The Minimalist: Vol 1 // Issue 1 by minimal-st.me

THE MINIMALIST

Image by Jordan Sanchez, via StockSnap.

VOL. 1 // ISSUE 1

STEPHANIE & NATALIE

3–12

FOOD: APPETIZER

14–16

FOOD: ENTREE

17–22

FOOD: DESSERT

23–31

FOOD: DINNER PARTY

32–39

BY STEPHANIE

40–50

BY NATALIE

51–59

Image by Maria Asselin-Roy.

ince discovering a mutual love of food and photography, Stephanie and Natalie have bonded over wise words, yoga, and a minimalist aesthetic. The Minimalist is a curated view of their epicure-iosity, fondness for simplicity, and the unique people with whom they keep company. If you’re interested in minimalism, food, and reflection, you’ve come to the right place. Pour yourself a drink, get comfy, and find what inspires you.

THE MINIMALIST // www.minimal-st.me Follow the Minimalist on Instagram (@minimal.st.me). Follow Natalie Serafini on Instagram and Twitter (@natalieseraf). Follow Stephanie Trembath on Instagram and Twitter (@bystephie). Words by Stephanie Trembath and Natalie Serafini. Design by Natalie Serafini. Photos belong to their respective photographers.

THE MINIMALIST // pg 2

Image by Ian Schneider, via StockSnap.

FUCK IT LIST: A TEDxVAN TALK ON LETTING GO

n Saturday, November 14th, Vancouver hosted its sixth TEDxVancouver at Rogers Arena. With 4,000 tickets sold and nearly 3,200 participants in the livestream, the event boasted 12 guest speakers who took the stage to discuss this year’s theme: Identity.

“

Never forget what you are,

for surely the world will not. Make it your strength. Then it can never be your weakness. Armour yourself in it, and it will never be used to hurt you. – George RR Martin

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One of my favourite talks was by Scott C. Jones, writer and cohost of Electric Playground. Scott wasted no time once he got onstage, wooing the audience with his somewhat dry, yet boyish sense of humour. Scott’s story touched briefly on his "medical nightmare," which involved open-heart surgery at only 30-something years old. After his surgery, Scott traded in the proverbial bucket list for, what he calls, the Fuck It List. The Fuck It List is your list of things that you should say "Fuck It" to and let go of so you can focus on the things that truly matter in this lifetime. I had the opportunity to chat with Scott backstage with the

livestream team, and was happy to see that the wry sense of humor was no ploy to engage the audience. "A big moment for me was when I realized I was on social media with my mom. I just want to be with the people I love and do the things that I love. Doing a TED Talk should really be on your Fuck It List. But I had to say yes to this." – Scott C. Jones Inspired by Scott’s talk, Natalie and I wrote our own Fuck It Lists to purge the negative thoughts and useless actions in our lives. Read on, friends, if you care to get a bit of inspiration before you say Fuck It to your own list of life’s unnecessities.

Stephanie >> Second-guessing myself and using logic rather than my gut instinct to influence my actions. I’m guided by my emotions and I’m sick of feeling like that’s a bad thing. Feeling guilty about saying NO, especially to people I hardly know (or don’t especially like). Cheap wine. Cheap chocolate. Cheap food in general. I’m sick of shopping at No Frills. I like Whole Foods for its overpriced spinach and avocado. Dating, especially online dating. Feeling weird about wearing my retainer in public. Yes, I’m a 27-year-old female who still wears a retainer and probably always will. I like my straight teeth and it took me 10 years of braces and head gear to look like I do today. Making lists of things to do, just fucking DO IT. Paying $4 for an Americano. I can make my own. Wearing high heels. Wearing clothing that I’m uncomfortable in or clothes that are too tight (unless it’s by lululemon and stretchy). Messaging friends on social media. I’m dialing back to the year of the telephone. I’m sick of conversations via text and Facebook. Snapchat. I hate Snapchat, I don’t get it, and I think it’s dumb. Why do I want to see a 15-second snap of your life? Whatever. Staying up past 10 p.m. I like to go to bed early. Worrying about my terrible editing skills. I have the worst grammar and spelling for someone with an English and Communications degree. It’s the 21st century, my iPhone takes care of my spelling, and I can pay someone to copy-edit my work. (Hey, Natalie!)

STEPHANIE & NATALIE // pg 4 Image by Rob Bye, via StockSnap.

Natalie >> Feeling bad about being shy. I am shy, and usually awkward when I first meet people. Judging myself accomplishes nothing. Dieting. I love food, and I’m not going to belabour the occasional sweet indulgence. To quote Emma Stone, “You’re only human. You live once and life is wonderful so eat the damn red velvet cupcake.” Taking on more work than I can handle. I have a deep, unabashed appreciation for naps, and I refuse to give them up. Being pressured into drinking. I’m realizing I’m short, and consequently can’t handle drinking the way my 6’+ friends can. No one ever forces me to slam back drinks, of course; but I can and should make the choice to cut myself off after a drink or two, rather than stumbling to keep up with five. Feeling bad about my—at times questionable—taste in television. Thinking I need to buy new clothes every season. I have clothing from eight years ago that I still adore. As Vivienne Westwood says, “Buy less, choose well, make it last.” Hesitating. Some of my best experiences have emerged from ignoring my apprehension and letting myself just try. Leaping to action. Saying yes can be worth it, but only when balanced by an understanding of when to say no. Trying to enjoy beer. I don’t like it, and I don’t need to develop a palate for it. Give me your rattlers, frülis, and lambics, but I’ll have to decline the IPAs.

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GOALS FOR FALL

anticipation of crunching leaves, big ol’ mugs of tea, and lazing about with a good book or podcast. The opportunity to change with the changing leaves is also a tempting

one. Of course every day is a chance for a fresh start, but sometimes we need a point of demarcation to really galvanize a transformation.

are lacking. This is fine in the sweltering summer months, but pants are a must for dipping temperatures. As fall and winter approach, I want to experiment with fashion while still keeping it “profesh’ to death.” Make the most of my time. As soon as I get off work I’m exhausted. All I want is food, tea, and bed. In fact, as I write this, I sit in my sweatpants with my second mug empty before me, having already

consumed a slab of cake and tacos. (#Attractive.) But I have been making the effort to work out every night when I get off work. Listening to podcasts—especially my new favourite, Radiolab—and fitting in a little light reading make me feel better about relaxing. And, finding time to enjoy good food and drinks with friends revitalize me at the end of the week.

Image by Agnieszka Bladzik, via StockSnap.

all is our favourite time of year. Recently, Steph very poetically and evocatively described the beauty of autumn. It just carries such a coziness in its coolness; the delicious

Natalie >> Learn to play the ukulele. Good grief: I bought my ukulele back when everyone was making the très mignon, quaint purchase. I’ve attempted to self-instruct, but the gathering dust shows that isn’t realistic. I recently enlisted the help of a friend who teaches music on the side, in hopes that he’ll keep me on track. Get office attire on point. I have an abundance of dresses, but my slacks

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Stephanie >> I have one goal for fall that fits into all the areas of my life. I want to cultivate discipline. I bring total energy but not total focus to each action, and this requires discipline.

practice. I find this pose alluring, graceful, and incredibly difficult. Wear my glasses more often. I’m ruining my eyes wearing contact lenses every day for long periods of time. I’ve decided that before I can buy a new pair of specs (looking at a pair by KOBORAUM or frames by Anne et Valentin) I have to wear my old glasses every day until Christmas. And then, I’ll buy myself a pair with an updated prescription for my birthday.

Image by Grzegorz Mleczek, via StockSnap.

