĂ© de Flore. Next door to Les Deux Magots, CafĂ© de Flore is another iconic Parisian cafĂ© that is/was the favourite of the artistic Parisian crowd. I opted for an omelette at both cafĂ©s on two mornings. Why are French omelettes so good? I blame the butter. Oh, jeez, it’s just too good!
10. La Crepe Rit du Clown. If you’re keen on savoury or sweet crepes, then you may be interested in La Crepe Rit du Clown at 6 Rue de Cannettes. The menu is crepe menu is extensive, so there’s something for everyone. On this visit, I went vegetarian.
Oh, jeez, there are so many delicacies in Paris. From the boulangeries to the patisseries to every other -erie, there is plenty of food to keep you full as you explore France. Sure, you can survive on cheese, baguette, and wine, but sometimes you want to indulge on even more! C’est vrai?!
Today I’m focusing on Parisian restaurants that are currently on my radar. On y va!
I came across Josephine Chez Dumonet via Mimi Thorisson‘s Instagram. This soufflĂ© has all of my attention!
I spotted Kong on Gabrielle Caunesil‘s Instagram as she seems to go there each time she’s in Paris. The view and atmosphere look wonderful. The reviews online are varied. I’m not sure I’ll make it on this trip, but it does look interesting.
Alain Ducasse is a well-known French chef and has many restaurants around Paris (and France and Japan and USA), including in Le Meurice and Plaza AthenĂ©e (two of Paris’s most luxurious hotels).
I went to Montparnasse 1900 brasserie on my last trip to Paris, and I had a delicious meal among art deco decor. It was a lovely evening with friends, and you wouldn’t have to twist my arm to make a return visit.
Paul is a chain restaurant, and it makes me très happy. They’re everywhere, so if you’re ever in need of a quick bite of something savory or sweet, Paul is a great place to go.
Oh, there are so many pretty Christmas cookies floating around. I want to make (and eat) them all!
December is right around the corner, which means it’s time for me to start my holiday decorating. I’ve collected these images over the last few weeks, and they certainly inspire me to include greenery and simplicity in my decor this season.
via Svenngarden
via Country Living
via My Paradissi
Sorry about that little technical hiccup with yesterday’s announcement post. I thought the solution was going to be much more time consuming than it was, but my web host Namespro worked magic and resolved my tech issue quickly. I have been a loyal Namespro customer for many years now (too many to count), and I am always grateful for their service (which is always explained very clearly, I might add). Anyhow, I’m back in blogging action, which makes me happy.
So here we go with today’s potentially surprising duo.
dress (currently sold out)
cake, Hint of Vanilla
On Monday I shared my experience baking a Schichttorte cake. An essential tool for this cake is a springform pan because once the cake has been cooked, you can release it easily with this type of pan. If you used a closed pan, I’m sure you’d make a mess of the cake.
A springform pan has a clamp that is used to tighten the side around the base to form a seal. After a cake has been baked, you release the clamp to release the side. All that remains is the cake on the base. It’s very useful when baking thinks like cheesecakes, tarts, and, of course, a Schichttorte!
Springform pans comes in an array of sizes, so it’s best to have a few on hand for different recipes.
springform pan, $12.57 USD, Amazon
springform pan, $39.95 USD, Williams Sonoma
springform pan, $30+ USD, Le Creuset
While I was in Florida, I watched many (many) episodes of The Great British Bake Off. Have you heard of it? Seen it? In brief, it’s a baking competition show from the UK. My friend Shannon and I were hooked! The hosts – Paul Hollywood and Mary Berry – really made us laugh, and we were rooting for so many contestants along the way. And the baking! Oh the baking! Each week, the bakers were given challenges for both savoury and sweet baking, and some of the items I had just never even heard of! In one technical challenge, the contestants had to make a Schichttorte. This is a 20-layer German cake that looks absolutely cool!
photos from the Daily Mail UK
Aren’t those layers beautiful? I wanted to make it. So this past weekend, I did. I was invited to a dinner party, and I knew my friends would appreciate it.
I used a combination of two recipes. The main cake recipe is from the BBC, and the icing recipe is from PatĂ© Smith. I’ve shared it below with measurements in cups.
Here’s how my cake making went down.
I prepared all of my ingredients in advance.
I mixed the egg yolks until they were creamy. I added the butter and sugar mixture as well as the flour mixture as per the recipe.
I whipped up the egg whites until they formed stiff peaks.
I carefully folded the egg whites into the egg/butter/sugar/flour mixture. I greased my spring form pan and lined the bottom with parchment paper.
As per the recipe, I spread one layer at a time. I used my crepe spreader to evenly distribute the batter for my Schichttorte.
