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Joined by the City of Burlington’s Mayor Rick Goldring, Ward 1 Councillor Rick Craven and enthusiastic purchasers, Adi Development Group recently celebrated the official start of construction for Burlington’s most successful community – Stationwest. “This is the kind of development we’ve been waiting for,” said Councillor Craven. “We need the mix of housing options, we need the increased population, and we need the economic status that will result from the various jobs being created.”

Adi Stationwest
(L-R) Adi Development Group’s COO Saud Adi, Sales and Marketing Manager Samantha Sutton and Vice President of Development Shane Cooney. Photo credit: Arthur Porte.

The 13-acre transit-connected and walkable master-planned community is designed to offer new public infrastructure within a private neighbourhood characterized by quiet walkways and parkland.

“Stationwest will set the standard for development in Burlington. It’s going to evoke a feeling of renewal by creating a sense of rebirth, not just for Aldershot, but for Burlington as well,” said Tariq Adi, Adi’s President and Chief Executive Officer. “We are happy to give back to the City in the form of great development, and to kick-start the local economy by creating significant job growth and stimulating the local shops and businesses,” he added.

 

Directly connected to Burlington’s full-service Aldershot GO station, Stationwest residents will be steps away from public transit that can take them directly into downtown Toronto in just one hour. The community also offers easy access to Highways 403, 407 and the QEW, and an onsite Car Share program.

Adi Stationwest
(L-R) Adi Development Group’s CEO Tariq Adi, COO Saud Adi and Ward 1 Councillor Rick Craven. Photography Credit: Arthur Porte.

“Stationwest represents the first bold step toward the City’s goal of creating a great mobility hub at this location,” Craven added. “Residents will be able to walk or ride their bikes to the GO station or Plains Road for shopping, or to nearby parks like LaSalle Park and the Royal Botanical Gardens.”

Once complete, the Stationwest community will consist of 233 traditional, back-to-back and stacked townhomes with pedestrian-friendly shared courtyards, a collection of 172 ultra-modern luxury boutique mid-rise condos, and a natural conservation area with an approximately one-acre public park.

“We had a vision for this site where we can create a landscape that would be home to every person you can imagine – whether you’re living in a townhouse, condo or stacked town,” said Saud Adi, Adi’s Chief Operating Officer. “The Stationwest community sold out in record time. It was a phenomenal success and we look forward to introducing the final two blocks of townhomes in Spring 2018, adding to the vibrancy of this site.”

Designed by ICON Architects with interiors by U31 Inc., each phase of this community features high-quality finishes and design-forward homes that prioritize family life and offer residents ample room to live, entertain and grow.

adidevelopments.com

[cooked-sharing]

These delicious, light scones are delicate and absolutely addictive. Make them at home, or try them at Harbourside for afternoon tea.

Harbourside Scones

Recipe courtesy of Harbourside Artisan Kitchen + Bar, Bronte. Visit them at harbourside-kitchen.com or call 289.837.3383

Ingredients

  • 200g Flour
  • 50g Margarine
  • 125ml Whole Milk
  • 10g Baking Powder
  • 25-50g Sugar (depending on your taste)
  • Pinch of Salt

Instructions 

  • Sieve flour, baking power and salt and then rub in the margarine to a sandy texture
  • In a separate bowl, dissolve the sugar and milk together
  • Make a well in the centre of your bowl with the flour mixture, and gradually add in the milk
  • Mix lightly
  • Roll out two rounds to 1/2 inch thick
  • Cut rounds into 4, or use a scone cutter
  • Place on greased baking sheet
  • Milk wash the tops and bake at 350 degrees for 15-20 minutes

At one time, the dining room was a place that nobody dared tread through unless you were attending the most formal of family events or hosting an elite night of entertainment. Today’s dining room is more relaxed.

Furniture store retailers, like Jim Hobbs and Joe Levine, owners of Joshua Creek Furniture in Oakville, will tell you that casual dining is what’s trending. “We’re seeing tables that suit a casual environment for every day, then you can dress them up and make them look elegant,” says Levine. Tabletop bling can easily be added to the transitional look with special dinnerware, silverware and gorgeous centrepieces.  Pam Chisholm, owner of InHouse Etc in Burlington, agrees, stating that the look is “casual chic, functional surfaces, not fine furniture.”

