The Apron Recipe

I'm sure you can all remember moments of inspiration that you've had.

My moment of inspiration for the apron came when I was pondering what our cookbook might look like.

I don't think it was an intentional idea to give the book a retro feel and yet since many of our memories of the heritage foods date back to the 50's and 60's. . . I naturally was drawn to the vintage linens and kitchen items that belonged to my mom and now to me.

We knew that we would have professional group photos done for the book and rather than us all agree on a color scheme or even making a decision whether to dress up or down. . .it seemed easier to  come up with a "uniform" that would be part gift .. .

part practical . .

and partly a signature look that would be ours.

We did not know when the aprons were started that we would be wearing them for our cooking classes.  It is so fun to have a reason besides the book photos to need an apron.

 

In early June of last year I began to search out fabrics that would work well together.

I wanted them to be bright and cheery and remind us each of the aprons our mothers sewed up for themselves and wore daily over their clothes to keep their ironing down to a daily apron instead of ironing a new blouse or dress each day.

Once I selected the fabrics. .I found coordinating trim and dipped into my mom's vintage trim collection that I inherited when she passed away.  The girls with the green rick rack have trim that is at least fifty years old.

I found some blue and red seam binding in her collection as well as a bit of white seam binding when I realized I was running out of the meters I purchased.  Being a very sentimental person. .

this just gave me such joy in knowing that a part of my mom and her true first love of sewing was finding its way into the cookbook ...

one way or another. 

We had no idea that so many of you would ask us for an apron. The publisher has received countless emails and judging by your kind comments and emails as well . ..it was tempting for a very short while to see about producing them and selling them to make additional money for charity.  We quickly realized it would just not be cost effective.  We would have to come up with our own pattern, since we would not be allowed to produce aprons to sell from the commercial pattern.  The cost of the fabric and then the labour involved would not make it very affordable for you to buy.

So ..we are offering you the pattern number and we hope that those of you that can sew. . .will team together with those that can't.  Perhaps the non sewers can offer to buy fabric for the sewers and you can work out a win win situation. 

We are of course so delighted you are enjoying the photo's in the book. Your response has been delightfully overwhelming.  We are so grateful to each of you that has left comments about our book.  We are posting many of them on the book page.  If you haven't already purchased your book and haven't been able to find it in a bookstore near you. . . please be patient.

You might want to visit our book page for additional information and book reviews.  I will keep the apron number posted there as well. 

In the meantime ...we are still getting the word out there about the book. Every week requests are coming in for radio and article interviews and if you ask your local bookstores to bring the book in. . .we hope that  eventually it will be widely available. 

We are very pleased to have the book available through the publisher and most other popular online sources.

Thank you so much for making the book an instant success.  

The link to the apron pattern is here .

There is a little more about how they flapped in the breeze for the photo on my What Matters Most Blog.

Happy Sewing !

Apron Recipe for the Celebrations Book

Our first aprons have brought back a lot of nostalgic memories for so many of you and we have loved hearing those stories and seeing all the pictures you have sent us about those aprons.  

Here is the story of the aprons from the first book.

We wanted to once again have ten aprons which would each be unique but all similar.

The inspiration from our new aprons came from remembering the hostess aprons that were popular when we were young girls and young brides.

Our Mom's would sew aprons for the young ladies to wear who served at the weddings in our church basements.

It would be a gift to them for serving and they loved the opportunity to serve coffee with young men in the church.

The young women would take the coffee cups and the young men would pour the coffee.

Since my mom did a lot of sewing as favours to young brides I recall her having a pile of aprons that she would work on in an assembly line.

Does anyone else remember this?

Was it common where you lived?

In the photo above you can see several  retro aprons that we modeled for each other once this idea took shape.

Most of the aprons that my Mom sewed were of a crisp sheer or swiss dot which is no longer available.

Sometimes they were all sheer with a bit of embroidery at the hem or sometimes they were sheer and cotton.

We found a pattern (C) we loved and then went shopping for fabric.

We already had our color theme picked and so in each fabric store our eyes would look for colours in lavender and spring green with a touch of yellow and white.

I set to work on the test apron and sent this photo to the rest of the group for their approval.

The daisy trim we found had us smiling at the memories of daisy trim on our dresses from many years ago.

The pocket was shaped perfectly for the hankie that every girl would keep handy.

Once we all agreed that this apron would be perfect for our Celebrations book...

the fabric was all sent over to Julie's house where she sat at her sewing machine sewing.

