PEI LIVING VOL 5 • ISSUE 2 | FALL21/WINTER22 | www.pei-living.ca | FREE HOME | STYLE | FOOD & DRINK | FAMILY | HEALTH | ARTS | BUSINESS
• 100 % locally
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ISLAND HILL FARM #cutestplaceonearth FARMER FLORY
STYLE MAKERS | FALL into WINTER
COVER FEATURE
FARMER FLORY Island Hill Farm
#cutestplaceonearth
Farmer Flory Sanderson has lived at Island Hill Farm since high school, and her entire family has found purpose and joy on the property. Flory opened the farm to the public in 2013. With the help of her family and employees, she has created a major success on PEI. The farm has grown to include 240 animals, and over 100 of them are goats. They typically welcome 30,000 visitors a year.
COVER FEATURE - PAGE 32
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ON THE COVER
Cover photo: Alanna Belair Necklace: Garnish
Makeup: Wearing Jessica Gallant Makeup (Available at Island Hill Farm)
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VOLUME 5 • ISSUE 2 FALL 2021/WINTER 2022 CONTENTS PEI LIVING
PUBLISHER Little Bird Publishing EXECUTIVE CEO Jacqui Chaisson jacqui@pei-living.ca 902.394.7499 Account Executive Sara Bakker sara@pei-living.ca 506.478.2411 EDITORIAL TEAM Food & Drink Editor Jackie Herbert Home Editor Susan Snow Style Editor Kimberly Rashed Copy Editor Rebecca Spinner Contributing Writers Rebecca Spinner Katrina Geenevasen Jordan Parker Alana Lauren Susan Snow Jackie Herbert Kimberly Rashed Evan Patkai Darren MacKenzie CREATIVE TEAM Lynne McKenna Brianne Hogan
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FOOD & DRINK
6. Good Eats
Ginger sparkle cookies
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8. Wine Making
On-premise fermenting
12. Good Eats
Pork Crown Roast
18. Chef Profile Tara Reeves
22. Good Eats
Pumpkin gnocchi
HOLIDAY SECTION AND GIFT IDEAS!
HEALTH & WELLNESS
26. You, But Better
Non-invasive cosmetic procedures
65 starts on page
HOME & COTTAGE
Graphic Design Jacqui Chaisson Photography Alanna Belair Evan Ceretti Sara Bakker Story Thorburn Kimberly Rashed Susan Snow
44. Home & Cottage Style makers
STYLE
92. Fall Into Winter
102
Fabulous fashions for fall & winter
FAMILY
PEI Living Magazine is published quarterly by Little Bird Publishing. Little Bird Publishing is independently owned and operated. Opinions expressed in PEI Living Magazine are those of the authors and do not necessarily reflect the views of the publisher or the advertisers. PEI Living Magazine does not assume liability for content. All rights reserved © Little Bird Publishing. Reproduction in whole or in part without permission is prohibited. For permission contact the publisher.
100. 10 Things
Winter family fun
102. Far Flung Fall Leaves Travel for fall colour
106. Lions in Our Living Room Indoor cat health
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
ARTS & ENTERTAINMENT
112. East Coast Talent Susan Rodgers
Printed by
GOOD EATS
Ginger sparkle cookies are a classic in our house. Soft, chewy and full of all those warm flavours we come to love in the autumn and winter. We love these with coffee, tea and especially warm apple cider. Ginger Sparkle Cookies
INGREDIENTS
3/4 C butter (not margarine) 1 C granulated sugar 1 egg 1/2 C molasses (unsulfured) 2 1/2 C all-purpose flour 2 tsp baking soda 2 tsp ginger 1 tsp cinnamon 1/2 tsp salt coarse sugar
METHOD
Preheat oven to 350F.
Cream butter and first amount of sugar. Add egg and molasses and mix well.
In another bowl mix dry ingredients (flour, spices, salt and soda). Add this mixture to the molasses mixture and mix well.
Shape into approximately 1” balls and roll in coarse sugar.
Recipe submitted by At Your Service Creations and Fat Cat Bakery www.fatcatbakerypei.com www.atyourservicecreations.ca
Place on parchment on a cookie sheet and bake for approximate 13 minutes (ovens may vary).
Makes approximately five and a half dozen cookies.
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FOOD & DRINK EDITOR
HOLIDAY CHEER!
This issue will have you eating, drinking and being merry all month long.
can also be made without spirits by replacing the alcohol with lime seltzer water. Cheers to that! Need a last-minute appetizer idea? Charcuterie on a stick—it's something simple you can present alongside the cocktail. These can be easily made with a variety of local charcuterie meats and cheeses, pickles and olives, and served on a stick. No mess, no fuss! Lastly, we bake. Christmas baking has been a long-standing tradition in our family. My amazing mother has lovingly passed on several desserts that will be served for generations to come. It will only then begin to feel like Christmas in our house. Then we'll sit by the fire waiting for the snow—and Santa. I hope you find some holiday inspiration in this issue—I personally am looking forward to trying Chef Tara's pumpkin gnocchi. P.S. Do what makes you happy—don't wait! Socialize and stay safe this season and see you next year!
