Sunday, NOVEMBER 16, 2014
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Sunday, NOVEMBER 16, 2014
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Christmas
TIME BOOK
‘Tis the season
2014 Table of contents
Sheet music and lyrics
F
rom silver bells to luscious kitchen smells, it’s Christmas time on the prairie. It’s a time for family and friends. For visiting neighbours and for cherishing loved ones.“Comfort and joy,” the refrain sung this time of year, carries with it our wishes for those near and dear to us. Christmas continues to have deep religious significance for many, but it has also become an occasion that can be celebrated and enjoyed by everyone.The universal sentiments of joy in family and friends, peace on earth and good will toward all people resonate with all cultures. The spirit of Christmas can cross all religious and societal lines.That spirit — of joy and excitement, of gift giving and giving thanks, of peace on earth — manifests itself in many aspects of the season. Rather than giving us a reason to emphasize our differences, the cross-cultural appeal of Christmas allows us to delight in them. Many non-Christian cultures adapt Christmas traditions to fit in with those of their homelands. A study published last December by the Pew Research Centre, a Washington, D.C., think tank, found that 81 per cent of non-Christians in the United States celebrate Christmas. Regardless of religious or cultural background, the Christmas season offers many opportunities for sharing comfort and joy. In this book we offer tips on celebrating the Christmas season in style, from keeping age-old traditions alive to creating new experiences for family and friends. We include tips on cooking, baking and shopping. There are suggestions for those who like the do-it-yourself approach and for others who like to save time by using ready-made options. Please show your appreciation to the companies whose support has made this book possible by shopping at their businesses this Christmas season.
Have Yourself a Merry Little Christmas ........... 4 Hark the Herald Angels Sing ....................... 24 It’s the Most Wonderful Time of the Year ...... 24 The Twelve Days of Christmas ..................... 32 Deck the Hall ............................................ 34 Frosty the Snowman................................... 34
Recipes and kitchen tips Salt dough tree ornaments ............................ 6 Wine and soup pairing.................................. 8 French onion soup ....................................... 9 Perfect pie crust ........................................ 14 Buttermilk biscuits .................................... 15 De-stress the holidays ................................ 16 Green bean side dish ................................. 17 Whether Christmas has deep religious significance for you and your family, or is a chance to show those near and dear to you how much you care — from all of us to all of you — we wish you all the best over the holiday season. Peace on earth. Good will to all.
Have Yourself a Merry Little Christmas From the film Meet Me In St. Louis Hugh Martin, Ralph Blane 1943
Have yourself a merry little Christmas, Let your heart be light From now on, our troubles will be out of sight
Sunday, NOVEMBER 16, 2014
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Have yourself a merry little Christmas, Make the yuletide gay, From now on, our troubles will be miles away. Here we are as in olden days, happy golden days of yore. Faithful friends who are dear to us gather near to us once more.
Through the years we all will be together If the Fates allow Hang a shining star upon the highest bough. And have yourself a merry little Christmas now.
Pumpkin panna cotta ................................. 17 The perfect turkey ................................ 26-28 Juniper brine for turkey .............................. 28 Crown Float ............................................... 32
Colouring pages Reindeer ................................................... 22 Christmas tree ........................................... 30 Santa and sleigh ........................................ 38 ABOUT THIS CONTENT: These stories were produced by Leader-Post Specialty Products to promote awareness of this topic for commercial purposes. The Leader-Post editorial department had no involvement in the creation of this content.
Sunday, NOVEMBER 16, 2014
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Sunday, NOVEMBER 16, 2014
SPONSORED CONTENT BY JESSICA ROYER OCKEN CTW FEATURES
T
GIVE THE GIFT OF
Décor
he holidays are all about letting those you love know how important they are. Gift giving is part of this process, of course, and gifts that are both personal and help the recipient celebrate the season can really get your meaning across. Nothing said “you’re special to me” like something you and your family have made with your own hands. “In my mind, what makes a handmade gift more meaningful is the intention and specificity,” said Amanda Carestio, an indie crafter in Asheville, North Carolina, and co-author of Fa La La La Felt: 45 Handmade Holiday Decorations (2010). “If you really know someone, you’ll know they love cats, for example, and you can make something just for them on that theme.” And depending on the recipient — grandparents or other special relatives, for example — the time and effort put in
by a child will likely immediately elevate the gift to beloved status.“Two of my favourite handmade gifts are baseballs with my grandchildren’s handprints on them,” said Cathy MacArthur, a mom, grandmother and nine-year veteran art teacher in public and private New Jersey schools. Each came in a trophy-style container engraved with the children’s names and ages.“There’s also something special about the memory a handmade gift holds,” added Carestio, who blogs at Pleats and Geeks.“A person is more likely to remember who that came from than a store-bought item.” So don’t be intimidated, even if you’re not a seasoned crafter. With a little planning, you can get fantastic results. Select a simple project with readily available materials, suggested Carestio. Give yourself plenty of time to work — you might need a trial run — and don’t plan to make a décor gift for everyone. Just choose a lucky recipient or two each season so you’re sure to have the time and attention their project requires.
HOW TO GO ABOUT HANDMADE Ornaments often are a great choice for a handmade gift because they come with a ready-made purpose. Jean Van’t Hul, a North Carolina-based mother and author of The Artful Parent: Simple Ways to Fill Your Family’s Life with Art and Creativity (Roost Books, 2013) offers this easy salt dough ornament idea from her blog, ArtfulParent. com, that can be managed by kids and adults alike.
INGREDIENTS 4 cups flour 1 cup salt 1 ½ cups water
PREPARATION 1. Mix all ingredients together 2. Roll dough flat 3. Using holiday cookie cutters, cut out festive shapes. Use a straw to punch holes in the shapes, and add further decoration by pressing small glass beads into the dough. 4.Transfer to cookie sheets and bake at 225 degrees F for three or four hours until hardened. 5. Once cool, string with a ribbon, and they’re ready for gifting.
How to craft a holiday gift your loved one will be proud to display
Another option for crafters of all ages (with supervision) is a felt garland.“They’re so cheery, they go with most décor, and you can make them for the holidays or for use year-round,” said Amanda Carestio, an Asheville, North Carolina indie crafter. Simply gather felt in a variety of colours, some yarn and a pair of sharp scissors.“Cut simple shapes — trees, stars, bells, gifts, ornament balls or simple flags — cut a hole in the top of each, and tie them evenly spaced along the length of yarn: voila!” Other easy crafts suitable for kids include painted flowerpots — perhaps decorated with footprint butterflies (each footprint — left on the right and right on the left — creates one of the butterfly’s wings).These can be created with holiday colours for seasonal decorating or a rainbow of colours for year-round use. Edible gifts are another good choice. A batch of your famous brownies, festively wrapped, could be a great holiday greeting. Or did you know that after a few minutes in the oven, candy canes become pliable? Visit Van’t Hul’s blog for details on how to turn these holiday candies into elegant ornaments or sculptures. Visit ArtfulParent.com and search “candy canes.”
Sunday, NOVEMBER 16, 2014
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Fruits Apple Dried 250 gms .................................2.85 Organic Apricots 250 gms ...........................3.19 Organic Apricots 500 gms ...........................6.20 Apricot Slippit 250 gms ..............................5.18 Apricot Slippit 500 gms ............................ 10.05 Blueberries Dried 100 gms..........................2.55 Cantaloupe Sliced 250 gms .........................2.10 Cantaloupe Sliced 500 gms .........................4.05 Fruitcake Mix Deluxe 750 gms......................8.64 Fruitcake Mix Regular 750 gms ....................7.98 Cherries Dried 100 gms..............................2.99 Cherries Green/Red 450 gms .......................6.30 Cherries Red 450 gms ...............................5.24 Cherries Green 450 gms .............................5.24 Citron Peel 450 gms..................................6.56 Currants 500 gms .....................................3.75 Dates Pitted 500 gms ................................1.99 Figs Black Mission 250 gms ........................3.55 Figs Black Mission 500 gms ........................6.90 Figs Calymaryna 250 gms ..........................5.45 Figs Calymaryna 500 gms ........................ 10.55 Figs Tena White Extra Fancy 250 gms .............4.45 Figs Tena White Extra Fancy 500 gms .............8.60 Cranberries Dried 250 gms..........................2.38 Cranberries Dried 500 gms..........................4.65 Goji Berries 250 gms.................................9.98 Goji BerrIes 500 gms............................... 19.38 Ginger Crystal (S02 Free) 100 gms ................1.55 Ginger Crystal (SO2 Free) 250 gms................3.70 Ginger Glazed 225 gms ..............................8.65 Ginger Glazed 450 gms ............................ 15.90 Mango Slices 250 gms...............................2.85 Mango Slices 500 gms...............................5.50 Mincemeat 1 kg .......................................8.85 Orange & Lemon Peel Glazed 450 gms ...........4.86 Five - Off 500 gms ....................................4.99 Mixed Hawaiian Trop 500 gms......................4.65 Papaya Diced - No Sulphur 250 gms...............3.25 Papaya Diced 250 gms...............................1.70 Papaya Diced 500 gms...............................3.35 Papaya Sliced 250 gms ..............................1.95 Papaya Sliced 500 gms ..............................3.80 Peaches Dried 250 gms..............................3.08
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Atlas Cedar Oil - 2 drops, Pine Oil - 3 drops, Juniperberry Oil - 1 drop, Rosemary - 2 drops, Eucalyptus - 1 drop, Ylang Ylang - 1 drop
Orange Oil - 5 drops, Cinnamon Oil - 24 Fresh Fallen Snow Wintergreen Oil - 1 drop, Pine Oil - 20 drops, Nutmeg Oil - 4 drops, Ginger drops, Grapefruit Oil - 60 drops Oil - 10 drops Mix essential oils into a diffuser of your choice and enjoy.
