Friday, July 20, 2012

Mojito Season

Iced Green Tea Mojito


  • 1 tbsp fresh lime juice
  • 4 large spearmint leaves, plus more for garnish
  • 4 baby arugula leaves
  • 2 tsp sugar (I used raw, use your favorite sweetener)
  • 1/2 cup brewed green tea, chilled
  • 1 oz white rum


Muddle the lime juice, mint, arugula, and sugar together in a tall Collins glass until the leaves bruise lightly and the flavors release. Add ice until glass is about 3/4 full and then pour in rum and green tea. Stir well and garnish with mint and lime.

Wednesday, July 18, 2012

Summer Dessert

Blueberry Shortcakes

  • 5 cups Blueberries
  • 1/2 cup, divided Sugar
  • 2-1/2 teaspoons Lemon juice
  • 2-1/2 tablespoons Crème de cassis
  • 1-1/2 teaspoons Cornstarch
  • 2 cups Flour
  • 2-1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Kosher Salt
  • 4 ounces, chilled, cut into pieces Butter
  • 1Egg
  • 1/4 cup Buttermilk
  • 1- 3/4 cup, divided Cream
  • Powdered Sugar  as needed

1.    In a non-reactive saucepan combine 3 cups blueberries with 3 tablespoons sugar, lemon juice, and crème de cassis. Cook over medium heat, stirring occasionally, until the berries pop and release their juices.
2.    In a small bowl, combine the cornstarch and 1 tablespoon cold water; stir into the simmering blueberry mixture. Simmer 1 minute; remove from heat. Add remaining blueberries. Cool over an ice bath. Refrigerate until ready to use, up to two days.
3. Preheat oven to 425 °F. Line a baking sheet with parchment paper.
4.    In a food processor, combine the flour, 1/3 cup sugar, baking powder, baking soda, and salt. Pulse in the chilled butter until the mixture resembles coarse meal; remove to a mixing bowl. In a small bowl combine the egg, buttermilk, and 1/4 cup cream; stir into the dry ingredients to form a moist dough; add additional cream if needed. On a lightly floured surface gently knead several times.
5.    Roll the dough out approximately 3/4-inch thick and cut into 8 to 10 rounds, each 2-1/2 inches in diameter. Place the shortcakes on the prepared baking sheet. Brush tops with cream and sprinkle with sugar.
6.    Bake until lightly golden brown, about 15 minutes.
7. In a chilled bowl, with a chilled whip, beat 1-1/2 cups cream until lightly thickened. Add 1-1/2 tablespoons sugar and beat to medium soft peaks. Chill until ready to use.

At Service:
With a serrated knife, split the warm shortcakes. Set the bottoms on individual serving plates. Divide the compote among the shortcakes, allowing some to run off each shortcake onto the plate. Top the compote with a generous dollop of whipped cream. Cap with the top half of the shortcake. Sprinkle the plate and the top of the shortcake with powdered sugar and serve.

Yield: 8 to 10 portions

Monday, July 16, 2012

Savrina and Tony - July 1st, 2012

Thank You Tony & Savrina (Ultimate DIY Bride) for allowing us 
to be a part of a spectacular (sunny) day!

Monday, July 9, 2012

Monday's Marvellous Find

Personalized Flip Flops For Your Wedding Day

Party Flops is a great idea for your destination or backyard wedding favours. Choose from a large selection of slippers or custom design your own slippers for you special day.

Sunday, July 1, 2012

Avocado Fries

Avocado Fries


  • Canola oil for frying
  • 1/4 cup flour
  • About 1/4 tsp. kosher salt
  • 2 large eggs, beaten to blend
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges


1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.
Serves 6

Friday, June 29, 2012

Wednesday, June 27, 2012

Monday, May 21, 2012

Summer Cocktail Hour

Blueberry Collins

Add a fresh or frozen dozen of blueberries to a tall glass and crush them with a muddler or a spoon back.

Top the glass up with ice and pour in 1 1/2 oz of Gin

2oz of lemon juice

2 oz of simple syrup

Add a splash of soda

Stir Garnish with a few more blueberries


Thursday, April 26, 2012

Spring Wedding Trends

1. Modest is More.... We are seeing a departure from the strapless skin baring gowns to more modest gowns this spring. Covered shoulders and lots of lace.
2. A New Take On An Expensive Tradition... Flowers are now taking on a whole new meaning! Many

brides are chooses to make their bridal party arrangements out of brooches and table centre pieces out of

paper flower; using pages from Romance novels. 

