RAINCOAST BOOKS

I’M DREAMING OF A GREEN CHRISTMAS

2009-11-06T22:53:28+00:00 Danielle

Since there’s over a month and a half before Christmas, try your hands at making these beautiful crafts from I’M DREAMING OF A GREEN CHRISTMAS by Anna Getty. It’ll make any guest you have green with envy…get it ‘green’? This book is totally environmentally conscious! It also has great recipes too. I’ll post some soon!!

Pinecone and Nut Wreath

To Anna, a pinecone and nut wreath is a gift direct from nature. It looks just as beautiful on an outside door as it does hanging in the house or in the garden. In the dining room, place these wreaths on the table with candelabras in the center for a striking visual effect.

Gather

* Pinecones of varying sizes and shapes (you will use anywhere from 25 to 100 pinecones, depending on the size of the wreath)
* Old towel
* Baking sheets
* Used aluminum foil
* 1 roll of light-gauge florist wire
* Wire cutters
* Wire wreath frame (For best results, use a size 2 or 3 wire base.You also can use a wire hanger, but the wreath will not look as full.)
* 20 to 30 nuts in their shell, such aswalnuts, hazelnuts, almonds, and chestnuts
* Nontoxic-glue gun
* Gloves (garden or rubber) (optional; if the pinecones are prickly, gloves make handling easier)
* 24-inch/61-cm piece of used ribbon or raffia (optional)

Create

1. Preheat the oven to 200�F/90�C.
2. Wash the pinecones. Fill the kitchen sink or bathtub with 2 to 3 inches (5 to 8 cm) of lukewarm water. Place the pinecones in the water and swoosh them around to remove any dirt or bugs. Drain the water, rinse the pinecones, and dry them with an old towel.
3. Line the baking sheets with the used aluminum foil, arrange the pinecones on the sheets, and bake for 30 minutes. (Baking the pinecones dries them out, removes the resin—and makes your home smell extra Christmasy!) Note: wash and bake the pinecones only if you’re using pinecones you collected outside. Skip this step for pinecones purchased at a florist shop. Be sure to ask the florist if they have been cleaned.
4. Cut as many 7- to 8-inch (17- to 20-cm) pieces of light-gauge florist wire as you have pinecones. Fold the wire pieces in half.
5. Wrap a folded wire piece around the first pinecone and twist the loose ends tight around the pinecone to make sure the wire is secure. Repeat with the remaining wire pieces and pinecones.
6. Starting with the larger pinecones, and working from the inside of the wreath frame out and the bottom to the top, attach each pinecone’s wire securely to the bottom wire of the wreath frame. Wire the second pinecone snugly next to the first, and repeat with each successive cone, keeping the pinecones snug against one another.
7. Once the wreath is as full as you want it, take the nuts and glue them to the pinecones. Make sure you find secure grooves in the wreath where you can easily attach the nuts.

Note: Wreath frames are available in any craft store around the holidays (see Resources). Prewashed pine cones are avai;able at your local florist.

Optional
Take the ribbon or raffia and make a bow. Cut one 6-inch (15-cm) piece of florist wire and loop it through the back of the bow. Twist the loop of florist wire around a pinecone near the top of the wreath. Cut the ends of the bow to the desired length.

Newspaper Stocking

These stockings are sturdy enough to hold a few holiday items, but don’t fill them with too much stuff! Remember, the whole point is not to buy too much stuff anyway.