Ah, holiday season. A time of visiting good friends you’ve been too busy to see all year, dressing up, giving gifts and general merriment. There are a few yearly traditions I like to include to get into the spirit at our house. Sending Christmas and holiday cards to friends and family is one of the first things I do. Even shopping for the perfect cards is part of the ritual— complete with a handwritten greeting that's mailed out three weeks before Christmas. Next, we like to attend a local parade. Music, lights, colours and candy canes—and the highly anticipated wave from ole St. Nick himself. On to the meal planning—because let's be honest, it's all about the food and drink during the holidays. A good drink recipe is essential this time of year to have on hand when friends pop in to see you. The great thing is, this Cranberry St. Germain can be made with other spirits as well as Prosecco for a little extra bubble. This
Jackie Herbert Food & Drink Editor jherbert@pei-living.ca (Photo: Evan Herbert)
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
Cheers!
CRANBERRY ST. GERMAIN INGREDIENTS 1 lime (zest and 1/2-ounce juice) 1 tbs sugar for rimming glass Ice cubes 2 oz vodka 1 oz elderflower liqueur such as St. Germain 1 oz cranberry juice Frozen cranberries for serving
METHOD Add drink ingredients to a cocktail shaker. Shake to combine and pour into the glass. Garnish as desired, and ENJOY! These can also be made for a large crowd in a punch bowl or pitcher.
FALL 2021/WINTER 2022 www.pei-living.ca
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FOOD & DRINK - WINE
WINEMAKING on-premise fermenting O n-premise winemaking has become very
popular on the Island. You don’t need to buy complicated equipment and find space in your home. You can have a great bottle of wine on- hand for a fraction of the cost, as each kit produces approximately thirty bottles of wine in as little as four weeks.
By Alana Lauren Photos Elina Fairytale
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So, how does this work, and what can you expect from the experience?
Winemaking is easy and fun, but we’ve all made mistakes! We’ve gathered a few winemaking tips we’ve learned over the years for you when aging your wine.
The process of making wine on-premise starts with choosing the type of wine you want to make and what quality of wine kit you want to use. The wine options are varied with the kits; there is something for every taste or occasion. Most of the wines have a dry finish, but you can adjust the levels to your taste, and there are sweetness indicators next to the wine names. The alcohol level in most wines ranges from 12 per cent to 14 per cent. "There are so many options to choose from in addition to the many reds, whites and roses, including specialty wines like dessert wines, ice wine styles, and the Niagara Mist kits, with wine like cranberry grapefruit, chocolate cherry, mango strawberry and orchard crisp." Says Darren Holt, owner of Wine Kitz in Charlottetown. "You can also choose a premium kit offering exceptional wines from one of the world’s most renowned wine growing regions." The PEILCB requires that you, the customer, own the ingredients and begin by sprinkling the yeast on the juice to begin fermentation. The on- premise staff assist you at all times to whatever extent is required. “After the batch is started, you have no further obligations until the wine is ready to be bottled,” says Holt. “When you arrive for your bottling appointment you need to sanitize your bottles, fill and cork them and finish by applying labels and shrink caps.” Wine Kitz supplies all the necessary equipment and assistance for you to accomplish this with ease. About four to six weeks later, you’ll have about 28 to 30 bottles. For special occasions you can use a customized label—what a wonderful idea for weddings, anniversaries, or any significant date.
Keep the cork moist.
For the first three to five days, store your wine upright. Then after those first few days, store your wine on its side to keep the cork damp. Try to maintain a relative humidity of 50-70 per cent in the room to prevent the cork from drying out or becoming too wet and encouraging mold.
Store in a dark place.
There is a chemical reaction that takes place when the wine has constant exposure to light that causes the wine to deteriorate. White wines and champagnes are the most susceptible to this reaction.
Not too hot, not too cold.
Store your wine in a spot with a consistent cooler temperature, around 12-15 C, to allow for steady aging and prevent oxidation or premature aging. If you store wine in your basement, keep it off the cement floor. Also, never store wine on a heated floor.
Clean your wine bottles as soon as you can.
Rinsing out your wine bottles as you finish them and soaking them for a few minutes to remove the label will make things easier when it’s time for a new batch. If possible, store your empty bottles upside down—it keeps out the dust and bugs.
Sulphite is your friend.
Sulphite solution is handy to spray on your equipment after sanitizing at home. This inhibits bacteria growth while storing your equipment. You can also use the sulphite solution in your airlock to help repel fruit flies.
FALL 2021/WINTER 2022 www.pei-living.ca
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FOOD & DRINK
W ine has a rich tradition and history. Ancient Egyptians, Greeks, and Romans were cultivating grapes to make wine thousands of years ago. A good glass of wine can make food taste better; it enhances special occasions, and having one or two glasses of wine can be good for your health by providing antioxidants to reduce instance of heart attacks and strokes. Wine is simply a labour of love; a favourite wine can be associated with a particular time, place, or memory. Consumer-made or on-premises fermenting is a great way to ensure you have the perfect bottle of wine on hand for those special occasions. Darren Holt owns and operates the Wine Kitz location at 167 Minna Jane Drive in Charlottetown. They offer a diverse selection of VineCo kits that produce red, white, fruit, sparkling and "Passport" wines. “The Passport series lets the consumer produce wine from different terroirs, explore the exotic, and uncover the unique.” says Holt, “Every year, the highly anticipated Global Passport Series offers consumers on-premises kits producing wine from the most
LIVE WELL MAKE WINE By Jacqui Chaisson Photos Evan Ceretti
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prominent, well-respected wine regions.”
