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Spring 2017

Volume 24 Number 1

Our Favourite Picks for Spring 2017

Mar 20, 2017 | In The Hills | Must Do

Must stop and smell the spring flowers, participate in an Earth Day event, take in an Eco-Film fest and visit the museum.

Real change happens when a group of like-minded people get together on a Saturday morning to pull old tires and bedsprings out of a river. Illustration by Shelagh Armstrong.

Grounding Exercises

Mar 20, 2017 | Dan Needles | Fence Posts

I discovered at an early age that people who work outside with their hands tend to be more grounded than the rest of the population.

Oh, Baby!

Mar 20, 2017 | Tralee Pearce | Made in the Hills

Need something to dazzle at your next baby shower?

Hygge is the now very cool idea, or movement, of cozying down, at home, with family and friends. Illustration by Shelagh Armstrong.

The Hygge Cure

Mar 20, 2017 | Bethany Lee | Headwaters Nest

How I imported the Danish love of hygge – doubling down inside with hot drinks, slow­ cooked food, knitted blankets and other cozy touches – into my life this winter.


For Valour

Mar 20, 2017 | Ken Weber | Historic Hills

The Victoria Cross was awarded to Canadians until 1972, when separate Canadian awards were created.

Retired broadcast journalist Hap Parnaby in his third-floor train room. The tracks circle the room through an elaborate landscape he handcrafted. Photo by Pete Paterson.

A Model for Retirement

Mar 20, 2017 | Gail Grant | Over the Next Hill

A hobby can keep your brain running on the rails.

Harry Anderson during a trek in Cinque Terre National Park above the town of Romaggiore, Italy.

Harry Anderson

Mar 20, 2017 | Gail Grant | Over the Next Hill

To keep in shape for his treks, Harry takes twice-weekly tai chi lessons with the Headwaters School of Tai Chi.

Sous chef Catherine Taccone and chef-owner Jason Perkins look out from the open kitchen at Ray’s 3rd Generation Bistro Bakery in Alton. Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Jason Perkins of Ray’s 3rd Generation Bistro Bakery

Mar 20, 2017 | Tralee Pearce | Cooking with...

Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.

Mini Yorkshire Pudding stuffed with Braised Beef Short Ribs. Photo by Pete Paterson. Styling Jane Fellowes.

The Yorkshire Pudding Takes Centre Stage

Mar 20, 2017 | Tralee Pearce | Main Dishes

At Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.

Put in the oven for 3–5 minutes, until the cheese has melted. Serve with horseradish mayonnaise and the reserved braising liquid or veal demi-glace. Photo by Pete Paterson. Styling Jane Fellowes.

Veal Demi-glace

Mar 20, 2017 | Tralee Pearce | Sauces

A demi-glace is a long process, but worth it if you have the time!

Braised Beef Short Ribs

Braised Beef Short Ribs

Mar 20, 2017 | Tralee Pearce | Main Dishes

Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

Stella Davies thought the game might be a fun diversion for her and her husband David who had developed a vision problem. The unexpected result? His vision improved. Photos by James MacDonald.

Playing Ping-Pong in Mono is a Community Affair

Mar 20, 2017 | Nicola Ross | Good Sport

A dedicated band of Ping-Pong fans of every age congregate every week to show their paddle power.

West Coast Modern finds a home in the hills. A private balcony off the master bedroom is ideal for morning coffee. Photo by Pam Purves.

How West Coast Modern Made it to the Edge of Palgrave

Mar 20, 2017 | Pam Purves | At Home in the Hills

Amid farmhouses and Victorian gothic, this sleek West Coast Modern design stands out in style.

The New Blackboard at Strong’s School

A Puzzling Conclusion: Spring 2017

Mar 20, 2017 | Ken Weber | Puzzles

The new blackboard at Strong’s school, a recital in Erin and a challenge for the carpenter’s apprentice.

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