Gather

* Four sheets of Christmas-themed newspaper (ads, articles, or any festive images) or used wrapping paper
* Scissors
* Needle and thread
* Glue
* Beads, small bells, faux fur, cashmere or fabric scraps, vintage buttons, recycled glass pieces, seashells, decorative images cut from holiday
cards or magazines

Create

1. Fold the four sheets of newspaper into 8 layers (8 layers will make a sturdy stocking) that are still at least 12 by 10 inches (30.5 by 25 cm) in size. With the scissors, cut a stocking shape out of the paper in your desired size. (You can always place a cloth stocking on the newspaper and trace around it to create the shape.)
2. Using the needle and thread, hand stitch the outer edges of the stocking together, leaving the top open.
3. Glue on any extra holiday images to decorate the stocking
4. Layer the remaining four pieces of scrap newspaper and cut them into strips 1 inch (2.5 cm) wide by 4 inches (10 cm) long. Stack them and create a loop.
5. Sew or staple the loop to the inner top edge of the stocking, to hang it.
6. Glue whatever trimmings you’ve gathered to the top of the stocking (be sure to cover the stitches or staples from the loop). Add bells and other embellishments.

I’M DREAMING OF A GREEN CHRISTMAS: GIFTS, DECORATIONS, AND RECIPES THAT USE LESS AND MEAN MORE

By Anna Getty
Foreword by Zem Joaquin
Photographs by Ron Hamad

Anna Getty is a leading green living expert. She works with the Organic Center, Global Green, NRDC, and Seventh Generation, among others, and is the author of the upcoming Easy Green Organic. Anna lives in Los Angeles.

Ron Hamad is an acclaimed photographer and director who lives in Los Angeles.

Zem Joaquin is ecofabulous.com’s founder and editor-in-chief. She lives in San Francisco.

Pregnancy A-Z

2009-11-06T00:13:54+00:00 Crystal Excerpts, Gift & Stationery, Health & Wellness, Parenting

Are you pregnant or do you know someone who is pregnant? THE PREGNANCY JOURNAL: A DAY-TO-DAY GUIDE TO A HEALTHY AND HAPPY PREGNANCY
—is back! Fully revised with the latest medical information on both mom’s health and baby’s development, this best-selling journal is packed with daily entries that feature tips, advice, and plenty of room for personal reflection… and it makes the perfect gift for yourself and your unborn baby or for the pregnant loved one on your gift list.

Want a sneak peak of what it’s all about? This A to Z guide was pulled together from information in the journal to give expectant parents a glimpse into what happens during this amazing time of life.

Appetite.
Day 57: You may find your appetite increasing now that some of the nausea and discomfort has stabilized. If food isn’t your friend yet, look for some relief by week 17.

Backache.
Day 116: Most pregnancy backaches consist of low back pain, because the narrowest part of your back has to balance your growing uterus and because the normally stable joints in your pelvis have loosened somewhat.

Cheeks.
Day 22: Between Week 4 and Week 8, the development of your baby’s facial features takes place.

Digestive System.
Day 69: Your baby’s intestines are now in the abdomen. Over the next two days, the muscles in the walls of your baby’s digestive tract will become functional.

Eyes.
Day 165: Over the next four days, brain wave activity will begin for your baby’s visual and auditory systems.

Fatigue.
Day 234: You’ll notice more fluctuations in your energy level this month. Use your energy bursts wisely doing things you absolutely need to do and preparing for the birth.

Glucose.
Day 40: The metabolism of glucose may play a role in morning sickness. To make sure their glucose level doesn’t fall too low by morning, pregnant women are advised to eat a light snack before going to bed (milk, toast, etc.).

Hair.
Day 86: Over the next three days, the baby’s scalp hair pattern will be determined.

Iron.
Day 69: Pregnant women need at least 30 mg of iron each day to support the extra volume of blood and increases in red blood cell production.

Jaws.
Day 35: The upper and lower jaws are present in your baby.

Kidneys.
Day 103: Sometime this week, your baby’s kidneys will reach their final mature position. This ascent took nearly 10 weeks to complete.

Lunar Months.
Baby development is measured in lunar months, not calendar months. Each lunar month consists of 28 days organized into four weeks of seven days each.

Movement.
Day 176: Your baby’s muscle tone is gradually improving. Its hands can grip with some strength now.

