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Janice Mansfield has been at 53 events

HostFollowersTitleDateGuestsLinks
Chef Dennis Littley779,791Spring is in the air (although it may not seem like it to some) so lets get busy and share our *Favorite Healthy Dishes*  to inspire everyone to start eating healthier on Google+! *Share as many images of your favorite healthy dishes* as you like, you can continue to post until Wednesday March 12th at 11 PM EST.   *Post your image directly to this event, by clicking on the camera icon at the far right end of the comment bar*  The image will also show up on your home page. *Make sure to share this with your friends so everyone can join in the fun!* #LetsEatHealthy   #healthyfoodideas   #GoodFoodPics  Let's Eat Healthy - Share your Delicious Healthy Dishes!2014-03-06 23:00:00180  
Meloney Hall3,636Meet @108206830508609313547 this Thursday, February 20 at 3p PT/6p ET and learn about her passion and drive for the culinary arts.  She will be the featured guest on this unique HangOuts On Air (HOA) LIVE Broadcast that is guaranteed to inspire you to explore your own culinary talents that are just waiting to be discovered.   Chef Rachida studied at L'Academie de Cuisine, which is a premier culinary school in the Washington DC area.  She specializes in combining Moroccan cooking and classic French techniques with a modern approach.  She also does her own food photography of her beautiful  delectable delights.  Visit this link prior to the HOA Broadcast to see images of her creations --  http://www.flickr.com/photos/chefrachida/ She  is a Google HelpOuts Provider as well, and has 20 Five-Star Reviews for her FREE online LIVE face-to-face video-call sessions.   Find out more at this link -- https://tee.sandbox.google.com/111859664686562826328/ls/b298590b4928b4a8?authuser=0 The panelists for this show will be three well-known women within the Google+ Chef/Cook scene.  @108641528210325220263, @116623758105982693145, and @104152952384716366629 will provide additional insights into culinary expertise and the passion that drives them to share their gift.  We might  call these three Culinary Women, "The Jean-Jen-Jan Team!"  They are also wonderful examples of reaching out to others and helping whenever they can.  Take a look at their profiles to learn more about them.   In order to get a reminder on your Google Calendar about this upcoming broadcast, please select YES or MAYBE.  This is also a handy way to keep track of where to find the replay video if you need to watch it later. Feel free to share this event with your friends and others who have an interest in Moroccan and French cuisine.   +What time will this broadcast be in YOUR time zone?* http://www.timeanddate.com/worldclock/    You can begin to ask your questions and offer your comments here on the event page prior to the show.  Start the conversation now and keep it going even after the show to bring more value to what you've observed, learned, and plan to implement.   This will be a powerful event with FOUR Women who really know how to transform regular ingredients into masterpieces!  See you all then!       Watch via YouTube -- http://www.youtube.com/watch?v=9rWi6xc-_KQ Embed  the live video on  Your Website so people can watch it from there -- Introducing Chef Rachida and her Culinary Artistry2014-02-21 00:00:0021  
Shinae Choi Robinson892,872Grab a drink and join me in making some Asian style dumplings for Lunar New Year (which falls on Friday, January 31st this year) in my first cooking HOA ever! :D If there are any questions you'd like me to answer tonight, leave a comment. If you'd like to be invited to participate in the Hangout (there's a max of 10 who can join in, but viewing only is public), leave a comment. If you're interested in watching but can't make the time tonight, not to worry as HOAs are recorded and available for viewing shortly after their completion. Hope you can make it! To join THE Cookalong Kitchen to cook along or just watch along and get recipes and cooking tips: https://plus.google.com/u/0/communities/112752328596673962609Making Asian Style Potstickers/Dumplings2014-01-28 04:00:0030  
Shinae Choi Robinson892,872Join me in making Asian dumpling/potsticker type thingies just in time for Lunar New Year (which starts this Friday 1/31!). LINKS TO DUMPLING RECIPES: https://plus.google.com/u/0/+ShinaeChoiRobinson/posts/HR9AmF3Qqbc LINK TO EGG DROP SOUP RECIPE THAT CAN BE ADAPTED TO WONTON SOUP: https://plus.google.com/u/0/+ShinaeChoiRobinson/posts/SoBjCd793Hr I'll be posting tonight's simplified recipe tomorrow and will update the event info. :)MAKING ASIAN DUMPLINGS/POTSTICKERS ^^2014-01-28 04:00:0043  
Guy Kawasaki6,946,527We're having a Hangout to celebrate the one year anniversary of self-publishing APE: Author, Publisher, Entrepreneur - How to Publish A Book. We'll be sharing our top tips to help you self-publish your book and talk about what we've learned about self-publishing in the past year. Please R.S.V.P. and join us! Once you R.S.V.P., the time will convert to your timezone or you can check the time for the live event here: http://www.timeanddate.com/worldclock/converter.html This will be a live Hangout on Air and it will be recorded to watch at your convenience if you can't watch live. More about APE here: http://amzn.to/1dGlOKB And here: http://blog.apethebook.com/Top Tips for Self-Publishing your Book with Guy Kawasaki, Shawn Welch, and Peg Fitzpatrick2013-12-10 18:00:00245  
Jackie M1,868,362Yes, I'm running them in tandem this week because of my schedule - join me as I make a quick and easy taro and sweet potato dessert/soup from my Truly Malaysian Street Food At Home cookbook :)  www.TrulyMalaysian.comJackie M Truly Malaysian Street Food 7 - Bubur Cha Cha2013-10-02 09:30:0020  
Williams-Sonoma1,977,763Join Williams-Sonoma and All-Clad right here for an exclusive live webcast from the Williams-Sonoma Test Kitchen featuring world-renowned Chef Thomas Keller, who will demonstrate expert braising techniques while preparing Lamb Shanks Roasted “a la Matignon.”  Cook along! Get the recipe and the equipment: Lamb Shanks Roasted “a la Matignon”: http://bit.ly/17raoUJ All-Clad Copper Core Essential Pan: http://bit.ly/15XngOO Pure Bred Lamb Shanks: http://bit.ly/1ej18s1It’s All About Technique: Cooking Live with Chef Thomas Keller2013-09-17 01:00:00806  
Chef Dennis Littley779,791A media kit is a blog's resume. Without one, it's hard to get the jobs you want and get paid for your work. Join me with my special guest +Kelly Snyder  as she discusses her new book  *How To Write An Effective Media Kit & Use It To Make Money*  and offers up some tips and tricks on how to set up your media kit. 9:00 PM New York Time  Tuesday 8/13/13 #gplusfoodbloggerscommunity   #communityeducation   #mediakit  How To Write An Effective Media Kit & Use It To Make Money- Community Education Event2013-08-14 03:00:00156  
Chef Dennis Littley779,791Join me and my special guest +Stephanie Weaver  as she talks about her kickstarter campaign, for her new book *Golden Angels: Lessons in Love and Loss from Buddy Girl and Daisey May*   Its a beautiful story that made the old chef cry about an amazing pair of fur babies, with recipes and lots of great images. Stop by with your questions about her book and how to run a successful kickstarter campaign.  Stephanie met her goal in just one week! 1 PM New York Time #kickstarterprojects   #gplusfoodbloggerscommunity   #askchefdennisGolden Angels: Lessons in Love and Loss by Stephanie Weaver2013-07-30 19:00:0039  
Chef Dennis Littley779,791*The First Annual (Virtual ) Bloggers Conference - Session 10* Join us as +Kita Roberts  presents  *Blog Design, Plugins and Tech Talk* 6:30 PM  New York Time   #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - Blog Design, Plugins and Tech Talk2013-07-15 00:30:00189  
Chef Dennis Littley779,791*The First Annual (Virtual) G+ Bloggers Conference - Session 8* Join us as +Ronnie Bincer aka *The Hangout Helper*  Presents *G+ Hangouts and what you need to know to use them successfully* 2:30 PM New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - G+ Hangouts and What you need to know2013-07-14 20:30:00118  
Chef Dennis Littley779,791*The First Annual (Virtual) G+ Bloggers Conference - Session 7* Join us as +Sally Ekus of the Lisa Ekus Group Presents *Cookbook Proposals 101 - The Role of the Agent* 10:30 AM New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference- Cookbook Proposals 101, The Role of the Agent2013-07-14 16:30:00123  
Chef Dennis Littley779,791*G+ Virtual Bloggers Conference- Session 6* Join us as +Joshua Berg and +Mark Traphagen Present  *The SMO of SEO*   8:00 PM New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - The SMO of SEO2013-07-14 02:00:00217  
Chef Dennis Littley779,791*G+ First Annual Bloggers Conference - Session 5* Join us as +Adam V. Barnes +Taylor Mathis and +Naomi Robinson Present *How to Make Google Worthy Images* 6:00 PM New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - How to Make Google Worthy Images2013-07-14 00:00:00110  
Chef Dennis Littley779,791*The First Annual (Virtual) Bloggers Conference - Session 4* Join us as +Hilah Johnson +Stephanie Manley and +Joanne Ozug Present *Increasing your Market Share through Youtube Videos* 4:00 PM  New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - Increasing your Market Share through Youtube videos2013-07-13 22:00:00135  
Chef Dennis Littley779,791*The First Annual G+ Bloggers Conference - Session 3* Join us as +Janice Mansfield +Jean Layton and +jodi stewart  Present *How to Develop Gluten Free Recipes*    2:00 PM  New York Time #gplusfoodbloggerscommunity   #gplusbloggersconfernce  G+ Bloggers Conference - Gluten Free Recipe Developement2013-07-13 20:00:00109  
Shinae Choi Robinson892,872Join me in making this light, healthy and delicious Vietnamese favorite! How Cookalongs Work: http://ridiculoushungry.blogspot.com/p/cookalongs.html "Attend" to watch along or cook along. Stay tuned for more details, information and recipes! :) *INTRO*: https://plus.google.com/u/0/105466596306740968847/posts/XQZnxL7ixTK *GAME PLAN*: https://plus.google.com/u/0/105466596306740968847/posts/Kdsow2xmF4J *RECIPE PART 1 - VIETNAMESE GRILLED PORK (_THIT NUONG_)* https://plus.google.com/105466596306740968847/posts/AbaYdcskHwh *RECIPE PART 2 - VIETNAMESE PICKLED CARROTS & RADISH (_DO CHUA_)* https://plus.google.com/u/0/105466596306740968847/posts/3JF9KsBuUwq *RECIPE PART 3 - VIETNAMESE FISH SAUCE DRESSING (_NUOC CHAM_)* https://plus.google.com/u/0/105466596306740968847/posts/d4596GPeXwQ *RECIPE PART 4 - NOODLE & VEG PREP and ASSEMBLY* https://plus.google.com/u/0/105466596306740968847/posts/Rfnm8BVXg5a *PARTICIPANT POSTS* *Karen Bradley's Finished Product and Writeup:* https://plus.google.com/u/0/115711334381587389147/posts/aGQmNtaf7S3 *Lena Maurer's Finished Product and Writeup:* https://plus.google.com/u/0/114171028300610572462/posts/eWdFjZPSiU8 #SFPCookalong14 Vietnamese Noodle Salad with Grilled Pork (Bun Thit Nuong) Cookalong2013-05-19 19:00:0017  
Shinae Choi Robinson892,872*HOW COOKALONGS WORK:* http://ridiculoushungry.blogspot.com/p/cookalongs.html Hey, Cookalong Peeps! Since we voted overwhelmingly for African cuisine for this Cookalong, African it is! As you can imagine, with Africa being vast as it is, we are really just getting our feet wet with this month’s recipes, but I’ve tried to come up with two separate balanced menus, and choose solid recipes that appeal to a wide range of palates, for you to cook from. Both meals are totally adaptable to make with or without meat. I think you’ll find the ingredients fairly accessible and inexpensive for the most part, but if you have any questions as to substitutions, I am happy to call upon the collective wisdom of our foodnik community to help you find a solution. _As always, if you'd like to share an African dish in the event that's not on the menu, please include a description of the dish in the comments under your photo. If you can provide a recipe, even better. :)_ So with no further ado: *SUGGESTED MENU 1* - *AFRICAN GROUNDNUT (PEANUT STEW* (_maafe/maffé_) - I’ll link to both a chicken and a vegetarian recipe. If you prefer seafood, that’s an easy substitution, but you would add the protein MUCH later in the cooking process. *Recipes:* https://plus.google.com/u/0/105466596306740968847/posts/8hHzsrrbwbM - *PLAIN STEAMED LONG GRAIN OR _JOLLOF_ RICE WITHOUT ADDITIONAL PROTEIN* (West African rice pilaf) Jollof Recipe: http://www.huffingtonpost.ca/2013/03/28/recipe-for-jollof-rice-t_n_2972442.html - *_YE'ABESHA GOMEN_* (Ethiopian Collard Greens) Recipe: http://www.saveur.com/article/Recipes/Yeabesha-Gomen-Ethiopian-Collard-Greens - *BANANA FRITTERS* (which I think will go beautifully with a little vanilla bean ice cream and a drizzle of honey) Recipe: http://www.epicurious.com/recipes/food/views/Banana-Fritters-104781 *SUGGESTED MENU 2* - *CHICKEN OR VEGETABLE TAGINE* (if you don’t have a tagine, that’s fine - you can just use a Dutch oven or stockpot). Recipes: https://plus.google.com/u/0/105466596306740968847/posts/DtwL9aNRqrU - *BASIC COUSCOUS* (You might like to add toasted nuts such as almonds, pistachios, or pine nuts and a little bit of chopped dried fruit such as apricots, raisins, currants, figs or dates. A handful of chopped green onions is always a nice addition, too.) Recipe: http://www.food.com/recipe/basic-couscous-226294 - *MOROCCAN ROASTED VEGETABLES* Recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=738388 - Storebought baklava or maybe a simple dried fig and apricot compote over vanilla bean ice cream/storebought cake or cheesecake  *MUSIC WHILE YOU COOK* We are in luck as youtube has Putumayo’s Acoustic Africa, which is a great sampling of tracks by artists from all over the continent, in a continuous playlist! I hope you enjoy: http://www.youtube.com/playlist?list=PL2125813ABF64ACE4 Stay tuned for recipe links and more information! :) #SFPCookalong13  African Food Cookalong2013-04-21 09:00:0047  
TOMS737,037Meet the TOMS family online -- right here, actually -- on One Day Without Shoes! We're hosting a Barefoot Hangout on the big day (Tuesday, April 16th) at 11 a.m. our time (PST, that is). We'll be waiting for you with Giving Partner IMA World Health, The Ohio State University's TOMS Campus Club, and the TOMS team in London (mostly to tell us how awesome the future is…) Do: hangout with us! Tell your friends! Don't: wear shoes! Forget to hangout right here on our G+ page! See you then? Hangout with the TOMS family on One Day Without Shoes2013-04-16 20:00:00206  