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Aromatherapy means “treatment using scents”. Essential oils are added to the bath or massaged into the skin, inhaled directly or diffused to scent an entire room. Essential oils can affect the mood, alleviate fatigue, reduce anxiety, relieve pain and promote relaxation. When inhaled, they work on the brain and nervous system through stimulation of the olfactory nerves. The essential oils are aromatic essences extracted from plants, flowers, trees, fruits, bark, grasses and seeds with distinctive therapeutic, psychological and physiological properties, which improve and prevent illness.
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WINE AND SOUP
For the Soul
BY RILEY KRIEGER-MERCER FOR L-P SPECIALTY PRODUCTS
A
s the seasons change and summer fades, we start to prepare for another winter. We close up our cottages and winterize our campers and automobiles and go shopping for warm jackets. Among my family and friends, we have another tradition this time of year. Everyone makes a big batch of soup and packages it up in some sort of portion-sized plastic vessels. When all are ready, we meet up and do a soup exchange. At the end of the day (usually after several bottles of wine and lots of laughter), we go home and have a plethora of soups to put in our freezers to be re-heated for one of the many chilly days to come. So, here are a few recommendations for matching a delicious glass (or bottle) of wine with your favourite soups, stews and braises. The first soup that comes to mind is a classic chicken or turkey soup. It’s broth-based and requires lots of love and time as we simmer the bones clean with celery, carrots, onion and bay leaf. Although everyone’s broth-based chicken soup has its own subtle nuances created by slight variations of seasonings and ingredients, the base flavours remain the same with the soup’s savoury, meaty goodness.You can really go off in a few directions with your wine choice here, but my personal favourite is Soave, which comes from around the town of fair Verona, the setting for Shakespeare’s Romeo and Juliet. But the story of Soave is not, by any means, a tragedy — rather a love story for many. Soave is made from predominantly Garganega grapes blended with a little Trebbiano and sometimes even small percentages of Chardonnay or Pinot Bianco. Soave is classically matched with risotto or game birds, as well as pasta of all shapes and sizes. Soave is light in alcohol, with high natural acidity from its cool climate in the Veneto region of Northern Italy. When looking for a bottle of Soave, consider a few things. Classico on the label means the grapes were grown on hillside vineyards and the overall wine quality will be greater due to optimum sun and air exposure. It’s also good to know your producer. If the wine is fermented in oak, then it should be aged a few years, as the oak flavour will dominate the fruit in young wine. A few good producers to keep your eye out for are Anselmi and Tenuta Sant’ Antonio, but the easiest to find will be Bolla and Pieropan. The second autumn soup that I always hope makes its way to our annual soup exchange is a New England style seafood chowder. It’s richly textured and packed with flavour from smoky bacon, salmon, clams, mussels and prawns. Potato is a must, and so is cream. But corn will add a subtle sweetness to the soup and a little crunch. When it comes to a creamy soup like seafood chowder, there is not often much spice (although some love to add a few dashes of Tabasco sauce before serving). In the absence of spice, and with the velvety presence of potato and cream, the wine must be oak-aged. California Chardonnay is the very best friend with this soup and other chowders like it because it’s a full-bodied grape that can handle some barrel age.The oak spice, rich pear, apple and vanilla are wonderful additions to this and will make
Sunday, NOVEMBER 16, 2014 a good pairing with any cream-based soup. The third soup to consider is French onion soup with its rich, deep, sweet caramel flavours, and the croutons and Gruyère cheese melted on top.There’s a lot of love that goes into a soup like this, and the result is very comforting in cold weather. Beef broth is the base and that means we need a richer wine than with a chicken- or vegetable-stock-based soup, but the pungency of the Gruyére cheese will also play a factor. My choice with this is a fragrant and balanced Pinot Noir with not too much acidity — a fuller bodied style like one from Burgundy in a riper vintage, or even something from the Central Coast of California. Louis Jadot’s village-level wines, especially those from Gevrey-Chambertin or Chambolle-Musigny, would be a great choice. If you decide to go with a New World option, try the Au Bon Climat Pinot Noir from Santa Maria Valley. The winemaker, Jim Clendennon, studied in Burgundy and makes the wine in a similar fashion. It has the perfect richness of flavour without being too powerful in alcohol or tannin. Another fantastic soup to enjoy during those chilly winter months is none other than tom yum soup. It’s Thai in origin and — like all cuisine in that part of the world — tom yum soup is focused on the perfect balance of hot (spicy), sour, sweet and salty.That’s why many Anglophones call it hot and sour soup. The theory is that, if all four of these things are in balance, the flavours will come together producing a fifth flavour sentiment that the Japanese would call umami. Umami is that sensation that you can’t quite put your finger on when something tastes so delicious you almost feel like you’re having an outof-body experience. If that isn’t a mouthful already, matching wine to this exquisite soup, with its lemongrass and kaffir lime leaf goodness, raises the whole experience to the next level.The best choice you can go with here is Riesling. Depending on the recipe, there can be varying degrees of spice and some even use coconut milk to give the soup a frothy richness. Riesling will mirror a lot of these flavours, while echoing the acidity and even contrasting some of the spiciness, with its long, honeyed finish. Although we often gravitate towards German or Alsatian Riesling, which are often cloyingly sweet, there are also some fantastic options coming out of Australia, Washington and B.C. Wakefield Estate from Clare Valley has some readily available, as does Wynn’s Coonawarra Estate. For Washington wines, keep your eye out for Kung Fu Girl Riesling made by Charles Smith and, for B.C. wines, Wild Goose maintains the standard for top quality aromatic whites at a reasonable price. Whether it’s chowder, broth based, or hot and sour, you can’t lose with these combinations. We don’t often think of wine matches when it comes to autumn and winter soup cravings, but once you experience it, it’s hard to go back to crackers and croutons as the only thing you consume with soup. Like all wine and food pairing, there is a world of options out there just waiting to be discovered. So try out an autumn soup exchange for yourself and, when you do, be sure to bring some wine. Or, if you’re a busy person like me, drop in to your favourite soup spot and be sure to ask for the wine list.
Sunday, NOVEMBER 16, 2014
Page 9
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FRENCH ONION SOUP WITH CROUTONS AU GRATIN Old is new again with this twist on French onion soup.The addition of mushrooms and blue cheese adds a decadent and unforgettable twist.
INGREDIENTS
2 tbsp butter 1 cup chopped mixed wild mushrooms (cremini, shiitake and oyster) 1 cup thinly sliced onion 1 tbsp all-purpose flour 2 tbsp 35 per cent cream 2 cups reduced-sodium beef broth
stirring occasionally for 20 min. or until flavours are blended. Lightly toast baguette slices in a toaster and set aside. Preheat broiler. Place ovenproof soup bowls on baking sheet and ladle soup into bowls.Top each bowl with two baguette slices and sprinkle with Canadian Gruyere and blue cheese. Broil for about two minutes, or until cheese is lightly browned and bubbly. Place bowls on serving plate and sprinkle with chopped chives. Be sure to warn your guest that the bowl is ultra-hot.
