February, 2011 Indulge

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Vol. 5 • Issue 1 • FEBRUARY 2011

Love is in theAir

A celebration of romance in all its many forms

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2 VOLUME 5 • ISSUE 1 • FEBRUARY 2011 INDULGE

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Volume 5 • Issue 1 • FeBRuARY 2011

While the weather may be grey, the season’s fashions are anything but, as Indulge battles the elements

Is your love life falling flat? Some bedroom decor tips that can help you go from fizzle to sizzle

Meet three individuals who have lost weight by three different methods, and changed their lives for the better

contents

6

10

22

24

2616

In our fast-paced, technology-driven world, three couples share their stories of contemporary courtship

Chef Jean-Yves Benoit celebrates his love for French cuisine with his wife and patrons of Mistral Bistro

From white-sand beaches to exotic safaris, we tell you where to go for a romantic couple’s getaway

Welcome to the first Indulge of 2011, where we celebrate the many splendours of love.

With Valentine’s Day less than a week away, what better time to indulge in all things romantic? From French cuisine that oozes with love to the sexiest couple’s getaways, this issue covers all things amorous.

I have to admit, up until recent months, I wasn’t really too keen on romance.

Perhaps it was being raised as the only girl in a family of four brothers, or maybe it’s my overly sensible personality shining through, but I’ve never been the type to daydream about my “knight in shining armour” sweeping me off my feet.

But over the past couple of years, I’ve developed a new appreciation for romance.

It’s a subject that has been front-of-mind of late – as this issue hits the stands, so to speak, I’m returning from my honeymoon, having recently gotten married.

It wasn’t so much the wedding-planning experience itself that made me a believer in romance – although red roses, candlelit centerpieces and sappy love songs did play a prominent role.

It was more the “sensible” side of the

process – making grown-up decisions as a team, planning our future together, realizing what a great partnership we really have.

Who says that romance can’t be sensible? My husband’s idea of a

romantic gesture is building me a special wall rack for my scarf collection. And the truth is, flowers will eventually wilt, and chocolate will go straight to my thighs, but that scarf rack will be a convenient reminder of his love every single day.

So here’s to love and romance – no matter what form it takes.

In addition to romantic cuisine and travel, this issue features three couples who are part of a growing trend, having met through online-dating websites. We also share some design tips to transform your bedroom into the love-den it was meant to be.

And at a time of year when many cling to their New Year’s resolutions to get in shape, we share three weight-loss success stories to motivate you to keep at it.

Until next time, I hope you enjoy this romantic issue of Indulge.

From the editor Melissa Smalley

Indulge is published eight times annually by Black Press

Suite 200 2411 160 StreetSurrey, BC V3S 0C8

Tel: 604-575-5321 Fax: 604-531-7977www.indulgemagazine.ca

Distributed free to select households in the Lower Mainland of British Columbia. Paid subscriptions available. Reproduction in whole or in part is prohibited. The publisher is not responsible

for unsolicited manuscripts or photographs.

6

10

16 22

Publisher Linda Klitch [email protected]

Managing Editor Lance [email protected]

Editor Melissa Smalley [email protected]

Advertising Manager Rita Walters [email protected]

Creative Services Manager Jim Chmelyk [email protected]

Contributors

ON THE COVER: Newly engaged couple Mark Jongedijk and Elizabeth Gill share a romantic sunset at Kwomais Point Park in South Surrey. Cover photo by James Maclennan.

Robyn Jenkins • Boaz Joseph • Grant McAvoy Jason McRobbie • Rob Newell

10

4 VOLUME 5 • ISSUE 1 • FEBRUARY 2011 INDULGE4 VOLUME 5 • ISSUE 1 • FEBRUARY 2011 INDULGE

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South Point Dental Centre#830 3041 152nd St.Surrey, BC604-535-8880

www.westcoastdentalclinics.com

Volume 5 • Issue 1 • FeBRuARY 2011

While the weather may be grey, the season’s fashions are anything but, as Indulge battles the elements

Is your love life falling flat? Some bedroom decor tips that can help you go from fizzle to sizzle

Meet three individuals who have lost weight by three different methods, and changed their lives for the better

contents

6

10

22

24

2616

In our fast-paced, technology-driven world, three couples share their stories of contemporary courtship

Chef Jean-Yves Benoit celebrates his love for French cuisine with his wife and patrons of Mistral Bistro

From white-sand beaches to exotic safaris, we tell you where to go for a romantic couple’s getaway

Welcome to the first Indulge of 2011, where we celebrate the many splendours of love.

With Valentine’s Day less than a week away, what better time to indulge in all things romantic? From French cuisine that oozes with love to the sexiest couple’s getaways, this issue covers all things amorous.

I have to admit, up until recent months, I wasn’t really too keen on romance.

Perhaps it was being raised as the only girl in a family of four brothers, or maybe it’s my overly sensible personality shining through, but I’ve never been the type to daydream about my “knight in shining armour” sweeping me off my feet.

But over the past couple of years, I’ve developed a new appreciation for romance.

It’s a subject that has been front-of-mind of late – as this issue hits the stands, so to speak, I’m returning from my honeymoon, having recently gotten married.

It wasn’t so much the wedding-planning experience itself that made me a believer in romance – although red roses, candlelit centerpieces and sappy love songs did play a prominent role.

It was more the “sensible” side of the

process – making grown-up decisions as a team, planning our future together, realizing what a great partnership we really have.

Who says that romance can’t be sensible? My husband’s idea of a

romantic gesture is building me a special wall rack for my scarf collection. And the truth is, flowers will eventually wilt, and chocolate will go straight to my thighs, but that scarf rack will be a convenient reminder of his love every single day.

So here’s to love and romance – no matter what form it takes.

In addition to romantic cuisine and travel, this issue features three couples who are part of a growing trend, having met through online-dating websites. We also share some design tips to transform your bedroom into the love-den it was meant to be.

And at a time of year when many cling to their New Year’s resolutions to get in shape, we share three weight-loss success stories to motivate you to keep at it.

Until next time, I hope you enjoy this romantic issue of Indulge.

From the editor Melissa Smalley

Indulge is published eight times annually by Black Press

Suite 200 2411 160 StreetSurrey, BC V3S 0C8

Tel: 604-575-5321 Fax: 604-531-7977www.indulgemagazine.ca

Distributed free to select households in the Lower Mainland of British Columbia. Paid subscriptions available. Reproduction in whole or in part is prohibited. The publisher is not responsible

for unsolicited manuscripts or photographs.

6

10

16 22

Publisher Linda Klitch [email protected]

Managing Editor Lance [email protected]

Editor Melissa Smalley [email protected]

Advertising Manager Rita Walters [email protected]

Creative Services Manager Jim Chmelyk [email protected]

Contributors

ON THE COVER: Newly engaged couple Mark Jongedijk and Elizabeth Gill share a romantic sunset at Kwomais Point Park in South Surrey. Cover photo by James Maclennan.

Robyn Jenkins • Boaz Joseph • Grant McAvoy Jason McRobbie • Rob Newell

10

4 VOLUME 5 • ISSUE 1 • FEBRUARY 2011 INDULGE INDULGE • VOLUME 5 • ISSUE 1 • FEBRUARY 2011 5

Photo courtesy Brittney Kwasney, Bright Photography

Melanie Moore and Jeffrey Helm

The party is full of single men and women, eager to make a good fi rst impression and perhaps catch the eye

of someone special. From across the room, a handsome man

in his early 40s fl ashes a toothy smile at an attractive blond woman, who is immediately taken aback by his infectious grin and sparkling blue eyes.

Though she’s instantly attracted to the man, she hesitates to say hello, instead returning his smile with a dazzling smile of her own. He doesn’t give up so easily – after exchanging a few more smiles, he gets up the nerve to initiate a conversation with the woman, unaware that, within a year, she would become his wife.

While it sounds like the beginnings of a familiar love story we’ve all heard before, the party that Larry and Gigi O’Brien met at in 2004 wasn’t hosted by a mutual acquaintance.

It was hosted online by a dating website called Lavalife.

At the time they fi rst connected, Larry was in Toronto, where he was born and raised, and Gigi was sitting at her computer in her Surrey home.

