“Beaulieu” Mansion Reflects History in Beltline District of Calgary, Canada 

“Beaulieu” Mansion Reflects History in Beltline District of Calgary, Canada! Surrounding the historic Lougheed House in the heart of Calgary is the magnificently terraced landscape of the formal Beaulieu Gardens. It’s almost as though the prestigious mansion sits atop a pedestal of majestic affluence on 2.8 acres for all to see. Marble staircases, swan fountain, and winding walkways invite peace and tranquility. The Victorian home is a national treasure with its attention to detail in its rustic sandstone, elaborate stained glass windows, embellished hardware, Spanish mahogany walls, stately hardwood flooring, and ambient lighting. Without a doubt, this elegant mansion entertained on a grande scale as the hub for society. Self-guided tours are encouraged and guests are invited to dine on contemporary cuisine in a delightful atmosphere. 

Surround Yourself With Water at Prince’s Island Park in Calgary, Canada

Surround Yourself with Water at Prince’s Island Park in Calgary, Canada! It has been dubbed an “Island of Dreams” slightly north of downtown Calgary, Canada. Its namesake is Peter Anthony Prince, founder of the Eau Claire Lumber Mill in 1886. What makes this Park so unusual, you ask? First of all, the island began when a channel was dug to transport logs from the Bow River to the sawmill. As the island naturally developed, it became more of a wetland habitat for Canadian geese, mallard ducks, small wildlife, and flocks of birds. Access is limited to only a few service vehicles making it an urban park for recreational hiking, leisurely picnics, energized pedestrians, festive celebrations, and environmental education. Flower gardens and water fountains enhance the lush greenery. Prince’s Island Park is easily accessible by three bridges making it convenient for adventure seekers. 

Eating My Way Through the Holidays! Special Edition: Sugar-Spun Sponge Candy

Eating My Way Through the Holidays! Special Edition: Sugar-Spun Sponge Candy! Take a walk down Memory Lane. Wonderful childhood memories come flooding back with this old-time classic favorite. You will seldom find it in candy stores unless you happen to stumble upon a family-owned place where the bell above the doorjamb jingles as you cross the threshold. Once inside, the glass showcase will feature this honeycomb-type toffee, golden in color, nestled inside a rich chocolate covering. It’s crisp and air-filled with a sponge-like appearance. Once you’ve had it, the memories linger on. Spoil yourself and make up a batch. Just like magic, it can be whipped up in about 15 minutes. Carry on the tradition, or begin your own this year. 
SUGAR-SPUN SPONGE CANDY
Ingredients:

1 cup sugar

1 cup dark corn syrup 

1 tablespoon vinegar 

1 tablespoon baking soda
2 cups semi-sweet chocolate morsels 

3 teaspoons vegetable oil
Instructions:

Combine sugar, corn syrup, and vinegar in a heavy-bottomed 3-quart pan. Cook over medium heat, stirring until sugar dissolves. Continue cooking about 10 minutes until mixture reaches 300° on a candy thermometer, or a drop of syrup becomes brittle in a glass of cold water. Immediately remove pan from heat and sift in baking soda. Mixture will foam up madly. Stir gently but thoroughly. Pour into well-buttered 9″ square pan. Do not spread. Let cool. Remove from pan and break into pieces over a large bowl. Sugary crumbs will appear all over the counter if the bowl is too small. 
Instructions for Chocolate Coating:

Pour chocolate morsels into a glass bowl. Add 3 teaspoons of vegetable oil. Stir. Place in microwave for 5 minutes on 30% power. Halfway through, stir to blend smooth. Do not over cook. Keep warm on the stovetop over a double boiler. Dip each piece of sponge candy into chocolate. Coat completely or halfway depending on preference. The honeycomb and chocolate look appealing, in my opinion. Place pieces on waxed paper lined sheet pan. Chill to set. 

Dining Outside the Home: Murrieta’s Bar & Grill in Calgary, Canada 

Dining Outside the Home: Murrieta’s Bar & Grill in Calgary, Canada! Are you searching for adventure? Do you have a passion for life? If so, you may have something in common with this restaurant’s namesake located in downtown Calgary. Joaquin Murrieta, a gold rush Robin Hood-like outlaw, was the subject of western fantasy, raiding gold from the rich and sharing with the poor. Still somewhat of an urban legend, his myth lives on within the walls of the renovated Alberta Hotel. Enter on the side street, ascend a winding staircase, and slide onto a seat outside on the second-story terrace overlooking the street activity that seems nonstop. Whether you take a “Happy Hour” mid-day break, meet friends for an early dinner, or dance to the music of late-night bands, it is impossible not to be consumed by the rustic surroundings of Old World tradition. 

Eating My Way Through the Holidays! Special Edition: White Chocolate Cranberry Spice Bars

Eating My Way Through the Holidays! Special Edition: White Chocolate Cranberry Spice Bars! Like snowdrops over a country field, the white chocolate bits add a sweet creaminess to the crumb bars offsetting the tart tangy taste of cranberry sauce. You may notice a warm sweet-heat every once in awhile. It’s the candied baby ginger infused throughout. I use all-natural crystallized ginger slices and chop them up for added zing. For the merriest of holidays, make a batch of these bite-sized guilty pleasures. Perfect for a cookie exchange. 
WHITE CHOCOLATE CRANBERRY SPICE BARS
Ingredients:

2 cups flour

1teaspoon salt

1/2 teaspoon baking soda

3/4 cup butter

1 cup sugar

1 1/2 cups chunky cranberry sauce

1/4 cup crystallized ginger

1 cup white chocolate chips

1 cup powdered sugar

2 tablespoons milk
Directions:

Preheat oven to 350°. Cream together sugar and butter. Mix flour, salt, and baking soda together. Add dry ingredients together. Spread 3/4 of batter into a 9″x13″ greased dish. Gently press down with a spoon to level. Divide cranberry sauce over top. Sprinkle white chocolate chips over cranberry mixture. Fill in with chopped crystallized ginger. Crumble remaining batter on top. Bake for 30-35 minutes. Cool slightly and cut into squares or triangles. To make glaze, mix powdered sugar with milk, stirring until smooth. Drizzle over bars. 

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.