CROUTONS AU GRATIN:
TIPS
PREPARATION
TIP FOR THE ADVENTUROUS:
4 thick slices baguette 1/2 cup shredded Canadian Gruyère cheese 2 tbsp crumbled Canadian blue cheese 1 tbsp chopped fresh chives
This recipe is perfect for a large crowd because it is easy to double or triple.To make ahead, prepare the soup through to Step 1, cool and refrigerate in an airtight container for up to one day. Reheat gently until hot and proceed with Steps 2 and 3.
Add 1 1/2 tsp chopped fresh thyme In medium saucepan, melt butter over when sautéing mushrooms and onions. medium-low heat. Sauté mushrooms and onions for about 10 to 12 minutes, Recipe courtesy of or until lightly caramelized. Stir in flour Dairy Farmers of Canada to absorb butter, and then slowly stir in cream. Increase heat to high, stir in stock For more recipes, visit and bring to boil. Reduce heat and simmer, www.dairygoodness.ca.
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HOLIDAY HOW-TO BY LAURA DEPTA CTW FEATURES
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here is perhaps nothing more frustrating around the holidays than attempting to fix a string of broken lights. Luckily, there are a few quick steps to take before simply trashing the whole strand and buying them anew. There are two main types of holiday lights — incandescent and LED. While there are many benefits to LED lighting — longer lifespan, energy-efficient, cool to the touch — incandescent lights are still king when it comes to the holidays, according to Noah Johnson, team leader of the tree department at Bronner’s Christmas Wonderland in Frankenmuth, Mich. “The most traditional light that everybody tends to go for yet is still incandescent,” said Johnson.“LEDs haven’t caught on as much just because there is a difference in colour variation.” During Johnson’s four years in the tree department, he has found that, while incandescent lights are more likely to malfunction, they are also easier to fix. First, before the lights are hung, check for and replace any burnt-out bulbs. Look for a faint black ring around the inside of the bulbs — these are either burnt-out or on their way. Johnson cautions that any such bulbs not replaced could cause a chain reaction. “Say, for example, you’ve got 10 black bulbs that will not work in that section of 50 anymore — that puts 20 to 30 per cent more power to the remaining bulbs,” said Johnson.“That’s when your lights will get really bright, and they’ll blow out the entire section.” If there are no black rings and an entire string goes out, it generally is the result of wire misalignment
TROUBLESHOOT BROKEN LIGHTS Don’t let burnt-out bulbs darken the holidays Season’s Greetings to my friends & clients. JESSICA BRITTNER
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colinobrian.com
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on the bulb or in the socket, according to Johnson. “You want to make sure that the copper wire on the outside of the bulb lines up on each side,” he said.“Because, if those are turned and you put it back in the socket, it might not be making the connection — that’s what will kill that section of 50.” Johnson also recommended one last check
— of the fuses on the plug.Those can be easily replaced just like blown bulbs. Ultimately, if no lights are black, all wiring is lined up and the fuse is working, that’s when it is time for a new strand of lights. For quicker testing, Johnson suggested using what he calls a “light gun.” These affordable products test lights and fuses automatically for quicker troubleshooting.
“The most traditional light that everybody tends to go for yet is still incandescent. LEDS haven’t caught on as much just because there is a difference in colour variation.” – Noah Johnson, Bronner’s Christmas Wonderland
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How to shine a light on the classroommade projects kids bring home this time of year BY JESSICA ROYER OCKEN CTW FEATURES
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ecorating for the holidays is a special activity for many families, and excitement mounts as box after box appears from storage. But with an array of school-aged artists in the mix, things can get tricky. “I love to transform the house, but I usually feel a bit overwhelmed trying to find room for all of our decorations,” confessed mother of three Tina Jacobs, an artist and illustrator who operates Tina Jacobs Designs in St. Louis, Mo.“While our collection of standard holiday/party décor rarely expands, the children’s collections of art and crafts grow each year.” But this is a challenge worth tackling, said Jacobs, who is echoed by other art pros and moms. Not only do kids’ creations add whimsy to holiday décor, displaying them sends an important message to budding artists.
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“I absolutely love children’s art and think it is important to display it in a beautiful way in your home,” said Lauren Hufnagl, a Pennsylvania-based mom of two who blogs about children’s design in ALovelyLark.com. “Not only does this show your children that their creations are valuable to you, it is also very beautiful and can really add life to any space.” Worthy goals, for certain, but when the glittery pictures and tiny sculptures are piling up, what’s the best way to give them each their due?
Mix ‘n’ match on the tree “Around the holidays, I use the decorations my kids made just like decorations I’ve
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purchased at the store,” said Cathy MacArthur, a mom for 30 years and nine-year veteran art teacher in public and private New Jersey schools. Over the years, she’s kept a box of each child’s handmade crafts, and although she sent the boxes with her older kids when they left home, she kept the Christmas ornaments, marked carefully with their names, the date of creation and the teacher who helped.“My tree is a hodgepodge of handmade and purchased ornaments,” she said.“And I wouldn’t have it any other way!”
Put the spotlight on kid-made creations However, items other than ornaments require further imagination. Jacobs reserves
mantle space in her home for holiday canvases her children have painted,“and they look brilliant with candles or Christmas lights illuminating them.” She also likes to display ceramics and handmade trinkets on her buffet and sofa table, because this puts them right at kids’ eye level.“Their art comes to life when surrounded by the rest of our standard decorations,” she said.“We all have memories associated with each piece, too, so many sentimental conversations come up during these times.” Jacobs has framed some of her kids’ very favourite holiday creations over the years, and she swaps some of her home’s usual wall hangings for these pieces during the season. “In our house, we have framed children’s art hanging right next to old Italian oil paintings. In my eyes, they all hold the same precious value.”
“Not only does this show your children that their creations are valuable to you, it is also very beautiful and can really add life to any space.”
Get creative You also might consider hanging arty offerings from a wire or curtain rod, clipped onto a sheet of chicken wire with clothespins or tacked up around a doorway as you do with holiday cards. Hufnagl has compiled an assortment of options for displaying children’s art — holiday and otherwise — on her blog, ALovelyLark.com (search “children’s art”). And finally, when you’re physically out of home gallery space, consider virtual storage for these treasures.The Artkive app ($4.99, iOS) not only keeps a shareable catalog of kids’ creations, it offers an easy interface for printing custom hardcover books that just need a coffee table to sit on. (Kendall’s Kindergarten Creations, anyone? A Holiday Retrospective from the Gardner Family?) Or visit www.artsonia.com, the world’s largest kids’ art museum, to create an online gallery presence for your munchkins’ masterpieces.
Experience Makes The Difference Cliff Iverson 306-537-3456
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Handmade, with a lard crust and a whole lotta love: why the humble pie will be the best thing you eat all season. BY BEN LARRISON CTW FEATURES
Looking for some additional piecrust tips? Emily Elsen, owner/ founder of Four & Twenty Blackbirds in Brooklyn, N.Y., recommends ie and the holidays:They go together like pie and ice cream, making pie crusts by hand with a pastry blender, as opposed to or pie and coffee, or pie and using an electric machine that may a dollop of whipped cream... Is overwork the dough. Other tips for anybody else getting hungry? a tasty crust include keeping your But, why pie, exactly? Why not cake, or brownies or any of the other butter cold, adding your water just delicious options that might typically one or two tablespoons at a time and letting the dough rest in the adorn our dessert plates after a refrigerator for at least an hour before celebratory meal? For some, the rolling it out.“You want it to be attraction may simply be nostalgia, flaky and kind of shaggy, but not too but many say it comes down to one simple truth: Pies are made with love. blended to a smooth consistency,” she “There’s something very hospitable said. “Don’t be afraid to try (making and warming and memory creating your own crust),” Elsen added.“It’s about pie,” said Michael Ciapciak, owner of Bang Bang Pie & Biscuits in fun. It’s not that difficult, ultimately, and you can say you did it. People Chicago, Ill. “You don’t really cook appreciate the efforts of homemade pie from a box… there’s something pies.” about pie that makes people very Unsurprisingly, the quality of the excited.” ingredients in your pie can make a Because it involves a bit more big difference, too. Elsen recommends labour than other desserts, pie can seem daunting to many bakers. But if using fresh, high-fat butter and good unbleached flour. And if you are you take advantage of a few simple tricks, your pie just may be the star of making a fruit pie — be it apple, blueberry, pear, peach or other — try the meal. to source your fruit from somewhere So, what does it take to make a top-notch pie? As it turns out, experts local, and whenever possible, buy say one of the most important factors fruit that is in season. “If you’re baking a fruit pie, also is the toughest to master: the using just truly ripe local produce crust. will really make a difference,” said Just about every pie crust is going Adrienne Kane, author of United to feature some combination of the States of Pie (Ecco, 2012).“And if you same ingredients: flour, water, salt, are making an apple pie, making sure and either butter, lard or shortening that they are apples that one wants (or perhaps, a combination of two to really eat, not just bake with.The of those three). Some recipes also same goes for peaches and berries may include a little sugar, but for the and what not.” most part, the big decision comes If you’re thinking about enjoying down to your choice of fat. Lard has had a resurgence lately, becoming the some pie this holiday season — and there’s a good chance you are — you go-to ingredient in some pie-making may not be able to include in-season circles, with its ability to provide a fruit, but it can still be a great time wonderfully flaky texture. Still, many to try your hand at your own. It may pie aficionados will say that a good, be a challenge, but Kane said people high-quality butter is your best bet if shouldn’t let that faze them. you’re aiming for the most delicious “Relax, take a deep breath, and result. realize that it’s just dessert,” said “In a nutshell, lard provides the Kane.“Even if the crust is torn or beautiful flaky texture, while butter the pie is too juicy or if it doesn’t provides the lovely flavour,” said thicken property, it’s still going to be Ciapciak, who uses a lard-butter mixture in his piecrusts at Bang Bang. delicious, and people are still going to be happy to enjoy a home-baked pie.” “We use a perfect balance of both.”
