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mantles adorned with garland and other holiday trinkets make fireplaces come alive for christmas. that magic is only enhanced by hanging christmas stockings, which are just waiting to be filled with goodies for good girls and boys. those without a fireplace often hang stockings from windowsills and stairway banisters.

No written record exists to explain the origin of hanging stockings on fireplace mantles. Despite this, many people link the tradition to a tale about st. Nicholas. As that story goes, st. Nicholas was travelling through a village when he overheard the plight of three women. they were poor, and their father could not afford an ample dowry to marry them off. rather than have them end up spinsters, st. Nicholas secretly tossed bags of coins through a window (or down the chimney, depending on which version of the story you read or hear), and they were captured in the girls’ stockings hanging to dry by the fire. the family was overjoyed to have received such riches. soon news travelled about the mysterious money in stockings, and other children left out stockings for st. Nicholas to capture their own gifts. the tradition has transformed over the years, and now many children hang stockings by the chimney with the expectation that the stockings will be filled with gifts from santa. traditions once suggested that only gifts from santa were left in stockings, while gifts placed beneath the tree were from family, but that has since changed. stockings are now meant to hold small gifts while larger items are placed under the tree. some children even like to hang individual stockings on their bedposts instead of on a fireplace mantle.

ABout this coNtENt: these stories were produced by leader-Post special Projects to promote awareness of this topic. the leader-Post editorial departments had no involvement in the creation of this content.

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Forget the trendy starters du jour. This year, a couple of classics — with modern twists — are all you need to get the party started

Appetizers

By Bev Bennett CTW Features

Back to the basics

The culinary highlight of this season’s parties will be simple, familiar and profoundly satisfying.

Enough of the artful plates that beckon to be Instagrammed.

Instead, “I think that people crave food which creates a memory,” chef Michael Chiarello said in an email.

“It’s all about having a relationship with your food, and like all good relationships it requires accessibility and comfort that feels very personal,” writes the Napa Valley-based restaurateur, cookbook author and vintner.

So, put down the tweezers, as Chiarello tells his staff, and plan for uncomplicated, delicious fare. These are dishes your guests will fondly remember long after the party.

But, if it’s been too long since you’ve revisited the basics, you’ll want a primer on classic appetizers — done with a twist.

Golden Beet Tzatziki

• 12 oz. golden beets (no greens), scrubbed • 1 1/2 cups whole milk Greek yogurt • 1 1/2 tbsp finely chopped fresh dill, + more for garnish • 1 medium garlic clove, germ removed, minced to a paste • 1/2 tsp grated lemon zest, + 1 tbsp freshly squeezed lemon juice • Fine sea salt and freshly ground black pepper

Preparation Preheat the oven to 350 F. 1) Put the beets in a small baking dish. Add the 1/4 cup water and cover tightly with foil.

2) Roast until a metal skewer inserted into the largest beet meets absolutely no resistance, 1 to 1 1/2 hours, depending on the size of the beets. 3) Uncover and let cool to room temperature. 4) Slip the skins off the beets, using a paring knife to scrape off any areas that cling. 5) Grate the beets on the large holes of a box grater. 6) In a medium bowl, combine the grated beets, yogurt, dill, garlic, lemon zest, lemon juice, olive oil, 3/4 tsp salt, and 1/2 tsp pepper and stir well. Taste and adjust the seasoning, if needed.

7) Transfer the tzatziki to a wide, shallow bowl for serving. 8) Cover and let stand at room temperature for about 30 minutes to allow the flavours to meld. Use the back of a spoon to swirl the surface of the dip. Drizzle with olive oil, sprinkle with dill and serve.

8

HOLIDAY Gift Guide | 2015

Makes

about 2 1/2 cups

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Veggies and dip • Dips can be made ahead of time.

• Recipes easily can be doubled — tripled? — if your guest list expands.

• And, “you don’t need to get extreme to have a good recipe,” says Dawn Yanagihara, a cookbook editor and author of Dips & Spreads: 45 Gorgeous and Good-for-You Recipes (Chronicle Books, 2015).