Julie did a beautiful job of sewing our aprons and we'll cherish them forever.

If any of you are thinking of making similar aprons...

we would suggest that it is easiest to put the sheer as part of the skirt and have the scalloped hem made of cotton.

We'd love to see what you come up with.

Send us the photos or come to one of our signings this next week in Manitoba with your apron new or old!

We'd love to see you there!

Blue-barb Jam

Char, another gal from MGCC was so gracious to give me her recipe..I am honored to share it here with her permission of course. It is a unique and interesting jam. I would have never thought to put these ingredients together. You are right Char this jam is very good on scones! And on toast or freshly baked buns or any bread you may have.

• 6 cups rhubarb cut in chunks
• 1 cup water
• 3 cups sugar
• 1- 540 ml can of blueberry pie filling
• 1- 6 oz raspberry jello powder

1. In a large saucepan on high heat, boil rhubarb and water till the rhubarb is soft stirring the whole time, this takes only a few minutes.
2. Add sugar and blueberry pie filling, and bring back to a boil. Turn down heat to medium high and boil for 8 minutes.
3. Remove from heat and add jello powder.
4. Ladle into pre-washed and still hot jelly jars.
5. Yields: 3 1/2  500 ml size jelly jars

Here it is a bubbling away in the pot. It is good to use a tall pot as the jam tends to splatter as it cooks. I used a tall pot and I still got some splatters on me and on the wall. I use a red floral bib apron when I make jams and jellies just so I stay clean and the stains never show on the apron!

It is really a very simple jam to make so go ahead and try it. Just make sure you have fresh scones ready!

Pomegranate Spinach Salad

Happy New Year!

Today is the day to make Portzelky (New Years Cookies) ! 

Check here for the recipe. 

I wanted to share a salad with you today that we enjoyed often during the last few weeks. 

You might still have some pomegranates and this salad is fresh, delicious and healthy too.

The pomegranate arils are like little jewels that brighten up any salad bowl.  Buy them now while they are available.  A whole pomegranate will store will in the refrigerator for weeks. 

The apron is from Menno Apparel!  Check their link here for some fun options for your whole family. 

Pomegranate Dressing  - makes just about a cup of dressing and will be enough for a large container (312 grams / 11 ounces) of spinach

• 4 tablespoons Pomegranate Arils (seeds)  1 Pomegranate will be enough for the dressing and the salad
• 1/3 cup white sugar
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/3 cup tarragon vinegar
• 1/3 cup avocado oil (any light tasting oil will be fine)

Salad Fixings  

• baby spinach
• pomegranate arils  (seeds)
• toasted almonds slices
• crumbled feta cheese

1. To remove the arils (seeds) from the pomegranate,  roll the fruit on the counter, slice around the middle, split it in half and then turn it open side down over a bowl and hit the back of the fruit with a wooden spoon to release the arils. 
2. Put all the dressing ingredients into a blender jar and process on high until smooth and frothy.  Pour into a small jar with a lid and refrigerate until just before dressing the salad.
3. Layer the Salad Fixings in a shallow bowl for best effect.   You can make this salad as small or large as you like.  (for a large salad you will need two pomegranates.
4. Shake the dressing and drizzle it over just before serving.  

Peppermint Cookies

( sorry there's no scratch and sniff)

I went over to my Mom’s to take photos of her while she was starting to bake Peppermint Cookies for the MCC Relief Sale. This is one way that she still feels she can contribute to a good cause with a gift that God has given her. She looked so cute in her jean dress and red checkered - embroidered apron, a gift from her own Mom!

Peppermint Cookies are soft white cookies that have a unique strong scent while they bake, because of the baking ammonia in them. I wondered if they could be made without ammonia and just peppermint extract, and she said that they would not be as “fluffy nor flavorful.” It’s the baking ammonia, which is a type of leavening agent, that gives them the distinct light texture, and peppermint oil does not evaporate, the way extract would, while baking. The little Mennonite ladies in our community find these things somewhere by word of mouth. It’s 'this delicatessen' or 'that bakery', but because this site is internationally read, I would suggest a candy making supply store, health food store, drugstore (ask pharmacist) or checking online.

