It looks a lot like an Instagram feed, where you can post your own creations along with cooking guidance, and scroll through, “like” and comment on other users’ dish ideas. I’ve started referring to it as I’m wandering the aisles at the grocery store, trying to decide what to make my friends for dinner.

If you know a little bit about cooking, you’ll appreciate the non-recipe element to it. And if you don’t know much about cooking but wish you did, it’s a great place to hang out. If it’s one thing I’ve learned, to become a better cook one has to chuck the recipe and learn by doing. This app will help take you to the next level. I’m currently hooked on the “avocado” stream, because I will never tire of finding new twists on avocado toast. (I just found one made with Marmite! Not so sure about that.)

So check it out. (And more importantly, please share any great dish ideas you come across.)

Enjoy!

And that means having to return. Talk about a buzz kill. I don’t need any extra errands in my life and when returning to the U.S.? That just gets my blood boiling. Over the last 12 months I have wasted hundreds of dollars on the fee Visa charges for foreign currency conversion. (Of course the same thing happens when you buy and return an item in the U.S. in person, but I’m far less likely to return when I’ve shopped in person.)

Then there’s the packaging. I’m not the poster girl for recycling (I do my best, really, but I must admit the odd piece of plastic has made its way into my garbage), but the extra cardboard, paper, wrap, tape, styrofoam and plastic that arrives at my door with any given online order is sickening. I hope someone really smart is out there working on a way to make packaging non-toxic and water soluble (that whiz kid is going to be rich) and the smart e-tailers who use less packaging are making themselves known for it.

Even shopping for food online has become big business, with the American meal-kit industry alone estimated to hit $5 billion in the next few years. But I am not a customer for the meal-kit business. How do I know what I want to eat for dinner three days or a week from now? Or I might go to the store to buy tomatoes but when I get there I decide the asparagus looks better. I can’t enjoy my food through a computer screen.

Of course e-commerce is an important part of any retail offering and I love it for buying products I already know, like books, airline tickets or shoes I’ve already tried on. And Amazon and Alibaba are goldmines for finding new snack foods (hello, honey butter flavoured potato chips from South Korea? The best.) Shopping online can be the ultimate time saving convenience.

But e-commerce needs to balance with a brick-and-mortar experience. Nowadays it feels like too many retailers are out of whack, swinging too far toward stocking less and forcing customers to buy online. I understand why –  smaller store fronts with less inventory means less overhead and the ability to offer a greater product range. But I want my brick-and-mortar store to act as more than just a consultant, where I go to get advice on what to buy online. Restoration Hardware doesn’t need to stock every sofa, but they should carry sheets in-store.

One day I predict we’ll all have a lock box on our front doorstep so you don’t have to be home to receive all those packages. They’ll be refrigerated so the milkman can leave the organic grass-fed 2% while you’re at work and shipping will cost pennies as drones rule the skies.

In the meantime I look for e-tailers that offer a truly borderless experience (i.e. free shipping to Canada, loyalty programs and gift certificates that are valid anywhere) free returns, live chat (either on the phone or web), reduced packaging and a relaxed return policy. And extra points go to any e-tailer that offers useful content on its website (like Netaporter). And setting up a U.S. dollar account with a credit card so I don’t pay those currency conversion charges is on my to-do list.

But will the online experience ever be able to mimic a shopping high? That feeling you get when you spot the last jacket in your size hiding at the back of the rack? The thrill that comes from talking the sales person into an extra discount or slipping on a pair of jeans that you know in an instant are going to change your life? I doubt it.

Start by making a schedule. When to clean the house, shop, prep and cook. Because almost all of your actual cooking will be done in advance. Then the day of will be more about food assembly, reheating and final stage preparation.

Remember that lists are your friends. Make a list for everything: The guest list, tasks to complete, items to buy and cross off as each item or task is complete. Don’t think for a moment that you’ll remember everything. You won’t.