As you create a dip, it’s important to have different flavours, colours and textures, Yanagihara says.

Her yummy examples include roasted golden beets in Greek tzatziki and roasted sweet potatoes in hummus.

Choose accompaniments that provide a little contrast. For example, blue cheese dip, which is salty and pungent, is nicely balanced with a sweet vegetable, according to Yanagihara. Earthy bean dip is well matched with a slightly nutty, sweet cracker, she adds. Allow about 1/4 cup dip and 1/2 cup vegetables or three or four crackers per serving.

BEET AND SWEET POTATO PHOTO CREDIT: Angie Cao

Makes

about 2 1/2 cups

Sweet Potato Hummus • 1 8 oz. orange-fleshed sweet potato, scrubbed • 2 medium garlic cloves, unpeeled • 1 15 oz. can chickpeas, rinsed and drained • 3 tbsp tahini • 1 tbsp water

• 3 tbsp freshly squeezed lemon juice • 3/4 tsp smoked paprika + more for garnish • 3/8 tsp ground cumin • Fine sea salt • 1/4 cup olive oil + more for drizzling

Meat and cheese trays This duo can rise to memorable heights when assembled with a little attention.

Start at the deli case, where you’ll find meats with a little bite or smoke.

Rich, paper-thin slices of prosciutto pair well with nutty-tasting Gruyère. Offer highly seasoned soppressata, a coarsely ground pork salami, with nutty, slightly sweet Asiago.

Preparation Preheat the oven to 375 F. 1) Line a small baking sheet with aluminum foil and pierce the sweet potato a few times with the tip of a paring knife and set it on the prepared baking sheet. 2) Drop the garlic cloves onto the baking sheet and Roast for 15 minutes, then remove the garlic cloves and set aside. 3) Continue to roast the sweet potato until a skewer inserted into the thickest part meets no resistance, about 1 hour. Let cool completely on the baking sheet. 4) Peel the garlic cloves and the sweet potato. Cut the sweet potato into large chunks. 5) In a food processor, combine the chickpeas, sweet potato chunks, roasted garlic, tahini, lemon juice, water, smoked paprika, cumin, and 1 tsp salt. 6) Pulse about 10 times, until the chickpeas are coarsely chopped. Scrape down the bowl and process to a thick puree, about 1 minute. 7) Scrape down the bowl once again. With the machine running, stream in the olive oil and continue to process until the mixture is as smooth as it can be, about 1 minute, scraping down the bowl once or twice. Taste and adjust the seasoning with more salt, if needed.

Arrange the meats as overlapping slices on a tray.

Keep the cheeses whole so guests can help themselves.

And make room for homemade flatbread. Basic, yes, but also unexpected, appreciated and easier to make than you might imagine.

You can make the flatbread several days in advance and freeze. Thaw and reheat at 325 F for about five minutes; do not microwave.

Estimate 1 ounce (250 grams plus) of each of meat and cheese and one flatbread per guest.

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Oysters and shrimp “People are looking to have fun at the table, which requires less flash and more substance,” writes Chiarello.

No wonder seafood is so popular.

However, if you’re more familiar with shrimp and oysters on restaurant menus than at home, a little preparation practice may be in order.

Purchase raw oysters that are fresh, smell briny and feel heavy.

Open the oysters within an hour or two before serving.

Scrub the shells with a clean, stiff bristle brush. Rinse under cool running water.

Wearing heavy kitchen gloves, grasp an oyster in the palm of your hand, with the flatter side up. Using a thick—blade oyster knife, slip the tip of the blade near the hinge between the top and bottom shells. Work the knife around the two shells, away from your hand so you don’t accidently cut yourself. Gently twist the top and bottom shells apart, being careful to not spill any of the oyster juice.