BakeSpace.com1,108,265Online video production tools and communities such as YouTube and Google Hangouts have inspired thousands of home cooks around the world to share their cooking skills. From cooking demos to culinary talk shows like our own +BakeSpace.com KitchenParty, indie producers can created, produce and syndicated fun food videos faster (and some might say more entertaining) than ever before. Of course, producing a cooking demo isn’t as easy as it looks. There are still basic spokesperson principals that when applied make your demo shine. What are those tricks? Thanks to our favorite lifestyle spokesperson +Andrea Metcalf, this week’s KitchenParty will walk you through some of the biggest mistakes and hurdles you can overcome when creating your own online video demos that work for any content -- especially if you're working with a brand. Join us live on April 11th @ 8PM EDT / 5PM PDT See full schedule: http://BakeSpaceTV.com  HOW TO WATCH THE SHOW: RSVP here to get a reminder when we go live. Then, about 15 minutes before our event we’ll add our live video feed to this event page. HOW TO JOIN THE LIVE CHAT:  Before the show, leave a comment below or on twitter using #kitchenparty. _____________________________________________________________ KITCHENPARTY IS SPONSORED BY: This episode of KitchenParty is sponsored by Cookbook Cafe, the first DIY cookbook publishing platform that allows anyone to publish a cookbook as both an ebook and iPad app for free and sell it in our marketplace on http://BakeSpace.com. _____________________________________________________________ MISSED AN EPISODE?: Subscribe at http://youtube.com/bakespacetv SHOW HOSTS: +Babette Pepaj  +Jeff Houck  +Rene Lynch  About Our Guest:  +Andrea Metcalf is a celebrity fitness expert and healthy lifestyle spokesperson with nearly thirty years of teaching, training and inspiring people. She helps women and men make small changes for big results and has appeared more than a dozen times on the Today Show (NBC), Good Morning America Health (ABC), Health and Better TV. She’s also written a bestselling book, NAKED FITNESS (Vanguard Press), which helps people strip away excuses and finally feel good in their own skin. Her passion to help people rid themselves of pain, lose weight and get healthy goes beyond personal contact with online classes, webinars and speaking engagements from coast to coast. Andrea is Women’sForum.com’s Lifestyle expert and creative content executive producer. She has written health and fitness articles for Oprah.com, HuffingtonPost.com and a number of other websites. Her busy schedule doesn’t stop her from giving back; she’s climbed Mt. Kilamanjaro to raise awareness and money for Ovarian Cancer research; she hosts health events to benefit the American Diabetes Association and Lymphoma research; and mentors students at DePaul University and Columbia College. Find Andrea online at http://www.andreametcalf.com #hangoutsonair   #cooking   #video   #videotips   #demo   #Top 5 Mistakes to Avoid when Producing Recipe Videos with Andrea Metcalf #KitchenParty2013-04-12 02:00:0077  
martin shervington1,117,254Ronnie is my main go to guy for all questions about YouTube. As such, I thought I would grab some time and ask him things like: Why should people on Google+ be looking at YouTube now? Anything we should be avoiding doing when we get started? What does he think about monetizing videos? How can people use it for business? Are there ways to get better YouTube search results? What top tips does he have for people getting started? How does he approach doing analysis? How can we increase our subscribers and why is this useful to do? And many more to follow... Just click on 'YES' and we will see you then!Loads of YouTube hints and tips for Google Plussers, with Ronnie Bincer2013-04-01 18:00:0069  
Larry Fournillier1,381,442                     *_This is a Hangouts On Air Event!!_* Well G+, the kids are finally in the kitchen!!  On the show's premiere, *10 year old Kid Chef-in-the-making, Annica Edstrom* will treat us to two simple and delicious recipes - *_Lazy Lasagna Cupcakes and Basil Lemonade_*.  She will be cooking with the assistance from her 'brigade' - her best friend, *Trey*, and her 'foodie' parents  @106614369136260750172   and @112827635720941213700     The recipes are courtesy of *Sticky Fingers Cooking* where Annica is currently taking cooking classes - *_Whoohoo!!_*  *The recipe link is here*: http://bit.ly/YT2JXE So, on *Sunday, March 17th at 4:00PM(EST)* join us for a great time and lots of  fun, where we can all watch Annika create her little magic in the kitchen :) For you viewing pleasure, check out this show's 'pilot' with +Chris Yates and his *three adorable kids* cooking some deliciously healthy *Caribbean* fare.  Enjoy!! Watch it *LIVE*, here on the Event's page or on @100948891249021511115's  profile.  #hoa   #hangoutsonair   #healthyliving   #eatright   #healthykids   #kidsinthekitchen   #larryfournillier  Kids In The Kitchen S01E01 - Lazy Lasagna Cupcakes and Basil Lemonade2013-03-17 21:00:0053  
Chef Dennis Littley779,791Join me with my special guest +Adam V. Barnes  of +Picture-Perfect Meals  for the second part of his Food Photography Series.   We will be showing examples of how positioning your lights and your camera will impact the final image. Adam will also critique the lighting and camera position on select submitted images.  So don't be shy and upload an image with the specifics,  shutter speed, aperture, lens, type of light , position of camera and any question you may have. Please feel free to ask any other photography questions in the comment section below and we will do our best to answer them. 8 PM EST - 9:30 PM EST #gplusfoodbloggers   #communityeducationseries   #foodphotography  Food Photography Part Two with Adam Barnes - Community Education Series2013-03-13 01:00:00136  
The White House2,926,729First Lady Michelle Obama is kicking off a nation-wide tour to celebrate the third anniversary of Let’s Move! and you’re invited! On March 4th, the First Lady will join her first-ever +Google+ Hangout to discuss Let's Move!, her initiative to ensure that all our children grow up healthy and reach their full potential. Mrs. Obama will join families from around the country in a virtual conversation moderated by Kelly Ripa, co-­host of +LIVE with Kelly and Michael. Tune in to the First Lady’s Hangout live on the White House Google+ Page or Let's Move YouTube channel at 11:10 a.m. ET on March 4th. #firesidehangout   #LetsMoveTour   #letsmovehangout  First Lady Michelle Obama's Let's Move! Hangout2013-03-04 17:10:0012675  
Chef Dennis Littley779,791Join us for another *G+ Food Bloggers Community Education Event*  as we bring you *Working with Brands* .    Our Very Special Guests for tonight's event include- +Lori Lange  *"The Recipe Girl"*, +Cheryl Sousan  *"Tidy Mom"* and +Julie Deily  *"The Little Kitchen"*  So if you've been thinking about working with brands, or have been working with brands and want to make sure you're doing everything you can to get the most out of the venture, then this Event is definitely for you! Leave your questions in the comment section below, and we will do our best to make sure we answer them during the show.  We will also be taking questions during the show, so get your questions ready, because you don't want to miss this Event! *This Event is scheduled in Eastern Standard Time,  to Check on your time Zone Click on this link*    http://goo.gl/epo5v #gplusfoodbloggers   #CommunityEducationseries   #GplusFBC226  Working with Brands - G+ Food Bloggers Community Education Series2013-02-27 03:00:00193  
Chris Hadfield1,974,170That's right, ladies and gentlemen. There will be a Google+ hangout on air from the International Space Station. Learn more here: http://www.nasa.gov/home/hqnews/2013/feb/HQ_13-042_ISS_Google_Hangout.htmlSpace Station Google+ Hangout (On Air)2013-02-22 16:00:00605  
Shinae Choi Robinson892,872*GLUTEN FREE PIE COOKALONG W. GUEST CO-HOST +Janice Mansfield* *Sunday, February 17th - Sunday, February 24th, 2013* *Dedicated Q&A Session Sunday Feb. 17th, 1 PM - 3 PM Pacific* How Cookalongs Work: https://plus.google.com/u/0/105466596306740968847/posts/PNpCtPXWd1S Join me and other fellow G+ foodniks in baking up some GF deliciousness with recipes and guidance from +Janice Mansfield , our own Gluten Free baking guru (and Mistress of Mixology!). Janice will be sharing her gluten free pastry recipe that you can use to make: *- a GF chicken pot pie or tourtiere* *- a GF Apple Crumble* among other things.  If you're interested in dishing more gluten free baking with fellow G+eeps, ask Janice about her Gluten Free Baking Community: https://plus.google.com/u/0/communities/117445287472366088567 Stay tuned for recipes and more information. *POST WITH LINK TO RECIPES:* https://plus.google.com/u/0/+JaniceMansfield/posts/Mt3G2P7m9fg *JANICE'S VIDEO SHOWING HOW TO MAKE THE PASTRY* http://www.youtube.com/watch?v=0HgcnCbDprI&feature=youtu.be Looking forward to baking up some gluten free deliciousness with everyone! :) Event theme photo credit: +Janice Mansfield :)Gluten-Free Pie Cookalong With Special Guest Co-Host Janice Mansfield2013-02-17 19:00:0021  
Chef Dennis Littley779,791Stop by to share all of your wonderful Valentines Day Treats with us, sweet or savory we want them all!  A pictures worth a thousand words! #ValentinesHOA  What's on Your Menu this Valentine's Day? Share your Valentines treats here!2013-02-15 01:00:0051  
Google Play8,484,307Vince Vaughn and Owen Wilson, two of film’s biggest comedy stars, are now its most unexpected interns in their new movie, “The Internship.” Join Vince and Owen in a live Google+ hangout hosted by Conan O’Brien on Wednesday, February 13 at 11am PT to get the inside story about their latest comedy and be the first to view the trailer.  For a sneak peek at what’s in store, check out Vince and Owen in the video, and submit your questions for the comedy duo using #TheInternshipHangout with Google Interns Vince Vaughn and Owen Wilson, as they debut “The Internship” trailer, hosted by Conan O’Brien2013-02-13 20:00:0010924  
Chef Dennis Littley779,791Join us for our Community Education Hangout, as we speak with *Adam Barnes of Picture Perfect Meals*.   Adam will discuss Food Photography and demonstrate some of the techniques he uses to take those mouth watering images that showcase the dishes that Cheryl prepares for their blog. Leave your question in the comment section below, before and during this hangout and we will do our best to answer them. As always if you can't watch it live, you can always watch it on You Tube! #communityeducation2   #googleplusfoodbloggercommunity   #foodphotography  Let's Talk Photography with Adam Barnes - Community Education Hangout2013-02-13 02:00:00105  
Janice Mansfield1,113,719Join me for a live Hangout as we walk through the basics of making an easy gluten-free chocolate cakelet and a dairy-free ganache that you can use to glaze OR frost your cupcakes with.  Without the dairy, you'll find you have a delicious, intensely chocolate flavour that will know your socks off!   We'll talk about a couple of options for presentation so you can wow the one you love this Valentine's Day! Do you have a comment or question? Just submit it here on the event page, and we'll address it during the live broadcast.  If you would like to be part of the on-air panel, please drop me a PM. I'll begin the live demo begins airing at 8 pm EST on Monday February 11th and will run approximately 45 minutes.  For those of you unable to tune in on Monday, this will be recorded on my Youtube channel. Please follow the following link to confirm the Demo time in your timezone http://goo.gl/vuvVs #ValentinesHOA RECIPE: for Valentines Cakelets (scales up for more) - makes 12 cakelets in a standard muffin tin Adapted from Elizabeth Barbone recipe for Serious Eats. Preheat oven to 350 degrees 1 c granulated sugar (brown sugar also works well in this recipe) 1/2 cup brown rice flour 1/4 cup cornstarch 2 T sweet rice flour 1/2 cup cocoa powder 3/4 tsp baking soda 3/4 tsp baking powder (I use double acting) 1/2 tsp salt 1/2 tsp xantham gum whisk all dry ingredients together in a large bowl, then add wet ingredients 1 egg, lightly beaten 1/2 cup non-dairy milk (use anything except coconut milk -- it will change the texture of your cakes) 1/4 cup vegetable oil 1 1/2 tsp vanilla extract 1/2 cup hot coffee Portion into a standard muffin tin, filling each well no more than 1/2 full.  Bake at 350 degrees for 15-18 minutes. Remove from oven and let cool completely before icing. Ganache: Place 1 package Enjoy Life chocolate chips (283 grams) in a medium bowl.  Heat 200 grams coconut milk (1/2 tin) to a boil, either in the microwave or on the stovetop.  When just boiling, pour over the chocolate chips, cover and let stand for 10 minutes.  After 10 minutes, whisk the ganache together until it is smooth and glossy.  Let cool at room temperature for about 15-30 minutes if you are going to use it as a glaze. OR for 60-90 minutes if you are going to whip it and use as a frosting. Fill a piping bag with the ganache and pipe onto your cupcakes!!! .... now go and share one with someone you love :)Valentines Chocolate Cakelets (Gluten-free and Dairy-free!)2013-02-12 02:00:0027  
Ronnie Bincer110,110*Watch the 6th in the series about Google Plus Communities (GPC)* _Google Plus Community Check-up_ Special Guest: +Fraser Cain - author of the GPC 30-day challenge. Listen and watch as Fraser, +Jesse Wojdylo +Nikol Murphy +Ronnie Bincer discuss the ups and downs of this 2 month-old Topic Based Community tool for Google Plus. *Feel Free to Share this Event with others to help them get up to speed!* Do you primarily post inside your GPC now? How do you like the interaction in your GPC? Do you have suggestions for changes? These and other topics will be quickly discussed... 30 min. show is the plan. *_Scroll Down for more info..._* *Leave Questions to Cover in the comments.* The video up top is the recording of the Live HOA Video. Fraser's 30-day Challenge: http://goo.gl/rDWHd & the 30-day wrap-up post: http://goo.gl/jKMDb Find all the previous discussions in this YouTube playlist: http://www.youtube.com/playlist?list=PLh2TCfgo3UtvWhn9rV0qox1Vj2KHykLl1 or if you prefer check them out here... To get ready, you can *watch part 1 here:* http://www.youtube.com/watch?v=QIvlKooab-c *watch part 2* via this link here: http://www.youtube.com/watch?v=P1PWWSrnzhA  *watch part 3* via this link here: http://www.youtube.com/watch?v=ica-tWpmSnY *watch part 4* via this link here: https://www.youtube.com/watch?v=wrQEgBE8Xcg *watch part 5* via this link here: http://www.youtube.com/watch?v=fEkKTx0KgIo *watch part 6* via this link here (this one): http://www.youtube.com/watch?v=gUwocBZfs3o Tell your friends, come join in the discussion as we will try to bring in some of the comments from the stream into the live show. *Feel free to share this event and invite others to join in!* - - -  #communitytips   #googlepluscommunities   #communities   #onairdiscussions   #community   #GPC   #GPCtips   - - - Google+ Communities - What we know after 2 Months2013-02-06 21:00:25147  
Chef Dennis Littley779,791Join me with my guest Ronnie Bincer (aka The Hangout Helper)  as we go through the world of Hangouts , Hangouts on Air and Events.  We will review our last series of Live Cooking Demo's.  If you have questions we want to hear them! Leave your questions in the comment section below between *    *  and we will do our best to answer them in our Hangout. If you can't watch it live, it will be recorded and can be viewed at your convenience. #communityeducation2      #googleplusfoodbloggercommunity  Community Education Hangout - Hangouts on Air and how to use them2013-02-05 03:00:0076  
