Martini Moments

Meet the Medals

Congrats to my team for their amazing work on this project.  They are simply breathtaking.

Check out the video!

Their undulating forms evoke British Columbia’s mountains, ocean and snow. Their faces are drawn from West Coast First Nations artwork depicting the orca and raven. Each is unique. And their substantial size gives them a significant presence. Meet the medals of the Vancouver 2010 Olympic and Paralympic Winter Games.

Today, VANOC and Vancouver 2010 Official Supporters — the Royal Canadian Mint andTeck Resources Limited — unveiled the Olympic and Paralympic medals that will decorate the gold, silver and bronze medallists of the 2010 Winter Games.

The Creators

Paralympic medalsMaking the 2010 Winter Games medals was a two-year project because they’re so unique. It was a collaborative effort between Canadian Aboriginal designer/artist, Corinne Hunt, internationally renowned industrial designer, Omer Arbel, the Royal Canadian Mint, Teck Resources Limited, and VANOC’s in-house design team. Together this team created medals that reflect the magnitude of the accomplishments they represent: They are among the heaviest medals in Olympic and Paralympic history, weighing between 500 grams to 576 g depending on the medal. As for size, the Olympic medals are 100 millimetres in diameter and about six mm thick, while the Paralympic medals are 95 mm wide and about six mm thick.

Orca and the Raven

The blueprints for these medals are based on two large master artworks (Olympic and Paralympic) from which each of the medals was hand-cropped. No crop is the same as another so that ensures every medal is unique. The master artworks were created by Corrine Hunt, a Vancouver, BC-based artist of Komoyue and Tlingit heritage. Hunt chose the orca as the motif for the Olympic medals, and the raven as the motif for the Paralympic medals.

Olympic medals reverse sideThe orca, designed across four panels in the style of a traditional West Coast First Nations bentwood box, is often associated with the attributes of strength, dignity and teamwork. The sleek and powerful black and white whales are common to travel in pods through the waters off Canada’s West Coast, but are also found in all the world’s oceans.

“The orca is a beautiful creature that is strong but also lives within a community. I felt the Olympic (Games) are a community, too. The athletes may be training but they’re always somehow connected to their community, to their teammates, or to their country. The orca is a creature that has wonderful capabilities but can’t really survive without its pod.”

Overall Olympic medal designFor Hunt, the raven is symbolic of Paralympians. The strong black wings and proud profile appear in a three-part composition in the style of a totem pole. The raven, a species that can be found around the globe, is often associated with transformation and healing abilities and represents determination, creativity and wisdom.

“My design for the Paralympic medal — a raven on a totem rising — is close to my heart and in honour of my uncle who is a paraplegic. The raven is a creature that is all things and I think Paralympic athletes have that in them. They’re sometimes given challenges and they rise above them and the raven does the same. I think the creativity of the raven gives us hope — to accept when things don’t work out and really rejoice when they do.”

The International Paralympic Committee also recognizes the great significance of the raven for the Paralympic medal design.

“The choice of the raven as the artwork is especially important to us because it symbolizes the powers of transformation and determination — qualities every Paralympian embodies on and off the field of play,” said Sir Philip Craven, President of the International Paralympic Committee (IPC). "No doubt the beauty of these medals will spur them even higher as they strive to reach their dreams and triumph against adversity yet again in 2010.”

More Unique Traits

Overall Paralympic medal designThe matte orca or raven design is lasered onto the front face of the medals, and within this design is a delicate wood grain pattern that can be seen up close. Canadian industrial designer and architect Omer Arbel, also of Vancouver, used his extensive knowledge of materials and fabrication processes to create the innovative undulating design of the medals, which are struck nine times each to achieve the distinctive look as part of the 30-step medal fabrication process.

The Olympic medals are circular in shape, while the Paralympic medals are a superellipse or squared circle.

Production Details

On the reverse side, the medals contain the official names of the Games in English and French, the official languages of Canada and the Olympic Movement, as well as Vancouver 2010’s distinctive emblems and the name of the sport and the event the medal was awarded in. On the Paralympic medals, braille is also used. The entire medal is protected to prevent tarnishing, nicks and scratches.

