Girl Bosses: International Women’s Day

Girl Bosses: International Women’s Day

One of the most amazing parts of owning my own female run company is getting to work with other women entrepreneurs across Canada. When I opened my gift shop, I couldn’t wait to bring in handmade products and unique designs from girl bosses all across Canada. I am so grateful for the incredible women makers and dreamers I have met, and inspiration I have received from them. In celebration of International Women’s Day 2017, here are just a few of the amazing women entrepreneurs found at My Home Apparel.

Foxhound Collection: hand blended and hand poured candles made by Kelsey Weir in her studio in Truro. Her aesthetic and eye for design, has everyone swooning. She works hard in her business, and is also devoted to making Truro the best it can be!

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Foxhound Collection Candles smell sooooo good!  Photo Credit: Foxhound Candles

Halifax Paper Hearts: Stefanie’s cards are “made with love, care and salty air from the East Coast” and are full of the cutest designs. We have created meaningful collaborations and supported each other through the ups and downs. Her growth is remarkable! Watch out for this firecracker- she is going places.!

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Halifax Paper Hearts adorable cards. Photo credit: Halifax Paperhearts

Justine Ma: Based out of Edmonton, Justine Ma’s has created the most incredible line of cards, prints, home items and accessories featuring witty phrases and gorgeous hand lettering. The popularity of her designs, shows how incredibly talented she is!

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Justine Ma‘s popular mug! photo credit: Justine Ma

Bad Mouth Soap Company: Sarah’s soaps are handmade in small batches using a cold press method and free of harmful chemicals. Her designs are witty and products are top quality. I have loved our collaborations and we can’t keep her East Coast Hangover Soap on the shelves!

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Bad Mouth Soap Company: Soap for filthy people! Photo credit: Bad Mouth Soap Company

Sarah Duggan Creative Works: Sarah’s art is “influenced by her love of the natural world,” which can be shown by the beautiful colour choices and floral prints. People can show their provincial pride with her popular provincial art and whimsical Canadian inspired prints.

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Sarah Duggan Creative Works: Provincial map print. Photo Credit: Sarah Duggan

Anther Apiary: From comb to home, Suzanne’s honey is a true delight. From flavour to passion, and adorable packaging, this honey needs to be on everyone’s list!

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Anther Apiary delicious Honey. Photo Credit: Anther Apiary

These are just a few of the incredible women entrepreneurs I have had the chance to work with and support. I hope you love them as much as I do, and check out their work. When in Truro next, stop in and see all the amazing women makers found in our shop. Over 75% of our products are made by women! These include: Harbourside Designs, Femmebroidery, Buck Naked Soap Company, Lindsay McMullen, Rhubarb Paper Company, Smitten Kitten, Bread and Butter Pottery and MORE!

Women need to support each other, work together and inspire each other not just today, but everyday!

Way to go Girl Bosses, we got this!


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Your body is your HOME

Your body is your HOME

In recognition of Eating Disorder Awareness Week, we have invited the inspiring, Danielle Crowe, owner of Body Solace Yoga and co-founder of Find Solace Within to write a guest post about the importance of taking care of our bodies. Her words are powerful and impactful- be prepared to start loving yourself a little bit more today. 🙂

Danielle Crowe, Find Solace Within

Often when we think of our “home,” we think of where we wake up, and where we come back to after work. It’s our house, our apartment, our dorm, wherever. We could also take it a step further and consider our “home” to be our current town, province, country, the place we were born, or where our family immigrated from.

But do you ever consider your home to be the one place that you never leave? That’s right, I’m talking about your body; your skin, your organs, your senses… the place where your soul lives.

Now before you click exit and think I’m about to get all “woo woo” on you, don’t worry, I’m not. But I am going to be real. You see, your body – along with the place that your body lives – is your home. We often think that we are our bodies, but we’re not. Our body is our shell, no different than the siding and insulation that surrounds us, and just like the paint on the walls and furnishings around the house, we like to decorate ourselves with stylish clothing, makeup, dying/styling our hair, etc.

But here’s the thing: I am doubtful that you would just walk into your home one day, or every day, and start trashing it. Sure, there are exceptions, like during renovations when you’re smashing down a wall, or when you’re pissed off and you throw a couple pillows… but in most circumstances, you wouldn’t insult and hate on the place you called “home” every day.

So why do we do it to our bodies?

Now, I understand that we can’t choose our bodies in the way that we can choose the town we move to, or the house we live in, but our bodies are the greatest home we’ll ever have. Our bodies allow us to travel to exotic places, to see beauty all around us, to smell fresh cookies, to hug our loved ones, and to taste summer berries… our bodies allow us to experience life!