Dining Room Trends

Most tabletops continue to be round or rectangular, although varying in size, but there are several new finishes and styles.  “We’re seeing a lot of different finishes, like hand-planed solid maple, and we’re getting into some brushed finishes like wire brushed or hand brushed,” explains Levine. “It gives a real unique look to a table. It’s a little bit more durable and a bit more contemporary looking.”

In addition to the cool neutral gray that concrete tabletops offer, Levine says clients are going mostly for neutral grays and some lighter mid-tone browns. Dark brown espresso is still selling, but Hobbs interjects that the lighter stains are most popular. Chisholm notes that her tabletops are mostly wood and very little glass. “Concrete is also popular,” she adds.

Levine says that the table legs most requested are wood, although they do sell some with metal legs. In terms of leg style, pedestal and trestle tables are more in demand.  There are various leg styles available at InHouse, including wood, metal, stainless steel, gold or bronze. “Gold is very trendy right now,” says Chisholm.

Dining Room Trends

There are a myriad of casual chair styles that pair well with these designs, including Parson chairs, leather, wood, metal, and a mix of both. Bench seating is also a great way to seat a crowd and you can tuck them away when not in use.

On its way out, perhaps, is the live edge look. Levine says that although they have sold many live edge tables, he thinks the trend is dissipating. “You’re starting to see that style at lower price points, and that typically signifies the end of a trend,” he says.

Before you buy a table style that catches your eye, think about the role it will play and the room it will be placed in. Hobbs suggests you determine how many people you will want to seat at the table, and whether or not you’ll want extensions or leaves or just a solid top. In order to get a balanced layout, he says to start at a centre point in the room, whether it’s a pot light or a ceiling fixture. “We want to make sure the table fits the space,” says Levine. “Once they find a table they like, we can go to their house and make sure they’re buying the right piece.”

Other factors to consider, says Chisholm, are whether there are kids who will also be using the space and how much entertaining you do. “A round table works well in small rooms,” she explains. “Remember to leave about two and a half feet on all sides so you can pull out the chairs and access them comfortably.” As for a gold standard in size: if you can accommodate it in the room, she suggests a 42” x 84” table, with or without leaves or extensions.

Once you’ve designed the space that reflects your needs, dinner can focus more on the company than the fuss of formality. Enjoying the food and the mood created around the table is what’s most important.

Local Links

Anderson’s Carpet & Home
andersoncarpetandhome.com

Joshua Creek Furniture, Oakville
joshuacreekfurniture.com

In House, Burlington
inhouseetc.com

House Warmings, Oakville
housewarmings.ca

Up Country, Burlington
upcountry.com

Swiss Interiors, Oakville
swissinteriors.com

 

Dining Room Trends

Much like a piece of music can start with just a few simple notes and build towards an exciting crescendo, the Oakville Symphony began small and grew to something grand. This year mark’s their 50th anniversary.

The Oakville Symphony began with 25 musicians, and now has over 80 volunteer musicians plus 11 professionals providing leadership and direction. “We (also) have two original founding members of the orchestra who still play with us – Jean Grieve (cello) and Paul Lancaster (oboe),” says Anna Hewitt, Co-Chair of the Oakville Symphony Board of Directors. Ken Hollier was the founding conductor who sadly passed away during a concert in 1973. “He was known to be a funny, enthusiastic, passionate musician,” Hewitt says. “The orchestra vowed to keep going in his honour. He really inspired a lot of musicians to keep going and his widow is still a great supporter.”

Oakville Symphony Orchestra

As well as playing countless performances over the last 50 years, the symphony has many community outreach programs in place. One example is the Young Artist Program.

Auditions take place each June, and “this year we have 10 high school students who play with the symphony for the year,” notes Hewitt. “They bring an energy to the symphony which is great. They also benefit from being mentored by the professionals and the senior musicians. When you look at the stage, you see a huge range in ages. It’s pretty cool.”

