El Dia de los Muertos

Halloween, October 31st.  Ghosts and Gobblins, kids in disguise, all out to scare up a great loot bag of treats.  In Mexico there is another festival, celebrated now with Halloween, though very different in meaning and celebration known as El Día de los Muertos (The Day of the Dead), a festival celebrating the reunion of dead relatives with their families, November 1st and 2nd.

"In Spanish, All Saints Day and All Souls Day are known as El Día de Todos los Santos and El Día de los Muertos, respectively. While it's strange for most of us to accept the fact that "death" and "festivities" can go hand-in-hand, for most Mexicans, the two are intricately entwined. This all stems from the ancient indigenous peoples of Mexico (Purepecha, Nahua, Totonac and Otomí) who believed that the souls of the dead return each year to visit with their living relatives - to eat, drink and be merry. Just like they did when they were living."  (From eldiadelosmuertos.com)


Typically, decreased children (little angels) are remembered on Novemeber 1st with toys and colourful balloons decorating their graves while November 2nd is the day to remember adults who have passed, through honouring what they loved while alive: food, drink, music, flowers, personal belongings or favorite activities.  For example, it is not uncommon for families to celebrate with their deceased members through a large meal and Mariachi, if that is what the guest of honour loved to do!  To some, this must seem a bit morbid, but from the Mexican culture it is natural - they believe in the life-death-rebirth continuum.


Around parts of Mexico you can find strange (to North Americans) artwork with skeletons in fancy dresses and top hats or traditional Mexican dress.  This is a modern take on an Aztec god known as "Lady of the Dead" and referred to as Catrina.  Catrina's are now modelled in both men (Catrin) and women representing the souls that have past that are dear to us.  It is a lovely recognition of those who have marked a persons life and ancestors from which you came.  My husband and I first saw a Catrina from the extensive collection of Ernesto Coppel Kelly, owner of the Pueblo Bonito chain.  We even purchased our own festive Catrin and Catrina while on our honeymoon in Talquepaque, a beautiful artisan community close to Guadalajara.

Besides the Catrinas, ther are several items and traditions associated with El Dia de los Muertos, including the flower of choice, zempasuchil, a Mexican Marigold, and candles adorning gravesites.  Others include specific food like pan de muerto (a rich coffee cake decorated with meringues made to look like bones), as well as skull candies and sweets made of marzipan.

Take a look at these great photos that represent the celebration of El Dia de los Muertos:


Altars made for family members

Flowers

Candles for candle light vigils

Food to celebrate

This is a fantastic celebration which I am sad to report we have never taken part in, though I hope to return to Mexico and visit a town that celebrates this festive day in the near future. I think we can learn some wonderful ideas of family and traditions from our Mexican friends!

Spooky Sips for the Undead Part 2

Both young and old enjoy a good spooky party now and again, right?  So in Part 2, highlighting Martha Stewart's twisted-but-genius food team, take a look at some inventive drinks to suit the whole family from Morticia to Pugsley and even Cousin Itt:

http://www.marthastewart.com/

(Bloody Heart Martini)

(Gaul of Goat Float)

(Pinagoulada)

(Blood Red Hot Chocolate)

(Medusa Face Punch)

Have a frightful night!

Dreaming of our little slice of Paradise

A chill in the air, a light dusting of snow - all reminders and our reality that summer has passed, the leaves of fall are gone and winter is quickly approaching.  I admit, there is something beautiful about watching a peaceful snowfall at night when the world is huddled into their warm little abodes.  The trees look fantastic with snow falling from them, but here in Alberta, Canada..... well, it gets %&*$ cold!  A few days, OK; a month, no problem.  But we are talking three to four months of in-your-face-with-no-relief cold.  And, let it be known that every year it gets a bit harder for us.  I think if you make yourself active, get out and take up skiing, skating or even snowshoeing, the hell passes a bit quicker.  But here is our reality: in the dead of winter, Hell looks very inviting!

So as we drive to work in the dark and deal with temperatures beginning to drop, I am dreaming of our little (and I mean little - 1 week a year) slice of paradise in Cabo!  Last year on a January trip, my husband and I traded in my timeshare purchased several years ago and traded up to a newly constructed Villa.

