PEI LIVING VOL 4 • ISSUE 2 | WINTER 2020 www.pei-living.ca | FREE COPY HOME | STYLE | FOOD & DRINK | FAMILY | HEALTH | ARTS | BUSINESS
JUST DESSERTS | THE GETAWAY PLAN | IT’S ALL ABOUT THE FALL
• Maple Leaf Homes are some of the most energy-efficient homes in Canada. • Maple Leaf Homes has been manufacturing modular housing for over 30 years. • Your home can be built anytime during the year – spring, summer, fall or winter – regardless of the weather! • Maple Leaf Homes utilizes a computer aided design (CAD) system to allow them to customize any of their standard layouts. Why Choose a Maple Leaf Home?
Residential Styles • Cape Cod, Chalet and Two-Storey • Cottage Series • Recreational Park Models
Contracted Services MacKenzie Builder Services is the official construction firm for on-site installations.
Commercial Styles • Commercial/Industrial • Global Accommodations • Container-Sized Modules
• Bungalow/Ranch • Split Entry • Mini-Homes
www.legacyhomespei.ca
Legacy Homes PEI Ltd. • 12745 St. Peters Road • 902.676.3200 • Darren: 902.969.0425
Please help us reach our goal for the 2020/21 Annual Financial Campaign for PEI Family Violence Prevention Services Inc. This year’s campaign focuses on connection and highlights the importance of having multiple ways for victims of family violence to connect with us and access our services.
To read more or to donate: WWW.FVPS.CA or (902) 894-3354
PEI LIVING
FROM THE EDITOR-IN-CHIEF
PUBLISHER Little Bird Publishing EXECUTIVE CEO Jacqui Chaisson Editor-in-Chief Story Sheidow 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: Brianne Hogan
OUR ISLAND HOME
Story Sheidow, Editor-in-Chief story@pei-living.ca
It feels like the warm weather flew by in the blink of an eye, and now we’re back full circle to the land of hot cocoa and chai tea. “Sweater weather,” as folks these days call it – I just call it winter. (I can see how that doesn’t sound nearly as cute.) But this season does have some redemption: we can finally take a breath and relax. Was I the only one trying to cram a full year of home renos, beach time, visiting with friends, and quality time with the family into just three short months? To me, this issue is a celebration. A celebration to say, “We’ve made it. We’re here. And we’re doing well here on our little Island.” There are so many things to celebrate in this issue; the features I love so much that make PEI Living Magazine what it is. Our “10 Things” focuses on what to do this winter to stay happy, healthy, and inspired. Suggestions that make
you feel good, but also strengthen your community, because that’s at the heart of this place, and what Islanders are all about. Home Editor Susan Snow offers her take on this season’s finest in sharp, simple, and stylish decorating. From sleek black metalwork, to clean lines and crisp colour blocking, check it out in the Home and Cottage section. Food and Drink offers all the things you’ve come to love and expect from us here at PEI Living Magazine: from food, to wine, to recipes, we are here to fill your belly and fuel your body like a warm hug on a cold day. But that is only the beginning. While I could tell you all the details, I’d rather you see for yourself. So make a cup of hot cocoa, put on your reading socks, and keep flipping through this issue of PEI Living Magazine. I hope it makes you smile and appreciate the beauty of our sweet little Island home.
Rebecca Spinner Kristen Johnson Laura Jean Grant Clara Deacon Heather Clark Lauren Messervey Susan Snow Jackie Herbert Kimberly Rashed Darren MacKenzie
CREATIVE TEAM Graphic Design Jacqui Chaisson Photography Evan Ceretti Photography Sara Bakker Alaina Rashed Kimberly Rashed Photography Susan Snow Story Thorburn Photography Len Currie
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.
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TABLE OF CONTENTS PEI LIVING
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Volume 4 • Issue 2 WINTER 2020
FEATURES
12. Wine Trends Just Desserts
42. Home & Cottage Inn Style
94. Style
112
20
Local Fashion
112. Family
Caring for Your Aging Dog
122.Women in the Spotlight Lindsay Ross 130. Meet the PEI Living Team Evan Ceretti, Photographer
FOOD & DRINK
STYLE
8. Chef Profile
Terry Nabuurs
90. It’s All About The Fall
Fall Fashions From Local Shops
1o. Good Eats
FAMILY
Blueberry Vanilla Loaf
102. 10 Things...
18. Foodie Fun
Gift Ideas for the Chef
Winter Fun Ideas
ARTS & ENTERTAINMENT
ON THE COVER: PAGE 90 IT’S ALL ABOUT THE FALL Model: Amy Halman Photographer: Kimberly Rashed
20. Holiday Cocktails Five Cocktails to Make at Home
118. The Book Report
When the World Stays Inside
BUSINESS
24. Five Financial Products You Need
WHEELS
126. Electric Dreams
HEALTH & WELLNESS
26. Acupuncture
What Is It and Why Do You Need It?
