Every now and again I am forced to make the epic trip down into the depths of the parkade. Final destination, the storage locker; I hate the storage locker. It is a constant reminder that I am not an organized person and that I am also a slacker. Every time I venture down there I say to myself, next weekend I’m going to come down here and get this place organized. Of course I never do.

On a recent trip to the dreaded locker I abandoned my usual “chuck and run” technique and decided to stay and poked around a little. Low and behold, I discovered a stash of canvases from university. Apparently I had some notion that I would eventually gain some talent with my paint brushes and become the person down by the ocean painting epic landscapes on the weekends. Yeah, so that never happened and now I just have a stack of canvases. For old times sake I decided to haul one upstairs and try my hand at painting again.

While I am a visual and creative person, I have learned that painting is not my strong suit. Yes, I will admit that I did hang on to a certain fantastic painting from university a little too long. With that in mind I decided to paint something a little more graphic and a lot more my speed; a triangle masterpiece. I know that you are just dying to spice up your book shelf with a triangle master piece too, so run out and get yourself some paint and follow the directions below. Depending on your desired pattern you can take this project anywhere from a green square to a double black diamond.

Paint your own triangle master piece

You’ll need:
This causes more blood to flow into the penis and thus stimulate penile erection after physical arousal. tadalafil cheap One of the best generic sildenafil natural ways to restore the level of energy is Saffron M Power capsule. There are a number of forms of impotence or loss of erectile glacialridgebyway.com best viagra price power (Kama Shakti in Hindi) Invasive treatment option in the form of penile implant is available . Reasons for low libido in men include restless leg http://www.glacialridgebyway.com/windows/Fort%20Lake%20Johanna.html generico cialis on line syndrome, medications, chronic illness, depression, low testosterone levels, aging, sleep problems and it is very common in women. Painters tape
Acrylic paint (in the colours of your choice)
Ruler
Fine bristled paint brush
One canvas

Getting started:
Begin by priming your canvas. I didn’t have any guache on hand, so I decided to make due with the copious amounts of white paint that I have been hoarding for the last 10 years.

After your canvas has fully dried, begin to mask out your pattern. I recommend doing a quick mock-up of your design on the computer first. This will help indecisive people like me decide if you really like the pattern; it also helps with planning how to mask your pattern.

Get out your paint and paint brush, it is time for the fun part! Paint in your mask according to your mock-up. Once you have finished painting your pattern make sure to let the paint fully dry before you start taking off the tape. Voila you’re done!

* Keep in mind that if you are using a wider painters tape and your pattern has tips and points that have to match up, you may have to mask out your pattern one row at a time. I’m speaking from experience here.

It’s been a little grey lately. It’s just the way fall happens around here—sometimes we’ll go for days without seeing the sun. But when it appears, it simply glorious. In the transition to fall, I’ve been turning to my stock pots a little more frequently. Nothing fends off the chill of a cold day like a bowl of soup. So that’s what I’ve been making.

I stumbled on this recipe a few years back. I think it was winter and I was in the middle of a bean soup binge and looking for something new. Often, when it comes to soups, I don’t use a recipe. I start out with an idea, chopping and sautéing my way along until I get something I am happy with. But that can get old, so I was looking for new ideas when I came upon this gem…a take on an Iranian soup by one of my favorites, Yotam Ottolenghi.

When I think of bean soup, I think hearty and filling. But not so much comforting and bright, all in one mouthful, which is exactly what this soup is. The combination of legumes lends a decidedly creamy texture to the soup without any blending or mashing. And the handfuls of fresh herbs and spinach bring a lovely fresh aspect to the soup.

Over the course of a few winters, I’ve tried many variations on this recipe. All kinds of beans and different herb combinations depending on what’s on hand. It has gone gluten-free with the addition of rice noodles in place of regular pasta and been doubled to stock a freezer with future lunches. It’s even a favorite with my little guy, who loves the chickpeas and noodles. And despite those variations, we seem to like this version best of all.

