The Rio Theatre is alive and well. So is the Canadian “Living Wine” premiere I attended there last night with a delightful pre-show wine tasting.The VIP wine tasting experience highlighted a number of thoughtfully curated living, biodynamic, and organic wines from local producers and distributors. Plus a special glass of Else Wines’ ‘Muscat on Skins.’
You’ve got to hand it to the Rio. This multidimensional independent theatre is a Vancouver classic! It has it all. Although it was touch ‘n go for a while it’s now going stronger than ever. I just found out about the wine tasting/film combo by attending a movie there the week prior – Downton Abbey “A New Era” – which was fabulous.
SummerhillSelection – a few of my favourites shown here! Proprietor Stephen Cipes was instrumental in fighting for organic practices for wine making in the Okanagan, B.C. A true pioneer. It’s happening little by little.
There’s so many great things about the Rio. For starters it’s conveniently located steps away from the Commercial Drive/Broadway Skytrain Station if you want to leave your car behind. They show everything from Cult Classics to must-see feature films. They have live entertainment including comedy and burlesque festivals, local musicians and fashion shows. Also Live Satellite for Oscars, Grammys, UEFA Euro Soccer and other events.
They have the best concession in the city and they serve only real buttered popcorn – the absolute best!
“LIVING WINE” the documentary must-see for wine enthusiasts:
This documentary merges sweeping wine country footage with insightful interviews with wine makers. Filmmaker Lori Miller showcases the dynamic natural wine movement that is transforming a growing number of Northern California vineyards.
The natural wine movement in the U.S. is about 25 years behind the organic food movement, and “Living Wine” follows innovative natural winemakers in Northern California who stay true to their disparate and unique artistic and ecological visions, while managing to save their businesses during the worst wildfire season on record.
As we start to learn about farming grapes naturally – no chemical inputs of any kind – our experts: Dr. Tim LaSalle (Center for Regenerative Agriculture) and Elizabeth Candelario (Mad Agriculture) explain that chemicals used to make ammunition for bombs during World War II became repurposed as synthetic fertilizer after the war, and that agriculture is a major cause of climate change as the tilling of soil causes carbon release and soil degradation, and the use of chemical inputs (fertilizers pesticides, and herbicides) contaminate our waterways. We later learn about the processes used to make conventional wine – lots of additives and manipulation of flavors in the production process.
The doc delves into farming techniques, philosophies, and spirituality.A must-see for wine enthusiasts.
More ABOUT the Rio:
Built in 1938, the Rio has been fully restored with a state of the art digital projector, surround sound, a huge stage for live events, and 420 comfortable seats (with adjustable arms in case you’re on a date).
In 2012, The Rio won a hard fought battlewith the BC Liquor board, to change the liquor laws so that movie theatres could serve alcohol. Since the BC Liquor Laws were changed in 2012, The Rio has full bar service with a wide range of local Craft beer & cider, local organic wines, mixed drinks & cocktails, plus their signature artisan Grilled Cheese sandwiches! Pretty amazing, right?
I mean…c’mon!
Local boy Ryan Reynolds helped save the Rio. The actor was a vocal supporter of ongoing efforts to secure funding for the historic venue and stave off a bid from a potential new owner that could have seen the demise of the theatre.
He tweeted: The Rio Theatre in Vancouver is legendary. Spoiler Alert: I plan to be buried there.
For me it’s definitely coffee first thing in the morning and if I have tea it’s always mid-afternoon.
It becomes a ritual more than anything. The preparation, the smell of fresh coffee beans and the perfect cup. Not to mention the daytime perk and a few other benefits.
After years of studies that seemed to swing between dire warnings and cheery promises about what our favourite caffeinated beverages do and don’t do, much of the recent science regarding coffee and tea is generally positive.
According to what some clinical dietitians have to say for tea vs coffee for health benefits: drinking tea has been linked to lower risks of cancer and heart disease, improved weight loss, and a stronger immune system. Meanwhile, studies point to coffee as a potential way to head off not just Parkinson’s but type 2 diabetes, liver disease, and heart problems.
Drinking too much of either can have an opposite effect. Iron deficiency is one of the most common nutrient deficiencies in the world, and if you have low iron levels, excessive tea intake may exacerbate your condition. Excess caffeine intake from tea may reduce melatonin production and disrupt sleep patterns.
