Baby Shower Gifts Vancouver Style

I'm often asked about my favourite gifts for baby showers.  Here a few suggestions from the complete DIY to a high-end option as featured on Shaw's That Talk Show.

I am in love with these "lovingly curated" mom & baby gift boxes created By Broken Arrow.  All local Vancouver products including a fresh flower arrangement from my go-to florist, Flower Factory.

These adorable wool slippers from Padraig Cottage I have mailed all over Canada.  They are durable and oh-so-comfy that I would like a pair for myself.

Looking to up your presentation on those baby onesies you are gifting?  Look no further then the cupcake wrap.  It's a modern twist on the diaper cake and the complete instructions can be found here at Chica Circle.

Lastly, the felt bird mobile is very easy and inexpensive - this entire mobile cost under $2! All you need is felt, craft cord, scissors and a branch to hang it from.  The bird template for your use is here. Trace the template onto the felt and cut out each bird.  Cut a small hole in the top of the bird for the cord to tie onto. Then tie onto the branch at varying lengths.  This gift is nice because it can be customized to the theme or colour scheme of the nursery. 

Tissue Paper Pom Poms How-To

Image courtesy of Martha Stewart

1. Stack five to ten sheets of tissue paper. Make 1 1/2-inchwide accordion folds, creasing with each fold.

2. Find the centre and tie off with string (at least 18 inches) leaving one long end.

3. With scissors, trim ends of tissue into rounded or pointy shapes.

4. Separate layers, pulling away from center one at a time and fluff.

4. Hang and admire!

Obsessive chef?

Love the idea of your next veggie tray being all cut perfectly? I recently came across the Obsessive Chef Cutting Board and it quickly made it onto my wish list.  Not only useful but a great conversation piece.  Available through Amazon for about $35.

The Wedding Thank You Card Myth

Every year, I have the same conversation with friends about etiquette around the appropriate time frame for wedding thank you cards, so I am setting the record straight.  According to etiquette guru Emily Post, newlyweds do not have one year to send out thank you cards.  A bride and groom should send a thank you card upon receipt of the gift or shortly there after.  However, a guest has one year from the date of the wedding to give a couple their wedding gift. Although, I always recommend buying from the registry well in advance for optimal selection.

Addictive No-Knead Bread

The idea of making my own bread was far too daunting of a task until I came across this excellent recipe in Edible Vancouver Magazine. I made a loaf this past weekend for guests coming over and it was so delicious, I started another loaf the next morning. Trust me when I say this is one easy no-knead bread that will be met by rave reviews. Enjoy warm with a bit of butter. Recipe courtesy of New York Times: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0.

Classy Easter Decor

I love to embrace every holiday from Valentines to Thanksgiving and a little bit of classy decor can go a long way in celebrating the seasons. This Easter I have purchased a beautiful white ceramic bunny for my dining table. It is understated but says Happy Easter all the same. Plus, it won't compete with my white serving ware. And classy doesn't have to mean expensive. $12.99 at Winners.

Super Summer Sorbet

With all this fresh fruit in season, what a perfect time to make homemade sorbet! The good news is that you don't need a special ice cream maker, just a food processor. Blueberries, raspberries and blackberries all make excellent fruit for sorbet and for those guests who live a dairy-free lifestyle, there is even an option for them too. Healthy, easy and a definite crowd pleaser. Enjoy!

Super Simple Sorbet

Makes about 2 cups; takes about 10 minutes (with already frozen fruit)

1 pound frozen berries or other fruit

1/2 c yogurt, creme fraiche or silken tofu1/4 c sugar or other sweetener

Water as needed

Put all the ingredients except the water into the food processor and process until pureed and creamy. Add water as needed to improve the consistency. Stop occasionally to scrape down the sides. Be careful not to over-process the sorbet into liquid. Serve immediately or freeze. To serve later, just allow 10 to 15 minutes for the sorbet to soften at room temperature.

This recipe is courtesy of Mark Bittman’s book Food Matters — A guide to conscious eating