All posts by admin

Nutritional Info in Growers Mango Cider

Calories in growers cider and nutrition facts, There are 120 calories in a 350ml serving of growers cider..
Calories in growers extra dry apple cider – calories and nutrition, Calories in growers extra dry apple cider. find nutrition facts for growers extra dry apple cider and over 2,000,000 other foods in myfitnesspal.com’s food database..
Growers cider – about, Growers cider is canada’s #1 cider! welcome to the home of the growers cider company. growers has been canada’s cider since 1927. it contains 7% alcohol and is made.
Continue reading Nutritional Info in Growers Mango Cider

Reasons to Visit Tim Hortons

Today I found myself sitting at a Tim Hortons. This, in itself, is not unusual as I make regular trips to one of Canada’s most famous restaurants.

I guess what made today’s adventure stand out was that I was struck with an overwhelming urge to write an opinion article dedicated to the top coffee shop in Canada.

Named after former NHL hockey player Tim Horton, this chain of coffee shops is the 4th largest publicly-traded quick service restaurant in North America. With over 3600 locations in Canada and $2000 million in annual sales, Tim Hortons is a Canadian landmark.

Here are 7 reasons to visit Tim Hortons.

(This list contains my reasons for hanging out at any Tim Hortons and may not reflect yours. That is OK. Please add your thoughts in the comments section below)

1. The best Iced-Capp – EVER!

If you have never had a Tim Hortons Iced-Capp on a hot day you are missing out. ”All the cool people drink Iced-Capps”

Actually my wife does not like them so I will rephrase that. “All those who think they are cool drink Iced-Capps.”

2. Stampeders Doughnut

It is really just a Boston Creme doughnut with the Calgary Stampeders logo on it. However, since the Stamps are our favorite team, we cannot get enough of this creamy treat; it’s tasty and satisfying.

However, the Edmonton Eskimos have managed to sneak their way into the franchise! Tim Hortons, for reasons unknown to me, have allowed rival Edmonton Eskimos to have their logo on a Boston Creme as well. If you are in the northern part of the province of Alberta you will find them everywhere. Those doughnuts make me want to ……well, never mind.

3. Specialty Coffee

On those months where we Canadians celebrate winter, Tim Hortons provides us with a sweet hot drink called an English Toffee. For those who want to live on the edge, you can try the French Vanilla. Either one is delicious.

4. Free Wi-Fi

It is so nice to be able to go to Tim Hortons, grab a doughnut and an Iced-Capp, and relax while checking emails. Great touch.

5. Lunch Menu I can afford

I can go to McDonalds and have lunch. It will cost about $7.00 and I will be hungry again in one hour. Or, I can head to the nearest Tim Hortons and for $5.00 I can have chili, a bun and a doughnut. Wash it down with a cold drink and I am good to go till I get home from work.

I may not be a math major, but I know a good deal when I see one!

6. Great Staff

I imagine that some of our readers can tell stories of Tim Hortons staff that have been sub-par. However, there is a friendliness at our Tim Hortons that is appreciated.

7. Location, Location, Location

On every corner of every city in every province of Canada there seems to be a Tim Hortons. I like it.

Your turn to tell us! Why do you love Tim Hortons?

_____________________

Check out the: THE TOP 7

It is a rapidly growing blog that is made up of random lists of seven. It is run by Kent and Jeff, a couple of middle-aged Canadian boys that are always up for an adventure or more. Make sure you stop by for a visit. You never know what you will discover tomorrow.

A Great Canadian Neurologist And Astronaut dr Roberta Bondar

A Proud & Great Canadian

“When I was eight years old to be a spaceman was the most exciting thing I could imagine.”

– Dr. Roberta Bondar

In 1945, a baby girl was born in Sault Ste. Marie, Ontario. This girl grew up dreaming of being with the stars and looking at the Earth from the sky. The young girl’s name was Roberta Lynn Bondar. Her parents and family were very supportive during her growing up years and encouraged Roberta to explore the sciences and math. This was in an era that did not motivate girls to be successful in these areas. She was involved in Girl Guides to keep active and fit by camping and hiking. She was involved in high school sports and kept her grades high. She was determined to go to space some day.

She did studies on insects, which she was not fond of, and before she learned how to drive she earned her pilot’s license. She worked hard at her goals but going to space was always the ultimate. She studied and became a medical doctor and scientist by the time she was 31. She was the director of the M.S. (Multiple Sclerosis) unit at McMaster Medical Center in Hamilton, and an assistant professor of medicine at the McMaster University. She became certified as a parachute jumper and came to be a scuba diver.

