Curried Butternut Squash Soup with Maple Turmeric Roasted Pepitas

20 Nov

Source: Curried Butternut Squash Soup with Maple Turmeric Roasted Pepitas

Enjoy the Autumn

5 Oct


Things are a little hectic right now at CGC HQ . . . we’ll be back soon with recipes, content and photos; captured from around the globe and in our backyards. In the meantime, enjoy the fall and please continue to send us story suggestions! We also welcome guests posts from bloggers. Please leave comments below for us to respond to.


Age-old practice of yoga is growing in Niagara | Niagara USA | Blog

24 Sep

Source: Age-old practice of yoga is growing in Niagara | Niagara USA | Blog

Celebrating 15 Years of Celtic Fun along Lake Ontario | Niagara USA | Blog

8 Sep

Source: Celebrating 15 Years of Celtic Fun along Lake Ontario | Niagara USA | Blog

The Niagara Frontier: Travel back into time, in Niagara USA | Niagara USA | Blog

7 Aug

The Niagara Frontier: Travel back into time, in Niagara USA | Niagara USA | Blog.

How does your garden grow?

6 Aug


Have mat, will travel

23 Jul 21613d2b8b0bbeece79d19399e6b6c1e
Travel yoga mat

Travel yoga mat

Walking into a BUTI yoga class at Tree of Life Yoga Studio is anything but a tranquil experience. With a soundtrack of Madonna circa 1985 playing in the background, students soon become aware they are about to participate in something more than a spiritual workout.

BUTI yoga sculpts muscles while the body is in an optimal fat burning zone, using this power yoga flow as an active recovery and muscle lengthening tool. BUTI teaches how to activate core muscles, both outer (larger) and inner (smaller) that stabilize the body. This multi-dimensional approach interplays so much that it’s impossible for students to be bored with your yoga routine.

To prevent injury or burnout from the 75 minute class, this intermediate yogi recommends some previous experience on the mat – and perhaps the gym when jumping jacks come into play.

The writer doing yoga - - not BUTI

The writer doing yoga – – not BUTI

Local Tree of Life Yoga Studio instructor Erin DeVantier, of Niagara Falls, N.Y. blends traditional yoga with functional exercise, set to suitable music that help participants get into the groove of burning calories while focusing on breathing. This empowering yoga helps students get into shape, into the groove and have a good time.

She also uses elements that focus on grounding oneself and concentrating on the “root chakra.” Located at the base of the spine, the “root chakra” establishes the deepest connections with your physical body, the environment and the Earth. Don’t be surprised if there is some pounding on the floor to the beat of the music, and rhythm of the body. Those who adhere to a chakra system say the “root chakra” is the body’s survival center.

At the end of a BUTI class at Tree of Life Yoga Studio, there is at least five minutes of corpse pose to “Zen” out, but only after mixing up your yoga routine to the point of no return.

BUTI classes are currently being offered at 9 a.m. Sundays and 7:15 p.m. Wednesdays, at Tree of Life Yoga Studio. For more information visit Tree of Life Yoga Studio here.


23 Jun


With the death of the Google reader, Bloglovin‘ is poised to be the primary way bloggers follow other bloggers. The platform is a fantastic and easy way to keep up City Girl Country.

Follow my blog with Bloglovin here:

http://<a href=””>Follow my blog with Bloglovin</a>

Golden Mussel Chowder with PEI Mussels and Saffron, from Malouf.

11 May Featured Image -- 944

Originally posted on NO THYME TO WASTE :

Tonight’s late night dinner was Golden Mussel Chowder, from Greg and Lucy Malouf’s cookbook MaloufI won’t share the recipe itself here, since I created this dish directly from the cookbook – but you can get a copy of it for yourself recipe here on which is a site that shares popular recipes from new cookbooks for a fee. Or you can get a copy of the cookbook Malouf hereIf you like Middle Eastern flavors you should definitely check this one out. Beautiful photos and elegant recipes broken down in a way that makes it easy for the home cook to replicate.

What I can tell you is the flavor profile of the dish: yellow potatoes, tomato, leeks, garlic, celery, golden spice mix (a blend of coriander, cumin, turmeric, ginger, and chili), preserved lemon (which I made myself! you can get the recipe here) saffron…

View original 84 more words

Food to stay in for

26 Feb

Freezing temperatures calls for ovens and stoves to be on. When it’s already been a long winter with no end in sight, one turns to food blogs to shed some light on the issue and seeks out a healthy recipe. Roasted Fish with Caponata is a light dinner with a fish that takes 20 minutes to cook and the extra caponata is great for leftovers.

Caponata is Sicilian eggplant (aubergine) consisting of vegetables and seasoned with sweetened vinegar, with capers in a sweet and sour sauce. GOOP, a weekly lifestyle publication that has been criticized for its outlandish suggestions and equally luxury travels and high-end product reviews. However, Gwyneth Paltrow was onto something with Roasted Fish with Caponata.

The aforementioned weather in Western New York caused the local Wegmans to be out of some ingredients the recipe called for: honey, basil and capers were not to be found; however the lack of sweetness gave the Caponata a smokey flavor – – perfect for a fireside meal. For the fish, Wegmans had two pieces of halibut which were delicious and flakey.

Suggested side dish Serve this with Spanish rice.

Wine wisdom Pour Kendall-Jackson Vinter’s Reserve Chardonnay 2013

Tropical flavors with apple create citrus notes that pairs well with white fish.

This slideshow requires JavaScript.

For the caponata:

2 tablespoons olive oil

½ red onion, diced (about 1 cup)

1 medium eggplant, peeled and cut into ½ inch dice

½ teaspoon salt

2 garlic cloves, minced

1 14 ounce can diced tomatoes

1 tablespoon red wine vinegar

For the fish:

2 (6 oz.) portions of halibut, preferably at least 1 inch thick

2 teaspoons olive oil

salt and pepper

To make the caponata, heat olive oil in a large sauté pan over medium heat, then add red onion and cook for five minutes. Add the diced eggplant and sauté for another five minutes, until the eggplant is beginning to soften and brown, then add the salt and garlic. Sauté for one minute and when the garlic is fragrant, add the canned tomatoes. Allow the mixture to simmer, partially covered, for 15-20 minutes, stirring occasionally to make sure it isn’t sticking. Remove from the heat, add the red wine, and more salt if desired. When the mixture has cooled, serve at room temperature.

For the fish, preheat the oven to 450 degrees. Place fish in a small baking dish or on a baking sheet, drizzle with olive oil and season generously with salt and pepper. Roast for 20-24 minutes, or until fish becomes opaque and flakes when pulled apart.

Serves 2

Originally featured in GOOP


Get every new post delivered to your Inbox.

Join 26 other followers