Beware of mold, and tackle it whenever it turns up

Not only can mold and mildew affect the way your home and furnishings look —  it can contribute to an unhealthy air quality. Concrobium, which makes a range of mold-fighting products, has some good advice for dealing with this unwelcome visitor. Let’s call it “the five D’s”.

Deflect – To prevent mold you need to stop water from entering and accumulating in your home. So check that downspouts are doing their job — deflecting water away from the building. Make sure, too, that property is graded away from the foundation, so that water runs away from the house.

Dry - Mold can grow on water-damaged surfaces in as little as 24 hours. If flooding happens, remove excess water with a shop vacuum or water pump. When water is removed, use fans to circulate and absorb moisture in the air. Open doors and windows if possible; indoor mold spore counts are typically higher than outdoor counts. Call a pro if the job feels too big or if you suspect sewer back up.

Discard - Throw out water-logged and mold-infested materials such as carpeting or ceiling tiles. If drywall has absorbed water, it should be cut out 12 inches above the water level and replaced when the space is dry again.

Deactivate - Use bleach-free Concrobium Mold Control to fight remaining indoor mold.  It kills mold and prevents it from coming back. Treat hidden areas such as crawlspaces, closets and under furniture. Special fogger units, which mist Concrobium Mold Control into the air, can be used to treat large or inaccessible spaces such as basements and attics.

Dehumidify - Run a dehumidifier to take additional moisture out of the air. Maintain relative indoor humidity between 30 and 50 per cent. Monitor humidity levels with a hygrometer, an inexpensive device that you can pick up at your local
hardware store.

There’s also excellent information about mold and moisture issues on the Canada Mortgage and Housing website

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I want flowers for Christmas

A few quick floral tips from the lovely and talented Bruno Duarte of Fresh Floral Creations. 

If you haven’t visited his little jewel box shop on Danforth, you should. It may just be the Platonic Ideal or a floral shop.

If you can't get down there, you can at least drink a few drops from the font of his floral wisdom. Here it is:

Line vases with a leaf to cover stems; Duarte likes dark brown Thai leaves.

Keep topping up water, but don’t add powders — they’re mostly sugar and can cause bacteria that contributes to rot.

Work with a maximum of three colours.

Stay away from too much glitter (however tempting it may be).

On a dinner table, the height of an arrangement should never be taller than the length of your elbow to your hand.  If you’re table is long, consider three several smaller arrangements.

For something different and striking, cut Amaryllis, and hang them upside down. Gather the stems loosely but firmly with a floral wire and fill the stems, which are hollow, with water. Suspend from a hanging light fixture. (And if you can’t figure out how to do that, call Duarte – Editor)

Want to switch it up for New Year’s Eve? Go with white, says Duarte. “You will have been bombarded with red and other colours. White will be fresh and clean, just like the new year.”

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Lovely Lisi.....

Me, Neil, Klaus and King Street East. Be there.

Everybody who’s anybody will be at a soiree ce soir that opens the King Street East Design District festival, KEDD,  running this weekend.  (Okay, well,  I’ll be there –  if I don’t fall asleep in my glass of Gerotol first. In fact, I have no idea who’s going — other than Alejandra Melo Cea, my lovely step-niece once removed by marriage.)

But it sure sounds good. Over two days, 14 retailers, including Alexander Interiors & Design, BoConcept, Studio B, Kiosk, Klaus (from whence came the pic of the wonderful desk above, by Castor), Upcountry, Cambria, Modern Weave, Sub-Zero/Wolf and Andrew Richards Designs, will mount special in-store events for design hounds. If you go, you can tell the participating retailers by the banners and red carpets.This is the first year of the event, so they need support.

To get in  -  and to get a chance at give-aways - you have to buy a passport for $10. It  goes  to  Habitat for Humanity Toronto, run by the always-dashing Neil Hetherington, who is sure to be at the kick off. Go online for tickets or buy them from a retailer. 

If I do go, I'll be easily recognizable.  I'll be the one wearing the “Neil for Mayor” t-shirt.  