Paralympic medal reverse sideThe Games motto With Glowing Hearts/Des plus brillants exploits is written in white lettering on the medal’s blue and green ribbon where it will rest at the base of the neck.

The Royal Canadian Mint will produce 615 Olympic and 399 Paralympic medals for the 2010 Winter Games at their headquarters in Ottawa, Ontario. The Mint began striking the medals in July and will finish the historic task this November. It is the second time the Mint has manufactured Olympic medals; the first time they produced them was for the Montreal 1976 Olympic Games. Teck Resources Limited, a Vancouver-based mining, mineral processing and metallurgical company, is supplying the 2.05 kilograms of gold, 1,950 kg of silver and 903 kg of copper used in the production of the medals. The metals were sourced from Teck’s operations in British Columbia, Ontario and Newfoundland and Labrador, as well as Alaska, Chile and Peru.

Medals to Inspire

The word athlete is derived from the Greek word for prize-seeker. Looking at recent Games medals, it’s certain that athletic prizes have certainly evolved since the ancient Greek games in Olympia, where a wreath of olives was the only reward.

The hope is that these medals will be shared with children, families and the watching world. It symbolizes a life’s accomplishment and a dream come true, forever.

Canadian Veronica Brenner, 2002 Olympic silver medallist in aerials: “The great part about the medals is it’s something that reminds you for the rest of your life of the journey. Every single medal and every athlete have their own story about what they had to put into it and how they got there. A medal should be shared. I know I wasn’t alone in winning this medal. When I was standing up on the podium the last person I was thinking of was myself.”

Take a 360 degree interactive tour of the Vancouver 2010 medals.

http://www.vancouver2010.com/en/news/feature-stories/-/170520/32574/mpnnia/meet-the-medals.html

Drinking the stars ...

and celebrating life.

Coffee, Chocolate and Chianti Braised Beef Short Ribs

This modified recipe was inspired from the BC Seasonal Cookbook.  It is extremely aromatic, flavourful and absolutely perfect for a fall dinner party.  I served it with local corn (boiled on the cob and then sliced off), mashed potatoes and fresh bread to soak up the delicious sauce.

Ingredients

1⁄4 cup (60 mL) olive oil
5 lbs (2.3 kg) beef short ribs
sea salt and freshly ground pepper

1 large onion, chopped
1 large red pepper, chopped
1 medium jalapeño pepper, seeded and finely chopped
4 garlic cloves, minced

2 Tbsp (30 mL) dark brown sugar
2 Tbsp (30 mL) ancho chile powder
1⁄4 cup (60 mL) fresh -oregano, chopped
1 tsp (5 mL) cumin 

1.5 cups (500 mL) strong -coffee (we used Ethical Bean)
1⁄4 cup red wine
1 28 oz (796 mL) can diced tomatoes in juice
1 Tbsp (15 mL) tomato paste
1 cup (250 mL) dark, unsweetened chocolate, at least 70% cocoa, shaved 

chopped fresh cilantro for garnish
Serves 6 

Instructions

• Preheat oven to 300˚ F (150˚ C)
• Heat oil in a heavy-bottomed pot over medium-high heat.
• Season beef short ribs with salt and pepper.
• Working in batches, sear short ribs in oil until nicely browned and transfer to a platter.
  

  

• Reduce heat to medium and add onions and peppers to the oil and drippings in the pot, stirring until onions are translucent.

• Stir in garlic and sauté for 1 minute.

  

• Add brown sugar, ancho chile powder, oregano, and cumin and cook for 5 minutes.

  
  

  

• Stir in coffee, wine tomatoes, tomato paste and bring the mixture to a boil.

  

• Add the short ribs and the collected juices to the pot and heat until boiling.
  
• Cover and bake in oven until the meat is very tender, at least 2 hours.
  
• Stir in chocolate until it is melted and evenly distributed in the sauce.
  

  

• Season to taste with salt and pepper and garnish with cilantro.