Parsley Flatbread

Makes

8 flatbreads

• 2 cups bread flour • 3/4 tsp salt • 2 tsp quick-rise yeast • 2 tbsp minced Italian (flat-leaf) parsley • 1 to 1 1/4 cup hot water • 2 tsp honey • 2 tbsp olive oil, divided • 2 tbsp cornmeal • Coarse sea salt Preparation

1) Stir together flour, salt, yeast and parsley in large bowl. 2) Stir together 1 cup hot water and honey in small bowl and pour into flour mixture. 3) Add 1 tbsp olive oil, stir well. If dough is dry, add additional water by the tablespoon to form sticky dough. 4) Cover bowl with cloth and set aside in warm place for 1 hour. 5) Line baking sheet with parchment paper. Spread on cornmeal. 6) Do not punch down dough.

Drop onto parchment paper to form eight flatbreads at least 1 inch apart. 7) Brush flatbreads with remain-

ing olive oil and gently pat to 4-inch ovals, about 1/3-inch thick and very lightly sprinkle with coarse salt. 8) Bake at 400 F for 18 to 22 minutes, or until flatbreads are lightly browned on tops and bottoms.

Remove to wire rack to cool.

Note: Quick-rise yeast doesn’t need to be proofed in warm or hot water before using.

12

HOLIDAY Gift Guide | 2015

Although you can buy precooked shrimp, those you cook will be more moist and flavourful.

Select plump, firm shrimp with moist, intact shells without discoloration. Peel the shrimp, working a small knife or your fingers along the inside curve of the shell to the tail end.

Pull back the shell. If a black vein is present, lift it out.

Place the shrimp in a large pot of lightly salted, boiling water (enough to cover the shrimp). Reduce the heat; partially cover the pot and let the shrimp simmer until the flesh is pink and opaque, about three to eight minutes, depending on size.

Drain the shrimp and rinse lightly under cold water.

Buy more shrimp and oysters than you think you’ll need — especially if you’re serving Champagne.

CTW Features

Cocktail Sauce • 1/2 cup ketchup • 1/2 cup chili sauce • 2 teaspoons fresh lemon juice • 1/4 teaspoon smoked paprika

Preparation

Stir together ketchup, chili sauce, lemon juice and smoked paprika in a bowl.

Makes

1 cup (8 servings)

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on a hoLiDaY

Roll

BY mAtthEw m. F. millEr ctw FEAturEs

childhood family meals varied slightly from night to night and far less so from week to week, but the one constant at every meal was a loaf of white bread and a stick of butter nestled in a white and gold Pyrex dish. meals began only after Dad untwisted the bread tie and removed two pieces (he always took the heel/end piece if available), and then the bag was passed around our circular table until every person had a slice or two.

Perhaps it was my dad’s predilection for carb-loading or my mom’s unflinching desire to make sure every living soul has everything they could possible need, but bread was always there, without fail – be it spaghetti with corn and salad, meatloaf with mashed potatoes and green beans or pancakes with sausages and bacon – bread and butter were the dependable friends at our modest table.

As a child i didn’t question this tradition, but as an adult it remains unclear why bread was a featured guest at every single meal. i asked my mom, and even she’s not sure how it all began but she still to this day prefers meals that have some bread as a side feature.

According to history of Bread, a website devoted to all things doughy, Americans consume, on average, 53 pounds of bread each year. in my house, at least 20 pounds of that must’ve been consumed during the months of November and December. mom’s homemade dinner rolls, 14

HOLIDAY Gift Guide | 2015

White bread may be out-of-favour with the daily eater, but come holiday mealtime, dinner rolls are part of every meal plan.

which were more akin to an elegant hamburger bun, were the hottest item at the family table. My sisters and I would crowd around the warm oven, sniffing the air with abandon until mom removed the jellyroll pans overflowing with yellow, billowy rolls. A small finger burn was well worth the decision to grab a still-hot fresh roll and fill it with peanut butter. Mom knew to make far more than would be needed for the holiday meal because by the time family dinner rolled around, at least half of them had been devoured by the five people who lived under our 900-square-foot roof.

Despite the rise in gluten-free living and the findings of 2014 survey from Packaged Facts that revealed 56 per cent of U.S. shoppers say they are cutting back on white bread, the holidays are a delicious beast all of their own making. For goodness’ sakes, I spend 363 days a year eating the Paleo diet and even I demand traditional rolls for Thanksgiving and Christmas.