Nausea.
Day 13: If you need to settle your stomach, snack on dry crackers or dry cereal. Ginger, lemon, peppermint and licorice are flavors that can help with nausea.

Orienting Response.
Day 242: Your baby will now automatically turn toward a source of light. This permits your baby to practice being more aware of its environment.

Protein.
Day 139: Protein must be provided for the growth of the baby, placenta, uterus, breasts, and to permit necessary increases in blood volume.

Quickening.
Day 143: The first movements you feel your baby make will be caused by arm and leg activity. These first motions are called quickening.

Reflexes.
Day 67: Now when your baby’s face is touched, it will open its mouth. This is called the rooting reflex and helps babies find the food source.

Skin.
Day 188: By today, the surface of your baby’s skin is smoother and whiter as body fat accumulates under its surface.

Teeth.
Day 82: Baby’s tooth buds are present under the gums.

Ultra Sound.
Diagnostic test that uses high-intensity, inaudible sound waves to project a visual image, or sonogram.

Vocal Cords.
Day 74: Over the next few days, the vocal cords will form in your baby’s larynx.

Weight Gain.
Day 265: Your weight gain has probably slowed or even reversed itself in the past two weeks or so.

X-Rays.
Day 53: X-ray exposure should be avoided since the radiation can penetrate your uterus.

Yogurt.
Day 172: Yogurt is a good source of protein. Some women who are lactose intolerant can tolerate yogurt.

Zinc..
Day 83: Zinc is a trace element that forms part of the structure of bone and helps protect the development of the brain and nervous system. The recommended daily intake during pregnancy is 15 mg.

Zombies! Sea Monsters! Canadian Bookstores!

2009-11-03T17:48:02+00:00 Siobhan Humour

Oh, the horror!

As you may have noticed (unless you’re a zombie), over the past few days, I’ve been posting photos of booksellers across Canada who created some creepy, spooky, and downright gorey scenes in their stores… all in celebration of Quirk Classics books—namely, PRIDE AND PREJUDICE AND ZOMBIES (and the DELUXE HEIRLOOM EDITION) and SENSE AND SENSIBILITY AND SEA MONSTERS.

Here’s a roundup of links to all the awesomeness. I hope these images of literary horror haven’t been keeping you up at night.

Chat Noir Books (New Liskeard, Ontario)
University of Alberta Bookstore (Edmonton, Alberta)
Millennia Books (Hanover, Ontario)
Westminster Books (Fredericton, New Brunswick)
Book Express Ltd. (Cambridge, Ontario)
Books on Beechwood (Ottawa, Ontario)
Misty River Books (Terrace, BC)
Kwantlen�Polytechnic�University Bookstore (Surrey, BC)

Be sure to visit the newly launched QuirkClassics.com to keep up-to-date with the un-dead.

Quirk Classics:
SENSE AND SENSIBILITY AND SEA MONSTERS
PRIDE AND PREJUDICE AND ZOMBIES
PRIDE AND PREJUDICE AND ZOMBIES: DELUXE HEIRLOOM EDITION

Squeamish (and Screaming) in Surrey

2009-11-02T22:36:20+00:00 Siobhan Humour

Feeling hungry? How about a tasty eyeball? Or a slice of pickled hand?

Kwantlen Polytechnic University Bookstore in Surrey, BC been transformed into a kind of apothecary of the apocalypse. They’re well-stocked with jars full of everything evil… from Deadly Morsels to Devilish Delights. Eww.

Quirk Classics:
SENSE AND SENSIBILITY AND SEA MONSTERS
PRIDE AND PREJUDICE AND ZOMBIES
PRIDE AND PREJUDICE AND ZOMBIES: DELUXE HEIRLOOM EDITION

Terror in Terrace!

2009-11-02T20:25:31+00:00 Siobhan Humour

There’s been a lot of discussion in the publishing world recently about whether the book is dead, what with the advent of e-book, new technologies, and so on.