So - as weekend plans go, how does this sound? See great design, possibly win some cool stuff and wander downtown during what promises to be fine weather. What else could you ask for? Other than a functioning, democratic local government, that is. And a good, affordable hairdresser.

If it all gets too much, you can deak into a local bar with a friend. Have a drink or two. You’ll be reminded that Toronto still does have its charms. And if you see Neil down there on the weekend, ask him for me again if he's ever thought about running for Mayor? 

Who has great BBQ tips? Naz haz.

BBQ Naz says it's all about the prep, baby

Barbequing is supposed to epitomize easy summertime living. So why do so many home cooks approach with a touch of trepidation? Weber's grilling expert Naz Cavallaro (AKA BBQ Naz) has a few suggestions for grilling without groaning.

First of all, says Naz, preparation is key. "Get it all ready before. Chefs call that mise en place – putting everything in place. If you’re doing skewers, do them beforehand. Prep the veggies and have it all ready to go.”

Good prep takes food safety into account, he adds. “People overlook it. You need to keep your proteins in a shaded area and on ice until you are ready to cook them. Don’t cook it all at once and let it sit on the table for too long – it’s better to grill some, have people eat it and throw more on as you need it."

 As with any kind of cooking, timing is everything, says Naz. “Time your cooking, and don’t get sidetracked and start chatting too much. It’s easy when you’ve had some practice. You could, say, start with sausages and then move them up to the warming rack before cooking chicken. When the chicken is almost done you can tent it and throw on the next item.”

The only situation in which a little inattention is appropriate is when you are cooking something low and slow. “Every time you open your grill, it takes 20 minutes to get temperature back up. Leave it!”

Chef Tom to the rescue with summer menu ideas

One of my bestie foodie friends - Chef Tom

Chef Tom Filippou, executive chef for President’s Choice Cooking Schools  thinks busy home cooks often need a little inspiration for putting together menus for summertime suppers with friends and family. So he and his team have come up with some easy–to-assemble suggestions using, naturally, the President’s Choice product line, which seems to be growing ever bigger, and ever better.

One zesty suggestion - pair Jalapeno cheese burgers with Corn Relish on Round Pretzel Buns, with a side salad dressed with Avocado Dressing, Lime and Jalapeno. Or top a chicken burger with the Zucchini Relish and Monterey Jack with Jalapeno Pepper mini cheese slices. I also like the Sofrito, which is, typically a mix of flavour-rich ingredients indigenous to various regions. PC’s entry is tomato-based with onions, green, red and jalapeño peppers with notes of cilantro, garlic and lemon. It makes for a great burger dressing, but also works with cheese on crusty bread for a vegetarian option, or as a zingy compliment to perfectly scrambled eggs.

They also have a few dozen suggestions on the website for topping their mini burgers and sausages.

I think sandwiches make great summer fare, and Chef Tom agrees. That’s why he suggests putting a little bit extra on the grill to be used for sandwiches the next day. Think about pulled pork, or hot Italian sausages, made with the new PC baguettes. Add roasted pepper or eggplant, portebello mushrooms, sliced raw red onion or caramelized onions.

I happen to like the red pepper rounds buns with almost anything, but especially with fresh LOCAL tomatoes and crisp lettuce, and Formaggio di Bufala Fresh Soft Cheese. For a fun side to a bun-less burger, try roasted beets, sliced very thin and served with toasted walnuts, goat cheese and a drizzle of flavoured olive oil. The magnificent Lucy Waverman turned me on to serving these with chive oil (combine ½ cup chives with ½ cup chives and 2 tablespoons chopped green onion. Bring to a simmer and then sit for 2 hours. Strain).

An easy way to serve an elegant dessert is to pile ice cream — say, the Loads of White Chocolately Raspberry Treats — into a waffle bowl and heap it high with fresh LOCAL raspberries. Peanut butter and jam ice cream, is pretty delish with fresh cherries, imho -  I keep a bag of mixed frozen berries in the freezer for the times I run out of fresh, LOCAL (I think I've made my point, no?) seasonal fruit. You could also dress a Dulce de Leche cheesecake with fruit and/or toasted nuts which you would serve, of course, in very skinny slices.

I'd like to know what you're smoking...