So, while whole grain or no grain has become the way of daily life, white flour dinner rolls are a holiday-dinner must. No matter what is being served as the main course or side dishes, and no matter how average a cook you might be, if you make the effort to make homemade rolls, every holiday eater in your home will walk away stuffed and happy. Not to mention the fact that your leftovers will have a delicious destiny for days to come. The following is an adapted version of my mom’s dinner rolls, which I still make to this day. Try these, or give a shout out to your own mom or grandma and make her recipe instead.

Whatever you do, just make them already, OK? CTW Features

Homemade Rolls (Shaped Like Buns)

• • • • • • • • •

4 tbsp. active dry yeast 2 cups + 2 tbsp. warm water (110 -120º F) 1/3 cup vegetable shortening, melted 1/3 cup butter, melted 1/2 cup sugar 2 eggs 2 tsp. salt Makes 6 to 7 cups flour 24 rolls 1 stick of butter

Preparation 1) In a large mixing bowl, completely dissolve yeast in warm water. 2) Add vegetable shortening, butter and sugar. 3) Allow to stand for five minutes. 4) Add the eggs, salt and 6 cups of the flour – enough to form a soft dough. 5) Allow to rise until doubled in size, and then punch the dough down five to six times to remove all the air. 6) Turn out the dough onto a heavily floured surface. 7) Knead for 3 to 5 minutes until a non-sticky, elastic dough forms. 8) Divide into 24 pieces and roll them into the shape of a ball. 9) Place 2 to 3 inches apart on greased jellyroll pans. 10) Cover with a towel and allow to rise again, for 15 to 20 minutes. 11) Bake uncovered at 425ºF until golden brown, about 10 minutes. 12) Roll a stick of butter over the tops of the buns, coating each bun once. 13) Allow to rest for 5 minutes, then remove from the pan and place on wire racks to cool.

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gravy it’s

BaBY!

let’s face it – try as people might, sometimes the holiday turkey or roast comes out a little dry. what’s there to save the meal? the little gravy boat that rarely sees the light of day. gravy is a food element that makes the holidays what they are. “the nostalgia factor just cannot be underestimated,” says rick rodgers, author of The Big Book of Sides (Ballantine, 2014).

As calorie-laden as it may be, gravy can certainly make – or break – your holiday dinner. “it magnifies the flavour of whatever it’s being served with,” adds James Peterson, author of Sauces (houghton mifflin harcourt, 2008). with a holiday meal, everything needs to be just right, so don’t cut corners by buying premade gravy that Peterson says is overly thick and salty and doesn’t have as much flavour.

separator and a roux whisk. the gravy separator prevents your gravy from being greasy, and the flat roux whisk allows you to whisk in the brown bits from the pan that give gravy its flavour. “You want to make your life as easy as possible [on the

Thick, rich, smooth.

How to pull off the perfect holiday gravy you’ll want to pour on top of everything.

making your own isn’t that difficult and doesn’t take a lot of time to make.

Just think of gravy as a sauce with a roux – equal parts fat and flour – and a liquid, says rodgers.

For gravy, you make a roux with the degreased pan drippings and add stock.

Even though it’s simple to make, rodgers recommends a couple of essential tools: A gravy

holiday] when you have to get 12 things on the table at once,” says rodgers. how much gravy will you need to make to fill your heirloom gravy boat? rodgers recommends about 1/3 cup per person, meaning that a quart of gravy will serve 12 people. however, if people

want seconds or leftovers – or if you have teenage boys – you may need more. once your meat is cooked, use the pan drippings as the base for your gravy. this can be harder than it sounds, as when meat is properly cooked, there’s not much liquid left in the pan. overcooking gives you a lot of pan juices, says Peterson.

Pour the drippings into the separator to separate the liquid from the fat. Put the fat back into the roasting pan and combine with flour to make the roux. if you don’t have enough fat from the meat, supplement it with butter. whisk in the liquid, being sure to get into the corners of the pan to incorporate the tasty browned bits from the roasting process. if you don’t have liquid from the meat to get a gravy consistency, add some broth.

