FOOD, SHOPPING & CULTURAL EXPERIENCE
Todd Talbot
Actor / Producer / Entrepreneur Eh Frame Designer
Todd Thicke
Producer / Director/ Writer
America’s Funniest Videos
Chefs of the Kawarthas
Chef Greg Couillard
Chocolate Torte Chemong Lodge Recipe
By The Fireside Creating Memories
Design Tips
Fireside Decorating Car Talk
Hybrids, EV’s and ICE’s What’s The Difference?
Winter. Snow, cold wind, slippery roads, Christmas, New Years resolutions, bonfires, fireplaces glowing and crackling, Santa, family, parties, visitors, the smell of turkey cooking. It’s a feel. It regerates your senses, creating new memories. Even though the weather outside is frightful, it’s toasty and warm inside. Personally, I’m not a winter lover and would happily exchange it with sunshine in a warmer climate. But, alas, I was born in Canada and take all the seasons. They are like a scenic clock, telling us what time of year it is without a word. Although I do find it amusing how 10 degrees in spring feels warm, yet 10 degrees in winter feels so cold.
Thank you for sending us your well wishes on the 17 Awards ATOTK received in 2024! We are proud and humbled by the love!
This issue is called A Tale of Two Todds. Todd Talbot, with his incredible, new, heartfelt tv show that is a must watch. And Todd Thicke, who was the Executive Producer on America’s Funniest Videos, an Entrepreneur and who I happily call a friend from high school. AFV was a game changer for television! We all watched it every week.
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Karen Irvine - Editor, Video Editor, Print Editor, Videographer, Photographer & Social Media Diva
Email - atasteofthekawarthas@gmail.com
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Contributors
Website - www.atasteofthekawarthas.com
Instagram - @atasteofthekawarthas
Margaret Swaine
Author, Travel, Wine, Golf, Spas & Spirits Columnist
Travel & Spirits Editor
Karen Laws Ontario Dog Trainer
Danielle French South Pond Farms
Robin Murray Home Inspections
Carol Turner
Carol’s Kitchen
Angela Beal Health & Safety
Angela Jones Home Designer
Jennifer Boksman Wine Specialist
Vikki Whitney Gardening
Tanya Bailey Lakefield
Publisher - Slither Productions
Editor - Karen Irvine
Chef Brian Henry Chef Extraordinaire & ATOTK Food Editor
Keeley Ward Real Estate Broker
Jay Cooper Musician, Photographer & Graphics Designer
Nicole Cooke Organized by Design
Creative Director - Jay Cooper Advertising Sales - (705) 772-8074 Email - atasteofthekawarthas@gmail.com
Karen Irvine, Jennifer Boksman, Carol Turner, Chef Greg Couillard, Tanya Bailey, Lakefield Polarfest, Sarah Harte-Maxwel, Danielle French, Donna Ruffa, Astrid Therien, Jay Hennnessy, Todd Talbot, Todd Thicke, Blue Ant Media, Rino Andreoili
© 2024 by A Taste of the Kawarthas Magazine (ATOTK) is a free publication distributed locally an is supported by our advertisers. A Taste of the Kawarthas Magazine or Slither Productions do not necessarily endorse the views expressed in the articles and advertisements, nor are we responsible for the products and services advertised. All rights reserved. Although some parts of this publication may be reproduced and reprinted, we require that prior permission be obtained in writing.
by Chef Brian Henry Culinary Editor
www.thespiceco.ca www.chefbrianhenry.com
Owner of Angle Iron Kitchens & The Spice Co.
O ffal rhymes with awful and the irony is that offal is the culinary term used to describe the glandular organs and entrails of animals. Liver, heart, spleen and tripe are various forms of offal and their mention often leads to the loss of one’s appetite.
If venturing into eating offal is disturbing to you. I suggest you ease yourself into it by starting at the tail end of things as tails are categorized as offal but are actually a muscle. Traditionally oxtails came from oxen which were neutered cattle that were harnessed as beasts of burden. When their life’s purpose had been filled the oxen were slaughtered and sent to the kitchen. Oxen were prized for their strongly flavoured meat that can be attributed to their muscles being excessively worked and high concentrations of myoglobin in their bloodstream. Today we call oxen steers and commercially available oxtails are harvested from a variety of cattle including veal calves. As we have forgone the oxcart, cattle are no longer being worked as hard resulting in milder flavoured beef tails.
Oxtails weigh in around three pounds and are mostly bone as it is a continuation of the spine. The bones are held together by long bundles of muscle fibres that require them be cooked by braising. This slow cooking process lets the bones release their gelatin creating a delicious broth with a swanky rich texture.
My father and I had many adventures in the Caribbean and Central America where we could be found in some back-alley restaurant slurping our way through big bowls of Oxtails which we called Shit-flap Soup.
INGREDIENTS:
2.5 lbs oxtails
¼ cup brown sugar
1 Tbsp. soy sauce
1 Tbsp. Worcestershire Sauce
1 tsp. black pepper
1 tsp. ground allspice
2 Tbsp. vegetable oil
2 cups diced yellow onion
6 green onions, diced
2 Tbsp. minced garlic
2 cups diced carrot
1 cup beef broth
1 Tbsp. tomato paste
1 tsp. dried thyme
2 Tbsp. water
1 Tbsp. cornstarch
1 16 oz can Butter Beans drained
1 scotch bonnet pepper seedsmembrane removed and chopped (optional)
METHOD:
Rinse oxtails with water and pat dry.
Mix together brown sugar, soy sauce, Worcestershire sauce, black pepper, all-spice, and rub into oxtails.
Brown oxtails in the oil in a preheated, heavy bottomed soup pot over medium-high heat. Remove the oxtail from pot and set aside.
Lower the temperature to medium-low and cook the onions and carrots together until the onions are a golden brown.
Stir in the beef broth, tomato paste, any remaining bits of the rub and the seasonings.
Return the oxtail to the pot and simmer over medium-low heat for about three hours or until meat is fork tender. Skim off any surface fat and add the butter beans.
To thicken make a slurry with cornstarch and water and stir into soup.
Add the Scotch Bonnets Season with salt and pepper to taste. Serve immediately with fresh baked bread.
Serves 4 people
By Chef Greg Couillard Executive Chef Chemong Lodge Instagram @chefgregcouillard
Executive Chef Greg Couillard (Chemong Lodge) has graciously agreed to share one of his recipes with you! Chocolate Torte! What a decedant, delicious desert to surprise your guests! They have graciously decided to share it with you. The perfect desert to enjoy while sitting in front of the fire with your friends and family. We would love to see photos of your finished recipe! Chocolate Torte is perfect for by the fireside - indoors or out!
INGREDIENTS:
1 lb. Chocolate pieces
1 lb. Unsalted butter
8 whole eggs plus 8 egg yolks
1/3 cup ground almond meal
1 tbsp. Vanilla
DIRECTIONS:
1. Set oven to 300 degrees on low convect.
2. Parchment the spring form pan and spray sides with cooking spray.
3. In microwave melt butter for 5 minutes.
4. Pour over chocolate in a bowl and set over double boiler, whisking until melted.
5. Remove from heat.
6. In the kitchen aid beat the eggs and almond meal plus vanilla on medium speed for four minutes.
7. Reduce speed to low and pour in chocolate and melted butter mixture.
8. Once mixed (about a minute) turn off and pour into cake pan.
9. Bake for 40-45 minutes until set and middle has set but jiggles like the brûlée. Remove and let cool.
GANOCHE INGREDIENTS:
1 lb. Chocolate pieces
2 1/2 lbs semi sweet dark chocolate chips
1 litre 35% whipping cream
2 ounces kahlua plus 2 ounces jamieson whiskey
2 tbsp. Unsalted butter
1 tbsp. Vanilla
GANOCHE DIRECTIONS:
1. In the stainless steel sauce pan heat the cream, vanilla and liquors until just before boiling.
2. Add the chocolate and chips and let sit until melted and whisked smooth adding the butter whilst whisking.
3. When smooth pour approximately 1/2 litre over cooked cake in springform turning and tilting the cake so it is evenly spreads.
4. Chill for another hour until ganache is set!
5. To remove springform, heat with torch and always use a heated knife to cut!
Follow Chef Couillard Instagram @chefgregcouillard
Red Onion and Garlic Galette
By Carol Turner Instagram @carolturner9319
Galettes are a rustic form of tart distinguished by it’s free form crust that encases a variety of sweet or savoury fillings. This version features a buttery homemade pastry, a layer of garlic cream and a garlic, fennel and red onion filling. Serve for lunch with a crisp green salad or cut in smaller portions to enjoy with a glass of sparkling wine. Don’t look for perfection; it’s the imperfections that set galettes apart!
INGREDIENTS: (serves 4)
Pastry:
1 1/3 cups all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon sugar
1/2 cup cold salted butter, chopped
1 teaspoon ground fennel
6 tablespoons ice water
1 beaten egg
DIRECTIONS:
Garlic Cream:
1 cup heavy (whipping) cream
3 large cloves garlic, smashed
Salt and pepper
Vegetable filling and garnish:
1 tablespoon olive oil
1/2 medium fennel bulb, thinly sliced (fennel fronds reserved)
1/2 red onion, thinly sliced
1/4 cup parmesan cheese, finely grated
Fennel fronds
1 teaspoon finely grated lemon zest
1. In a food processor with the blade attachment pulse together flour, sugar, salt and dried fennel.
2. Cut cold butter into ½ inch cubes and add to food processor. Push the pulse button 10-12 times or until butter becomes pea-sized.