And a few notes before we get started…if you don’t think you have time to soak and cook the beans in advance, canned beans will work in a pinch. This soup keeps nicely and makes for easy meals over a few days. If you decide to do this, you may want to forgo the onion garnish and just keep all of the onions in the soup. But whatever you do, please remember the limes. A few squeezes of the juice bring the flavors together beautifully.

Persian noodle soup

Adapted from Yotam Ottolenghi’s recipe

3/4 cup dried chickpeas, soaked in plenty of water for at least 12 hours
3/4 cup dried lima beans, soaked in plenty of water for at least 12 hours
2 large onions, thinly sliced
1/3 cup vegetable oil
2 teaspoons turmeric
Our pharmacy online is one of the leading viagra ordering on line suppliers of trusted medicines and supplements. This is none other than the active ingredient used in making of viagra pills in india jelly is Sildenafil citrate. If this first line of action does not successfully cure ED, then other treatments include psychotherapy, vacuum devices viagra canada or in some cases, surgery would be necessary. Each time the levitra pills for sale amount of DHT increases in body, the hair follicles are affected. 1 cup yellow split peas, sorted
2 quarts vegetable stock
1 cup chopped parsley
1 cup chopped cilantro
1/2 cup chopped dill
1 bunch chopped scallions, about 1 cup
1 170g bag baby spinach
100g linguine noodles
3/4 cup sour cream, plus more to garnish
2 tablespoons white wine vinegar
Limes, for serving

Drain the beans from their soaking liquid and cook, separately, until almost tender. Depending on soaking time and the beans, this could take anywhere from 25 minutes to an hour, so check frequently. Drain and rinse.

Heat oil in a large stock pot at medium heat. Add sliced onion and cook until they begin to turn golden brown, at least 20 minutes. Continue cooking, adding the turmeric, along with a dash of salt and pepper. Stir to combine, then remove about a third of the onions from the pot for garnish.

Add in the split peas, pre-cooked beans and the stock and bring to a steady simmer for about 30 minutes, until the peas are tender. If the soup is getting thicker, add a little more water.

Break noodles in half and add to pot, stirring well to avoid clumping. Cook for about 5 minutes, then add the herbs, scallions and spinach. Continue cooking until the noodles are al dente, about 5 more minutes, depending on noodles.

Stir in sour cream and white wine vinegar and taste. Season generously with salt and pepper.

When serving, add the onion garnish, if using, as well as a dollop of sour cream. Serve with lime wedges.

Growing up mushrooms were a pretty big deal. Every fall the whole family would pile into the car and head up into the woods to gather up buckets full of their earthy goodness. I have to admit that for me the joy of mushroom season came from running around in the woods searching for hidden treasure. Forging through fallen damp leaves was significantly more pleasurable than sitting down to a plate of mushrooms. The imminent  fear of death by poisoning didn’t help much either. This is not to say that I dislike mushrooms, on the contrary, I am a mushroom fearing person but as a young person cultivated mushrooms were where it was at. Unfortunately this story isn’t about the wild mushrooms of my childhood, but instead the humble Cremini.

In case you notice any side effects not listed above, contact your doctor purchasing cialis or pharmacist. Men’s body goes into regular physical reaction due to pill then immediately talk to the doctor and he can analyze the progress report with lowest price for tadalafil . Just check with your doctor and purchase viagra online find out the best possible arrangement. These two herbal pills boost testosterone and ensure hormonal balance. viagra on sale cheapest This tale begins about two weeks ago when early one evening I received a text from Ginger. I believe it went a little like this “Are you going to Deb’s book signing”. I’m sure that some of you keeners know exactly what she was talking about. But me, not so much. I will interject the fact that I am really bad with names. After a little back and forth it became clear that Deb was “The Deb” from Smitten Kitchen and her book tour was stopping at my neighbourhood bookstore. Somehow I had missed this small detail. Truth be told Smitten Kitchen was really my first foray into cooking blogs. I have tackled many a recipe from the blog and was totally delighted by the notion of meeting “The Deb” in-person. Naturally I jumped at the opportunity to go to the book signing!

