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We've made some changes

We’ve been hard at work preparing our Subtropical Swimming Paradise for when you arrive on your break. We have had to make some changes to make sure we can keep you and your family safe. Watch our video to find out about what to expect when you visit.

Don't forget to pre-book your session before you arrive.

Child in pool

Things you need to know

  • Entry is available in 2-hour time slots and on a pre-bookable basis only
  • Please pre-book and arrive 15 minutes before your time slot with your entire party
  • Pre-bookable sessions are limited per booking.
    • For 2 night stays sessions are limited to one per break
    • For 3 and 4 night stays sessions are limited to two per break
    • For 5 and 6 night stays sessions are limited to three per break
    • For 7 night stays sessions are limited to four per break.
  • You must ensure your entire party is booked onto the same session if you all wish to visit the pool during your break
  • There will be a small charge of 10p/c per person per session, which will be donated to Together for Short Lives /Barretstown
  • There will be temperature checks in place on arrival
  • Social distancing will be in place throughout the facility, including our changing rooms and rides and slides
  • Please limit the number of items you bring with you on your visit. Towels and personal items must be kept in your locker while you are enjoying the pool, but you may bring a bottle of water with you
  • Please arrive already wearing swimwear under your clothes, showers and dryers won’t be available
  • The wave pool will be open, but we will not be operating the wave machine
  • The majority of our rides and slides are open and are available throughout all pool booking times
  • Baby changing facilities are guaranteed during these pool session times 8-10am, 12-2pm & 4-6pm
  • Small lockers will be available in the pool for valuables; refreshments and pool essentials will available to buy from Canopy Café and Bar (cashless payment only)
A family of three on our raft ride - Tropical Cyclone

Our rides and slides

The Subtropical Swimming Paradise is the home of thrilling water rides and slides, from our gravity-defying Tropical Cyclone to our family favourite Wild Water Rapids. Rides and slides vary at each village but you're guaranteed twists, turns and drops on each one. Rides and slides are available throughout all pool booking times.

The Venture Harour area for older children

Children's water play areas

Let your little ones dip their toes in our water play areas with little slides, spray fountains and a splashing pool for the little ones and for older children a family water play area with fun slides, giant tipping buckets and more if they're a little more confident in the water.

Longford Forest STSP

Longford Forest Subtropical Swimming Paradise map

Ireland’s largest indoor water park, the Subtropical Swimming Paradise is full of fun for the whole family. With our Wild Water Rapids, 350m of exhilarating rides and slides and children’s water play areas.

View map

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plant hanger basket small - black

plants make people happy, it's a proven fact. and when paired with our plant hangers, they become even happier. our macramé hanging baskets are super stylish and look great anywhere they're placed. whether you choose to hang 'em up in your front porch, your bedroom, living room, nursery, or kitchen, they give off a fresh vibe. our customers love them because not only are they beautiful, but they hold plant babies in place very well, so you don't have to worry about your pot tilting ever again! available in cream, or black.

pro tip: they look great when layered with other plant hangers; you can also get creative with your use of our hanging baskets: we've seen them used for floral arrangements, as fruit baskets, and to hold toys/stuffed animals in nurseries and playrooms.

  • materials used: cotton
  • small basket holds 4" pot, approx. 34" total length
  • ready to hang
  • due to the handcrafted nature of this item, slight variations may occur

has been successfully added to your cart.


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In 1986, Greek Immigrants Dimitrious "Jimmy" Bousis and his late partner Pantelis "Pandelo" Tzotzolis dreamed of opening a grocery store that would offer their customers the freshest produce at the most affordable prices. As pioneers in the independent grocery business in Chicago, they aimed for change; introducing advancements that transformed traditional produce stores into full service enterprises. Since their humble beginnings and under their leadership, Cermak Fresh Market has grown to over 11 grocery stores, has served millions of customers, and continues to expand throughout the Greater Chicago areas.

Our first store, a mere 2,500 square feet was named Central Park Produce (on Central Park, Grand and Division Streets). Central Park became our introduction to the grocery business and helped us understand the success we could potentially achieve. In 1993, together, they added a second store on Cermak Road and Cicero Avenue, conveniently named Cermak Produce. They introduced a fresh meat and poultry section, or 'carneceria,' to the stores even though it was predominantly a produce driven store. This proved to be a huge success within it’s first couple years of operation as Cermak Produce became one of the most profitable and highest grossing food stores in the entire country per square foot. In an effort to sustain our popular demand, Cermak quickly opened four more stores. Each store was strategically located within the ethnic boundaries within the limits of the City of Chicago to continuously cater to our customers.

As Cermak Market’s success grew, so did Jim and Pandelo’s vision. By fulfilling their customer’s requests and needs, they added a complete dairy section, expanded our grocery selections, introduced a full service deli counter and opened a bakery. From 2002 and on, Cermak has opened another seven (7) grocery stores, with the most recent opening in Milwaukee, Wisconsin in July of 2012. Cermak Fresh Market Milwaukee is the first Cermak store located outside the state of Illinois and is an ongoing reflection of our continuous growth and commitment to our customers.

Cermak Market is still a family owned business, and we hope it always will be. Jimmy’s son Michael operates and independently owns Cermak Fresh Market #10 in Aurora, Illinois, which is our largest location. At 95,000 square feet, Cermak Aurora has led the movement to the modernization and innovation of the future Cermak chain. Michael recently opened our first out-of-state expansion in Milwaukee, Wisconsin in July of 2012.

Panteli’s son’s Bobby and Taso Tzotzolis are also an integral part of store management, and they carry on their father’s legacy of serving our customers and our local communities. With their active involvement and endless dedication, Bobby and Taso have continued to aid in the continued growth of Cermak Fresh Market’s.

Although Jimmy's long-time partner passed away in 2008, his memory and impact will forever be remembered. He will continuously reminds us of the dream he left behind and the mark he left on those around him. His wife Eleni and two sons Bobby and Taso survive Pantelis today. Jimmy is married to wife Eleni and have four children: Michael, Victoria, Evangelo and George.

For more information, comments or questions please contact This email address is being protected from spambots. You need JavaScript enabled to view it..

Cermak Fresh Market

Cermak Fresh Market

Cermak Fresh Market is a premier Chicago Supermarket Chain located in the Midwest, United States. Our company specializes in a variety of ethnic foods catering to Mexican, Puerto Rican, Greek, Italian, Polish, Russian and other European and Latin American cultures.


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Catherine Sikora and Brian Chase

untitled: after

for Compact Disc:

(download only)

Catherine Sikora - tenor & soprano saxophones

Brian Chase - drumset

Recorded on August 21st, 2016

at Strange Weather (Brooklyn, NY)

by Daniel Schlett

Mixed by Marc Urselli

Mastered by Tom Hamilton

All tracks composed by

Catherine Sikora and Brian Chase

From the liner notes to Untitled: after -

The music on this recording is inspired by Beowulf as translated by Seamus Heaney.  In approaching the text for adaptation, Catherine set herself up with a cassette player and an old typewriter, and began to go through the book catching the phrases and passages that leapt forth.  These excerpts, once accumulated, constituted the musical scores. Catherine and Brian's intention in working with this text was to treat it not in an academic or analytical manner, but rather in a way that confronts it face-to-face; they were interested in the magic of it and in the personal and collective journey of discovering that magic for themselves as expressed through their music.

- Catherine and Brian collectively in a 3rd person voice,

  Ireland and NYC, 2017

Album and download also available at

Reviews for untitled: after

"These noble musicians have performed courageous deeds on this fantastic album. To them, we should submit and yield tribute."

- Robert Ham, DownBeat Magazine

Sikora’s performances are passionate and commanding. If there was any doubt that she ranks among the best of today’s avant-garde jazz players, this disc is a triumphant response.

No matter the pace, her sax is an absolute force. It’s not difficult to imagine more than a few accompanists shying away from an invitation to join her.

Which is precisely why Chase is such a well-suited partner. There is no second fiddle in this duo. He’s with Sikora every step of the way. The interplay is inspiring.

- Kevin Press,

For artist info and bios click HERE


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Gina Natural Straw Capeline - Traclet

Reference : 67

Mesurer ma taille de tête
Delivery within 24/48H

A pretty 100% Straw hoodie, which will be perfect to accompany you on your outdoor outings.

Gina Natural Straw Capeline - Traclet

The Gina model is a lightweight and comfortable capelin to wear without moderation this summer. It is a hat made of 100% straw and made in Italy

An accessory that is easy to wear and to match with many outfits. You can wear it to the city or to the beach. This cap is also surmounted by a large braided outer grain that circles the cap in a natural and orange colour

About the Gina Natural Straw Capelin - Traclet

  • Composition: 100% Straw
  • Width of edges: 10 cm
  • Height of cap: 10 cm
  • One size fits all
  • Made in Italy
Data sheet
  • Height of hat 10 cm
  • Edge width 10 cm
  • Material 100% Straw
  • Shape Wide-brimmed hat
  • Brand Traclet
  • Shade Natural
  • Country of manufacture Italy
  • Season Summer
  • Size - Headsize One size fits all
  • Gender Women


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Have questions?

We offer short-term, professional services for a wide range of issues.

Counseling Services are offered to all current CSU students free of charge. Counseling Services does not provide counseling to CSU faculty/staff members. However, we are available to consult with you regarding your concerns and provide a list of off-campus referrals.

The initial session will be a time for your counselor to gather information regarding your presenting concern(s), background, and any other pertinent information in a safe, confidential and supportive environment. Typically, sessions will involve your counselor listening, supporting, encouraging, confronting, challenging, asking questions, providing education and teaching you new skills. For therapy to be successful, it will be important for you to be active in your treatment. Sessions are typically 50 minutes, once a week.

