Sunday, October 30, 2005

Ring of Fire

This weekend we viewed an incredible documentary called Cycling the Pacific Ring of Fire Part 2 presented by Pedal Magazine and MEC Stores. It's the story of a Canadian couple's mountain bike journey of the Pacific Rim on a quest to capture the spectacular sights of volcanoes.

Engrossed by the amazing photos and stories behind them, we left the viewing with only one thought in mind...when is it our turn? During the summer on Bowen Island, we met many Spanish visitors who encouraged us to go back to Spain believing that our jewelry would be a smashing success there.

Repeated conversations of returning to France and Spain for a sojourn are on the table once again. How about cycling from Montpellier or Lyon through the vignes in the South of France and over the Pyrénées to Catalonia and onward to Barcelona?

Dare we leave this paradise we call home? Not before we headed out to Kitsilano to indulge in some churros and chocolate caliente to give us more food for thought!

Thursday, October 20, 2005

$ense and Sensibility

Candied beetroot chips topped with Albacore tuna tartare, yam fritters drizzled with maple syrup, creamy Salt Spring Island organic goat cheese encrusted with poached peppercorns and served with delicate Raincoast Crisps.

Is your mouth watering yet? Tonight our senses received quite the delight at the opening reception of Bowen Island landscape artist, Ian Fry's new works - A Taste of the Earth held at the Pair Bistro in Point Grey.

As a jazz trio played to a buzzing crowd, we sampled many wines presented by the Mark Anthony Group. We were pleasantly impressed by a lovely 2002 Shiraz from Mission Hill, while the Chardonnay was a perfect companion to the Cortes Island oysters on the half shell.

Simultaneously, our sights feasted upon a gallery of original paintings. As we reached the top of the crickety stairs of this charming bistro, we were captivated by an oil on canvas - Dolphin and Girl. Sadly, there aren't enough pesetas in my bank account to add this original to my collection of Dogs Playing Poker...sigh.

Sunday, October 16, 2005

Four One One

Our website has finally been updated! It is always a work in progress, but for now the Fall/Winter show calendar is up, as well as some new photos.

Current Mood: Dog-tired

Current Music: GREEN DAY - american idiot


Saturday, October 15, 2005

Deserving Thyme Warehouse Sale

You've heard me rave about it before and now you too can get some fabulous aromatherapy products at discounted prices. Deserving Thyme is having a warehouse sale and almost everything is reduced at 10% to 70% off!

When: October 17 to 21 from 9 am to 5:30 pm

Where:
Deserving Thyme Outlet Store, 726 Powell Street (between Heatley & Hawkes)

I feel as strong about my testimonial now, as I did the day I discovered their Brown Sugar Body Scrub. At the end of a long day, it's the perfect remedy to renew myself with the benefits of smoother and softer skin!

Don't miss out on this opportunity to stock up your medicine cabinet at great savings. They also have lovely boxed sets ready for gift giving or you can cleverly create your own.

Friday, October 14, 2005

It makes me giggle...

BCLC Lotto Super 7 ad with "Ivana Trump" flogging the Bejeweler.

Thursday, October 13, 2005

Bestest Thanksgiving Pie

It's not very often that I dabble in the kitchen these days, but this past weekend I baked a pie that was so popular with my family, that I was asked to bake another. Layers of cheesecake and pumpkin pie topped with crunchy pecan topping warrants sharing the recipe. It's from the Better Homes and Gardens New Baking Book. Enjoy!


Pumpkin-Cream Cheese Pie

Ingredients:

1 single crust pie
1 8-oz. package cream cheese, softened
1/4 cup granulated sugar
1/2 tsp. vanilla
1 egg, slightly beaten
1 1/4 cups canned pumpkin
1 cup evaporated milk
2 eggs, beaten
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup pecans, chopped
2 tbsps. all-purpose flour
2 tbsps. brown sugar
1 tbsp. butter, softened

Preparation:

If not using ready-made frozen pie shell, prepare and roll out pastry. Line a 9-inch pie plate with the pastry. Trim and crimp edge as desired; set aside.

In small mixing bowl, beat cream cheese, 1/4 cup granulated sugar, vanilla and 1 slightly beaten egg with electric mixer on low to medium speed until smooth. Chill in refrigerator for 30 minutes. Spoon into pastry-lined pie plate.

In medium mixing bowl, combine pumpkin, evaporated milk, 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt and nutmeg. Carefully pour over creamcheese mixture. To prevent over-browning, cover edge of the pie with foil. Bake in 350°F oven for 25 minutes. Remove foil. Bake for 25 minutes more.

Meanwhile, combine the pecans, flour, 2 tbsps. brown sugar and butter. Sprinkle over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the centre comes out clean. Cool for 1 to 2 hours on a wire rack. Serves 8.

Monday, October 03, 2005

Dream

Photographed at UBC Endowment Lands
October 1, 2005

Current Music: Thievery Corporation - The Richest Man in Babylon

Current Mood: Bliss