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Posts Tagged ‘business finance application’

Applying for Business Finance: It’s Not Just Your Business…It’s You

Posted on: August 8th, 2016 by blsuser1 No Comments Tags: , , , , , , ,
Posted in Business Finance Tips

When applying for business finance many business owners think that the bank is only interested in the performance of their business, but this is not the case.

In this clip from a live seminar BLS’s Rob Warlow reveals why, when assessing your finance request, the bank is just as interested in you as in your business.

What Our Clients Say

  • Hi Rob, it was so interesting and entertaining listening to you at the Kevin Green Wealth Coach Workshop in Reading this weekend! I didnt realise you can find Finance proposals such fun!. Brilliant tips! Thanks.

    Gaz Jabeen | Bollywood Burn Out
  • Rob kindly agreed to attend the recent Pontypridd RFC sponsors networking evening and delivered what can only be described as an excellent talk on 5 Tactics to Boost Your Business and Your Profits. He kept the audience engaged throughout and the feedback from everyone was excellent. Rob is very knowledgeable on business and finance and on top of that is a genuine nice guy. We hope to have him back at a future event and I have no hesitation in recommending Rob’s services.

    Angela Holloman-Coombes | Connective HR
  • Further to your recent presentation at LEAD Wales just wanted to say it was very refreshing to see somebody talk passionately and positively about finance, very insightful!

    Kay Hyde | Hyde & Hyde Architects
  • Rob delivered a series of 3 workshops aimed at understanding how finance houses look at finance propositions with the aim for us as a team to deliver more of a bespoke offering to our customer base. The training was delivered to a mixture of staff who work with new businesses start-ups and existing established businesses across Mid & South West Wales. Rob delivered the training with an abundance of passion and has really helped my team look at financial propositions in a different light, many thanks again Rob and I look forward to work with you in the near future.

    Shayne Yates | Welsh Government Regional Centre Service Mid Wales
  • I wanted to thank you for such an insightful, energetic, and entertaining talk at the Kevin Green Wealth event on securing funding and creating a successful plan. It was brilliantly executed and a pleasure to listen to and the ideas I’ve learned are definitely going to help me in going forward.

    Max Cooper of Manchester

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Karatbars 12 Week Plan – Week 4 Results

I registered for a free account with Karatbars in June and four weeks ago I decided to buy a package and start marketing the business. I checked the company in fine detail, spoke to many existing members and did my due diligence before I did this of course.

The lack of anything even remotely negative about this company is amazing! Great company, great support, unique product, no competition, fully functional in 85 countries and pays everyone every Friday on their award winning Mastercard.

* Which arrived in the post as promised!

Karatbars mastercard

The Karatbars 12 Week Plan

I decided to join Karatbars as a silver package member which cost me €249 and with this I received a fantastic marketing package in the post including bonus cards, discount cards, brochures and my first actual Karatbars Card.

My Karatbars Card

Karatbars have a 12 week plan which shows how you can find two affiliates and in 12 weeks you could be earning $4500 per week. This depends on duplication and your affiliates copying what you do…

Karatbars Bronze Plan

My “plan” was to focus myself for 12 weeks and in that time I wanted to build a team of 24 personal affiliates.

This is only 2 new affiliates per week. I am teaching this plan to my downlines as it doesn’t rely on just two affiliates.

The plan is just that… a goal, a guide a target… It doesn’t affect your business in any way if you miss it one week.

Remember too…

As an affiliate you do not NEED to recruit anyone, you can simply introduce customers and earn an income from the gold they save or the products the BUY!

100 Customers saving 1 gram of gold per week would earn you at least €700 or $1000 er month.

Customers can buy anything fro 1 gram, 2.5 gram, 5 gram cards as well as branding cards and much more. There are many things your customers will buy..

You can see these in The Karatbars Shop –  https://www.karatbars.com/shop/?s=premierteam

Karatbars 5Gram karatbars 2.5Gram

Solely building a customer network is an option but not what what I teach.

There is an opportunity now to build the affiliate network and earn $1000+ per week within a few months!

It will be more difficult to find new affiliates in 12 months time when everyone has already seen the opportunity.

Eveyone I speak to now has NOT heard about Karatbars and I intend making use of this golden time to easily build a network.

Affiliates will also become customers so you kill two birds with one stone anyway.

Week 4 Results – Total Group.

As you can see I have personally sponsored 32 people now and out of these 9 people have upgraded to silver package members. My target by now is 8 so I am one ahead.

This team of 32 have gone on to build a total team of over 80 which just shows how easy Karatbars is to replicate.

Some people are following my blog waiting to see proof of results. Some people are saving the money to upgrade so I know that more of the 32 will join in the coming weeks!

My Karatbars Commissions….

Everyone wants to know how all this translates into hard cash and over €500 return on a €249 spend 4 weeks ago is over 100% profit!

Could you find two people per week to join Karatbars?

I could probably have done much more but I have just got married, my car has blown up, I have three other businesses to run, over 1000 people i help on Skype, a very ill wife and my brother staying with me on holiday for a week.

I have all the excuses in the world but I CHOOSE not to use them!

Finding Referrals For Karatbars

This is the easiest business to find referrals for. There is no negativity on the internet and you can do the whole Karatbars Scam bit if you like. You won’t find anything worth bothering about.

Someone showed me that you can buy a gram a few euros cheaper on another site today… but the minimum order is 25!

Karatbars is simply swapping paper money for a better currency. No risk to you or to your customers.

If you want to find referrals just let people see the video...

You get a free landing page just use it…

I 100% Guaranteed that if you show 10 people that video at least 1 will register.

The best place to advertise your links is on IBO Toolbox    —  100% FREE to register with and like Facebook for business owners.

Register here –>> http://www.ibotoolbox.com/teinvited3.aspx?jid=38800

Blogging to find Karatbars affiliates and customers  –

If you have the time and $25 per month you should set up a blog for only $25 / £17 per month!  Just pick a username, pay the $25 and start writing..

Register Here –> http://www.pureleverage.com/prelaunch/join_now.php?id=premierteam

Nothing to write is no excuse… You just need to keep an eye on my blog and get your ideas from there…

Karatbars banner

Once people contact you just ask them to watch the daily webinar  so you don’t need to do any selling either…   12pm and 5pm EST

There is also a recording of it on my YouTube channel…  All bases/excuses are covered…

Karatbars Training Videos And Webinar  HERE

There is nothing easier than Karatbars. Everything is done for you. If people have questions put them on to me… I’m happy to speak to people for you.

You know what you have to do to get started, you get 24/7 support from me, you know where to find referrals… it’s only up to whether you want to put a little effort in.

Week 4 Karatbars Plan Conclusion

I could have done nothing four weeks ago and just be four weeks older now.

I did decide to buy a Karatbars Silver Package, I have a fantastic growing business, a few grams of gold saved, a gram of gold in my wallet and I get paid every Friday for my work!

I show at least 10 people my landing page every day… that’s all….

If you need help, have questions, need banners, links advice.. etc…

Get on email, Skype, Phone, Viber, Facebook… Telephone and ask for my help… That’s what i’m here for…

Skype   myshoppinggenieeurope

Telephone   UK Freephone  0800 0488 131

Tel: Mobile  004475 11 650 427

Karatbars banner


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Midweek desserts are always a bit of a tricky one for me. Like many parents, I’m conscious of my children’s sugar intake and so have limited sweets, chocolate, cakes and biscuits to Friday night and the weekend, leaving only fruit, yogurt or homemade flapjacks for midweek desserts. During our recent mini heatwave, we experimented with making our own fruit lollies. The results were great, prompting me to ask around for some more healthy, low sugar options for the kids to enjoy as a dessert or healthy sweet treat.

Buzymum - A selection of homemade low sugar and sugar free, sweet treats for kids.

Our Smoothie Pops

These have been aptly named by the children and are (as the name suggests) fruit smoothie ice lollies. They are so simple to make, using the moulds available to buy from all good ‘pound shops’! If you have a NutriBullet or similar high speed blender, you can use frozen fruit, straight from the freezer, giving the mix a head start when it comes to freezing. I also find that frozen berries are generally more full of flavour (and sweeter) than fresh, as they’ve been picked and frozen immediately, locking in those natural sugars. Over-ripe bananas are perfect to add sweetness and a creamy texture and it’s the perfect way to use up any fruit that’s a little past it’s best! We’ve made these using the smallest NutriBullet cup:

  • Blueberry & banana x4-5 lollies: 1 over-ripe banana, handful frozen blueberries and 150ml water
  • Strawberry & mango x4-5 lollies: Handful of each fruit (frozen is best) with 150ml water
  • Creamy spinach & mango x4-5 lollies: Handful fresh spinach or a frozen cube, handful of frozen mango, 4 heaped dessert spoons of natural yogurt (full fat is best), 100ml water

Buzymum - Frozen smoothie mix in lolly moulds

You can make these using any smoothie mix, just fill up the lollies moulds with left over smoothie, any time you have some! For more smoothie recipe idea’s click here.

Frozen Fruit Treats

Here are some more really simple and easy ideas from Kerry at ‘Blissful Domestication’ to keep the kids cool with sugar free, fruity treats this summer.

Peanut Butter Energy Balls

These are super simple, quick and yummy! Victoria from ‘Lylia Rose’ decided to have a go at making her own rather than buying, with fab results. Just chuck everything in a bowl, mix and shape- my sort of cooking!! We rolled ours in coconut and sesame seeds, it’s such a versatile recipe!

Buzymum - peanut butter energy balls rolled in coconut and sesame seeds

Fig & Nut Energy Bars

Andrea from ‘Topsy Turvy Tribe’ recommends this tasty tray bake recipe, to make a healthy treat that her boys love. The perfect alternative to flapjacks!

Apple & Cinnamon Muffins

Buzymum - Easy Healthy Apple and cinnamon muffins ready to eat

Though not completely sugar free, these muffins have a significantly reduced sugar content. They can be adjusted to include different fruit to suit any taste.