P
GOOD,
Pie
Old-Fashioned
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CALLIE’S CLASSIC BUTTERMILK BISCUITS INGREDIENTS • 2 cups self-rising flour, plus more for dusting • 5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted • 1/4 cup cream cheese, at room temperature • 3/4 cup whole buttermilk (may substitute low-fat buttermilk)
PREPARATION
BRING ON THE BISCUITS L
ooking for the perfect side for your holiday meal — or tomorrow’s breakfast? Look no farther than biscuits. Long a staple of the South, biscuits have become a national craze in recent years. “A biscuit suggests comfort food,” said Michael Ciapciak, owner of Bang Bang Pie & Biscuits in Chicago, Ill. “It suggests memories and things like that. If I said ‘toast,’ it’s not going to resonate the way ‘biscuit’ does.”
For those who are looking to impress with their biscuits, Carrie Morey, owner of Callie’s Charleston Biscuits in Charleston, S.C., recommends making them by hand — not with a mixer — and using White Lily flour, if it’s available. Most of all, said Morey,“If you’re going to go to the trouble to make [biscuits], you should make them in bulk, because it does make a mess, they’re gobbled up quickly, and they freeze beautifully.” So don’t hesitate to double — or triple — the recipe.
1. Preheat the oven to 500°F. Make sure the oven rack is in the middle position. 2. Measure the flour into a large bowl. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour. 3. Make a well in the centre. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk.The dough will be wet and messy. 4. Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in this crease. 5. Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the top of the dough and the rolling pin. Roll out the dough to 1/2-inch thickness into an oval shape. (No kneading is necessary — the less you mess with the dough, the better.) 6. Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll-out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with sides lined with parchment paper, or in a cast-iron skillet or a baking pan, with the biscuit sides touching. It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast iron skillet, no parchment paper is necessary. Brush the tops with the melted butter. 7. Place the pan in the oven and immediately reduce the temperature to 450°F. Bake 16 to 18 minutes, until light brown on top (or as dark as you prefer), rotating the pan once while baking. Makes about 10 2-inch biscuits From Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen (Atria Books, 2013) by Carrie Morey. Copyright © 2013 by Carrie Morey CTW FEATURES
when you
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10 WAYS to What, you worry? Nah. The big meal is a piece of cake by employing a few time- and sanitysaving tricks and shortcuts. BY BEV BENNETT CTW FEATURES
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ou can have a memorable Christmas meal with delicious food, a beautiful table and appreciative guests, but with a fraction of the usual work. If you pare your to-do list to emphasize the season’s bounty and, at the same time streamline food preparation, you’ll enjoy the celebration as much as your guests do. “It’s being together that counts. Not all this other stuff,” said Patricia L. Mote, author of Great Menus: Seasonal Recipes for Entertaining (Dicmar Publishing, 2011). Here are 10 things you can do to make your Christmas feast fun and effortless.
1
Accept offers (and that means all of ’em!) Say yes when people offer to
2
Assign your serving dishes Set out
bring food, especially if they’re doing so to accommodate their own diets, said Mote, who’s based in Annapolis, Md.
serving pieces a day in advance and label each dish with the food that goes in it.That way you’re not wondering what to serve the salad in at the last minute. A labelled bowl also will be a reminder that you left the cranberry sauce in a container in the back of the refrigerator.
3
Decorate with food What better way
to celebrate the season’s harvest than to display a fresh bounty of fruits, vegetables and
Fotolia photo by jamiehooper
De-Stress herbs? Swiss chard, pears and apples combine for a centerpiece that’s both natural and pretty, said Kerry Dunnington, a Baltimore, Md., caterer and cookbook author. “Lots of fruit going down the table looks festive,” added Mote, who suggests turning the decorations into fruit salad for the next day’s breakfast.
4
Save a step with fresh-cut veggies
Let a supermarket salad bar be your source for chopped, fresh vegetables. Stock up on chopped onions, carrots and mushrooms that will be the base of many of your holiday dishes — stuffing and soups, to name a few.
5
Embrace the five-ingredient recipe
6
Get back to flavour basics You can do
7
Contrast textures for lively dishes
Your guests won’t know or care how elaborate your recipes are, so put an ingredient limit on the dishes you’re making. Seasonings don’t count.
Happy Holidays Come in and view our great party dresses or outfits for the holiday season!
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a lot with salt and pepper. “Salt is my go-to seasoning. It brings out the flavour of anything you add it to,” said Dunnington, who uses specialty salts in “grayish, reddish and blackish” hues.
“I love to put crunchy with tender: crunchy almonds with tender green beans,” said Dunnington, author of Tasting the
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the holidays
Seasons: Inspired In-Season Cuisine That’s Easy, Healthy, Fresh and Fun (Artichoke Publishers, 2014). And don’t forget the dried cranberries.“Cranberries and almonds represent autumn colours,” she said.
8
Let dessert come out of its shell Have you noticed that people skip the pie crust and eat the filling? That’s because it’s the best part. So, concentrate your efforts on the filling. Replace pumpkin pie with panna cotta, a light and creamy no-crust dessert that doesn’t need baking.
9
Take a hike Get guests out of the house
between the entrée and dessert, said Mote. “Take a walk. Don’t worry about the dishes; they’ll get done,” she said.
10
Use Chinese restaurant-style takeout boxes to distribute leftovers
“You don’t want to give people plastic containers or your dishes for leftovers, but you can get takeout boxes from craft stores,” said Mote.
Sunday, NOVEMBER 16, 2014
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BUTTERED GREEN BEANS WITH TOASTED ALMONDS AND DRIED CRANBERRIES
PUMPKIN PANNA COTTA Ingredients
2 cups half-and-half 1 package unflavoured gelatin 1 15-ounce can pumpkin puree 3/4 cup firmly packed brown sugar 1/8 teaspoon salt 3/4 cup chopped honey-roasted walnuts or combination walnuts and dried cranberries
Ingredients
1½ pounds green beans 3 tablespoons melted butter ¾ teaspoon salt Several grinds of freshly ground black pepper ½ cup toasted slivered almonds ½ cup dried cranberries
Preparation
Preparation
Whitney Wasson]
Cook the green beans in boiling salted water until forktender. Melt the butter in a small saucepan and add salt and pepper. Stir to mix. Drain beans and transfer to a bowl. Pour butter mixture over beans and add almonds and cranberries.Toss well. Arrange in a serving dish or, for a unique and festive presentation, arrange on a cake platter. Serves 6
Place half-and-half in a large saucepan. Sprinkle in gelatin. Set aside 5 minutes. Meanwhile, beat together pumpkin, brown sugar and salt in bowl. Heat gelatin mixture over low heat, stirring occasionally, until gelatin dissolves, about 3 minutes. Add pumpkin mixture and stir gently, but well, over low-medium heat until mixture is hot, but not bubbling. Remove from heat. Pour into 6 custard cups. Chill at least 2 hours. Sprinkle 2 tablespoons chopped nuts over each serving. Makes six 2/3-cup servings.