Our bodies need us to treat them with the respect they deserve. Sure, some bodies will be small homes, some will be big homes, some will have nice landscaping, and some will be called “haunted,” when really, they’re simply wise. But regardless of the shape or exterior of the home, we need to treat our bodies like the palace they truly are.


Stop comparing your home to the rest of the homes on the street. Our bodies are not meant to be perfect or designed to fit into some mold that society currently deems as “best.” (What does that even mean?) And wait 5-10 years… just like home design, some other part of the body, or body shape will be glorified.

You can change your hair color, your weight, or your clothes, but one thing will always remain the same: your body is your home. And until you start accepting it exactly as it is; all its creaks, cracks and character – then you will always feel like a visitor. You’ll never unpack your bags because you won’t feel comfortable as your true self, you’ll always expect an eviction letter because you’ll feel like a fraud, and you’ll complain that your garden won’t grow because you won’t tend it and help develop it.

There is a reason that some houses make you feel more comfortable, and certain towns make you put down roots… I think it’s because of the sense of familiarity, the memories that have been made, and the potential to make more. Your body isn’t any different. It’s been with you since day one, it’s grown with you, taken care of you, been through ups and downs with you, and will continue to be with you until the end of your life. There is nothing more precious than the very place that your soul resides in; it’s the only place you truly live.

Take a moment to look in the mirror, and tell me, what do you see? Maybe it’s the lines on the wall where your height was measured each year as you grew, maybe it’s the scratches on the floor where you and your girlfriends had too much fun dancing in your heels, or maybe it’s the hole in the wall where you finally realized that it was time you learned to control your emotions and ask for help. Whatever you see when you look in the mirror, see the memories, see the experiences, see the life.

The next time you find yourself wishing you could move bodies like you can move houses, I ask that you remind yourself that your body is your one true home.

By: Danielle Crowe, co-founder of Find Solace Within





To learn more about Eating Disorder Awareness Week read here.

If you feel you need support and/or resources, please reach out to NEDIC:

2016 at HOME: 10 reasons this year rocked!

2016 at HOME: 10 reasons this year rocked!

It’s that time of year again, where we get to reflect on the past year and think about all the things that have worked and the challenges we’ve faced.  It has been our first full year in business, and what an amazing year it’s been!  I’d be lying if I didn’t say there were setbacks, mistakes made along the way, and moments where I felt completely overwhelmed. However, despite these trying times, I wouldn’t change a thing and feel so grateful for the blessings I’ve had and the impact we’ve made this past year at My Home Apparel.

Although it’s been an incredible year, here are the top 10 highlights:

  1. Meeting the Prime Minister of Canada!! I reached out to every local MLA and MP when I heard Trudeau was coming to Halifax, and I made it my mission to gift him and his family Canada HOME shirts. With their elected promise to support refugees, I knew our Welcome HOME Canada tees were a perfect fit for our new government.
  2. Traveling to Ottawa and Toronto for Start-Up Conferences: Traveling to Ontario and chatting with other entrepreneurs across Canada was life changing. It gave me fresh eyes, and filled me with a powerful energy to take on the second half of the year! I met so many great business people and heard amazing success stories from across Canada. I also got to visit the Shopify head office, which is the web provider we use, so I was so excited to attend a private party there!
  3. Moving beyond t-shirts & hoodies: We expanded past t-shirts in 2016, by adding our super popular floor mats and tartan blanket scarves. It was very exciting to see our line grow so much and to see the growth of the company as a result. We shipped over 2000 parcels in 2016, all around the world and sold over 8000 t-shirts alone!
  4. Traveling to Bali: We traveled to Bali to check out home decor and to get inspiration for our growing line, including our pillows and wooden signs. Plus, we got to spend 10 days in bliss!
  5. Opening our MicMac Mall kiosk: It was our 2nd year in MicMac, and it’s always such amazing exposure and a great experience. Janet, joined My HOME Apparel as the manager, and she led an awesome team.

6. Our Truro Flagship Store opening: This was a dream come true!! Our Canadian made gift shop and studio fills me with so much joy, and I love being able to share my dream space with the rest of Truro and people who visit our incredible town.


7. Our partnership with Stanfield’s: Having our clothing not only made in Canada, but right in our HOME town has been a wonderful experience. I have so much pride in the products we are selling, and the ripple effect our clothing line has on our whole community.


8. Attending the CAEH conference: Heading to London for the Canadian Alliance to End Homelessness conference was life changing. Being surrounded by 1000 people who believe  homelessness is a fixable problem is very powerful. Meeting Tim, the founder of CAEH and hearing Clara Hughes speak were highlights.

9. Our own studio: When we opened our flagship ship, we also opened our own studio, where we can print in house. Ben, joined our team in May 2016, as head of design and also production. He is a visionary with design and an incredible screen printer, and has been printing up a storm since October 2016!

