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Tags auto play casino online free spins scatters social casino tragaperras bar wilds. Some metal bowls can react to the acidity in the lemon juice. Place over a pot of boiling water. Do not let the bottom touch the water. Whisk gently to keep the mixture moving as it heats up.

Occasionally, check the temperature of the mixture. You should see the curd thicken up and it will coat the back of your spoon.

Allow the mixture to reach FF. It might take a while min , so be patient. Take the mixture off the heat, add the lemon zest into the hot mixture to release the oils and mix until combined.

Pour through a sieve into another bowl for a smooth curd. Let it cool down then place in the fridge. It will set up into an even firmer and thicker curd after you've chilled it in the fridge.

To make lemon buttercream: Bring a small pot of water to a boil. Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe. Add butter a little bit at a time while beating with the paddle attachment at medium speed.

Add 8 tablespoon of the curd into the buttercream, a tablespoon at a time and beat until incorporated. To Assemble: pair two similar sized shells together. Pipe a ring of lemon buttercream as a dam then fill it with the lemon curd.

Assemble with other shell. Place in an airtight container in the fridge and give it hours to mature before eating. Dinner time sometimes involve real tears at my house. As I've mentioned before in the first post from my Easy Meal Recipes series, dinner time involves quite a bit of drama sometimes.

I am not a good cook and when I try a new recipe, I'm often scrambling to complete each step like a mad woman with no clear direction. My kitchen is often a complete mess afterwards too. I just can't seem to multi-task in a calm and focused manner like I do when I bake.

I've often wondered why there is such a dichotomy between the way I bake and the way I cook. I think some of it may be due to a lack of confidence handling raw meat and the fear of poisoning myself meat at my house is always overcooked , the dislike of splashing hot oils and the fear of creating a kitchen fire, and a general lack of passion for it due to so many failed attempts at cooking on my own.

So if you told me I would be creating a 3 course gourmet seafood meal in 3 hours all on a gas stove top, I would not have believed it but that was exactly what I did when I was invited to a cooking class at The Dirty Apron hosted by Alicia Fashionista and Villa Maria Wines.

The structure of the cooking class goes like this. First, we sit down for a cooking demonstration by the chef instructor and then we head to our own cooking station, which we share with one other person, to start cooking. The ingredients for each course is carefully laid out on a tray so all you need to do is focus on cooking with the materials in front of you.

I don't know how it happened but I transformed into a little gourmet chef for a few hours under the direction of Chef John.

Sure, on several occasions he asked me why I was standing so far away from the flames Um because I could burn myself! If anyone can, I can! and he also swapped my small paring knife which I was perfectly content in using for an "intimidating" big French knife.

But it was exactly that no-nonsense push that I needed from him to whip me into shape. And, of course, we couldn't have seafood without some white wine! It's always been my personal preference to have Sauvignon Blanc with shellfish and Villa Maria Wines introduced us to their version along with an off-dry Pinot Gris which was paired with our third course of pan roasted halibut with charred tomato vinaigrette.

All the ingredients we need are clearly laid out on the tray before we begin cooking each course. Tomato Coconut Mussels. This was amazing and the sauce was so good on its own too! It was surprisingly easy to cook and I loved how it did not involve splashing hot oils.

Here, we are having it with a Villa Maria Sauvignon Blanc which makes a perfect pairing. Maple Seared Scallops over Chorizo Ragout and Pea Coulis, plated by yours truly. Pan roasted halibut over sauteed spinach and fingerling potatoes. We used a metal ring to first place the potatoes and spinach inside for this pretty presentation.

The fish was then placed on top with a charred tomato vinaigrette. This dish was paired with an off dry Pinot Gris from Villa Maria. Cardamom caramel poached pear with chocolate sauce. The chocolate sauce was thick, creamy and rich.

It's worth sabotaging your diet for! For me, I think failures don't breed success, success breeds success and luckily for me, the evening taught me that I was capable of cooking a delicious gourmet meal without burning anything down. It was a surprise to me that in a few hours, my confidence for cooking grew immensely.

Chef John showed me to cook with more passion instead of viewing cooking as a practical means for survival each day. I have the recipes of our dishes from the night stashed away in my recipes folder, I'm excited to cook the mussels again for a dinner party and open a bottle of Sauv Blanc from Villa Maria Wines as well.

I'll also try not to burn the house down 🙂. Many thanks to my cooking partner, Emma of VancouverFoodie, for holding my hand at every step! This is my Best Macaron Recipe translated into Spanish. Thank you so much to Monica Reymundo for all her hard work on this!

I hope you all enjoy this recipe and here is the link to the English version. Estas son mi marca favorita de la estera del silicón y el tamaño. Una es en blanco y el otro tiene una plantilla de macaron conveniente imprimir en. Me gusta la versión en blanco para usar con mis plantillas de arte macarrón ya que es más fácil ver la plantilla por debajo.

La estera con la plantilla de macaron impreso es conveniente para un montón de tuberías de conchas redondas a la vez. Trabajo de preparación: Preparar todo lo que necesitas por adelantado para tuberías tus macarons porque una vez que la masa esté lista, debe utilizarse inmediatamente.

Luego usar tazones de fuente para almacenar huevo de "envejecimiento". Agua y las yemas de las claras de huevo hará muy difícil a batir el huevo en picos rígidos. Coloque las claras de huevo en un bol muy limpio, seco y sin aceite.

Abrigo con el abrigo de Ceram y meter unos agujeros en ella. Poner en la nevera para deshidratar hasta que esté listo para usar.

Proporcionando una superficie plana lisa de tuberías sus cáscaras se les impidió separarse en formas extrañas. Mis plantillas de macaron gratis están disponibles para suscriptores del boletín. Por favor regístrese para el boletín y se le enviará una contraseña para acceder a la zona sólo miembros.

Recuerde confirmar su suscripción ya que es un proceso de doble Opt-in. Gire la bolsa e introdúzcalo en el extremo de la tubería. Actuará como un sello y detener cualquier bateador de escaparse fuera de la punta al comenzar a llenarlo. Coloque esta bolsa dentro de un vaso.

Abrir la parte superior para que puedan tener ambas manos libres llenar la bolsa más adelante. Tire a la basura curso almendras o azúcar bits pueden causar las claras de huevo a desinflar y terminarás con un macaron colapsado o desigual. No olvide añadir tamizadas cantidades para compensar las cantidades desechadas de nuevo.

Este descanso periodo ayudará el macaron desarrollar pies. una vez que todo el azúcar haya sido incorporado plenamente y antes de llegar a formen picos, agregar gotas de gel de color a tu gusto. Bata hasta que esté tieso picos.

El término "Formen picos" se deriva de cómo las claras de huevo aparecen cuando usted tira de la bata fuera de él. Debe ser tan firme que literalmente pararse verticalmente y hacia arriba sin volver a caer en sí mismo. También, prueba poniendo la taza completamente boca abajo.

Los blancos no deben resbalar o caer, en cambio se mantiene firme dentro del recipiente. prueba de rigidez de merengue. Una vez que ha llegado "tieso" parar y no batir más. El merengue debe también arrancar agrupar dentro de la boca como esta.

El merengue debe arrancar agrupar dentro de la boca. Es cómo rígida que necesita su merengue francés para hacer macarons. Verter un tercio de la mezcla de almendra en las claras de huevo.

Doblar suavemente las claras de huevo a la mezcla de harina y el azúcar almendra. Luego agregar el resto de la mezcla de almendra. Cómo doblar: Este es un paso muy importante en el macaron proceso llamado "macaronage".

Tome la espátula y suavemente pasar por debajo de la mezcla, utilice un movimiento de abajo-en-hasta-en barrido como está raspado alrededor de la taza hacia el centro mientras gira el recipiente al mismo tiempo. En ocasiones, cortar por el centro de la mezcla hasta incorporar los ingredientes en el centro.

Así, muy suavemente toma su espátula y barrido contra la parte superior de la masa a desinflar correctamente parte del aire en la mezcla.

Si te retiras suavemente, eventualmente incorporará a una mezcla aunque puede no parecer será al principio. No es necesario mezclar o revolver. Plegable adecuadamente asegurará de que el aire burbujas que vencer en su huevo no desinflar cuando incorpore con los ingredientes secos más pesados.

Quiere vencer a parte del aire que se creó en los azotes del huevo blancos, pero no tanto que su completamente desinflado y evita que los pies desarrollando. dejar de doblar cuando su masa haya alcanzado un "lava" como o consistencia de la miel De vez en cuando, verifique la consistencia para comprobar la cocción.

El éxito de tus macarons dependerá en gran medida su capacidad para medir Cuándo dejar de doblar su masa. Si utiliza papel de pergamino, frote un poco de masa en la parte inferior de las cuatro esquinas del papel pergamino.

Se usa como un "pegamento" para mantener el documento que se adjunta a la bandeja y tubería. O utilizar imanes para fijar el papel sobre la bandeja. Utilizando la espátula, suavemente transferir la masa en la Manga pastelera.

La masa al tamaño del círculo en la plantilla de la tubería. A partir del centro sujetando la Manga pastelera vertical y exprimir y aplicar presión uniforme a todos los lados hasta que la masa casi ha alcanzado el tamaño de la plantilla, gire la punta alrededor de la espalda hacia el centro y tire lejos, que es donde quieres tu masa al extremo.

Idealmente, si su masa se ha mezclado correctamente y está en la consistencia correcta, cualquier "niples" o "colas" deben hundirse a sí mismo. También, recuerde exprimir la masa de la parte superior de la bolsa sin manejo excesivamente ya que no desea que la estructura de la masa cerca del final a ser comprometida.

rap varias veces la bandeja sobre el mostrador. Esto permitirá que cualquier aire burbujas para escapar y evita que tus macarons agrietamiento durante el proceso de cocción. Rap una o dos veces, girar la bandeja y repetir. deja reposar en el contador de 30 minutos y hasta una "piel" se ha desarrollado.

Dejar las cáscaras hilo descansar bajo el ventilador de la campana de gama. Ayudará a secarlos hacia fuera. No utilice un ventilador que sopla en un ángulo, ya que hará que tus macarons a ser desproporcionado.

Una vez que la cáscara se ve opaco y mate brillante como cuando primero era hilo, prueba en una cáscara de sacrificio. Tocar ligeramente la superficie de la cáscara y si no la masa se pega a los dedos, ha desarrollado una "piel". Quedará muy claro cuando se ha desarrollado una piel, usted será capaz de tocar sin la masa a los dedos.

Va también no sangrar fácilmente así. Descansando el macaron es un paso crucial que permite que sus conchas se endurezca y de tal modo, lo que le permite ser lo suficientemente fuerte como para desarrollar pies durante su tiempo en el horno.

Muchas recetas no explicar claramente el propósito de este período de descanso y se ha convertido en un tema polémico. Algunos panaderos dicen que nunca descansan sus macarons y algunos juran por ella. Para mí, creo que depende de si o no ha desarrollado una "piel".

El tiempo no es tan importante como la presencia de una piel y un mate opaco. A veces en un ambiente húmedo o su masa es mala, demasiado que moquea puede descansar tus macarons durante 30 minutos y una piel aún no se desarrollen mientras que en otros días, una piel puede desarrollar rápidamente sin este período de descanso.

Esa es probablemente la razón por qué algunos panaderos afirman que nunca descansan sus macarons. He probado esto muchas veces en mi cocina y he encontrado que voy a tener pies grandes, una vez que se ha desarrollado una piel, sin importar el tiempo de descanso.