HOW TO BE AN AWESOME GUEST Being a perfect guest means your host and companions are thrilled with your presence. You’re charming and considerate and enjoying yourself, all because you do three things.
1. You respond to invitations “If you’re invited to someone’s house and they ask you to RSVP, it’s important to do so,” said Elaine Swann, a San Diego-based lifestyle and etiquette expert. “The host wants to know how many chairs to pull out; how much macaroni and cheese to make,” she said.
2. Entertain others Not just the smart adult at your elbow but
also your children and those of other guests. “Children who are rude or tired can make it hard on the host family,” Swann said. If you’re going to a special dinner with your children, pack a snack if the meal will be delayed. In addition, bring an ageappropriate game for your children to play. You can also win points with other peoples’ children. “If you’re going to a party with lots of children, it doesn’t take much to bring crayons and colouring books,” said Swann.
3. Make sure your “helpful” gesture actually is helpful When you see guests pause during the
meal you may assume that’s your cue to clear the table. That’s not necessarily the case. “Nothing drives me crazy like people who jump up to do the dishes during the meal. It breaks the flow of the event,” said Patricia L. Mote, an author in Annapolis, Md. Likewise, washing the dishes. “I’m the type of person who prefers to wash her own dishes. I don’t want anyone in the kitchen with me,” said Swann, author of Let Crazy Be Crazy (WS Publishing, 2014).
Bottom line? “If you offer to clean up and the host declines, don’t push your way into her kitchen,” Swann said.
Merry Christmas
to our family, friends & clients during this holiday season. All the best in 2015! www.Reginahomes4you.com
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How to Celebrate with
FAITH & FUN
From handed – down heirlooms to modern, whimsical designs, faith – focused décor items are some of the most cherished, unique items of the season. Here’s why we love them. BY BEN LARRISON CTW FEATURES
T
here’s no time like the holidays. It’s a time of family, tradition and celebration — and of a very particular aesthetic. Each household has that certain idea of what the holiday home looks like. And whether that’s a snow-covered lawn and a grand Christmas tree, a menorah shimmering on the windowsill or a palm tree adorned in multicoloured lights, it just wouldn’t be the holidays without our favourite decorations. Of course, for all the more secular traditions of our seasonal celebrations, there are also plenty of holiday decorations rooted in religious traditions. And, while the origins of these religious items are fixed in history, a number of designers have begun producing modern takes on traditional pieces, giving people a new way to celebrate their faith with some added flair. Perhaps the most recognizable religious décor from the holiday season is the nativity scene.The nativity scene, sometimes called the manger scene, depicts the birth of Jesus and often features a wide array of other characters and figures surrounding the baby Jesus. It has become a fixture, in various forms and styles, in many holiday living rooms. “Obviously, throughout history, there’s a lot of passion behind that scene,” said Rich Roat, co-founder of House Industries, a Yorklyn, Del., design firm.“It’s one of the first things I remember: My grandmother setting up her nativity set. I think it’s something that’s pretty ingrained in the Latin world.” Alessi, the Italy-based housewares and design company, for years has produced a line of whimsical Christmas figures and ornaments.These items are a great way for families to spread traditions from one generation to the next, said Paolo Cravedi, managing director of Alessi USA. “Every year, in the tradition of the nativity scene, we keep adding new figurines and new characters,” Cravedi said.“I think that’s a way you can have something that is very respectful of the tradition, and of the religious traditions, but also have a very modern and unique take. Because you can see a lot of these nativity scenes … that are passed down from generation to generation, and they are [often] very
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expensive. So we think this is a very modern way to do it.” Nativity scene designs have evolved over the centuries to reflect the changes in trends and styles of the day, and modern nativity scenes are no exception. Roat’s House Industries produces a nativity scene based on wood-panel illustrations by famed American designer Alexander Girard. The scenes’ pieces are screen-printed by hand on locally sourced wood and, said Roat, were inspired by a visit to an exhibition on the late artist at the Museum of International Folk Art in Santa Fe, N.M. “It was just a really cool piece that was really pretty, and that a lot of people could relate to — and, plus, we loved it,” Roat said. “And regardless of any religious [connection], it was just a really cool piece that we felt needed to see the light of day.” The same sort of attitude toward religious décor as an artistic statement has also taken
hold in the world of Judaica — specifically, Hanukkah-related items like the menorah, a seven or nine-branched candelabra used to celebrate the holiday. Laurie Gross, lead creative designer at Laurie Gross Studios in Santa Barbara, Calif., said that while her Judaica designs are very modern, they all are inspired by an interest in “uplifting the objects that we use for Jewish purposes.” “The work that I do primarily comes out of my Jewish tradition,” Gross said.“I would say it’s an expression of my Jewish soul. So I have an interest in creating beautiful ritual objects.” Gross said her first menorah design, an elegant glass sculpture, was inspired by an eastern European menorah from the 1800s that she had seen in a book, giving the piece a quality that embraces the menorah’s historical tradition. “Today, there are people who have menorah collections, or dreidel collections when it comes to Hanukkah, so I
think there is a bit more of awareness of having these objects in our homes as a way to signify our homes,” said Gross.“So I think it’s about identity, and I think it’s also about celebration at a time of year when everyone else is celebrating, too.” Modern home décor and housewares company Jonathan Adler, has featured uniquely designed Hanukkah items, including ceramic menorahs in fun designs, such as elephants, dachshunds and people (reversible with a young face on one side, an older face on the other). The African heritage festival Kwanzaa boasts several distinct traditional items, including the kinara candleholder and the unity cup, that have become an important part of any celebration. Whatever the holiday you are celebrating, tradition-inspired décor has come to represent more than just religion or history. It’s also an artistic symbol of the season, and designers recognize the weight these items carry. “It’s something that we would never take lightly, because of how important they are,” Cravedi said.The holidays are a particular moment in time when families get together. Whether it has religious significance or just family getting together, it’s a very important moment for people, he added.
JONATHAN ADLER (2); HOUSE INDUSTRIES
Sunday, NOVEMBER 16, 2014
ALESSI
Wishing you a blessed holiday season
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When to go with the real deal for your holiday décor, and when to opt for some artificial assistance BY JILL JARACZ CTW FEATURES
T
GOING GREEN
Real vs. FAKE
he most wonderful time of the year can be the most beautiful time of the year in your home.Yet, transforming your rooms into magical holiday wonderlands can be stressful, as every year the hunt is on for the perfect real tree or wreath. Do you have to shop for a new tree every year, or can you create inspirational memories with fake greenery? “It’s about traditions,” said Kade Laws, owner of Kade Laws Interior Design in Magnolia Springs, Ala., when talking about what makes real decorations, including trees, wreaths and garlands, so special when decorating for the holidays. Christine Haught of Christine Haught, Ltd. Interior Design in Shaker Heights, Ohio said, “We all can harken back to a time as a child or teenager where you say,‘This is Christmas for me.” Barbara Izzo, owner of Nesting Interiors in Milford, Conn., is a proponent of using live elements when decorating for the holidays. “You’re bringing the outdoors in,” she said. “There’s just something about real.You just can’t fool the eye.” Izzo said she’s decorated homes with beautiful fake Christmas trees and garland, but you can always tell when the tree is fake.“It’s undeniable,” she said, noting that ornaments hang differently when dangling off a real Christmas tree. However, artificial decorations have their place, too, and can make up for some of the downsides that real décor has, including the mess of needles, dealing with possible allergies and potential fire hazards. Other not-so-fun elements of using real décor are that pets can attack or mark on trees, and you may find unwanted bugs or rodents hiding in them. “Fake options have come a long way as far as the look, and some even offer a reasonable facsimile as far as the scent,” said Sarah Goodman, a freelance designer in Minneapolis, Minn. One attractive aspect of buying fake is that you don’t have to shell out cash year after year to purchase the essential elements like trees, wreaths and garland. Over time, you’ll save money by investing in artificial decorations, if you store them properly and can get years of use out of them.“You can spend $300 on a tree
Sunday, NOVEMBER 16, 2014
and fake garland and do that once.You wrap it and have it forever.You’re not reinventing the wheel,” Laws said. Fake also can be a time saver.“If kept dry and in proper storage, the decorations should only require being unpacked, maybe dusted and fluffed, and be ready to enjoy,” said Goodman. Still, when buying artificial décor, don’t automatically
go for the lowest price.“If you’re going to buy fake, you’ve got to buy the best,” Izzo said. Many designers believe you don’t have to be a hardline realist or solely an artificial aficionado. Mixing the two also can be a great option.“Fake with small amounts of real is the way to go in terms of cost and budget,” Haught said. She recommended mixing in real greenery on fake garlands to create a more realistic look and also get that magical holiday smell that real pine trees and branches provide. Weaving together real and fake garland and branches can also create an illusion of fullness that you can’t get by using just one or the other.“When you just glance, it looks completely real. You can’t quite tell because it’s mixed in so well,” Laws said. With some design elements like fruit, it pays to be careful with whether or not you opt to go real or fake.“There’s nothing worse than something that looks like a plastic apple,” said Laws. Instead, Laws recommended putting real fruit such as cherries, red pears and citrus into a tall clear vase and submerging them in water. Artificial fruit can have its place though.“[If you get] fake fruit, get some that is not too plastic or obvious, then make it artsy,” said Haught, who suggested mixing it with mercury glass balls so it doesn’t look so fake. Whatever your choice in type of holiday décor, to keep it memorable, Haught said it’s important to change it up.“Every year when you take out your décor, don’t do the same thing every year. Keep on freshening it, mixing it, giving it new life.That’s what’s going to keep it interesting.”