When planning your menu, choose items that can be served at room temperature. This is a big one. The last thing you want to worry about is keeping food for 19 people piping hot! Poach or bake a salmon the day before or morning of. Greek, kale, pasta and bean salads all taste better when made in advance.

I save one item, like a roast, to be cooking as people are arriving so there is aroma in the house and something coming hot off the grill (or oven). A mixed grill is also a good option here; sausages (cut in half), ribs and marinated chicken pieces all work well. People love having cocktails around the barbecue before dinner. Or dishes that were made in advance and can be reheated, like chilli or lasagna are also excellent options.

Serve everything buffet style. Less stress for you and people get exactly what they want.

Fill in the edges of your menu by ordering fresh rolls from your favourite bakery and having bowls of nuts, olives and perhaps a store bought spread to serve with cocktails. There are so many delicious options in the prepared foods section at the grocery store – why make everything from scratch?

If you’re serving desert, of course you will have made it in advance. Or if you’re like me you serve a cheese board with chocolates, which took five minutes to prepare.

Take the time to plan through every single step, right down to cutting the rolls in half and stacking plates and cutlery on the counter the night before, to identify absolutely everything that can be done in advance. Because even a seemingly quick and easy task like roll cutting can cause stress when there’s a lot going on (and a lot of rolls to cut.)

As always, I recommend setting up the bar so that guests can help themselves. Put cold drinks in ice buckets on the counter and have wine bottles open along with lemons, limes, mix and ice easily accessible. And some of the smartest party throwing money I ever spent has been on a subscription to a streaming music service. Playlists are not my thing. Apple music is my thing.

And as for that 12-year-old? She (or he) is your secret weapon. If she likes cooking, she will happily become your slave. If she doesn’t, tell her she has to help anyway because you said so. Either way it’s a great opportunity for a young person to learn a bit about cooking. (Something too many kids today have no clue about.)

I often hear people say one should never try a recipe for the first time when guests are coming (and I may have said it myself). But in truth this is one rule I believe in breaking. As long as there are enough tried and true dishes, having one ringer that might steal the show or lead to a good disaster story is all part of the fun.

The Test

Over the last six weeks I have been testing Rodan & Field’s “Redefine ” system, which is a “regimen for the appearance of lines, pores, and loss of firmness”. It’s made up of a total of 7 products and devices, to be used at different times and days and some of which require maintenance (i.e. cleaning). While I generally do my best to take care of my skin, I tend to stick to a much shorter program and half the time I get lazy.

To stay on track for this test I literally had to keep everything, including the instruction booklets, on my counter at all times. I followed the instructions diligently for all six weeks (and counting).

The Bottom Line

There is no doubt my skin looks more even, feels softer and there has been a reduction in pore size. But the problem with these types of tests is two-fold. One, the improvement is subtle – it’s not like Botox or acne removal – so it’s hard to document (which is why before and after pictures are pointless.) And two, it is impossible to separate other factors which have a major affect on the way skin looks, such as sleep, travel, diet and weather. I guess if I was to stay inside and eat exactly the same diet for six weeks in would be a fairer test, but let’s be realistic. So you will have to rely on my anecdotal feedback.

In terms of each specific product, some I will return to and others, less so.

• Daily Cleansing Mask – a clay based cleanser which I worried would dry out my skin. But it didn’t. Bottom Line (BL): Liked it.

• Pore Minimizing Toner – I’ve never bothered with toner but now I’m a convert. It makes a big difference in the cleansing process, which is probably what lead to smaller looking pores. BL: Loved it.

• Triple Defense Treatment moisturizer – performed like other moisturizers I’ve used. It contains SPF but I’m so sun sensitive (paranoid) I add on a separate and dedicated sunscreen, so I don’t look for it in a moisturizer to begin with. Also, this product doesn’t appear to contain Vitamin C and that is one ingredient I believe is a must. BL: Will go back to my former brand.

• Overnight Restorative Cream. BL: Liked it, especially in combination with some of the below devices.