The “party” was an online chatroom, more or less, where members of the dating site could send winks, smiles and messages to other singles who were logged on.

After chatting that fi rst night, Larry and Gigi began emailing often, soon graduating into long phone conversations.

On New Year’s Eve of that year, just a few months after fi rst chatting online, Larry fl ew to B.C. and the two met in person.

“I’ll never forget the moment,” Gigi recalls. “I got to the hotel and got off the elevator and he was standing in the hallway and I dropped my purse and I just couldn’t let go of him. At fi rst sight, that’s all it took.”

The O’Briens are part of a growing trend when it comes to seeking out a signifi cant other, according to Surrey-based relationship counsellor Michelle Gardner, who says online dating is “revolutionizing” the dating world.

A combination of busy lives and lack of

social interaction have made it more diffi cult to meet people, Gardner says, making the search for a spouse on the Internet a viable option for many.

“We’ve sort of lost that sense of community that we had 100 years ago,” Gardner explains. “People used to be so much more social – there would be a weekly dance at the community hall, you would meet people at church, people would set you up. You don’t see that as much anymore.”

That’s not to say that turning to the World Wide Web is an instant solution for loneliness, however.

Vancouver resident Jeffrey Helm spent years using various dating websites with limited success, before meeting his fi ancée, Melanie Moore, in 2008.

“I’ve been online dating since the start of the Internet,” the 35-year-old says, recalling the launch of a site called Match.com in the

mid-’90s. “It was offering free lifetime memberships to the fi rst 200 people who signed up. And I was one of the fi rst 200 people, being a lonely, hormonal university student. Of course, no one else was on it at the time.”

It was on Vancouver-based site Plentyoffi sh.com that Helm and Moore met 2 ½ years ago, and unlike the O’Briens, who had a long email and telephone courtship because they lived thousands of kilometres apart, the

Vancouver-based couple met for coffee within a few days of their initial communication.

They both agree that drawn-out email exchanges can affect the impression you have of someone when you fi nally meet them in person.

Modern LoveFinding happily ever after the new-fashioned wayby Melissa Smalley

I’ll never forget the moment... at fi rst sight, that’s

all it took.

Larry and Gigi O’Brien

continued

INDULGE • VOLUME 5 • ISSUE 1 • FEBRUARY 2011 7

“When you spend time emailing back and forth, you build up expectations,” says 30-year-old Moore, who had been online dating for about six months before she met Helm. “You create this person in your mind, and when you meet them if it doesn’t work out, then it feels so much more disappointing.”

New Westminster residents David Lang and Cathy Brusegard – who will be celebrating their 10-year anniversary in March – also met after only a few days of exchanging emails, and agree it’s best to get the initial in-person meeting out of the way sooner rather than later.

After many unsuccessful fi rst dates with men she met on a site called Web Personals, Brusegard, 55, says she was ready to give up on fi nding love, and only agreed to a date with Lang as a last-ditch effort.

“I had gotten to the point where I had met so many different guys and had so many one-night dates and I thought, ‘I can’t do this anymore,’” Brusegard recalls. “I had a couple of notes back and forth with David, and I thought, ‘Ok, I’m going to meet him and that’s it,’ and I actually signed off (the website) after I got his home email.”

Before meeting Brusegard, Lang’s experience with online dating included email exchanges of at least a few weeks – if not months – before an in-person meeting was arranged. He says he was surprised when Brusegard suggested they get together just a day or two after meeting online.

“I just wanted to get it over with!” Brusegard laughs, as Lang points out that not only was the move refreshing for him, it also worked out well, as the couple hit it off almost immediately.

Whether there is one email exchanged or one hundred, keeping safety in mind is essential when it comes to online dating, by always meeting in a public place and never exchanging home phone numbers or addresses until it’s safe to do so.

Gardner also advises her clients keep an eye out for “red fl ags” – someone asking for personal details such as income level or trying to set up a date without much notice.

Portraying yourself honestly in your profi le is one aspect Gardner and all the couples agree is of the utmost importance.

“Don’t lie and say you’re six-foot tall and have a full head of blond hair when really it’s maybe kind of thinning hair, and you’re only fi ve-eight,” Lang, 57, advises. “They’re going to fi nd out anyway, and then both of you are going to be kind of disappointed.”

While each person’s experience is bound to differ when surfi ng the ‘net for a potential spouse, the couples who have found success wouldn’t hesitate to recommend others give it a shot.

“It’s almost becoming the preferred way of meeting people,” Helm points out. “It’s almost a cliché – it used to be ‘we met in a bar,’ now it’s ‘we met online.’”

And with dating websites becoming more commonplace with new members signing up each day, Helm and Moore – who are planning to wed in Vancouver this summer – both agree it’s important that your profi le stands out from the hundreds of others that potential suitors may come across.

“It’s only going to work if you put some of your individuality and personality into your profi le,” Moore says, adding that, above all, a romance can only blossom so much through the web.

“It doesn’t work if you don’t get beyond the computer.”

It doesn’t work if you don’t get beyond the computer.

Cathy Brusegard and David Lang

i


A salty love storyFebruary 22 - March 5

8pm and matinéesThe Sea Horse

Irresistible force meets immovable object! On the California coast, hard-bitten Gertie owns the run-down waterfront bar, The Sea Horse. Gertie has seen it all, liked none of it, and is bound and

determined that no one will change her mind. Enter Harry, a seaman of limited means but unlimited

dreams. Two forces of nature that attract and repel each other in equal measure drive this stormy

romance filled with humour and drama.Mature themes and language.

An Arts Club Theatre Company production.$25 - $43

604-501-5566 | surrey.ca/arts

p r e s e n t s | 2 0 1 0 / 1 1 T H e aT r e S e a S o np r e s e n t s | 2 0 0 9 / 1 0 T H E AT R E S E A S O N

Entertaining you... close to home!

See all the shows at arts.surrey.ca (theatres / on stage)

February 5 8pmDance Around the WorldMimbre Flamenco, Diva Drum, Tropak Ukrainian Dance Theatre, Rupa Gopinath’s classical Indian dancers, and tabla virtuosoHari Pal share their passion for dance in a joyous evening of music and rhythm.$25 & $20

January 11 - 238pm and matinéesMom’s the Word:RemixedBy the Mom’s the Word Collective

From bun in the oven to the terrible twos to the terrifying teens, these shockingly funny Moms share the true, intimate tales of the heartache and joy of parenthood.Arts Club Theatre Company On Tour$21 - $36

Find us on

It’s Easy to Buy Tickets

February 68pmRoman Danylo LiveRoman tackles topics from love to war to snacks at the mall food court, while peppering in some of his popular TV characters. The show’s a hilarious mix of stand-up, improv and sketch comedy!$25 & $20

Media Sponsor

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It’s Easy to Buy Tickets surrey.ca/arts | 604-501-5566 | 13750-88 Avenue

Find us on

p r e s e n t s | 2 0 0 9 / 1 0 T H E AT R E S E A S O N

Entertaining you... close to home!

See all the shows at arts.surrey.ca (theatres / on stage)

February 5 8pmDance Around the WorldMimbre Flamenco, Diva Drum, Tropak Ukrainian Dance Theatre, Rupa Gopinath’s classical Indian dancers, and tabla virtuosoHari Pal share their passion for dance in a joyous evening of music and rhythm.$25 & $20

January 11 - 238pm and matinéesMom’s the Word:RemixedBy the Mom’s the Word Collective

From bun in the oven to the terrible twos to the terrifying teens, these shockingly funny Moms share the true, intimate tales of the heartache and joy of parenthood.Arts Club Theatre Company On Tour$21 - $36

Find us on

It’s Easy to Buy Tickets

February 68pmRoman Danylo LiveRoman tackles topics from love to war to snacks at the mall food court, while peppering in some of his popular TV characters. The show’s a hilarious mix of stand-up, improv and sketch comedy!$25 & $20

Media Sponsor

604-501-556613750-88 Avenue

Theatre Gift CertificatesThe perfect gift - you choose the amount

and they never expire!