Ben teaching a guest how to print her own t-shirt!                   Photo credit: Sean McMullen

10. Our charitable work: This is true highlight of my year and the purpose for everything we do. In 2016, we donated over $10,000 in cash donations, product donation and collaborative projects. We have felt that we have been able to make a difference, raise awareness, and sell products that have a purpose. This year we joined forces with the Shoebox Project, and helped to fill 200 boxes for women in shelters for our surrounding area at Christmas, and were part of the 2100 boxes filled for Nova Scotia, PEI, and Moncton.


There are so many reasons 2016 has been the best year, and I can’t wait for 2017! We have some BIG things planned, including a summer spot in Ottawa for Canada 150, and we can’t wait to share it all with you!

We have not set any resolutions for 2017, but rather intentions. We will continue to work hard to end homelessness in Canada, and help give all Canadians a HOME. We will work with our community to help make it the best place it can be. We will be the best version of ourselves, from our designs, to our customer service: we will try our very best. These are our intentions for 2017, and with your support, we know we can do it!

Thanks for making this the best year ever. Thanks to my amazing team who makes it all possible. Here is to an even better one ahead!

Happy New Year from my HOME to yours,

Founder/ CEO





Our new HOME

Our new HOME

On October 13, 2016 a dream came true and I opened the door to my first flagship store and studio. After 6 months of planning and working out the fine details, the shop was ready to open and the studio was ready to start printing shirts! For almost a year, we had worked out my Mom’s store, Sea Shell Design. My amazing Mom, and her staff helped guide us on our way and supported us on our start-up journey. I have worked beside my Mom since I was four years old; sewing, selling at shows, and working in her shops. Growing up working with her, gave me the courage and desire to open my own store.

My AMAZING staff helped bring my dream to life. They hustled for 2 weeks to paint, assemble, move, and get the shop ready for opening day. Have I mentioned how incredible my staff are? They truly are the best.

The day we took possession at 131 Esplanade St. Our new HOME!
The Staff painted, and cleaned for 3 days just to get ready to move in!

My INCREDIBLE husband brought my visions truly to light. He took my Pinterest projects to a whole new level and created stunning pieces in the store.

The gorgeous counter built from reclaimed lumber.

In the store, we were inspired from Canadian landscape, traditions and rustic Northern Life. We LOVED the wooden beams in the store and wanted to emphasize that with our counter area and pallet wall. Our stunning pallet wall was built by my husband and painted by the talented Sylvia Estey!

Hand painted with love!

We created cozy corners where you would feel at HOME, and love to visit again. 🙂


Our finished store!!!!!!! Welcome to our HOME!

In our shop, we carry our full HOME line, as well as Canadian made products from Makers across Canada!


We are thrilled to welcome you to our new HOME. We hope you will come visit us, and share the love of our new space. Come check out our studio, where the shirts are printed, come read the amazing cards, enjoy checking out the Canadian brands, or try on our new Canadian made clothing!

We look forward to seeing you in our new HOME!!

Founder/ Creative Director


HOME Cook Book- ‘The Best of Each’

HOME Cook Book- ‘The Best of Each’

There is nothing like a HOME cooked meal.

No matter where we may roam, a HOME cooked meal will always bring us back to our roots. Whether it is a simple dish for lazy days, or an elaborate creation passed down through generations, your family’s secret recipes are treasures to be sure!

Nova Scotia



Crobster Roll



  • 1 lb Lobster Meat (knuckle & claw)
  • 1 lb Snow Crab Meat (leg)
  • 1 cup Mayonnaise (NOT Miracle Whip)
  • ¼ cup Grainy Mustard
  • 1 tbsp White Truffle Oil
  • 1 Lemon, zest only
  • 1 tbsp Fresh Dill, chopped
  • Salt & Pepper, to taste

Method: Mix all the ingredients and season to taste. Place mixture in a buttered & heated-up bun (brioche/hot dog) and serve.




The Original Donair



  • 1 pound ground beef
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon paprika


  1. In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
  4. Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.
  5. Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
  6. Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
  7. To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.

Source: Del


New Brunswick 



Acadian Fish Pancakes

fish cake.jpeg


  • 1 pound (500 g) fresh or frozen fish fillets
  • 3 eggs, beaten
  • 2 cups (500 ml) raw potatoes, finely grated
  • 1/8 cup (30 ml) flour
  • 1/8 cup (30 ml) onion, grated
  • 1 tbsp. (15 ml) parsley, chopped
  • ½ tbsp. (8 ml) salt
  • Pinch of nutmeg
  • Pinch of pepper
  • Applesauce

Method: Thaw fillets if necessary. Chop very finely. Combine all ingredients except applesauce. Mix thoroughly. Heat cooking oil until very hot but not smoking. Drop 1/3 cup (80 ml) of mixture into pan and pat down with spatula. Fry 3 – 4 minutes or until golden brown. Turn carefully and fry another 3 – 4 minutes. Place on absorbent paper. Keep warm. Serve with applesauce., recipe from Frenzada Mallet



