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  • Here's the thing about Valentine's Day: it's always better to make something from the heart (and if you're a cook, people are going to expect it anyway). Living up to this expectation can seem daunting, but it doesn't have to be. Simply choose recipes that are easy and universally-loved—such as sweet treats like cookies, fudge or brownies—and then put a little creative spin on how you present them. There's actually a great book out just for this purpose called Gourmet Gifts: 100 Delicious Recipes for Every Occasion (to Make Yourself and Wrap in Style).

    This is not a straightforward cookbook as the authors take a one-two punch approach to their recipes: 1. How to Make it, and then 2. How to gift it. The recipes are divided up into six sections (small tokens, big batches, pennywise, pound foolish, feel better, and special delivery) for the different life events and celebrations that could take place during the year. Some of their suggestions include:

    • Creating a deconstructed strawberry shortcake in trifle-form and presenting in a mason jar
    • Making your own herbal tea sachets and then giving it as a gift inside a vintage tea pot
    • Baking a cardamom coffee cake... right in a coffee can (my personal favourite from the book)

    It's a fun little book to be sure, and is a great gift in of itself for the cook or crafter in your life. If you're looking for a last-minute v-day gift idea, try the one below which is an easy hazelnut brittle wrapped up in a sweet way.

    Hazelnut Brittle 

    Hazelnut Brittle in a Faux Bundle of Letters
    Overall Prep Time: 1¼ hours
    Active Prep Time: 15 minutes
    Easy
    Ships well
    Do not double
    Shelf Life: 1 week in an airtight container at room temperature
    Makes: 20 pieces


    Ingredients
    ¼ cup (½ stick) unsalted butter
    1 cup chopped hazelnuts (you can substitute pecans or almonds)
    1 cup superfine sugar
    ½ cup light corn syrup
    ½ teaspoon sea salt
    1 teaspoon cognac
    1 teaspoon baking soda

    Directions
    1. Using 3 tablespoons of the butter, heavily coat the bottom of a standard sheet pan (11 x 17 inches) and set it aside.


    2. Combine the nuts, sugar, corn syrup, and salt in a microwave-safe bowl. Microwave the mixture on High for 3 minutes, pause the oven to stir the mixture well, and microwave on High for 3 minutes more. Pause the oven again, stir the mixture once more, and microwave on High for another minute.

    3. Add the remaining 1 tablespoon of butter to the brittle mixture without stirring and microwave on High for 2½ minutes more. Remove the bowl from the microwave and gently stir in the cognac and baking soda, taking care because the boiling mixture may foam and sputter when you add these ingredients. Quickly pour the hot brittle onto the buttered sheet pan. Working very quickly, pick up the sheet pan with oven mitts and tilt the pan back and forth and side to side to spread the molten brittle into as thin a layer as possible over the sheet pan before it cools and hardens.

    4. Cool the pan on a rack for at least 1 hour. Break the brittle by hand into generous bite-sized pieces. Store in an airtight container until the pillow box wrapping is completed and you are ready to assemble the gift.

    Wrapping It Up
    Images of beautiful vintage letters, postcards, and other antique paper ephemera can be downloaded to your computer or printer from several free sources, like TheGraphicsFairy.com. Use printer-weight card stock when reproducing the images. You can also clip images from magazines or old books and dry-mount them onto card stock to achieve a similar effect. The embellished card stock can be mounted on a commercially produced cardboard pillow box (or you can make your own using a purchased box as a template).

       Gourmet Gifts 

    Suggested Supplies
     

    Dry-mount spray adhesive
    Lightweight cardstock with printed or dry-mounted images of antique letters, postcards, or other ephemera
    1 cardboard pillow box (purchased or homemade), folded size approximately 5 x 9 inches
    Waxed tissue paper
    Thin ribbon or twill tape
    Sealing wax or hot glue gun
    Sealing wax, with stamp
    How to put it in a letter

    Use the dry-mount adhesive to attach the embellished card stock to the outside of the pillow box before folding it into shape. Small scissors or a craft knife can be used to trim around all the outside edges of the pillow box so the attached images are the exact same size as the pillow box. To make sure the images are well attached with no gaps, wrinkles, or bubbles, place the embellished box under a stack of heavy books for a few hours.
    Wrap the brittle in waxed tissue and place it in the box. Wind the ribbon or twill tape around the box and knot it tightly. Apply a small circle of real or glue-gun sealing wax to the ends of the ribbon and impress it with a stamp.