Ingredients:

• ½ cup softened butter
• 2 ½ cups sugar
• 3 eggs
• ½ cup oil
• 2 cups sour cream
• 20 - 25 drops peppermint oil (not extract)
• 2 tablespoons baking ammonia dissolved in 2 Tbsp hot water
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 8 cups flour

Method:

1. In large mixing bowl, beat butter and sugar, then beat in the eggs one at a time.
2. Dissolve baking ammonia in hot water. May need to use a spoon or your fingers to make sure there are no lumps.
3. Add oil, sour cream, peppermint oil and baking ammonia to egg mixture, beating each in well.
4. In separate bowl mix dry ingredients and add to wet ingredients, stirring with wooden spoon or using a hook attachment on your large mixer.
5. Cover and let stand in fridge overnight.
6. Prepare cookie sheets (preferably light colored, aluminum) by coating lightly with shortening (using a paper towel). Then sprinkle lightly with flour, tilt cookie sheet and tap ends to allow flour to spread evenly all over.
7. Divide dough into four parts to roll out. Roll out to ¼ - 1/3” thickness, using a light dusting of flour on rolling surface as well as on top of dough.
8. Cut with small round cookie cutter or small tomato paste tin.
9. Bake at 400° F a tad above centre of oven for 7 minutes if doing toonie size cookies or 10 minutes if doing tomato paste can size ( test underside of cookie  - until golden from underneath.)
10. Remove onto wire cooling racks. Re-use cooled baking sheet without washing. You can scrape up the flour with a plastic scraper and dust with flour again, but you don’t
    have to keep greasing it up for the rest of the batch. One batch makes 12 - 14 dozen large cookies, depending on size. (half recipe makes 12 dozen toonie cookies)

If desired, make a thin icing with confectioners sugar and whipping cream, mixing to a consistency that easily spreads on cookies.

Saturday in Betty's Kitchen

I want to show you some of my 'old things' for this Saturday in my kitchen. I  actually use some of my old things and don't just have them on display. Each item brings back memories of long ago.

Top left corner. the blue enamel coffee pot used to belong to my grandmother. I remember her making coffee on the old wood cook stove. I still use the kettle to boil water.The strainer was a wedding gift and although it is a bit chipped I still like to use it. The cookie tin belonged to my husband's mother and she always had cookies in it, stored in the freezer. I loved to see her opening up this tin knowing we would be treated to delicious cookies. Every once in awhile I fill it up to store cookies in my freezer. The syrup tin is also from long ago when we used to purchase syrup in these tins. Oh it was so good to dip freshly baked buns in a saucer of syrup.
Top right corner, a cookie recipe page from my husband's Mom, I like the splattered and tattered look. Many of the recipes handed down did not have proper instructions but most of the time I can figure them out.
Bottom left corner, I received this tea set as a gift from my Mom and Dad when I was just a little girl. I spent hours having little tea parties with my dolls. Before I had any grandchildren I had already earmarked this for my first born granddaughter, as it turns out I only had one.
Bottom right corner, the tall pitcher with the bird belonged to my great grandmother, the smaller pitcher from my Dad's side of the family and the butter dish was a gift from my mother long ago. The embroidered spread was made by my Mom and I use that as a cover over my mixer when whipping cream.

These aprons are handed down from my mom and grandmother. The one with the little yellow flowers was my Mom's and was worn when serving at different functions. The red floral was sewn by mom and I remember her wearing it often as she cooked and baked. The green checkered apron was sewn by my grandmother, was used by both my grandmother and mom, and now it hangs in my kitchen and yes I do use it as well. It has yellowed with age but that only makes it more precious.

I had to mention chocolate cake as an 'old thing', it was a favorite in my growing up years and it was baked most every Saturday. Once my youngest brother was old enough to bake he would whip up this cake on short order and it was always delicious. My older brothers would deem the cake a success if they could squeeze it in their hands into a bar shape!
It is a simple recipe and so moist and delicious. I have changed it up a wee bit from the old recipe.

Ingredients:

• 2 tablespoons butter, melted
• 1/4 cup cocoa
• 1 cup flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• Buttermilk
• 1 teaspoon vanilla

1. Melt butter and stir in cocoa till blended. Set aside.
2. In a medium sized bowl, whisk together dry ingredients.
3. Break egg into a 1 cup measuring cup and fill  with buttermilk.
4. Pour egg mixture and cocoa mixture into the dry ingredients and whisk until well blended.
5. Pour into a greased 8" pan and bake in a  350º F oven for 30 minutes.
6. Serve warm with whipped cream. Add a few berries and chocolate shavings and you have a most wonderful dessert.

Chocolate Pate

Just recently I had the privilege of taking in a cooking class at The Dirty Apron culinary school in Vancouver.  The chef demonstrated all of the dishes, and then we each replicated them at our own station.  The dessert was so simple...and yet elegant...and just perfect for Christmas. I've changed it up a wee bit and will share it with you today.