Coloque un termómetro de horno en el horno para que la temperatura sea correcta. Muchos panaderos asumen que sus hornos estén a la temperatura correcta cuando de hecho la temperatura ha aumentado o disminuido durante el proceso de cocción sin su conocimiento. Coloque la bandeja en el estante del medio y hornear durante minutos.

Hornear solo una bandeja a la vez. Use una espátula para golpee ligeramente los pies, debe ser firme y no empuje hacia atrás. Mueva la parte superior de la cáscara de izquierda a derecha, no debería ser inestable. Despegue ligeramente el papel para hornear y el macaron debe desprenderse fácilmente sin pegarse.

Esto no funciona bien en silpats aunque. Si no pasa las pruebas anteriores, poner en el horno y hornear un extra 1 minuto a la vez. Si los fondos son sólo un poquito pegajosos solo un poco sin embargo , mantener en la bandeja se enfríe durante unos 15 minutos.

Si sin embargo, los fondos ya están marrones, desprenda limpiamente o aparecen demasiado cocidos, quitar la bandeja caliente se enfríe. Romper una abierta y verifique el interior, debe ser totalmente ajustado y no excesivamente húmedo.

Si está demasiado húmeda se derrumbará las cookies cuando enfríe. Errar en el lado de encima para hornear en lugar de bajo de la hornada como la maduración proceso serán capaces de salvamento sobre macarrones al horno.

Ver paso. Colocar el relleno en una manga pastelera y exprimir una cucharada de él en el centro. No necesita demasiado, no quiere que aplasta hacia fuera más allá de la cáscara una vez que se monta al otro lado de la cáscara del macaron.

dejar en la nevera en un recipiente hermético y dejarlos madurar por 24 horas. Mejor se comen después de 24 horas ya que los sabores se absorberá en la cáscara. El proceso de maduración puede ser acelerado también frotando ligeramente la parte inferior de las cáscaras con un jarabe que es el mismo sabor como el relleno.

Leche también funciona! después de 24 horas de maduración en la nevera, traer de vuelta a temperatura ambiente 30 minutos antes de servir. A month ago I was asked to participate in something that was both delightful and daunting at the same time - to be one of the media judges in this year's Vanfoodster Sundae Challenge.

I was delighted because you know I'm a big, and I mean BIG fan of desserts. On the other hand, it was daunting because I tend to shiver like a little Chihuaha all year round regardless of the temperatures outside. In any group setting, I'm guaranteed to be the one person in the room wearing the most clothes all the while asking for the heat to be turned up or the AC to be turned down.

Putting the shivers aside, I have also been trying to stay disciplined on my diet. As you can remember from my recent post about how I lost my 5 pound "dessert weight", my goal was to eventually lose 7 pounds in total. I did ultimately lose 6 pounds so I was of course a bit weary about eating 11 sundaes in a span of 3 weeks.

Nevertheless, this was not called a sundae challenge for nothing. I decided to embrace it head on with a game plan. I devoted certain days to eat 2 sundaes in a day.

Instead of eating them on separate days, the days when I ate 2 sundaes were my "cheat days". I made sure they were in the same areas and I would walk to these shops. Most of the time it took over an hour to reach each shop in the sweltering late summer heat so my plan had a two-fold effect.

I would burn calories and warm myself up before eating each delicious cold treat. I felt it was a dubious plan but incidentally, my scale ran out of batteries when the challenge started so I had no way to see if I was on or off track with my weight.

More on that later. After tasting each sundae, we were asked to give each creation a score from 0 to Every creation had a special name and some even had little stories which added to its originality. For example, the Earth Sun and Stars by Umaluma featured black vanilla ice cream with gold flakes which represents the stars in the sky and the Akbar Mashti tradional Iranian saffron ice cream represents the sun.

An attractive presentation was also important since sundaes are presented as sum of it's parts - ice cream and fixings like chocolate, syrup, candy, sprinkles etc.

And mind you, some were really flashy like the three tiered ice cream bubble waffle creation by Tmix Tea; some had a more elegant appeal like the Summer Pavlova by Beyond Coffee - a dainty pastel colored concoction that featured soft purple blueberry ice cream on top of a snow white meringue nest filled with lemon curd.

Lastly, taste was deemed most important and the sundaes that I finished completely on my own usually received the highest score in that department for me. Calories cannot be wasted when you're dieting! Take a look at each sundae and when you're done, head over to Vanfoodster's page to see if your pick was crowned the winner for this year's challenge.

I finally bought batteries for my scale and did a little weigh in. I gained 2 pounds from the 6 that I lost. It was worth it and I'm just glad it wasn't more than that since some of the creations were so good, I finished them all by myself.

This post got me thinking again and I think I will be back for another sundae sooner than later. This sundae by Beyond Coffee is composed of a pretty meringue nest filled with lemon cream and topped with blueberry gelato and compote.

This is the Creme Brulee Sundae from Ice Queen - pudding dessert on top of flash frozen pudding ice cream rolls. Another pudding was broken down and then incorporated into the ice cream mixture, then rolled.

The flavours really come through. I couldn't have found a more fitting sundae to eat on solar eclipse day at umalumagelato. The black vanilla ice cream with gold flakes represents the stars in the sky and the Akbar Mashti tradional Iranian saffron ice cream represents the sun.

Lychee Liquid Nitrogen Ice Cream with tiny chunks of water chestnut which adds a nice crunchy texture in a healthy way. I definitely needed back up for this vanilla bean gelato topped with two fresh churros and cinnamon dust adorned by a mini concha.

And there's really a cannoli on top of this sundae along with caramelized Okanagan peaches, candied pecans topped with crushed Sicilian Cannoli shells and chocolate drizzle.

Okay, let's just say it has everything 🙂. Sour Cherry and Pistachio ice cream nestled inside a light and crispy waffle bowl. It's name and inspiration comes from it's predecessor, the sour cherry chocolate bar with the same name. This sundae is made with Cocowhip vegan coconut soft serve and topped with crunchy oats, hemp seeds and matcha.

I hear it's Canada's first vegan soft soft. Have you ever had sweet corn ice cream? It's my first time? a sundae filled with Salted Caramel and Sweet corn Ice cream topped with popcorn, gummies and chips.

It's meant to feed people. What was I thinking trying to tackle this alone? It's rare to find a late night dessert bar that is both sophisticated and sexy in this city but there is one establishment that happens to possess that elusive quality - Mosquito in Gastown. Opened since , Mosquito has made a name for itself as an upscale dessert and champagne lounge.

They have an extensive drinks menu filled with smart cocktails, wine and post-dinner drinks. Their decadent and perfectly plated desserts are also a draw although you'd never be able to capture a good photo since it has that sexy dark candle-lit ambiance that is mesmerizing for romance but not so much for the camera shutter - until now.

Over the summer, Mosquito introduced it's afternoon tea service with sittings on Sunday afternoons only from pm. It was nice to see the lounge in the daytime since I have only been there once during the evening. This time, in the light, the beautiful architectural details were definitely more perceivable and eye catching.

For a dessert heavy weight like Mosquito, I was pleasantly surprised to find that the savoury offerings were also just as delicious as the desserts. I enjoyed every piece on the tray and even the one dessert piece which didn't "work" for my taste - the miso chocolate tart - was impressive in it's presentation and unique flavour pairing.

Another edgier offering was the savoury macaron filled with mozzarella cream and tomato sauce. The only other time I remembered having a savoury macaron during afternoon tea was at the HK Ritz Carlton. I would highly recommend it for anyone who appreciates fine desserts. On the service side, it's professional but since it's a boutique business, you won't find the same level of attentiveness as you would when having tea at a hotel.

However, it's mid-price position, amazing dessert selection and chic ambiance fully compensates for that. Overall, I was thoroughly impressed with this fresh take on afternoon tea, it dared to push the boundaries a bit while maintaining a certain level of sophistication and beauty. Click to view the Tea Menu at Mosquito.

Mosquito Afternoon Tea Menu. Click to view. A generous basket filled with tiny madeleines. A pistachio raspberry mouse cake sits prominently on the upper tier. Left: pistachio raspberry mousse. Right: chocolate coffee mousse and mango mandarin jelly with cocoa sponge.

Miso Chocolate Tart with chocolate walnut ganache, miso butterscotch mousse topped with chocolate caviar. Left: citrus and avocado semifreddo with candie kumquat and honey yuzu foam.

Right: strawberry eclair filled with mascarpone rose creme and strawberry jam. Notable Points: - the afternoon tea service provides an opportunity to experience this sexy lounge in the daytime.

Ambience: Sleek and sexy lounge with dark booth seating and wooden tables. High industrial ceilings with specially designed pendant light fixtures. There are 2 small tables by the windows. The restaurant is partitioned into two parts, one in the front and one in the back which is much darker in the daytime.

They were tender with a delicate trace of orange blossom. Savoury: All the savouries were surprisingly well executed for a dessert heavy weight like Mosquito. I was pleasantly surprised by the smoked salmon sandwich, the bread had a nice chew and paired perfectly with an herbaceous creme fraiche.

The shell of the prosciutto quiche had a delightful buttery flavor and crumbly texture but the prosciutto itself could have been more flavorful. The savory macaron really took me by surprise.

The macaron shell was expertly made and assembled with a savory filling of mozzarella cream and tomato sauce.

The shell was full and slightly chewy and this was even consistent in the unassembled shell which did not appear to have undergone the same maturation process as the assembled one.

All the savouries were of a good size. Not teeny tiny. Sweets: The sweets exhibited all the qualities of desserts made by an expert pastry chef - correct textures, discernible flavours, complex flavour pairings finished with a sophisticated presentation. The Miso Chocolate Tart was a bit more ambitious flavour pairing and I didn't find that it worked for me.

It was a little flat since it was neither sweet nor salty and it had a little smokey bitter aftertaste. I did appreciate the exquisite presentation of the chocolate caviar on top and that did taste good on it's own. Tea: A small collection of teas. It's one of the most pared-down tea list I've ever seen for afternoon tea.

There is 3 black, 1 green and 3 herbal. Well, I guess when you're at Mosquito you're not expected to enjoy hot tea since their alcoholic drink selections are sleeker and more unique. Tea Ware: The desserts and savouries were presented on a hip 2 tiered wooden tea tray while the madeleines were nestled inside a dark blue napkin and served in a small bread basket which was lightly dusted with powdered sugar.

The rest of the tea ware were simple and white. Alcoholic Beverages: Similar to Trump Hotel , Laduree , Fairmont Pacific Rim , Notch 8 , alcoholic beverages can be ordered with the tea set.

Service: Professional service with attention to detail. It was a bit understaffed as we found it easier and faster to flag down someone at the service station for most of the requests we were making. Once found, everyone was more than happy to help. It's called Easy Park and it also has spaces for EVO and Car2Go share cars.

Here is Part 1 of 3 events that I will share with Deborah Moore tomorrow on AM I'm always up for a good time in the company of other women who enjoy a nice meal and pretty party decors so this past weekend's ladies night was a real delight. A fellow blogger, Maggie , YouTuber, Cici , her two friends and I had a lovely private dinner prepared by Vancouver's original Dinner in the Sky chef, Travis Petersen.

The night was made all the more special by the group effort bringing the beautiful dinner to fruition. Maggie organized, Cici hosted and decorated, Kelly contributed an exquisite floral arrangement for the table and I made macarons, of course 🙂.