Lemon Drizzle Cake (sugar & gluten free)

Nicola from ‘Mummy to Dex’ has shared this fabulous lemon cake recipe. She devised it while weaning her son, so that he could enjoy one of their favourite treats, with out all the sugar. The recipe eliminates added sugar altogether in the cake itself, just using the natural sugar in the lemons for sweetness. As an added bonus, Nicola has made it gluten free too (alternative quantities of wheat flour also provided). The optional drizzle is made with icing sugar but can be added or not- a naughty extra for mummy, when the kids aren’t looking!

Green Bars!

They are green because they contain a lot of kale but I’m assured by Neil from ‘Progressive Family Food’ that his kids love them, despite refusing kale in it’s natural form! They are another non-cook recipe, requiring a whizz in the food processor followed by setting in the freezer, cutting into bars and then storing back in the freezer. Ours didn’t come out quite so green, but they are indeed yummy!!

Buzymum - Energy bars made with kale, dried fruit and nuts

Have you got any healthy, low sugar dessert, snack or treat recipes that your kids love? I’d love to try them! Just pop your recipe in the comments below and I’ll feature my kids favourites over the next few weeks. xx

Follow and like Buzymum:
Healthy, Low Sugar Desserts and Treats

6 thoughts on “Healthy, Low Sugar Desserts and Treats

  • 6th July 2017 at 3:10 pm

    These all look amazing and your balls look so tasty! I love how versatile they are too, you can literally chuck in a whole range of ingredients and change them every time you make them. I love the fact they’re no cook and quick to make 🙂 Thank you for featuring me

    • 6th July 2017 at 6:59 pm

      Pleasure! It’s great to have some new ideas and recipes to try and even better that most of these require no cooking so the kids can make themselves with minimal supervision!! X

  • Pingback:NutriBullet- Just Another Expensive Gadget? – Buzymum

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Kubica: No F1 return regrets despite Williams struggles

Kubica: No F1 return regrets despite Williams struggles
Mar 20, 2019, 10:43 AM

Robert Kubica says he has absolutely no regrets about returning to Formula 1, despite the competitive struggles that his Williams team is facing.

Williams has endured a tough start to the year, with its new FW42 having been finished late and by far the slowest car on the grid.

But although Kubica wants more than to just be a backmarker in F1, he says the personal satisfaction of having returned to grand prix racing from injury and the fun he gets from driving outweigh the negatives of his current situation.

Asked by Motorsport.com if he had had any regrets, Kubica said: "No - because in the end I took the decision after thinking for more than six weeks last year.

"I knew it would be an extremely difficult challenge for me to be back in such a competitive sport and being on the grid, and I knew it might be difficult for Williams. But I didn't expect to come to Australia so unprepared.

"[That's] not from a physical point of view but from a lack of driving. For me, before testing, Barcelona would be the most important days of the last eight years as a driver, although not as a person when I was half in hospital and couldn't walk!

"As a driver, there haven't been in my life more important test days from the driver point of view as Barcelona. Unfortunately Barcelona didn't work out at all. So it put me into the difficult position, but somehow I have to go through them here, in Bahrain, and probably for a couple more races.

"But I hope and, from what I can see, I think I cannot regret. Even if I struggled here [in Australia], I still enjoyed it, which is a big difference compared to long time ago. A big difference!

"It is probably because I know where I am coming from. I am not an emotional guy but in the end after the race, for me, it felt like a great achievement."

Having come through a race weekend that doubters suggested he may struggle at, Kubica says he will probably never be able to silence totally the questions marks that surround him after the arm injury he suffered in a rally crash in 2011.

However, he is clear that he came back to F1 because he would never have forgiven himself if he had turned down the chance to take an easy life.

"In the end because of my limitation, I have to show always more than the others because people are putting always question mark doubts," he said.

"The only thing I can do is try to do my job the best I can, and try to leave all the grands prix with positives and negatives. I don't believe that there can be 100% positive things. You can always do better things. Even if you are winning races, you can always improve.

"Knowing how F1 has changed, I think I am honest enough with myself to judge properly and correctly what I have to learn, where I have to learn and where I have to improve.
"I think only this approach brought me back to F1 and actually to keep fighting.

"Otherwise for me it would have been much easier six years ago to accept opportunities I have in GT3 or DTM, enjoy, have even less stress, and probably have more fun with driving because I will be probably fighting definitely for better positions.

"But somehow there is a reason why I am here. And it might be that at the end of the year I will regret something, but one thing I will not regret is to try. Very simple."

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The Root of the Problem

This 6ft. long root was the result of a crack in a sewer drain. The root grew into the drain through the crack  eventually causing the drain to be clogged.  Thanks to our guys here at Cain’s Able Plumbing the situation has been resolved and this particular root will no longer be a problem.


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Tag Archives: reveal blitz

~COVER REVEAL~ Jock Row by Sara Ney

We are very excited to bring you the first standalone in a brand new series from USA TODAY bestseller Sara Ney!

JOCK ROW hits e-readers on MAY 3rd!

Scarlett is always the sensible one: The sober driver. The planner. The one holding your hair back while you’re worshiping the porcelain gods.

Week-after-week, she visits Jock Row with her friends—the universities hottest party scene and breeding ground for student athletes. And if keeping her friends out of trouble, and guys out of their pants, was a sport, she’d be the star athlete.

Being a well known jock-blocker gets her noticed for all the wrong reasons; just like that, she’s banned from Jock Row. NO GUY WANTS A GIRL AROUND WHO KEEPS THEIR JOCK FRIENDS FROM GETTING LAID.

“Rowdy” Wade is the hot shot short-stop for the university’s baseball team—and the unlucky bastard who drew the short straw: keep little Miss Goody Two-Shoes out of the Baseball House.

But week-after-week Scarlett returns, determined to get inside.

Sara Ney is the USA Today Bestselling Author of the How to Date a Douchebag series, and is best known for her sexy, laugh-out-loud New Adult romances. Among her favorite vices, she includes: iced latte’s, historical architecture and well-placed sarcasm. She lives colorfully, collects vintage books, art, loves flea markets, and fancies herself British.

She lives with her husband, children, and her ridiculously large dog.

Facebook | Twitter | Instagram | Newsletter | Website


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The Calgary Journal
The Calgary Journal

 Calgarians will soon be subjected to constant construction in one of its oldest neighborhoods, Victoria Park. Civic politicians and planners are generally ecstatic about the changes, however, there are many critics who aren’t as optimistic.

Over the past four years city councillor Evan Woolley has been in charge of his ward which included Victoria Park on the northern edge of the Calgary Stampede grounds. However, October’s civic election shifted boundaries and Woolley was re-elected in a revised Ward 8 which no longer includes the Victoria Park community, but he remains a big supporter of the redevelopment of the downtown neighbourhood.

“Over the next number of years there will be over $150-million in infrastructure developments in Victoria Park,” says Woolley

Woolley explains that East Village, which is adjacent to Victoria Park, has already seen some great results from its ongoing redevelopment.

“East Village has been a massive success. If you go down there on the weekend and if you remember what East Village was like a decade ago it has come a long way,” comments Woolley.

The list of building projects in Victoria Park includes expansions to the convention centre, potentially a new arena to replace the Saddledome and rebuilding a new neighbourhood in East Victoria Park.

One of the many abandoned buildings in Victoria Park. Photo by Natalie ValleauOne of the many abandoned buildings in Victoria Park. Photo by Natalie Valleau

The Value

David Low is the executive director at the Victoria Park Business Improvement Area, which is a not-for-profit agency governed by a volunteer board of directors.  This organization has worked with the Stampede board and the Calgary Municipal Land Corporation on developing the plans for Victoria Park.

When asked if he thinks Victoria Park will look similar to East Village, Low explained that the number of options available for Victoria Park actually exceeds the housing-only option that East Village had.  “Under the land use bylaws the list of things you can technically do in East Village is a lot smaller than the list of things you can do in Vic Park,” comments Low.

He goes on to explain that East Village got started with a blank slate and a master plan, but Victoria Park has 120 years of buildings already present. The Victoria Park redevelopment is expected to have two broad components. The redevelopment of some of the existing residential buildings and the construction of new ones will be the first step. The second large element is the development of an entertainment business on and around the Stampede grounds.

 Photo from VictoriaPark.orgCurrent Victoria Park neighborhood layout. Photo from

“We have the challenge and opportunity of being the second oldest community in Calgary which is probably the most complicated land use district,” says Low. “If you were to ask me I would say we would be more akin to some neighbourhoods in New York, where they have very extreme mixed use and very high density.”

Plans to revitalize the neighbourhood date all the way back to 1997. In 2013, the Victoria Park improvement board started a policy document that detailed the planning goals and policies of the future redevelopment.

“Old buildings will be fixed and then wherever we have a fairly high inventory of vacant and underutilized places will be prime for high density commercial or residential development,” explains Low. “Almost all of downtown has been built out so there's not a lot of opportunities left. There are opportunities throughout the Beltline but the highest concentration is in Vic Park at this point in time.”

The improvement board doesn’t have a lot of control over types of housing in Victoria Park, but they will be advocating for more family type homes rather than ones geared towards single couples.

“It’s challenging because in Alberta you can’t force a developer to build a certain type of house so it is literally a 100 per cent market driven thing,” says Low. “What you can do though, is help shift and change the policies around the land use bylaw.”

This means that if a developer wants to build something in Victoria Park there will be parameters on what they are able to build. Low explains that because of the high density, it’s expected to see high-rise and mid-rise apartments. Low says that the Victoria Park improvement board is also excited to see the Stampedes plans around their youth campus and potential entertainment area.

Valleau VicPark mainPhoto by Natalie Valleau

The Entertainment

Warren Connell, the CEO of the Calgary Stampede, explains that the Stampede festival will continue to grow and become more relevant to the community. The Stampede board wants the site to become more intensified and more of a gathering place 365 days a year, and not just during the annual Calgary Stampede each July.

