Jo Alcorn loves the high and lows

Photos by Robin Stubbert

Jo Alcorn is a veteran of home improvement tv, sells her own line of furniture and interior lighting. She also tosses off a couple of stagings for high-end homes for resale. There’s more about Jo in my Hot Home column in the Saturday Star, but here are a few pics  of her spaces that likely did not make it through to the print edition. Alas.

Because we like to give credit where credit is due, here's some info on the spaces:

Bedroom: Design Republic, TEB interiors mixed with Bouclair
Living Room: Zsemba Furniture, Jeff Turner Coffee table mix with Bouclair
Office: Chair Table Lamp, James Connelly Art mixed with Bouclair

Alcorn’s website has links to a previous showcase and videos with tips for mixing high and low pieces.  In one she advocates for DIY art. The most recent example of that for me was that my sister Cathy picked up three brilliant colour postcard photographs of Frida Kahlo. (See images below. All are from Nickolas Muray © Nickolas Muray Photo Archives)  We saw the show on the weekend. Sad. Operatic.Fascinating.  We’ll house these in cheap Ikea frames and they’ll brighten yet another corner of my house. Thank you, Frida — and Cathy.

If we’d been museum hopping, we might have also made it down to the Textile Museum of Canada gift shop, where we might have found lovely tea towels by Raingoose.  About $15. Definitely frame-worthy.  But I'd also buy them because they'd help with the everyday art of drying dishes and the such. And because they'd be awfully pretty fluttering on the laundry line.

Terrific toiles, tickings and other textiles

Fans of lovely textiles, rejoice. Annie Sloan’s new line, which includes toiles and tickings made in Belgium and France, should start showing up soon in a few select Canadian retailers.  Here’s a sneak peak.

Let’s start with the toiles — a perennial favourite. Although the inspiration for toile fabrics originated in India, it was in 18th century France that they became popular. Typically, they featured a bucolic theme repeated across a pale background. But you also see the designs against stonger backdrops - sometimes mustard yellow, deep pink or event black. Originally, these prints were often designed as a graphic interpretation of news or important local events.  BTW, check out the very modern Marimekko design below. Doesn't it remind you a bit of toile? It does me.

Ticking is a tightly woven, highly serviceable striped cotton fabric, originally used for mattress covers. The black and taupe Paris Noir ticking from Sloan is a smart and chic, while a horizontal stripe in off white and tomato red in different intensities (Panama Rouge) is softer. French Hens is retro rural; chickens, roosters, eggs and feathers on a linen-look background.  It would work well on draperies in the kitchen or garden room, or on as pillows. Faded Roses is strewn with delicate, dainty roses in faded pinks and greens. Prertt, pretty, pretty.

To see all the new fabrics, check out my Pinterest board 

Colour me Canadian

It’s appropriate that Beauti-Tone, the paint line from Canadian owned and operated Home Hardware,  has launched a colour tribute to the nation it calls home. The Simon Chang Oh Canada! collection has 42 colours  in six palettes, each one inspired by a region of Canada. They include Savoir Flair, which celebrates French-Canadian heritage (see top pic);  Arctic inspired  Northern Reflection (second pic); Beauti and the East, which reflects the charm of Atlantic villages; Culture Club, a hip, urban palette; Wheat till you try it, echoing the big sky colours of the Prairies and Pacific Overture, which captures the beauty of the Pacific seaboard. See the 2013 trend card  below.

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.

 

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

Floral motifs and mosaics - two of my favourite things

Jaqueline Vine from New Ravenna

 

 

Mosaics and floral motifs are both big news in decor these days. They come together in a new line by Sara Baldwin of New Ravenna Mosaics  Hand-made in Virginia with jewel glass and natural stone, they’re inspired by inlay techniques that date back to 17th century India. Designs include the delicate, curvy Jacqueline Vine, available in Toronto through Versatile. Customization means prices vary widely.

 

Everything you always wanted to know about — raising chickens?

Raising chickens in the backyard probably isn’t the top item on your to-do list. But that doesn’t mean a quaint little book about how to do so isn’t a terrific read.