• AMP MD Micro-Exfoliating Roller – at first I found this painful to use and I think I even detected a tiny spec of blood on my skin after the first use. I got more comfortable with it as the weeks went by, but I’m not clear on what it added.                   BL: Undecided.

• Redefine Night Renewing Capsules. So moisturizing, but one capsule wasn’t enough to cover my face and neck. BL: Loved it.

• MACRO handheld exfoliator and soothing gel – This is said to be the equivalent of going for a microdermabrasion at your aesthetician’s office, which is something I love to do as it’s the ultimate exfoliator. But it takes time and it gets expensive. While I do believe this handheld model was comparable, it took quite some time to get comfortable with the device and I never felt I did quite as good a job as a professional doing it for me. Another concern is the little pads that you have to change everytime you use it. Once I run out of the supply that came with it, am I really going to send away for new ones? Same goes for the soothing gel pods. I have a feeling this device will wind up collecting dust in the cupboard. BL: Its days are numbered for me.

I do believe that using any quality brand, one would expect to see an improvement with such diligent cleansing, moisurizing and attention. And I’m pretty sure that as with any beauty product, changes last only as long as one continues to use it.

Kristina is also trying these products and will have her own analysis. Given that we have very different skin types, it will be interesting to see how our results compare. Stay tuned!

I was recently in Israel, where we ate hummus everyday, and I noted a big difference from the thing called hummus I get at home. The Israeli version was gentler, creamier and better balanced. So I was curious when I came across this recipe from one of my favourite culinary sites, Food52.

The trick is to use whole, unpeeled cloves of garlic. Pulse them roughly in a food processor with lemon juice and then let the garlic sit in the juice for awhile, before discarding the garlic and keeping the juice. Brilliant. The result is a much subtler garlic effect. Most recipes call for so much garlic, it’s all I taste.

I’m slightly ashamed to admit that I’ve been using canned chickpeas my whole life. Wrong! Use dried as the recipe recommends and spend the extra money on the best quality tahini you can find, because this recipe rightly calls for a lot of it and I realize now the strong tahini flavour is reminiscent of what I had in Israel.

One note, I used quite a bit more salt, cumin and lemon juice then the recipe suggested. Use your best quality olive oil for drizzling on afterwards.

And hummus isn’t just for dipping. Use it as a spread instead of mayonnaise in a veggie sandwich or mixed into a kale salad. (Trust me on that one, it’s delicious.)

This hummus will keep in the fridge for several days. But it’s so good, it probably won’t.

Celebrity make up artist Charlotte Tilbury has been riding one big wave of publicity since making a splash with her make up line last year. Having tried many of her products I can vouch for it being among the best. And a few weeks ago her newest addition, “Magic Foundation” hit Canadian stores. I gotta say, it’s the best foundation ever. You only need a smidgen, it gives just the right amount of coverage and stays put all day. One caveat: you must layer it with her Magic Cream for “magic” results.

Magic Foundation: $49.00

Magic Cream:$125

Self Tanner

Just in time for Spring I discovered my new favourite from James Read, a brand I’d never tried. Doesn’t streak. Doesn’t clog pores. And this coming from someone who is too lazy to exfoliate before application. This product will deliver the right amount of colour and doesn’t stink too much. (As so many do.)

James Read Overnight Tan for Body: $64

James Read Overnight Tan for Face:$46

Hair

Unlike skincare products, I think hair responds best to regular changes in shampoo, conditioning and styling regimes. I go cheap most of the time, especially with shampoo, but every once in awhile I splurge on style products. Sadly my hair can be both dry and  limp, leaving me with limited options. Mousse provides volume but leaves my hair looking downright crispy. Too much oily or creamy product and I look like a drowned rat. Enter Oribe. Two products have recently changed my hair life; moisturizing cream for the ends and a the only mousse I have ever tried that doesn’t make my hair dry for the roots. Worth every penny.