“The master plan is really focused on us building out a youth campus, which hosts not just our programs like the young Canadians and Stampede band and so on, but also the Calgary Arts Academy,” says Connell.

They will also be doubling the BMO Centre’s exhibition space, putting it under 1-million square feet. “I think it is important to know that the BMO Centre basically changes economic diversity, and the BMO centre will actually put Calgary up into the tier one convention market which will attract conventions from all over the world,” says Connell.

Low explains that there is an incredible opportunity to reconfigure and maximize space and create a genuine community and entertainment hub asset.

“Right now we're a fly over city. I mean that's just sort of the reality of our current infrastructure here,” says Low.  “What they need to do moving forward with those calculations is ask if we invest 150-million dollars in Vic Park, what are we going to get in return in terms of future development. So if we put in an arena, for example, how many different hotels are we going to get? How many different retail things are we going to get? You’re planting the seeds now and hoping you are going to get more income in the future, which is what they did in Edmonton.”

Low explains local businesses that have grown up with the arena being there would still like to have the stadium in the neighborhood. Overall the improvement board prefers to have what makes the most sense. “To have a coherent master plan and integrated stadium entertainment facility that is close to mass transit and other amenities makes a lot more sense than having a park somewhere where there are no existing amenities, no mass transit and no other supporting or complementary uses,” says Low.

The Critique

Beverly Sandalack, the associate dean of landscape and planning at the University of Calgary co-wrote a book with Andrei Nicolai called The Calgary Project: Urban Form/ Urban Life which examined Calgary’s history and urban design. She explains that Victoria Park was once a vibrant working class filled with houses and businesses.

“This urban renewal idea happened in the late 1960’s and it was this idea that anything that was old just got torn down,” says Sandalack. “Calgary did a lot of that and so East Village was torn down, Victoria Park was mostly torn down, and the housing that was on the Stampede grounds back then was torn down too.”

Sandalack thinks that it’s going to be hard making Victoria Park a vibrant community again. She explains that high-rise condos like the Guardian and Arriva do not get residents walking on the streets. “For one high-rise tower you could probably build six or seven mid-rise apartment buildings and have the same number of people, but you'd have more people on the street and you'd be filling out the blocks more,” she says. “So to me that kind of development model would be so much better.”

Sandalack believes that Victoria Park will become an entertainment and cultural district. “It's hard to convince people that it's going to be better because it takes so long once you tear everything down,” she says. “It's going to take a long time.”

However if the city continues to invest in more public realms like they did in East Village it will help bring more people in the community. Sandalack puts an importance on having a mix of uses. “If you're walking along and you get cold you can duck into a store, you can go and have coffee or something like that,” she explains. “But there's no way people are going to walk around the neighbourhood if it's surface parking lots and high-rises they can't get into.”

“Calgary's got a really good economy and so eventually it'll get redeveloped,” says Sandalack. “So it should happen in a way that is more mixed use and mixed height and mixed populations. Then, it'll be much more successful and resilient.”

Sandalack explains that Victoria Park is a special place and that she’s curious what will happen. “You know it's got the river, the railway, it is right between East Village and the Stampede grounds and the Beltline,” she says. “So that little pocket ultimately should be developed into something really good.”

The Saddledome

There are some unresolved issues in the Victoria Park and Stampede area, including whether or not the Saddledome is to be replaced. Calgary Flames president Ken King has said the Flames are no longer interested in negotiating with the city over a new arena, while the city’s re-elected mayor, Naheed Nenshi, says city council is ready to talk whenever the Flames are. The arena issue aside, the Victoria Park improvement board is excited for what the future holds for Victoria Park.

“Despite what everyone is saying in the media and despite what the Flames are saying I believe we will see a world class entertainment district,” Low says. “I think that is going to be a game changer and seriously put us on par with all the top tier North American cities.”

Natalie Valleau | This email address is being protected from spambots. You need JavaScript enabled to view it.

Editor: Jan Kirstyn Lopez | This email address is being protected from spambots. You need JavaScript enabled to view it.


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Mar 25, 2019

Nursing Journeys: Assess, Diagnose, Plan: She Followed the Nursing Process to Succeed

Laura Reichhardt, MS, APRN, NP-C at the U.S. Mexico border

Laura Reichhardt at the 2006 Día del Campesino health fair in San Luis, Arizona. Reichhardt started her career in community health, focused on U.S.-Mexico border health. Here, she hands out lead screening tools and bandanas, which are used by migrant farmworkers for protection from sun and the elements.

Nursing Journeys is a profile series featuring Action Coalition leaders discussing their career paths and reflecting on the lessons they’ve learned.

Laura Reichhardt, MS, APRN, NP-C, is the director of the Hawaii State Center for Nursing and an adult-geriatric nurse practitioner.

Her answers to the questions below show her path from being a public health and health care administration professional to her work today advocating for nurses through national, state, and local initiatives and partnerships with schools of nursing, nursing employers, interprofessional health care partners, and policymakers across the state.

Why did you decide to become a nurse?

I started my career in public health, focusing on U.S.-Mexico border health, and then moved to health care administration and quality metrics for a large health care insurance company. After developing large population health interventions, I realized I would find it more fulfilling to become a clinician. I felt nursing was closest to my personal values and the values I acquired as a public health professional. I applied to a master’s entry program in nursing with an emphasis in an adult-gerontology nurse practitioner curriculum.

Describe the journey you took to get from that decision to where you are today.

Hawaii Senator Mazie Hirono, fellow University of Hawaii School of Nursing students Gregory Gee and Elizabeth Alonzo, Laura Reichhardt, and Hawaii Senator Brian Schatz in Washington DC in 2014 after the AACN Student Policy Summit Institute.

When I applied to nursing school, we were in the largest economic recession in decades. In my community, the hospital-based jobs available to new graduate nurses were sparse. Through a nursing policy fellowship, I had a unique opportunity to work with the dean of University of Hawai‘i at Manoa School of Nursing, and the Hawai‘i State Center for Nursing. And they secured a policy internship for state Sen. Rosalyn Baker, who at the time was the chair of the Senate Committee on Commerce, Consumer Protection and the vice chair of the Senate Committee on Health.

These opportunities, coupled with my public health background and my new nursing knowledge, positioned me to have a new population focus for my work: nurses! It is rewarding working for nurses and ensuring they are considered in policy and workforce planning efforts.

What impact did the Institute of Medicine’s Future of Nursing report have on you?

This report, published the year before I began nursing school, was a guiding principle to the work we were endeavoring to do. Today, I consider it a foundational piece of my work. It is a tool I use as validation for our local work and the priorities our stakeholders identify. It remains relevant and it serves as a benchmark for the progress we have made in our state and in the nation.

How have you been involved with the Campaign for Action?
Reichhardt in 2017, two years into her tenure as director of the Hawai‘i State Center for Nursing.

Reichhardt in 2017, two years into her tenure as director of the Hawai‘i State Center for Nursing.

As director of the Hawai‘i State Center for Nursing, I have the pleasure of being a co-lead and the administrative organizer for Hawai‘i Action Coalition activities. Our state received an Academic Progression in Nursing grant from the Robert Wood Johnson Foundation, which provided us resources to increase our BSN percentage considerably. We also engage in efforts to remove barriers to advanced practice registered nurse (APRN) practice, secure nursing student intern positions in our state legislature, support and engage in interprofessional education efforts, expand access to health care with school-based health initiatives, and have a robust nursing workforce research and statewide nurse residency collaborative within the Center. The work done at the Center for Nursing represents the Campaign’s goals, and also has broadened to include Culture of Health initiatives.

Of all you have accomplished, what are you most proud of?

In 2017, a meeting that I organized of health profession deans led to legislative support to increase the number of health care preceptors—work that has also opened our eyes to the needs of preceptors and their critical role in health care education.

At the meeting, we were able to demonstrate through data a true crisis in access to preceptors and the impact it had on the ability to admit students into health care programs. The following legislative session, this group asked the state legislature for help. What resulted was an interprofessional health care professional preceptor tax credit.

Starting in 2019, APRNs, physicians, and pharmacists licensed in Hawai‘i who precept in-state APRN, medical, or pharmacy students can receive up to $5,000 in state income tax credit.

What is the most important action that nurses can take to lead the way to improve health and health care in America?

Commit to action and follow the nursing process, which is assessment, diagnosis, outcomes/planning, implementation, and evaluation.

Nurses are the largest population of health care professionals. From leading unit-based quality improvement initiatives to neighborhood voting registration campaigns, to systems improvement efforts, we are well prepared for leading change. Further, our preparation to follow the nursing process can be applied everywhere: from patient management to policy.

What advice do you have for the next generation?

I’m a millennial, so I think my generation is still often considered “the next generation.” My generation, and the one that is only now in nursing school, is quick to identify systemic calcifications… workflows and processes that perhaps once worked but today are stiff and need some intervention. My advice is to identify practical, feasible solutions where improvements are warranted. I also would advise that we take to heart the #KonMari method and apply it to nursing. We need to simplify our process and used evidence-based practice to create the opportunities for advancements in care.

My greatest hope is that we apply our “millennial brains” that are primed for multitasking, technology, and collaborative work to achieve health equity, improved health care quality, and innovation so that one day our society’s needs are no longer outpacing our capacity to provide needed care.


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Written by Laurie Rinke

***This article was originally posted in October 2014. We felt that at this time of year, when camp re-enrollment is underway and even the happiest of campers sometimes hesitate about re-enrolling for camp, it is a good message to share with our camp families…

As an adult, sometimes it is hard to remember the feelings that you had leaving home to go to camp, or even college for that matter.  Do you remember what it felt like to once again sleep in your own bed or get something from the refrigerator whenever you wanted?  Campers returning home after the summer enjoy the comforts of home and, of course, the individual attention of family showering them with love and affection.  The idea of leaving the happy cocoon of home can be almost unfathomable to any child, especially those who recently finished their first summer at camp, or are planning on going to camp for the first time next summer.  They are flooded with a mix of emotions about home and camp that are not only hard to identify, but also hard to resolve.