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99
KNOW YOUR TREE Pine, fir and spruce all are conifers, and all will look great in your home. Still, every decorator should know the provenance of their Christmas tree. Here is how to tell the difference (hint: go straight to the needle) PINE
The needles on pine trees are attached to the branches in clusters of two, three or five needles per cluster. Red pines have two-needle clusters; yellow pines have three-needle clusters; white pines have five-needle clusters. (The needles on fir and spruce trees are attached to the branches individually.) Cones on pine trees have scales that are woody and rigid.
SPRUCE
Spruce trees’ needles are sharply pointed, square and can be easily rolled between your fingers. Spruce needles also are attached to small, woody, stalk-like projections that remain on the branch after the needles are shed. Compared to pine cones, spruce cones have thinner, more flexible scales.
FIR
Fir needles are soft, flat and cannot easily be rolled between your fingers. Firs also do not have the small projections that spruce trees do and, thus, have smoother bark. Where cones on pines and spruces hang from branches, cones on fir trees are upright and smoother in texture. Source: Iowa State University Forestry Extension; Michigan State University Extension THANK YOU TO OUR CORPORATE SPONSORS DIAMOND SPONSORS
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Filling the
ChristmasCarolMusic.org - free Christmas carol sheet music
Hark! The Herald Angels Sing music: Mendelssohn, Felix Mendelssohn adapt. William H. Cummings
words by Charles Wesley
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It’s the most wonderful time of the year
Eddie Pola, George Wyle 1963
It’s the most wonderful time of the year. With the kids jingle belling, and everyone telling you, “Be of good cheer.” It’s the most wonderful time of the year.
There’ll be parties for hosting, marshmallows for toasting and caroling out in the snow. There’ll be scary ghost stories and tales of the glories of Christmases long, long ago.
It’s the most wonderful time of the year. There’ll be much mistletoeing and hearts will be glowing, when loved ones are near. It’s the most wonderful time of the year.
BELLY and the SPIRIT Christmastime provides the perfect opportunity to reflect upon one’s blessings and to spend time with family and friends, becoming immersed in the joy of the season. A festive meal is a part of what defines Christmas, but there are those who don’t have the means to purchase and prepare a traditional dinner. For them, Souls Harbour Rescue Mission provides a place to revel in the community spirit of Christmas while enjoying the nourishing fare that is such a very important part of the occasion. For almost 25 years, caring people in Regina have worked to ensure that yhe city’s less fortunate have been able to enjoy what so many of us take for granted.This year, on Dec. 23, Souls Harbour Rescue Mission will ensure that several hundred women, men and children enjoy a full holiday meal, complete with all the trimmings. But the organization couldn’t host this supper — or the other important Christmas events that it offers — without the assistance of the community. If you would like to help, there are several ways to get involved.The organization needs the following groceries and supplies to prepare the meal: • 20 turkeys • 12 large boneless hams • 10 large packages instant mashed potatoes • 20 2-kilogram packages mixed frozen vegetables • 28 heads romaine lettuce (needed on Dec 18) • bacon bits • croutons • 14 boxes stuffing mix • 42 dozen fresh buns (needed on Dec 18) • 42 dozen individual packages of butter or margarine • 20 large jars of pickles • Christmas baking (cookies, squares, etc.) • punch or drink mix • powdered coffee creamer • sugar • 40 large tin baking pans • 600 plastic spoons, forks, knives • 600 large and small Styrofoam plates • 600 large Styrofoam cups • Mandarin oranges • candy canes • snacks for Christmas Day (pretzels, snack mix, chips, Christmas goodies, etc.) Souls Harbour Rescue Mission is also looking for volunteers to help on Dec. 18, 22 and 23 with various Christmas-related events, and is seeking the donation of gifts to be given at various Christmas parties. For more information about what is needed and how you can help, visit www.shrmsk.com. For most of us, Christmas is, as the song goes,“the most wonderful time of the year.” But for those in need, lack of resources and the resulting despair can make it the most difficult time of year. With the help of the community, Souls Harbour Rescue Mission and many other worthy Regina charities can help to make everyone’s spirits bright.
Sunday, NOVEMBER 16, 2014
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4 STEPS to a
Perfect
Holiday Bird A delicious turkey starts at the store, comes to life in your kitchen and leaves everyone anxious for leftovers — after the food coma dissipates. Here is our simple guide for making it happen. BY LAURA DEPTA CTW FEATURES
C
hristmas is about family and, of course, food.The centrepiece of any truly authentic holiday meal is a succulent, flavourful turkey — but preparing the bird takes more than just a pan and an oven. Here is our simple guide to achieving the perfect Christmas turkey in four easy steps.
BUY Before you start shopping
for a turkey, consider how many people will be at the table.The average bird runs about 14 to 16 pounds, but a 12-pounder could work for smaller groups.To guarantee the right size, order the turkey from a market or butcher one to two weeks in advance, and pick it up on two or three days before you will be cooking it. When it comes to the turkey itself, fresh is best. Fresh birds are slightly more expensive than frozen ones, but they tend to be juicer. Sarah Stegner, co-chef and co-owner of the Prairie Grass Café in Northbrook, Illinois, believes in buying only the freshest ingredients and purchasing them locally whenever possible. “Look for a bird that’s hormone-free, antibiotic-free and maybe free-range,” Stegner said.“And if you can’t find it from a local source, you can still go and ask for these things from your butcher shop.”
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BRINE
2
There are different ways to prepare a turkey for roasting — but the goal always is to make sure the breast meat doesn’t
dry out. “Typically, turkey breast meat is dry because the white meat is done before the dark meat is finished, and so it’s drying out the white meat,” said Diane Morgan, author of The New Thanksgiving Table (Chronicle Books, 2009). Brining, or pre-soaking the turkey in a liquid salt solution, helps to keep that breast meat moist and the turkey flavourful. According to Morgan, the key to brine is the salt. Salt can have different weights depending on the brand, and following the recipe precisely is critical. “If you put a half cup of Morton’s iodized salt in a measuring cup and weighed it, it’s heavier than a half cup of Diamond kosher
salt because it’s a flakier salt,” Morgan said.“So you’re actually getting a different proportion of salt to water.” Morgan brines her turkeys in food-safe oven roasting bags and double bags for protection. From here her steps are as follows: 1.Two days prior to cooking, remove the giblets and neck. Put the turkey inside the bags, pour the wet brine over, tie it up and leave covered in the refrigerator for 24 to 48 hours. 2. On the next night, take the turkey out of the bags, rinse it off, pat it dry and then leave uncovered in the refrigerator overnight.This will allow the bird to air dry and encourage a crisper skin on the finished product. 3. If using a kosher turkey, keep in mind that these birds have already been soaked in salt water to meet kosher standards, so brining is not necessary. Also, beware of brining a frozen turkey. Many brands are already brined, so make sure to read the packaging before getting started.