Many private chefs hold private "underground" dinners in their own homes nowadays but part of this special experience was having our chef, Travis Petersen, come to us which allowed us to decorate the space in any way we desired.

Cici, our gracious host, did all the decorating. She made a colorful feature wall with hanging pom poms in pretty pastel colors which ended up looking marvelous in photos.

She also prepared a pretty table setting complete with a pastel colored floral arrangement, photogenic tableware and plate chargers. Kelly also contributed by bringing a beautiful arrangement of roses and hydrangeas encased in a modern gold trimmed terranium. Prior to the party, Cici showed me her idea of putting edible flowers into ice cubes for our drinks.

She asked me where she could find them and I was at a loss even though I had always intended to use real flowers in my macarons one day.

The next best thing I could think of was my mom's organic garden. She had organic lavender which I thought just might work. So I dropped them off with Cici prior to the party and she put them into ice cubes.

I just didn't know they were long ice cubes. The long ice cubes ended up working perfectly because lavender is a vertical growing flower, and the long cubes looked wonderful peaking out of the wine glass.

BTW, I discovered you can find organic edible flowers at Whole Foods! It's in the refrigerated herbs section. Chef Petersen prepared a scrumptious 4 course meal that one would find in any fine dining restaurant. We had Grilled Portobello mushroom nicoise and ahi tuna ceviche crispy sesame wonton crackers with asian mango and avocado salad to start.

The main was an absolutely delicious Crispy skin salmon with squid ink noodles on a roasted red pepper and saffron veloute.

Lastly, we ended the meal with a port poached pear with vanilla pastry cream, edible flower and cake crumble. And not only does he cook, he also does the dishes too.

So you can sit back and relax with a glass of wine and enjoy the night without worrying about the work that awaits you once your guests leave. Private Chef, Travis Petersen. A local boy, he has made a name for himself as the original Dinner in the Sky YVR Chef and as a competitor in season 3 of Master Chef Canada.

Grilled Portobello Mushroom Nicoise - grilled portobello mushroom topped with olives, roasted red pepper, grape tomato, fresh basil, goat cheese and a nicoise dressing red wine vinegar, olive oil, capers, anchovies, garlic, chilli flakes. Ahi Tuna Ceviche Crispy Sesame Wonton Crackers with Asian Mango and Avocado Salad.

Crispy skin salmon with squid ink noodles on a roasted red pepper and saffron veloute. The salmon was slightly raw in the center so it was juicy and tender. The saffron veloute was full of flavours from long cooking process. He had this sauce simmering for over an hour.

Port poached pear with vanilla pastry cream, edible flower and cake crumble. When you eat with food bloggers nowadays, it's almost a rule to make natural light readily available either through a window or open door for the purpose of food photography.

Here we are outside on the pavement making use of the little bit of sunlight left before dinner. And finally, I think we can all agree that a floral themed party absolutely requires floral themed macarons right?

Here is my little contribution to the party - lavender lemon macarons. The shell color was kept mostly in its original almond colour with a tiny bit of Americolor gold. Once they were assembled, I brushed a tiny bit of gold dust onto the surface to create a pretty shimmer effect.

As for the filling, I piped a ring of lavender buttercream on the outside and placed a dallop of lemon buttercream on the inside.

It's one of my favorite flavor combos! After having one, I was pleasantly surprised when Chef Petersen asked me for more of these 🙂. There's been a lot of request for this recipe so I'll get it up for you as soon as I can. It's been a beautiful, busy and crazy summer.

There has been so many wonderful experiences that I am trying to live-in-the-moment for so please bear with me and I hope you are all enjoying your summer too! Matcha macarons filled with strawberry cream that is naturally colored and flavored. The shells are extra flavorful with green tea powder.

This recipe was influenced by a dinner party experience I had in which one of the guests was concerned about food that contained food colouring. Before eating each dessert item, he asked diligently if it contained any food colouring. Unfortunately, I had indeed used some food colouring in the macaron shells so he couldn't have any due to his concern in regards to it.

It really got me thinking. Yes, brightly colored baked goods are so cute and too darn photogenic for their own good but not everyone may feel comfortable ingesting it. So I created this new recipe which is naturally flavoured and colored.

Today I present to you this Matcha Green Tea Macaron filled with Strawberry Swiss Buttercream. In the last matcha macaron recipe I wrote, I included the addition of a few drops of Americolor's Avocado gel color to give the shells the typical vibrant green color one comes to expect in their macarons.

This time, I left out the Avo green gel color and let the natural colors of the matcha come through. As you can see, the result is a more muted and mossy green. As for the strawberry buttercream, the pink color derives solely from the real strawberries used in the recipe.

I quite admire this natural colour combo and believe you can take great pride in letting your guests know that this macaron is naturally colored and flavoured from raw ingredients. It also tastes absolutely delicious - a winning combo! I'm proud to have this new recipe in my recipe box and I hope you will be too.

Happy Baking! This is Part 2 of summer activities in and around Vancouver that I shared with Deborah Moore this morning on AM Continuing on with Part 1 of summer activities in Vancouver where I talked about the different places to stand up paddle board in and around Vancouver, the last one on the list was Alta Lake.

It's 1. away from Whistler Village. It's coincidentally the first place where we had our first SUP experience a few years ago. We rented the boards from Backroads Whistler and quickly fell in love with the sport to where we eventually bought our own boards that season.

Although we've returned to Whistler many times after that, we never had an opportunity to bring our boards with us until two weeks ago. We had originally planned to take our first camping tbh, "vanping" trip together. We really wanted to take advantage of the wonderful summer weather and be in nature but due to the forest fires in the interior, the only road to the campsite where we booked was blocked.

We quickly re-routed our trip to Whistler because of the allure of using our boards on Alta Lake. It's a relatively calm body of water for SUP and the water on the beach edge is shallow for wading and swimming.

On another day, hubby "surprised" me with a hike in Nairn Falls. Okay, so it's not like he had champagne and roses prepared for me there, nothing of that sort but it would be nice right? hubby, if you're reading this lol. On a whim, we decided to go on a hike instead of heading out on the water again so I suggested we do a hike at Brandy Wine - a beautiful trail with a nice view of a waterfall that we've done before.

Hubby started looking up places to hike around Whistler and he told me to get into the car and he'd surprise me with the location. Fine with me, I like surprises 🙂.

We drove about half and hour to arrive at a park called Nairn Falls Park. As soon as I arrived at the entrance , I started to take photos.

It was truly beautiful. We were up high looking down at the most beautiful seafoam green water that was gushing down the river.

I took some time to capture this perfect scene - vibrant green water, snow capped mountain and evergreen trees. What more could you ask for? While I was greedily snapping away, hubby said, '"C'mon, keep moving.

I promise you. It gets better. He must know something I don't. We kept walking along the trail which is compact earth and rocks. It's not too hard or steep. I even saw young children walk by themselves while holding onto the hands of even younger siblings, and more impressively, a mother with a baby on her back.

You'll still need the proper footwear though. We only had on running shoes and could navigate the trail with no problems. It was only when we veered off the main trail and tried to climb down the sides of the mountain in the makeshift paths down towards the water's edge did we encounter some slippery situations, literally.

Well worth it though, here is the view once you get down. We sat on the rocks cooling off with the mist from the gushing waters that was so clear and so green. What a dream it was! It was very spa-like, except it was real and we got to experience it for free. It really reminded me to be cognizant in my daily life to preserve the limited natural resources we have on this planet.

After a brief rest and a fast and furious photo shoot, we headed back on the trail. I had no idea what I was walking towards. Was there supposed to be more on this trail? We kept walking along the trail and after a total of about 40 minutes approx.

What sets this waterfall apart is how it has created a perfect puzzle-like appearance in the big rocks in it's path.

Just so spectacular! I was in awe. No wonder why hubby said he chose this hike for me. He said he knew I would want to take pictures for my blog and that I did. I hope you enjoyed them and if you get a chance next time you're in the Whistler area, make a visit!

And if you don't have a chance to head up to Whistler, here is the last summer activity that you can do on a rainy day in Vancouver. Read Part 3 of my talk with Deborah Moore here. Here's a little more info on the summer activities I shared with Deborah Moore this morning on AM Near the end of each spring, we eagerly follow the weather forecast to see when it would be sunny and warm enough for us to bring our beloved paddle boards out onto the water.

That day for us came in mid-May this year with temperatures in the mid 20s C. And it kept climbing throughout the rest of the season resulting in an early June heatwave with temperatures reaching 30C. Okay, so you may probably chuckle at these numbers if you're from a hot climate but these are definitely the numbers that make all of us Vancouverites rejoicing the start of our comparatively short summer season.

It rains here almost months of the year and even in the summer there are sporadic stretches of rain here and there too. So you can imagine my excitement to dust off our paddleboards - unused since last summer - for the summer season ahead.

If you've been near waterways where people do water sports in the last few years, I'm sure you've most likely seen people paddleboarding.

You'll see people standing upright on what resembles a surfboard navigated by the movements of just one paddle.

It's kind of like a cross between surfing and canoeing while standing upright. It's so much fun to be out of the water enjoying the view while doing something physical but without having to get your hair wet 🙂 Unlike a canoe or kayak, you have the flexibility to stand up, sit down or even lay down on your board to suntan.

And should you fall off, it's relatively easy to climb back onto your board as opposed to recovering a capsized kayak alone. If you're renting your boards I'll tell you where you can do so below , it will usually come with a SUP, a paddle, a life jacket and a leash for connecting you to your board so it won't drift away in case you fall off.

Here are a few things you can bring along with you to make your time more enjoyable:. In Vancouver, we like to bring our boards to our favorite spot which is Deep Cove in North Vancouver. The waters at the cove are generally calm during times when there aren't a lot of speedboats on the water as well so it makes for an amazing experience as you trek along the coastline of the cove giving you a nice view of the beautiful waterfront homes on the shore and eventually reaching small islands like Grey Rocks.

Because of it's natural beauty and ideal water conditions, Deep Cove is one of the busiest places to rent kayaks, surf skis and paddleboards or SUPs so you must do it early. In the summer season, there is no such thing as walk-in rentals. The best time to book would be at least 1 or 2 days in advance, especially if you want to be out there on the weekends.

Here is the Deep Cove Kayak website link. Reaching the beautiful Grey Rocks Island with our paddleboards. Beautiful little enclave on your approach to Grey Rocks Island and the view of waterfront homes while paddleboarding at Deep Cove.

If you do show up at Deep Cove and find that all the boards have been rented already, you can make a 5-minute drive to Cate's Park where they'll usually have more boards available.

The area is not as pretty as Deep Cove and the beach where you launch is a bit rocky but worth the trip if you're in the area and have your heart set on doing some stand up paddleboarding. If you paddle long enough one hour , you can even make your way to Deep Cove on your board but don't forget you have to paddle back 🙂.

For those in the Tri-cities area, Rocky Point in Mundy Park is another great place where you can rent. The view isn't as nice as the one you get at Deep Cove since the shorelines are lined with industrial plants but the wonderful thing that sets this place apart is the opportunity to see sea lions, lots of them, resting on the floating log piles.

It's a wonderful sight. Jericho Beach is known as a great launching area for surfers so you guessed it - the water will be choppy! Unlike the relatively calmer warmers of Deep Cove, expect to ride a few waves when you're out there.

Here's the link to the Windsure where you can rent SUPs, skimboards or windsurfing boards. Paddleboarding around Granville Island offers you a magnificent view of Vancouver's urban glass jungle and one of Vancouver's nost iconic landmarks - Science World, which was originally built for Expo You'll face a lot of competition for the narrow waterways from the other kayaks, boats and yachts in this area so keep that in mind.