It is not at all uncommon for even the happiest camper to hesitate when being asked to commit to another summer away from home, especially when they have only been back at home for a short period of time.  In the past couple weeks, I have had a number of conversations with parents who are dealing with camper uncertainty about next summer.  These conversations, which happen every year around early enrollment deadlines, are always very similar…

My son/daughter got off the bus from camp a few weeks ago saying that they had the best summer ever! They told us about their friends, counselors and all of the fun they had. In fact, they reached out to their camp friends because they were “camp sick.” When we asked them if they wanted to go back to camp next summer, they said they didn’t want to go. I don’t understand what happened, or where this change in heart came from.  We know they loved camp, but now they are saying they don’t want to go back.”

This reaction, especially from first-year campers, is incredibly normal and more common than most people realize.  However, it does confuse parents tremendously, and can create conflicted emotions about camp for the entire family.   Asking a young child, who may have had a tough adjustment to camp, and/or experienced homesickness during the summer, if they want to leave home again after being home for a relatively short time, can be difficult.  When you factor in that they have also had to adjust to everything that comes with starting a new school year, while reconnecting friends from home, the question becomes even more daunting to the child.  It is hard enough for them to predict how they will feel a week from now, much less nine months from now.

For many children, there can also a psychological or subconscious impact if they expressed “homesickness” over the summer, and they are afraid of losing face.  There can also be a feeling that if they say that they want to go back to camp, it is somehow a rejection of their parents because they’re choosing camp over home.  Even as adults, trying to sort out and accept multiple emotions at the same time is a difficult task, but for a child, it is like climbing Mount Everest.

So what is a parent to do? If you know that your child had a great summer at camp, and you can see the positive growth your child experienced at camp, have confidence in your personal assessment.  Remind yourself that your child’s reaction is totally normal, and that there are understandable reasons why they have inexplicably changed their tune about camp.  Keep in mind that the start of camp is still nine months away.  In addition to your child going through nearly a year of growth and maturity, home will not feel as “shiny and new” as it does right now.  If you feel confident that your child should, and ultimately will want to, return to camp, then you should re-enroll them.  After all, you have the ability to see the bigger picture far more clearly then your child can.

Make sure that you express your confidence about them going to camp, loving it and being successful.  It also helps to remind them that they will be a veteran at camp, and everything will feel much easier because they did already had a successful summer (or two).

At this point, children can go in one of two ways.  Some will want you to help talk them through their positive camp memories, and will want to be reminded of the fun that they had there.   Others will want to put off talking about camp for a while, and allow themselves to live in the moment of school and home life.  Both of these approaches are totally fine. Follow your child’s lead on camp discussions, but remember, if they are giving you concerns about camp, it is best to validate those concerns and help remind them of the positives they may not be thinking about at this point in time.

Here are some helpful hints to navigating camper uncertainty:

  • Schedule playdates, sleepovers, and get-togethers with their camp friends.
  • Bring them to the winter reunions in December, and the winter weekend in March.
  • Look through the summer website photos with them and ask them to describe what they are having so much fun doing in the photos.
  • Encourage your child to read the Trail newsletters throughout the year, the Trail Yearbook that they get in December, and even to write about a fun camp memory for the Camp Echo Lake blog.
  • Ask them to sing you their camp songs and cheers, or teach them to younger siblings.
  • Show them the happy letters they sent you from camp.
  • Create positive associations with camp.  For some children this can be done immediately, and for others it may be best to wait until after the new year or the spring.
  • Remind them that nothing exciting – certainly not as exciting as camp – is going on at home, so they would be bored if they stayed home for the summer.

Finally, please don’t hesitate to call or e-mail Tony Stein or me (it is my pleasure to do this anytime of the year) to schedule a home visit, video chat or email exchange so that your camper can reconnect with a trusted adult at camp, and make sure they feel heard, understood and taken care of.  We can also help remind your child of all the fun they had at camp, and become another positive association.

By the time June rolls around, and the weather is warming up, and you need to start packing your child’s camp duffels, they will be so ready and excited for camp, they will ask you to send them immediately!  And, yes, you will (some time in the future), laugh with your child about the conflicted yo-yo feelings that they had about camp – probably when they get off the bus at the end of next summer, crying, because they are campsick again!


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Chuck Hughes

Who: Chuck Hughes -Chucks Day Off (Airs on Food Network Canada)

Alright so I am about to gush about Chuck Hughes, he is absolutely my most favourite Canadian Chef. Don’t get me wrong I have a bunch of Canadian chefs that I call my favorites, but there’s something about this man. Yes he is handsome and has an accent, but that’s not it. Yes he is tattooed which I find really cool; but it’s this man’s passion for food. Even the simplest of dishes he makes on his show “Chucks Day Off” exudes love and passion for his customers, employees, distributors, electricians, cleaners, the neighbours on his restaurants street and I could go on. He just loves making food for the people in his life in those minor and major roles. He’s a down to earth guy that loves what he does and nothing is better than that.

When he won Iron Chef America (a show I love to watch) I was glued hoping he’d win. The secret ingredient was Lobster and Chuck loves lobster, he has one tattooed on his arm. He made a lobster roll with a bloody Caesar cocktail, lobster poutine, lobster and onion ring salad with carrot butter and avocado and lobster-mushroom risotto and jerked-spiced lobster. (Some of these recipes are in his books.) Let me tell you it didn’t look good. I thought he was going to lose for sure, the critiques from the judges didn’t seem so nice and his face looked a little beaten down, but he won! He beat Bobby Flay who has a pretty good record on Iron Chef. So Chuck became the first Canadian to win and did what Roger Mooking and Lynn Crawford couldn’t do. I was so happy and even my dad watched it too and when we were talking the next day he said, “Did you see Iron chef, that guy you’re always watching won” to which I replied “Yes dad, yes I did and it was great.”

I have been watching his show for years but sadly the only book he had out was in French so my limited ability to read French would have ruined any recipe I tried. When he released Garde Manger in English I picked it up right away! This was my chance to finally try some of his cookbook recipes without the need of a translator!

Mr. C. and I were supposed to visit Garde Manger on our trip to Montreal, but those plans fell through and I was left wondering if I will ever get to visit his restaurant or have a chance to meet him, but my chance was on the way. His signing was at 12:00pm and I arrived minutes to 10:00am on a Mother’s Day. This was going to be my first mother’s day after my mom’s passing , so instead of staying at home and being down and depressed, Mr. C and I decided it would be a good way for me to get through the day and with it being Chuck and all, it felt designed just for me. I was first in line and was very thrilled about that thinking the whole time “This never happens to me!” Normally the biggest fans are there earlier, but then I realized I am the biggest fan.

He didn’t talk much prior to the actual autograph signing, but he made up for that when I got my book signed. Being the first in line has its perks, I got a few precious extra minutes with him. He shook my hand (I hadn’t had that yet at any of the book signings I have been to) and I told him that I loved his White Chocolate Meringue recipe; which was a hit with my husband who is not a fan of Meringue and an Irish co-worker who absolutely loved it. He told me that he is not a fan of Meringue himself either, but he makes it because people love it. The same can be said for Fennel and a lot of his recipes have Fennel in it. He then told me that you can’t be a chef and cook just what you like, which is very true, it would be hard to make any money. So I got my signature and thanked him for coming to see us in Toronto, and walked away one happy girl. We were treated to finger sandwiches, coffee and a lovely three tiered cake from Pusateri’s Fine Foods, a gourmet grocer in the same mall as the bookstore. All in all it was a great day, and my best book signing yet! It made a very hard day that much better.

Thanks Chuck.

Jamie Oliver

When: Friday October 19th 2012, 7:00 pm
Place: Massey Hall

Jamie’s in town and I can’t wait. I have been watching him since I was a teenager. I wasn’t even into cooking yet, just liked the show and kept watching. I can honestly say he was the first chef who got me enthused and into cooking even if it was only suggesting ideas to my mom to cook for me. I remember watching him on TVO before Canada had any solely-dedicated food stations and I just thoroughly enjoyed the show and how he made cooking so easily accessible that even a young person like me could accomplish a recipe and not feel intimidated.

I have been excitedly waiting for this event to come around; I even went by Massey Hall the day before to take a picture of Jamie’s name on the Marquee (geeky I know). The price of the show included a copy of Jamie’s Great Britain – 130 of my favourite British recipes, from comfort food to new classics; and we received a surprise copy of Jamie Magazine. Guests of the show were allowed to ask Jamie questions and some would be selected from the audience. I didn’t have a question in mind so I choose a light hearted one – “What was your biggest mistake when you first became a chef? I should have picked a more hard hitting question but sometimes it is nice for celebrities to not be asked the same questions time and time again; and I wanted to mix it up a little. My question wasn’t chosen, but that’s alright with me.

After a short introduction by the host, Matt Galloway from CBC’s Metro Mornings; Jamie came out waved to the audience, accepted his applause and got down to business. Matt and Jamie chatted and he told stories about cooking and his childhood. I seem to find UK people to always be hilarious, witty and charming. Their type of humour is much like my own so needless to say I laughed a lot. Jamie shared a few anecdotes I’d like to share with you all: He was in special needs class back in school. (But he truly wasn’t special needs; it was just how the school system regarded anyone who needed to learn in a different manner). He is dyslexic and the school couldn’t handle his needs back then. The kids in his class would sing “Special needs” to the tune of The Beetles “Let it be” every time he was called to go out to his specific classes. One of the funny moments was Jamie actually sang it for us and we all chuckled. It’s pretty cool that he can laugh at this and see it for what it’s worth. He also mentioned that he grew up around food as his parents owned and ran a pub named “The Cricketers” where he got to practice his skills.

