Friday, December 30, 2011

Powerade Zero ION4-the latest zero calorie sports beverage

Powerade® introduces new Powerade Zero ION4® advanced electrolyte system – the next generation of Powerade® sports beverages that contains:


Powerade Zero ION4® is designed to help replenish and hydrate the body both during and after a workout without additional calories, and is available in 3 flavours:

Mixed Berry (710 mL)

Lemon-Lime (710 mL and 6x591 mL)

Grape (710 mL and 6x591 mL)

Powerade Zero ION4® is now available in grocery chains, mass retailers and convenience stores across the country.

Thursday, December 29, 2011

BOOK REVIEW: 'Caravaggio' - Washington Times

BOOK REVIEW: 'Caravaggio' - Washington Times

By Andrew Graham-Dixon

Norton, $39.95 514 pages, illustrated  

His real name was Michelangelo Merisi. But the world knows him as Caravaggio, after the name of the Lombard town where he was born in 1571. He is one of Europe’s great painters, ranked among Titian, Goya, Degas and Picasso, and certainly one of the most influential, both in his own time and in our own.

Wednesday, December 28, 2011

Grilled Halibut With Mango Sauce Recipe


Mango Sauce
1 cup (250 mL) chopped mango (about 1 medium)
3 tbsp (45 mL) fresh lime juice
1 tbsp (15 mL) finely chopped, seeded jalapeno pepper
1/4 tsp (1 mL) salt
1 large garlic clove, finely crushed
1 tbsp (15 mL) chopped cilantro

1 – 1½ lb (500 – 750 g) halibut fillets (about 4)
2 tbsp (25 mL) Old El Paso* Taco Seasoning Mix
1 tbsp (15 mL) olive oil


•Heat gas or charcoal grill. Combine all mango sauce ingredients. Set aside.

•Combine seasoning mix and oil. Brush over fish.

•When grill is heated, place fish on gas grill over medium heat or on charcoal grill 4 to 6-inches (10 to 15 cm) from medium coals. Cook 5 to 10 minutes or until fish flakes easily with fork, turning once. Serve mango sauce with fish.

Friday, December 23, 2011

Chocolate Drop Cookies

Be sure to leave Santa some cookies

2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
1 cup granulated sugar
2 eggs
3 squares unsweetened chocolate, melted
1/2 cup milk
1 cup chopped walnuts
Melt chocolate over double boiler; cool a bit. Sift the flour, baking soda, and salt. Cream butter and sugar in mixing bowl. Blend in eggs and melted chocolate to butter and sugar mixture. Then add flour mixture and milk, alternating them until both are incorporated. Fold in walnuts (I toast mine ahead of time since it gives a better flavor.)

Drop by spoonfuls onto greased baking sheet. Bake @350 degrees for 10-12 minutes. Cool completely. Frost with chocolate frosting and sprinkle with nonpareils.
For more Christmas cookie recipes visit Donna Rae Shiffert ‘s column Making Change.

Thursday, December 22, 2011

Wednesday, December 21, 2011


Recipe and image courtesy of the California Strawberry Commission


2 cups California strawberries, crushed

1 cup maple syrup

¼ cup cider vinegar

1 Tbsp grated lemon rind

2 Tbsp fresh lemon juice

1 Tbsp Dijon mustard

1 tsp dried thyme leaves

1 Tbsp fresh ginger, grated

1 clove garlic, minced

1 boneless, single turkey breast, (about 3 lbs, 1.5 kg)

1 tsp dried thyme leaves

1 Tbsp grated lemon rind

½ tsp salt

½ tsp fresh ground pepper


Bring first nine ingredients to a boil in a large saucepan over medium-high heat; reduce heat to medium-low and cook, stirring often, 25 minutes or until thickened. Remove from heat and cool. Reserve 1 ½ cups sauce; cover and chill.

With fingers, loosen skin at the thickest part of the turkey breast. Slide fingers under skin to loosen and make pocket, leaving skin intact on 3 sides. Press thyme, lemon rind, salt and pepper into pocket, pressing skin to spread evenly.

Place turkey, skin side up, in a small shallow roasting pan. Spread with ¾ cup of the maple-strawberry sauce; cover loosely with aluminum foil and roast at 325°F for 45 minutes; uncover and bake 45 minutes longer or until a meat thermometer registers 185°F, basting with remaining ¾ cup maple-strawberry sauce every 15 minutes.

Transfer turkey to cutting board; tent with foil and let stand for 15 minutes before slicing. Serve with reserved maple-strawberry sauce. Garnish with fresh California strawberries.

Serves 8

Tip: The maple-strawberry sauce can also be used on a whole turkey – perfect for a holiday dinner.