I tried to carefully keep track of the layers and timing as I put each new layer under the broiler, but I failed at this. I completely lost track. I watched the oven like a hawk during the cooking process. My timing wasn’t too consistent. You’re supposed to alternate between light and dark(er) layers by adjusting the baking time, but my baking time was inconsistent. I left the spring form pan in the oven anywhere from 45 seconds to 2 minutes for each layer. As per the recipe, the pan was right under my broiler (about 4″ or 10cm).
It looked golden and delicious when all the layers were done, and I released it from the spring form pan. I brushed melted apricot jam on the cake once it had cooled a bit.
I made the chocolate glaze and covered the top and sides of the Schichttorte.
Once that had dried a bit, I decorated the top with vanilla glaze. I was too lazy to pull out my piping bag, so I put the vanilla glaze into a Ziploc bag and snipped the end off for a DIY piping bag. In this way, it was easy to drizzle the vanilla glaze over the chocolate.
The outside of the cake made for a pretty presentation, but the true test was when we cut into the cake. Would the layers appear? Would the be distinct? Well, the suspense is over!
Layers! Distinct layers! I call this a successful first Schichttorte attempt!
And here are a few more photos if you’d like to see.
   
I’m so pleased that the cake turned out. All cake eaters (n=6) were impressed by the layers, the decoration, and the chocolate glaze. The same number of cake eaters were surprised by the cake’s density. Post-eating Googling revealed that the Schichttorte is in fact on the dense side, so I baked it as it should have been baked. Phew! Good to know, right?
If you’re like to challenge yourself, go ahead and bake a Schichttorte. The ingredients are easy, and the overall process is easy. The trickiest part was keeping track of the oven and time.
Recipe
(adapted from the BBC and Pate Smith)
Ingredients
The Cake
- 10 large eggs, separated
- 1/2 cup (100g/3½oz ) unsalted butter
- 1 cup (150g/5½oz) caster sugar (I used granulated sugar)
- zest of 1 large lemon
- 1 tsp vanilla extract
- 1 cup (150g/5½oz) flour, sifted
- 1/3 cup (65g/2ÂĽoz) cornstarch, sifted
- oil, for greasing
- 6 tbsp apricot jam
Chocolate Glaze
- 1 cup (150g) icing (confectioners’) sugar
- 4 tablespoons cocoa powder
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Vanilla Glaze
- 1 1/2 cups confectioners’ sugar
- 2 1/2 teaspoons milk
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 teaspoon butter
Method
-
Whisk the egg yolks in the bowl of a freestanding mixer on a high speed for five minutes, until pale, thick and creamy.
-
In a separate bowl, beat the butter and sugar together until pale and creamy. Add the lemon zest and vanilla extract and mix well. Add the whisked egg yolks and beat well. Add the flour and cornstarch and mix.
-
In a clean, grease-free bowl, whisk the egg whites until soft peaks form when the whisk is removed. Stir one-third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the egg yolk mixture.
-
Preheat the broiler to high.
-
Grease a 20cm/8in round springform pan with oil and line the base with parchment paper.
-
Spoon some of the batter into the base of the cake tin and spread evenly across the bottom. Give the tin a gentle side-to-side shake to even out the top of the batter. Place on a shelf 10cm/4in below the grill and cook for two minutes, or until light golden-brown.
-
Remove from the oven, add another spoonful of batter, spread it out, and place under the broiler for three minutes, or until dark golden-brown. Continue layering and baking under the broiler until you have 20 layers alternating in colour from light golden-brown to dark golden-brown. (Or continue until you have used all the batter.)
-
Remove from the oven and leave to cool in the pan for five minutes. Carefully release from the pan and turn out onto a wire rack to cool.
-
Melt the apricot jam in a small pan over a low heat. Pass through a fine sieve, then brush the top and sides of the cake with jam. This will help the glaze stick to the cake.
-
To make the chocolate glaze, sift together icing/confectioners’ sugar and cocoa powder into a bowl. Stir in milk and vanilla extract and mix until smooth. If it is too thick, heat it up over a small pan. Pour evenly over cake.
- To make the vanilla glaze, melt butter and add in icing/confectioners’ sugar, milk, salt, and vanilla extract. Mix until smooth. Add more milk (very little at a time) if necessary. Pour into a squeeze bottle or icing bag and drizzle over cake.
A few extra notes:
- The full process (including kitchen clean up) took 2.5 hours. Not that bad, in my opinion. If I make it again, I know I’ll be a little faster, too.
- I used a 9″ spring form pan because I didn’t have an 8″. I didn’t think this was a problem although I did have fewer than 20 layers.
- This is a dense and eggy cake. If you’re looking for something light and airy, this isn’t it.
- I used granulated sugar as I thought that it was a fine replacement for caster sugar, but the next time I make this recipe, I’m going to use caster sugar to see if there’s a difference.
Here are a five things that have been on my mind this week.