Weber's Fireside kits lets users find their faves

Smoking is in. That is, as in cooking foods slowly over low heat using various types of wood, not as in inhaling toxic chemicals that lead to a slow and painful death. Experts tell me that tastes in wood chips are as subjective as tastes in wine. For example, i hate Chardonnay and I don't care who knows it. If you want to experiement with smoking on the barbie, but aren't sure which kind of chips to use, try it out, consider picking up one of Weber’s Trial smoker kits, with four trays with hickory, cherry, apple, and  beech chips ($13) or  a six-pack of  mesquite, cherry,  apple, hickory, and  pecan, and beech  ($18) In Toronto, you can find them at Deer Park,  Dickson and  Sunnybrook Home Hardware stores, www.homehardware.ca, Sobies BBQ , Ontario Gas Barbeque , The Sign of the Skier  or online at  Weber. Never used chips before and don't have a smoker? Here's an easy how-to from Canadian Living.

 

Perfect for beach picnics, park or porch parties

Famously laid-back Vancouverites are not letting a cool and rainy start to summer diminish their enthusiasm for outdoor recreation and entertaining. In fact, says Fiona Wilson, who works at one of the Home Depots in the city, portable grills that folks can easily take to the beach or the park are big sellers this year. Those include Weber’s Q series. (Shown below at right.)

Speaking of portable, Canadian Tire has a sweet little portable propane grill/oven from Coleman that looks like it would be just the thing for gourmet campers who want to eat mroe than weiners and smores (although there's nothing wrong with that menu, imho).  It has two 6,000 BTU stove burners and a 3,000 BTU oven that will fit a 12-inch pizza, and which will run for about 90 minutes on high. Windscreens shield the grill from gusts.

The Quattro from Stok  (shown below) is also drawing attention from folks who “like toys”, says Reid, as it has special pull-out grills in which pizza stones, veggie baskets and other accessories can be inserted. Full discolsure - I have one of these and like it a lot - mostly because I can cook the entire meal on it including, if I do say so myself, a great little appetizer pizza with tomato, goat cheese and basil-infused olive oil. Served with rose wine, natch.

 

 

Hamilton Beach gets its grill on

 

 

Small appliance maker Hamilton Beach has ventured into the BBQ category, with two new grills that are available exclusively at Sears. The five burner Grillstation has  598 square inches of cooking surface, with four main burners (10,000 BTUs, or British Thermal Units) and one side burner with 13,000 BTUs. The three-burner model has three 11,000 BTU burners. Both (shown above) have rotisserie functions. Grates are cast iron coated in porcelain. It also features an extra large temperature gauge that displays temps for cooking zones, and interchanegable trays and baskets.  It's all designed to enable consumers to customize the culinary experience, which HB has identified as a significant foodie trend this year.Prices start at  about $400.

 

How to have a Canada Day party with pooping out the hostess

Outdoor barbeques are a standard feature of the Canadian summer landscape. Their popularity is well-deserved; after all, there’s nothing quite like enjoying roasted meat or fish on the patio or by the lake on a perfect summer evening, surrounded by friends and family. But let’s face it, BBQ parties do have their drawbacks, especially for the chef, who’s often forced to stand for hours over a hot grill, trying to juggle orders for rare, medium, well-done, cheese or no-cheese, vegetarian etc., etc, etc.

Not only is this sweaty work, but it forces the cook to focus on food rather than friends. That’s why I think the summer sandwich is poised to make a come-back. Sandwiches may well be the new “it” food – they’re easy to prepare ahead, highly portable, don’t require utensils and are easy to customize for folks with various dietary restrictions.

I’ve put together an easy make-ahead Canada Day party menu that I think will delight guests, and allow the entire gang to hang out together. My “inspiration” was a line of plain and flavoured hummus from Sabra, pickled beans and olives from Matt and Steve’s Extreme Bean line and PC’s regular and multi grain baguettes.

