NEW LISTING AND FIRST TIME OFFERRED BY ORIGINAL OWNERS!! RAISED BUNGALOW "THE PALMBROOK III" FLOOR PLAN BY BEATTIE HOMES features VAULTED CEILINGS throughout main level, new walnut hardwood flooring and maple Kitchen cabinets plus a large island, a 3 SIDED FIREPLACE adjacent to Family Room and Nook area, plus a Den/Flex Area... The huge Master Bedroom features a large Walk In Closet and 4 piece ensuite.. The PROFESSIONALLY FINISHED lower level is full of sunlight and contains another Family Room and 3rd Bedroom... DON'T MISS OUT ON THIS CLASSIC BUNGALOW PERFECT FOR YOUR FAMILY!! CALL NOW!!

NEW LISTING!! Enjoy the space in one of SUNVILLAGE'S largest condos... Beautifully maintained unit with 2 full sized Bedrooms overlooking greenspace, a huge insuite storage and laundry area, Patio Doors that open up to a private oasis including cherry trees and mature Pines.. PLUS ... this Condo comes with a HEATED PARKADE... ONLY a 5 MINUTE WALK TO SOMERSET CTRAIN STATION, the Shawnessy LIBRARY AND YMCA, plus a multitude of great shopping including WALMART - Great opportunity awaits you at an affordable price. CALL NOW TO VIEW!!

NEW LISTING!! UNBEATABLE ASKING PRICE for this 1830 sq' 2 Storey with lake priviledges in McKenzie Lake.. Open floor plan with A main floor Family Room and a sunny Kitchen that opens up to a private west backyard .. 4 good sized bedrooms upstairs that includes a Master Bedroom Ensuite and Walk In Closet .. PLUS .. spacious Double Attached Garage .. DON'T MISS OUT, CALL NOW TO VIEW!!!

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View this recently sold Apartment or see all my home sales

View this recently sold Condo or see all my home sales

View this recently sold House or see all my home sales

NEW LISTING - **TOP FLOOR** SUNNY 2 Bedroom condo with HEATED PARKADE WITHIN 5 MINUTE WALK to Somerset CTRAIN Station... Desirable Condo Complex with only 72 units.. Lots of Visitors Parking and no traffic congestion. Sunny South view from the Balcony overlooking a quiet Courtyard.. DON'T MISS OUT! CALL NOW.

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NEW LISTING! CHAPARRAL ESTATES - 13 CHAPARRAL RIDGE TERRACE SE ... Be the first to view this well cared for 3 bedroom, 2.5 bathroom Townhouse with an open floor plan, sunny south backyard patio with marture trees, a fully finished basement, a bonus room/den, and even an attached garage, Great value at $259,900. CALL NOW TO VIEW!

Pesto is from the Italian “to pound”; although it has become synonymous with the Pesto Genovese (from the Genoa region in Italy) which uses basil.   Pesto can be made with anything that you can pound or crush – sundried tomatoes, olives, arugula, Italian parsley (do you see where I’m going with this?).  It requires only a few ingredients, can brighten up a dish and keeps well in both the fridge and the freezer.  Most grocery stores carry commercial pesto, and they’re absolutely fine although I find them a little garlicky. Next time you have basil that is starting to turn, make some pesto. 

Pesto Genovese (Basil pesto)

1 clove garlic, peeled

2 tbsp. pine nuts (these are quite expensive, so they are optional)

1 cup basil leaves

½ tsp. salt

1 tbsp. fresh lemon juice

1/2 cup olive oil

Place garlic in a food processor fitted with a metal blade.  Process for a few seconds to crush. Add pine nuts (if using) and grind.  Add basil leaves and salt and process until basil is finely ground.  Add the lemon juice and olive oil through the feed tube until everything is amalgamated.

*Note:  use as much oil as you like.  If you want a thick pesto add only a few tablespoons, if you want a “runny” pesto add more oil.

Pesto Pasta

Place pesto in a bowl (1/4 or ½ cup).  Bring a large pot of water to boil, once it is at a rolling boil add 1 tsp. salt and a 500g package of pasta (whatever past you like).  Boil until al dente (which literally translated means “to the bite”); add pasta to pesto in the bowl and add some of the pasta cooking water until the pesto sauce is a the consistency you want.  Top with freshly grated cheese.

