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Le petit Mamie

Behind the scenes

of creating a new product at Mamie

Rediscovery of squash

Learn

to reuse all your leftovers

And for children the famous candi sugar

Ideas & Mamie Clafoutis inspirations

number 9 - summer / autumn 2019 - free copy


My dear little ones, The end of summer and the beginning of autumn, two of the most beautiful seasons. What could be more pleasant than admiring the beautiful colors of autumn in its golden light? But let's first enjoy the last weeks of summer with this new edition of Le Petit Mamie, an edition that inspires me towards many discoveries... I invite you to meet Jean-Franรงois, a passionate and energetic bread baker, but also to glimpse behind the scenes of the creation of my delicacies or to create simple games with the Busy Bag, an activity that will delight parents and children, anywhere and anytime. Since it will soon be time to prepare warm and comforting meals, I decided to share some practical information on different varieties of squash. Little known to the public but simply delicious! If you're not ready to welcome autumn, rejoice with my barbecue recipes. Enjoy!

Summary 3

Add to your agendas

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24 hours with Jean-Franรงois

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Discover the busy bag

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(Re)discover the squash

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Creating a new product at Mamie's

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Reinvent your leftovers

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The 3 theories of the Baguette

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Creative workshop: candi sugar

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Barbecue side dish recipe ideas

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The small relaxation page

Mamie's cute Instagram pic ! Creative editor - editor - translator

Would you like to see your photograph published in the next Petit Mamie? All you need to do is tag your pic using #mamieclafoutis.

tr u @fa o y k Than

esters

Aude Barrere - Marion Bensimon & Nadia Bouchard Mamie Clafoutis's administration Joseph Sabatier, Nicolas Delourmel & Marie-Carole Guilhemjouan Printed by Nap'Art


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Northern Lights: sound and light show Ottawa July 9th to September 8th, 2019

Parc Lafontaine Montréal All year round

Westboro Fuse Ottawa August 17th to 18th, 2019

Discover Canada's history with images projected on the Centre of Parliament Building. A magical and exotic show!

Stroll through this beautiful park in summer as in autumn and enjoy Mamie Clafoutis sandwiches and salads for a picnic.

The Westboro village transforms the weekend into fun and excitement. What’s in the program? Music ans fashion shows, culinary experiences and much more!

World Press Photo Bonsecours Market August 28th to September 29th, 2019

Apple picking contest On the Mamie Clafoutis Facebook page September 2019

Gardens of light Montreal Botanical Garden September 6th to October 31st, 2019

This itinerant exhibition brings together photographs selected by an international jury at an annual global press photography competition.

Mamie gives you an appointment on her Facebook page to participate in her special Apple Picking Contest.

This fall event enchants us year after year. Sparkling lanterns with various shapes illuminate the Chinese garden as well as the eyes of its visitors.

The YUL EAT Festival Montreal entertainment district September 9th to 15th, 2019

Les escales improbables de Montréal Place des festivals August 31th to November 24th, 2019

The big pumpkin ball Montreal Olympic Neighborhood October 4th to 31st 2019

This Festival is a destination of choice for gourmet food lovers! Discover and enjoy food prepared by local talents and exchange with chefs and artisans.

Stroll the streets of Montreal while attending shows and all sorts of artistic features and improbable spaces!

Vote for your favorite pumpkin among the 800 decorated by students and visitors. Also discover the giant pumpkin weighing nearly 635 kg!


In this issue Mamie invites you to meet Jean-Franรงois, a passionate and professional baker. Spend 24h with Jean-Franรงois and discover the daily life of this physical and meticulous profession!

24 hours with 3 am - 5 am I first cook the breads that are made with sourdough and then those with Kamut wheat and finally the country breads and other products, like the ones I shaped when I arrived. Then I'll tidy up and place all the breads I baked in the showcase.

2 am - 3 am I start my workday! The bread dough was kneaded the day before and rested in a cold room for about 15hrs. First I shape the breads of the day and the kitchen breads (these breads will also be used to prepare the sandwiches). I use a machine called the bread shaper.


h Jean-François

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6 am - 7 am

ÂŤ Passion never left me. Âť

5 am - 6 am I knead the Viennese dough, which is made of flour, sugar, milk powder, butter, salt, yeast and water. With this dough I make chocolate viennese, milk squares, burger breads and lots of other delicious products!

Then I knead the breads with sourdough like the Mamie loaf for example and I let it rest for 1 hour. Then I fold the dough to remove the gas and give it strength again, and I leave to rest for another 1 hour.