    Reprinted with permission from Gourmet Gifts, The Harvard Common Press, 2011, author Dinah Corley, photography by Alison Shaw. 

    Giveaway: I have 3 copies of Gourmet Gifts to give away. For a chance to win a copy, email giveaways@foodnetwork.ca with the correct answer to the following question: What is my favourite recipe and wrapping suggestion from the book? Don't forget to add your mailing address and phone number to your email submission for courier purposes. Please see giveaway rules below.

    The Gourmet Gifts Cookbook Giveaway Rules
    The following are the giveaway rules (“Rules”) for the Gourmet Gifts Cookbook giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

    RULE 1. HOW TO ENTER
    NO PURCHASE NECESSARY. To enter, entrants must answer the question posted above correctly, as determined by a Shaw representative. The Giveaway shall run from February 14, 2012 to February 21, 2012 after which time no answers will be considered.

    RULE 2. SELECTION OF WINNER
    Upon completion of the Giveaway, a Shaw representative shall review the answers submitted by each entrant to determine which entrant answered the question correctly. From the entrants that correctly answered the question, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner.  For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

    RULE 3. PRIZE
    There are 3 prizes available to be won, which consists of 1 copy of Gourmet Gifts (“Prize”). The approximate value of the Prize is thirty-nine dollars and ninety nine cents Canadian (CDN $19.99).

    RULE 4. GENERAL
    By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.
     
    Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.
      
    The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.
     
    Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.

    By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.
     
    In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by an Internet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.

    Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice.  Interpretation of these Giveaway Rules by Shaw shall be final.

    The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

    Comments ( 0 )
  • The Stats

    Title: Guy Fieri Food- Cookin’ It, Livin’ It, Lovin’ It
    Author: Guy Fieri with Ann Volkwein
    Publisher: William Morrow/Harper Collins Publishers
    Price: $29.99

     
    The Book
    The Drive In, Diners and Dives star is back at doing what he does best in his latest cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. This is the food that Guy (his friends call him Guido) loves--big, bold flavours of stick to your ribs kinda grub that takes its cues from the world’s pantry embracing spice, peppers and Guy’s favourite: garlic. It looks and reads like your favourite roadhouse menu (with a bit of bad arse, tattoo-chic fonts and rock n’ roll attitude), only made from scratch without any preservatives, fillers or freezer burn.  
     

    Craving a basket of “killer” wings (in the parlance of Guy himself)? He’s got you covered with a Firecracker Wings recipe that, get this, are not deep fried; instead they’re grilled to a golden brown and continue to cook over indirect heat on the grill until they’re done! Or, how about some Irish Nachos made with waffle fries instead of tortilla chips so that the, “nooks and crannies let the sauce and cheese get into every bite”? From Chicken Lettuce Cups to the Good Pho You take on the Vietnamese comfort soup, there’s literally something for everyone (including a cocktail menu to get the party started!).

     

     Guy Fieri Food

     

    What resonates most about this book though, apart from the over 150 recipes that assuredly helped make Fieri’s Johnny Garlic and Tex Wasabi restaurants immensely popular, is how very personal it is. His mom Penny weighs in on what Guy was like as a child–always a showman and a charmer. He includes his dad Jim’s advice on life and business and he pays homage to the people who have helped him get to where he is today, from the TV crews he’s worked with and his recipe co-developer to the close ties and bonds he shares with his family and inner circle of friends.  
     

    Over-the-top, brash, loud, and a bit creased around the edges is the persona that Fieri adopts on camera. What comes across in the book is the story of a guy with dreams, who has had setbacks like everyone else, and who overcame them with aplomb to become the fan favourite he is today. Oh, and his mum says he’s got the biggest heart of anyone she knows. Atta boy Guido!

     
    Photos and Art Direction
    3/5: Roadhouse, party or porker night food meant for sharing that’s well-styled and presented. Sophisticated and pretty it ain’t, but then that wouldn’t be our boy’s style now, would it?
     

    You may like it if... 

    • You're a fan of Guy Fieri’s TV show, Drive Ins, Diners and Dives, and want to replicate some of those lip-smackers in your own home.
       