Julia Child's Boeuf a la Bourguignonne

Inspired by the movie Julie & Julia, I made Beef Bourguignon this weekend. It was the most complex recipe I’ve followed in awhile, but it turned out pretty darn tasty.

caramel apple martini

1 part sour apple liqueur
1 part butterscotch liqueur
1/2 part of vanilla infused vodka
1/2 part apple juice

shake over ice and pour into martini glass
garnish with a slice of apple and a dash of pumpkin pie spices

Apple Braised Pork

The perfect dish for a fall dinner party!

Ingredients:

• 2 lb. pork shoulder roast, cut in half
• A splash of olive oil
• Two or three sliced onions
• Six or eight slices of diced bacon
• 4 x apples, cored and cut into large chunks
• 2 cups or so of applesauce
• A few cups of chicken broth
• A couple of chopped carrots
• Half a bottle of white wine
• A few heaping spoonfuls of grain mustard
• Two or three bay leaves
• A pinch of salt
• A few turns of the peppermill

1. Place a large stew pot over medium-high heat with enough oil to coat the bottom. Carefully add the pork roast to the hot oil and brown well on all sides. Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the liquids are added and lower the temperature. When the roast is evenly browned set it aside for a few minutes. Drain off the fat then add the bacon and onions. Cook, stirring frequently until the bacon and onions are nicely browned, about fifteen minutes.
2. Return the pork roast to the pot. Add the apples, applesauce, chicken broth, carrots, wine, mustard and bay leaves. Season well with salt and pepper. Bring the works to a simmer, place a tight fitting lid on the pot and reduce the heat to low. Simmer slowly until the meat is very tender, about two hours.

http://www.foodtv.ca/ontv/titledetails.aspx?titleid=79496

Devastating News

Leo was one of the most passionate people I have ever met.  This crazy world will never be the same without him.


VANOC design director Leo Obstbaum dies at age 40 

By Susan Lazaruk, The ProvinceAugust 24, 2009

VANOC's design director Leo Obstbaum, the creative spark behind the 2010 Olympics, including the mascots and medals, died at his Port Moody home. He was 40.

Obstbaum, who was born in Buenos Aires, grew up in Barcelona and moved to Vancouver after marrying a Canadian wife and falling in love with the city on his honeymoon, also leaves a young daughter. His death was unexpected and Vanoc didn't release the cause.

Obstbaum had a hand in designing the look of the Games and its torch as well as the medals and mascots, Quatchi, Sumi and Miga.

"Leo is everywhere you look, in every colour, every texture, in every little bit of Vancouver 2010," VANOC CEO John Furlong said in a tribute.

He called his contribution a "true enduring legacy of what went on here in Vancouver."

Obstbaum was hired in June 2006, after moving to Vancouver in 2005. Before that he ran his own design studio that specialized in fashion, music and film design.

In an interview posted on VANOC's website, Obstbaum called the creation of the Olympic mascots a "huge challenge, to convert an idea to a character that will be part of the Games' history."

He listed his other favourites and called Montreal's "minimalist" Amik the Beaver mascot in 1976 "the best representation of the beaver I've seen."

 

Leo Obstbaum, Vanoc's chief designer, dies suddenly
 
By Jeff Lee 08-21-2009  The Vancouver Sun
Inside the 2010 Olympics

Leo Obstbaum, the man largely credited with many of Vanoc's iconic designs, died suddenly Thursday night.  Young, vibrant, intelligent and gifted, Obstbaum had been behind the design of the look of the games, the mascots and even the yet-to-be-unveiled Olympic and Paralympic medals. His photo says it all; mischievous, bright, a bit cocky and self-assured. Why would you not expect someone like that to wear a motorcycle jacket in his office?
On a day when Vanoc staff should have been focussing on next week's looming IOC Coordination Commission visit, many were left devastated by Obstbaum's death.
For such a young man - he was just 40 - Obstbaum left a huge legacy. Vanoc CEO John Furlong, who was visibly shaken, sent out this note to staff earlier today:
"Leo is everywhere you look, in every color, every texture, in every little bit of Vancouver 2010. Leo led and influenced the design of some of the most iconic pieces of the 2010 Winter Games. His spirit and daring inspiration has touched absolutely everything and because of him memories of the Games will live on for generations..a true enduring legacy of what went on here in Vancouver."
Obstbaum also did multi-disciplinary art, some of which you can see on his own website here. But if you want a more telling look at Obstbaum's influence in the Olympic world, have a read of this interview he gave recently to Shift, an online magazine.
Vanoc said Obstbaum leaves a wife and young daughter.