Oakville Symphony Orchestra

Other examples of the orchestra’s presence in the community include the annual Young People’s Concert, participation at festivals and culture days, as well as performances in schools and some mini concerts that are held in the lobby of the Oakville Centre for the Performing Arts. This year, Hewitt says – thanks to some new sponsors – they’ll be able to perform at the Oakville Hospital and some seniors’ homes.

Today the Oakville Symphony is thriving. Under the inspired leadership of Maestro Roberto De Clara, it continues to present exciting and challenging programs for its audiences each season. Music is truly a universal language, and Hewitt notes that “the fact that it’s inclusive to everybody is great. It adds to the cultural fabric of the community.”

Oakville Symphony Orchestra

In addition to The Oakville Symphony Orchestra, there are several other orchestras in Hamilton, Burlington and Mississauga that enable you to enjoy an evening or afternoon of classical music close to home.

Symphony on the Bay, Burlington

Season: October 29 – May 13, 2018
The Symphony on the Bay began in 1973 as the McMaster Symphony Orchestra, left the university to become Symphony Hamilton in 1988, and rebranded as Symphony on the Bay in 2011 to reflect their role in the wider Hamilton-Burlington community. The current season lineup includes German Masters, Christmas classics, a crowd-pleasing Pops concert, Mendelssohn’s A Midsummer Night’s Dream and Canadian composer Louis Applebaum’s Three Stratford Fanfares, and more.
symphonyonthebay.ca

Oakville Chamber Orchestra

Season: October 21 – May 6, 2018
For over 30 years now, the Oakville Chamber Orchestra (OCO) has presented ensemble music featuring favourite classics, contemporary music, and rare gems in intimate settings. This season’s lineup includes the magic of Mozart, Youth Concerto Competitions and more.
oakvillechamber.org

The Hamilton Philharmonic Orchestra

Season: September 23 – May 12, 2018
Reconnect with old classics from Beethoven and Haydn, replenish the senses with a celebration of Russian composers and revive musical passion with a tribute to West Side Story composer Leonard Bernstein. 9 performances in the 2017/18 Main Stage Series.
hpo.org

The Mississauga Symphony Orchestra

Season: October 14 – May 26, 2018
The Mississauga Symphony Orchestra was founded in 1972 as the Mississauga Symphonic Association, an amateur community ensemble. Based out of Hammerson Hall, a world-class theatre at the heart of Mississauga’s Living Arts Centre, and offering entertaining and increasingly sophisticated programs.
mississaugasymphony.ca

by Becky Dumais

Local Links

Oakville Symphony Orchestra
oakvillesymphony.com

Symphony on the Bay
symphonyonthebay.ca

Oakville Chamber Orchestra
oakvillechamber.org

The Hamilton Philharmonic Orchestra
hpo.org

The Mississauga Symphony Orchestra
mississaugasymphony.ca

Oakville Symphony Orchestra 

There was a time when Muskoka was not the weekend destination of choice during the summer. Instead, just 15 minutes from Burlington, up Cedar Springs Road, is a community of the same name where families have gathered to spend time together away from the city since 1926.

The first person to settle on the land, originally part of Nelson Township, was Thomas Simpson, a veteran of the Napoleonic wars. He was given a crown grant of 100 acres, set sail from England, and upon arriving in 1814 made his way north. Much of the area remains the same as it was then. There’s been some modernization here and there but its ethos remains the same. Cedar Springs’ founder, W. D. Flatt, who first purchased timber rights on the northern section of the property in 1885, was a prominent lumber businessman, delved into real estate and also wrote two books. “One has to visit Cedar Springs to gain a proper appreciation of the true beauty of the camp,” he wrote. “Cedar Springs brings to one all the beauty, charm and spirit of restfulness that can only be otherwise obtained in the solitudes of the great Northland.” Today, this quiet Member’s Only getaway still embodies quintessential cottage life but without the headaches of the 400 series of highways. 

