After a full and busy school year, June is a time of celebration and excitement. Final tests are written, projects are handed in and grades are awarded. For students and parents, June is a season to look forward to what life holds next while remembering the challenges and successes that have met you along the way.
No matter what level of schooling your graduates are completing – high school, university, masters programs – being able to honour their achievements is a wonderful part of their education journey.
Blended. Shaken. On the rocks.
Lime. Strawberry. Blackberry. Jalapeno.
Salty. Sour. Cold.
There are so many wonderful and delicious things to love about a good margarita. And when you can replicate that goodness yourself at home, how much more delicious is that?
love spring more than almost everything else in life. And one of the reasons I love it so much is a transplanted Dutch phenomenon here in the Fraser Valley – Tulips!
I love tulips so much that they are easily one of my favourite flowers. So, when the good people of the Fraser Valley took it upon themselves to perfect growing these seasonal beauties, AND THEN opened their fields up for us to frolic in, I was beyond overjoyed.
There is so much natural beauty and wonder to be found in The Fraser Valley. So, is it really surprise that there has been a noticeable boom in the amount of amazing, delicious and local food and drinks that can be enjoyed here? Not really. And it’s exciting to see and hear about new establishments that are still yet to come.
Patio season is finally here! Warm afternoons, your favourite jams on the Bluetooth speaker, cold drinks and the sizzle of the grill; my heart is so happy just imagining it! I don’t there’s anything that tastes as good as a skillfully prepared meal fresh off the barbeque. Hamburgers, hot dogs, a deliciously marinated chicken breast – all are mouth watering.
But what about our beloved vegan and vegetarian friends? Or even the other side of your plate? Let’s give vegetables and creative, new recipes a space on our grills this year.
With warmer days, birds singing, flowers blooming and allergies abundant, it is safe to say that spring has arrived! I love spring more than any other season because of the freshness that is all around us. New life, greener grass, blue skies and fresh spring time produce. That fresh produce is perfect for creating new recipes for your spring time celebrations.
The sun is out and it’s almost time to ditch the layers in favour of sundresses and shorts. Spring is here and summer is around the corner; and I don’t know about you, but I love being outside and discovering new places near me.
It’s that moment of the day that we all dread – What should you make for dinner?
And while Skip the Dishes or the neighbourhood social house are always tempting, you’re trying to be an adult and actually use up the groceries that are already in your house and save your money. But sometimes the same old salad or pasta just doesn’t seem tantalizing enough and having a bagel for the second time that day probably isn’t what your body is asking for (or is that just me?).
I hope that by sending this out into the universe I have not somehow, once again, offended Mother Nature. The snow appears to be done and it really does seem as though spring is here and I, for one, cannot wait to be outside in the sun.
Regardless of the temperature, it’s time to get outdoors and reconnect with our local Fraser Valley beauty – And what better way to do that than with a picnic?
Erin go Bragh!
It’s that time of year again, so I hope you’re peeling those potatoes and making sure you have something green (or orange) to wear.
I have a lot of personal feelings about St. Paddy’s Day and what is or isn’t acceptable when hosting a get-together around March 17th. If you came here for recipes that simply add green food colouring to everything and call it a day, you might be disappointed. And while I do hold a special place in my Irish heart for anything rainbow-inspired, green foods alone do not a St. Patrick’s party make.