Confidentiality is of critical importance and is an issue we take very seriously. Client information will not be released on or off campus without your informed written consent except where ethical and legal limits to confidentiality are required.

Legal limits to confidentiality include:

    • Indications of clear and imminent danger to self or others
    • Suspected child or elder abuse/neglect
    • Proper, legal court order directing release of information to a particular court or judge

Information kept about the counseling you receive from Counseling Services is not part of your academic file and will therefore not go on your official student record. Counseling records are kept separately, and only Counseling Services staff members have access to these records.

It depends on whether you want to include your faith in the counseling process. Consistent with various professional ethical guidelines and standards of competence, counselors at CSU are aware of multicultural and faith-informed issues that may be relevant to any particular student. If you would rather not include any faith or religious issues in your treatment, that will be respected. If you would like a biblical counseling or integrative (Christian counseling approaches and psychological research) approach, your counselor will work with you within that preference.

Counseling Services staff do not prescribe medications. However, if it is determined that medication would be a beneficial part of your treatment, then referrals may be provided. You will never be required to take medications.

Our counselors are master’s or PhD level graduates of regionally accredited professional counselor programs, have completed extensive counseling internships and are licensed as professional counselors or psychologists in the state of South Carolina. They also frequently attend professional conferences and workshops to remain up-to-date with the latest advances in mental health. The counseling center also operates as a training site for counseling interns in master’s level counseling training programs. Each intern is supervised on a weekly basis to ensure the services being offered are appropriate and within the scope of the intern’s competency while in graduate school and under supervision.

Stop by Counseling Services on the second floor of Russell West or call us at 843-863-8010 and speak with a receptionist to set up an appointment.

CSU Counseling Services offers groups on an as-needed basis. Some groups we have offered include body image, self-esteem and substance abuse support groups.

You may ask questions or seek accommodations through our Director of Student Success (843-863-7159), or visit the director in the Student Success Center, which is located on the first floor of the Student Center.

You can speak to our Campus Pastors, or go to the webpage for Campus Ministries.


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Equitable Distribution Ruling by North Carolina Court of Appeals

Judge.jpg The North Carolina Court of Appeals rendered a decision relating to equitable distribution. In the case of Bodie vs. Bodie, the plaintiff appealed an equitable distrubution order which indicated on its face that it was a final decision on the issue of equitable distribution. Importantly, alimony was still pending at the time of the entry of the equitable distribution order. The North Carolina Court of Appeals ruled that the language in question did not satisfy Rule 54(b) and, therefore, the order was interlocutory and not yet appealable.

The plaintiff also argued that the equitable distribution order affected a substantial right and should therefore be immediately appealable. The plaintiff argued that the equitable distribution order required him to make mortgage, tax and insurance payments. The North Carolina Court of Appeals held that it was still interlocutory.

If you would like to speak with a Charlotte equitable distribution lawyer, please contact us to set up an appointment.

Contact Information


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Why Does Kate Middleton Still Use Her Maiden Name?

Names are a complicated topic in the royal family. That’s especially true for the women who married into the royal family. Although she has a ring on their finger and an official royal title, many still refer to Kate Middleton by her maiden name.

After nearly eight years of marriage, Prince William’s better half can’t seem to shake her commoner name. Find out why we still call the Duchess of Cambridge “Kate Middleton,” ahead.

Why does Kate Middleton still use her last name?

Kate Middleton
Kate Middleton | Samir Hussein/Samir Hussein/WireImage

Although media, paparazzi, and the public might still refer to the Duchess of Cambridge as Kate Middleton, she doesn’t actually use her maiden name anymore. In fact, she doesn’t use any last name.

Thanks to her duchess status — which is one of the highest ranking titles in the royal family — Kate Middleton no longer requires a last name and goes by “Catherine, Duchess of Cambridge” instead. However, in situations where she might need one, she can use the royal family’s surname, “Mountbatten-Windsor” (or just “Windsor”) or “Cambridge” as her last name.

If Kate Middleton doesn’t go by her maiden name (or her nickname, for that matter) anymore, why do the press, paparazzi, and public still refer to the Duchess of Cambridge as “Kate Middleton?” According to Vanity Fair, it comes down to habit (and comfort).

Kate Middleton is the name we were first introduced to when the now duchess came onto the scene as Prince William’s long-time girlfriend. Unlike Princess Diana (who was “Lady Diana” before marrying Prince Charles and becoming the Princess of Wales), Kate Middleton did not come from a family of aristocrats or royals. She was a normal person with a normal person name like Middleton — and we (the people) loved that about her.

Continuing to call Kate Middleton by her nickname and her maiden name makes the Duchess of Cambridge feel more relatable. “That ‘Middleton’ surname always acted — and still does act, in a way — like a reminder of the ‘fairy-tale’ element of their romance: Kate dating, and then marrying, an actual prince could happen to you,Vanity Fair notes.

Why does Prince William call Kate ‘Catherine?’

If the public is so comfortable calling Catherine, Duchess of Cambridge by her nickname, Kate, why isn’t her husband? As it turns out, Prince William does call Kate Middleton nicknames — but he does it behind closed doors.

Pet names and nicknames are a big no-no in the royal family, which is why you never (with the exception of Prince Harry and Meghan Markle, who don’t go by their real first names and have used terms of endearment while in public) hear Prince William call his wife anything other than “Catherine.”

Behind closed doors, Prince William has a few nicknames for his duchess. Both allegedly call each other “baby” and “darling.” In addition, Prince William used to refer to his wife as “babykins” when they were dating. Kate Middleton allegedly refers to her prince as “Wills,” as do man other members of the royal family.

Check out The Cheat Sheet on Facebook!


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‘Veep’ Season 7 Update: Here’s When We Can Expect It to Air, According to HBO

Selina Meyer on Veep

Veep | HBO

HBO has just provided us with an update on the status of Veep‘s final season.

At the Television Critics Association’s press tour today, HBO’s president of programming, Casey Bloys, said that Veep Season 7 will begin shooting this fall and will air sometime next spring, according to The AV Club.

Normally, Veep‘s seventh season would have already wrapped up on HBO by now; the show usually broadcasts from April to June of each year. However, the final season was delayed when star Julia Louis-Dreyfus was diagnosed with breast cancer last fall.

Louis-Dreyfus underwent surgery in February. She posted on Instagram afterward, “Hoorah! Great doctors, great results, feeling happy and ready to rock after surgery.” Months later, the actress appears to be doing great, recently posting a series of photos of herself looking happy and healthy on vacation with her husband.

The final season of Veep was actually already expected to be a bit delayed, with Deadline reporting in early October that it would premiere in June 2018 or later. HBO had announced that shooting was going to start on October 16th. Naturally, though, when Louis-Dreyfus was diagnosed with breast cancer, the show went on an indefinite hiatus.

“Our love and support go out to Julia and her family at this time,” HBO said in a statement last fall. “We have every confidence she will get through this with her usual tenacity and undaunted spirit, and look forward to her return to health and to HBO for the final season of ‘Veep.’”

In early 2018, Matt Walsh provided an update, saying that Louis-Dreyfus had been at some table reads and that shooting would begin in August. Now, it seems that this start date has had to be pushed forward a bit, but the plan is still to release the final season in 2019, and now we know it will come out sometime in the spring. Every previous season began airing in April, and with this schedule, Season 7 coming out in April 2019 is definitely possible.

Julia Louis-Dreyfuss in Veep on the phone at a desk

Veep | HBO

A spring premiere means that Veep will be eligible at the 2019 Emmys, where it will almost certainly dominate and where Louis-Dreyfus will likely win for the show one last time. This also means that HBO will be having an extraordinary start to 2019, as the network also said today that Game of Thrones‘ final season would premiere within the first half of the year. Big Little Lies‘ second season will also be airing next year. No premiere date has been announced for that show, but the first season began airing in February 2017.

Season 7 will be the last season of Veep, although that has nothing to do with the star’s health. The show coming to a close was announced before Louis-Dreyfus’ cancer battle, with the actress and the show’s creators saying it just felt like the right time.

“It became clear that this season should be the last season,” Louis-Dreyfus told The Hollywood Reporter. “We don’t want to repeat ourselves or wear out our welcome. The story has a finality to it that feels end-of-series.”

Season 7 should certainly be an interesting one, as the last episode of Season 6 wrapped up with Selina Meyer deciding to run for president again. However, Jonah Ryan has decided to run as well, and despite all of his proposals being completely ridiculous, it seems like he might be able to gain some momentum in the election.


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Sous Chef (Matchdays)

  • Job Location

    Old Trafford, Manchester

  • Start date

    2020/21 Football season

  • Duration

    Various matchdays & events throughout the year

  • Job Benefits

    Competitive salary

Manchester United are seeking motivated individuals to work throughout the busy football season at the iconic Old Trafford Stadium!

Sous Chefs work in the kitchens areas ensuring that they run smoothly to provide world class catering for the customers being served within the hospitality areas. This involves preparing, cooking and serving food to clients across the stadium.

As far as possible each Sous Chef is allocated to work in the same kitchen for each game. However business needs may require you to relocate to another area for any event or match day.

The successful candidate will be able to demonstrate sound personal qualities such as; strong effective communication skills, self-motivation with passion for the job. You must have the stamina to be able cope in a highly pressurized environment, showing you are able to remain working closely within a team. The ability to multi-task is a necessity, whilst being organised and methodical.