ÂŤ Usually we are two bakers to do all this work because there are several baking periods in the day. Âť

7 am - 8 am I shape several products and put them in a cold room so I can cook them the next day. For special breads like sourdough breads, I lay them on linen cloths that prevent the bread from sticking without adding fat substances, then I put them on a shelf and in a cold room for about 15 hours.

8:30 am - 10 am I prepare the autolysis of the white dough with our organic flour (it is a method of kneading that makes the bread softer and gives it a better appearance). Then I let it rest for 1h30 in the bread mixer. I weigh the dough and put it in the trays, ready for the preparation of the baguettes and ficelles that I also send in the cold room.

10 am - 11 am I finish my day by preparing and weighing the different recipes for the next day and then clean up the workshop! My work day ends at 10 am or 12 o'clock, it all depends on whether we are two bakers or not.


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THE FAQ  of Jean-Franรงois

What are the qualities of a good baker? Above all, it's the passion of the profession! A baker must not be afraid of night shifts, weekends and working during the holiday season... You have to be a perfectionist, a good listener, a good observer and have good communication skills.

Have you always wanted to be a baker? In my early childhood I used to go to see my father's cousin who ran a bakery in a Breton village by the sea. A few years later I started studying bakery in Brest (France) and passion for bread baking never left me. That's why I became a baker.

What are the pros and cons of being a baker? For me the advantage is the night shift, which gives us more freedom in the day, we are not caught in traffic! Passion for the job and teamwork are other advantages. During the cold winter season, we get to work in the warmth. But it's still a very physical job and breathing too much flour may cause problems...

Thank you to Jean-Franรงois for his beautiful testimony and his righteous words about this rich profession that requires investment and passion.


DISCOVER THE BUSY BAG The busy bag was created for children. We can take it everywhere: with friends, in the restaurant, on a trip...! We can buy already prepared games, but it is also very easy and economical to make one with everyday objects. The goal is to create creative games, which vary between logic, imagination, motor skills and memory games. Here are a few of Mamie’s ideas, but do not hesitate to take a look on the Internet to find more!

THE MAMIE BOX Use a Mamie Clafoutis cake box and unfold it completely. Draw shapes of your choice (heart, moon, round, square etc.) and cut them out. You can also paint them. Make holes on the contour of each shape, find laces or string.

The children will have fun passing the strings through the holes in s the more original it is, the better!

COLORFUL STICKS Find the drawings and forms shown on the opposite side directly on the Mamie Clafoutis website site - Le Petit Mamie (or draw them yourself) and print them. Take wooden icicle sticks and color/paint them the same colors as those on the drawing (eg: here the colors are: red, blue, green, yellow, purple, orange), let dry. The children just have to associate the colored sticks with the shapes!


THE FUNNY PUZZLE You will find the drawings shown on the opposite side of this article directly on the site of Mamie Clafoutis - Le Petit Mamie (or via illustrations of children's characters on the Internet) and print them. Cut them into 3 parts: head, bust, legs. Put all the papers in a small bag. Here's an infinite puzzle!

several ways,

THE BRIC-Ă€-BRAC DRAWINGS Find items such as: keys, buttons, coins, document clips, elastics etc. Invent daily drawings by using the shapes of the objects such as: a car, a flower, an animal etc. The children can place the objects directly on the drawings and have fun decorating and giving life to the drawn shapes.

Find all the drawings on Mamie Clafoutis website at the section Petit Mamie!

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(Re)discover the SQUASH

When autumn arrives, it brings along squash! Did you know that there are nearly 35 var in the world, yet we know very little about them. In addition to being delicious on our p also excellent for our body because they are low in calories as they contain little fat. S potassium and manganese as well as vitamin A, B9, B6, C and magnesium. In short, it's tumn food! Mamie decided to present you with her 6 favorite squashes little known to t characteristics as well as her tips for cooking them well.

THE AMBERCUP

THE ACORN PEPPER

THE DELICATA

Ambercup is a fairly small, pear-shaped, bright orange squash. Its flesh is orange, thick and firm.

This squash has a dark green skin and a small orange stain on the side, indicating its maturity: too much orange means it is too ripe.

This long, pale green squash has a thin flesh of yellow color.

Taste:

Very sweet with a taste that comes close to the chestnut.

Taste:

In the kitchen:

Aromatic and sweet taste with a slight flavor of walnuts and pepper, which is enhanced when roasted.