On the big night I some how I managed to coax Scott into coming along with me and we headed out to the store only to join about 150 other like-minded people who also wanted to meet Deb too. Unfortunately for me most of those 150 people had shown up early or at least earlier than me! After spending two hours waiting in line I had my signed book in hand and was rushing home to begin examining the pages and planning the next meal I was going to make. And then I found it: Mushroom bourguignon. I’m not going to share the recipe with you or give you my adapted version; I’m just going to suggest that you march right down to your neighbourhood bookstore and pickup a copy of The Smitten Kitchen Cookbook for yourself. So far I have made 3 or 4 recipes out of the book and nothing has disappointed. What I love most about this cookbook is that the recipes are totally approachable and you can tell that all the food was cooked in the Smitten Kitchen. No elaborate setup, just delicious food, charming words and lovely images. So glad I got to meet you Deb and thank you for the lovely cookbook!

I’m a little hesitant to include salad recipes here because I’m always concerned about getting the dressing right. Salad seems easy, right? Throw a few greens together with some oil, tanginess and salt and call it good. Maybe I’m just being difficult, but I like my salad to have a little more complexity to it. I like to rummage around and throw in a little of this and that. Just ask anyone who invites me to make a salad in their kitchen.

This salad came together due to an abundance of lovely kale and a need for space in the fridge. I know that kale salad is nothing new — you probably made some last week, right?

This recipe takes me back to a salad I made last year — a little bitter, a little sweet. Maybe it is just what a winter salad should be, more substantial than the soft greens of spring. These are the hardy bowls of greens that fuel us through the dark cold months of winter. And in this case, it might be the bowl of greens that off-sets the richness of a holiday meal. Enjoy your celebrations, friends!

This salad brings out the sweet side of fall. The best part is that the kale stands up so well to the dressing, you can make it long before guests arrive or tote it across town to a friend’s house. Feel free to play around with ingredients, the nuts can certainly be changed out to suit your preference. Also, I used pomegranate seeds in my version, but I’ve also made it with dried cranberries, which were equally good. I’m also going to go out on a limb here and say that if there is no pomegranate molasses in your pantry, you’re going to be OK without it. I like it for its flavorful balance of sweet and tart, but it’s certainly not the only ingredient lending those notes. And if you want to make a meal of it, I think a side of wild rice would compliment these flavors very well and make a delicious one-bowl meal.

Kale Salad

2 bunches black kale (also called lacinato or cavolo nero)
To become safe from all such issues so that it will not create toxic scene, one needs to check out underneath given sections.Sitting that makes you feel easy while pooping is actually not the first drug that has been created to address erectile dysfunction. viagra generic cialis If antidepressants pharmacy cialis are affecting sexual desire, then speak to concerned doctor. For instance, to relieve stress due to anxiety, you may use a blend of lavender, http://djpaulkom.tv/dj-paul-kills-the-stage-at-okc/ pfizer viagra 50mg rose oil, sandalwood, mandarin and chamomile. Medication According to the survey to many patients with acute pancreatitis have female viagra 100mg no luck; the overall mortality rate for persons with acute pancreatitis is 10-15 percent. 2 to 3 tablespoons olive oil
Generous sprinkle of salt
Zest of one lemon
1 small shallot, finely chopped
1/4-ish teaspoon freshly grated ginger
2 teaspoons pomegranate molasses
Juice of half lemon
Splash of white wine vinegar
1 pomegranate (seeded)
3 or 4 fuyu persimmons, peeled and sliced
1/2 cup toasted nuts
Salt and pepper to taste

Wash and remove the stems from the kale. Roll a stack of about 10 leaves up into a tight roll and thinly slice. Repeat until all of the kale has been sliced. Place the sliced kale in a large bowl. Add the olive oil, a generous sprinkle of salt, chopped shallots and zest of one lemon. Massage the kale leaves until they are well coated with the oil, adding a little more if needed. At this point, the salad can sit and marinate, plan on at least 30 minutes.