A commitment to driving forwards continuous improvement in your working environment will be anticipated, exhibiting pride in performance and possess high standards in the provision of service to all of Manchester United’s executive clients and also internal users.

About us

Manchester United is one of the leading football clubs in the world and has one of the strongest brand names in sport. We have won 20 League titles, have been FIFA Club World Cup Champions and have won three European Cups!

Read more..

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Copyright ©2006 - 2020. 247 Media Ltd.


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Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Posts Tagged ‘Chef Apsley’

Gastronomically yours,

March 7th, 2017

The Humble Onion

One of the most frequently asked questions that I get is “ How do you chop onions without crying?” The answer is simple… don’t chop onions.

Cutting onions can be one of the most miserable of kitchen chores.  With our sniffly noses and tears streaming down our cheeks we can easily see why onions sulphurous characteristics were originally designed to repel animals from eating them.

The reason that our bodies react in this way is that when you cut through an onion, you release the chemical contents of the onion’s cells. These chemicals combine and create a sulphur-based gas known as lachrymator, which is also an ingredient, found in Tear Gas. When this gas comes in contact with your nose and eyes it turns into sulphuric acid causing a burning sensation and naturally we begin to cry.

To minimize the tearful effects of chopping onions and keeping snot out of your food I recommend that you place your onions in the freezer for 10-15 minutes, as this will slow down the movement of the tear inducing sulphur elements. Another effective yet somewhat awkward method is to try cutting the ends off of your onions under cold running water. Then allow them to soak in cold water for half an hour before chopping them. If your going to be cooking your onions right away, you can try placing them in the microwave for 2-3 minutes on high as this helps release the gasses prior to chopping. Ultimately if you do not want to cry over onions you will need to wear a pair of goggles and a nose plug in your kitchen. Be sure to remove your protective clothing before your dinner guests arrive.

Onions appear in almost every cuisine found on the planet. There are over 500 varieties of onions of which only twenty are used for culinary purposes. They are most often used as a sub-ingredient to help build the foundation for great tasting soups and sauces. On occasion we see onions being used as the primary ingredient in recipes like French Onion soup, Onion bread or onion rings. In these recipes we get to enjoy the true sweet flavour that onions have to offer.

You can use any variety of onion to make the recipe below but I prefer to use red Italian onions as it has a striking purplish red color that is preserved well by the red wine vinegar.

Red Onion Marmalade

3 cups of diced red onions

One cup red wine vinegar

One tbsp. Humble Pie , from The Spice Co. naturally…

2  cups granulated sugar

In a large sized sauce pot combine the diced onions, apple cider, vinegar and sage. Over high heat, bring mixture to a full rolling boil, stirring constantly. Stir in sugar and return to a boil for two to three minutes. Reduce the heat to medium and allow the mixture to simmer for five more minutes stirring occasionally. Remove from heat and allow the onion s to cool. Store the onion marmalade in airtight containers in the refrigerator for up to four weeks.

You can serve the Red Onion marmalade as a condiment to enhance the flavor of a number of dishes. It makes for a light alternative to horseradish in beef dishes and is delicate enough to be served with poached or smoked salmon. I like to pair it with triple creamed Brie some grapes and a baguette.

Humble Pie, from The Spice Co. naturally

Gastronomically yours,

March 4th, 2017

Do you want learn how to make a great sandwich?

Alright so the following bits of culinary information and recipes are easy to prepare and perfect for the novice cook, which I assure you will make you look like a master.  First and foremost it is important to go easy with the rubs and start off using them lightly as you can always add more, but it is hard to remove them once they are added to your food. If need be go lightly at first… sprinkle them like salt and then add more if your palate says to do so.

We will cover off 3 recipes using a total of 4 products from our retail line of spice rubs under the guise of “The Spice Co.” if you don’t have the products you can order them online at https://www.chefbrianhenry.com/shop  If you choose to  not use our products in the following recipes I cannot attest to what the flavors in these recipes will work out like for you so good luck with that… you’re on your own.

There will be three recipes in total that when combined together create a balance of flavours and textures that will please most any palate. I recently prepared this dish at a fundraising event and it was bestowed with a people’s choice award. The recipe is for a Slow Fire Roasted Kick Ass Cajun Rubbed New York Striploin with One Stinky Onion Marmalade and Mexican Kitchen Cartel Mayo. Although the recipe calls for beef you can use a pork loin or whole chicken. The recipe will yield enough food for 4-6 dinner guests with a bit left over for a sandwich or two the next day.

To make this award winning meal you will need to start a day before you want to eat. It is also important to read the recipes all the way through before making them. This will ensure you have all the necessary ingredients and tools as well as an overview of the tasks that will be required of you to execute.  We first need to start preparing the meal by concocting the accompanying condiments.

First we will prepare the One Stinky Onion Marmalade…

One of the top 10 questions I get is, “how do you chop onions without crying?”

The answer is simple. Don’t chop onions.

Slicing or chopping onions can be among the most miserable of kitchen chores.

Our snotty, running noses and tears streaming down our cheeks make it easy to understand the purpose of onions¹ sulphurous characteristics: to discourage animals from eating them.

Our bodies react to onions as they do because cutting an onion releases chemicals that combine to create lachrymator, a sulphur-based gas, which is also one of the ingredients in tear gas.

This gas reacts to the water in your eyes and nose, producing sulphuric acid, which causes that familiar burning sensation and produces tears and sneezes.

There are plenty of suggestions on-line as to how one may reduce the tearful effects of onions, I suggest that you just suck it up, chop the onions, have a good cry and get over it.

Onions are most often used as a sub-ingredient to help build foundations for great dishes. On occasion, though, they get top billing as the primary ingredient in recipes such as French onion soup, onion bread or onion rings. In these recipes we get to enjoy the true sweet flavour that onions have to offer.

You can use any variety of onion to make the following recipe for One Stinky Onion Marmalade, but I prefer to use Red Italian onions aka: Bermuda Onions, with their striking colour preserved by the red-wine vinegar.

Serve One Stinky Onion Marmalade as a condiment. It makes for a light alternative to horseradish in beef dishes, and is delicate enough to be served with poached or smoked salmon.

One Stinky Onion Marmalade

2 cups of diced red onions

1-cup red wine vinegar

2-3 cups granulated white sugar

1 tsp. “Humble Pie” Spice Blend, from The Spice Co. (optional)

In a large saucepot, combine diced onions, apple cider, vinegar and sage. Over high heat, bring mixture to a full rolling boil, stirring constantly. Stir in sugar and return to a boil for two to three minutes.

Reduce the heat to medium and allow the mixture to simmer for 15 more minutes, stirring occasionally. Remove from heat and allow the onion s to cool. Store the onion marmalade in airtight containers in the refrigerator for up to four weeks.

Alright so the next recipe is a bit easier to pull off….

Mexican kitchen Cartel Mayo

1-2 cups of mayo, the full fat kind

1 – 2 tbsp. “Mexican Kitchen Cartel” Spice Blend, from “The Spice Co.”

Season with to taste with” Chef Salt”, from “The Spice Co.”

Stir ingredients together until evenly incorporated. Cover and let it rest overnight in the refrigerator so that the flavours have time to develop. Give it a taste the next day and up the amount of “Mexican Kitchen Cartel” Spice Blend if you want to give it more kick.

The final stage of this recipe takes about 15 minutes to prepare and about 3 hours to cook so think about it and plan on when dinner will be.

Slow Fire Roasted Kick Ass Cajun Rubbed New York Striploin

5lb beef roast like Ny Strip, Prime rib, or pork loin roast, or whole chicken

3 tbsp. “Kick Ass Cajun” Spice Blend, from”The Spice Co.”

3 tbsp. brown sugar

¼ cup apple juice

Stir together the “Kick Ass Cajun”, brown sugar and apple juice in a non-reactive bowl. Thoroughly rub the spice and sugar mixture all over the roast or birds. For best results cook the roast on a charcoal or wood-fired barbeque at 275 °f for 2 ½ – 3 ½ hours. If you do not have access to a barbeque roast the meat in a roasting pan with a wire roasting rack. Use a meat thermometer / probe to check the internal temperature of the meat. For beef or pork you will want to reach an internal temperature of 135 °f – 140 °f for med-rare. Chicken will need to go a bit higher to 170 °f internal temperature.

To serve slice your steak, pork or chicken in thin slices, like a 1/8th of an inch thick. Pile the slices up on a tossed salad, rice or your favourite sandwich bread. Top the meat with a generous dollop of the One Stinky Onion Marmalade and drizzle a tablespoon or so of the “Mexican Kitchen Cartel” Mayo on top of everything and get to eating.

You can like both The Spice Co. and Chef Brian Henry Private Chef Services on Facebook, write a review or follow us on Twitter, Instagram, G+ and bunch of other ones too

Gastronomically yours,

February 19th, 2017

A DIY approach to Maple Syrup

When the nights are below freezing and the days are mild you can be sure of some things, like the coming of spring, the deadline for filing your tax returns and a new season of local harvesting. This seasonal change in the weather makes the sap flow and represents the region’s premier crop harvest of Maple Syrup.

Tapped Sugar Maple producing sap for maple syrup

It usually takes about forty years before a Sugar Maple will reach the recommended tappable size of being 10 inches in diameter. The tap hole is usually placed about waist high on the tree, and 3 to 4” from any previous taps. It is bored 3″ into the sapwood. Larger trees may take numerous taps. For every additional 8″ in diameter another tap hole may be added. A tree 26″ in diameter could have up to three taps. I’ve been told that trees with lots of branches are better producers than those trees with smaller tops. During the 4-6 week syrup season, a single tap hole can yield up to ten gallons of sap or about one quart of maple syrup.

