Month: October 2014

Five Apple Cider…A Williams-Sonoma exclusive

This is me... Christine Marie


For those of you that haven’t had the pleasure of pushing open the door of a Williams- Sonoma and browsing around the culinary heaven.  I feel for you.

This store is my dream come true.

From the window displays to the table settings, everything is just perfectly placed and priced for those who frequent Louis Vuitton and Hermes.  I like to say it’s the first place I would run to if I won the lottery.  Well, that and to the Mercedes dealership to pick up a G class in white with matte black rims and all the upgrades.

A scent of mulled spices wafts through the air and Le Creuset pans and dinnerware line the walls in every colour imaginable.  They have everything from pop top glass bottles to meat thermometers and bottle openers to decadent canned butternut squash purees.

Not to forget, the most amazing apple cider to ever…

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Healthy snacks: Kale chips


 There is nothing better than snacking and not feeling guilty afterwards.  These kale chips are inexpensive, super easy and incredibly delicious.



Chili flakes

Sea salt

Vegetable oil


-Set oven to 250 degrees

– Wash and dry kale and rip it away from the stems

– In a pestle and mortar, crush the salt and the chilli flakes

– In a large bowl, mix the kale with vegetable oil and seasoning until well coated

– Spread the kale on a baking sheet and bake for 1/2 hour until crispy


Store for up to 3 days in a brown paper bag.


What’s trending… backpack fashion

You don’t have to be going back to school to appreciate the backpack, one of my favorite fall fashion trends. But are you ready to let go of your handbag? Not me. So these top-handle backpacks are my version of handbag perfection. Part backpack, part ladylike satchel.  Strap it to your back when you’re feeling nostalgic, sling it over one shoulder to rock it like a tote, and rest it on your forearm or in the palm of your hand when you’re channeling your inner school girl.

Regardless of whether your bag perches on your back, shoulder, forearm, or fist, have a look at the top-handle backpack below and be creative with your carryall!






Snout Soother: Your Pup will thank you



A dog’s nose is highly sensitive and can become very painful when their tissues are dry, chapped or cracked.
No pet owner wants to see his or her pet in pain or discomfort and Natural Dog Snout Soother can come to their rescue. This nose balm for dogs is the perfect blend of 100% all natural nourishing, healing and moisturizing ingredients. The soothing balm can be applied to a dog’s nose as a preventative measure for dryness or cracking or it can be used to treat painful cracking and dryness that has already occurred.

Snout Soother is to dogs what Chapstick is to people. If you ask just about any American family what they use for chapped lips, they will show you their Chapstick. Now dog owners have their own product they can apply to their furry member’s nose!

Be wary of other products that contain fragrance – natural or not. ‘Snout Soother’ is fragrance free. Humans loves fragrance but dogs do not! Their extreme senses would smell garbage or other unmentionables. So, if you want a product that your dog won’t turn his nose up literally, try Snout Soother. Your dog will thank you!bb092ad185fcbe45b31ba3d391a763f3

Thanksgiving, the aftermath


It’s that time of year again, the leaves have fallen and our summer clothes are making their way to the back of the closet.  We are once again left wondering why we didn’t take advantage of those fall/winter clearance sales at the mall last year.


The time of year when calories don’t count, I will take whipped cream on top of my pumpkin spice latte and no…. dressing does not go on the side.  It goes right on the damn salad and sometimes I will order extra.  Wait a minute… I’m not eating salads at thanksgiving. Who am I kidding.

So, now that we are all on the same page…

Have a look at a few of these fabulous ways to prolong those delicious Thanksgiving dinners, the day after the day.

LEFTOVER TURKEY? Try a Turkey Sandwich with Caramelized Onion and Apple


1 tbsp olive oil

1/4 medium onion, sliced

4 slices of turkey, warmed

1/2 apple, cored and sliced

2 tsp brown or Dijon mustard

2 slices whole grain bread

Warm the olive oil in a medium skillet over medium heat. Add the onions and stir to coat with the oil. Reduce the heat to medium-low and let the onions cook for about 30 minutes. Stir them every 5 to 10 minutes. They will become very sweet with a rich golden brown colour.

Place one slice of bread on each plate. Top with ¼ of the onions. Add 4 slices of turkey to each sandwich. Layer ¼ of the apple on top.

Spread 2 teaspoons of mustard over the second slice of bread. Place the slice mustard-side down over the apples and serve.


Leftover Turkey Jack Quesadillas with Cranberry Salsa


1 cup whole-berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped scallions
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 small apple, cored and finely diced
1 jalapeño pepper, seeds and ribs removed, minced

1/4 cup sliced scallions
1 cup (4 oz) shredded Pepper Jack cheese
8 (8-inch) flour tortillas
2 cups shredded cooked turkey
sour cream, for serving

To make the salsa: Add all of the ingredients to a small bowl and mix to combine. Season to taste with salt and pepper, if desired. Cover and store in the refrigerator until ready to use.

To make the quesadillas: Set a large skillet over medium-high heat. Spray the pan with nonstick cooking spray. Add the scallions to the pan and cook, stirring occasionally, until tender – this will just take a few minutes. Remove from the pan. Lay 4 of the tortillas out on your work surface – top each with about 2 tablespoons of cheese, then 1/4 of the scallions, about 1/2 cup turkey, and then 2 more tablespoons of cheese. Top each with another tortilla to finish assembling.

Spray the pan with nonstick cooking spray again. One at a time, cook each of the quesadillas for about 2 minutes per side, or until the tortillas are golden brown and the cheese has melted. Cut into wedges and serve with the cranberry salsa and sour cream.


Turkey Benny’s


2 English muffins (toasted)

4 slices of cooked turkey

2 slices of roasted potatoes or 2 scoops of leftover mashed potatoes

2 scoops of leftover stuffing

1 tablespoon of sweet potato mash

3 eggs

1 teaspoon of lemon juice

1 teaspoon of cranberry sauce



Toast english muffins and spread with butter and sweet potato mash, top with sliced turkey, stuffing, potatoes and medium poached eggs.

Hollandaise sauce:

Separate the yolk from one egg and whisk the yolk with 2 tablespoons of water in a sauce pan.

Melt 1 table-spoon of butter and pour in slowly while mixing vigorously over medium heat.

(be careful not to cook the egg, continue to whisk and take off heat if necessary)

Add 1/2 teaspoon of fresh lemon juice and a pinch of salt and pepper.

Continue to whisk and heat until thick.

Pour the sauce over the english muffin and top with cranberry sauce and fresh cracked pepper.

Garnish with a sprig of fresh rosemary.