Stripes: The Mystery CircusThis delightful spectacle combines physical theatre, cabaret and traditional theatre in a play about a woman who wants to run away and join the circus. Through song, memories and sheer determination, our heroine reveals eight out-of-this-world circus acts in an audition that humorously and touchingly goes awry. Writer/performer Sarah Hayward creates a memorable character who charms the audience with her spunk and spirit.

DoUBLe BILL

Two original one-act plays

each evening!February 18 & 198pm • $28 & $30

Under the Mango TreeFor many young men, going to a new country is a journey full of

hope, promise, and opportunity. But what about the children left behind? Performer/playwright Veenesh Dubois

weaves a semi-autobiographical tale about a young girl whose father

emigrates to Canada. Letters are their only connection as she waits to joins him. The show has played to packed

houses and standing ovations, as the heartfelt themes of love, loss and

immigration are explored in a story that touches us all.

February 127:30pm

CoppéliaEnter the magical world of Dr. Coppélius, the eccentric village

toy-maker in search of the perfect partner. He creates a dancing doll so beautiful that one of the villagers falls in love with her, but he’s engaged to someone else! From the Dr.’s secret laboratory

to the final joyous wedding celebration, Coppélia entertains audiences of all ages with its humour and charm.

A Ballet Jörgen Canada production.$30 - $38

An enchanting ballet

Coppélia Valentine’s PackageThe perfect date night! Enjoy a dinner of contemporary West

Coast cuisine at Jake’s Steakhouse at the Compass Point Inn (just up the street from Surrey Arts Centre) prior to the performance.

Dinner & Show: $148/couple

Daryl King and Kerry Davidson

Phot

o by

Dav

id C

oope

r.


“When you spend time emailing back and forth, you build up expectations,” says 30-year-old Moore, who had been online dating for about six months before she met Helm. “You create this person in your mind, and when you meet them if it doesn’t work out, then it feels so much more disappointing.”

New Westminster residents David Lang and Cathy Brusegard – who will be celebrating their 10-year anniversary in March – also met after only a few days of exchanging emails, and agree it’s best to get the initial in-person meeting out of the way sooner rather than later.

After many unsuccessful fi rst dates with men she met on a site called Web Personals, Brusegard, 55, says she was ready to give up on fi nding love, and only agreed to a date with Lang as a last-ditch effort.

“I had gotten to the point where I had met so many different guys and had so many one-night dates and I thought, ‘I can’t do this anymore,’” Brusegard recalls. “I had a couple of notes back and forth with David, and I thought, ‘Ok, I’m going to meet him and that’s it,’ and I actually signed off (the website) after I got his home email.”

Before meeting Brusegard, Lang’s experience with online dating included email exchanges of at least a few weeks – if not months – before an in-person meeting was arranged. He says he was surprised when Brusegard suggested they get together just a day or two after meeting online.

“I just wanted to get it over with!” Brusegard laughs, as Lang points out that not only was the move refreshing for him, it also worked out well, as the couple hit it off almost immediately.

Whether there is one email exchanged or one hundred, keeping safety in mind is essential when it comes to online dating, by always meeting in a public place and never exchanging home phone numbers or addresses until it’s safe to do so.

Gardner also advises her clients keep an eye out for “red fl ags” – someone asking for personal details such as income level or trying to set up a date without much notice.

Portraying yourself honestly in your profi le is one aspect Gardner and all the couples agree is of the utmost importance.

“Don’t lie and say you’re six-foot tall and have a full head of blond hair when really it’s maybe kind of thinning hair, and you’re only fi ve-eight,” Lang, 57, advises. “They’re going to fi nd out anyway, and then both of you are going to be kind of disappointed.”

While each person’s experience is bound to differ when surfi ng the ‘net for a potential spouse, the couples who have found success wouldn’t hesitate to recommend others give it a shot.

“It’s almost becoming the preferred way of meeting people,” Helm points out. “It’s almost a cliché – it used to be ‘we met in a bar,’ now it’s ‘we met online.’”

And with dating websites becoming more commonplace with new members signing up each day, Helm and Moore – who are planning to wed in Vancouver this summer – both agree it’s important that your profi le stands out from the hundreds of others that potential suitors may come across.

“It’s only going to work if you put some of your individuality and personality into your profi le,” Moore says, adding that, above all, a romance can only blossom so much through the web.

“It doesn’t work if you don’t get beyond the computer.”

It doesn’t work if you don’t get beyond the computer.

Cathy Brusegard and David Lang

i


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L'amourCooking up

Vancouver duo share passions in and out of the kitchenby Jason McRobbie • photos by Rob Newell


Indulge in...CUISINE

Romance and good food share a love affair all their own. It is for this reason that certain restaurants do such roaring

business on Valentine’s Day.The warm allure of Mistral Bistro draws lovers year round.

Regardless of what chill wind might blow beyond the glass, all within is warmly wood, richly hued and amply charmed.

The ambrosia of rich aromas carrying from the kitchen is second only to what arrives so effortlessly at the table: a regionally-rooted refl ection of French bistro fare that is anything but commonplace, yet utterly without pretension.

Restaurants like this remind you what loving food is all about. Meeting the owners reminds you what might make love itself tick.

It is in rooms such as this that romance and food commingle effortlessly. Much credit belongs to the kitchen, where Chef Jean-Yves Benoit maintains a menu grounded by his romance with food.

The fl avours on the menu are deep, the ethos simple: from richly caramelized French onion and rustically roasted butternut squash soups to a braised navy bean cassoulet, brimming with duck leg, lamb and pork sausages and thick-cut bacon, the essence is time.

Having honed the mastery of his craft with some of the world’s best in Zurich, the south of France and Corsica before opening his own restaurant, Fleur de Thym, in the Lubéron region of Provence, Chef Benoit did none of it alone.

A radiant presence in the front of house, Minna Benoit smiles. “For him, cooking is showing love. I clean behind, set tables, open wine and the food is in his hands.”

Her only caveat and his greatest pleasure? He does the cooking.They came to opposite ends of their shared telescope in the kitchen

of Zurich’s Hotel Restaurant Hermitage. She was a young Chef de Rang and he the Chef de Cuisine. The restaurant scored well in Gaulet et Mileau guide. Chef Benoit scored a wife and partner in life.

The two moved to Vancouver following a chance vacation that

re-united Chef Jean-Yves with two very talented alumni from the kitchen he kept at Hotel Negresco: Jean Francis Quaglia, Chef/co-owner of Provence Mediterranean Grill and Blue Water Cafe and Raw Bar’s Executive Chef, Frank Pabst.

Chef Benoit set anchor at the Pan Pacifi c Hotel to head up the award-winning Five Sails Restaurant and Minna joined him as Maître d’ shortly thereafter. It proved a match made in heaven, yet it lacked one essential long term ingredient: the romance factor.

It was not their own, and so the couple crafted a love letter to French food in the furthest reaches of West Vancouver. It was

well along the way to Lighthouse Park, beneath the towering pines and romantically tucked behind an antiquated gas station that never seemed to be open. The aptly named L’Emotion shone in all ways save location.

In 2005, the culinary couple made the leap to Broadway and Mistral Bistro has found warm welcome, especially around anniversaries and holidays.

The reason is simple. The key ingredient is enjoying what you do and what the other person brings to the proverbial table.

Chef Benoit shrugs and smiles warmly at his wife. “Someone who loves

cooking cannot be with someone who does not enjoy food. It is such an important thing,” he says. “Good cooking is unpretentious and not too intimidating. Anybody can do it, on Valentine’s Day or any other day.”

Minna laughs. “Ladies are tired of fl owers. They want something to eat. I don’t do any cooking. It’s really about the caring. If Jean-Yves didn’t give me food, I would not eat.”

Perhaps it’s in keeping with their countries of origin: he cooks, she provides the Finnish. Regardless, they have discovered a relationship with food that works wonders nightly.

May the following menu fortune you as favourably this Valentine’s Day.

