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Rogers Hometown Hockey | Kingston Ontario

The weekend of December 20 & 21, the Rogers Hometown Hockey tour stopped in the city of Kingston, Ontario for a fun packed outdoor hockey festival filled with free activities for all ages. This was a national campaign from Scotiabank proposing that Canada actually has five seasons – spring, summer, winter, fall and hockey season.

Fun right?! Oui oui!

Home to NHL Alumni Doug Gilmour - this was an event not to be missed as great prizes and giveaways were won from Xbox, Samsung, McDonald’s and the Toronto Maple Leafs, local bands were enjoyed and hockey fun was had all around.

With 25 different communities to be visited across Canada, the city of Kingston was joined by Sportsnet Central hosts Ken Reid and Evanka Osmak, NHL Alumni Doug Gilmour and Wendel Clark for autograph sessions, and of course Don Cherry. The highlight of the event was an outdoor viewing party watching Ron MacLean host a live broadcast of the Toronto Maple Leafs vs. Chicago Blackhawks NHL game from the Sportsnet Mobile Studio on Sunday night.

Perfect for families, couples and children - be sure to visit your local Rogers Hometown Hockey community event!

Day 1:

{Get your picture taken and put on a puck at the Samsung booth}

{Bands took the stage throughout the weekend keeping folks entertained}

{Warm up those cold hands with free hot chocolate inside the Warming Lodge}

{The Kids Zone was the warmest of them all - free popcorn, games and seating area was available}

{Snapped a photo with none other than Wendel Clark - retired Toronto Maple Leafs player which was printed right on site and could also be found on Twitter using #The5thSeason fora digital copy}

Day 2

{McDonalds was giving away beverages throughout the entire event at their mobile truck and had a ball hockey rink set up as well}

{So much local support in downtown Kingston}

{Even the Cheerleaders from Ram Sens Brigade were present promoting the Ottawa Senators. Right beside was a Beavertail truck, can you say yummy!}

{Go Sens Go!}

{The Memorial Cup}

{It was a good thing I wasn't skating - not a pretty sight to see}

{Springer Market Square}

{Ron MacLean and Don Cherry doing live broadcast from Springer Market Square}

Next Stops for Rogers Hometown Hockey:

December 20 & 21 - Kingston, Ontario
December 27 & 28 - Peterborough, Ontario
January 2 & 4 - Owen Sound, Ontario 
January 10 & 11- Moncton, New Brunswick
January 17 & 18 - Charlottetown, Prince Edward Island
January 31 & February 1- Dollard-des-Ormeaux, Quebec
February 7 & 8 - St. John's, Newfoundland
February 15 - Cole Harbour, Nova Scotia
February 21 & 22 - Boischatel, Quebec
February 28 & March 1 - Sault Ste. Marie, Ontario
March 7 & 8 - Thompson, Manitoba
March 14 & 15 - Regina, Saskatchewan 
March 21 & 22 - Prince George, British Colombia
March 28 & 29 - Lethbridge, Alberta 
April 4 & 5 - Kanata, Ontario

For more information and full schedule, visit www.hometownhockey.com
Rosalyn Gambhir
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Ten Thousand Villages

If you aren't familiar with Ten Thousand Villages, then you are in for a wonderful surprise. Being one of the oldest and largest Fair Trade organizations in North America, it creates opportunities for artisans in developing countries to earn income by bringing their products and stories to our markets through long-term, fair trading relationships. From personal accessories, home decor and gift items from around the globe - the hard work of these artisans is showcased in such a manner that honours their creativity and culture. This is "commerce with a conscience" - Ten Thousand Villages allows men and women around the world to earn an honest living, provide a home, food and education for their children, and to be gainfully employed in a job that brings dignity and joy. This is also "commerce with a heart" - people are truly at the heart of this organization. 

{Zatoun Olive Oil & Za'atar Combo}

As a foodie, I am proud to support Ten Thousand Villages and investing in the dreams and joy of talented artisans around the world. While I am a true locavore, exploring beyond my own city is exciting. This olive oil and spice combo I received makes the perfect gift for your favourite food lover and allows them to go on an adventure right in their own kitchen - it also includes a hand crafted plate from Vietnam.

Delicious, high quality and fairly traded, Zatoun’s extra virgin olive oil is perfect for salads, cooking and dipping. As a staple spice of Palestine, Za’atar is known for its fresh herb taste and inspiring zing. Add Za’atar to breads, dressings, soups, vegetables, meats, marinades and everything in between.

What is Za’atar?

A Middle Eastern spice blend consisting of thyme, roasted sesame seeds, sumoc and sea salt.

What is Zatoun?

Zatoun is a volunteer-run organization that provides much-needed marketing aid to olive farmers who have no other means of generating income. Zatoun brings together people of all faiths and traditions to work. A portion of the sale of Zatoun oil goes to support Trees for Life, a program with the aim of planting more than 20,000 olive tree saplings across the West Bank every year.


