Food Reviews

Christmas in November Day 3 Recap + Recipes for Gougeres, Crackers and Chocolate Truffles!

From November 7-10, I was invited to the 26th Christmas in November as a Gastropost blogger/tweeter. It was a wonderful experience! Check out a collection of my tweets here, my Day 1 recap + recipes, Day 2 recap + recipes, and Day 4 recap & recipes!

On Day 3 of Christmas in November, we awoke to a winter wonderland!

Winter wonderland!
Winter wonderland!
The Fairmont Jasper Park Lodge's iconic beach chairs draped in snow.
The Fairmont Jasper Park Lodge’s iconic beach chairs draped in snow.

As if the Fairmont Jasper Park Lodge could get anymore scenic and gorgeous… we welcomed the snow with open arms because it just made the place even prettier!

Kicking off Day 3 with cheese and crackers from Pierre and Julie!
Kicking off Day 3 with cheese and crackers from Pierre and Julie!

We kicked off the day with a session on cheese and crackers with Pierre Lamielle and Julie Van Rosendaal. I recognized Pierre from his stint on Top Chef Canada Season 4. A Calgary chef and amazing illustrator, Pierre wears awesome T-shirts (designed by him!) and is super funny. I knew of Julie from Brittney – a food writer, food nutrition columnist and blogger – also from Calgary. She’s also hilarious and super talented! The two are friends who recently worked on a cook book together called Alice Eats!

Pierre and Julie demonstrated Nutcrackers with Stilton and Port Pickled Sugar-Plum Prunes, Cranberry-Mandarin Christmas Preserves over Brie, Marinated Feta on Za’atar Pasta Roller Cracker, Gruyere Gogeres and Pickled Sugar-Plum Prunes and Feta Cheese. Get three of the recipes below!

Nutcrackers with Stilton and Port Pickled Sugar-Plum Prunes.
Nutcrackers with Stilton and Port Pickled Sugar-Plum Prunes.
 Cranberry-Mandarin Christmas Preservers over Brie.
Cranberry-Mandarin Christmas Preserves over Brie.

Get the recipe for Cranberry-Mandarin Christmas Preserves over Brie.

Marinated Feta on Za'atar Pasta Roller Cracker.
Marinated Feta on Za’atar Pasta Roller Cracker.

Get the recipe for Marinated Feta on Za’atar Pasta Roller Cracker.

Gruyere Gougere!
Gruyere Gougere!

Get the recipe for Gruyere (or Gouda) Gougere.

Pickled Sugar-Plum Prunes and Feta Cheese.
Pickled Sugar-Plum Prunes and Feta Cheese.

The Za’atar Pasta Roller Cracker and the Gruyere Gougeres are sooooooo tasty!!

Here are a few great (but mostly just funny) tips that stood out for me from Pierre and Julie’s session:

  • Pierre says only add salt if you want food to taste good, but “if you don’t want it to taste good don’t worry about it.”
  • For the Za’atar pasta roller cracker, use just a bit of Sumac. “Sumac in small quantities is delicious, too much and it will kill you.” Audience asks: “How much is too much?” Pierre: “You’ll know.” (because you’ll be dead lol)
  • With the dough recipe in the pasta roller cracker, use all-purpose flour and then it can go in either direction: pasta or crackers. “All-purpose flour makes all-purpose dough ;)”
  • The difference between sugar and flour: Sugar sparkles. Flour is dull. (But if you can’t tell the difference based on taste, you shouldn’t be cooking – Julie says, lol).

I think Pierre and Julie’s session had the largest quantity of samples for attendees – they had a bunch of everything they demo-ed, already pre-made, so that was awesome. I had about 7 gougeres – no shame. So good!

Great session with Pierre Lamielle and Julie Van Rosendaal!
Great session with Pierre Lamielle and Julie Van Rosendaal!

Thank you Pierre and Julie for a wonderful session! I can’t wait to try making some of your cheese + crackers!

JACEK Chocolate session at Christmas in November!
JACEK Chocolate session at Christmas in November!