Sit longer in meditation. When I’m with a group of people, I can sit for any length of time, but I lack the discipline to sit by myself for more than 20 minutes. My scalp starts to itch and I want to jump out of my skin. My body wants to distract me with movement and I want to achieve the mental strength to sit

for any period of time alone. Be more attentive to detail. I have a bad habit of taking on too many things and then rushing to get through each task. This process causes me to make mistakes. Small mistakes, but hiccups along the way that could be avoided. As I cultivate more self-awareness, I’ve discovered just how self-deprecating this process can be and I’m trying to be more attentive to detail. Hold a forearm stand. Scorpion represents the epitome of physical endurance for my personal yoga

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MORNING ROUTINE

Image by Elisabet Dominguez, via StockSnap.

re you the type who lounges in bed before grabbing yesterday’s pants and a raw bagel and scotting out the door? Or are you someone who prefers slow mornings with ample silence and a hot cuppa’ before starting the day? We were inspired by a post on how intellectuals and creatives greet the sunrise (or mid-afternoon). Here are our reflections on our morning routine.

Stephanie >> Natalie and I are dedicated writers and avid readers, and I’d wager that it’s a struggle for most creatives to balance waking early to write and going to bed late with a good book and glass of wine (or bourbon). I’m constantly comparing my daily habits and morning rituals to famous writers I admire: Sylvia Plath rose at 4 a.m. and Ernest Hemingway at 6 a.m., while Simone de Beauvoir didn’t start her day until at least 10 a.m. My mornings are all the same whether I work or it’s the weekend. I’m a creature of habit. My mom used to tease me for eating the same thing for breakfast when I lived at

home: poached eggs on toast with a bit of cheese. And I certainly haven’t changed. I like doing the same thing every morning. I find it’s one less thing to think about. To start the day, I like to meditate, do my own yoga practice (unless I can drop into a yoga class), and reflect on the previous day and the present day’s intentions over coffee. I find that I can’t write, my thoughts are too buoyant and I need something grounding before a day hustling at work. Otherwise, I get lost and have no focus. So, I spend a few moments playing with Zooey in bed, flick through Instagram and email (a

habit I think inhibits self-reflection and creativity, but unfortunately, necessary to stay on top of things), and let myself enjoy a cuppa joe in total silence before leaving my apartment.

“

I’m always in a hurry to

get going, though in general I dislike starting the day. I first have tea and then, at about ten o’clock, I get under way and work until one. – Simone de Beauvoir

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Natalie >> Jolt awake at the ringing of an alarm. Hit snooze, until I feel guilty. Trudge downstairs, avoiding stepping on roommate’s cat as she claws at the stairs’ carpeting. Eat breakfast and make a big mug of tea. Bring tea back upstairs to bed. Sit in bed with laptop and check work email. Respond to emails, and filter through the deluge of spam. Compile the day’s to-do list, then proceed to ignore it while making rounds through Facebook, YouTube, Instagram, Twitter, and Pinterest. Finally finish tea and roll out yoga mat for a quick round of Blogilates.

Work on essays and studying. Alternate productivity with total laziness, watching YouTube videos and checking Instagram. Clearly, my mornings lately are replete with rest and relaxation. Especially since I finished my exams, I’ve been in mega-vacation mode. Yet, while it’s not exactly productive, there’s something to be said for relaxing when the opportunity presents itself. In our society, it’s easy to feel guilty when we aren’t on the go-go-go; but it’s important to recognize when you need to destress and hit refresh.

Image by Jay Mantri, via StockSnap.

I’ve often seemed to be a morning person. In high school, I took choir and would trek down to practice for 7 a.m. For years I went to Sunday morning pilates, cutting my weekend dozing short. When I worked at a bakery, I’d hop on a bus at 6 a.m. to open the store on time. When I don’t have to get up early though, I adore a morning spent luxuriating over tea and a good book. Granted, my morning routine is guaranteed to change when I start work at my new co-op position: the first few days are sure to be a nervous whirlwind of early mornings and too much coffee. For now though, here’s what my morning routine has looked like as I’ve finished with classes and my old job:

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Image by Verne Ho, via StockSnap.

HIDDEN TALENTS

Stephanie >>

y hidden talent is that I can play the drums. And while I’d like to say that I was one of the cool girls who listened to rock music and knew the classics off by heart and wore ripped denim and had facial piercings, I totally wasn’t. I remember taking my stiletto shoes off before a concert one night and tying my hair in a ponytail; wondering midway through the session if my black leotard would get stuck on the bass drum. But, despite my prim posture and

poor choice in footwear, I was pretty good. I played drums for a jazz band, rock band, and a marching band. And I loved it. A skill that I’ve come to appreciate and refine over the years, I have my three younger sisters to thank for. When we were kids we’d spend hours playing dress-up. My siblings and the kids my mom babysat would all look up to me to lead games, tell stories, and take them on adventures—all within the small square-footage of our backyard in

Regina, Saskatchewan. At seven years old my imagination ran rampant: we were mountain girls scaling peaks in the Rockies (climbing over the fridge/freezer stored in the garage); runaways on our speedy motorcycle (perched on my dad’s stationary bike); jungle women foraging in the rainforest (thrashing through my mom’s garden). I wrote plays, conducted “school sessions,” taught swimming lessons, and hosted horrible food eating STEPHANIE & NATALIE // pg 10

inspire, lead others, and develop community stems from my time spent developing relationships with the babysitting kids and my sisters. What I used to see as bossiness, I now see as a willingness to lead.

What I used to see as messy (the small children running around in war-paint), I now see as a desire to create, explore, and challenge myself to work within the confines of what I have—but make it memorable.

be told, I adore an excuse to brag. My secret talent, since back when I was a wee clown of a tot, is eyebrowwiggling. The Cadbury commercial featuring children doing a brow jig is a solid approximation of the lowbrow comedy I’ve performed for years. Honestly, this talent is on par with being double-jointed: I haven’t had to work at it. My face likely stumbled into it mid-twitch. But it’s

come in handy a few times in my life. When someone’s sad, a quick wiggle is sometimes enough to get them laughing again. I haven’t won talent shows, but I like to envision using it as an icebreaker at a party one day. It’s a talent for putting myself and my freak-ish ability out there, for the world to enjoy or back away slowly. The talent that’s actually been useful in work and school is the

Image by Anna Hamilton, via StockSnap.

competitions. I bossed and busied myself with planning epic adventures for my sisters, and until recently, I had no idea how much this period in my life contributed to who I am now. My ambition, creativity, desire to

Natalie >> Listing talents—even fun, hidden ones, or proven, hard-earned ones— feels somewhat uncomfortable. It’s like selling yourself in an interview: saying “I’m proficient, and you should listen to me” demands a certain buttressing of the backbone, some cementing of your confidence. Self-assured as I am in many respects, I always pause before laying claim to my competencies. Still, I love a challenge, and truth STEPHANIE & NATALIE // pg 11

me to sleep, or even later, until my dad would get up for work in the early hours of the morning. I had no self-control. Books were my chocolate, rich with devastatingly well-written sentences that I’d read several times over to truly appreciate. I don’t write well strictly because of this indulgence, but I like to think my passion for the written word melded nicely with years writing and

editing at the Other Press newspaper. Critically looking at other people’s writing has made me better at editing my own. Being surrounded by the talents of others has made me excited to work on my own craft. I will always be developing my voice, but constructing a meaningful sentence—maybe even one that others read a few times over to truly appreciate—is a beautiful feeling.

Image by Nick Scheerbart, via StockSnap.

ability to write. I’m no J.D. Salinger, and I won’t be writing the Great Canadian novel any time soon. I’m constantly striving to emulate the talent of those I admire; but that self-deprecation emerges from my passion for quality writing, and the fact that I know, once in a while, I write something that’s damn good. My childhood is a blur of books. Hours spent reading, until my mom would trudge to my room and tell

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THE MINIMALIST // pg 13 Image by Chris Joel Campbell, via StockSnap.

Image by Jay Mantri, via StockSnap.

YOUR GUIDE TO CHEESE BOARDS

urling up with a little brie, a little gouda, and a glass of wine is among my favourite things in life. I adore the multitude of ways cheese can be paired and

cooked; but Iâ&#x20AC;&#x2122;m also not opposed to slicing up a block and eating it sans vehicle. Cheese boards are perfect for a party, or for a solo night in.