1. I learned that apparently Justin Bieber bought a $5M house in Puslinch, Ontario (a short ride from Waterloo). In fact, I features the home two years on my blog because, yes, it’s super white!
2. I gave a talk about blogging at Sheridan College in Oakville earlier this week (#WhiteCabanaGoestoSheridan). I met with students who are studying industrial design, ceramics, furniture design, glass, and textiles. Gosh, they’re creative! Every time I go to Sheridan, I feel like enrolling in a class. I’m inspired to see what’s offered a little closer to home.
3. After devouring hours and hours of The Great British Bake Off while I was in Florida, I took the plunge and made this cake last night for a dinner party tonight. I’ll let you know if it is in fact delicious. And if there are 20 layers.
4. I enjoyed reading this Fundamentals of Team article (via Swiss Miss).
5. I just started an audio book that is making me laugh out loud. It’s called Primates of Park Avenue by Wednesday Martin. If you need something interesting and entertaining about life in New York City (so far, it completely mimics my sister’s life as a mother when she lived there), you might want to check it out.
Have a great weekend, everyone!
How do you make your coffee? Are you loyal to one method? My coffee of choice these days is a classic latte made with my Bialetti – a stovetop espresso machine – you know, the one that just about every Italian person owns? I have multiple sizes of Bialetti machines, and I pull the appropriate one out depending on how many cups of coffee I need to make for me and my guests. I also put my Alessi espresso machine to use every once in a while, too, because it’s so beautiful.
I go in stages with my coffee, however. For a long while, I was purely a drip coffee drinker. My Cuisinart coffee maker is still serving me quite well.
In addition to my two go-to coffee options, I’m sharing a total of five ways to make coffee today. Feel free to let me know how you make your coffee in the comments below! I’d love to chat coffee with you!
1. Stovetop Espresso
Bialetti espresso maker, $43.99 CAD, Hudson’s Bay
2. Drip
Cuisinart coffee maker, $69.99 USD, Bed Bath & Beyond
3. French Press
Bodum Caffettiera, $15 CAD, Chapters Indigo
4. Pour Over
brass pour over coffee maker, $27.99 USD (on sale), World Market
5. Siphon
Grosche Heisenberg Siphon coffee maker, $71.99 CAD (on sale), Hudson’s Bay
I’m ending the week with five things that have been on my mind lately.
1. Netflix
Over the course of two days, I watched the first season of Broadchurch. Oh, was it ever good. Have you watched it? Watch it!
2. Random Blogger Meet-Up
When I was in Paris, Ontario last Saturday, I ran into Amber and Derek (from Canadian Fashionista). We bonded over blogging, our love for colours (her – pink, me – white), and our failed attempt to check out the Paris Night Market. I love random meet-ups with bloggers who you sometimes only ever meet online!
3. BBQ Chicken
When I had Tim and Chris over for a BBQ a couple of weeks ago, I made this grilled chicken. It turned out well. I’d easily make it again!
4. Salted Butter Chocolate Chunk Shortbread Cookies
After reading this Smitten Kitchen post, I had to give Alison Roman‘s salted butter chocolate chunk shortbread cookies a try. The Cookie has gone viral on social media (as cookies sometimes do?). Bon AppĂ©tit’s article about The Cookie started with a declaration that “EVERYONE” is making them! I have to say that the recipe was extremely easy, and the cookie turned out well (see this Instagram photo). Not only that, but the cookie really is delicious! They’re a nice change to a more classic, sugary, chewy chocolate chip cookie.
5. Bayfield, Ontario
I met friends at their cottage in Bayfield, Ontario last week. It was glorious. I enjoy that little town and Lake Huron so much. My “must buy myself a cute cottage one day” remains on my mind!
Have you ever had a dining experience that renders you speechless? And if you’re like me – someone who loves words, writing, and language – such an experience becomes that much more remarkable.
Last week, as an early celebratory treat at Langdon Hall, I was fortunate to enjoy Chef Jason Bangerter‘s tasting menu. It was heavenly. Ten beautiful, dramatic, and delicious courses served over the period of several hours made for an incredibly memorable evening.
Let me take you through a bit of the experience today, since I love a good walk down memory lane. (And I love Langdon Hall, as you must know by now, too!)
The tasting menu started off with a terrine (kind of like a patĂ©) served on a pig’s skull. Yes, a pig skull. I realize this could be disturbing to some people, but it wasn’t for me. It was wild.
Next up was a crispy sunflower root. Inside was a purée of seeds, summer truffle, and thyme.
Then came the caviar. This was paired with a deviled egg, brioche, and crème fraiche.
The presentation of the sea scallop was beautiful. The scallop was in its own shell, surrounded by a backing of “trees.” Then water was poured into the bowl, producing a beautiful smokey mist. Gorgeous. (Note: Simply B‘s photo captures this dish beautifully.)
The asparagus with a lemon verbena sauce came next. Veggies have never looked so pretty in my own home!