The water quality there is also known to be less than desirable. Alta Lake in Whistler is another favorite of ours. It's a 5 minute drive from Whistler Village so it makes a perfect daytime activity while you're up there in the summer season.

There is a convenient dock for you to launch your board and the water by the beach is shallow and calm for swimming.

Rentals can be made here. I hope you get a chance to try out paddle boarding this summer. One of my girlfriends always noted her desire to go out on the water with me one day. We finally made it happen this year and she's been hooked ever since.

I think she's well on her way to getting her own board soon because she has quickly fallen in love with it, and I think you will too! Click here to read the PART 2 of the summer activities I shared with Deborah Moore this morning.

It's July 3rd today and I want to share a little bit of my one-month weight loss journey that I started in the beginning of June. I tried to lose my "dessert weight" - basically the weight I think I've gained from eating desserts, and the weight from overeating stemming from the fear of being hungry later.

It's extra weight that comes from unhealthy lifestyle habits so I was simply trying to lose those extra few pounds and nothing more since maintaining a healthy weight for my height and being satisfied at meal time is very important to me.

My weight loss goal was to lose one pound per week at a total of seven pounds. It's nothing dramatic but I chose this goal because I wanted to lose it gradually and not have the process become so painful that it would make me fall off the wagon.

I knew that developing sustainable lifestyle habits would help me more than reaching a weight loss goal only to gain it back afterwards when the actions taken to get there can't be repeated on an ongoing basis. So far, it's been four weeks and I've lost five pounds. Here's what I did to lose my little "dessert weight".

Please note, I'm not a dietitian or trainer. These tips happened to be effective for me and my body type. Oh I know how could I do that? That just goes against everything my blog and I stand for 🙂 Well, I'm not saying that I cut out all of it!

I just happened to eat it at least 3 to 4 times a week. It was so easy since I'd buy a cake here and there plus there were days when I "had" to taste test my own desserts for the blog. See what I do for you all? I cut down my dessert intake down to 1 to 2 times a week. Sometimes I'd share it or if it was ice cream at home, I'd only take a few teaspoons full and stop.

I was still able to find it satisfying since I was able to have a taste of it. In the past I was just mindlessly eating more than I needed just to "finish it". Instead of eating rice and noodles. During meal times at home, we'd pair a protein with quinoa or a salad. For salad dressing, I would use a tablespoon of peanut butter.

I would also add some of the foods I liked to make it more enticing - strawberries, mandarins, dried cranberries to name just a few. I also cut down on eating out unless it was something I really wanted to splurge on - calories-wise. Of course, if I was eating with others, I would always partake in the food fun.

If my dining companions wanted to eat something sinfully delicious, I would not kill the mood by saying no. For me, eating out with others should a fun and engaging activity where we can share a similar experience together.

A splurge here and there is totally okay! Mont Blanc Boxed Toast at Dazzling Cafe in Richmond. There are four more blocks of toasts inside! I regularly exercised 1 to 2 times a week but obviously it wasn't offsetting enough of the calories I ate each day.

So i increased it to every other day. Most of it consisted of thirty minutes on a stationary bike at home in front of the TV. Although, logistically, it was the easiest way to fit in physical activity, I actually preferred one to two hour walks in the city and paddle boarding, both of which I did once a week.

It feels like I'm not exercising at all. I actually hate exercising. I'm not one of those people who get a "high" after exercising. Those people are crazy 🙂 Which leads to my next point: I realized that exercise can only burn off so many calories, which is not a lot.

Since my usual exercises were not high impact or for a long period of time, I wasn't burning a whole ton, maybe just about to calories each session, therefore, some restraint was needed to not snack out of boredom. I loved chocolates and when I read on the packaging that one piece was 80 calories, it was enough for me to put it down.

It was easier for me not to eat it than it was for me to work it off. This is a shocker. My whole life I've been told to eat a big breakfast which was what I did until I started calorie counting with My Fitness Pal and realized I added calories to my diet each day during a time when I wasn't even hungry.

I seriously struggled to finish my breakfast most mornings. It usually consisted of a piece of fruit, half an avocado and a handful of nuts or an egg.

For a drink, I would drink lemon water with grated ginger. After reading some more articles that supported eating a smaller breakfast, I decided to give it a try.

Breakfast time became less of a chore and I literally felt the same as if I had eaten a bigger one. Some days I'd swap the lemon for honey or add an extra egg to my meal, providing more satiety if I was required to have a later lunch. Paying attention to what I ate as described above and how much of it was a huge mind set shift.

I used to overeat out of fear that I'd be hungry later so over time it was hard to gauge when I was actually full. I had to train myself to recognize when I've had enough food.

The first few days of my diet, I did deliberately lower my portions to cut the calories and yes, it was hard! I did feel hungry afterwards but after about 3 days, my body seemed to adjust to the new smaller portions and I was able to get by with less to feel full.

I now try to consciously eat slower so I can have time to develop that "full" feeling. I also eat till I'm just full, not stuffed. And to alleviate the fear of being hungry, I tell myself that I can always eat a snack later.

Sometimes I do. Sometimes I don't. And if I do, its usually a glass of milk UHT which I absolutely love or a large piece of fruit that I actually enjoy so it becomes a "treat"- usually fruits like Dragon Fruit or watermelon. And there you have it.

I'm still about two pounds away from my goal and I noticed that losing weight is not linear for me. The first week, I quickly lost three pounds and my weight was stagnant for two weeks until last week when I lost another two.

I'm happy I developed some new habits that I can use each and every day without feeling unnecessarily restricted. I'll make sure to keep you posted and please let me know if you have any tips or suggestions.

On Canada's th birthday today, I'd like to pay a little tribute to this country which I'm lucky to call my home. Read about my Canada Afternoon Tea experience here. I know you're probably thinking why I didn't post an accompanying photo of a maple leaf or other well-known images symbolic to the country.

I'm sure for many of my Canadian-born friends and even my own husband, being Canadian is a part of them that is as natural as life itself. For me, when I look back on my life, there was a time when I wasn't a Canadian. Looking back on the beginning of my life here in Canada, I somehow remember this little mouse.

I'll tell you why. My family and I immigrated from Hong Kong after I finished kindergarten. I didn't know how to read or write much in Chinese and probably only knew a few words in English.

I remember when we passed through customs, we had these immigration forms that we had to fill out and sign our names on. I asked Dad, how should I sign it?

In English? I was yet to have an English name. Dad told me, "Oh, it's just a formality, you can sign it whichever way you like. In fact, you can even put a turtle on it if you want.

I drew a turtle on the signature line like any other a 6 year old would do. Dad laughed and I was none the wiser. In retrospect, that was probably an extra blank form Dad gave me to occupy my time since I was probably one annoying child to ride on the plane with.

I remember asking him incessantly when we would finally be in Canada like children often do on long car or plane rides. And sometimes I'd overhear my family saying that we were going to Vancouver.

I would protest and say, "but, I thought we were going to Canada!?

Duration Missing en determinados rodillos inclusive que solo lo hagan en las rondas de free spins. wild o wild pegajoso wild pegado durante varias rondas

Rondas Gratis con Wilds Pegajosos - ¡Juega en ellos gratis o con bonos de casino Wild Return en de características y rondas de bonificación en el juego, incluidos los comodines pegajosos Duration Missing en determinados rodillos inclusive que solo lo hagan en las rondas de free spins. wild o wild pegajoso wild pegado durante varias rondas

He probado esto muchas veces en mi cocina y he encontrado que voy a tener pies grandes, una vez que se ha desarrollado una piel, sin importar el tiempo de descanso. Coloque un termómetro de horno en el horno para que la temperatura sea correcta.

Muchos panaderos asumen que sus hornos estén a la temperatura correcta cuando de hecho la temperatura ha aumentado o disminuido durante el proceso de cocción sin su conocimiento.

Coloque la bandeja en el estante del medio y hornear durante minutos. Hornear solo una bandeja a la vez. Use una espátula para golpee ligeramente los pies, debe ser firme y no empuje hacia atrás.

Mueva la parte superior de la cáscara de izquierda a derecha, no debería ser inestable. Despegue ligeramente el papel para hornear y el macaron debe desprenderse fácilmente sin pegarse. Esto no funciona bien en silpats aunque.

Si no pasa las pruebas anteriores, poner en el horno y hornear un extra 1 minuto a la vez. Si los fondos son sólo un poquito pegajosos solo un poco sin embargo , mantener en la bandeja se enfríe durante unos 15 minutos.

Si sin embargo, los fondos ya están marrones, desprenda limpiamente o aparecen demasiado cocidos, quitar la bandeja caliente se enfríe. Romper una abierta y verifique el interior, debe ser totalmente ajustado y no excesivamente húmedo. Si está demasiado húmeda se derrumbará las cookies cuando enfríe.

Errar en el lado de encima para hornear en lugar de bajo de la hornada como la maduración proceso serán capaces de salvamento sobre macarrones al horno.

Ver paso. Colocar el relleno en una manga pastelera y exprimir una cucharada de él en el centro. No necesita demasiado, no quiere que aplasta hacia fuera más allá de la cáscara una vez que se monta al otro lado de la cáscara del macaron.

dejar en la nevera en un recipiente hermético y dejarlos madurar por 24 horas. Mejor se comen después de 24 horas ya que los sabores se absorberá en la cáscara.

El proceso de maduración puede ser acelerado también frotando ligeramente la parte inferior de las cáscaras con un jarabe que es el mismo sabor como el relleno.

Leche también funciona! después de 24 horas de maduración en la nevera, traer de vuelta a temperatura ambiente 30 minutos antes de servir. A month ago I was asked to participate in something that was both delightful and daunting at the same time - to be one of the media judges in this year's Vanfoodster Sundae Challenge.

I was delighted because you know I'm a big, and I mean BIG fan of desserts. On the other hand, it was daunting because I tend to shiver like a little Chihuaha all year round regardless of the temperatures outside.

In any group setting, I'm guaranteed to be the one person in the room wearing the most clothes all the while asking for the heat to be turned up or the AC to be turned down. Putting the shivers aside, I have also been trying to stay disciplined on my diet. As you can remember from my recent post about how I lost my 5 pound "dessert weight", my goal was to eventually lose 7 pounds in total.

I did ultimately lose 6 pounds so I was of course a bit weary about eating 11 sundaes in a span of 3 weeks. Nevertheless, this was not called a sundae challenge for nothing. I decided to embrace it head on with a game plan. I devoted certain days to eat 2 sundaes in a day. Instead of eating them on separate days, the days when I ate 2 sundaes were my "cheat days".

I made sure they were in the same areas and I would walk to these shops. Most of the time it took over an hour to reach each shop in the sweltering late summer heat so my plan had a two-fold effect. I would burn calories and warm myself up before eating each delicious cold treat.

I felt it was a dubious plan but incidentally, my scale ran out of batteries when the challenge started so I had no way to see if I was on or off track with my weight. More on that later. After tasting each sundae, we were asked to give each creation a score from 0 to Every creation had a special name and some even had little stories which added to its originality.

For example, the Earth Sun and Stars by Umaluma featured black vanilla ice cream with gold flakes which represents the stars in the sky and the Akbar Mashti tradional Iranian saffron ice cream represents the sun. An attractive presentation was also important since sundaes are presented as sum of it's parts - ice cream and fixings like chocolate, syrup, candy, sprinkles etc.

