Home, Furniture & Kitchen

One of the most challenging things about Holiday shopping is how one gift does not fit all, but if you have a chef on your list this year, you’re in luck. There are tons of great gifts for the budding chef, enthusiastic foodie, or someone you know who takes cooking to a new art form.  

Although I’ve opted for an artificial tree this year, I’m sticking to my plan to make all of my Holiday treats from scratch, and this week I’ve been baking Christmas tarts. Tarts of any type don’t last long in my house, so this year I’ve branched out a bit and made all of the tart recipes I normally do.

She’s cute isn’t she? Polly is a dachshund/Chihuahua cross, also known as a Doxie. Polly’s safety is the reason why I was pretty excited to test out the Motorola Scout Trainer 100. After using it for a few weeks, I’m pretty sure busy pet owners are going to like it over traditional training classes. Why? In a nutshell, it works.    

Today on Shelly’s Friday Favourites, I’m going to share my favourite sugar cookie recipe with you and show you how easy it is to decorate these cookies. If you get overwhelmed by roll out cookies because they’re too sticky or they don’t turn out right, you’ll love this recipe. The dough is light, fluffy, and rolls out like a dream.

Why make homemade soup when it’s so easy to open up a can and eat within minutes? Really, it all comes down to taste. If you go through the effort of making your own soup base and you let your soup simmer on your stove or in your slow cooker for hours, the flavours of what you’re cooking will practically explode when you eat it. 

Last week we said an official goodbye to summer and hello to cool weather, bundling up, and fall recipes. One week of fall favourites isn’t enough, so this week we’re going to check out a few fall recipes that make for easy weeknight dinners.

  Baby, it’s getting cold outside, and it’s safe to say the warm weather has hit the road and it’s time to bundle up and turn on the fire. When the cold weather hits, it’s also time to warm up the range and see what type of fall dishes we can cook up.

A few days ago I went grocery shopping, and as I was paying, the cashier asked me if I was collecting stamps. “Stamps for what?” I asked. “Stamps for new knives” she enthusiastically replied. To be honest, I’d never really given much thought to knives before. I mean, I have a set that I got when I first moved out many moons ago, but I took my stamp and went on my merry way. Later, I was flipping through the knife brochure that came with my stamp and after about page 6, I started thinking – why are there so many different types? What knife is for what? Do you really need 18 or will two do? As it turns out, you do! Here’s a breakdown of what makes one knife different from another.

While going through the old letters researching my ancestry, I also came across old recipes. There’s nothing like food to trigger memories of growing up, and when I look back I remember different German dishes on my Grandma’s kitchen table. Because it’s Octoberfest, I’ve been creating authentic German weiner schnitzel, frying pans full of cabbage, and big, puffy Bavarian pretzels. If that sounds delicious, it is, so today I thought I’d share a ‘how to’ make Bavarian pretzels on Shelly’s Friday Favourites.  

Adding a few exceptional knives and pans to your kitchen can make all the difference in your kitchen. Using guidelines from my chef friend,  I checked out the ZWILLING JA Henckels Professional “S” collection and the new frying pan. I was impressed with their quality and performance.