Sunday, February 19, 2012
Wednesday, February 15, 2012
February 15 was declared National Flag of Canada Day in 1996. It marks the day in 1965 when the red and white maple leaf flag was first raised over Parliament Hill in Ottawa, and indeed, hundreds of communities across Canada. Red and white were designated as Canada's official colours in 1921 by His Majesty King George V.
Did you Know?
Every province and territory in Canada has its own flag. The one symbol that represents Canada at home and abroad is the red and white National Flag of Canada.
The Canadian Red Ensign flies at the Canadian National Vimy Memorial of the Battle of Vimy Ridge in Vimy, France.
When the Canadian flag flies along with the flags of the 10 provinces and 3 territories, the flags of the provinces and territories follow in the order that they entered Confederation.
The maple leaf has been used as an emblem in Canada since the eighteenth century. It has often served to distinguish Canadians abroad, as was the case with Canada's first Olympians in 1904.
Red and white were proclaimed Canada's official colours in the proclamation of the Royal Arms of Canada in 1921 by King George V.
Dr. George Stanley, a professor at Royal Military College in Kingston, Ontario in 1964, suggested a red and white single maple leaf design for the flag because it could be seen clearly from a distance.
The Canadian flag is twice as long as it is wide. The white square and its maple leaf make up half the surface of the flag - equal to the 2 red bars combined.
Vexillologists (flag experts) often cite the National Flag of Canada as one of the world's most beautiful based on its simple design and limited number of colours.
In 1982, Laurie Skreslet, a skier from Calgary, took the Canadian flag to the highest point in the world, Mount Everest. Along with the flag, the expedition was outfitted with another 27 tonnes of equipment.
In 1984, the Canadian flag reached new heights when it blasted into space on the flight mission uniform of Marc Garneau, the first Canadian astronaut in space.
In 2005, one of the original maple leaf flags that flew over Parliament on February 15, 1965, was returned to Canada by its owner, Ms. Elisabeth Hoffmann-Lamoureux. The flag was presented to the Prime Minister during the Canada Day celebrations on Parliament Hill.
In tribute to my host country.
Monday, February 13, 2012
2 lb bulk Italian pork sausage or ground beef (I use about 1 1/4 lbs)
2 large onions, chopped
2 cups sliced fresh mushrooms
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (use less or leave out altogether if you don't like it spicy)
Spray 5-quart slow cooker with cooking spray.
In a skillet, cook sausage or beef, onions, mushrooms and garlic over medium heat for about 10 minutes, stirring occasionally, until sausage or beef is no longer pink; drain.
Spoon sausage or beef mixture into slow cooker.
Stir in all remaining ingredients.
Cook on LOW for 8-9 hours.
Serve over your favorite pasta.
Makes 24 servings.
Originally found on Betty Crocker website
Tuesday, February 7, 2012
You will need;
- pure coconut oil
- brown sugar
- a teaspoon
- a tablespoon
- a mixing bowl
- an empty jar or 2.5 oz baby food jar
Mix the coconut oil and honey until they bind together. The consistency should look like thick honey-comb honey. Make sure to mash up all of the coconut lumps so that the mixture is clump-free. This will serve as the base of the scrub.
Add two hand packed teaspoons of brown sugar and fold it into the base. Brown sugar not only tastes fantastic, it is also a great natural exfoliant because it’s not too harsh and leaves skin soft to the touch. All of the brown sugar should be coated in the coconut oil and honey base.
Add one teaspoon of just the oil from coconut oil jar into the bowl. This will help smooth out the mixture and make the scrub extra moisturizing. Transfer the scrub from the bowl into a small jar or container.
The scrub will last up to 2 weeks if refrigerated. Before using, allow the scrub to stand at room temperature for a good 10 minutes so that the formula softens a bit. Apply scrub to lips in small, circular motions for 1-2 minutes and rinse off with a warm washcloth. Congratulations – you are now armed with a soft, moisturized, and plump pout. Pucker up!
- tutorial courtesy of Sarah Howard of Beauty Banter)
Friday, February 3, 2012
DIY kit for true love.
Get a suitable container and fill with the following for your Valentine:
A rubber eraser (to erase the mistakes of the past)
A diary (to plan your lives ahead together)
A glue stick (to hold the pieces together)
Candles (to keep the romance burning)
An angel (to watch over them when you can’t)
A mini bottle of bubbly (to remember to celebrate the little things)
Chocolates (to keep them sweet!)
Little old me...
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