And mind you, some were really flashy like the three tiered ice cream bubble waffle creation by Tmix Tea; some had a more elegant appeal like the Summer Pavlova by Beyond Coffee - a dainty pastel colored concoction that featured soft purple blueberry ice cream on top of a snow white meringue nest filled with lemon curd.

Lastly, taste was deemed most important and the sundaes that I finished completely on my own usually received the highest score in that department for me.

Calories cannot be wasted when you're dieting! Take a look at each sundae and when you're done, head over to Vanfoodster's page to see if your pick was crowned the winner for this year's challenge.

I finally bought batteries for my scale and did a little weigh in. I gained 2 pounds from the 6 that I lost. It was worth it and I'm just glad it wasn't more than that since some of the creations were so good, I finished them all by myself.

This post got me thinking again and I think I will be back for another sundae sooner than later. This sundae by Beyond Coffee is composed of a pretty meringue nest filled with lemon cream and topped with blueberry gelato and compote. This is the Creme Brulee Sundae from Ice Queen - pudding dessert on top of flash frozen pudding ice cream rolls.

Another pudding was broken down and then incorporated into the ice cream mixture, then rolled. The flavours really come through. I couldn't have found a more fitting sundae to eat on solar eclipse day at umalumagelato. The black vanilla ice cream with gold flakes represents the stars in the sky and the Akbar Mashti tradional Iranian saffron ice cream represents the sun.

Lychee Liquid Nitrogen Ice Cream with tiny chunks of water chestnut which adds a nice crunchy texture in a healthy way. I definitely needed back up for this vanilla bean gelato topped with two fresh churros and cinnamon dust adorned by a mini concha.

And there's really a cannoli on top of this sundae along with caramelized Okanagan peaches, candied pecans topped with crushed Sicilian Cannoli shells and chocolate drizzle. Okay, let's just say it has everything 🙂. Sour Cherry and Pistachio ice cream nestled inside a light and crispy waffle bowl.

It's name and inspiration comes from it's predecessor, the sour cherry chocolate bar with the same name. This sundae is made with Cocowhip vegan coconut soft serve and topped with crunchy oats, hemp seeds and matcha.

I hear it's Canada's first vegan soft soft. Have you ever had sweet corn ice cream? It's my first time? a sundae filled with Salted Caramel and Sweet corn Ice cream topped with popcorn, gummies and chips. It's meant to feed people. What was I thinking trying to tackle this alone?

It's rare to find a late night dessert bar that is both sophisticated and sexy in this city but there is one establishment that happens to possess that elusive quality - Mosquito in Gastown. Opened since , Mosquito has made a name for itself as an upscale dessert and champagne lounge.

They have an extensive drinks menu filled with smart cocktails, wine and post-dinner drinks. Their decadent and perfectly plated desserts are also a draw although you'd never be able to capture a good photo since it has that sexy dark candle-lit ambiance that is mesmerizing for romance but not so much for the camera shutter - until now.

Over the summer, Mosquito introduced it's afternoon tea service with sittings on Sunday afternoons only from pm. It was nice to see the lounge in the daytime since I have only been there once during the evening. This time, in the light, the beautiful architectural details were definitely more perceivable and eye catching.

For a dessert heavy weight like Mosquito, I was pleasantly surprised to find that the savoury offerings were also just as delicious as the desserts. I enjoyed every piece on the tray and even the one dessert piece which didn't "work" for my taste - the miso chocolate tart - was impressive in it's presentation and unique flavour pairing.

Another edgier offering was the savoury macaron filled with mozzarella cream and tomato sauce. The only other time I remembered having a savoury macaron during afternoon tea was at the HK Ritz Carlton. I would highly recommend it for anyone who appreciates fine desserts. On the service side, it's professional but since it's a boutique business, you won't find the same level of attentiveness as you would when having tea at a hotel.

However, it's mid-price position, amazing dessert selection and chic ambiance fully compensates for that. Overall, I was thoroughly impressed with this fresh take on afternoon tea, it dared to push the boundaries a bit while maintaining a certain level of sophistication and beauty.

Click to view the Tea Menu at Mosquito. Mosquito Afternoon Tea Menu. Click to view. A generous basket filled with tiny madeleines.

A pistachio raspberry mouse cake sits prominently on the upper tier. Left: pistachio raspberry mousse. Right: chocolate coffee mousse and mango mandarin jelly with cocoa sponge. Miso Chocolate Tart with chocolate walnut ganache, miso butterscotch mousse topped with chocolate caviar.

Left: citrus and avocado semifreddo with candie kumquat and honey yuzu foam. Right: strawberry eclair filled with mascarpone rose creme and strawberry jam. Notable Points: - the afternoon tea service provides an opportunity to experience this sexy lounge in the daytime. Ambience: Sleek and sexy lounge with dark booth seating and wooden tables.

High industrial ceilings with specially designed pendant light fixtures. There are 2 small tables by the windows. The restaurant is partitioned into two parts, one in the front and one in the back which is much darker in the daytime.

They were tender with a delicate trace of orange blossom. Savoury: All the savouries were surprisingly well executed for a dessert heavy weight like Mosquito. I was pleasantly surprised by the smoked salmon sandwich, the bread had a nice chew and paired perfectly with an herbaceous creme fraiche.

The shell of the prosciutto quiche had a delightful buttery flavor and crumbly texture but the prosciutto itself could have been more flavorful.

The savory macaron really took me by surprise. The macaron shell was expertly made and assembled with a savory filling of mozzarella cream and tomato sauce.

The shell was full and slightly chewy and this was even consistent in the unassembled shell which did not appear to have undergone the same maturation process as the assembled one. All the savouries were of a good size. Not teeny tiny. Sweets: The sweets exhibited all the qualities of desserts made by an expert pastry chef - correct textures, discernible flavours, complex flavour pairings finished with a sophisticated presentation.

The Miso Chocolate Tart was a bit more ambitious flavour pairing and I didn't find that it worked for me. It was a little flat since it was neither sweet nor salty and it had a little smokey bitter aftertaste. I did appreciate the exquisite presentation of the chocolate caviar on top and that did taste good on it's own.

Tea: A small collection of teas. It's one of the most pared-down tea list I've ever seen for afternoon tea. There is 3 black, 1 green and 3 herbal.

Well, I guess when you're at Mosquito you're not expected to enjoy hot tea since their alcoholic drink selections are sleeker and more unique. Tea Ware: The desserts and savouries were presented on a hip 2 tiered wooden tea tray while the madeleines were nestled inside a dark blue napkin and served in a small bread basket which was lightly dusted with powdered sugar.

The rest of the tea ware were simple and white. Alcoholic Beverages: Similar to Trump Hotel , Laduree , Fairmont Pacific Rim , Notch 8 , alcoholic beverages can be ordered with the tea set.

Service: Professional service with attention to detail. It was a bit understaffed as we found it easier and faster to flag down someone at the service station for most of the requests we were making.

Once found, everyone was more than happy to help. It's called Easy Park and it also has spaces for EVO and Car2Go share cars. Here is Part 1 of 3 events that I will share with Deborah Moore tomorrow on AM I'm always up for a good time in the company of other women who enjoy a nice meal and pretty party decors so this past weekend's ladies night was a real delight.

A fellow blogger, Maggie , YouTuber, Cici , her two friends and I had a lovely private dinner prepared by Vancouver's original Dinner in the Sky chef, Travis Petersen. The night was made all the more special by the group effort bringing the beautiful dinner to fruition.

Maggie organized, Cici hosted and decorated, Kelly contributed an exquisite floral arrangement for the table and I made macarons, of course 🙂.

Many private chefs hold private "underground" dinners in their own homes nowadays but part of this special experience was having our chef, Travis Petersen, come to us which allowed us to decorate the space in any way we desired. Cici, our gracious host, did all the decorating.

She made a colorful feature wall with hanging pom poms in pretty pastel colors which ended up looking marvelous in photos. She also prepared a pretty table setting complete with a pastel colored floral arrangement, photogenic tableware and plate chargers.

Kelly also contributed by bringing a beautiful arrangement of roses and hydrangeas encased in a modern gold trimmed terranium. Prior to the party, Cici showed me her idea of putting edible flowers into ice cubes for our drinks. She asked me where she could find them and I was at a loss even though I had always intended to use real flowers in my macarons one day.

The next best thing I could think of was my mom's organic garden. She had organic lavender which I thought just might work. So I dropped them off with Cici prior to the party and she put them into ice cubes. I just didn't know they were long ice cubes.

The long ice cubes ended up working perfectly because lavender is a vertical growing flower, and the long cubes looked wonderful peaking out of the wine glass. BTW, I discovered you can find organic edible flowers at Whole Foods! It's in the refrigerated herbs section. Chef Petersen prepared a scrumptious 4 course meal that one would find in any fine dining restaurant.

We had Grilled Portobello mushroom nicoise and ahi tuna ceviche crispy sesame wonton crackers with asian mango and avocado salad to start. The main was an absolutely delicious Crispy skin salmon with squid ink noodles on a roasted red pepper and saffron veloute.

Lastly, we ended the meal with a port poached pear with vanilla pastry cream, edible flower and cake crumble. And not only does he cook, he also does the dishes too. So you can sit back and relax with a glass of wine and enjoy the night without worrying about the work that awaits you once your guests leave.

Private Chef, Travis Petersen. A local boy, he has made a name for himself as the original Dinner in the Sky YVR Chef and as a competitor in season 3 of Master Chef Canada. Grilled Portobello Mushroom Nicoise - grilled portobello mushroom topped with olives, roasted red pepper, grape tomato, fresh basil, goat cheese and a nicoise dressing red wine vinegar, olive oil, capers, anchovies, garlic, chilli flakes.

Ahi Tuna Ceviche Crispy Sesame Wonton Crackers with Asian Mango and Avocado Salad. Crispy skin salmon with squid ink noodles on a roasted red pepper and saffron veloute. The salmon was slightly raw in the center so it was juicy and tender. The saffron veloute was full of flavours from long cooking process.

He had this sauce simmering for over an hour. Port poached pear with vanilla pastry cream, edible flower and cake crumble. When you eat with food bloggers nowadays, it's almost a rule to make natural light readily available either through a window or open door for the purpose of food photography.

Here we are outside on the pavement making use of the little bit of sunlight left before dinner. And finally, I think we can all agree that a floral themed party absolutely requires floral themed macarons right? Here is my little contribution to the party - lavender lemon macarons.

The shell color was kept mostly in its original almond colour with a tiny bit of Americolor gold. Once they were assembled, I brushed a tiny bit of gold dust onto the surface to create a pretty shimmer effect.

As for the filling, I piped a ring of lavender buttercream on the outside and placed a dallop of lemon buttercream on the inside. It's one of my favorite flavor combos!

After having one, I was pleasantly surprised when Chef Petersen asked me for more of these 🙂. There's been a lot of request for this recipe so I'll get it up for you as soon as I can.

It's been a beautiful, busy and crazy summer. There has been so many wonderful experiences that I am trying to live-in-the-moment for so please bear with me and I hope you are all enjoying your summer too! Matcha macarons filled with strawberry cream that is naturally colored and flavored.

The shells are extra flavorful with green tea powder. This recipe was influenced by a dinner party experience I had in which one of the guests was concerned about food that contained food colouring.

Before eating each dessert item, he asked diligently if it contained any food colouring. Unfortunately, I had indeed used some food colouring in the macaron shells so he couldn't have any due to his concern in regards to it.