Whatever the circumstances, hereâ&#x20AC;&#x2122;s your guide to a charming assemblage of cheese.

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Ingredients >>

Image by Ali Inay, via StockSnap.

Recipe >> Separate your sweets and savouries to make sure they don’t pre-mingle. Pull out your fancy ramekins for gherkins and olives. Slice your fruit in advance, and put it on a board with any jelly or nuts. Get creative with how you display

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your cheese and accoutrements, or keep it simple and let people have at it; the food won’t remain untouched long, anyways! Cheese boards are adaptable, so you can make them your own. I don’t eat meat, but if you do add

some little slices of prosciutto. Choose from stone fruit, figs, apples, grapes, and berries. As the finishing touch, select a good drink for pairing. I’m no sommelier, but a good red wine is always a primo vino choice with cheese.

GARDEN FRESH BRUSCHETTA

’m fortunate enough to have both a roommate and a neighbour with impressive gardens. My roommate cultivates herbs that I am perpetually picking; and my neighbour’s backyard is bursting with tomatoes, lettuce, cucumber,

herbs, and other fresh produce. With such talented friends at my disposal, I decided to take advantage and make some garden fresh bruschetta. Bruschetta is quite adaptable, so you can change it as you like.

Use a blender or food processor rather than crushing by hand (remembering to keep the bruschetta nice and chunky); use balsamic or no vinegar at all; and even replace the tomatoes with avocado!

Ingredients >> Tomatoes. (I used about 20 tomatoes of varying sizes, so just adapt the recipe depending on how many/what kind of tomatoes you use) | 1/4 red onion, finely chopped | One clove of garlic, finely chopped | Handful of fresh basil, finely chopped | Drizzle of olive oil and red wine vinegar (roughly 1 tbsp. each) | Salt and pepper to taste | Beautiful, crusty baguette sliced into rounds and toasted

Recipe >> Slice your tomatoes into cubes, and toss them in a bowl. Toss in your chopped red onion and garlic. Mix in your fresh basil, drizzle your olive oil and red wine vinegar, and grind some salt and pepper on top. Serve on sliced, toasted baguette, and enjoy!

I made my bruschetta to pair with an Italian dinner: fusilli pasta with zucchini, mushrooms, and a thick tomato sauce; garlic bread; and a marvellous Malbec that I recently bottled at the Wine Factory in New Westminster. This easy dish is great for a potluck, a night in, or just a lil’ snack!

FOOD: APPETIZER // pg 16 Image by Fargana Ismailova, via StockSnap.

TACO ‘BOUT PARADISE

you’ve gotta take matters—and tacos—into your own hands for a night in. First thing you need to know about these sweet potato tacos is, they’re delicious. Second, they’re dead-easy. Third and finally, they’re vegetarian and vegan-friendly with

a few substitutions. We paired these tacos with corn on the cob, and a little purple cabbage coleslaw, but you can build a meal around the tacos as you like. We found the recipe via Cooking Classy, and you can follow our process below!

Image by Stephanie Trembath.

acos are a great love of Vancouverites, from Bandidas Taqueria, to Havanas, Tacofino, and many others. These gems are peppered throughout Vancouver and offer options for the meat eaters, pescatarians, and vegetarians among us. Sometimes, though,

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Recipe >> baking, take the pan out of the oven to mix the lil’ yams around. In a big pan on medium-high heat, warm up 1 tbsp. of olive oil. Add onion and sauté until just turning golden at the edges, and add in garlic for about 30 seconds of sautéing. Reduce to medium-low heat, and add in black beans and corn. Stir in your honey and lime

juice. Once the contents are heating up, add the sweet potatoes into the pan to mix everything together. You’re done! Serve on your tortillas, along with any toppings you wish. We included red cabbage, salsa, guacamole, goat cheese, and jalapeño gouda.

Image by Stephanie Trembath.

Preheat your oven to 425 F. In a large bowl, dump your diced sweet potatoes, and drizzle with 3 tbsp. olive oil, mixing to coat. Next, toss in your spices: cumin, paprika, coriander, cayenne pepper, and a dash of salt and pepper. Spread the sweet potatoes out on a baking sheet covered with foil, and bake for 15– 20 minutes. About midway through

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Image by Stephanie Trembath.

ALL ABOUT THE SAUCE: VEGETARIAN CANNELLONI

eptember hits and my body swiftly transitions from craving tacos and corn-on-the-cob to marinara-sauced everything. Grilled cheese, poached eggs, baked brie, and just about any type of pasta (especially mac ‘n’ cheese), are my goto comfort foods, but I’ve added this easy-to-make cannelloni dish to the mix. September is all about the sauce. And jam. And stews. And pies. Natalie and I have been waiting for fall since June. We love summer,

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but fall foods (and fashion) are ripe with texture and colours. We’ve been planning fall recipes and pinning feverishly on Pinterest for months. This “all about the sauce” cannelloni dish is one that I whipped up in an attempt to have something warm and filling to pop in my mouth after work and yoga. It’s a great little snack between meals, (or if you’re me and like a wee appetizer before the main course), and an easy dish to pre-make and keep in

the fridge for a few days. I like to bake a tray or two on Sunday night and then nibble throughout the week. Cannelloni travels well if you like to pack a lunch, but also reheats easily if you pop them in the oven for a few minutes. This recipe is pure veg but feel free to add cheese if you like. I’d suggest blending the veggie mix with a ricotta cheese and then sprinkling some white asiago cheese on top.

Recipe >> frozen spinach, and stir them up with one cup of the marinara sauce and basil. You can add the ricotta cheese to this mixture if you like. Fill your cannelloni with the veg filling and top with the tomato

sauce. You can add the asiago cheese on top too, but if youâ&#x20AC;&#x2122;re adding cheese you will want to cover your cannelloni with tinfoil. Bake for 30 â&#x20AC;&#x201C; 45 minutes.

Image by Fargana Ismailova, via StockSnap.

Slice your cherry tomatoes in half and stir in your tomato chunks with your sauce and add the parsley and basil and oregano. Preheat your oven to 350 F. Dice your green pepper, onion,

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Image by Krzysztof Puszczyński, via StockSnap.

EGGS FLORENTINE

reakfast for dinner, especially eggs florentine, is my go-to comfort food when the months get colder. As a child, my mom would make me and my sisters poached eggs with cinnamon buns for dinner whenever my dad out of town. Now, I love nothing more than preparing brunch dishes at 7 a.m. or 7 p.m. that are reminiscent of my childhood. I’ve perfected a few of my own signature egg dishes, including a savoury eggs florentine recipe I’ve adapted to satisfy my craving for FOOD: ENTREE // pg 21

avocado over hollandaise sauce. My version of eggs florentine includes a soft poached egg over a bed of onion, green and yellow pepper, a wee bit of kale, feta cheese, and cracked black pepper on toasted sourdough bread. Eggs florentine is a tasty brunch dish you can easily whip up for yourself and friends and serve with strong espresso and fresh fruit. Or it makes for an easy dinner that you can pair with a light riesling wine. White wines, especially dry white wines, tend to pair well with eggs.

And while rosés and sparkling wine are served with eggs over brunch, you can just as easily treat yourself to a nice wine for dinner. I made a whipped avocado sauce to pour over my eggs instead of hollandaise. I love avocado and it’s much lighter than hollandaise sauce. I like to eat ethically as often as possible, and avocado is a better substitute for hollandaise (which uses milk and/or butter) and is just as creamy and delicious!

Recipe >> Once your water boils, pop your eggs into the water and let them simmer for about 2 minutes. Layer your kale, onion, and peppers over your toasted sourdough bread, then layer your eggs, feta cheese, avocado sauce, and pepper on top.

In a blender, purée your avocado with 2 tsp. of oil, 2 tsp. of lemon juice and a bit of pepper and rock salt. Blend until smooth and slightly runny. Pour generously over your poached eggs, and enjoy!

Image by Martin Vorel, via StockSnap.