The gelato and sorbet were a breeze to make with the DeLonghi’s Gelatto Maker. Unlike previous generations of this type of machine, you don’t have to freeze the inner vessel before preparation - just quickly mix the various ingredients into a bowl, pour it in the bowl and turn it on. For the next half hour or so, the ingredients are churned and chilled. The taste and texture of what you get is, imho, far, far beyond just about any store-bought product on the market – including many premium brands. And you can be making the sweet treat unattended, while guests are nibbling on the main event.  I had such fun testing the machine with the DeLonghi recipe book, and it wasn’t long before I was coming up with my own recipes, including one for maple syrup gelato. 

Here it is:

Vicky’s Maple Syrup Gelato

1 cup minus one tablespoon cold milk

1 tablespoon cold espresso, or a heaping tablespoon of instant coffee dissolved in a tablespoon of cold milk

½ cup cream

½ cup sugar

¼ cup maple syrup

Pour into machine and follow manufacturer's instructions. By the way, you can make gelato without an ice-cream maker – it’s just a bit fussier. You can also dress this up by folding in a half cup of chopped toasted walnut or small chunks of dark chocolate (or both!)

A few tips for further reducing the fuss – keep serving dishes simple and practical. I’m not generally a fan of paper napkins, but cheap and cheerful napkins with a Maple Leaf are perfect for a Canada Day get-together.  In some cases, they can replace plates.

I also love the unbreakable serving pieces from Urban Barn that look like slate. They pair beautifully with plain white service dishes and lovely little tea-light holders with sweet little bird motifs in glossy white – also from Urban Barn. When arranging self-serve party food, I always suggest using several smaller platters rather than one or two large, centrally located ones. It means that food is within easy reach of conversational grouping and that there’s never a crush or line up in one spot.  It also tends to make people circulate, which helps any party.

Another tip – rather than having a set meal-time, consider an open-house format, in which you invite guests to drop in anytime between, say, 2 and 7 p.m. It makes it easier for families of different types (young couple with babies, empty-nesters, busy teen-agers) to get to the event, and staggering the arrival of folks also often means that you get more face-time with each.

Since music adds to the atmosphere of any party, you’ll want to crank some tunes outside. For that, I love the teeny iHome stereo speaker system that I found at HMV. It works with MP3 players, iPhones and iPads, delivering remarkably good sound from a small base. Also great on the dock at the cottage. You can pick one up for about $20 from HMV, where I also found a few new must-have Canadian releases; Rufus Wainwright’s Out of the Game, the Cowboy Junkies' The Wilderness and Neil Young’s Americana, which includes a cover version of God Save the Queen. 

Here are my food suggestions. Hope they inspire you.

Appetizers

Spicy hummus served with sliced radishes, baby carrots and baguette slices (for an elegant presentation, slice baguette into rounds, brush with olive oil and place in a 400˚F oven for 10 minutes.)

Pickled green beans wrapped in prosciutto

Cherry tomatoes with bocconcini, drizzled with basil flavoured olive oil

Baguette Sandwiches

Red pepper hummus with sliced red onion, roasted beets, goat cheese and red leafy lettuce on a plain baguette, garnished with a pickled bean

Roasted garlic hummus with Brie, sliced radishes and curly lettuce on multigrain baguette, garnished with a pickled olive (use a Canadian flag toothpick for a fun touch)

Devilled eggs made with black olive hummus (So simple. Slice a dozen hard boiled eggs in half. Carefully remove yolks with a small spoon and place in bowl. Add about a half-cup of Sabra Greek Olive hummus and few tablespoons of mayonnaise or thick plain yogurt. Mix together and spoon into eggs. Garnish with chopped onion. )

Dessert

Mocha maple syrup gelatto served in a chocolate Victoria cup and garnished with a chocolate wafer

Strawberry sorbet served with mashed strawberries and garnished with a lemon wafer

Keeping it clean in the backyard

Got a space-challenged backyard, or an over abundance of garden and sport gear that's spilling out of the garage and back hall? Rubbermaid has a new shed that offers loads and room, and makes it easy to get at, so you can avoid pronging yourself in the face with the rake just to get to the lawn chairs. The Slide Lid Shed has a sliding roof that makes it easy to get at seasonal paraphernalia, and a profile low enough to sit below the sightlines of a six-foot fence, so it won't impair the neighbours' view. The paintable exterior mimics lap siding. About $500 at Home Hardware