HOME & COTTAGE
46. The Getaway Plan An Island Cabin
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
54. Pillow Talk
Styling a Neutral Couch
80. Quick & Easy DIYs
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
WINTER 2020 www.pei-living.ca
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FOOD & DRINK EDITOR
MY FAVOURITE TIME OF THE YEAR
Were you someone who scattered seeds this spring? Maybe you gave your support to local farm stands or visited the market drive-thru? Did you stockpile canned goods or stuff your freezer with baked goods? For some, cooking is not a priority, so ordering more takeout and/or delivery was where we found comfort. For others, including myself, the kitchen has always been a place of solace, a place to come together, to nurture ourselves and our loved ones and, perhaps just as importantly right now, to take control at a time when we feel like we have so little of it. My spirits are up, however. It’s the holiday season, my favourite time of year, when my family celebrates not only Christmas, but both my son’s and my birthdays. Needless to say, it’s a busy time! There’s still plenty to do to get ready for an entirely different holiday season.
In this issue I’ve detailed a few of my favourite festive things, including a locally produced gin. And, speaking of spirits, impress your friends with some traditional cocktails over the holidays. Don’t forget to substitute local craft spirits in those drinks! Local, local, local! I had a terrific Q & A with Chef Terry Nabuurs and look forward to featuring another awesome local chef in the next issue. I’m always keen on feedback from readers, who is your favourite chef? In the winter issue we’ll concentrate on getting back into those jeans, but for now, enjoy the season and all it has to offer; we deserve it.
Jackie Herbert Food & Drink Editor jherbert@pei-living.ca
Photo: Len Currie
Happy holidays!
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
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HOT CHOCOLATE BOMBS
CHARCUTERIE
On a cold blustery day, the thought of having a nice rich hot chocolate makes the weather outside bearable for me. At Your Service Creations sells the sweetest Hot Chocolate Bombs you simply add to your hot milk and stir. They are beautiful before and after use! I like to add a little shot of red wine and a sprinkle of cinnamon too. Grab some Hot Chocolate Bombs and handmade Cookie Kit to give that special someone on your list or enjoy for yourself!
It’s tradition in our family to serve charcuterie at least once over the holiday season. A really great bold red wine makes it even better! I found a local shop in Charlottetown, Cured Creations, that curates charcuterie of any size. My favourite part? It’s all local cheese, charcuterie meats, mustards, chocolate, and so much more. Visit them at their shop at 257 Queen Street, Charlottetown. (photo: Simon Reid)
CANDIED ALMONDS
GIN
FESTIVE FAVOURITES The Island is known for being an oasis for great locally produced food and drinks. These are just a few of my local favourite foodie finds.
Chestnuts roasting on an open fire, or how about candied almonds? My family are in for a real treat Christmas morning
I love Myriad View Artisan
Distilleri Gin. It’s a 200-year-old recipe adapted to distill in their beautiful copper vessel. With its smooth blend of eight floral botanical herbs
and spices, I often enjoy it neat with a wedge of lime. This holiday season I’ll be making my version of a Cranberry & Gin Moscow Mule.
when they open their stockings! These almonds come in a variety of authentic flavours too. You’ll have to be quick to grab them fresh from the Lucky Bee Homestead booth at the Charlottetown Farmers’ Market on Saturdays.
Jackie
CLOW’S MEAT PIE
Since we’re all used to the lineups this year, you’ll have no problem lining up at Clow’s Red and White for their famous meat pie! It’s no secret among those of us fortunate to take home one of these pies, they are absolutely delicious, traditional locally handmade meat pie that are well worth the wait. Last year there were no pre orders and with restrictions in place this year, Norman has informed me that you should secure your pie now for baking later. Their pies are available all year round and can be picked up at 1104 Route 225 North Wiltshire PE.
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CHEF PROFILE
abuurs is a Red Seal chef and owner of three local eateries on Prince Edward Island. Terry’s Berries Food Truck currently resting at Lone Oak Brewing in Borden-Carleton, The Wheelhouse in Georgetown in Georgetown, What does Terry’s Berries, Terry’s Berry farm and Terry’s Berries Blueberry Lemonade all have in common? A trifecta of entrepreneurial achievements that Terry Nabuurs is humbly proud of. N and his newest adventures, Thatcher’s Eatery located inside Bogside Brewing in Montague and a year-round kitchen at Lone Oak Brewing in Borden-Carleton.
In addition to being a chef and restaurant owner, Nabuurs also owns Terry’s Berry Farm which specializes in producing low bush blueberries and is the main ingredient in many local craft beverages including his own Terry’s Berries, a new tasty craft alcoholic cocktail Blueberry Lemonade.
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Nabuurs also shares his passion of cooking with the younger generation at Montague Regional High School where he teaches Culinary Arts to eager students. I caught up to Nabuurs and had a great conversation with him, and this is what he said.
Q. Why did you decide to become a chef?
Q. Celebrity you would love to cook for or celebrity dinner party guests? What are you making? Dave Chappelle and Gord Downie. I feel like it would be incredible to be a fly on the wall listening to those two intellects converse. I’d make an Acadian meat pie.
Q. Five ingredients necessary in everyone’s kitchen, including yours?
To be completely honest, becoming a chef wasn’t really part of my original plan. For years it was something that I just viewed as my summer job before heading to school. Somewhere along the way I figured out that I actually enjoyed being able to work creatively alongside people who had the same interest in food as I did.
Montreal steak spice, eggs, onions, local low-bush wild blueberries and, homemade chicken stock
Q. Proud moment?
I had my young nephew Ethan work in the dish pit a couple of days this summer and that was pretty special. He made a great impression on some of our senior staff with his work ethic and they pulled me aside to tell me about it. Apparently, the kid’s got chops!