Toast your bread in a toaster oven and boil water for your eggs. In a saucepan, heat up 1-2 tsp. of olive oil and add thinly sliced onion. Toss in your kale (cut off the stems) and sauté the kale with your onion. Add your finely chopped peppers and sauté with the kale and onion.

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o be honest, I generally prefer pies over cakes. While I wouldn’t necessarily decline a slice of cake, the pile of icing and saccharine density aren’t generally my cup of tea. I’ve been wanting to experiment with cake for a while though—to find a cake I could love. The inspiration for making a beet chocolate cake originally came from a night of roasted beets and goat

cheese. Noticing that the beets dyed everything a lovely (and stubborn) shade of fuchsia, I thought about spiking icing with some beet juice. The sweet earthiness of the beets perfectly complements a rich, dark chocolate cake—no milk chocolate, no white chocolate. With my birthday coming up, I decided to try this beet chocolate cake, with

the root vegetable in both the batter and the frosting. While I love the idea of blindly attempting this experiment, baking is truly a science; a scientist I am not. I fortunately found a fantastic recipe from the Endless Meal. The author has cracked the code on this amazing dessert, and I’ve published it below for your viewing (and baking) pleasure.

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Image via Pixabay.

BEET CHOCOLATE CAKE

Recipe >> You can get started on the batter while you wait for the beets to cool. In a large bowl, beat the butter and sugars, then beat in the eggs and vanilla. Mix in the cold coffee. In another bowl, mix together the flour, cocoa powder, sea salt, baking soda, and baking powder. Slowly add this mixture to your liquids, beating well. Add in the grated beets, and stir in the dark chocolate chips. Pour the batter between the two cake pans. You’ll bake them for 20– 25 minutes, removing them once a toothpick inserted in the middle

emerges clean. For the frosting, mix together the powdered sugar, butter, beet juice, vanilla, and almond milk. I would recommend doing exactly 2 tbsp. of the beet juice, and only 4 tbsp. of almond milk; mine wasn’t as thick as I would have liked. Let the cakes cool considerably before you try frosting them. Doing so too soon means the frosting won’t stick. Place your first cake on a plate, and top it with a thick layer of icing. Fit your second cake right on top, and cover with frosting. Top off with some bright pink sprinkles.

Image by Natalie Serafini.

Preheat your oven to 425 F. Put your beets in a small baking pan, and add your 2 tbsp. of water. Cover the dish with aluminum foil, and place in the oven for 25–30 minutes. You should be able to pierce the beets with a fork when they’re done roastin’. Reserve the liquid in the pan, and set to the side. You should have about 2 tbsp. liquid, but if you have less just add a wee bit more water. Let the beets cool and once they’re cold enough to hold, grate them. Turn down your oven to 350 F. Butter and flour two 8” or 9” pans.

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BLACKBERRY LEMON CAKE

t’s a rare occasion for me to spend an evening in the kitchen solo, and it’s even rarer for me to leave a cake dressed with its original icing. But as a surprise and celebration for my dear friend, Ms. Natalie, I savoured an afternoon noodling about the kitchen, baking a lovely blackberry-frosted dessert that I (not so sneakily) hid in my fridge until Natalie’s arrival. What are we celebrating that warrants a frosted cake and Natalie in a sunshine yellow dress? (To be fair, Natalie’s decked out in a fabulous colour 99 per cent of the

time, but I digress). This is Natalie’s first week working in a communications position for the BC Innovation Council. She spent the better half of her summer applying for jobs through SFU’s Coop Program. Being the patient and thoughtful gem that she is, Natalie painstakingly went to interviews and typed and re-typed cover letters for countless positions until she decided on this one with BCIC. I could not be more proud and excited for Natalie to embark on a new adventure as she tests her skills and challenges her strengths. It’s

such a precious time, to be in your 20s and on the brink of deciding what you want to do when you grow up. So, I baked Natalie a cake to celebrate. I chose a delightful blackberry lemon cake that made my mouth water the second I spotted it on North Dixie Kitchen. And when Natalie came over, we whipped up a light lemon and strawberry sangria—because obviously you need sangria and cake to celebrate—to go with a lemon and shrimp pasta.

FOOD: DESSERT // pg 25 Image by Pamela Webb, via StockSnap.

Image by Stephanie Trembath.

Recipe >> Preheat your oven to 350 F–375 F. My oven gets really hot, so I usually turn it down a few degrees depending on the recipe. Butter two round cake pans (8”x2”). Sift all your dry ingredients together: flour, baking soda, and salt. In a separate bowl, mix your milk and lemon juice. This mixture will thicken and look a little sour, but it’s fine. Beat butter in a separate bowl (the recipe called for a mixer, but I beat by hand) and add your sugar. Continue beating until your butter

and sugar are light and fluffy. Add eggs, one at a time, to butter and sugar mixture. Stir in your dry ingredients so that there are no lumps. Pour into pan and bake for 15-20minutes until the tops are golden. Frosting (original) Puree blackberries in food processor. Whip cream and sugar together in a stand mixer on high speed until you have stiff peaks. Gently combine blackberries.

Frosting (my method) Puree blackberries in food processor. Add to one large tub of storebought vanilla icing. Gently combine blackberries. Decoration Spread your frosting liberally on top of one cake layer, then add the second layer on top of the first cake. Add more icing to the top and sides of your cakes. Decorate the top of your cake with blackberries!

FOOD: DESSERT // pg 26

FOOD: DESSERT // pg 27

Images by Stephanie Trembath.

ROSEMARY APPLE PIE

n autumn afternoon is perfectly accompanied by tea and baking. One rainy Sunday, I

bought some crisp apples, brewed spicy ginger tea, and set to work on making an apple pie. Since

my roommateâ&#x20AC;&#x2122;s herbs are still in season, I also added in a little twist on the classic!

Ingredients >>

Image by Natalie Serafini.

FOOD: DESSERT // pg 28

Recipe >> These are all approximate amounts, but it’s hard to mess up the recipe. Don’t throw in too much cinnamon, and be sure to coat all the apple slices with honey/maple syrup. The delicious fruit and pastry will take care of the rest! Put the apple slices in a bowl, and pour lemon juice over the slices. Mix together, then pour over the honey and/or maple syrup. Again, you just want to coat the apples, so they won’t desiccate while gettin’ toasty in the oven.

Sprinkle some brown sugar and cinnamon over the apple slices. I like to put a bit more cinnamon than brown sugar: it will be sweet enough between the apples’ natural sweetness, honey, and maple syrup. Finally, toss in your chopped rosemary, and mix everything together. Fill the bottom pie crust with apple slices, and finish it off with the top crust. If you’re feelin’ fancy and have enough dough, make a lattice

to cover the filling! If not, you can still get fancy with a wee bit of rosemary, or some leftover apple slices to top it off. Sprinkle the dough with some final brown sugar and cinnamon. My pie baked at 400 F, for eight minutes. Follow the directions for cooking your pie crust, so it’s a beautiful golden brown. Serve topped off with a scoop or two of vanilla ice cream, and enjoy!

FOOD: DESSERT // pg 29 Image by Natalie Serafini.

BUTTERSCOTCH CHIP COOKIES

y sister Amanda came out to Vancouver on October 31st. We indulged ourselves with a spread of fancy eats: roasted garlic, green olives, hummus, french bread, arugula salad, pinot noir, and butterscotch chip fudge cookies. Not to mention the few token Halloween treats we slipped in our pockets before wandering Robson to see the creative (and not-socreative) costumes.

Halloween is my favourite holiday, and to coin a phrase from one of my best friends, “After October 31st it’s all downhill till fort-month”. Fort month, in case you’re curious, is when one spends the entire month of January living out of a fort constructed of blankets, living room furniture, and Christmas lights. January is a pretty abysmal time of year. So why not

live in a blanket-fort reminiscent of childhood weekends spent reading comic books and telling spooky stories with siblings? Anyway, I had a nice weekend catching up with Amanda and also made a batch of gooey chocolate fudge butterscotch chip cookies for this week’s Gastropost submission. I adapted the recipe from the Chocolate Loaf.