• 500 g dark sweetened chocolate
• 1/2 cup butter
• 2 tablespoons sugar
• 1 1/3 cups heavy cream 
• fresh raspberries (for garnish)
• roasted hazelnuts (for garnish)
• additional whipped cream (for garnish)
• mint leaves  

1. Microwave the chocolate (in chunks or pieces), butter, and sugar in large bowl for 2-3 minutes at medium power, stirring occasionally. (Or melt over hot water in a double boiler.)
2. Once smooth, cool to room temperature.
3. In a separate bowl, beat the heavy cream until soft peaks form.
4. With a spatula, fold the cream into the dark chocolate.
5. Line a loaf pan with plastic wrap, so sides and bottom are covered...or line several mini-loaf pans.
6. Spoon the chocolate mixture into the loaf pan, smoothing the top.
7. Cover with plastic wrap and refrigerate for several hours or overnight.
8. Before serving, carefully remove the pate from the loaf pan and place on work surface.  Then slice the pate (at least 1/2 inch pieces) with a hot thin-bladed knife and place on dessert plate.  Serve with raspberry coulis, whipped cream, fresh raspberries and toasted hazelnuts Add mint leaf for a splash of color. Dust with icing (confectioner's) sugar if you wish.

Raspberry Coulis

• 1 1/2 pint raspberries (fresh or frozen)
• 1/2 cup confectioner's sugar (icing sugar)

1. Cook the berries and sugar over low heat for 10-15 minutes, stirring occasionally.
2. Strain through a fine sieve to remove seeds.
3. Chill. 

Serves 8-10

Using good quality chocolate is important!  I visited our local chocolate shop, and purchased Belgian chocolate to make this dessert.  It made a melt-in-your-mouth pate that even a non-lover of chocolate could appreciate.  This dessert can be prepared in advance...as it keeps well for four or five days. 

A Day in Ruth's Kitchen!

Today I'm making a tribute to another hard working Mennonite lady, Ruth Janz.
 We were in Calgary on the weekend of December 12-14 at the 

'Celebration of Life' for Kurt Janz,
a beloved husband, father, uncle, brother, Opa, and friend to many.

The Janz home has always been filled with guests and family.
You could arrive on their doorstep unexpectedly and you felt welcomed.

 When you walked into their home you would always be greeted with this verse.
 "As for me and my house, we will serve the Lord." Joshua 24:15
 This has been their motto and their lives have totally modeled this text.


 After the service, the family was invited for coffee and lunch.

I was immediately given a job.

But first Ruth, insisted that I put on a 'Kleider Schutze"

It's like an oversized apron dress, which buttons up the front,
so that you don't get your 'good clothes' dirty.

My first assignment was to prepare the seeds of a pomegranate.
Oops!  They had high expectations of me.
I sheepishly let them know that I was not familiar with this fruit.


They were more than eager to walk me through this simple procedure.
I'll share a simple technique that they taught me.
Pomegranates are known for high health benefits.
They are a red fruit with a tough outside layer.
They are very high in antioxidants and
offer protection against heart disease and cancer.
Seeding a pomegranate may seem like a lot of work for just a piece of fruit.
First, when choosing a pomegranate, look for a very shiny one.
If they are not shiny, they may not be presentable.
I learned that lesson myself.
Cut the crowns off.
Score the fruit in quarters from stem to crown.
Immerse the scored fruit in a bowl of cold water.
Break sections apart with your fingers separating the seeds from the membrane.
Discards skin and membrane.  Drain the seeds and dry on paper towels.


Meanwhile, Margaret, Ruth's daughter was preparing the salad.
She told me that when she goes to work,
she first gathers up her colleagues and checks the MGCC blog.
I always enjoy working in someone else's kitchen.
Women, young and old love conversations and what better place to visit than around food.


Now, sprinkle these 'gems' on your favorite salad and you'll surprise your guests.

Cakes were always an important part of any occasion in Ruth's kitchen.
Prince Regenten Torte
Frankfurter Kranz
Unbaked cheese cake
Chocolate mousse cake
Notice the cake on the upper left.  It has an insertion around the middle.
I learned early that this piece of cake was for the 'highly honored birthday guest.'
Even though we were not celebrating a birthday,
I noticed how all these special efforts were put in place to commemorate a "Celebration of Life"

There are many inspirational chefs and bakers in this world today.