Creamy Fiddlehead Soup

creamy soup

  • 1-1/4 lb. (570 g) fiddleheads, cleaned well
  • 4 cups (1 L) stock
  • 1 cup (250 ml) evaporated milk
  • 1 tbsp. (15 ml) garlic, minced
  • ½ tsp. (3 ml) oregano
  • ½ tsp. (3 ml) basil
  • ½ cup (125 ml) celery, minced
  • 1 tsp. (5 ml) parsley
  • 1 cup (250 ml) applesauce
  • 1-1/2 cups (375 ml) green tomatoes, chopped
  • Salt and pepper to taste

Method: Purée all but ¼ cup (60 ml) of fiddleheads.  Chop the remaining ¼ cup (60 ml) of fiddleheads into small pieces, set aside.
Place all the ingredients in a large pot, except for the milk. Simmer until the larger pieces of fiddleheads are tender, about 40 minutes on low heat. Add milk and simmer 20 more minutes. Serve piping hot with biscuits, bread or dumplings (see recipe below).

Source: From the cookbook A Taste of New Brunswick, by Karen Powell



Prince Edward Island



World Famous PEI Potato Shellfish Chowder




  • 2 cups Cavendish Farms® Chunky Diced Potatoes
  • ¾ cup white onion, diced
  • ¾ cup celery, diced
  • ¼ cup butter
  • ¾ cup milk
  • 1 ½ cups 35% cream
  • 1 ¼ lb(s) shellfish (lobster/crab/scallops/shrimp), prepared
  • ¼ cup fish stock
  • 2 Tbsp oyster sauce
  • ¼ cup fresh parsley, finely chopped
  • 2 Tbsp flour
  • ½ tsp fresh thyme, finely chopped
  • ¼ tsp each salt and pepper


  1. Place butter, onions, celery and Cavendish Farms® Chunky Diced Potatoes in a large non-stick skillet or frying pan on the stove top over medium heat and cook for 4-5 minutes. Note: Cook evenly, stirring frequently to cook the ingredients so as to not brown them. Reduce heat if necessary to avoid any browning.
  2. Transfer sautéed mixture to stock pot, add shellfish and season with salt and pepper.
  3. Place on stove top over medium heat and stir frequently allowing it to cook for 2-3 minutes.
  4. During that time slowly add fish stock to the pot to prevent browning. Note: add fish stock as needed to avoid browning and/or slightly reduce temperature.
  5. Add thyme and half of the parsley and cook for 1-2 minutes stirring frequently.
  6. Add milk, cream and oyster sauce and cook for 6-8 minutes stirring regularly.
  7. Add flour slowly, mixing well, and cook for another 3-4 minutes. Note: If a thicker consistency of soup is preferred, leave on the stove top until desired consistency is achieved.
  8. Garnish with the remaining parsley and serve. Note: Shellfish to be pre-cooked (deveined, shelled, etc.) and chopped into ½”- 1” pcs. Note: Canned, frozen (then thawed) or purchased pre-cooked shellfish can be substituted.


Newfoundland & Labrador 



Newfoundland Flipper Pie



  • 2 seal flippers
  • 1 small turnip
  • 3 carrots, sliced
  • 2 onions, sliced
  • 1 parsnip, sliced
  • 2 1/2 cups water
  • 1 1/2 ounce Newfoundland Screech
  • 1/2 lb fat back pork
  • 2 tbsp vinegar
  • salt & pepper to taste

Dumpling Pastry – Ingredients:


  1.  Cut all fat and slag from flippers.
  2. Place them in a deep dish with enough boiling water to cover.
  3. Add vinegar and set aside to cool, then wipe dry with paper towel and place in baking pan or large casserole dish.
  4. Add pepper and salt to taste.
  5. Cover with sliced onions and sliced fat pork.
  6. Dribble Newfoundland Screech over contents.
  7. Cover and bake in pre-heated oven at 375 degrees F for 2 hours.
  8. Boil turnip, carrots and parsnip in 2 1/2 cups of water for about 20 minutes.
  9. When vegetables are ready, place in baking dish with flippers.
  10. Use vegetable water for gravy and thicken with flour.
  11. Make dumpling pastry and pat over flippers and vegetables.
  12. Cover and bake gently until pastry is done. This should take approximately 15 minutes.