Cedar Springs Retreat

In his sales brochure, Flatt’s description of the community paints a picture of an idyllic rustic retreat. “In spring Cedar Springs is without a rival. One stream resembling a small river flows through a charming valley for one mile, the entire length of the property. Two brooks wind their way through inviting avenues of shapely cedars where sparkling water plays merrily over moss-covered rocks. 35,000 brook trout have been placed in these streams. Excellent fishing should be enjoyed within two years.” Founding members who wanted to be a part of it all were looking at a cost of $750 to $2,000 for a log cabin and a plot of land. “The log cabin is in many ways the ideal holiday house,” he wrote. “It represents the return to the primitive, a complete escape from the everyday living; it is architecture gone back to nature and it provides a way for people to live in comfort.” Truer words that speak to any avid cottager were probably never spoken, rustic or luxury alike. 

Cedar Springs Retreat

Members of Cedar Springs still uphold the traditions that Flatt established over 90 years ago with their strong sense of sharing and community spirit. 78 original cottages were built but today there are 84 privately owned homes that all have access to the nine-hole golf course (with no tee times to worry about), swimming in the fresh water pool, fishing, a small beach, clay surface tennis courts (with clinics), and hiking with connections to the Bruce Trail. The idea of an open, private golf course sounds tempting to any golfer, and this picturesque Brentholtz Golf Course carved into the hills of the Niagara Escarpment allows players to go for an impromptu nine holes at any time.

Event planning is still a key element that keeps the community together and friendships thriving. Every weekend in the summer, something different is happening. The club also hosts a number of annual events that include welcoming guests back to kick off the summer, a formal dance, and an annual Thanksgiving dinner. It turns out that you don’t need to go very far to reach the cottage. There are even some properties in the community for sale or for rent.

Cedar Springs Retreat

Flatt turned over management of Cedar Springs in 1931; he passed away in 1936 at the age of 74. Before giving up control of his passion project, he wrote a letter to the community. “The success I have attained in establishing a family playground that, in my opinion, is second to none on the continent has eclipsed my fondest dreams. It has only been made possible by the loyal, faithful and consistent co-operation of those employed on the grounds and the wonderful community spirit. I sincerely wish and pray that during the years to come the families that make up the community of Cedar Springs… will derive a satisfaction that I could measure by no higher standard than that I have played some part in contributing to the happiness of others.”

by Becky Dumais

Local Links

Cedar Springs Community Club
cedarspringscommunityclub.ca

Cedar Springs Community
cedarspringscommunity.com

Cedar Springs Retreat

 

Just the sheer number of cideries cropping up each year should inicate that if you haven’t tried Ontario cider recently (or since there was only one option on the menu), it’s time. Local cider houses are branching out and experimenting with new ingredients. They can be sweet, dry, tart and bubbly – complex drinks that offer refreshment and a range of flavours. You can experience tastings at an independent cider house, at home, or in restaurants that serve Ontario craft cider.

Nearly a decade ago there was one sole cidery in Ontario. Now, according to the Ontario Craft Cider Association (OCCA), there are 27 and the number is growing each year. Despite its long history throughout the world, it’s making a comeback again in North America. “This allows a lot of room for experimentation and the development of new styles, as well as refining traditional methods to evolve the industry in North America,” says Matt Speight, owner of 26 Acre Cider Co., in Pelham.    

Ontario's Craft Cider

Embracing techniques from the wine-making industry, Chris Haworth, owner operator of West Avenue Cider in Freelton, experiments with aging some of his ciders in bourbon and tequila barrels. At Revel Cider in Guelph, they use Chardonnay barrels and spent gin botanicals from Dillon’s Distillery to give some of their ciders an infusion of spice, citrus and vanilla. “There’s a lot of experimentation now with herbs and spices and different foods,” says Haworth. “Basically anything you can get your hands on.” 

The key to a good cider is the foundation, regardless of whether it’s infused with lavender, maple syrup or delicious Ontario peaches. “You have to start with a good base. You can make cider out of any type of apple, but if it eats well out of your hand it doesn’t make good cider,” explains Haworth. “The bitter, tart apples add different components and complexities. Golden russet is a great Ontario apple, as is northern spy. Once you’ve got that great base cider, you can adjust it with different (ingredients).”   