(That is ours, on the left)

Why?  Beyond the obvious that Cabo has always been good to us, we wanted a way to be able to spend more time in Cabo over the next few years, and our now fractional ownership allows us to "deposit" our 1 week in the villa and pick up a neighbouring one bedroom condo for 5 weeks!  A much cheaper investment this way than buying 4 more timeshares!



Regardless, our villa is now built and I am longing to see the final results, feel the sun on my skin and the warm breeze, spend time without the stresses of city life and immerse myself in a culture with wonderful food and people that our family have come to love.  Cabo next week?  I wish.  But it is definitely on the horizon.

(view from the kitchen)

  (Master bedroom)

(Patio and view off of the guest rooms)

                                                                      (The kitchen)

I doubt we will treat ourselves to staying at the Villa too often, though it is a great place to have a family vacation or celebrate a milestone birthday or retirement.  I think my husband is quite pleased at the ability to stay in our Paradise for 5 weeks a year to escape the harsh Alberta winters and smell the wonderful Mexican vegetation (and chilies).  Now we just have to work on increasing our vacation leave....

Until then, I will keep on dreaming.

Halloween Part 1: Spooktacular Treats

If you have school-aged children at home, you know it is that time of year again - the week before Halloween.  There is an excitement in the air while markers and cardboard boxes work overtime to design and create your little monster's alter ego for the 31st.  And, of course being a mother of a Grade 6er also implies that Halloween baking for the impending Friday afternoon chaos is at hand.  It gives me chills just thinking about it!  I am very happy to be the supplier of treats as opposed to the teacher dealing with 25 ghosts, goblins and Lady Gaga's on a sugar rush!

The Goods is meant to be a one-stop shop to help you simplify your busy and demanding life, though events like Halloween often demand hours of mad creativity on par to the creation of Frankenstein, the commitment of Dr. Jekyll and the steadfastness of Martha Stewart herself.  So what to do to satisfy your little one's need for a spooky treat when you are still trying to clean up those damn pumpkin seeds after some handy carving that settle in the most unusual places?  I'd recommend heading to Martha's site for some great ideas with tested-until-they-are-blue-in-the-face recipes!  I have to admit, some look quite overwhelming and time consuming, but one look through her Halloween recipe catalogue and you will be inspired to tackle one more thing for your child's Halloween delight.  Take a look

http://www.marthastewart.com/

(Easy enough brownie coffins - I think this is my choice this year!)

(Meringue bones for the little ghouls)

                                            (Simple dulce de leche filled chocolate cookies)

(A fun project to let loose your child's creativity)

(Cupcake witches - the scary green-faced kind!)

Whatever your poison, if you are in need of some creative ideas for your Halloween party for adults or children, Martha Stewart's website is a fantastic one stop site.  Her creative kitchen team are sure to impress, and pending your level of courage and enthusiasm, there is something there for everyone.  It beats Pilsbury's premade chemical sugar cookies and it doubles as some great bonding time with your family!

Enjoy!

Great Christmas gifts and a good cause

My daughter's school is currently having a great fundraising event that I take advantage of every year - subscription magazines with up to 85% off the cover price!  It's a great deal and it offers unique gift ideas for those special people on your Christmas shopping list!

To support Riverdale Elementary School, simply go to

http://www.qsp.ca/

Use the school code 1204 and follow the instructions on-line.  Allow 6 weeks or so for your subscription to arrive, and presto - instant Christmas gifts taken care of and delivered to your friends and family (or even a little something for you)!  I believe you can choose to have a card sent by QSP to the lucky recipient telling them about your gift.

My daughter's name is Jenna Camire and she is in Mrs. McLeod's Grade 6 class.

The on-line store has an exceptional selection, from sports to home and garden, wine and fashion - even magazines from other countries and in different languages!  I often purchase subscriptions for my niece and nephews who are scattered across Canada - kids love receiving something in the mail!

For those that take advantage of this great deal, thank you, from Jenna and me!