After lunch was the JACEK Chocolate session! Now I don’t really have a sweet tooth so I wasn’t sure how into this session I would be – but let me tell you, Jacqueline Jacek is a fantastic presenter with a wonderful story, the coolest chocolate concept, and delicious chocolates!

Real (dried) cocoa pod at JACEK Chocolate session.
Real (dried) cocoa pod at JACEK Chocolate session.

She gave us wonderful background on fine chocolate. (Did you know cocoa beans are made up of 50% cocoa powder and 50% cocoa liquor). She also shared her lovely approach to her business! Jacqueline is a cocoanista. She has a love of fashion and a love of chocolate so she decided to merge the two together – she’s a chocolate designer. She runs JACEK on a fashion business model, releasing new chocolate collections for each fashion season.

If you pay attention in sessions, you can win swag!
If you pay attention in sessions, you can win swag!

Jacqueline uses a great fashion analogy to explain the difference between a chocolatier and a chocolate maker. Jacqueline is a chocolatier – she doesn’t create the fabric (cocoa bean turns it into chocolate), but she buys the fabric (cocoa beans/chocolate) and makes her dress.

Chocolate tasting in JACEK Chocolates session!
Chocolate tasting in JACEK Chocolates session!

Did you know:

  • Dark chocolate lasts for about a year and a half.
  • Milk and white chocolate lasts for less than a year.
  • The difference between confectionary and fine chocolate (other than the price) is the amount of cocoa butter. In confectionary, they take out the cocoa butter and replace with fat wax because cocoa butter is very valuable. Only fine chocolate contains cocoa butter.

Most importantly: JACEK is pronouned “Jay-Sick!” ;)

Pam tempering chocolate! Scoop, scrape, shake, and tap.
Pam tempering chocolate! Scoop, scrape, shake, and tap.

Jacqueline showed us how to temper chocolate and make chocolate truffles.

Get the recipe for Jacqueline’s Chocolate Ganache!

(Note: You can substitute invert sugar with corn syrup or honey)

It’s important to temper fine chocolate or else it will start to bloom (and look weird) in just a few days. Untempered chocolate isn’t bad – it just wasn’t tempered right. When you temper chocolate, you’re melting out crystals.

PRO TIP: Get a marble slab from IKEA (if you don’t have a marble top in the kitchen) and temper with that. You want to use the marble surface when tempering because marble slabs are naturally cooler – and the cold accelerates the tempering process. Tempering chocolate requires time, temperature and movement. You’ve got to scoop, scrape, shake, and tap!

When tempering you want the temperature to be 32C for dark chocolate and 30C for white and milk chocolate.

PRO TIP: Don’t touch chocolates with your bare hands – wear gloves. It won’t look like there are fingerprints on the chocolates at first but they’ll show up in just a couple of days.

JACEK Chocolates.
JACEK Chocolates.

Jacqueline encourages everyone to be their own cocoanistas. Use real ingredients (your favourite ingredients) to infuse flavour into your chocolates!

Pretty fine chocolate ganache at JACEK Chocolate session.
Pretty fine chocolate ganache at JACEK Chocolate session.

I think Jacqueline’s story is amazing. When she first started JACEK Chocolate in 2009, she made 3,000 chocolate truffles for Christmas (by herself). The year after that, she made 16,000 truffles. After that, 32,000 truffles. This year, she expects to make 100,000 handmade truffles (with 14 people on staff). It’s amazing how people have latched on to her wonderful chocolates and the joy they bring her. Jacqueline and her team are all about joy!

With Jacqueline Jacek!
Thank you for being such a fantastic presenter Jacqueline Jacek!

It was a fantastic session that I was much more interested in than I thought I would be (given my leaning towards savoury over sweet). But I was totally impressed and thought she made the idea of making your own chocolates really simple! I can’t wait to try making potato chip-infused chocolates! ;)

Thanks for the photo Chef Corbin!
Thanks for the photo Chef Corbin!