Bring the mixture to a boil, then simmer five to 10 minutes to get rid of the raw flour flavour. Finish it off with salt and pepper.

Above all, make sure your gravy isn’t lumpy, as the lumps probably contain tasteless raw flour. “if you have lumps, it’s no big whoop. Just strain them out,” says Peterson.

CTW Features

PAN GRAVY 101

• 2 cups liquid (degreased pan juices + chicken or beef stock) • 3 tbsp flour • 3 tbsp fat (rendered from roasting, + butter if needed) • Kosher salt • Freshly ground black pepper

1) Pour the pan drippings into a two-cup gravy separator (or glass bowl), leaving any browned bits in the bottom of the pan. Let the pan drippings stand for three to five minutes. Pour off the dark juices from the separator into a liquid measuring cup, leaving the clear fat in the separator.

(Or spoon off the fat from the top of the pan drippings in the bowl, and transfer them to a smaller bowl.) Pour the degreased juices into a liquid measuring cup.

2) Evaluate the colour of the pan juices, as these will give the gravy its colour. If the juices are not a rich, dark brown, pour half of the juices back into the roasting pan. Bring the juices to a boil over high heat and cook until they reduce and darken, about 1 minute. Stir in the remaining juices and return the darkened juices to the measuring cup. The amount of drippings will decrease, but the finished gravy will be darker and taste better. Add enough stock to the drippings to measure 2 cups total cooking liquid.

3) Place the roasting pan on top of the stove over medium-low heat. Add 3 tbsp of the reserved fat to the pan. Whisk the flour into the pan. Let the mixture bubble, whisking constantly, until it turns beige, one to two minutes. Add the broth mixture and whisk well. (This is your chance to eliminate any lumps, so put some elbow grease into it!) Bring to a simmer, whisking up the browned bits on the bottom of the pan. Cook, whisking occasionally, until the gravy has thickened and lost any taste of raw flour, 2 to 3 minutes. If the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish. If the gravy seems too thick, thin with additional stock. Season to taste with salt and pepper. If desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.

Source: The Big Book of Sides (Ballantine, 2014) by Rick Rodgers

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HOLIDAY Gift Guide 2015

19

Queue up one of these playlists to set a festive mood for your holiday get-together.

the

BY cAroliNE szuJEwski ctw FEAturEs

holid� music Old-schOOl

Frank Sinatra — Jingle Bells Booker T. & the M.G.’s — Winter Wonderland Brenda Lee — Rockin’ Around The Christmas Tree Bing Crosby — White Christmas Eartha Kitt — Santa Baby Frankie Valli & The Four Seasons — Santa Claus Is Coming To Town Ramsey Lewis Trio — What Are You Doing New Year’s Eve? The Beach Boys — Little Saint Nick Frank Sinatra & Bing Crosby — We Wish You The Merriest Elvis Presley — Blue Christmas Bobby Rydell & Chubby Checker — Jingle Bell Rock Dean Martin — Baby It’s Cold Outside Aretha Franklin — Kissin’ By The Mistletoe James Brown — Soulful Christmas

pLan

MOdern Céline Dion — Don’t Save It All For Christmas Day NSYNC — Kiss Me At Midnight African Children’s Choir — O Sifuni Mungu Kirk Franklin — He Reigns/Awesome God Mariah Carey — All I Want For Christmas Is You NSYNC — Under My Tree Pentatonix — Go Tell It On The Mountain Matisyahu — King Without A Crow Darlene McCoy — Joy To The World Destiny’s Child — Do You Hear What I Hear Smokey Robinson & The Miracles— It’s Christmas Time Whitney Houston — Deck the Halls/Silent Night Earth, Wind & Fire — Happy Seasons Ron Sexsmith — Maybe This Christmas