For recipes, see pages 12-13

Ladies are tired of fl owers. They want something to eat.

i


500 g Fourme d’Ambert cheese or blue cheese1 pack puff pastry, pre-baked4 pears, poached3 cups Frisee salad or Lettuce1/3 cup light vinaigrette (dijon, salt, pepper, sherry or balsamic vinegar, extra-virgin olive oil)

Cut four six-inch rounds of puff pastry and place on a baking tray with parchment paper. Place another piece of parchment paper on top of the rounds with another tray, to act as a gentle weight. Bake at 375 F until lightly golden brown (about 20 minutes).

To poach the pears, clean, peel and slice them in half before adding to a pan with a simple syrup (1 litre water, 1

cup sugar and 1 Tbsp of lemon juice) for approximately 10 minutes. Allow to cool in the poaching liquid before removing and slicing to desired form.

Preheat the oven to 375 F. Cover each of the six-inch rounds of pre-baked puff pastry with a portion of the Fourme d’Ambert or blue cheese. Now place slices of the poached pears around the edge of the tart and bake in the oven for 5-6 minutes. Toss the frisee salad in a light vinaigrette, and serve on top of the warm Fourme d’Ambert tart.

Mistral Dark Chocolate MousseWhile the portions below make more

than enough for a magical Valentine’s Day dessert, you might just find yourself going back for seconds with this rich, unctuous mousse...or thirds!

500 g dark chocolate100 g unsalted butter450 g packaged egg whites (or whites of 15 eggs)100 g sugar1 pinch salt

Beat the egg whites and a pinch of salt using either a stand mixer or a whisk and large bowl until they form a foam.

Melt the butter on the stove at a very low heat – once butter has melted add chocolate and stir continually until chocolate has melted. Add sugar to the egg white foam and keep beating for two minutes, until they begin to form stiff peaks.

Mix the chocolate into the egg white foam carefully using a spatula – slowly turn the bowl using your left hand, and carefully fold the mixture from the bottom of the bowl to combine. Be careful not to lose the air in the egg whites.

Empty the mix into another bowl and let cool in the fridge for two hours. To serve, heat a pair of serving spoons in warm water and shape into quenelles.

Fourme d’Ambert Tart

Mistral Dark Chocolate Mousse


Pot au Feu 800 g beef cheeks, cleaned

Bouillon Vegetables:1 leek1 white onion2 carrots3 celery branches 10 garlic gloves1 Tbsp black peppercorns1 Tbsp Herbes de Provence2 Tbsp salt

Garnished vegetables:1 head of cauliflower (cooked separately for 3-4 minutes)2 leeks, cut into 10 cm pieces, whites only (8-10 minutes)2 white turnips, cut in four (15 minutes)4 baby carrots (2-4 minutes)6 baby potatoes (20 minutes)6 pearl onions (2-4 minutes)6 Brussel sprouts (3-4 minutes)

Place the raw, cleaned beef cheeks and cleaned bouillon vegetables and herbs into a large stock pot. Now cover with as much water as required and cook at a gentle simmer for 4 hours.

Once cooked, remove meat and

vegetables from the bouillon, discarding vegetables and setting the meat aside.

Now cook the cleaned and peeled garnishing vegetables individually in the bouillon (at times indicated), removing each cooked vegetable before adding the next. This will add flavour to the bouillon. To serve, gently re-heat the meat and vegetables in the bouillon and serve in a large soup bowl, garnish with grainy Dijon mustard if desired.

Fourme d’Ambert TartBetween the savoury, salty punch of

the Fourme D’Ambert and the sweet slices of pear, this simple dish will have you picking up puff pastry, and kitchen kudos, far more regularly.

Pot au Feu


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500 g Fourme d’Ambert cheese or blue cheese1 pack puff pastry, pre-baked4 pears, poached3 cups Frisee salad or Lettuce1/3 cup light vinaigrette (dijon, salt, pepper, sherry or balsamic vinegar, extra-virgin olive oil)

Cut four six-inch rounds of puff pastry and place on a baking tray with parchment paper. Place another piece of parchment paper on top of the rounds with another tray, to act as a gentle weight. Bake at 375 F until lightly golden brown (about 20 minutes).

To poach the pears, clean, peel and slice them in half before adding to a pan with a simple syrup (1 litre water, 1

cup sugar and 1 Tbsp of lemon juice) for approximately 10 minutes. Allow to cool in the poaching liquid before removing and slicing to desired form.

Preheat the oven to 375 F. Cover each of the six-inch rounds of pre-baked puff pastry with a portion of the Fourme d’Ambert or blue cheese. Now place slices of the poached pears around the edge of the tart and bake in the oven for 5-6 minutes. Toss the frisee salad in a light vinaigrette, and serve on top of the warm Fourme d’Ambert tart.

Mistral Dark Chocolate MousseWhile the portions below make more

than enough for a magical Valentine’s Day dessert, you might just find yourself going back for seconds with this rich, unctuous mousse...or thirds!

500 g dark chocolate100 g unsalted butter450 g packaged egg whites (or whites of 15 eggs)100 g sugar1 pinch salt

Beat the egg whites and a pinch of salt using either a stand mixer or a whisk and large bowl until they form a foam.

Melt the butter on the stove at a very low heat – once butter has melted add chocolate and stir continually until chocolate has melted. Add sugar to the egg white foam and keep beating for two minutes, until they begin to form stiff peaks.

Mix the chocolate into the egg white foam carefully using a spatula – slowly turn the bowl using your left hand, and carefully fold the mixture from the bottom of the bowl to combine. Be careful not to lose the air in the egg whites.

Empty the mix into another bowl and let cool in the fridge for two hours. To serve, heat a pair of serving spoons in warm water and shape into quenelles.

Fourme d’Ambert Tart

Mistral Dark Chocolate Mousse


Pot au Feu 800 g beef cheeks, cleaned

Bouillon Vegetables:1 leek1 white onion2 carrots3 celery branches 10 garlic gloves1 Tbsp black peppercorns1 Tbsp Herbes de Provence2 Tbsp salt

Garnished vegetables:1 head of cauliflower (cooked separately for 3-4 minutes)2 leeks, cut into 10 cm pieces, whites only (8-10 minutes)2 white turnips, cut in four (15 minutes)4 baby carrots (2-4 minutes)6 baby potatoes (20 minutes)6 pearl onions (2-4 minutes)6 Brussel sprouts (3-4 minutes)

Place the raw, cleaned beef cheeks and cleaned bouillon vegetables and herbs into a large stock pot. Now cover with as much water as required and cook at a gentle simmer for 4 hours.

Once cooked, remove meat and

vegetables from the bouillon, discarding vegetables and setting the meat aside.

Now cook the cleaned and peeled garnishing vegetables individually in the bouillon (at times indicated), removing each cooked vegetable before adding the next. This will add flavour to the bouillon. To serve, gently re-heat the meat and vegetables in the bouillon and serve in a large soup bowl, garnish with grainy Dijon mustard if desired.

Fourme d’Ambert TartBetween the savoury, salty punch of

the Fourme D’Ambert and the sweet slices of pear, this simple dish will have you picking up puff pastry, and kitchen kudos, far more regularly.

Pot au Feu


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The most romantic wine regions in the world are those along the Rhine and

the Mosel in Germany.There is, in fact, a German hotel

chain started in 1971 that is called Romantik Hotels. It now operates all over Europe; some of its best properties are in the wine region. The Romantik Hotel Schloss Rheinfels at St. Goar on the Rhine is an actual castle, while the Romantik Jugendstilhotel Bellevue at Traben-Trarbach on the Mosel is a lovely art nouveau hotel. Both have memorable locations and comfortable rooms at surprisingly moderate prices, well-located for wine touring.

The vineyards here are exceptionally beautiful, rising from quaint and charming

villages beside the rivers up steep hillsides often dotted with ruined castles. A typical example is Schloss Ehrenfels, perched on a vine-laden bend on the Rhine just west of Rüdesheim, a gloriously baroque wine town. The wineries that own those vineyards all have tasting rooms in town.

One of the best is Weingut Georg Breuer, run now by Heinrich Breuer, which owns vineyards on the slopes near Schloss Ehrenfels. The winery is

famous for its old vaulted cellars and for its exceptional Riesling. The wine shop is open almost every day; with a little prior arrangement, you might even set up a tasting with Herr Breuer, a gracious man who speaks very good English.