Now my last session of the day was supposed to be with Chef Corbin but by that time I was so tired from all the tweeting (I tell you, it’s work!!) that I sent Brittney a note to tell her I was all sessioned-out, and she asked if I wanted to go to her cabin for a work/blog party. So I happily accepted (after taking a photo with Chef Corbin! Thanks Chef. Fun fact: Back in 2010 I wrote a story about Chef Corbin for the NAIT Nugget (student paper!)

Well this is cozy.
Well this is cozy.

After a much-needed session break (but not really a break – I blogged recipes for Gastropost), we got ready for the Christmas in November GALA!

Getting ready for the GALA!
Getting ready for the GALA!

It was especially exciting because we were celebrating Brittney’s birthday!

Birthday drinks for Britl!
Birthday drinks for Britl!
Happy birthday Brittney!!
Happy birthday Brittney!!

Brittney is a wonderful, wonderful lady and we were all excited to celebrate her birthday at Christmas in November!

Delicious Gala dinner!
Delicious Gala dinner!

The gala dinner featured amazing mushroom ravioli, endive, radicchio and frisee salad, and buttermilk braised Alberta pork tenderloin.

Fantastic table settings at Christmas in November!
Fantastic table settings at Christmas in November!

One of the highlights of the night for me was Chef Lynn Crawford stopping at our table, chatting, commenting about the social media screen, and then taking a selfie with me! Love her!

Where's the ravioli?!
Where’s the ravioli?!

I also ran into a colleague from NAIT, who wanted to tweet about the awesome weekend but wasn’t sure how – so I helped her get some tweets out!

After dinner, the amazing chefs and servers at the Fairmont Jasper Park Lodge came out for a well-deserved standing ovation!

Standing ovation for the amazing Fairmont Jasper Park Lodge staff!
Standing ovation for the amazing Fairmont Jasper Park Lodge staff!
Talented chefs at the Fairmont Jasper Park Lodge!
Talented chefs at the Fairmont Jasper Park Lodge!

I can’t imagine the work that goes into putting together all of those fantastic meals (and Christmas in November in general), so really, kudos to the Fairmont Jasper Park Lodge team.

We’re not partiers, so shortly after dinner and applauding the Fairmont Jasper Park staff, we called it a night.

Day 3 (like Day 2) of Christmas in November was packed with wonderful sessions, people, and of course – food! Stay tuned for my last day #JasperCIN recap!

Linda


Linda Hoang is a Canadian blogger based in Edmonton, Alberta, who writes about food, travel, lifestyle and pets. She's also a social media/digital specialist with a journalism background. Linda loves exploring the world with her husband Mike, eating their way through cities and photographing Instagrammable Walls. She is the founder of the Edmonton International Cat Festival and a fur-mom to two cats and two dogs.