Global Vintner, which is owned by John Peller of Peller Estates, has six decades of winemaking experience and offered the first consumer-made wine kit. A lot has changed in the last sixty years. “Consumers are more knowledgeable now. They want a good quality wine to share with family and guests.” says Holt. Over 40 million bottles of wine made with Global Vintner products are enjoyed by the consumer each year. It’s very affordable; on average, the cost per bottle is five to seven dollars. One kit produces about 30 bottles of wine, and it takes four to eight weeks from start to finish. The alcohol content can vary depending on the type of wine. Fruit wine is usually six per cent, red and white wine 12-14 per cent, and beer four to seven per cent.
▲ (L-R) Darren Holt, Kara Gilbert, sales associate, Norman O'Brien, winemaker (missing from picture-store manager Scott Mackinnon, Amber Kirkpatrick., Eric Sheilds , Gary Moon, - wine associate)
Producing your wine is fast, fun and easy!
“The customer chooses a kit; we can help choose a wine if you’re unfamiliar with the different options,” says Holt. “Then, simply sprinkle the yeast, schedule a bottling appointment and return to bottle your wine—we have state-of-the-art bottling equipment— we do the rest." “After bottling, let your wine stand upright for three to five days before placing them on their sides in a cool, dark place,” says Holt. Consumer-made wine is “good” for three to five years, and it’s recommended that you age your wine for one to three months before drinking, although it is drinkable when you bottle it. Some wine kits recommend aging for six to 12 months; it depends on the kit used. Drop into Wine Kitz and talk to Darren and his associates; you’ll be enjoying a glass of wine with friends before the snow melts.
Wine Kitz Charlottetown 7-167 Minna Jane Drive Charlottetown 902.940.4117 (Cell: Darren Holt) 902.894.9403 www.winekitzcharlottetown.ca
Cheers.
FALL 2021/WINTER 2022 www.pei-living.ca
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GOOD EATS
Pork Crown Roast
This classic crown roast of pork is perfect for your next holiday gathering. You can season the pork overnight with salt, pepper and aromatic spices for the most tender and juicy roasted meat. Glazed apples and onions serve as a sweet and tangy counterpoint. Check out your local butcher for the freshest pork crown roast and Charlottetown Farmers’ Market for local ingredients. Pair it with a local vintage. MAKE IT LOCAL
Pair with Matos Gamay-Noir (Matos Winery & Distillery)
“This is in the same family as the Pinot-Noir and is a lovely red wine that has a nice body but is not heavy.” says Heather Matos, “It is also unoaked and is not heavy on the tannins.”
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METHOD
INGREDIENTS
Put the pork on a rimmed baking sheet and sprinkle all over with one tablespoon salt and several grinds of pepper; set aside. Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about five minutes. Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and one tablespoon salt and process until a coarse paste forms, about one minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least eight hours and up to 24 hours.
One 16 to 18 bone crown roast of pork (about 10 pounds) Kosher salt and freshly ground black pepper
2 tsp fennel seeds 1 tsp whole allspice 1 tsp whole black peppercorns 1/2 tsp juniper berries
1 small bay leaf 1/4 cup olive oil
1/2 cup granulated sugar 1 tbs chopped fresh sage 1 tsp fresh thyme leaves, chopped 6 Granny Smith apples, peeled, cored and cut into eight wedges each 2 large red onions, peeled and cut into eight wedges each 1 stick (8 tbs) unsalted butter, melted 1 cup dry white wine 2 cups apple cider
When ready to cook the pork, preheat the oven to 450 degrees F.
Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another one and a half hours. Meanwhile, combine the sugar, sage, thyme, apples, onions and six tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about three minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, two to three minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture. Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about two tablespoons, about four minutes. Add the cider and cook until thickened and glossy, about eight minutes; you should have about one-third cup of glaze. Swirl in the remaining two tablespoons butter and set aside. Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for five minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another five minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.
FALL 2021/WINTER 2022 www.pei-living.ca
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FOOD & DRINK - ANN’S HOLIDAY ESSENTIALS
Kitchens Unlimited, House of Kitchens & Fine Dining, features a wide selection of stylish, functional top- quality kitchenware, from brand names you know and love.
Kitchens Unlimited Confederation Court Mall 134 Kent Street, Charlottetown 902.566.2252
Ann Chaisson, Manager
COCKTAIL BOMBS Cocktail Bomb Shop is a woman- owned Canadian business. They strive to deliver a great tasting product that is both fun and environmentally friendly. Simply choose your favourite Cocktail Bomb and drop it into your favourite sparkling beverage. Enjoy as is, or add a shot of your favourite spirit.
SCOTCH GLASSES Scotch glasses are a perfect gift choice for the connoisseur of finer things.
SCRUNCHY FACE TOWELS A dash of humour and a pinch of sass make these funny dish towels speak for you. Made from 100 per cent cotton, they make great gifts —if you bear to part with them.
APRONS Do you have someone on your
Christmas list that would enjoy a lovely apron for the holidays? These linens are 100% cotton, wash well and will be a wonderful addition to your holiday festivities.
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GROHMANN KNIVES Handcrafted in Nova Scotia with quality you can appreciate. Feel the difference of handcrafted quality the first time you hold and use your Grohmann.
For all of your holiday “prep” needs!
THE ESSENTIALS All the little things that make holiday cooking easier. Turkey Lacer Kit, soup socks for the perfect stock and of course, 100 per cent cotton kitchen twine.
Meyer also makes bakeware!
MEYER COOKWARE Meyer is Canada’s only
cookware manufacturer. Meyer takes exceptional pride in the quality that goes into every
product, taking the time and care that’s needed to make sure every one delivers outstanding performance in the kitchen.