3. Add ice water 1 tablespoon at a time and pulse between each addition. Dough will be ready when it becomes to clump.
4. Form the dough into a disk but don’t over work it. Dust with flour on all sides, cover with plastic wrap and refrigerate for at least 1 hour and up to 3 days. (remove dough from fridge half an hour before proceeding with the recipe)
5. Combine smashed garlic and heavy cream in a small saucepan and bring to a gentle simmer. Continue simmering, stirring frequently until reduced to half a cup (roughly 15 minutes). Strain garlic, roughly chop and reserved. Place garlic cream in a small bowl and cover with plastic wrap, pushing firmly around edges, to prevent film from forming. Refrigerate until cooled completely.
6. Heat olive oil in a large skillet then add sliced red onion and fennel. Cook over medium heat, stirring
frequently, until vegetables are tender and slightly browned (roughly 15 minutes). Season with salt and pepper to taste then add reserved chopped garlic. Remove from heat and refrigerate until cooled completely.
Preheat oven to 425 F.
7. On a floured sheet of parchment paper roll the dough into a 12 inch circle. It does not need to be perfect! Place parchment paper and dough on a rimmed baking sheet.
8. With a pastry brush spread a thin layer of garlic cream over the dough, leaving a 2 inch border. Top with fennel, red onion and garlic mixture, distributing evenly over garlic cream. Sprinkle parmesan cheese over the vegetables.
9. Fold the edges of the galette up and over the edge of vegetables, pinching the overlapping edges together to form a seal.
10. Refrigerate 15 minutes.
11. Brush edges of dough with beaten egg then bake for 25 minutes until crust is golden brown.
12. Let galette rest for 15 minutes then top with reserved fennel fronds and lemon zest. Cut into quarters and enjoy!
by Danielle French South Pond Home
www.southpondfarms.ca
@howyouplaythegame
Nourishment and Well Being. Believe that food does so much more than just nourish our bodies—it supports our health, mood, and overall well-being. Food provides comfort, connects us to others in family dinners or out for dinner. It directly impacts brain chemistry, hormone levels, and energy levels. When bad news comes, a comforting dish might make a difference between a good or bad day.
Most often I make our meals from scratch because I feel better eating clean food. I buy all the ingredients for meals. I think we all gravitate to stews, soups and slow cooking on these cooler days. I look at these menus as dark weather foods, which is not entirely true. But there is comfort in a bowl of chili, slow roasted beef short ribs with a delicious sauce, or hearty squash soup, just to name a few things I love. Using homemade stock makes all cooking better. I know that is true, but I’m most often a lazy cook and will grab a container of store bought stock to use. Why do I do that? Am I speaking out of both sides of my mouth?
What’s the difference between stock and broth? I’m not new to the merits of making your own stocks. I’ve gone many directions in my life with stock, having my own on hand or buying it. It usually comes down to time, which I feel I never have, to devote to making it. I discard a chicken carcass or the back and neck after separating pieces more times than I care to admit. I think - next time. I also fall into the category of using stock and broth interchangeably. There is a difference. The difference between stock and broth according to The Food Network is:
Broth is typically made by simmering meat, sometimes with bones, along with vegetables and seasonings. It is usually seasoned, making it more flavorful and ready to use as is in soups or recipes.
Stock is primarily made with bones (sometimes roasted) and less meat, and it often includes vegetables like onions, carrots, and celery. Stock is generally unseasoned or lightly seasoned since it serves as a base for more complex recipes. Roasting bones release gelatin and proteins to yield a rich, deep flavor that’s further bolstered by adding vegetables usually carrots, celery and onions and aromatics such as herbs and bay leaves.
Turkey inspiration. Olivia told me recently that she was drinking bone broth and I thought, oh! Ok that sounds good. At Thanksgiving I had so much leftover turkey and meat on the bones, I couldn’t just throw the carcass out. Shawn doesn’t like turkey so why make it and have it take up freezer space? But it just seemed incredibly wasteful to toss it. I boiled down the carcass for a couple of hours, let it cool and then put the stock into containers. Most years, I do this and then end up not using the stock because the flavour of the turkey doesn’t mesh well with what I’m doing. This year, the stock was heavily concentrated and gelatin like. I made a soup and the flavour was incredible - even though Shawn doesn’t love turkey, he loved this soup. It made me rethink making my own stocks.
I’m not Julia, but I aspire to be. Grace was planning on a visit and I had bought some marrow bones to actually make an appetizer of roasted bone marrow on toasted baguette, which Grace loves. Alas, her visit didn’t happen and I was stuck with the bones taking up valuable freezer space. I looked up to see what Julia would do…..of course she does have an extensive recipe for making beef stock which seemed complicated and time consuming. Nevertheless, I gave it a try adapting my own version. Surprisingly, it isn’t that complicated, in fact, super easy, all it took was time, which working from home, I have. What resulted was a deeply rich, satisfying stock that I enjoyed for lunch on its own. I froze portions to have before playing pickle ball or when my body feels like it needs a little support, like right now!
The days are going to be long, and darker and our bodies need immunity boosts. I promise you, it’s not hard to make this and it is so worthwhile in the end. I discovered Liv bought a broth powder….. that’s also fine no judgment here.
Recipe for Bone Stock or is it Broth? My recipe is for beef broth because it is a finished product - a broth I enjoy on it’s own. I roast the raw bones for 1 hour. I do not use extra meat but you can add 1 lb of chuck roast or flank steak to the roasting pan. My end result is still very flavourful. After roasting, add the bones and meat to a stock pot with two cut up pieces of celery, 2 carrots cut in quarters, 1 onion also quartered (unpeeled for extra flavour and colour), a bay leaf, parsley and thyme. I cooked this for 4+ hours on a low simmer.
NOTE: I promise next time - recipe for vegetable broth, also delicious and nutritious. Good for us any day. The key important tasks for making any meat based stock are :
1. To remove the bones and scrape out the marrow and all the vegetables into a fine mesh strainer and push the ingredients into the strainer getting out as much flavour as possible.
2. To allow the broth to cool completely and skim off the fat.
(Makes approximately 9 cups)
INGREDIENTS
3 bone marrow bones, 6 pieces (I asked the butcher to cut them in half lengthwise)
2 celery stalks washed
2 carrots - washed not peeled
1 onion - quartered not peeled
1 bayleaf
1 bunch parsley washed, stems left on 4 thyme branches
10 peppercorns
Water
DIRECTIONS
Preheat the oven to 400 degrees
Arrange the bones in a roasting pan marrow side up or if using them whole, just on the sheet.
Add the vegetables - leaving the herbs for later.
Roast for about 45 minutes or until nicely browned. You may wish to turn the bones half way through roasting.
Remove the pan from the oven and add the contents to a large stock pot at least 12 quarts. Add the bones to the pot with the fat that has accumulated. Return the roasting pan to the top of your stove and very slowly, add about 1 cup of hot water to loosen the brown bits on the pan with a wooden spoon. Add this mixture also to the stock pot.
Add the bay leaf, herbs and cover with water. Bring to a boil and allow to simmer, uncovered for about 4-6 hours or until the liquid is reduced by about 1/3.
Remove from the heat and with tongs, remove the bones to the plate. Prepare a fine mesh sieve over a large bowl or pot large enough to handle the liquid
with a bit of space on top. Wait until the bones are cool enough to handle and then scrape out the marrow and put into the sieve.
Pour the liquid over the sieve into a bowl or pot. With a wooden spoon, push the vegetables and bits of meat into the sieve allowing the soft pieces to come through into the broth.
What’s left is the cooking liquid plus the delicious and nutritious bits you have been able to push through the sieve. Pour the mixture back into the stock pot to cool or leave in your other bowl/pot.
Allow this mixture to cool completely and then ideally, place in the refrigerator to separate the fat from the stock. This can be overnight. The fat will harden and will be easy to scrape off and discard. You now have your stock and can use it or freeze it. If you drink it plain, you might want to sprinkle a bit of salt in.
Cheers and comfort to you. I think you will feel good, healthy and ready to take on whatever might be coming your way!
By Karen Irvine
I met up with Executive Chef Greg at Chemong Lodge. I had the best time chatting with him! We talked about his life. From Winnipeg to Toronto to Manhattan to Mexico to the Kawarthas, Greg has owned and worked in many restaurants. It’s an incredible story and includes many celebrities! He has overcome addiction and is living his best life.
Greg lived in Winnipeg in his teens. He says, “1971 was not a big time for gay people. I never gave it much thought. I left to get the fuck out. Family life wasn’t good. I reference the Menendez brothers. Jokingly, but not. And crazy.”
At 18 he moved to Toronto to work with “the fabulous Cecil Troy, who was a mad gay artist collector of Canada folkloric art in Rosedale.”
Greg lived in the1970’s scene on Queen West in Toronto, and says, “We pioneered a culture in Toronto. Not just restaurants, I’m talking Carole Pope, the punk scene. The Horseshoe Tavern really was the key to all that (and they also owned the Bamboo Club). Hanging out with Mary Margaret, Catherine O’Hara , Joni Mitchell, Gordon Lightfoot - who could forget? It was just so much fun because it was like the artists were given all the building blocks to create this scene. You know, that was us. It was not New York, yet New Yorkers fell in love with us and embraced Canadian artists. I played the clubs when I was in bands - the Time Twins and the Parachute Club). I was a minor player, like a percussionist monkey man.” (he laughs)
Greg was part owner in his first restaurant, The Parrot. He says, “Andrew (his partner) is still a fabulous friend. I learned a ton from him.”