3. Say "I Do" To Something Blue... Many brides are following the in footsteps

of the Duchess of Cambridge

and hoping for a blue hue rather than that of the

traditional diamond engagement ring. 


4. Cake Comeback... For years we have witnessed the take over of cupcake towers; this spring

the traditional wedding cake is back! From Red Velvet to Butter Cream the choice is yours!


Wednesday, March 28, 2012

Local Find......

Royce Sihlis Photography
-Kamloops, BC -
Whether it be a Save-The-Date shoot, a Wedding Shoot or a Lifestyle shoot Royce has an eye for simple yet perfect detail and an incredible knack for capturing just the right amount of light.
Check out the link above......

Monday, March 26, 2012

Monday, March 19, 2012

Monday's Marvellous Find!

The Dazzler
The Dazzler has notes of  green bamboo, bergamot, ylang-ylang and Australian sandalwood.
For More Details or to Place an Order 
Contact Colten Mahood at: 250 574 1297

Friday, February 24, 2012

Quinoa Patties.....

Little Quinoa Patties
  • 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
  • 4 large eggs, beaten
  • 1/2 teaspoon fine-grain sea salt
  • 1/3 cup/.5 oz /15 g finely chopped fresh chives
  • 1 yellow or white onion, finely chopped
  • 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
  • 3 cloves garlic, finely chopped
  • 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
  • Water, if needed
  • 1 tablespoon extra-virgin olive oil or clarified butter
    Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.  Form 1 inch thick patties.  Heat the oil in a large, heavy skillet over medium-low heat, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned on both sides.

    Try cooking your quinoa with your favorite stock to add flavor.  Delicious served with a dollop of sour cream or tzitziki.

    Wednesday, February 22, 2012

    Wine Wednesday's........

    Yes it's true......
    The Bonfire Grill at The Cove has WINE WEDNESDAY'S!
    Featuring Wine's From Their Backyard.
    For More Details Check Out Their Website:
    Visit Them Lakeside at:
    4205 Gellatly Road Westbank, Kelowna

    Monday, February 20, 2012

    Monday's Marvellous Find!

    They're Real! Mascara
    Benefit: San Francisco
    A Jet-Black Mascara that lengthens, curls, volumizes, lifts and seperates lashes for a spectacular look! 
    Perfect For Your Day-Of Emergency Kit  

    Tuesday, February 14, 2012

    Be My Valentine.......

    Chocolate Tart:
    • 200 g packet of Baker’s Nutti Crust cookies (caramel oats biscuits)
    • 60 g butter, melted
    • 225 g dark chocolate (use the best quality you can afford)
    • 250 ml (1 cup) cream
    • zest of half an orange, peeled into strips (not grated)
    • about 250-500 g berries of your choice (eg. raspberries, blackberries)
    1. Pre-heat oven to 180 degrees Celsius.
    2. In a food processor, process the cookies to fine crumbs. Add the butter and process untill mixed.
    3. Transfer crumbs to a fluted tart tin with removable base. Using a cup with a flat bottom (I use a measuring cup), flatten the crumbs on the bottom and onto the sides. Bake for 10-15 minutes untill just slightly darker in colour. Set aside to cool.
    4. Break the chocolate into blocks in a medium size glass bowl.
    5. In a small saucepan, add the cream and orange rind. Heat untill boiling point, remove from heat at once, quickly remove orange rind with a slotted spoon, then pour immediately over the chocolate. Stir with a spatula untill fully melted, smooth and glossy.
    6. Pour warm chocolate mixture into baked base, then chill in the fridge for 3 hours or overnight.
    7. Remove from fridge, carefully remove the fluted side of the tin, top with berries, and sprinkle with a little sifted icing sugar if necessary. Serve cold.

    valentines day chocolate tart 003 For the love of Chocolate {Recipe}

    Monday, February 13, 2012

    Monday's Marvellous Find!

    view larger picture
    Frosted 'Chalkboard' Tea Light Holders
    Kate Aspen

    For More Details Check Out:

    Wednesday, February 8, 2012

    A Unique Shower Gift

    Urban Harvest Logo

    The Freshest Organic Produce Right To Your Door!

    For more details check out their website!