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  • I just love the @brownbuttercafe! ๐Ÿ’›๐Ÿ’›๐Ÿ’› Pictured ๐Ÿ“ธ is their Sunny Day bowl with runny egg (๐Ÿ™Œ๐Ÿป), potato, kale, tomatoes avocado, cucumbers and yogurt. My favourite bowl here though is the Crispy Chicken on rice. ๐Ÿคค And today I also tried their housemade kettle chips and bacon jalapeรฑo โ€œmak & cheeseโ€ which were both soooo good (and so affordable at $2 and $2.75 each). THE BEST!
Also the best? You guys, for your very kind and supportive comments about my Big. Life. Update on the previous post. THANK YOU! ๐Ÿ’›๐Ÿ’›๐Ÿ’›
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#yeg #yegblog #yegblogger #yegfood #yegfoodie #edmonton #edmontonalberta #exploreedmonton #brownbuttercafe #eggbowl #runnyegg #eggstagram #southedmonton #yegcafe #yegbiz #edmontonfood #canadianblogger
  • BIG LIFE UPDATE! ๐Ÿฅณ
As some of you know, Iโ€™ve been on a personal leave from my work as a Digital Strategist at marketing & comms agency @calderbateman @zgm_marketing since January as @mikethyking & I explored whether some time off would help our #UnexplainedInfertility & journey to have a baby. ๐Ÿ‘ถ๐Ÿป (It hasnโ€™t. ๐Ÿ˜ž But we are still hopeful ๐Ÿคž๐Ÿป)
My leave ends this month and Iโ€™ve decided I will not be returning to the agency, and will instead go full-time with my blog & personal social media + my own freelance social media strategy & consulting business! ๐ŸŽ‰
Going out on my own is something Iโ€™ve wanted to do for many, many years. Itโ€™s something I thought I would do naturally after taking a maternity leave but that timeline kept getting pushed because Iโ€™ve never been able to get pregnant. The leave was just what I needed to reassess and make the decision to finally be my own boss!
Iโ€™m so grateful for the time I was able to take off from full-time agency work (though I am aware I was still pretty busy with personal projects ๐Ÿ˜… lol). Iโ€™m also truly grateful for an employer that was kind & understanding enough to give me personal time off. ๐Ÿ’— Iโ€™ll miss working with the talented team, but am so excited for this next step in my life! ๐Ÿ™Œ๐Ÿป
Over the next few months Iโ€™ll be updating my blog with a new look & feel + better categorization, putting out (hopefully lol) even better & more useful content for followers & readers, getting some presence up for my new business & throwing myself into organizing @yegcatfest! ๐Ÿ˜ธ
Iโ€™m also taking new social media strategy, consulting & training clients and am so grateful for all who have been referring clients my way already (unsolicited, which Iโ€™m pretty excited about now that I am soliciting lol). ๐ŸŽ‰
Thanks to my incredibly supportive husband & best friend @mikethyking. ๐Ÿ’— And thanks to all of YOU for following and engaging with me. ๐Ÿ™๐Ÿป I feel so lucky & happy that Iโ€™ve been able to turn my longtime hobby (social media ๐Ÿค“) into a career, in such different ways, and now based at home with my furkids ๐Ÿถ๐Ÿถ๐Ÿฑ๐Ÿฑ Read my full update at the link in my bio!
๐Ÿ“ธ credit: @sethmvc
#yeg #yegmarketing #yegblogger #edmonton #exploreedmonton
  • Ugh. I LOVE Korean food and this was a good one. ๐Ÿ˜ In between #JasperPJParty & mountain adventures, we checked out the Kimchi House in the town of Jasper this weekend. This japchae glass noodle dish with beef was delicious! Along with their bulgogi and army stew (budae jjigae). (The stew broth was so good and extra spicy. But why is there never enough broth? lol) I was sad the Kimchi House didnโ€™t serve banchan (side dishes typically provided with a Korean meal) but was happy with the rest of the meal! ๐Ÿคค #lindorktravels
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  • A weekend in the mountains ๐Ÿ” is not complete without a mountain photoshoot! ๐Ÿ˜Š๐Ÿ“ธ Thanks to the @fairmontJPL for inviting me to teach some Instagram / phone photography & editing workshops for #JasperPJParty!! ๐Ÿ’• Thanks to everyone who came to my sessions!! ๐Ÿ™๐Ÿป Thanks to @britl for being my session helper & mountain photog!! ๐Ÿ“ธ And thanks to @theporkgirl for lending me her hat!! ๐Ÿ˜ I have been itching for a mountain road photo for a long time so am happy to check this off my list! โœ”๏ธโœ”๏ธโœ”๏ธ (We were very safe about it!) #lindorktravels #fairmontJPL #myjasper