He moved to Manhattan for two years and says, “1981 to late 1982 - the summer of my life. We had a restaurant that was disco, but also new wave. It was the start of the AIDS culture. New York was a very dark place and reckless, decadent beyond belief,” he says. “The attitude towards AIDS was really disheartening. People would actually treat it as if it’s a gay disease and it absolutely was not. And unfortunately, when we learned things, it was an experience that
could kill us. I learned so much living in New York in my twenties - it was mind changing.”
He was a partner at, Stelle, a restaurant in Toronto in 1986. “That’s where all the movie stars came. It was 30 seats and fabulous! Very new wave, punkish, sophisticated, classy. It was kind of like being in a spaceship. The walls were padded with white upholstery and everyone wore white shoes, white pants, white runners. The stars came out - Robert DeNiro, Susan Sarandon, Jane Fonda, Lily Tomlin, Tom Cruise, the boys from Rush. And it was just beautiful and a lot of excitement for a town that was not a culinary Mecca. So, the fun part was, you never knew who was in the room. That’s because people acted normal. I remember the night Grace Jones came into my restaurant. I nearly died. Grace Jones, for me, was incredible. The Empress of Everything and so stunning! And my friend who had been part of the Queen Street scene, Jeremiah Chechik, became a big photographer for Vogue. All of these people just did magnificent things on different scales, but all beautiful.”
Chemong video
“The stars came out (at Stelle) - Robert DeNiro, Susan Sarandon, Jane Fonda, Lily Tomlin, Tom Cruise, the boys from Rush, Grace Jones.”
“The 1980s really changed food a lot. President’s Choice was genius on Dave Nichols part. It had not been done, that kind of branding, that vision. He had a team of scouts who sourced products for the Too Good To Be True line. My best friend and Maitre’d at Stelle told me they came in 3 times and put the sauce in a container from my Bangkok Chicken. I never thought about it again until Presidents Choice brought out Memories of Bangkok. And I got it into my head, like a buzzing bee in my bonnet. I thought, those fuckers! Then I got a call from Terry Nichols saying they wanted me on their Too Good To Be True label. They offered me $5,000 but no residuals. We ended negotiations where Nichols got the name and I got 3 cents per item. I made around $11,000, which was better than $5,000. But certainly not the hundreds of thousands I anticipated. I thought this has got to be a million seller. (laughs) But it was all fun.”
Greg later opened a restaurant, China Blues, in Toronto with his partner, Craig Howard. “It was a sensational restaurant. I cooked for Liza Minelli. She had just got out of rehab and would ask for a cranberry juice with a wink, meaning add vodka. (he laughed) Mila Mulroney and Hilary Weston would also eat there. So many stars came in!”
Why not own a restaurant now? “I’ve thrown off the shackles of being responsible for a restaurant. I can write my own ticket, and I do. I think perhaps I always have. But I’m adamant now about saving time for myself, enjoying smelling the roses, going to the little markets in Mexico and Peterborough. It’s a lot more fun now.”
What is Chef’s favourite dish? He says, “Mother India and it’s kind of like the cuisine, very obscure, called Nonya. It’s a mix in Singapore, India, China, Burma. I love the Caribbean cuisine. I love Vietnamese. Our first dinner here was a French Vietnamese hybrid I’ve been doing for years. I was honestly probably the grandfather of fusion back then. Toronto really helped. I lived in the Spadina corridor, Kensington Market. So there were Eastern European Jews and the Chinese and the Vietnamese and then Jamaicans. Each one brought more and more.
During winter, Greg is the Chef at a boutique hotel, Chantilly Mare in Mexico. “The street food in our village, the mothers, the grandmothers hand pounding tortillas is fantastic. Oddly enough, going to Mexico sobered me up. I saw so much beauty there. It wasn’t anything that happened. It was just that life could be this much better and I don’t have to be in Toronto. No cars, no sirens and I have a little home in the jungle.”
While Greg is in Mexico, Chemong Lodge is in good hands. He said, “You know, the barbecue by Dr J’s BBQ, the smoking (which is superb), the great staff. I’ve been training them on the essentials - all the stuff I’ve picked up over five decades.”
The Supper Club. Greg said, “I have done Supper Clubs before and it suits me really well. They are 6 course menus.” It’s starts with a social - drinks and little bites in the side veranda, and then moves to the separate dining room with communal dinner tables. There is usually a cocktail, soup, appetizer, sorbet, main course, dessert, and a beautiful wine selection.
How did Greg end up at Chemong Lodge? He says, “I was born at Trenton Air Force Base. Air Force trash all the way. (he laughs) I worked with Adam, one of the Chemong owners. He was my bartender almost 20 years ago at the Spice Room and Chutney Bar in Hazleton Lanes. When he bought Chemong Lodge in 2021, I thought, this could really work. I love this area and all the little towns. And part of it is, Toronto is just massive. When you reach a certain age, a lot
of people don’t like that craziness. The big city is a young people’s game. It’s gorgeous here, very soothing, and that was part of it too.”
“When I’m in Mexico. I am remote, on an eco beach. It’s 200 miles of coast from Puerto Vallarta and is really well hidden. But the whole thing was, I discovered the peace and quiet and being able to cook.”
“I really like working. I think you need a life because work is artistic. And so I’m getting my artistic feelings out by cooking.”
“It’s just so lovely and peaceful and quiet. The way I want to live. People always ask me, are you happy? Yes. I’m making my own happiness”.
Needful video
here is nothing as special as sitting by a roaring fire when the chill of winter is at it’s best. Roasting marshmellows, drinking cider and mulled wine. Appetizers never tasted so good as when sitting around a fire with friends and family, enjoying each others company. No need for phones or distractions! The ambiance is one that you will remember forever. I challenge you to create an atmosphere that is welcoming and warm, one that you can recreate at any time. Your guests will feel very special and you will be remembered as the Hostess with the Mostest!
Of course, you will need the supplies to create this special evening. Here are our favourites:
Bigley’s Cottage Kitchen in Bobcaygeon have a huge variety of supplies! But be warned! Once you walk in, you may want to purchase products for your home as well! The shop is beautifully laid out with choices of all colours and designs! Head over to Bigley’s Sweet Treats for the perfect desserts for the perfect ending to your experience! And don’t forget Bigley Shoes! Pick out a stylish outfit to match the experience - they have it all!
The Boathouse Boutique & Bikini Beans Cafe in Buckhorn have warm and cold drinks, deserts, confits and more!
KAWARTHA COUNTRY WINES in Buckhorn are so much more than wine and cider! Their shop has jams, jellies, cookies, charcuterie boards, dips, crackers, condiments, maple syrup, mugs and spices. Of course, if you are creating your fireside experience where alcohol is allowed, there is a wine or cider to compliment your offerings! While you are there, go for their free wine and cider tasting – you will find a new favourite to take home.
The Cheesy Fromage in Lakefield have a large variety of cheeses, crackers and deli meat to choose from. Ask about their charcuterie boards to take out! Your picnic guests will remember the delicious cuisine! Pick up chutney, maple butter, sauerkraut, pear ginger jam, balsamic vinegar, hot sauces, jellies and deserts. All the while enjoying the banter with their incredible staff!
Centre & Main Chocolate in Warkworth is a must for fireside treats! Choose from SO many varieties! Get the Dream Chocolate Bar Collection - there is something for everyone’s taste in it. And your guests will love the stunning design!
KCW video
Centre & Main video
I n t e r n a t i o n a l
A w a r d - w i n n i n g
C h o c o l a t e s t u d i o
5 0 C E N T R E A V E W A R K W O R T H c
Needful Things Curiosities Wine Shoppe and Espresso Bar, located downtown Lindsay, has a wine shoppe, espresso bar and so much more! Hot sauces, fun napkins, coffee, Centre & Main chocolate and specialty oils. Enjoy a glass of wine while perusing the eclectic array of interesting goods. You will get lost in the beautiful items there. Jennifer is a ray of light and can help you choose which wines go with which chocolate!
Lighting, Interiors and More in Peterborough will help set the mood to create a winter fireside wonderland! They have fairy lights, outdoor lighting and furniture, beautiful Christmas decorations, indoor furniture and lighting plus so much more!
Glory Days Home at Fowlers Corners have beautiful one-of-a-kind hand crafted charcuterie boards that will be a conversation starter with your guests! There are different shapes and sizes to choose from. Personally, we LOVE the guitar shaped board!
Empire Cheese in Campbellford! Perfect for your charcuterie board! Empire Cheese is a local, farmer-owned cheese factory so you will be supporting local and feeling good doing it!
Don’t have a fireplace? Kitchens Depot and The Original Flame in Peterborough have everything you need!
These shops will supply you with the perfect cheese, charcuterie, charcuterie boards, lighting, wine, cider, decor, clothes, boots, gloves, hats, and so much more to create the perfect By The Fireside experience.
Glory Days video
By Jay Cooper
odd Talbot is a friend that Canadian viewers know as a versatile television personality, actor, and real estate expert. Best known for his co-hosting role on HGTV’s Love It or List It Vancouver, Todd brings a unique blend of charisma, wit, and industry expertise to the world of home renovation and real estate. Well now his new show, ‘Todd Talbot Builds: The Passive House Project’ (Featured on Cottage Life channel), takes you on a fascinating, emotional roller coaster, full of triumphs with a heartbreaking/tragic ending. It is a ‘Must Watch’ series. NOTE: This is an edited version. Listen to the FULL interview at www.atasteofthekawarthas.com
Jay Cooper (ATOTK): Mr. Talbot. It’s been a while. You’ve been a very busy man over the last couple of years.
