I am into all things healthy, interesting and fun. Whether it's about EMF, healthy food, vitamins, fine wine, I'm there!
Wednesday, August 31, 2011
We all have a self-concept of how much we can earn. To break out of this we must upgrade our self-concept. We ha...
Monday, August 29, 2011
Seafood & beer celebration at Trafalgar Ales & Meades. We're throwing fresh hops into the beer, and cooking our own lobster. Fun times!
Sunday, August 28, 2011
Nice view while dining at "Shuswap on the Nipissing" resort. Several nice cottages directly on the water. Gorgeous!
Location: http://g.co/maps/e33j
Shuswap website... www.shuswapcamp.com
Saturday, August 27, 2011
Nice view while dining at Shuswap. Cottages on the water. Gorgeous!
Monday, August 22, 2011
Helpin Ash get back in the groove at U of T. Victoria Clg at left. Goin to secure her apt next...
Sunday, August 21, 2011
Saturday, August 20, 2011
Saturday, August 13, 2011
Viewpointe Big Bluff 06. Delightfully approachable blend of 40% Merlot, 40% Pinot Noir, 20% Petit Verdot. This value wine will be ...
Sunday, August 07, 2011
Cozy dining & spirits at Port Albert Inn on Lake Huron. Rooms & cottages here also. Beaches here are fantabulous.
Saturday, August 06, 2011
Just packin up Farmers' Market in prettiest town in Canada. What's it called?
Tuesday, August 02, 2011
See it, Say it and Savor Your Success! by Robin L. Silverman
From an article by Robin L. Silverman
Healthy gourmet recipe that doesn't break the bank. Puréed spinach, white asparagus & new potatoes...
Healthy Gourmet Recipe, by Paul Singer (EatinWell)
Created expressly for http://www.alwayssavemoney.ca/ as follow up to the Skype interview for her blog.
Visit her site or follow her on Twitter: http://twitter.com/#!/AlwaysSaveMoney
- Fill a 2 quart pot FULL of organic baby spinach, steam for about 2 minutes in 1/4 cup of water, only until it wilts
- Purée spinach & 1/2 clove of garlic in a blender, adding the water from the pot so it becomes like a paste
- In a sauté pan, melt a bit of butter with flour to make a light gold roux, add the blended spinach, and mix evenly on medium heat very briefly
- This will be the central part of the meal. Pour the puree onto the plate as the central element of the meal.
2. STEAMED POTATOES (SKIN ON)- Steam or boil until they feel tender all the way through with a fork
3. WHITE ASPARAGUS
- Steam or boil until tender
4. STEWED PEARS (for Dessert)
- Peel and core several pears
- Boil in a bit of water, add a cinamon stick or two, adding honey and/or maple syrup to sweeten slightly
- Cool in fridge and serve as a cold compote
Seasonings: light sea salt and pepper only
(when ingredients purchased from farmers' market or ethnic discount grocer)
Monday, August 01, 2011
7 keys to high energy living, by Brian Tracy
From: Brian Tracy <newsletter@briantracyintl.com>;
Subject: 7 keys to high energy living
Sent: Sun, Jul 31, 2011 1:44:54 PM
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