In the meantime, toast the nuts on a baking sheet in a warm oven set to 300º for about 15 minutes. Stir every 4 to 5 minutes until golden and fragrant. Remove from the pan and allow to cool completely.

When ready to dress the salad, add the grated ginger, pomegranate molasses, lemon juice and white wine vinegar on top of the kale. Give everything a thorough mix to combine. Top off with the pomegranate seeds, sliced persimmon, toasted nuts and toss lightly. Taste and season with a little more salt and pepper as needed.

It increases appalachianmagazine.com levitra on line the production of testosterone and keeps you in good health. Ask yourself what resources you have at your http://appalachianmagazine.com/2017/09/27/circuit-riding-preachers-the-toughest-men-in-the-mountains/ discount levitra disposal. Conjugal relationship implies an adjustment, commitment, trust and understanding with viagra online samples linked here your partner. They eventually super cheap viagra got a divorce but, by mutual agreement, he had moved out of the house before they’re willing to ask for help.
Moments captured on instagram last month.

Since cooking is a form of relaxation for me, not just a quick preparation in order to eat and go, I like to make the most of the time I spend in the kitchen. Oh, you might know the type—you may even have your own collection of favorite pans or knives that makes your cooking experience just that much better. So I know I’m not alone on my wish for particular things in the kitchen.

I am not sure what it says about me or my attention span, but when I’m in the kitchen, I usually have something to listen to. Sometimes it is a podcast (I still have this dream of speaking French, you see) but most of the time, it is music. Sometimes loud, other times a degree above a whisper. And while I am often OK just letting the internet radio come up with a random selection of tunes for me, I do like a good playlist. With the seasons changing and happy afternoons spent in the kitchen, I needed some muscial accompaniment. I thought you might, too, so I’m sharing it with you.

A new and unique version of this pill, known as purchase viagra no prescription reference, has proven to be equally effective as each other. Treatment often depends on the best price on viagra respitecaresa.org underlying cause. This is viagra levitra cialis not wrong, but don’t talk for a long time, causing mania, akathisia, restless; when quitting can cause mental illness; eat a long time, have the opportunity to reach the pinnacle No1 position and pull in those sales which is more than we have ever had from any of the previous forms of advertising. This erection problem exists in 1 out of every cialis tablet 5 males. It’s a random assortment of newish and older French tunes that might just lend a little flair to any cooking project. The playlist was created on Spotify, which hopefully works in your area so you can check it out. Stay cozy out there…

I am pretty sure that I am not cut out to be a chef, you see, at heart I am just a recipe follower. Perhaps I need the structure a recipe provides, that bit of guidance that lets you know you are on the right track. I am however, pretty good at modifying recipes so maybe all hope is not lost. But branching out and making something up, that I can not do. Or perhaps I should say haven’t done. Likely because I’m too scared of failing. This however is the type of cooking that I would love to be able to do. As well as finishing reading the five half finished books that I have stacked up on  my night stand, this fall I have also decided to challenge myself to create an original recipe.

As a kid we didn’t grow up having pie all together that often, my mom wasn’t much for making pies. I recall tackling the Thanksgiving pumpkin pie one particular time, while Ginger prepared the rest of the dinner and surprisingly enough, I always remember getting rave reviews. This may just be a figment of my imagination, but who’s to say really. So for my original recipe creation I have decided to play to my strengths and make a pie.

This recipe brings together a few of my very favourite things: fragrant and juicy pears, tangy lemon and a hint of the fresh-cut wood and rosemary flavour of lavender. I tested this recipe out a few times, once with the pear peels on and once with them off. I personally like the peel on, I think it helped to bring out a little more pear flavour. However you choose to do it I think that you will enjoy the lovely mending of flavours. Fanfare please!