Next came the fried pork belly with rhubarb and rhubarb sauce. I loved the combination of sweet and tart of this dish. Along with the sunflower root and scallop, this was one of my favourites of the menu.
The lovely hen mousse came next. The creamy mousse was paired with morels.
Veal with peas and truffles was the final main course on the tasting menu.
As a palate cleanser, we were served orange and rum ice cream (aka The Creamsicle), which was topped with marigold.
For dessert (my fave!), we had Langdon Hall’s signature milk chocolate with caramelized butter croissant, Ontario black walnuts, and wild blueberries. Divine.
And because one dessert is never enough, the meal ended with a mignardise (a final sweet treat).
Amazing, right? Oh, the flavours and the presentation of each dish was amazing. Truly memorable.
I know the attention is on the food in the post, but there’s much more to it at Langdon Hall. As you’ve read here before, the service is top notch, and the decor is beautiful. I absolutely enjoy speaking with the Langdon Hall staff. Everyone I have met over the years is genuinely interested in what they do and the contributions they make to guests’ experiences.
Even on a very busy evening, Chef Jason Bangerter comes out of the kitchen to greet his guests and to ensure everyone is enjoying his creations. It was also a pleasure to meet Sous Chef Steffen. I know I’m not the only one who appreciates Chef’s creativity and his love of local flavours. 
Many thanks to the following Langdon Hall crew for making our evening special: Chef Jason Bangerter, Sous Chef Stefan, Greg, Evan, and J.J. Thanks to Anna, too, who always makes me feel like a part of the LH family.
Today’s a day to put work aside. Today’s a day to celebrate!
Rebekah Cheng (ice cream + candy floss = wow! See more at Milk Train Cafe)
It’s my birthday week*, which means a higher intake of sweets and many days of celebrations!
via The Pretty Blog
 * I don’t know about you, but my birthday extends beyond just a day…I’m a Leo after all!
When I was in Toronto on the weekend, my friend and I picked up a pair of Ă©clairs from Nugateau – a sweet Ă©clair-focused patisserie. In fact, Nugateau is Canada’s first all-Ă©clair patisserie. As soon as I entered the shop, I was reminded of the classic French patisserie with colourful pastel creations. Every piece of dessert was so beautiful.
I had experienced Nugateau at the Terroir Symposium last spring, but this was my first time I was able to see all the creations in person. It was delightful!
We picked up the Pistachio Royal and Rosabelle. It was hard to take the first bite because I didn’t want to mess up the design. But the Ă©clair was delicious, so you know I couldn’t wait all that long! Because the Nugateau Ă©clairs are made with high quality ingredients, and no artificial flavours are used, their taste is rich and distinct.
I love the idea of bringing the French patisserie to Canada, don’t you? And for those of you who love Ă©clairs, definitely make a stop into Nugateau on your next trip to Toronto.
Here’s what’s been on my mind lately.
1. The other week, I made my way through this Warren Buffett documentary. I enjoyed it. I especially like what Buffett had to say about ethics, public speaking, and reputation. Just look at all the subsidiary companies of Berkshire Hathaway (his company).
2. Over the long weekend, I watched The Marvelous Mrs. Maisel (via Amazon Prime), and I loved it! The clothes, the characters, the decor, and the story…yes, I enjoyed all of it!
3. I have 6 more weeks of my last MBA course. I can’t believe it. It’s been an almost 4-year long degree (part-time). I’m pretty excited to get some free time back into my life. I’ve really enjoyed the courses I’ve taken these last two years (e.g., negotiation, mergers & acquisitions), and the struggles I had in the core courses in my first two years are a distant memory. If you’re considering an MBA, I’d recommend you go for it. Then again, I’m a fan of further education regardless of the degree, so my advice is always the same.
4. I popped into the mall the other week looking for a pair of basic black workout tights. Instead, I came home with these colourful tights from Aerie. I don’t wear much colour to work, but I do embrace it for workouts.
5. I made this salmon and spinach pasta last week (with my fresh pasta, of course!), and it was delicious (and quick and easy, too). I usually go for classic pasta with tomato sauce, so I really switched things up this time!
What’s been on your mind?
Have a great weekend, everyone!
Here are five festive things to add to your to do list this month.
1. Set a pretty table for you and your guests.
2. Make a gingerbread house with little ones in your life.
3. Wrap presents in a signature style.
4. Enjoy an evening by the warm fire.
5. Bake up something delicious to share with family and friends.
Have a great weekend, everyone!
I’m so grateful that Daniela has taken time out of her very busy schedule to share four amazing gift guides on White Cabana. Her earlier guides, in case you missed them, focused on babies and toddlers, tweens and teens, her and him. In this last guide, she’s sharing more original ideas for the host. Or, as she told me, thoughtful “just because” gifts. And, yup, that’s Daniela…always thinking of others!
