tag:blogger.com,1999:blog-52365558285662810462024-02-06T20:11:32.697-07:00In My ElementFOOD - TRAVEL - LIFE. Blog based in Edmonton, AB, CanadaMakihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.comBlogger552125tag:blogger.com,1999:blog-5236555828566281046.post-28825395085207465692019-06-04T14:27:00.000-06:002019-06-04T14:27:18.447-06:00Swiss Meringue Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRkCBjdsZTyP7u0q4pNRTdn9KItViZPq86vetJacRAze_IvR3McLfdPnH0bMv3s-Cf4Jdld2iAlFJsHms0MMCmHjZGNqv5bmNYH5m9OBlzQFlTUBqduq5WsQ8FFe_uKw-GgH8B0pR0dyW/s1600/Swiss+MeringueDiptych.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRkCBjdsZTyP7u0q4pNRTdn9KItViZPq86vetJacRAze_IvR3McLfdPnH0bMv3s-Cf4Jdld2iAlFJsHms0MMCmHjZGNqv5bmNYH5m9OBlzQFlTUBqduq5WsQ8FFe_uKw-GgH8B0pR0dyW/s1600/Swiss+MeringueDiptych.jpg" /></a></div>
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Swiss meringue buttercream tastes like marshmallow goodness . And if you take a torch to it and toast it, it will give you memories of roasting marshmallows over the campfire. Mmmmm mmmm.</div>
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I do find making Swiss meringue buttercream is a little bit trickier than American Buttercream. Whipping egg whites to stiff and glossy makes some people nervous. But practice is the only way to get there. </div>
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You can also color this icing and pipe flowers or other decorations. However, I find that the colors don't get as intense as with American Buttercream. So if you are looking for pastels, this one is perfect.</div>
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<b>Swiss Meringue</b><br />
makes enough for 24 tartlets<br />
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5 egg whites<br />
3/4 cup granulated sugar<br />
1 teaspoon vanilla extract<br />
pinch of salt<br />
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Place all ingredients in a bowl and set over a pan of lightly boiling water, not in it. Whisk until sugar is dissolved and mixture is hot, about 5 minutes.<br />
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Remove from heat & scrape into an electric mixer with whisk attachment. Mix on medium for 2 minutes then on high for another 5-6 minutes. Meringue should be glossy and stiff.<br />
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Place into piping bag to create forms. Alternatively, spoon or form with a spatula onto your dessert.<br />
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Optionally, use a torch to brown the meringue or broil in the oven.<br />
<br />Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-4228613105671093522019-02-21T11:57:00.000-07:002019-02-21T11:57:43.050-07:00Rhubarb Curd<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCqV93ZR_sPzUDN2Ok5gTsXjXPB3Sn6AEj5DV1Vuz4LCLBMj6vNBsfpaVid1fwbxhCFlhOmZKXDv_-BKef_oSNF2pk7UYOm19d0SJNtk-wdiuNzM9GEDjwo5vWgshdBl3hV1XLXPiUTTu/s1600/RhubarbCurd1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="477" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCqV93ZR_sPzUDN2Ok5gTsXjXPB3Sn6AEj5DV1Vuz4LCLBMj6vNBsfpaVid1fwbxhCFlhOmZKXDv_-BKef_oSNF2pk7UYOm19d0SJNtk-wdiuNzM9GEDjwo5vWgshdBl3hV1XLXPiUTTu/s1600/RhubarbCurd1.jpg"></a></div>
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I have bags of frozen rhubarb in my freezer, harvested from my garden. I have made pies and crisps with the rhubarb but wanted to think of something else.<br>
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I adore lemon curd and it occurred to me that I could use rhubarb instead of lemons. Rhubarb is quite acidic and gives way to a tangy curd. Use it in tarts, cakes or even use as a jam in sandwiches or toast.<br>
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<a href="http://inmy-element.blogspot.com/2019/02/rhubarb-curd.html#more">Read more »</a>Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-84048431038157884862019-02-15T13:08:00.002-07:002019-02-15T13:10:41.097-07:00Chocolate Panna Cotta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBz98tbL5XdAJ5cbHpTdDOnF3vsgauy40Kj_rk0f5QS9OoF0i64iIEn6v9bOFlGFro0Ato2jjlbLBN-M5jYknYNea_sZj9HObPh7s4ZBtSGcwMbUMYlQf58a_1ot3_QldYczcS_CYbR1a/s1600/ChocoPannaCotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="572" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBz98tbL5XdAJ5cbHpTdDOnF3vsgauy40Kj_rk0f5QS9OoF0i64iIEn6v9bOFlGFro0Ato2jjlbLBN-M5jYknYNea_sZj9HObPh7s4ZBtSGcwMbUMYlQf58a_1ot3_QldYczcS_CYbR1a/s640/ChocoPannaCotta.jpg" width="457"></a></div>
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We don't usually make a big deal of Valentines's day but we do acknowledge it in small ways. A gift of something sweet and/or a nice dinner at home. I love chocolate everything so I decided on chocolate panna cotta since we had cream waiting in the refrigerator waiting to be used. Remember that good quality baking chocolate will make it all the better. I prefer dark to milk chocolate but it's your choice.<br>
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Hope you enjoyed your Valentine's Day!<br>
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<a href="http://inmy-element.blogspot.com/2019/02/chocolate-panna-cotta.html#more">Read more »</a>Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-64753397300991619832017-12-31T13:40:00.000-07:002017-12-31T13:40:18.833-07:00Farewell 2017! Happy New Year !<div class="separator" style="clear: both; text-align: center;">
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<br />Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-49294301475682928302017-12-21T13:09:00.001-07:002017-12-21T13:09:27.129-07:00Happy Holidays 2017!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF63VrdrIN7Y_r2rgLYltayJyufDq9MaaUs4ewsKFkA9Rty852obTZh636MBgq2FtpTwu7s6kTq6oeOI07TJfQ_X9t6CzP-s8DFMdYuYqi7nKBsBg58DVOld8y5MptkEgUgQSbNeu3Ju-S/s1600/In+My+Element+Wreath+small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF63VrdrIN7Y_r2rgLYltayJyufDq9MaaUs4ewsKFkA9Rty852obTZh636MBgq2FtpTwu7s6kTq6oeOI07TJfQ_X9t6CzP-s8DFMdYuYqi7nKBsBg58DVOld8y5MptkEgUgQSbNeu3Ju-S/s1600/In+My+Element+Wreath+small.jpg" /></a></div>
<br />Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-89229054729403660642017-11-24T19:15:00.000-07:002017-11-24T19:15:56.038-07:00Salted Caramel Sauce <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugjNVGQUguW1yU-jdPYmSZoBY7fycja2LnSM9OHptWGrJ7GND5k6RVjQAs-r4sGxzOFUkYap3asHCXYTFWzcZp_XHzXJ9DO6L9KeD6zd8Hlf7Qg3K26k0uWGJxxEJoYppq25C8HuKZbQw/s1600/Salted+Caramel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="522" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugjNVGQUguW1yU-jdPYmSZoBY7fycja2LnSM9OHptWGrJ7GND5k6RVjQAs-r4sGxzOFUkYap3asHCXYTFWzcZp_XHzXJ9DO6L9KeD6zd8Hlf7Qg3K26k0uWGJxxEJoYppq25C8HuKZbQw/s1600/Salted+Caramel.jpg"></a></div>
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My husband likes cream in his coffee so we usually have a carton of it in the fridge. I usually<br>
buy a larger carton because a) he likes to make whipped cream for dessert or pancakes and b) it's cheaper to buy the larger size (and often even cheaper if you buy 2). So many times I have cream near it's due date. If it's a large quantity, I'll make <a href="http://inmy-element.blogspot.ca/search?q=ice+cream">ice cream</a> with it. But if it's a cup or less, I'll make caramel sauce.<br>
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Since trying (and loving) salted caramel sauce before, I never make regular caramel sauce. If you don't care for the salt, just add a pinch of it instead of a teaspoon as asked in this recipe.<br>
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If we have extra and I haven't eaten spoonfuls of it to depletion, then you can freeze the extras. Everyone thinks you are pretty aces if you bring out homemade caramel sauce.<br>
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I've been taking online Graphic Design classes and have been really enjoying it! However, none of them teach you how to make vector art. I have always wanted to do illustrations and vector art so I have been mucking about in Illustrator, trying to teach myself! I find Illustrator more difficult than Photoshop to use so there is much to learn but I really love how these salted caramels turned out! I'm looking at them like they are my babies, so proud of how they turned out! "I made that!" Haha.<br>