2010 Olympic designer dies suddenly
CBC News

Leo Obstbaum, the designer behind Vancouvers 2010 Olympic medals, has died suddenly Thursday at the age of 40. (Ben Hulse/ VANOC 2009)Leo Obstbaum, the designer behind Vancouver's 2010 Olympic medals, has died suddenly at age 40.

Obstbaum, the Vancouver Olympic organizing committee's director of design, died at his home on Thursday night, officials revealed on the weekend.

The cause of death has yet to be released.

Obstbaum led the team that created the yet-to-be unveiled medals for the Vancouver Winter Games. He also led the team that chose the design of the Olympic torches and mascots.

"Leo's passing is a deep loss to the VANOC team and the entire organization's thoughts and prayers are with the Obstbaum family," Renee Smith-Valade, a spokeswoman for the organizing committee, known as VANOC, said in an email statement.

VANOC CEO John Furlong said Obstbaum's death is a major loss to the organization.

"Leo is everywhere you look, in every colour, every texture, in every little bit of Vancouver 2010. Leo led and influenced the design of some of the most iconic pieces of the 2010 Winter Games," Furlong said in an internal message to his staff.

"His spirit and daring inspiration has touched absolutely everything and because of him, memories of the Games will live on for generations. A true enduring legacy of what went on here in Vancouver."

Obstbaum was born in Buenos Aires in 1969 and later moved to Spain, where he opened his first visual design company.

In 2005, Obstbaum moved to Vancouver. He joined VANOC as director of design a year later.

Obstbaum previously designed the clothes for the 10-year anniversary of the Barcelona Olympic and Paralympic Summer Games.

A tribute to Leo:  http://www.youtube.com/watch?v=3Z8uoG057Co

First walk to the park!

Welcome Baby Ava

Click here to visit Ava's blog.

Official 2010 Winter Games Poster Unveiled

The posters feature the traditional maple leaf rendered in a new way that is symbolic of a country that is young at heart, diverse, dynamic and fun.

-John Furlong, VANOC CEO

The maple leaf. It’s one of Canada’s most widely recognized symbols and now it’s the face of the official 2010 Winter Games posters. But instead of the standard rustic red, this maple leaf is an anthology of nature and urban symbolism in wintery shades of blue and vibrant greens.

The complementary posters, reflecting the signature look of the 2010 Winter Games, have a bold, contemporary design and feature a cropped maple leaf composed of a vibrant palette found in the natural landscape of Vancouver and the Sea to Sky corridor, the Games Host Region. When the Olympic and Paralympic posters are displayed together, the two halves of the maple leaf join to create a whole, a concept that is a first for an Organizing Committee. The Official Emblems of the Games, and the Games motto With Glowing Hearts/Des plus brillants exploits, are also on the posters; all poster elements are artfully displayed on a white wood grain textured background.

Like other Games posters before them, the official posters of Canada’s Games — the 21st produced for a Winter Games — will hang on bedroom walls and office boardrooms around the world. Among collectors, Olympic and Paralympic Games posters are some of the most coveted Games keepsakes.

The posters go on sale today at vancouver2010.com/store and at The Olympic Stores located at Vancouver International Airport and in Whistler, BC, starting at $15 CAD.

The Creative Process

Created by hand using paint and mixed media prior to digital composition, the techniques employed to produce the original piece of art complement the modern and dynamic style of the Vancouver 2010 graphics. The Look of the Games graphic elements in the poster were created by members of the Vancouver Organizing Committee for the 2010 Olympic and Paralympic Winter Games (VANOC) design team, and the poster concept and unique interpretation of the graphic elements were brought to life by VANOC designer Ben Hulse.

