Crunchy-Top Blueberry Muffins
Photography by Mark Burstyn Image by: Crunchy-Top Blueberry Muffins <br /> Photography by Mark Burstyn
Unique Valentine's Day Gifts Image by: instagram.com/bitebeauty/
Think outside the box this Valentine's Day and pick up something cute, funny or thoughtful!
Valentine's Day is full of clichés. Chocolates, lingerie, flowers—it's not for everybody (though no judgement if you're all about that OTT romance). Which is why we've put together a list of gifts that we think aren't as obvious. Some are silly, some require a personal touch—but we're sure all of them will be well-recieved. Take a look.
Simply say "I love you"
TheThinktree card, $5.50, etsy.com.
If a simple card will do the trick to say “I love you,” then it may as well be a cute one.
Remind them of your favourite (shared) things
BonMotPrints wedding song print, $25, etsy.com.
Do you and your person have a song? Was there something special you played at your wedding, or a tune that always puts a smile on your partner’s face? This personalized poster is the best way to honour that ditty.
Talking Tables glitter banner, $18, indigo.ca.
Staying in with your honey this Valentine’s Day? Dress up your home with a few cheesy—but very cute—decorations. It’s the little things that will put a smile on your lover’s face.
PlumPerfection pillow cover, $32.50, etsy.com.
Get straight to the point with this fun pillow. It’s the perfect gift for new couples.
Miniature Bonsai Tree Kit, $16, urbanoutfitters.com.
Taking care of something together—like a pet—is a great way to expand your relationship. But not everyone is up for a new furry friend. Instead, pick up a plant, or better yet, grow a plant together. This Bonsai Tree Kit is the perfect way to watch your love grow—without the animal allergens.
Bite Beauty Lab, starting at $55, bitebauty.ca.
Kissable lips sort of go hand-in-hand with Valentine’s Day, so get your love the gift of healthy lips—with a twist. Sign your lover up for an opportunity to get her makeup professionally done, or if you’re in Toronto plan for your sweety to check out BITE Beauty Lab—she’ll get to make her own personalized lipstick shade.
You Had Me At Merlot wine glasses, $16, urbanoutfitters.com.
If yours is a love that was nurtured over a bottle of wine, then you should probably pick up these cute glasses.
When it comes to women and our money, most of the surveys and reports we’ve read sum up our financial situation like this: we simply aren’t on a level playing field with men. It turns out women aren’t, for example, as confident in managing financial services, we’re often reluctant to talk about cash (it’s still considered taboo) and, no surprise here, we generally don’t earn as much as our male counterparts.
All of this got us thinking—is the relationship between Canadian women and our money as dire as it seems? To find out, we've created a survey that goes deep into the minds (and pocketbooks) of women across the country specifically to find out how you feel about all-things financial. Who pays the bills in your household? Have you ever asked for a raise at work? Do you know how much is currently in your savings account?
Take our survey and find out the results in an upcoming issue. Plus, one reader will win a $250 Visa gift card just for participating.
Fill out the survey above and click back here for a chance to win the $250 Visa gift card.
All you need is time and patience to make the perfect caramelized onions. Here's how.
Golden and sweet, yet super savoury, caramelized onions add depth of flavour to so many dishes. They make the best pizza, burger and sandwich toppers and turn plain old cooked pasta or potatoes into gourmet dishes.
And guess what? They're really easy to make! You'll need a large skillet, some onions, a pat of butter, a pinch of salt, and some time. It's a long process (40 to 50 minutes), but absolutely worth the wait. Time and patience means no scorched onions and the ultimate in flavour and texture. Here's how:
First, choose the right skillet. For best results, use a large heavy-bottomed cast iron or stainless steel skillet. If the skillet is too small the onions are crowded and will steam instead of caramelize, meaning the process takes more time. A nonstick skillet will work if that's all you've got, but you won't get the same sticky bits (called the fond in chef speak) on the bottom of the skillet that really add flavour.
Slice the onions. Trim the stem and root ends of the onions and peel away the skin. Slice the onion, lengthwise, thinly (about 1/4 inch or just less). You can use 1 to 4 onions in a large skillet. More onions will take longer to caramelize and fewer onions will take less time, simply keep your eye on the skillet depending on how many you start with. Yellow cooking onions are the most common and versatile onion to use for caramelizing. However, you can use any onion each with subtly different flavours and colours, experiment to find your favourite.
Melt butter (about 1 tbsp) in skillet over medium heat.
Add the onions when the butter stops bubbling and stir a few times to coat the onions. Cook over medium heat (reduce to medium low if the onions start to look or smell like they're burning), stirring once every 5 minutes or so, until the onions are ultra tender, a rich golden colour and have a delightful sweetness. At 10 minutes the onions are still plump and mostly white with just a few golden edges. At 20 minutes look for the onions beginning to shrink, become a little sticky and deepen in colour. At 30 minutes you'll see that the onions are a deeper, richer colour, have really started to shrink and become almost jam-like. The bits are beginning to stick to the bottom, use your spoon or spatula to scrape them up when you stir. At 40 minutes, taste the onions and check the colour. You're looking for meltingly tender onions with a rich golden hue and a sweet taste. Add a few more minutes (up to 10) depending on where they're at now. Note all the bits stuck to the bottom of the skillet in the photo below. These are good!
Deglaze the skillet and season the onions. To deglaze means to add liquid (you can use water, wine or vinegar, about 1/4 cup) to the skillet and stir for a minute or two in order to scrape up all the delicious bits (fond) that are stuck to the bottom of the skillet. The liquid will bubble up and steam, releasing those nuggets of flavour. Often in cooking, we are fearful of things stuck to the bottom of the pan, but unless it's scorched and totally black, this is where the true flavour lies. Once deglazed, stir in a pinch of salt, taste and add more as needed.
Let the onions cool. Then use as you desire. It's a good idea to make a large batch. Simply thaw before using. These are great to have on hand for quick pizza toppings or to stir into an easy pasta dish.
For more cooking tips, visit our Cooking School channel.