Contact Janet to book your reservation today at (780) 244-3719 or email info@sanddollarent.com.

Ingredients
• 1 large onion or 2 banana shallots, chopped
• 2 cloves garlic, finely chopped
• 1 red chilli deseeded or keep half with seeds if you like it spicy
• 2 sprigs of thyme, leaves picked and roughly chopped
• Olive oil, for frying
• 500g good quality beef mince
• 1 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp dried oregano
• 3 fresh tomatoes or 1 beef tomato, roughly chopped
• 400g chopped tomatoes
• 100-200ml chicken or beef stock
• 3 tbsp tomato puree
• 1 cinnamon stick
• 1 bay leaf
• 400g kidney beans, drained and rinsed
• Salt and pepper
• Handful of chives, chopped
• 200ml soured cream
• Boiled rice, to serve

Method: How to make Gordon’s chilli con carne

1. Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil (watch Gordon’s step-by step video on how to handle chillis).

2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

5. Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

Copied from Channel4: http://www.channel4.com/food/recipes/chefs/gordon-ramsay/chilli-con-carne-recipe_p_1.html

Physical description: Brilliantly coloured red with a hint of orange (hence the ‘flame’) with dark bands on the body and bright blue towards the caudal fin.

Distribution: Reefs in the South Pacific, Indonesia, Australia, and have been seen in the Hawaiian Islands.

Diet: Omnivourous. Prefers plant based foods but will also accept finely chopped meaty foods like brine shrimp and mysis shrimp.

Important dates: 1/23/10 added to reef

Personal notes: Lots of information out there says that this fish should be the last fish added to a tank as they tend to become quite territorial. So far Phoenix has been quite shy yet amicable towards her tankmates.

Physical description:Contrary to most available information regarding lawnmower blennies, Muddy changes his colours frequently within a wide spectrum of tans and browns and is sometimes striped. A large dorsal fin extends the length of his body. His eyes are adorned with light blue spots and delicate antler-like projections called cirri. He spends most of the day eating microalgae off the rocks.

Distribution:Indo-Pacific

Diet:Algae. Prefers microalgae but also eats the green off some macroalgae.

Important dates: 1/23/10 – added to reef

Personal notes: Muddy lives up to the name of his species by mowing algae from the live rocks all day long with his comb teeth. He was named after Muddy Mudskipper from the Ren and Stimpy show because he looks kind of like him despite not being an actual mudskipper.

We designed the website for Airwaves Technical Services (ATS) who specialize in Audio, Video, RF (Radio Frequency Systems and Equipment), Broadcast, Telecom and Transmission Systems.

Their website features a complete list of their services, buy and sell information as well as a complete list of products available for sale through ATS.

Click here to visit www.airwavestech.com.

Current Equipment Inc. is a Canadian based provider of quality geophysical acquisition products and services. We designed their new logo as well as the new website.

Click here to visit www.currentequipment.com.

Livestock Ocellaris clownfish(2), Clown goby(1), Scarlet hermit crab(2), Blue leg hermit crab(7), Astrea snail(1), Turbo snail(7), Serpent starfish(1), Sand sifting starfish(1), Anemone(1), Flame Angel(1), Lawnmower blenny(1)

Updated as of Sunday, January 31, 2010

Elmira Stove Works London sells, installs and services for gas and wood fireplaces and related products. We designed the website for them to include all the makes and models they sell through their network of suppliers.

Click here to visit www.elmirastoveworks.ca.

Ingredients
1/4 cup (50 mL) sugar
1/2 cup (75 mL) bourbon
1/4 lb (125 g) semi-sweet chocolate, coarsely chopped
2 cups (500 mL) 35% cream, chilled
2 egg whites, at room temperature

Method

1) In a small saucepan over medium-low heat combine sugar and bourbon. Let cook until sugar had dissolved, about 3 minutes. Remove from heat.

2) In a medium saucepan add enough water to come 2 inches (5 cm) up sides of pan, bring to a boil, then lower to simmer. Place chocolate in a medium glass or metal bowl, place bowl on top of pan and allow chocolate to melt, stir in 2 tbsp (25 mL) of cream. Stir bourbon mixture into melted chocolate. Set aside and let cool slightly, about 2 minutes.

3) Whisk egg white until stiff peaks form.

4) Whisk remaining cream until soft peaks form.

5) Gently fold egg whites into chocolate mixture to combine

6) Gently fold cream into chocolate mixture until just combined. Divide amount 6 goblets or bowls and chill for at least 3 hours before serving.

Seasons greetings from Kaizen Web Design!

It’s time to get your promotional materials and website improved, upgraded and ready so that they can be the best they can for a great start to 2010.

Kaizen Web Design does more than just websites, we offer complete branding solutions and specialize in web design, graphic design, promotional materials and search engine optimization.

Contact us today to learn more at 1 (866) 742-5115 or by email at info@kaizenwebdesign.com.