A Celebration of the Life of Helen Smallwood - August 27, 2022
Recording of the Celebration of Life of Helen Smallwood at Windsor Park United Church on Saturday, August 27, 2022.
겨울 캐나다 횡단열차 여행기 몰아보기, 토론토에서 재스퍼까지 [2022 Canada Via Rail Trip????????, from Toronto to Jasper]
2022년 크리스마스 연휴에 캐나다 횡단열차(Canada Via Rail Trip) 여행을 다녀왔습니다.
캐나다 동부 토론토에서 서부 재스퍼까지 Sleeper class(침대칸)를 타고 3일간 기차여행을 했습니다.
재스퍼에서 3박 4일간 푹 쉬고, 에드먼튼까지 이코노미 클래스 열차를 타고 가서, 비행기를 타고 토론토로 돌아왔습니다.
총 여행 일정은 7박 8일이였네요.
캐나다 횡단열차 가격 정보와 여행에서 느끼고 생각했던 것들을 영상으로 만들어 봤습니다.
This video is about my wonderful trip during 2022 Christmas holidays, from Toronto to Jasper by Via Rail Canadian which is a famous train crossing Canada.
It was 3-day train trip from Toronto to Jasper.
In Jasper, I stayed 4 days 3 nights.
I went to Edmonton by Via Rail Economy Class then flew back to Toronto from Edmonton.
Let's check out how much it would cost you to take Via Rail Canadian and what I felt from my trip!
#기차여행 #viarail #캐나다 #겨울여행 #캐나다여행 #겨울여행
0:00 인트로(Intro)
0:49 캐나다 횡단열차? (Via Rail train crossing Canada?)
1:39 캐나다 횡단열차 가격 (Ticket prices)
3:05 결심 (Making a decision)
5:13 내가 산 티켓 가격 (My ticket's price)
5:55 여행 출발 전 (Before the trip)
6:16 짐싸기 (Packing)
7:12 Day1, 드디어 출발 (Day1, departure)
8:29 열차 탑승 (Boarding)
9:14 Cabin for 2
9:51 여행 루트 (Travel route)
10:58 열차 탐방 (Exploring the train)
12:34 점심식사 (Lunch time)
14:57 다시 돔카 (Back to the dome car)
16:45 패리 사운드 (Parry Sound)
16:57 경치 구경 (Enjoying scenery from the train)
18:04 저녁 식사 (Supper time)
21:05 잠자리 (Bed time)
23:37 Day 2, 아침 샤워 (Day 2, morning shower)
24:07 아침 식사 (Breakfast)
25:27 점심 식사 (Lunch time)
26:05 Sioux Lookout
27:08 열차 식사 시간에 대하여 (Talking about )
28:52 저녁 식사 (Supper time)
29:38 Winnipeg
30:39 Winnipeg Union Station
31:09 The Forks
32:45 오래된 열차칸에 대하여 (Talking about the old train car)
34:35 성가신 소음 (Annoying noise)
35:25 Day 3
37:17 사스카츄완 그리고 기차 여행에 대한 로망 (Saskatchewan & a dream for a train trip)
38:39 사스카툰 (Saskatoon)
40:40 점심 식사 (Lunch time)
41:13 최후의 만찬 (Last supper)
43:56 에드먼튼 (Edmonton)
45:19 재스퍼 (Jasper)
46:40 재스퍼 숙소 (Whistler Inn)
47:48 Day 4, 5, 6 in Jasper
50:29 에드먼튼 행 이코노미 클래스 (Economy class from Jasper to Edmonton)
53:18 다시 에드먼튼 (Back to Edmonton)
54:06 에드먼튼 공항 & 플라자 프리미엄 라운지 (Edmonton Int. Airport & Plaza Premium Lounge)
54:35 토론토행 에어 캐나다 (Air Canada to Toronto)
How to Bake Chiffon Cake for the Holidays! | LIVESTREAM w/ Anna Olson
Recipe below! I'll show you how to make this lime chiffon cake with a raspberry swiss meringue buttercream! This cake has a fluffy texture, a rich but not overly sweet frosting and a combination of flavours that is truly a crowd-pleaser. (I like this cake so much, in fact, that I make it in the summer, grill unfrosted slices on the BBQ and serve them with fresh fruits.)
Brought to you by Rolling Meadows!
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• Recipe •
Makes one 10-inch (25 cm) layer cake
Serves 16
Prep Time: 45 minutes
Cook Time: 75 minutes
Make Ahead Tip: You can bake and assemble the cake a full 1 to 2 days before serving and store well wrapped at room temperature. Add berry garnish no more than 4 hours before serving, otherwise the sugar on the berries will dissolve. Store decorated cake uncovered in the fridge until serving time.