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<a href="http://inmy-element.blogspot.com/2017/11/salted-caramel-sauce.html#more">Read more »</a>Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-66683875152261102822017-11-04T13:16:00.000-06:002017-11-04T13:16:03.952-06:00Tomato & Zucchini Sauce <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhe2dLpFMsmE2Y-IadaK2XqPf5hhoMcOR_QYogF-nim7xWlQw1ekqU-U9E_RO_u-jSCNtpP5rpFX6LlILAInph4lI7x-ohATU_pfq_McUAP1ijOEhMOdvHGCKFJwLq6OU-bKHJOfLKTBi/s1600/Garden+Harvest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="498" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhe2dLpFMsmE2Y-IadaK2XqPf5hhoMcOR_QYogF-nim7xWlQw1ekqU-U9E_RO_u-jSCNtpP5rpFX6LlILAInph4lI7x-ohATU_pfq_McUAP1ijOEhMOdvHGCKFJwLq6OU-bKHJOfLKTBi/s1600/Garden+Harvest.jpg"></a></div>
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My parents were out of town for a month during fall harvest so I pillaged their garden. Many times actually. They grow a lot of amazing produce and there was boxes and boxes of tomatoes. With so many tomatoes, I decided to make tomato sauce and can it for future use throughout the winter season.<br>
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Many sites and cookbooks recommend blanching tomatoes in boiling water and plunging them into an ice bath in order to remove the skins. I've done that before but I just didn't feel like it this time so with a sharp knife, I merely peeled the skins. I did it over a large pot so that any dripped juices were collected.<br>
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I wish I have an exact recipe for you but I didn't feel like taking down measurements. It is as complicated as you want to make it. I'll try my best to go from memory.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoFTOM7HDB-E320YwBwBGr954lPRc3MIbpoClfk4H3RQatdU9YhH6uhCrb_tdV0C4ap2BXWAbEW1bx_YuILpeYH0yuiAnfZKYly1nkLPL-Nhxjzar5zQQRtAgFzB_-nP1PfN-4q6d0iYZ/s1600/Tomato+%2526+Zucchini+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoFTOM7HDB-E320YwBwBGr954lPRc3MIbpoClfk4H3RQatdU9YhH6uhCrb_tdV0C4ap2BXWAbEW1bx_YuILpeYH0yuiAnfZKYly1nkLPL-Nhxjzar5zQQRtAgFzB_-nP1PfN-4q6d0iYZ/s1600/Tomato+%2526+Zucchini+Sauce.jpg"></a></div>
<a href="http://inmy-element.blogspot.com/2017/11/tomato-zucchini-sauce.html#more">Read more »</a>Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-62641510401753527002017-07-21T11:45:00.001-06:002017-07-21T11:45:50.437-06:00Tiered Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtY3bxuqTMs2yPEBoQiNSAWzbbmu3VxlanvxiAOA7HS-gMeArHLjHrEbs-xnzX6tpjBZDfY3z1RbVeiBDojnH2e7KUaUVAw_VDbkFEHelS9M9YHQ9rd6A6NDRmK2ZnbBOIwH9J2xxbbmSC/s1600/IMG_4044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtY3bxuqTMs2yPEBoQiNSAWzbbmu3VxlanvxiAOA7HS-gMeArHLjHrEbs-xnzX6tpjBZDfY3z1RbVeiBDojnH2e7KUaUVAw_VDbkFEHelS9M9YHQ9rd6A6NDRmK2ZnbBOIwH9J2xxbbmSC/s640/IMG_4044.JPG" width="480" /></a></div>
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I haven't made a tiered cake in quite some time so I offered to make one for my mother-in-law's 70th birthday. It's not as daunting as many may think.</div>
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I break up the whole process into manageable chunks. I make the cakes, slice them into layers and then wrap them up to put into the freezer. This can be done well in advance of the event. Same goes the fondant. It can also be frozen and then thawed when the cakes are ready for covering. </div>
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I tripled up a pound cake recipe and used homemade Evan's cherry jam (sour cherry, adds a nice tang!) to use between the layers. My go-to recipe for <a href="http://inmy-element.blogspot.ca/2010/04/marshmallow-fondant.html">Marshmallow Fondant</a> easily covered the cakes. It was my first time covering square cakes, which can be harder to cover with fondant, but it worked well.</div>
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I forgoed making my own icing flowers for fake ones. It was a time saver & I found large, pretty flowers and ribbon at the dollar store that really made the cake pop. </div>
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I always get a little nervous when making these types of cakes since I don't do it often. Thus, I'm always so happy and relieved when it turns out. It's like "icing on a cake" but when it's well received & seeing happy faces is the "cherry on top"!</div>
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Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-36003305190466626682017-07-03T18:48:00.000-06:002017-07-05T15:53:01.370-06:00Lemon Tree<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TFhVc-3AjHYi-MRF719ukws6ifFZ1qLXO-6mMWCUXwcaNvz2bJuEBLYT9KcNEoMeE_429DBfvi6M4FUvFSRpBRqViX-zkaZ8G236R7PkfF-_DwM-0SqGnNI1cXMEVrKJS1xE-PR90TlH/s1600/IMG_4035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TFhVc-3AjHYi-MRF719ukws6ifFZ1qLXO-6mMWCUXwcaNvz2bJuEBLYT9KcNEoMeE_429DBfvi6M4FUvFSRpBRqViX-zkaZ8G236R7PkfF-_DwM-0SqGnNI1cXMEVrKJS1xE-PR90TlH/s640/IMG_4035.JPG" width="480" /></a></div>
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My lemon tree has a wee lemon growing!<br />
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Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-23511678230104792252017-06-30T18:40:00.000-06:002017-06-30T18:40:04.603-06:00Celebrating Canada's 150th Birthday!<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Have you been attending any celebrations for Canada's 150th Birthday? I have! See below!</span></div>
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<span style="font-family: inherit;">But first, I thought I'd get in the mood and make some maple leaf ice cream sandwiches! </span></div>
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<b><span style="font-family: inherit;">Maple Leaf Ice Cream Sandwiches</span></b></div>
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<span style="font-family: inherit;">makes about 44 cookies</span></div>
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<span style="font-family: inherit;">1 cup butter</span></div>
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<span style="font-family: inherit;">1 cup sugar</span></div>
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<span style="font-family: inherit;">1 tsp vanilla</span></div>
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<span style="font-family: inherit;">0.5 tsp red gel dye, optional</span></div>
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<span style="font-family: inherit;">Cream butter & sugar together. Add egg, vanilla and red dye. Slowly add mixture of baking powder & flour until dough gets stiff. Roll out floured surface & cut out maple leafs! Bake for 7-8 minutes, or until lightly browned, at 400F. Cool on racks and then place your fave ice cream in between 2 cookies and enjoy!</span></div>
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<span style="font-family: inherit;">I attended Ultimate Canadian Patio Party at Joey Bell Tower! <span style="background-color: white;"><a href="http://www.joeyrestaurants.com/">Joey Restaurant Group</a> and <a href="http://steamwhistle.ca/">Steam Whistle Brewing</a> teamed up to offer a unique taste of Canada to commemorate and celebrate our nation’s 150</span><sup style="background-color: white;"><span style="font-size: 8pt;">th</span></sup><span style="background-color: white;">. The JOEY + Steam Whistle collaboration kicks off with a series of patio parties across Canada. </span></span></div>
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<span style="background-color: white; font-family: inherit;">I had a great time catching up with fellow blogger Courtenay of <a href="http://www.messylittlecook.com/">Messy Little Cook</a>! We had a hoot trying out all the different bites and sips!</span></div>
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<span style="font-family: inherit;">I won a gift certificate ( I can't believe it!!!) but <a href="https://twitter.com/bingofuel">Adam</a> took home the coveted big win! Boo ;P</span></div>
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<span style="font-family: inherit;">I took in the <a href="https://www.edmontonsymphony.com/tickets-eso/2016-2017-eso-season/symphony-in-the-city?view=event&layout=eventdetail&controller=event&task=event_detail&eventId=912">ATB Symphony in the City</a>, another event celebrating Canada's 150th, on the Alberta Legislature Ground. It was a gorgeous day for the event! </span></div>