Indulge in...WINE

A Taste of History with Notes of Passion

J O H N

Schreiner

continued


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There are several ways of touring these wine regions. There are the small cruise boats sailing on both the Rhine and the Mosel. You watch the vineyards slide by as you drink wines that were grown on those slopes. Big signs on the hillsides identify the actual vineyards. It strikes me as romantic to sail past the Rüdesheimer Berg Roseneck vineyard with a bottle of wine from the vineyard on your table at lunch.

Most will rent a car at Frankfurt airport. It takes perhaps an hour to reach the Rhine’s wine country. Then, you meander the vineyards and wine towns at leisure. You need a copy of the latest Gault Millau Guide to German Wines, published by Mitchell Beazley, a comprehensive book packed with all the essentials you require, except for a good road map.

A good deal of the romance lies in the history of the famous wineries. Schloss Johannisberg was founded as a Benedictine monastery about 1100. The buildings dominate one of the world’s greatest Riesling slopes. The candle-lit underground cellar, with centuries of mould growing on the walls, is a wine tour you will not forget.

The Rhine is a big, wide and busy river. In contrast, the Mosel River, a tributary to the Rhine, is a small river that twists back on itself dozens of times. Terraced vineyards cling on every south-facing slope and villages are tucked at every bend in the river. The most photogenic of Mosel’s wine towns in Bernkaste, where the architecture resembles doll houses that grew up.

There are many, many festivals in these wine towns – music festivals, Christmas markets, wine festivals. The Internet makes it easy to search out festivals to fit your schedule. In my experience, you are liable to stumble onto a bucolic street festival somewhere on any given Sunday afternoon, with all the beer, wine, sausages and marching bands that you might desire.

German wine people know how to enjoy themselves and they know how to give visitors a romantic welcome.

John Schreiner is one of Canada’s best-known wine writers with 15 books published since 1984.

Contact John at [email protected]

i

A good deal of romance lies in the history of the

famous wineries...


The most romantic wine regions in the world are those along the Rhine and

the Mosel in Germany.There is, in fact, a German hotel

chain started in 1971 that is called Romantik Hotels. It now operates all over Europe; some of its best properties are in the wine region. The Romantik Hotel Schloss Rheinfels at St. Goar on the Rhine is an actual castle, while the Romantik Jugendstilhotel Bellevue at Traben-Trarbach on the Mosel is a lovely art nouveau hotel. Both have memorable locations and comfortable rooms at surprisingly moderate prices, well-located for wine touring.

The vineyards here are exceptionally beautiful, rising from quaint and charming

villages beside the rivers up steep hillsides often dotted with ruined castles. A typical example is Schloss Ehrenfels, perched on a vine-laden bend on the Rhine just west of Rüdesheim, a gloriously baroque wine town. The wineries that own those vineyards all have tasting rooms in town.

One of the best is Weingut Georg Breuer, run now by Heinrich Breuer, which owns vineyards on the slopes near Schloss Ehrenfels. The winery is

famous for its old vaulted cellars and for its exceptional Riesling. The wine shop is open almost every day; with a little prior arrangement, you might even set up a tasting with Herr Breuer, a gracious man who speaks very good English.

Indulge in...WINE

A Taste of History with Notes of Passion

J O H N

Schreiner

continued


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There are several ways of touring these wine regions. There are the small cruise boats sailing on both the Rhine and the Mosel. You watch the vineyards slide by as you drink wines that were grown on those slopes. Big signs on the hillsides identify the actual vineyards. It strikes me as romantic to sail past the Rüdesheimer Berg Roseneck vineyard with a bottle of wine from the vineyard on your table at lunch.

Most will rent a car at Frankfurt airport. It takes perhaps an hour to reach the Rhine’s wine country. Then, you meander the vineyards and wine towns at leisure. You need a copy of the latest Gault Millau Guide to German Wines, published by Mitchell Beazley, a comprehensive book packed with all the essentials you require, except for a good road map.

A good deal of the romance lies in the history of the famous wineries. Schloss Johannisberg was founded as a Benedictine monastery about 1100. The buildings dominate one of the world’s greatest Riesling slopes. The candle-lit underground cellar, with centuries of mould growing on the walls, is a wine tour you will not forget.

The Rhine is a big, wide and busy river. In contrast, the Mosel River, a tributary to the Rhine, is a small river that twists back on itself dozens of times. Terraced vineyards cling on every south-facing slope and villages are tucked at every bend in the river. The most photogenic of Mosel’s wine towns in Bernkaste, where the architecture resembles doll houses that grew up.

There are many, many festivals in these wine towns – music festivals, Christmas markets, wine festivals. The Internet makes it easy to search out festivals to fit your schedule. In my experience, you are liable to stumble onto a bucolic street festival somewhere on any given Sunday afternoon, with all the beer, wine, sausages and marching bands that you might desire.

German wine people know how to enjoy themselves and they know how to give visitors a romantic welcome.

John Schreiner is one of Canada’s best-known wine writers with 15 books published since 1984.

Contact John at [email protected]

i

A good deal of romance lies in the history of the

famous wineries...


W ith 2011 now well under way, chances are any rest and relaxation that took place over the Christmas holidays seems like a distant memory.

The good news is the perfect excuse to plan a getaway with the one you love is just around the corner – Valentine’s Day, the celebration of all things romantic.

Whether you’re looking for a quick, weekend escape, or an extended amorous adventure, a romantic getaway is just what you need to recharge your batteries and get you through the last few winter weeks.

To explore some of the most romantic, luxurious and exotic couple’s getaways, Indulge has enlisted the help of travel expert Ginny Harrison, owner of White Rock Travel, who shares her top picks for an ideal lovers’ excursion you won’t soon forget.

Weekend GetawayIf you can only spare a few days away from the rat race,

Harrison recommends a visit to Vancouver Island, where boutique hotels, charming B&Bs and luxurious spa resorts can be found amid the rustic beauty of West Coast nature.

Just 30 minutes north of Victoria is the Aerie Resort and Spa, perched high in the mountains with an ocean view, in a breathtaking natural habitat of bald eagles and other wildlife.

The UltimateCouple’s Retreat

Where to go for a romantic and relaxing getaway

by Melissa Smalley

continued

Indulge in...TRAVEL

Jao Safari Camp, Botswana

deal for people if they love to golf – even if they don’t want to golf, it’s one of the cheaper prices for a really nice resort that’s all inclusive.”

If you prefer a sun-fi lled destination beyond Mexico, Harrison said Maui is a sure hit with Canadians this time of year. She also recommends Sandals resort in Jamaica, which caters to couples-only and has rates available for almost any budget.

For the ultimate in tropical romance, the Paul Gauguin Cruise Line offers amazing excursions through the islands of French Polynesia, voyages that Harrison says are “hugely popular with honeymooners.”

Extended ExcursionIf you’re lucky enough to be able to

get away for longer than just a week or two, endless romantic adventures await, according to Harrison.

An exotic South American cruise coupled with time spent exploring renowned destinations such as Machu Picchu in Peru, the Galapagos Islands in Ecuador or some of the many wineries in Argentina are sure to make for a memorable vacation.

Harrison also notes that for extended stays in Australia or New Zealand – where summer is currently in full swing – package deals including airfare and one month’s furnished apartment rental can be found for around $3,000.

There are even resorts that cater specifi cally to

the foodie...

continued


Fine wines and gourmet cuisine inspired by fresh, local ingredients and a wide range of rooms and suites – plus a relaxing spa and wellness centre – make the Aerie resort a favourite for those seeking calm in a beautiful island setting.

On the southern end of Vancouver Island is the Sooke Harbour House, an ocean-front boutique hotel with 28 guestrooms, an on-site restaurant, art gallery and spa services. With an emphasis on responsible environmental practices, owners of the Sooke Harbour House incorporate “green” living in to every aspect of the Inn – from non-toxic cleaning supplies to a grass-paved parking lot – making it a romantic and environmentally friendly getaway destination.

Another ocean-front gem recommended by Harrison is the Kingfi sher Spa and Resort in Comox, about an hour north of Nanaimo. With 64

beachfront or ocean-view suites to choose from, and a world-class spa that utilizes rich sea ingredients in its treatments to refl ect the utterly West Coast atmosphere, the Kingfi sher is the ideal retreat for couples looking to be pampered.