Q. Highlight of your career...so far?
It’s hard to pinpoint just one highlight. I think taking a moment to look out upon a full house at about 8:00 when the service push is starting to slow, and everyone is in a great mood is a pretty indescribable feeling. Throw a setting sun on top of that and it can make you take a second to take it all in and be grateful for all the positive aspects of the industry.
Q. What back-of-the-house positions have you previously held?
I was lucky enough to land my first restaurant job working in the dish pit when I was 13, and from there I just kind of hung around long enough to move my way up. I figured out early that if you are willing to do any task, and not think you are better than a job, then good things will come your way. I was a prep cook, and then spent most of my time as a line cook. I’ve had some interesting experiences catering, and once I started my own business I was soon “promoted” back to the dish pit!
Q. Who’s your biggest supporter?
I have been truly fortunate to have amazing people around me, and I have to admit that I may have the best parents in the world. They have been amazing role models and are incredibly supportive of my business ventures. From cleaning and maintenance, to running the roads, to blueberry harvest, to business advice, and everything in between, my parents always seem to be the dynamic duo that help me keep the wheels turning and on level ground.
Q. Guilty food pleasure(s)?
I’m a sucker for a good, hard-fought battle with a late-night poutine. And dumplings. Any and all dumplings. Q. What’s your absolute must-have kitchen tool, something everyone should have at home? A good set of metal tongs. And not one of those horrible pairs that have a square tubing hole at the end that you can’t even grab a boiled hot dog with. Most chefs will go to the ends of the earth to obtain the most expensive hand-forged knife chiseled by the hands of God, but before you do that, if you are looking for a pragmatic, cheap game-changer, a $10 pair of solid Browne tongs will be your new daily driver.
Q. What is your favourite ingredient to cook with?
Q. The greatest thing to happen to me in 2020 is…?
Why, the lowly onion of course. Laugh all you want folks - the onion is the best and most delicious ingredient known to mankind. Versatile, sharp, or subtle depending on how you treat it, and just a genuinely mandatory ingredient. Just don’t be that person that eats a whole raw onion like an apple. You have issues that need to be addressed if you do that.
I finally got my moped road legal. I get 70 miles to the gallon on that ole hog!
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GOOD EATS
Blueberry Vanilla Loaf with lemon glaze
This delicious blueberry vanilla loaf with lemon glaze is a perfect breakfast, brunch, or snack. It’s a yummy, simple recipe; what more can you ask for? You can use frozen blueberries or fresh when they’re available, or substitute with your favourite berry - cranberries are especially good in this recipe and perfect for the holiday season.
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METHOD
INGREDIENTS
Preheat oven to 350 degrees F (175 degrees C). Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper. In a mixing bowl, beat together butter, one cup sugar, eggs, and vanilla extract. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk. In the same bowl where you combined flour, add blueberries and toss them in two tablespoons of flour. This will help prevent blueberries from sinking. Fold in lemon zest and blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan. Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into centre of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.
Blueberry Lemon Bread
1/3 cup butter, melted 1 cup white sugar 2 eggs 1/2 tsp vanilla extract 1 1/2 cups all-purpose flour 1 tsp baking powder 1 tsp salt 1/2 cup milk 2 tbs lemon zest, grated 1 cup blueberries, fresh or frozen 2 tbs all-purpose flour
Lemon Glaze
Lemon glaze:
2 tbs lemon juice, freshly squeezed 1/2 cup powdered sugar
Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms.
Drizzle the top of the blueberry lemon bread (after it’s been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.
WINTER 2020 www.pei-living.ca FALL 2020 www.pei-living.ca
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Just Desserts!
Let’s face it, holidays are all about the desserts. Whether it’s festively decorated cookies, traditional pies, or decadent pastries, we all indulge during this joyful season.
By Jackie Herbert, Food & Drink Editor
H aving a heavy sweet dessert wine! Dessert wines come in a wide variety of styles, like sparkling, light and sweet, sweet red and fortified. dinner followed by dessert can sometimes feel overwhelming. A great alternative is to sip on some
The most familiar sweet wine staple in Canada is ice wine. Ice wine is available year-round, but ‘tis the season for harvesting these popular varietals like Vidal, Riesling, and Cabernet Franc. Icewine has long been a tradition at the dinner table, as a dessert, or around the tree during the holidays. Either way, offering it to your guests will be highly regarded. Remember though, the term icewine refers to the state of the grapes at harvest, not the method by which it
should be consumed. Icewine is best served at a cool 10-12 °C, in small flutes or wine glasses. For less sticky wines, look for Moscato, Riesling, or Gewurztraminer; even a beautiful late harvest wine can be a great substitute. If you are more into reds, try Merlot, Zinfandel and fortified Grenache. They are all fruit forward, which makes them give off the impression they’re sweeter reds.