A question was asked of how he likes the Canadian TV food stations and he thought Food Network Canada was better than Food Network America, because the quality of programming was higher in his eyes. He spoke of his Food Revolution and how not enough kids know how to cook; and this needs to be as important as Science, Math and English even if only the basic cooking skills are taught. He believes there are 10 meals that can save your life, and they are just basic recipes that are not made from processed foods that make us unhealthy. He commented that if he could bring one of his restaurants to Canada it would be Jamie’s Italian as it would work best here; because of its regimented menu that could be moved to a Canadian market easily. Jamie is passionate about mentoring and has done so with Chef Derek Dammann (Maison Publique) a gastro pub that Jamie partnered with Derek in this endeavour. Jamie believes you should mentor the up and coming as much as you can, and unlike some other chefs who don’t necessarily like doing this in fear of being out-shined, he believes in it whole-heartedly. As sometimes without a well-established chef’s mentoring you just can’t make it whether it’s financial or other obstacles that get in your way.
Jamie spoke of his love of Scotch Bonnets & Chillis. Any fan knows this and he told us of a story with one of his daughters: she was talking back to him and he was trying to be patient, even though she was pushing all his buttons he tried to let it slide. But when she came back a few moments later all happy and carefree Jamie was still ticked. She asked “daddy can it have a treat”. So Jamie gave her a treat alright, he spiked it with hot peppers and then he could hear her saying off in the distance “mommy this treat is hot”.

Back in his early days Paul Smith the designer used to frequent a restaurant Jamie worked in and Jamie was none the wiser. When Jamie had his first big break he bought a Paul Smith suit and was told by a co-worker that you’ve cooked for him numerous times, and he’s out there right now! He’s the one who sent compliments to the chef. Now Jamie didn’t believe it was him and asked for some ID and upon seeing the ID he was shocked and they have been friends ever since.
Jamie spoke to us about his new show at the time called Food Fight Club, where you find the best of a particular British food from all across Great Britain (eg. Sausage, desserts, cheese), and then they take the dish and products overseas to battle it out with the French, German, and Italians etc. Celebrities will be involved and the studio audience will be able to participate

This was a great night and I will treasure getting to see the man who got me excited about food.

CNE Food Truck Frenzy

CNE Princess Gate - Candy Coated Culinista

CNE Princess Gate – Candy Coated Culinista

When: Friday, August 24th 2012 – 11am-10pm, Saturday, August 25th & Sunday August 26th – 10am-10 pm & Friday, August 23rd 2013 – 11 am-10 pm, Saturday, August 24th 213 – 10 am 10 pm & Sunday, August 25th 2013 – 10am-10pm)
Where: Princes’ Boulevard in front of Allstream Centre & Direct Energy Centre

I watch a lot of Eat St. on Food Network and when I say a lot I mean like 1 episode a day. Even if it’s a repeat it’s a fun show that makes me very envious of all the food trucks in the U.S.A. Toronto is slowly grabbing on to this food truck revolution and street meat isn’t only hot dogs but now are some very authentic, classy and inspiring foods. I subscribe to Toronto Food Trucks; so when the better weather comes around and the food trucks roll out and I get updated to where the trucks will be. I have visited some and when summer hits I always try and see if any are in my area.

For three years now I go to the CNE with Mr. C. and two of my friends. I am hoping we can make this a yearly thing and for two years now the Food Truck Frenzy has been on. The frenzy features many food trucks from around the GTA.

The first thing I do is see all the offerings from each food truck and then I line up and get my grub on. There are plenty of trucks at this event. We had a great time tasting foods and food combinations we wouldn’t normally. We all left the CNE grounds full and when I got home I managed to find a little more space for the Greek fries I had left over.

Here’s the rundown of my stops over the last two Food Truck Frenzy’s

Blue Donkey Streatery
This truck is a bright blue with a donkey on it, you can’t miss it and they offer a selection of Greek inspired foods.

When we were ready to leave I needed to make one more stop for a late night snack before the park closed, I grabbed the Feta Fries with Tzatziki for $8. The Greek fries are hand cut and sprinkled with feta. I have had something similar before from The Arkadia House in Scarborough and this too was amazing. To me it’s like cheese fries but a classier.

Beach Boys Food Truck
A rotating menu of summertime food inspired by the 60’s rock band, with a blend of the California
culture they personify.

Bacon Nation
A USA food truck that is driven by “slow food” combined with a Northwest style.

Mr.C . went here and had a burger with bacon, ham & pulled pork. By the time I got to him to take a pic it was almost done. I’m guessing he really enjoyed it. He did laugh at the fact that it was all pig in various forms.

Buster’s Sea Cove
A sea food focused food truck that sells oysters on the half shelf, lobster rolls, fish tacos, crab rolls & Key lime pie. I also saw them at the TO Food Fest 2013.

Crossroads Diner
Healthy seasonal options and some guilty pleasures. Their focus is a modern twist of the diner classics at affordable prices and great quality products.

Food Dudes
They are a full service catering company that uses the highest quality ingredients and the best service while tending to the clients’ needs.

Frankie Fettuccine
Gourmet Pasta dishes is sold by this Food Truck.

Fidel Gastro
This truck serves up sandwiches with a twist.

Let’s Be Frank
A Toronto based food truck that serves Nathan’s Famous all beef dogs.

I ordered the sliders: a pair of mini hot dogs which was the perfect snack. I topped my hot dog with Dijon mustard, ketchup and relish. I usually don’t eat beef hot dogs, but this was great. I would have this again as a full size dog. My friend ordered the Ultimate Dog, a hot dog wrapped in pea meal bacon topped with melted cheese.

Gourmet Gringos
Gourmet Latin food.

Gourmet B1tches
Healthy food options with some flare.

Hank Daddy’s Barbeque
All things BBQ’d. Serving pork, chicken, beef and ribs at fairs, festivals and catered events.

Hogtown Smoke
BBQ smokehouse slow & low with an on board truck smoker.

Mike’s Dog House
Mike’s started as a hot dog stand that grew to a special event catering vehicle

Per Se Mobile
This food truck has taste from all the diverse roots in the GTA.

When I went to this food truck there was one thing on the menu that caught my attention, and also the attention of us all. The Raw Sugar Cane Lemonade; as 3 of us have Caribbean roots we gravitated to this and Mr. C just liked the idea of it. The lemonade is made with Real Panela (whole cane sugar) served in a 16oz cup with a lime and ice for $4. It was one of the best lemonades I’ve had, you could taste the sugar cane and we enjoyed it so much that we all went back for seconds when we had our late night snack.

This year again all four of us enjoyed the raw cane sugar lemonade. It is that good and we looked forward to having it again.

My friends had the Per Se Poutine which is a Demi-Glazed (Gravy) with Brisket, Cheese Blend all served on a bed of Fresh Home Cut Kettle Chips. This looked delicious and I must say even though this is food truck food, they style & plate their food well; even if it’s going into a paper dish.

Pretty Sweet
Mobile cupcakery specializing in noveau flavours and artfully decorated creations.

Stuft Gourmet Sausages
This food truck is street meat at its finest. Toronto has lots of hot dog vendors but none like this. Here the bun just has a hole at the top to stuff your meat and sauce into it. It’s definitely a less messy way to eat a hot dog and a smart idea.

Mr. C. came here and ordered the Creole Turducken, a turkey, duck and chicken seasoned in authentic Creole spices and topped with a mustard sauce for $9. I snagged a bite and it tasted good but the seasoning isn’t my thing however; Mr. C. loved it and would have it again. A year later he still raves about the Creole Turducken.

Sweetness Bakery
Quality baked goods whipped up by accredited pastry chefs and bakers. This truck is named after the owners daughter Chloe “Sweetness” is her nickname. Their boy Foster, at 2 was diagnosed with peanut and tree nut allergies and after that experience they needed to find better food options for when they eat out. The food truck has a line called “Foster favourites” a nut free alternative.

Texas Tornado
Tornado fries are seasoned in five different options – Sour Cream & Onion, Salt and Vinegar, Dill Pickle, Wild Buffalo or just Sea Salt. Also on the menu is Tornado potato, Twister Dog, Poutine & French Fries.

Tiny Tom Donuts
A regular at the CNE is Tiny Toms you must try this even if only once. Mini doughnuts are served fresh right in front of you. You can watch the hopper toss out the doughnuts and select from cinnamon,chocolate, icing sugar or apple-cinnamon at $5 a dozen.

This has too much topping for me but this is a favourite for many, and for once a year why not just do it right?

The Urban Smoke 2012-2013
A southern style both traditional and fusion Gourmet BBQ.

I ordered the Dirty Bob, a Texas Brisket with Swiss cheese, onions and mushrooms $8. I have never had brisket before so I decided today was the day to give it a try. It was like a grilled cheese sandwich to me with meat added. I really enjoyed it but Mr. C. abruptly said after taking a bite “never make brisket for me please”. It’s a fattier meat and he did not like that at all.

Wood Fired Pizza
There was a pizza place there that was serving thin crust pizza in 3 spicy flavours including a vegetarian and of course pepperoni. Mr. C. and the girls loved it. Not too much crust and falvouful toppings.

Yalla Paramount
Middle Eastern Cuisine: Shawarma, Falafels, Grape Leaves & Musakaa can be found here.

Yogurt by weight: You order you yogurt and add any of the toppings you want.

Other food trucks there were: S.W.A.T., Nazca and Pancha.