A Week or TwoFor a slightly longer getaway, Harrison recommends that couples

head for the sunshine.After all, there’s not much that’s more romantic than a walk along a

white-sand beach, hand-in-hand with your signifi cant other. The Mayan Riviera is the most highly sought-after area of Mexico this

time of year, with plenty of alluring resorts to choose from. “There are some beautiful couples-only, really high-end fi ve-star

resorts,” Harrison says. “With everything from small resorts that only take 80 people, up to the larger ones. There are even resorts that cater specifi cally to the ‘foodie’ – people who love gourmet food.”

The El Dorado Maroma, a Beachfront Resort by Karisma, is a Mayan Riviera destination that jumps to mind for Harrison. Described as an “intimate boutique resort,” the El Dorado Maroma is one of the newest resorts built on a beautiful new beach on the Caribbean, and provides a secluded, tropical setting perfect for relaxing or taking part in an array of fun activities.

The Bahia Principe Akumal Resort is another great pick – its brand new golf course makes it a popular destination for those who want to hit the links.

“It’s an all-inclusive resort, and your golf is included – you just have to pay for the mandatory golf-cart fee,” Harrison says. “It’s a really good

El Dorado Maroma Beachfront Resort, Mayan Riviera

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deal for people if they love to golf – even if they don’t want to golf, it’s one of the cheaper prices for a really nice resort that’s all inclusive.”

If you prefer a sun-fi lled destination beyond Mexico, Harrison said Maui is a sure hit with Canadians this time of year. She also recommends Sandals resort in Jamaica, which caters to couples-only and has rates available for almost any budget.

For the ultimate in tropical romance, the Paul Gauguin Cruise Line offers amazing excursions through the islands of French Polynesia, voyages that Harrison says are “hugely popular with honeymooners.”

Extended ExcursionIf you’re lucky enough to be able to

get away for longer than just a week or two, endless romantic adventures await, according to Harrison.

An exotic South American cruise coupled with time spent exploring renowned destinations such as Machu Picchu in Peru, the Galapagos Islands in Ecuador or some of the many wineries in Argentina are sure to make for a memorable vacation.

Harrison also notes that for extended stays in Australia or New Zealand – where summer is currently in full swing – package deals including airfare and one month’s furnished apartment rental can be found for around $3,000.

There are even resorts that cater specifi cally to

the foodie...

continued


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But for what Harrison describes as “the ultimate in luxury and romance,” she suggests couples take a walk on the wild side with an African safari in the Okavango Delta of Botswana.

“They have the most luxurious safari camps there, and there are no fences in Botswana, so the animals come and walk right under the camps,” she says. “They built their camps in the trees at the edge of the game reserve, so they’re not intruding on the environment or the ecological areas.”

With ensuite bathrooms, private dipping pools and cozy, plush beds, calling the safari accommodations “camps” may seem a bit of a stretch to some, but combined with the unique experience of getting up-close-and-personal with leopards, elephants, lions and zebras, a stay at one of these camps will certainly make for an unforgettable holiday.

And after all, as Harrison points out, “sometimes it’s just nice to treat yourself.”

Sometimes it’s just nice to treat

yourself...

Mombo Safari Camp, Botswanai


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But for what Harrison describes as “the ultimate in luxury and romance,” she suggests couples take a walk on the wild side with an African safari in the Okavango Delta of Botswana.

“They have the most luxurious safari camps there, and there are no fences in Botswana, so the animals come and walk right under the camps,” she says. “They built their camps in the trees at the edge of the game reserve, so they’re not intruding on the environment or the ecological areas.”

With ensuite bathrooms, private dipping pools and cozy, plush beds, calling the safari accommodations “camps” may seem a bit of a stretch to some, but combined with the unique experience of getting up-close-and-personal with leopards, elephants, lions and zebras, a stay at one of these camps will certainly make for an unforgettable holiday.

And after all, as Harrison points out, “sometimes it’s just nice to treat yourself.”

Sometimes it’s just nice to treat

yourself...

Mombo Safari Camp, Botswanai

20 VOLUME 5 • ISSUE 1 • FEBRUARY 2011 INDULGE INDULGE • VOLUME 5 • ISSUE 1 • FEBRUARY 2011 21

Photography...............Grant McAvoy

Model....................Jessica Desjardins

Hair/Makeup..............Robyn Jenkins

Stylist........................Melissa Smalley

On-set assistant............Anna Hoang

Above left, this Nicola tweed skirt and black Esley blouse, with black clutch, ring and necklace, are from Muse Social Fashion House, matched with black Stacatto boots by Wolky, available at Strides.

Above, this Joseph Ribkoff tunic and mesh jacket combo will brighten up even the greyest of days, with a Mexx cami, and Spanner black tights, all from Aldila Boutique (604-535-4448) and Williamsburg boots by Matisse, from Elegante Shoes (604-531-4633).

Left, Spanner boot-cut pant, grey top and jacket with accessories from Aldila Boutique.


Indulge in...FASHION

Seasonal Elements

Indulge showcases some hot fashions for when the

weather is less than sizzling

Jessica (with pal Kayak) is staying dry in this Ark & Co. trench and Nikibiki leggings from Muse Social Fashion House, (604-560-5115) with Brielle chocolate boots by Dankso from Strides, (604-538-8276).


The placement of furniture in a bedroom is equally important to its overall ambience according to Williams, who says the bed – complete with a nicely upholstered headboard – should be the focal point upon entering a room.

Not only can furniture placement affect how a room looks, it can also impact its energy.

Vancouver-based Feng Shui expert and author Rodika Tchi works in all areas of the home, using the ancient Chinese practice to reveal how the balance of energies in a certain space can affect the health and good fortune of those living there.

Tchi says there are many things to be considered when it comes to placement of the bed in a bedroom.

Firstly, the bed should be easily approachable from both sides, not pushed up against a wall.

“A bed with access from only one side limits the fl ow of energy to your bed,” Tchi explains. “While it looks like all is quiet when you are sleeping, your body is busy doing intense work and is looking to use all the energy it can to improve your health. When the fl ow of energy to your bed is restricted, your body does not receive the optimum health it needs.”

Another common mistake when it comes to placement is having a mirror facing the bed, which can also deplete your energy, as will having a bed placed under a window.

An excess of furniture or other items in the bedroom can also cause energy imbalances, according to Tchi, who recommends people banish the TV, computer or exercise equipment to other areas of the home.

She also suggests that windows are opened often, or an air-purifi er is used to keep the room fresh and full of oxygen, and that several different levels of lighting should be used to adjust the energy accordingly.

Once the romance level in a bedroom’s decor and layout has been increased, Williams notes it’s important to keep the room organized and free of excess junk.

“If you try to keep that bedroom clutter-free and much more restful and peaceful, it will carry onto the rest of your life and make your life so much calmer,” Williams says, noting that clutter-fi lled bedrooms are a common occurrence in her line of work as a home stager.

“People think no one sees that room – but you see that room, and that’s what’s important.”

You want to change the bedroom into a place to relax and fi nd solitude.

i


Indulge in...DECOR

Of all the rooms in a home, the bedroom may be the one we spend the fewest waking hours in.

But the time that is spent in the bedroom is valuable to both our physical health and that of our relationships – whether it be relaxing, sleeping, or canoodling with a partner.

All too often, however, bedrooms become burdened with an excess of furniture, electronics and clutter, evolving into a place to watch TV, work on the computer or exercise, and as a result, putting romance on the back burner.

But according to Janet Williams, owner of Magic Homestaging in South Surrey,

some simple changes to a bedroom’s contents, layout and decor can make a big impact, helping to revive its romantic and rejuvenating ambience in the process.

“First of all, you want to change the master bedroom into a place to relax and fi nd solitude,” Williams says, adding that an amorous and elegant setting can be created by trying to replicate a high-end hotel room.

Williams recommends a monochromatic colour scheme for the bedroom – using variations in lightness and saturation of a single colour – and tends to lean towards soft greys and creams.

She suggests creating texture in the bedroom

by way of drapery, throw pillows and rugs – especially if the room has hardwood fl oors.