Ingredients >>

Image by Padurariu Alexandru, via StockSnap.

FOOD: DESSERT // pg 30

Image by Padurariu Alexandru, via StockSnap.

Recipe >> Preheat oven to 350 F and line a large baking sheet with parchment paper. In a large bowl, stir together all your dry ingredients but the chocolate chips. In a medium bowl, mix your sugar with your oil until

FOOD: DESSERT // pg 31

smooth and blended. Then stir in the milk and vanilla. Slowly pour the wet ingredients into the bigger bowl and blend. You may have to use your hands, as I did. And you may have to add a bit more flour if the dough is sticky.

Add 1 cup of chocolate chips at a time, otherwise itâ&#x20AC;&#x2122;s too hard to stir. Make small round balls and line your baking sheet. Bake for 12-15 minutes. I like to pull my cookies out a bit early so the centre is soft and slightly doughy.

A WATERMELON DINNER PARTY shrimp and red pepper skewers, garlic bread, and blueberry tarts with creamy vanilla cherry ice cream. Now, a lil’ exclusive, behind the scenes info: when we initially conceived of hosting a dinner party, we only had ideas for watermelon two ways: salad and mojitos. But two dishes does not a theme, or a dinner party, make. Stephanie laid down the gauntlet by Instagramming plans for watermelon three ways—

the third way, secretly TBD. Fortunately, the recesses of Pinterest are deep and provided a wealth of potential recipes. We purchased two watermelons, which provided more than enough cubes for a party of roughly eight, and Stephanie ended up with plenty to snack on post-party. Proportions below are based off using one watermelon for all three dishes, but adjust as you like.

Image by Maria Asselin-Roy.

or our first dinner party together, we took on the healthy, summery, refreshing, Yoncé-approved watermelon. The idea for a seasonal party initially stemmed from a night spent munching on watermelon feta salad together. This light and easy dish steadily grew into the menu detailed below: watermelon feta salad, watermelon mojitos, and watermelon-strawberrygoat cheese appetizers, paired with

FOOD: DINNER PARTY // pg 32

FOOD: DINNER PARTY // pg 33 Image by Neha Deshmukh, via StockSnap.

Ingredients >>

Image by Stephanie Trembath.

FOOD: DINNER PARTY // pg 34

Image by Stephanie Trembath.

Recipes >> Watermelon Feta Salad Combine watermelon, cucumber, spinach, feta, herbs, and lemon zest. Drizzle with olive oil and lemon juice, then top off with salt and pepper. Keep chilled until it’s ready to serve. Watermelon Strawberry Goat Cheese Appies Assembling the appetizers oneby-one, take a cube of watermelon, and pierce it with the toothpick. Stab a leaf of spinach onto the toothpick, followed by a helping of goat cheese, and finish with a strawberry half. FOOD: DINNER PARTY // pg 35

Continue until you have enough appetizers for your guests. Watermelon Mojitos Scoop out two very generous spoonfuls of watermelon per mojito, and muddle at the bottom of the glass; your scoops should get slushy and release some juice. Add a mint leaf or two per glass, gently crushing it to mix better. We added 1 and 1/2 teaspoons of sugar per glass, but this can be substituted with simple syrup. Squeeze a little lime and lemon juice into each glass—just enough

for a citrusy twist. Finally, add your rum, and fill the rest of the glass with club soda. Leftover watermelon—or any other lovely fruit, lime, or mint leaves—can be used for garnish. Let the drinks sit in the fridge for at least an hour before serving, so the flavours can really become infused. Even if you don’t attempt all three in a themed dinner party, these recipes make for a perfect picnic addition, a superb summertime cocktail, and a great little snack!

Image by Stephanie Trembath.

JALAPEÑO BUSINESS

here are many dishes we love, but there’s a special place in our hearts for the ooey-gooey goodness of a big ol’ plate of nachos. Inspired by our love of the layered fare, we decided to throw a dinner party centred around one ingredient: jalapeños. Jalapeños are surprisingly quite adaptable, as we learned from scouring Pinterest. You can stuff

them with cheese for lil’ jalapeño poppers; deep fry them in a beer batter; or slice them up for a cucumber jalapeño lime salad. We elected to spice up nachos, tacos, and a delicious watermelon margarita for jalapeños three ways; four ways, if you count Natalie’s beau bringing jalapeño cheddar chips (which we do)! The recipes are simple, require minimal cooking,

and many of the ingredients for tacos and nachos overlap—meaning your trip to the grocery store can be lickety-split. Plan your dinner party for a sweltering summer day when the margaritas will taste even more refreshing; and, if you can, host it at an apartment with a gorgeous rooftop view the same day of a fireworks show, like we did. FOOD: DINNER PARTY // pg 36

Ingredients >>

Image by Stephanie Trembath.

FOOD: DESSERTS // pg 37

Jalapeño Watermelon Margaritas First, take one jalapeño worth of slices and put them into a jar with your white tequila. Set the jar in the fridge to become infused over the course of one to four hours—it all depends on how spicy and smoky you want your tequila. While that saturates, combine the rest of your ingredients. Having puréed the watermelon in batches, pour the slush into a tall pitcher. Mix in your triple sec and lime juice. You can set that in the fridge, then simply add your tequila when it’s ready. Strain out the the jalapeños before adding the tequila, or leave them in for a colourful mix! Finally, pour some chilli powder and/or salt onto a plate (be sure to mix them pretty evenly if you’re doing both). Line the rim of your glasses with the juice from a lime wedge, then coat the rim in chilli powder/salt by dipping it into the mixture. Fill the glasses with your margaritas, and garnish with lime and jalapeño slices. Pacific Cod Tacos Put your toppings—jalapeños, red onion, red cabbage, guacamole and/ or sliced avocado, salsa, cilantro, tomatoes, cheese—into separate bowls, with any serving utensils your guests will need. Assemble the ingredients on a table, with a stack of tortillas plated on one end,

Image by Stephanie Trembath.

Recipes >>

alongside plates and napkins for guests. You’ve got yourself a selfserve taco bar! Next, heat a pan to medium-high on the stovetop with a little olive oil. Once it’s hot, cook your pacific cod through. The cod should turn white and flake easily when it’s done; this shouldn’t take too long, since you’ve increased the surface area of the fish by shredding it. When your cod is cooked through, put it in a bowl and place alongside the other ingredients on the taco bar.

Nachos Preheat your oven to 350 F. Next, layer some of your tortilla chips onto a baking tray—you will be layering all of your ingredients at least twice, so essentially halve your ingredients for the first layer. Sprinkle this layer of chips with cheese, jalapeños, red onion, black olives, and tomato. Layer some more chips, then pile on the same toppings. You can go for a third layer, or stop here and pop the baking tray in the oven once it’s ready. Bake for about 15 minutes, or until the cheese has melted throughout. Serve while it’s warm, with guacamole and delicious salsa! FOOD: DESSERTS // pg 38

FOOD: DESSERTS // pg 39

Images by Stephanie Trembath.

stopped eating meat in 2010. My decision was based on an aversion to chewing on someone else’s flesh and the unnecessary degradation of animals and the environment. I’ve been a pescatarian ever since. However, an article in the National Geographic states that all the world’s seafood will be gone by 2048 except for jellyfish, and has encouraged me to reconsider a plant-based diet. I’ve tried veganism before and it

didn’t go well. My love for cheese was part of the issue but ultimately, reconsidering protein came down to a silent battle with anemia that ended with adding fish back into my diet. I also felt just the slightest bit of guilt for being the odd fellow at the table who politely refused everything on the menu; an imposition to the host as I tried to look cheerful filling a plate with spinach and buns. But all of this has changed. Veganism has become more

mainstream. Data shows that a plant-based diet is no longer limited to those individuals who promote animal welfare but is extending to a much larger portion of the population. Individuals who seek a cleaner diet to preserve their health and the health of the environment are consuming plant-based foods and looking for meat and dairy alternatives. Thanks to Instagram and the surge of food photography across social BY STEPHANIE // pg 40

Image by Julien Sister, via StockSnap.