Storage: From 3 to 6 months after harvesting, in a cool, dry and well-ventilated area.Â

In the kitchen: With its sweet taste it’s a delight for the sweet-salty amateurs. Try it roasted with maple syrup or simply with herbs such as rosemary that will enhance its peppery flavor. It is also delicious stuffed with meat, rice or quinoa. Or simply in a soup, embellished with apples to soften its peppery side.

Mainly in soup or mashed potatoes. With its sweet taste it marries very well with curry, coconut or ginger. It also tastes sweet in pie, cake, or jam. Its peculiarity? It is also eaten very well raw, grated and in vinaigrette.

Storage:

From 2 to 4 months after harvesting, in a cool, dry and well-ventilated area.

Taste:

Sweet with a slight taste of hazelnut and chestnut when cooked.

In the kitchen: With its sweet taste this squash blends perfectly in desserts, pie or cake with chocolate or almonds. It is also eaten raw by rasping it. You can also stuff it with quinoa or orzo and bake it in the oven. It is also delicious as french fries scented with Rosemary or thyme. Storage:

From 3 to 6 months after harvesting, in a cool, dry and well-ventilated area.


rieties of squash plates, squash is Squash contains the perfect authe public, their

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Did you know ? Autumn gives way to another type of pick-your-own: squash and pumpkins! There's nothing like a nice weekend to go through the fields and fill a wheelbarrow with all kinds of cucurbits. Luckily there are several farms around Montreal that welcome visitors! So don't hesitate to take a look on the internet to discover them. In order to keep your squash as long as possible, choose one with a stem of at least one centimetre because it protects it from external organisms. You can enjoy them throughout the cold season!

THE CARNIVAL

THE TRIAMBLE

This squash is beautiful in decoration, but it is also excellent to cook with its thick and dry flesh.

Mainly used as decoration, the Triamble is however a squash that has very good taste. Despite its grey-green appearance, its flesh is orange, thick and firm.Â

This squash with light yellow flesh is the best known in this list. When cooked, its flesh turns into long filaments that resembles spaghetti.

Taste:

Taste:

Taste: With a fine nutty taste this squash has a very sweet flavor, ideal for those who don’t appreciate squash very much. In the kitchen:

Thanks to its thick texture the Carnival is perfect with, risotto, parmesan or as a substitute for the meat of a vegetarian curry. You can also eat it roasted in the oven, or in salads, accompanied by quinoa and other varied vegetables.

Storage:

Only 1 month after harvesting.

Very sweet and fragrant flavor.

In the kitchen:

Ideal for soup, mashed potatoes or Gratin. With its very sweet flavor, children will enjoy eating their soup!

Storage: This squash is kept for a long time, up to almost 10 months in a cool, dry and well-ventilated area: for example, on the kitchen counter.

THE SPAGHETTI

Fairly neutral, with a slight walnut aroma, that's why it's best to add a sauce for more flavor.

In the kitchen: It replaces the pasta wonderfully, but it can also be eaten in spring rolls, in sauerkraut as a replacement of cabbage, as a gratin, and even baked directly in the oven with cheese! You can also cook it directly in the microwave. Just drill several holes evenly and place it in the microwave for 10-12 minutes. Watch out, it will be very hot! Storage:

With its peduncle, in a cool and dry place, up to 2 months after its harvest.


Creating a new pr

Creating a product at Mam From the idea to your plate, Mamie

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IDEAS Mamie’s team loves to renew themselves and to look for new product ideas, even in the most unlikely moments.

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COMPLIANCE WITH MAMIE'S REQUIREMENTS

It is necessary to define whether the imagined product can enter Mamie's kitchen and whether it is in line with its recipes. If not, the idea is abandoned.

g

ch

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BRAINSTORMING

Then comes the time to ask several questions: Is it a long-term or seasonal product? What would be the best launch date? Will it be available in several flavors? What will be the name of the product?


roduct at Mamie's

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mie is quite a program! e reveals the step by step process.

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Product in store!

FINAL STEPS

Now it's time to set Mamie’s release date of her new product and the promotion around it. The final recipe is written, with a photo of the final product. The product is also integrated into an employee internal memo.

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FEASIBILITY AND PRICE

If the price is not good:

go back to testing, redefine and

hange the recipe of the product.

Will the costs allow this product to be sold at a reasonable price? At what point, in the daily production, will this product be produced? Is there a risk of a supply disruption of certain ingredients or raw materials? In addition to the raw materials used, labor is also a factor to be taken into consideration, because at Mamie everything is handcrafted.