Trend Alert: Layering Bracelets

I can't help but be thrown back to the 80s when someone says "layering bracelets".  I know you won't admit it, but you remember Madonna and her 3203 black rubber bracelets, all crammed onto one arm.  I instantly shivered, until I actually saw the edgy and delicate designs recently launched in the Stella and Dot holiday season collection.  A genius mix of colours, metals and fabrics including edgy leathers and delicate silks.  Take a look:

Here are some of the pieces shown individually

(Silk bases with charms)

(Signature scallop and leather)

(Clover double wrap leather)

     (Devy gold bangles)

A great selection at reasonable price points that you can mix to make casual or formal quite easily!  Looking for a great "personal" or "custom" gift for someone special?  Choose some charms to add to a bracelet: initials, birthstones or symbols.

Take a look at the complete line up!  Simply click on the "Stella!" button location in the navigation bar.  You can order directly through my e-boutique and your order will arrive in a Stella gift box in about a week.

A little fairy magic - be kind to your wallet

A great offer in time for the Christmas buying season from our favorite and queen bee quilter, The Quilt Fairy

Kathryn: thank you for the warm introduction. What a fairy am I if I can't do a little magic and here it is: All Canadian The Goods followers get a free shipping on orders over $100. Just use coupon name "TheGoods". Offer valid till Dec. 1, 2010.   Thanks for spreading your fairy dust our way!

Warm Cinnamon Buns

My work colleagues seem to love cinnamon buns - everyday, without fail, I see at least one employee enter the doors with a fresh cinnamon bun in hand.  I have a great recipe for them (and it went over quite well at work one morning), but they do take some time to allow the dough to rest and rise.  I then found a shorter version on http://www.foodnetwork.com/ from celebrity chef Giada, a California/Italian focused chef.  Although it is against every fabric of my being to buy frozen bread dough, I tried it and......had great results!

So, if you love the smell of fresh-out-of-the-oven cinnamon buns (and who doesn't), this is a great recipe to get you started working with pastry.  Your family will love you for both the wonderful aroma surrounding them and this special cinnamon treat!

Hazelnut Cinnamon Buns

Ingredients

3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves

1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)

3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk

Directions

Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.

Position the rack in the center of the oven and preheat to 325 degrees F.

Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.

Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.

This is for you, Bonnie :-)

Fall is here; heat up your kitchen with Mexican Tinga

OK, back to Mexico for some incredible plate ideas, a mouth full of flavor, an awesome smell wafting through the kitchen and big smiles on every ones faces.  Life is good.

When I feel a need to connect with Mexico, I turn to Rick Bayless.  Yes, an American, but probably North America's most celebrated chef of Mexican cuisine.  After a planned short exchange in College to Mexico lasted several years, Chef Bayless won the hearts of locals and mastered the secrets of Mexican cooking in the cuisine heart of the country: Oaxaca.

One of my new favorite (and easy) dishes is Pork Tinga.  For those of you that have not experienced the joy of this dish, it is basically pulled pork, done Mexican-style.  In fact, you could use any meat in this recipe - chicken or beef would be great.  Cook it low and slow (I used my slow cooker, threw everything in the pot and walked away).  The result is a wonderfully tender meat dish with some major flavours: smoky BBQ from the chipotle peppers and heartiness from the chorizo sausage.  For those in Canada wondering where to pick up some chipotle peppers in sauce, head to Walmart.  I know!

I served this in fresh corn tortilla shells with sliced onions and avocado.  That's it, I am serving this for family next week.  Thanks Rick!


Pork Tinga with Potatoes, Avocado and Fresh Cheese


Serves 4 to 6
Recipe from Season 7 Mexico One Plate at a Time, Rick Bayless

Ingredients

1 tablespoon vegetable or olive oil

1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes

4 ounces chorizo sausage, removed from its casing

4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered

1 large white onion, sliced 1/4–inch thick

1 garlic clove, minced

1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)

2 to 3 canned chipotle chiles, en adobo, finely chopped

4 teaspoons chipotle canning sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon dried oregano, preferably Mexican

Salt

About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese or even feta cheese

1 ripe avocado, pitted, flesh scooped from the skin and diced

Warm corn tortillas


Directions


Heat the oil in a stove top-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stove top, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.

