Innholdsfortegnelse for November 2022 i Chatelaine

A LITTLE BIT OF THIS, A LITTLE BIT OF THAT KITCHEN TIP A world of quick dinners opens up when you get creative with packaged gnocchi. We’ve used it here to replace mashed potatoes. Gnocchi Shepherd’s Pie PREP 15 MIN; TOTAL 30 MIN SERVES 4 TO 6 This comforting dish comes together quickly by substituting the traditional mashed potatoes with tender, ready-made potato gnocchi, which cooks in just minutes. Finished with parmesan cheese and a few minutes under the broiler, it’ll warm you from the inside out. 500 g gnocchi٭1 tbsp olive oil454 g ground lamb1 yellow onion, diced1 large carrot, diced1 stalk celery, diced3 garlic cloves, minced¾ tsp pepper, divided¼ tsp salt1 tbsp tomato paste2 tbsp all-purpose flour٭¾ cup + 2 tbsp beef broth⅔ cup peas (fresh or frozen)2 tbsp…

SORT OF Season 2 (CBC, Nov.) Sabi (Bilal Baig) is back and ready to fall in love in season 2 of CBC’s Sort Of. But chasing romance and practising self-love aren’t always smooth sailing, as Sabi finds out first-hand when drama unfolds. LIDO TV (CBC Gem, out now) Colombian-Canadian musician Lido Pimienta (see right) combines colourful sketches, interviews and animations in her eponymous variety show. In every episode, the Polaris winner uses outrageous comedy to delve into a single hard-hitting topic, such as feminism, colonialism, priviledge and hate. A JAZZMAN’S BLUES (Netflix, out now) Tyler Perry’s first screenplay comes to life in this epic tale of star-crossed lovers who become tangled up in a murder mystery. Spanning 40 years, the film covers the highs and lows of Black love in…

FOR MONTHS, CANADIANS HAVE BEEN DEALING with long emergency room waits and even temporary closures as hospitals struggle with staff shortages and burnout. But what should you do if you need medical attention? Chatelaine spoke to Dr. Sameer Masood, an ER physician at the University Health Network in Toronto, and Dr. Abdo Shabah, an ER physician in Quebec, about when you should go to the ER and when to consider another option. WHEN SHOULD YOU GO TO THE ER ?This depends on your medical history, the severity of your symptoms and whether you have access to other options. You should absolutely go to the ER if you have heart attack or stroke symptoms, a severe allergic reaction, difficulty breathing, or burns or open wounds that won’t stop bleeding. Other symptoms…

Wrap them up Between coats, tightly wrap your brushes in plastic wrap and secure them with an elastic band to keep them from drying out. This method also works overnight if you need to put your project on hold and don’t have time to clean and dry your brushes. Rinse after use When you’re done painting, rinse brushes with warm water, paying special attention to the base, where paint tends to get stuck. (Dry brushes are much harder to clean!) If needed, use a little dish soap. Grech advises against soaking brushes. Take them for a spin Lay your brushes flat to dry to avoid damaging the bristles. Grech also likes to roll the handle of her brush rapidly between her palms to get rid of excess water. (It can…

When Nonna’s memory fails her, she returns to familiar gestures. On a weekend afternoon in winter 2021, she offers me a piece of hard licorice candy, piles of which sit dusty in a crystal dish on her coffee table. She suggests she put on a pot of espresso. Then, she tells me her plight: It’s been five, maybe 10, years since she’s left this house, a bungalow in north Toronto, where she’s spent the past 50 years raising her kids and watching her grandkids grow up. It’s not true, but for an elderly woman whose dementia has advanced rapidly in the midst of a pandemic, it must feel like years of solitude have passed. My efforts at reexplaining COVID-19 never work, so I let us fall into comfortable silence, an…

Between raising four kids (aged one to 16), recording a weekly podcast and creating content for social media, Sarah Nicole Landry of The Birds Papaya was struggling to keep her Guelph, Ont., home clutter-free. Her go-to strategy? Shoving things into closets and drawers. “I’m an out-of-sight, out-of-mind person, but it got out of control,” says Landry. “And it definitely was not out of my mind.” Landry enlisted the help of Megan Golightly, the owner of Calgary-based personal organization company Simplified. Armed with serious decluttering skills and an equally helpful degree in psychology, Golightly has been organizing homes for more than a decade—including those of Jann Arden and Jillian Harris—and she’s passionate about helping people reduce their clutter-induced stress. Here’s how they tackled Landry’s four messiest areas, and how you can…