Janice Mansfield1,113,719_Please use the following link to check the broadcast time in your timezone! http://goo.gl/mhj63_ Superbowl is always a great reason to get together with friends over food! *Banh Mi* are the ultimate party sandwich, and if you set up a buffet, your guests can customize their own sandwiches, leaving you more time to cheer on your team :) Join me for a live HOA demo as we walk through the steps to make a Banh Mi Buffet, including a quick no-fuss gluten-free baguette.  We'll talk about some of the classic fillings for Banh Mi and show you how easy they are to make! If you would like to be in the panel discussion, please leave a message below and I will send you an invite to the HOA as it goes live on Thursday. #superbowlplus  Gluten-free Banh Mi Buffet - Superbowl Week of Champions Food and Drink HOA2013-02-01 01:00:4436  
Janice Mansfield1,113,719Please use the following link to check the broadcast time in your timezone! http://goo.gl/mhj63 Superbowl is always a great reason to get together with friends over food! *Banh Mi* are the ultimate party sandwich, and if you set up a buffet, your guests can customize their own sandwiches, leaving you more time to cheer on your team :) Join me for a live HOA demo as we walk through the steps to make a Banh Mi Buffet, including a quick no-fuss gluten-free baguette.  We'll talk about some of the classic fillings for Banh Mi and show you how easy they are to make! If you would like to be in the panel discussion, please leave a message below and I will send you an invite to the HOA as it goes live on Thursday. #superbowlplus  Gluten-free Banh Mi Buffet - Superbowl Week of Champions Food and Drink HOA2013-02-01 01:00:0020  
Jake Croston1,062,711*Join me as I show a quick and fool proof way to make delicious, full-flavored pork carnitas, that will be a sure hit for your Super Bowl party!* Sometimes you don't have the 5 or 6 hours it takes to take to make tender, tasty braised pork shoulder. You will be able to use this technique not only for this recipe, but for any kind of braised dish! I will also show some great garnishes and accompaniments to go along with the succulent pork!  _Join me Wednesday January 30th at 6PM EST for this fun On-Air Hangout!_ Check here to get your local time for the event: http://ow.ly/h3OwO #superbowlplus   #CarnitasHOA2013  SuperBowlPlus Week of Champions: Easy Pork Carnitas2013-01-31 00:00:0090  
Chef Dennis Littley779,791Join Chef Dennis Littley with his special guests: Jamie Schler and Meeta K Wolff as they talk about their upcoming *Food Writing and Photography Workshop From Plate to Page*  May 10-13, 2013, in beautiful Dublin, Ireland. Joining them will be Robin Ove and Simone Van den Berg, former P2P participants that will share their experience attending the workshops.  "From Plate to Page is an intensive hands-on food photography and writing workshop aimed primarily at food bloggers, writers and photographers. It provides an exciting opportunity for those looking to enhance and hone their photography and writing skills"   Please leave any questions you may have in the comment box below and we will do our best to answer them.   The Panel will also take questions on Food Photography and Food Writing. For more information check out  http://www.platetopage.com/ #P2Phangout  From Plate to Page : Food Photography and Writing Workshops2013-01-24 17:30:0088  
martin shervington1,117,254*Are you ready to publish your book in 2013?* _After all, everyone has at least one book in them!_ This event will get you more inspired, focused and motivated than ever before. *When.* _Sunday at 7pm GMT; 11am PST; 2pm EST._ *What it is all about.* Since reading Guy Kawasaki and Shawn Welch's book 'APE: Authors Publisher and Entrepreneur' I felt inspired to help more people follow their dream. I've motivated people for years to find their enthusiasm of writing, and published a few books myself along the way (both traditional and self-publishing). *The Plan:* Guy will launch the FREE 4 session course on Sunday 13th January. So get yourself ready with some interesting questions! Then, in the following three on-air hangout sessions, I will help you get some structure in place that will help motivate you to become a successful author.  _We will also have additional guests to the subsequent hangouts to get you focused and inspire your inner author!_ *Next Dates:* 20th January (same time) 17th Feb 17th March *Interesting in getting involved?* Click ‘YES’ on the event, read Guy’s book and I’ll see you at the launch! Want to know more about Guy and Shawn’s book check out this post on my blog: http://www.martinshervington.com/getting-books-published-with-ape-author-publisher-entrepreneur-self-publishing/Live hangout on-air with Guy Kawasaki! Going 'APE'.2013-01-13 20:00:00371  
Chef Dennis Littley779,791Join me as we learn to make Cannoli's!  I might even have a few extra tips on how to make them even more festive, so you better not miss my #Holidayhangout  ! Cannoli Cream 1 cup marscapone 1 cup ricotta cheese 1/3 cup super fine sugar 1 tbsp lime zest (lemon or orange is ok) 1 tsp pure vanilla extract 1/2  cup bitter sweet chocolate (chopped into small bits, or use mini chocolate chips) 12 large cannoli shells 1.  Drain ricotta very very well, it must be extremely dry, if possible make your own ricotta.  2.  Mix ricotta and mascarpone together until blended, do not overmix 3.  Add in superfine sugar, lime zest, vanilla, and mix until blended. 4.  Add in chocolate and stir to blend 5.  Place cream mixture into refrigerator until ready to use 6.  Place cannoli cream into pastry bag (or ziplock bag with end snipped off) and pipe into cannoli shells. The secret to keeping your cannoli filling thick and not having it get watery is using  Superfine Sugar,  Most recipes will call for confectioners sugar, but an old Italian Grandmother told me her secret, and it works!  If you can’t find Superfine (aka Bar Sugar) you can always pulse your regular sugar in your food processor for a bit, just don’t pulse too much or you’ll end up with 10x. #Holidayhangout   #holidayhangout   #italianpastry  Holiday Hangout - Let's Make Cannoli's2012-12-21 00:00:0034  
Lynette Young1,537,924Join Google+ tech and marketing expert (and small businessperson) +Lynette Young for a discussion on the unique and creative ways your solo or small business can take charge of your online brand and content without spending a lot of time or money. Lynette will be hosting a panel of small business owners to discuss the need-to-know items about why Google+ is _the_ place to start and grow your business online! *About the Book:* _"Google for Small Businesses" helps you target the specific tasks that’ll deliver the greatest and most immediate returns, and execute on a tiny (make that non-existent) budget, even if you have practically no technical expertise._ This book will help you discover how to: • listen, search, and scope out your Google+ environment • connect and network with Circles • create, teach, shorten sales cycles, and close business with Hangouts • collaborate on Pages to make your offerings even more valuable • build a winning business profile • use Events • leverage Google+ integration with Google Search • add value to your client’s day • attract qualified referralsBook Launch - Google+ for Small Businesses2012-12-12 19:00:00127  
Shinae Choi Robinson892,872Join me in making five quick, easy, and delicious dressings to encourage you to eat more rabbit food before the holiday gluttony is upon us again! :) New to Cookalongs? Read this: https://plus.google.com/u/0/105466596306740968847/posts/HRH4cuMrgwW *Q&A Session will be from 11AM to 12PM Pacific* *MENU* 1) Miso Ginger Dressing *Recipe:* https://plus.google.com/u/0/105466596306740968847/posts/jSEtH61sUDT 2) Honey Mustard *Recipe:* https://plus.google.com/u/0/105466596306740968847/posts/3aNowFdUcKw 3) Maddi's Favorite Ranch Dip *Recipe:* https://plus.google.com/u/0/105466596306740968847/posts/VAxMt1K5FCz 4) Yogurt Feta Dressing *Recipe:* https://plus.google.com/u/0/+ShinaeChoiRobinson/posts/Zkemw79B7wV 5) Lime Shallot Dressing *Recipe:* https://plus.google.com/u/0/105466596306740968847/posts/DiCDw22quLX *EQUIPMENT & INGREDIENT LIST (PRINT)* https://plus.google.com/u/0/105466596306740968847/posts/eugMLL8PHvMSalad Dressing Cookalong2012-12-02 20:00:0031  
Tea for Ten1,352,133*Passing the baton* Monday night I will officially pass on the hosting duties to the next generation. @115259203907522992176 and @110623869766834238082 will be taking the steering wheel going forward...what a perfect team. So let's chat over tea and begin a new chapter together!Tea for Ten - New Hosts2012-11-27 03:00:0034  
Janice Mansfield1,113,719The FAB Artisans are ten Victoria Artisans who have come together to bring you their unique, one-of-a-kind creations just in time for the Holiday season. Come and see creations by - Alasha Lantinga of Alasha Latinga, - Cheryl Bevan-Gellor of Serenity Pearls - Doris Barry of Fab Cat Fabrications - Glennis Taylor – The Bloomin’ Cosmos - Janice Mansfield of Real Food Made Easy and House Made - Joanie McCorry of Perido Tulips Greetings - Melanie Wilson of Ladybug Adventures - Tamara Knott of Oh Sugar - Tierre Taylor of Tierre Joline Couture Millinery - Sandi Martens Carpenter of Surf's Up Soy candles.   Come and browse the selection of candles, jewellery, fabric creations, foodstuffs, amazing hats and fascinators, and of course fabulous pearls!  This is great opportunity to do some holiday shopping, meet the artisans, soak up the ambience of the historic English Inn, and enjoy a complementary cup of spiced apple cider. We will also be raffling off one gift tote bag containing a little something special from each of the ten vendors -- ALL proceeeds from the raffle will go to Bridges for Women. Admission is Free, Ample free parking.FAB Artisans Holiday Show and Sale2012-11-25 10:00:0017  
Shinae Choi Robinson892,872Watch along or cook along as we create a delicious Indian meal with recipes and guidance provided by G+'s First Lady of Science and Indian home cook extraordinaire, @114601143134471609087. :) *How Cookalongs Work:* http://goo.gl/Psz8r *Intro:*  https://plus.google.com/u/0/105466596306740968847/posts/E74XQ22VL3L *The Menu:*  https://plus.google.com/u/0/105466596306740968847/posts/E2efQoeWsFk *Equipment & Ingredients List (PRINT)* https://plus.google.com/u/0/105466596306740968847/posts/fh6BhdCDpLd *Rajini's Practically Perfect Pulao Recipe (PRINT)* https://plus.google.com/u/0/114601143134471609087/posts/AiQAPB2xSHu *Rajini's _Channa Masala_ Recipe (PRINT)* https://plus.google.com/u/0/114601143134471609087/posts/XNy7GgjH8WD *Trying New Spices Without Going Broke* https://plus.google.com/u/0/105466596306740968847/posts/ggFrknEKqHc *Game Plan For Efficient Cooking (PRINT)* https://plus.google.com/u/0/105466596306740968847/posts/5pE2YBbZ8Ve *To see how our last Cookalong went:* https://plus.google.com/u/0/events/c66aprm3qvjttf7nb6g438e07h4 Stay tuned as we add more details and info. I'll notify you in this event stream when we do! :)Indian Food Cookalong With Special Guest Cook Rajini Rao2012-11-11 19:00:0086  
Tea for Ten1,352,133Tea education time! Grab your notebooks and get ready to learn... Opium wars, slavery, and more of the rich past of our favorite beverage.Tea for Ten - Tea History2012-11-06 03:00:0035  
ZAGAT5,405,774We're excited to announce that *Tuesday, October 30th is #Reviewsday*, a day celebrating local businesses on Google+, such as hotels, restaurants, bicycle shops and boutiques. Join in on the fun and help support local businesses by writing a review and sharing it out with the #reviewsday hashtag.  Never written a review on Google+ Local? It's easy! Click the Local icon on the left navigation bar and search for a business from your town or travels that you'd like to review. We can't wait to find out more about the businesses in your community! Learn more here: http://www.google.com/+/learnmore/local/#ReviewsDay2012-10-29 14:00:00214  
Tea for Ten1,352,133All about herbals. A live field trip to Celestial Seasonings in Colorado will be part of the show, as well as herbal tea experts on hand to answer your questions. Join us live on G+ and YouTube at a special time, especially you Europeans and Africans!Tea for Ten - Herbal Teas2012-10-22 23:00:0040  
ZAGAT5,405,774*Join us  for a Hangout this Thursday, October 4th with Chef @100420202225713288384* of Le Bernardin in New York, as we discuss his career, our NYC Restaurants Survey results, his new show _On The Table_, on the Reserve Channel, and what to expect when he joins @100986389497254173014 on tour. Have a question for Chef Ripert or want to join the Hangout? Comment here and let us know!  For a Hangout invite, make sure you've added @104111246635874032234 to your circles and have RSVPed. Invitations will go out a few minutes before we broadcast live and are available on a first come, first served basis.Hangout with Chef Eric Ripert2012-10-04 18:00:0098  
Yifat Cohen77,731*How Do You Rise To The Top?* In 2008, at the age of 24, @111509959619736677567 took all of the Bar Mitzvah money he'd saved up and started a television show in St. Louis, Missouri on ABC with *literally zero experience writing, producing or hosting a television show.* The Rise To The Top TV show focused on entrepreneurship and aired for 36 episodes. *HOW DID HE DO IT, AND HOW CAN YOU DO IT TOO?* How did a kid with no experience managed to interview The Millionaire Matchmaker Patti Stanger, Two-time New York Times Best Selling Author @113217646903708244617 and creator of Wine Library TV @111310990991240556038, among others? *YOUR 30 MIN. WITH DAVID* In the tradition of my What's Your Story? Entrepreneurial Interviews, you get the last 30 minutes to engage in conversation with David and fill in your own gaps so that you get the answers you need to reach the same level of success. *RSVP FOR EARLY INVITATIONS* And to make sure I get your questions answered - start typing them here. *FUN FACTS ABOUT DAVID* David is the Creator/Host of The Rise To The Top: The #1 Badass Show, Resource & Community For Mediapreneurs. *Author of Smarter, Faster, Cheaper* and super passionate about helping mediaprenuers (entrepreneurs who create media) grow their biz like a weed and dominate online. (Grab it here: http://amzn.to/P5g11D) David's interviews have been viewed over 6,000,000 times in over 100 countries. Creator of *Create Awesome Interviews* the #1 program to help folks create their own interview-based web show with hundreds of graduates creating shows on everything from NASCAR to healthy living.How to create and profit from your own interview-based web show?2012-09-13 18:00:00106  
Tea for Ten1,352,133So many things you can blend with tea leaves...learn about them from the experts in one easily digestible Hangout! https://www.youtube.com/watch?v=rtP-tT4o9c4Tea for Ten - Blends2012-09-11 03:00:0035  
Tea for Ten1,352,133*Tea for kids* and *Tea education* on the agenda....don't forget your notebooks!Tea for Ten - Back to School2012-08-28 03:00:0037  
Tea for Ten1,352,133Tea chat and more!Tea For Ten Hangout2012-08-14 03:00:0029  
ZAGAT5,405,774*Hangout Alert:* Please join us this Thursday, August 9th at 1pm PST/4pm EST with LA Chef @117199155099170972018 of @106901937045356603916. We'll be discussing the LA restaurant scene, her new book, _Susan Feniger's Street Food (http://goo.gl/iiDUf) and testing her palate with a blind taste test_! *Want to join the Hangout or have a question for the chef? Let us know!*Zagat Hangout with Susan Feniger!2012-08-09 22:00:0032  

