Author: Gail

Get Inside the Head of “Wonderland” Sculpture in Calgary, Canada

Just outside the Bow Tower on the plaza in East Village is a gigantic head of a young girl. Could it be Alice with her vibrant dreams and curious mind? This specially designed bent-wire sculpture is one of Calgary’s 56 art pieces located all over the downtown area. Open doorways at the base of the neck make it possible to “get inside her head” for a special vantage point. Check out the architectural curve of the enormous skyscraper. It’s amazing! The Calgary Downtown Association has brochures online showing the location of all 56 art pieces. The self-guided walking tour will keep you mesmerized. Art enthusiasts, locals, tourists, and curiosity seekers won’t want to miss this unmatched opportunity. 

Eating My Way Through the Holidays! Special Edition: Cheesy Pimento Spread

Eating My Way Through the Holidays! Special Edition: Cheesy Pimiento Spread! If you’re a cheese lover, this is a “must-do” appetizer. It is guaranteed to bring big raves at the next holiday gathering. The smokey-peppery version is sure to test your willpower. Should it just be slathered on crackers or bagel chips? What about apple slices? Or will you take it one step further and build a grilled cheese sandwich on sourdough bread? Whatever you choose, create all sorts of ideas for enhancing this nostalgic Southern favorite. 
CHEESY PIMENTO SPREAD 
Ingredients:

1/2 cup mayonnaise 

2 teaspoons French Dijon mustard 

1 teaspoon Worcestershire sauce 

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoned salt

1/8 teaspoon white pepper 

4-ounce jar of diced pimientos, drained

2 green onions, snipped

8 ounces extra sharp yellow cheddar cheese, finely shredded 

10 ounces sharp white cheddar cheese, medium shredded 

1 teaspoon sriracha hot chili sauce (optional)
Instructions:

In a large bowl, stir together mayonnaise, mustard, Worcestershire sauce, red pepper flakes, seasoned salt, and pepper. Mix well. Fold in pimientos and onions. Stir in both cheeses until blended. Add sriracha for a kick of heat. Chill one hour or overnight. 
Serving Suggestion: Serve as an Appetizer with crackers or assorted vegetables. Also excellent as finger sandwiches. 
*For block cheeses, grate one kind with small holes and the other with medium holes on a box grater or using food processor blades. 

Step Onto the Glass Floor of Calgary Tower in Calgary, Canada

Have you ever stood among the clouds? The Calgary Tower offers a spectacular view 626 feet above the heart of downtown. If you walk around the enclosed observation deck, it is possible to see 360°. In one direction, the Canadian Rockies appear on the horizon. In another, the foothills are in the distance and prairies look like patchwork quilts. And then there are the rooftops and street traffic below that can make a child squeal with laughter and a woman feel as lightheaded as being kissed. Not into heights? No worries. The view with two feet on solid ground offers a night glow that is ever-changing from purple, pink, red, green, or blue. On special nights golden moonlight adds a mystical magical allure to the view. 

Eating My Way Through the Holidays! Special Edition: Golden Oyster Stew

Eating My Way Through the Holidays! Special Edition: Golden Oyster Stew! I knew it was something special when my father requested this savory stew once a year. Although he was the only one who indulged in its aromatic creaminess, I managed to sneak one spoonful each time. I guess you could say eventually I acquired a taste for this seafood delicacy. Now I’m sharing it with you. Carry on the tradition. 
GOLDEN OYSTER STEW
Ingredients:

1 medium potato, peeled and diced

1 tablespoon onion, chopped 

4 tablespoons butter

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes 

8 ounces of fancy whole oysters, with oyster liquor 

1 cup light cream

1/2 cup of cheddar cheese, finely shredded 

Oyster crackers 
Instructions:

In a 2-quart pan over medium high heat, combine potatoes, onion, butter, sea salt, black pepper, and red pepper flakes. Add just enough water to cover. Cook until tender, about 20 minutes. Reduce heat to simmer and add oysters with liquor, cream, and cheese. Stir occasionally for cheese to melt. Gently bubble until the edges of the oysters begin to curl. Do not boil over. Serve the golden oyster stew immediately with oyster crackers. 

