I have always believed the way to a man’s heart is through his stomach. When it comes to love, I have used every trick in the book. I passed my mom’s apple pie off as my own and tricked my husband into marrying me. And then there was the time I backed his car into a tree, we had shepherd’s pie that night for dinner.

While some people rely on aphrodisiacs like oysters, chocolate and caviar (high in zinc, stimulates formation of testosterone), I’ve found comfort food works the best. This year I’m going with a traditional recipe, Beef Stroganoff. You can never go wrong with beef, noodles and cream. And for dessert? Mom’s apple pie.
Beef Stroganoff

Ingredients

1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2×1x1/2 inch strips
2 tablespoons vegetable oil

6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
2 10oz cans beef broth
2 tablespoons Cognac
1 1/2 - 2 cups sour cream

1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill

12 ounces wide egg noodles
1 tablespoon paprika

Directions

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in sour cream and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

Happy Valentines Day.

Julie

On the eve of Valentines Day, it’s only fitting to test one’s knowledge. Today’s quiz will separate the real romantics from those who will be sleeping on the couch with the dog tomorrow night.

Let’s start with roses.

Sending a dozen roses means:

1. There are a dozen ways I care about you
2. They are only sold by the dozen
3. I want to spend the rest of my life with you

A red rose is the colour of love, a yellow rose is the colour of:

1. enthusiasm/desire
2. beauty
3. friendship

Valentines Day originated in the United States by Hallmark Greeting Cards in 1935 True or False?

The total number of Valentines cards sent each year is:

• Over 5 million
• Over 50 million
• Over 1 billion

Men purchase 85% of all Valentines Day cards True or False?

In Asia, is it men or women who are expected to buy chocolates for their co-workers on Valentines Day?

In 2008, Saudi Arabia banned the sale of all Valentines items, particularly red items, in an effort to avoid temptation. True or False?

The Saint Valentines Day Massacre was staged by which Italian gangster?

• John Gotti
• Al Capone
• Nicky Scarfo

The Answers Are:

1. Sending a dozen roses means “There are a dozen ways I care about you.” Two dozen means, “There are 24 hours in a day and you think about you every hour.”

2. A yellow rose is the colour of friendship, but an orange or coral rose means enthusiasm or desire. Be careful not to get the two mixed up; you could literally be sending the wrong message.

3. Valentines Day has been around a lot longer than Hallmark. The first romantic link to Valentines Day was by Geoffrey Chaucer and English poet. The Brits had been sending Valentines long before the Americans. It was Esther Howland who first mass produced the heart shaped cards in 1847.

4. There are over 1 billion cards sold world wide, making it the second largest card holiday after Christmas.

5. False - Women not men purchase 85% of all Valentines Day cards.

6. In Asia the custom is for women to give chocolates to their male co-workers.

7. True - Saudi Arabia has banned Valentines Day and the sale of any related items.

8. The Saint Valentine’s Day Massacre was staged by Al Capone against Bugs Moran on Thursday February 14, 1929. It seems Moran was muscling in on Capone’s dog track and boot legging businesses. Capone was not actually present for the slaying of the seven mobsters; he was vacationing in Florida.

How well did you score? An eight out of eight might not keep you out of the dog house, but a nice card along with a box of good chocolates will. As an retired florist, I always advise people to avoid roses at Valentines. They are way over priced and seldom last. A huge bouquet of tulips is a better bet, or one of my favourites, an orchid plant - delicate but beautiful.

What was the best Valentines Day card or present you received? We would love to hear about it.

Cheers,

Julie

The video screens with their flickering images can been seen through the rear window. It seems more and more people are opting to have DVD players installed in their mini vans and SUV’s. The days of singing and playing I Spy are giving way to video’s and hand- held Game Boys.

I must admit, we bought a portable DVD player for the car/kids four years ago. Bill and I still agree it’s one of the best investments we’ve ever made. It has saved our sanity when a ferry gets canceled or is delayed. Watching a video actually helps our daughter NOT get carsick on the road to Whistler.

