Katie and a world of cards. · Saturday November 29, 2014 by colin newell
Katie is a lovely 18 year old girl who has Cerebral Palsy. Together with her mom, Sue, they have been making stamped cards since 2007. Prior to receiving assistive technology, Sue used to help her daughter stamp the images on the cards.
Katie has a head controlled stamping machine made for her four years ago by CanAssist. She is now able to stamp the images for her cards through a switch control using her head.
Card making is Katie’s thing and it brings her great joy. She loves making cards and sharing them. Making and selling cards has given her a unique way to connect with people in the community. Additionally, this also allows Katie to give back to the community with the profits from her cards.
Katie has recently had hip surgery which has taken her out of card making commission.
Mom Sue and some of the neighbors put their heads together to see if they could come up with a plan to brighten her recovery. Sue suggested, “Since Katie will not be making cards for a couple weeks, I thought that it would be amazing if bright, beautiful cards made their way to her. Near and Far.”
“We have a world map up. Her sisters will open up the cards and we can mark on the map were they have come from. We have also created a box of inspiration. When someone sends a card if they could put in a single button or piece of ribbon – something cute that Katie can put on a card… That would be great. Once she is back to making her cards she will then have pieces of inspiration from everyone to put on her cards.”
“Please mark on the back of the cards were they are from. I know that Katie will want to look at each and every one for years to come. We are going to put the world map up in her room so she can always see it.”
If you feel like sending a card to Katie, which would be awesome, send them to:
Katie Philip
6898 Central Saanich Rd.,
Victoria B.C.
V8Z 5V2
Canada
Katie thanks you!
Emerging talent - Kristina Helene - Bengal Lounge 2014 · Monday November 24, 2014 by colin newell
I have been going to the Bengal Lounge for the quality atmosphere, entertainment, cocktail culture and great people watching since the early 80’s when I started attending to my post secondary education.
At the time many of the entertainers would have been middle aged men (aged 40 and up) tinkling away at an old piano and singing passable versions of the great American songbook. And yours truly, in his very early 20’s would have sat at the bar in a Harris Tweed coat, white cotton shirt, Hugo Boss tie and suitably matching pants… sipping on a skillfully mixed gin and tonic, hoping with all measure to look grown up.
Flash forward over 30 years and now, it seems, that the Bengal has an entirely new graduating class of star performers vying for our attention. Only difference is, the vocalists and accompanists of the 21st Century have some staying power… and talent.
A case in point: One Kristina Helene. A very-very early twenty something singer with vocal chops light years ahead of her chronological curve on planet Earth.
She dazzled a comfortably populated room at the Empress Hotel with a set of classics that would have been more at home in a much, much bigger club and audience in New York city or Chicago.
Accompanied by the very capable Thomas Kinzel on upright grande piano, Ms. Helene takes us on a sentimental journey of some of the greatest songs ever written – as originally performed by Sinatra, Andy Williams, Leonard Cohen, Bing Crosby and equally influential company. Her ability to finesse a song to greatness verges on the preternatural. Kristina has a sense of rhythm, timing and breath control usually reserved for artists twice her age – and yes, she started very young.
She performed three very tidy sets at the Bengal Lounge – and being the consummate professional gave her piano player a lot of room to showcase his ample grasp of the 88 keys. Kristina’s style defies exact definition in that she does not sound like anyone you have heard in the last 40 years or so. Names like Garland, Peggy Lee, Billie Holliday, Lena Horne and Nina Simone kind of popped into my head – but I could also hear a bit of Adele, Christina Aguilera and Amy Winehouse on a molecular level. It is quite unique. It is immensely exciting and demands your attention.
I had the pleasure of hearing Diana Krall play a small venue on Vancouver Island in the 80’s before she was discovered – this event with Ms. Helene felt exactly like that. So check it out!
Kristina Helene and Thomas continue at the Bengal Sundays from 7 PM until 10PM through December. Do yourself a treat and come down and check out what the future of jazz sounds like. Ms. Helene is a rising star that you should not miss if you have the opportunity. Check out her website over here – Kristina Helene has a stunning YouTube channel over here
Thai coconut Turkey soup - it's spicy · Monday October 27, 2014 by colin newell
It is a cool October evening and what better way of heating it up a notch than with some Thai turkey soup.
Granted this is a variation on the old classic Chicken soup… but it prepares well and is mighty spicy.
Strap yourself in.
The basics
2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Turkey stock
1 1/4 cups coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked Turkey breast (about 8-12 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Preparation
1. Heat a stock pot over medium heat. Add oil to pan.
2. Add mushrooms, red bell pepper, peeled ginger, garlic and lemon grass – stir constantly for 3 minutes or so.
3. Add chile paste; stir for another minute.
4. Add Turkey Stock, coconut milk, fish sauce, and sugar;
5. Ease to a simmer.
6. Reduce heat to low; simmer for 10 minutes. Add turkey to pan
7.) Simmer for a few minutes. Discard lemongrass. Top with onions, cilantro, and lime juice.
Serve with bread.
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French toast in the comfort of your country kitchen · Sunday October 26, 2014 by colin newell
I have this thing… about French toast… and I am not even French.
I have searched nation wide and out into the Pacific for the perfect serving of French toast – and I have found it in places like Hawaii, on the Big Island… like the Holualoa Cafe .
But here in Victoria? Not so much. There are promises of a great French toast. Hints of a French toast. I have been promised French toast, but the truth is, it is rarely delivered. I feel that on some menus here in the city, that they should have a French toast offered at one price… as is… and $5 more for French toast prepared lovingly or with a little passion. Because that is what it takes. It’s not rocket science but you need to pay attention to get this item right.
Normally what I get around town is French toast prepared by people clearly angry with the French people for some inexplicable reason. I don’t get it.
All I want is French toast prepared well and tasting like it should; fluffy like a cumulus cloud or a souffle and not drier and chewier than the soles of an army boot.
So here is Andrea’s and my home country kitchen French toast recipe.
Buy one loaf of braided egg bread or a loaf of Challah bread from your local bakery.
It should be bread on the white side – fluffy and fresh to begin with with enough density to absorb the egg batter thoroughly.
Anyway – here goes…
Mix together your egg mixture which consists of:
2 Eggs
2/3 Cup milk (which would be a blend of 1/4 cup half-half and the rest skim)
pinch of salt
1/2 teaspoon cinnamon
2 teaspoons vanilla
Put a frying pan onto medium-high heat.
Pour your egg mixture into a shallow pan (like a lasagna pan…)
Take 6 thickly sliced pieces of the bread and place them in the egg mixture – for 10 minutes soaking on each side… that is 20 minutes of soaking!
Put a large dollop of butter into the hot frying – about a tablespoon (heaping)
Put three of the soaked slices of bread into the pan.
Cover loosely with a lid that is slightly ajar – and cook for around 2 minutes each side… until each side is golden brown.
Note: Using a pan cover helps keep the toast from being undercooked or soggy in the middle.
Served with butter, maple syrup, Hawaiian coconut syrup, fresh fruit or sauteed apples in simple syrup – only limited by your imagination!
Oh yes. This toast goes great with a darn fine cup of hot black coffee!
8 years ago I wrote this blog about dairy free waffles. It turned out to be the most popular blog entry here. You can find that recipe over here – enjoy.