In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.

After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.


Saludos!

One great fairy to follow

"Every quilt for baby tells a story - sometimes old, sometimes new; brings to life forgotten lullabies and new baby rhymes; and, creates memories for generations to keep.
Our baby quilts are where The Past, The Present and The Future all meet together.
Enjoy your journey in my baby quilt kingdom!"

The Quilt Fairy


A great new E-Store for those with young children, expectant friends, family or people who simply love quilted items!  Our dear friend in Guadalajara, Mexico, has just launched her e-store for beautiful, handmade baby quilts, quilt sets and quilted baby nursery accessories and rugs.  The Quilt Fairy.  A great website, easy to navigate and with a great selection for the little ones! 

I think these items make a fantastic gift for expectant parents or families with young children - what child doesn't like beautiful colours and pictures of what they love surrounding them at night.  The accessories are also great Christmas gifts, and ... tis the season!

Take a look...

http://www.thequiltfairy.com/



Pasta anyone? Amazing Amatriciana

After years of eating carb-free, my entire family has found the balance of introducing pasta and other carbs back into a healthy lifestyle. My husband and daughter are delighted when they come home and see me preparing fresh pasta in the kitchen and wonder what will it be this time? Well, on the weekend I tried the famous picante Amatriciana. Simple to prepare, but with a beautiful, full flavour - great for a fall day! Key ingredients include pancetta, or bacon (whatever you have), tomato and pecorino cheese.

This dish is associated with Rome though is actually from the town of Amatrice. And the pasta bucatini, which is a spaghetti with a hollow middle, is known primarily for its pairing with this wonderful picante sauce.  However, because I cannot make fresh bucatini in my kitchen, spaghetti was my pasta of choice!

I found a great recipe from an Italian food blog, AGLIO, OILIO and PEPERONCINO and adapted it. I hope you give it a go next weekend!

Ingredients
1 cup unsmoked pancetta, smoked pancetta OR bacon, diced
1 can (14 oz) whole canned tomatoes, crushed
1 small white onion, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon tomato paste
1 cup white wine
1 cup Pecorino Romano, grated
1/2 cup Parmigiano, grated
1/2 cup extra virgin olive oil
1 pound spaghetti dry or fresh

Directions
Fry the bacon/pancetta in the olive oil, over low heat until crisp. Then, add the onion, garlic and the red pepper flakes. When the onion is translucent, add the wine and let it come to a boil to evaporate it. Add the tomatos and tomato paste; cook uncovered for about 10 minutes.  Season the pasta sauce with some salt, ONLY IF NEEDED.

Bring a large pot of water to a boil, add a good teaspoon of salt and the spaghetti available. Shortly before the pasta is ready, scoop up a 1/3 cup of the pasta cooking water and set aside. 

Drain the pasta and pour it in the tomato sauce skillet, add the grated cheeses and a demitasse of pasta cooking water. Cook a few minutes more, mixing the sauce to coat the pasta strands evenly. Serve immediately with more grated Pecorino if necessary.

Enjoy!

What a difference an "E" makes

The English Language is a wonderful and complex thing.  One addition or subtraction of a single letter and the meaning changes forever.  An oversight on editing, a relationship too dependant on spell check or a Freudian Slip - you be the judge.  I just had to share this laugh with you....

My blog last week with Tara Burry on Tummy Blasters had five great exercises with pictures and descriptions, unfortunately, I had too many "e"s left in my fingers and dropped an extra one in the most unfortunate place!  What SHOULD HAVE read as

"Lie on your mat with your legs at a 45 degree angle with your arms extended to the side"

Was posted for several days as:

"Lie on your mate with your legs at a 45 degree angle with your arms extended to the side"

Oh dear.  :-)

Is it Novemebr 23rd yet??

OK, so this is not breaking news, we have known about the marriage of the drop-to-your-knees gorgeous Lanvin with H&M for some time.  (Hey, I'll be first to admit my eleven year old shops at H&M)  But the fact that H&M are going "luxury" for this merger as opposed to Lanvin coming down from the clouds and hitting the street, has me very curious and excited for the November release date!  How many more sleeps?