religiOUs Harry Simeone Chorale — The Little Drummer Boy John Williams — Carole Of The Bells Josh Groban — O Holy Night Pentatonix — Angels We Have Heard on High Matisyahu — Miracle (Acoustic) FestiVe Fred Hammond — His Name Is Jesus Alvin & The Chipmunks — The Chipmunk Song (Christmas Don’t Be Late) Josh Groban & Faith Hill — The First Noel Band Aid — Do They Know It’s Christmas Andrea Bocelli & Mary J. Blige — What Child is This The Jackson 5 — I Saw Mommy Kissing Santa Claus Céline Dion — Ave Maria Gene Autry — Rudolph the Red-Nosed Reindeer Kurt Carr — Holy, Holy, Holy Nat King Cole Trio — The Christmas Song (Merry Christmas To You) The McClurkin Project — Hallelujah Chorus Peggy Lee — Happy Holiday Mariah Carey — Silent Night The Beach Boys — Frosty The Snowman Céline Dion — I’m Your Angel Johnny Mercer & The Pied Pipers — Jingle Bells Kay Starr — (Everybody’s Waiting For) The Man With The Bag Chuck Berry — Run Rudolph Run Céline Dion — Feliz Navidad 20

HOLIDAY Gift Guide | 2015

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Holiday celebrations include big family gatherings and maybe even some impromptu visits from close friends. During this season of merrymaking, having a few quick snacks and drinks up your sleeve can make it easier to entertain guests. Christmas cookies are a popular treat, but for those who want to skip the baking, that holiday cookie flavour can still be enjoyed in a delicious mixed cocktail. Try “Christmas Cookie,� courtesy of Mix That Drink, for a sweet and minty take on the holiday season.

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BLACK FRIDAY WEEKEND

Festival Trees oF

takes inspiration from the silver screen

BY JAckiE BlAkElY For PostmEDiA sk sPEciAl ProJEcts

From Nov. 22 to 28 at Saskatoon’s Western Development Museum, Saskatoon’s Festival of Trees will mark its 30th anniversary by celebrating ‘Christmas on the Silver Screen.’

“This is our 30th Festival of Trees. The first festival was in 1986 and was a one-day event,” says Cheyenne Steffen, CEO of the Saskatoon Festival of Trees. “Now, we are a nine-day event with over 28,000 attendees.

Every year, I meet people who are attending and they tell me it’s a multi-generational tradition for them. It’s really nice to hear that.”

The ‘Silver Screen’ theme gives everyone a chance to reflect on their holiday movie favourites. Many of the festival’s tree designers are using the Silver Screen as their decorating theme,” says Steffen. “These movies are fantastic for adults or kids. They always have an element of humour.”

In keeping with the movie theme, the festival has added a new special event to its week of activities: The Minion Dance Party.

This family dance party will feature life-sized Minions, sure to delight every member of the family. “The Minions movie was released this summer and we thought it would be a good idea to bring that magic to Saskatoon,” says Steffen. “The Family Dance Party is something parents can enjoy with their kids and the kids will love it.”

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HOLIDAY Gift Guide | 2015

Families are invited to gather in front of the Boomtown Train Station for the daily 30-minute dance parties, which are presented by Federated Co-operatives Ltd. Parents and children are invited to groove to the tunes from the Minions movies. There is no extra fee to join in the dance party fun; it’s covered by the regular admission to the Festival of Trees.

Traditional events like Santa’s breakfast will also have a Hollywood twist this year. “We have special events each night, from a gala evening – a red carpet, old Hollywood-type of gala — to Santa’s breakfast.” Tickets for this year’s breakfast sold out in 25 hours. The Peter Pan Pajama Party is also an event that was quick to sell out. Tickets for other special events planned for the week are available online or at the WDM ticket office.

The Saskatoon Festival of Trees marks its 30th anniversary by celebrating ‘Christmas on the Silver Screen.’

The event returns to the Saskatoon Western Development Museum from Nov. 22 to 28.

Photos on these pages courtesy of Saskatoon City Hospital Foundation

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While the stars of the event are the festively decorated trees, Gingerbread Lane continues to expand every year. “We’ve had quite a few registrations for that already,” says Steffen. “The gingerbread displays have become quite elaborate over the past few years. We usually have between 15 to 25 different gingerbread houses.”

The architecture and construction of the gingerbread houses is sure to impress, she adds.

“There’s a lot to see. A lot of them even have lights within them. There are so many different levels from professional to amateur.”