After tapping the tree a metal spout called a spile is tapped snugly into the hole, and a bucket is hung from a hook on the spout. A cover is put on the bucket to keep out rain, snow, and debris. If a plastic tubing system is used to collect the sap, a plastic spout is tapped into the hole and is then connected to a network of tubes that creates a pipeline system.

When all of the trees have been tapped, the syrup producer is ready for the “first run,” this is when the sap first starts to flow. Sap flow requires freezing nights and warm days. These must alternate and be in a long enough series to allow the sap to move through the trees. Prolonged periods of either below freezing temperatures or days without freezing nights will stop the sap flow.

Maple sap comes from the tree as a clear, slightly sweet liquid that is approximately 98% water and 2% sugar. When the syrup is finished these ratios change to 33% water and 67% sugar.

When the bucket collection method is used, a sap-gathering tank is mounted on a sled or a wagon that is moved through the sugar bush as the sap is gathered. Tractors are most regularly used, but sometimes teams of horses pull the sleds or wagons. Workers using large gathering pails collect the sap from each tree. These pails are dumped into the gathering tank, which is then taken to a large sap storage tank at the sugarhouse, where it will be boiled down into maple syrup. If the tubing system is being used, the sap drips from the tap hole into a section of tubing. This tubing eventually connects into a larger pipeline called a “mainline.” The mainline carries the sap downhill to a sap storage tank either at the sugarhouse, or at a low spot where it can be collected easily and transported to the sugarhouse.

Maple syrup is traditionally made in a building called a sugarhouse or sugar shack. This name comes from the time when most sap was actually turned into sugar. It wasn’t until the late 1800’s when the drastic price reduction of cane sugar caused maple sugar sales to drop resulting in the production of the more profitable maple syrup.

Each sugarhouse contains an evaporator that is used to boil down the sap into syrup. Evaporators are made up of one or more flat pans, which sit on a type of firebox. Wood or oil, and sometimes gas is burned at the front end, and the flames are drawn along the underside of the pan, heating and boiling the sap as it travels towards the back of the pan. It takes about one cord of wood or sixty gallons of oil to boil down 800 gallons of sap into syrup. Sugarhouses have a vent on their roofs, a cupola, which is opened to allow the steam of the boiling syrup to escape the building. Steam rising from the cupola is a signal that maple syrup season is under way.

An evaporator pan is divided into partitions, so that the sap is continuously flowing through the pan. Fresh sap enters at the back of the pan, where a float valve keeps the sap about an inch deep. As the sap boils the liquid becomes sweeter, and begins to move towards the front of the pan, traveling through the partitions and more fresh sap is allowed into the rear of the pan.

The syrup maker concentrates their attention to the front of the evaporator where the boiling sap is turning a golden colour as it approaches being maple syrup. The temperature of this boiling liquid must be checked regularly for when it reaches 7.5 °f above the boiling point of water, it has reached the proper density and has become maple syrup.

At this stage a valve on the front of the pan is opened and some of the finished boiling syrup is drawn off the pan and is filtered. After filtering, the syrup is bottled and is ready for a fresh pile of warm pancakes.

Last year I spent $200 on equipment and $60 on propane and was able to produce over 4-gallons of my own maple syrup. Considering that a gallon of syrup costs around $60 this is a very economical approach to enjoying maple syrup. The amount of work involved in making these 4-gallons was rather shocking and makes purchasing locally produced syrup seem like a bargain at $60 a gallon.

Homemade Maple Syrup

If you have a few sugar maple trees, you can make your own maple syrup. I strongly recommend not boiling sap inside your house.

You will need the following

Cordless drill with a 7/16” bit

Spigots and metal or plastic pails with lids. Felt syrup filter. Available at TSC stores

Large plastic pails for storing freshly gathered sap

Outdoor cooker with pot available at hardware stores

Full propane tank and a back up tank

Candy thermometer.

Clean glass jars that will seal for storing your syrup

How to make your own syrup

Be sure your trees are sugar maples

Drill a 7/16″ hole 3″ deep at waist height into unblemished bark. Drive the spigot in so that it is tight and cannot be pulled out by hand, but don’t over do it and split the tree. Hang your bucket on the hook of the spout. Be sure to cover the bucket with a lid.

Once the sap has started to run and you have enough in your buckets to fill your boiling pot two-thirds full, you are ready to fire up the burner. Do not overfill your pot, as it will boil over. As the water evaporates, add more sap to the pot. Do not have less than an inch of liquid in the pot as it may burn. You can add cold sap right into the boiling sap. It will take a lot of boiling to get it to become syrup. Remember that 40 gallons of sap make one gallon of maple syrup. Do not leave an accumulation of sap in the collecting buckets especially in warm weather, as the sap will sour. Keep the sap as cold as possible and boil it as soon as you can. Finished maple syrup will be 7.5 °f. above the temperature of boiling water at your elevation, check this with your candy thermometer. I like to use a hydrometer to tell me when my syrup is done. Proper syrup will weigh at least 11 pounds per gallon. Do not go beyond 11 1/4 pounds per gallon or it may form crystals in the bottom of the storage container.

Pour finished hot syrup through a felt syrup filter or strainer. Sediment will settle to the bottom of the jars and clearer syrup may be carefully poured off the top. I leave the sediment in my syrup, as it is a concentration of calcium and other minerals.

Pour the hot syrup into the clean, sterile canning jars and seal. Fill them full so that very little air will be in the jar. If laid on their side while cooling a better seal will result. Store syrup in a cool place. The freezer is ideal and properly prepared syrup will not freeze and a poor seal will not be as important when stored in a freezer.

If proper taping procedures are followed, tapping will not endanger the health and vitality of your trees as a healthy sugar maple can provide sap every year for a hundred years or more.

Gastronomically yours,

February 18th, 2017

Kibbeling Walleye

This weekend is perfect for embracing winter and celebrating all it has to offer and what better way to do it than to enjoy an Ontario Family Fishing Event like the one hosted by Ontario Anglers and Hunters Association on Chemong Lake as the provincial government offers a province-wide opportunity to go fish without the mandatory licence outdoors card.

I have been ice fishing only a few times in my life and that was more than enough for me. Family and friends of mine habitually go ice fishing. Me? I’m happy to stay at home with my fillet knife ready to prepare dinner.

My favorite fresh water fish to prepare is walleye. Yes I said walleye. It is at this point that people take it upon themselves to correct me with “You mean Pickerel!” with which I reply “No, I mean walleye.”  My response is typically followed by an awkward silence, and then I usually get accused of being an American; which I defend proudly as being a Canadian.

Generations have handed down this tradition of calling walleye wrongly pickerel. Walleye are related to the perch family and pickerel are related to pike. The difference in identification can be seen in the dorsal fins. Walleye and perch have two dorsal fins and members of the pike-pickerel family have one.

The name walleye comes from the way the fish’s eyes reflect light like those of a cats. This is the result of a light catching layer of tissue in the eyes. This genetic adaptation allows the fish to see well in the low-light conditions found in deeper waters where walleye escape from the warm waters of summer. Walleye are also nocturnal feeders so their eyes are designed to assist with their night vision.

Genetically, walleyes vary greatly depending on their watershed due to the fact that the species has been artificially propagated for over a century. The resulting farmed fish has been introduced to existing populations or simply introduced into ecosystems that never held walleye before.

Walleye tastes great compared to other North American fishes as I find some of them to be overly swampy in flavor. Locally we have an abundant supply of walleye swimming in many of our lakes and can easily be harvested through the ice now or wait until summer.

As mentioned I’m not much into ice fishing which is why the following recipe comes to you from the Dutch Virgin Islands and has been adapted for use with Kawartha Walleye instead of Caribbean white fish. This tasty snack food is available at local food stalls and food trucks throughout the islands.

Kibbeling: Deep Fried Battered Fish Pieces

2 lbs walleye cleaned and cut into bite size pieces

1 cup flour

1 cup milk

¼ cup beer

2 eggs

1 tsp salt

1 tsp pepper

Lime and lemon wedges

Oil for deep frying

In a medium size mixing bowl whisk together the flour milk, beer, eggs, salt and pepper. Preheat your deep fryer to 170-180C. Pat the pieces of dry with paper towel. Using a fork dip the fish in the batter and coat it on both sides. , stir around gently. Carefully transfer the fish pieces one by one into the hot oil. Do not use a fryer basket as it is better to free float the fish. Don’t overcrowd the fryer; this will drop the temperature of the oil too much, causing the batter to be soggy instead of crisp.

Turn the pieces of fish while they are frying to allow them to cook evenly. When the pieces are golden brown, scoop them out with a slotted spoon and let them rest on a paper towel lined plate to remove excess oil.

Serve immediately with the lemons and limes, fried chips, mayonnaise and some hot pepper sauce.

Gastronomically yours,

February 11th, 2017

Seth McGinn and his CanCooker

As a boy in the 1970s, CanCooker inventor Seth McGinn helped brand and vaccinate cattle on his grandparent’s Nebraska ranch. A roundup is hard work; you start at dawn, and by lunchtime, you’ve built up quite an appetite.

In eastern Nebraska, area ranchers would gather together to pitch in with each rancher’s roundups to vaccinate and brand cows and calves. At the start of the day, each family would drop portions of vegetables and meat into an old steel cream can that was placed on a fire to cook while they worked.

At lunchtime, stomachs were grumbling. The ranchers and their children would come back to a hot, hearty, homemade meal—cooked to perfection—that easily fed the entire group.