But I'm most fond of these Mennonite women, sister in laws to Ruth.

They have cooked and baked for their families unselfishly

offering nothing more than love, support, and hospitality.

Erika Janz, Ruth Janz, Frieda Bartel

Even through this time of loss, as difficult as it was,

you have sent blessings forward to many of us

and once again, modeled nothing more than hospitality and love.
I would love to come to your kitchen again and bake the Prince Regent Torte.

~~~~

For those of you who read my last post,

Does this Coat Belong to You?

 The coats have found their rightful owners.

Thank you Mary Dyck, (administrative assistant at Bethany Chapel, Calgary) 

for solving the mystery of the coats. Facebook alerted her attention to the title.

Mary will be receiving a copy of the Celebrations book.
She was quite excited to know that she would receive her own copy.
She purchased many copies as Christmas gifts, but did not own one herself.

Caramel Egg Nog

I'm not only a Mennonite Girl Can Cook but I'm also an Egg Farmer of Canada.

Last week I was invited to come to Global News to do an Eggnog segment wearing my Egg Farmers of Canada apron.  This eggnog is smooth and creamy and since it only uses 1% milk with no cream it is a healthy eggnog option.   Check this and  other recipes on eggs.ca for many more ideas on what to make for your Holiday meals.

Caramel 

• 1 cup white sugar
• 6 tablespoons water (divided)

• 6 eggs
• 4 cups 1% milk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt

Whipped Cream Topping

• 1 cup whipping cream
• 1 teaspoon vanilla

1. Begin by making the caramel.  Combine sugar and 2 tablespoons water in a large saucepan.  Stir over medium heat constantly until the sugar melts and turns amber.  Remove from heat and carefully drizzle in remaining water and stir to make a smooth caramel.  Be careful with this step because it can easily spatter and it is very hot.
2. Whisk eggs in a large saucepan and add milk continuing to whisk.  Turn heat to medium and whisk in caramel. 
3. Continue to whisk until the egg mixture begins to steam and coats the back of a spoon.  (See the video to see how this should look)
4. Immediately pour mixture through a fine sieve into a bowl which is placed over ice water and ice cubes. Add flavouring and stir for 15 minutes.
5. Chill well.
6. Serve with a dollop of whipped cream if desired and a drizzle of liqueur of your choice.

Follow the link here to see Lovella's demonstration on Global BC Noon News.

Saturday in Ellen's Kitchen

Good Saturday to all of you. Today in my kitchen I wanted to share one of my favorite ways to make a meal. One pot meals are quick and economical and can be real tasty. The clean-up is simple, too. This week in preparation for my post today I made two one pot meals. One was a lasagna pot meal that I saw on My Mother's Apron Strings blog. With that idea tucked in my head I came up with this one pot chicken enchilada meal. Another great thing about this recipe using these ingredients is that it is Gluten Free!

 Ellen's Chicken Enchiladas One Pot Meal

Ingredients:

• 1 pound ground chicken
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon oregano leaves
• 1 - 7 oz. can of diced green chilies drained
• 1- 4 oz. can of diced jalapenos drained (optional) 
• 10 oz. package of Queso Fresco grated (Mexican cheese)
• 1 - 28oz. can of green enchilada sauce (mild)
• 1 - 15 ounce can of pinto beans drained.
• 10 count package of white or yellow corn tortillas sliced.
• 1 cup Mexican blend grated cheese

Method:

1. Use a stove top 4 quart or larger dutch oven to heat the oil.
2. Add the chicken, salt, pepper, onion powder, garlic powder, oregano, green chilies and jalapenos (if using).
3. Cook until the chicken is no longer pink.
4. Remove the chicken mixture to a plate.
5. Now it's time to layer the ingredients.
6. Add to the same dutch oven 1/3 of the enchilada sauce.
7. Place one third of the cut up corn tortillas evenly on top.
8. Put 1/2 the chicken mixture on top of tortillas.
9. Place 1/2 the queso cheese on top. 
10. Add all the beans on top of the queso.
11. Add another layer of the tortillas.
12. Add the second 1/2 of the queso cheese on top.
13. Add the next 1/3 of the sauce.
14. Add the second half of the chicken.
15. Place the last portion of tortillas on top of the chicken.
16. Pour the last 1/3 of the enchilada sauce on top.
17. Sprinkle the top with the Mexican blend grated cheese.
18. Cover and cook on medium low for up to 30 minutes. After about 15 minutes use a turner to gently slide down all around the edges to lift up the bottom portion so the bottom doesn't burn or stick.
19. After the 20-30 minutes of cooking take lid off and let it cook off some liquid for 5 minutes longer.

 You just want the ingredients to be heated through and for the cheese to melt nicely.
Serve with a salad or veggies.
This can serve 4 to 6 people.