For coffee it can be increased anxiety and poor sleep (especially if you drink it at night).
But let’s face it, almost anything in moderation is okay and almost everything in excessive amounts is not. Maybe the best thing is to have a little bit of both.
Of all the various types of teas we can choose green tea is often touted as the healthiest tea. It is chock full of polyphenols and antioxidants that help to boost brain and heart health. Green tea is considered one of the least processed true teas as it does not undergo oxidation. But it’s not always the best tasting. You have to go for high end Chinese green teas which are pan-fired or roasted featuring toasty and earthy flavors. Japanese green teas are steamed resulting in floral and vegetal tastes. I always ask my friend who lives in Tokyo to bring me back powdered matcha when she comes to visit. My neighbour has brought me back very nice green teas from China.
As far as coffee is considered, drinking it black is best because of the micronutrients, including potassium, magnesium, and niacin. The effects of coffee vary widely based on the type of bean, the brand of coffee, the roast, and the brewing method. I do French press and prefer an organic fair-trade brand the best but it’s the flavour that seals the deal. To my detriment I can only drink it with real cream and maple sugar ( therefore one cup is sufficient. Right now my favourite is “Joshue Tree” the first roast and their espresso – I buy the beans and sometimes mix them together as one is medium roast and the other is dark. They’re full bodied but not bitter. Second choice is “Peet’s” Major Dickason’s Coffee Blend – a rich, robust dark roast with full body. Unfortunately we cannot buy these in Canada. I brought several bags back but now they’re finished.
Canadian brand “Kicking Horse” Kick Ass is also high on the list. My latest purchase is Ethical Bean which is organic and fair trade – bought at Costco.
When back in Palm Springs I’ll be sure to buy Joshua Tree at the farmers market or when visiting Joshua Tree. In my opinion it’s still the best.
An update of six products I’ve tested over six months or longer
For cleansing the face:
Micellar Water
Micellar Water: is a highly effective one-step all around gentle cleanser for removing makeup and to help clear out pores while removing impurities and toning the skin. Perfect for those nights when you want to quickly clean up before bedtime. Plus, it’s free of alcohol and may help promote skin hydration. It can be used on any skin type but may be especially beneficial for those with sensitive skin, as it can help reduce skin inflammation and irritation. There are many kinds out there. I bought Sephora brand shown in photo.
evanhealy Rose Cleansing Milk:This soft and creamy cleansing milk can be followed up after micellar water or can be used on its own. It’s very gentle with a lovely light rose scent. This brand helps to balance skin and prepare for nightly moisturizer. Made with plant oils and floral waters, It helps draw impurities out of pores. I bought it at Whole Foods.
Grown Alchemist: I love this cream for morning before applying *sunscreen. I keep it in the fridge not to preserve it but because it feels cooling on my skin. It not only has the nicest fresh scent, it’s super hydrating in a non greasy way. I first tried it as part of the Curateur Box of Style and loved it from the get go. The clean ingredients really helps to nourish the skin. It’s a keeper.
Nonie of Beverly Hills: I decided to list the ingredients first on this one.
This lightweight but effective night cream has 10% Alphy Hydroxy Acids from extracts of Bilberry, Sugar Cane, Maple Cane, Orange & Lemon Oils. It has Coconut Oil, Almond Oil, Wheat Germ Oil, Citrus Mix of Lemon, Grapefruit, Orange, Bergamot & Neroli Oils; Coconut Emulsifier, Orchid Oil, Grapefruit Seed Extract & Organic Apple Cider Vinegar.
With vitamins A, B, C, this is touted (according to the website and several reviews) as the best anti-wrinkle, anti-aging exfoliator, and renewer around. It was created from real plant ingredients in the kitchens of Hungary. It helps to stimulate cell renewal and is considered a natural exfoliator for the skin. You can use it around your eyes too. I found it at Clark’s in Palm Desert but I’m sure you can find it at other natural health food stores as well as here:
Cult King: this balm is the bomb. Sometimes we need a little extra help with hydration. This I believe was developed first as a hair product. My hairdresser turned me onto this balm which you can use for a multitude of reasons. The website says it’s the go-to botanical godsend for hair, skin, shaving, the works. Loaded with organic ingredients, I put a tiny bit on dry areas of my skin and under the eyes. For me the efficacy & scent is what cements the purchase.