We limit watching the DVD player to nighttime. On day trips, we try to engage the kids in meaningful conversations. These dialogs usually last about three minutes. Over the years, we’ve logged thousands of miles, either commuting to Fernie, B.C., or over to Vancouver Island, B.C. and now more recently, up to Whistler, B.C. In addition to sleeping, here are just some of the things we do to help keep our kids entertained on the long commutes:

Car Tricks

Brain Teezers

• Give the kids an answer like Canada and ask what the question is
• One person picks an animal and everyone else has to guess what it is
• Give famous lines from Disney movies or hum the songs and get them to name the movie

Card Games

• Brain Quest - 1,000 questions and answers - it comes in every grade level, and asks questions like, “Which takes up more space: hot air or cold air?”
• Professor Noggin’s Series - we have the Wildlife of North America Card game, but they come in a variety of interests. Example: Barn Swallow - do I eat fruit, insects or seeds?

The card games are great, but I tend to get a bit car sick reading the questions.

Make Up a Story

• This is still one of my all time favourites - Someone starts off the story and we go around the car with everyone adding to it. The kids really enjoy this one.

Car Bingo

• One of my friends made up her own version of car bingo - it was a binder filled with things the kids would see on their way to the Drummheller Dinosaur museum. Every time they spotted something, they put a sticker on the box. She made one for each of her three sons to keep them occupied on the long car ride. It was a work of art. I should also add she’s a teacher.

If you have any tricks for keeping your kids amused on the way to the cabin or anywhere else, I would love to hear what works and what doesn’t.

Cheers,

Julie

Before heading out to the cottage or up to Whistler, I make sure I’ve packed a bag of road snacks and something to drink. Prechildren the bag consisted of:

• Bag of red Twizzlers
• Big bag of potato chips
• Pop
• Chocolate macaroons

It’s little wonder Bill and I often didn’t feel well by the time we got to where we were going, but eating junk food was just part of our adventure. Now that we have two small children we try not to eat like that, at least not in front of them.

These days I try to pack some strawberries, grapes and apples washed and cut up in plastic containers, granola bars and popcorn. If I have time, I like to make my own road snacks: Spicy Almonds and Nuts & Bolts. These are also great appetizers to serve during happy hour at the cottage.

Sweet & Spicy Nuts (Cottage Life’s Summer Weekend Cookbook)

• 2 tbsp peanut oil
• 2 cups blanched whole almonds (or pecans)
• 2 tsp table sugar
• 1/2 tsp cumin
• 1 tsp cayenne or hot sauce

Directions:

Heat oil in a large, heavy skillet. Add almonds, sprinkle with sugar and toss over medium-heat until nuts are a light, even brown. Turn out into a bowl and toss with cumin, cayenne and salt. Spread nuts on a paper towel to cool. Store in an airtight tin. Makes 2 cups (500 ml).

Nuts & Bolts

• 1/2 box cheerios
• 2 pkg pretzels ( 1 bag round and 1 bag sticks)
• 1 box shreddies
• 3 cups peanuts

Combine the top ingredients together. In a separate bowl combine:

• 1 cup of melted salted butter
• 3/4 tsp garlic salt
• 1/4 tsp onion salt
• 2 tsp worcestershire sauce

Using a large roasting pan, combine the dry ingredients with the butter mixture and stir well. Cook uncovered 1.5 hours at 225 degrees F stirring occasionally.

Here’s to a crunchin munchin road trip.

Cheers,

Julie

And the winners of The Great Frozen Dinner Entre are…..