***
Are you always stuck for what to bring to that dinner party or holiday drop-in? Or maybe you’re stuck on ideas for a small token for a teacher, coworker, or friend? This list is made up of affordable (under $30, with the exception of one!) items that cater to all types of people, but it is especially geared towards those drop-in visits and dinner parties we attend more frequently this holiday season.
Candles. Who doesn’t love a nice smelling candle? This one comes wrapped so nicely, so it’s ready for gift giving!
candle, $14 CAD (on sale), Chapters Indigo
Ornaments are great for those of us who celebrate the holidays with a tree. An ornament is a thoughtful gift your recipients will remember you by year after year. These ones are monogrammed with an initial and can be given by first or last name.
monogram ornament, $6 CAD (on sale), Chapters Indigo
The pineapple trend is still hot, and people are incorporating pineapples in home dĂ©cor and accent pieces. This pineapple jar can be used for anything “dry,” or it can be left out empty. In addition to it being a trendy item, pineapples signify warmth, friendship, and hospitality. These are all the things you receive when going to visit friends and family over the holidays.
pineapple storage jar, $22.49 CAD (on sale), Well
The store Saje started off with only a few locations, but now you can find many all around. It has the best essential oils and aromatherapy items for home and body healing. No doubt this store will continue to grow and thrive as people are increasingly pursuing personal wellness. This great housewarming gift is priced just under $30.
electric ceramic diffuser, $29.95 CAD, Saje
Know anyone who loves stationery? Eighty Seventh St. is a Canadian company founded by Monica Smiley. Be sure to follow her on Instagram for great illustrations that are sure to bring a smile to your face. These items found online are sure to please the stationery-lover in your life.
notes, $12.50 CAD, Eighty Seventh St.
all occasion boxed notecards, $20 CAD, Eighty Seventh St.
greeting cards, Eighty Seventh St.
L’Occitane En Provence is sure to please anyone on your list. Below are two well-priced hostess/host gifts. I am a big fan of the hand cream and lip balm. They’re packaged beautifully in true “French” fashion.
shea butter holiday bauble, $14 CAD, L’Occitane
shea hugs and kisses, $20 CAD, L’Occitane
Who doesn’t love a magazine subscription? The gift of reading is perfect every time. Start someone’s year off right with a subscription to Style at Home, since it is priced perfectly, and it’s gift that will have your friends thinking of you each month.
Style at Home year subscription, $23.95 CAD for print, $19.95 for digital
As a true coffee lover, I can’t start my day without two cups. I have to draw attention to my favorite coffee – Dineen Coffee Company. We drive here monthly to pick up a few bags of their beans which we grind at home each morning. When I say “we,” I really mean my husband. There is really nothing like a good quality cup of coffee. If you happen to be in the Toronto area, trust me, buying someone a nice bag of Dineen’s temperance roast will not disappoint. It truly is my favorite cup of coffee.
I know that many people won’t be able to make it down to Toronto, so on the subject of coffee, if you have a coffee lover on your host/hostess list, this coffee maker is not only one of a kind, but it makes an incredible cup of coffee. It is on the higher end of my price point for a hostess gift. However, if you know someone who really loves coffee, they will thank you each time you visit by making an exceptional tasting cup. And, cool bit of info, this Chemex coffee maker is featured in the MOMA in NYC!
Chemex coffee maker, $47.99 CAD (on sale), Well
Happy shopping!
– Daniela
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Oh my goodness, Daniela! You’ve shared another excellent gift guide today! Thank you! I hope you get spoiled this holiday season!
I use my KitchenAid stand mixer regularly – mostly to make bread, but I also use it for baking, crepes, and pasta. While I’ve been quite happily making linguine with the KitchenAid pasta cutters for the last couple of years, I’ve had my eye on the pasta press because of the pasta varieties it can make.
Figuring out the right texture for the dough and speed of the mixer has taken a bit of practice, but here’s what I’ve learned so far.
While I do like mixing the dough with the dough hook in the bowl of the mixer, I have found it has worked better for me to do it right on the counter instead. Especially since I’ve been trying to get used to the proper texture.
My very non-precise recipe is eggs, flour, and a touch of water. I know how annoying this lack of recipe is, as I’ve experience the same thing whenever my mom has tried to measure things out when she’s cooking. The thing is is that no matter what recipe I’ve tried, I’ve always had to make adjustments.
Gather the three ingredients and start kneading them into a dough. Rough textured dough is what you’re going for here – rather than smoothy, stretchy dough like you’d use for pizza.
Once you’ve got the dough right, it’s time to use the attachment. Essentially, you take a chunk of the dough (golf ball size is a good guide), toss it into the attachment (into the hopper, specifically), and watch the shapes form!