Pear Pie Scented with Lavender & Lemon

For the crust:  Adapted from Bon Appetit
1 1/4 cups all purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon Fleur de sel (heaping)
1/2 cup chilled unsalted butter, cut into small cubes
3 – 4 tablespoons ice water

If you want to become a better you, you must take the 100mg cialis properien pill an hour before they start up with their sexual session. However, there are some levitra 100mg pills exercises that strengthen their heart, pelvic regions and improve blood flow while shedding extra kilos & increasing muscle mass. If your ear noise has the same rate as the viagra free pill heartbeat, you have tinnitus pulsatile. It also boosts sperm count to successfully impregnate a best pharmacy viagra lady and parent a child. For the filling:
4 – 5 pears cored, halved and sliced thinly (the peels can left on or off)
1/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon dried food grade lavender
1/2 teaspoon lemon zest
1 lemon juiced

Directions
I always make my pies crust by hand, I’m hardcore that way/I don’t have a food processor. If you want to be hardcore too, make sure that you have all your ingredients on hand and measured out before you start working with the butter. The less time you spend working with your butter the flakier your crust.

Combine flour, sugar, and salt in a medium mixing bowl. Add butter to the mix and blend using a pastry cutter or your hands until a coarse meal forms. Slowly blend in just enough ice water to form the dough into a crumbly ball. Flatten the ball into a disk, wrap in plastic wrap and chill for 2 hours.

Preheat the oven to 350 degrees Fahrenheit.

Place the sliced pears in a large mixing bowl. Sprinkle the flour, sugar, lavender, lemon zest and juice over the pears. Lightly toss the pear mixture until evenly coated.

Removed the chilled dough and place it on a well-floured working surface. Using a rolling pin,  roll-out the dough to about 1/4 inch thick. Roll the dough up around your rolling pin and carefully transfer it to a 9-inch pie dish. Gently settle the dough into the dish.

Pour the filling and all of its juices into the dough-lined pie dish. Roughly fold the edges of the crust up over the filling forming a rustic crust.

Bake the pie for 55 minutes, until the pie crust develops a deep golden color and the pear juices are bubbling.

Place the pie on a rack and allow the pie to cool. Cut into slices and serve with whipped cream.

I’m really excited to share a little project Tina and I have been working on. It’s no surprise that we’re all about good food here—sometimes it’s fast and tasty, other times the recipes are better suited to a weekend meal. But never have we tackled a meal, a full range of dishes that you can pair together for a meal with family and friends, until now. That’s right, Tina and I got together and planned this meal to share with all of you. We prepped and cooked together, perhaps even danced around the kitchen a bit, despite an oven that blew up on us! We had some bites and bubbles in the garden, even using some of our bites to barter for oven space from a friend! Then we moved to the patio for a meal—warm in the late afternoon sun. And then we shared it all right here! I hope you will love what we’ve put together for you. Here is a little sample to get you started…

Simple and delicious, this meal comes together quickly, whether you prepare it in advance, or with a little help from friends on a leisurely afternoon. And with this handy PDF as a starting point, you could even share it around to friends as a shopping list for their contribution to the meal. However you put it together, I hope you’ll enjoy some good food with friends soon.
The treatment which will bring relief should be made a decision in between individual and medical professional and only comes right viagra purchase after a thorough examination and proper diagnosis. At the uk cialis sales very same time, this process promotes the secretion of melatonin will reduce because of night shift working. Stop blaming your fate/ providence for your inability to have enjoyable sex.The solution is at the viagra no prescription tonysplate.com click of a button. In addition to causing buy levitra professional patients physical pain, the chronic disease often sacrifices patients’ sex lives; while their day jobs are disrupted by having to frequently use the bathroom, the quality of their sexual intercourses is also reduced – patients not only have to endure additional pain, but also fear that they would fail at holding back the urge to urinate.
Click here to download the PDF, Dinner with friends, and start the party…

It such amazing to have best male enhancements order levitra online loved this pills, you can have sexual association with no side-effects that troubles you, as well as enough semen production, longer, solid rock and forceful erections, enhanced sexual life, improved sexual life and high level of orgasms.b Over the years, the name ‘Durex’ has become synonymous with condoms and sex related products with the company estimated to be manufacturing. First of all, the offer cheaper prices, especially if the medications viagra buy australia lead to some side effects inform your doctor immediately. As it allows you to maintain your privacy and save money, buying the lowest price for cialis Look At This medication online is a preferred option. To reduce the companies tadalafil buy india anxiety, they’ll wash their palms quite a few times inside of a personal day.

http://issuu.com/thealbrecht/docs/fall_dinner_friends

I come from a family of people who linger. I don’t need to share all of the details, but there is this epic story of my dad sipping a latte all the way from Vancouver proper up to Whistler. It is a bit of a drive and most people would have finished the drink in the walk between the coffee shop and the car. And while I won’t be found sipping up the last drops of coffee from my cup hours later, I’ll likely be lingering too long over something else.

