Oh Snow Cute

Playing in the snow never looked so good!

Photography and text by Kimberly Rashed

As much as I love to shop and have an overflowing closet full of just about every item you can imagine, I have to admit I do tend to skimp when it comes to winter outerwear. When the family heads out for a fun day in the snow, I shy away because I know I’ll be the first one to freeze my (albeit fashionable) butt off. Let’s face it, the red-nosed, teeth chattering, bundled like the Stay Puft Marshmallow Man isn’t the greatest of looks for, well, anyone.

Heading outside for a winter snow day isn’t exactly a fashion show, but come on! Can’t we raise the cuteness factor just a little bit? Given that the snow’s going to happen whether we want it to or not, here are some top tips for looking cute and staying cozy this winter.

Invest in a quality winter jacket with some shape and keep the style classic.This is a sure-fire way you will wear it time and time again, making it an investment that will not only keep you warm and toasty but will last you through the years. Look for options that are specifically made for a day in the snow, like the three-quarter length jacket. Options like a snow catcher can be your best friend saving you from the surprise of snow sneaking up your back.
If you’re lucky enough to find a winter jacket with a matching pant, they are definitely worth the splurge. However, if you are forced to pull a pair from a different brand, opt for a neutral colour. The pant itself tends to get less wear and will outlast the life of your jacket, giving you the option to match that neutral colour with another jacket in the future.

Us ladies love us some fancy footwear but when it comes to winter galoshes, well, they’re not nearly as exciting to search for, are they? They’re more of a ‘well, I guess I have to’ kind of purchase. Do your best to find something you like and will feel good wearing on those treacherous snow days. Trust me ladies, they are out there. Something with a fur trim or lining is always nice. You’re going to want to spend some money on these; quality will go a long way towards comfort, warmth and durability. Plan on kicking some frosty butt this year!

Long Janes. Yeah, you guessed it – the female version of long johns. Available in super cute prints and colours, LJs offer a flirty look that look great as winter pjs but also serve a dual function as a winter must-have for extra warmth when venturing out for some snow play.

I’ll be the first to admit that I’m not a hat person.Though I do love hats, the ridicule I endure once one is placed upon my head is something I do not. That’s why it’s important to try on as many styles available, which, literally, are endless. When trying on hats, consider what it looks like by wearing your hair up and leaving it down. Don’t forget about other head-warming options like earmuffs or a headband.

Mittens vs. gloves.Mittens always look so cute – so cute, they remind me of my childhood days. But gloves are so much easier to maneuver if you happen need the use of a finger. I mean, what if someone asks you how many marshmallows you want in your cocoa? Or you need to flip the…switch? Mittens are fine for making snowballs, but if you’re hands on, gloves are way more functional. Choose wisely.

My biggest tip for all the gents out there is this: coordinate.For years, my husband got by on mismatched outerwear and until I decided to join the winter wear world myself, I was letting it slide. This year, however, I’m taking the reigns. He’s getting a new, coordinated look from head to toe whether he wants it or not!

If this is a stretch for you, stick to neutrals for the jacket and pant. Throw in some colour with a scarf or hat. Guys don’t need to be over adventurous, but if you’ve got some great moves on the slopes, a little colour will help a gal track you down later at the ski lodge. Hey guys, I’m just lookin’ out for you!

Thank you to models Joe Rashed and Sangeetha Young of Panache Models for braving the elements for these photos.

Kimberly Rashed, photographer, modeling director, and mother of three, keeps us looking fashion forward each month in G!

Playing in the snow never looked so good! Photography and text by Kimberly Rashed As much as I love to shop and have an overflowing closet full of just about every item you can imagine, I have to admit I do tend to skimp when it comes to winter outerwear. When the family heads out [...]

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G! Eats: Wellington – A Meal Fit for a Duke?

Photography and text by Christina Flemming

It is historically rumoured that the Duke of Wellington didn’t really like food. It wasn’t even like he had to cook; he had a huge kitchen staff working tirelessly to thrill him during every dinner service, but nothing really impressed the velvet socks off him.