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Most comments: 24

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2015-06-28 22:50:49 (24 comments, 6 reshares, 136 +1s)Open 

A birthday cake for a beautiful little girl :)

#glutenfree  vanilla layers filled with raspberries and loganberries, vanilla swiss buttercream and raspberry buttercream rosettes

Delivered out to an awesome park for an outdoor birthday party

Most reshares: 11

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2015-06-24 05:09:49 (17 comments, 11 reshares, 100 +1s)Open 

Spring vegetables risotto

Risotto is one of those things that is less precise recipe, and more technique. Once you have the technique in hand, it gives you a blank canvas from which you can incorporate all manner of whatever is in season.

To make good risotto, you don't necessarily need stock - but you do need a flavourful liquid. Today, I had a whole mess of pea pods left after shelling the English peas I had bought on a whim, and decided to make a quick stock with the leftover pods (they are packed with flavour!). Because this was our side, I kept things pretty minimal, but if I had been doing a dish for a client, I would have made a more rounded stock, adding some celery, onion and a bit of lovage. You could also make this same dish less rustic by pureeing some of the blanched peas and stirring them into the risotto at the end. As things went, this ended up being... more »

Most plusones: 179

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2015-06-14 05:45:55 (19 comments, 5 reshares, 179 +1s)Open 

Some test baking today with Millstone Farms freshly milled buckwheat flour (for the layers) ... rose marshmallow for one layer, pistachio buttercream. I like Swiss buttercream for its simplicity - its a 1:2:3 ratio so you can start with pretty much any amount of egg white and scale up accordingly.

recipe/method

use a scale to weigh your egg whites. whisk in 2x sugar. heat over a double boiler until the sugar is dissolved. transfer to a stand mixer and with the whisk attachment beat until you have soft peaks. gradually add 3x the weight of room temperature unsalted butter letting each addition incorporate as you go. the mixture may look like it has broken part way through but keep beating it, it will come together. at this point add any flavorings (i used about 1/4 cup pistachio paste) and beat until smooth.

store in a sealed container in the fridge. let come to room... more »

Latest 50 posts

posted image

2015-07-04 01:11:04 (5 comments, 1 reshares, 70 +1s)Open 

one simply does not see Saskatoon berries and not make something! everyone makes pie ... so i made a cake :)

one simply does not see Saskatoon berries and not make something! everyone makes pie ... so i made a cake :)___

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2015-07-03 00:04:34 (13 comments, 1 reshares, 39 +1s)Open 

look what i found today! I'm a lil' excited about the prospect of making blue tortillas!

... and its labelled #glutenfree 

look what i found today! I'm a lil' excited about the prospect of making blue tortillas!