“As one of the most visible and collectible items of the Games, we’re proud to offer Canadians and supporters around the world official posters that truly illustrate the spirit of Canada’s Games,” said John Furlong, VANOC Chief Executive Officer. “The posters feature the traditional maple leaf rendered in a new way that is symbolic of a country that is young at heart, diverse, dynamic and fun. The unique pairing of these posters reflect our integrated approach to celebrating the 2010 Olympic and Paralympic Winter Games as one event for Canada.”

http://www.vancouver2010.com/en/news/feature-stories/-/68964/32574/1mdah8a/official-posters-of-the-games.html

Bonus! June Date Night

We weren't expecting to be celebrating June's "Date Night" with just the two of us ... but with baby girl still cozy and happy in the belly we took full advantage of the opportunity to enjoy a lovely Summer evening.

The Cannery has been serving Vancouver since 1971.  The adorable couple next to us was thrilled to be seated at the exact same table where they shared their first date 24 years ago.  The location is awesome, situated right on the water inside the Port of Vancouver's property.  (If you'd like you can even travel by boat and dock at the private pier.) 


The atmosphere inside is full of history and character.  We really enjoyed the local mussels served in a cast iron skillet with house made Chorizo sausage, rosemary and stewed tomatoes (photo above).  The Caesar salad with bay shrimp was also outstanding.

Darrin couldn't resist complimenting the meal with a bottle of 2005 Tori Mor Willamette Valley Pinot Noir from Oregon.  A rare find here in BC!  The best part was that he was able to take half the bottle home at the end of the meal.  I have a feeling this is one of the last times that will happen.  It won't be long before I'll be sharing in the pleasures of the grape once again.

Waiting for baby...

So you think you can dance and cat naps.

Celebrating w/ Sushi

The first meal of my mat leave was amazing sushi @ the Blue Water Cafe's Raw Bar in Yaletown.
(Don't worry, I didn't eat the raw Toro tuna ... this is Darrin's dish but it was too pretty not to photograph)

Second Wedding Anniversay

Darrin and I celebrated our "cotton" anniversary in our pajamas with some delicious Dungeness crab.  It was a beautiful sunny evening, much like our wedding night.

I feel extremely blessed to have enjoyed two wonderful years of marriage.  I look forward to sharing our next chapter together with baby girl.  XOXO

 B E F O R E

A F T E R

Sparkling Vanilla Rose Spring Punch

Two bottles of chilled cheap sparkling wine (Prosecco)

One 2 liter bottle of chilled Ginger Ale (add more or less to taste)

One cup of vanilla infused vodka (add more or less to taste)

Two whole vanilla beans (sliced open with the gooey black seeds mixed into the punch)

A third of a cup of rose water (add more or less to taste)

Float freshly washed rose petals on top

photo:

http://martini.typepad.com/photos/1_our_wedding/punch.html

You light up my life ... May Date Night at Lumière

The last one with just the two of us!

Six delicious courses paired with love.  Easily one of the most memorable meals we've had in Vancouver.  The service was amazing, the ambiance was simply elegant and the flavours in each and every dish were extraordinary. 

 

http://www.lumiere.ca/

Lovely Lilacs

MAY Flowers!

Spring Time

Steamer clams - yummy!

Pier 101

Oregon Coast

Lincoln City

sunny spring sunday

March Date Night - Discovering our Ch'i

Life is good.

Darrin and I enjoyed a very special evening at the new Shangri-la Vancouver for our March Date Night (a long standing tradition of doing something special and sweet the final Friday of every month.)

We began in the lobby bar for a Manhattan and a cranberry mocktail.  After a quick pee in the most lavish bathrooms ever (complete with a crystal chandelier and an onyx sink in each stall) we headed up for our "couples massage" at the beautiful Ch'i spa.   

We were treated like royalty from the moment we arrived.  A lovely spa consultant greeting us at the door and offered us seat in a cozy waiting area where she provided a survey to determine which of the five elements would be used as the focal point of our treatment.

After placing our shoes in a wooden box we were escorted in our slippers to a private change room with wood panel-ling, flickering candles and an assortment of hand-crafted accessories from Nepal.

