A cookie-cutter Christmas...

In an attempt to stay warm on a snow day last week, and without the luxury of a crackling fireplace, I decided to make the first batch of Christmas cookies of the season. The famous and traditional recipe selection I chose was that of whipped shortbread.

Note: Be sure to add all the flour otherwise you may end up with one large cookie.

Whipped Shortbread

Pre-cut red or green maraschino cherries into eights for decorating. Trust me, this can be done.

1/2 lb butter

1/2 lb margarine
1 c. icing sugar
3 1/2 c. flour

1/3 c. corn starch

*I also added 2 tsp. of butter flavored syrup as

if it wasn't rich enough. = )

Combine all dry ingredients together. Then in a mixer on low, add the dry ingredients to the butter and margarine.

Spoon onto non-greased baking pan in one inch by one inch sized dollops. Top with cherry.
Bake for 10-15 minutes at 350 degrees.

Eat the ones that fall apart.
Leave oven door open to heat up the kitchen and to fill with the scent of cookies.
Curl up onto the couch and vow to never eat cookie dough again...

Oh, and hide them in the freezer until Christmas.

Yield: about 145 cookies and one tummy ache.

Creative writing blog assignment- Interview with author Elizabeth Drain

I chose to interview Elizabeth Drain who is a published author of the cookbook, "A Skirt With a Side of Egg Whites" published in the United Kingdom in November 1996. Drain is the mother of a roommate I had when I was living in Alberta. I was curious how she fell in love with cooking and moreover, got her start in writing. Her book, "A Skirt with a Side of Egg Whites" encompasses cooking with flavor while keeping the calories low.

Here are a few of the questions and answers of our interview which was conducted via telephone.

Q: When did you think you wanted to write and publish a cookbook?

A: I've been compiling recipes I've used and loved for years. When I was 30, just after I had Laura, I decided to sit down and set them into a book. It was funny because I was still trying to shed a bit of baby bump, and I wanted to change the recipes to make them healthier.

 Q: What was the biggest challenge you encountered when writing this book?

A: Aside from raising the little one? (laughs) It would have to be including all the dietary and nutritional information underneath each recipe. The math of it made it challenging but my husband was kind enough to help me. He hasn't counted calories since!

Q: Are your modifications of the recipes made so that people who are dieting can use the book?

A: Yes and no. I published the modified recipes so that those who are watching their waistline, but also for those who want to enjoy classic favorite dishes without all the fat and calories. A lot of it is common sense really, such as substituting non-fat for full-fat and so forth while adding a spice or two to not compromise the flavor.

Q: What is something the reader isn't expecting when they pick up your book?

A: A lot of my readers are people I know, so it's not shocking when they pick it up and underneath my recipes are favorite quotes of specific times in my life. I guess you could say my first love is writing and I'm blessed because I get to write and cook.

News/Talk Radio Winnipeg: CJOB

Canadians have been listening to news/talk stations in Canada for almost 91 years. Canada’s oldest news/talk radio station was the station that originally donned the call letters XWA which was based out of Montreal, Quebec. The station later changed its letters to CFCF (“Canada’s First: Canada’s Finest”) and is most recently known as CINW 940AM’s Greatest Hits. The station stopped programming on January 29, 2010. (1)

This station belonged to Corus Entertainment and in a prepared statement the vice-president of secondary Corus Quebec, Mario Cecchini said that day; (1) “We put tremendous effort into trying to find the right format and content to grow our audience base and operate profitably, but after years of effort it is clear these AM stations are not viable.”

Why do station that have been around for decades, some approaching a century, feel the need to re-brand or cease programming? Is it relied solely upon audience base? Moreover, what are the key attributes to success for the stations that are still on-air today?

In Canada today there are approximately 700 radio stations. (2) Fewer of which stations are predominantly news/talk radio. A well-known, long-time running, local news/talk radio station in Winnipeg is CJOB belonging to Corus Entertainment located at

930 Portage Avenue

.

CJOB has been running since Monday March 11, 1946. (3) The 250-watt station at 1340 kHz was owned by John Oliver Blick. J.O. (Jack) Blick was a commercial writer at Edmonton's CJCA and when he was interrupted by the war, he spent four and a half years in the air-force. When Blick left the war he wanted to have his own radio station and chose Winnipeg as the location. (6) The acronym for Blicks name became the call sign ‘JOB”.