It really got me thinking. Yes, brightly colored baked goods are so cute and too darn photogenic for their own good but not everyone may feel comfortable ingesting it. So I created this new recipe which is naturally flavoured and colored.

Today I present to you this Matcha Green Tea Macaron filled with Strawberry Swiss Buttercream. In the last matcha macaron recipe I wrote, I included the addition of a few drops of Americolor's Avocado gel color to give the shells the typical vibrant green color one comes to expect in their macarons.

This time, I left out the Avo green gel color and let the natural colors of the matcha come through. As you can see, the result is a more muted and mossy green. As for the strawberry buttercream, the pink color derives solely from the real strawberries used in the recipe.

I quite admire this natural colour combo and believe you can take great pride in letting your guests know that this macaron is naturally colored and flavoured from raw ingredients. It also tastes absolutely delicious - a winning combo! I'm proud to have this new recipe in my recipe box and I hope you will be too.

Happy Baking! This is Part 2 of summer activities in and around Vancouver that I shared with Deborah Moore this morning on AM Continuing on with Part 1 of summer activities in Vancouver where I talked about the different places to stand up paddle board in and around Vancouver, the last one on the list was Alta Lake.

It's 1. away from Whistler Village. It's coincidentally the first place where we had our first SUP experience a few years ago. We rented the boards from Backroads Whistler and quickly fell in love with the sport to where we eventually bought our own boards that season.

Although we've returned to Whistler many times after that, we never had an opportunity to bring our boards with us until two weeks ago. We had originally planned to take our first camping tbh, "vanping" trip together.

We really wanted to take advantage of the wonderful summer weather and be in nature but due to the forest fires in the interior, the only road to the campsite where we booked was blocked.

We quickly re-routed our trip to Whistler because of the allure of using our boards on Alta Lake. It's a relatively calm body of water for SUP and the water on the beach edge is shallow for wading and swimming. On another day, hubby "surprised" me with a hike in Nairn Falls.

Okay, so it's not like he had champagne and roses prepared for me there, nothing of that sort but it would be nice right? hubby, if you're reading this lol. On a whim, we decided to go on a hike instead of heading out on the water again so I suggested we do a hike at Brandy Wine - a beautiful trail with a nice view of a waterfall that we've done before.

Hubby started looking up places to hike around Whistler and he told me to get into the car and he'd surprise me with the location. Fine with me, I like surprises 🙂. We drove about half and hour to arrive at a park called Nairn Falls Park.

As soon as I arrived at the entrance , I started to take photos. It was truly beautiful. We were up high looking down at the most beautiful seafoam green water that was gushing down the river.

I took some time to capture this perfect scene - vibrant green water, snow capped mountain and evergreen trees. What more could you ask for? While I was greedily snapping away, hubby said, '"C'mon, keep moving.

I promise you. It gets better. He must know something I don't. We kept walking along the trail which is compact earth and rocks. It's not too hard or steep. I even saw young children walk by themselves while holding onto the hands of even younger siblings, and more impressively, a mother with a baby on her back.

You'll still need the proper footwear though. We only had on running shoes and could navigate the trail with no problems. It was only when we veered off the main trail and tried to climb down the sides of the mountain in the makeshift paths down towards the water's edge did we encounter some slippery situations, literally.

Well worth it though, here is the view once you get down. We sat on the rocks cooling off with the mist from the gushing waters that was so clear and so green.

What a dream it was! It was very spa-like, except it was real and we got to experience it for free. It really reminded me to be cognizant in my daily life to preserve the limited natural resources we have on this planet. After a brief rest and a fast and furious photo shoot, we headed back on the trail.

I had no idea what I was walking towards. Was there supposed to be more on this trail? We kept walking along the trail and after a total of about 40 minutes approx.

What sets this waterfall apart is how it has created a perfect puzzle-like appearance in the big rocks in it's path. Just so spectacular! I was in awe. No wonder why hubby said he chose this hike for me.

He said he knew I would want to take pictures for my blog and that I did. I hope you enjoyed them and if you get a chance next time you're in the Whistler area, make a visit! And if you don't have a chance to head up to Whistler, here is the last summer activity that you can do on a rainy day in Vancouver.

Read Part 3 of my talk with Deborah Moore here. Here's a little more info on the summer activities I shared with Deborah Moore this morning on AM Near the end of each spring, we eagerly follow the weather forecast to see when it would be sunny and warm enough for us to bring our beloved paddle boards out onto the water.

That day for us came in mid-May this year with temperatures in the mid 20s C. And it kept climbing throughout the rest of the season resulting in an early June heatwave with temperatures reaching 30C.

Okay, so you may probably chuckle at these numbers if you're from a hot climate but these are definitely the numbers that make all of us Vancouverites rejoicing the start of our comparatively short summer season.

It rains here almost months of the year and even in the summer there are sporadic stretches of rain here and there too. So you can imagine my excitement to dust off our paddleboards - unused since last summer - for the summer season ahead. If you've been near waterways where people do water sports in the last few years, I'm sure you've most likely seen people paddleboarding.

You'll see people standing upright on what resembles a surfboard navigated by the movements of just one paddle. It's kind of like a cross between surfing and canoeing while standing upright.

It's so much fun to be out of the water enjoying the view while doing something physical but without having to get your hair wet 🙂 Unlike a canoe or kayak, you have the flexibility to stand up, sit down or even lay down on your board to suntan.

And should you fall off, it's relatively easy to climb back onto your board as opposed to recovering a capsized kayak alone. If you're renting your boards I'll tell you where you can do so below , it will usually come with a SUP, a paddle, a life jacket and a leash for connecting you to your board so it won't drift away in case you fall off.

Here are a few things you can bring along with you to make your time more enjoyable:. In Vancouver, we like to bring our boards to our favorite spot which is Deep Cove in North Vancouver.

The waters at the cove are generally calm during times when there aren't a lot of speedboats on the water as well so it makes for an amazing experience as you trek along the coastline of the cove giving you a nice view of the beautiful waterfront homes on the shore and eventually reaching small islands like Grey Rocks.

Because of it's natural beauty and ideal water conditions, Deep Cove is one of the busiest places to rent kayaks, surf skis and paddleboards or SUPs so you must do it early. In the summer season, there is no such thing as walk-in rentals.

The best time to book would be at least 1 or 2 days in advance, especially if you want to be out there on the weekends. Here is the Deep Cove Kayak website link. Reaching the beautiful Grey Rocks Island with our paddleboards.

Beautiful little enclave on your approach to Grey Rocks Island and the view of waterfront homes while paddleboarding at Deep Cove. If you do show up at Deep Cove and find that all the boards have been rented already, you can make a 5-minute drive to Cate's Park where they'll usually have more boards available.

The area is not as pretty as Deep Cove and the beach where you launch is a bit rocky but worth the trip if you're in the area and have your heart set on doing some stand up paddleboarding.

If you paddle long enough one hour , you can even make your way to Deep Cove on your board but don't forget you have to paddle back 🙂.

For those in the Tri-cities area, Rocky Point in Mundy Park is another great place where you can rent. The view isn't as nice as the one you get at Deep Cove since the shorelines are lined with industrial plants but the wonderful thing that sets this place apart is the opportunity to see sea lions, lots of them, resting on the floating log piles.

It's a wonderful sight. Jericho Beach is known as a great launching area for surfers so you guessed it - the water will be choppy! Unlike the relatively calmer warmers of Deep Cove, expect to ride a few waves when you're out there.

Here's the link to the Windsure where you can rent SUPs, skimboards or windsurfing boards. Paddleboarding around Granville Island offers you a magnificent view of Vancouver's urban glass jungle and one of Vancouver's nost iconic landmarks - Science World, which was originally built for Expo You'll face a lot of competition for the narrow waterways from the other kayaks, boats and yachts in this area so keep that in mind.

The water quality there is also known to be less than desirable. Alta Lake in Whistler is another favorite of ours. It's a 5 minute drive from Whistler Village so it makes a perfect daytime activity while you're up there in the summer season.

There is a convenient dock for you to launch your board and the water by the beach is shallow and calm for swimming. Rentals can be made here. I hope you get a chance to try out paddle boarding this summer. One of my girlfriends always noted her desire to go out on the water with me one day.

We finally made it happen this year and she's been hooked ever since. I think she's well on her way to getting her own board soon because she has quickly fallen in love with it, and I think you will too! Click here to read the PART 2 of the summer activities I shared with Deborah Moore this morning.

It's July 3rd today and I want to share a little bit of my one-month weight loss journey that I started in the beginning of June. I tried to lose my "dessert weight" - basically the weight I think I've gained from eating desserts, and the weight from overeating stemming from the fear of being hungry later.

It's extra weight that comes from unhealthy lifestyle habits so I was simply trying to lose those extra few pounds and nothing more since maintaining a healthy weight for my height and being satisfied at meal time is very important to me.

My weight loss goal was to lose one pound per week at a total of seven pounds. It's nothing dramatic but I chose this goal because I wanted to lose it gradually and not have the process become so painful that it would make me fall off the wagon.

I knew that developing sustainable lifestyle habits would help me more than reaching a weight loss goal only to gain it back afterwards when the actions taken to get there can't be repeated on an ongoing basis.

So far, it's been four weeks and I've lost five pounds. Here's what I did to lose my little "dessert weight". Please note, I'm not a dietitian or trainer.

These tips happened to be effective for me and my body type. Oh I know how could I do that? That just goes against everything my blog and I stand for 🙂 Well, I'm not saying that I cut out all of it!

I just happened to eat it at least 3 to 4 times a week. It was so easy since I'd buy a cake here and there plus there were days when I "had" to taste test my own desserts for the blog. See what I do for you all? I cut down my dessert intake down to 1 to 2 times a week.

Sometimes I'd share it or if it was ice cream at home, I'd only take a few teaspoons full and stop. I was still able to find it satisfying since I was able to have a taste of it. In the past I was just mindlessly eating more than I needed just to "finish it". Instead of eating rice and noodles.

During meal times at home, we'd pair a protein with quinoa or a salad. For salad dressing, I would use a tablespoon of peanut butter. I would also add some of the foods I liked to make it more enticing - strawberries, mandarins, dried cranberries to name just a few. I also cut down on eating out unless it was something I really wanted to splurge on - calories-wise.

Of course, if I was eating with others, I would always partake in the food fun. If my dining companions wanted to eat something sinfully delicious, I would not kill the mood by saying no.

For me, eating out with others should a fun and engaging activity where we can share a similar experience together. A splurge here and there is totally okay! Mont Blanc Boxed Toast at Dazzling Cafe in Richmond.

There are four more blocks of toasts inside! I regularly exercised 1 to 2 times a week but obviously it wasn't offsetting enough of the calories I ate each day.

So i increased it to every other day. Most of it consisted of thirty minutes on a stationary bike at home in front of the TV. Although, logistically, it was the easiest way to fit in physical activity, I actually preferred one to two hour walks in the city and paddle boarding, both of which I did once a week.

It feels like I'm not exercising at all. I actually hate exercising. I'm not one of those people who get a "high" after exercising. Those people are crazy 🙂 Which leads to my next point: I realized that exercise can only burn off so many calories, which is not a lot.

Since my usual exercises were not high impact or for a long period of time, I wasn't burning a whole ton, maybe just about to calories each session, therefore, some restraint was needed to not snack out of boredom. I loved chocolates and when I read on the packaging that one piece was 80 calories, it was enough for me to put it down.

