December…a month filled with so many emotions. Stress, being not the least of which, appears as Christmas gets closer, family arrives, gifts need to be bought, food needs to be prepped…the to-do list grows…and grows.

We, at Evans Team,(insert)HOPE THAT YOU WILL  are going to try and take some time to breathe and be calm this Christmas season and enjoy (insert)YOUR our time with (insert)YOUR families and we hope you will be able to do the same. The to-dos will take care of themselves.

Merry Christmas!


P.S. Okay…… this is called exposed editing!!! I wrote an intro….late at night while in a foul stressed-out mood. Barbara changed it to the above polite intro proclaiming that I would not be stressed over Christmas and relaxing the entire time. LOL….no one would believe it. I have corrected it…

Merry Christmas!



Local Gifts to Give for Christmas

Christmas really is just around the corner but if you’re anything like me there are still some people on your list to buy for. We have solutions for you. We have three local authors that we absolutely adore and they have books available for all ages.

Jason Lutes writes amazing children’s books, including one of ours and our clients’ favourites, The Chili Chip Dragon. Stack Of Books On TableHis books are available at Chapters in Kanata until January 1st or online, HERE. Jason has also collaborated with his wife, Lisa Lutes on Don’t Push the Buttons on the Microwave also available at Chapters and the link above.

Another Canadian favourite is own Jeff Ross who writes books idea for young adults which can be found HERE. Along with his seven novels for young adults, Jeff also writes teacher’s guides and does school visits. Keep your eyes out for appearances by Carole in Set You Free as a detective!

Our recommendations for books for adults would be by local author, Barbara Bond. Barbara is a former journalist who has now published three novels: On Sober Second Thought, The Beach Walkers and its sequel, The Healing Island which are available on Amazon HERE. You can also reach her directly and order through her via email at . Also, if you’d like to support local book stores, you can find the books at Books on Beechwood or Perfect Books right here in Ottawa.

New Grace LogoFor the chef or foodie in your life, there is no better spot to shop than Grace in the Kitchen & Serious Cheese. Whether it be kitchen gadgets, cookware or sweet treats these guys have it all. We had a fantastic event with them at the end of November, a private shopping evening that you can read all about HERE. We will definitely be doing another event with them next year so stay tuned.

And if you’re running around wondering where to get a Christmas tree…go to Carp Garden Centre. Trust me, there is no better place. I just picked mine up on Friday and it is full, beautiful and my house smells so much like Christmas! Check out our review of our Wreath-Making Event with them HERE.

Wiches Cauldron

Have Homemade Soups in Your Fridge all Winter Long

By Barbara Granata

17pinecone_featuredAmberwood Village in Stittsville is a mature, established neighbourhood filled with parks, trails and even its own golf course. It is located so close to all amenities.

One amenity that is just 5 minutes down the road is the Covered Bridge Brewery, where they do sell their locally brewed beer for purchase, but also where, this winter you can pick up homemade soups from ‘Wiches Cauldron every week all winter long.

You can like them on Facebook and see their weekly menu post, place your order via email and voila…pick up a fresh batch every Thursday at the Covered Bridge Brewery on Iber Road. And this year ‘Wiches Cauldron is also selling homemade preserves, both savory and sweet, along with homemade cake mixes.

We currently have a listing in Amberwood at 17 Pinecone Trail that backs onto walking trails…literally accessible from your back door! The house is a lovely example of pride of ownership and would be a wonderful family home. Find out more about 17 Pinecone Trail HERE.

Ottawa Senators goalie Robin Lehner #40.Hockey Ticket Draw! The Perfect Stocking Stuffer

We have a hockey ticket draw happening just in time for Christmas, tickets could make the ideal stocking stuffer for husbands, wives, kids…anyone! The tickets are to the Sens vs New York Rangers game on January 24th at 3:00 pm and include a parking pass.

To enter:
1. Head to the Contact Us page on our website and mention “hockey ticket draw” in your message.

Want an extra chance to win?

2.Head over to our Current Listings pageand let us know which of our listings has a hot tub in the backyard.

Want a 3rd entry?
3. Like our business Facebook page …do so HERE !
Already like us on our business facebook page?
4. If you already like us on Facebook, let us know in your message and as a thank you we will give you a third entry.

The draw will take place on December 18 at 4:00 pm so get your entries in quickly please. Good luck to all! Winner will be notified by email and Facebook.

Recipe: Mustard & Rosemary Lamb Chops with Red Wine Drizzle

I cannot lie…even as a child, at Christmas, I chose to eat vegetables, dressing and gravy but bypass the turkey. I so wish that lamb had been served instead.  2015 was the year of lamb at our household….and I think that Christmas should be no exception!
Enjoy this incredible lamb recipe from the latest LCBO Food & Drink!
It’s in the holiday 2015 issue which apparently is out now!!

2 racks of lamb, 1¼ lbs (625 g) each, (about 8 chops each)
2 tbsp (30 mL) fresh rosemary
4 medium cloves garlic, peeled
1 tsp (5 mL) kosher salt
1 tsp (5 mL) black peppercorns
2 tbsp (30 mL) grainy Dijon mustard
1 tbsp (15 mL) olive oil

1 cup (250 mL) medium-bodied red wine
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) unsalted butter, cut into 4 pieces
Pinch salt

Take lamb out of the fridge and let it come to room temperature prior to cooking to ensure even temperature throughout.

1. Preheat oven to 450°F (230°C).

2. Pat lamb dry with paper towels.

3. Combine rosemary, garlic, salt and pepper in the bowl of a mini food processor and pulse until chopped. Scrape down the sides, add mustard and olive oil and pulse until you have a coarse paste. Spread all over lamb.

4. Place lamb, fat-side up, in a metal roasting pan big enough to hold both racks in a single layer in the oven.

Roast for 10 minutes or until fat side is nicely browned, then reduce the temperature to 400°F (200°C) and roast 18 to 20 minutes longer or until lamb is golden brown all over and an instant-read thermometer tells you the internal temperature is about 125°F (52°C) lambfor medium-rare (the lamb will continue to cook slightly as it rests). Remove from oven, transfer lamb to a plate, cover loosely with a piece of foil and let stand 5 to 10 minutes.

5. For sauce, combine wine, balsamic vinegar and sugar in a medium pot over mediumhigh heat. Bring to a boil, stirring to dissolve sugar, and boil for 10 to 12 minutes or until it is reduced by more than half and is slightly thickened. Remove from heat. Just before serving, add cubed butter and warm sauce over low heat, swirling pot until butter is just melted and incorporated. Season with a pinch of salt.

6. Cut lamb between the ribs into individual chops and serve with a drizzle of sauce.

***Photo and recipe courtesy of LCBO Food & Drink***

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