IS THERE A HASHTAG FOR #SAVETHEJELLYFISH?

yet have the most power to demand change. Turowâ&#x20AC;&#x2122;s argument stems from the idea that we (millennials) are a generation of narcissists. And I wouldnâ&#x20AC;&#x2122;t disagree. Turow claims that millennials spend an excessive amount of time

on food styling and select organic foods over processed as a symbol of status and income. Yet, she also states that millennials are the ones asking probing questions, holding companies accountable, and raising awareness for a food culture reform. I realize that even entertaining the

Image by Lizette Carrasco, via StockSnap.

media, millennials are more aware of environmental issues and problems with our food system. Eve Turow, the author of A Taste of Generation Yum, claims that millennials are obsessed with branding themselves, using channels such as Instagram for shameless self-promotion, and

BY STEPHANIE // pg 41

idea of a vegan diet comes from a position of privilege. And I’m guilty of oversharing food photos—my coffee cold and eggs rubbery—all for a handful of ‘likes’ and emoji comments from people I’ve (rarely-ever) met in person. But acknowledging this fact and taking the steps (however small) toward change is powerful. And it’s catching on. Companies from Silicone Valley have recognized that one of the main issues people face when giving up meat and other animal products is in the taste of plant-based foodstuffs. These companies identified that individuals want the taste of meat and cheese in their food.

It’s tasty and savory in a way that (most) vegan meals cannot provide. Impossible Foods, a startup that raised $75-million to develop plantbased meat and cheese imitations, is one of many startup companies that aims to transform food culture by mimicking the taste of meat and dairy in plants. The project has received funding from Khosla Ventures, Google Ventures, Mr. Li’s Horizons Ventures, and Bill Gates. As more world leaders encourage environmental sustainability and use science to accommodate for human behavior, there’s less room to excuse ignorance. In the past, companies provided for that small percentage of individuals who will-

ingly aspired to a plant-based diet. Today, startups are targeting people who love meat and dairy products, which means replicating the meat and cheese flavors that people crave. Patrick Brown, a Stanford biochemistry professor and founder of Impossible Foods, has found a way to select specific proteins and nutrients from greens, seeds, and grains to recreate the wonderfully complex experience of meat and dairy products. Brown and his team, a group of molecular biologists, biochemists, and physicists, have been working on replicating the unique flavors and textures in hamburger patties. The secret ingredient that gives the burger its juicy full taste is called

BY STEPHANIE // pg 42 Image by Ciprian Boiciuc, via StockSnap.

heme; a compound found in all living cells, including plants. Heme contains iron so, when it’s exposed to oxygen the hamburger patty turns red and replicates the experience of eating a juicy red piece of meat. I’m not big on labels and I’m not going to call myself a vegan. I simply aspire to live with a more attentive and appreciative attitude and make small strides to understand how my actions affect the future of the food economy and environment. This is a good place to start and a small demand we can all contribute towards. So far, and to sound completely pretentious, the struggle has been real. The other night I ate a cin-

BY STEPHANIE // pg 43

namon bun and a bag of chips for dinner due to lack of preparation and exhaustion. I understand that I need to spend more time planning, and have chosen a few plant-based recipes from Emily Von Euw, the author of This Rawsome Vegan Life to add to my dinner rotation. And wouldn’t you guess, I discovered Euw on Instagram! Euw is one of the many Instagrammers who creates a dialogue around social issues by sharing visually engaging media that inspires her audience and encourages action. Even if that action is something as simple as replicating delicious vegan mac ‘n’ cheese. The virality of social media is tru-

ly potent. It provides such a grand landscape for individuals to express themselves, connect with like-minded creatives, and share their vision for a better world. I tend to agree with Turow in that we need to be physically present for a shift to take place; it’s not enough to post a picture and call it a day. But there’s strength in numbers, and as more individuals strive for social accountability and awareness I think we’ll see a new attitude towards food consumption. And if your starting point and initial contribution is posting a flatlay food photo and adding a handful of hashtags, go for it. Any action is better than no action at all.

CARVE OUT SOME QUIET

’m welcoming autumn and the slow spread into winter with a happy heart. Autumn is my favourite and most creative time of the year. I love the textures in colour, landscape, food, and clothes. I can feel my creative potential percolating so much that I’ve decided to carve out some quiet and settle into this space. Autumn symbolises a period of celebration, challenge, and mystery as darkness takes over light. I find this transition refreshing and playful. Summer is so bright, so

blue, so tanned and golden and salty. I love the misty chill that completes autumn in Vancouver. You can be soaked to the bone but still slick with a fine layer of sweat, never quite shaking that last bit of warm. Autumn is grounded. Autumn is alone in your room when it’s dark, sleeping in late and watching the sunset at 4 p.m. I find spring too turbulent and somewhat overwhelming. Hemingway and Cummings adored spring (many artists tend to); but I prefer autumn with

its full cloudy skies and early nights and cool bedsheets and hot drinks in heavy cups and pumpkin muffins and roasted squash and eggplant and bowls of slippery pasta and thick soup. Keats understood the fullness of autumn; that ripeness to guide potential and encourage change. Keats poem To Autumn isn’t one of his most well-known pieces, but I remember skimming its verse in university and being drawn to a few lines:

“

Image by Agnieszka Bladzik, via StockSnap.

While barred clouds bloom the soft-dying day, And touch the stubble-plains with rosy hue At its end, summer leaves a mark of pallor on the land with pale fields and hazy skies. There’s something infinitely alluring about the texture of autumn: the brief burst of colour on leaves; delicately layering articles of clothing; sharing warm pie with cold scoops of ice-cream after a meal. Shakespeare, the tragic tease that he was, bares autumn’s cold shoulder in Sonnet 73 with glaring images of naked tree branches, empty churches in a black night, and the glowing ember in the dying flame of youth. Shakespeare’s autumn is quite the contrast to Keats’ autumn,

BY STEPHANIE // pg 44

Image by Danielle Santalla, via StockSnap.

but we don’t all perceive the same moments, do we? Like Keats, I’ve experienced some pretty terrific things so far this month (and we’re only three days into September!) and I owe it to carving out a bit more quiet on these blurry grey days.

BY STEPHANIE // pg 45

I did my first-ever handstand. I’ve stopped wearing makeup and feel sexyasfuck. I’ve started writing strange fiction, again. I helped paint the Latergramme office white and it looks ah-mazeing.

My apartment building (finally) got city allocated compost bins. I have one more marvelous piece of news to share that was finalized yesterday, but I want to keep it my little secret for a bit longer. Secrets are so hard to come by, these days. We’re off to a solid start, autumn.

Image by Alexandra Hahn Phography.

EXPLORING EXPRESSION

’ve become fascinated with exploring expression as I get older and more comfortable in my mind and body. I’m a terrible communicator and it’s interesting to me, and somewhat ironic, that with my English and Communications degrees I struggle to articulate my intentions. I’ve been told my writing is pretty with no purpose, and I’ve come to realize that this is the undertone for how I (sometimes) communicate in verbal and written form. How we express ourselves and share experiences with others is an important means of forming social experiences and restraint. But the art of expression isn’t limited to the confines of language. Expression may take

whatever shape you bring to fruition. Through art and activity, we have the ability to express ourselves in forms we may be more comfortable with. Dancing, singing, painting, playing a sport or a musical instrument, laughing, telling bad jokes, crying; each represents a vehicle for expression and means of sharing who you are with those around you. I love that the most basic meaning