Decades later, McGinn tried to reproduce this cooking method for a family gathering, but the cream can that he used fell apart in the fire, ruining 50 pounds of food. McGinn realized that modern cream cans are primarily decorative, as compared to the durable cans of the ’60s and ’70s. After trying numerous alternatives, McGinn decided to create an improved design that was safe, durable, easy to use and easy to clean. The result was the CanCooker.

Introduced in 2009, the CanCooker is a unique cooking device that quickly and easily steam-cooks a complete high-quality meal for a large group of diners. Constructed of thick-walled, food-grade anodized aluminum, the CanCooker efficiently converts heat into steam that circulates inside to tenderize and cook the ingredients without boiling away the nutrients. In as little as an hour on just about any heat source—from a stovetop to a campfire—you can create an amazingly delicious dinner for family and friends

The CanCooker will cook just about any meal you can think of from cakes to ribs to omelets.

CanCooker on the Fire!

The US Midwest is a region that saw a great influx of immigration from Germany, Italy Hungary, and Scandinavia during the 1700’s. With them came beer, sausages, potatoes, pasta, sauerkraut and goulash. This combination of foods and cooking styles quickly led the way to Milk Can Suppers.

CanCooker making a steaming hot dinner

Cooking in a milk can is perfect for use in outdoor kitchens and for feeding large groups of people. They can be used like a slow cooker or a steamer. I have tried Italian dishes and Cajun Jambalaya but the following recipe is a bit more traditional with respect to its roots and can be prepared using all local ingredients.

Before you go digging an old milk can out of your garage there are a few things to consider about your milk can cooker. Often antique milk cans were not made from galvanized metals which means that they will have an adverse effect on your food and your health if you use one of these. CanCooker is the modern version of milk can cooking and are available for through their Facebook page. They come in a variety of sizes, are made with stainless steel and are easy to use.

They are perfect for tailgating, camping and any outdoor adventure

CanCooker Jambalaya

CanCooker Supper

1 – 6-pack of beer, something light

12 ears of sweet corn, shucked

12 medium red potatoes, washed and quartered

2-3 pounds of carrots, peeled and coarsely chopped

3-4 large cooking onions, peeled and coarsely chopped

6 red peppers, seeded, coarsely chopped

1 head green cabbage, cored, quartered

2 heads of celery, coarsely chopped

4 small zucchini squash, coarsely chopped

12-18 chorizo sausages

3-4 sprigs of Rosemary

3-4 sprigs thyme

Place all ingredients in the milk can in the order as they are listed starting from the top, so pour in the beer, place corn in beer, topped with the potatoes and so on down the list, with the sausages on top with the lid.

Prepare a hot fire between two cinder blocks or something similar that will hold can above and close to the fire. If the wind is blowing, prepare something to protect the fire. Set the can on the blocks and tend the fire for approximately 1 1/2 hours.

Have two people armed in insulated gloves remove the can from the fire and set it on the ground for 20 minutes to cool. Carefully remove the lid while being mindful that the escaping steam can cause serious burns. Either serve supper strait from the can with ladles or pour out the contents into large serving bowls.

Remove the can from the fire and carefully remove the lid. Two individuals, wearing insulated gloves, should then pour the can’s contents into waiting large bowls. Add serving spoons and have guests serve themselves.

Gastronomically yours,

February 11th, 2017

Valentine’s Day, Food and Sex

As Valentine’s Day approaches many people are ordering flowers, buying chocolates and making dinner reservations in pursuit of romance. For some romance means sex and what we eat on Valentine’s Day can ruin the mood. Eroticism and foods have long been paired together, even before pairing food with wine.

Numerous foods are considered to be aphrodisiacs, something that increases sexual desires which historically people believed foods that resemble genitalia were the best catalyst for arousing desires. This saw people consuming clams, oysters, bananas, asparagus, eggs, avocados and caviar in pursuit of increased sexual drives. Others choose foods based upon texture, for which I will forgo discussing and leave this to your imagination.

Kick Ass Cajun, from The Spice Co. naturally

Sharing a meal is like a slow seduction, anticipation builds upon seeing a particularly inviting meal. It can cause us to salivate, our eyes widen, and our pulse quickens, just like a sexual response.

Modern day science has been able to determine that it isn’t so much the food but what is in the food that gets us going. Oysters contain zinc and amino acids that trigger production of sex hormones, chili peppers stimulate endorphins which quicken your heart rate and make you sweaty, chocolate increases our dopamine levels, bananas contain bromelain triggering testosterone production, strawberries are loaded with Vitamin C which improves blood flow to all body parts, Pumpkin seeds are high in magnesium which helps raise testosterone levels, watermelon contains similar ingredients as  Viagra increasing  blood flow and your libido and vanilla for its sensual scent and exotic taste.

Humble Pie, from The Spice Co. naturally

Trying to combine all of these foods into a meal could see you leaving the table and heading to the bedroom for the nap and nothing else. So I developed the following recipe to include as many sensual ingredient in a manner that is mutually satisfying and falls under the hashtag food porn.

Aphrodite Ganache Tart

For the crust

3/4 cup chocolate cookie crumbs

¾ cup raw pumpkin seeds, chopped fine

1/4 cup butter at room temperature

2 tbsp. Humble Pie, from The Spice Co. naturally

Combine crumbs, chopped seeds, butter, and sugar in a medium sized bowl and mix until evenly incorporated. Press the crust mixture firmly and evenly into a 9 inch pie or tart pan. Bake in a preheated oven at 375 °f for 10 minutes. Cool on a rack before filling.

For the filling

12 oz. bittersweet dark chocolate chopped

1 tbsp. butter

1 ¾ cups light whipping cream

2 tbsp. ginger peeled and coarsely chopped

1 tsp. pure vanilla extract

1/4 tsp. Kick Ass Cajun, from The Spice Co. naturally

Place the chocolate and butter into a medium sized bowl.  Separately in a medium sized sauce pan heat the cream, ginger and cayenne pepper over low-medium heat, do not let it boil! Immediately pour the cream mixture through a fine meshed sieve into the bowl of chocolate. Discard the remnants. Allow the cream and chocolate to stand for about 2-3 minutes, and then stir with a wooden spoon until the chocolate is melted and the mixture is smooth and shiny. Pour the chocolate mixture into the cooled crust. Refrigerate for at least four hours before serving. Serve with fresh strawberries, water melon pieces and whipped cream.

Gastronomically yours,

February 8th, 2017

Getting married? Think twice about throwing rice…

Here Comes the Bride

The ritualistic trading of nuptials throughout society carries many traditions. From the ring to the veil and the colour of the brides dress all of these traditions have a story behind them. All evolved over time depending on many historical influences.
Wheat and grains are considered by some to be symbols of fertility. Often wheat sheaths would find their way into the wedding ceremony or grains were tossed in the air over the newly wedded couple’s heads to promote fertility. Over time as the world evolved we discovered how to use wheat to bake wedding cakes. Some cultures then began to take pieces of the cake and drop crumbs over the bride and groom. As well as tossing grains sometimes well-wishers tossed flower petals.
When the price of grains and flowers began to rise, people switched to throwing confetti and rice at the newlyweds. The novelty of confetti quickly wore off, as it is impossible to clean up the mess. Oh yeah and that guy who got the paper cut on his eye and sued the confetti company for millions is urban legend, but it had an effect on confetti sales.
A handful of rice thrown at point blank range by an overzealous newly met in-law is enough to make one never eat rice again let alone meet the rest of the family. Rice on church steps is the equivalent of marbles on the church steps.
Now here is the all-time urban legend that has affected the wedding rice trade… Don’t throw rice at your wedding because birds will eat it and explode.
I’ve heard this numerous times from all demographics and each time I laugh harder than before. If this were true you would be able to watch wild life shows on migrating birds stopping off for a nosh in patches of wild rice fields and then the poor unsuspecting birds would explode on film. There would be large groups of angry people trying to stop the senseless cruelty of the systematic self-inflicted genocide committed by the noble Chickadee. We would be hanging bird sized rice cookers from trees in an attempt to reverse the damage caused by years of rice emissions around the world.
No wonder we can’t figure out which came first, you know the chicken or the egg problem that has plagued the brilliant minds of time we’ve been trying to feed Alka-Seltzer to seagulls which from my childhood experience I can say is urban legend as well.
Here is an idea of what I like to do with rice

Creole Dirty Rice
1 lb. chicken livers, chopped fine
4 tbs. vegetable oil
1 cup onion diced
1/2 cup celery, chopped fine
1/2 cup red bell pepper diced
1 tsp. garlic, chopped fine
1/2 tsp. Kick Ass Cajun seasoning, from The Spice Co. naturally
6 cups-cooked long grain or Jasmine rice, HOT
1/4 cup green onions, chopped fine
1/4 cup parsley, chopped fine
Method: Sauté chicken livers, onions, celery, red peppers, and garlic with vegetable oil until lightly browned and add our Kick Ass Cajun. In a large bowl combine liver mixture with the cooked rice. Stir in the chopped green onions and parsley. Serve immediately.

Gastronomically yours,

February 7th, 2017

Chocolate Duck

Mexico is full of many secrets but none are as great as the seven secret sauces known as Mole (moh-lay) that I learned about while travelling in Mexico.