FOOD & DRINK
Originally from South Eastern Ontario, Jackie, her husband and teenage son, moved to PEI in 2016. While taking on a rather ambitious home renovation project, she also started a tour operation. HOP|SIP|SWIRL TASTING TOURS is a private winery, brewery & distillery business focusing on the ever growing local artisan beverage industry. She's a true believer that life doesn't get better by chance. It gets better by choice. RECOMMENDATIONS TO CONSIDER FOR YOUR LIST: • Trius Vidal Ice wine 375 ml $30.99-Canada • Rossignol Maple 375 ml $19.98-Canada • Via Vini Cabernet Sauvignon Slamove Vino 200 ml $61.99-Czech Republic • Inniskillin Cab Franc 200 ml $49.99-Canada • Graham’s 30 Year Old Tawny Port 375 ml $69.99-Portugal
Fortified wines like port and sherry are a couple of standout alternatives, especially when paired with cured meats, or strong hard cheeses at the end of a meal. Sherry, made exclusively from white grapes, ranges from bone dry to syrupy and will be clearly labeled for you. Don’t discount a dry sherry slightly chilled after dinner, it may surprise you! For ports, look for a ruby if you prefer
young syrupy sweet wine, and for an aged profile, consider a highly palatable tawny, with more of a nutty, caramel spiced finish. Although it is suggested that dessert or sweet wines are served after a meal, you can easily serve many dessert wines with dessert, before a meal or even while wrapping gifts! Next time you’re invited to a dessert party, bring a bottle of carefully selected dessert
wine instead, the guests will love you for it!
The nice thing about many dessert wines is they remain stable for much longer than a typical wine. So, you won’t feel as though you have to drink it all at once. Your dessert wines will be just as delicious come the new year.
Slainté!
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“We see ourselves as casual fine dining,” says McQuaid. “You can go out grocery shopping in your comfy clothes on a Saturday and then pop in for a bite, or you can have a girls’ night or date night dressed to the nines. Either way, you won’t be out of place.” The concept and atmosphere of the restaurant followed a few basic principles that McQuaid and her husband, Steve Murphy, found to be crucial to an exceptional dining experience: good food, good drinks, and excellent service. In addition to an incredible menu helmed by head chef, Jamie Power, the approachable staff and friendly atmosphere were essential to the overall experience McQuaid and Murphy wanted to procure. “The restaurant, as well as the Inn, is definitely a bit of an escape,” says McQuaid. “It’s a place where you can go that’s worth a night out.”
(L-R) Steve Murphy, Christine McQuaid
A Unique Gastropub Experience For Christine McQuaid and her husband, Steve Murphy of Slaymaker & Nichols, creating the ultimate dining experience doesn’t necessarily mean that you have to subscribe to the traditional definition of “fine dining.”
By Lauren Messervey Photos Sara Bakker
the colours. The inspiration from the female performers influenced the logo as well, which has a powerful feminine image that I think ties in with the overall theme.” Although there have been challenges for Slaymaker & Nichols during the 2020 pandemic, McQuaid cites their ability to adapt to new circumstances as a triumph for the restaurant. As both a married couple and business partners, McQuaid and Murphy’s business evolution has highlighted the complementing strengths both partners possess. “We really have a Yin and Yang in our personalities, which really works,” says McQuaid. “A lot of decisions we don’t even talk about, but we end up in the same place by coming at it from completely different angles. We naturally fall into a groove, which is essential during trying times like these.”
During the pandemic, Slaymaker & Nichols house a 35 person maximum capacity. Fridays and Saturdays are normally at full capacity due to reservations; however, the rest of the week is typically more open for walk-in dining. For more information about Slaymaker & Nichols, or to make a reservation, visit their website today.
Drawing inspiration from some of her favourite restaurants, including The Bicycle Thief in Halifax and Mallard Cottage in Newfoundland, the decor was entirely created by McQuaid herself. With a historic property as a framework, McQuaid produced a vintage feel that emulated all of the original integrity of the building itself, while also incorporating a unique aspect of the property - the story of the Slaymaker & Nichols Circus that had occupied the lot in 1864. “I wanted the decor to have a feminine touch, with a little edge thrown in,” says McQuaid. “Women were very much a part of the Slaymaker & Nichols circus back then, and were performing feats that, at the time, most people thought only men could do. I got a lot of inspiration in my design from these stories, just in what life would have been like in the circus, the moments of glamour, the costumes,
Read about Christine’s unique décor style on page 44 (Inn Style).
Slaymaker & Nichols 82 Fitzroy Street, Charlottetown 902.629.3411 www.slaymaker.ca
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FOOD & DRINK
GRAPE HARVEST By Kristen Johnson Photos Evan Ceretti
Heather and Jaime Matos have had a busy fall, but that is nothing new for the husband-and-wife team at Matos Winery. Late October brings colder temperatures and grapes ready to be harvested.
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WINES Chardonnay (dry, un-oaked) Gamay-noir (medium dry, un-oaked) Rose (dry, un-oaked) Dessert Wines Strawberry Chardonnay Wildberry Gamay
SPIRITS Bagaco Angelica Orange Brandy PEI Apple Brandy Annisette
“U sually by early October Jaime starts to check the sugar levels on the grapes,” says Heather Matos. The Chardonnay and Gamay Noir grapes are picked at different times, once the acidity in the grapes has been transferred into fructose. “We grow our own grapes and harvest them at the end of October and some years into early November,” says Heather Matos. “All the grapes are harvested and the whole process is done right on site at the winery.” The white grapes are de-stemmed, then transferred to a crusher, followed by a press. The press extracts the juice without breaking the skin or damaging the seed. Finally, the juice is transferred into a fermenting tank. The process is similar with the red grapes, but the juice, along with the skins, go into the fermenting tank to give the wine more colour and body.