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TESTS

according to 6 criteria :

Taste

Visual

Conservation

Texture

Execution time

Packing


REINVENT

YOUR LEFTOVERS With only 0.5% of the world's population, Canada produces 2% of the volume of waste generated worldwide. This is an important figure for Quebec, which arrives at second place of the country with an annual waste production of 749 kg per capita. It is time to make sure that this number is reduced! Food wastage being the largest part of the waste why not start there? Mamie gives you all her tricks to reuse leftovers rather than throwing them away!

THE STALE BREAD A pudding: mix it with milk and eggs, and aromatize it

according to your desires: cinnamon, vanilla, raisins... 45min at 395 °f, voila!

French toast: dip it in an egg mixture, milk and sugar, then brown it in a frying pan with butter. Bruschetta: rub the slices of bread with a garlic clove, pour a drizzle of olive oil on it, pass them in the oven for a few minutes and garnish them according to your desires! Breadcrumbs: bake for a few minutes at 100 °c to dry them out, then pass it in the blender until you get the powder.

French toast

Breadcrumbs

Bruschetta

Did you know? Mamie avoids waste in her shops! Too much bread? She makes croutons to put in salads. You can even buy them directly in the shop, it's delicious with a soup!


FRUIT AND VEGETABLES TOO RIPE

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Broths and soups: for the broth, simmer the peels of your vegetables (preferably organic) with aromatics in water for 1h, filter and taste. Soup? Nothing simpler, put everything in a pan with one or two potatoes and water, let cook 30 min and mix!

Compotes or jams:

put the fruit in a saucepan with sugar, and let it cook for an hour on low heat.

Crumbles:

sweet or salty, the same principle for both! Cut the fruits or vegetables into pieces, (cook the vegetables in a frying pan beforehand) divide them at the bottom of a dish. Make the crumble dough with butter, flour and sugar (or grated Parmesan for a salted version). Place the dough mixture on top and bake for 30 minutes.

Jam Salty crumble

Did you know? Apples and bananas tend to rot the other fruits because they emit ethylene, a gas that stimulates the fruit maturation. Be careful not to place these fruits with the others, they should be stored in a separate bowl. Vegetables broth

Compote


MEAT AND FISH Bouillon de poulet

A salad or a cake: preparations.

simply add cold chicken pieces to your favorite

Meatballs:

mix roast leftovers with onion, garlic and herbs. Form balls and cook them in a frying pan with a little oil.

Samosas: take all the meats you have left, chop them, add eggs (4 eggs

per 1kg of meat) and the spices or herbs of your choice. Blend the mixture, spread in the folded brick sheets and cook in the pan with oil or in the oven.

Samosas

Fish fumet: the principle is the same as for broth, take fish adornments

(heads, bones...) add water and vegetables and aromatics of your choice. Simmer at low heat for 15 minutes, skimming from time to time. Filter the mixture, with a rag for example!

Fish bread:

reuse stale bread and leftover fish! Soak the stale bread in milk, crumble the fish and mix the whole with aromatic garnish (onions, herbs concentrated tomato...) and eggs. To be cooked in a bain-marie.

Infused oil bottle

Fish fumet

AROMATIC HERBS Ice flavored oil

Dry them: collect them as a bouquet and hang them upside down in a dark, warm, well-ventilated room. Then keep the aromatic herbs in hermetically sealed and opaque jars. Infused oil bottle:

add fresh herbs (rosemary, basil, thyme, oregano, etc.) to an empty container that you have previously crumpled with your fingertips to multiply their perfume, then pour the extra virgin olive oil with the help of a funnel until you immerse the herbs.

Freeze: only for aromatic herbs with fine leaves (basil, chervil, mint, parsley, etc.). Depending on the type of aromatic herb, freeze the leaves entirety or finely chop them beforehand. Ice flavored oil:

in an ice cube tray place your remaining aromatic herbs and cover with oil. Put them in the freezer. All you have to do is take them out and put them in pasta, soups or with grilled meat.


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DO YOU WANT SOME MORE? Let's go ! Mamie gives you more tips.

TEA BAGS Place a bag (warm or cold) on your eyes to eliminate the fatigue look.

BANANA SKIN

1/2 LEMON

Rub your shoes or leather bag with the inside of a banana peel to make them brighter, then wipe with a clean cloth.

Rub your sink and faucet or soak it in white vinegar to make a scented cleanser.

