Cutting Canadians for Syrian Refugees

Maybe we can just have a lottery and decide whether we want to look after Canadian homeless families or Syrian homeless families. The loser gets to live on the streets of Toronto. Oh wait… they already are.

By Randall Palmer and Julia Edwards OTTAWA/WASHINGTON (Reuters) – Canada’s government will inevitably have to cut some corners on security screening to achieve its ambitious goal of bringing in 25,000 Syrian refugees by year-end, said current and former security sources. The plan by newly elected Prime Minister Justin Trudeau seeks to complete in six weeks a process that can take up to two years in the United States, where last Friday’s attacks in Paris have sparked a political backlash against plans to allow in 10,000 Syrians over the coming year. In Canada, which shares about 5,500 miles (8,850 km) of relatively porous border with the United States, Friday’s attacks have prompted calls for Trudeau to push back the Jan. 1 deadline to ensure all the refugees are properly screened.

Source: Canada may have to cut corners to meet Syrian refugees target – Yahoo News Canada

A Cake for Canada Day

red-velvet-white-chocolate-cheesecake-crop-slAlthough this comes from a US magazine, I’ve seen the idea on other websites. This one has more layers and does not use a cake mix. The photo (from Southern Living) also makes this cake look really good. I made one very much like it, with 3 layers.
CHEESECAKE LAYERS:
2 (8-in.) round disposable aluminum foil cake pans
1 (12-oz.) package white chocolate morsels
5 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
RED VELVET LAYERS:
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
2 (1-oz.) bottles red liquid food coloring
3 (8-in.) round disposable aluminum foil cake pans
WHITE CHOCOLATE FROSTING:
2 (4-oz.) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32-oz.) package powdered sugar, sifted
1/8 teaspoon table salt

Preparation

1. Prepare Cheesecake Layers: Preheat oven to 300°. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.

3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.

4. Bake at 300° for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

5. Prepare Red Velvet Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.

6. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.

7. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).

8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.

9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.

10. Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

Source: Red Velvet-White Chocolate Cheesecake Recipe | MyRecipes.com

The Canadian Flag: Red Ensign

In 1965, the national flag of Canada was changed from the Canadian Red Ensign to the current Maple Leaf flag without so much as a referendum to give people a voice to see if they wanted to change the current flag or not.

In 2014, while it might be too late to make the Canadian Red Ensign the national flag of Canada, it is never too late to right this historical wrong by making the Canadian Red Ensign an official flag of Canada similar in status to the current national flag and the Royal Union Flag.

The Canadian Red Ensign should be flown at all appropriate war memorials and cemeteries, Canada Day, and other places and events where Canada’s past should be honoured. The flag should be also be accorded the same reverence and respect as the national flag.

via – Bring Back the Red Ensign. (Facebook group)

Canada Coats of Arms Emblems Tea Cup

vintage Canadiana teacup vintage Canadiana teacup vintage Canadiana teacupvia – Awesome PARAGON Canada Coats of Arms Emblems Tea Cup by Sonupsales.

Vintage (1960’s) Canadiana teacup and saucer. I am so very tempted to buy this set. But, it’s a bit pricey to consider with shipping and then… I’d feel awful if it came damaged during delivery. I think that bothers me more than spending the money on it. Yet…. I haven’t closed the page from Etsy.