Suzanne Somers Organics Acai Scrub: this delightful natural fruit acid complex has to be my favourite exfoliating body scrub (and sometimes used for face). Good for anywhere you develop rough dry patches.
This recipe is random mostly because I wanted to use up what was on hand (as I so often do) blame it on the wine but also because I hadn’t made risotto in a long time.
In the past I made it using wild mushrooms and low-sodium chicken stock but this version is equally as yummy. Once plated I drizzle a bit of white truffle oil over top to further elevate the taste. For those who don’t like the taste of truffle you can drizzle a bit of plain or lemon flavoured olive oil instead. Sidenote: I usually don’t go for flavoured oils, however I found a great tasting stone-crushed olive & lemon oil product from Italy. The company is “Belazu” –it’s amazing.
Photo: d. king Prepping for the Pot
For the wine I used a nice NZ sauvignon blanc but here’s the story: when having company over on Canada Day and knowing how quickly they go through wine I put a couple bottles of white wine in the freezer to get them cold quickly. Two days later I went to get something out of the freezer and Voilà..there was a forgotten extra bottle – frozen solid. Ahhh what a waste or so I thought. After researching what to do and finding many different suggestions I decided to leave it outside in a plastic bag just in case it exploded. So the next day it didn’t explode but there was only half a bottle left. Even unopened, it managed to seep through the twist top. Apparently you can drink wine that’s been frozen and thawed within a day or two. While it didn’t taste completely off, it didn’t taste quite so good either, therefore… not wanting to waste a good bottle of wine the risotto idea came about.
When making risotto you want to keep your eyes on the pan for the whole time – so whatever else you decide to serve alongside it should be easier to cook. I made baked salmon which was easier than having to watch the BBQ.
Ingredients
6 cups *vegetable broth
2 teaspoons olive oil
2-3 garlic cloves, minced
1 medium onion, thinly sliced
1 ½ cups Arborio rice (do not wash before; starch is needed here)
½ cup of dry white wine
¾ teaspoon salt
Freshly ground black pepper
Baby spinach leaves (approx. 3 cups; torn)
½ pound asparagus; cut into ¾-inch pieces
1 cup frozen peas
¼ freshly grated parmesan
*I use organic “better than bouillon” seasoned vegetable base (dissolve 6 tsps. of base to 6 cups of boiling water).
Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the garlic + onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes. Careful not to let it dry out.
Add the spinach and asparagus and cook until the spinach is wilted. Add the frozen peas and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick.
Garnish with fresh chopped parsley, some lemon + cracked pepper.
Try drizzling a little white truffle oil over top. Enjoy!
It only takes a few ingredients to make a fabulous meal – just ask the Italians.
Photo: d. king
The thing that makes something go from fine to fabulous is the freshness of the few ingredients. This is where less is more.
I mean look at minimalist cacio e pepe (love it) – it’s literally “cheese and pepper. ” Bon Appétit refers to it as a stripped-down mac and cheese.
In Italy a friend served homemade gnocchi with sage from her garden pan fried in butter to make it browned & crispy. It was excellent on its own served with parmesan.
Parsley is something I don’t use enough of and it’s so good for you. Except for making your breath fresher, on its own it’s kind of bland but when you marry it up with garlic, fresh lemon and reggiano parmesan it shines. I just used some in a ranch dressing and there was so much left over that I wanted to use it up. I don’t like throwing food away.
Often labeled as one of the most powerful disease-fighting plants, parsley provides great nutritional value and offers many potential health benefits. Over the years, parsley has been used to treat conditions like high blood pressure, allergies, and inflammatory diseases.
The herb is rich in many vitamins, particularly vitamin K, which is needed for blood clotting and bone health. Parsley is also a great source of vitamins A and C — important nutrients with antioxidant properties.
For this dish you need only spaghetti, fresh lemon (sprinkle some zest over top at the end), a few garlic cloves minced, chopped fresh parsley, olive oil, a little butter, parmesan cheese, cracked black pepper and course salt.