Ontario's Craft Cider

Cider isn’t just for summer – not when other seasonal produce can be added to a recipe. “The industry itself continues to grow as consumers are consistently looking to try something new,” says Speight. Watch for West Avenue Cider’s fall “Smash me up Butternut”, made with heritage apples and co-fermented with roasted butternut squash; and “Scrumpkin”, fermented with wild yeast and pumpkin. Speight plans to release a small batch of ice cider, as well as using a few locally grown fruits to give their ciders deeper, richer and more complex flavours this winter. “Aside from that, we believe all ciders are a wonderful choice for a winter warmer.”

While the kids are looking forward to Halloween candy, we’ll be thinking of sipping our ciders on the patio or by the fire. We’ll also be giving thanks to the local farmers, growers and makers who are making the most of Ontario’s apples.

Ontario's Craft Cider

Sips &Tips  |  Cider Food Pairing

Perry
Made from pears, and is light, fruity, crisp and medium sweet. People mention notes of lychee, grape, almond and of course pears. Pairs well with: chicken, fish, olive oil-based pasta dishes, pulled pork or soft cheese such as Camembert or Brie.

Sparkling Cider
Can be varied in flavour, often features sweetness (caramel, orange) and spicy notes (cinnamon, nutmeg). Flavour also depends on time of pressing, fermentation methods and age. Pairs well with: cheddar cheese, pork chops, butternut squash, roasted vegetables, poultry (crisp, skin on). OCCA says if you’re pairing with cheese and the alcohol content is less than 5%, choose mild cheeses. Higher alcohol content ciders are best with strong, more pronounced flavoured cheeses.

Iced Cider
Not to be outshone by icewine, iced cider is made using naturally frozen apples in winter. This gives them a higher brix (sugar) concentration. The concentrated juice is fermented, yielding a very sweet, rich beverage. Pairs well with: foie gras, bacon, strong cheeses, blue cheese or cheesecake.

by Becky Dumais

Local Links

West Avenue Cider, Freelton
westavenue.ca

26 Acre Cider Co., Pelham
@26acrecider

Revel Cider, Guelph
revelcider.ca

Ontario Craft Cider Association
ontariocraftcider.com

Ontario's Craft Cider

[cooked-sharing]

Local Ontario apples are now in season and available in abundance at most markets and grocery stores. This divine crumble recipe is outrageously delicious! With it’s crisp, crunchy coating and gooey, sweet base, it’s an apple crumble recipe that is bound to please.

Look Local's Favourite Apple Crisp

Ingredients

  • 8 small-medium apples, peeled, cored and chopped (a variety of both sweet and tart – about 6 cups worth)
  • dash lemon juice
  • 1/3 cup brown sugar
  • 1 tbsp cornstarch
  • 1/2 tsp cinnamon
  • pinch of salt

Topping

  • 1/3 cup light brown sugar
  • 1/4 cup flour
  • 1/2 cup old fashioned oats
  • 1/4 tsp cinnamon
  • 1/3 cup butter

Instructions 

  • Preheat oven to 375 degrees and lightly grease a 9×9 baking dish.
  • Add apples to a large bowl or plastic bag and sprinkle with lemon juice. Toss to coat with sugar, cornstarch, cinnamon, and salt.
  • Transfer to baking dish and set aside.
  • Rinse and dry bowl and add brown sugar, flour, oats, cinnamon and stir. Add melted butter and mix until it resembles wet sand.
  • Sprinkle topping over the apples and bake until apples are soft and topping is golden brown (between 45 minutes to 1 hour).
  • Let rest 10-15 minutes before serving.

It's great with vanilla ice cream or whipped cream!

    Bringing together more than sixty makers from across Canada, Can Craft? Craft Can! will present works in glass, ceramics, wood, metal, and fibre that address three sub themes exploring ideas of Identity, Sustainability and Materiality.

    The National Craft Exhibition is on now until October 29, 2017 at the Art Gallery of Burlington.

    Exhibitions

    National Craft Exhibition: Can Craft? Craft Can!
    August 19-October 29, 2017
    Bringing together seventy makers from across Canada, Can Craft? Craft Can! will present works in glass, ceramics, wood, metal and fibre that address three sub-themes exploring ideas of Identity, Sustainability and Materiality.

    Craft Ontario Provincial Exhibition: Nothing is Newer than Tradition
    August 19-October 29, 2017
    Craft Ontario’s Nothing is Newer than Tradition will present the work of emerging Ontario makers that reflect a dedicated engagement with specialized skills and materials. The exhibition will explore how craft materials, tools and processes are creatively reiterated through the hands of a new generation of makers.