Tuesday, December 20, 2011

Send Holiday Smiles & Save 15% on Christmas Flowers & Gifts at!

Santa's Special of the Day! Check out all of the great deals at! Save an additional 15% with Promo Code CHRMAS15 at checkout. (While Supplies Last)

Glee: The Concert Movie available on Shazam-enabled Blu-ray and DVD December 20, 2011


Enjoy the sold out concert in the comfort of your living room

Experience your favourite stars, more performances and GLEEful moments using Shazam for GLEE: THE CONCERT MOVIE Blu-ray, DVD and 3D Blu-ray on December 20th

TORONTO (Dec. 19, 2011) – Twentieth Century Fox Home Entertainment have teamed with Shazam® to present an industry first – the premiere of the first Shazam-enabled Blu-ray and DVD with the release of GLEE: THE CONCERT MOVIE on December 20th.

GLEE: THE CONCERT MOVIE stars Lea Michele, Jane Lynch, Cory Monteith, Chris Colfer, Dianna Agron, Darren Criss, Mark Salling, Naya Rivera, Heather Morris and the rest of the GLEE cast and is packed with new exciting never-before-seen and extended performances, clips of fans’ favorite characters, exclusive extras and more.
Fans watching GLEE: THE CONCERT MOVIE on Blu-ray and DVD will see Shazam prompts on the screen alerting them to a Shazamable moment. Using their smartphones, fans can “tag” the movie when prompted to unlock exclusive content, including:
· Song lyrics in time with the music using the LyricPlay feature;
· Exclusive behind the scenes footage not seen in theatres;
· Exclusive photos of the cast; and,

· Trivia about one of FOX’s most popular shows
· Offers for Glee Seasons 1 and 2 on DVD as well as Glee merchandise

Every time people use Shazam while watching the movie, their tag will live on in their Tag List, giving them access to the extras that they can “snack on” anytime and anywhere, so they can be engaged with the movie even when they’re not near a TV! Additionally, with the Shazam Friends feature, they can share their finds with their Facebook friends.
“The Shazam App lets fans interact with GLEE: THE CONCERT MOVIE in a way that’s never been done before,” said Mary Daily, Executive Vice President, Marketing for Twentieth Century Fox Home Entertainment. “Working with Shazam underscores our commitment to leverage technology innovations to deliver the very best entertainment experiences to fans.”

“Incorporating Shazam for TV into a DVD or Blu-Ray release is a perfect fit for what Shazam is known for – discovering more about entertainment,” said David Jones, Shazam’s Executive Vice President, Marketing. “For many years, people have been using Shazam to unlock information about the songs they love, so working with Fox Home Entertainment to give people a truly interactive experience with the GLEE: THE CONCERT MOVIE DVD is a natural next step in the expansion of what people can do with the Shazam App on their mobile device.”

About Twentieth Century Fox Home Entertainment

Twentieth Century Fox Home Entertainment, LLC (TCFHE) is a recognized global industry leader and a subsidiary of Twentieth Century Fox Film Corporation, a News Corporation company. Representing 75 years of innovative and award-winning filmmaking from Twentieth Century Fox, TCFHE is the worldwide marketing, sales and distribution company for all Fox film and television programming, acquisitions and original productions on DVD, Blu-ray Disc Digital Copy, Video On Demand and Digital Download. The company also releases all products globally for MGM Home Entertainment. Each year TCFHE introduces hundreds of new and newly enhanced products, which it services to retail outlets from mass merchants and warehouse clubs to specialty stores and e-commerce throughout the world.

About Shazam

Shazam is the world’s leading mobile discovery company, enabling people to experience and share content across mobile devices and the Internet. With more than 165 million people using the service in 200 countries, Shazam has created a new way to learn about music, TV and brands and share finds with friends. For people who don't yet have the Shazam application on their smartphone, it can be found on iTunes App Store, Android Market, Amazon App Store, AT&T’s AppCenter, Verizon VCast app store, The Nokia Store, Windows Phone Marketplace, BlackBerry App World, and GetJar. For further information about Shazam Entertainment visit and @ShazamNews or follow us on Facebook. For daily music updates follow the Shazam Blog and @Shazam. The Shazam name and symbol are trademarks of Shazam Entertainment Limited. Shazam Media enquiries:

Monday, December 19, 2011

The Nine West Grase Platform Pump is this Season’s Star

Among the five colors for the Grase platform pump, this red satin color is the clear standout star:

Friday, December 16, 2011

Sun Safety Important to Sun-Seeking Canadians But They Need to do More

As the temperature dips below zero, thoughts of travelling to the sunny south are on the minds of many Canadians. Whether it’s just for a week or for an entire season in the sun, thousands across the country make the trek to warmer climates each year.