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<span style="font-family: inherit;">We will also be back to "The Leg" for annual Pancake breakfast tomorrow. </span></div>
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<span style="font-family: inherit;">Can't wait to see the spectacular fireworks the City of Edmonton will showcase later! </span><br />
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<span style="font-family: inherit;">Happy Canada Day to everyone!</span><br />
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Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-79987517884895042562016-07-15T10:58:00.000-06:002016-11-04T23:24:04.698-06:00Cream Cheese Icing<br>
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I'm having a horrible day. Several weeks back I turned on the Auto Uploader setting in my Flickr account so the photos from my phone would just automatically upload to my account. However, I realized that it didn't auto sync, thus if I deleted it from my phone, it wouldn't delete from my Flickr albums. I found this somewhat annoying to have to delete from my phone and then from my Flickr album thus I decided to stop auto uploading the photos.<br>
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I then decided I wanted to just remove the Auto Uploader album from my Flickr account and just leave it for photos that I purposely upload to Flickr. I google searched how to delete albums from Flickr, since it isn't intuitive from their interface. This is where things went very, very badly. I was sure I chose the auto uploader album and hit yes to delete all. Unfortunately, it deleted ALL MY PHOTOS. My entire photostream! I'm not sure how I chose Photostream Album instead of Auto Uploader Album but I must have. Now my blog has no pictures since the photos where grabbed from my Flickr photostream. I am in tears. I sent an email to Flickr, begging them to restore my photostream. I'm not sure if they can even do that but it is worth asking since I am beside myself. I feel like a giant idiot. <br>
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So in light of my chaos this morning I thought I'd post about the Cream Cheese Icing I made for my hubby's birthday cake last month. Because you know, cake and icing are comfort foods, there to assist your soul when things go bad. <br>
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Oh, how I wish there was a big cake full of frosting in front of me right now.<br>
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***insert sobbing sounds here***<br>
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My husband's favorite cake is probably cheesecake but I already had prepared chocolate layer cakes in the freezer so I decided to make cream cheese icing instead. I had this vision of making a multi-layer chocolate cake with thick cream cheese layers as I have seen before in magazines and online. I decided to wing it, because that is what I do sometimes. I was already super busy prepping for guests arriving I'm not sure what I was thinking because I could have google searched recipes but I often just go for it and have my friends/family be my guinea pigs. Most of the time it works out for me, sometimes not. This time it actually did! This cake has 1 KILOGRAM of cream cheese! Sometimes you really do need to go big or go home! Though I admit, the whole time I was stressing out thinking that the cake would deflate or the icing would just run down the side with every passing hour it sat waiting to be served. I prepped it in the morning and walked away until I served it in the evening. Here it is, in all it's glory, 1 KILOGRAM of CREAM CHEESE!!!<br>
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My mother in law told me about <a href="http://www.oetker.ca/ca-en/our-products/dr-oetker-whip-it/dr-oetker-whip-it.html" target="_blank">Dr. Oetker. Whip It</a> the week before, that she uses it to stabilize her whipping cream, so this is where my idea of my stabilized cream cheese came to mind . I figured I could use it to stabilize my cream cheese. I used spreadable cream cheese, I'm sure you can use regular cream cheese but you might need to change ratios.<br>
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<a href="http://inmy-element.blogspot.com/2016/07/cream-cheese-icing.html#more">Read more »</a>Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com4tag:blogger.com,1999:blog-5236555828566281046.post-69013322855420495132016-06-23T21:32:00.001-06:002016-11-04T23:21:48.308-06:00Loblaws CityMarket, Brewery District, Edmonton<div style="text-align: center;">
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I often tell people that <a href="http://www.loblaw.ca/en.html" target="_blank">Loblaws</a> should hire me cuz I'm their biggest fan. People look at me strange but I'm serious. Don't talk bad about my Superstore. As an avid home cook, <a href="https://www.youtube.com/watch?v=12tce-THLUE" target="_blank">Me love you long time</a>!<br />
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I loved them back when they were an ugly-painted warehouse box store, loading up my discount no name products in my gigantic shopping carts. I have not had a product I disliked from their President's Choice line. Black label, oh yeah! Healthy Blue Menu- in my cart! Not to mention their in-store Guiding Stars marketing, love it! I have always loved the "spend $250 and get a $25 gift card" coupon because those years when I had babies, BOTH in diapers, that came in real handy. Every time I use my PC Plus card and it's time to redeem, I thank Galen Weston Jr. for saving me buckeroos. It's like getting free Joe Fresh clothes! Seriously Galen, you need to hire me!<br />
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I remember being so jealous of the <a href="http://www.marketingmag.ca/brands/presidents-choice-pop-up-pushes-festive-meal-ideas-161841" target="_blank">Presidents Choice Pop Up</a> last year, wishing we had some of that awesome here in Edmonton. So when I heard that tomorrow is the grand opening of the Loblaws CityMarket store in the Brewery District, I had to drive by on the way home just to have a sneak peek. I wasn't expecting the doors to be open but YES, YES, YES! <br />
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It's sooooo beautiful! The refrigerated wall of CHEESE! The Deli is HUGE with so much variety! When I hit the Patisserie, I thought I'd died and went to heaven. Died. Heaven. I may never bake again. <br />
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Galen! I like it! <a href="https://www.youtube.com/watch?v=28GLa9T2CtI" target="_blank">I like it a lot</a>! No, I LOVE IT. My love affair continues. See you in the aisles!<br />
<br />Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-11714807061463571422015-02-27T19:03:00.000-07:002016-11-05T14:38:08.055-06:00Talking Food with Gordie Johnson of Big SugarI thought it would be fun to put a little rock and roll into my blog. I got the chance to talk food with Gordie Johnson, lead singer of group <a href="http://bigsugar.com/" target="_blank">Big Sugar</a>. I have seen Big Sugar play during my University years and remember quite a few of their songs. This week they played 2 sold out shows at <a href="https://www.festivalplace.ab.ca/festivalplace/" target="_blank">Festival Place</a> in Sherwood Park.<br>
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I had the option to do a phone interview but I really wanted to do an interview in person. Festival Place is a wonderful, intimate venue for a concert and I got to come in during the sound check, which was a great experience for me. Also, how else could I bring Gordie, a big foodie, treats from <a href="http://www.duchessbakeshop.com/" target="_blank">Duchess Bake Shop</a>! The whole crew could not wait for the box to be opened up. </div>
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Gordie is really down-to-earth and easy to talk to. He definitely loves food as much as music. Talking food with someone who loves it as much as you do is always a fantastic experience. </div>
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<b>I heard that you are a big foodie. I was reading that you grew with Italian food.</b><br>