“Once he gets the colour, aroma and body, he presses the skins and separates the juice from the pomace,” says Heather Matos. “Nothing is thrown out. The juice goes back into the tank and the skins and pomace are used to make our Bagaco and other spirits.” In addition to the award-winning wine, Heather and Jaime also produce a unique selection of spirits. “Some of these are family recipes passed down from Jaime’s family that he was taught to make as a young boy in Pico, Azores,” she says. They make Anisette, PEI Apple Brandy, Orange Liqueur, Angelica and Bagaco. “For the Anisette we grow our own fennel and dry in the fall and early winter to place in the bottle, which gives it that unique look,” says Heather Matos. Their Bagaco, similar to an Italian grappa, is the base for
several of the liqueurs. Most of these products are best sipped chilled or at room temperature. She says, “Drink what makes you happy, but the true Portuguese way is to just enjoy it straight.” However you decide to enjoy the wines and spirits made at Matos Winery, you will appreciate the labor of love that went into producing them. “Jaime’s passion and love of what he does shine through,” says Heather Matos, “and we have always believed that quality comes first.”
Matos Winery & Distillery 3156 West River Road., Rte 9, St. Catherines 902.675.9463 heather@MatosWinery.com www.MatosWinery.com
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FOOD & DRINK - FOODIE GIFT LIST
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
Midori Knives Midori comes from
Wine Opener Do you find it difficult to get your favourite bottle of wine opened? This professional quality wine opener offers the same impressive performance and stylish design as corkscrews that are more expensive and works with all types of corks.
the Japanese word for green, because of the beautiful
green handle. The blade is made of 67 layers of Damascus steel and each knife comes in its own individual wooden case.
stocking stuffers?
Mandolin The big benefit of the mandolin is how quickly and uniformly you can slice, shred and grate.
Cuts your prep time to a minimum when it comes to slicing vegetables, fruit and even cheese.
Microplane One of the most useful tools you can have in your kitchen. Perfect
Coffee Press Many people believe that coffee presses make the best coffee, no paper filters to deal with, you just taste all the flavour of your coffee bean. This French coffee press come in a couple of sizes, from one cup to 4 cups.
for shredding hard cheeses like Parmesan, Romano and
Asiago, also works well for spices like nutmeg
and cinnamon and is a great zester for lemons, etc.
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Bread Boxes Looking to give your kitchen a little lift this Christmas? These metal bread boxes come in a variety of colours and are easy to clean.
Candles These beautiful candles, in a great selection of colours, are made in Denmark. They are scent free and virtually dripless. They make an excellent addition to your table or just add a wonderful atmosphere to your home.
Butter Dishes Are you looking for a better way to have your butter on the table? Look no further then these colourful butter
dishes. They come in a variety of colors, sizes and shapes and some even hold one pound of butter.
Pasta Maker Unlike labour-intensive yeast breads, etc. making your own pasta is inexpensive, easy and fun. You can also be very creative, adding herbs and spices to your
Perfect for everyone on your list !
pasta. This stainless-steel pasta maker has adjustable thickness and is simple to use.
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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Holiday Cocktails Am I the only one who is excited to say “Arrivederci
Boozy Hot Chocolate
2 ounces semisweet chocolate, finely chopped 6 ounces milk, heated 1-1/2 ounce spirit of choice Garnish: fresh whipping cream Put the chopped chocolate in a mug. Pour the hot milk into the mug and let stand for two minutes, then stir with a spoon until smooth.
2020”? Wow, what a year! The holidays will look different this year, so we’ve put together some favourite cocktails to ring in the new year and say “Welcome 2021!”
Pour in the spirit of your choice and stir to combine.
By Jackie Herbert
Cranberry Orange Bourbon
2 oz fresh squeezed orange juice 2 oz bourbon 1-1/2 teaspoons orange ginger simple syrup dash of bitters brandied cranberry syrup Fill a glass half full of crushed ice. Add orange juice, bourbon, orange ginger simple syrup, brandied cranberry syrup, and a dash of bitters. Stir to combine. Add additional ice, if necessary. Garnish with dried orange crisp.
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Cinnamon Rosemary Simple Syrup 1/2 cup honey 1/2 cup water Cinnamon Rosemary Old Fashioned
6 sprigs rosemary 3 cinnamon sticks
For the Cocktail 4 teaspoons cinnamon rosemary simple syrup 3 dashes Angostura bitters 2 ounces bourbon 1 orange peel rosemary sprig for garnish (optional) Start with making the simple syrup. In a small saucepan, combine honey, water, rosemary sprigs and cinnamon sticks over medium heat. Bring to a simmer, stirring frequently until honey has dissolved into water. Remove from heat and allow to cool completely. Once cool, remove rosemary and cinnamon sticks and transfer to an airtight container. When you are ready to make the cocktail, add four teaspoons of the cinnamon rosemary simple syrup and three dashes of bitters to your glass. Swirl syrup and bitters around in glass. Add bourbon, ice, orange peel and stir. Store extra simple syrup in airtight container in refrigerator. Enjoy!
Sidecar
2 ounces of a good brandy 1 ounce Cointreau 3/4 ounce fresh lemon juice, to taste Combine brandy, Cointreau, and lemon juice in a cocktail shaker and fill with ice. Shake well until chilled, about 10 seconds. Strain into prepared glass; garnish with a twist of orange or lemon peel, if the urge comes across.