I like to use a brown Mole with duck as it quite rich and combining duck and chocolate into the same recipe is guaranteed to delight the palate and is perfect to serve on Valentines Day.
Pekin duck is a breed of duck bred from the Mallard duck in China. Its domestication was primarily for egg and meat production. In 1873 nine Pekins were exported to Long Island, New York which explains why some refer to this breed as Long Island duck. Since this time the Pekin duck has become the most consumed commercially available source of duck meat.
Peking Duck is a method of cooking duck which similar to the Pekin breed has its origins in China. This Imperial era dish originated during the Yuan Dynasty and was further developed and refined during the Ming Dynasty. The preparation of this dish focuses its attention on the crisp air injected skin preparation of the duck that is coated with seasoned honey and Hoisin sauce.

Enough about that… lets head to the kitchen and get to work on this recipe for Southwest Mole Marinated Duck with chocolate drizzle

Mexican Kitchen Cartel from The Spice co. naturally

Southwest Mole Marinated Duck

Two tomatillos husks removed and roasted (optional)
One half cup toasted sesame seeds
One half cup vegetable oil
Twelve dried Ancho chillies, stemmed, seeded and chopped
Four cloves garlic
Two thirds cup pine nuts
Two thirds cup chopped dried apricots
Three cups chicken stock
One half tsp. cinnamon
One quarter tsp. ground pepper
One eighth tsp. ground cloves
Two oz bitter sweet chocolate chopped
One tsp bread crumbs
One eighth tsp. cardamom
One half cup sugar
Six boneless duck breast
Use a spoon to scoop the pulp and juice from the tomatillos into a medium sized stock pot. Discard the skins. Add the sesame seeds to the tomatillos. In a separate pot over medium heat, heat the oil. Using a slotted spoon cook the Ancho’s in the oil until lightened in color. Transfer the Ancho’s to the tomatillo mixture. Cook the garlic and pine nuts in the oil until golden brown and add to the tomatillo pot. Remove the oil from the heat and let it cool for safe disposal. Add all remaining ingredients to the tomatillo sauce mixture excluding the duck. Cook the sauce over medium heat for half an hour.

Using an immersion blender puree the sauce until sooth and continue cooking it over low heat for another one to two hours until reduce to a thick paste. Remove sauce from heat and allow it to cool to room temperature.

Once cooled marinate the duck breasts in the mole for twelve hours covered in the refrigerator.

Remove the duck from the marinade and place fat side up onto a baking sheet.

Roast the duck at 350°f for seven minutes for medium doneness.

Remove duck from oven and cut into slices for serving fanned out onto plates.

Drizzle the duck with chocolate sauce. Serve with a medley of julienne vegetable.

Gastronomically yours,

February 6th, 2017

Ice Cube

For most Canadians ice is something to skate on, fish through, serve with your favorite beverage or needs to be heavily salted and sanded after a storm. Nowadays ice seems to either be a luxury or a nuisance to us.

The earliest record of harvesting ice was written around 600 BC in northwest China. It was harvested in the winter months and stored for use in the summer months for refrigeration purposes. Over the next 1000 years not too much changed with ice and the harvesting of it.

Michael Tuinstra, of Cambridge, works on an ice sculpture during the Ice Sculpture Competition in Lakefield. The event was held as part of Polar Fest in Selwyn Township.

In the 1600’s Chinese peoples in the Heilongjiang province, began making lanterns out of ice to illuminate the long winter nights it wasn’t long before people started hanging these lanterns outside of their homes as decorative pieces. Before long these decorative pieces grew in size and began appearing as large decorative show pieces.

There seems to be some dispute as to whether China or Russia should be credited with starting the first ice based festivals. Seeing as the region where these traditions started were in the same general area with a border running through them I think it would be safe to reason that these carnivals grew to be a part of regional traditions. The trend spread, and people started hanging decorated lanterns from homes and parading them in carnivals.

The first large scale ice sculpture was of a palace created entirely out of ice in Russia in 1740. Highlights of this monumental piece included cannons that fired cannon balls of ice, and an icy elephant that sprayed water out of its trunk. Ever since the creation of this palace communities throughout China and Russia have been constructing entire towns out of ice.

Ice has been incorporated into many cuisines for its decorative accents. Most famously Chef Auguste Escoffier first presented the traditional Peach Melba dessert nestled in a dish that looked like a swan which was completely carved out of ice. Since this time chefs have plied their craft at making ice sculptures to decorate their buffet tables. This is exceptionally present on cruise ship buffets.

As a chef I enjoy sculpting ice as it allows one to create temporary works of art that are very pleasing to the eye.  I truly enjoy the fact that no matter how beautiful or big the sculpture we know that it will ultimately end up as a puddle of water. An ephemeral expression of art.

The ice blocks that I choose to carve are specially made, they come in 300 lbs. blocks and take three days to form. The water is continuously agitated during the freezing process producing crystal clear ice, without any pressure cracks or bubbles forming in the blocks. As well the water used is food friendly and can be ingested safely. Some carvers use lake water which works equally as well as the factory formed blocks, the downside being that bits of debris can be trapped in the ice, as well it is advisable not to ingest untreated water from our lakes.

Once I’ve decided on a design I draw a one dimensional paper template of what I intend to carve. I then etch the template into the ice. From here I use a chainsaw to remove all of the large pieces of ice that will not be needed in for the sculpture. Then using any of the following tools chisels, irons, grinders, drills and blow torches I begin to transform what began as a one dimensional drawing into a 3 dimensional sculpture.

We celebrated the 13th Annual Polar Fest Ice Sculpting Competition in Lakefield Ontario this past weekend. There were a dozen professional carvers on hand competing for the People Choice Award and the Carver`s Choice Award. This annual event has been sponsored since its inception by the Lakefield Village Merchants.

Gastronomically yours,

February 5th, 2017

Super Bowl LI

This Sunday more than 18 million Canadians will be watching the New England Patriots confront the   Atlanta Falcons in the 51st Super Bowl Sunday. It is billed as the second highest eating event after Thanksgiving and will see Canadians spend more than $1 billion on snack foods.

Dining etiquette for Super Bowl Sunday is relatively relaxed as is the menu. Traditional Super Bowl food includes chicken wings, pizza, chili, and potato chips. To put this into perspective consumption facts state that Canadians will consume over 100 000 kg of snack food in the form an estimated 6-7 million pizzas, nearly 1/2 billion chicken wings which we will wash down with some 1.3 million liters of beer. This one day feeding frenzy will see the average Canadian consume in excess of 2000 calories over the four hour game.

My gut hurts as I digest these numbers so to better manage your game day caloric intake you may want to consider making your own half-time show spread instead of ordering in take-out. Wings have become the most sport synonymous food, surpassing pizza and can be prepared without deep frying. Baking them in the oven and dusting them with herbs and seasonings will knock a couple hundred calories off of every serving.

Potato chips are the ultimate game day snack food, which will see us nosh down in excess of 3 million pounds of while dipping them into some 1 million pounds of dip like guacamole. A party’s just not a party without chips but if we reach for baked versions instead of fried chips we can still enjoy their crunchy texture without breaking the calorie bank.

The following recipes for our Reggae Rub Chicken Wings and our Kick Ass Cajun Southern Fried Chicken are both bone in comfort food s that are easy to prepare and enjoyed by many. It is best served with corn, mashed potatoes, slaw, gravy and of course some fresh baked rolls to ensure that your plate is clean when you’re done.

Reggae Rub Wings are best when grilled over charcoal!

Reggae Rub Chicken Wings

3 lbs bone-in chicken wings and drums

½ package Reggae Rub

3 green onions, minced

1 tbsp. cooking oil

3 cloves garlic, minced

Take the chicken out of the refrigerator about 30 minutes before cooking.  Combine all of the remaining ingredients together in an mixing bowl and mix until evenly incorporated. Add the wings to the Reggae Rub mixture and toss them about to make sure they are liberally coated.

For best the best possible flavour cook the wings on a pre-heated charcoal barbeque. If you don’t have charcoal you can use a gas grill, or if necessary you can roast them in the oven. Use a medium-high heat. On the barbecue they will take about 20-30 minutes in the oven at 425 °f you will need about f 45 minutes. More importantly you will need to ensure the chicken is cooked to a proper internal temperature of 74 °c / 165°f. This is best checked with a food thermometer. Serve immediately. Serves 4-6 people depending on what else you set out on the table.

Kick Ass Cajun Fried Chicken

1 whole chicken 2 -3 pounds

3 eggs

½ cup butter milk

2 cups all-purpose flour

2 tsp. baking powder

1-2 tsp. Kick Ass Cajun spice blend

A pinch of both salt and pepper

Vegetable oil or peanut oil, for frying

Using a knife break the chicken down into smaller cuts and pat the pieces dry with paper towel to remove any moisture.

Preheat your deep fryer to 350 °f and your oven to 200 °f.

In a medium size bowl, whisk together the eggs and buttermilk and set aside. In a separate bowl sift together the flour, baking powder, garlic and ginger powders with salt and pepper.

Dip the chicken pieces one at a time into the egg mixture, then evenly coat them in the flour mixture and gently submerge them into your preheated fryer. Make sure each piece of chicken has plenty of space to cook in the fryer without touching anything. If necessary fry the chicken in small batches and transfer the cooked pieces using tongs or a slotted spoon onto a baking tray line with a roasting rack in your preheated oven.

Fry the chicken until brown and crisp, about 10-12 minutes depending on the size of the pieces. More importantly you will need to ensure the chicken is cooked to a proper internal temperature of 74 °c / 165°f. This is best checked with a food thermometer.

Numerous readers of last week’s column which discussed growing your own micro-greens responded wanting know where they could purchase micro-greens and forgo the tasks of indoor gardening so in the theme of keeping our food choices “Close to Home” I suggest that you visit the Peterborough Saturday Farmers’ Market where you will find Tiny Greens, a local sustainable microgreens grower who operates year round and pick up some pea shoot micro-greens to use in the following recipe for Pico de Gallo.