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Italian food and Ukrainian food. I grew up with 2 great schools of thought and it’s interesting because there are some places that it intersects. Perogies are potato-filled ravioli. My father makes fresh pasta and my mother makes fresh perogy dough. They both have to roll them out, cut them into circles, fill them, pinch them and boil them so then... this is the exact same thing though we all know it’s not but at the end of the day, it kinda is.<br>
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<b>It’s like how every country has their version of meat on a stick...</b> <br>
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There are these things you eat your entire life and then one day you realize when you are looking at them … like my mother used to make Babka, which is a Ukrainian Easter Bread. She used to let it rise and made it in a big ole coffee tin and it was this yellow, yeasty, cakey stuff with raisins inside. The Italians have Pannetone on the holidays and I was at my mom’s house one day and I was looking at it thinking this is exactly the same thing. It’s not similar, it’s identical.<br>
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<b>You cook a lot of Italian. Are there specialties you make? You mentioned your father makes pasta dough. Do you?</b><br>
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No, my father has the machine and the whole restaurant set up. If I’m having pasta, I use the dry, I like it better. Hard to say what my specialty is… I’m the guy who makes the sauces once a week. I make my own pesto and tomato sauce. I make a giant pot of (tomato sauce) it and by the end of the week, we are down to just a little leftover which goes into next week’s sauce. We have sauce that has potentially 10 year old sauce in it.<br>
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<b>Do you experiment in the kitchen? Do you make your own cheeses or yogurt? How adventurous are you in that sense?</b><br>
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In that category, I would say when I make Texas chili. I can make Indian food, Jamaican food ... but living here in Texas, I have gotten into the whole science of chili making. There are so many techniques into making chili, it can be very complex dish so I take an Indian approach by making a curry for my chili. We use local peppers, I will dry them for 6 months, hanging them in the sun in my kitchen and grind them in a coffee grinder. Chipotle peppers, Ancho chilies, which are very dry and raisiny, so when you grind them down to a powder, it’s amazing.<br>
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</div><a href="http://inmy-element.blogspot.com/2015/02/talking-food-with-gordie-johnson-of-big.html#more">Read more »</a>Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com4tag:blogger.com,1999:blog-5236555828566281046.post-63056876171446052832015-01-20T13:44:00.001-07:002015-01-20T13:44:16.519-07:00Once Upon a Date Night: Corso 32I has been a long while since my last post. I left my blog on the sidelines, leaving it a low priority but I'm trying to get back on it. <br>
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First off, Happy New Year! <br>
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It has been a whirlwind these past 5 months. Having spent 3 months abroad and returning in December made life very busy. Getting children back to school here (where did I put your indoor runners and all your school supplies?!?) to splashing Christmas decorations throughout the house and gift shopping and social gatherings and well, you get the point. Exhausting. Now with the new year, we finally have a rhythmic routine going and the other day, the hubby says "We should plan a date night".<br>
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"When was the last time we had a date night?" we wonder, staring at each other with giant invisible question marks above our heads. I have no clue and neither does he. Obviously it was a long time ago and we are very overdue. <br>
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<a href="https://www.flickr.com/photos/42831602@N00/16326464141" title="Dinner at Corso 32 by Maki B, on Flickr"><img alt="Dinner at Corso 32" height="513" src="https://farm8.staticflickr.com/7491/16326464141_c6a3a89342_o.jpg" width="700"></a></div>
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And that is when I was reminded about our night out at <a href="http://corso32.com/" target="_blank">Corso 32</a>. <br>
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<a href="http://inmy-element.blogspot.com/2015/01/once-upon-date-night-corso-32.html#more">Read more »</a>Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com2tag:blogger.com,1999:blog-5236555828566281046.post-33714722492614239002014-10-19T14:08:00.001-06:002014-11-12T13:59:53.164-07:00AWOL :)<div class="separator" style="clear: both;">
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<i>(Beautiful autumn colors among the grapevines in Burgenland, Austria) </i></div>
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I was hoping to get around to blogging but I am very much enjoying being away from the computer and the hustle-bustle of everyday life in Canada. </div>
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My family and I are currently abroad in Austria. We have spent some time traveling with pit-stops in Iceland, Copenhagen, Germany and Macedonia. </div>
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So this is why I have been AWOL and the blog will likely be on hiatus for another several months. I might post something here and there but I won't make promises. </div>
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I post the occasional photo on twitter but as I said, I'm quite enjoying being away from the computer, so it's been pretty quiet. </div>
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Catch up with you all later. Probably in the new year ;)</div>
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Maki</div>
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Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com0tag:blogger.com,1999:blog-5236555828566281046.post-32092967438081673392014-08-19T14:58:00.000-06:002016-11-05T12:20:59.664-06:00Minecraft Ice Cream Birthday CakeAfter a successful <a href="http://www.inmy-element.blogspot.ca/2013/11/minecraft-birthday-party.html" target="_blank">Minecraft birthday party</a> for my son, my daughter wanted to do the same for her birthday. I was all set to make similar birthday and mini-muffins decorated with fondant when my daughter stated she wanted a Minecraft ice cream cake. Ice cream in a minecraft theme? Sure I could have made a simple ice cream cake with some cake toppers but I wasn't thrilled with that idea. What was I going to do?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFj73Tj_CzcaHWxthpEOwlJzzt01NPnkZUTI6WKm-GMdgDIoVf32pt1EHBND0zS-zzClv-QK_dPMnSfspfq0df8YR22tzrK57AAZeIXYRumde9OIAUD3-Eqsmq8352KXOY-e6-IPvVf2y/s1600/Minecraft+sketchup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFj73Tj_CzcaHWxthpEOwlJzzt01NPnkZUTI6WKm-GMdgDIoVf32pt1EHBND0zS-zzClv-QK_dPMnSfspfq0df8YR22tzrK57AAZeIXYRumde9OIAUD3-Eqsmq8352KXOY-e6-IPvVf2y/s400/Minecraft+sketchup.JPG" width="400" /></a></div>
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Well, I had a great idea. A simple minecraft block that was hopefully do-able. I sketched up my idea and then set out scout out materials.<br />
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I picked up the rectangular 1.89L ice creams in 3 flavours: mint chocolate chip, chocolate and cookie dough. I bought 2 mint chocolate chip ice creams from 2 different suppliers so that they looked different.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDM95ydmjqIanDG95IwUghk1eqwu1Erv6vcveWxJAvIR91gSXl4W4ZbaJDmz8c81h145UU6IcD7_q3kWWkX7NTCdOiLRH-0SQ4tnXD8G9zazNN_Vy9MisEw0FaA6o9qQBEFgqwEAmfmQHK/s1600/Minecraft+Ice+cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDM95ydmjqIanDG95IwUghk1eqwu1Erv6vcveWxJAvIR91gSXl4W4ZbaJDmz8c81h145UU6IcD7_q3kWWkX7NTCdOiLRH-0SQ4tnXD8G9zazNN_Vy9MisEw0FaA6o9qQBEFgqwEAmfmQHK/s640/Minecraft+Ice+cream.JPG" width="640" /></a></div>