However, before Canadians head south this winter, it’s important that they ‘tAKe notice’ of their skin! A recent survey conducted by Leger Marketing on behalf of the Canadian Skin Patient Alliance (CSPA) found that while 91 per cent of all travellers to warm and sunny destinations say sun protection is important while vacationing, most don’t always take measures to protect themselves.

Despite over-
whelmingly recognizing the importance of sun protection
and the fact that too much
 sun/sun exposure is one
of the top five concerns while travelling, most don’t
always take all the steps
 to protect their skin (such as wearing sunscreen, a hat or UV protective clothing). In fact, many blame their lack of protection on forgetfulness (44 per cent). What Canadians need to know is that they need to do more. That’s why the CSPA is reminding Canadians to practice proper sun safety this travel season, and educating them about skin cancer, including a relatively unknown pre-cancerous skin condition called actinic keratosis (AK).

Though most warm/sunny destination travellers have never heard specifically of actinic keratosis (87 per cent), it’s one the most common forms of skin conditions treated by dermatologists. It is strongly associated with UV exposure and sun damage. The good news is that AK can be treated, because according to some estimates, up to five per cent of actinic keratoses progress into squamous cell carcinoma, a common form of serious skin cancer that is expected to nearly triple by 2031.

What else did the survey reveal? Here’s a look: >

Getting a sunburn is a top concern for only one-in-three travellers – despite almost half saying they at least ‘sometimes’ burn
The majority of Canadians are not taking sufficient steps to protect themselves. In fact, more than half don’t always wear sunscreen (55 percent), wear a hat (78 per cent) or wear UV protective clothing (93 per cent).

Seventy-four per cent rarely or never discuss sun safety with their doctor prior to travelling.
Fifty-nine per cent would not see a physician immediately if they noticed rough spots, scaly patches suspicious spots or moles after examining their skin.

Nearly four-in-10 (38 per cent) travellers mistakenly believe actinic keratosis first appears as blisters and welts after a severe sunburn, when in fact, actinic keratosis may range in size from very small to pea-sized or larger. It can also appear as slightly red scaly spots through to thick, scaly sometimes crusty spots or patches that feel rough, sore or itchy, like sandpaper.

As Canadians get ready to take flight this winter, it’s also time for them to ‘tAKe notice’ of their skin! Remember to conduct a skin check on both yourself and loved ones, and speak with a healthcare professional if you notice anything unusual. For information about actinic keratosis,

please visit

Thursday, December 15, 2011

Christmas Tree Mini Tart


18 Tenderflake® Mini-Tart Shells (1, 255g package)

1 pkg (310g) brownie mix

575g (2½ cups) vanilla frosting (2 cups for tinting)

Dark green gel-paste food colour

Mini ice cream cones

Small silver or gold balls/dragees

Coloured hard candy stars

Step 1 – Mix

• Prepare the brownie mix as per package instructions in a medium bowl

• Tint 450g of vanilla frosting dark green and insert in piping bag fitted with small star tip

Step 2 – Bake

• Spoon the brownie mixture evenly into 18 Tenderflake® Mini-Tart Shell, just below full

• Place Tenderflake® Mini-Tart Shell on rimmed baking sheet. Bake the filled tart shells as per cake package instructions (for 12 cupcakes)

• Cool thoroughly

Step 3 – Decorate!

• Once cooled, frost the top of each mini-tart with the vanilla frosting so the tree will have something to stick to.

• Pipe green frosting decoratively onto mini cone then place on top of mini-tart.

• Sprinkle with silver candy balls, topping with your favourite colour candy star. Repeat for rest of mini-tarts and serve to your holiday guests.

Tuesday, December 13, 2011


Recipe and image courtesy of the California Strawberry Commission
1 tomato, chopped

6 California strawberries, sliced

8 oz pre-washed arugula

8 large basil leaves, chopped

1 pinch sea salt and freshly ground pepper

1 Tbsp extra virgin olive oil

1 Tbsp aged balsamic vinegar

freshly grated Parmesan cheese

Combine tomato, strawberries, arugula and basil in a large mixing bowl. Add the olive oil and toss well to coat. Then add the vinegar and toss once more. Serve the salad with freshly grated Parmesan over the top and serve immediately.
Makes 2 servings

Sunday, December 11, 2011

Picking a Christmas Tree

The Christmas tree is, quite literally, the centerpiece of Christmas for many who celebrate the holiday. But choosing the tree that best fits your family’s logistical and personal tastes can be a challenge, given the seemingly unlimited options filling store windows. The key to choosing one involves figuring out how much time you have to devote to decorating, and then assessing your decorative style.