Source:Christopher C. Mitchelmore

Newfoundland Seal Flipper Pie Recipe



The Perfect Newfoundland Snowballs Recipe



  • 3 cups sugar
  • ¾ cup melted butter
  • 1¼ cups milk
  • 3 cups large rolled oats
  • 1 cup unsweetened fine coconut
  • 12 tbsp cocoa
  • 1½ cups extra coconut extra coconut to roll the balls (approximately)


  1. In a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.)
  2. Boil together gently over medium heat for 5-6 minutes or until mixture reaches about 230 degrees F on a candy thermometer. (The 5 to 6 minutes cooking time is usually quite accurate for me but don’t start timing it until the mixture is fully at a rolling boil and don’t stir the mixture while it boils.)
  3. Mix together the oats, 1 cup coconut and cocoa.
  4. Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1½ inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled.
  5. Roll the balls in additional coconut.
  6. Makes about 4 dozen. These should be stored in the fridge. These freeze very well (my kids eat them frozen all the time, just like my siblings and I did as kids)


The 2 hour total time for preparation is an estimate and includes chilling time before the snowballs are rolled in the coconut.
It is not recommended to double this recipe, as the boiling time will not be long enough. You can use a candy thermometer though when doubling the recipe.

Source: Author: Barry C. Parsons

The Perfect Newfoundland Snowballs Recipe





Traditional Quebec Poutine 




1L of beef, chicken or veal stock
1 red onion
2 cloves of garlic
¼ cup AP flour
¼ cup butter
1 tsp worcestershire sauce
1 tsp dark balsamic
1 tsp black pepper
2 tsp salt


In a pot bring the stock to a boil. In a sauce pan sautee the onions until caramelized than sautee the garlic until brown. Then combine the fat and flour and stir to form a pale roux. Then slowly whisk in the roux in to the stock and add the remainder of the ingredients. Reduce until consistency of gravy is reached, up to an hour if necessary.


5 large Yukon gold potatoes. Use a French fry cutter to process them or cut them to your desired size, I also leave the peel on however you can remove if you prefer. Store cut fries in cold water for an hour up to 24 hrs to achieve very crispy fries. Drain water and pat dry fries, deep fry them at 250F for 3-4 minutes and remove onto paper towel to absorb excess oil. After they are rested for 5-10 minutes, deep fry at 330F until golden brown.

To plate poutine place hot fries in a a shallow bowl, top with a ¼ cup of cheese curds followed by a generous lade of thick gravy. To add an extra flare top with crisp bacon, sprinkled blue cheese and fresh chives.




Classic Tourtiere





  • 2 ½ cup all purpose flour
  • ½ tsp fine salt
  • ½ cup unsalted butter
  • ½ cup vegetable shortening
  • 2 Tbsp lemon juice
  • 6 tbsp to 10 tbsp cold water as needed


  • 1 ½ cup diced, peeled potatoes
  • 1 ½ lb(s) ground pork, veal, beef or combination
  • 2 onions, diced
  • 1 medium carrot, peeled and finely diced
  • 2 clove garlic, minced
  • 2 bay leaves
  • ¾ tsp fine salt
  • ¼ tsp ground black pepper
  • ½ tsp crushed celery seed
  • dash allspice
  • dash ground cloves
  • 1 cup apple cider
  • ½ cup water
  • 1 egg mixed with 2 Tbsp (25 mL) water for glazing


Pastry1. Combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together.

2. Shape into a disc, wrap and chill for 30 minutes. While pastry is chilling, prepare filling.

Filling1. Cook potatoes in an uncovered pot of salted water until tender and drain. Roughly mash potatoes and set aside to cool.

2. In a large sauté pan or skillet, sauté beef, pork and/or veal over medium heat until no longer pink. Drain off excess fat, add onions, carrots and seasonings and sauté until tender, about 10 minutes.

3. Add cider and water and bring up to a simmer. Let mixture simmer for about 15 minutes, until most of liquid is absorbed. Remove from heat, stir in potatoes and cool to room temperature. This can be prepared a day in advance.

4. Preheat oven to 375 °F.

5. On a lightly floured surface, cut dough in half, roll out to just less than ¼-inch (.5 cm) thickness and line an 8-inch (20 cm) springform pan. Fill with tourtière filling.

6. Roll out remaining dough, cut a hole in center (for steam to escape) and place on top of filling. Pinch edges of crust together and brush with eggwash. Bake for 40 to 45 minutes, until pastry is a rich golden brown. Let cool 5 minutes, then remove from pan and serve.

7. Tourtière can be made up to 2 days in advance and reheated in a 300 °F oven.





Beaver Tails 




  1. In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
  2. Allow to stand a couple of minutes to allow yeast to swell or dissolve.
  3. Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to make soft dough.
  4. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough.
  5. Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point).
  6. Let rise in a covered, lightly greased bowl; about 30-40 minutes.
  7. Gently deflate dough. (If dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding).
  8. Pinch off a golfball-sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
  9. Heat about 4 inches of oil in fryer (a wok works best, but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385°F.
  10. Add the dough pieces to the hot oil, about 1-2 at a time.
  11. BUT — before you do, stretch the ovals into a tail shape, like a beaver’s tail – thinning them out and enlarging them as you do.
  12. Turn once to fry until the undersides are deep brown.
  13. Lift the tails out with tongs and drain on paper towels.
  14. Fill a large bowl with a few cups of white sugar.
  15. Toss the tails in sugar (with a little cinnamon if you wish) and shake off excess.
  16. Divine with a bit of jam or apple pie filling!