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Since the ice cream melts fast, you need to work fast. Also, make sure to put the plate or platter into the freezer first so it doesn't melt the ice cream while you stack. I cut out equal sized squares and stacked them in batches to prevent melting. Once I was complete, I wrapped the cube in wax (or parchment paper) and used small cutting boards to squeeze together the cube so to have the seams and cubes all line up and somewhat blend into each other.<br />
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I love when I come up with creative ideas that aren't a lot of work and are an instant hit with the kids!Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.comtag:blogger.com,1999:blog-5236555828566281046.post-25061293182905821872014-08-13T09:09:00.001-06:002016-11-05T14:18:56.129-06:00Mini Tuna Burgers: Family Central Edmonton Episode for Telus Optik Local TV<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5h3z3-pdJKygzTpM6lpH4zhWgJOa0JgN_DKGVe7CICccAXFOzzfqqmNxRc3aGAB4iC-KS22ZlegT2moM38IJqM2ZrVEFOyadZsyapf0hi-jInE3Y_W8bD5katS5sNS3OXtY07k5fJWNl/s1600/Tuna+Burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5h3z3-pdJKygzTpM6lpH4zhWgJOa0JgN_DKGVe7CICccAXFOzzfqqmNxRc3aGAB4iC-KS22ZlegT2moM38IJqM2ZrVEFOyadZsyapf0hi-jInE3Y_W8bD5katS5sNS3OXtY07k5fJWNl/s1600/Tuna+Burgers.jpg" /></a></div>
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<span style="font-family: inherit;">This episode rounds out my "15 minutes of fame". I've featured this <a href="http://www.inmy-element.blogspot.ca/2012/09/mini-tuna-burgers-eat-in-eat-out.html" target="_blank">recipe</a> on my blog before and it is a great recipe if you want a quick and nutritious meal.</span><br />
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<span style="font-family: inherit;">Thanks to all the folks who have sent me kind comments and virtual high-fives. </span><br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/qgwQdpWG-vw?list=UUR3uGP_koNLN7Oa91gJ1zjQ" style="font-family: inherit;" width="560"></iframe></div>
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<span style="font-family: inherit; font-size: x-small;"><span style="background-color: white; line-height: 21.559999465942383px;">This is my 6th segment for the </span><a href="http://optiklocal.com/edmonton/eats/your-kids-will-eat-this-mini-tuna-burgers" style="background-color: white; line-height: 21.559999465942383px; text-decoration: none;" target="_blank">Family Central</a><span style="background-color: white; line-height: 21.559999465942383px;"> show on </span><a href="http://optiklocal.com/edmonton" style="background-color: white; line-height: 21.559999465942383px; text-decoration: none;" target="_blank">Telus Optik Local TV Edmonton</a><span style="background-color: white; line-height: 21.559999465942383px;">.</span></span></div>
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<span style="text-align: start;">Finally, a big thanks to the crew at </span><a href="http://spotlightvideo.tv/Spotlight_Productions.html" style="text-align: start;" target="_blank">Spotlight Television and Film Productions Inc</a><span style="text-align: start;"> who were so kind and encouraging with every stumble, stutter, and deer-in-headlights-look, I produced. </span>
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<span style="text-align: start;">And that's a wrap :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRN39mZb116anwkgsVa-BRl4FJxbhv_I6NcBDke7ip4FoU9ZGwYweZxNAue1hn_QI6eqZ9T3RK3zVKZwks162wgAhsD6XhEibHNJO4uitz4bxyRCjYRDOR0ky_HnJhckja53ANDqPMK2Z/s1600/Mini+Tuna+Burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRN39mZb116anwkgsVa-BRl4FJxbhv_I6NcBDke7ip4FoU9ZGwYweZxNAue1hn_QI6eqZ9T3RK3zVKZwks162wgAhsD6XhEibHNJO4uitz4bxyRCjYRDOR0ky_HnJhckja53ANDqPMK2Z/s1600/Mini+Tuna+Burgers.jpg" /></a></div>
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<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;">Mini Tuna Burgers</span></b>
<span style="font-family: inherit;">makes 2 servings - 4 patties total</span><br />
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<span style="font-family: inherit;">1 egg, beaten</span><br />
<span style="font-family: inherit;">pinch each of garlic powder and salt </span><br />
<span style="font-family: inherit;">1/4 tsp dried dill</span><br />
<span style="font-family: inherit;">1 can flaked or chunk tuna, drained</span><br />
<span style="font-family: inherit;">2-3 Tbsp bread crumbs</span><br />
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<span style="background-color: white; font-size: 15px; line-height: 18px;"><span style="font-family: inherit;">Mix all the ingredients together in a bowl. Form into mini patties. </span></span><br />
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<span style="background-color: white; font-size: 15px; line-height: 18px;"><span style="font-family: inherit;">Cook in an oiled frying pan over medium heat for 8-10 minutes, turning the patty once midway, until golden brown. </span></span><br />
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Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.comtag:blogger.com,1999:blog-5236555828566281046.post-16024599896409266072014-07-24T18:30:00.003-06:002016-11-05T13:06:22.559-06:00Cauliflower Mash: Family Central Edmonton Episode for Telus Optik Local TV<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nSBTT-kmiomSxvdQObRe6oKSpYKuMXBI-nhQtuCWaL8BRSL_fv8xUGBMI77Sa9AZDZYAoFWTflnNgOE0oAB_iv_S6aXKmjEt9Z2AFiZw3EBunclB0rpRHLoZsa_sXPyiZ1gukrW3Ex0C/s1600/Cauliflower+Mash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nSBTT-kmiomSxvdQObRe6oKSpYKuMXBI-nhQtuCWaL8BRSL_fv8xUGBMI77Sa9AZDZYAoFWTflnNgOE0oAB_iv_S6aXKmjEt9Z2AFiZw3EBunclB0rpRHLoZsa_sXPyiZ1gukrW3Ex0C/s640/Cauliflower+Mash.jpg" width="640" /></a></div>
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My children won't eat cauliflower. It's right up there with brussel sprouts and spinach. Raw, steamed, stir-fried or even tempura-coated, they aren't interested. I have yet to try chocolate-dipped but I'm sure they would just lick off the chocolate ;) (I jest, of course!) Sadly, I'd walk right by the cauliflower in the produce aisle, without giving it a second glance.<br />
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Until now. <br />
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Oh how parents come up with different ways to get their children to eat veggies!<br />
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This is another easy-to-make recipe and a great addition to any dinner plate. Cauliflower is high in fiber and nutritionally dense. Coconut-anything, it seems, is all the rage and the new "super food" of the year. Coconut milk lends a nutty flavor to the mash while subtly masking the taste of cauliflower that my children dislike.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/qtRRtR9glpA?list=UUR3uGP_koNLN7Oa91gJ1zjQ" width="560"></iframe></div>
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<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px; line-height: 21.559999465942383px;">This is my 5th segment for the </span><a href="http://optiklocal.com/edmonton/eats/your-kids-will-eat-this-cauliflower-mash" style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; text-decoration: none;" target="_blank">Family Central</a><span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px; line-height: 21.559999465942383px;"> show on </span><a href="http://optiklocal.com/edmonton" style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21.559999465942383px; text-decoration: none;" target="_blank">Telus Optik Local TV Edmonton</a><span style="font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><span style="background-color: white; font-size: 15px; line-height: 21.559999465942383px;">.</span></span></div>
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<b>Cauliflower Mash</b><br />
serves 4<br />
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1/2 head cauliflower, coarsely chopped<br />
1 cup coconut milk<br />
3/4 tsp salt<br />
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Add all ingredients to a large pot with a lid. Cook over medium heat for 8-10 or until cauliflower is softened.<br />
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Remove from heat and mash with stick blender or potato masher until preferred consistency. Serve.<br />