Todd Talbot (TT): Yeah. I thought I was going to be slowing down for some reason, but the opposite seems to have happened. Spent three significant years or the better parts of those years building the Eh Frame. Then, juggling everything else going on. That was kind of my mid life crisis. Pouring my heart and soul into that and you know, toughest thing I definitely have ever done.
ATOTK: The new series documents the journey with ‘Todd Talbot Builds: The Passive House Project’. It’s not a spoiler alert, the ending is both tragic and heartbreaking. For clarity, what the heck is a passive house anyway?
TT: Well, it’s a great question. It’s not a great term. I think passive needs a rebrand as it’s not very inspiring. The word passive by nature is a bit negative and there is a massive gap in knowledge, myself included, when I started. I really wasn’t totally clear about what the whole purpose was. For me, it was marrying Passive House with Net Zero, and I’ll try and give you the cold notes from my perspective. Passive House is essentially, a scientific approach, a philosophy around creating a super energy efficient home. Following the five basic principles, the idea is to be able to lower your energy consumption by 80 to 90%. The joke is you should be able to heat your house with a candle (laughs). You approach that with a slightly different way of constructing, not completely different but slightly different. Essentially, you’re trying to lower your energy consumption. Make it a healthier, saf-
er home to live in. It’s also addressing resilience and hopefully it’s ability to withstand changing climate, extreme heat, extreme cold, those types of things. Also the craftsmanship that goes into a home, which, let’s be honest is lacking in a lot of construction and is designed to have this home last for generations, which is the way we should be building.
ATOTK: For anyone who says climate change isn’t real, what would you say to them?
TT: I think the debate about whether climate change is happening is over. There is no debate. We know that we’re dealing with a changing climate. All you have to do is look at the evidence around you. Period. Now, you can debate why and what we have to do about it. Those are negotiable things to have really good conversations about. If you think it’s fabricated you’ve got your head in the sand, or just aren’t aware of what’s happening around the world. It’s a global issue. It’s not local. So, whether it’s extreme temperatures, highs, lows, forest fires, the evidence is irrefutable and overwhelming. The question isn’t whether there is climate change. It is how we are going to live with it and you need a safe place to live. In 2021, we had the first heat dome. No one had ever heard that term before in Metro Vancouver and over 600 people died.
ATOTK: I love the added graphics to visually get what you’re verbally explaining, because I don’t know what the heck you’re doing (laughs).
TT: (laughs) Well we really struggled to make this, and my whole purpose of doing this was so that people would be entertained first and foremost.
“I think this series is the most fulfilling end product that I’ve ever been a part of because it’s authentic and that’s what I stood for the whole way.”
A really cool architectural building and then get a little side dish of high performance building. In BC, in 2032, the building code will have changed to basically be passive standard. Everyone will be building to this standard. It’s kind of like electric cars. As soon as the government mandates it. It doesn’t really matter whether you like them or not. People are going to need to know about it so that when they hire a contractor or they’re looking to buy a place, they can ask certain questions about how the home performs. It’s shocking to see people spend more time deliberating over a pair of jeans than they do to understand the multi-million dollar purchase they’re about to make.
ATOTK: People get distracted by shiny things. There’s a shiny thing over there. Look, I like that. TT: Yeah exactly. I mean, if you got into a Porsche and you were like, “Oh, this looks good. I’ll take it”. And then it has no engine or it has like a ninevolt battery in it, you’d be like, “Oh, this isn’t performing the way that I want it to”. And a house is the same way.
ATOTK: Now, I say people have to watch this show. It just has the right amount of cadence to bring the viewer on your journey through the process. There’s a little subtle Talbot humor in there, but it’s the emotional connection with your family and friends. It’s informative with the struggles and the triumphs of figuring out how to move forward with you at the helm of all of this. How’s that for my assessment of the show?
TT: That’s brilliant. You’re my new PR agent for sure. (laughs) I think this series is the most fulfilling end product that I’ve ever been a part of because it’s authentic and that’s what I stood for the whole way. I was like, we’re not making anything up, we’re gonna tell it exactly how it is and we’re gonna be as open and honest as we possibly can. No extra drama. We won’t shy away from anything and really just kind of em-
brace that documentary style as opposed to, maybe, the more over the top salacious material that can be seen in the house and home realm.
ATOTK: I found it really interesting that you took on the full time role of project manager, financier, associate designer, estimator and head of the construction team. I would think most of us would just let others proceed once you had it all in check and check in the odd time, but not you. (laughs)
TT: Well at the start it was me and Patrick. Then it was me and Peter. Peter and I spent an entire summer almost, just the two of us building. So, every day up at six and until the sun went down, I was on the tools.
ATOTK: With all your years of experience in construction, I feel you were learning new ways to progress this massive project?
TT: There were so many instances. I’ve been building for a long time - much to people’s surprise based on the character I played on ‘Love it or Listed It’. My background is in the Renovation, constructing and investing side of things much more than it is in the realtor side of things. I brought a certain level of skill, but this project had elements to it that no one had done before. Often times I’d be up at night just trying to come up with a creative way to navigate certain situations. It was super interesting.
ATOTK: Seeing you rappel off the side of the building to put on the plywood is a very interesting method. Did you rock climb before this?
TT: I didn’t. Peter, a buddy of mine, was a rock climber. I’d done a little bit, but Peter was very experienced. So while I was figuring out how to do it, I was like, I don’t see any other way. Peter was like, “let’s go to Mountain Equipment Co-op and we’re going to get you all kitted in rock climbing gear, and we’re going to go through it”. So away we went. We built a mechanism to rappel at every stage. It was brilliant.
ATOTK: That must’ve been hard on the calves though, wasn’t it?
TT: Oh my God, it was. I mean, you’re in 40 degree weather rappelling on the side of this massive roof. It was long, hot days, that’s for sure.
ATOTK: The handle Rabecca gave you, which I found humorous and I’m going to say it - Todd, the Hammer Talbot banging the shit out of everything totally suits you, my friend.
TT: There we go. Everyone needs a good nickname.
ATOTK: The Eh Frame is just an unbelievable engineering marvel on a cliff. Has there been any feedback from industry professionals about the Passive House Project?
TT: Well, interestingly enough, the construction community, especially those who have embraced this kind of high performance construction, are super supportive, like ridiculously supportive. In fact, it was shocking to me that people I didn’t even know would show up and want to get an inside look at how I was building it. They brought their perspective and their skill set, and often times would say, “hey, we’ll come and help”. I have friends in Vancouver who are really inspiring to me. And they’d tell me that lots of these details are relatively new in the industry. You’re figuring them out as you go along. So collaboration is really a key part. You’ve got to have someone that you can phone and say, “Okay, I’m thinking this through. This is what I’m thinking. What do you think”? My buddy Sean St. Amour would sometimes just jump in his truck and come up. It’s four hours away and he would be like, I’m coming up this afternoon. He’d come and look at the details with me and we’d strategize. I was just constantly blown away by people’s interest and generosity.
Now talking about a home’s sustainability, what impactful changes can a homeowner make to increase their home’s sustainability without redoing the whole house?
TT: It’s energy consumption. We’re looking for ways to decrease the leakiness and increase the insulating factor of the home. Thinking about those two things, you get kind of a range of choices that you can do. One cool thing to do that people might not know about is that there are companies who will help figure out where the losses are happening, like an energy consultant. Basically, they come and temporarily put in a ‘red door of truth’. It’s a blower that they seal into one of your doors and they evaluate the air tightness of your home. It kicks out a reading and is measured in air changes per hour. Then they do something really cool. They add fog into your home and push the air out so you can see where the smoke is leaving your home around the doors, windows and certain penetrations. There are using stage fog and it’s a very basic
“Often times I’d be up at night just trying to come up with a creative way to navigate certain situations. It was super interesting.”
rudimentary thing. It’s not very expensive and will show exactly where your energy loss is.
ATOTK: Just telling you my friend, I live in a passive aggressive world. I like it - it makes my life more interesting (laughs).
TT: (laughs) That’s what I wanted to call the show. I wanted to call it passively aggressive or aggressively passive. They were like, it needs to have your name in it, and I was like, Ugh. How boring is that? (laughs)
ATOTK: How stressful was it on your family that you were so hands on? And maybe not just being husband and father so much.
TT: Yeah, it was a really rough first summer. I had this idea that I would be building and they would be up there camping and enjoying the summer and then I would join them. And of course that didn’t work, so we had to re-evaluate. I think it probably had more of a toll on the family than I was aware of at the time. I think Rabecca and the kids were aware of it but I didn’t quite see it. Definitely by year three I was much more cognizant of it and tried to do
things a little bit different. I think it had a significant enough impact that we won’t be doing it the same way again, regardless of what we choose to do. It just doesn’t work.
ATOTK: That is a regret, so to speak, but the tragic ending with the fire is a difficult subject for me to bring up with you.