A presto!

by Cindy Copp

When I was kid, wine at the dinner table consisted of the ubiquitous bottle of chianti in the wicker basket and, if someone wanted white, there may have a been a bottle of Blue Nun or Hochtaler to be found in the fridge.  Growing up around Italians, you were allowed to have wine when it was served, so, as a child, the half glass of chianti it was.

Today, the number of wines available and countries from which they derive are too numerous to count.  Here are a few basic guidelines for buying (and drinking) wine.  However, at the end of the day, it is all about what you like.

Old World Wines – these are wines from Europe:  France, Italy, Spain, Portugal, Greece, Hungary, Georgia – you get the idea.  These wines are higher in acidity (the sensation on the sides of your tongue when you drink it) and are generally designed to be had with food – but by all means can be consumed on their own.

New World Wines – USA, Canada, Australia, New Zealand, Africa.  These wines are usually more fruit forward and have less acidity.  This makes them a little easier drinking without food – particularly grape varietals such as shiraz, pinot noir and zinfandel for reds or chardonnay, reisling and sauvignon blanc for whites.

In Between – South America – predominantly Chile and Argentina.  These wines fall somewhere in the middle, have neither the high acidity of Old World Wines nor the fruit of New World Wines – they are generally easy drinking, pair well with food and offer some great bargains.  Fuzion wines (they do both a white and a red) are selling this week at the Superstore Liquorstore for about $7.00 a bottle.  A grande, mocha something or other with extra whipped and a shot of caramel would cost you about the same.

Whether you prefer Old World, New World or something in between, wine is something that should be consumed because you like it – for whatever reason and a “good” or “great” bottle of wine is like art – it is in the eye (or palate) of the beholder.

Salut

15 Brightonstone Gardens S.E. Beautiful custom built bungalow in a great New Brighton location just steps to a community park! This quality home features gleaming hardwood floors, upscale estate casing and baseboard, large formal rooms, dining room/den with French doors, 3-sided gas F.P., vaulted ceilings, dream maple island kitchen with upscale appliances, big master bedroom and a luxury ensuite with separate shower and deep soaker tub, Excellent professional basement development with a massive family room and games area, bedroom, full bath and storage. Enjoy low "E" argon filled windows, solid core interior doors, upgraded tile work and carpet with upgraded underlay, oversized garage and more.

The spaghetti sauce aisle at the grocery store can be daunting.  Dozens of brands, types, jars or bottles – how’s a cook to choose?  If you must buy sauce, always read the label, many sauces have copious amounts of glucose fructose or sugar.  While a homemade sauce may have some sugar (less than a teaspoon), when it is the first or second ingredient noted on the label, it is mostly sugar.  Shouldn’t a tomato sauce be mostly tomatoes? 

In addition, there are a multitude of canned or jarred tomato choices.  The best available on the market are San Marzano tomatoes (these are a type of tomato and not the town in Italy, although that’s where they are imported from).  You can buy these at any Italian grocery ie. Scarpones or The Italian Supermarket (about $3.50/can) or any specialty store (although they will cost more).    San Marzano tomatoes are meatier and more flavourful but domestic grocery store tomatoes are fine.  “Crushed” tomatoes have added puree (tomatoes that have been dried in the sun and then reconstituted to make a paste); so will make quite a thick sauce if that is what you like.

If you are in a rush, you can purchase a jar of Classico or President’s Choice (again read the labels, there are a number of decent sauces out there); but if you have 6 ingredients and 20 minutes, you can make your own.

Pomodoro (Tomato) Sauce

• 3 tbsp. olive oil
• 2 cloves garlic, peeled and crushed (or sliced if you like chunks in your sauce);
• 1 28 oz. can of tomatoes
• Salt & pepper to taste
• 3 or 4 fresh basil leaves (or 1 tsp. dried basil if you don’t have fresh)

Heat oil on medium heat in heavy bottomed pan, add garlic and fry until fragrant (don’t brown).

If using whole tomatoes, crush them with your hands or a potato masher, or if you prefer a smoother sauce, puree them in the blender.  Add all the tomatoes to the pan and lower the heat.  Add salt and pepper to taste (if using dried basil add at this point) and simmer for 10 – 15 minutes.  At the very end add the fresh basil.

Buon appetito

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