... and its labelled #glutenfree ___

posted image

2015-07-02 06:21:44 (2 comments, 3 reshares, 42 +1s)Open 

Celebratory BBQ chicken pizza for dinner!

I'm still playing around with the #glutenfree levain starter (its now back to 100% sorghum based), and decided to put some into the pizza dough for tonight. Look at that crust! I only added about 150 grams to the batch of pizza dough, but it really helps promote browning and crisping!

Celebratory BBQ chicken pizza for dinner!

I'm still playing around with the #glutenfree levain starter (its now back to 100% sorghum based), and decided to put some into the pizza dough for tonight. Look at that crust! I only added about 150 grams to the batch of pizza dough, but it really helps promote browning and crisping!___

posted image

2015-07-01 17:36:12 (0 comments, 0 reshares, 5 +1s)Open 

Bit by Bit!

Some CanCon in keeping with the holiday - from a band you may not have heard of, originally from a little island about a 15 minute ferry ride from Campbell River

... cause that's how things are here on the west coast, you sometimes have to take a ferry to get on an island to take another ferry to get on a smaller island :) (but it keeps the rifraff out ;))  #islandlife   

Bit by Bit!

Some CanCon in keeping with the holiday - from a band you may not have heard of, originally from a little island about a 15 minute ferry ride from Campbell River

... cause that's how things are here on the west coast, you sometimes have to take a ferry to get on an island to take another ferry to get on a smaller island :) (but it keeps the rifraff out ;))  #islandlife   ___

posted image

2015-07-01 17:12:23 (11 comments, 6 reshares, 35 +1s)Open 

Happy Canada Day! for all you peeps north of the 49th parallel (and a few of us tucked below)

May your day be filled with sunshine, buttertarts and poutine!  Lots of festivities going on around the city here - what's your way to celebrate Canada Day?

#iamcanadian  

Happy Canada Day! for all you peeps north of the 49th parallel (and a few of us tucked below)

May your day be filled with sunshine, buttertarts and poutine!  Lots of festivities going on around the city here - what's your way to celebrate Canada Day?

#iamcanadian  ___

posted image

2015-06-30 21:53:08 (9 comments, 5 reshares, 22 +1s)Open 

ICYMI, I've got a few thoughts about food, that on reflection felt like they were really a Manifesto :)
(I'd love to hear if some of these ring true for you ... or if you have your own manifesto!)

#realfood   #realfoodmanifesto  
http://realfoodmadeeasy.ca/2015/06/real-food-manifesto/

ICYMI, I've got a few thoughts about food, that on reflection felt like they were really a Manifesto :)
(I'd love to hear if some of these ring true for you ... or if you have your own manifesto!)

#realfood   #realfoodmanifesto  
http://realfoodmadeeasy.ca/2015/06/real-food-manifesto/___

posted image

2015-06-29 00:22:57 (1 comments, 0 reshares, 41 +1s)Open 

Yup, those are baby bok choi on this crudite platter, cause that's how we roll.

Yup, those are baby bok choi on this crudite platter, cause that's how we roll.___

posted image

2015-06-28 22:50:49 (24 comments, 6 reshares, 136 +1s)Open 

A birthday cake for a beautiful little girl :)

#glutenfree  vanilla layers filled with raspberries and loganberries, vanilla swiss buttercream and raspberry buttercream rosettes

Delivered out to an awesome park for an outdoor birthday party

A birthday cake for a beautiful little girl :)

#glutenfree  vanilla layers filled with raspberries and loganberries, vanilla swiss buttercream and raspberry buttercream rosettes

Delivered out to an awesome park for an outdoor birthday party___

posted image

2015-06-28 22:28:33 (1 comments, 0 reshares, 25 +1s)Open 

Roasted Broccoli, Carrot-top pesto and Edam cheese tartines #almostvegan #catering


Roasted Broccoli, Carrot-top pesto and Edam cheese tartines #almostvegan #catering
___

posted image

2015-06-28 21:57:53 (6 comments, 1 reshares, 55 +1s)Open 

File this one under #kitchentips

Did you know that chickpeas have a thin skin around each pea? well they do, and if you take the time to slip the skins off (just like you would a fava bean), it will make your hummus quite a bit smoother.

If the thought of peeling your chickpeas is enough to make you stabby, you can de-husk larger quantities by tossing the drained peas with about 1 tsp or so of baking soda, and heating in a skillet for about 1-2 minutes. Wash, rubbing the chickpeas b/w your hands and the skins will slip right off. 

File this one under #kitchentips

Did you know that chickpeas have a thin skin around each pea? well they do, and if you take the time to slip the skins off (just like you would a fava bean), it will make your hummus quite a bit smoother.

If the thought of peeling your chickpeas is enough to make you stabby, you can de-husk larger quantities by tossing the drained peas with about 1 tsp or so of baking soda, and heating in a skillet for about 1-2 minutes. Wash, rubbing the chickpeas b/w your hands and the skins will slip right off. ___

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2015-06-28 21:47:21 (2 comments, 3 reshares, 32 +1s)Open 

A lil' something from a lunchtime birthday party delivery today ... Lemony carrot-top pesto with roasted peppers and lightly pickled onions, on #glutenfree levain bread

#catering #vegan


A lil' something from a lunchtime birthday party delivery today ... Lemony carrot-top pesto with roasted peppers and lightly pickled onions, on #glutenfree levain bread

#catering #vegan
___

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2015-06-28 06:43:45 (0 comments, 1 reshares, 8 +1s)Open 

A Real Food Manifesto

I’m around food a lot, but in recent months, I’ve been musing a bit more than usual about food, and our complicated relationship to it. … about how we’re always looking for advice about food from outside – how quick we are to dismiss simple preparations ……

A Real Food Manifesto

I’m around food a lot, but in recent months, I’ve been musing a bit more than usual about food, and our complicated relationship to it. … about how we’re always looking for advice about food from outside – how quick we are to dismiss simple preparations ……___

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2015-06-28 00:51:16 (20 comments, 0 reshares, 37 +1s)Open 

Feeling a li'l ranty after seeing one too many pinterest recipes for "buttercream" that's not ...

<rant>
peeples, buttercream is meringue based, and uses sugar cooked to a syrup stage (either with the meringue or separately to soft-ball stage), NOT icing sugar. What's referred to as American buttercream, I'm sorry to tell you, is FROSTING, not buttercream, and in fact, most commercial frostings are made with shortening (Criso!), not butter since they are more heat stable -- and cheeaap, and is pure white, so you can add ALL the food colors to it.

Do I sound like I'm tired of seeing ombre turquoise and lavender colored cakes ... cause I am a little bit.

Real buttercream is smooth and silky, and shouldn't feel gritty, or leave a greasy feel in your mouth. #eatrealfood #thatisall #techniquematters /<rant>


Feeling a li'l ranty after seeing one too many pinterest recipes for "buttercream" that's not ...

<rant>
peeples, buttercream is meringue based, and uses sugar cooked to a syrup stage (either with the meringue or separately to soft-ball stage), NOT icing sugar. What's referred to as American buttercream, I'm sorry to tell you, is FROSTING, not buttercream, and in fact, most commercial frostings are made with shortening (Criso!), not butter since they are more heat stable -- and cheeaap, and is pure white, so you can add ALL the food colors to it.

Do I sound like I'm tired of seeing ombre turquoise and lavender colored cakes ... cause I am a little bit.

Real buttercream is smooth and silky, and shouldn't feel gritty, or leave a greasy feel in your mouth. #eatrealfood #thatisall #techniquematters /<rant>
___

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2015-06-27 19:15:52 (0 comments, 0 reshares, 17 +1s)Open 

Round 3 of the #glutenfree #levain bread ... for this version, the starter still had some flax meal in it, and the loaf was formed and left to rise overnight (about 14 hours all told by the time the oven heated for baking). Definitely less oven spring with the longer rise. I also didn't use convection on this one, as I was curious to see what would happen for someone using an oven without any bells or whistles - less browning on the crust, although I think that could easily be remedied with a pan of water in the oven during the bake.

While the texture is about the same as the shorter rise loaf, there is definitely a lot more flavour in the finished bread - and shelf life is good, as I had baked this the day before yesterday, and it is easy to eat without having to toast.

#testbaking #sourdough 

Round 3 of the #glutenfree #levain bread ... for this version, the starter still had some flax meal in it, and the loaf was formed and left to rise overnight (about 14 hours all told by the time the oven heated for baking). Definitely less oven spring with the longer rise. I also didn't use convection on this one, as I was curious to see what would happen for someone using an oven without any bells or whistles - less browning on the crust, although I think that could easily be remedied with a pan of water in the oven during the bake.

While the texture is about the same as the shorter rise loaf, there is definitely a lot more flavour in the finished bread - and shelf life is good, as I had baked this the day before yesterday, and it is easy to eat without having to toast.

#testbaking #sourdough ___

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2015-06-26 18:45:33 (3 comments, 3 reshares, 5 +1s)Open 

Help a pug out?! Poor Shilo Pug is sick, and as we know from dealing with old doges, the vet visits add up fast.

Hi Everyone. I'm Not Very Good At This, So I Will Just Say It. I Need Your Help. Shilo Is Sick.

I don't think I can handle writing it all out again, I'm just a mess as it is and can't make out the keyboard too much. If you have a second, please check out our GoFundMe Campaign, and share if you can. 

From the bottom of my heart, and his little self, thank-you so much for your time.

I will be sending an email to circles too, once I figure out how.

Thanks again.

#ShiloPug   #PugLove   #YYJ  ___Help a pug out?! Poor Shilo Pug is sick, and as we know from dealing with old doges, the vet visits add up fast.

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2015-06-26 17:18:53 (5 comments, 0 reshares, 13 +1s)Open 

Its a great day for America! as Craig Ferguson would have said

its awesome to see SCOTUS recognize what we up here in Canada enacted 10 years ago ... that #loveislove  

Its a great day for America! as Craig Ferguson would have said

its awesome to see SCOTUS recognize what we up here in Canada enacted 10 years ago ... that #loveislove  ___

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2015-06-26 16:38:01 (1 comments, 2 reshares, 61 +1s)Open 

Make sure you really beat your marshmallow frosting to stiff peaks! it should hold its shape so you can pipe it if you want. see how the ribbon of meringue stays intact when you pull the beater up? if you turn the beater upside down, it will hold a peak that sticks straight up.

im making this into buttercream so were just waiting for it to cool completely before i add the fat.

the process for marshmallow frosting starts just like Swiss Buttercream (by weight 1 part egg white, 2 parts sugar). Make sure you heat to 160f (no more or the egg whites will start to cook!). beat to soft peaks, add vanilla extract, beat to stiff peaks. 

Make sure you really beat your marshmallow frosting to stiff peaks! it should hold its shape so you can pipe it if you want. see how the ribbon of meringue stays intact when you pull the beater up? if you turn the beater upside down, it will hold a peak that sticks straight up.

im making this into buttercream so were just waiting for it to cool completely before i add the fat.

the process for marshmallow frosting starts just like Swiss Buttercream (by weight 1 part egg white, 2 parts sugar). Make sure you heat to 160f (no more or the egg whites will start to cook!). beat to soft peaks, add vanilla extract, beat to stiff peaks. ___

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2015-06-26 02:44:35 (6 comments, 0 reshares, 39 +1s)Open 

Look how pretty the local raspberries are!

they make an amazing buttercream e(use this method here with raspberries instead of strawberries: https://plus.google.com/+JaniceMansfield/posts/QiUCc35J24z )

I do not understand bakeries and cafes that continue to crank out baked goods crowned with unnatural colors of frosting while perfectly good local fruit is available. I understand people have favourites, but to be honest, seeing trays full of turquoise frosted cupcakes in the middle of prime fruit season is just sad - even sadder is that often they are flavored with those little vials of cake flavoring. <blech>

and so endeth my little rant ...