Smoked Goldeye




1 liter (or quart) of water
1/2 cup brown sugar
1/2 cup of apple juice
1/4 cup pickling salt
1/2 cup light soy sauce
a dash of black pepper
a dash of onion powder
a dash of garlic powder
1/2 teaspoon Hy’s seasoning salt (some people use Lawry’s)
a few dashes of Worcestershire sauce

4 Fresh Gold Eye

Wood Chips Soaked in Water


Marinade in Brine

Prepare barbecue by removing half the grill and placing a metal insert filled with the wood chips directly over low flame
(do not pre-heat barbecue). Place the fish on the part of the grill not removed with no heat directly below it and let smoke for approximately 1-1/2 hours. Check for doneness and increase cooking time if necessary. A small ball of tin foil may be used to hold open the fish.

Source: Kelly Wing, Sous Chef with the Congregation Shaarey Zedek Catering Department







Saskatoon Berry Jam- The Traditional Recipe


  • 4 cups (480g) Saskatoons
  • 3 cups (540g) sugar
  • ¼ cup (50g ) water
  • Juice and grated peel of ½ lemon
  1. Crush Saskatoon berries in a Dutch oven; heat gently until juice starts to flow
  2. Add sugar and water and bring to a boil, stirring constantly
  3. Add lemon juice and peel; bring to a boil and cook, stirring frequently until thick, about 15 minutes
  4. Pour into hot sterilized jars, leaving ¼ inch (6 mm) head space; wipe jar rims thoroughly
  5. Seal and process in a boiling water bath for 10 minutes
Instructions for Thermomix:
  1. Scale Saskatoons in TM bowl; purée until desired consistency (i like to leave mine whole)
  2. Cook for 15 minutes at V, Reverse Speed 3
  3. Add water and sugar through hole in the lid when berries start to boil (after about 10 minutes)
  4. Bring back to a boil (about 5 more minutes at V, speed 3
  5. Add lemon juice and peel; bring to a boil and cook until thick at V, speed 3 for 15 minutes
  6. Pour into hot sterilized jars, leaving ¼ inch (6 mm) head space; wipe jar rims thoroughly
  7. Seal and process in a boiling water bath for 10 minutes

I tripped this batch which is topping out the capacity of the TM bowl:

1440g berries

1500g sugar (with a bigger batch, it is fine to add a little less sugar)

100g water (with a bigger batch, this is enough water)

The times changed, too:

It took 20 minutes to get hot enough to add the sugar

Then 20 minutes after the sugar and water was added to cook and thicken

Source: Valerie Lugonja



Rosemary Grilled Steak


  • ½ cup Kikkoman Soy Sauce
  • ¼ cup balsamic vinegar
  • 3 Tbsp olive oil
  • ½ cup fresh rosemary, finely chopped
  • 1 tsp coarsely ground black pepper
  • 2 lb(s) porterhouse steaks, 3 inches thick


1. In a resealable plastic bag, combine the soy sauce, vinegar, olive oil and rosemary. Add the steaks, seal the bag and refrigerate overnight, turning the bag several times.

2. Preheat a grill or grill pan to high heat. Remove the steaks from the plastic bag and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare, or until desired doneness.

3. Remove from the grill, sprinkle with black pepper and allow to rest under loosely fitted aluminum foil for 10 minutes.




Crispy Ginger Beef- The Authentic Calgary Recipe



Ingredients for the beef:
  • 1 pound flank steak, sliced thinly against the grain
  • oil for deep frying
Ingredients for the batter:
  • 1 egg
  • 1 cup water
  • 1¼ cup corn starch
  • 3 tablespoons flour
  • ½ tablespoon white pepper
  • 2-3 cups oil for frying the beef in
Ingredients for the vegetables in the sauce:
  • 1 large carrot, finely julienned
  • 1 sweet red bell pepper, finely julienned
  • 1 green bell pepper, finely julienned
  • 6 cloves garlic, finely julienned
  • hefty chunk of ginger, size of two thumbs, depending upon taste, finely julienned
Ingredients for the sauce:
  • ¼ cup light soy sauce
  • 2 tablespoons white vinegar
  • 3 tablespoons mushroom soy sauce (dark soy sauce will substitute)
  • 1 tablespoon Chinese cooking wine (or dry sherry)
  • ½ cup water
  • ¼ cup sugar (or ½ cup if you like it sweet)
  • ½ tablespoon or more crushed chilies
Instructions for the batter:
  1. Combine all ingredients, toss beef in batter
  2. Deep-fry strips of beef, a few at a time, until crispy; set aside
Instructions for the sauce:
  1. Stir fry vegetables until crispy; add sauce
  2. Bring to boil for 1 to 2 minutes; remove from heat
  3. Add beef; stir to coat with sauce
  4. For the authentic original Calgary Crispy Ginger Beef keep warm for 1-2 hours until the dark deep flavour and colour has permeated the entire dish; the sauce will thicken during this time
I have added this recipe to my Minute Steak Series, as I made this with Minute Steak or Cube Steak, and it was exceptional!
Source: Valerie Lugonja- Original authentic recipe from the Silver Inn.