 I didn't get photos of all the layers but these are the first layer and the middle layer and the last topping of the Mexican blend of cheese. The last photo shows the spatula going down the edges of the pan all around to lift the bottom layer gently.

My family really enjoyed this dish with the jalapenos but it did add some good kick to it so if your family is sensitive to spicy meals just delete the jalapenos. They also enjoyed tortilla chips on the side.

Sponsor Appreciation - Winks Home Garden Gifts and Grand Pappy's

Winks Home Garden and Gifts is a beautiful store located in Chilliwack BC.

Wendy (Winks) and Dave Murray are the owners of Winks. They have a heart for local and overseas missions, especially Romania where they have gone many times. When our first cookbook came out they were one of the first to ask if they could sell our book at Winks, and they personally committed to giving 100% of their profits from sales to helping those in need. They hosted an open house book signing in 2011 when our first cookbook launched.

Spring of 2013 our second cookbook 'Celebrations'  launched, and Winks once again hosted a most lovely garden party style book signing in the stores courtyard. Winks and her staff pulled out all the stops to decorate the courtyard in purples, lavender and greens. Table cloths and hanging baskets, pots overflowing with spring blooms, pretty cupcakes, a violinist. Customers came and we thoroughly enjoyed our time of being pampered guests. 

At Winks, you will always receive a warm welcome.
Walking in the door you will find soft fragrances, quiet music, and a place where you can relax and browse or shop to your hearts content.
Winks carries Sophie Conran tableware, home decor, linens, wall art, candles, soaps, jewellery, napkins, cards, inspirational books, and both of our cookbooks.
Winks has a bridal registry where each bride is given a personal appointment.
The baby loft at Winks is filled with sweet things for the special little one.
Complimentary gift wrapping is one of Winks signature touches.

Thank you Winks and Dave for your ongoing support to MGCC through your generous giving to help so many in need.

make it beautiful....

****************************************************

Grand Pappy's Furniture

Grand Pappy's is another one of our sponsors who gives back to their community. Jim and Bev Grant moved from the prairies in 1977 in search for warmer climate. Their 'pioneering spirit' led them to the south, while their parents stayed in the north. They both had good careers, cut decided they wanted to become self-employed and own their own business. In 1977 they purchased Grand Pappy's which is a local retail store carrying appliances, furniture, carpets, and home decor that provides that extra personal touch. In 2006, their daughter, Brandy decided to take over her parents' business. Brandy and Matt come to us with an entrepreneurial spirit, and have a strong respect for their parents and grandparents, who laid down a 'strong roots' foundation. Matt and Brandy have a heart to share their book profits with our local community, Ruth and Naomi's, where they help serve and meet the physical, emotional, and spiritual needs of our local community.

Brandy recounts how when she was a small girl, her parents brought her to work every day. She slept and played in a playpen. In her toddler years, her parents gave her and her sister, rags and she remembers dusting the legs of chairs and tables. Later, in her teen years she was given the responsibility of sales and merchandising. 

Today when you walk into their store you will feel the warmth of her energetic personality. Grand Pappy's is there to serve the customer. She wants to listen to the story of her client's lives. their goal is to understand the customer, envision their lifestyle and see how they can best utilize their space with the decor best suited for their lifestyle.

Forget the matchy-match look. Decorating a room with different furniture styles, colors and patterns is fashionable, fresh and trendy, but it can also be hard to pull off. Brandy would be more than happy to share her expert tricks with you for mixing antique, modern and traditional design so that your space looks considered, rather than chaotic. 

We really want to thank Grand Pappy's for supporting our cause. We were more than delighted when they hosted us for a book signing with when our first cookbook launched. None of us will forget the time when Betty (not wearing her apron) unexpectedly walked into Grand Pappy's for this signing. She is one of 'us girls' from Winnipeg, She and her husband were coming to BC for the book launch and she spotted Grand Pappy's from the freeway. Hoping we were still there, she and John pulled off the freeways and found us. 
If you're driving through Chilliwack Grand Pappy's is easy to find. Check out this family business and tell them we sent you!

Thank you Matt and Brandy for supporting Mennonite Girls Can Cook and generously giving to those in need. We appreciate you!