Kaizen Media Blog

“In preparing for battle I have always found that plans are useless, but planning is indispensable.”
- Dwight D. Eisenhower, U.S. President

Redvers, SK

Redvers Moccasins sells authentic Native Canadian hand-made moccasins, mukluks, slippers, boots, and mitts for men, women and children.

The website is a basic informational site coded in XMTHL Strict 1.0 with PHP / CSS coding. Each gallery features all items with thumbnail sample pictures and colour swatches that link to the full size image of each item.

Click here to visit www.redversmoccasins.com.

“Every worthwhile accomplishment, big or little, has its stages of drudgery and triumph; a beginning, a struggle and a victory.”
- Mahatma Gandhi

Old cheddar cheese is an absolute must for this English favourite.

Ingredients:
3/4 lb (375 g) trimmed boneless beef sirloin steak
1 tbsp (15 mL) butter
3 cloves garlic, minced
2 carrots, diced
1 onion, diced
1/2 tsp (2 mL) dried thyme
2 cups (500 mL) sliced mushrooms
1/2 cup (125 mL) pearl barley
2 1/2 cups (625 mL) beef stock
2 tbsp (30 mL) Worcestershire sauce (approx.)
3 tbsp (45 mL) all-purpose flour
3 cups (750 mL) milk
Salt and pepper
1 cup (250 mL) shredded Canadian old cheddar cheese

Preparation:
Cut steak into 3/4 inch (2 cm) cubes. In large pot, melt butter over high heat; brown beef on all sides. Reduce heat to medium-high. Add garlic, carrots, onion and thyme; cook, stirring, for 3 minutes or until onions are softened. Add mushrooms and barley and stir to combine. Stir in beef stock and Worcestershire; bring to boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until barley is tender. Increase heat to medium. Whisk flour into milk and gradually stir into pot. Cook, uncovered, stirring often, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper and Worcestershire sauce. Ladle into bowls and sprinkle with old cheddar cheese.

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Ideally your website should be updated every month. Our clients that have their site maintained on a month to month basis enjoy the benefits of consistent traffic flow and quality leads that stream through their website.

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Potatoes have been used in soup for centuries because the starch acts as a thickener. Colby cheese, marjoram and parsley give this soup the hearty taste of the Scottish Highlands.

Ingredients:
2 tbsp (30 mL) butter
1/4 cup (50 mL) chopped onion
2 cups (500 mL) diced, peeled potatoes, uncooked
1 can (10 oz/284 mL) chicken broth
1 pinch of ground marjoram
3 cups (750 mL) milk
2 tbsp (30 mL) flour
1 tbsp (15 mL) chopped parsley
Salt and pepper
1 cup (250 mL) shredded Canadian colby cheese

Preparation:
In large saucepan, melt butter. Saute onion until tender. Add potatoes, chicken broth, and marjoram. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 10 minutes or until potatoes are tender. In a bowl, gradually stir milk into flour until smooth. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Stir in parsley. Season with salt and pepper to taste. Ladle into bowls and top with Colby cheese. Swirl cheese through soup and serve.

Note: We substituted Colby cheese for a three cheese blend of Old Cheddar, Marble and Mozzarella cheeses.

Doctor Baird is a chiropractor working out of offices in the prestigious area of Yorkville, right in the heart of downtown Toronto.

Doctor Baird specializes in pregnancy, pediatrics, low level laser therapy, sports therapy and custom orthotics. To learn more about Doctor Baird or to make an appointment please visit her website.

We originally developed the website in 2007 and without regular updates the site lost it’s relevancy in the search engines. Doctor Baird wanted to see the traffic increase as it had when her website was first put online.

The first thing we did was recode the website to be XHTML 1.0 Strict (the most up-to-date coding standard) to ensure that the spidering bots would be able to rank the pages with ease. Next we eliminated any redundant code and used CSS and PHP to display the content. We also made some updates that Doctor Baird wanted done to the site.

The actual design of the website was maintained in the upgrade because Doctor Baird and her customers adored the original site design. Our update kept the design (front end) of the website the same and instead focused on upgrading the code (back end) of the website. We did make some minor adjustments to accent the website including an interactive menu bar and mobile contact block.

Check out her new website at www.doctorbaird.com.

A medium cheddar cheese gives chowder extra heartiness.

Ingredients:
2 tbsp (30 mL) butter
1 medium onion, chopped
2 cups (500 mL) cauliflower, chopped
2 cups (500 mL) broccoli, chopped
1 cup (250 mL) grated carrot
1 can (10 oz/284 mL) condensed chicken broth
1 cup (250 mL) water
2 cups (500 mL) milk
1/4 cup (50 mL) all-purpose flour
1 1/2 cups (375 mL) shredded Canadian medium cheddar cheese
Salt and pepper

Preparation:
Melt butter in large saucepan. Cook and stir onion over medium-high heat until tender. Add cauliflower, broccoli, carrot, chicken broth and water. Bring to boil. Reduce heat, cover and simmer 10 minutes or until vegetables are tender. Whisk milk into flour until smoothly combine; add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove pan from heat; add 1 1/2 cups (375 mL) medium cheddar cheese and stir until cheese is melted. Season with salt and pepper. Ladle into bowls and sprinkle grated cheddar cheese on top.

Dubai City, UAE

Diva Trading is a general product trading company that does business out of Dubai.

Click here to enlarge logo.