TT: Yeah, I think because of the fire there was always this sense of, okay, we’re just going to keep pushing through because of what’s at the finish line. We ended up not having a finish line. That’s really one of the key areas that’s upsetting. I invested three years with the promise of this space that we would eventually live in and have a gathering place for families for hopefully generations, right? We don’t have that, so now it feels like we kind of lost that time and it was a an important time. Our kid’s lives, where they were eight and nine are critical years where they want to be with you.
ATOTK: Well, kids bounce back Todd, don’t worry about that.
TT: They do. I mean, I think maybe I lament it more than they do. You know, it’s life.
ATOTK: Did you plan to film this as a show?
TT: Yeah. One of the producers of ‘Love It or List It’, Shel Piercy, who I’d worked with for numerous times prior to ‘Love It or List It’, we had a long relationship and I reached out to him and I pitched him the idea and I said, look, I want to document this and in true documentary style. The response was
that it’s a bit of a gamble. This show doesn’t really fit, or at least HGTV and Chorus and everyone we went to said, our audiences won’t like this. I pushed back on them and said, well, I don’t think you necessarily understand what we’re doing. So everyone said no, but we kept going and, were going to make it work one way or the other. We basically filmed all the way up until midway through the third summer. We did it all on our own dime and we were committed to it. We had a meeting with Blue Ant and the folks at Cottage Life, and they said yeah, let’s do it. So I applaud them for jumping in.
ATOTK: Oh, absolutely. Once again, this is produced so well. Unlike a typical HGTV reno build program. The music, the editing, the lighting. And you are executive producer!
TT: Yes, I’m an executive producer and a producer on it. When I wasn’t in the edit room, I was intimately involved in the structure of the story, as is Rabecca. We’re the source of the information and on top of that, you can’t have a film crew documenting a build every day. So I would be filming and we used a ton of footage from just on my iPhone.
ATOTK: Any advice or direction to more information for those interested in the Passive House concept?
TT: There’s a website that I use called Passive House Accelerator. I think they do a great job of explaining and showing with the imagery. Then, of course, Passive House Canada is very involved in kind of educating and getting that message out. Those are the two spots that I would recommend. And of course, watch our show.
ATOTK: To wrap it up, we missed seeing your optimistic, smiling face on our television. This is a must watch series, my friend!
TT: The smile does go away for a couple episodes. Glad you’re enjoying the show and so great to chat with you again Jay!
Website www.toddtalbot.ca
FaceBook/Instagram/TikTok - Todd Talbot
As the chill of winter creeps in and the scent of cinnamon and pine fills the air, it’s time to transform your home into a haven of warmth and joy. Here are the top 10 tips to create a fireside retreat for any home that welcomes the season with open arms. From the exterior to the interior, every corner of your home will be filled with charm and coziness, inviting family and friends to gather and celebrate the magic of the season. Let’s dive into these delightful ideas that will make your winter fireside decorating truly shine:
Picture this: your home adorned like a winter wonderland! Those Christmas trees outside aren’t just any trees; they’re your little forest guardians, standing tall in pots of all sizes, from cute little ones to grand towering beauties. The lights twinkle like stars guiding your guests in, while the skates on the sleigh hint at the fun they’ll have. And those red berries... they’re like nature’s confetti, sprinkling a burst of colour to welcome all who approach.
2.
Your front door becomes the gateway to warmth and cheer. Swap out that old doormat for one that screams, “Welcome!” The scent of winter pine candles dance in the air setting the stage for a cozy gathering. Your entrance table is like a magical portal to a winter wonderland, with greenery and a spruce candle casting a spell of comfort and joy. Adding decorative match sticks becomes a designer’s friend.
The heart of your home transforms into a hub of delicious delights. The island isn’t just a piece of furniture; it’s a stage for culinary wonders. The cake plate stands tall, showcasing a masterpiece waiting to be devoured. The wooden charcuterie tray is a rustic canvas for savory treats. That two-tiered hot chocolate centerpiece... It’s not just a drink; it’s a hug in a mug, with marshmallows and after eight sticks waiting to dive into the warm embrace of cocoa.
4. Living Room
Your living space becomes a sanctuary of snuggles and stories. The accent throws aren’t just blankets; they’re clouds of comfort ready to wrap you in warmth. The oversized cable knit blankets are like a
giant hug from a beloved sweater. Winter candles dance, casting a cozy glow over the room. And a touch of greenery on the coffee table... It’s a nod to nature, bringing a breath of fresh air indoors.
5. Cozy Corner
Imagine a nook of pure relaxation and bliss. The basket with slippers isn’t just a storage place; it’s a treasure trove of coziness waiting to be discovered. Those extra blankets in another basket are like fluffy clouds ready to whisk you away to dreamland by the fireside, keeping you warm and snug as you bask in the glow of the flames.
6. Dining Room
The dining room transforms into a feast of the senses. The place mats aren’t just table settings; they’re works of art, setting the stage for a culinary masterpiece. The array of candlesticks isn’t just lighting; it’s a symphony of flickering flames, casting a warm glow over the gathering. And the sideboard with champagne and wines... It’s not just a drinks station; it’s a portal to celebration, ready to toast to the joy of the season.
7. Bedroom
Your personal retreat becomes a sanctuary of serenity and style. The bedding isn’t just fabric; it’s a canvas of comfort, inviting you to sink into a sea of softness. Duvet covers in winter whites or greens are like fresh snow or lush forests, enveloping you in tranquility. Layering with accenting blankets and throw pillows isn’t just decor; it’s a symphony of colours and textures, creating a harmonious oasis for rest and relaxation.
“Your living space becomes a sanctuary of snuggles and stories.”
By Angela Jones, Owner & Principal Designer of Lakeshore Designs
Even the bathroom becomes a place of pampering and pleasure. Fresh towels with Christmas tree accents aren’t just linens; they’re fluffy clouds waiting to envelop you in warmth after a relaxing bath. Housecoats and slippers by the tub... they’re a spa retreat at home.
Step into a winter wonderland under a starlit sky. The accent chairs outside aren’t just seats; they’re inviting you to bask in the crisp night air. The colourful hats, mitts, and blankets are shields against the chill, wrapping you in warmth and style as you gather around the fire outside, creating memories under the open sky.
10. Pet Area
Even your furry companions get a taste of the festive fun! The updated doggy bed and bowls aren’t just pet accessories; they’re luxury lounges and dining experiences fit for royalty. Pamper your pets with a touch of whimsy, adding a sprinkle of joy to their daily routine and making them feel like part of the winter celebrations.
ABy Keeley Ward
fireplace can add warmth, coziness, and conversation to your home, but can it also add value? There are benefits to having a fireplace at resale time, but that value will differ depending on the type of fireplace in your home and the age of it!
The true value of having a fireplace in your home is measured in memories and time spent with friends and family. However, there is a more tangible value they add that you’ll see reflected in your home’s resale value.
Many home buyers list a fireplace as one of the top features they want in their new home. That means your home may sell faster and for more money if you have a fireplace. However, the type, fuel source and age of the fireplace could have both a positive and/ or negative impact on the sale of your home depending on who the buyer is.
The most popular fireplace amongst buyers is a gas fueled fireplace. This could be natural gas or propane. These are often built at the time of construction as an option/upgrade not only offering another heat outlet, but style and function together! They require less maintenance than some of the other types of fireplaces and are quite simple to operate. Typically, a well maintained, stylish gas fueled fireplace will add value and be seen as a positive feature to most buyers!
An electric fireplace is a very simple add-on if you were thinking of adding a fireplace to your home! Again, with minimal maintenance and upkeep it doesn’t provide the same level of warmth and ambience that an actual flame would, but it can give a nice feel to the area and some will provide additional heat if the unit has been designed with this in mind. Most electric fireplaces are more for the visual appeal and although nice to look at, may not really add a lot of value in the Buyer’s opinion.
Love the smell and crackle of a wood burning fireplace? Who doesn’t! But with a traditional wood burning fireplace comes more upkeep and, of course, you need to cut, buy and store wood to get through the seasons. This additional responsibility may lead
some buyers who aren’t interested in the extra effort needed for the reward to consider this feature a deterrent, but to the right buyer this feature is definite value added. For someone who isn’t prepared for this extra effort it could be seen as something that they won’t use or don’t want. These units could require a Wood Energy Technology Transfer (or WETT inspection) depending on the installation. Check with your insurance company before making a decision about a particular property and the wood fueled fireplace within it.
Then there is a wood burning stove. Adding that crackle, smell and added warmth to it’s surroundings, a wood stove is found in many rural homes as it was used as an additional source of heat. These stand alone units can have glass facing doors where you still see the fire, similar to a built-in fireplace. Again, there is extra work involved in reaping the benefits from this type of fireplace. However, many report that the cost of the wood to keep the area warm all winter long is much less expensive than the cost of other heat sources and worth the effort! Whether it adds value or is seen as a negative can depend on a number of things, including the appearance, age and location within the home, as well as whether or not it was installed properly to begin with! A wood stove will typically require a WETT Inspection to be able to obtain insurance on the home. You can ask the Seller to provide one if it is readily available, or have the inspection done yourself. But again, check with your insurance provider first.
Whatever the type of fireplace, our Canadian winters are the time that we will benefit from and enjoy them the most! Decorate them for the holidays, make memories sitting by them with family and friends and stay cozy and warm!
By Robin Murray Homespect
W
ood burning fireplaces might add the ambiance of warmth and tranquility to your home, but that cozy, crackling glow also conceals a list of potential problems. Cinders, ash, volatile resins and creosote not routinely cleared from the fireplace can pose a dangerous fire hazard. How can a homeowner maintain their fireplace and chimney correctly and safely while preventing their heating dollars from going up in smoke?