Have you seen the Spring 2011 shots from the house of Lanvin?  It is amazing, as usual...

Just a thought!



Wellness: 5 Tummy Toner Exercises

Welcome to Tara Burry!  Master Pilates Trainer, my personal wellness guru and just one awesome lady!  This is the first of many wellness installments where Tara has agreed to impart her knowledge and expertise to the readers of THE GOODS, and spread the word about Pilates as both an exercise routine as well as part of a healthy lifestyle.

Today, Tara shows us how to work those stomachs into shape with 5 great moves that need only you and a comfortable mat!  I'd love to get your feedback on these articles and feel free to send any questions to our first expert-in-residence directly through THE GOODS comment section!

Have fun!
K


The Pilates method was developed by Joseph H. Pilates almost 100 years ago. It is an effective body conditioning system which focuses on improving flexibility and overall body strength without building bulk. Some 500 exercises were created to bring mind and the body together into flowing movements without stress to provide a most effective conditioning program!

Performed on specifically designed pilates equipment or practised through movements adapted for floor exercises, pilates is a great method to add to your routine!  Most people who walk into a Pilates studio want to either improve some area of their body, their overall conditioning or flexibility.  Here are five great exercises you can do at home to get your tummy in great, toned condition!

1. HUNDREDS

To start, lie on your mat with your arms at your side.

Movement:  Curl your head and shoulders off the mat, and place your arms about 6-8" off the mat.  Now, lightly pump your arms (about a 3" distance) up and down in time with inhaling for 5 pumps and exhaling for 5 pumps.  Repeat the counting until your reach one hundred.  In other words, ten sets of ten breaths!

Things to keep in mind: make sure your pelvis stays in a neutral position, neck and shoulders are relaxed, and extend your arms and legs away from your body.

As a variation on the basic hundereds position, you can straighten your legs to increase your workout and your results!

2. ROLL UP

To start, lie on your mat with your arms extended in front of you.  Don't forget to flex your feet!

Movement: slowly curl your head off the mat and roll up through the spine until your arms touch your toes.  Then reverse the motion and roll back down until your head is back on the mat in the original start position.  Repeat this 6 to 10 times.

Things to keep in mind: Think of peeling your spine up from the floor, one vertebra at a time.  Also as you move through the position,  bring your torso up and over your legs until you reach your toes, then roll back down one vertebra at a time.

3. SINGLE LEG STRETCH

To start, lie flat on your mat and bring your right knee to your chest (do not pull it with your arms, use your body).  Place your left hand on the right knee while your right hand is on the right ankle.  Now, lift the extended leg sightly off the ground and lift your head and shoulders off the ground to move them in closer to your body.

Movement:  Slowly move your body to alter the start movement to the opposite side of your body.  Now, the left knee is into the chest and right leg is extended.  Repeat this 8 - 10 times.

Things to keep in mind: Keep your torso still throughout this movement!

4. DOUBLE LEG STRETCH

To start, lie flat on the mat and bring both knees to the chest, curl up your head and shoulders and place arms to the side of your body.

Movement:  Take a deep breathe and stretch both legs to a 45 degree angle and reach your arms to the ceiling.  Exhale and bring knees back to the chest and arms return to the side.  Repeat this motion 6 - 10 times.

Things to keep in mind: keep your shoulder down throughout the movement.

5. TEASER

To start, lie on your mat with your legs at a 45 degree angle with your arms extended to the side.

Movement: Slowly roll up your body and lifting your arms for your fingers to reach towards your toes.  Repeat 5 - 10 times.

Things to keep in mind: Keep your neck and shoulders relaxed, always reach long with your legs and arms.

That's it!  Congratulations on completing your first of hopefully many pilates routines!  If you'd like to experience a full workout with Tara, have an assessment or try out pilates on the reformer machine, give Tara a call and tell her you got THE GOODS!

info@pilatesbodybeyond.com

Suite 101, First Edmonton Place

10665 Jasper Avenue (at the Corona Station)

Edmonton, Alberta

780.951.3016