Wonderful recipes that incorporate Za'atar:

{Hummus with Za’atar}

To learn more about Ten Thousand Villages, visit www.tenthousandvillages.ca

Thank you Ten Thousand Villages for the savoury items!

Keep up with RG {Twitter} - {Facebook} - {Pinterest}
Rosalyn Gambhir
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Lorraine Pascale's Ginger & Cinnamon Stained Glass Cookies

Holiday entertaining and gift giving during the holiday season can sometimes be quite the tedious task especially with a busy work schedule but this year it has been made easy by Gusto TV - Canada’s new food and lifestyle specialty channel.

Whether you are looking to treat someone but are in a pickle, bestselling food author Lorraine Pascale shares her last-minute gift ideas. Lorraine has a hamper of edible goodies - including these spicy cookies that also make beautiful Christmas decorations. 

You’ll need a 12cm/4½ inch star or snowflake-shaped cookie cutter and a 4cm/1½ inch star cutter.


100g/3½oz butter, diced
100g/3½oz soft light brown sugar
2 tbsp golden syrup
1 tsp black treacle
1 tbsp ground ginger 
1 tbsp ground cinnamon
Large pinch ground cloves
Pinch chilli powder (optional)
250g/9oz plain flour 
½ tsp baking soda
6 hard candies (in different colours), each ground in a pestle and mortar or blended in a food processor

For the icing:
75g/3oz royal icing sugar


Preheat the oven to 200C/400F/Gas 6. Line two baking trays with greaseproof paper. Heat the butter, sugar, golden syrup, treacle, ginger, cinnamon, cloves and chilli powder in a saucepan until the butter melts and the sugar has dissolved.

Remove the pan from the heat and stir in the flour and baking soda. You should have a smooth, but fairly stiff dough. Chill for five minutes (it’s important to work with the dough while it is still a little warm as it becomes quite dry and crumbly upon cooling completely).

Roll the dough out to a 1cm/½in thickness on a large sheet of greaseproof paper. Using a 12cm/4½ inch star or snowflake shaped cookie cutter to cut out the cookies. Use a 4cm/1½ inch star cutter to stamp out the centre of each cookie. 

Use a palette knife to lift the large stars onto a baking sheet. To make ornament decorations, use a wooden skewer to make a hole in the top of each cookie.  Re-roll the remaining dough and the leftover smaller stars and continue to make the cookies in this way until all the dough is used up. 

Place a little of the ground hard candies in the centre of each star, using a separate colour for each cookie. Bake in the oven for 8-10 minutes, or until the cookie is crisp and beginning to darken and the candy has melted to fill the hole. Remove from the oven and use the wooden skewer to make sure the holes are in tact.

Leave to cool completely, then slide a palette knife under each cookie to release them from the paper.

Mix the royal icing sugar with a little water until you have a thick paste and pipe or drizzle onto the cookies.

Rosalyn Gambhir
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Ferrero Rocher | What's Your Moment?

The holiday season as a foodie is all about indulging and what perfect way to do so than with Ferrero Rocher. I am beyond thrilled to be partnering with Ferrero Rocher on this holiday post showcasing such a small but gracious and decadent treat. Known for its unmistakable golden wrapping and unique taste, one bite and you are in chocolate heaven - surrounded by creamy filling, a crunchy wafer and a delicious hazelnut centre. Oh la la!

Ferrero Rocher chocolcates are perfect for a hostess to use as decor to style her dining table as they add just the right amount of sparkle to a home and can also be served to her guests after an elaborate savoury meal incorporated into a frozen mousse dessert. After all - chocolate is truly a girls best friend (along with glass of bubbly!).

What's your #FerreroMoment?

All images were taken with a Nikon D3100.


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Rosalyn Gambhir
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Rick Stein's Pear Soufflé With Pear Cider Ice Cream | Gusto TV

This week on the blog we are indulging in all things sweet and savoury with Gusto TV. They have delighted their viewers to celebrate the holidays with globally inspired festive dishes made simply, and deliciously. Today we are celebrating with a Cornish feast with charismatic restaurateur Rick Stein.

Stein creates a deceivingly sophisticated dessert that is so easy to make that will surely impress your dinner guests.

Pear Soufflé with Pear Cider Ice Cream

Preparation Time: Overnight
Cooking Time: Under 30 mins
Serves: 8 ppl


For the pear cider ice cream:
500ml/1 pint 1fl oz milk
225g/8oz caster sugar
9 free-range egg yolks
250ml/8 ½ fl oz double cream
150ml/5fl oz pear cider, preferably Cornish

For the pear jam:
500g/1lb 1oz pears, peeled, core removed, chopped
50g/2oz sugar
25g/1oz cornflour

For the soufflé
Butter, for greasing
6 free-range egg whites
50g/2oz caster sugar


For the pear cider ice cream, heat the milk and 115g/4oz of the sugar in a saucepan until just boiling. Remove the pan from the heat.