Look how pretty the local raspberries are!

they make an amazing buttercream e(use this method here with raspberries instead of strawberries: https://plus.google.com/+JaniceMansfield/posts/QiUCc35J24z )

I do not understand bakeries and cafes that continue to crank out baked goods crowned with unnatural colors of frosting while perfectly good local fruit is available. I understand people have favourites, but to be honest, seeing trays full of turquoise frosted cupcakes in the middle of prime fruit season is just sad - even sadder is that often they are flavored with those little vials of cake flavoring. <blech>

and so endeth my little rant ...___

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2015-06-24 05:09:49 (17 comments, 11 reshares, 100 +1s)Open 

Spring vegetables risotto

Risotto is one of those things that is less precise recipe, and more technique. Once you have the technique in hand, it gives you a blank canvas from which you can incorporate all manner of whatever is in season.

To make good risotto, you don't necessarily need stock - but you do need a flavourful liquid. Today, I had a whole mess of pea pods left after shelling the English peas I had bought on a whim, and decided to make a quick stock with the leftover pods (they are packed with flavour!). Because this was our side, I kept things pretty minimal, but if I had been doing a dish for a client, I would have made a more rounded stock, adding some celery, onion and a bit of lovage. You could also make this same dish less rustic by pureeing some of the blanched peas and stirring them into the risotto at the end. As things went, this ended up being... more »

Spring vegetables risotto

Risotto is one of those things that is less precise recipe, and more technique. Once you have the technique in hand, it gives you a blank canvas from which you can incorporate all manner of whatever is in season.

To make good risotto, you don't necessarily need stock - but you do need a flavourful liquid. Today, I had a whole mess of pea pods left after shelling the English peas I had bought on a whim, and decided to make a quick stock with the leftover pods (they are packed with flavour!). Because this was our side, I kept things pretty minimal, but if I had been doing a dish for a client, I would have made a more rounded stock, adding some celery, onion and a bit of lovage. You could also make this same dish less rustic by pureeing some of the blanched peas and stirring them into the risotto at the end. As things went, this ended up being basic risotto with diced zucchini, red pepper, chopped watercress and blanched peas added to the basic recipe below.

Basic Risotto recipe (serves 4)
2 T olive oil
1 cup Arborio rice
1 cup onion, small dice
2-3 cloves garlic, sliced thinly
1 tsp salt (approx.)
bay leaf (optional)
1/2 cup white wine (or a soft vermouth like Lillet Blanc)
3 - 3 1/4 cups stock (hot)

2-3 T butter
1/4 cup freshly grated Parmesan

Basic method (salt as you go throughout the recipe):
Use a deep-sided saucepan or shallow Dutch oven
Sweat the onions in the olive oil until translucent.
Add the garlic and cook another 30-45 seconds
Add the rice and saute for 1-2 minutes until the rice grains start to look translucent.
Add the vermouth, stir until it has evaporated. Then add the hot stock, 1 cup at a time, stirring as you go. Wait for each addition of liquid to absorb into the rice before adding the next. Have a little extra stock or liquid, so the mixture is creamy but the rice is cooked through.
When the rice is tender pull off the heat, and stir in the butter, then the parmesan.


#glutenfree #homecooking #itswhatsfordinner
___

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2015-06-23 19:40:33 (2 comments, 2 reshares, 9 +1s)Open 

Facebook is a lil' late to the party on authorship ... but if you have a blog, you might want to double check to make sure you have the proper meta tags in place.

How To Set Up Facebook Authorship

Here's a brief infographic on the steps needed to set up Facebook Authorship for your blog or website.

For more detailed information: http://thesmh.co/FBAuthor ___Facebook is a lil' late to the party on authorship ... but if you have a blog, you might want to double check to make sure you have the proper meta tags in place.

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2015-06-23 16:49:19 (3 comments, 3 reshares, 25 +1s)Open 

So here's the inside of that levain bread I baked up last night. I'm not entirely happy with the hole structure, BUT I was also rushing the proof time to get it baked before I turned in for the night.

This was made with a combination of sorghum and flax (in the starter), buckwheat and brown rice flours lightened with a bit of tapioca starch (no eggs, but we could likely do a 100% whole grain version with eggs. These freshly ground grains are so much "moister" than the stuff in packages that I think we can scale back the flax by about 1/2! Although, I was able to enjoy a slice of this for breakfast without toasting

#glutenfree #testbaking #levain #wildyeast


So here's the inside of that levain bread I baked up last night. I'm not entirely happy with the hole structure, BUT I was also rushing the proof time to get it baked before I turned in for the night.

This was made with a combination of sorghum and flax (in the starter), buckwheat and brown rice flours lightened with a bit of tapioca starch (no eggs, but we could likely do a 100% whole grain version with eggs. These freshly ground grains are so much "moister" than the stuff in packages that I think we can scale back the flax by about 1/2! Although, I was able to enjoy a slice of this for breakfast without toasting

#glutenfree #testbaking #levain #wildyeast
___

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2015-06-23 04:52:16 (2 comments, 1 reshares, 19 +1s)Open 

So far so good ... the lighting is a little crappy, but this is the first test loaf of a #glutenfree levain bread using the freshly milled flours from Millstone Farms (a local small scale miller). This has a medium grind sorghum used for the starter, with a finer grind of sorghum, plus brown rice flour and light buckwheat flour - some whole millet and pepitas thrown in the loaf for good measure. Its a lean loaf, which is nice, as there aren't a lot of good vegan gluten free loaves out there

Pardon our bulgy sides, but I rushed the proof a bit in order to see how the final loaf would turn out - think the final will have an overnight proof.

Now to build up the volume of starter!

So far so good ... the lighting is a little crappy, but this is the first test loaf of a #glutenfree levain bread using the freshly milled flours from Millstone Farms (a local small scale miller). This has a medium grind sorghum used for the starter, with a finer grind of sorghum, plus brown rice flour and light buckwheat flour - some whole millet and pepitas thrown in the loaf for good measure. Its a lean loaf, which is nice, as there aren't a lot of good vegan gluten free loaves out there

Pardon our bulgy sides, but I rushed the proof a bit in order to see how the final loaf would turn out - think the final will have an overnight proof.

Now to build up the volume of starter!___

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2015-06-22 20:50:25 (10 comments, 2 reshares, 50 +1s)Open 

yup, those are chicken pies. Every one rolled and crimped by hand, because that's how we do it

#glutenfree #baking


yup, those are chicken pies. Every one rolled and crimped by hand, because that's how we do it

#glutenfree #baking
___

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2015-06-20 21:54:14 (9 comments, 0 reshares, 48 +1s)Open 

Sometimes a quick sandwich hits the spot. Late lunch today with the last multigrain #glutenfree boule I had stashed in the freezer (I'm horrible about keeping to a schedule on weekends!).

It stands up quite well to freezing/thawing as you can see - the base recipe can be found in the latest +BreadIn5 book, "Gluten-free Artisan Bread in 5 minutes a Day". Its the 100% wholegrain loaf (contains eggs, but no dairy). I've tweaked it to use buckwheat flour instead of teff in their multigrain flour. Ham, cheese, 'maters and some watercress - nothing fancy, but now I'm ready for round 2 of the afternoon :)

Did y'all do anything special for Saturday lunch?

Sometimes a quick sandwich hits the spot. Late lunch today with the last multigrain #glutenfree boule I had stashed in the freezer (I'm horrible about keeping to a schedule on weekends!).

It stands up quite well to freezing/thawing as you can see - the base recipe can be found in the latest +BreadIn5 book, "Gluten-free Artisan Bread in 5 minutes a Day". Its the 100% wholegrain loaf (contains eggs, but no dairy). I've tweaked it to use buckwheat flour instead of teff in their multigrain flour. Ham, cheese, 'maters and some watercress - nothing fancy, but now I'm ready for round 2 of the afternoon :)

Did y'all do anything special for Saturday lunch?___

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2015-06-20 18:42:33 (10 comments, 9 reshares, 124 +1s)Open 

More product testing with the freshly milled #glutenfree flours - this yogurt cake baked up so springy and moist, with only buckwheat and brown rice flours (no starches!)

(Recipe is from Alice Medrich's new Flavor Flours book, except I switched up the proportions for the flours to 1/2 and 1/2 brown rice and light buckwheat, and used oil instead of butter). Doing this with prepackaged flours would have meant this was crumbly and chuffy the day after baking, not to mention not nearly as flavourful.

More product testing with the freshly milled #glutenfree flours - this yogurt cake baked up so springy and moist, with only buckwheat and brown rice flours (no starches!)

(Recipe is from Alice Medrich's new Flavor Flours book, except I switched up the proportions for the flours to 1/2 and 1/2 brown rice and light buckwheat, and used oil instead of butter). Doing this with prepackaged flours would have meant this was crumbly and chuffy the day after baking, not to mention not nearly as flavourful.___

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2015-06-20 05:06:11 (10 comments, 0 reshares, 49 +1s)Open 

Holy hot dry summers Bat man! the thimbleberries are already ripening! and i spied some trailing blackberries and Oregon Grape!

ill be spending some time #foraging this weekend :)

Holy hot dry summers Bat man! the thimbleberries are already ripening! and i spied some trailing blackberries and Oregon Grape!

ill be spending some time #foraging this weekend :)___

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2015-06-19 19:51:05 (2 comments, 0 reshares, 20 +1s)Open 

First run of chocolate chip cookies with the Millstone Farm brown rice and sorghum flours ... the freshly milled flours really kick up the brown butter flavours!

#glutenfree



First run of chocolate chip cookies with the Millstone Farm brown rice and sorghum flours ... the freshly milled flours really kick up the brown butter flavours!

#glutenfree

___

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2015-06-19 15:49:00 (13 comments, 3 reshares, 29 +1s)Open 

Thank you Jon Stewart, for saying what needs to be said. Everything about this shooting is sad ... that it happened this time, that it happened in a church, that it happened in that particular church, that it was targeted, that  ... and that it keeps happening. it leaves my heart heavy

"They are already using the nuanced language of lack of effort ..."  I hope that the fact that Obama made the statements he did yesterday means he is prepared to do something.

Thank you Jon Stewart, for saying what needs to be said. Everything about this shooting is sad ... that it happened this time, that it happened in a church, that it happened in that particular church, that it was targeted, that  ... and that it keeps happening. it leaves my heart heavy

"They are already using the nuanced language of lack of effort ..."  I hope that the fact that Obama made the statements he did yesterday means he is prepared to do something.___

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2015-06-19 03:31:37 (9 comments, 1 reshares, 47 +1s)Open 

I was playing around with some of the Millstone Farm sorghum flour today and decided to see how it worked for bechamel sauce ... and its decided to rain here tonight (we sooo need a good drenching!) so its mac n cheese for dinner tonight.

Not the best colour, since I only had a red onion, but I tossed in about 1 c of diced chorizo so it looked like I meant to do that. Crispy shallots and parmesan on top because Jeffrey likes his mac n cheese baked. Baby carrots with carrot top pesto (and some salad, not in view) on the side.

Do y'all put extras in your mac n cheese, or are you cheesey purists?

#itswhatsfordinner #glutenfree


I was playing around with some of the Millstone Farm sorghum flour today and decided to see how it worked for bechamel sauce ... and its decided to rain here tonight (we sooo need a good drenching!) so its mac n cheese for dinner tonight.

Not the best colour, since I only had a red onion, but I tossed in about 1 c of diced chorizo so it looked like I meant to do that. Crispy shallots and parmesan on top because Jeffrey likes his mac n cheese baked. Baby carrots with carrot top pesto (and some salad, not in view) on the side.

Do y'all put extras in your mac n cheese, or are you cheesey purists?