    • You love big, bold flavours and aren’t afraid to flaunt it–even just a little bit.
       
    • You want to cook “Like a Rock Star.” Go get ‘em champ!

    You may not like if... 

    • You're not a fan of what some might call “guy food” (no pun intended). This is not precious, calorie-counting fare, if you know what I mean!

    Written by Mary-Luz Mejia.

    Giveaway: We have 3 copies of Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It to give away. For a chance to win, email giveaways@foodnetwork.ca with the answer to the following question: What is the nickname Guy reserves for his close friends? Don't forget to add your mailing address and phone number to your email submission. Please add "Guy Fieri Food" in your email's subject line. Giveaway rules are below.

     


    Giveaway Rules

    The Guy Fieri Food Giveaway Rules
    The following are the giveaway rules (“Rules”) for the Guy Fieri Food giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

    RULE 1. HOW TO ENTER
    NO PURCHASE NECESSARY. To enter, entrants must answer the question posted above correctly, as determined by a Shaw representative. The Giveaway shall run from March 23, 2012 to March 30, 2012 after which time no answers will be considered.

    RULE 2. SELECTION OF WINNER
    Upon completion of the Giveaway, a Shaw representative shall review the answers submitted by each entrant to determine which entrant answered the question correctly. From the entrants that correctly answered the question, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner.  For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

    RULE 3. PRIZE
    There are 3 prizes available to be won, which consists of 1 copy of Guy Fieri Food (“Prize”). The approximate value of the Prize is under one hundred dollars Canadian ($100).

    RULE 4. GENERAL
    By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.
     
    Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.
     
    The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.
     
    Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.

    By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.
     
    In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by an Internet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.

    Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice.  Interpretation of these Giveaway Rules by Shaw shall be final.

    The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

     

    Comments ( 0 )
  • Our shopping report April 2012 revolves around comfort foods: pasta, potatoes, pizza, and so on. But, maybe that corn on the cob is giving you a hassle, too? Read more about this month's trends in kitchen gadgetry.

     
    Ravioli at Home
    Considering the sheer volume of ravioli molds, stamps, and makers out there right now, you’d think everyone was making their own pasta at home. Wait, are you making your own pasta at home? I know I’m definitely not. But, if you are taking the time to make it yourself, it seems that ravioli is the pasta du jour and the tools of the trade are hot!

     

     Shopping Report - Ravioli Makers
     
    From top: square ravioli maker with rolling pin from Sur La Table, KitchenAid ravioli maker, and spring-loaded ravioli stamps from Williams-Sonoma
     

    Potato Mashers Get a Facelift
    If you’re piling your plates with mashed potatoes this spring, perhaps your old masher needs an update. Mashed potatoes are in regular rotation at my place, but I’m not sure if I’m ready to give up my old-school masher yet. Although, this Joseph Joseph Mash & Serve is pretty sleek looking, and it'll mean one less utensil to wash...
     

     Shopping Report - Potato Mashers
     

     

    Out with Pizza Wheels
    It can be a real pain to clean up after one of those old-school wheel-style pizza cutters, especially if you’ve let it dry before tackling clean-up. One of these rocking pizza cutters may be a better alternative. They’ll take up a bit more room in your drawer, but if you make a lot of pizza, that might not be an issue for you. I tend to gravitate towards using a big chef’s knife to cut my ‘za instead.
     

     Shopping Report - Pizza Cutters 

       From left to right: Pizzacraft stainless steel rocking pizza cutter with hardwood handle, and Epicurean pizza cutters from Sur La Table    

     

    Easy-Pour Measuring
    Flexible and easy-to-pour measuring cups would really come in handy in my kitchen. Making muffins or pancakes or anything that leads to messy drips can be irritating because you have to deal with burnt bits of batter. Imagine a world where you don’t have to scrape off hardened bits of batter from your muffin tins! 
     

    Shopping Report - Measuring Cups
     

    A Spatula City Populated with Your Favourite Characters
    This is a trend I just cannot get behind. I have a very particular need when it comes to spatulas, and this is really messing with it. Sometimes flipping a pancake can be a very delicate task, and these oddly-shaped spatulas are sure to make that an even bigger challenge.
     