After slipping into luxury robes made of 100% chenille micro fiber (they might as well have been pure cashmere) we were treated to a rose petal foot bath and served ginger tea out of a gorgeous jade cup.

Next we  were taken to another room inside the 850 square foot suite to receive a sensual and relaxing head, neck and shoulder massage inspired by the five elements of Ch'i.  The treatment began with the sound of a Tibetian singing bowl (used to balance one's energy) and ended with the ringing of Tingsha cymbals (to promote positive energy.)

After a smooth transition back to earth, our mind and bodies were off to MARKET by Jean-Georges.  The six-course tasting menu offered a delicious display of flavors for a modest $60.  Although they were all exceptional my top favourite was the Fioe Gras brûlée.  The unique concept was simply decadent from beginning to end. 

Overall, I found the ambiance lovely, the service perfect and the food truly tasty.  I am pleased to share that MARKET has been added to my short list of Vancouver favourites.

 

 

Behind the Scenes Tour - Richmond Olympic Oval

 

In a word ... impressive!  The world of Men's and Women's Speed Skating is in for a treat.

http://richmondoval.ca/

In July 2004, the City of Richmond signed a proclamation to take a lead role in the development of the Long Track Speed Skating Venue for the 2010 Olympic and Paralympic Winter Games.  With a vision to create a unique destination and international gathering place for wellness and sports excellence, the City developed the blueprints for a breathtaking venue on the banks of the Fraser River that would be a hallmark of sustainability, accessibility and world-class sportsmanship – The Richmond Oval.  More than a spectacular venue for the 2010 Olympic Winter Games, the Oval also signifies a major investment in the overall health and wellbeing of the diverse community of Richmond.

The Richmond Oval is a 512,000 square foot, multi-use facility, with capacity for 8,000 spectators.  Its permanent features include community wellness services and programming, sports medicine and sciences, a major fitness centre, community activity areas and restaurant and retail space.  The area surrounding the Oval will be the site of a major waterfront neighbourhood incorporating a park and a plaza, with residential, commercial and public amenities.

Sustainability:

The City of Richmond recognizes the importance of upholding and exceeding high standards in environmentally sustainable building and operating practices.   A commitment has been made through the Canadian Environmental Assessment process to minimize or mitigate environmental impact resulting from the Oval project.

Before site clearing, a wildlife biologist and arborist assessed the Oval site area.  As many trees as possible were preserved, particularly along the river and canal.  The City committed to transplanting at least 36 trees, including trees of historical significance, to local parks and other city property, in addition to meeting or exceeding their goal of planting at least two trees for every one removed.  Suitable wood was allocated to construction of the building and also for local art projects.  In addition, the landscaping plan upholds sustainability standards by maximizing use of native vegetation and minimizing potential for introduction of invasive species.

The Oval’s structure is designed to qualify for silver certification on the Leadership in Energy and Environmental Design Scale (LEED®).  Typically used to evaluate residential and office buildings, the scale was developed in the United States as a method for recognizing buildings for their efficient use of energy and other resources, minimization of waste, and quality of indoor environment.  Meeting the LEED® requirements is an ambitious endeavor for a building of this size, but will result in long term operational cost savings, both financial and environmental.

One impressive example of the sustainability features of the Oval is its refrigeration system.  Heat energy removed from the ice creation process will be used in other areas of the building.  The possibility of using waste energy to heat and cool the neighbourhood surrounding the Oval is also being explored. 

Another resource-conserving feature is the roof, which is designed to collect and funnel rainwater for toilet pressure supplementation as well as landscape irrigation.  The 100m by 200 m roof is composed of salvaged pine beetle wood, making it the largest surface ever covered by the once-discarded wood. 

The City of Richmond has also committed to nurturing the marshlands and estuary in the vicinity of the Oval and will construct interpretive trails along the waterfront to educate visitors on Richmond’s natural beauty.

Snow in March

 

Some people went to work this morning ... others found something else to do.

34 years and counting

Darrin and I celebrated my birthday with a lovely weekend getaway in Seattle.  The days were full of good shopping, eating and tender lovin' care.