In Mexican cuisine Pico de Gallo is a freshly made style of salsa. The name Pico de Gallo translates to beak of rooster which symbolizes the way we eat by taking foods between our forefinger and thumb and them dipping it into a sauce. By sacking all of those creamy, fat-filled dips and making your own you can feel better and your waistline won’t run a foul on game day.

Pico de Gallo

1 cup minced red onion

1 jalapeno pepper, seeded and minced

2 limes, juiced

1 clove garlic, minced

2 1/2 cups Ontario hothouse tomatoes, seeded and chopped

¼ cup loosely chopped pea shoot microgreens

¼ cup chopped fresh cilantro

¼ cup chopped Italian parsley

1 tsp. Mexican Kitchen Cartel seasoning (optional)

In a medium sized bowl combine the minced red onion, jalapeno pepper, lime juice and garlic. Toss mixture and let it rest for 15 minutes. Mix in the rest of the ingredients and let it marinate for another 15-minutes before serving. Do not refrigerate as this will diminish the quality of the texture and flavours of the tomatoes, use immediately.

Mexican Kitchen Cartel from The Spice co. naturally

Chef Brian for Hire
The Spice Co.


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Executive Team and Clinical Chairs

Children’s Hospital of Philadelphia consistently ranks among the world’s top pediatric hospitals, and our management team and clinical chairs provide the leadership to make this possible.

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Executive Team

President and Chief Executive Officer
Madeline Bell

Executive Vice President and Chief Human Resources Officer
Calvin Allen

Executive Vice President and Chief Operating Officer
Douglas G. Hock

Executive Vice President and General Counsel
Jeffrey D. Kahn, Esq.

Executive Vice President and Chief Development Officer
Monica Taylor Lotty

Executive Vice President and Chief Financial Officer
Thomas J. Todorow

Executive Vice President and Chief Scientific Officer
Bryan Wolf, MD, PhD

Senior Vice President and Chief Nursing Officer
Paula Agosto, RN, MHA

Senior Vice President, Chief Operating Officer KOP
Jan P. Boswinkel, MD

Senior Vice President and Chief Investment Officer
Jenny Chan

Senior Vice President, Chief Operating Officer, Care Network
Steve Docimo, MD, MMM

Senior Vice President, Chief Operating Officer, University City Hospital
Thomas Dole

Senior Vice President, Physician Services & Practice Plan Admin.
Elaine Gallagher

Senior Vice President, External Affairs
Peter M. Grollman

Senior Vice President and Chief Information Officer
Kisha Hortman Hawthorne, PhD

Senior Vice President and Chief Medical Officer
Ron Keren, MD, MPH

Vice President, Risk & Insurance Services
Lynn Calhoun

Vice President, Reimbursement, Strategy and Contracting
Dave Cronan

Vice President, Diversity and Chief Diversity Officer
Gilbert Davis

Vice President, Medical Staff Affairs
Patricia DeRusso, MD, MS

Vice President, Finance
Joseph Hediger Jr.

Vice President, Research, Compliance & Regulatory Affairs
Matthew Hodgson

Vice President, Chief Marketing Officer
Stephanie Hogarth

Vice President and Chief Compliance & Privacy Officer
Janet Holcombe, JD (Esq.)

Vice President, Research Administration & Operations
Michelle Lewis

Vice President, Human Resources, Operations and Administration
Joanne Mccool

Vice President, Strategy Integration
Charleeda Redman

Vice President, Supply Chain
Joni Rittler

Vice President and Chief Audit Officer
David Small

Vice President, Office of Technology Transfer, Commercialization & Innovation
Zev Sunleaf

Clinical Chairs

Surgeon-in-Chief and Chair, Surgery
N. Scott Adzick, MD, MMM

Psychiatrist-in-Chief and Chair, Child and Adolescent Psychiatry and Behavioral Science
Tami Benton, MD

Radiologist-in-Chief and Chair, Radiology
Kassa Darge, MD, PhD, DTM&P

Pathologist-in-Chief and Chair, Pathology and Laboratory Medicine
Robert Doms, MD, PhD

Anesthesiologist-in-Chief and Chair, Anesthesiology and Critical Care Medicine
Charles Dean Kurth, MD

Physician-in-Chief and Chair, Pediatrics
Joseph W. St. Geme III, MD

Next Steps

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Confessions of a Studio Owner

business personal Jul 24, 2020

To call these last several months unprecedented would be the understatement of the year. I never in my wildest dreams thought that phrases such as quarantine, social distancing, or flattening the curve would become part of our everyday vernacular. Nor did I imagine that I would be forced to close my business for an entire quarter with only a moment's notice.

So many have been affected by this pandemic. Parents have had to learn to homeschool, teens have forfeited their senior year athletics and graduations, millions have lost their jobs, thousands have lost their lives and there is still no real end in sight.

As the owner of Pilates in the Grove, a multi location service based business, I completely believe it is all of our responsibility to do our part to flatten the curve and do what we can to slow the spread of this virus. I along with countless others made the difficult decision to close both of my studios on March 17th and pivoted quickly to online...

Continue Reading...

Business Tips That Test "Positive" During Quarantine

Hi everyone.

Today, I’d like to share with you a quick run down of my FB Live last Tuesday with the topic: COVID-19 Q&A where I answered any and all business-related questions regarding how to navigate this “new normal”.

I’ll also be sharing with you a couple of business tips and best practices that are working for Pilates in The Grove and that would hopefully work for your business too.

Without further ado, here are some of our Q&A highlights:

1. What is the “CARES Act” stimulus package?

The CoronaVirus Aid Relief Economic and Security act was passed last Friday, March 27th, with the guidelines yet to be official and applications to begin on or before April 3rd, Friday.

Under this act is the PPP or Payroll Protection Program that should help people keep their team and staff and pay for operating expenses.

The application duration would be from April 3rd to June 30th for companies...

Continue Reading...

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Kortz Scores at Sacto Fox Hunt

July 25, 1999

For Immediate Release

Race Report

Submitted by: Jim Maher

July 24, 1999 (Sacramento Raceway): The CIFCA funny cars returned to northern California for the annual Sacramento Fox Hunt. Many personal bests were recorded during qualifying. The top four qualifiers ranged from a 7.53 to a 7.58. The bottom half of the ladder were all breakouts (7.23-7.48).

Gary Kortz of Ventura, CA made his CIFCA debut at the Coors 32 funny cars in May. He was determined to get a handle on the blown alky hemi sitting between his frame rails. Kortz came to CIFCA from the super comp wars and we knew it would only be a matter of time before he would be a contender. Nobody just didn't think it would happen this fast.

After qualifying 2nd, Kortz defeated CHP Dave McDannel on a holeshot assisted 7.68 - 7.64. Kortz then advanced past current points leader Robert Lee during the semi-finals when Lee red lighted by .006 seconds.

Waiting for Kortz in the final round was 4-time CIFCA champ Mike Hilsabeck with his Arizona Thunder. Hilsabeck won the Perma-Cool Burnout Challenge and qualified #1 during the heat of day. The Phoenix resident then used consistent elapsed times to hold back Tony Rishton and Bob Godfrey.

The final was one of the closest races of the year. Kortz got the jump (and Enderle Quick Reaction Time bucks) with a .436 light to Hilsabeck's game .449. On the top end the Kortz & Threinen Gold Coast Raider stopped the timers first with a 7.587 to a 7.581. True margin-of-victory: a very slim .007 seconds.

This event was one of the smoothest to date. Qualifying got underway at 3:30 and the final two cars were glued together just at the10pm curfew. That's only a 6 1/2 hour spread for five rounds of  record-setting racing. Not a single car broke and most set personal bests. All in front of packed grandstands.

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2019 CIFCA Banquet - Saturday Nov 30th (Luau Theme)

September 30, 2019

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Only $5 for 3 months. Save 83%.
Only $5 for 3 months. Save 83%.

Catching up on commitments

Andrew Pearson
The Citizen-Times
Mountain Heritage junior Alex Boone has committed to play college volleyball for Charlotte.

As of today, there are 27 Western North Carolina athletes who have committed to play college sports.

Coaches, parents and athletes, if you know of anyone we have missed or have signing photos to share throughout the school year, please send an e-mail to

Garrett Blaylock, Roberson to Vanderbilt*

Zach Cottrell, Hayesville to Appalachian State

Kendra Griffin, Erwin to Charleston

Chapman Harwood, Temple Baptist to Bob Jones

Tess Harris, Carolina Day to Western Carolina

Pete Leota, Asheville to South Carolina

Chris Akers, Christ School to East Carolina

Ashley Cauthen, East Henderson to Milligan

Aaron Graham, Christ School to Appalachian State

Kaley Cross, Reynolds to Lenoir-Rhyne

Will Jones, Asheville to Emory

Young Perry, Christ School to Wofford

Christina Shimshock, Reynolds to Lenoir-Rhyne

Kloyee Anderson, Enka to Alabama%

Micayla McCoy, Smoky Mountain to Georgia Highlands

Katie Grace Olinger, Enka to North Carolina*

Courtney Pearson, Enka to Queens

Samantha Schmidt, Roberson to Erskine

Haylie Shope, Hiwassee Dam to Kennesaw State

Jaiden Tweed, Owen to Presbyterian%

Morgan Ballard, North Buncombe to Wofford

Alex Boone, Mountain Heritage to Charlotte*

Taylor Houck, West Henderson to Tennessee Tech

Courtney Koehler, Reynolds to South Carolina

Cameron McAbee, North Buncombe to Tusculum

Isabella Perron, West Henderson to Queens

Emily Russell, Reynolds to Towson

* - junior

% - sophomore

- Follow the HS Huddle on Facebook or


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 Deciding whether to make a small claim - Citizens Advice
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Deciding whether to make a small claim

This advice applies to England

Small claims are for simple cases that don’t involve large amounts of money or complicated issues. They’re often used to get compensation or your money back if something’s gone wrong. Small claims are never usually for more than £10,000.