Did you know? COFFEE GROUNDS Make a natural fertilizer for the plants (to be mixed with compost delicately and to be used in moderation), or an exfoliate scrub for the skin.

POTATO for optimal storage, put an apple or a potato cut in half in your bread box to keep the moisture level and prevent the bread from hardening too fast.

You can revive your vegetables a little by rinsing them in cold water and then rolling them in a damp cloth. Place in the refrigerator for one hour before use.


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THE 3 THEORIES OF THE BAGUETTE Years ago, bread existed only in the form of a loaf and it was only with time that it took on an elongated shape and an increasingly white color. But then where does the baguette so dear to our hearts come from? One thing's for sure, no one knows! There are three possible theories concerning the creation of the baguette now known to all and here they are.

1858

Even though France is the country of the baguette, the first consumers in the world are Algerians with a consumption of about 48 million baguettes per day

Some claim that the origins of the baguette go back to Napoleonic times! The breads were previously round to allow better preservation. But Napoleon, a great fighter, would have asked his bakers to find an alternative to the classic loaf so that it would be easily transportable by his soldiers. They would then create a loaf of bread that the soldiers could slip into their pants!

Et neImagine me deman the baguette's pas son étatform aprèa a long dayde of marc walk journée

There are a few of the bagu the thicker on Parisian; the fi Ficelle


1900

ndez after ès une king! che.

w variations uette: ne is the finer is a e

The baguette may enter in the Unesco Intangible World Heritage Site

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The second theory takes us to Paris during the creation of the Paris metro! At the time, the construction site was so important that the workers rushed from all over France to participate in its construction. It was therefore not uncommon for workers from different regions to fight in the underground galleries. Knives, essential for cutting loaves of bread, became weapons. To solve this problem, Fulgence BienvenĂźe, the contractor of the construction site would have asked the bakers to create a bread that could be broken without a knife.

1920 The last theory would come from a decree! It was as a result of a law prohibiting bakers from working before 4am that the baguette was invented. With its cooking time being shorter than loaves of bread it was faster to prepare.

You must meet 5 criteria for a successful baguette: cooking, crust, taste, smell, appearance and size


Mamie's creative worshop So pretty and appetizing, everyone knows candied sugar! Make them and learn how to form sugar crystals.

What you need: skewer sticks water 2 1/2 cups sugar clothespins 1 or 2 jars 10 drops of the food coloring of your choice

Step 1

Step 2

Cut the sticks in half with the help of an adult, then wet them in water and dip them in sugar. Put them aside and let them dry well! For the rest get help from an adult because it can be dangerous.

Pour a cup of water into a saucepan along with a few drops of food coloring and boil it. Pour 1/4 cup of sugar and mix until the sugar is completely dissolved. Repeat 9 or 10 times until the sugar can no longer dissolve. Be careful if you put too much sugar or not enough it will not work, it's all a matter of dosage!

Step 3 When the water is saturated with sugar, remove the pan from the heat and let the mixture cool for at least 20 minutes. Pour the water into jars and gently dip the sticks in. The sticks must not touch the edges or the bottom, do not put more than 2 per jar. Hold the sticks with clothespins as in the photo! All you have to do is wait 3 to 7 days without touching the jars before you get your candied sugar.

How does it work? After taking the mixture of water and sugar to a boil, the water becomes saturated with sugar. This means that it can no longer absorb sugar. This state is unstable and when the mixture cools down, the sugar has no more space and will stick to the wooden stick. As the water evaporates and the sugar continues to crystallize to stick to the sugar crystals already formed.


Beetroot hummus

Watermelon, cantaloupe, feta and mint salad

Caprese salad with strawberries, Farro and pesto

Tomato and basil bruschetta


Barbecue side dish recipe ideas

Caprese salad with strawberries, farro and pesto

Ingredients - serves 6 - 1 cup of Farro - 1 pressed garlic clove - 1 bouquet of Basil -1/4 cup nuts (walnuts or pine nuts)

Beetroot hummus Ingredients - for 1 big bowl

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1/3 cup of olive oil 2 tbsp of grated Parmesan Strawberries Mozzarella balls Cherry tomatoes

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5 small cooked beetroots 250 g canned chickpeas 1 tsp of tahini Juice of a half of a lemon 1 pressed garlic clove

Preparation

Preparation

Cook the Farro for 25 to 30 minutes in a saucepan of boiling and salted water. Drain the Farro and place it directly in a large bowl to cool it.