Oribe Supershine Moisturizing Cream: $59

Oribe Grandiose Hair Plumping Mousse: $46

Pick and choose and try the above products as you see fit. You might be stuck at home eating canned soup for awhile, after spending all your money on beauty products. But you’ll look gorgeous doing it.

I’m talking about carry on bags. Many passengers prefer to carry on as opposed to checking luggage for various reasons: fear of lost bags, wanting to avoid an extra charge to check or, hey, there’s no need because you’re traveling light, right? But that’s just it, a lot of you aren’t and you’re taking up more than your allotted space on the aircraft and slowing down the whole damn process. It is so inconsiderate.

Just because you have kids, does that entitle you to a lot of extra space in the overhead compartments? I don’t have a kid, and I get that there’s some extra stuff you need, but I see a lot of parents pushing the boundary, hauling multiple huge and overstuffed bags. (As in, more than the allowed amount for themselves and each of their darling children.) How many iPads, toys, snacks, diapers, bottles and, what, breast pumps, do you need or a four hour flight? And it’s not just parents. Please take note, on Air Canada you’re allowed ONE carry on that measures up to 23 by 40 by 55 centimetres and ONE personal item, like a purse or a briefcase that measures up to 16 by 33 by 43 centimetres.

I know everyone is crazy busy. (Isn’t that a badge of honour nowadays? I blame hours lost to Facebook.) But please take the time to check the type of aircraft you’ll be boarding and be sure that your “carry on” will fit under that seat in front of you or overhead. Because when it doesn’t and it has to then be checked it holds the rest of us up.

And when you’re boarding in zone 5 and you arrive to find the space above your seat is already full, please seek out the owner of any belongings you are about to reorganize before doing so. On yesterday’s flight another passenger kindly did so rather than plopping his heavy carry on atop my laptop case. But then he asked if it was ok if he just squished my Prada purse into the tiny sliver of space leftover. Um, no. That’s Prada. And it was there first. Plus my homemade chicken sandwich is inside!

Oftentimes the airline employees at the gate are also to blame as they don’t consistently check the size of bags people are dragging on. Last June Air Canada promised a crack down on carry on bags, but if yesterday’s flight is any indication that crack down didn’t last long.

We can bitch and complain all we want about high density aircrafts and shrinking seats and storage space, but until we all refuse to fly, the responsibility to fly by the rules will begin with us as passengers. I actually think airlines should charge for any carryon beyond a purse or briefcase and ease up on the checked bags fees.

Or I know, just include all bag fees in the price of the ticket to begin with. It might speed up the whole process and we’d all arrive a little sooner and little more sane.

Safe and on time arrivals to all this March break.

But making a perfectly cooked, succulent bird is so easy even the novice can pull it off. You’ll almost feel guilty for how little effort you put in for your guests. Unless you’re cooking it just for yourself, in which case you’ll pat yourself on the back while eating it standing up at the kitchen counter, juice dribbling down your chin, because you just couldn’t wait to sit down. (Hello, that’s my Friday night!)

Here’s all you need to make it happen: One chicken, (about 3 pounds), one lemon and Kosher salt.

Now here’s what you do: Preheat oven to 450 degrees F. Rinse and pat chicken dry. Be sure to wipe inside and out, because it’ll brown better and the meat will be juicier if you do. Now salt inside the cavity and all over the outside. Roll the lemon on the counter to release juices, then poke a few holes all over it with a knife. Insert into cavity of chicken. Tie legs together with kitchen twine. Bake on a rack in your roasting pan for about 50 minutes or until a thermometer reads 165 F. (Make this dish enough and soon you won’t need a thermometer. You’ll be able to eyeball it from the way the skin is pulling back from the ends of the leg bones and you’ll feel it when you wiggle a drumstick. Feels loose.)

Let rest for 15 minutes and carve.

Serve it with a leafy green salad and maybe some pan seared brussels sprouts and you’re good to go. And of course chicken is so versatile this dish goes equally well with red or white wine. (A white Burgundy or a Syrah, to be precise.)