You can use small claims for things like:

  • a faulty product
  • poor service
  • being owed a refund
  • disputes with your landlord - for example, if they haven’t done minor repairs
  • being owed money for work you’ve done
  • accidents when you’ve been injured - for example, a car accident

Small claims are sometimes called ‘money claims’. They’re meant to be simple, so you probably don’t need a solicitor. If you decide you want help with your claim, you can:

Before you start a small claim, try to solve the problem another way if you can - for example, by making a complaint or using formal mediation.

You can check our advice on solving consumer problems, including how to use ‘alternative dispute resolution’. This can involve mediation and is a way of trying to solve problems without going to court.

If you have a different type of problem, you can get advice on mediation from the Civil Mediation Council.

Sometimes, just starting a small claim is enough to make the person or business you’re claiming against pay, so you might not have to go to court at all.

Check if you can make a small claim

The rules about making a small claim depend on what the claim is for.

If you’ve had a problem with a service or product

You can make a small claim for up to £10,000 if you have a problem with something you’ve paid for - like poor service or a faulty product. You can also make a small claim if you’ve paid for a service or product you haven’t received. You have the right to make a claim up to  6 years after you paid for the service or product . Sometimes you can have rights for longer than 6 years - contact the Citizens Advice consumer service to find out more about this.

If you rent and have a problem with repairs

You can make a small claim if your landlord is responsible for repairing something and either:

  • they haven’t repaired it and the estimated cost of repairs is up to £1,000

  • they’ve repaired it but you’re claiming compensation of up to £10,000

Check which repairs your landlord is responsible for if you’re not sure.

Compensation could be for things like inconvenience, stress, cleaning or extra heating costs. It can be difficult to decide how much compensation to claim. You might need to get legal help from an adviser or a solicitor.

There’s a time limit for claiming for repairs that your landlord knew were needed but didn’t fix in a reasonable time. You must claim within 6 years of them knowing the repairs needed to be done.

If you’re owed money for work you’ve done

You can claim up to £10,000 if you’re owed money for work you’ve done, for example if you’re self-employed.

If you have another type of small claim

An adviser at your local Citizens Advice can help you check if you can make a claim.

Check what evidence you need

If you don’t have good evidence, you won’t have a strong claim and it might not be a good idea to start one. Gather together any documents or photographs you have to support your claim. It might help you to list what happened in date order then find evidence to back it up.

What makes good evidence will depend on the problem. It could include things like:

  • a letter or a receipt
  • photos of damage caused
  • estimates or invoices - for example, for repairs
  • a statement from someone who saw what happened

Check the cost of making a claim

It might not be worth making a claim if it’s going to cost you almost as much as you’re claiming.

You’ll have to pay a fee to make a claim. How much you have to pay depends on what you’re claiming. You might also have to pay other fees as your case progresses. Check the court fees on GOV.UK. If you win your case, you might get these back from the other side. If you lose, you might have to pay their fees.

If you’re getting benefits or have a low income, you might get the fees reduced or not have to pay any. Check if you can get help with court fees on GOV.UK.

You can make a small claim yourself but if you want to use a solicitor, you’ll have to pay for that. Check with them to see if you might get some of their costs back if you win.

Check if you can get get help with legal costs. If you can’t, check to see if your home insurance gives you any cover for legal expenses.

Check how likely you are to be paid if you win

If the person or company you’re claiming against can’t pay, you’re unlikely to get your money back. In some cases you might still be able to claim money even if they can’t pay - for example, if they have assets like a business or property.

There are ways to check if they might be having money problems - if they are, it might not be worth claiming. Check if a person or a business has been taken to court or refused to pay.

If you’re dealing with a business, check that they’re still trading. You won’t be able to take them to court if they’re not.

If you’re dealing with a sole trader or a partnership, you can check if they’re bankrupt on GOV.UK.

Making a claim

If you want to go ahead with your small claim, find out how to start your claim.

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text: The first ever Ojai Herbal Symposium will take place from Friday evening, November 16, through Sunday evening, November 18, on the theme of  “Natural Resilience.” The Symposium will present respected experts, authors, and speakers from across the spectrum of modern herbalism, pharmacy, integrative medicine, Oriental medicine, Ayurvedic medicine, and Chumash healing. Classes will be accessible […]


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4 Coronavirus headlines you might have missed: Shut-offs, Wi-Fi, scams, dirty cellphones

As Coronavirus continues to spread, headlines have been saturated with news about the disease, also known as COVID-19. CUB picked a few news stories from the bunch that are helpful for consumers’ pocketbooks and health.

Leaders call on utilities to half shut-offs during public health crisis.

Gov. J.B. Pritzker and Illinois Attorney General Kwame Raoul urged the Illinois Commerce Commission (ICC) to institute a moratorium on shut-offs for customers of Illinois’ telecom, water, electric and natural gas utilities.

I have requested the ICC initiate an emergency proceeding on a moratorium on shut offs and changes to payment and collection policies to ensure Illinoisans aren’t saddled with debt if they’re unable to pay their bills during this crisis,” the governor Tweeted.

The ICC said it was urging the utilities to cease disconnections for non-payment, and to suspend late-payment fees or penalties.

Comcast and AT&T respond to Coronavirus.

In a crisis like this, the Internet is vital, as employees and students across the country are working from home to mitigate the spread of the virus.  We’re always pushing big telecom/Internet companies to do more, but we’re encouraged that they have taken some positive steps to help.

  • Comcast announced that for the next 60 days it was pausing data plans, meaning customers could use unlimited data at no extra charge. It also vowed to suspend disconnections and late fees, and it’s offering Wi-Fi hotspots for free to anyone who needs them. Also, starting Monday, March 16, it’s adding a few features to its Internet Essentials program. Low-income families who live in a Comcast service area can sign up as new customers to receive 60 days of free Internet Essentials service—which is normally available for $9.95 per month. Comcast will also be increasing speeds for the Internet Essentials service. Note: To qualify for Comcast’s Internet Essentials service, customers must be eligible for public-assistance programs such as the National School Lunch Program, Housing Assistance, Medicaid, SNAP, or SSI. Applicants can visit Comcast’s website to enroll in the program; they may also call 1-855-846-8376 for English or 1-855-765-6995 for Spanish.
  • AT&T also is suspending data caps and issuing a 60-day moratorium on shut-offs or late-payment fees for all its broadband internet customers. And, like Comcast, it’s opening its hotspots to everyone.

Be on the lookout for scams.

In a crisis like this, don’t make truth one of the victims. (For example, 5G did NOT cause the outbreak.) Get the facts and beware of scam artists.

  • The Federal Trade Commission (FTC) and the Food and Drug Administration (FDA)  have issued warning letters to seven sellers of unapproved and misbranded products that claim they can treat or prevent Coronavirus. Those products include teas, essential oils, and colloidal silver. Don’t let yourself get caught up in a scam. As of now, the FDA says there are NO vaccines, pills, potions, lotions, lozenges or other prescription or over-the-counter products available to treat or cure COVID-19—online or in stores.
  • Do your homework when it comes to donations, whether through charities or crowdfunding sites. Don’t let anyone rush you into making a donation. If someone wants donations in cash, by gift card, or by wiring money, don’t do it.

Be sure to wash your hands—and your cellphone.

  • To keep from spreading or catching COVID-19, we should wash our hands and not touch our face, but what about the countless things that our hands touch? The CDC suggests disinfecting all “high touch” surfaces every day, including your cellphone—which constantly comes in contact with your hands and face.
    1. Moisture can damage your phone or tablet, so avoid spray cleaners, bleach and aerosol sprays. (And  don’t submerge your device in any cleaning fluid or water.)
    2. A simple cleaning wipe with isopropyl alcohol works like a charm. If you don’t have cleaning wipes, you can make your own using a variety of common kitchen and cleaning products. Just wipe your phone thoroughly, and don’t forget your phone case and accessories.
    3. And remember to wash your hands thoroughly after you’re done.


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St. Andrews with Garage

All Floor Plans

This unit type has an updated kitchen with a pantry that opens up to a living/dining room area. There is also a one car garage with room for additional storage.

Blowout Rates!!
Valid From : Oct 15, 2020 ***WE ARE OPEN FOR IN-PERSON TOURS*** Blowout Rates!! Huuge rate drop! Hurry now before this special ends!!

Call us today to schedule a tour of this floor plan:  (704) 438-9174

*Pricing and availability are subject to change. Security deposit can increase up to one month's rent depending on credit.
** SQFT listed is an approximate value for each unit.


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Chelsea City Council has the authority to formally adopt policies that can assist in City governance.  City policies differ from City ordinances.  Before being adopted, ordinances must be read into public record twice which provides the public time to share comments and feedback.  Once adopted, ordinances become part of the City code.  Ordinances are often established for detailed procedures that require enforcement and often involve fines for non-compliance.

City policies are typically established for procedures that are more limited in scope, but also require formal adoption to help ensure adherence to an agreed-upon approach.  The process for adopting a policy can be modified as needed based on the topic under discussion.

Service Information

Public Policies