I think people are missing the point. Instead of debating whether or not the “book is dead”, we should really be asking the question, “Is the bookseller dead?”

If we look at a case study—oh, say, Misty River Books in Terrace, B.C.—the answer to this question would be a resounding “YES!”. Likely followed by a bloodcurdling scream.

Just look at this undead staff. They might try handsell you a book. But they might just gnaw your hand off instead.

Quirk Classics:
SENSE AND SENSIBILITY AND SEA MONSTERS
PRIDE AND PREJUDICE AND ZOMBIES
PRIDE AND PREJUDICE AND ZOMBIES: DELUXE HEIRLOOM EDITION

You Ought Not Go to Ottawa!

2009-11-02T20:10:40+00:00 Siobhan Humour

You ought not go to Ottawa… unless you want to be eaten by a giant sea monster!

What? You don’t believe me?? All the evidence is clearly on display in the window of Books on Beechwood. The black beast has taken up residency in the bookstore, along with a rather nasty looking witch.

Still don’t believe me?? Well, look what happened to some other skeptics: their heads were shrunken and placed on a tree full of spider webs. Just sayin’.

Quirk Classics:
SENSE AND SENSIBILITY AND SEA MONSTERS
PRIDE AND PREJUDICE AND ZOMBIES
PRIDE AND PREJUDICE AND ZOMBIES: DELUXE HEIRLOOM EDITION

Carnage in Cambridge!

2009-11-02T20:00:26+00:00 Siobhan Humour

News (and photos!) keep pouring in from booksellers across Canada who created creepy Quirk Classics displays for Halloween.

Book Express in Cambridge, Ontario, created a cabinet of curios—full of delecacies (a bowl full of eyeballs and a teacup spilling blood) and delights (a severed arm, a red octopus and… a rat wearing a top hat and monocle!).

Not to mention that angry mob of zombies about to march through the window…

Quirk Classics:
SENSE AND SENSIBILITY AND SEA MONSTERS
PRIDE AND PREJUDICE AND ZOMBIES
PRIDE AND PREJUDICE AND ZOMBIES: DELUXE HEIRLOOM EDITION

Fredericton Gets Freaky

2009-11-02T17:48:24+00:00 Siobhan Humour

Westminster Books in Fredericton, New Brunswick sent in some photos of their Quirk Classics window display, complete with bloody handprints and spooky green octopus.

As Gloria from Westminster Books says, the staff there are “lovers of great classics and great silliness”. Sounds like my kind of people.

Hanover is Haunted!

2009-10-28T16:12:02+00:00 Siobhan Humour

Oh, the horror! Oh, Hanover!

Millennia Books in Hanover, Ontario just sent in some photos of their creepy Quirk Classics window display…

That balloon octopus—in homage to SENSE AND SENSIBILITY AND SEA MONSTERS—may haunt me forever…

Quirk Classics:
SENSE AND SENSIBILITY AND SEA MONSTERS
PRIDE AND PREJUDICE AND ZOMBIES
PRIDE AND PREJUDICE AND ZOMBIES: DELUXE HEIRLOOM EDITION

Trick or Treat? (Part 2)

2009-10-27T19:13:39+00:00 Crystal Food & Wine

Time for part two of our yummy Halloween Cookie Recipe from the book COOKIE SWAP. On today’s menu Friendly Ghost Cookies

Friendly Ghosts
Makes about 2 dozen
(1� x 2�- to 2�-inch-tall) “ghosts”
Enshrouded in meringue, these chewy date and nut treats are oh-so sweet. Note: For a quick and more kid-friendly option, omit the filling.

Prep Talk:
Because meringue quickly attracts moisture, package these cookies in airtight containers as soon as they’ve cooled. Store at room temperature up to 1 week. Even if properly stored, the cookies may still get sticky due to their high fruit content. In this case, re-dry in a 225 degree F oven, if desired.