• Ingredients •
Cake
7 large eggs, separated and at room temperature
3 large egg whites, at room temperature
2 tsp (8 g) cream of tartar
1 ½ cups (300 g) granulated sugar, divided
2 ¼ cups (290 g) cake and pastry flour
2 tsp (6 g) baking powder
½ tsp (2.5 g) salt
Zest of 3 limes
½ cup (125 mL) fresh lime juice
½ cup (125 mL) vegetable oil
¼ cup (60 mL) plain yoghurt or kefir
Buttercream
6 large egg whites
1 ⅔ cups (240 g) granulated sugar
1 ⅔ cups (365 g) unsalted butter, at room temperature
⅓ cup (80 mL) unstrained raspberry purée, made from frozen and thawed raspberries
OR 2 Tbsp of freeze-dried raspberry powder
1 Tbsp (15 mL) fresh lime juice
2 tsp (10 mL) vanilla extract
1 ½ cups (165 g) fresh raspberries
Granulated sugar, for garnish
Fresh mint leaves, for garnish
• Directions •
1. Preheat the oven to 325 °F (160 °C). Have ready an ungreased 10-inch (25 cm) angel food cake pan.
2. For the cake, place the 10 egg whites into a large mixing bowl, or stand mixer with fitted whip attachment. Add cream of tartar and whip on high speed until foamy. With mixer still running, add ¼ cup (50 g) of the sugar and continue to whip until mixture forms a medium peak when the beaters are lifted. Set aside.
3. Sift the flour, the remaining 1¼ cups (250 g) of sugar, baking powder and salt into a mixing bowl (if using a stand mixer, you do not need to wash the bowl or whip attachment). Add the lime zest, lime juice, oil, yoghurt or kefir, and 7 egg yolks. Blend on medium-low speed for a minute and then increase speed to medium-high, whipping for 2 minutes, until the batter is smooth.
4. Fold the whipped whites into the batter in two additions (using a whisk avoids deflating the whipped whites).
5. Pour batter into tube pan and bake for an hour, until centre springs back when gently pressed. Cool the cake in pan, either upside down on a wire rack, or directly on counter if pan has “feet.”
6. For buttercream, place egg whites and sugar in a metal bowl and set it over pot of gently simmering water. Whisk constantly but not vigorously until mixture reaches 150 °F (65 °C) on a candy thermometer, about 6 minutes.
7. Use electric beaters, or transfer the mixture to stand mixer with whip attachment, and whip on high speed until meringue has cooled to room temperature (it will hold a stiff peak by then).
8. With mixer still running on high, add butter a few pieces at a time. Buttercream will eventually deflate a little and become creamy yet fluffy looking. Beat in raspberry purée (or freeze dried raspberry powder), lime juice and vanilla. Set aside.
9. When cake is cooled and ready to assemble, run a palette knife around inside edge of cake pan. Insert bamboo skewer down the inside of the centre hole in a few places, to slightly loosen cake. Tap out cake onto counter (you may have to tap hard, but it will stay intact).
10. To assemble the cake, use a serrated knife to slice horizontally into three equal layers. Place the bottom third of the cake on a platter or cake stand and spread buttercream on top.
11. Set middle layer on top. Use a small palette knife to reach into centre hole and spread a little buttercream on edges of both layers of cake. Make sure it is well covered.
12. Spread some buttercream on top of middle layer of cake, then set top layer on, pressing gently to ensure cake is level.
13. Spread some buttercream around edges of the centre hole, then cover top and sides of cake completely. Chill cake uncovered until ready to serve.
14. To garnish the cake, make sure the raspberries are dry and room temperature. Dip half of the raspberries into granulated sugar—the sugar will stick to the berries and look like a light coat of frosting. Alternate dusted and undusted berries in a circle on top of the cake, and insert a few mint leaves so arrangement has the shape of a wreath.
Helpful Hint: Use buttercream at room temperature. When frosting the cake, it’s easiest to spread buttercream inside centre hole at each layer using a small palette knife, rather than trying to do all three layers together once the cake is fully assembled.
The Scariest Things Captured In Morgues And Hospitals
Hospitals or morgues have always been believed to be places with an incredible spiritual charge. These things are nothing more than simple beliefs, however I have found records that show that ghosts, spirits, shadow people and others, can manifest here.
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#scary #creepy #Ghost