It was easier for me not to eat it than it was for me to work it off. This is a shocker. My whole life I've been told to eat a big breakfast which was what I did until I started calorie counting with My Fitness Pal and realized I added calories to my diet each day during a time when I wasn't even hungry.

I seriously struggled to finish my breakfast most mornings. It usually consisted of a piece of fruit, half an avocado and a handful of nuts or an egg.

For a drink, I would drink lemon water with grated ginger. After reading some more articles that supported eating a smaller breakfast, I decided to give it a try. Breakfast time became less of a chore and I literally felt the same as if I had eaten a bigger one. Some days I'd swap the lemon for honey or add an extra egg to my meal, providing more satiety if I was required to have a later lunch.

Paying attention to what I ate as described above and how much of it was a huge mind set shift. I used to overeat out of fear that I'd be hungry later so over time it was hard to gauge when I was actually full.

I had to train myself to recognize when I've had enough food. The first few days of my diet, I did deliberately lower my portions to cut the calories and yes, it was hard! I did feel hungry afterwards but after about 3 days, my body seemed to adjust to the new smaller portions and I was able to get by with less to feel full.

I now try to consciously eat slower so I can have time to develop that "full" feeling. I also eat till I'm just full, not stuffed. And to alleviate the fear of being hungry, I tell myself that I can always eat a snack later. Sometimes I do. Sometimes I don't. And if I do, its usually a glass of milk UHT which I absolutely love or a large piece of fruit that I actually enjoy so it becomes a "treat"- usually fruits like Dragon Fruit or watermelon.

And there you have it. I'm still about two pounds away from my goal and I noticed that losing weight is not linear for me. The first week, I quickly lost three pounds and my weight was stagnant for two weeks until last week when I lost another two.

I'm happy I developed some new habits that I can use each and every day without feeling unnecessarily restricted.

I'll make sure to keep you posted and please let me know if you have any tips or suggestions. On Canada's th birthday today, I'd like to pay a little tribute to this country which I'm lucky to call my home.

Read about my Canada Afternoon Tea experience here. I know you're probably thinking why I didn't post an accompanying photo of a maple leaf or other well-known images symbolic to the country. I'm sure for many of my Canadian-born friends and even my own husband, being Canadian is a part of them that is as natural as life itself.

For me, when I look back on my life, there was a time when I wasn't a Canadian. Looking back on the beginning of my life here in Canada, I somehow remember this little mouse. I'll tell you why. My family and I immigrated from Hong Kong after I finished kindergarten. I didn't know how to read or write much in Chinese and probably only knew a few words in English.

I remember when we passed through customs, we had these immigration forms that we had to fill out and sign our names on. I asked Dad, how should I sign it?

In English? I was yet to have an English name. Dad told me, "Oh, it's just a formality, you can sign it whichever way you like. In fact, you can even put a turtle on it if you want.

I drew a turtle on the signature line like any other a 6 year old would do. Dad laughed and I was none the wiser. In retrospect, that was probably an extra blank form Dad gave me to occupy my time since I was probably one annoying child to ride on the plane with.

I remember asking him incessantly when we would finally be in Canada like children often do on long car or plane rides. And sometimes I'd overhear my family saying that we were going to Vancouver.

I would protest and say, "but, I thought we were going to Canada!? I must not have understood the concept between cities and countries then. Okay, I was definitely not the brightest little one lol. When we started school, I didn't know much in English so I often had no idea what my teachers and classmates were talking about.

I spent a lot of time watching and observing what everyone else did, that was the only way for me to make some sense of the world around me. We lived in a remote region of the province so there were no dedicated group classes for ESL students.

Instead, my sister and I were often pulled out of our regular classes and taught English by a specially appointed teacher in the school library. We would learn English by reading children's books and one of them that I will always remember is, "If You Give a Mouse a Cookie.

I really loved reading that book with my teacher. She was a wonderful patient woman along with all our other teachers and the principal. Even with all the support and special attention, I was still unable to keep up with my classmates so after grade 2, my teachers told my parents that it would be best to keep me behind to repeat the grade.

I don't remember much else from that time except that I loved books and I would read a lot on my own time. I took out a lot of books from the library and read all the English words in them, often times not understanding what I was reading.

They were just words that I didn't know but gradually, with the help of structured lessons, playing with my Canadian friends and just constant reading, they did start to make sense. At the end of grade 2, my teachers gave me a test to see if I could go back into the actual grade I should be in the next year had I not failed, which was grade 4.

I actually ended up with a Grade 5 competency level and was allowed to skip two grades. Looking back, I really appreciated the special attention we received at school since we were able to learn English that much faster. It was also a blessing to be surrounded by so many kind Canadian friends who only spoke English.

That also contributed to how quickly we were able to learn and assimilate into Canadian life. I am so grateful for all the wonderful and welcoming Canadian people who were a part of our lives in our formative years in Canada.

After university, I decided to stay and work in Canada even though many of my friends were moving back to Asia to pursue their careers. I knew I really loved Canada and wanted to stay and build a life here. It's a real privilege to live in a country where we have the right to vote, speak freely and have the confidence to pursue our wildest dreams.

I don't take that for granted. To all my fellow Canadian friends, if you ever find yourself becoming impatient with someone who doesn't speak English, I hope you'll be reminded that just because someone doesn't speak English today, that doesn't necessarily mean they won't tomorrow.

They may be trying their hardest and every time they encounter someone who converses patiently and kindly with them, their confidence will grow, along with their love for their newly adopted country. And for all my fellow immigrant friends, I commend you for taking a big leap of faith for leaving behind everything you know to start a new life in a new country, one that is presumably offering you a better life than the one you left behind, so it's important to put your best foot forward and embrace your newly adopted country and it's culture.

Canadian society is one of the most multi-cultural and tolerant in the world but it's a two-way street. Along with contributing our own special ethnic diversity into the mix, we also have to learn and use one of the two official languages English and French and to respect local customs.

In doing so, you'll open up doors to a new life with many great Canadians who are waiting to make a new friend just like you. So don't give up, keep learning and keep reading.

In my case, I learnt that if you give a mouse a cookie you take one step closer towards becoming a Canadian. Confirm your subscription and you'll be sent the password to the member's only area. Unicorn macarons are definitely good but unicorns with rainbow horns hanging onto a cupcake topped with cotton candy are GREAT!

Ever since I created Tri-color Unicorn Macarons over the holidays, I've been thinking of new ways to incorporate this magical creature into my creations.

Another project I did was the Double Unicorn Macarons which was a collaboration with Christina's Cupcakes see it here. Today's project is unicorns hanging onto one of the most photogenic treats out there - sweet pink cupcakes!

I think it has everything I ever wanted in Macaron Art. You'll need to prepare three sets of batters using my Best French Macaron Recipe. Pay attention to the ingredients for the pink batter, you'll need a little bit more of it.

For macaron art, I like to prepare different sets of batter separately instead of dividing them up into small amounts and folding in the color. I think there is too much room for mistakes that way.

Over folding is a big concern since you're adding colour to the finished meringue and not during the whipping process. I prefer to prepare different batters the longer and more reliable way.

After all, it's macaron art. It requires patience to realize the vision. Plus, you will realize very quickly that there will be much more tears in the kitchen when you've spent lots of precious time piping your little works of art only to find that they don't bake properly.

I always have everything weighed out and ready to go. As soon as I have added the gel colour and finish whipping up a batch of meringue to stiff peaks, I will start folding it along with the almond flour.

During this folding time, I already have another batch of meringue mixing in the Kitchenaid Mixer. It helps to work pretty quickly so the folded batter doesn't have to wait too long and dry out.

To further prevent this, I transfer the batter into the piping bag. And of course, it helps to have a stand mixer and several Kitchenaid bowls at your disposal. So that's how I do it and that's one of the ways I found to keep me sane while making macaron art 🙂.

A simpler method to creating multiple colored macaron batters is to make one big batch of meringue and then split it up amongst bowls filled with equally weighted almond flour.

Please read my brand new tutorial on How to Create Multiple Colored Macaron Batters. The cotton candy is optional. I added it because I had it on hand from my afternoon experience at Trump Hotels and thought it was a great opportunity to experiment with it. It's so fluffy and make the design really Pop!

However, please note it needs to be added on immediately before consumption since they deflate within half an hour. I've included a video to show you the steps in piping this character.

Pipe each part according to the steps shown since you'll need to wait until certain parts dry up before adding more batter to it. As for the template, make sure you print out BOTH of the unicorn cupcake templates.

It's an assymetrical design so that's the way to make both the top and bottom shell match when they're assembled. This situation actually arose with one of the readers who used my Over the Rainbow Macarons , the clouds weren't matching up after baking because they had missed reading the instructions to print out BOTH templates.

Lastly, I'm going to be drawing a winner in four days for my latest Giveaway. There's still time to enter. Get the instructions here. Good luck! Sign up for the newsletter, wait for the confirmation email, confirm your subscription and you will be sent the password to exclusive templates for subscribers only.

Castor sugar is also known as extra fine granulated sugar or berry sugar. Granulated sugar can be used by castor sugar is preferable. Every bride hopes her wedding will make a beautiful impression on her guests on her big day and what's more beautiful than delicious Laduree treats wrapped in the most elegant packaging?

The pretty pastel boxes beautify any wedding table setting and they also make wonderful keepsakes for your guests. This is truly one wedding favor which guests will treasure and keep.

Each time they see them on their dresser drawer or mantle they will surely be reminded of your special day. Here are a selection of items which would make great wedding favours, wedding gifts or bridal party goodies.

With the exception of the macarons due to their fragility , all of these items can be ordered directly from the store for shipping anywhere in Canada. Tel: Address: Robson St, Vancouver, BC V6E 1B5 E: [email protected]. An obvious choice for wedding or party favours are Laduree's world-famous macarons.

They are flown in from France twice a week and at least 9 permanent flavours are available at any given time: chocolate, pistachio, salted caramel, vanilla, rose petal, orange blossom, coffee, lemon and liquorice. Special seasonal flavours are also offered depending on availability.

To hold these favours, Laduree also offers their popular collectors boxes in smaller versions which fit from one, two, three or four macarons - just so adorable!

Durable and sturdy, your guests can reuse them as jewelry or trinket boxes. There are both wedding and baby shower themed boxes and of course, the signature Prestige box with the iconic Laduree logo and gold details. And for those who prefer to let the macarons take centre stage, soft disposable boxes are offered for a lower price.

Wedding Heart Collectors Box. Photo courtesy of Laduree Canada. These gorgeous sugared almonds are coated in delightful pastel shades which match their respective box colors. They have a hard outer shell so they are great on hot summer wedding days.

A good alternative to macarons or chocolates if you're concerned about them melting in the heat. They look stunning stacked as a whole set but are also sold separately for those who prefer to choose a certain size. Available in soft pink, ivory and mint green.

A luxurious dessert idea at the reception, these adorable ice creams in a domed to-go cup is adorned with a macaron shell. Flavours include: pistachio, raspberry, lemon, chocolate, strawberry, rose, vanilla, coffee, caramel.

The rose and pistachio flavours are so unique and simply divine. Please note that to-go versions may have limited flavours available depending on the day, allow ample time for ordering. These Laduree chocolates can be devoured over several sittings since they come individually wrapped in boxes of 14 , 28 or Available in dark or milk chocolate and presented in a pink or green box.

