Quaintrelle Weekender

Four ways to a better weekend

Welcome to Quaintrelle Weekender.

This is a short list of things I am currently loving to make eating, drinking, and hosting easier and a lot more interesting.

My last full-time reporting job was at a leading Toronto all-news radio station.

This was in the waning heyday of newsrooms, when ad dollars literally flowed in. Seriously, walking by the sales department, it was a common sight to view the ace team of crackerjack salespeople reading the paper, feet propped on the desk, as phone lines lit up like Christmas trees with companies desperate to throw money at the last remaining commercial spots.

But even then, in the flush state of corporate greed, radio was the poor cousin to television (I can only imagine that now it’s not even part of the family.) Nothing our station did was paid for: from Christmas parties to logo’d vehicles, everything was contra.

One day, a snowstorm threatened to “grind Toronto to a halt,” utterly, “bring us to our knees.” The Storm Centre was released. The pings rang out as the warning bell boomed, letting everyone in ear shot to run for cover. I was dispatched to the airport, reporting live, from my car in bumper-to-bumper traffic, about the chaos on the roadways as commuters rushed home before the worst of it struck. I was ordered to spend the night, and get up for the morning show to report from Pearson International, in the midst of air traffic chaos. What fun!

As I said, no pennies were left on the table in radio news. But this was a rare case. The Storm Centre was throbbing with notifications. Station managers were giddy with maniacal power masquerading as benevolent warnings to commuters to get off the highways now!

So I paid full pop for a stay at the airport Marriott the night of a snowstorm. Got room service too. All to be expensed to the radio station, which was already racking up commercial spots at premium rates for snow tires and ergonomic shovels.

At 3am I awoke, well rested from my slumber on the Marriott’s Sealy Posturepedic with pillow top mattress. I whipped open the heavy curtains… and what to my wondering eyes should appear, but nary a snowflake, there was nothing to fear.

I called the station to state the obvious that there was no commuter chaos story, Mother Nature had the last laugh. The producers told me to stay there anyway, report from the quiet and peaceful terminals to see if anyone was scared about their morning flight. By 8am, I was pushed to the second half of the show. By 9am, I was reassigned a new story.

You may be wondering my point. I can’t blame you.

The weekend forecast for Toronto is a gloriously sunny 20°C. But earlier this week it was literally freezing. Ergo, today’s recommendations include a link to my favourite mittens, which were busted from winter storage for the first wear just days ago.

But think of it like planning. Winter is coming friends, so may as well stock up now before the Storm Centre wails.

Get Cracking

Kenji’s Poached Eggs for a Crowd

Holiday brunch hosts, this is for you.

A couple of Christmases ago, my sister decided to flex her enviable egg poaching skills for the family breakfast. She can cook an exceptional poached egg, but, even with three simmering pans going, we weren’t all eating at the same time. Delicious, yes. Convenient, no. So when I saw Kenji Lopez Alt post on his Instagram pre-poaching a million eggs for a party he was hosting, my ears, eyes, and tastebuds perked up. It turns out, you can poach dozens of eggs in advance – even up to five days in advance – and simply warm them up in hot water before serving.

Key Party

The Key to Remembering!

When I want to be sure I won’t forget something, I stack whatever it is on my dining room table and put my keys on top of it. I always thought I was a genius until Cook’s Illustrated did me one better: to make sure your dinner party guests don’t forget to take home leftovers, put a bowl in the fridge and ask your guests to put their keys in there. Brilliant! Unless they’re taking the subway and get all the way home with neither their keys nor their leftovers.

Wax On, Wax Off

Removing wax from fabric

We just wrapped up Thanksgiving in Canada. My mama set a beautiful table with a white tablecloth dotted by tea lights in silver globes. Naturally, someone who shall remain nameless (my dad), knocked over about three of them, spilling wax across the table cloth. If my dad ever comes to your house for a dinner party, fret not:

1. Place the fabric in the freezer to harden the wax. Once solidified, snap it off with your hands or chisel it off with a knife.

2. If wax remains, place a few non-patterned, white paper towels (or thick card stock) under the fabric and two on directly on top of the wax. Use an iron set on low heat over the paper towel to transfer the wax to the paper towel, repeat as needed, using clean towel until the stain is gone.

3. If you have a waxy stain, treat with a stain remover and launder as usual

Removing wax from table tops and hard surfaces

1. While the wax is still liquid, lay a paper towel to transfer the wax to the towel it. Don’t rub, blot. If the wax has begun to harden, use a hair dryer to liquify it.

2. For remaining residue rubbing alcohol, and a bit of elbow grease will break down the wax so you can wipe it away.

Smitten Mitten

Wool Mittens

SALE ALERT!!!! These mittens are currently $10. In past years they were $20.

These are my go-to. Every year I go through about two pairs. I leave one on the subway, maybe another in a restaurant. One falls out of my pocket as I walk down the street texting. (My record is losing one the very same day I got them.) These mittens are cheap enough to replace regularly, clearly, but also warm enough to make it through most Toronto winters. They also feel really nice (I have issues with fleece, against my skin it feels weird and drying to me.) But wool on the outside with a soft liner on the inside, they’re cozy, comfortable and warm enough for normal city living. (PS – I’ve learned not to throw my lone solider mittens away; I keep them as spares for the future losses.)

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This newsletter is written by me, Erin Henderson, journalist-turned-sommelier-turned-entrepreneur. I literally drink and throw parties for a living, and every Saturday, I share some of my favourite finds for better weekends.

The Weekender is free for everyone, so please feel free to share it with someone who could use these tips and tricks to making life a little better.