“All these little things create that warmth that make the room more welcoming,” she explains. “Rugs are great to have in a room and drapery will also soften a room up and make it more cozy.”

When it comes to bedding, Williams suggests adding a little “glitz,” but warns that leaning too much towards the feminine or masculine can potentially cause problems.

“It’s really important to design for both sexes,” she says. “Women sometimes like the pink and the frills, but a lot of the time, the men aren’t so thrilled about that.”

by Melissa Smalley • photos courtesy Janet Williams

ReignitingA well-designed bedroom can help couples rekindle their passion

continued24 VOLUME 5 • ISSUE 1 • FEBRUARY 2011 INDULGE

The placement of furniture in a bedroom is equally important to its overall ambience according to Williams, who says the bed – complete with a nicely upholstered headboard – should be the focal point upon entering a room.

Not only can furniture placement affect how a room looks, it can also impact its energy.

Vancouver-based Feng Shui expert and author Rodika Tchi works in all areas of the home, using the ancient Chinese practice to reveal how the balance of energies in a certain space can affect the health and good fortune of those living there.

Tchi says there are many things to be considered when it comes to placement of the bed in a bedroom.

Firstly, the bed should be easily approachable from both sides, not pushed up against a wall.

“A bed with access from only one side limits the fl ow of energy to your bed,” Tchi explains. “While it looks like all is quiet when you are sleeping, your body is busy doing intense work and is looking to use all the energy it can to improve your health. When the fl ow of energy to your bed is restricted, your body does not receive the optimum health it needs.”

Another common mistake when it comes to placement is having a mirror facing the bed, which can also deplete your energy, as will having a bed placed under a window.

An excess of furniture or other items in the bedroom can also cause energy imbalances, according to Tchi, who recommends people banish the TV, computer or exercise equipment to other areas of the home.

She also suggests that windows are opened often, or an air-purifi er is used to keep the room fresh and full of oxygen, and that several different levels of lighting should be used to adjust the energy accordingly.

Once the romance level in a bedroom’s decor and layout has been increased, Williams notes it’s important to keep the room organized and free of excess junk.

“If you try to keep that bedroom clutter-free and much more restful and peaceful, it will carry onto the rest of your life and make your life so much calmer,” Williams says, noting that clutter-fi lled bedrooms are a common occurrence in her line of work as a home stager.

“People think no one sees that room – but you see that room, and that’s what’s important.”

You want to change the bedroom into a place to relax and fi nd solitude.

i


Indulge in...DECOR

Of all the rooms in a home, the bedroom may be the one we spend the fewest waking hours in.

But the time that is spent in the bedroom is valuable to both our physical health and that of our relationships – whether it be relaxing, sleeping, or canoodling with a partner.

All too often, however, bedrooms become burdened with an excess of furniture, electronics and clutter, evolving into a place to watch TV, work on the computer or exercise, and as a result, putting romance on the back burner.

But according to Janet Williams, owner of Magic Homestaging in South Surrey,

some simple changes to a bedroom’s contents, layout and decor can make a big impact, helping to revive its romantic and rejuvenating ambience in the process.

“First of all, you want to change the master bedroom into a place to relax and fi nd solitude,” Williams says, adding that an amorous and elegant setting can be created by trying to replicate a high-end hotel room.

Williams recommends a monochromatic colour scheme for the bedroom – using variations in lightness and saturation of a single colour – and tends to lean towards soft greys and creams.

She suggests creating texture in the bedroom

by way of drapery, throw pillows and rugs – especially if the room has hardwood fl oors.

“All these little things create that warmth that make the room more welcoming,” she explains. “Rugs are great to have in a room and drapery will also soften a room up and make it more cozy.”

When it comes to bedding, Williams suggests adding a little “glitz,” but warns that leaning too much towards the feminine or masculine can potentially cause problems.

“It’s really important to design for both sexes,” she says. “Women sometimes like the pink and the frills, but a lot of the time, the men aren’t so thrilled about that.”

by Melissa Smalley • photos courtesy Janet Williams

ReignitingA well-designed bedroom can help couples rekindle their passion

continued24 VOLUME 5 • ISSUE 1 • FEBRUARY 2011 INDULGE

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Losing lots

Debbie Rondeau, after losing nearly 250 pounds.Boaz Joseph photo

There’s a fi tness centre just around the corner from where 57-year-old Debbie Rondeau lives.

The Surrey woman has driven past it nearly every day for the past 23 years.

Until recent months, she never thought to step foot inside it. In fact, two years ago, Rondeau was physically incapable of any

exercise. She couldn’t stand for more than just a few minutes. If she went to a restaurant, her husband, Andy, had to go in ahead of her to make sure there were more than just booths, which she couldn’t fi t into. When fl ying down to their vacation home in California, she had to share part of Andy’s seat next to her, and ask for a seatbelt extension so the belt could fi t around her.

Rondeau stepped on a scale in March 2009 and weighed 430 pounds.

“That was a surprise, even to me,” Rondeau says, refl ecting on that eye-opening weigh-in.

RONDEAU WAS born in Saskatchewan, a fi ve-pound, seven-ounce bundle of joy her mother described as “a long, scrawny thing.”

Growing up in Prince Albert, Rondeau was a voracious reader, as well as an athletic tomboy. She recalls being the only girl to play on an all-boy’s soccer team when she was in Grade 2 before she and her family moved to B.C. a few years later.

In her early 20s, she married her husband and the couple moved to the Vancouver area to start a family.

After the birth of her second child, Rondeau started to put on weight – eventually reaching more than 400 pounds.

“I like to say I dieted myself to that weight,” she explains. “I was constantly dieting, and I would lose. But then I would regain it, plus a little bit. It took a while, but I eventually got really, really large.”

After years of failed weight-loss programs and fad diets, Rondeau’s mother pointed out an advertisement she had seen for a Surrey-based program called SureSlim.

Rondeau paid a visit to the clinic, where she had blood tests done, which were then analyzed by a doctor. She was given a specifi c list of foods she could and could not have, based on her metabolism, as well as the portion amounts and time of day she was supposed to eat the specifi c foods.

She says the results were immediate. “The fi rst week I think, I dropped 12 pounds or more,” she says,

noting she had seen similar quick results with other diet programs that she had never been able to stick to.

“I guess in the back of your mind, there’s always that thought of, ‘I wonder how long I’m going to last this time…’”

After losing 250 pounds in 22 months, Rondeau can safely say she has found a program that she’s able to stick to.

“The one thing that stands out most for me, which makes me think why I’ve been so successful, is I don’t have cravings,” she explains. “I always was successful when I tried to lose weight, but I’d hit a point where I would have cravings and I would go off and I would never go back on again, it seemed.”

Rondeau attributes the lack of cravings to her balanced insulin levels – a result of sticking to the proper foods determined from her blood work. She also says that she never feels deprived of goodies or other unhealthy foods.

And about nine months ago, she joined that gym around the block from her house and has been working with a personal trainer several times a week.

CRANBROOK RESIDENT Marg Richardson’s weight struggles started out similar to Rondeau’s – after quitting smoking and having three kids in her early 20s, Richardson gained a large amount of weight, at her heaviest weighing 344 pounds.

She tried several different programs and diets, but always ended up gaining back whatever weight she’d managed to lose.

After hearing about weight-loss surgeries – including gastric bypass, which Richardson felt was “too severe” – she began researching a procedure called Slimband. A laparoscopic and fully reversible surgery, Slimband involves the placement of a silicone band around the upper portion of the stomach.

There’s always that thought of, ‘I wonder how

long I’m going to last this time...’

...but gaining much more

by Melissa Smalley

Indulge explores three methods of weight loss – diet, surgery and exercise – and shares the drastic impact those means

had on the lives of some ‘big losers’

continued

Debbie Rondeau, before weight loss


I’m kind of learning how to live all over again...

“The more I dug into it, the more it seemed like something I could try,” Richardson says of the day-surgery. “I just knew I needed to do something, and it seemed right.”

In December 2007, Richardson drove to Calgary and boarded a plane to Toronto, where the Slimband clinic is located. With no major downtime after the 30-minute procedure, she was back home in B.C. within just a few days.