The Duke of Wellington, after all, was an important guy. Arthur Wellesley was the leader who defeated Napoleon at the Battle of Waterloo in 1815. Not everybody’s a foodie, but there were a few things old Arthur liked. He enjoyed beef, he liked mushrooms, and he loved pastry. So his culinary team put them together and created what we like to call Beef Wellington, named after the Duke’s famous victory and said to resemble a polished riding or Wellington boot.

Though most accounts agree on the origin of the dish, it’s important to note that there are disputers. In The New York Times Food Encyclopaedia, Theodora FitzGibbon provides a recipe for “Steig Wellington.” She uses the Irish spelling for steak, claiming that the dish is of Irish origin and that it was merely a favourite of the Duke of Wellington. Incidentally, many years later, the dish was also a fave meal of President Richard Nixon.

Classic Beef Wellington consists of seared beef, brushed with a topping of duxelle (mushroom paste with herbs), wrapped in puff pastry, baked in the oven and served with some type of sauce—commonly Madeira sauce (made with super-sweet Madeira wine). Even if you’ve never ordered your kitchen staff to prepare you a plate of Beef Wellington, you’re likely to have seen Ramsay yelling at his protégés on Hell’s Kitchen for either over or undercooking the Wellington. Bloody Hell!

But why go for beef when you’re surrounded by water?

Two local chefs have created their own twists on the dish. Chef Ilona Daniel, formerly of Daniel Brenan Brickhouse, was recently serving up Atlantic Smoked Salmon Wellington. Even with the beef replaced by flakey smoked salmon and drizzled with a sweet pea veloute, the dish is both heavy and heavenly. As the Brickhouse menu will be changing due to Daniel’s departure and the incorporation of a new chef, we may have to Google our own Smoked Salmon Wellington recipes in the future. Numerous variations exist online, many with Dijon as a main flavouring ingredient.

Halibut Wellington is perhaps even less common than Smoked Salmon Wellington. Islanders can find a recipe for this dish in Charlottetown Chef Paul Lucas’ first book, Prince Edward Island Seafood: Local Fare, Global Flavours (Acorn Press). In a recent interview with The Guardian, Lucas explains that his Halibut Wellington is topped with duxelle and encased in store-bought pastry and eventually topped with cream sauce made of dried mushrooms reduced to a powder with an electric coffee mill. He explains that meatier types of fish, such as halibut, often make nice substitutes for beef. Who says you can’t serve Wellington to your vegetarian friends?

If you are still unable to forsake fresh island beef (quite understandable), it’s easy to get your hands on a recipe for Beef Wellington just the way the Duke liked it. And with Valentine’s Day fast approaching, it might be a good time to test your own culinary capabilities…

Christina Flemming is G!’s newest foodie who has recently come to the Island and learned how to shuck oysters and throw enough elbow to get to the front of the crowd of samplers at the International Chowder Championships. She is passionate about food ranging from oatcakes to octopus. She will eat anything at least once, but there are a couple of things she will never eat twice; namely, pig fat and raw sea urchin.   

Photography and text by Christina Flemming It is historically rumoured that the Duke of Wellington didn’t really like food. It wasn’t even like he had to cook; he had a huge kitchen staff working tirelessly to thrill him during every dinner service, but nothing really impressed the velvet socks off him. The Duke of Wellington, [...]

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G! Gets Zesty: When Sweet Met Salty

The best of both worlds come together with these sweet and salty movie night treats

Text by Cory Gallant (aka Zestycook)

It’s movie night and you’re curled up in your favourite chair all tucked into a warm, fuzzy blanket – what will you be munching on when the opening credits start to roll? If you’re anything like me, it’s all about the sweet and salty combination. I’ve got three satisfying and super delicious recipes for you to try that will have you wishing every night of the week was movie night.