“

expression | v. Latin exprimere: represent, describe, portray, imitate, translate, literally “to press out”

of expression is to “press out”—as if what’s brewing inside needs to be gently guided towards the person you’re offering yourself to. It’s really quite an intimate act; connecting to another human and deciding which elements of yourself you’d like to share. But, in our ever-connected society where an entire conversation may be translated via emoji’s and acronyms, the act of conscious expression gets lost in the melee of media. Language is the most traditional form of expression, and it’s through speech and text that we create shared experiences day-to-day. Technology enables individuals to connect and communicate at lengths we’ve never experienced before. It’s truly a beauBY STEPHANIE // pg 46

tiful thing, but it also devalues the art of conscious communication. I can send a tweet that’s seen by hundreds of people all over the world, but who am I really talking to? Our technological advances—especially via video—allow us to communicate across the globe, encouraging society to better our economy, environment, and culture, but I sometimes feel this dilutes the message when produced at mass scale. Body language and art expand the possibilities for expression and discovery. We can perceive posture, intonation, and appearance to understand how the individual wants to interact with society and develop relationships. Activities like dancing, singing, meditation,

“

the same energy and feeling connected to a room full of people with absolutely no words. I love connecting with others through silence. To me, the mark of a true friendship is one where I don’t have to talk. Where I don’t need words to articulate how I feel or what I want. The other person understands by my facial expression, body language, and actions. In a society where I feel constantly “connected” to others via social media and verbal dialogue, I relish the relationships where I don’t need to text, tweet, or talk to get my message across. Now, I’m not saying I expect my friends to be mind readers. I would never anticipate a reaction from someone without communicating (in words) what I want or how I feel. But I take a divine pleasure out of simple interactions with people who, like myself, are capable of enjoying each other in a setting where dialogue is unnecessary.

Image by Alexandra Hahn Phography.

Language is the highest form of thought expression, the basic means of controlling behaviour, of knowing reality and knowing oneself and the existence of culture.

painting, illustration, design, and music are vehicles for the mind and body to come together and expand upon self-expression. And how you dress—from the simplest choices in texture, colour, cut, and design when considering clothing items, hairstyles, tattoos, and accessories—all contribute to the self you want to reflect to the world. What I lack in verbal articulation, I make up for in other modes of expression. My close friends and family know to watch the expression on my face rather than focus on what I’m saying, as my facial expression and body language give me away before I fully verbalise how I feel. I talk with my hands, laugh spontaneously when excited, nod when encouraged, and develop the same lines as my mother between my brows when I’m upset. One of the reasons I love yoga and meditation is that I feel this is my purest form of expression. There’s nothing sweeter or more awe-inspiring than sharing

BY STEPHANIE // pg 47

Writing Sometimes it’s content for work. Sometimes it’s poetry for my wall. And even though I struggle with my words and this translates to my writing, I feel that it’s important to challenge your weakest areas until they become whole. Yoga // Meditation When I was young I studied ballet and I’m glad that I transitioned to yoga into adulthood. I use yoga to refine my energy, connect with oth-

ers, and share my love and appreciation for the body and beauty of the physical form. Design As I move into my late 20s, I’ve become more attentive towards my appearance. I’ve taken notice of the texture and cut of clothes against my body and an interest in tattoos. I want my appearance to have a certain ambience.

Image by Death to Stock Photography.

My sister and I can talk for hours on the phone, but when we see each other in person we understand in a glance or touch on the wrist exactly how the other is feeling or what she wants to do. I feel this sort of intimacy with my best friends. The time spent with two of my closest girlfriends, Maria and Natalie, is similar to that with my sister; we’ll spend hours noodling about the house engaged with unique activities in silence. Some of my favorite forms of expression:

BY STEPHANIE // pg 48

JUST SAY NO

I always plan my schedule at least a week in advance. And, if you know me well, you’ll know that I have everything itemized and catalogued in Google Calendar. I’ve been like this since I was a small child. I like to have a plan. I like executing tasks and checking things off my list. The root of my indecisiveness is my inability to connect two letters—one syllable—and confidently communicate my intentions.

NO. Perhaps one of the shortest words in the English language and yet one of the hardest to say to your friends, colleagues, and family members. The guilt that sets in when I say No is paramount. I don’t have a bad case of FOMO. Much the opposite. I crave nights alone. Nothing delights me more than going home to a quiet apartment after a busy day. Free of obligations and dialogue, my nights

Image by Joey Sforza, via StockSnap.

’ve had a hard time being decisive my entire life. This isn’t because I can’t make up my mind. This isn’t because I don’t know what I want. This isn’t because I can’t execute. Quite the contrary. Once I make up my mind, I’m very determined. I’m the type of person who enjoys working towards a goal and gathering momentum as projects grow.

BY STEPHANIE // pg 49

Image by Andrew E Weber, via StockSnap.

are open to a selection of solo activities. Hitting 27 this year showed me how absolutely delicious and invaluable ‘me time’ is. In our constantly connected society, taking a few minutes—or hours—to yourself is almost impossible. The text message that goes unanswered comes off as rude. Rather than declining that Facebook event you can’t attend, you leave the invitation unanswered.

Whenever I say No to a social engagement or project, I immediately feel bad. Like I’ve mismanaged my time. Like I’m the guilty culprit who should be doing so much more. A year ago, I promised myself I’d work towards streamlining my intentions. The whole concept of ‘minimalist’ took hold and I decidedly purged unnecessary hobbies, people, habits, and thoughts.

Now, I feel as if I’ve hit the next stage in phasing things out of my life. Not because they’re bad or unnecessary, but because time is an invaluable resource and it takes courage to admit that there’s simply not enough time to do all the things you want to do in this lifetime. So you need to choose wisely. Be decisive.

BY STEPHANIE // pg 50

Image by Jake Melara, via StockSnap.

MUSINGS ON MATURITY

’ve always been told I’m “mature for my age”: my aunts have called me an old soul. My mom said I was born middle-aged. Even my penchant for tea and embroidery would seem to exemplify my aged nature. But I’m 21 years old, and I feel my youth a lot of the time. There are myriad moments I look back on with regret, times when I react without thinking. I see maturity as meaning you act with purpose, that you don’t indulge in pettiness or let your ego get involved—perhaps you possess a modicum of wisdom. I like to think of myself as being mature, but it’s not until I’m steeped in

BY NATALIE // pg 51

triviality that I feel I’ve got a lot of growing up to do. Of course, there’s nothing wrong with being a youthful ingénue. Maturity also doesn’t mean mitigating all lapses in judgement—to say otherwise would be to deny human nature and our imperfections. And, in C.S. Lewis’ words, “To be concerned about being grown up, to admire the grown up because it is grown up, to blush at the suspicion of being childish; these things are the marks of childhood and adolescence. … When I became a man I put away childish things, including the fear of childishness and the de-

sire to be very grown up.” Maybe maturity is the wrong word because it’s ambiguous, encapsulating so much that it means nothing. I feel I’m “mature” in a specific sense. I’ve gotten credit for preferring a book over going out, for listening to others’ problems, and for occasionally giving some good advice. But that doesn’t negate when I act without thinking, or that anyone can give good advice when they aren’t analyzing their own life. Perhaps it’s because I’ve been living away from my parents for over a year now; that my partner in crime is an endlessly lovely and thoughtful

lescence and possibly settling down. Grappling to figure out who you want to be and how you’re going to get there, while it’s about all you can do to simply be. It’s so much easier to be impulsive, to get upset when there’s no reason to, and then claim maturity by listening to and offering advice for someone else’s problems. It’s far harder to think about your

own actions, and how you can be a better human. I want to be thoughtful. I want to pause, rather than leaping to judgement or action. I want to be Audrey Hepburn, not Holly Golightly. Of course I’m going to keep making mistakes, but I want to start truly learning from my errors.

Image by Daniel Santalla, via StockSnap.

27-year-old; that I’m getting tired of yielding to my youth. It’s equally as important to accept our imperfections, but understanding, accepting, and being conscious of flaws seems part of “adulting.” And I crave self-reflection and growth. It’s like the emotional equivalent of puberty, this awkward period of adulthood stuck between wild ado-

BY NATALIE // pg 52

Image by Daniel Santalla, via StockSnap.