Between 250 to 300 volunteers are active during festival week every year and throughout the year, and 22 committee chairs are responsible for specific areas of planning. Steffen has been the festival’s CEO for two years but a volunteer for past 15 years. “It’s a great way to bring in the winter season. It makes it a lot more fun,” says Steffen. “I love Christmas!”

Proceeds from the Festival of Trees support the purchase of needed equipment for Saskatoon City Hospital. “People attending the Festival of Trees are helping us provide the best for people who care through Saskatoon City Hospital Foundation’s Equip for Excellence campaign,” says Steve Shannon, the Foundation’s CEO. “Equip for Excellence is a multi-million campaign that will improve every area of the hospital. By ensuring staff have the best equipment, the latest technology and optimal resources, we’re guaranteeing the highest standard of care for patients.

We’re helping people see better, walk better and live better.”

The Saskatoon Festival of Trees runs from Nov. 22 to 28 and is open daily from 9 a.m. to 9 p.m. in Boomtown at the Western Development Museum. For complete details, visit www.festival-of-trees.com.

Festival designers share decorating tips For months, visions of Minions have danced in the heads of Colleen Shalley and Matt Boyko. The lovable yellow Minions have inspired the designers’ entry in this year’s Saskatoon Festival of Trees, in keeping with this year’s ‘Silver Screen’ theme.

Shalley plans on making their tree pop, saying, “We’ll have quite a few handmade and unique items for the decorations. We’ve actually found Minion Christmas ornaments, including plush Minion buddies.” To further embellish the theme, they have added a five-foot inflatable Minion that will stand next to their tree.

According to Charles Dickens, the Christmas trees were well covered and adorned with the fine dolls, miniature furniture, costume jewelry, little musical instruments, toy guns, swords, candy and fruits in 1850.

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“The key to decorating a tree is thinking outside the box and using things other than decorations to make it stand out,” says Shalley. “We’re putting present bags at the bottom of the tree. For the unique items, we’re making Minion Christmas tree balls.” The crafty and creative design duo bought plain ornamental balls and painted them up as Minions.

“The tree topper is also a place to show off that something special. Make sure it’s something big, with lots of sparkle and bling,” advises Shalley.

The average number of lights on a display tree is 700.

Shalley and Boyko are raising the bar to an astounding 900 lights on this year’s tree.

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“The key is to be unique, full, different, creative — anything along those lines. That’s what’s going to make the tree stand out,” says Shalley.

26

Federated Co-operatives is sponsoring the Minions Tree, as well as presenting the festival’s new Minions Dance parties. The 30-minute dance parties take place daily in front of the Boomtown Train Station, set to music from the Minions movies. The dance parties are included in the Festival of Trees general admission.

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as Christm still n io t aca V or f k ic p p a to flicks holiday Holiday films hold a special place in many people’s hearts, and perhaps no holiday movie of the last 30 years has resonated as much as National Lampoon’s Christmas Vacation.

The oft-quoted holiday favourite turned 25 years old in 2014, yet the film remains as popular as ever.

Fans of Christmas Vacation can no doubt quote their favourite lines from the film, but the following are a few tidbits that even the most ardent Vacation fan might be unfamiliar with.

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The movie is based on a story titled Christmas 59, which was written by the same man, John Hughes, who wrote and produced the film. The film pays homage to this story when Clark Griswold is rummaging through the attic and finds a movie reel named Christmas 59.

Frank Capra III worked as an assistant director on the film. In one scene of the film, It’s a Wonderful Life, which was directed by Frank Capra III’s grandfather, is on a television in the background.

Actress Mae Questrel (Aunt Bethany) provided the voices for Betty Boop and Olive Oyl in the 1930s. Christmas Vacation would be her final film.

Christmas Vacation featured a handful of Saturday Night Live alumni. In addition to the film’s star, Chevy Chase, SNL alums Randy Quaid, Julia Louis-Dreyfus and Brian Doyle-Murray appeared in the film.

The role of Cousin Rocky had no lines in the film.