Because caring for chimneys and fireplaces can be both complicated and dirty, we’ve put together a list of fireplace safety tips to keep your home warm, safe and clean.
1. Fire and chemicals don’t mix! Never use gasoline, kerosene or charcoal starter. Don’t burn painted or pressure-treated logs or plywood. These can give off a whole slew of toxic chemicals.
2. Avoid using wet, rotten, diseased, or moldy wood. Moisture level determines how much creosote will form in your chimney. Use wood that has been seasoned for at least 12 months and has a minimal moisture content.
3. Using local firewood can help to prevent the spread of tree diseases and insect pests. The emerald ash borer has killed 50 million ash trees just by being moved around in firewood.
4. Store your wood properly. When you buy firewood, store it for use next year. This will ensure it’s properly dried. Store your freshly cut and stacked firewood off the ground. Keep it covered on top but leave the sides open for air to circulate.
5. Choose the right wood. Different types of wood burn differently. Oak and other hardwoods generally burn long and hot. Softwoods, like pine, will burn fiercely hot but quickly. If softwoods are not properly dried, the water content in their resins can release creosote.
6. Keep your fireplace clean. This allows better airflow and cleaner combustion. Annual cleaning and maintenance of the fireplace and chimney is recommended.
7. Always keep a fire extinguisher handy. A single spark can start a house fire – so it’s best to be prepared.
8. Chimney caps prevent leaves, debris and animals from getting into your chimney and blocking it. They typically have some form of mesh that keeps debris out, lets smoke escape and also arrests sparks to prevent them from starting fires outside your home. At least once a year, check over the chimney cap for proper fireplace safety.
9. Fireplace dampers are designed to control the flow of exhaust from the fire. Many traditional fireplaces have built-in dampers at the mouth of the flue. If you don’t want to have a fire, then ideally, you can close the damper and keep out the cold weather. However, over time creosote and ash deposits can build up and prevent the damper from closing (or opening) properly.
As a fireplace owner, you must understand how to use a fireplace safely, effectively and efficiently. Following these tips will help you keep your family safe and warm, avoid disasters, keep your home clean and free of toxic chemicals and follow responsible environmental practices.
Into a Cozy Retreat - Kitchens Depot & The Original Flame
As the crisp air settles in and evenings grow longer - the perfect time to transform your home into a retreat where warmth and comfort meet style and functionality. At Kitchens Depot & The Original Flame, we believe your renovation should be more than just functional — it should create a sanctuary where family and friends come together to make lasting memories.
This season, embrace the theme of “By the Fireside” with a kitchen, bathroom, or den that radiates charm and coziness. Imagine gathering with loved ones, the soft glow of a fire flickering nearby, as you enjoy nibbles and beverages in a space designed to reflect the spirit of comfort and connection.
To capture a fireside atmosphere, it’s all about the details. Imagine a spacious kitchen island where friends and family gather for cocoa and conversation. Add plush seating or a cozy nook by a window for quiet moments. Incorporate earthy tones like deep reds, browns, and golden yellows to mirror the warmth of a fire, or opt for soft neutrals to create a serene ambiance.
Sustainability is at the heart of our designs. We source materials responsibly and incorporate energy-efficient appliances, ensuring your renovation is as eco-conscious as it is beautiful. From sustainable wood finishes to designs that maximize natural light, we help you create a space that feels good in every way.
Ready to bring your dream to life? Visit us at 810 Rye Street in Peterborough and let Kitchens Depot & The Original Flame help create a warm, inviting space to enjoy this season.
Our team specializes in designing spaces that evoke the essence of a fireside gathering. From rich wood finishes that mimic the warmth of a fireplace to soft, ambient lighting that creates an inviting atmosphere, every detail is crafted to make your space a true retreat.
Your kitchen should be both beautiful and practical, and we’re here to help you strike the perfect balance. Our experienced design team works with you to create custom designs tailored to your tastes and lifestyle. Whether you prefer the rustic charm of reclaimed wood or the sleek elegance of modern stone, we’ll help you choose cabinetry, counter tops, and layouts that suit your vision. Thoughtful features like ample storage, premium appliances, and efficient layouts ensure your space is as functional as it is stylish.
Kitchens Depot video
The kitchen is one of the most critical rooms in our home. It has the most traffic, the most “moving parts” and typically collects the most “clutter”. It is the area that people find the most frustrating and yet it’s usually the last one they tackle on the organizing project list because it is such a big job! But guess what? There is hope! Below are a few easy and inexpensive ways to declutter and organize your cupboards that will help you to enjoy cooking again!
Generally I find people have their disposable storage bags (i.e. Ziploc bags) in a drawer or a lower cupboard. Instead of tying up valuable drawer space, poke 2 small holes in the back of each box and hang them inside a pantry cupboard on hooks (I like the swivel-wire Command Hooks the best for this purpose). This leaves drawers for utensils and cooking gadgets.
Have you ever tried to whip up some gravy to go with those fluffy mashed potatoes but you cannot find that little packet of gravy mix if your life depended on it? Small packets of gravy; dressings get lost in the shuffle in the cupboard among larger boxes and you usually find them after they have expired! The solution? Use Command Hooks on the inside of your cupboard doors and hang packets using binder clips. This also works very well for snacks that come in bags and not boxes.
Fresh produce is one of the most costly items on our grocery list. Unfortunately, we often throw much of it out because it gets buried under other items in our refrigerator crisper drawers. The easier way to see everything is to make compartments within the drawer. Use the plastic storage containers from berries, tomatoes, etc. to line the drawers. Each compartment can contain a difference fruit or vegetable so it’s easy to see what you have and doesn’t cost an extra penny to design!
un-nest is best
If you’re like me, whenever you get a casserole or serving dish from the cupboard, you always seem to need the one on the bottom of the stack! Make your life easier by adding additional shelving so that each
bowl has its own shelf. Simply take the measurements of the existing shelves to the home improvement store and they will usually cut them to size for you.
Use office supplies - in your drawers!
Plastic pencil holders, paper clips cups and other office supplies found at the dollar store work very well in kitchen drawers to separate items so they aren’t a chaotic mess!.
By thinking outside of the box, you can design many creative ways to keep your kitchen tidy and organized using items not normally found in the kitchen. Let your imagination flow!
by
By Rino Andreoili Product Specialist
When considering today’s energy efficient and low emission vehicle offerings (and more coming soon), it’s important to know the basic differences. We’re being offered Hybrid, Plug in Hybrid, and full EVs, along with the vehicles that we have all been familiar with over the years, the internal combustion engine vehicle (ICE). Here are the basic differences.
ICE VEHICLES. Today’s gas-powered vehicles are the most efficient they have ever been from the beginning of our relationship with the automobile. If this is your choice, the internal combustion engine vehicle is simply fill and go using fossil fuels to propel it. Today’s fossil fuel vehicles (gasoline or diesel) are very efficient as technology has improved immensely over the years making them more fuel efficient thus producing less emissions.
THE GAS HYBRID VEHICLE has been around for over 30 years and is the most common of electric assisted vehicles. This type of vehicle has a fuel burning engine and electric motor assist system that makes it incredibly fuel efficient, thus emitting less. One doesn’t need to charge the vehicle prior to driving as it regenerates the battery when you lift off the accelerator or apply the brakes When this happens, the rolling motion of the vehicle charges the battery to continually assists when the vehicle accelerates. These vehicles give better fuel economy and less emissions during city driving as opposed to highway driving.
THE PLUG-IN HYBRID VEHICLES have been around for several years and have proven to being effective in fuel economy while emitting less. It has a gas engine and an electric motor that assists in delivering a range of approximately 50 to 80 kms. These vehicles also have regenerative braking systems that help in keeping the battery charged. The plug in aspect makes it more efficient as far as consumption and lower emissions as it relies on the electric motor to help move the vehicle. One can simply plug the vehicle to have it charged and be more efficient. However, if charging is not
possible, the gas engine takes over and removes the electric range anxiety factor.
The EV is a fully electric vehicle that relies only on plug in power. Typically, theses vehicles have a range of up to 500 kms depending on what brands you choose. Electric cars are becoming more common while charging stations are becoming more plentiful. With careful planning range, anxiety can be eliminated.
By Jay Hennessy HRS Group
(705) 749-1259
Staying warm this winter is critical and doing it safely should always be a priority. Having a fire extinguisher at home in high-risk areas is a great starting point – you have them at work so why not have them at home? What else can you do this winter to ensure your heat source isn’t a safety hazard?
Check the furnace flame. The colour should be mostly blue and steady. Pale yellow or a wavy flame is a sign that the furnace is not functioning properly. Inspect venting systems inside and outside, especially your exhaust, to ensure it is free and clear of obstructions such as a build up of snow.
Check air filters. Monthly inspections to ensure they are clean.
Inspect and install a wood stove properly. Keep wood stoves clean of ashes – store ashes in a metal container with a metal lid. Do not dump hot ashes near other combustibles outside.
Properly clean chimney and stove pipe at least once a year.
Follow proper fire-starting procedures using seasoned, dry wood with a natural fire starter (such as paper or kindling) for the most effective and safe way to start fires. Don’t use flammable or combustible accelerants. Keep the area clean around the wood stove. There should be no combustible materials within a minimum of 36 inches in all directions around the stove.