LODGE CAST IRON The breadwinner of the cookware shelf, this Dutch oven does it all and delivers mouthwatering flavor every time. Crafted in America with iron and oil, its naturally seasoned cooking surface is ready to help you deliver delicious, home-cooked moments. Seasoned and ready to use.
FALL 2021/WINTER 2022 www.pei-living.ca
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NOTABLES Discover Something New
FOOD & DRINK
By Jacqui Chaisson Photos Sara Bakker
f
experience with the perfect pairings for holiday hosting, including gift cards, and beautiful gift-wrapping options such as custom Notables wooden gift boxes and gift bags. “We are a host to a wide selection of exclusive and high-quality wines and spirits that are continually updated to reflect the trends of our knowledgeable
ine wines and spirits have a certain sophistication and class and they come in numerous varieties with many qualities to explore. In July 2020, the PEI Liquor Control Commission opened their first specialty liquor store “Notables” in the Founders’ Food Hall and Market. This new specialty store has been a great addition to the PEI Liquor collection of retail stores and it is succeeding in providing an ever- changing, curated selection of quality products from around the world in Prince Edward Island. Notables by PEI Liquor has over 600 wines, beer, and spirits, 400 of which are exclusive to Notables, and 300 exclusive wines, which includes an outstanding selection of Bordeaux wines. The product experts at Notables are very knowledgeable and eager to help their customers find the perfect gifts and pairings for the Holiday season. With a variety of local vendors at the Founders’ Food Hall and Market, make Notables a part of your shopping
consumers.” says Carol Dunn, Notables Store Manager.
Visit www.liquorpei.com to view the full product selection at Notables, as well as upcoming tasting event information. Follow PEI Liquor on Instagram, Twitter, and Facebook for frequent postings of new arrivals, Notables products suggestions, and staff picks. You can also take advantage of PEI Liquor’s new “Ship to Store” feature by ordering any Notables products online and having them delivered to the PEI Liquor location of your choice.
- Carol Dunn “ Notables by PEI Liquor has over 600 wines, beer, and spirits, 400 of which are exclusive to Notables, and 300 exclusive wines, which includes an outstanding selection of Bordeaux wines.
INGREDIENTS: 1 oz Mexcalia Mezcal (BIN# S0072Z) 1 oz Mathilde Orange XO (BIN# S0067A) 0.5 oz fresh-strained lime juice 0.5 oz simple syrup (or 2 tsp. of superfine sugar) 4 oz ice Dash Dillon’s Lime Bitters (BIN# S0064A) Lime wheel, for garnish METHOD: Combine all ingredients (add ice last) in blender. Blend on highest speed just until ice is fully crushed. Garnish with a lime wheel. MEZCAL ORANGE Notables Holiday Cocktail
Notables at Founders’ Hall 6 Prince Street, Charlottetown 902.368.4836 lccnotables@liquorpei.com www.liquorpei.com
FALL 2021/WINTER 2022 www.pei-living.ca
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FOOD & DRINK - CHEF PROFILE
TARA REEVES By Jackie Herbert, Food & Drink Editor Photos Evan Ceretti
Tara Reeves is a classically trained, plant-based chef and holistic nutritionist. Having spent the last two decades working in the food industry, Tara’s current focus is bringing her culinary and nutrition expertise together to help clients make a healthy transition to a plant-based diet so that they can improve their health and wellbeing while building their confidence in the kitchen.
Connect with Tara online at www.tarareeves.com or @ChefTaraReeves on social media.
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Why did you decide to become a chef? I’ve always been infatuated with cooking… and eating, for that matter. I remember being like nine or 10 years old and being obsessed with James Barber's Urban Peasant show on CBC. I was the kid watching Julia Child make magic in her kitchen on a Saturday morning while my friends were watching cartoons. I had always dreamt of being a chef, but never really thought that I would take it up as a career, as I was really set on becoming an archaeologist. After a few years at university, I quickly realized that the academic world wasn’t for me, so I switched gears and enrolled at the Culinary Institute of Canada.
What’s your absolute must-have kitchen tool, something everyone should have at home? A cast iron pan. Five ingredients necessary in everyone's kitchen, including yours? Good quality salt, tamari, sriracha, grainy mustard and garlic. What is the best restaurant you’ve ever eaten at? Pok Pok in Portland, Oregon.
What was your last meal? Kung Pao tofu with broccoli and soba noodles.
“I was the kid watching Julia Child make magic in her kitchen on a Saturday morning while my friends were watching cartoons.”
You’re at home, what are you making? Comfort food in bowls. I love to batch cook, so I’m usually rotating between some type of Thai, Indian or Caribbean curry over rice or quinoa. What is your favourite ingredient to cook with? Black garlic. What is the highlight of your career so far? Being able to help my clients transform their health and watching them go from timid to tearing it up in the kitchen! What is your foodie pleasure(s)? Fresh out of the oven biscuits, hot sauce and a freshly sharpened knife. What is your biggest foodie dislike? Raspberry seeds, pesticides on produce, food insecurity, raisins in places that they shouldn’t be.
What is your proudest moment? Cooking for hip hop artists KRS-One and Raekwon from Wu-Tang Clan. Any big new exciting projects you’d like to share? Yes! I’ve recently launched my online program called the Plant Powered Success System where I help ambitious women transition to a plant-based diet so that they can improve their health and confidence in their body and in the kitchen!