1. Costco’s Kettle Creek Ribs - These gooey barbecued ribs are still my number one favourite - just heat and serve. One rack with feed two adults.They retail for $13.00 a slab.
2. M&M Cabbage Rolls - Sweet - comes in two serving sizes, heat and serve. Small portion contains 6 rolls, and retails for $8.99.
3. Costco’s Zinetti’s Chicken Florentine - at first I balked, but the cream sauce is yummy, and the noodles are firm. I would even consider serving this one to company. Great with a salad (note it takes 70 minutes to cook in the oven), and retails for $13.00. One package contains two trays and would likely feed 10 people in total.
4. Costco’s Mrs. Paterson’s Aussie Pie - 9 individual chicken pot pies. These buttery flavoured pastries make a great lunch served on their own, or add a salad and have them for dinner. Everyone liked the flavour and texture of these frozen pies.
5. President’s Choice Smokin Stampede Sliced Beef Brisket - sent to us by Chris McNeil, they are described as being, “thinly sliced dripping with thick spicy Chipotle BBQ sauce.” Chris suggests serving them on rolls with a salad or french fry wedges. They feed four people.

My search is by no means over. I will continue to shop the frozen food isles in search of the perfect pre-fab dinner. In the meantime if you come across something you love, or a website that has great recipes, please feel free to share them with the rest of us.

Cheers,

Julie

Despite the fluctuating temperatures in the east, here in the west, things are downright frosty. The cold weather makes me crave comfort food. Macaroni and cheese, ribs and baked beans, are among my favourites. The following recipes were selected for their great taste and simplicity. O.K., the baked beans are a little bit of work, but I prep them in the morning, put them in to bake and then head outside to enjoy my day.

I hope you enjoy these “One-Pot Wonders“.

Stovetop Cheddar Mac (Rachel Ray’s Recipe)

Pork Noodle Soup with Cinnamon and Anise (Gourmet)

Baked Beans (Gourmet)

Stovetop Cheddar Mac - served it last night to the kids, it’s quick and easy. The trick is to use half-and-half - don’t substitute for milk, you won’t get that rich creamy taste.

Ingredients:

• 2 cups elbow macaroni
• 2 tbsp butter
• 2 tbsp flour
• 2 cups half-and-half, warmed
• one 8 ounce bag shredded extra-sharp cheddar cheese (2 cups)
• Salt to taste

Directions

In a large saucepan of boiling water, cook the macaroni until al dente; drain in a colander. While pasta is cooking, melt butter over medium heat in a separate pan. Wisk in flour, cook for 1 minute. Gradually whisk in the warmed half-and-half and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes. Remove from heat and stir in cheddar until melted. Add the cooked macaroni and season with salt to taste.

Pork Noodle Soup with Cinnamon and Anise -Don’t let the title fool you, this noodle bowl is filling.

Ingredients

• 2 1/2 pounds country-style pork ribs
• 6 cups water
• 2/3 cup soy sauce
• 2/3 cup Chinese Shaoxing wine or medium-dry Sherry
• 1/4 cup packed dark brown sugar
• 1 head garlic, halved crosswise
• 3 (3-inch) cinnamon sticks
• 1 whole star anise
• 5 1/2 ounces bean thread (cellophane) noodles

Directions

Gently simmer all ingredients except noodles in a 6-quart heavy pot, covered, skimming as needed, until pork is very tender, 1 1/2 to 2 hours.

Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles in hot water and allow them to soak for 3 minutes in hot water, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 3 minutes. You can serve steamed broccoli, Chinese broccoli, or steamed bok choy on the side, just sprinkle a little oyster sauce on top of vegetables for added flavour instead of butter.

Baked Beans

Ingredients

• 1 lb dried navy beans (2 1/4 cups)
• 1 (1/4-lb) piece salt pork (rind discarded)
• 4 1/2 cups water
• 1 large onion, finely chopped (about 2 cups)
• 2 chopped garlic cloves
• 1/2 cup Grade B maple syrup
• 1 tablespoon dry English mustard (preferably Colman’s)
• 1 teaspoon freshly ground black pepper

Directions

Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks’ note, below). Drain.

Put oven rack in middle position and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.

Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman’s), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.

Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.