    AGB Provincial Exhibition – Setting Ontario’s Table: Once Upon a Time
    August 19-December 31, 2017
    Drawing from the Art Gallery of Burlington’s Permanent Collection of Contemporary Canadian Ceramics, Once Upon a Time will present a special exhibition exploring functional ware from Ontario ceramists. Each artist selected will be represented through both a piece from their early years, juxtaposed against a recent work to explore the progression in their practice.

    International Ceramic Exhibition – Anton Reijnders
    September 9-October 29, 2017
    Dutch ceramist Anton Reijnders will present his new work in a solo exhibition. Anton Reijnders graduated at the Fine Art Academy in Hertogenbosh in 1981. He participated in exhibitions throughout the world and contributed to conferences and symposia and has given lectures in Europe, Asia, Australia and the USA. He has contributed to the creation of what in 1991 was to become the European Ceramic Work Center (EKWC)—Hertogenbosch, the Netherlands. As head of studios and workshops of the EKWC Reijnders was involved in dialogue with artists from all over the world. He was the driving force behind setting up the material research program and is the author of the book The Ceramic Process jointly with the EKWC published by A&C Black in London, and Pennsylvania Press in the USA. He has been three times visiting professor in the New York State College of Ceramics at Alfred University.

    craft biennial logoCan Craft? Craft Can! includes the work of:

    • Pierre Aupilardjuk
    • Carole Baillargeon
    • Louise Lemieux Bérubé
    • Beth Biggs
    • Robert Brown
    • Teresa Burrows
    • Karen Cantine
    • Bridget Catchpole
    • Kai Chan
    • Janice Wright Cheney
    • Brigitte Clavette
    • Jess Riva Cooper
    • Brad Copping
    • Marie-Andrée Côté
    • Gabrielle Desmarais
    • Brothers Dressler
    • Robin DuPont
    • Susan Edgerley
    • Michael Flaherty
    • Reid Flock
    • Pascale Girardin
    • Matt Gould
    • Igah Hainnu
    • Barb Hunt
    • Elisapee Ishulutaq
    • Jean Kagyut
    • Kawtysie Kakee
    • Benjamin Kikkert
    • Catherine Kiliktee
    • Elsie Klengenberg
    • Sandra Ledingham
    • Lou Lynn
    • Janet Macpherson
    • Michael Massie
    • Bettina Matzkuhn
    • Paul McClure
    • Caroline Ouellette
    • Greg Payce
    • Luce Pelletier
    • Gord Peteran
    • Claudio Pino
    • Anne Drew Potter
    • Elizabeth Quiningnaaq
    • Shona Rae
    • Pamela Ritchie
    • Ruth Scheuing
    • Amir Sheikhvand
    • Wendy Shirran
    • Eva Siakuluk
    • Greg Sims
    • Anita Singh
    • Cheryl Wilson Smith
    • EartHand Gleaners Society
    • Despo Sophocleous
    • Susan Surette
    • Winnie Tatya
    • Ningeokuluk Teevee
    • Yvonne Thomas
    • Barbara Tipton
    • Anna Torma
    • Annie Tung
    • Jessica Vellenga
    • Angelika Werth
    • Zane Wilcox

    We’ve been witnessing the re-incarnation of wallpaper for a few years now. Simply put, these are not the wallpapers of decades ago, but instead are wall coverings that breathe life into our spaces. From bold geometrics to vintage floral, with opulent metallic finishes or the natural uncomplicated look of grass cloth, we just can’t get enough of the design power of wallpaper.

    Adding wallpaper to a space has the capability of delivering a large impact which simply goes beyond that of paint. A few rolls can transform and define your space in such dramatic and luxurious ways. Whether your room is large or small, wallpaper can instantly set a style, make a bold statement or add character and personality to an otherwise basic design. Don’t underestimate the power of wall coverings. Including it in your décor scheme can change a vastly spacious room by making it feel more intimate and cozy, just the same way a bold and busy pattern can transform a small room in your home to a charming and dynamic space. Crisp vertical stripes can be a clever solution to a room with low ceilings, and if you install your stripes horizontally, you can trick the eye and make the room appear broader and more spacious. Large patterns such as damasks and florals can be the perfect answer to camouflaging irregularities in your wall. 