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<br />Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.comtag:blogger.com,1999:blog-5236555828566281046.post-56986165964741608512014-07-22T15:49:00.004-06:002016-11-05T14:44:49.516-06:00Dandelion Salad with Pecorino Romano Cheese<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgquDyNyCTTH3Sj89jhzJpqDGGSHDvzCthR_dfzVrhyx_eqFipUZIF1hTCH-m-8SZkpO8pnIciJfgOX304G81le8IrbGeeuGmRDpfEmbe4tnesN0p_aKauSaSZPyCwuOMqCq7ufiRnO-7gS/s1600/Dandelion+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgquDyNyCTTH3Sj89jhzJpqDGGSHDvzCthR_dfzVrhyx_eqFipUZIF1hTCH-m-8SZkpO8pnIciJfgOX304G81le8IrbGeeuGmRDpfEmbe4tnesN0p_aKauSaSZPyCwuOMqCq7ufiRnO-7gS/s1600/Dandelion+Salad.jpg" /></a></div>
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One of the first things I harvested was in fact from my lawn and not the garden. Once the lawn made it's appearance this year, the familiar green weed that lawn-lovers hate, was also showing it's leaves. Those "pesky" dandelions are in fact edible, delicious and full of wonderful vitamins and minerals.<br />
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Trust me, give it a try! They are quite delicious. <br />
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Before you venture out to harvest your own, make sure you know that they are safe from pesticide and/or insecticide use. Unless you are foraging in the wild, I prefer to stick to my own lawn. Secondly, pick smaller leaves as they are not as bitter and don't have as thick middle vein. Thirdly, if you fear eating mouthfuls of dandelions, try mixing in spinach leaves to help you adjust.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCh43oprpAcNNumas-hafzJzORWO1mtRRiYzaEI_6d8du0B6k6ObTVcptotZemDjyNbZvzsnWyHb9c9kWpoJTr4WSUdxPQYs-S38-ceZBJHszPC9xskhv8fKgRoxRlJPESIxWQZgCGCBs/s1600/Dandelions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCh43oprpAcNNumas-hafzJzORWO1mtRRiYzaEI_6d8du0B6k6ObTVcptotZemDjyNbZvzsnWyHb9c9kWpoJTr4WSUdxPQYs-S38-ceZBJHszPC9xskhv8fKgRoxRlJPESIxWQZgCGCBs/s1600/Dandelions.jpg" /></a></div>
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Some years ago, I ate an delicious dandelion salad from <a href="http://www.inmy-element.blogspot.ca/2012/06/seriously.html" target="_blank">Cibo Bistro</a> and this is my take on it. Plus, I love Pecorino Romano cheese, so much so that it has replaced Parmesan in my fridge. I use a simple lemon vinaigrette, shown below.<br />
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...<br />
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<b>Dandelion Salad with Pecorino Romano Cheese</b><br />
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Young dandelions leaves<br />
Pecorino Romano cheese, finely grated<br />
Lemon Vinaigrette: Mix <span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px; line-height: 21.559999465942383px;">1/4 cup lemon juice, </span><span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px; line-height: 21.559999465942383px;">2 tbsp oil, </span><span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px; line-height: 21.559999465942383px;">salt and pepper to taste</span><br />
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Mix the 3 items to your preferred proportions and serve.<br />
<br />Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.comtag:blogger.com,1999:blog-5236555828566281046.post-80454012040565919972014-07-18T16:12:00.000-06:002016-11-05T18:28:15.686-06:00Sunflower Seed Butter Cookies: Family Central Edmonton Episode for Telus Optik Local TV<div style="text-align: center;">
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I'm very fortunate that there aren't any food allergies at our home but I know that this isn't true for many households. I pondered for some time what I should make for this upcoming episode. My children love peanut butter but I know there are many amazing nut and seed butters out there so I started experimenting. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsacHU-GqGSbmNQ8E-F27EO37riPADgnCNUqkBBLMgjPl7D4giTGBO9_NXw0IntC4vA6Pv0d_cgnx1RdaRizIPsItoZ68m4HRuDqXxbUJMBygVRXbdeV7aXROD_lUnj6ChyphenhyphenLNz_lRc9iI/s1600/Sunflower+Seed+Butter+Cookies+TelusTV.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsacHU-GqGSbmNQ8E-F27EO37riPADgnCNUqkBBLMgjPl7D4giTGBO9_NXw0IntC4vA6Pv0d_cgnx1RdaRizIPsItoZ68m4HRuDqXxbUJMBygVRXbdeV7aXROD_lUnj6ChyphenhyphenLNz_lRc9iI/s1600/Sunflower+Seed+Butter+Cookies+TelusTV.jpg" /></a></div>
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I wish I kept the sheet on which I jotted all my notes down. Took me back to my lab research days. Experimented with different butters, amounts, cooking times and even types of brown sugar. (I like using a darker brown sugar, results in a moister cookie with a molasses undertone)<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/N63q4AfAB9s?list=UUR3uGP_koNLN7Oa91gJ1zjQ" width="560"></iframe></div>
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<span style="font-size: x-small;">(<a href="http://optiklocal.com/edmonton/eats/your-kids-will-eat-this-sunflower-seed-butter-cookie" style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 21.559999465942383px; text-decoration: none;" target="_blank">Family Central</a><span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; line-height: 21.559999465942383px;"> show on </span><a href="http://optiklocal.com/edmonton" style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 21.559999465942383px; text-decoration: none;" target="_blank">Telus Optik Local TV</a><span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; line-height: 21.559999465942383px;">! )</span></span></div>
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This recipe is dairy-free, gluten-free and nut-free.<br />
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Enjoy!<br />
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<b>...</b><br />
<b><br /></b>
<b>Sunflower Seed Butter Cookies</b><br />
makes 20 cookies<br />
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1 cup sunflower seed butter<br />
3/4 cup packed brown sugar<br />
1 egg, beaten<br />
1/2 cup dried cranberries<br />
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Cream the sunflower seed butter and sugar for 2-3 minutes in a medium-sized bowl. Add beaten egg and mix until well blended. Mix in the cranberries.<br />
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Drop by the tablespoon onto a prepared (parchment paper lined or sprayed with cooking oil spray) baking sheet. Bake at preheated oven of 350F for 10-12 minutes. Pull out of oven and allow to cool on pan for 10 minutes. Transfer to cooling rack to completely cool. Serve.<br />
<br />Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.comtag:blogger.com,1999:blog-5236555828566281046.post-63826707593554748632014-07-15T19:37:00.004-06:002016-11-05T20:24:30.525-06:00Food Styling for Real Cream Anyday Magic Tour 2014<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdzVxqc7-R0FeFhSJvsStX2OOYXq6ZgZyxBUqOghd_SWhnoXNIshhNdr9RrDXDMxCxOIXV9brSK3KJVH9dMCN9abpcmUT-DHRKRAxwVWZguOtXOBRDDCG2X3xx30ZMD3kZHx8XJGW0JV-/s1600/Berry+Delicious+Potato+Salad+Real+Cream+Dairy+Tour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdzVxqc7-R0FeFhSJvsStX2OOYXq6ZgZyxBUqOghd_SWhnoXNIshhNdr9RrDXDMxCxOIXV9brSK3KJVH9dMCN9abpcmUT-DHRKRAxwVWZguOtXOBRDDCG2X3xx30ZMD3kZHx8XJGW0JV-/s1600/Berry+Delicious+Potato+Salad+Real+Cream+Dairy+Tour.jpg" /></a></div>
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I feel sad that my blog has been somewhat neglected. June is always a chaos month considering school is ending and there are so many field trips and volunteer opportunities needing parent's attention. My day job has 2 company year ends needing to be completed within the next month also. I wish I could be more regular in my posting but it can't be helped. If you do pop by to my blog, it is probably best to have it included in your reader (like feedly), follow me through email notifications or even through my facebook fan page so you know when I do update :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRwerhyRdTZ4xF1T-C06tOMTyOjk41VFw79CftNcEqD3CkRyofIVZfGlb2ffjwSln7GP8kwcJYznO7ss8FIZa2TsE_uC-SETDb-CnmnNDs0P_6w3ILoNf53S8wBN8wJJcPE4l-mt-6Bbn/s1600/Berry+Delicious+%2526+Real+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRwerhyRdTZ4xF1T-C06tOMTyOjk41VFw79CftNcEqD3CkRyofIVZfGlb2ffjwSln7GP8kwcJYznO7ss8FIZa2TsE_uC-SETDb-CnmnNDs0P_6w3ILoNf53S8wBN8wJJcPE4l-mt-6Bbn/s640/Berry+Delicious+%2526+Real+Cream.jpg" width="640" /></a></div>