Date-Nut Filling
1 cup dried pitted dates (stems removed), finely chopped

1� teaspoons finely grated orange zest

3 tablespoons freshly squeezed orange juice

2 tablespoons candied orange peel, finely chopped

1� tablespoons Grand Marnier or other premium orange liqueur

� cup plus 2 tablespoons pecan halves, toasted and finely chopped

� teaspoon ground cinnamon

3⁄8 teaspoon ground cloves

Meringue Cloak
4 large egg whites, room temperature

� teaspoon cream of tartar

1 cup sifted superfine sugar

1� teaspoons cornstarch

About � tablespoon miniature chocolate chips (or about 4 dozen chips, 2 per cookie, for the “eyes”)

Directions:

1. Position a rack in the center of the oven and preheat the oven to 225 degrees F. Line two cookie sheets with parchment paper. (If you have two ovens, preheat both. The meringue needs to be baked immediately or it softens and deflates. The cookies will also dry more evenly with one cookie sheet per oven. If you don’t have two ovens, you’ll need to make a second batch of meringue to coat the cookies on the second cookie sheet. But do so only after the first sheet is out of the oven.)

2. Mix the Date-Nut Filling. Combine the dates, orange zest, juice, peel, and liqueur in a medium (3-quart) nonreactive (stainless steel or coated) saucepan. Cook over medium heat, stirring regularly, until the dates have softened and all of the liquid has been absorbed, about 10 minutes. Cook the mixture another 3 to 5 minutes to dry it further. Stir regularly to prevent scorching. Remove from the heat and stir in the chopped pecans and spices. Cool the mixture completely before shaping.

3. Portion the filling into small mounds using a level 1- to 11⁄8-inch (#100) scoop or 1 level teaspoon per mound. Roll the mounds between your palms to form uniform �-inch balls and arrange them evenly around the perimeter of each cookie sheet. (It will be easier to add the chocolate chip eyes to the cookies in Step 6 if the cookies are arranged this way.)

4. Mix the Meringue Cloak. Place the egg whites and cream of tartar in the clean bowl of an electric mixer fitted with a whip attachment. (Note: Be sure the whites are at room temperature, as cold meringue is more likely to crack in the heat of the oven. The bowl, whip attachment, and all mixing utensils should also be completely free of fat, or the egg whites will not stiffen.) Beat on low speed until the whites are frothy. Turn the mixer to medium speed and gradually add the superfine sugar, no more than 1 tablespoon at a time. Quickly scrape down the sides of the bowl and then turn the mixer to high speed. Continue beating until the whites are very stiff and glossy and the sugar has completely dissolved, about 10 minutes. Sprinkle the cornstarch evenly over the top and beat until incorporated, about 30 seconds longer.

5. Fit a pastry bag with a large (�-inch) 8- to 10-pronged star tip and fill with meringue. Work on one cookie at a time, but work quickly before the meringue deflates. Hold the bag perpendicular to the date ball with the pastry tip directly touching the top, and press so the meringue covers as much of the ball as possible.

Slowly lift the pastry bag straight up, still applying pressure, to make a ghost that stands 2� to 2� inches tall; then pull up quickly, without applying pressure, to create a peak. Repeat with the remaining meringue.

6. For the ghosts’ eyes, carefully place two mini chocolate chips on the side of each cookie, about one-third of the way from the cookie top. (Insert the tips of the chocolate chips into the meringue so that the round bottoms are left exposed.) Gently press the chips into the meringue with the tip of a paring knife.

7. Bake until bone-dry to the touch but only minimally discolored, about 1� to 2 hours. (Note: Drying time varies significantly with ambient humidity. Bake toward the longer end of the spectrum on rainy days.) Immediately transfer to a wire rack and cool completely before storing.

If you missed it make sure to check out yesterday’s recipe for Great Pumpkin Cookies. Happy Halloween everybody!

Photo by Steve Adams.