In municipalities that allow small-scale residential farming of chickens, the slim copy of Minnie Rose Lovgreen’s Recipe for Raising Chickens that recently crossed my desk will have definite educational value. But for the average cityslicker, it will be Lovgreen’s oddly compelling, down-to-earth voice that’s the real appeal of this book —without a doubt the most delightful and engaging piece of writing I’ve read in a very long time.

Lovgreen probably never thought of herself as a fascinating person. But consider her life story. Born in 1888 in England, Lovgreen was the eighth of nineteen children. In 1912, she and her brother decided to set off for Canada on a ship called the Titanic. But Lovgreen got bored waiting for the ship to be sail-ready, and hopped instead onboard another Montreal-bound ship. Those details alone were enough to make me place my order for Lovgreen’s other book, As Far As I Can Remember; Minnie Rose’s Story, also available at Trillium Press. 

By 1920, Lovgreen had made her way to Washington State, where she met and married Danish-born Leo Lovgreen.  They worked together for 30 years, creating a 170-acre dairy farm, where Lovgreen also learned all about rising chickens. After some 60 years, she decided to collect her wisdom in a simple, hand-lettered 31-page booklet, which was illustrated by Elizabeth Hutchison Zwick.

If you do want to raise chickens the old-fashioned way, this is probably an excellent primer. If not, it’s full of wonderful insights from Lovgreen, and delightful gems of wisdom, such as:

You’re much better off with a broody hen, even if you have to borrow one.

One or two white eggs in a box bring out the value of the brown ones… they look real pretty.

If two roosters get fighting hard, the only way I can do (sic) is to take a board and slap one of them in the face.

A quick read, this is the perfect book for the cottage — as bedside reading or, in a comfy chair in the shade.  But while it’s tempting to characterize it as charming anachronism, it’s worth remembering that Lovgreen lived in a time and place when connections to the land, and to the food chain that sustains us, were much stronger and more visible.

Lovgreen and her husband probably got just about everything they needed to survive from the land, or the local community. When I compare that with the fact that my husband, who’s an elementary school teacher, regularly encounters kids who don’t realize that apples come from a tree, I worry about what we’ve lost by becoming increasingly removed from the realities of food production. Makes you wonder about the nature of our progress, doesn’t it?

And if you read and enjoy this book, you must look for a copy of Betty MacDonald’s The Egg and I, about a young newlywed— also in Washington State ­ — who finds out that her husband has plans to start a chicken farm. The book was made into a sweet and funny little movie of the same name, released in 1947, and starring Claudette Colbert and Fred MacMurray.  

Colour - work it!

This week’s Hot Home Products column is all about painting with colour, an especially tempting idea in the deeply dreary days of mid-winter. BTW, if you’re leery of painting at this time of year, keep in mind that low and no VOC paints are much easier and safer to work with than older formulations. As long as you can crack a window open for a bit, you should be okay.

Of course, using milk paint is an increasingly popular option, partly because of the subtle colours and slightly chalky finish, but also because you don’t have to worry about fumes. We like local company Homestead House Paints, which now also offer courses on using milk paint. Homestead also makes a zero VOC line.

Some tips for working with colour from Alison Goldman, communications manager for CIL.

Sample first. The colour you love on the chip may not look the same when it’s on your wall, because of lighting and other materials used in the room. Take the time to slap some of the colour on the wall and live with it for a few days. Many companies now offer very affordable sample pots. An oversized chip is next best, but because they’re usually printed — not painted — it’s not the same.

Strong colours show up imperfections, so prep walls carefully. Again, this small investment in time will pay off. And while more and more companies are offering paint and primer in one, I tend not to use them — unless the colour being applied is very close to the one already on the wall.  To get a true colour, you need a blank canvas.

Sharp cut lines count when you are using strong colours. Use a good tape. I like ScotchBlue Edge Lock, which contains a chemical that forms a leak-proof bond, but which comes off easily. Love it! 

Pics above come (in order) from Farrow and Ball, CIL, and Pittsburgh Paint.