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But that all being said, I may not be posting about food here but I have been working with food! I've been food styling for various food campaigns the last several months! I am over the moon, feeling so blissfully happy and blessed, that these opportunities found me. I thought I'd share some of my experience from the recent campaign I worked on, the <a href="http://www.dairygoodness.ca/cream/anyday-magic" target="_blank">Real Cream Anyday Magic</a> tour for the <a href="http://www.dairyfarmers.ca/" target="_blank">Dairy Farmers of Canada</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAR_ccUBzSqQR1Y0dv_O0pU90UvzrmU1RqyC1SUtnX1hBk5yjcX4JHAnbVc7jau-mqXznFu8iv2WG3AhZpZkNDwy2_GkqlDzZQivprNaiOXO5150LWEepVT5RKkIC31_LjzOEI4aDeBKP/s1600/Food%2526+Prop+Styling+for+Dairy+Farmers+of+Canada.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiew0nd1CboENXRGAhP9axaznVLaE0WykJYLExMoUIFyTzo2f4ijCZfJqrbeBOu2YNYof9_2FEbfQNzL3jY8RqlXyT3oCE80u0IqhS0jH8JVb5KpdipZZ__LkszV2pTlXi8mjHYPTzh4Wvn/s1600/Maki+food+samples+for+CBC+Radio.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiew0nd1CboENXRGAhP9axaznVLaE0WykJYLExMoUIFyTzo2f4ijCZfJqrbeBOu2YNYof9_2FEbfQNzL3jY8RqlXyT3oCE80u0IqhS0jH8JVb5KpdipZZ__LkszV2pTlXi8mjHYPTzh4Wvn/s640/Maki+food+samples+for+CBC+Radio.jpg" width="640" /></a></div>
<span style="font-size: x-small;">(My little corner to prep samples for CBC Edmonton AM radio. Thanks to Liane Faulder at the Edmonton Journal for snapping the photo of me prepping food!)</span></div>
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Shopping, cooking and baking and lots and lots of cleaning up. What can only be a 5 minute segment actually takes hours and hours of work leading up the the actual event. I prepared these beautiful individual <a href="http://www.dairygoodness.ca/cream/anyday-magic/recipes/bumble-berry-cheesecakes-wrapped-in-phyllo-with-sweet-creamy-strawberry-caramel" target="_blank">Bumble berry cheesecakes</a> and the <a href="http://www.dairygoodness.ca/cream/anyday-magic/recipes/berry-delicious-potato-salad" target="_blank">Berry delicious potato salad</a> and brought them bright and early to <a href="http://www.cbc.ca/edmontonam/episodes/2014/07/07/yummy-summer-treats/" target="_blank">CBC Edmonton AM</a> for <a href="http://www.dairygoodness.ca/cream/anyday-magic/michael-allemeier" target="_blank">Chef Michael Allemeier</a> segment about the campaign. Both radio hosts did not eat potato salad but they both tried it and very much enjoyed this twist of savoury salad with berries and cream. Then, we headed for an interview with the <a href="http://www.edmontonjournal.com/life/food/Berries+cream+with+veggies+Chef+combines+savoury+with+sweet/10032066/story.html" target="_blank">Edmonton Journal</a>, delicious berries and cream samples in tow :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAR_ccUBzSqQR1Y0dv_O0pU90UvzrmU1RqyC1SUtnX1hBk5yjcX4JHAnbVc7jau-mqXznFu8iv2WG3AhZpZkNDwy2_GkqlDzZQivprNaiOXO5150LWEepVT5RKkIC31_LjzOEI4aDeBKP/s1600/Food%2526+Prop+Styling+for+Dairy+Farmers+of+Canada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAR_ccUBzSqQR1Y0dv_O0pU90UvzrmU1RqyC1SUtnX1hBk5yjcX4JHAnbVc7jau-mqXznFu8iv2WG3AhZpZkNDwy2_GkqlDzZQivprNaiOXO5150LWEepVT5RKkIC31_LjzOEI4aDeBKP/s640/Food%2526+Prop+Styling+for+Dairy+Farmers+of+Canada.jpg" width="640" /></a></div>
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<span style="font-size: x-small;">(Display of Berries & Cream, Waldorf and Potato Salad for CTV Noon News segment. Chef Allemeier waiting for the segment to start.)</span></div>
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I headed back home to gather all necessary food and prop styling for the chef's cooking segment at <a href="http://edmonton.ctvnews.ca/video?clipId=394227&binId=1.1203428&playlistPageNum=1" target="_blank">CTV Noon News</a>. He was making the <a href="http://www.dairygoodness.ca/cream/anyday-magic/recipes/berry-delicious-potato-salad" target="_blank">Berry delicious potato salad</a> thus needed all supplies and ingredients ready to go. I also brought along prepared "hero" dishes of the potato salad and also the <a href="http://www.dairygoodness.ca/cream/anyday-magic/recipes/waldorf-berry-salad" target="_blank">Waldorf berry salad</a>, (which I'm a fan of - crunchy celery, apple, walnuts with berries and cream! yum!)<br />
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There is a lot of amazing adrenaline coursing through your veins, making sure things are prepped and ready to go, especially for live TV, which waits for no one! Lugging around Rubbermaids full of kitchen supplies, ingredients and food/prop displays. Hard work with time pressures but I loved every minute. (Well, I guess my back didn't love carrying big bins up and down 2 flights of stairs but it was all necessary.) <br />
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Over the course of 2-3 days, my kitchen looked a lot like this. As soon as I unloaded the sink full of dishes into the dishwasher or hand washed them, it would fill up again. Oh the life of a food stylist, so very glamorous. <br />
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<span style="font-size: x-small;">(Berries and Cream, always a perfect combo. Berry Delicious Potato Salad)</span></div>
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I've been incredibly lucky. Knock on wood and thank my lucky stars. Food keeps finding it's way into my life and I really couldn't imagine it any other way :)</div>
Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.comtag:blogger.com,1999:blog-5236555828566281046.post-77854284691177061432014-05-26T11:43:00.000-06:002016-11-05T15:23:03.036-06:00Blueberry Yogurt Popsicles: Family Central Edmonton Episode for Telus Optik Local TV<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EIEuzZ1rh9NVWuE8W6qGAECTDsSkqBTxWa0pwRdAppj8TDKv3t-LZvQicZ4JElQFkainyIIO6lxAMBGP8lQfoAvdm2NdW8biVVEDvY75Y0_ylYmIp00vOxzAF_YxjPHHF5majabUpCdv/s1600/Yogurt+Popsicles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EIEuzZ1rh9NVWuE8W6qGAECTDsSkqBTxWa0pwRdAppj8TDKv3t-LZvQicZ4JElQFkainyIIO6lxAMBGP8lQfoAvdm2NdW8biVVEDvY75Y0_ylYmIp00vOxzAF_YxjPHHF5majabUpCdv/s1600/Yogurt+Popsicles.jpg"></a></div>
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</span><span style="background-color: white; font-family: inherit;"><span style="line-height: 21.559999465942383px;">My 3rd segment for <a href="http://optiklocal.com/edmonton/featured/family-central-edmonton-3-blueberry-yogurt-popsicles" style="text-decoration: none;" target="_blank">Family Central</a> show on <a href="http://optiklocal.com/edmonton" style="text-decoration: none;" target="_blank">Telus Optik Local TV</a> is up! This time I make a fun and healthy "anytime" treat. </span></span></span><br>
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<span style="color: #666666; font-family: inherit;"><span style="background-color: white;"><span style="line-height: 21.559999465942383px;">We call them Yogi-pops in my house and it is a staple in the warmer months. I'll even have an occasional mold sitting in the freezer throughout the colder months, since I often <a href="http://inmy-element.blogspot.ca/2010/06/tips-techniques-freezing-and-macerating.html" target="_blank">freeze</a> surplus berries, or I will buy frozen fruit from the grocery store.</span></span></span><br>
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<span style="color: #666666;"><span style="background-color: white; font-family: inherit;"><span style="line-height: 21.559999465942383px;">As I mention (twice!) in the episode "your kids are gonna love it!" and my daughter replied after watching the segment, "Yes Mom, we love it."</span></span><span style="background-color: white; font-family: inherit;"><br></span><span style="background-color: white;"><br></span></span><br>
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<span style="color: #666666;">Below you will find recipes for different flavors. For layered yogurt popsicles, simple fill the mold partially with your flavor of choice, pop them in the freezer for about an hour, so that they are partially set. Pull them out, fill with another flavor, place the stick into the mold and back into the freezer for 4 hours or overnight.</span><br>