British Columbia 



Broiled Sockeye Salmon with Citrus Glaze


  • 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
  • 1/3 cup dark brown sugar
  • 2 tablespoons lemon zest
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper


Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Source: Alton Brown, 2009


 Roast Sablefish

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  • 1 kombu seaweed
  • 1 L water
  • 50 g dried shiitake mushrooms
  • 20 g bonito flakes

Sablefish & Assembly

  • 2 piece baby leeks
  • 1 small watermelon radish, cut into 1 cm square cubes
  • 1 medium shiitake mushroom
  • 40 g chicken
  • 1 egg white
  • 100 g panko breadcrumbs
  • 1 whole egg
  • 2 Tbsp all-purpose flour
  • 1 piece (150 g) sablefish


Dashi1. Combine kombu, water and mushroom in a pot and start heating it up. When it comes to a boil, turn down the heat and simmer for 20 mins.

2. After turning off the heat add the bonito flakes and put a lid or wrap the pot with plastic wrap. Strain after 30 minutes. Add sea salt to taste.

Sablefish & Assembly1. Put the chicken and egg white in a food processor and mix until smooth. Pass the chicken mousse trough a fine tamis and season. Hollow out the shiitake mushroom and place a spoon fool of the chicken mousse inside the shiitake mushroom. Cool down.

2. Whisk one egg in a bowl, have the flour and panko in 2 separate bowls. Roll the shiitake in flour first and shake off the excess. Roll in egg second and in panko to finish.

3. Season the sablefish and roast in the oven.

4. Cook baby leeks, watermelon and jade radish in Dashi broth until tender.

5. Fry off the stuffed shiitake mushroom in canola oil and set aside on a tray.

6. Thinly slice some of the cooked Kombu seaweed.

7. Place the piece of sablefish in a shallow bowl. Garnish with the cooked leek and watermelon radishes. Add some of the sliced Kombu. Pour the broth table-side and garnish with stonecrop and other herbs from the garden.


ENJOY! Let us know any of your favourite HOME recipes! 

For more HOME cooking ideas from across Canada, check out our Pinterest!



Happy Birthday to us!

Happy Birthday to us!

It’s been months since we blogged, but the truth is, we have been busy!! It has been an incredible year and I have more “pinch me” moments than I can count. Each day I wake up, I feel so blesses I get to do what I LOVE, while also helping to make a difference. So, what have we been up to the last year? Here are some highlights:

In August 2015, My HOME Apparel was born when 2 companies were divided. My HOME Apparel was created out of desire to celebrate where we call home, while also making a social impact in Canada. We have a brand new logo and colours, which has evolved as the company evolved. What do you think? We love the warm blue!

I knew when My HOME Apparel was created that I wanted it to be a social enterprise. We teamed up with amazing homeless initiatives across Canada and in one year, we have donated almost $10,000 in financial support, fundraising campaigns, and in-kind donations. So, pat yourselves on the back! Together in 12 short months, we have made a difference!! I know together, we will continue to do amazing things.


We added so many new products from hoodies to toques and our famous floor mats! We grew from 25 skus to hundreds! You kept asking, so we kept making! We can’t wait to show you what we have for Fall!


We now carry every province! You can rep your HOME no matter where you live in Canada! The Territories are launching soon!! We also added East Coast and West Coast chick tees, as well as our new Vitamin Sea shirts. So many new ones on the way!

 West Coast HOME shirts,

When My HOME Apparel first started the only employee was me. We quickly grew to 12 people by Christmas for the Holiday season. I have the most AWESOME team who has helped me bring my vision to life. We are a little family and this is our HOME away from HOME!



We have also started to do our own printing! We are now printing over 50% of our own designs in house! Our studio will officially open this fall with our new store (yup, we said, OUR STORE is opening this Fall!). We are also super excited to announce that our shirts will soon be made in Truro at Stanfield’s!