SYMPTOM TRACKING—charting your physical and mental symptoms alongside the days of your cycle—can help untangle the chaos of PMDD. It’s also essential to confirming a diagnosis and getting proper treatment, says Chicago-based clinical psychologist Tory Eisenlohr-Moul. “Clarifying which symptoms are most intense and impairing can help providers select the best treatments and can help patients cope more effectively.” Enter the Me v PMDD app, which was developed by a fellow sufferer and her family. Every day, it will prompt you to rate your overall mood and symptoms on a scale of zero to 10. All the data is then graphed out against the days of your cycle, making any correlations between cycles and treatments easier to pinpoint Regardless of how you track—paper works, too—taking at least two months’ worth of…

I grew up loving cabbage, perhaps unusually, thanks to my father proselytizing its health benefits and his constant insistence that most people didn’t like it because they just didn’t know how to cook it. It’s about time everyone learned to love this hearty veg: It’s healthy and affordable and it can be cellared or bought locally year-round. Growing up, we mostly ate cabbage steamed tender-crisp, saving the leftovers to be pan-fried with mashed potatoes for bubble and squeak the next day. (My father is British, and this was a childhood favourite of his.) But cabbage is incredibly versatile, and as my culinary education progressed, I began to see all the possibilities contained in a head. Ferment it, grill it or even use its leaves as taco shells! Whichever path you…

OUR ADVICE FOR BEING YOUR BEST COOK 1. Mix 500 g semolina rimacinata and 230 g water in a bowl until a rough mass has formed. Turn out onto a table or wooden surface and knead for 5 to 7 min, until dough has a smooth elastic feel. 2. Cover in plastic wrap and set aside to rest at room temperature for 1 hr. Cut off a palm-sized piece of dough and roll to ⅛ in. thick. 3. Cut into ½-in. wide and 4-in. long strips. 4. Place strip on a 45-degree angle from a thick wooden skewer. 5. Roll each strip around skewer, at a slight angle to create the corkscrew shape. Slide out skewer. 6. Repeat with remaining dough. Dust with flour to prevent sticking and set aside…

Bartlett Sour SERVES 2 This gorgeous fall cocktail is a seasonal version of a sidecar—a century-old drink made with brandy, orange liqueur and lemon juice—with a few tweaks. In our recipe, we use a pear liqueur in place of orange and omit the added sugar for a more tart flavour. 3 oz brandy1½ oz pear liqueur*¼ cup lemon juice1 egg white10 dashes orange bitters2 dehydrated pear chips or fresh pear fans, for garnish 1. Combine brandy, liqueur, lemon juice and egg white in an ice-filled cocktail shaker. Shake well for 30 sec, then strain into 2 chilled coupe glasses. Add bitters and garnish. *Our top picks are Golden 8 (The Williams) and Monimpex (Hungaria) Golden Pear. Alternatively, try a local variety from a craft distillery. Kitchen tip To make pear fans,…

For the first time since March 2020, our team is finally back at the office—for two days a week, at least. Working at home is a privilege, and the actual nuts and bolts of it went more smoothly than I could have imagined. We transitioned from reading every single page of the magazine on paper (multiple times—so much paper!) to reading exclusively on screens, with few, if any, heinous errors. We cobbled together existing food photography into beautiful recipe features during the months that we couldn’t meet in person for shoots and continued to have lively conversations about the stories we were most passionate about. But for all the perks of working at home—for me, lunchtime dog walks are hard to top—there was still something missing. During our first few…

GET SCARED. REALLY, REALLY SCARED Shudder has perhaps the most impressive collection of horror, thriller and supernatural films on the internet. Reviews from other subscribers help you decipher which films will truly scare your socks off. $5 per month. What to watch: Color Out of Space, a sci-fi grotesque horror based on H.P. Lovecraft’s short story, starring Nicolas Cage. SATISFY YOUR INNER CINEPHILE Spend less time finding your next film with this service from the venerable Criterion Channel, which lets you search the world’s best cinema based on genre, decade, country or director. $15 per month. What to watch: Sorry We Missed You, an intimate portrayal of the family life of the British working class. EXPAND YOUR VIEWING Fearless is a Canadian streamer built around inclusivity. It rejects hateful content and highlights…

THE WORLD CAN BE SPLIT into two types of people: those who use an electric toothbrush (and swear by it) and those who don’t. For the electric-curious, switching sides can be overwhelming—particularly when some “smart” brushes now come with apps, sensors and highly slick displays. Are the flashy add-ons truly worth it? Generally, “electric toothbrushes are proven to be more effective, if you use them correctly,” says Brampton, Ont., dentist Dr. Sanjukta Mohanta. That means holding the brush at a 45-degree angle along the gum line and gliding across the teeth. Cover every part of each tooth, including the back, and brush for two minutes without pressing too firmly or softly. Replacing heads every three months is also essential. Our tester gave five models a spin—ranging from basic to luxe—and…