Water real Christmas trees to stop them drying out. Don’t overload trees with lights. Follow instruction recommendations for artificial trees. Keep heat sources away from all Christmas trees.
Monitor when using.
Don’t use in enclosed areas. Keep combustible materials away.
Plug directly into a wall receptable. Never use an extension cord.
Don’t use in wet areas such as bathrooms or kitchens.
Surround bonfires with non-combustible materials. Burn seasoned hardwood only.
Don’t use accelerants to light your bonfire.
Don’t light bonfires in high wind.
Never leave the fire unattended.
Have water on hand to extinguish the fire.
ALWAYS follow municipal and/or county by-laws for outdoor fires.
PROTECT AGAINST CARBON MONOXIDE
If you have a fuel-burning appliance, a fireplace or an attached garage, you must have a carbon monoxide alarm adjacent to each sleeping area and at least one on every level.
We wish you a safe and happy winter season!
SEE THE BEAUTY OF THE KAWARTHAS THROUGH HER EYES
By Tanya Bailey
When I left Lakefield to move with my young family to Savannah, Georgia in the early 2000s, I never realized how precious and sentimental our visits home would become and how badly we would want to return. My whole family would yearn for those visits, usually made in the winter to see family, old friends, and of course, to enjoy all of the adorable shops and restaurants in our beautiful village. Winter became a rare delight after a few years of living in the snow-free South. It was then that Lakefield became a winter wonderland in our minds, and our travels home were a snow-seeking pilgrimmage. On our drive up each winter, all eyes would be peeled for the first sighting of frost in the mountains, and the kids would go crazy when they saw it. We would look at each other with tears in our eyes, because we knew we were close to home. So snow, Lakefield charm and good times around the fire were something we craved as we strove to find our way home permanently.
Homecomings are universal in the Village of Lakefield: we regularly have families returning to see parents and grandparents, students from Lakefield College School returning to show their young families the adorable town that became a part of their lives, and even celebrities who have moved here to get back to the feel of home that they always loved. Winter is perhaps the most special season because of the peacefulness and quiet in the air. The river walk is gorgeous when it is frozen over and the white pines and spruce trees on tiny islands across the way are blanketed with pristine white snow. In the deepest part of the Otonabee River, you can imagine the bass and pickerel who are moving around in their shrunken habitat, waiting for spring to release them and bring freedom and space again. Sightings of deer picking their way carefully along the icy shoreline at dusk are frequent, and many families light winter bonfires and sit out to enjoy starry nights together, bundled up in snowsuits, hats and scarves, hoping to hear an owl hooting.
There is so much to love about Lakefield in the winter, for locals, visitors and those making the trek back home. The old Commercial Hotel which many of us grew up with, was lost in a fire, but the new gorgeous Village Inn has replaced it, with a fireplace to warm you in the front foyer and cozy rooms with all the amenities and comforts you could desire. It’s the perfect spot to stay during the holidays or Polarfest (January 3rd - February 2). Everyone loves this event with its ice sculptures, cozy corners around town and of course the Polarfest Canoe races down the main
street. People pack the patio of The Nutty Bean, sip ping on Gingerbread or Toasted Marshmallow Lattes and munching on scones. The Cheesy Fromage offers treats to make around the fire with your clan, like melted raclette and fondue over potatoes and charcuterie meats. Amazing soups can be found at Cassis Bistro, sometimes available to sip and walk with.
This year, Lakefield is introducing the Polar Pass Wine Festival during Polarfest, which is being held at the Marshlands Community Center and presented by The Cheesy Fromage. It will bring lovely Ontario wineries and craft breweries together with local food pairing options from Chef Brian Henry at Angle Iron, The Cheesy Fromage and the Nutty Bean. There will be a Belgian chocolate and cheese pairing, wines from several Ontario wineries including Three Dog Winery and live music. And so many fun outdoor events such as skating, snow shoeing, cross-country skiing, the Polar Plunge into the icy waters of the lake and much more!
While visiting in winter, people can indulge in a few wonderful offerings in town, such as Salon Sorella’s paraffin treatments to lock in moisture in the hands and feet, lovely organic moisturizers from The Refillery, or a beautiful knit shawl or sweater to snuggle in from The Tragically Hipp. Lakefield offers so much for locals and visitors alike, and the winter is perhaps the best time of all. Whether you’re into skiing, snowmobiling, ice fishing or just gathering to play board games with family and friends, there is always a warm fire to come inside and enjoy with a sip and snack of something delicious!
Television Writer/Producer
TBy Jay Cooper
odd Thicke is a celebrated television writer and producer, best known for his work on the long-running hit show, America’s Funniest Home Videos. With a career spanning decades in Hollywood, Thicke has mastered the art of crafting humor that resonates with audiences of all ages, earning him a reputation as one of the industry’s most reliable sources of family-friendly comedy. Beyond AFV, Todd has contributed his writing talent to numerous television programs and special projects, leaving a lasting impact on the entertainment landscape. Awarding winning and ‘Best looking Man in Hollywood’ gave me many hilarious and star-studded stories to add to his up coming book. Todd has a very creative family, being the late Alan Thicke’s brother and singer Robin Thicke’s uncle.
Jay Cooper (ATOTK): Thank you so much for taking the time and being apart of ATOTK, my friend! Todd Thicke (TT): Oh, of course, I’m excited to do this and I try for promptness. How am I doing so far, right? 10 AM LA time, not bad. (laughs).
ATOTK: This is for the winter issue and I thought it was an excellent idea to bring in a little California warmth to our readers.
TT: I do miss the weather. I have orange trees in my backyard here, with avocados and grapefruit trees, but I miss the seasons. I think it’s important to be in touch with that cycle of life. I remember the early days of spring when there’s still snow on the ground, but it’s sunny and clear and you can’t wait to get outside. I remember being a teenager and we’d run around in shorts and take off our shirts just to be outside. Here in LA it’s always perfect. A little boring really.
ATOTK: I know you’ve been to The Kawarthas and you just missed the leaves falling.
TT: I do love fall and winter. There’s one Japanese maple tree in my neighborhood in LA. We all stand around and look at it and it turns red. And that’s it. Everything else is a palm tree. (laughs) I do miss the Kawarthas. Flying in the Cessna with Alan and my dad to go to Elmhurst Lodge or Fenelon Falls, it’s just breathtaking.
ATOTK: Well, speaking of your brother Alan, it was such an unexpected tragedy and my condolences to you and the family. He’s a part of our Canadian life through our televisions, so my condolences, absolutely. TT: Ah, thank you. He really was. Gordon
Lightfoot was a long time family friend and he invited me up to the house where I’d been for a hundred parties before. We sat in the dead center of his living room and we just talked and reminisced about good times, the adventures we’ve been through together. He said to me, “You know one thing about Alan? Alan was fun”. It stopped me for a second because I thought of Alan in a million different ways but that was not the first word that came to
“My stories are coloured by a haze of cats falling in bathtubs and fainting brides.”
mind. Then I realized, he’s absolutely right. Gordon was right. Alan was fun. Deep, sentimental, family oriented and a crazy worker. But he was fun, too. Yeah, that was a nice way to remember him but it still hurts.
ATOTK: Now, digging into your life, you have to write a book!
TT: It’s coming. It’s in the works. I’ve got stories and every time I walk around, I get another story that pops up. I remember when we stayed out late with Bob Seger. I remember hanging out in Billy Joel’s dressing room, or in the studio with Elton John as he’s recording ‘Little Jeannie’. I have all these fabulous stories. They just pop up randomly. But remember, for all the years I’ve done America’s Funniest Videos, all of my stories are kind of colored by a haze of laughing babies and dogs rolling in mud and cats falling in the bathtubs and fainting brides. So it’s all a bit of a haze. (laughs)
ATOTK: I had a few conversations recently with friends that went to school with you here. Nothing bad, so no worries. (laughs)
TT: (laughs) Oh, that’s fantastic. I think at Bramalea Secondary School there are a couple of teachers still waiting for me to hand in some homework. I think my English paper is due from 12th grade. Tell them, if you can get the message back to them, it’s coming, I’m working on it. (laughs) I remember being on the swim team, getting in that icy, cold car to drive to the pool at five in the morning just to swim for a couple of hours. Those were fun days.
ATOTK: You honed your skills early on with theatre acting?
TT: I did all the little theaters. I was Little Abner and I was in Diary of Anne Frank, it was fantastic. I wasn’t the greatest actor. I have to be, brutally honest with myself. A reviewer described my talent as “My emotions ran the gamut. Gamut of emotions from A to B” (laughs).
ATOTK: Tis the time with Hockey season in full swing. Are you still an avid fan?
TT: Totally! When I’m up there with family and friends, we talk about the Leafs losing season or the LA Kings. I’m a hockey guy. I played with Gordie Howe a couple
of times at celebrity games. I remember getting hit in the back and my legs and somebody’s firing pucks at me. I look in the corner and there’s Gordie Howe with a whole stack of pucks, and he’s just shooting the pucks at me as I’m skating and he’s laughing. That’s the greatest thing that’s ever happened to me. The only thing that could have been better is if he’d elbowed me and broken my nose. That would have been a little better. (laughs)
ATOTK: I don’t believe everything I read. Where were you born and raised?
TT: I’m glad you don’t believe everything you read. I was actually born in Hamilton. My dad was an intern. He had just graduated medical school from Western. Where Alan, my sister and I went. So we’re kind of a Western family. I’m still on a Board up there, actually. So I was born in Hamilton then we moved to Northern Ontario, Elliott Lake. The rest of my family was in Kirkland Lake. We lived there for a little while and then I came to Bramalea around first grade.