Each shape will require a different speed. For rigatoni – like you see in the first photo – set the speed to 6. When the rigatoni is your preferred length (i.e., a couple of inches), use the integrated cutter to swipe across and cut the pasta.
Toss the rigatoni with some flour and put it aside. As with my linguine, I place the pasta on a clean tea towel before I cook it or freeze it.
To change the shape of pasta, all you need to do is trade out the shape plate at the bottom of the attachment.
I tried the bucatini next. I didn’t adjust the dough at all, but I did set the mixer to speed 10. It worked out perfectly! Isn’t the middle hole just magic? I could hardly believe that it was actually working!
The fusilli is still giving me issues even after trying several times to get it right. I just can’t get it. I think the dough needs to be even rougher/more textured/drier for it to go through the hopper and come out as a spiral. Speed is set at between 2 and 4 for the fusilli, but I tried both, and neither produced a true fusilli. 
For the final trial of the day, I attached the large macaroni plate. And then I smiled when the curvy shape started coming through. Magic once again! I set the speed to 6 as per the KitchenAid manual, and it worked out well.
There are so many great things about fresh pasta. If you have made too much, it’s easily frozen.
If you’re ready to eat it, then it cooks very quickly! Here’s my bucatini paired with my mom’s sauce. Trust me, it’s a great combo!
If you have any tips about using the pasta press, please share! I’ll continue to do the same!
I recently added to my Alessi collection, and it was a very happy day! I bought the Alessi 9090 espresso maker designed by Richard Sapper.
As with many Alessi items, this one has a story. It was the first product that Alessi produced that was for the kitchen. It was released in 1978, and since then, the company has sold over 2 million machines. The 9090 won a Compasso d’Oro award in 1979, and it was Alessi’s first object to be added to MOMA’s permanent design collection in New York City.
This is a short video from Dezeen where we hear the story of the 9090 from Alberto Alessi:
And now, to the cappuccino! Here’s how I make mine:
I gather my machines – the Alessi 9090 (or, generally, a Bialetti maker) and my frother gadget from Ikea.
If you’ve never used a stove-top espresso machine, then you’ll need to know that it comes in three parts: the base, the middle, and the top. In the base, you put the water (in this machine, I fill it just to the gold steam screw). In the middle – the basket – you put the ground espresso coffee. In terms of coffee, I like Illy and Lavazza, but I also buy what’s on sale. And I recently picked up espresso from Ikea, which I’m looking forward to trying out soon.
A coffee dispenser is handy, but it isn’t essential. After you fill the base with water and put the basket in place, you put the dispenser on top and turn the dial twice (or more for packed, stronger coffee). The dispenser dispenses just enough coffee for any size of espresso machine.
The Alessi 9090’s top attaches to its base via a patented lever-lock system. It’s pretty cool. If you’re using a Bialetti, at this point, you would screw the top onto the water-and-coffee-filled base.
Turn your stove onto high and put your espresso machine on top of the burner. If you’re using a gas stove, keep the flame smaller or the same size as the base of your maker. If you’re using a traditional burner, move the machine so that it’s on the element (off-centre). This ensures that the full base is getting heated and it also means that the handle won’t get hot from the element’s heat.
While the coffee brews, get your milk ready. I like to heat up my milk on the stove, but a microwave will work, too. 
Side note – I love my parents’ Wolf stove!
When your milk is heated (after a few minutes), use the frother to froth the milk.  
Another side note: Check out my parents’ dedicated espresso machine cabinet. It makes me laugh every time I see it. And what’s even funnier – there are more machines stored elsewhere in the house. We do love espresso, and I guess you just never know what size you may need!
When the coffee whistles, it’s done. You can check on the brewing process by carefully opening the lid.
I like to pour my coffee in first, then add the milk.
But if I need a bit more coffee, I confidently add it in post-milk. 
To finish, I top off my cappuccino with a sprinkle of cinnamon (and a side of peach pie, when possible!).
Are you a cappuccino fan? How do you make yours?
Check this out – I’ve been writing about coffee since 2010!
Food makes any event pretty darn great, doesn’t it? Well, what about an event that showcases the best-of-the-best in culinary gems? Count me in! Today, I’m sharing news from the Terroir Symposium. Founded by Arlene Stein, the symposium brings together chefs, pastry chefs, food enthusiasts, publishers, bloggers, and more to showcase and share the achievements of Canada’s culinary industry. This year, Terroir was held at Toronto’s Art Gallery of Ontario (AGO). In short – the event was memorable!
I arrived around lunch, and easily made my way around the food booths. Lunch was presented by Ocean Wise, and each chef prepared a dish to highlight Canada’s sustainable seafood offerings. I was in fish food heaven!