Ann-Marie MacDonald’s work has always loomed large in my life, quite literally. Her 1996 debut novel, Fall on Your Knees, occupied a brick-sized space on my mother’s bookshelf. The “Oprah’s Book Club” sticker implied a level of commercial appeal, while its heft and biblical title added an intimidating sombreness. Only years later, when I read it myself, I would learn that it is a creaking manor of a novel, with dust that could pass for glitter in the moonlight, filled with winding corridors of family secrets, generational lore and a defiantly queer third act. This summer, I received an advance copy of Fayne, MacDonald’s fourth novel. It came with a note: “Yes, I have written a book with a lot of pages. I am smiling as I type this, even…

CREATED FOR ’TIS ALMOST THE SEASON for celebrating the holidays over tasty food and drink. For celebrity chef and cookbook author Anna Olson, the measure of a truly great holiday get-together isn’t just how much fun her guests have. It’s also how much she’s able to relax while hosting and socializing. “I’ve always thought that a holiday gathering can be deemed successful when, after everyone has left, you’re happy you hosted and are not feeling stressed or exhausted,” Olson says. While that might sound challenging, Olson believes it’s achievable with planning—and with help from your kitchen appliances. To minimize stress and maximize good times, here are her top holiday hosting tips. Make a list and check it twice “I rely on checklists throughout the holiday season, organizing to-dos by week,…

Ann Pornel @GLAMPORNEL 38, TORONTO “When I was growing up, there weren’t many plus-size clothing options available besides boring black basics that blended into the background,” recalls actor and comedian Ann Pornel. Through experimentation and with the help of professional stylists (a perk of her gig as a co-host of The Great Canadian Baking Show), she honed in on the essence of her style: vibrant, energetic and fun. “I feel like I’m cosplaying as my teenage self right now, wearing everything I couldn’t find before,” Pornel laughs. She is drawn to bright colours, bold patterns and luscious textures, like this wide-leg suit from American plus-size brand Eloquii, which she paired with L’Intervalle shoes and a silky croissant bag from the Room Shop. “I want to show people that there is…

WHEN IT COMES TO PAINT, sometimes less is more. In her living room, Chatelaine editor Maureen Halushak opted to paint her window trim a punchy shade of blue to inject some personality into the white room. With the help of Toronto-based decorator Elias Blunden-Stone (a.k.a. The Room Editor), she picked Benjamin Moore’s Delphinium CC-872 to make her accessories stand out and create continuity with the wallpaper in the hallway, which has a floral pattern with a similar shade of blue. His top tip for picking an accent hue? Look around the room. “I work with what people have,” he says. “I often pull colours out of book spines, photo frames or record covers—my goal is to help people find and amplify their style based on what’s already there.” MATERIALS •…

WHAT IS IT? Slugging involves applying an occlusive—typically a white petroleum jelly, like Vaseline or Aquaphor—on the skin to form a barrier that locks in hydration. (The term refers to the slime-like texture left on the skin when it’s covered in jelly.) But while the term is relatively new, the practice itself has a long history: It has been a common ritual in Black communities for generations, and for decades derms have recommended it to patients who experience severe eczema and dry skin. HOW DOES IT WORK? By using an occlusive, “you’re enhancing the hydrating effects of moisturizers or serums that you’re using underneath,” says Monica Li, a Vancouver-based dermatologist. This results in more hydration, which makes the skin look plumper and helps reduce the appearance of fine lines. If…

Until moving from Nigeria to the United States for university, I’d only known palm oil to be a culinary hero. With its buttery texture and subtle earthy sweetness, it’s a heavy hitter in the same category as fermented locust beans, grains of selim and ataare—all of which are among a vast array of seasonings that add a distinctly West African flavour to my favourite meals. They are ingredients that carry a sense of familiarity, intimacy and genuine flavour complexity to an otherwise ordinary dish. Peppersoup, without the distinct spice combination unique to each household—the slow rising heat of alligator pepper, for example, or the bright herbiness of scent leaf—is merely a spicy broth with meat and vegetable. Perfectly delicious, I’m sure, but not at all the right potion to quench…

Before I realized what was happening, I was back there again. First, as we were getting ready for bed, I snapped at my partner for turning off a light. Soon after, I was standing ankle-deep in snow on my balcony, bare-legged, while a blizzard swirled around me: my self-imposed punishment for having lost my temper. This time, I was lucky. It didn’t take long for me to recognize I was encased in the fog of a PMDD episode. The only way I can describe it is like a series of dry riverbeds in my brain suddenly filling up with a viscous liquid of self-hatred. It overtakes me, possesses me. On this particular night, I forced myself to return to bed, where my cat, sensing my emotional state, calmed me by…