#itswhatsfordinner #glutenfree
___

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2015-06-16 19:32:59 (2 comments, 1 reshares, 13 +1s)Open 

Strawberry Preserves, French style (new blog post)

This is another one of those “cooking without a recipe” posts that hopefully will help you deal with the bounty of summer fruit that is headed our way.  This spring/summer has seen pretty perfect fruit-ripening weather here in BC, and it looks like we are…

Strawberry Preserves, French style (new blog post)

This is another one of those “cooking without a recipe” posts that hopefully will help you deal with the bounty of summer fruit that is headed our way.  This spring/summer has seen pretty perfect fruit-ripening weather here in BC, and it looks like we are…___

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2015-06-16 16:01:08 (11 comments, 1 reshares, 73 +1s)Open 

Before and After shot - a jammy makeover

Our pantry is woefully lacking in jams, as Jeffrey pointed out a couple of weeks ago with a frown, which means this summer will involve more "putting up" fruit than I had perhaps intended. If you plan to make preserves and jams and process the jars, it does take a bit of planning to get it done, but once its done there is NOTHING like opening a jar of something in the dead of winter that tastes like summer (remember that scene in Soylent Green, where he gets to take the spoon home?!)

Do you have plans to make jams, jellies or other preserves this summer? What is your favourite thing to make?

These are classic French-style strawberry preserves - which means the fruit is whole, suspended in a thick syrup. It's a soft preserve rather than the heavily pectin-ed stuff you'll find at the supermarket, and meant to be... more »

Before and After shot - a jammy makeover

Our pantry is woefully lacking in jams, as Jeffrey pointed out a couple of weeks ago with a frown, which means this summer will involve more "putting up" fruit than I had perhaps intended. If you plan to make preserves and jams and process the jars, it does take a bit of planning to get it done, but once its done there is NOTHING like opening a jar of something in the dead of winter that tastes like summer (remember that scene in Soylent Green, where he gets to take the spoon home?!)

Do you have plans to make jams, jellies or other preserves this summer? What is your favourite thing to make?

These are classic French-style strawberry preserves - which means the fruit is whole, suspended in a thick syrup. It's a soft preserve rather than the heavily pectin-ed stuff you'll find at the supermarket, and meant to be spooned onto scones, toast (or directly into one's mouth ;)). Unlike jams, which start with mashed fruit and around here get processed the same day the strawberries are picked, preserves keep the fruit intact, and take a bit of planning as the berries sit overnight with the sugar.

METHOD for preserves:

Pick over your berries to make sure you have smaller, bruise-free berries.
Clean and hull them and weigh them out in a non-reactive (glass or stainless steel) bowl.  Add in 75% of their weight in granulated sugar - e.g. if you have 1 kg cleaned berries, you will be using 750 grams sugar. Toss the berries gently with the sugar, cover the bowl and let the berries macerate overnight. You want the sugar to dissolve in the liquid the strawberries will exude.
The next day, the juice of 1 lemon for every quart basket of berries you have used. Drain the syrup from the berries and place it over medium heat in a heavy bottomed saucepan or Dutch oven (use some thing that is wider than it is tall, but is tall enough to accommodate the jam as it boils up.
Let the syrup cook until it hits the jam set-point (220F). At this point, add the berries into the pot. The temperature will drop - continue to cook the preserves until they reach 220 F again. If you don't have a thermometer, you can use a cold saucer. a spoonful placed in the freezer for 1 minute will begin to firm up when it is ready.
Remove from the heat and continue to stir gently, and skim the foam off as it cools.
If you are processing your jars for longer term storage, now is the time to place in your (sterilized) jars with 2 piece lids, and process in a boiling water canning bath___

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2015-06-16 04:24:58 (18 comments, 2 reshares, 126 +1s)Open 

yup, we're having fried chikken fer dinner ... with potato salad, because it seemed like a good night to have picnic food :)

PROTIP: when using #glutenfree flours, you may find they don't always brown as nicely as wheat flours. You can help things along by adding a small amount of baking powder to your flour dredge. This has the added bonus of adding teeny air pockets to the outside crust, making for extra crispy skin.

Tonight's fried chicken was soaked in yogurt + garlic + Old Bay + salt, pepper, then dredged in a mixture of my bread flour blend + sweet rice flour + baking powder + Old Bay (but really, most combinations of gluten-free flours will work just fine). Let the dredged pieces "set" on a rack for about 20-30 minutes, then shallow fry in a Dutch oven.

Potato salad a mix of new "nugget" potatoes with fresh dill, pickled red... more »

yup, we're having fried chikken fer dinner ... with potato salad, because it seemed like a good night to have picnic food :)

PROTIP: when using #glutenfree flours, you may find they don't always brown as nicely as wheat flours. You can help things along by adding a small amount of baking powder to your flour dredge. This has the added bonus of adding teeny air pockets to the outside crust, making for extra crispy skin.

Tonight's fried chicken was soaked in yogurt + garlic + Old Bay + salt, pepper, then dredged in a mixture of my bread flour blend + sweet rice flour + baking powder + Old Bay (but really, most combinations of gluten-free flours will work just fine). Let the dredged pieces "set" on a rack for about 20-30 minutes, then shallow fry in a Dutch oven.

Potato salad a mix of new "nugget" potatoes with fresh dill, pickled red onions, celery for crunch, mayonnaise and juice from 1 lemon.

#itswhatsfordinner___

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2015-06-15 23:08:15 (9 comments, 0 reshares, 51 +1s)Open 

MMMMuffins! Vegan pow'r muffins on the left, pumpkin muffins on the right, both with some of the new buckwheat flour from Millstone Farm here in Victoria.

... it gives great rise, what can i say?! :O

#glutenfree #baking




MMMMuffins! Vegan pow'r muffins on the left, pumpkin muffins on the right, both with some of the new buckwheat flour from Millstone Farm here in Victoria.

... it gives great rise, what can i say?! :O

#glutenfree #baking


___

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2015-06-14 22:40:14 (1 comments, 0 reshares, 31 +1s)Open 

It's that time of year when even the compost is pretty!

Well actually, these strawberry hulls are going to get soaked in some booze as the base for strawberry bitters - we're wringing every last bit of flavour out of this batch!

We're making plain old strawberry jam using with a few dashes of Angostura bitters, but I saved the most perfect looking smaller berries to make some old-school strawberry preserves.

Preserves are whole fruit suspended in syrup, cooked slowly so the fruit doesn't burst, but becomes one with the sugar. There's no real recipe for the preserves, just macerate the berries overnight with about 75% of their weight in granulated sugar. The next day, add some lemon juice and cook in a large saucepan or Dutch oven (you want the pan wider than it is tall) until it hits the set point for jam (220F if you're using a candy... more »

It's that time of year when even the compost is pretty!

Well actually, these strawberry hulls are going to get soaked in some booze as the base for strawberry bitters - we're wringing every last bit of flavour out of this batch!

We're making plain old strawberry jam using with a few dashes of Angostura bitters, but I saved the most perfect looking smaller berries to make some old-school strawberry preserves.

Preserves are whole fruit suspended in syrup, cooked slowly so the fruit doesn't burst, but becomes one with the sugar. There's no real recipe for the preserves, just macerate the berries overnight with about 75% of their weight in granulated sugar. The next day, add some lemon juice and cook in a large saucepan or Dutch oven (you want the pan wider than it is tall) until it hits the set point for jam (220F if you're using a candy thermometer)

#jammaking #preserves

___

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2015-06-14 05:45:55 (19 comments, 5 reshares, 179 +1s)Open 

Some test baking today with Millstone Farms freshly milled buckwheat flour (for the layers) ... rose marshmallow for one layer, pistachio buttercream. I like Swiss buttercream for its simplicity - its a 1:2:3 ratio so you can start with pretty much any amount of egg white and scale up accordingly.

recipe/method

use a scale to weigh your egg whites. whisk in 2x sugar. heat over a double boiler until the sugar is dissolved. transfer to a stand mixer and with the whisk attachment beat until you have soft peaks. gradually add 3x the weight of room temperature unsalted butter letting each addition incorporate as you go. the mixture may look like it has broken part way through but keep beating it, it will come together. at this point add any flavorings (i used about 1/4 cup pistachio paste) and beat until smooth.

store in a sealed container in the fridge. let come to room... more »

Some test baking today with Millstone Farms freshly milled buckwheat flour (for the layers) ... rose marshmallow for one layer, pistachio buttercream. I like Swiss buttercream for its simplicity - its a 1:2:3 ratio so you can start with pretty much any amount of egg white and scale up accordingly.

recipe/method

use a scale to weigh your egg whites. whisk in 2x sugar. heat over a double boiler until the sugar is dissolved. transfer to a stand mixer and with the whisk attachment beat until you have soft peaks. gradually add 3x the weight of room temperature unsalted butter letting each addition incorporate as you go. the mixture may look like it has broken part way through but keep beating it, it will come together. at this point add any flavorings (i used about 1/4 cup pistachio paste) and beat until smooth.

store in a sealed container in the fridge. let come to room temperature before using. ___

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2015-06-13 19:55:49 (9 comments, 2 reshares, 110 +1s)Open 

This morning's delivery, for a fairy princess birthday party ... because even fairy princesses need nourishment when they are entertaining guests :)

cucumber, cream cheese, cress and pickled onion sandwiches; avocado hummus and radish tartines; ham, cheese and watercress rollups on gluten free lavish; chocolate cupcakes with strawberry butter cream; vanilla cupcakes with salted caramel frosting (this stuff is killer!); rosewater marshmallows; and lots of fruit and veg with beet hummus

This morning's delivery, for a fairy princess birthday party ... because even fairy princesses need nourishment when they are entertaining guests :)

cucumber, cream cheese, cress and pickled onion sandwiches; avocado hummus and radish tartines; ham, cheese and watercress rollups on gluten free lavish; chocolate cupcakes with strawberry butter cream; vanilla cupcakes with salted caramel frosting (this stuff is killer!); rosewater marshmallows; and lots of fruit and veg with beet hummus___

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2015-06-12 19:04:06 (4 comments, 0 reshares, 15 +1s)Open 

The difference a day makes! - Christy Clark won't be on the bridge doing yoga because things have gotten all political 'n stuff! (yes, we may see the irony in that statement, but apparently she doesn't).

fwiw, if y'all feel like partaking in some yoga-related events, the Indian consulate has sponsored a big all-day event at the Plaza of Nations (to which they invited the premier before the bridge idea was even a glimmer in her mind's eye!).  

And there are a whole lineup of events celebrating National Aboriginal Day ... because you know, there might be better ways to celebrate the day than practicing yoga on unceded First Nations territory.

The difference a day makes! - Christy Clark won't be on the bridge doing yoga because things have gotten all political 'n stuff! (yes, we may see the irony in that statement, but apparently she doesn't).

fwiw, if y'all feel like partaking in some yoga-related events, the Indian consulate has sponsored a big all-day event at the Plaza of Nations (to which they invited the premier before the bridge idea was even a glimmer in her mind's eye!).  

And there are a whole lineup of events celebrating National Aboriginal Day ... because you know, there might be better ways to celebrate the day than practicing yoga on unceded First Nations territory.___

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2015-06-12 05:19:22 (1 comments, 0 reshares, 21 +1s)Open 

Not a cloud in the sky tonight at the Sidney thursday night market! We decided to head out there to talk to the folks from Millstone Farm who are milling small batches of #glutenfree wholegrain/seed flours!

The freshly milled sorghum flour is amazing! sweet and clean smelling and a completely different colour than the stuff that is on the shelves! I also picked up some light buckwheat flour, and am having a small batch of brown rice flour ground as fine as they can get it before testing it out.

I spend a LOT of time on sourcing ingredients, so if these work well for baking I'll be pretty chuffed!

#buylocal




Not a cloud in the sky tonight at the Sidney thursday night market! We decided to head out there to talk to the folks from Millstone Farm who are milling small batches of #glutenfree wholegrain/seed flours!

The freshly milled sorghum flour is amazing! sweet and clean smelling and a completely different colour than the stuff that is on the shelves! I also picked up some light buckwheat flour, and am having a small batch of brown rice flour ground as fine as they can get it before testing it out.

I spend a LOT of time on sourcing ingredients, so if these work well for baking I'll be pretty chuffed!