Meanwhile, whisk the egg yolks and remaining sugar in a bowl, then slowly whisk in the hot milk mixture until well combined. Return the mixture to the saucepan and cook over a low heat until the mixture is thick enough to coat the back of a spoon.

Stir in the double cream and pear cider and set aside to cool completely. Pour the mixture into a plastic container and freeze for at least four hours, or until the ice cream has frozen. (Stir the mixture with a fork every hour or two to get rid of any lumps of ice.)

Meanwhile for the pear jam, cook the pears and three tablespoons of water in saucepan until the pears have softened. Blend the pears to a purée in a food processor.

Cook the pear purée and sugar in a saucepan until the volume of the mixture has reduced by half, then whisk in the corn flour until smooth.

For the soufflé, preheat the oven to 190C/375F/Gas 5. Grease eight ramekins with butter.

Whisk the egg whites in a bowl until soft peaks form when the whisk is removed, then slowly whisk in the sugar until stiff peaks form.

Stir one-third of the egg white mixture into the jam mixture, then gently fold in the remaining egg whites.

Spoon the soufflé mixture into the ramekins and bake in the oven for 7-8 minutes, or until risen and pale golden-brown.

Serve the soufflés with a scoop of pear cider ice cream.

Rick Stein Christmas Specials on Gusto TV: (All times in EST)
NEW – Far Eastern Odyssey: Christmas Special airs Dec. 10 @ 9:00pm; Dec. 22 @ 9:00pm & 
Dec. 25 @ 9:00pm
Cornish Christmas airs Dec. 18 @ 8:00pm & Dec. 25 @ 10:00am
NEW -- Spanish Christmas airs Dec. 16 @ 9:00pm & Dec. 25 @ 8:00pm

WATCH Gusto TV on Bell TV/Fibe Ch. 619/1619


Keep up with RG {Twitter} - {Facebook} - {Pinterest}
Rosalyn Gambhir
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Nigel Slater's Hearty Party Hotpot

As you may know, this past summer I was a guest blogger with Gusto TV - Canada’s new food and lifestyle specialty channel. It was quite the learning experience and I learnt all about recipe development and food photography.  With that being said, as a proud Canadian, food lover and the slight chill in the air, Gusto TV is inviting viewers to celebrate the holidays with globally inspired festive dishes made simply, and deliciously.

From nostalgic heart-warming Christmas dishes shared by Britain’s beloved food writer Nigel Slater, to a Cornish feast with charismatic restaurateur Rick Stein, and last-minute edible gift ideas from bestselling food author Lorraine Pascale -- holiday entertaining has never been more fun!

I will be sharing these three amazing recipes with you this week - Monday, Wednesday and Friday. These will hopefully inspire you to cook up a storm in the kitchen and relish in a festive meal with loved ones.

Nigel Slater's Hearty Party Hotpot

Recalling one of his favourite holiday dishes, Nigel Slater shares an easy one-pot dish packed with winter vegetables and mushrooms, but it’s equally as tasty with a few bits of turkey or ham thrown in too.
Preparation Time: Under 30 mins
Cooking Time: 30 mins to 1 hour
Serves: 4 ppl


2 onions
20g/1oz butter
Sprig of rosemary
Pinch of salt
2 tsp juniper berries
1 carrot
1 parsnip
½ swede
4 tbsp Marsala wine
2 tbsp plain flour
150g/5 ½ oz canned chestnuts
2 bay leaves
400ml/14fl oz vegetable stock
Freshly ground black pepper
4 chestnut mushrooms
Handful of dried porcini mushrooms
1 tbsp wholegrain mustard
1 tbsp redcurrant jelly
1 pomegranate, seeds only, white pith removed


Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions.

Now chop the carrot, swede and parsnip into hearty sized chunks, and add to the onions.

To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, like Marsala. 

Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes.

Quarter the chestnut mushrooms; then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. 

 Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes.

Finally, serve with a scattering of pomegranate seeds over each helping.

Rosalyn Gambhir
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[name=Rosalyn Gambhir] [img=https://i.imgur.com/9rNiMGU.jpg] [description=Rosalyn Gambhir is the gal behind the blog The Staycationer. Whether it's exploring the local food scene with her foodie partner-in-crime or taking in the view from her favourite cafe, Rosalyn is always a tourist, looking for the next exciting adventure within Kingston, Ontario and beyond. The Staycationer allows you to rediscover hidden gems in your very own backyard.] (facebook=https://www.facebook.com/thestaycationer) (twitter=https://twitter.com/rosalyngambhir) (instagram=https://www.instagram.com/rosalyngambhir/)

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