CORA DEVOS PAINTS A PICTURE of her youth: She and her best friend, Hovak Johnston, are high-school students, running down to the Northern Store in Iqaluktuuttiaq (Cambridge Bay), Nunavut, to buy all the polarized film the store carries. Back home, Johnston dresses up in fun outfits—usually teen girl party clothes—and DeVos takes her photo. This is one of DeVos’ earliest memories with a camera, and some of her and Johnston’s first collaborations. Today, DeVos is based in Vermilion, Alta., and has evolved from hosting bedroom photo shoots to running her own business, Little Inuk Photography, for more than a decade. The name, she says, is inspired by stories from Inuit elders about little beings who come into the community and wreak havoc. Standing five foot one and self-described as “mischievous,”…

In 1993, WHILE SELLING FRIED SNACKS at a Canada Day celebration in Hamilton, Ont., Arvinda Chauhan and her daughter, Preena, found themselves fielding question after question about their vegetable pakoras and dal waddas—crispy lentil fritters made from a mix of pulses. Arvinda, an experienced home cook who moved to Canada in the early 1970s from Kenya, enjoyed sharing her passion for regional Indian home cuisine so much that she and Preena started a cooking school. Eventually, Arvinda’s, a family-owned spice blend company, launched in 2005. When I was a just-moved-out and budding home cook, I would sometimes treat myself to a tin of one of Arvinda’s blends. The gingery channa masala mix became a quick favourite and a gateway ingredient to taking spices more seriously: They were fresher than the…

Green cabbage is always at the supermarket, but check farmers’ markets for less-common varieties, too, like caraflex: a chef’s favourite that has a sweeter taste and a softer, lettuce-like texture. Red or purple cabbage’s vibrant hue depends on the pH of the soil it’s grown in; it can turn blue when cooked unless acid is added. It’s often used in coleslaw or braised with apples for a warming side. Napa cabbage is a Chinese variety that is often fermented in dishes such as Northern Chinese suan cai or Korean kimchi. It’s also excellent in stir-fries and hotpots and makes for wonderful salad. Savoy cabbage, named after the Savoy region of France, has sturdy, dark-green crinkled leaves that retain their texture when cooked—making them an excellent choice for cabbage rolls.…

TO ME, THERE IS ALMOST NO PLEASURE greater than watching a few buttery pastry shards fly as my fork sinks without resistance into a golden pie crust. I just know it’s going to be good. Pie pastry is tricky to master, because you want to achieve two opposing things at once: a flaky, tender, unstoppably delicious crust and a crust that’s strong enough to hold your careful crimping with swagger. This is elusive, because the science behind each goal is totally at odds. For a crust to be tender, it must have a lot of the fat worked into the flour. But to be flaky, it must have large chunks of fat, too. Let’s be real: To be delicious, a crust needs all the butter. But butter’s melting point is…

Open Road Brown Ale + Gnocchi Shepherd’s Pie, p 10 Toasty brown ales are perfect for richer fall dishes. The ground lamb and tomato flavours in this dish will bring out the beer’s caramel flavours. Try this easy-drinking ale from Red Deer’s Troubled Monk Brewing. Pixel Pilsner + Cabbage Leaf Fish Tacos, p 74 The herbaceous notes of these crunchy fish tacos will harmonize with a German pilsner’s floral, citrusy aromas. Look for a craft-brewed German-style pilsner, like Pixel Pilsner from Fuggles & Warlock in Richmond, B.C. Paradise Grapevine Willms Chardonnay + Buttery Steamed Cabbage, p 72 Forty-year-old vines from the prized Willms Vineyard in Niagara give this dry, unoaked white a luminous texture, with not-too-sweet notes of bright citrus and golden apple. Chateau des Charmes Gamay Noir + Gnocchi…

Tequila-Poached Pears with Chili-Chocolate Sauce PREP 15 MIN; TOTAL 45 MIN SERVES 4 Spoonably soft fruit and a velvety chocolate sauce get spiked with tequila and cayenne. Poach pears ahead of time for a quick dessert or skip the sauce and use a drinking chocolate mix instead, which is thicker than typical hot chocolate. Soma and ChocoSol make great Canadian options. 2 cups water¾ cup agave nectar¼ cup white tequila1 cinnamon stick2 strips orange peel2 whole cloves2 firm Bosc pears,peeled, halved and cored Chocolate Sauce ½ cup 36% cream⅓ cup unsweetened cocoa powder¼ to ½ tsp cayenne pepper½ cup semi-sweetchocolate chipsCrushed pecans (optional) 1. Combine first six ingredients in a medium saucepan. Add pear halves. Cut a circular piece of parchment (slightly smaller in diameter than the saucepan) and place over…