Cook the spaghetti to package directions (al dente is best). When it’s draining you can use the same pot to mix the rest and then put the spaghetti back into the pot. Serve right away. This can be a great side dish for chicken but works well on its own too.
I’m trying to eat more gluten-free as often as possible because it’s less bloating and you don’t feel overly stuffed. I’ve tried almost all the gluten free pasta varieties there are. Some are mushy, some fall apart and some taste just plain awful. Over time I’ve managed to find a few labels that taste good and cook like normal pasta. In the process I’ve wasted some good sauce on crappy tasting pasta.
I’ve tested chickpea, quinoa and lentil but the ones that come closest to old fashioned style is made with brown rice and corn. Even Barilla has gluten-free now.
End result. I usually say it tastes as good as it looks. In this case it tastes better than it appears.
Summer is the time for Simplicity and Salad Dressings from Scratch
Photo: swirlsofflavor.com (check out some of her recipes)
Notice less recipes on my blog lately? It’s not that I haven’t been cooking, it’s just that I’ve been making things more on the fly and testing out simple but satisfying side dishes that can double as a whole meal. Making more of an effort to eat less meat too while maintaining a balance of carbs and protein. An overall healthier way to eat. Sometimes I feel it doesn’t make for an interesting food post.
However eating healthily doesn’t have to mean boring. I’ve been making a variety of very yummy veggie/rice or veggie/pasta bowls with spicy peanut sauce, teriyaki with ginger and garlic and pad thai. I don’t always follow a specific recipe and when I do, I usually end up tweaking it.
Lots of salads too.
I prefer making homemade dressing. It’s easy and tastes better than bought. If you read the ingredients on most bottles you’ll see what I mean. Many use Canola Oil (over 90% of the canola crops grown in the United States are GMO). Many have very little nutrition with added sodium, sugar and fat. I go between simple vinaigrettes (a favourite is a mix of champagne vinegar, walnut oil, shallot and lemon juice) and Asian dressings. Also Martha Stewart’s red wine vinegraitte and olive oil with dijon mustard and garlic.
I love using fresh herbs. I think that’s the main reason I tried for the first time a homemade ranch dressing. I had nice fresh chives, dill (from someone’s garden) and Italian parsley. Funnily enough, ranch is not one of my favourites but this one is delicious and share worthy. This fancier style ranch recipe got my attention. It comes courtesy of Caroline Somers who I follow on Instagram. Her website is called emptynestersfly.com and there’s a variety of good looking recipes over there.
When I first made it I put it out as a dipping sauce for veggies. Although it was very tasty, it was not thick enough for a dip. For a salad it was perfect.
DIY Fancy Ranch Dressing with Buttermilk and Parmesan
Photo: taken from empty nesters website
Ingredients:
2 cups buttermilk ½ cup *mayo ½ cup freshly grated Parmigiano Reggiano 2 tablespoons freshly chopped chives 2 tablespoons freshly chopped dill 2 tablespoons freshly chopped Italian parsley 3 tablespoons lemon juice 2 tablespoons finely chopped red onion 1 clove minced garlic ½ teaspoon sea salt Freshly ground black pepper 1 teaspoon **dried mustard
Shake it up in a bottle.
Only a couple tweaks here:
* (I substituted regular mayo for vegenaise made with grapeseed oil)
**(I substituted dried for deli-style spicy brown mustard)
If you end up making it let me know what you think.
Sidenote for those with canines: because I have a dog and am familiar with a few herbs that can be given in small doses (like rosemary) to their food, I wanted to find out if any of the ones in this recipe were okay to include.
Chives I suspected were not good but now I know they can be poisonous if the dose is right but we don’t want to test it out…so NO chives.
Fresh Dill can be added to your dogs food but don’t overload.
When it comes to parsley for dogs, you should only feed the curly variety. Parsley contains a toxic compound called furanocoumarin which can be dangerous in excessive amounts. In smaller servings, however, parsley does your dog more good than harm.
The VIP wine tasting experience highlighted a number of thoughtfully curated living, biodynamic, and organic wines from local producers and distributors. Plus a special glass of Else Wines’ ‘Muscat on Skins.’
Oscars, Grammys, UEFA Euro Soccer and other events.
A must-see for wine enthusiasts.
Girl Who Would be KING on Life, Style and INSPIRATION. 
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