In 1983, she came across an article looking for candidate astronauts. The Canadian Space Agency’s ad was very particular about the prerequisites needed. The following was listed in the article: individuals may have multiple degrees in medicine, science and /or engineering, military training, aviation experience, all must be the best in their chosen fields, dedicated to increasing scientific knowledge for enhancing quality of life on Earth and in space, bilingual public speaking, community involvement, physically fit, and could have experience in skydiving, scuba diving and piloting planes.

Roberta Bondar applied to the article, knowing that there would be thousands answering it. This was the first Canadian call for astronauts and there was over 4300 applications. The day before her 38th birthday, she received the call that she was accepted!

Due to complications, in 1984 she watched while fellow astronaut Marc Garneau became the first Canadian in space. She mourned, when in 1986 seven other fellow astronauts, including two women her age, were killed on the space shuttle Challenger but she still wanted to make her dream a reality. She had to fly between NASA bases in Texas and Alabama every few days for her training and preparation for her mission. She was up at 6 am, exercised, then worked. She had to carry snacks with her everywhere she went so she could eat.

Roberta’s job on the mission was to be a Payload Specialist. This meant that she was responsible, with another Payload Specialist on the flight, to conduct experiments. She wanted to discover how astronauts could physically stay in space for months or years. On the mission she would have only one week to do this, so she had to make sure the experiments she used were the right ones. This was her one chance. She had background knowledge of the nervous system and the inner ear balance and this was very important for her work in space.

The launch was originally set for December 1990, but because of various delays it was over a year before they actually set off. January 22, 1992, they finally launched from Cape Canaveral on the Discovery shuttle.

On the space voyage, Roberta and her Payload Specialist partner, Ulf Merbold of Germany, took turns sleeping to conduct the experiments. These included: growing oats and wheat, growing crystals, documenting the human body’s changes in space, and many others. She also photographed Earth and space. When they returned home, 8 days later and 129 revolutions around the Earth, more tests were done on the effects of space travel and the re-entry of the human body to Earth.

She received a hero’s welcome as the first Canadian woman into space, but Dr. Roberta Bondar was as excited not only to be the first woman, but to be the first neurologist in space. She retired as an astronaut in 1992, but she stills explores the Earth, especially Canada. She is a teacher, motivational speaker, photographer, “wisdom warrior”, author and she has many other titles. She became Chancellor of Trent University in 2003 and still speaks to groups. She is now 66 and still going!

Dr. Roberta Bondar is truly a Canadian to whom we can all look for inspiration to achieve our own dreams, no matter how big or small they are.

Steamed Pei Mussels With Lemongrass And Ginger

Simple, Natural, and Refined!

I just returned from an amazing trip to Prince Edward Island (my first in several years) and the soles of my feet are still dyed from the Island’s ruby shores. PEI is a land of unspeakable beauty; littered with breathtaking beaches, endless skies and rolling fields as far as the eye can see. The quaint kitschiness of island architecture evokes a kind of nostalgia and child-like innocence. It is a province built for an urban tourist eager to enjoy a taste of rural life.

PEI is not often considered a culinary destination; as it does not bring the same level of refinement to the dining experience as say Montreal or Toronto. PEI, like Finland, is all about foods in the raw. You come to sample the bounty of their hugely successful agricultural industry. In PEI you savor edible items that require minimal preparation yet deliver maximum flavor. Fresh produce, organic jams and honeys, rustic cheeses and some of the best seafood you’ll find anywhere.

If you’ve been fortunate enough to dine in some of the best restaurants this country has to offer, you have probably spotted PEI mussels on more than a few menus. PEI mussels account for more than 80% of this country’s mussel production. PEI’s nutrient-rich waters provide the ideal environment for the blue mussel. They consistently produce mussels of superior flavor and quality that revivals competitors across the globe.

So, now that you have these tasty morsels, you might wonder what the heck to do with them. The answer? As little as possible. Grab the most aromatic ingredients you can find, bring them to a boil at the bottom of a large stockpot and steam your mussels. Easy peasy! I went slightly Thai in my version, but Mediterranean cuisine is loaded with flavors that are wonderfully complementary to these luscious amber tidbits. You can either pour the remaining steaming liquid over the cooked mussels or you can reserve it and add it to your next seafood chowder. I almost always choose the latter.

So go ahead and enjoy some of the best seafood the East Coast of Canada has to offer. Pick up a bag of PEI mussels today!