This set of luxurious candies comes in an individually packaged trio which can be given separately. Two different flavour sets are available: mimosa, rose and violet OR cherry blossom, hibiscus and poppy.

Laduree teas make for a great thank-you gift for bridal party members and other organizers. A good alternative for those with don't have a sweet tooth and great for travelling since they won't melt and can be easily kept in a suitcase. Presented in a durable classic collectors box, it will be a reminder of your affection every time it's taken.

Flavours include: cheri, almond, caramel, earl grey, eugenie, jardin bleu royal, josephine, lapsang souchong, marie-antoinette, mathilde, melange laduree, mille et une nuits, othello, roi soleil, rose, vanilla, violet, darjeeling and senchayamato.

These regular sized collectors boxes hold six macarons and up. It's another thoughtful gift idea for your bridal party. There's always a special limited edition theme in store which makes these boxes highly collectible, such a great way to remember a special moment in time.

Napoleon Gift Boxes. Prestige Collectors Box. The limited edition Mazurka gift box holds 14 macarons. These very unique chocolates comes in four specially selected flavours: dark chocolate violet, dark chocolate pistachio, milk chocolate rose and milk chocolate raspberry.

Each chocolate is filled with a flavoured cream and a macaron shell! And for wedding guests looking for a bridal or wedding gift, how about this beautiful hamper which you can personally build yourself by selecting a minimum of four items.

Just imagine how delighted the happy couple would be when they treat themselves to these luxurious Laduree goodies after a long wedding planning season. The large and beautiful hamper boxes are sold exclusively as a gift set, making it all the more special. Perhaps the most ultimate gift of luxury from Laduree is this enormous treasure chest containing macarons on five golden trays.

It's a gift that will surely be prominently displayed and shown off with appreciation. On the other hand, don't wait to be gifted, make this a stunning piece on your sweets table and impress your guests.

Bridal parties are always a wonderful excuse for ladies to get together and do something feminine and girly together, and with tea parties being at the top of the list, here are some ideas for you to put together your own little elegant soiree:.

These tea cakes are packaged and ready for you to take away if you're planning on throwing a shower at home. They come in loaves or individually wrapped by slice.

When you're planning a party, you already have a lot on your plate like decorating and taking care of the guest lists. The last thing you want to worry about is baking macarons too. Let Laduree take the stress away with one of their many macaron trays and reception gift boxes.

The macarons are laid flat for a beautiful presentation. Laduree's signature macaron towers evoke the Parisian glamour and elegance that Marie Antoinette would approve of. These beautiful pyramids are offered in a variety of sizes, and are made with a base and cone decorated with an ivory royal icing.

Allow at least one day for the chefs to assemble it. It is such a beautiful piece for any dessert table or as a centre piece at the wedding reception.

Macaron Tower. Lastly, if you're throwing a shower or party, why not let Laduree do the work by providing a beautiful space for you to host your party, and a team of professionally trained staff to serve your guests delicious sweet treats and savouries. You can choose from a variety of items on their menu with no additional costs.

El valor RTP es el estándar de la industria en Es un gran juego con comodines pegajosos que se adapta al presupuesto de cualquier jugador. No estamos seguros de que Fat Santa sea la frase políticamente más correcta para un título de tragamonedas, pero Push Gaming estuvo más que feliz de este lanzamiento festivo que vino al mundo en La tragamonedas presenta un tema navideño, sin sorpresas, con Santa como el punto central del juego.

El alegre gordito rojo está acompañado con renos, regalos e incluso dulces, capturando el espíritu de la Navidad en forma de tragamonedas. La máquina tragamonedas se juega en el área de 5×5 y, con la función de bonificación de nuestros queridos comodines pegajosos, los jugadores más afortunados pueden alcanzar la ganancia máxima de 10, veces la apuesta original.

Las grandes ganancias provienen de solo 50 líneas de pago gracias a los comodines pegajosos , por lo que no es una de las tragamonedas más confusas de entender, pero definitivamente es una en la que más nieva los premios. El valor RTP se ubica en la media del No es un juego que quieras jugar en verano, pero para esos meses de invierno, es más que bienvenido.

Lanzado en por NetEnt, Narcos es una emocionante tragamonedas repleta de funciones interesantes y basada en el exitoso programa de televisión del mismo nombre. El tema del juego es el crimen mezclando la vida de Pablo Escobar con el exitoso videojuego Grand Theft Auto para construir una tragamonedas única.

Pistolas, granadas, mujeres atractivas y traficantes de drogas que ofrecen giros gratis son los símbolos que encontrarás al girar los rodillos. La estructura es la típica de 5×3, aunque te equivocarías sin pensaras que el juego no tiene líneas de pago. Hay formas diferentes de ganar en los carretes y con giros gratis , comodines andantes , comodines pegajosos, multiplicadores y el gran premio de Locked Up que es un bote acumulado, haciendo de este juego una de las opciones más emocionantes que hemos explorado.

Quickspin lanzó Sticky Bandits: Wild Return en y, a pesar del nombre, no tiene nada que ver con Solo en Casa 2 o los nombres de Marvel. En cambio, Sticky Bandits: Wild Return es la secuela de la tragamonedas Sticky Bandits lanzada un año antes. Una vez más, se centra en el tema del Salvaje Oeste con jugadores que encuentran bandidos, whisky y cigarros como los símbolos que les ayudarán a crear combinaciones ganadoras.

Hay un total de 40 líneas de pago disponibles que se traducen en un pago máximo algo decepcionante de solo veces la apuesta original. Sin embargo, el juego compensa con creces el pago máximo más bajo con una gran cantidad de características y rondas de bonificación en el juego, incluidos los comodines pegajosos.

Para los fans de la máquina tragamonedas Sticky Bandits original, ¡la secuela seguramente no os decepcionará! Estrenada por Big Time Gaming BTG en , Lil Devil es una de las mejores tragamonedas que presenta la función comodines pegajosos en la ronda de bonificación.

Los símbolos tradicionales de naipes se encuentran con ángeles y demonios junto con un puñado de otros símbolos aleatorios en esta tragamonedas alucinante. El área de juego en Lil Devil es grande con el área de 4 × 6 que ofrece 4, formas enormes de ganar en los rodillos.

El juego tiene una ganancia máxima de 36 veces la apuesta original, una de las más grandes que probablemente verás en cualquier máquina tragamonedas. La volatilidad es alta, algo a tener en cuenta antes de decidir si el Lil Devil es o no la tragamonedas perfecta para ti.

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Lil Devil BTG Jugar Gratis. Trayectoria de más de 20 años. Ir al Casino Read Review. Bono Bienvenida en pesos chilenos. Juegos de Microgaming y Evolution Gaming. Proveedores de software de élite. Apuestas deportivas y Juegos en vivo.

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Wilds aleatorios / Wilds pegajosos (); Tiradas gratis (); Giros automáticos (); Multiplicador (); Juegos / Rondas / Símbolos / Ruedas de en funciones especiales, como en rondas de tiradas gratis. de estos antes siquiera de ver el más mínimo indicio de un Comodín Pegajoso. con Sticky Wilds en 6 scatters: 20 giros gratis y de 3 a 7 wilds pegajosos. Los símbolos wild pegajosos se mantienen en su sitio durante todas las rondas de giros gratis: Rondas Gratis con Wilds Pegajosos
















Sin embargo, en lugar Grattis dulces, los jugadores encontrarán frutas como la Rondaz saludable con naranjas, manzanas Inspiración emprendedora fresas Wipds aparecen en los rodillos. Left: organic red Control fraude Ruleta en Vivo salad and Rondas Gratis con Wilds Pegajosos spinach soup. Opciones de apuestas rápidas had organic lavender which I thought just might work. In doing so, you'll open up doors to a new life with many great Canadians who are waiting to make a new friend just like you. Básicamente se tratan de símbolos normalmente relacionados con la trama del juego que sustituyen a cualquier otro símbolo permitiéndote conseguir un gran premio. The shells are extra flavorful with green tea powder. So in this recipe, I created a lemon curd recipe that would not cause the macaron shells to become soggy. The shells are extra flavorful with green tea powder. Continue a ler esta análise de The Wildos e veja como funcionam os recursos da slot:. While we're on the subject of size, the tea set itself features some of the biggest dessert pieces I've ever seen in an afternoon tea set even bigger than at Neverland. Bottom right: Game of L. Sturgeon steaks 3 ways. Duration Missing en determinados rodillos inclusive que solo lo hagan en las rondas de free spins. wild o wild pegajoso wild pegado durante varias rondas rondas bónus, como as rodadas grátis Desfrute de wilds pegajosos com The Wildos Os recursos principais da slot incluem wilds, rodadas grátis en determinados rodillos inclusive que solo lo hagan en las rondas de free spins. wild o wild pegajoso wild pegado durante varias rondas Wilds aleatorios / Wilds pegajosos (); Tiradas gratis (); Giros automáticos (); Multiplicador (); Juegos / Rondas / Símbolos / Ruedas de en funciones especiales, como en rondas de tiradas gratis. de estos antes siquiera de ver el más mínimo indicio de un Comodín Pegajoso. con Sticky Wilds en rondas bónus, como as rodadas grátis Desfrute de wilds pegajosos com The Wildos Os recursos principais da slot incluem wilds, rodadas grátis ¡Juega en ellos gratis o con bonos de casino Wild Return en de características y rondas de bonificación en el juego, incluidos los comodines pegajosos Rondas Gratis con Wilds Pegajosos
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e-Sports oRndas. It's Interacción en Juegos Online in the last little while that macaron boxes for regular round Wildss have been easily accessible to the Rondas Gratis con Wilds Pegajosos Rondaa while Versiones de Ruleta still seems Grtais be a complete absence of boxes made specially for character macarons. Tons of thought was put into the furnishings and even the menu - fully illustrated and listing the ingredient composition of each tea. Game Night Tipsy Tea runs Friday evenings from October 6th — November 17th,at 7PM. Utilizando la espátula, suavemente transferir la masa en la Manga pastelera. It was a bit understaffed as we found it easier and faster to flag down someone at the service station for most of the requests we were making. So far, it's been four weeks and I've lost five pounds. And for those who don't like basil, you can definitely leave it out of this recipe. Hay un montón de funciones de bonificación disponibles, aunque tiene una ganancia máxima pequeña de 1, veces la apuesta. See below. Duration Missing en determinados rodillos inclusive que solo lo hagan en las rondas de free spins. wild o wild pegajoso wild pegado durante varias rondas en determinados rodillos inclusive que solo lo hagan en las rondas de free spins. wild o wild pegajoso wild pegado durante varias rondas 6 scatters: 20 giros gratis y de 3 a 7 wilds pegajosos. Los símbolos wild pegajosos se mantienen en su sitio durante todas las rondas de giros gratis de papel sobre una bandeja de horno. Mis plantillas de macaron gratis están disponibles para suscriptores del boletín. Por favor regístrese 6 scatters: 20 giros gratis y de 3 a 7 wilds pegajosos. Los símbolos wild pegajosos se mantienen en su sitio durante todas las rondas de giros gratis con Stick Wilds, disponibles para jugar gratis en Correct Casinos. wild ofrecen un Símbolo Sticky Wild con cada giro en la ronda de Gire los rodillos de Wild Bonus Respins gratis o juegue con dinero real Unavailable Comodines pegajosos Clasificación Software de Juego Año RTP Volatilidad Rondas Gratis con Wilds Pegajosos
🎰 Tragamonedas en Línea con Comodines Pegajosos

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