#buylocal


___

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2015-06-11 19:06:23 (11 comments, 1 reshares, 19 +1s)Open 

If you live in BC and are following the "Lets use tax dollars to have a day of yoga on the Burrard st bridge" PR fiasco, this just was tweeted earlier this morning from the premier's official twitter account #lettheshitstormrage 

If you live in BC and are following the "Lets use tax dollars to have a day of yoga on the Burrard st bridge" PR fiasco, this just was tweeted earlier this morning from the premier's official twitter account #lettheshitstormrage ___

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2015-06-11 04:57:32 (4 comments, 4 reshares, 100 +1s)Open 

Easiest and best Green Goddess dressing

Using some of that Carrot Top pesto I shared with you about a week ago (here: https://plus.google.com/+JaniceMansfield/posts/a7ZHYUWAs7a )

1/4 cup Carrot top Pesto
1/4 cup plain yogurt (non-dairy works too if you want to make this vegan)
1/4 cup Olive oil
salt to taste

- whisk everything together in a small bowl. This makes a great dressing, or dip for crudite

This also works with any other pesto you might have whipped up





Easiest and best Green Goddess dressing

Using some of that Carrot Top pesto I shared with you about a week ago (here: https://plus.google.com/+JaniceMansfield/posts/a7ZHYUWAs7a )

1/4 cup Carrot top Pesto
1/4 cup plain yogurt (non-dairy works too if you want to make this vegan)
1/4 cup Olive oil
salt to taste

- whisk everything together in a small bowl. This makes a great dressing, or dip for crudite

This also works with any other pesto you might have whipped up



___

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2015-06-09 17:15:02 (2 comments, 1 reshares, 13 +1s)Open 

This beautiful piece of regalia has been in the +Royal BC Museum for as long as I can remember. It is truly a breathtaking piece to see in person - I'm so happy to see it being used as a ceremonial piece for the family it was originally created for! 

“These cultural objects they don’t lose their connection to people, they’re always still connected to the families and cultural rights are with the families, we’re the custodians” says Dr. Martha Black.

This beautiful piece of regalia has been in the +Royal BC Museum for as long as I can remember. It is truly a breathtaking piece to see in person - I'm so happy to see it being used as a ceremonial piece for the family it was originally created for! 

“These cultural objects they don’t lose their connection to people, they’re always still connected to the families and cultural rights are with the families, we’re the custodians” says Dr. Martha Black.___

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2015-06-08 00:11:10 (1 comments, 3 reshares, 13 +1s)Open 

putting #glutenfree All Purpose Blends through their paces: Intro

There are lots of gluten-free cookbooks out there, and a dizzying, ever-changing array of gluten-free packaged foods showing up on supermarket shelves these days, but the fact is, that the many of them remain mediocre at best, and those that taste great…

putting #glutenfree All Purpose Blends through their paces: Intro

There are lots of gluten-free cookbooks out there, and a dizzying, ever-changing array of gluten-free packaged foods showing up on supermarket shelves these days, but the fact is, that the many of them remain mediocre at best, and those that taste great…___

2015-06-06 04:37:07 (9 comments, 0 reshares, 17 +1s)Open 

Friday nights and long weeks sometimes lead to uninspired dinners ... tonight we had some doctored up sloppy joes with crispy fried shallots on top.  

Protip: for your sauces and braises, use whole canned tomatoes, NOT diced tomatoes.  While it may seem like a convenience, you'll find the diced tomatoes leave you with a thin, watery sauce. That's because a firming agent is added along with salt to keep the dice intact during the canning process.  

To use the whole tomatoes, a quick mash with a potato masher (or squish them in your hand as you add them) is enough to break them down. If you can find the Italian San Marzanos, they ARE worth the extra money.

#kitchentip  

Friday nights and long weeks sometimes lead to uninspired dinners ... tonight we had some doctored up sloppy joes with crispy fried shallots on top.  

Protip: for your sauces and braises, use whole canned tomatoes, NOT diced tomatoes.  While it may seem like a convenience, you'll find the diced tomatoes leave you with a thin, watery sauce. That's because a firming agent is added along with salt to keep the dice intact during the canning process.  

To use the whole tomatoes, a quick mash with a potato masher (or squish them in your hand as you add them) is enough to break them down. If you can find the Italian San Marzanos, they ARE worth the extra money.

#kitchentip  ___

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2015-06-05 21:52:32 (2 comments, 0 reshares, 34 +1s)Open 

National Donut Day here in #yyj featured freshly fried donuts down at +Santé Gluten-Free Café​. Sour cream Old Fashioneds and these Rhubarb Fritters with Angostura bitters glaze :)

#glutenfree #baking #nationaldonutday 

National Donut Day here in #yyj featured freshly fried donuts down at +Santé Gluten-Free Café​. Sour cream Old Fashioneds and these Rhubarb Fritters with Angostura bitters glaze :)

#glutenfree #baking #nationaldonutday ___

2015-06-05 04:30:07 (3 comments, 0 reshares, 9 +1s)Open 

I think I may have just had a brainwave about how to get that delicious browned butter taste into vegan baking! and it seems so obvious I don't know why it didn't occur to me earlier!

... but as they say, the proof is in the pudding, so no pics until I do a test run!

#thatisall   #whatbakersthink   #randomthoughts  

I think I may have just had a brainwave about how to get that delicious browned butter taste into vegan baking! and it seems so obvious I don't know why it didn't occur to me earlier!

... but as they say, the proof is in the pudding, so no pics until I do a test run!

#thatisall   #whatbakersthink   #randomthoughts  ___

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2015-06-04 06:07:11 (0 comments, 0 reshares, 20 +1s)Open 

because I'm trying out alice medrich's corn flour chiffon cake ... we had cake with fresh berries for dessert :)

#glutenfree   #testbaking   #itswhatsfordessert  

Look at the crumb on this cake!

This is the corn flour chiffon cake recipe from +Alice Medrich's Flavor Flours - the only modification I made was to roughly halve the recipe and bake in a 6" tube pan, and add a bit of vanilla extract, and I subbed in brown rice flour for the white rice flour. I did let it cool upside down in the tube pan

It has a beautiful flavour as well! lightly sweet, and nice and moist.

(no gums!)___because I'm trying out alice medrich's corn flour chiffon cake ... we had cake with fresh berries for dessert :)

#glutenfree   #testbaking   #itswhatsfordessert  

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2015-06-04 04:34:33 (3 comments, 0 reshares, 26 +1s)Open 

Pork tenderloin, marinated with advieh, olive oil, garlic, pomegranate molasses, sea salt

... seared off quickly on the stovetop, finished in a 350 oven with the par-cooked nugget potatoes. On a bed of simply sauteed zucchini, red pepper and onion & red pepper sauce. I decided to nap the pork with some of that carrot pesto I made a couple of nights back - a little brightness to finish.

Homestyle plating #notplatedwithtweezers
#glutenfree #itswhatsfordinner


Pork tenderloin, marinated with advieh, olive oil, garlic, pomegranate molasses, sea salt

... seared off quickly on the stovetop, finished in a 350 oven with the par-cooked nugget potatoes. On a bed of simply sauteed zucchini, red pepper and onion & red pepper sauce. I decided to nap the pork with some of that carrot pesto I made a couple of nights back - a little brightness to finish.

Homestyle plating #notplatedwithtweezers
#glutenfree #itswhatsfordinner
___

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2015-06-04 02:23:56 (5 comments, 1 reshares, 32 +1s)Open 

Playing around with veganizing my browned butter chocolate chip cookie recipe ...

(+Dadisi Olutosin for some reason, this made me think of you ... and do an internal lol)

Playing around with veganizing my browned butter chocolate chip cookie recipe ...

(+Dadisi Olutosin for some reason, this made me think of you ... and do an internal lol)___

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2015-06-03 18:08:32 (1 comments, 2 reshares, 30 +1s)Open 

its that time of year again! +Chef Dennis Littley's Virtual Bloggers Conference is coming up (in its 3rd year here on G+!!!) - and jam packed with all kinds of great content!

Here is the schedule with clickable links to the 13 sessions of the Third Annual Virtual Bloggers Conference
All Events are listed in Eastern Daylight Time (New York Time)

Friday June 12th
8 PM –  Virtual Cocktail Party  : https://goo.gl/y3G1yy
               Guests Welcome -ask to be invited in

Saturday June 13th
10 AM – SEO and Your Blog : https://goo.gl/3XwRLV
+David Amerland +Eric Enge +Mark Traphagen  
12 PM – How to Be a YouTube Show Host :  https://goo.gl/dakgNP
+Mia Voss +Azlin Bloor +Jeff Sieh 
2 pm – Engaging with Your Audience Online and IRL : https://goo.gl/S1vHPW
 +Bess Auer +Wade Harman +Mike Allton  
4 pm – Ad Networks Revealed, Looking Behind the Curtain : https://goo.gl/eyNKUu
The Blogger Network, Josh LeFevre and Kyle Ivins
6 pm – The Future of Hangouts : https://goo.gl/qUM2o6
 +Ronnie Bincer 
8 pm – Streaming Live Video with Periscope and Meerkat : https://goo.gl/Tk6323
+Ana Hoffman +Dustin W. Stout +Vin Brown   

Sunday June 14th
10 am – Using LinkedIn to your Advantage : https://goo.gl/Er0hDD
+Greg Cooper +Sarah Santacroce    
12 pm – Visual Strategies for your Blog and Social Media : https://goo.gl/kJt7rT
 +Peg Fitzpatrick +Rebekah Radice +Andrea Beltrami +Jeff Sieh   
2 pm – The Ever Changing Facebook and How to Use it Effectively : https://goo.gl/Ug9nQj
+Rebekah Radice +Peg Fitzpatrick 
4 pm – So You Want to be a Podcaster : https://goo.gl/5zUXFS
+Shannon Hernandez +Ryan Hanley +Kita Roberts +Peabody Johanson   
6 pm – Let’s Talk About WordPress : https://goo.gl/N4Yqid
 +Kristoffer Howes +Dustin W. Stout +Greg Trujillo +Carolyn Capern 
8 pm – Circloscope and Nod3x : https://goo.gl/mzidl4
+Christine DeGraff +Craig Fifield +John Dietrich +kara wood 

All session will be available for replay if you can't attend live on my YouTube Channel https://goo.gl/4oGbkx

- See more at: http://www.askchefdennis.com/2015/06/third-annual-virtual-bloggers-conference-vblogcon15/#sthash.zZRO7kjz.dpuf
#VBlogCon15   #askchefdennis  ___its that time of year again! +Chef Dennis Littley's Virtual Bloggers Conference is coming up (in its 3rd year here on G+!!!) - and jam packed with all kinds of great content!

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2015-06-03 05:17:27 (7 comments, 11 reshares, 148 +1s)Open 

Macaroni periscope ahoy!

Jeffrey wanted tuna noodle casserole for some reason tonight, so #itswhatsfordinner

Basic white sauce (RECIPE here: http://realfoodmadeeasy.ca/2014/05/5-flours-you-can-use-for-gluten-free-bechamel/ - double it for a casserole's worth. I used brown rice flour today b/c that's what I grabbed first out of the pantry

I know I've talked about #glutenfree pastas before, but for a less expensive supermarket brand, I find +Barilla works well and stays a nice consistency when held and reheated.

b/c we were going for one-pot wonder, I tossed some carrots and beans in with the macaroni, and added onions, garlic and peppers to the white sauce, and tossed in about 1 c worth of jalapeno Havarti we had kicking around in the fridge.

What's a favourite comfort food dinner at your house?

#onepotwonder 

Macaroni periscope ahoy!

Jeffrey wanted tuna noodle casserole for some reason tonight, so #itswhatsfordinner

Basic white sauce (RECIPE here: http://realfoodmadeeasy.ca/2014/05/5-flours-you-can-use-for-gluten-free-bechamel/ - double it for a casserole's worth. I used brown rice flour today b/c that's what I grabbed first out of the pantry

I know I've talked about #glutenfree pastas before, but for a less expensive supermarket brand, I find +Barilla works well and stays a nice consistency when held and reheated.

b/c we were going for one-pot wonder, I tossed some carrots and beans in with the macaroni, and added onions, garlic and peppers to the white sauce, and tossed in about 1 c worth of jalapeno Havarti we had kicking around in the fridge.

What's a favourite comfort food dinner at your house?

#onepotwonder ___

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