Happy Valentine's Day

 
 
 

Holding the 2010 Olympic Torch

Yesterday we celebrated our one year countdown to opening ceremonies.  My team launched the design of the torch we have been working on for over two years, I hung out with six time Olympic medalist Cindy Klassen and ended the night at a concert featuring Vancouver's own Sarah Mclachlan.  Not bad for a day's work.

Team Photo

2010 Olympic Torch Unveiled

   

Horray!  The torch is free ...

ROD MICKLEBURGH
Globe and Mail Update
February 12, 2009 at 1:04 PM EST

WHISTLER, B.C. — With one year to go, Winter Olympic spirit hit this alpine community today as the official Olympic torch and torch-bearer uniforms for the 2010 Games were unveiled before hundreds of boisterous, warmly-clad enthusiasts.

The long, curving, sleek white torch was designed by Bombardier to withstand the rigours of Canada's wintry climate and to represent lines carved into the snow by alpine skiers.

The torch was not lit for the official unveiling, but designers said its brilliant orange flame will unfurl like “a flag fluttering in the wind” when carried on its 106-day, 45,000-kilometre journey across the country.

According to Bombardier, the 94-cm long torch, weighing 1.6 kilograms, will burn for at least 12 minutes, using a blend of fuels such as propane and isobutene.

The company, an official Olympic sponsor, will manufacture an individual torch for each of the 12,000 torchbearers taking part in the run, the longest route in a single country in Olympic history.

http://www.theglobeandmail.com/servlet/story/RTGAM.20090212.wtorch0212/BNStory/Front/home

 

Ms. Baby Girl Eden's Second Picture

 

Darrin's 34th circle around the sun ...

   
 

Baby's First Photo

January Date Night - From Russia with Love

This month's date night featured a private Doukhobor (Russian) cooking lesson that I purchased at a silent charity auction.  With the help of our chef, Darrin and I made an authentic Borsch soup from a family recipe, a special buttery noodle dish and yummy Pyrahi (a light bread dough filled with garlic, cheese and potato).  Most of the Doukhobors that settled in Canada were vegetarian. They believed that it was wrong to kill and this included animals, so it was not right to eat meat.  What a fun and unique experience.  As tradition would have it, we've got enough soup to feed the neighborhood ... come on over!

 

 
 

Happy New Year!!!

Champagne Cocktail

• 6 ounces chilled champagne
• 1 cube sugar
• Angostura bitters

Soak sugar cube with Angostura bitters.
Place the cube in the bottom of a champagne flute. Fill with champagne.
Garnish with a lemon twist.

Feliz Navidad

Hola, Amigo!

Darrin and I recently returned from an extended holiday in Cozumel, Mexico.  The trip was full of sunshine and lots (and lots) of rest and relaxation. 

We enjoyed all the benefits of a fancy all-inclusive resort, swam in the beautiful crystal clear waters of the Caribbean, explored ancient Mayan ruins and eat enough guacamole to last a lifetime. All in all, my batteries are fully charged and ready for 2009.

To check out some photos of the trip, click here.

   

Happy Holidays

Dirty Santa Cocktail

(created by Chef Jules)

Dark or spiced rum on the rocks and layered with coke and eggnog
Top with a bit of cinnamon and nutmeg and a drop of whipped cream
Use a cinnamon stick to stir

Christmas Cake Shot

 

1/2 oz Frangelico hazelnut liqueur
1/2 oz house-infused vanilla vodka
lemon slices
sugar

Add vodka and Frangelico® to a shaker with ice.
Shake and pour into a shot glass.
Garnish with a sugar-coated lemon.
Drink the shot and follow it immediately by sucking on a sugar-coated lemon wedge.

Holiday Spiced Wine

1 bottle red wine
3 tablespoons honey
1 sliced orange
1 sliced lemon
1/2 cup brown sugar
Blend of Cinnamon sticks, Cloves, Allspice

Combine wine, honey, spices, lemon slices, orange slices and brown sugar and simmer softly for 10 to 15 minutes. Enjoy!