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<a href="http://inmy-element.blogspot.com/2014/05/blueberry-yogurt-popsicles-family.html#more">Read more »</a>Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.comtag:blogger.com,1999:blog-5236555828566281046.post-53296398918345700462014-05-23T14:54:00.001-06:002014-07-15T19:44:48.832-06:00Pasta with Bechamel - Family Central Edmonton Episode for Telus Optik Local TV<span style="color: #666666; font-family: inherit;">I'm pushing my catch up week to next week! (No, I'm not procrastinating but, yes I can agree that it does defeat the point of catch up week!) </span><br>
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<span style="color: #666666; font-family: inherit;">But I have to! My 2nd segment for <a href="http://optiklocal.com/edmonton/featured/family-central-edmonton-2-pasta-recipe-for-kids" style="background-color: white; line-height: 21.559999465942383px; text-decoration: none;" target="_blank">Family Central</a> show on <a href="http://optiklocal.com/edmonton" style="background-color: white; line-height: 21.559999465942383px; text-decoration: none;" target="_blank">Telus Optik Local TV</a> <span style="background-color: white; line-height: 21.559999465942383px;">is up!</span></span><br>
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<span style="background-color: white; line-height: 21.559999465942383px;"><span style="color: #666666; font-family: inherit;">My kids and I sat down to watch it and two remarks came out of their mouths.</span></span><br>
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<span style="background-color: white; line-height: 21.559999465942383px;"><span style="color: #666666; font-family: inherit;">First: I mention in the segment "...my kids have no idea that there is no cheese in this...". My daughter screams out "Mooooom! I heard that! So you are lying to us?" To which I answered "No, you just never asked! It's a milk sauce."</span></span><br>
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<span style="background-color: white;"><span style="color: #666666; font-family: inherit;"><span style="line-height: 21.559999465942383px;">Second: "Where is the cat? She's the star of the show!" In the first episode, the camera cut to my white and black cat and my kids laughed hysterically and re-watched that part over and over. They weren't even interested in seeing the rest of that episode, it was all about the cat. I asked them what they thought of me and if I did well. "You're OK Mom, but Pixie is awesome!" I tell you, if it wasn't for Mother's Day, I'd get no love in this house!</span></span></span><br>
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<a href="http://inmy-element.blogspot.com/2014/05/pasta-with-bechamel-family-central.html#more">Read more »</a>Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.comtag:blogger.com,1999:blog-5236555828566281046.post-38877004246094505712014-05-22T13:40:00.003-06:002016-11-05T15:51:24.847-06:00Lynn Crawford: NAIT's 2014 Hokanson Chef in Residence<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZwKXJcGV7yHIdx8hY4ITLko9HiFGHZvoyPL8DMmvcEmoZl7ZpjWFMJxwDNSJHQtkWCdJSAXgqVF62YaNZRcnsPOQZ9U-5sMy4Gx5O9QytDVJsanTgXJBw_09-vvk9PGPS__y8SvoPFfn/s1600/Chef+Lynn+Crawford+NAIT+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZwKXJcGV7yHIdx8hY4ITLko9HiFGHZvoyPL8DMmvcEmoZl7ZpjWFMJxwDNSJHQtkWCdJSAXgqVF62YaNZRcnsPOQZ9U-5sMy4Gx5O9QytDVJsanTgXJBw_09-vvk9PGPS__y8SvoPFfn/s1600/Chef+Lynn+Crawford+NAIT+-+Copy.jpg"></span></a></div>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.559999465942383px;"><span style="font-family: inherit;">I was pretty giddy being able to observe this year's Hokanson Chef in Residence, Lynn Crawford, in action at </span></span><a href="http://www.nait.ca/44779_90887.htm" style="background-color: white; line-height: 21.559999465942383px; text-decoration: none;">NAIT</a>'<span style="background-color: white; line-height: 21.559999465942383px;"><span style="font-family: inherit;">s kitchen. Having spent years watching <a href="http://www.foodnetwork.ca/ontv/shows/restaurant-makeover/show.html?titleid=86270" target="_blank">Restaurant Makeover</a> and <a href="http://pitchin%27%20in/" target="_blank">Pitchin' In</a> (a show which I just looooove!), I am, needless to say, a big fan. </span></span><span style="background-color: white; line-height: 21.559999465942383px;">What I love about Chef Crawford is her passionate and humble character. And, she makes me laugh and laugh with her zany humor in every episode of Pitchin' In. </span></span><br>
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<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit; line-height: 21.56px;"><span style="font-family: inherit;">Observing her speak to NAIT students was inspiring as she spoke about being the best chef they can be and always making sure every plate has the best product and that they put their hard work and passion into it in order to make a memorable dish every time. </span></span><span style="background-color: white; font-family: inherit; line-height: 21.56px;">As the students were preparing for the next day's luncheon, Chef Crawford asked them if they had 3-5 good recipes for preparing rainbow trout. </span><span style="background-color: white; font-family: inherit; line-height: 21.56px;">She asked the students who their favorite chefs were and why? What was their top 5 restaurants in Edmonton, Toronto, San Francisco or other cities?. It is one thing to have techniques down but travelling, learning about different foods and gathering knowledge from others, alongside passion and drive, will make you be the best you can be.</span></span><br>
<a href="http://inmy-element.blogspot.com/2014/05/lynn-crawford-naits-2014-hokanson-chef.html#more">Read more »</a>Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.comtag:blogger.com,1999:blog-5236555828566281046.post-29071315264262384042014-05-21T13:15:00.000-06:002016-11-05T16:58:08.620-06:00Tieless Tuesdays at La Ronde Restaurant in Chateau Lacombe Hotel<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHARDS3l9b44Fio-TpQPtEJaRlL4pA6Mw7FQADltgCGtUhp1P8odunJqztIfylSFTepEqmemX_2F3LLIrj6wkqjYW8_mzRPtEI3onvESCLxMoIwXBWguDgsPM0kX0Bg0MhzL-fDUapIJ5y/s1600/Moody+Edmonton+River+Valley.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHARDS3l9b44Fio-TpQPtEJaRlL4pA6Mw7FQADltgCGtUhp1P8odunJqztIfylSFTepEqmemX_2F3LLIrj6wkqjYW8_mzRPtEI3onvESCLxMoIwXBWguDgsPM0kX0Bg0MhzL-fDUapIJ5y/s1600/Moody+Edmonton+River+Valley.jpg"></a></div>
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It may have been dreary outside but watching it from the revolving rooftop restaurant, <a href="http://www.chateaulacombe.com/laronde-restaurant.html" target="_blank">La Ronde</a>, made it a lot more tolerable. It's Day 2 of catch up week and recapping about <a href="http://www.chateaulacombe.com/promotions.html#TIELESS_TUESDAYS" target="_blank">Tieless Tuesdays</a><br>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 24.225000381469727px;">Several of us bloggers (find recaps from the night from <a href="http://linda-hoang.com/tag/tieless-tuesdays/" target="_blank">Linda</a>, </span><a href="http://littleworldofinspiration.com/2014/04/19/tielesstuesdays/" style="background-color: white; border: 0px; line-height: 24.225000381469727px; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_Blank">Teresa</a><span style="background-color: white; line-height: 24.225000381469727px;">, </span><a href="http://www.marlowmoo.com/2014/04/go-for-twirl-at-la-ronde.html" style="background-color: white; border: 0px; line-height: 24.225000381469727px; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">Eva,</a><span style="background-color: white; line-height: 24.225000381469727px;"> and </span><a href="http://winedineyeg.com/food-blogger-tweetup-at-la-ronde/" style="background-color: white; border: 0px; line-height: 24.225000381469727px; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">Cheryl</a><span style="background-color: white; line-height: 24.225000381469727px;">) got together to sample the new menu, imbibe in 1/2 price wine bottles and listen to live Jazz music.</span></span><br>
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<a href="http://inmy-element.blogspot.com/2014/05/tieless-tuesdays-at-la-ronde-restaurant.html#more">Read more »</a>Makihttp://www.blogger.com/profile/02552013681527347634noreply@blogger.com