À LA MODE

hen it comes to fashion and food, I consider myself a Francophile. I am not myself French; have only visited the country once when I was eight years old; and have lost my faltering fluency over some four years away from French Immersion. Still, few things delight me more than a Breton stripe, a wheel of cheese, a crusty baguette, and a soupçon of wine. French fashion is so alluring because it is effortless. While every-

BY NATALIE // pg 53

thing is tailored, and may indeed be structured, the clothing and attitude are relaxed. You will not see les femmes françaises sporting great piles of jewelry, gobs of makeup, or an outfit they can’t move freely in. That doesn’t mean being slovenly, but it means marrying practicality with—you knew the phrase was coming—a certain je ne sais quoi. Les Chaussures Hemlines have been lauded as indicating the state of the economy,

in George Taylor’s Hemline Index from the 1920s; while that theory is widely contested and debated, the French fashion hemline theory is well-established. As Kat Collings writes for Who What Wear, in France the hemline determines the footwear. Collings explains, “Essentially, if you’re wearing a longer dress or skirt, opt for heels, and if you’re sporting a miniskirt or minidress, wear flats.” Scrolling through some examples of this fashion in action, it’s not hard

Les Rayures My addiction to stripes is somewhat under control, with only a handful of items that bear the Breton. If you want to indulge in wearing stripes Monday through Sunday though, you’d be perfectly justified given the eternal, effortless elegance of this item; it’s a French fashion classic for a reason. Dress the print up or down, for day or night—anyway you style it, you’ll have people saying “Ooh la la!” Bonus: make a classic contemporary by mixing prints. I love pairing patterns, and while it isn’t something I whip out all the time, doing so adds so much visual interest to otherwise ordinary items. There are several rules that you can follow (or get experimental!): Ensure there is a base colour running through each item. So, if you’re mixing stripes and florals, make sure there are black stripes, and a black background to your flowers. Having some colour consistency will make your outfit seem more cohesive. Vary the size of your prints. Small polka dots pair better with larger stripes, and vice versa. If you’re wearing two prints that positively scream for attention, your outfit will seem more disjointed.

Have fun with it! It’s a different look, so if you want to try mixing three or more prints together, experiment. If you just want subtle touches, mix prints in your accessories rather than every item in your outfit. La Simplicité You’ve mastered some of the basics of French fashion—now it’s on to further embodying the style and attitude. Flipping through Vogue’s gallery of French women’s hair over the

years, you’ll see that it does evolve considerably. From Joan of Arc’s close crop, to Marie Antoinette’s bouffant, and on through many other styles. Really, hair still varies, between Audrey Tautou’s gorgeous pixie and Julie Delpy’s luscious locks. Because the styles of French hair vary so much, there is no single, definitive look. Caroline De Maigret recommends sleeping with your hair in a braid so you awaken with wonderfully wavy texture, but it’s all about what you like, and what works for your lifestyle.

Image by Julien Sister, via StockSnap.

to see that the proportions work a dream. Bonus: you’ll look très chic zipping about on a moped with your functional flats!

BY NATALIE // pg 54

Image by George Yanakiev, via StockSnap.

French makeup is—again—as effortless as makeup generally gets without being, well, none at all. A lil’ cat eye always adds a dash of mystery, while a red lip is tremendously chic. If you go with a bright red, try to select one with blue undertones, as it will make your teeth look brighter. Alternatively, opt for a darker merlot or burgundy, for

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something a little sultry. I would recommend against doing both a cat eye and a red lip, only so you don’t spent the day worried about smearing eyeliner and getting lipstick on your teeth. Bonus: take a twist on red lips with coral, orange, fuchsia, or plum. You have a rainbow of colours to choose

from, so while red will always stun, mixing it up keeps your look fun. Try all these looks to emulate Marion, Carla, and so many others—or make French fashion your own. Always remember your best accessories are stylish sunglasses, a baguette, and sentences peppered with patented French ennui.

GIRL BOSS

’m officially two whole weeks (two whole weeks!) into my new job. Even though I’m still brand-spanking new and learning as I go, there’s such a sense of empowerment to starting your first 9-to-5. Don’t get me wrong: I struggle to don business-casual garb every morning, I miss naps, and I don’t enjoy packing a lunch. But challenging myself professionally and intellectually leaves me feeling full of potential. While I feel empowered, I find it difficult to be a “girl boss” and own that empowerment. I tend to be self-deprecating in my accomplishments—even those I take particular pride in. I worked my way up over four years to Editor-in-Chief of a newspaper. I outpaced those who were more experienced, because I showed skill. I overcame my anxiety and pushed myself to grow as a writer, editor, and person. I’m genuinely proud of myself for all of that work. When I tell people about that experience though, I always qualify with a supposedly diminishing “but it was a school newspaper, not a newspaper-newspaper.” If anyone’s watched Gilmore Girls, they know school newspapers are replete with their own obstacles and challenges. I’ve been lucky enough to get scholarships over the years, but I downplay the work behind them. I graduated with an Associate of Arts in Philosophy, but I affix an asterisk that it’s “just” a diploma, or joke that I’m still unemployable. The gender studies major in me wants to analyze the relationship between modesty and being a woman. Of course everyone contends with being self-conscious; but there do seem to be gendered expectations in humility. Women aren’t often encouraged to celebrate their professional accomplishments. Even when women own their badass gorgeous selves and accept a compliment, they risk immediately being torn down. My Chandler Bing-like propensity for self-deprecation may also be a symptom of shyness. Yet, while the cause is of course important, I just want to push myself to own my accomplishments—plain and simple. It’s not bragging to acknowledge when you’ve worked goddamn hard for something. You can be confident while still possessing humility. Accepting a compliment doesn’t mean you need to be taken down a peg or two. In two-ish years when I finally graduate from university, I will be so full of pride. That gives me plenty of time to be a girl boss and work on my I-kick-ass-itude.

BY NATALIE // pg 56

BY NATALIE // pg 57

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MEANING OF MINIMALISM of my closet. I’ve had a bag full of clothes for donation outside my room for almost two months, waiting to see if I’ll need its contents. Mementos—ranging from old report cards, to birthday cards, to photos—sit in a box at my parents’ home, begging to be recycled. Even as a child packing my bags for a

summer trip, my parents would have to convince me to unpack my figurines and little rain boots, which I wouldn’t really need but thought I’d miss. Anxiety over letting go might be a real concern that we’ll need the book we haven’t read in five years; but sometimes it seems to be a

Image by João Silas, via StockSnap.

adore the concept of minimalism: a lack of decoration or clutter in my home; monochromatic style; paring down to the important things in my life. Like many people, though, I have trouble actually achieving minimalism. I affix significance to objects, even as they gather dust at the back

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predilection for collection and a dollop of laziness. We allow our Facebook acquaintances to balloon into the triple or even quadruple digits, although we don’t talk to most of them. We accumulate stuff, until we’re overwhelmed with almost-empty beauty products and clothes that don’t fit but might someday. We avoid emptying our lives of the surplus, because we think it’s what we need and minimalism is hard. (If you take a political-economic view, you could talk for days about the advantages and disadvantages of capitalism versus minimalism— and how it may or may not affect our drive to consume. Let’s just skim right over that, for the purposes of a shorter blog post.)

BY NATALIE // pg 59 Image by Henry McIntosh, via StockSnap.

The anxiety of letting go might also emerge, at least in part, from a general fear of change. In French, what we say as “I miss you,” is stated as “tu me manques”; if you passed that through Google Translate a few times, it would likely evolve into “you are missing from me.” When we let go of things, of people, when we change our environments too much, maybe we’re worried that it might change our lives. What happens when we get rid of all the scaffolding that surrounds us?

Even when we know it isn’t logical, it can be so hard to let go; but it’s also such a release to relieve yourself of the burden of clutter. Look around your space and ask yourself why you have—why you need— your knickknacks. Look through the people in your life and question if they give you joy, laughter, love and support, or at least have at some point. If your life is populated with people and objects who do not do (or have not done) you some good, ask yourself why they’re there. Of course minimalism isn’t as easy as that—clearly I have trouble, with my pockets of clutter peppered throughout my life and home—but you can only start by consciously considering what you welcome into your time and space.