Cooks’ notes:

• To quick-soak, put beans in a 4- to 5-quart pot and cover with cold water by 2 inches. Bring to a boil, uncovered, then boil for 2 minutes. Remove from heat and let stand, covered, 1 hour before draining.

• Baked beans keep, covered and chilled, up to 5 days.

Here’s to tasty, hot, stick-to-your-ribs cookin’

Cheers,

Julie

I am pulling Zinetti’s Chicken Florentine out of the freezer and my heart is sinking. Staring down at the shrink wrapped frozen mass, I am trying to imagine what this dish is going to taste like.

Yes, I want out of the kitchen, but I don’t think frozen florentine is the ticket. I am haunted by a comment a fellow cottager, Duke 6979, left for me on Cottage Life’s forum:

I HAVE NEVER TASTED A FROZEN DINNER THAT TASTED ANYTHING LIKE FRESH HOME COOKED. SPENT THE TIME AND ENJOY THE REAL TASTE.

I have to admit Duke, you have a point. Thus far we’ve tried Costco’s pre-made spinach salad ( a good 8 out of 10), their Chicken Enchiladas (not a hit) and the Sheppard’s Pie, which I actually didn’t think was too bad. Although a friend declared it, “Just above edible.” These prefab dinners are a poor substitute for the real thing.

It’s not like I don’t have a million cook books, or access to to online recipes. The simple fact is, I don’t have the time it takes to think through a week’s worth of dinners, let alone do the necessary shopping or cooking. I am challenged enough by breakfast and lunch.

Survival Tips

This week I am trying to focus on taking it one day at a time, or in my instance, one meal at a time. I also find when we get home from the cabin has a big impact on our meals. Arriving home late Sunday night with loads of laundry and no food in the fridge is a bad way to start Monday morning. Now when I am grocery shopping on Friday, I make sure I’ve stocked the fridge and the cupboards with milk, fruit, cereal and lunch stuff, enough to get us started.

I have a freezer full of frozen prefab dinners if I need them, and I am always interested in hearing what you’ve sampled and love.

These are my survival tips thus far, please add your’s to the list.

Cheers,

Julie

PS - Thanks Debb for your recipe suggestion from Rachel Ray, I am going to give this one a try tonight.

Imagine walking into a property you’ve rented via the Internet and being greeted to the following:

The woodstove was alight; the table decorated and set for two; Christmas music was playing on Classic FM; table lamps were softly glowing, the hot tub up to temperature, and the lights on the mantel and tree completed the picture. We left a festive wicker gift basket filled with chocolates, wine and some scented candles, and for a couple enjoying their first Christmas together, I can’t think of a more welcoming effect.

This is how Heather Bayer, owner of the above property, prepares her cottage for her renters. She calls it the WOW effect. Bayer is a seasoned pro when it comes to cottage rentals. She along with her partner, Craig White, operate CottageLink, a cottage rental management business in Ontario.

I don’t think I have ever walked into a vacation rental, five star hotel or otherwise, and received the kind of treatment Bayer provides her guests.

During our recent stay in Whistler, I was thrilled that the owner of the unit was actually there to let us in, help us with our luggage, and explain the keys and locks. It would have been great if he was more familiar with the Internet connection, something we struggled with over the next five days. They didn’t leave any candles or chocolates, just some brochures from local tour operators.

Both my husband I agreed that although the place was immaculate and had great amenities, we would not likely rent there again. Why? Because two nights in a row, we were woken up at 3 a.m. by weekend partiers who stayed up listening to music. When I inquired at the front desk the following morning about what we could do, the concierge just shrugged her shoulders and informed us that unless the owners retained the services of a security company, which they did not, there was little that could be done. The broom handle on the ceiling seemed to settle things down around 5 a.m.

Next month, we will take possession of townhouse in Whistler. Our plan is to rent it out when we’re not using it. Based on my previous rental experiences and Bayer’s advice, I’ve realized that I too would like to WOW my guests. Not an easy task considering we live two hours away.