ATOTK: Were you instinctively creative early on?
TT: I like to think so. I do my best, whether being a musician, actor or stand up. The realization though, is when you’re going to auditions against other really trained actors. I thought, “I don’t know if I’m as good as these guys”. If I was doing stand up and hanging out with Bob Saget, I thought, “I don’t know if I have that talent”. If I was writing songs and I’m with David Foster, I thought, “I don’t know if I can do that”. But writing comedy, that’s kind of where I found my thing. So you just have to be relentless and find where you fit.
ATOTK: You and brother Alan (Thicke) were a creative force. Worked together for years!
TT: When I moved to L A, we always worked together. Every night, every morning, working on something. After dinner I’d meet up and then we’d start. Maybe we’d write some comedy sketches, work on a couple of movies, create a new game show, or a sitcom. We’d work on music and I’d grab a guitar, sit down at the piano, get on the drums and get into some kind of groove. Alan would listen and he’d say, “That right there, repeat” and I’d play that little sequence again. He’d take out his pad and start writing lyrics, and sing a melody over it. I wrote a bunch of game show themes like ‘Let’s Make a Deal’.
ATOTK: Speaking of television, I was raised with three TV channels and I never missed an episode of SCTV, Fernwood Tonight and Mary Hartman. What about yourself?
TT: Those are all fantastic shows. I worked on Fernwood Tonight, it was a summer job. I was a gopher, where you go for coffee, and you go for sandwiches, so I worked with Martin Mull and Fred Willard. They taught me all kinds of things. I remember Fred read one of my comedy sketches and gave me notes and I was actually able to direct a segment with him - that was great. Martin taught me some jazz guitar riffs.
ATOTK: You claimed when you went to LA you were an actor, a stand up comic and a songwriter, and you weren’t good at any of it.
TT: I would say that’s accurate. I tried them all. I was okay and I made a little bit of money doing it. But getting into the upper levels in all of those areas, with A-listers, I thought, jeez, I’m never going to play keyboard like Foster. I’m never going to be on stage like Bob Saget and own the stage, command it. So my way is in writing. I’ve been lucky enough to have been with Bruce Springsteen, Billy Joel or Frank Zappa. If I could get a laugh from them, that was a real high for me. That was really exciting.
ATOTK: Your huge success came from a little show called America’s Funniest Home Videos. How did AFV come about?
TT: It is interesting how it came about. I was developing a show called The Home Video Awards that had come out of a segment that I had produced on ‘Thicke of the
Night’. I could see that the proliferation of video cameras was just starting. I had one with a big case on my side and it weighed about 30 pounds. (laughs) I started working, writing a show, Animal Crackups, hosted by Alan on ABC. We’d have a celebrity panel and show animal footage, wildlife footage, then ask them questions about it. So I’d write comedy narration for the animal videos. It was kind of developing how to do funny narration over videos. I had a short reel of people/animal bloopers that I carried around with me for months, trying to figure out what the show was. I know they were funny but I wanted longevity. Celebrating weddings, babies, dogs and maybe showing some of the ill advised things that people do.
ATOTK: You had the concept and now you need a host?
TT: I think Saget’s name came from a bunch of different places, but I saw Saget on the Tonight Show. He was just starting ‘Full House’ and he sat at the desk
and showed pictures of his kids and doing jokes. He was so fresh faced and sweet and I was like, he’s the guy. He’s perfect. So then we did the pilot and it was lightning in a bottle. I’ve never quite heard laughter like that from an audience. I knew we had something. I didn’t know we had 35 seasons where we’re starting now. (laughs)
ATOTK: AFV was social media’s forefather, so would people send in their tapes, could it be VHS, Beta?
TT: Yeah, mostly in those days it was VHS, now of course it’s a link, but in those days it was VHS and we would get bags and bags, mail bags, If we have a contest, we’ve got to have a contest deadline. So it’s got to be Saturday at midnight, they’ve got to be in for the deadline for the contest. We’d be flooded with submissions. That’s when we’d hire extra staff to work around the clock, eight hour shifts 24/7, to log all the new videos coming in so they could be eligible for the contest. It was very exciting. At one
point, the network aired us several times during the week, and President Bush was saying that it was his favorite show. It was fun and exciting.
ATOTK: What would the vetting process be like to make sure not to bring a total whack job onto the show?
TT: Yeah, we were pretty careful. We knew that this was family friendly G-rated stuff. We were Disney, so we were careful. We’d talked to people, we’d meet them and vet the clips. Make sure we had proper clearance. So it was actually a process. Which obviously changes today, because in those days you’d send it in on the VHS off your camera, and now the first thing you do is you put it up on the web or your Instagram or something.
ATOTK: You have your first camera and script in the Smithsonian. That means you’ve made it!
TT: That was so exciting for me. I was there with my family and they’re going to start a little ceremony. There’s an audience there, and all of the items are laid out on the on a little table. And I go up, I show my kids and my family my script and I’m leaping through it, hand it to them, and they’re looking through my very first script. A lady comes out with white gloves and she picked up my script and I was just handling this thing a minute ago (Laughs). They were putting it beside Judy Garland’s ruby slippers, Archie Bunker’s chair, and Fonzie’s jacket. Now it’s a real thing on permanent display. But that was fun and it brought back all the great times we had.
ATOTK: You have also worked with an array of highly interesting people that caught my attention. Billy Ray Cyrus, Howie Mandel, Jerry Seinfeld and Muhammad Ali. Time to expand the book. (laughs)
TT: Yes, all of them. They all have a different story. They were all fantastic in their own way, like Jim Carrey, when we were coming down to LA around the same time. I was doing celebrity bookings for a while and got Muhammad Ali. He was so fantastic. I thought, I have to get his autograph, so I ran up to the prop room and found a boxing glove. I had him sign it to my dad. Meeting Elvis was just off the charts even now to me. I was just a young teen and got to go back to his dressing room after his show. I asked him, “Can I get a picture”? He went back in his
bathroom, put on a nice leather vest and cleaned up for my picture! I’m pretty damn impressive now that I think about it. (laughs)
ATOTK: Your current project, This Strange Paradise, that’s on your plate right now?
TT: Yeah, I’ve got a couple of projects going on in Canada that I’m excited about. I’d like to be up there. I love to work up there. I’m producing a musical, Strange Paradise. It’s a little bit of three penny opera meets Les Mis. It’s romantic, it’s got love, it’s got murder, betrayal, sex and songs. It’s really quite fantastic by this really interesting playwright in Canada. We did one performance a few months ago and it was full orchestra. We did it at the fabulous El Mocambo.
ATOTK: So much fun chatting with you Todd, one more story for the road, so to speak?
TT: Sure. I met Springsteen and was going back to his dressing room but I have to go to the men’s room. There were two other guys in there, so I just stand right in the middle. They’re both dressed in black and on my left I look and it’s Roy Orbison and on my right is Jack Nicholson. The three of us are standing at urinals. That was the best pee I’ve ever had with Nicholson and Orbison there. (laughs)
ATOTK: (laughs) I’m looking forward to your future projects and the book, my friend!
TT: Thanks so much, Jay. We’ll talk later.
I
By Karen Laws www.ontariodogtrainer.com
magine a cozy fire on a cold winter’s day with your newly adopted rescue dog relaxing at your side. While that peaceful image is a dream for many, the reality of adopting or rescuing a dog can be a bit more complex. Here are 5 common mistakes to avoid when adopting a dog.
1. The Sympathy Trap
Many new adopters make the mistake of showering their new dog with too much affection. Many new adopters dwell on the dog’s past (known or unknown) and feel ‘sorry’ for it, rather than stepping to be the benevolent leader their dog needs. Though well-intentioned, sympathy is a human emotion that can confuse the dog, and delay the bonding process (yes, it IS a process!).
2. Love-Fest Overload
Your new dog needs time to trust their new environment. Instead of overwhelming them with a love-fest, focus on providing a calm environment and predictable daily routine. This will help your dog settle in faster and feel more secure as they discover they are safe.
3. Welcome Party Extravaganza
Rushing into training or socializing too soon is another common mistake. Give your newly adopted dog time to adjust to their new surroundings before starting a training class or introducing them to friends, family, pets, or environments. A solid routine including structured walks and play with you, hand-fed meals, and undisturbed rest will provide the stability they need.
4. Gratitude Attitude
It’s also important to manage your expectations. Many adopters expect immediate gratitude, but dogs don’t operate like humans. They live in the moment and need time to trust their new home before they can fully relax.
5. Lack of a predictable daily routine
An easy way to fit your new dog into your daily routine is by following the power of the ‘3-Cubed’.
Here’s how it works -
Allow 3 days for everyone to adjust to the new arrival;
Expect at least 3 weeks to establish a predictable routine, with consistent rules and boundaries for everyone (including the dog) to follow.
Don’t Give Up! It will take at least 3 months of consistent, patient persistence and a predictable daily routine to earn the loyalty and trust of your new furry friend.
So, as you dream of a winter curled up with your dog by the fire, remember that patience, structure and consistency will go a long way in creating a lasting bond. For more advice on avoiding common adoption mistakes, check out our blog: 5 Common Mistakes People Make When They Adopt Rescue Dogs on ontariodogtrainer.com/blog.
Enjoy your winter snuggles - with patience and tell your new furry friend I said “welcome home!”
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