Gift-Wrapping Like a Pro

When a fellow blogger encouraged me to share my love of gift-wrapping in a “How To” post on my blog, I couldn’t resist! Supplies are simple: satin ribbons, decorative boxes, colorful berries, gift tags, quirky embellishments, and framed photographs. Put them all together and you have a captivating gift-wrapped package that will have your friends and family adoring its beauty rather than trying to sneak a peek inside. Place the the gifts under the Christmas tree or on the fireplace hearth to spread excitement as well as anticipation of an upcoming event. Decorated packages become “Instant Décor”. Interesting boxes can be found anywhere all year long. Often greeting cards, scented candles, exotic fragrances, and luxury beauty products are packaged in unique and vibrant boxes. It’s a shame to discard them after opening when you can go “green” and give them a facelift as a phenomenal package for someone else. Satin ribbon is classy and elegant, in my opinion. Choose polka dots, geometrics, or muted tones. Make single or multiple bows. Angle cut the ends to create a nice finish. Incorporate any embellishment such as a sprig of rosemary, a pine cone, a branch of holly, or an interesting ornament. Let your creativity shine! Sometimes I attach a gift tag, other times I take a snapshot of the recipient and put it in a miniature frame. Who doesn’t love seeing photos? Afterwards, the frames hang on the tree as memorable ornaments. Just be sure to include the date on the back for reminiscing years later. Whatever you design, have fun and be creative. Anything goes!

Eating My Way Through the Holidays! Special Edition: Mincemeat Cookies

Eating My Way Through the Holidays! Special Edition: Mincemeat Cookies! When my friend, Ray, “gifted” me with a batch of his time-honored traditional homemade mincemeat, I felt as though I had received a portion of the Holy Grail. Could this secret from the past hold special powers? Would one bite provide happiness, eternal youth, and food in infinite abundance? You tell me. Ray carefully coached me on how to “season” the mixture by adding flavored brandy (I chose apricot) over a three-week period, stirring it occasionally in a covered clay crock. I was an awestruck student following his instructions to the letter. The results were phenomenal and elegant. Don’t let anyone tell you mincemeat is awful. When prepared correctly, some things are worth the wait. 
MINCEMEAT COOKIES
Ingredients for Cookies:

2/3 cup butter, softened 

2/3 cup brown sugar

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs

1 cup mincemeat* 

2 cups flour

1 cup pecans, chopped 

Pecan halves for garnish
Ingredients for Icing:

3 cups powdered sugar

3 tablespoons butter, softened 

1 tablespoon apricot brandy

1 teaspoon vanilla extract 

1-2 tablespoons warm milk, as needed
Instructions:

Preheat oven to 375°. Cream together butter and brown sugar until fluffy. Beat in cinnamon, nutmeg, salt, baking soda, and baking powder. Add eggs and mincemeat. Gradually stir in the flour. Fold in chopped pecans. Drop by spoonfuls onto a parchment lined baking sheet. Bake 8-10 minutes until tops of cookies are dry and set. Bottoms will be slightly golden. Remove from oven. Transfer to a wired rack. Frost while slightly warm. Top each cookie with a pecan half before frosting sets. 
Instructions for Icing:

In a medium bowl gently mix powdered sugar and butter until smooth. Add brandy and vanilla. Stir well. As needed, add warm milk to create a thick consistency. Place a dollop of icing on each cookie. Garnish with pecan half. 
*The “Elegant Homemade Mincemeat” recipe can be found in the 1972 Farm Journal’s Country Cookbook, page 371.

Hanapepe Art Night Appeals to the Senses

Do you believe in magic? The spirit of the season was alive with festivities in the quaint little town of Hanapepe, Kauai, where music and art thrive. Despite the late afternoon downpour that left scattered puddles along the weather beaten pot-holed street, the aromas of sweet and salty, grilled and spicy foods hung in the air. Without a doubt, sampling and tasting island favorites was going to be the buzz of the night. No worries, challenge accepted. Twinkling lights were strung from rooftop to rafter setting the tone for glee and laughter. While strolling along, with hardly a clue, above the town a shooting star left a streak of light that was nothing short of amazing. Suddenly, as if on cue, distant music began to captivate the crowds. Like a moth to flame, people emerged from the shadows to witness Kimberly Hope McDonough as she eloquently performed a medley of classical-crossover music on an electric violin. Effortlessly, she flowed from progressive Michael Jackson tunes to a classical Phantom of the Opera ensemble as well as a Charlie Daniels Americana favorite. Cheers and applause closed the performance. Without a doubt, the joy of Christmas is alive and well in “Kauai’s Biggest Little Town.”

Dining Outside the Home: Hail, Caesar

Dining Outside the Home: Hail, Caesar! When you visit a place engulfed in history, it’s not uncommon to hear about its claim-to-fame signature cocktail. Invented in Calgary, yet popular exclusively all over Canada, is the Caesar, also known as a Bloody Caesar. Similar to a Bloody Mary with vodka, spice, and flavor enhancements, the one key ingredient that cannot be excluded is clam juice. It is essential. Mott’s Clamato Cocktail, to be exact. End of story. No matter where you go in Canada, the Caesar is in a class all its own. Every mixologist has their own creation of a bold, savory, made-from-scratch fresh taste combination unique to that bartender. And that is where the fun begins. From a multitude of seasoned rimmers to the grand finale show-stopping garnish, the Canadian Caesar will have you walking away convinced you just experienced uncultivated euphoria.