And if you make me a chocolate cake as well? Well then you’ve got a friend for life. What time should I be over?

Happy weekend everyone!

Of course when it comes to what is socially acceptable versus what is technically allowed, the wheels of change move at different speeds. Especially when drugs, safety and criminality come into play. But the times, they are a ‘changin. Earlier this week it was reported that Shoppers Drug Mart is investigating selling prescription marijuana through its pharmacies, which would make sense since most other prescription medications are sold that way.

And on Wednesday a federal court judge struck down a law that prohibits those who need medical marijuana from growing their own. In recent years these people had rely on the limited number of licensed growers who only deliver by mail or the illegally operating dispensaries. The dispensaries may offer convenience, but since they aren’t technically allowed to do business it’s tough to know what you’re really buying or where it came from. People who need marijuana for medicinal purposes should be allowed to grow their own.

For those who argue against legalizing pot for recreational use, I say this: Since a large and growing part of the populace supports the idea, and many are doing it anyway, doesn’t it make more sense to regulate it, control it and tax it then to further criminalize it? Legalizing pot will mean more laws, not fewer.

Obviously there is a lot to figure out. Like how to test for drivers under the influence. And if pharmacies are selling prescription marijuana, who should be allowed to sell bud for recreational use? I for one support a combined public-private model. It is the one that best serves the consumer (competitive prices), the government (a source of tax revenue and regulated quality) and the community at large (the two groups will have a shared interest in education and social support).

Liquor has been banned at various times in both Canadian and American history, but never did the lifting of those bans cause society to descend into unrest and the same will be true of pot legalization. Those who support the recreational industry will by and large continue to act as responsible citizens, the government will regulate, the black market will dwindle and people who don’t buy the product won’t be affected.

A article in this week’s Globe & Mail by a former Google executive who quit his dream job to start a chain of pot centred coffee shops, “Tokyo Smoke“, says marijuana is the next internet. A bold statement. One hundred per cent of people I know rely on the internet. My grandma uses the internet and somehow I can’t see her rolling a fatty. But then again I never worked for Google and Google seems to know everything.

There is no doubt, with legalization will come a broader multi-billion dollar industry. Because it’s not just the growers and sellers, but also a slew of related products and services that will set the stage for innovation and opportunity. The edibles industry alone will explode.

Many chefs I know are working on their own recipes right now. (The secret’s in the clarified butter.) There will be marijuana food brands, pot themed cookbooks, cannabis kitchen gadgets and how-to-cook-with-it television shows. Personally, I’m confident my own Sativa Chocolate Chunk Dream Cookies will be in high demand. But one thing’s for sure, the competition will be fierce.

Take another Bachelorette, Kaitlyn Bristowe, (pictured below) who will be speaking at today’s Pink Shirt Day lunch at Bluewater Cafe in Vancouver. While on the show she was the target of an endless slew of online haters, who hurled disgusting “slut shaming” insults her way. I don’t understand why someone would want to expose herself by going on a show like that in the first place, but that is not the point. No one deserves to be spoken to the way she was.

Sadly, technology is on the side of bullies. Sending a text or posting a nasty comment of hate, insult, judgement or threat is just too easy. And that makes the cyber variety the worst kind of bully. Being able to hide behind a screen embolden’s them to use language that is beyond vile since they don’t  have to look their prey in the eye as they go in for the kill.

And while the bully is acting from a false sense of superiority and deep seeded insecurity, after they spew their venom they probably don’t give the power of their words another thought. The person on the receiving end, of course, feels like they just got slapped across the face. And trust me when I say the sting lingers.

I can’t imagine how my 12-year-old self would fare in this day and age. It’s hard enough as a 46-year-old. And of course this isn’t just an issue for girls. But having been a girl, I think it’s worse for them.

Pink Shirt Day is anti-bullying day and it’s coming up on February 24th. Events are going on across the country all month. Buy your t-shirt here and be part of empowering all kids to walk away, protect themselves and report bullies.