Limoncello Gin Collins
2 oz limoncello 1.5 oz gin 1.5 oz lemon juice, freshly squeezed 1 oz mint simple syrup 2 oz club soda sprig of fresh mint and lemon wheels, for garnish Start out by filling a Collins glass with ice. Add the limoncello, gin, lemon juice and mint simple syrup to the glass. Top all of this with a bit of club soda.
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BUSINESS
CRACKED DEVICE CO.’S PHONE-CARE PRIMER
So, I understand why Lori Ashley—who owns Charlottetown’s Cracked Device Co.—is adamant about backing up your phone. “Protect your data by doing regular backups,” she emphasizes. “If a major issue happens and you have to replace your phone, you can get your information back.” You likely won’t need help from Ashley—nor Richard MacKay, Cracked Device Co.’s senior repair technician— to back your phone up. In most cases, Ashley says, a laptop or PC can create a backup next-to-effortlessly. However, she assures customers, “If you have issues backing up your phone, Cracked Device Co. can help.”
By Rebecca Spinner Photos Evan Ceretti
About a month ago, I left my phone on a park bench overnight during a storm. As it rained cats and dogs, I realized I’d never fully backed up my phone--packed with my travel photos and favourite podcasts.
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Even if you diligently backed up a lost or damaged phone, a brand-new phone is costly; cross-comparing phone models is exhausting; and shipping your chosen model may be slow. To ensure that a new phone is an enjoyable occasional luxury, Ashley urges readers to keep up on phone care. She cautions against allowing “waterproof” phones to produce false security. “Your phone’s not waterproof. At best, it’s water resistant,” she says firmly. “There’s waterproofing adhesive around the screen and frame that does help--but it breaks down with time, and dust and oils.” Humidity, she says, can degrade phones—but it’s most urgent to “keep your phone away from spilled drinks, showers, toilets, and especially salt water!” Water isn’t the only substance that affects phones; ironically, another risk factor is PEI’s red sand. “Sand does get into your phone, and it damages the waterproofing seal.” Ashley also recommends paying attention to your phone’s battery. “Batteries are a consumable product. They have approximately 500 full charges before they need to be replaced,” she notes. Cracked Device Co. can recommend numerous strategies to safeguard battery longevity; mild temperatures, for example, are crucial to battery life. “You can help your battery last longer by not letting it get too hot or cold. That could include not leaving it in your car in summer or winter.”
Cracked Device Co. does replace phone batteries for customers, as well as components including cameras, charge ports, and screens. Ashley strongly recommends preventing shattered screens via a tempered glass shield. “It’s an extra layer of glass that adheres to your screen,” she explains. “It’s designed to absorb the majority of impact in a fall or drop. It’ll break, but your screen underneath should be unharmed. It also prevents scratches, and doesn’t affect the touch or function of your phone.” Cracked Device Co.’s selection of phone-care products includes tempered glass and phone cases, in addition to accessories (credit card pouches, lightning splitters, phone grips, wireless camera remotes, and so on). They also guide customers on maintenance such as phone cleaning (charge ports ought to be professionally cleaned, Ashley notes, but other components may be cleaned by owners). “People rely on their phones for everything,” Ashley says, “and we do tend to take them for granted.” Both those factors make basic phone care imperative. In addition to providing phone cleaning and repairs, Cracked Device Co. helps ensure that phones continue to work flawlessly.
▲ (L-R) Lori Ashley, Richard MacKay
“We’re a full- service device-
repair shop. We’re fast, friendly and dependable.”
– Lori Ashley, owner
Cracked Device Co. 61 Capital Dr, Charlottetown 902.218.6344 www.crackeddevice.ca
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FIVE FINANCIAL PRODUCTS YOU SHOULD OWN YOU DON’T NEED TO BE BORN WITH A SILVER SPOON IN YOUR MOUTH TO BUILD WEALTH.
By Brenda Spiering Submitted by Evan Patkai, Patkai & Son Financial Services Inc.
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EXPERT ADVICE - FINANCIAL
WITH THE RIGHT PRODUCTS, YOU CAN GROW AND PROTECT A HEALTHY NEST EGG.
3. LIFE INSURANCE
plan accumulates tax-free until it’s withdrawn and then it’s taxed in the hands of the child (meaning usually no tax is payable). Not opening an RESP to save for your child’s education means you’re also turning down free money. That’s right. The Government of Canada will match 20 per cent of your annual contributions up to a maximum of $500 per year to a lifetime maximum of $7,200 per child. That’s a big boost in savings!
While TFSAs and RRSPs help build wealth, you also need to think about protecting your financial future. That’s where life insurance comes in. If you’re married, have kids or own a business, you should have a life insurance policy in place in case anything happens to you. How much you need depends on your personal situation but it should be enough to cover any debts you may have (including your mortgage) and help cover your family financially for as long as possible.
