“Just like a firewood needs to be teased to be revived; your dreams need everyday care. When you commit to take one action each day toward the realization of your dream; small changes add up to create what you want.”
― Guillaume Wolf
Wow, welcome! I’m so honoured to have thousands more of you here every week to enjoy our lovely new way of delivering ANNA Magazine right into your inbox! Every week we are working on new ways to bring inspiration, transformation, beautiful food and a few of our favourite things!
I have often heard people say "I thought ANNA was from New York!" To this I one day replied, "Winnipeg is the new New York!" Ok well maybe not, and although there have been many times I wished I lived in New York, Winnipeg is my home... And Winnipeg is great! Many inspiring entrepeneurs have brought their dreams to life here. I have had the pleasure of getting to know many of them as advertisers and friends.
Creativity translates to many areas of interest and over my ten years as creative director, I have spent countless hours researching the latest brands, destinations, fashion and design. I always longed to bring to ANNA more of our findings!
Change isn’t easy, and it's scary! But as with every great brand, there comes a time for reinvention. After two years of studying the digital world, this is our beginning of inspiring online editorial and celebrating where we live! Here, just in time for Spring, we collaborated with a few of my favourite Winnipeg brands and made them accessible to you! Along, with simple everyday recipes and a few more of the things we love…
Packing for spring break… Spring break vacation is upon us and we all seem to be burdened with the never ending, what to pack, what to wear. Here, with the help of our favourite retail friends, are my a few of my favourite essentials that will take you from the beach to dinner! And with my luggage lost so many times, I like to pack light and travel only with a carry on! From left to right (the ultimate) Rinowa Cabin Multi-wheel, unluggage.com. Pink Stitch Resort Maxi (I bought it), silverlotus.biz. Silver Bangles (own it and can't live without it), hilarydruxman.com. Fedora, anthropologie.com. Bathing Suit, jcrew.com. Aviator sunglasses, ray-ban.com. Strappy sandals (styles may vary), roostershoes.net. Black blazer, aritzia.co. Walking shoes (own them and fabulously comfortable), geox.com or polo park store. Canon camera, donsphoto.co. Moleskin Journals (never travel without them), unluggage.com. IPhone 5S (nehh), apple.com.
No Spring break is complete without a few good books... here is some recommended reading by my friend Polly...
I'm dreaming about... whether the trip calls for business, research or a week on the beach, for creativity to emerge travel is a must! My top 3 destinations this year are Jamaica (my daughter's grade 12 school trip), Sicily... I've been invited to the Sicilia en primeur this year! (And if you interested in your own guided culinary tour of Sicily, our friends at CanadaOneTravel.com can make it happen) and I may not get there... but its always New York! (My digital subscription to The New York Times, keeps me feeling close)
Simple beautiful recipes…
This weekend we baked a beautiful blueberry pie… I was reminded how lovely blueberries are to look at and to eat! Here's the recipe for our pie and a few other favourites you should try this week! See recipes below!
Soba noodle salad
10 ounces dried soba noodles
4 green onions, sliced
2 tablespoons grapeseed oil
2 tablespoons ginger, finely chopped
2 cloves garlic, finely chopped
14 ounces shitake mushrooms, halved
2 cups sliced rapini or broccoli
Sea salt and cracked black pepper
3 tablespoons sesame seeds, toasted
3 tablespoons pickled ginger
Wasabi soy vinaigrette
2 tablespoons soy sauce
1 tablespoon sesame oil
1 1⁄2 teaspoons honey
2 tablespoons rice wine vinegar
1 tablespoon wasabi paste
For vinaigrette, place all ingredients in small bowl and whisk until smooth; set aside. For noodles, bring large pot of water to boil. Add soba noodles and cook 3 minutes until just tender. Rinse under cold water and drain; place in large bowl and toss with green onions and 2 tablespoons vinaigrette; set aside. Heat oil in large skillet over medium-high heat. Add ginger and garlic and stir-fry 1 minute. Add mushrooms and cook 3 to 5 minutes. Add rapini or broccoli and remaining vinaigrette and cook 2 minutes. Remove from heat and season; toss mushroom mixture with soba noodles. To serve garnish with sesame seeds and pickled ginger. Serves 6.
Filet mignon with blue cheese butter
4 (4-ounce) filet mignon, 2-inch thick
2 tablespoons extra virgin olive oil
sea salt and freshly cracked pepper
Blue cheese butter
¼ cup unsalted butter, softened
¼ cup crumbled Danish blue cheese
1 teaspoon minced shallot
1/8 teaspoon coarse salt
For blue cheese butter, blend together all ingredients in small bowl. Cover and chill until firm.
Preheat grill to high; lightly oil grill. Rub filet mignon with olive oil and generously sprinkle with salt and pepper. Sear filet mignon on both sides. Reduce heat to medium low and cover with lid. Cook 12 to 14 minutes for medium-rare. Remove from grill. Cover and let stand 5 minutes. Top with blue cheese butter before serving. Serves 4.
Arugula and herb salad with goat cheese, almonds and blueberry vinaigrette
2 cups baby salad leaves
1 cup baby arugula
1 cup mixed herbs (Thai basil, mint, cilantro)
4 green onions, thinly sliced
1 cup crumbled goat cheese
1⁄2 cup slivered almonds, toasted
1 cup fresh blueberries
2 teaspoons sugar
Juice of 1 lemon
1 teaspoon sesame oil
To make blueberry vinaigrette, place 1⁄2 cup of the blueberries in a medium saucepan over medium heat. Add sugar and lemon juice and stir until sugar dissolves and blueberries release their blue color. Push through a sieve and whisk in sesame oil and remaining blueberries. Set aside. In a large bowl, combine baby salad leaves, baby arugula, herbs, and sliced green onions. Drizzle with vinaigrette and pile loosely onto small serving plates. Crumble goat cheese on top and garnish with slivered almonds. Serves 6.
3 ⁄ 4 cups sugar
3 tablespoons cornstarch
1 teaspoon lemon zest
1 ⁄ 4 teaspoon salt
4 cups blueberries
Basic pie pastry
(9-inch double crust. For single crust, use half recipe)
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, chilled
2 ⁄ 3 cup vegetable shortening, chilled
4 tablespoons ice water
For pastry, place flour, butter, shortening and salt in food processor and pulse few times until mixture resembles coarse meal. Sprinkle water over mixture and pulse few more times to incorporate. Transfer onto plastic wrap and press together to form dough; wrap tightly and flatten into disk and chill for at least 1⁄ 2 hour. Transfer dough to lightly floured surface and cut into 2 pieces. To roll, cover each dough with plastic wrap and roll directly on plastic to form 2, 12-inch rounds.
For pie, pre-heat oven to 425°. Whisk together first 4 ingredients; toss well with blueberries. Place one piece pastry into 9-inch pie plate; spoon filling into shell heaping as high as needed to use all blueberry mixture. Cover with remaining pastry and trim to edge of pie plate with kitchen shears; pinch and crimp edges. Cut steam vents into top of pie and bake for 20 minutes; reduce oven temperature to 375° and bake another 30 minutes or until golden. Serve warm. Serves 8.