I will also be running online group and corporate plant- based cooking classes starting in November 2021.
Who’s your biggest supporter? My 12-year-old niece, Harmony. I’m not sure that she knows that she’s my biggest supporter, but she is, in my eyes. She’s a bright young girl with many talents and she loves to cook, just like her auntie.
FALL 2021/WINTER 2022 www.pei-living.ca
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FOOD & DRINK
Sweet Success At Your Service Creations and Fat Cat Bakery
By Brianne Hogan Photos Sara Bakker
Looking for a one-stop shop for your sweet tooth? Then look no further than At Your Service Creations and Fat Cat Bakery. The new bakery, owned and operated by cookie designer Kimberly Davey and baker Shana Thornhill, opened in Charlottetown last August. Thornhill says opening the bakery together was a “no-brainer.” “Kim and I have known each other for a few years through the market circuit. We’ve collaborated several times in the past, so we knew we would work well together,” says Shana. “We’ve both always dreamed of opening our own shops, but it never seemed to be the right time. When COVID-19 hit and the markets all closed, it seemed like a good time to finally take the plunge, so we started looking for the perfect spot. It took several months to find it, but we’re so happy with the location we settled on.” Between the two, the bakery offers a wide variety of treats and sweets, including everything from a sweet and dessert table available for events such as weddings, to cake and cookie combinations that are popular for birthdays.
◄ (L-R) Baker Shana Thornhill and cookie designer Kimberly Davey
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According to Thornhill, “We hear time and again how delicious everything looks, smells and tastes.” Best-sellers include Thornhill’s chocolate cake, blueberry pound cake, carrot cake, and her "divine" cakes, which are a series of cakes consisting of a cake base, various types of filling, and a cheesecake top layer. Davey’s best-selling cookies are her vanilla sugar cookies with vanilla royal icing, gingerbread and chocolate cookies and those she whips up for holidays and special occasions (“I always do my best to come up with fun new designs to suit everyone.”) In addition to cakes and cookies, the pair also create a wide variety of gourmet, brownies, fudge, tarts, cake pops, squares, cookie brittle, shortbread, various types of cheesecake, cupcakes, macarons, confections, scones, biscuits, and more. Selection varies daily, and there is always a delicious assortment to choose from! The duo are always coming up with tasty new ideas and collaborations, says Thornhill, so there’s always
Thornhill, who grew up baking with her mom, says what makes her cakes stand out from the rest is the care and attention that go into preparing each one. “Each cake is handmade from scratch using good quality ingredients, and it shows in the flavour. I don’t put anything out in the shop that I wouldn’t be delighted to eat myself, and it shows.” Davey has been decorating cookies for a decade. A self-taught artist, no sooner was Davey creating her own treats than friends and family started ordering them. “I began sharing pictures online, and within a couple years I started teaching classes and selling the cookies at the market.” Davey says she not only puts “a lot of love” into her cookies, but she also tries her best to offer the customer “a good experience and a superior tasting cookie.” “I do this by selling fresh cookies made with good and real ingredients. I think the customers feel my passion and can taste the difference.”
something new to try when you visit the store.
Cookie decorating classes will be starting up in the fall, and Thornhill and Davey will be collaborating on holiday boxes for Thanksgiving and Christmas, in addition to creating delicious menus for catering and wholesale. Davey loves how her cookies and confections “almost always put a smile on someone’s face.” “We have been very well received by the community and feel very blessed to have our shop and our friendship,” she says.
Adds Thornhill: “We have the tastiest and prettiest treats in town!”
At Your Service Creations and Fat Cat Bakery 447 University Ave., Charlottetown 902.367.1321 www.fatcatbakerypei.com www.atyourservicecreations.ca
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GOOD EATS Pumpkin Gnocchi With Garlic Sage Butter Sauce
RECIPE COURTESY OF CHEF TARA REEVES Tara Reeves is a classically trained, plant- based chef and holistic nutritionist. She's spent
the last two decades working in the food industry.
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INGREDIENTS
Form the dough into a roughly one half to one-inch tall rectangle/loaf and cut it into slices horizontally. Roll each of these slices into a rope about a half an inch in diameter, and then cut those ropes into your gnocchi. Lightly dust work surface with flour between each rope as needed. You can either cook the gnocchi as they are or create ridges on them with a fork or gnocchi board. You can do this by placing the gnocchi on the top of the fork or board and pressing it/rolling it down with your thumb. Place the gnocchi in a single layer on a cutting board and lightly dust them with flour. Set aside.
Pumpkin Gnocchi 1 1/2 C All-purpose flour or 1 C gluten-free flour 1 large russet (baking) potato, peeled and cut into large chunks 1 C pumpkin puree 1 tsp salt Garlic Sage Butter Sauce 4 tbs vegan butter 20 fresh sage leaves, finely chopped 2 cloves garlic, finely minced
To Serve Black pepper Vegan Parmesan
Bring a large pot of salted water to a boil.
GARLIC SAGE BUTTER SAUCE Place a medium skillet over medium heat and add in the vegan butter. Once the vegan butter has melted, allow it to cook in the pan for about three to four minutes. Add in the sage and garlic and cook for two to three minutes, or until fragrant. Remove from heat. When the large pot of water comes to a boil, add in the gnocchi and stir to prevent them from sticking. Boil until they float to the top of the water, and then allow them to sit for an additional 30 seconds. Using a slotted spoon, scoop out the cooked gnocchi and place them into the other pan with the butter sauce. Place the pan back over medium heat and crisp up the gnocchi in the butter sauce for a few minutes.