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COOK When
To carve the bird, use a sharp slicing knife with a thin blade. Place the turkey on a large the turkey is brined and cutting board with a moat — or a dip around ready to go, it’s time for the outside — so the excess juices will be retained. the oven. “When it’s time to carve, first remove the Rick Rodgers, a legs and thighs in one piece,” said McLachlan. cooking teacher and author of Thanksgiving “Then separate the thigh from the drumstick and carve the meat off the thigh if wanted.” 101 (William Morrow From there, McLachlan’s strategy is to cut Cookbooks, 2007), uses a standard roasting down the keel bone — the hard ridge that pan and rack for the turkey, but he does runs between the breasts at the top of the suggest investing in something “heavy duty.” bird — and remove one side of the breast, Before placing the bird in the oven, and then the other. Rodgers ties the wings down across the Once each breast is removed, slice it into breast with a piece of string to hold them thick cross sections. McLachlan said this in place. He also loosely ties the end of the encourages the meat to retain more moisture. drumsticks together so the turkey will look “The breast slices may be a bit untraditional,” compact. he adds,“But the taste is better!” When it comes to the actual roasting, Rodgers said,“I like 325 degrees throughout the entire period [of three to four hours]. It helps keep the turkey from shrinking too much, and you don’t have to worry about it not browning enough.” Rodgers roasts his turkeys breast-up for the duration, but covers the breast with foil to slow down the cooking in that area. With about an hour left, he removes the foil to let At the end of the day, remember the skin brown.
3
Keep in mind: Rome wasn’t built in a day
CARVE Once
the turkey is out of the oven, Drew McLachlan, a chef and director of retail development at 121 Restaurant Group in North Salem, New York, advises letting it sit at room temperature for 30 minutes before carving. Use that time to finish prepping your other side dishes, McLachlan added.
4
DIANE MORGAN’S JUNIPER BRINE INGREDIENTS 2/3 cup kosher salt 2/3 cup sugar 5 fresh sage leaves 4 sprigs fresh thyme 2 bay leaves 6 whole cloves 1 teaspoon juniper berries, crushed 1/2 teaspoon black peppercorns crushed 2 teaspoons whole allspice berries crushed
PREPARATION Put all the ingredients in a 3- to 4-quart saucepan. Add 8 cups of water and stir to combine. Bring to a boil over medium-high heat, stirring until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add 4 cups of ice-cold water, stir and set aside to cool.Then proceed with the directions for Brined Turkey. From The Thanksgiving Table (Chronicle Books, 2001) © CTW FEATURES
that Christmas is more about family than about turkey.Try not to feel too much pressure, and take this advice from Rodgers: “If you’re a beginning cook, remember that Rome wasn’t built in a day. Whoever taught you to make a turkey, they did not learn how to make it overnight.You learn as you go along.Take notes.”
Sunday, NOVEMBER 16, 2014
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942 Park St. Regina SK 306-757-9443 Cook says that the species for sale at PAE are often easier to care for than the dogs and cats that people usually regard as pets. “On the reptile side, they tend to be really, really lowFor two years, Prairie Aquatics and Exotics (PAE) has filled a niche in Regina’s pet market maintenance,” he said. “If you don’t have a lot of time, they’re an excellent pet because you for fascinating and eccentric species. In the process, the store at 942 Park St. has come to form the don’t have to let them out to walk them, you don’t have to feed them twice a day — a lot of the hub of a small community of exotic pet enthusiasts and given both staff and hobbyists a place to animals only eat every couple of days, or every week or every two weeks. share their love of exotic animals. “The animals themselves do like to come out, they like getting attention just as much as The store’s stock is eclectic, with a focus on atypical pet species: “We have a little of all of your more common pets, there’s just less time involved in caring for them and less space everything, but we stay away from the fuzzy critters like dogs and cats,” said Stuart Cook, taken up, which makes them ideal for many people.” who, with his partners Dan Celis and Dave Claude, is PAE’s co-owner and co-operator. “We do freshwater and marine fish, reptiles and invertebrates (tarantulas, scorpions and that kind of The store’s invertebrates also require little attention. “They’re not necessarily quite as thing). We stick to the more specialized side of the hobby that no one does properly in the city friendly as some other stuff — they’re not mean or aggressive, but they really don’t care if you until now.” take them out or not,” said Cook. “They’re very easy to care for, and they don’t take up a lot of With its special focus, PAE is an ideal destination both for those who are considering owning space.”
Meet Fascinating Pets at Prairie Aquatics & Exotics
an exotic pet and those who already care for them. “People are looking for the right information, and they’re not looking for someone to try and sell them something they don’t need,” Cook said. “If they want to know what they need or what to do if they’re having a problem, then we’re the people they need to talk to.”
Fortunately, the store’s staff can fully empathize with its customers. “Everybody at our store is a hobbyist,” said Cook. “Everybody works here because it’s what we do at home and it’s what we enjoy.” It was Cook’s own interest in the hobby that inspired him to co-found PAE. “I’ve worked in the pet trade for about seven or eight years now,” Cook said. “I’ve got 30-odd reptiles at home and about 12 fish tanks. It’s something that I really enjoy, and I got tired and frustrated having to go out of town to get what I was looking for.”
“The fish are a little bit higher maintenance but not by much,” Cook said. “Generally, for fish, you buy them because you find them interesting, though some are very interactive. When it comes to salt water, coral is a big thing. That’s what I’m into: the saltwater corals, the invertebrates and all the neat little things that are totally different from everything else out there.”
In order to let customers interact with the store’s species in a safe and comfortable setting and gauge whether a particular pet is right for them, chairs are posted in the reptile room at the front. “The chairs are in there so that people who are looking at an animal can sit down and actually play with the animals they’re thinking about getting and make sure that they actually like the critter,” said Cook. Even so, there are plenty of other interesting sights to enjoy in the store. “The odd person steals a chair, sits in front of the fish tanks and watches them.”
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GREEN and RED and BLACK and TAN
— the crown float and other seasonal cocktails Haynes. Birmingham’s BY MICHELE TYNDALL dill pickle vodka FOR L-P SPECIALTY is Saskatchewan’s PRODUCTS original dill pickle The secret’s in the vodka. LB Distillers spoon. manufacturers this The crown float, sharp flavoured vodka a variation of the that Birmingham’s has black and tan, a beer been infusing itself, cocktail made from a and it has been wildly blend of a pale beer popular ever since. with a dark beer, was Dill pickle vodka is once a statement the obvious choice for on politics in Great making a great caesar, Britain. Created in and customers can Ireland, the cocktail now make dill pickle was traditionally caesars a hit at their made with English own parties by taking apple cider topped home a bottle of this with Guinness, a dry locally made vodka, Irish stout. as Birmingham’s also Birmingham’s sells it by the bottle. Vodka and Ale House Vodka now comes has been creating in a wide variety of perfectly layered flavours that make it a crown floats since perfect choice for any opening in the occasion. Whether it’s spring of 2013.“We the spicy dill pickle use a bent spoon to caesar, or sweet vanilla layer three-quarter vodka to liven up parts Strongbow traditional egg nog, to one-quarter part infused vodka will be Guinness,” said Sean a major part of the Haynes, Birmingham’s Regina holiday party general manager. scene. Strongbow has a light Cold weather is also apple flavour, tart and Courtesy of Carmen Magnusson, bark*design studio a factor when it comes dry, and complements to drink choices. Spiced rum and whisky add a holiday the dark velvet flavour of the Guinness perfectly.This cocktail lives up to its royal name with its great taste and flair to traditional drinks and make terrific additions to seasonal standards like egg nog. After-meal coffees get unique appearance. the holiday treatment when paired with a selection of The crown float is just one of many unique cocktails liqueurs such as amaretto, Grand Marnier, Baileys or that Regina residents are enjoying this year. Living on Kahlua. Sweet, spicy and delicious, these drinks create the Canadian prairies creates a taste for drinks that is as a warm atmosphere and a perfect finish for a meal with variable as the seasons. friends, a staff holiday party or a night at home with “People will come in with their heart set on family. something, although we always promote our specials Whether it’s a cocktail made with one of the and encourage customers to try new things,” said many vodkas on Birmingham’s menu, a pint of lager Haynes. Birmingham’s diverse cocktail menu includes a complementing the perfect burger, or a bottle of large selection of caesar drink specials using vodkas in Christmas cheer from a local distillery, Regina residents a wide variety of flavours, such as bacon and citrus, that are sure to appeal to every palate. But there is one vodka now have more choices than ever, and everyone is sure to enjoy finding their holiday spirits, both new and this year that is proving to be the most popular. traditional. “Our dill pickle vodka is our biggest seller,” said
The Twelve Days of Christmas On the first day of Christmas my true love sent to me: A partridge in a pear tree.