Per Se Poutine - Per Se Mobile

Per Se Poutine – Per Se Mobile

Yogurty's - Candy Coated Culinista

Yogurty’s – Candy Coated Culinista

Wood Fire Pizza - Candy Coated Culinista

Wood Fire Pizza – Candy Coated Culinista

Sweetness Bakery - Candy Coated Culinista

Sweetness Bakery – Candy Coated Culinista

Per Se Mobile - Candy Coated Culinista

Per Se Mobile – Candy Coated Culinista

Let's Be Frank - Candy Coated Culinista

Let’s Be Frank – Candy Coated Culinista

Fish Taco - CNE Food Truck Frenzy

Fish Taco – CNE Food Truck Frenzy

Ultimate Dog - Let's be Frank

Ultimate Dog – Let’s be Frank

Sliders - Let's Be Frank

Sliders – Let’s Be Frank

Nadia G. – Bitchin’ Kitchen

Nadia G. Bitchin' Kitchen - Candy Coated Culinista

Nadia G. Bitchin’ Kitchen – Candy Coated Culinista

Who: Nadia G – Bitchin’ Kitchen (Airs on Food Network Canada)
Where: CNE (Canadian National Exhibition) Food Network Food Stage
Date: Sunday August 25th 2013 2-3pm & 5-6pm

“Let’s go to the Ex”… and not ride the rides but enjoy the Food Truck Frenzy, Pavillion, Butter Sculptures, Farm and everything else but. For 3 years now I go and do everything except the rides. Now I’m not a big fan of rides so I’m more than happy to just wander around and check out the sand sculptures and the physics defying rock stacker. This year I did all that again and made a second trip back to see Nadia G. on the Food Network Sound Stage yesterday. I was so happy when I saw she was going to be there. Bitchin’ Kitchen is a combination of comedy and cooking show rolled up into one. I even own a few items from her online store. A cupcake pillow and a pizza pillow I gave to an Italian friend because she loves pizza that much. I have so much fun watching the show that I have to remember to take note of the recipes, as I am trying to learn something.

I came an hour early and I was glad I did. The seats filled up fast and by the time her demonstration started there was standing room only along the sides. Today Nadia was rocking a Mrs. Cleaver 50’s look: a striped baby blue and white button up dress with nude high heels. I was hoping to see some of those amazing killer heels and form fitting mini dresses she wears; but I have seen her dressed like this on occasion and with her tattoos and bling peaking through she made this and edgy molly housemaid look, and still very Nadia G. As she cooked she told anecdotes about a friend and how she has Foot and Mouth disease – meaning she always manages to put her foot in her mouth all the time. She made fun of a Canadian Rock Band that has been the butt of jokes many a time. The funniest quip was during the Q & A period, a student off to College asked what staples a student should have on hand. Nadia said pasta and beans like lentils, as they are cheap and last for a long time. She then said “Cooking is a life skill. It’s like wiping your butt. You have no excuse to say I don’t know how to do it.” The audience laughed and it is so true. No one says you need to be a gourmet chef.

For the demonstration Nadia prepared a Back of the Kitchen Penne, Balsamic Strawberries and a Grapefruit Mojito.

Back of the Kitchen Penne
The leftovers in your fridge made into a meal. Ingredients included: penne, olive oil, parsley, basil, cilantro, Genoa salami, red or white onion, garlic and tomatoes, (crushed by hand into a sauce with chunks).

Balsamic Strawberries
This is a simple and easy dessert which is one of her fav’s. She advised us to make sure we get good balsamic which will cost 10-15$ for a meager portion. If you are getting a lot for that price its garbage, and remember a little goes a long way. This recipe consisted of: strawberries, balsamic and maple syrup. It can be served with ice cream or on a puff pastry.

Grapefruit Mojito
4 main things go into Mojito’s – citrus, liquor, herbs & sugar. So why not mess around a little with those components. This is a mojito with a twist comprised of: grapefruit juice, cilanto, vodka, sugar and chili’s. You can rim the glass in chili’s if so desired.

There was a quick Q & A period and then to my surprise a meet & greet. I bolted to the line and wished I had brought my cookbook with me; however there was a photo, tee-shirts and both cookbooks on sale. I bought the first cookbook as I don’t own it and got it signed. I mentioned to her my favorite recipes and that her Meatloaf with Awesome Sauce has made Mr. C. a meatloaf lover, and that the Greek chicken salad sandwich is great for lunches. She said my name was very pretty as she signed the book and then we took a quick candid shot, I shook her hand and was on my way.

All in all a great day. I got to see one of my fav Canadian Chefs in person and I have a few more recipes to add to my repertoire, not to mention all the laughs I had. I left with a big smile on my face. Thanks Nadia.

Nadia filmed a new one-off series where she and the Bitchin’ Kitchen Crew travelled around the U.S. called “Bite Me”. For now it will be only air in the U.S., but hopefully we will be able to see it here in Canada in the future.

James Cunningham

Who: James Cunningham
Book: Eat St.

Eat St. is one of my favorite Food Network shows, so naturally when the book came out on March 19, I scooped it up. I was ordering some books online from chapters and I saw that James Cunningham was making an appearance at the Chapters/Indigo in the building across from my work, and I knew what I had to do. On my lunch break I walked over to First Canadian Place and saw James out front signing at the table.

When I came up James was talking to another fan getting the signature for someone else (this was a father’s day promotion). I enjoyed plenty of laughs in line whether food related or not, as James is a comedian and knows how to entertain. When it was my turn we talked about his favorite recipes and the foods that were unforgettable, and gave me some suggestions on what I must try. Now He’s not a great cook, but he loves to eat. While we were talking another lady had come by asking what was the book about, and I had mentioned you got to buy this and try the chocolate Diablo cookies recipe. It is one of my fav’s and every time the episode comes on I’m watching it. When I mentioned I’m on my lunch and this is a great way to spend it he’d inquired to what I do. He actually has done shows 2 years in a row for the governing association of my company; he made a few quips about how my company name sounds very spicy and Latin and fast. He even noticed that I was wearing my company colours in my outfit. I didn’t even realize it until he said it, to which we laughed.

When recommending some recipes he said “do you eat meat?” I said of course I do and then he said I need to try the below first:
S’mores Waffles – The Waffle Bus – Houston, Texas pg 273.
Maple bacon Cupcakes – Sugar Rush by Sweetness Bakeshop – Miami Florida pg, 252. Easy and really great.
Coconut Halibut Cheeks – Vij’s Railway Express – Vancouver, British Columbia pg 196. He mentioned Vij’s one of the most rebound Indian chef’s in the country. Vij’s is approachable a great person and very knowledgeable and was one of his favourite visits.
Mac and cheese Cones with bacon “Bling” – Gypsy Queen Café – Baltimore, Maryland. Tip- Spray Pam around the inside of the cones to ensure they stay crunchy, and also keep the bacon fat and stir that back into the mac & cheese. We both laughed as this is perfect BBQ food. You can eat your plate and have a beer in one hand and your mac & cheese cone in the other.
Jhal Muri – Everybody Love Love Jhal Muri Express – London England said he was such a character and fun.

It was a great experience meeting him. Even though I hadn’t held onto my receipt from March, he still signed my book just the same, which I was very grateful for. I had many many laughs high fives and a couple of photos too.

Cake Boss

Who: Cake Boss – Buddy Valastro (Airs on TLC)
Book: Baking with the Cake Boss: Buddy’s Recipes & Secrets That Make You the Boss of Your Home Kitchen

Cake Boss was recommended to me by one of my lifelong friends (my matron of honour, second mom, older sister, hairdresser, seamstress, baker, cake decorator). I could go on and on, she’s a very talented woman and means the world to me. She absolutely loves the show and got me into watching it in its early days. I decided I would surprise her with a signed copy of Buddy Valastro’s latest book for her birthday.

My plan was to get tickets to his show at the Sony Centre for the Performing Arts, but they sold out too fast and I missed my chance. The book signing was for 1pm, and knowing the location chosen for the signing (A predominantly Italian part of the city) I decided to go very early and I’m glad I did! I arrived at 9:45am for a 1:00pm signing and was somewhere around 60th-70th in line. I sat in line and read for over 4 hours for a quick 20 second meet and greet, and got a few candid shots with him. Side note: – I have to say, he looks much more handsome in person, his eyes are very blue and he is much tanner than he appears on the show. The theme song, Sugar Sugar by the Archie’s was sung by the original artist, which I thought was neat. Also a fan in front of me went to Carlos Bakery in Hoboken and had a Carols Bakery tee shirt to tell his tale! When all was said and done over 1000 people showed up and the line went out the building and spilled outside. Buddy was supposed to only to stay until 3pm but he stayed until everyone got their book signed, what a guy!

For 4 ½ months I held onto my surprise and when April rolled around I gave my friend her present and she loved it! She finally has her own autographed cookbook by Cake Boss. The look on her face made me so happy.

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Mini Angela Genuine Natural Python Bag with Chain

The size of this Angela bag is adorable, mini, yet roomy. Handcrafted from genuine python snakeskin with a semi-gloss finish. Carry it by the rolled handles or be hands-free with the removable chain. Lined in washable microsuede. It features two pockets trimmed with the same skin, one is a zipper compartment, the other is an open pocket perfect for the largest phones. Light weight, made with durable snakeskin that will grow in value with time. The closure is a belted center with a brass round stud.

  • Authentic python
  • Width: 10"
  • Height: 7"
  • Depth: 4"
  • Handles drop: 3.5"
  • Black chain drops: 23"

-Complimentary shipping in the USA.
-Next day delivery in Florida if order is placed by 3pm (ET).
-The bag you will receive is exactly the one shown. Colors may vary slightly per screen, please read the product description carefully. A signature dust bag is included.
-Finished in our studio in the USA from imported skins, tanned in Italy
-Python cannot be sold or shipped to California


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Food cooking and eating – stories and ideas from a passionate foodie

Archive for December, 2014

…and all the trimmings…

We have just finished the first part of the feast.  Our South east family, full of Turkey, stuffed with stuffings, and loaded with 10 vegetables – and pigs in blankets.  Argentinian Malbec (Thanks to SecuriCare nurses from the conference) and a 2002 Premier Cru St. Emillion —yes, it all went down rather well! Now we are off to theirs for pudding and cheeses – and pressies!  Very civilized, I think you’d agree??

Almost there...

Almost there…

Merry Christmas everybody!

Usually you have to make sure M has the gravy last...but there was plenty today!