Christmas Vacation marked the directorial debut for Jeremiah Chechik, who went on to direct Benny & Joon and 1998’s The Avengers.

Surprisingly, Christmas Vacation had its own sequel that few are familiar with. The madefor-television National Lampoon’s Christmas Vacation 2: Cousin Eddie’s Island Adventure was released in 2003.

Cousin Eddie’s fashion style, in particular the sweater/Dickie combination, was the brainchild of actor Randy Quaid’s wife.

No part of Christmas Vacation takes place on Christmas Day. The film culminates with the antics that take place at the Griswold home on Dec. 24.

Brian Doyle-Murray, who played Frank Shirley, is the brother of another famous comic actor: Bill Murray.

Christmas Vacation was the only movie in the series up until then that did not feature Lindsey Buckingham’s song, “Holiday Road.”

The movie had a large budget ($27 million) for a comedy with no special effects.

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Unique New Year’s traditions from across the world Some people may find it strange to withstand freezing temperatures and gusty winds for hours on end just to stand in the centre of Times Square in New York City to catch a glimpse of a bejeweled ball drop at the stroke of midnight on New Year’s Eve. Yet this tradition may seem tame when compared to other unique rituals that take place around the world come New Year’s Eve. North Americans may be singing “Auld Lang Syne” and toasting to good fortune with a glass of bubbly, but elsewhere traditions can be more eccentric.

In some spots of South America, for example, revellers put on brightly coloured underwear to ring in the New Year. Red underpants signal a person looking for love, while yellow means they’re seeking money. The following are some other unique New Year’s traditions.

finland Molten tin: Residents find the nearest piece of tin to melt. The

molten tin is poured into a horseshoe-shaped ladle and then dropped into cold water. The random shapes that form are interpreted in various ways to indicate what’s to come in the year ahead.

estonia Feats of skill: Single women spend New Year’s Eve hoping

to increase their odds of getting married. Ladies compete in games to see who will be the next to get hitched. These games may include seeing who will be the first to be approached by a rooster. The winner is the next person to become betrothed.

denmark

Tossing the dishes: Individuals toss dishes at other Watch for Hillberg & Berk’s new store people’s front doors. Those who end up with the greatest number of broken dishes at their home’s threshold openingarein Midtown Plaza on November considered lucky, as they have an abundance 21.of loyal friends.

SCOTLAND

First foot: Immediately after the clock strikes 12,

the people start first-footing. This means being the first person across a friend or neighbour’s threshold bearing gifts of food, whiskey and financial prosperity. People in Greece celebrate in much the same way via the tradition of Pothariko.

COLUMBIA

JAPAN

Ringing bells: Japanese ring all of their bells 108 times in accordance with the Buddhist belief that this will bring cleanliness. People in Japan also believe it is good luck to begin the new year smiling.

Good travels: People walk

around their blocks with empty suitcases to encourage travelling in the new year.

ECUADOR Burning in effigy: People

SPAIN Good grapes: Residents attempt to stuff 12 grapes in their mouths at midnight. If they are successful, they are expected to achieve good luck for the next year.

burn photographs and paperfilled scarecrows at midnight. This is to look away from the past and bring good fortune for the future.

Philippines

SOUTH AFRICA Appliance toss: In downtown Johannesburg, locals throw old appliances out of their windows to ring in the new year.

PERU Putting up your dukes: Every year,

at the end of December people in a small Peruvian village engage in fist fights to settle all of their differences. Afterward, they begin the new year with a clean slate.

Argentina

Right foot: Start off the new year on the right

foot by literally stepping forward with your right foot at exactly 12 a.m.

30

HOLIDAY Gift Guide | 2015

All things round: Round-shaped

foods are served and consumed in the Philippines. Filipinos believe round shapes that represent coins symbolize prosperity.

BRAZIL

Dressing in white: Residents dress all in white on New Year’s Eve to ward away bad spirits. Many also gather at the beach to toss floral offerings into the water to appease the goddess Yemaja, in the hopes she will grant them requests for the upcoming year.

From suitcase to fistfights to eating round fruits, the traditions of welcoming the new year are varied around the world!

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