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Everything posted by HeatherM

  1. @Avachocolate that is beautiful. I think I need to make a lemon tart soon.
  2. I'll often wear an apron if I'm working in the kitchen, mainly because I hate having to try to get stains out of clothes. I find many aprons to be too heavy on my neck. This one is my current favourite. It has shoulder straps, so no weight on my neck, and I can throw it in the wash.
  3. It looks fantastic!
  4. Making the ruffles from a strip will certainly work, and will be the easiest way. In sewing, to get ruffles like the shirt, it's common to cut doughnut shaped pieces of fabric and split them so you can sew the short edge to the garment and the long edge becomes the ruffles. You get the ruffles without the bulk. If if you do a search for circular ruffles, there are many sites that show the technique. Like this
  5. There seem to be some interesting ginger peeler washers commercially available that you might be able to scale down if you're building it yourself or having it built. Here are a few that I found. It seems like your tumbler idea is definitely a good starting point. lab scale washer / peeler
  6. I found a recipe HERE that sounds similar to what you're looking for.
  7. Well, I guess the short answer is it is and it isn't still being produced. A bit of googling brought me HERE, which suggests that Old Log Cabin Canadian Whiskey was actually Canadian Club Whisky which was re-labeled by the Purple Gang in Detroit and sold to Al Capone. So, Canadian Club is still being produced, but you won't find a contemporary Old Log Cabin Whiskey.
  8. I forgot to mention that there are a lot of wineries in the Windsor area. If you do a search on line you should be able to come up with a few to visit if that's something you're interested in. For nightlife I'd agree that Royal Oak would be a possibility, although Pontiac is also a possibility depending on what your interests are. I'll second the other poster's note that good Greek food can be found in Detroit, but I'm not familiar with the scene there anymore. Heather
  9. I know very little about each city, but if you are actually WORKING in Windsor, I would also stay in Windsor. One thing I would NOT want to do is to cross the border twice every day. Sometimes the line-ups are horrendous. DH wants me to add that it can take an hour or more to cross. I lived in Windsor & commuted to one of the Ford offices in Dearborn for 4 years (2000-2004). It's not a great situation, but it's not bad. I'll send you a PM with some information. But back to the food! Dearborn is a great place for middle eastern food. It is one of the things I miss most about not work
  10. If you could figure out a way to cover the sticks, you could try spraying the marshmallows with chocolate to avoid dipping them. Of course, I've not tried this, so you may end up with nothing but a chocolatey mess!
  11. Those look fantastic! They're definitely going on my to-do list. I think I'd love the cinnamon sugar filling, but I do like the idea of trying jams and other fillings also.
  12. If you wanted to add some better heat conduction to the center of your cake (like the Wilton pan does with the aluminum rod), you could try dropping a flower nail (see here) upside down into the bottom of the bowl before you bake it. Depending on the size of the bowl you may have room for more than one. I think I've seen examples in these forums of people using aluminum foil folded into a T shape for the same purpose also.
  13. HeatherM


    Goldfish = gateway drug. I was on a road trip with some friends last summer when we stopped at a truck stop. My friends went in with instructions to buy goldfish for me. They're great road snacks. The store didn't have goldfish, so my friends came back with Cheezits. I live in Canada. I can't get Cheez-its. It's taken months to get over the cravings for Cheez-its. But I still love Goldfish! I haven't tried the parmesan ones yet, but I see that happening soon.
  14. I tried making Jaymes' recipe last night with great success! YUM! I don't have a bowl big enough to fit all of the popcorn in (with room to mix), so I split it between two bowls. My bowls are too big to both fit in the oven at the same time, so I had to bake one bowl first, and then the other, but there didn't seem to be too much of a problem with that. I also added 1-1/2t of chili powder to 1/2 of the batch, just sprinkled over the corn & syrup before baking. It was good, but I think I might add a bit more, or add a bit of cayenne to add a bit more heat to it. I also think I'll prob
  15. Right now in my trunk (as far as I can remember) I have a bottle of rum I picked up at duty free over the weekend, and have forgotten to take in, a couple of collapsible coolers and a bunch of the grocery store reusable bags. I think I will take a couple of suggestions from some of the other posts and add a bag with a couple of dish towels, a mini cutting board, small knife, bottle opener and other utensils and condiments. With the number of road trips I take, those would come in really handy.
  16. I'm sorry I had to miss Saturday's events, it looks like it was a wonderful time. The events that I did make it to on Thursday & Friday ("alternate" dinner & TVH on Thursday & then the chocolate workshop & dinner on Friday) were a lot of fun. Thanks to everyone who put them together. I'm glad I was able to meet so many of you!
  17. Unfortunately, I won't be able to stay around for the Saturday festivities, but I am looking forward to the Thursday & Friday events. Ronnie - Would you remove my name from Saturday's group dinner list?
  18. Kerry - If you're planning to do the chocolate workshop on Friday, count me in too, please! I've followed a number of your threads & projects with great interest.
  19. Another transplated Nova Scotian here, but my family left when I was very young. One of the things I looked forward to most, when we would go back to visit family, is oatmeal pudding (looking it up on-line, it's also known as mealie pudding or white pudding). It's a sausage skin stuffed with oatmeal, suet, onions and seasonings. We'd cut it into disks & fry it or slit the skin & bake it. Yum. I always preferred it fried - it would get so nice and crunchy. I guess it's not exactly "Nova Scotian", but it's the first food I think of when I think of my times there. One of my friends h
  20. Please mark me in for Friday also. Thanks for organizing this and pulling it all together, it looks like it will be a great time!
  21. HeatherM

    Savory Pies

    Meat pies are wonderful. I'll often make chicken pies to have for work lunches - they're great hot or cold. A little bit of chicken, a lot of vegetables, and some chicken gravy - yum! My absolute favourite meat pie is tourtiere, a French Canadian ground pork pie that my mother makes at Christmas. Here are a couple of threads on tourtiere: Tourtiere Christmas en Croute, Fuel for the frozen north
  22. Those do look really good. How did they taste?
  23. I have a can of Scotch Broth in my cupboard at the moment. It is my favourite Campbell's soup. Growing up it was always a treat for when my Dad was out of town, because he can't stand it.
  24. Sign me up please! Saturday for one. A trip to Chicago is always a good time! Oooh - just read about the Thursday plan. Count me interested in both parts! Edited to add note re: Thursday
  25. I know that spice cake has already been mentioned, but I like it with applesauce / lemon sauce / lemon curd / whipped cream if you wanted to take it a bit further.
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