Read more: Picking a Christmas Tree

Saturday, December 10, 2011

Jolly Santa Pie


1 Tenderflake® Deep Dish Pie Shell

1 pkg instant strawberry dessert mix (69g)

1/2 pkg mini marshmallows

1 large marshmallow

2 blue juice berry candies (or any other gummy)

2 red gum drops

1 cup red decorating sugar (in zippered sandwich bag)

1/2 cup white decorating sugar (in zippered sandwich bag)

1 red lips candy

Red licorice laces


Step 1 – Bake

• Prepare Tenderflake® Deep Dish Pie Shell as per package directions. Remove with oven mitts, and set aside to cool.

Step 2 – Mix

Once crust has cooled completely, prepare instant dessert mix. Fill pie crust w/ mousse, smoothing top w/ spatula.

Step 3 – Decorate!

• To create smiling eyes, cut two crescent shapes from blue juiceberries and place about 1 ½ inches apart halfway down the pie.

• Make cheeks rosy by pressing red gum drops into mousse, as shown. Add another for the nose and then start filling in the beard, mustache and sideburns w/ mini-marshmallows. Use a large marshmallow for the cap’s pompom.

• Leave a space for the mouth. With scissors, trim the upper lip off the lip candy, using the lower lip for Santa’s mouth. Take care not to do too much repositioning, as mousse sets quickly.

• Finish up by drawing in the cap outline with the tip of a knife to help guide you. Outline the cap with red licorice lace. Put the white and red decorating sugars in separate small snack-sized zippered sandwich bags and snip hole in one corner. Using the bag to help dispense the sugar, fill in the licorice-outlined cap with the red sugar and use white for the fur brim.

• Serve Santa on your favorite Christmas platter and enjoy with guests.

Friday, December 9, 2011

Christmas Ornament Tart


12 Tenderflake® Tart Shells (1, 255g package)

1 pkg (250g) white cake mix

350g vanilla frosting (1½ cups)

Yellow gel-paste food colour

Yellow decorating sugar

12 red or green gum drops

Black licorice laces, cut into twelve 1 1/4-inch pieces

Green licorice laces

12 thin pretzel sticks

Red fruit leather candy

Mini candy-coated chocolates

Step 1 – Mix

• Prepare the white cake mix as per package directions in a medium bowl

• Tint all vanilla frosting with yellow food colouring. Insert ¼ cup (75g) tinted into piping bag with small dot tip

Step 2 – Bake
• Spoon cake mixture evenly into each Tenderflake® Tart Shell, filing right up to rim. Careful not to overfill.

• Place onto rimmed baking sheet and bake the filled tart shells as per cake mix package instructions for 12 cupcakes. While baking, the cake mixture will rise to form the ornament shape.

• Cool thoroughly

Step 3 – Decorate!
• Frost the top of each cooled tart with white frosting, building up the middle a little more to achieve the ornament shape. Roll each tart in yellow sugar to coat frosted top completely.

• To make ornament hook topper, take a toothpick and poke two adjacent holes into the flat end of the gum drop. Insert the ends of one cut piece of black licorice lace into each hole. Attach the topper to the tart by making another hole in the rounded end of the gumdrop. Insert a pretzel into it and press into the tart.

• Using craft scissors cut fruit leather into decorative strips and secure to tart with frosting. Add mini candy-coated chocolates with dots of yellow piped frosting. Cut green licorice laces to desired lengths and press into tart.

• Arrange on platter and serve to your holiday guests.

Thursday, December 8, 2011

A Stolen Life by Jaycee Dugard

In the summer of 1991 I was a normal kid. I did normal things. I had friends and a mother who loved me. I was just like you. Until the day my life was stolen.

For eighteen years I was a prisoner. I was an object for someone to use and abuse.

For eighteen years I was not allowed to speak my own name. I became a mother and was forced to be a sister. For eighteen years I survived an impossible situation.

On August 26, 2009, I took my name back. My name is Jaycee Lee Dugard. I don’t think of myself as a victim. I survived.

A Stolen Life is my story—in my own words, in my own way, exactly as I remember it

Monday, December 5, 2011

Brie, Pear and Walnut Wreath


1 Package (397 g) Tenderflake® Puff Pastry, defrosted overnight in refrigerator
1 tbsp (15 mL) Olive oil
1 tsp (5 mL) Unsalted butter
1 Onion, sliced
1 tsp (5 mL) Sugar
¼ cup (50 mL) Chopped walnuts
2 tbsp (30 mL) Chopped dried cranberries
2 tsp (10 mL) Dijon mustard
4 oz (125 g) Brie cheese, thinly sliced
1 Pear, peeled, cored and thinly sliced
1 Egg, beaten 1 tbsp (15 mL) Water

Prep Time 30 min         

Total Time < 1 hr
Skill Level Intermediate
Serves 4
Classification Main
PREHEAT oven to 450˚F (230˚C).