METHOD GNOCCHI
Place potatoes into a medium pot, cover with water and bring to a boil. Turn down to a simmer and cook until they are easily pierced with a fork, about 20-30 minutes. Drain (reserve about a quarter cup of the water) and set aside to cool. Using a potato ricer or a box grater, mash the potatoes until very finely broken down and smooth. Measure out three quarters of a cup (packed) potatoes. Flour a clean work surface and place the mashed potatoes on it. Sift on the all- purpose flour and add in the pumpkin and salt. Mix everything together with floured hands until a smooth dough is formed, adding additional flour one tablespoon at a time. If the dough is too wet add one tablespoon of flour at a time until desired consistency, or one tablespoon of the reserved water at a time if the dough is too dry. Keep in mind that the dough should be soft and slightly sticky. Once the dough is smooth, knead it for 30 seconds to a minute or until soft, being sure not to overwork the dough.
Serve with a sprinkle of vegan parmesan and a crack of fresh black pepper. Enjoy!
Yeild: four servings
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EXPERT ADVICE - FINANCIAL
THERE’S NO SHORTAGE OF MISCONCEPTIONS ABOUT MONEY. WELL-MEANING BUT MISTAKEN PEOPLE OFTEN SPREAD THEM TO FAMILY AND FRIENDS.
FACT & FICTION ABOUT ESTATE PLANNING
Submitted by Evan Patkai, Patkai & Son Financial Services Inc.
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WHEN IT COMES TO ESTATE PLANNING, MANY PEOPLE MAKE TWO ASSUMPTIONS: 1. When I die, my family can sell my house to pay for my final expenses. 2. When I die, everything will go to my common-law spouse.
How can estate planning help your common-law spouse receive your inheritance? The best way to ensure that your common-law spouse receives your legacy is to put it in writing. • name your spouse as your beneficiary on your life insurance policies and RRSPs, and • be sure to make a will and power of attorney.
that the estate of a deceased person has paid all amounts of income tax, interest and penalties to the Canada Revenue Agency owed at the time the certificate was issued. It doesn’t cover other potential tax liabilities, like property tax.)
How can estate planning help your family?
But these assumptions may not be true. Let’s separate fact from fiction.
Proper legacy planning and a statement of liquidity at death can help to: • assess the succession’s impact on the children, and • avoid unpleasant surprises. Keep in mind that it can take a long time to deal with all the paperwork after someone dies. And while all that’s going on, the tax department and service providers won’t wait. One solution may be a life insurance policy. It can provide your family tax- free funds quickly to help cover the bills after your death.
CAN YOUR FAMILY SELL YOUR ASSETS TO PAY YOUR FINAL EXPENSES? You likely have many assets that will create an inheritance for your children. These assets might include things like: • your family home, • a cottage,
• RRSP savings, and • other investments.
Many people think their family can simply sell their house, or other assets, to pay death-related expenses. Let’s say they choose to sell your house, for example. To do this, the house would have to sell very quickly after death. And a short timeline isn’t very likely.
IS MY COMMON-LAW SPOUSE ENTITLED TO MY INHERITANCE?
In Canada, in some circumstances (but not all), common-law and legally married couples receive equal treatment. Most provinces, however, don’t recognize common- law relationships when someone dies without a will (“intestate”). This means that your common-law spouse may not inherit any of your property. Yet many common-law spouses still believe they’ll inherit from each other. To find out about the intestacy rules in your province, visit your provincial government’s website.
What are the issues with using your assets to pay final expenses?
▲ Evan Patkai, B.B.A. Financial Advisor Member of Advocis (Photo: Evan Ceretti Photography) Contact me to build a plan that will fit your life.
Before your family sells your assets, they will have to cover funeral expenses, legal fees and day-to-day expenses. Sometimes this happens without any cash earmarked for the purpose, forcing them to dip into their own funds. Many assets are, for tax purposes, considered “disposed of” at death at their fair market value. This is true even if they haven’t actually been sold. Capital gains that result are taxable in the hands of the deceased. These “deemed dispositions” could trigger a significant amount of tax. An executor should obtain a clearance certificate* before distributing the estate property to the family. And sometimes this happens before cash from the actual sale of the property is available to pay the tax. (*A clearance certificate confirms
How does common-law inheritance work for pensions?
184 Buchanan Drive, Charlottetown 902.894.8513 ext. 222 Cell: 902.940.6414 evan.patkai@sunlife.com www.sunlife.ca/evan.patkai Patkai & Son Financial Services Inc.
Governments often recognize common-law spouses when it comes to pensions. For example, Quebec specifies circumstances where a common-law spouse can receive their surviving spouse’s pension.
FALL 2021/WINTER 2022 www.pei-living.ca
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Non-Invasive Cosmetic Procedures You, But Better
By Katrina Geenevasen
For as long as many of us can remember, there’s been a solution to every “beauty problem” that we carefully scrutinize in our own reflections. A procedure to fix this wrinkle, a cream to address that dark spot, a treatment to unearth your skin’s hidden glow.