     Shopping Report - Spatulas 

     

    Clockwise from the left: Stars Wars spatula set, Snow White spatula, and Marvel spatulas from Williams-Sonoma  


    Because a Knife Just Won’t Cut It (the Corn, That Is)

    Corn season is still a few months away, but there are quite a few of these little gadgets populating your favourite kitchen supply stores right now. However, a sharp knife is probably your best bet, instead of holding on to a gadget you’ll use a handful of times a year, if you’re lucky.    

     

    Shopping Report - Corn Strippers  

     

    From left to right: OXO corn peeler, and OXO corn stripper.

    Written by Jessica McLaughlin. Jessica is a foodie in Toronto who spends her days as a web manager and evenings as a freelance writer. You can find her on Tumblr where she blogs about kitchen and dinnerware. 

     
    Comments ( 0 )
  • Coffee with a Plunger -- Have You Tried? You Like?

    no crema


     

    Aeropress coffee
     

    Maxwell House's new TV commercial has a 'down-to-earth' dude intruding on a highbrow restaurant table to frown upon the 'plunged' coffee being served. "Oh, is this what we're doing now? I wouldn't let a plunger anywhere near my coffee", he says. While I may not agree, I know that coffee is liquid passion. In most of us, this passion flows hot and creates strong opinions. We know exactly how we like our coffee, thank you very much, and we aren’t about to gamble our magic beans on the next invention.

    My own taste in coffee has grown simpler over the years. Imagine a rocket blasting off into a starry sky, discarding parts of itself that are no longer needed: cream, frothed milk, flavoured syrups and sprinkles. All gone. Before I tried the Aeropress I was passionate about the coffee that powered my days: long, flat, black; one sugar.

    Alan Adler’s passion is science. Trained as an electrical engineer, he’s a natural inventor who improved the Frisbee by punching a hole in it. Now, instead of Frisbees people throw Aerobies, which  have rendered the passtime positively antisocial: the Aerobies fly so incredibly far that people can’t even talk to each other anymore.
    Aeropress all elements
    All elements of Aeropress package

    Rich and undeterred, Alan next trained his analytic powers on making the perfect cup of coffee. Behold the thirty-dollar Aeropress.

    It’s important to state right up front that Adler didn’t create the perfect espresso, despite the fact that the Aeropress is billed as an espresso-maker. The Aeropress works at a lower pressure and temperature than a real espresso machine, and it uses a paper filter. It cannot create the frothy emulsion called "crema" that espresso drinkers adore. An espresso without crema would be rejected by the most humble aficionado even if offered by Sophia Loren herself. True, there are brown bubbles on the surface of the strong coffee concentrate that the Aeropress produces, but it’s just aerated coffee.

     

    It’s also delicious. Here’s how the device works:  


    The box includes a funnel, plunger, chamber, scoop, cap, stir stick, and a supply of paper filters. If you want to play by Adler’s rules you should also have a cheap cooking thermometer on hand to ensure that your water is the correct temperature (a little less than 80 degrees celcius*). 


    Aeropress Filter 

     

    1. The filter goes into the cap, which is screwed on to the bottom of the chamber. The chamber is filled with finely-ground coffee, to the level of cups desired, as indicated by the numbered blue circles. Then the chamber is placed on top of your favourite coffee cup.

    Aeropress Coffee Temp Water
     

    2. Adler needed a way to help us measure the correct amount of liquid for an optimal brewing ratio of water to ground coffee. He could have added a measuring cup to the kit, but in a stroke of brilliance, he made the plunger itself hollow and added cup measurements on one side. So we can fill the plunger with the recommended amount of water, and pour it into the chamber.

    3. Having gotten this far, most of us will simply pour hot water into the cylinder and jam the plunger down like we were back in our bedrooms with Play-Dough’s Fuzzy Pumper Barber Shop. We are not all disciplined scientists.

    Aeropress Pour and Stirr 

     

    Adler is more rigorous. He knows that the flavour of coffee is affected by overextraction: the sad practice of forcing too much water through a limited amount of ground coffee. Overextraction produces more beverage, but the result is bitter. If you usually use a French Press to make coffee, you might be inclined to let this mixture steep awhile before you unleash the plunger. In the Aeropress that approach would create overextraction. Ten seconds of together time is all the water and coffee require before you take the plunge. Use the supplied stir stick and rotate it for ten seconds to make an even solution of the coffee and water.