Here are five key financial products that should be part of your plan:
1. REGISTERED RETIREMENT SAVINGS PLAN (RRSP)
As soon as you begin your working life, you should have a Registered Retirement Savings Plan (RRSP). It’s one of the most tax-effective ways to save for retirement. You’re allowed to contribute up to 18% of your earned income from the previous year to a maximum that changes slightly every year (see the RRSP dollar limit column on the CRA website). If you’re a member of a group pension plan, your contribution room is reduced by your “pension adjustment,” an amount you’ll find listed on your T4. Contributions are tax deductible, meaning you can net a tidy tax refund while building your savings. Plus, you can turbo-charge your RRSP savings by putting that tax refund back into your RRSP as soon as you receive your cheque.
4. CRITICAL ILLNESS AND DISABILITY INSURANCE
It’s important to not only have life insurance but also to ensure you’ll be financially protected should you ever become unable to work due to illness or injury. Would your workplace benefits provide you with adequate coverage? If not, what would happen to you and your family? Critical illness insurance helps pay the costs associated with a life-altering illness such as cancer or a stroke. You receive a lump-sum payment if you become critically ill and you decide how you wish to spend the money. Disability insurance protects you from a potential loss of income due to injury or illness. You receive a recurring monthly payment to cover ongoing financial costs. Even if you have workplace group disability benefits, it’s often wise to have your own personal policy to provide you with additional coverage.
2. TAX-FREE SAVINGS ACCOUNT (TFSA)
▲ 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.
A Tax-Free Savings Account is an ideal savings tool for both long-term and short-term goals such as a vacation or home renovation. Also, for younger Canadians who haven’t yet reached their peak earning years, a TFSA is a great way to start saving for the future. TFSAs came into effect in 2009. From 2009 to 2012, the annual maximum contribution was $5,000. It increased to $5,500 in 2013, and to $10,000 in 2015. From 2016 to 2018 the limit was $5,500 and in 2019 and 2020 the limit increased to $6,000. And while contributions aren’t tax deductible, there’s no tax payable on investment growth and withdrawals are tax-free.
5. REGISTERED EDUCATION SAVINGS PLAN (RESP)
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.
If you have kids, a Registered Education Savings Plan (RESP) is a must. It’s a special savings account that lets you save for your kids’ education after high school. Income earned inside the
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What is it and why do you need it? ACUPUNCTURE:
Acupuncture is a modality within the broader medical system known as Traditional Chinese Medicine (TCM) alongside other modalities such as cupping and herbal medication. By Adam Slamang, Acuflow Wellness
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HEALTH & WELLNESS
W hen utilized by a trained and licensed acupuncturist (R.Ac) or a TCM Practitioner (R.TCMP) there is a laundry list of illnesses and issues that can be treated effectively, most commonly being muscle pain, migraines, stroke, IBS and infertility just to name a few. The harder job is to actually explain how and why it works. Acupuncture and TCM as a whole are medical models that are thousands of years old and are rooted in the ancient Chinese philosophy of Taoism (pronounced Daoism) which, to strip down to the bare bones, teaches you to live in harmony with nature. Taoism teaches that there is a natural flow to the world and universe at large which you can see in the changing of the seasons and the flow of night into day and day into night. This energetic flow is called Qi (pronounced chee). Qi can be further broken down into Yin and Yang, which goes further to explain how these states of nature flow and change from one to another and back. The Yin aspect of Qi is related to nighttime, winter, cold, liquid, storing of resources, etc. while the Yang aspect of Qi is related to daytime, summer, heat, growth and the using of resources. For example, summer would be a Yang season and we might expect to see more heat related issues such as high blood pressure or constipation. Winter would be a Yin season in which we would expect to see things like pain, oedema or diarrhea. This same Qi and flow exist in the human body as well, and by understanding how Qi flows in the body and how external forces such as temperature/seasons/emotions and external pathogens (illness and disease) affect that flow, you can predictably explain how an illness or symptomatology will progress and change as it enters into a person.
The way the Qi is affected as pathogens move into the body is how disease arises. Back pain isn’t just back pain in TCM; it can have different root causes based on how the Qi is acting in the body. As soon as Qi has been affected signs will start to show up, the first are usually changes in the quality and feel of the pulse and shape and texture of the tongue. A trained acupuncturist will be able to look at these, along with asking questions about a patient’s overall health and personality, and put together a diagnosis and path the disease is taking through your system. With this information a selection of points will be chosen that will then be needled with the intention of directing the patient’s Qi in a certain direction. If, for instance, the Yin aspect of the patient’s Qi is low, you might choose a point that adds more yin or unblocks the flow of yin that might have been obstructed. If you are able to find what is unbalanced internally then, by choosing the right points, an acupuncturist will be able to rebalance the patient and ultimately fix the issue at the root of what was causing the imbalance in the first place. By this logic we are able to treat disease in a wide range of body systems by directing the flow of Qi towards the organs affected. The thing that sets TCM apart from allopathic (western) medicine is that since Qi is usually the very first thing to get affected, before larger or more obvious body systems, acupuncture makes it possible for extremely early intervention before an illness has the opportunity to progress to a point where it is more serious and could become threatening to either your life or enjoyment of life.