Usually you have to make sure M has the gravy last…but there was plenty today!

Stuffings done…

Have made up both the sage and onion (fresh sage – so wonderfully fresh smelling), and the apple and chestnut.

They will be cooked tomorrow – the sage and onion under the breast skin of the turkey, the chestnut one separately, with a rasher of bacon on top to keep it moist…

Suddenly it feels a lot like Christmas!

Have a lovely day tomorrow all – and good cooking!

Book signing - last Christmas (and Christmas Dinner is covered in it!)

Book signing – last Christmas (and Christmas Dinner is covered in it!)

Christmas Dinner – The full on Turkey Roast

Earlier today we had 67 words that must be a record for a Christmas Turkey recipe! But at least with those timings, you can be confident of the main attraction being OK?

Frozen Berries at Christmas

Frozen Berries at Christmas

I said earlier, perhaps you would like a little more detail?  Here we go!

I think the essence (and this is true for all our recipes and ideas in my book “Can Men Cook?”) is to keep things simple.  This is even truer on this particular day, which can be a bit stressful if you let it.  As there is likely to be a crowd of revellers interrupting and drinking and waiting, for many of you, this is even more important.

(Some of the foods may not be for you at all – it will be different for each of you.  I have kept to traditional fare – and other meats or vegetarian options may be more in tune with your needs.  This is true for the vegetables too – some will suit, some not.)

Get the kettle on at 7, and take your turkey out of the fridge.  Kettle is for your well-earned cup of tea for getting up early on Christmas Morn.  You should have taken the plastic bag containing the giblets out of the turkey, but check again just in case!  These bits are excellent to boil up for stock to make real gravy.  As you know, I always prefer to do most things from scratch, rather than using too many convenience foods (like gravy browning or stock cubes and the like). It feels easier to control salt, sugar, E numbers, antioxidants, and all the other additives that are in most convenience foods by doing this.  It tastes better too.

I have two favourite stuffing’s – Sage and Onion and Apple and Chestnut.  I will start with the second one.

  • A tin of chestnut puree – or chopped chestnuts
  • 1lb of pork sausage meat
  • 1 large cooking apple (Bramley is best)
  • 1 medium onion
  • 1 beaten egg
  • Salt and ground white pepper

I think this is easiest to make in a food processor, because it will chop the onion and the apple very finely.  Peel the onion and apple first and chop them a bit to put into your food processor, and whiz for 10 to 20 seconds to chop them very finely.  Add the sausage meat a bit at a time and blend between each addition (say in 5 or 6 portions).  Then add the contents of the chestnut puree tin – whiz until all one consistency, then add the egg (which helps to bind it together) and the salt and pepper.

If you prefer Sage and Onion stuffing – here’s how to do that:

  • Two pieces of white bread
  • 1lb sausage meat
  • 1 dessert-spoon of dried sage
  • 1 peeled onion
  • A squeeze of lemon juice
  • Salt and ground white pepper

Again, a blender helps.

If the following sounds too fiddly or tricky – then cook the stuffing separately… but this is how I do it

The best and safest place to cook the stuffing is the breast end of the bird, not the main body cavity.  This helps it to cook well – stuffing the body slows everything down. Also, stuffing the other end helps keep the breast moist.  You need to ease the skin off the breast itself, and you do this easily by easing the skin away from the breast with your fingers and pushing gently You will find it comes apart easily.  The middle bit of skin between the two breasts is slightly more stringy, and you will need to hook it with your finger to pull this apart.  You can then spoon your chosen stuffing into this cavity. You should seal the end by pushing a couple of cocktail sticks though the skin flaps (but remember to take them out at the end so no-one eats them!)  If there is some left over after stuffing the bird, you can put this in an over proof dish and cook it with foil on top for the last hour before serving.

Turkey can dry out remarkably fast if you don’t use foil.  Chefs do mad things like having the turkey upside down (on its breast side) for the first 2 hours, then heave it over onto its back for the rest of cooking.  Can you imagine wrestling with a roasting hot (literally) monster, weighing as much as a 3 month old baby, without causing huge injury to yourself, the oven and the kitchen floor?

I will stick to foil.

I tend to use the large grill pan from my oven as the roasting dish for a turkey.  Quite honestly, I have nothing else large enough!  Take a good metre long length of the extra wide turkey foil you remembered to buy (? didn’t you?).  Place that lengthways with its middle bit in the centre of the grill tray.  Now take a second piece – the same length, and place that at 90 degrees to the first piece.  Pop the turkey on top of them, and parcel it up.  Crimp the top of the foil like the edge of a Cornish pasty, and don’t force it onto the turkey skin – leave a bit of space for air movement inside the parcel.  Pull the second sheet up and do the same.  You want it to be pretty well sealed.  Now put it in the oven (it will be 8.15 a.m. now) at high temperature (200 C) for the first 45 minutes.  Set your timer for 45 minutes, then turn down to 160 (Fan) or gas mark 3 without opening the door (there is nothing to see yet!)

Now you just need to get one of your many helpers to peel the vegetables for around 11 a.m., so you can get them in the oven for about 11.30.

Here are my favourites and all but two cook blissfully away in the oven, taking good care of themselves.

Potatoes (need to peel and chop into roast potato size, then boil them for 5 minutes, and remove from the pot with a draining spoon (with holes in it)

  • Sweet potato – peeled and chopped into lumps the same size
  • Parsnips – peeled and chopped.  Both of these do not need to be pre boiled – they will cook through just with roasting
  • Carrots – chopped into rounds like coins, and boiled for 15 to 20 minutes, and mashed.
  • Sprouts.  These only start tasting badly sulphurous if you boil them too long.  4 minutes max.  Drain them.  And stir fry them for 30 seconds in a wok as you are about to serve everything else!  You can put lard-ons of bacon with them, or some of the chestnuts left over from the stuffing.  And you will learn to love them again.

You can cook a parsnip with the carrot – because mashed carrot and parsnip is really rather nice (and more tasty than carrot and turnip, I think).

You need to have a large roasting tin ready for the roasting veg – put this in the oven with about 4 tablespoons of oil (I use Olive Oil – but whichever is your favourite).  Some of you will have bought goose fat as a Christmas treat for roasting.  Now is the time to find it!  After about 5 minutes, you will see the fat is hot – so clear the top of your hob, and pull the roaster out after remembering your oven gloves!  Tip the tray so you can put the veg in slowly without splashing, and use the baster to cover them in the oil or fat once they are all in.  You will need to turn them a couple of times in the next hour or so.  And at 12.15, you need to peel back the foil on the turkey, and start basting it.

Baster - so useful!

Baster – so useful!

Sweetcorn or peas are useful and colourful and easy additions, if you have the crowds in– little people who don’t like sprouts yet…

Is it ready?

Right – it’s about 1.00.  You have basted for the third time.  Everything smells beautiful.  Roasting veg are browning nicely.  So is the turkey done? No-one wants a bad food reaction or even food poisoning–   Poke a small knife into the fattest bit of the leg and wait to see what oozes out.  If it is running clear, then it is ready.  If there are specs of blood, then carry on cooking.  The second test is to pull on the leg, and if it comes away easily, you have completed the cooking.

Get help to move the bird to your carving dish.  Ask them to hold onto the foil (it cools quickly, so they can use their hands without getting burnt) while you  lift the turkey off  the foil.  Often it sticks so they should gently pull off the foil if this happens.  A pair of turkey lifters (like mini garden forks) are useful for this.  (Have you got a picture??)

Turkey lifters - use in pairs!

Turkey lifters – use in pairs!

Increase the oven temperature to brown off the roast veg, finish off the other vegetables, You need to delegate the carving, or get help to serve.  You can’t do both!  The stuffing will carve with some of the breast meat or you can spoon it out into a serving dish (which I prefer).

The last 10 to 15 minutes are mad.  Have a drink, if you can, and enjoy the applause!

Have a splendid Christmas one and all.

Phil x

Turkey cooking…in a minimal world…

I had a panic text from a family friend last year, on Christmas morning.  Claire was helping her daughter to cook Christmas lunch – and they had not a single recipe book in the house with the advice on how to cook the turkey.  I managed to send them the entire recipe by text!.  If you can text a recipe, then it can’t be so difficult – can it?  Here it is, in its entirety:

“Turkey – 14lb, for serving at 1.45, cooked by 1.15, rested before carving. Start at 8.15 with bird at room temperature.  Loads of butter and strips of bacon on the breast.  First 45 minutes at 220 C or 200 C for fan oven.  Lower to 170 (160 fan).  Foil off / peeled back at 12.30.  Then lots of basting (every15 mins) to 1.15.  Usually takes longer than you think.”

67 words must be a record for a Christmas Turkey recipe! But at least with these timings, you can be confident of the main attraction being OK?

Perhaps you would like a little more detail?  And something to go with it?  Not unreasonable requests, I suppose!  Well, tune in again later today!

(I am re publishing this blog by request – of Claire, the originator of the panic text!)

Orange Infused Chicken Liver Pate

Isn’t it lovely when you are visiting friends and they request you to make one of your favourite dishes?  Such a feather in cap moment!

We tried for frozen chicken livers at our butchers.  “We can’t get them now.  The supplier has done an exclusive deal with Tesco, and they won’t let them supply small businesses”.  OK – I’m only getting one side of the story here, but if true, my chagrin muscle is overwrought.

Britain's Best Dish Pate

So we got a pack in the supermarket…50p a pack – amazing value nutrition!

You have to defrost thoroughly before use – I usually leave it overnight in the fridge.  Open it up, and chop it in the pot – scissors work well.  This saves losing any of the liquid (bloody, and tasty…).

I remember when I was on Britain’s Best dish that Gilly Goolden, one of the judges, said “He must be worried about his knife skills as he is chopping it with scissors…” You can hear the judges discussing you while you perform – a little off putting…  Anyway, it worked out well, as I won my heat.

