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  • WheelsInTransition-thumb

    Wheels in Transition 
    June 15, 2019
    Photos by Zishan Ali
    & Kegun Morkin

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    Gala 22

    January 27, 2019
    Photos by Zishan Ali

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    Tailgate 

    August 17, 2018
    Photos by Julianna Bonnett Photography

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    Probert Ride

    June 24th, 2018
    Photos by Gord Gray

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    Windsor (1918)

    May 12th, 2018
    Photos by Sarah Hurst

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    To Shine!

    March 25th, 2018
    Photos by Karen Detmar

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    We Love Gala 20 

    February 3rd, 2018
    Photos by Sooters

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    Probert Ride  

    June 25th, 2017
    Photos by Gord Gray

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    Hosted by T2B & Scotiabank  

    May 5th, 2017
    Photos Courtesy T2B

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    January 28th, 2017
    Photos Courtesy T2B

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    ComiCon 2016  

    October 15th-16th, 2016
    Photos by Jim Baillie

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    BNE BMX JAM  

    September 25th, 2016
    Photos by Jim Baillie

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    Via Italia  

    September 4th, 2016
    Photos by Jim Baillie

    DreamCruzFirst Annual
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    August 19th, 2016
    Photos by Jim Baillie

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    Buskerfest  

    August 12th-14th, 2016
    Photos by Jim Baillie

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    Skater Fest  

    August 6th-7th, 2016
    Photos by Dick Hildebrand

     

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Daily Horoscope - Windsor Magazine
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Patti France Barbecues A Casual Backyard Feast

 

PattiFranceBBQ

With produce stands spilling over with fruits, vegetables and herbs just picked from nearby farms and orchards, St. Clair College President Patti France enthusiastically showcases the healthy, quality ingredients in her recipes. “The local touch can be added to any variation of a pasta salad. Especially when fresh Essex County tomatoes are available, nothing has more flavour,” she says. When barbecuing for her husband, Don, and son, Steven, Patti adds a tropical touch: “Grilled pineapple is great with anything — and makes a lovely dessert all on its own.”

PattiSalad

Grilled Vegetable Salad

Ingredients:
• 1 lb. fusilli pasta, cooked and drained
• 1 of each red and yellow bell pepper, seeded and quartered
• 1 sm. yellow squash, sliced thick and lengthwise
• 1 sm. green zucchini, sliced thick and lengthwise
• 1 bunch of asparagus, cut in half, using only the top half
• 1 pint of heirloom tomatoes

Toss all vegetables lightly in olive oil and coarse salt, grill lightly. Allow vegetables to cool and cop in chunky pieces.

Add:
• 1 head of romaine lettuce, chopped into 1” pieces
• 1 head of radicchio lettuce, chopped into 1” pieces
• 1 cup of quartered artichoke hearts
• ½ cup quinoa, cooked
• 500mL of bocconcini or feta cheese
• 1 cup black olives
• Balsamic dressing
• Oregano, salt and pepper to taste

 

PattiBurger

Grilled Burgers

Ingredients: 
• 2 lbs. ground chuck, medium ground
• 1 lb. ground brisket, medium ground
• 1 lb. ground short rib meat, medium ground
• ½ lb. bacon, cooked and cut into ¼” pieces and cooled

Mix meats and form 8-9 burger paddies. Sear on the grill and then move to medium heat (300°F-325°F) until well done. Add salt and pepper to taste while grilling. Serve on a brioche bun with a mixture of thin shaved vidalia and red onion, beefsteak tomato slice, choice of cheese, lettuce and desired condiments.

 

PineappleSkewers

Grilled Pineapple Skewers

Ingredients: 
• 1 fresh pineapple
• 1cup granulated sugar
• ¼ cup cinnamon
• 2 tsp cloves

Remove top, bottom and outer skin of pineapple. Slice into 6 strips, lengthwise, removing cores. Pierce each strip with skewer. Mix sugar, cinnamon and cloves. Coat each skewer of pineapple in mixture; grill until charred.

 

PattiCookieBars

Chocolate Chip Squares

Ingredients: 
• ½ cup Butter or Margarine
• ½ cup Brown Sugar, packed
• ¼ cup Granulated Sugar
• 1 Egg
• 1 tsp. Vanilla 
• 1 cup All-Purpose Flour
• ½ tsp. Baking Soda
• ½ tsp. Salt
• 1 cup Semi-Sweet Chocolate Chips
• ½ cup Walnuts (optional)

In medium sized bowl, cream butter with brown sugar. Add white sugar and cream again. Add egg and vanilla and beat well. Measure in flour, baking soda and salt. Stir until well blended. Add chips and nuts stirring to combine. Scrape into greased 9” x 9” pan. Bake in 350˚F (180˚C) oven for 25 to 30 minutes until set and a nice brown colour. When cool, cut into 36 squares. Credit: Jean Pare’s “Company’s Coming – Delicious Squares” Cookbook

  • Patti France Barbecues A Casual Backyard Feast

    PattiFranceBBQ

    With produce stands spilling over with fruits, vegetables and herbs just picked from nearby farms and orchards, St. Clair College President Patti France enthusiastically showcases the healthy, quality ingredients in her recipes. “The local touch can be added to any variation of a pasta salad. Especially when fresh Essex County tomatoes are available, nothing has more flavour,” she says. When barbecuing for her husband, Don, and son, Steven, Patti adds a tropical touch: “Grilled pineapple is great with anything — and makes a lovely dessert all on its own.”
    Read more...  

  • The SOULSHAKERS: 23 Years of Rocking In The Motor Cities

    soulshakers contents

    ‘The Soulshakers’….an energetic party band that grew out of brotherly love! The year was 1996. Brothers Tony and Carmen Rivolta, whose family had moved to Windsor from Thunder Bay more than 2 decades earlier, decided it was time to get serious about the music they loved, so they put together a cover band…something that had been on their minds for a number of years. “We were young and had a lot of energy. Today we’re slightly older, but have more energy,” says Tony. So far it’s been a pretty good ride and ‘The Soulshakers’ are enjoying a growing, appreciative fan base.
    Read more...  

MadetoShadeAdvertising Testimonial

Windsor Life has been an integral part of our advertising budget from day one. Here at Made to Shade we have had great success with advertising in a magazine that reaches all of Windsor Essex County. We always ask our new clients how they have heard of us and 9 times out of 10 it is... “We saw your ad in Windsor Life.” We appreciate all the attention and care that goes into every ad and article. It is that attention to detail that gives us an immediate response of increased phone calls with every release of a Windsor Life issue. It is by far our best form of advertising. All of us at Made to Shade would like to thank everyone at Windsor Life Magazine for the expertise and professionalism that goes along with all the ads and articles. Windsor Life Magazine is a very successful publication that is put together by a very talented group of people. We look forward to working together for many, many more years. Thank you! 

 

Michael Campoli, Made To Shade

 
 

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