Drain and rinse the chickpeas.

Place in a blender garlic, basil leaves, walnuts, mix lightly and gradually add the olive oil until a homogeneous mixture is obtained. Add the parmesan and salt, pepper to taste. Mix again slightly. Cut the strawberries into 4 and the tomatoes into 2. Mix the Farro and the pesto. Add the mozzarella balls, tomatoes and strawberries. Mix gently. Don't have time to prepare a salad? Come take and visit us in our boutiques, Mamie prepares fresh and delicious daily salads!

Barbecue side dish recipe ideas

Tomato and basil bruschetta

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1 tbsp olive oil Mamie Clafoutis bread croutons Varied choice of vegetables Salt and pepper

Place the chopped beetroot, chickpeas, tahini, garlic and lemon juice in a blender. Add Salt and pepper to taste, mix by gradually incorporating olive oil, until you get a homogeneous spread. Place in the fridge until before serving. Decorate with a spoon of plain yogurt, a little olive oil, chopped almonds, aromatic herbs... Let your imagination go! Serve it with croutons and vegetable.

Watermelon, cantaloupe, feta and mint salad

Barbecue side dish recipe ideas

Ingredients - serves 8

Ingredients - serves 4 - 1 Mamie Clafoutis baguette - 3 tbsp olive oil - 2 or 3 tomatoes - 1 French shallot

Barbecue side dish recipe ideas

- 1/2 cup basil - 2 tsp balsamic vinegar - Salt and pepper

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1 watermelon 1 cantaloupe 300 g feta 4 mint branches

- Salt and pepper - Olive oil

Preparation

PrĂŠparation

Preheat the oven to 350 °f (180 °c). Slice the baguette in an angle and place the slices on a baking sheet. Brush them with olive oil, about 2 tsp, and place them in the center of the oven for about 10 minutes or until lightly toasted.

Rinse the mint leaves and cut the feta into small cubes. Cut the watermelon in half and then remove the flesh using a small sharp knife. For this start by cutting a circle leaving a centimeter of skin.

Finely chop the garlic and the French shallot. Cut the tomatoes into 4, remove the seeds and cut into small cubes. Finely shred the basil leaves. In a bowl, mix the tomatoes, shallot, basil, balsamic vinegar and 1 tbsp olive oil. Add salt and pepper to taste. Divide the topping over the slices of toasted bread. If you want smaller bruschetta portions to serve as an aperitif, try the Mamie Clafoutis croutons!

Then trim parallel strips. You will be able to remove the slices of watermelon without skin, then cut them into cubes. Repeat the operation for the cantaloupe. Mix the watermelon, cantaloupe and feta cubes in a bowl, add the chopped mint and pepper generously. No salt needed as cheese is very salty. Place in the fridge to cool for 1 hour, allowing to settle for a better and more refreshing taste. Sprinkle generously with olive oil.


The small relaxing page Find in the grid the words of the list on the theme of autumn. To do while enjoying a delicious Mamie Clafoutis treat and a good hot tea!

Š Mamie Clafoutis

E U S O L T X B V P H Q C Q J X C F A D

F N S E R U D E X U D C C O H P F O C O

Z V T A A X B U Q M L Q A P M U D V A Z

T C I L Q S M J L M H K R N V F F N O T

M K V B L B O F P I I L U B W M O C N A

Fall Leaf Colors Hiking Equinox Pumpkin

X Q E R R V X N M G G F O R E S T R I Y

L E P E C M I I Z R F T C Y W O E A T K

Y E L L O W I A L A A T Q Z B E P S Y Q

N L F F P K R B L T F D F E Q U I N O X

A F X P J G P L L I H R R H H I K I N G

Apple Season Coat October Umbrella Halloween

W A N E I X R P A O J S C A P L T N G C

O K P L C E N P N N C K H L L N P R N A

P U M P K I N M D M P J A L O H E E K L

S O I B L E C U S G C B M O J U S D S C

A G Q G C E O E C R O A S W C L N Q K V

Pie Landscape Squash Comfort Maple Red

H A S N R T L U A V P A O E K E U E O G

O H U W Y P O I P L A X C E O A P H Q D

K U H K F M R I E C D T U N S F O L C I

N L E C X M S W O U C R M H B Y L O X C

Forest Migration Yellow

N Z K V W T Q C W P C A J N K R B E C M

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The next appointment with Mamie is in December for Christmas Time!

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Le Petit Mamie 9 - EN  

Le Petit Mamie 9 - EN  

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