B ut here’s the thing: what if some of these were actually true? What if we could find and identify the non-invasive beauty procedures that would deliver results but don’t require major surgery or time off work, and don’t come along with a price tag that leaves you gasping for breath? Non-invasive cosmetic surgery has been on the rise for quite some time now, and it’s only expected to continue its upward trend. According to some economic forecasts, the medical aesthetics market is expected to reach $5.9 billion by 2025. Eager to take what’s already good, and make it even better? Here at PEI Living, we know appearances don’t define you,
Nanobrows
but if beauty is power, confidence is its sword. Here, we take a look at our top picks for non-invasive cosmetic procedures.
Big brows are having an even bigger moment, so stick with us for a hot second. Nanobrows are another alternative to microblading that is becoming increasingly popular; this treatment utilizes a nano needle that draws on each individual hair so it emulates real eyebrow hair, achieving a very natural look. “The needles used are very tiny and poke the pigment into the skin rather than cut,” explains Melissa Evans of East Coast Beauty. “The depth I reach is about the thickness of a piece of paper, to put it into perspective. We do not want to go too deep, otherwise, it
Brow Lamination
While microblading has reigned supreme for years now, brow lamination has taken over in the world of beauty. If it’s full, thick brows you’re after a la Cara Delevingne, look no further. Brow lamination, which lasts for about six weeks, is essentially a perm for your eyebrows. It lifts the hairs in a vertical direction and gives them a slight sheen. If you’ve ever experimented with brow gel before, the look is quite similar.
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HEALTH & WELLNESS
SkinPen® Precision creates thousands of microchannels on the surface of the skin, which responds by naturally increasing collagen. The best part? This response happens quickly, for rapid, noticeable results, but also continues to improve for weeks to months after treatment is complete.
Lip Blushing
Tired of losing that favourite tube of lipstick in the deep abyss of your purse? We feel that. Lip blushing could be the alternative you’re after. It’s essentially a semi- permanent lip stain; a cosmetic tattoo that can colour correct while enhancing the shape and size of your lips at the same time. The process involves tiny needles that deliver tiny deposits of pigment layer by layer. As with other non-surgical semi-permanent treatments, how long a lip blushing treatment lasts varies, but if it means fuller, plumper-looking lips, we’re in.
Lash Extensions
Looking to dramatically enhance your eyes? Lash extensions can give the appearance of bigger, more youthful peepers and are virtually weightless. Applied correctly, you’ll forget you have them on. Lash extensions are individually applied synthetics or gorgeously natural fibres that look natural, and make you look wide awake...even if you’ve had a late night. Touchups are typically required every two to three weeks, so there’s no denying it’s an investment in both time and money.
Facials/Peels
Imagine being able to slow down the effects of aging and enjoying smooth and soft skin. Facials can do this, and more, including tightening your skin, improving acne and under-eye areas, and improving blood flow for a rosy glow. At Grand Senses Spa, for example, the Botanical Skin Resurfacing Treatment offers visible improvement in smoothness, lines and wrinkles, age spots, pore size, and radiance. “It’s a botanical alternative to microdermabrasion,” says the spa. Peels, which remove the outermost dead skin cells and reveal brighter skin beneath, can treat fine lines and wrinkles, sun damage, acne scars, uneven tone, and more.
will not look realistic. The techniques done with my tattoo machine are very gentle, less painful, and do not cause scar tissue to form unless you’re going to someone who is not a professional.”
But is it worth it? Oh, yes.
Luscious Locks
Face and Body Contouring
Some may feel healthy, shiny, and thick hair is a pipe dream, especially if your hair has been colour-treated.
Cellulite, fine lines, and wrinkles can become less of a pain point with contouring that can target the face, arms, neck, decollete, hands, buttocks, thighs, knees, calves, and ankles. The BTL Exilis Ultra, for example, uses a combination of monopolar radiofrequency energy and ultrasound to stimulate fat lipolysis (the breakdown of fat cells) and collagen remodeling (for skin tightening) along with skin cooling. “No other device combines both these types of energy to work together to create this effect,” says Diane MacDonald of Youthful You Medaesthetics. While four to five treatments are typically required in order to create long lasting results, they last about 18 months. At this point, maintenance treatments are recommended.
Not the case.
Olaplex Treatments can restore damaged and compromised hair by repairing the bonds from the inside out, giving your hair a more youthful look. “We recommend this service for any damaged hair or with any lightening appointments to preserve the health of your hair,” says PEI’s Tangerine Hair. It repairs broken hair bonds and helps keep your hair strong and healthy on a molecular level, meaning that even if you continue colouring or treating your hair, it’ll still look shiny and healthy, and be touchably soft.
Collagen Induction Therapy
Rejuvenate your skin from the inside out with Collagen Induction Therapy. It “stimulates your skin to naturally produce new, good, antiaging collagen,” says MacDonald of Youthful You. “This is an important way to address the visible signs of aging for dramatic, yet natural-appearing results.”
FALL 2021/WINTER 2022 www.pei-living.ca
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HEALTH & WELLNESS
Confidence is the Most
Beautiful Thing You Can Possess
Find Your Inner Beauty at Coast to Coast
By Katrina Geenevasen Photos Evan Cerretti
C osmetic tattoo artist Melissa Evans settled down in PEI six short months after the birth of her daughter, and since then, life has been a beautiful whirlwind for her. A creative soul from the time she was just a little girl, the young entrepreneur has clearly found her calling helping
“
clients find and embrace true confidence from the inside out.