HEAT oil and butter in a medium fry pan over medium heat. Add onion and sugar and cook, stirring occasionally, for 20 to 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.

WHISK together egg and water in a small bowl and set aside.

DIVIDE pastry into two equal pieces. Roll out half of pastry on a lightly floured surface into a 9-inch (25 cm) rectangle. Place pastry onto a parchment lined baking sheet.

SPREAD 2/3 of Dijon mustard down the middle third of the pastry. Spoon 2/3 of onion mixture over mustard. Top with 2/3 of the Brie and pear slices.

CUT 1-inch wide (2.5 cm) strips on either side of the filling. Fold strips on each side alternately over filling to create a braid.

ROLL out remaining pastry into a 9-inch (25 cm) rectangle on a lightly floured surface.

REMOVE ¼ of pastry by cutting crosswise and set this aside. Place remaining pastry on the same parchment-lined backing sheet as the other pastry.

SPREAD remaining mustard down the middle third of the pastry. Spoon over remaining onion mixture and top with remaining Brie and pear slices.

CUT 1-inch (2.5 cm) wide strips on either side of remaining pastry. Fold strips on each side alternately over filling to create a braid.

GENTLY shape both pastry braids to create a wreath by connecting both ends. Fold over end strips alternately with each other to create a seamLess wreath.

CUT out festive shapes, using your favourite cookie cutters, from remaining pastry and place on top of wreath.

WHISK together egg and water and lightly brush top of pastry.

BAKE for 20 to 22 minutes or until pastry is golden and pears are tender.

REMOVE baking sheet from oven and let cool slightly. Cut into 8 pieces.

May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350˚F (180˚C) oven for 8 to 10 minutes and serve.
Serve on a bed of mesclun salad greens topped with a vinaigrette dressing for a light lunch.
Cut into smaller slices and serve as an appetizer.

Friday, December 2, 2011

Tenderflake introduces Easy Pie!™

Good things come in small packages, and pie is no exception. To close out the Year of the Pie with a bang, Tenderflake introduces Easy Pie!™, your new secret weapon for creating the perfect-sized desserts in no time flat.

Just the right size for a couple or a small family, Easy Pie!™ features a 6-inch pie shell, perfect for 2 to 4 servings. Available in two varieties - Double Crust or Crumble Topping - each kit contains the components to bake a delicious pie, including the spice mix. Just add your favourite fresh fruit and you are 30 minutes away from a freshly baked pie, perfect for any day of the week.
To make baking pie even easier, John Placko, Executive Chef of the Maple Leaf Foods ThinkFOOD! Centre, offers some tips to keep in mind when selecting your pie content of choice.
“The key to perfect apple pie,” Placko explains, “is choosing apples that retain their shape when baking. Granny Smith and Northern Spy apples will stay intact while giving your pie a tart, tangy flavour, whereas Golden Delicious and Fuji apples offer sweetness while maintaining their shape. Try combining both if you’re looking for a flavour contrast.”

Other fruit pie classics include blueberry, cherry and peach, but blending various fruits together is never a bad idea. Get creative using raspberries, strawberries, rhubarb and even pineapple pieces. While using fresh seasonal fruit is encouraged, frozen fruit works too. Easy Pie!™ makes it fun and simple to try out as many combinations as your heart - and taste buds - desire!

Since 1943, Tenderflake has been bringing innovation to the kitchen. For more information and countless recipes, visit

Thursday, December 1, 2011

Effective and Cosmetically Elegant? Retinol SRX

Did You Know Retinol Can Be Both Effective and Cosmetically Elegant?

Retinol SRX

The cosmetically elegant Rejudicare Retinol SRX contains 3 "state-of-the-art" forms of retinol to deliver the best possible results:

Using Rejudicare Retinol SRX a patient will experience Softer, smoother skin
Reduction in the appearance of fine lines and wrinkles
Clearer, brighter appearance of the skin

Now available in 3 Formulations so that there is a Retinol SRX for every skin type
Rejudicare Retinol SRX MILD -sensitive skin formulation
Rejudicare Retinol SRX -
the optimal, proven retinol formulation
Rejudicare Retinol SRX MAX -

The maximum formulation allowed on the market USE ONCE A DAY, AT NIGHT.