    Aeropress finished cup 

     

    4. The Aeropress is a sturdy instrument, and you will quickly gain confidence in pressing the air and water down and out of the chamber. Pressing gently and slowly (20 seconds is the recommended time) gets the best result.

    What is that result? Exceedingly strong coffee, ready to be mixed with hot water to reach the number of cups we chose when we loaded the chamber and filled the plunger. Finally we are drinking a smooth, bold Americano.

    Now, the final booster of my coffee rocket has tumbled away. I don’t have to add sugar to my coffee anymore because the absence of bitter oils makes the overall flavour much sweeter. I certainly don’t miss the grit left behind by the French Press. The smallest amount of attention is all you need to create a coffee of consistent intensity. The Aeropress is not convenient for those who need to make great amounts, but for two people it’s ideal.

    Another interesting quality of the unmixed Aeropress concentrate is that it doesn’t seem to oxidize as fast as a cup of coffee generally would. You can take it to work and add hot water throughout the day to create more coffee. Just be prepared for non-believers to slowly back away when you do.

    Maintenance

    Aeropress cleanup 

     

    I’ve used my Aeropress for several months, and coffee oil has not built up on the plastic. It’s certainly easier to clean than a French Press. You can’t put the Aeropress in a dishwasher, but cleanup is easy. Just unscrew the cap and peel the filter away from the compressed grounds. I have found you can actually re-use the filter several times – it’s hardy enough to withstand a gentle wash. Position the chamber over your wet compost container and push the plunger all the way down. A hockey puck of grounds will emerge, sometimes with velocity, so aim carefully. Rinse and repeat.

    In my opinion, we can trust Adler with our magic beans. His science and our passion are compatible.

    * If waiting for your kettle to reach 80 degrees celcius seems primitive, there’s an app for that


    A coffee enthusiast, Dwight Friesen has built websites at CBC for the past ten years and enjoys new forms of storytelling...

    Related:

    Video: James Chatto Talks Pairing Coffee at FNC HQ!

    Filed under: coffee, Gadgets
    Comments ( 0 )
  • Top 5: Simply Perfect Treats for Mother’s Day

    On Mother’s Day I would love to sleep in and savour breakfast in bed but there is always the chance of my lazy morning being disrupted by the well-meaning clanging of pots and pans, inevitably resulting in me getting up after an apologetic voice whispers, “ummm, where do we keep the extra flour… and the mop?” 

    So please, bring the good stuff but keep it simple.  It will be just as appreciated, I promise.
     

    mothersday_top5_tea 

    1. A fragrant cup of Japanese green tea

    I’d like to wake up to a cup of nutty, delicate Genmaicha tea (green tea with roasted brown rice) that warms my hands while I snuggle in the blanket.  Real tea leaves and proper preparation are key; over steeping can makes green tea bitter. Boil the water and let it cool slightly, add the tea ball and steep for 2-3 minutes.

         Read about Cooking with Tea

    topf_softboiled 

    2. The perfect soft-boiled egg 

    Few things are as cheerful and satisfying as a warm, runny yolk sprinkled with sea salt and mopped up with buttered toast.  Boil the water, add a room-temperature egg, set the timer for 5 (or 6 if you like your yolk firmer) minutes and remove.  Heaven.

     

    top5_baguettejam 
    3. Baguette and jam   

    Bring me a warm baguette from the local bakery and and serve it to me with loads of butter and plum jam.   Don’t slice it, I’ll tear off chewy pieces as I go. 

        
          Laura Calder's baguette sandwiches  


    top5_cremefraiche
    4. Crème Fraiche  

    Fresh fruit is great, adding a dollop of crème fraiche is even better.  Use gratuitously on Mother’s Day-on crepes, breakfast burritos or just send it up with a spoon in the jar.  
        
         Read what Laura Caldern has to say on
    Ingredients, Equipment and Techniques for French Cooking (which includes Crème Fraiche bien sûr) 

    top5_goodchocolate
    5. Good Chocolate 

    Any bittersweet bar with interesting flavour combos like sea salt, chile or lemongrass will make me love you. Then please leave me alone with my People magazine. 
         
         Read
    Global Chocolate Tour to find out the difference between criollo vs forastero

     sue_riedleheadshot 

    Sue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for the Globe and Mail.  She loves to push stinky cheese on her 3-year old.    




    Related: 
     

    Comments ( 1 )
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