The attributed success of CJOB’s programming can be associated with the fact the content comes from the local community. There is a national broadcast that comes from the CJOB studio as well. Adler On Line is an afternoon politically based talk show hosted by Charles Adler. (4)

The station also broadcasts local sports updates and commentary. Local sports teams such as the Winnipeg Blue Bombers and Manitoba Moose are featured. On Mondays at 6:00 pm the bomber head coach, Paul LaPolice does the bomber head coach show. Bomber defensive lineman Doug Brown has a show every second Thursday at 6:00 pm called the Doug Brown Power Hour. (4)

Other personalities previously associated with the station are Red Alix, George McCloy, Bob Washington, Irv "Doc" Stein, Wee Ray Isley, Hedi Lewis and more notable personalities like Peter Warren, Dick Vincent, and John Wells. (5)

In March 2006, CJOB had its 60th anniversary.  A celebration was held at the Hotel Fort Garry. Host of the morning show Larry Updike and Brian Barkley were in attendance to help celebrate. The station then invited the loyal to the CJOB studios on March 10, 2006 for cake and coffee with veteran CJOB announcer Donn Kirton. (6)

CJOB is one tried, tested and true example of a news/talk radio station that was built with a vision and has been carried through the years.

With keeping the contents of its programming local, current and significant to the public, the loyalty from the listeners is sure to continue. The station has clearly evaluated the personalities of the program carefully to ensure a succinct and tight flow. Next March, 2011 will mark the 65 anniversary.

SOURCES

(1) sistersagesmusings.ca/canadas-oldest-radio-station-has-gone-off-the-air-is- new-technology-taking-over-commercial-radio-as-we-know-it

(2)http://www.globeandmail.com/servlet/story/RTGAM.20031204.wxftwkapi04/BNStory/Front/

(3) "Mayor Garnet Coulter Opens Winnipeg's New Radio Station". Winnipeg Tribune. March 11, 1946. pp. 12.

(4) http://en.wikipedia.org/wiki/CJOB

(5) http://www.worldlingo.com/ma/enwiki/en/CJOB_(AM)

(6) http://www.broadcasting-history.ca/index3.html?url=http%3A//www.broadcasting-history.ca/listings_and_histories/radio/histories.php%3Fid%3D213%26historyID%3D74

Wine takes flight at Winnipeg's newest wine lounge SENSI

Flights of wine and Italian flavors have taken over the top floor of Winnipeg’s Italian Restaurant, Tre Visi. The new wine bar, Sensi Wine Lounge, opened on October 1, 2010 and has entered the competition to satisfy the palates of wine and diners in the Exchange District of Winnipeg.

Located at 173 McDermont Avenue, Sensi has an atmosphere where retro meets chic. The warm colors of the walls and floor contrast against the white tables and bucket seated chairs. European soft-jazz plays throughout the room that can hold a capacity of 50 people. Each table has a lit votive candle to initiate lounge-like ambiance and, of course, are equipped with all-important menus.

Sensi formulates a signature with one menu in particular. Tritico di vini, or wine flights, are wine sampling options that offer three different wines in three ounce pours.  The grapes range widely from a sweet and citrus pinot gris trio, to spumanti (bubbles), to bold and full bodied reds such as the Conquistadors flight which feature a Don David malbec, a Montastrell tempranillo and a Casa Silva carmenere, which was soft on the palate with chocolaty undertones. The flights range in price from a modest $11.00 to $20.00. The traditional wine menu offers domestic and imported both by the glass and bottle. Six ounce glasses range from $6.75 to $17.50, a quartino (nine ounces) is $9.00 to $23.50 and bottles range in price from a Boolaroo shiraz at $32.00 to the ultimate indulgence of Dom Perignon at $325.00.

With such unique and well formulated wine drinking opportunities, it was a tad disappointing to see their striking glassed-encased mirrored wine cooler only one-fifth full.

The cuisine options are featured in an eclectic fashion of appetizers and antipasto. The piatinni (appetizer) menu offers items such as mozzarella caprese (fresh mozzarella, tomato, extra virgin olive oil and basil) and ‘barbabietole’ (roasted beets drizzled with gorgonzola cream and pistachios) at $5.00 each. Sharable assortments of Mediterranean olives ($4.00) or focaccia bread ($2.50) are also affordable items to consider. Larger items, such as the seafood platter (individual for $22.00 or $42.00 to share) can provide sustenance and complement the aromatic sensation of any selected wine.

The sweet endings that come in solid form, tie the Italian influenced dining experience together. Sensi’s dolce (dessert) menu features traditional items like gelati, cheesecakes, tiramisu, and a zuccotto (chocolate ganache dome filled with a hazelnut-Frangelico mousse) Desserts range from $5.00 to $7.00 and are all made in-house.

The service was attentive and what you would expect of a fine-dining experience. The three menus were explained in full detail, servers were professional, polished and attentive. Moreover, they were knowledgeable about the menu contents enabling them to make informed suggestions.

The Italian inspiration in Sensi will set it apart from other new lounges that have recently opened in the area such as the new 6 Degrees Martini Bar & Wine Lounge located at 100 Market as well as Deseo Bistro, at 48 Albert Street.

Sensi’s hours of operation are Tuesday thru Thursday, 4:00 pm to 11:00 pm, and Friday and Saturday until midnight.

If you enjoy Italian food and wine lounges, then Sensi atmosphere is an example of what Winnipeg has to offer when quality meets quantity and experience.