On the second day of Christmas my true love sent to me: Two turtle doves And a partridge in a pear tree. On the third day of Christmas my true love sent to me: Three French hens, Two turtle doves And a partridge in a pear tree. On the fourth day of Christmas my true love sent to me: Four calling birds, Three French hens, Two turtle doves And a partridge in a pear tree. On the fifth day of Christmas my true love sent to me: Five golden rings, Four calling birds, Three French hens, Two turtle doves And a partridge in a pear tree. On the sixth day of Christmas my true love sent to me: Six geese a laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves And a partridge in a pear tree. On the seventh day of Christmas my true love sent to me: Seven swans a swimming, Six geese a laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves And a partridge in a pear tree. On the eighth day of Christmas my true love sent to me: Eight maids a milking, Seven swans a swimming, Six geese a laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves And a partridge in a pear tree.
On the ninth day of Christmas my true love sent to me: Nine ladies dancing, Eight maids a milking, Seven swans a swimming, Six geese a laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves And a partridge in a pear tree. On the tenth day of Christmas my true love sent to me: Ten lords a leaping, Nine ladies dancing, Eight maids a milking, Seven swans a swimming, Six geese a laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves And a partridge in a pear tree. On the eleventh day of Christmas my true love sent to me: Eleven pipers piping, Ten lords a leaping, Nine ladies dancing, Eight maids a milking, Seven swans a swimming, Six geese a laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves And a partridge in a pear tree. On the twelfth day of Christmas my true love sent to me: Twelve drummers drumming, Eleven pipers piping, Ten lords a leaping, Nine ladies dancing, Eight maids a milking, Seven swans a swimming, Six geese a laying, Five golden rings, Four calling birds, Three French hens, Two turtle doves And a partridge in a pear tree.
Sunday, NOVEMBER 16, 2014
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ChristmasCarolMusic.org - free Christmas carol sheet music
Deck the Hall
words: traditional English
ranges
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tune: Nos Galan, traditional Welsh
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Frosty the Snowman
Frosty the snowman was a jolly happy soul, With a corncob pipe and a button nose and two eyes made out of coal. Frosty the snowman is a fairy tale, they say, He was made of snow but the children know how he came to life one day. There must have been some magic in that old silk hat they found. For when they placed it on his head he began to dance around. O, Frosty the snowman was alive as he could be, And the children say he could laugh and play just the same as you and me. Thumpetty thump thump, thumpety thump thump, Look at Frosty go. Thumpetty thump thump, thumpety thump thump, Over the hills of snow. Frosty the snowman knew the sun was hot that day, So he said, “Let’s run and we’ll have some fun now before I melt away.” Down to the village, with a broomstick in his hand, Running here and there all around the square saying, Catch me if you can. He led them down the streets of town right to the traffic cop. And he only paused a moment when he heard him holler “Stop!” For Frosty the snowman had to hurry on his way, But he waved goodbye saying, “Don’t you cry, I’ll be back again some day.” Thumpetty thump thump, thumpety thump thump, Look at Frosty go. Thumpetty thump thump, thumpety thump thump, Over the hills of snow.
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THE BEST HOLIDAY STORAGE ITEMS This year, make a vow to put away everything perfectly. BY LAURA DEPTA CTW FEATURES
do that. Just try to keep them consistent.” The experts at Coppell,Texas-based The Container Store agree, and point out that clear ommon sense dictates that the ease of containers and labels can be used as well for holiday decorating depends largely on easy identification of contents. the organization of last year’s storage. Label the contents clearly before storing.You The problem is, oftentimes people are so may take a photo of how items are arranged exhausted after the holiday season, all they and store it in the box so you know where want to do is shove everything in boxes and everything goes next year, they suggested. deal with it later. Foregoing the artificial tree in favour of a It’s time to change all that.This year, make a live one will, of course, eliminate the need commitment to store everything in a neat and to store one of the largest items, but, if using organized manner. an artificial tree, Watson advises keeping the THE ORIGINS OF ORGANIZATION original box. “They’re usually packed really compactly, Good storage starts with good containers. and designed to fit that particular tree,” Watson Jodie Watson, founder and president of Supreme Organization in Sherman Oaks, Calif., said.“But if that’s long gone, there are different recommends large, plastic, durable storage bins. types of plastic bags that you can buy that can actually hold even really large trees — they’re “You can get them in the colour of the artificial tree bags.” holidays,” Watson said.“If you wanted a Watson said that, depending on the available Halloween orange or a Christmas red, you can
C
storage space, consider hanging as an option for wreaths or fabric items. Dry-clean fabrics like tree skirts, table cloths and blankets at the end of the holiday.Then, purchase a hanging storage box — the type typically used for clothes — to neatly pack them away. With ornaments, use a cardboard box that comes with adjustable dividers. However, Watson suggested using individual containers to store any ornaments or items that are particularly fragile. “It’s almost as if you’re packing it for a move,” said Watson.“Packing peanuts are a really good way to store fragile items, or wrapping them carefully in tissue paper with a layer of bubble wrap around it.” The Container Store experts also caution that ornaments made with natural materials — such as paper, or kids’ craft projects with dried food like pasta — should always be kept in airtight containers to keep pests away. Archival
storage boxes protect items made with natural fibres from yellowing. Lights can be frustrating to unpack the following year if they were not stored correctly. Simply winding each strand around some type of spool — either store-bought or a homemade piece of cardboard — will do the trick.The same tactic also should be used for garland. Don’t forget about gift wrap. According to the Container Store, wrapping paper is best stored in a closet or under a bed. Keep tape and scissors stored with the gift wrap and ribbons, and you’ll have everything you need to start wrapping again next year at your fingertips. If that overwhelming feeling sets in, consider downsizing. Or, ask a friend for help. Watson points out:“If we’re not particularly organized, we all have a friend who is — somebody that can help you and can help make it fun.”
Season’s Greetings
FROM STAFF AND MANAGEMENT
www.lifestylecabinetry.ca
1400 St. John Street, Regina • 1-866-977-4130 www.lifestylecabinetryinc.ca 1400 St. John St. | Regina SK | 306-545-7301
See store for details. Certain conditions may apply. Financing available OAC. Offer ends November 30, 2014
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HOLIDAY HOW-TO
CREATE A RUSTIC HOLIDAY TABLE
Great Gifts for… The Man in your y Life!
Found foliage, grocery items and vintage containers are perfect for a natural centrepiece BY ALYSSA KARAS CTW FEATURES
T
he epicentre of holiday gatherings is often the table — after all, where else would the cookies go? To brighten up your table this season, blend colour, texture and a little bit of sparkle to create a trendy, rustic centrepiece “People are getting away from the plastic wreaths with the red outdoor velvet bow ... toward looks [that are] more natural and go back to a simpler time,” said Marian Parsons, who runs the home design blog MissMustardSeed.com. That’s true at Hydrangea Home shop in Commack, N.Y., where owner Dawn Mohrmann often begins her arrangements
and centrepieces with a rustic wooden box. “The other thing people like about these [is that] they’re low, and they don’t interfere with conversations,” she said. Focusing on several smaller arrangements instead of a single large one is another way to keep the décor from overwhelming the table, Mohrmann said. Wooden planks and other nontraditional containers work, too, Parsons added.“You can bring out serving pieces that you have that you use year-round, like pitchers or tureens or accessories that you really like, or vintage trophies,” she said.“Incorporate those into the décor. It doesn’t have to be Christmas-y items.” Take a walk through a nearby park,
forest preserve or your backyard to pick up natural clippings to give centrepieces an unpolished, rustic feel. Foraged branches, boughs of evergreen shrubs and pinecones provide a neutral bed for additional decorations. Don’t be afraid to get creative, Mohrmann said.“Artichokes, pomegranates, fresh green apples — it’s just so easy to create something natural-looking and quick from the supermarket.” The key to a sophisticated rustic centrepiece is to keep it natural; skip the plastic berries.That doesn’t, however, mean there isn’t room for a little sparkle.The flash of a silver vintage ornament or the flicker of a votive candle will complete the look.
The Woman in your Life!
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Greetings of the Season TThe he management and staff would like to take this manaagemen agement g opportunity opportu unity to wish everyone Happy Holidays, and thank th hank you yo for your patronage in 2014. 2010. We look to serving you in 2015. lo ook forward forw 2011.
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306-757-2284 1-866-373-2638 757-2284 1-866-373-2638 www.bathfittersk.ca w www.bathfittersk.ca
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