Fry off the chopped livers slowly in a mix of olive oil and butter.  Keep them moving, and add 3 medium sized button mushrooms – chopped fine.  Keep it all mobile, so the livers don’t char or overcook (they do taste burnt and mmetallicif you let them overcook) . In the meantime, zizz up one small slice of bread and a garlic clove in the food processor.  Zest your orange into it.  Zizz it up – and sniff the lovely spicyness…Heady, hey?

Now, add the cooked mushrooms and livers – zizz quickly for a few seconds.  Add the juice of the orange to the frying pan – and let it reduce a bit.  Transfer that to the processor.  Add the table spoon of Grand Marnier (or Drambuie, or cCointreauor even brandy) to the pan, allowing it to steam a bit.  Add that to the rest of the stuff in the processor – and now give it  agood 20 seconds, until it is fairly well mixed but still has a little slightly textured – which feels quite nice when you eat it.

The whole is lightly wet looking – spoon it out into a small serving dish and cover after about 30 mins of cooling.  It will the keep in the frdge for at least 24 hours – bu will never last that long!  You will have devoured it…

(film of me on TV making this…)

Eat with French stick, or warm Griddle Sones – as you se in the Britain’s Best Dish photo above…but you can find that full recipe if you look in my book – which you can buy on-line… Can Men Cook Banner Black

And so, it begins…The Feast of Christmas

Where do I begin?  This year – managed the Cranberry and Orange Relish a little early – bought fresh cranberries in panic 1 week early, just in case they run out…as you do.  Christmas is nearly always around the 25th, isn’t it?  And why does it always take us by surprise???

A bag of cranberries – weighing about half a pound.  £2.  OK – you can get  a sugary purple red concoction for less than that in a jar, but you don’t know where it’s been, do you? And you do know what’s in it?  Read the label, and weep…

I’m very happy to buy some convenience stuff, but this is one of those things that is just SO different if you make it yourself. And I am making it one week ahead – and will freeze it to be brought straight to table on the evening before…

and there they are - boiling away!

and there they are – boiling away!

It is one of my heroine, Dame Delia Smith of Norwich’s famous recipes.  I do it slightly differently – and more simply

You need:

  • Bag of cranberries
  • 7 teaspoons of sugar
  • Juice and an orange – and the zest from it – do that first!
  • Half a teaspoon of ginger.
  • A few cloves or 1/4 teaspoon of dried and ground cloves
  • Some dried cinnamon – about a level teaspoon, or one cinnamon stick
  • Tablespoon of port

And that’s it.  Nor e numbers. No excess sugar.  No extra bits of citric acid preservative or anything.

Start with the zester – great piece of kit.  Thin peelings with vegetable peeler if not, then chop finely.  Wash the cranberries.  Squeeze the orange juice out – I have an old fashioned glass one – like my Nan had (this is quite interesting, because it is hers!)  Chuck the slightly damp cranberries into a saucepan (No need to mince, as in the original recipe – the lovely things just soften up themselves, and you can mash them easily).  Add the zest, orange juice and sugar, and all the spices, stir, boil, lid on  and leave for 4 mins on low heat.  Take lid off, and turn off.  Get your spud masher in there and mash them up a bit.  I like to leave some ’roundness’, so don’t over-mash.  Add the port, and put into your serving dish (or two, like us – one for each end of the table…

Is that a good start?  While boiling – the whole house suddenly became suffused with the scent of Christmas…so warm and scrumptious.

I’m thinking of repeating my ‘Christmas cooking’ blogs, updated a bit – hope that may be useful for you all?

Don’t you just love the time of year?

“The poor can’t cook”

That’s not a quote from me…it was a Tory Peer – Baroness Jenkin, whilst on a visit to a food bank.  I’m not here to promulgate political divisiveness.  She did suggest that those on low income could and should eat porridge “at 4p a portion”.  That assumes no milk or honey, and making it with water, and no cooking/washing up costs…

Jay Dodson and I did that as our standard breakfast – cheap oats cooked in water – when we did the ‘live on a pound a day’ challenge in the spring. It was hard with just salt and no milk…and the whole diet was quite boring and repetitive.  It was do-able, but no fun at all.  In fact, we have porridge daily at home, but do have the luxury of full fat milk, and honey on top…so, a lot more than 4p a portion!

But it does make you think about cooking from scratch.  As I freely admit, we don’t do that everyday.  I like the occasional bought in pizza (I cook it in the oven – just too mean to buy from a delivery place!).  And there is joy in an M&S £10 meal deal (other deals are available from other supermarkets – they’re just not as good!).  We do the take away selections form other supermarkets – and crispy duck pancakes are as good as eating out.  The Indian, and other regional foods are all really good too…

Like when cooking form scratch though, I do tend to add to what is there, or cook something extra.  We have steak and a lovely medley of vegetables tonight from M&S.  I will do some of my famous part cooked in microwave and finished in the oven rosemary chips to go with these things.  It does help to have some cooking skills – and it is not that difficult.

The Advert!

The Advert!

That was the whole premise behind writing and publishing “Can Men Cook?”  I still have some left from the print run.  I’m sure Baroness Jenkin would like one.  And maybe someone in your life too – great last minute pressie!!  Click onto the website for more details:

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Food cooking and eating – stories and ideas from a passionate foodie

Posts tagged ‘roasted root vegetables’

New Year’s Eve

The Rock Inn, Haytor, Devon.  It does sound old fashioned and rather romantic, doesn’t it?  Their advertising by-line is “steadfastly traditional”.  Not a bad summary!  (See more at ) . And you can see Haytor on the way.  What more could you want?

Going out on a feast day is often ruinously expensive and often bad for the palate as well as the pocket.  Not at The Rock.  Mid November they changed their web page saying there were no rooms at the inn (heard that before around Christmas time?) – but they were still taking bookings for tables.  We jumped at it – and I had already decided my order! Seared Scallops on celeriac  puree and crispy pancetta for starter, followed by roasted lamb rump (with roasted root vegetables and rosemary fondant potato, with a red wine sauce). Jane had Balsamic Poached fig with parma ham, followed by pan fried sirloin of beef medallions.  They were served on wilted spinach, roasted tomatoes, peppercorn sauce and hand cut chips.  As you can tell, it was modern British – the holistic approach to the plate, where all the items complement one another.  Well cooked, served with chat and a smile, and not even ruined by the bill!  The main dishes were really quite exciting – and not worryingly big (satisfied but not over full).  The starters, especially the scallops were simply orgasmic !  Steamed marmalade pudding with whisky creme Anglaise  and a chocolate Cointreau Tart completed the proceedings, and quite finished us off.

Hope you had a great evening too.  Happy New Year to you all!

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Stronsay, Lamb Ness

Cairn(S) (Period Unassigned), Chambered Cairn (Neolithic)

Site Name Stronsay, Lamb Ness

Classification Cairn(S) (Period Unassigned), Chambered Cairn (Neolithic)

Canmore ID 3357

Site Number HY62SE 16

NGR HY 68981 21238

Datum OSGB36 - NGR

Ordnance Survey licence number 100057073. All rights reserved.
Canmore Disclaimer. © Copyright and database right 2019.

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Digital Images

Administrative Areas

  • Council Orkney Islands
  • Parish Stronsay
  • Former Region Orkney Islands Area
  • Former District Orkney
  • Former County Orkney

Archaeology Notes

HY62SE 16 6890 2125.

(HY 6890 2125) Brough (NR)

OS 6" map, Orkney, 2nd ed.,(1900).

Two denuded cairns lying about 20 ft apart, the larger having been 45ft in diameter and the smaller 30ft.

The remains, now levelled, in no way suggest a broch. They were classified as such in the Ordnanace Survey Name Book (ONB) because they looked 'like the remains of some ancient building, probably a brough'.

Name Book 1879; RCAHMS 1946, visited 1928.

Two cairns (A and B) surviving as denued turf covered mounds.

'A' measures c10.5 m in diameter and c0.5m in height. The tops of several slabs protruding through the turf, are suggestive of an Orkney- Cromarty type stalled chamber.

'B' measures c14.0m in diameter and c0.4m high. A few slabs protruding through the turf form no recognisable pattern and only one or two are earthfast.

About 15.0m SW of 'A' is another slight stony mound c9.0m diameter and 0.2m maximum height, which may be a cairn, but is too reduced for positive classification.

Surveyed at 1/2500.

Visited by OS (NKB) 17 July 1970.

'A' is probably an 0rkney-Chambered tripartite or stalled cairn measuring 12.5 x 9.5m and 0.5m high. The stumps of 5 slabs lie transversely to the E-W axis - 3 pairs and a back-slab, although the N partners of the E and centre pairs are not visible. The compartments are 1.5, 1.35, and 1.8m long.

Two parallel stones to the S of the chamber are probably displaced. Mound 'B' seems to contain a structure of a later period, and the third mound is uncertainly a cairn.

Visited by OS (JLD) 12 May 1982.

On the lower slope of Lamb Ness are two denuded cairns up to 0.5m high. The W one is 14m across with some earthfast slabs on it, but the E, which is rather larger, has erect slabs arranged in such a way as to suggest a stalled chamber. A third mound, almost destroyed, may exist to the SW.

D Fraser 1982; D Fraser 1983; RCAHMS 1984, visited July 1979.

Orkney Smr Note (July 1979)

Indicated OS 6 as Brough, remains suggest outlines of two

denuded cairns 20ft apart, one 45ft diameter, the other 30ft

diameter. [R1]

Larger one interpreted as a stalled cairn. [R2]

As described; the third mound may well be a cairn.

Information from Orkney SMR (RGL) Jul 79.

Field Visit (29 April 1994)

Two cairns were recorded at Lamb Ness during the Orkney Barrows Project.

1: Measures 15.2m by 13.0m. Height 0.5m. Possible cist visible.

2: Measures 9.0m by 8.5m. Height 0.15m.

Information from the Orkney Barrows Project (JD), 1994

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