Hor mok, steamed white fish from Georgian Bay, and rice in a banana leaf, from Chef Noureen Feerasta of Rickshaw Bar
crispy fried pickerel wings and cheeks with thai larb, from Chef Kristin Donovan of Hooked   
Acadian Shortnose Sturgeon Toasts, from Chef Katie Venables Lloyd of lbs 
albacore tuna donburi, from Chef Michael Hunter of Antler
Water and wine flowed.
S. Pellegrino – an event sponsor (and one of my faves!)
I met up with my friends from Langdon Hall for some bonding over food.
me, Anna, Chef Jason Bangerter, and Franco Stalteri (of Charlies Burgers)
Mingling and desserts pair very nicely together, so that’s where we headed post-fish! The desserts were so beautifully presented in the centre court of the AGO. Were they delicious? Of course they were! I had multiples just to be sure! (I had to do the research to report back to you, right?) The flavours were rich, and everything was of the highest quality. The pastry chefs and their teams sure did spoil all the attendees!
eclairs from Atul Palghadmal of Nugateau 
white perfection (white chocolate, vanilla cream, maple mousse, biscuit) from Lior Aronovich of Amadeus Patisserie
from Chris Kwok of Cluny Bistro
With a full belly, we happily attended sessions to learn about Canada’s culinary industry from the experts. We started with a session on cookbook publishing. It seemed right up my alley considering my background in writing. The panel consisted of Michelle Meade (senior editor, Figure 1 Publishing), Lisa Jager (art director, Penguin Random House), and Trish Bunnett (publicity manager, Penguin Random House). It was moderated by Alison Maclean. These four women spoke about the cookbook publishing industry for chefs, bloggers, and enthusiasts. I was pleased that bloggers were included in several presentations throughout the day. The women spoke of the publishing process – for pitch to proposal to editors meetings to writing to food styling – there are so many parts that go into book making, and I soaked it all up!
We then turned from cookbook publishing to Quebec’s culinary traditions in a session titled “French Flavour.” Since my trip to Montebello, Quebec has been on my mind quite a bit, so when I saw this session in the program, I was curious. We heard from Alex Cruz and Cyril Gonzales (co-owners: SociĂ©tĂ©-Original and L’École Buissonnière), Anne Desjardins, Geneviève VĂ©zina-Montplaisir (Caribou magazine), and Simon Thibault.
The third session we went to before the break was titled “The Science of Flavour.” In this session, moderated by Brian Gilvesy (YU Ranch), Joshua Evans (PhD student), Mark Schatzker (author and hst on Flavour TV), and John Szabo (master sommelier) addressed questions and concerns about flavour. Why do people taste things differently, what are we doing when we grow our food to enhance or change flavour, etc. “Tomatoes” was a hot topic…flavourful or flavourless? It depends on the time of year and where they’re grown, of course!
At this point in the day, attendees were invited to a reception. While I could not eat more caviar (I know, I know, but I couldn’t!), I did manage to sip on a delicious bourbon cocktail! And just like the food and desserts that were served earlier in the day, the cocktails were made with much attention to detail. Loved it!
The late-afternoon sessions first consisted of a panel moderated by Matty Matheson, Viceland TV host and chef, Parts & Labour. We saw clips from Kevin Kossowan’s dramatic film about food and agriculture, learned about pulses (which are dried goods like chickpeas and lentils) from Courtney Hirota from Pulse Canada, and Michael Ableman, author and organic farmer. It was a session that urged us to think about where our food is grown, where we buy it, and how we can maximize our local efforts.
Following this, we heard about the San Pellegrino Young Chef competition. Jacob Richeler of Canada’s 100 Best Restaurants moderated the session with Alison Ramage (Design to Dine) and Normand LaPrise (ToquĂ©). Could you imagine judging a food competition? That would be amazing! They should get the public (aka people like me) right on in there alongside the top chefs! Right?
To end Terroir Symposium, we attended an “Iconically Canadian” panel with Lynn Crawford, Dufflet Rosenberg, Susur Lee, and Matty Matheson. The four chefs have different personalities and culinary backgrounds, so it was interesting to hear about their perspectives on the Canadian culinary industry. While the session focused on Toronto, I know that there are many gems across Canada that add to our culinary excellence!
So would I attend the Terroir Symposium again? You bet I would! Food, mingling, art, and learning…these are some of my favourite things, and Terroir served them all!
All photos by Jordana.
Please tell me you’re still enjoying all of my #WhiteCabanaGoestoLangdonHall news. I thoroughly enjoy my visits there. It’s a unique gem, and I’m happy to share stories about my experiences. The staff is so kind and welcoming, and I’m thrilled that I get to keep visiting. Some friends have asked me about my recent dinner there, so I thought I’d write a little something about it in case others were interested in learning, too.
Last week, Langdon Hall hosted the Congress of the North American Relais & Chateaux partners. Owners, general managers, and others from Relais & Chateaux properties came to Langdon Hall for a few days of learning and mingling. On the Sunday before the learning began, Langdon Hall hosted a reception for its guests – congress attendees and a few other friends, too. I was thrilled to have been invited to join in on the fun.