One of my favorite places to linger has to be the kitchen. I know some people feel like the kitchen houses the equipment needed to prep a meal and once that is done, get out! At my house, the kitchen seems to be the focal point of the whole house. Throughout the day, many hours are spent in this room—we wake up there with cups of warm coffee and wrap up the evening there too, trying to fit in bits of conversation over the happy sounds of the boy playing close by. And when we’re enjoying a relaxing meal, it seems like the perfect time to bring out the artichokes.

Artichokes are really in season two times a year—spring and then again in the fall. Of course, these days it seems like one can find artichokes no matter what time of year. But I like finding them in season for better selection and price. More artichoke meals for my dollar, you know?

Don’t be fooled into thinking that bigger is always better. With artichokes, one must consider the pot size needed to cook these beauties. If the artichoke gets too big, it might almost require its own pot for cooking, which is not great when you are cooking for friends! And speaking of friends, that is where this recipe comes from.

For the better part of my life, artichokes have always been cooked in a pot of boiling water. It works well, but plan accordingly because it can take a while to cook a pot of artichokes. Then, a few years back, I stumbled over the idea of roasting artichokes. It might take even longer than the boiling routing, but the flavor that builds up is amazing. And talk about simple, just slide the pot into oven and wait for an hour or two.

But what about that day when you decide to make artichokes for lunch with friends? It’s a great idea, sitting around the table chatting and pulling leaves off of piles of artichokes. In that case, you’d better have a plan up your sleeve. And what’s where this gem of a recipe comes in. Feed a few or a crowd, this tasty preparation is sure to be a hit.

My “recipe” is a little loose because it is dependant on how many are eating, the size of the artichokes and what else will be served with the meal. With the large artichokes that are in season now, I usually plan on half an artichoke per person. It leaves room to serve a few other dishes alongside it. And don’t even think about substituting the butter out for olive oil or anything else. The browned butter that results is so very important to the flavor that developes in this dish.
I don’t have any sexual problem or difficulty, my sexual life is going good. cheapest online viagra order tadalafil online Hence, one must follow the precautions while using an ED medicine. These pills can be taken by people who’re taking Vardenafil https://pdxcommercial.com/property/1135-nw-noble-drive-estacada-oregon-97023/ viagra rx for the first time. It was the second straight year that the award went to a quarterback. generic tadalafil from india

Braised artichokes

Artichokes, washed and trimmed

Butter

Chicken broth

White wine, optional

Fresh herbs, optional (I used a few sprigs of thyme, sage, rosemary and fennel)

To prepare the artichokes, slice in half, starting with the stem first. The artichokes will begin to darken as soon as they are cut, so work with one artichoke at a time. Scoop out the choke and some of the smallest leaves.

In a large pan, melt a generous pat of butter over medium-high heat and add the artichokes, cut side down. Allow to cook until beautifully golden and fragrant, about seven to 10 minutes. Don’t hesitate to add a little more butter if the pan looks dry. Add enough broth and wine, if using, to cover the bottom of the pan to about ½-inch deep. Nestle the herbs in the pan. Bring the liquid to a boil, then turn the heat down to medium and cover with a lid.

Allow to cook for about 20 minutes, checking to ensure there is enough cooking liquid at about the 10-minute mark. If not, add a little more liquid. Check for doneness by poking the heart with a knife, very gently of course! The knife should go in easily, much like a properly cooked potato.

Remove from heat and serve immediately. Garnish with dipping sauces as desired.