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Here’s What You Said… in!+ P. 8
SWEET TWEETS: See anyone you recognize in the August issue of @canadianliving? *cough cough* — @serenaryder
EASY AS PIE I’m a good cook and a very capable baker, but if a recipe requires rolling out pastry…forget about it! It never turns out for me. Fondant sticks, pie crust cracks, sugar cookies are Drop 10 lbs on vacay too thick/thin…. I just haven’t maswith these 7 easy moves tered this skill yet. So it was with much hesitation that I attempted The Ultimate Peach Pie recipe A piece of advice for Karma, though: (August 2014) for my husband. When Don’t give it up—listen to your daughter! I began making the crust, it was really — Rick Sylvester soft—even though I used cold butter and cold lard. Adding more liquid and sour RAISIN RECON cream seemed like it was going to cre- I greatly enjoyed the raisin-no-raisin ate an oozy-gooey sticky doughy disas- debate (“A Sticky Situation,” July 2014), ter… but I did it anyway, refrigerated my and I am firmly in the antiraisin camp discs and, in the end, it came to this work when it comes to butter tarts. I prefer my of art! I’m so happy with how it turned grapes fermented and in a glass, rather out. Thank you, Canadian Living. Like I than dried and then plumped up in needed another reason to love you more! baked goods. Raisins in baking acquire a — Jess Mersereau particular texture that makes me think of biting into eyeballs. However, I married THE STATE OF UNDRESS into a family that is definitely proraisin, I applaud Karma Brown for her mature and they take their butter tarts very seriand insightful report on naturism and ously! My husband’s father attended Tec Bare Oaks Family Naturist Park (“The Voc High School in Winnipeg, and the Naked Truth,” August 2014), armed cafeteria at the time was renowned for only with her pen and notebook. I have its butter tarts. Somehow the recipe read far too many articles written by was acquired (this part of the story is nonparticipants who describe naturism shrouded in the mists of family as if it’s some kind of weird malady, at lore) and now remains a worst, or a self-indulgent peep show, at closely guarded family best. Well, it’s not—being nude and the secret. My husband acceptance of the human body (and all and I and his folks of its imperfections, shapes and sizes) usually get together should be fundamental in the educa- once a year for a buttion of life and nature, and especially in ter tart day; we spend the development of better self-respect. most of it mixing, roll-
Max spotted this Blueberry Cornmeal Cobber on @canadianliving and begged me to buy it. Definitely worth it. — @LifeWhereWeAre Ooohhh! This #lazycheeseburger has me drooling in Sept. issue of @canadianliving #delish — @NitemareNibbler
ing, filling and baking, and then divide up the spoil to take home. One year we went a little overboard and made 17 dozen! His folks will do anything to hide the raisins on me, but I stand firm and usually get a paltry dozen with pecans, just for me. — Jodi Ferguson SPREADING THE LOVE There was so much Canadian spirit in your July issue that it has renewed my interest in and love of your magazine. You managed to capture something that I cannot find in any other magazine— the diversity and beauty of Canada. I loved the little red Authentic Canadian Product logos spread throughout. The health articles were upbeat and fresh— not once did I miss the “spot the mole” articles that seem to come out at this time of year. “Connecting Through Food,” about Caterine Cheng and the community kitchen, was a refreshing addition to your emphasis on highquality recipes and the importance of home-cooked meals. I know it was your Best of Canada issue, but if you carried this spirit throughout the year, you would be offering a unique publication. — Nancy Willoughby
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CANADIANLIVING.COM | OCTOBER 2014