I arrived at Langdon Hall on a rainy evening, but the weather didn’t dampen anyone’s mood. As soon as I stepped inside the main house, I was handed a glass of champagne (rain? what rain?). While sipping on the bubbly, I chatted with a few of the guests. Everyone was in a happy mood, and everyone seemed to be amazed by the beauty of Langdon Hall. I know! I get it!
Wine tasting was happening in several of the rooms, and in addition to the Bergström and the Guado al Tasso wines, I was fascinated by the Coravin wine opener. A needle punctures through the cork, and the wine is poured. Through the power of magic (and engineering), after you take the opener off the bottle, the cork remains in place. The wine is protected, and it won’t spoil, since the cork remains as the seal.
While we were sipping on champagne and wine, plenty of hors d’oeuvres were passed around. Presentation was beautiful and we were treated with plenty of delicious treats!
A little while later, all guests were invited to make their way to the Firshade Room which is Langdon Hall’s newest event space (I wrote about it when it was set up for a wedding open house.). Here, Langdon Hall’s owner, Mr. Bill Bennett, welcomed all of his guests and introduced three performers from the Stratford Festival – Sean Arbuckle, Blyth Wilson, and Laura Burton on piano. They performed a few songs, and the songs from Guys and Dolls were especially entertaining. It seems like it’s a really fun show!
costumes from A Little Night Music
And then…we feasted.
Chef Jason Bangerter and his team worked wonders once again. Charcuterie, truffle risotto, beef and pork with turnip purée, oysters, and apple slices topped with cheese and marcona almonds? Oh, jeez, I was in food heaven! The meal was served buffet-style, and everything was plated in style. As is the Langdon Hall way!
And to end our meal? Pastry Chef Rachel Nicholson and her team created so many artistic treats. There was something for everyone. I opted for a creme brulĂ©e and a peanut butter and strawberry mousse. It was hard to resist at just two – let me tell you!
The evening was memorable, fun, interesting, and delicious. I had great conversations throughout the evening, and I learned more about several Relais & Chateaux properties.
Thanks again, Langdon Hall, for welcoming me in so warmly!
As I mentioned on Monday, I recently enjoyed a relaxing time at the Scandinave Spa Blue Mountains in Collingwood, Ontario. The day was a full one, and I’d like to fill you in on a few other things I experienced during this mini-vacation.
As I mentioned, the drive from Waterloo to the Collingwood area is very easy and enjoyable. Driving the country roads is relaxing and beautiful. The route took us through the charming town of Erin, Ontario, and just as we entered the main part of town, we spotted a house painted black with cafĂ© on the sign – the Tin Roof CafĂ©. We grabbed homemade cookies and coffee (healthy way to start a spa day, right?) for our journey. I appreciated the design, and the coffee was well-made, too. I recommend it.
As we made it to Collingwood, we stopped to walk the main street. When we spotted a white bike in a shop window, I knew I had to explore. Turns out that the store – Leuk – was made for people like me. White, white, and more white! In fact, Leuk has three stores – a flower store, a cafĂ© and clothing store, and a furniture store – all on the main street (Hurontario St.) in Collingwood. I wanted to buy everything.
photo via Leuk
On the recommendation of a Leuk saleswoman, we stopped in at The Tremont for a delicious lunch in a design-y, French atmosphere. Marble tables get me. Every. Single. Time. I had a freshly made quiche and side salad, which I thought was an improvement from my morning cookie. The closer you get to a spa, the healthier you get? 🙂 I would definitely go back to The Tremont on a future visit.
photo via The Tremont Cafe
Not wanting to return home after five hours at the spa, we took the quick drive over to the Blue Mountain Village. This is the ski zone. There are shops, restaurants, and accommodations for all those people who love to ski. In the spring, though, the Village is a great place for a little walk. We were also hungry for dinner at this point in the day (worked up an appetite after all that relaxing!), and we walked around the sweet boardwalk to the Oliver & Bonacini CafĂ© Grill restaurant at the Westin Trillium House hotel. I had already known that the Westin was in the Village, but I didn’t know that Oliver & Bonacini was the in-hotel restaurant. The restaurant has a beautiful, modern, and welcoming interior, and the sun was shining brightly in the restaurant even though it must have been close to 7pm at this point in the day. Such a wonderful atmosphere! Here, I opted for a classic pizza margherita. Yum. I’d order it again. And one of these days, I’m going to stay at the Westin because it looks like my kind of place – regardless of season!
photo via Oliver & Bonacini
So, not only did I have an amazing time at the Scandinave Spa, but I also really enjoyed exploring a bit of Collingwood. I know the area has so much to offer, and while we generally hear about the winter activity options, I think now is also an ideal time to take explore the area.