Richardson says the surgery did cause some swelling in her stomach, and as a result she was on a liquid diet for a few weeks after the band was put in place. Because the band constricts the amount of food that is able to be digested at a time, she also says there was a diffi cult adjustment period, when she had to learn to eat small amounts, very slowly.

“I did fi nd it hard,” she admits. “I had to reduce to smaller meals, and slow down eating. If you eat too much or too fast, the food just comes back up.”

In the three years since having the Slimband procedure, Richardson has lost 185 pounds. Like Rondeau, she is now able to exercise and her overall health – both physical and mental – has improved drastically.

And while the surgery she underwent helped force her to change her eating habits, resulting in her signifi cant weight loss, she says it certainly wasn’t a “miracle cure” and still required a lot of work on her part.

“If you’re looking for a tool to help but still know that you have to do the work, then I think it’s excellent,” she says of the Slimband. “But you have to be ready, and it’s still not easy.”

WHILE STEPHEN Casson was nowhere near the point of morbid obesity when he decided to make a lifestyle change three years ago, the Langley resident still knew he had some work to do.

“I was pushing about 250 pounds, and I wasn’t in great shape,” the 49-year-old explains. “I used to do a lot of exercise, but I had sort of let myself go, and had gained a bunch of weight.”

With the encouragement of a friend, Casson signed up for Survivor Bootcamp in 2007, an intense multi-discipline fi tness program he attended at 6 a.m. fi ve days a week.

At the outset, Casson admits, the program – which includes cardio, yoga, weights and balance training – was very challenging.

“Before the bootcamp gets started each day, we’d run three laps around the track,” Casson explains. “When I fi rst started, I’ll be honest with you, I couldn’t run one lap, let alone three laps.”

But it wasn’t long before Casson’s fi tness levels improved, and, as a result, his overall health also started to change for the better.

“You physically start to feel better, and at the same time that you’re making improvements, you start thinking, 'Ok, now I’m going to drink a little less,’” he says. “And then you start to see more improvements and you say, ‘Now I’ve got to start eating better.’”

Casson estimates he lost about 30 pounds since taking part in Survivor Bootcamp, but he has also gained a signifi cant amount of muscle mass over the past three years.

And the improvements haven’t been just physical. “I have a lot less stress now,” he says. “Things that used to bother me, just

little things, they roll off now. It’s a great avenue to get rid of stress.”

FOR RONDEAU, being able to work out regularly at her local fi tness club is just one of many things she has rediscovered since losing more than half her body weight. She’s quick to admit that her life has changed drastically in less than two years – not just in her appearance, but her self-confi dence has also skyrocketed.

While she thought her life was really good when she was obese, she says she didn’t realize how good it could be once she committed to making a change.

“Almost every day I think ‘Oh my goodness – I couldn’t do this a year ago,’” she smiles. “I’m kind of learning how to live all over again.” i

Marg Richardsonbefore weight loss

Richardson,after losing 185 pounds

Stephen Casson, Survivor Bootcamp participant


I’m kind of learning how to live all over again...

“The more I dug into it, the more it seemed like something I could try,” Richardson says of the day-surgery. “I just knew I needed to do something, and it seemed right.”

In December 2007, Richardson drove to Calgary and boarded a plane to Toronto, where the Slimband clinic is located. With no major downtime after the 30-minute procedure, she was back home in B.C. within just a few days.

Richardson says the surgery did cause some swelling in her stomach, and as a result she was on a liquid diet for a few weeks after the band was put in place. Because the band constricts the amount of food that is able to be digested at a time, she also says there was a diffi cult adjustment period, when she had to learn to eat small amounts, very slowly.

“I did fi nd it hard,” she admits. “I had to reduce to smaller meals, and slow down eating. If you eat too much or too fast, the food just comes back up.”

In the three years since having the Slimband procedure, Richardson has lost 185 pounds. Like Rondeau, she is now able to exercise and her overall health – both physical and mental – has improved drastically.

And while the surgery she underwent helped force her to change her eating habits, resulting in her signifi cant weight loss, she says it certainly wasn’t a “miracle cure” and still required a lot of work on her part.

“If you’re looking for a tool to help but still know that you have to do the work, then I think it’s excellent,” she says of the Slimband. “But you have to be ready, and it’s still not easy.”

WHILE STEPHEN Casson was nowhere near the point of morbid obesity when he decided to make a lifestyle change three years ago, the Langley resident still knew he had some work to do.

“I was pushing about 250 pounds, and I wasn’t in great shape,” the 49-year-old explains. “I used to do a lot of exercise, but I had sort of let myself go, and had gained a bunch of weight.”

With the encouragement of a friend, Casson signed up for Survivor Bootcamp in 2007, an intense multi-discipline fi tness program he attended at 6 a.m. fi ve days a week.

At the outset, Casson admits, the program – which includes cardio, yoga, weights and balance training – was very challenging.

“Before the bootcamp gets started each day, we’d run three laps around the track,” Casson explains. “When I fi rst started, I’ll be honest with you, I couldn’t run one lap, let alone three laps.”

But it wasn’t long before Casson’s fi tness levels improved, and, as a result, his overall health also started to change for the better.

“You physically start to feel better, and at the same time that you’re making improvements, you start thinking, 'Ok, now I’m going to drink a little less,’” he says. “And then you start to see more improvements and you say, ‘Now I’ve got to start eating better.’”

Casson estimates he lost about 30 pounds since taking part in Survivor Bootcamp, but he has also gained a signifi cant amount of muscle mass over the past three years.

And the improvements haven’t been just physical. “I have a lot less stress now,” he says. “Things that used to bother me, just

little things, they roll off now. It’s a great avenue to get rid of stress.”

FOR RONDEAU, being able to work out regularly at her local fi tness club is just one of many things she has rediscovered since losing more than half her body weight. She’s quick to admit that her life has changed drastically in less than two years – not just in her appearance, but her self-confi dence has also skyrocketed.

While she thought her life was really good when she was obese, she says she didn’t realize how good it could be once she committed to making a change.

“Almost every day I think ‘Oh my goodness – I couldn’t do this a year ago,’” she smiles. “I’m kind of learning how to live all over again.” i

Marg Richardsonbefore weight loss

Richardson,after losing 185 pounds

Stephen Casson, Survivor Bootcamp participant


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• The Soroptimists of Langley host Bras for a Cause, Hearts Desire Gala

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local breast cancer clinics, Ovarian Cancer Canada and Breast Friends. Visit

www.brasforacause.ca for more info, or call 604-888-6605.

• The Rotary Club of White Rock is collecting used books for its annual book

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• Sources 16th annual fundraising gala takes place March 12 at Hazelmere

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• Kelly Scott took home the top prize at last month’s Scotties B.C. Women’s

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• Sources executive director David Young (right) with Clifford Grant at last

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• The Soroptimists of Langley host Bras for a Cause, Hearts Desire Gala

Feb. 12 at the Coast Hotel, 20393 Fraser Hwy. This ‘uplifting’ event benefi ts

local breast cancer clinics, Ovarian Cancer Canada and Breast Friends. Visit

www.brasforacause.ca for more info, or call 604-888-6605.

• The Rotary Club of White Rock is collecting used books for its annual book

sale, to take place Feb. 27 to March 6. Visit www.whiterockrotary.org for more

information on where to drop off books.

• Sources 16th annual fundraising gala takes place March 12 at Hazelmere

Golf & Country Club, 18150 8 Ave., Surrey. This year’s theme is ‘Flashback to

the Sixties’ – visit www.pacsgala.org for more information.

(clockwise from top)

• Kelly Scott took home the top prize at last month’s Scotties B.C. Women’s

Curling Championships at the Cloverdale Curling Club.

• Sources executive director David Young (right) with Clifford Grant at last

year’s Carnaval gala. (See invites for details about this year’s gala).

• Surrey’s RED FM raised $200,000 for Peace Arch Hospital and Community

Health Foundation during a radiothon in November. The foundation’s

executive director Jackie Smith is seen above with RED FM’s Harjinder Thind.

invites

in the photos

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February, 2011 Indulge

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