Sweet and Salty – The Cookie Version

 

These fellas were delicious (I had to taste test just to ensure quality). Packed with pretzels, M&Ms, Smarties, and potato chips, I could easily eat these all day.

 

 

 

1 cup of unsalted butter
3/4 cup of granulated white sugar
3/4 cup of brown sugar
2 eggs
1 teaspoon of vanilla extract
2 1/3 cups of all-purpose flour
1 teaspoon of baking soda
3/4 teaspoon of salt
1 cup of chopped candy coated pieces (M&Ms or Smarties, or both!)
1 cup of crushed savoury snacks (pretzels and/or potato chips)

Preheat oven to 350°F. In a large bowl, beat butter and both sugars until fluffy. Beat in eggs one at a time, and beat in the vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Stir into the butter-sugar mixture. Next, stir in the candy pieces and crushed savoury snacks. Drop spoonful size balls onto parchment paper lined baking sheets. Bake for 10 to 12 minutes, rotating the pan halfway through. Makes about 30 cookies. Enjoy!

 

Reese’s Peanut Butter Popcorn

Peanut butter popcorn drizzled with chocolate and Reese’s Peanut Butter Cups Minis. This sweet snack is perfect for movie or games night.

 

 

 

 

8 cups of prepared plain popcorn (we used air-popped popcorn)
Fine salt
1/2 cup of honey
1/3 cup of granulated sugar
1/2 cup of natural peanut butter
1/2 teaspoon of vanilla extract
1/2 cup of milk chocolate chips, melted
1 1/2 cups of Reese’s Peanut Butter Cups Minis

In a large bowl, mix together the popped popcorn and salt to taste. Set aside. Mix honey and sugar in a small saucepan and bring to a boil. Let simmer for 2 minutes, then remove from heat and add the peanut butter. Stir vigorously until all of the peanut butter is melted, then add the vanilla extract. Immediately pour the peanut butter caramel mixture over the popcorn and gently stir with a long handled wooden spoon until the popcorn is completely coated. Spread the popcorn on a large baking sheet. Drizzle popcorn with the melted chocolate chips and let it sit until the chocolate hardens. Finish by stirring in the peanut butter cups.

Zesty tip: We used air-popped popcorn, but you can use microwave or stovetop popcorn if you prefer. No luck finding Reese’s Peanut Butter Cups Minis? Chop up a couple of regular peanut butter cups for the same results.

Honey Cinnamon Roasted Chickpeas

 

 

I love that this recipe only has five ingredients. I bet you have everything in your pantry to make them right now. The chickpeas are crunchy, sweet, and highly addictive. Make a double or triple batch if you plan on sharing.

 

 

 

 

1 – 15 ounce can of chickpeas (garbanzo beans)
2 teaspoons of canola oil
1 teaspoon of ground cinnamon
1 tablespoon of granulated sugar
1 tablespoon of honey

Preheat oven to 375°F. Drain chickpeas and rinse them under cold water to remove the starch. Place on a paper towel to dry; at this point, feel free to peel off the skins.
In a small bowl, whisk together the canola oil, cinnamon, and sugar. Add in the chickpeas and stir until evenly coated. Spread out the chickpeas on a large baking sheet and bake for 35 – 40 minutes, or until they are crunchy and no longer soft in the middle. Transfer the hot, roasted chickpeas in a small bowl and evenly coat with honey. Spread the chickpeas out on the baking sheet and let them dry. Store in an airtight container at room temperature.

What are your favourite movie snacks? Send me a tweet or visit the Zestycook Facebook Page and tell me all about it.

For recipes, tips, and techniques to try, visit www.zestycook.com.

Take care,

Zesty

Find Cory Gallant aka Zestycook each month in G! for ideas on what to put on your plate and in your belly.

The best of both worlds come together with these sweet and salty movie night treats Text by Cory Gallant (aka Zestycook) It’s movie night and you’re curled up in your favourite chair all tucked into a warm, fuzzy blanket – what will you be munching on when the opening credits start to roll? If you’re [...]

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