Adam Slamang is the owner/ acupuncturist at Acuflow Wellness, located in downtown Charlottetown. Adam is new to the Island, coming originally from Vancouver, B.C. He focuses his practice on using the Balance System of Acupuncture. You can get in contact with Adam on his website www.acuflowwellness.ca or at @acuflowwellness on Facebook and Instagram or call 778-998-6483
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HEALTH & WELLNESS
▲ Reid Barnett (Photo Omar Broderick)
S kincare is an important part of wellness routines at any time of the year but particularly in the winter. If you’re looking for a clean brand to add to your beauty regimen, Trillium Skincare is a locally founded company based out of Charlottetown that produces cruelty-free, non-GMO products that provide clinical grade results. “Our products are over 99 per cent natural with many organic ingredients. We do not test on animals and ensure our suppliers do not test on animals either,” says CEO and formulator Reid Barnett. Below, Barnett answers some of the most frequently asked pressing questions.
TRILLIUM SKINCARE: A NATURAL AND HEALTHY ANSWER TO YOUR SKIN’S NEEDS
What is the difference between moisturization and hydration?
Hydration uses humectants like hyaluronic acid to attract and hold moisture in the skin, while moisturization involves using oils and butters to prevent the skin from losing its natural moisture by trapping and locking it in your skin’s protective barrier.
By Brianne Hogan Photos Sara Bakker
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The testimonials of Trillium’s brilliance speak for themselves.
Where did the wrinkles go? Angi on Mar 12, 2020
i Awaken is the first product I have ever used that has actually lessened the depth of my smile lines around my eyes and my crow’s feet are barely there. The dark circles that have been under my eyes over the years are now gone. Brown spots are so [much] less visible. I am 55 years old and cannot believe how these products are working on my skin. Thank you for such wonderful affordable products! I don’t think you’re prepared for the power of Cerulean Dexter Wilkie on Aug 24, 2020 Cerulean is the first product I’ve tried from Trillium and I was not prepared for the sheer power this potent serum boasts. Starting with the packaging, it’s easy to dispense unlike other brands dropper systems, you know your product isn’t being oxygenated until the moment it leaves the bottle. The serum itself soaks into the skin beautifully and you can instantly feel the hydration and repairing properties get to work. My skin did an initial purge as this product lifted old contaminants missed by my previous line - this initial purge lasted a very short period and faded beautifully after a short period of time. This has been my summer go to product and I can’t wait to incorporate it into my all year holy grail!
Can you provide a good skincare regimen using Trillium Skincare?
Winter is here and my skin gets quite dry. What can I do to be proactive?
Step 1: Double cleanse daily with Coconut Cleansing Cream (to be launched) and Foaming Apple Cleansing Mousse. Step 2: Apply targeted serum(s) like Skin Quench Moisture Infusion or others depending on your skin’s needs twice daily.
Adding a powerful hydrating serum combined with a moisturizer to your skincare regimen will help reduce dry skin from occurring. It is also important to keep your skin clean and decongested by using a good cleanser and exfoliant.
Can anti-aging products really reduce the look of wrinkles?
Step 3: Use i Awaken if attention to the eye area is needed.
Absolutely! Products that include certain peptides and active ingredients can actually encourage the cells in your skin to produce more collagen and elastin, thereby reducing the number and depth of fine lines and wrinkles. The clock can be turned back with the right products! I have dark spots and bags under my eyes, and I need a solution! What do you suggest? Dark circles and bags can be caused by many things, including lack of sleep, allergies, dehydration, and genetics. If you can rule out dehydration and allergies by drinking lots of water or using antihistamines, then look to products to bolster the skin’s defenses to fight the underlying causes like Trillium’s i Awaken, which includes vitamin K and hydrolyzed rice protein, two powerful ingredients to fight dark circles and puffiness.
Step 4: Finish with Vitamin Recovery Lotion for added moisturization and revitalization.
Glowing Patricia on Jun 02, 2020
Step 5: Regularly exfoliate with AHA Exfoliating Cleansing Mousse.
My skin has never felt better. I am 55 and constantly get compliments. I tell them to try Trillium. I don’t think anyone could be disappointed. Would love to try more.
Major improvement to my skin! Savannah on Mar 12, 2020
WINTER 2020 www.pei-living.ca formula is not sticky or greasy - it’s almost like a watery gel that immediately soaks into your skin and doesn’t leave a weird residue of any kind. Love this product! 29 I’m in my 30s and generally have very dry skin in the winter to the point of getting red, itchy eczema patches on my cheeks. I noticed a huge difference to my skin’s texture and moisture within only a few days of using this Skin Quench, and the following weeks of using it have proven that my skin’s moisture is retained and much more supple! I also have to note that I love that this
Trillium Skincare www.trilliumskincare.ca
HEALTH & WELLNESS
DEDICATION TO THE COMMUNITY
By Brianne Hogan Photos Evan Ceretti
A ccording to pharmacist and co-owner Jonathan Broderick, what helps set Pharmasave apart when it comes to customer service is its home health care department, which is managed by Brenda Campbell-Tesselaar. “The services and products provided by our home health care department can help people take more control of their lives and increase their independence,” says Broderick. “We offer everything Montague Pharmasave addresses the healthcare needs of the community within the city and beyond. As we shift into a new season and a “new normal,” Montague Pharmasave’s dedication to its community continues to shine through as its staff continues to put the health and well-being of their customers and patients first through its various services and products.
from custom knee brace fittings to compression stockings and
mastectomy bras, as well as scooters, lift chairs and other mobility products. Basically anything that can help people be more independent in their homes and in their daily lives.” Additionally, Montague Pharmasave offers a free delivery service for prescription drugs as well as some home healthcare products and services.
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