Crunchy-Top Blueberry Muffins <br /> Photography by Mark Burstyn Image by: Crunchy-Top Blueberry Muffins <br /> Photography by Mark Burstyn
Home hacks Image by: Photography by: Genia Shapira (tins) and Family Fresh Meals (baskets)
Take a look at these 10 clever organizing tips that are simple, easy and inexpensive solutions to declutter the car, the kitchen, the kids room and beyond.
Keep the luxe look without the pricetag with this DIY marble storage box.
For instructions visit Polished Habitat
Never step on one of these toy cars again. This magnet rail for toys is genius!
For instructions visit Keeping Up With The Souths
Would you believe this charging station used to be an old body-wash bottle?
For instructions visit Make It & Love It
No more clanging in the pots cupboard for the right lid. All you need: sticky hooks, a ruler and a pencil.
For instructions visit Instructables
These upcycled tins look great and add storage space to your desk or make-up table.
Use a silicon baking liner in your car cup-holders for easy cleaning and a pop of bright colour.
For instructions visit Penelope Loves Lists
This DIY dry-erase planner is as practical as it is beautiful.
For instructions visit Polished Habitat
Gone are the days when you find bent and ripped wrapping paper in the back of closet. Tip: You can store large posters this way too!
For instructions visit The Chic Site
De-clutter your counter and keep your produce high and dry with wall-mounted baskets. Tip: try wire baskets for a more rustic look.
For instructions visit Family Fresh Meals
Put your old cake or plate stand to use as a storage solution in your bathroom and bedroom.
For instructions visit Brighton The Day
We spoke (and ate) with one of Canada’s favourite celebrity chefs, cookbook authors and restaurateurs about eggs and one of this season’s biggest trends in holiday entertaining.
Turns out, even top notch celebrity chef (and new mom!) Lynn Crawford is looking for new ways to celebrate with friends and pull out the entertaining stops and still find time to cook her signature dishes—all without going crazy. The solution? Brunch. This beloved morning meal might just be the new cocktail party for entertaining this holiday season.
“Making brunch doesn’t have to be complicated,” says Crawford. Given the trend of simplifying and streamlining, it makes sense that some of our cooking and entertaining styles shift from night to day. Hosting or going to brunch “doesn’t eat into your day,” says Crawford, and it still gives both parties those extra pre-party hours everyone covets. If you’re cooking brunch at home, Lynn advises to pick dishes that can easily be made ahead of time or whipped up quickly, like her Spicy Chorizo and Tomato Frittata with Pepper Jack Cheese, which she had breezily mixed together moments before we arrived for this interview.
Since we’re all looking to trim budgets, brunch is an affordable option that doesn’t skimp on flavour or fun—since it’s a shorter window of time, you tend to eat and drink way less. But, that doesn’t mean the menu will be boring, and don’t worry, there’s plenty of room for cocktails, too! Brunch is a moveable feast and can be as intimate or jam-packed as you want. Lynn recommends starting sometime after 11:00 A.M. but cautions that brunch isn’t something you should ever have to set an alarm for.
Try Lynn’s make-ahead frittata:
Preparing this delicious frittata during the holidays has become a Crawford Christmas tradition. It is a perfect dish for brunch, lunch, dinner or even a late night snack on cold snowy nights. Frittatas can easily be made ahead of time, saving you from spending the whole night in the kitchen. Plus, they’re great to make for a potluck dinner—this recipe will feed a crowd and the dish is easily transportable.
SPICY CHORIZO & TOMATO FRITTATA WITH PEPPER JACK CHEESE
8 large eggs
¾ cup heavy cream
1 tsp olive oil
2 cloves garlic, thinly sliced
1 small red onion, thinly sliced
1 yellow pepper, finely diced
2 chorizo sausage, casings removed
1 cup cherry tomatoes, cut in half
½ cup pepper Jack cheese, grated
¼ cup parsley and cilantro leaves
Preheat oven to 375*F. In a large bowl, whisk the eggs and cream together and season with salt and pepper. Heat the oil in a large ovenproof skillet over medium high heat. Add the garlic, onion, peppers and chorizo. Cook for 4-5 minutes until the onion and peppers are soft and the chorizo is completely cooked thru. Add the eggs and tomatoes and stir together. Sprinkle the cheese on top and place in the oven and bake for 12-15 minutes until egg has set and cheese has melted. Top with cilantro and parsley leaves.