On Friday, I will provide some tips on how to create a welcoming experience for rental clients. It will include: providing a welcome book that covers not only how things operate, but great places to eat, how to prevent guests from locking themselves out, and how to can provide emergency service for guests if you are unable to respond to them yourself.

I love it when my expectations are exceeded. It’s even more delightful when I can exceed others’.

Cheers,

Julie

Whistler is filled with hidden treasures. Every time we come here, we discover a few more gems. The snow this week is  phenomenal. It’s like someone turned on the snow tap and forget to shut it off. It’s spewing like an out of control garden hose. Skiing down Ptarmigan, there is so much powder I get stuck and have to cross-country ski my way out, passing a snowboarder, buried to his waist in the fluffy stuff.

There is not enough room to list all of Whistler’s good qualities, but here are a few of my favourite moments.

1. Taking a break from skiing to enjoy a cup of white hot chocolate from the Second Cup (located in the village beside Lululemon)
2. Tubing on the #7 black diamond run at the Tube park (we rope all four tubes together - thrilling doesn’t even begin to describe it)
3. Dusty’s for Happy Hour today - it’s crazy busy and we have to sit on the pool table, but the wings make it all worth while.
4. Snowball fight/snowball war with the kids on our way home from the hill.
5. Walking around Nita Lake on one of the many trails that surrounds the Village.
6. The friendly hellos and greetings from the lifties. The staff that operate the chairs come from all over the world to experience Whistler. It’s their enthusiasm and vitality that make the village a fun place to hang out, especially on Aussie Day.
7. The Fire and Ice show that takes place in the village every Sunday night (see above photo)
8. Skiing with my buddy, Jean, who is a level four ski instructor. Part coach, part tour guide, I have never skied so many black diamond runs in my life. Thank you Jean, for getting me down in one piece.

I could list the best restaurants, bars, and pizza joints, but part of the fun of Whistler is discovering them on your own. O.K. if you absolutely must know, according to the Pique Newsmagazine, here are some of the winners for 2007:

1. Rimrock Cafe voted best overall restaurant, best dessert - sticky toffee pudding, best service, and best place to go if someone else is paying
2. Samurai Sushi - best value & best take-out restaurant
3. Tapas - Urban Tapas Parlour
4. Steak - Hy’s Steakhouse (although the 3rd place winner - Ric’s Grill is my favourite, and good place to go if you have kids)
5. Best Burger - Spitz Grill
6. Breakfast - Wildwood Cafe (locals also love Southside diner at Creekside)
7. Apres Ski bar - The GLC - Giribaldi Lift Company (Dusty’s came in second)

Tomorrow wraps up our holiday. You know it’s a good one when nobody wants to go home.

Cheers,

Julie

Oh how I’d wished I’d researched this story before today…. It’s January 1 - the day after New Year’s eve and I am dying. Done in by three or was it four, deliciously sweet-tart Cosmopolitan martinis. It seemed like a fabulous idea at the time, but as I feel the alcohol burning a whole in my stomach today, oh how I wish I’d exercised more restraint.

Upon further examination there are steps I could have taken before retiring last night to prevent the ratty feeling that has descended upon my entire body today, and food that I should have eaten for breakfast upon rising. According to Life in the Fast Lane, here’s what would have worked on my natty hangover:

• Bananas or kiwi - either before I went to bed last night, or for breakfast this morning, they would have replenished my potassium
• Gatorade or fruit juice - to replace my body’s severely depleted electrolytes
• Egg for breakfast -cysteine in eggs breaks down the toxin acetaldeheyde found in the liver
• Lots of water - both last night when I was drinking these deadly martinis and today
• Sleep - nothing worse for a hangover than children who wake up early and want breakfast
• Time - body needs time to repair the damage caused by the alcohol and it’s toxins

If you have hangover cures, please feel free to add them to the list.

I would like to say that next time I drink I will take these things, but sitting here today, I have totally sworn off alcohol, at least for now.
Cheers,

Julie