“Helping women feel like themselves, confident, powerful, strong and like they can take on the world, is what I strive for,” says Evans, who clarifies she also provides services for many men. “Women go through a lot. We have high expectations put onto us within society and historically speaking as well. During my time with my clients, we talk about personal things. I hear about so many walks of life and as someone who has had a tough life, if I can show these women that they are not alone and that they can get through whatever it is they’re going through in just our short time together, then that means everything. That makes all of this so worth it.”
While Coast to Coast offers cosmetic tattooing, it also offers other services such as, facial waxing, scalp micropigmentation, lash lifts and tints and brow lamination. Keep an eye out for additional services coming up soon, including lash extensions and spa services.”
- Melissa Evans
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“My eyebrows that I had done by Melissa are the best they have ever been. The shape is just perfect. Melissa is a perfectionist and a lovely person to boot. I would 110 per cent recommend Coast to Coast for permanent make-up if you are considering having it done. Thank you so much.” -Julie
and always in competition with myself. I practice always and observe others that are well known in the industry to create my own style and technique.” She’s proud to be certified in microblading, nanobrows, lip blush, tattoo removal, ombre powder brows and eyeliner, and says the services go way beyond vanity—it’s about confidence from the inside out. “Whatever the reason, being confident will always directly affect how you feel on the inside,” says Evans, who explains cosmetic tattooing goes way beyond vanity and that a big part of her job means ensuring clients are doing it for the right reasons. “There always needs to be a balance with everything in life, so you need to make sure if you are taking the step into the cosmetic tattooing world, that you’re doing it for the right reasons. For yourself and only you.” What makes her so successful, beyond her evident skill? It obviously comes down to emotion; empathy in particular. “I am an extremely empathetic person. When someone cries happy tears on my table after their service, I cry with them. I feel so much genuine happiness for all of my clients. I am so excited by the time we are done to show them their finished results. It’s truly an amazing experience.”
She says for as long as she can remember, she’s had a great eye for symmetry, colours and shapes, and that every client that walks through her door is a way for her to express her art as well as change their life. “I feel having an artistic history definitely gave me a foot up in this industry. I can look at someone and just know right away what we need to do. When you are passionate about something, everything flows that much better” She’s now eight times certified, making her one of the top specialists in all of PEI. “I am definitely someone who likes to continue my education,” she says. “I strongly feel to be the best and to call yourself a specialist, you need to be taking courses and learning new techniques. Learning from the best in the industry is only going to make you better. I am a very motivated individual
▲ Melissa Evans
Coast to Coast Beauty 172B Great George Street,
Charlottetown 778.931.0098 melissa@coasttocoastbeauty.ca www.coasttocoastbeauty.ca
FALL 2021/WINTER 2022 www.pei-living.ca
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HEALTH & WELLNESS
Self Care at Youthful You Medaesthetics
“I feel clients need to make self care a priority even more so now,"says Diane MacDonald, owner of Youthful You. “We need to take care of ourselves, because if we feel better, we have more to give to others.” Diane is a retired nurse who wanted to offer Islanders previously unavailable and innovative services which required nursing education to perform. She’s excited by the possibilities that new technologies offer, which make services easier and more effective for her clients. “I’m inspired by evolving technology. The ability to make the kinds of improvements for people in a non-invasive way, that at one time could only be done surgically, now reduces costs and risk, and speeds healing with great results. Why wouldn’t people do it?” Diane is proud to own one of the first businesses in Canada to offer Plexr services, an advancement in medical aesthetics. It is the only such technology approved by Health
By Lynne McKenna Photos Sara Bakker
A summer of family, friends and fun is over, and kids are back to school. Now that things are quieter, perhaps it’s time to do something for ourselves! Youthful You Medaesthetics specializes in just that kind of care.
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Plexr services are an advancement in medical aesthetics. Plexr is the only such technology approved by Health Canada to date, and is used for small treatments such as mole removal without leaving a residual scar, eyelid reduction, and skin tightening.
Before
After
Before and after photos courtesy of Youthful You
Canada to date, and is used for small treatments such as mole removal without leaving a residual scar, eyelid reduction, and skin tightening. One client who benefited from Plexr services says “I’m all for growing old gracefully, but was feeling that the deep lines and hooded eyes made me look older than my actual age. […] I decided to take the plunge… I am very pleased with my results, it was minimal downtime and affordable.” Youthful You’s popular skin rejuvenation services also use medical grade technology such as the SkinPen for microneedling, as well as Cutera’s proprietary, unmatched Laser Genesis. Diane also offers dermaplaning; vein, vascular and hair removal; toenail care; body sculpting and cellulite reduction. A first visit starts with a free consultation, as Diane works with her client to understand those things about themselves that they would like to change. “I want to know what they see, what they would like to improve and perfect. People need to know that there
can be more than one solution for most issues.” Once a client has considered what is best for them, Diane develops the solutions they are comfortable with. “I have been everywhere seeking help for my scar,” says one client. “I had been to plastic surgeons and dermatologists; they all said there was nothing they could do… It was the only thing I could see in the mirror. I heard about Diane and her new laser technology…The first consultation, I wept with disbelief that anyone could help me. That was the last day I cried. Look at my scar now! I can't say enough. Thank you, Diane, you have changed my life.” “It’s fascinating work!” says Diane. “I love the happiness that is created in clients. I love seeing the boost to their self esteem as clients become more accepting and comfortable with themselves.”
Youthful You Medaesthetics 902.394.6500 (message/text) 902.566.4780 (message) youthfulyoumed@icloud.com www.youthfulyoupei.com
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