Collaborations have made this past year so, so much FUN! From Sugar Pie Hair Clips, to Halifax Paper Hearts cards, and the super popular, East Coast Girls are Hip shirts with Rhubarb Paper Co, we have had a blast! We have also worked with Sarah Duggan and other local designers for awesome projects and we can’t wait for more in the year ahead!


This year we spread our wings and headed West on a tour across Canada! From Alberta to back East, we travelled all summer spreading our brand and sharing our story! It was a BLAST and we can’t wait for next year!


Participating in Truro’s first Pride Parade and then attending Halifax Pride was a highlight for the whole year. To be a part of such love and joy was a time I will never forget. It was an incredible way to help end our first year in business!

Thanks for all your support and for believing in our company. Everyday you inspire us to be better and bigger.

We can’t wait for you to see what is to come!

Miriah xo
Founder/CEO, My HOME Apparel

Lead with you heart: the legacy of my brother

Lead with you heart: the legacy of my brother

I can remember being four years old and laying on my Mom’s pregnant belly, trying to comprehend that she had a human being growing inside of her and that I was going to be a big sister. I already loved that little human doll that I was going to get to play with and dress up for my daily tea parties. My big sister and I were so excited for a new baby in the house. Then, very early on October 7, 1985, the phone rang and my Grandmother shared the joyful news that our baby brother had been born. The first boy in our family had arrived.



Like most siblings, we went to meet him at the hospital in the same room that all 3 of us had been began life in. My sister and I giggled in delight and could not wait for our gorgeous blue eyed brother to come home. The sad part was, it took months for Lucas to come home. He was a sick baby and spent months in the IWK receiving surgeries and fighting for his little life. Our prayers were answered and my brother and mom got to come home… the five of us were finally all together. As a result, we always over protected Lucas, never wanting him to ever feel pain again. Sadly, Lucas felt a lot of pain in his life, deep pain we never knew was there and on November 15, 2014, Lucas tragically died from a drug overdose.



Lucas’ drug addiction was fierce and debilitating. It was all consuming and incredibly horrible to watch. We felt helpless, lost and heart broken. We watched our loving, smart, charismatic brother slip into a dark hole. Lucas had deep mental health struggles that we never really knew about or understood. He struggled emotionally in life and was always very sensitive, but we always thought it was “just his personality”. We were never aware of the demons he was fighting inside and the incredible pain he felt. He masked it well under his charming smile and insightful thoughts.


He found relief for the pain in drugs, and became heavily addicted quickly. We watched a star student at Dal Architecture lose his schooling, apartment, friends and his independence within months. We were angry and frustrated. Why couldn’t he just stop? Why wouldn’t he get help? We loved him so much,  couldn’t he see that? Wasn’t that enough?


He knew we loved him. However, despite, our deep love for Lucas, we struggled with asking him how he was truly doing. We were fearful in many ways to ask him about his mental health struggles and how he was feeling. We thought we were protecting him by keeping him out of the tough talks and family discussions. It takes courage for the person struggling to speak up, and it takes courage for family and friends to speak up as well.

The day Lucas passed away was truly the worst day of my life. I experienced grief I never knew was possible. When I looked at my sister and mother, their faces were unrecognizable from the sadness they felt. I would never wish such loss on anyone. Through the past year and a half I have worked everyday to stop asking, the “why question” and starting finding the gifts that Lucas left behind for us. He left so many, it’s just having the strength to find them.

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Family is everything.  This was one of the last family photos taken before my Dad passed away.

One of the greatest gifts was the creation of Lead With Your Heart, which is an organization that raises funds for art therapy programs. Lucas’ family and friends came together to create programs, raise awareness and build a legacy. It helps to fill the deep hole that Lucas left and brings comfort knowing that the programs we fund may help save another person’s life or bring people happiness.


This week, May 2-8 is Mental Health Week but the entire month of May is actually Mental Health Awareness Month. This month is about speaking up and talking about issues that are hard to talk about: our mental health. Go out and have a conversation with a stranger. Talk to a family member or friend that you might be concerned about. Trust me, those conversations can save lives. They also help end the stigma around mental health. Together, we can help give a voice to those who feel silenced and helpless by their illness.

At My HOME Apparel we have partnered up this week with Laing House, in Halifax, Nova Scotia and with Find Your Light in support of programs at Laing House. Both Find Your Light and My HOME Apparel, will be donating 15% of all profits to Laing House from May 2-16, 2016. Laing House is a wonderful peer support organization for youth living with a mental illness.

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Find your Light Warr;or Tank top!

My HOME Apparel would not be, without Lucas. He inspired me to create a company focused around giving back and gave me the courage to bring a dream business to life. I witnessed how precious life is and I don’t want to waste a second of it.

I challenge you all now to be a warrior for mental health and continue to spread love and kindness as far as you can. Together we can end the stigma around mental health!

May you all lead with your heart,