Archive for March, 2019

William, Kate trade western wear for formal attire to wrap up Canadian visit

Saturday, March 23rd, 2019

TORONTO – After fully embracing Stampede style, Prince William and Kate swapped their white cowboy hats and western wear for more formal attire as the couple’s Canadian tour drew to a close.

The Duke and Duchess of Cambridge launched the Calgary Stampede parade on Friday beaming from under the brims of their white cowboy hats.

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Kate wore a white long-sleeved “Rodeo” cotton- and silk-blend blouse by Temperley London paired with jeans. The look was quite similar to what Kate wore the previous evening when she pulled on jeans and a printed, white long-sleeved blouse by the same designer.

William appeared to be wearing the exact same outfit as he did Thursday, when he and his wife watched a demonstration of Stampede rodeo events.

He wore a green and navy plaid print buttoned-down shirt with the sleeves rolled up and jeans, and donned it again to watch the Stampede parade on Friday morning.

They both appeared to have completed their western outfits with cowboy boots.

But for their tour of the Calgary Zoo and the remaining stops on their Canadian visit, William had reverted to his familiar navy suit and tie.

Kate gave one last patriotic style nod to Canada as she again opted to wear the Queen’s Maple Leaf Brooch. She was first seen wearing the glittering diamond brooch for Canada Day celebrations in Ottawa.

The Queen, as Princess Elizabeth, wore the brooch on her first visit to Canada in 1951 and again on Canada Day last year.

For her final Canadian appearances, Kate wore the symbolic jewelry piece pinned to a bold red satin and wool coat-dress from Catherine Walker.

Zippy fish tacos with citrus slaw ideal for outdoor summertime meal

Saturday, March 23rd, 2019

This zippy fish dish is ideal for serving on the patio or at the cottage. It incorporates catfish fillets with hints of citrus and small flour tortillas. Serve with an orange slaw to give a crispy balance to the meal.

Citrus Catfish Tacos

15 ml (1 tbsp) chili powder

15 ml (1 tbsp) canola oil

15 ml (1 tbsp) lime juice

4 farm-raised catfish fillets (each 175 to 250 g/6 to 8 oz)

8 small flour tortillas

Lime wedges (optional)

Citrus Slaw

2 oranges

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500 ml (2 cups) prepared coleslaw mix

250 ml (1 cup) thinly sliced red pepper

125 ml (1/2 cup) thinly sliced red onion

30 ml (2 tbsp) each canola oil and seasoned rice vinegar

30 ml (2 tbsp) chopped fresh coriander

Citrus Slaw: Cut both ends off oranges. Using sawing motion, cut skin and white pith off oranges and discard. Using a smaller knife, cut in between segments to get orange sections and place in a large bowl. Add coleslaw mix, red pepper, red onion, oil, vinegar and coriander. Toss to combine well and set aside.

Fish Tacos: In a small bowl, stir together chili powder, oil and lime juice. Brush mixture over both sides of catfish fillets. Place in a non-stick skillet or grill pan over medium-high heat and cook for about 10 minutes, turning once, until fish flakes easily when tested with a fork. Remove to cutting board and cut each fillet in half lengthwise. Place each half of catfish on one of the flour tortillas and top with citrus slaw. Fold over and serve.

Makes 4 to 6 servings.

Nutritional information per 175-g (6-oz) serving: 485 calories; 39 g protein; 44 g carbohydrates; 18 g fat; 8 g fibre; 1.3 mg iron.

Fast-food chicken noodle bowl favourite gets a nutritious makeover

Saturday, March 23rd, 2019

Here’s proof a fast-food favourite can get a nutritious makeover with fresh vegetables, milk and lean chicken breast. It’s a healthy meal to please take-out food fans.

Chicken Noodle Bowl

15 ml (1 tbsp) butter

375 g (12 oz) boneless skinless chicken breasts (about 2), cut into thin strips

30 ml (2 tbsp) minced fresh ginger root (or 5 ml/1 tsp ground ginger)

750 ml (3 cups) reduced-sodium chicken broth

50 ml (1/4 cup) reduced-sodium soy sauce

30 ml (2 tbsp) rice vinegar

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5 ml (1 tsp) Asian red chili sauce (or to taste)

250 g (8 oz) small mushrooms, thinly sliced

3 stalks celery, thinly sliced

175 g (6 oz) wide rice noodles

30 ml (2 tbsp) cornstarch

375 ml (1 1/2 cups) milk

2 green onions, thinly sliced

Heat a large pot over medium-high heat. Add butter, swirl to coat. Add half each of the chicken and ginger and saute for 2 minutes or until chicken is no longer pink inside; transfer to a bowl (some ginger will stick to pot). Repeat with remaining chicken and ginger. Set aside.

Add broth, soy sauce, vinegar and chili saute to pot; increase heat to high and bring to a boil, scraping up brown bits.

Stir in mushrooms, celery and noodles. Whisk cornstarch into milk; stir into pot. Reduce heat to medium and cook, stirring, for 5 to 10 minutes or until bubbling and noodles are tender.

Stir in chicken mixture. Season to taste with more chili sauce, if desired. Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top. Top with green onions.

Makes 4 servings.

Source: Dairy Farmers of Canada, MyMilkCalendar杭州龙凤

Court orders curator to protect and preserve Indian temple’s newly revealed treasures

Saturday, March 23rd, 2019

NEW DELHI – India’s top court Wednesday ordered that a curator be appointed to protect and preserve the vast treasures newly revealed in a Hindu temple in southern India.

The gold coins, jewels and gem-encrusted statues were found recently in an inventory of underground vaults of the 16th-century Sree Padmanabhaswamy Temple in Kerala. Initial estimates put the value at $22 billion but the inventory is not yet finished.

The Supreme Court also Wednesday directed that the entire trove be photographed and filmed.

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The court previously ordered the inspection of the vaults after a lawyer petitioned a local court asking the state government to take over the temple. The lawyer cited security concerns.

The Court appointed two retired judges to serve as observers to supervise the opening up of the temple’s treasures, directing that the inventory be prepared in their presence.

The temple was built by the maharajas who ruled the then-kingdom of Travancore and was controlled by the erstwhile royal family after India’s independence in 1947. It is dedicated to the Hindu god Vishnu, and the treasures were donated by devotees for centuries.

So far five of the six vaults of the temple have been opened.

The Supreme Court is expected give its orders on forcing open the remaining vault on Friday as its steel-framed doors will have to be cut open.

The unforeseen riches instantly have turned the temple into one of India’s wealthiest religious institutions.

The royal family had petitioned the court against the inspection but hasn’t commented on the revelations since the vaults were opened.