    Trendy Removable Wallpapers

    When you’re overhauling a room, regardless of the scale, designers are ideal sources of inspiration since they have easy access to the latest look books and they know what’s trending. Tori Brock, owner and accredited interior designer of Fairhome Interiors in Burlington, says the geometric trend has also caught her eye, as have the “beautiful and colourful botanicals and the softer visuals that look like a watercolour painting.”

    There are so many options to consider when looking to “paper” your walls. Murals are finding new life, and we’ve been hearing a lot of hype about “peel and stick” papers as opposed to traditional wallpaper. This is a great option for those of us that are a bit “commitment phobic”. NuWallpaper has a pretty impressive line of removable designs and they claim that it “goes up in minutes and comes down in seconds”. Brewster, Graham & Brown, and York Designs also have some fabulous options, and Ruth Baker Design manufactures their product right here in Ontario. All of these companies create high-end custom printed paper murals and wallpapers that are simple to install, and not only can peel off your walls with relative ease, but are also re-usable.

    Moving the indoors out, they can also print on materials that can be used outside for privacy screening or backdrops for special events – what a great way to add personality to your outdoors!

    Trendy Removable Wallpapers

    Become inspired with your walls and give them a burst of colour and texture. Remember, today’s wallpaper trends are about adding a “wow” factor to your space, so be selective about the walls or rooms you wish to highlight and make a statement with what you select. With the abundance of options available to us today, the only limitation is your creativity – and the amount of wall space you have available.   

    by Linda Mazur

    Linda Mazur is a nationally recognized designer and Principal of Linda Mazur Design Group, known for creating relaxed stylish spaces and full-scale design builds in the Greater Toronto Area. lindamazurdesign.com

    Local Links

    Andersons, Burlington
    andersoncarpetandhome.com

    Burlington Paint & Wallpaper
    burlingtonpaint.com

    Painters Place, Oakville
    paintersplaceblog.wordpress.com

    Fairhome Interiors, Burlington
    fairhome.ca

    [cooked-sharing]

    Ropa Vieja is a classic Colombian dish and perfect for a family meal. Made using fresh, locally sourced ingredients, the combination of flavours in this dish will have you dreaming of South America! Find this, and other great family friendly meals, ready-made from Familia Fine Foods in Burlington.

    Ropa Vieja with Cuban Style Rice, Plantain Chips & Guacamole

    Recipe courtesy of Familia Fine Foods, Burlington. Visit them at familiafinefoods.com or call 905.632.9299

    Ingredients

    The Meat:

    • 1 pound of flank steak or eye of round
    • ¼ red pepper
    • 2 garlic cloves
    • 1 tbsp salt
    • 2 bay leaves
    • 1 tbsp thyme
    • 2 litres of water or chicken stock

    The Sauce:

    • 1 tbsp of vegetable oil
    • 2 tbsp butter
    • ½ cup of diced Spanish onion
    • 2 diced Roma tomatoes
    • Pinch of ground cumin
    • Salt to taste

    The Guacamole:

    • 2 ripe avocados
    • ¼ green onion, finely chopped
    • 1 lime
    • 1 tomato, finely chopped
    • ½ tbsp salt
    • ¼ cup of onion, finely chopped
    • 2 tbsp of finely chopped cilantro
    • Salt to taste

    Instructions 

    • Place the meat in a pressure cooker or in a slow cooker with the chicken stock and all the ingredients mentioned above. Cook until very tender, then allow it to cool down and shred.
    • For the sauce, place the butter and oil in a skillet and then sautee the onions until soft, add the tomatoes, cumin and salt, mix and then slowly cook at low heat for about 10 minutes.
    • For the guacamole, combine all the ingredients together with a fork, mix well.
    • Combine the sauce and the pulled beef, and add half a cup of the broth used to cook the meat.
    • Serve over Cuban style rice with guacamole at the side. This recipe works great as a meal or as a bite size appetizer for any special occasion.