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  • Ahhh it was two years ago this weekend that I got a photo at this iconic Instagrammable #PaulSmithPinkWall ๐Ÿ’• in Los Angeles, California and shortly after I started making Instagrammable Wall Guides to cities, organizing wall photo walks, and searching for these walls wherever I travel. ๐Ÿ˜๐Ÿ’— This is still one of my favourite walls and I wish more buildings were painted bright, uninterrupted colours like this it makes me immensely happy. ๐Ÿ’• #InstagrammableWalls #Instagrammable #IGwallsofLA #lindorktravels
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  • ** UPDATE! **
Congratulations to @thefuramigoss & Sarah L on Facebook, winners of tickets to the Edmonton Hime + Garden Show! Thanks everyone who entered!!
** GIVEAWAY + NEW BLOG POST! **
The Edmonton Home ๐Ÿก + Garden ๐ŸŒธ Show returns March 21-24 and Iโ€™m giving away tickets to the show! ๐ŸŽ‰ Thereโ€™s lots of awesome features to check out including Cooking Stage demos from local chefs and  @masterchefonfox Season 7 winner @chefshaunoneale! This week I made one of his recipes, delicious lemon zesty blueberry cream cheese danishes (pictured here ๐Ÿ’•) and I look forward to seeing what he cooks up at @yeghomeshows! Head over to the link in my bio to see what other features you should visit at #EHGS19 and enter below for a chance to win tickets to the show! ๐ŸŽ‰
HOW TO ENTER:
1. Follow me + @yeghomeshows
2. Leave a comment telling me what home renos, updates or projects you think you might work on this spring/summer! Also tag a friend to spread the word about the show + giveaway.
Iโ€™ll randomly select two winners from all entries received across Instagram, Facebook and Twitter by March 18. Each winner will get a pair of tickets to the show! ๐Ÿ’š๐Ÿ’›
Thanks to @yeghomeshows for partnering with me to promote the show! (my blog and this post are sponsored). ๐Ÿ˜Š
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#yeg #yeghomeshows #exploreedmonton #edmonton #blueberrydanish #danishes #yegbakes #yegtreats #edmontonalberta #sprucegrove #lemonzest #chefshaunoneale #yegfoodie #yegfood #yegfoodblogger #edmontonfood #lindorkbakes
  • I always feel SO lucky that I get to meet the coolest cats on the Internet (and their pawrents) through the work I do with @yegcatfest! ๐Ÿ˜ธ This summer, #YEGCatFest is bringing @sukiicat and her pawrent @enchanted.forest to Edmonton to meet festival attendees!!! ๐Ÿ˜ป๐Ÿ˜ป๐Ÿ˜ป Suki the Adventure Cat is a gorgeous bengal cat who loves adventure! ๐Ÿ”๐Ÿ›ถ Suki is definitely one of my favourite travel Instagrammers ๐Ÿ˜น, Iโ€™m one of her 1.3 MILLION Instagram followers!! ๐Ÿ’• And perhaps the coolest thing about Suki? She lives in Alberta!!! ๐Ÿ‡จ๐Ÿ‡ฆ๐Ÿ™Œ๐Ÿป Head to the link in my bio or Story to learn more about Suki and be sure to pre-purrchase your Cat Fest tickets! Meet & greets are included with your festival ticket. โ™ฅ๏ธ Thanks to @fairmontmac our Celebpurrty Cat Hotel Sponsor!!
Photo Credit ๐Ÿ“ธ: @enchanted.forest @sukiicat
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  • Thanks @imedia_yeg for having me back as an emcee (with @tylerjackbutler) and speaker over the weekend! โ˜บ๏ธ Iโ€™m always up to talk anyoneโ€™s ear off about social media & influencer marketing. ๐Ÿ’•๐Ÿค“ And always love learning from talented digital marketers! ๐Ÿ™Œ๐Ÿป Stay tuned now for a @dontcallmeaguru #iMEDIA19 recap podcast with the special return of Tyler, pictured here looking like a gangsta! ๐ŸŽ™
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  • Made ginger sesame ground beef with green beans and a runny egg on rice for lunch on this very slow-moving Sunday. ๐Ÿคค๐Ÿ’• #lindorkcooks
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  • ๐Ÿ’› Happy International Womenโ€™s Day! ๐Ÿ’› Today and every day, letโ€™s #BalanceForBetter. Challenge gender stereotypes and bias. Insist on gender parity. Celebrate womenโ€™s achievements. Lift each other up. ๐Ÿ’› If youโ€™re looking for a specific way to celebrate #IWD2019 today, consider supporting one of many women-owned or co-owned @edmontonmade businesses! ๐Ÿ™Œ๐Ÿป NEW ON THE BLOG (link in bio), Iโ€™ve started a Guide to Women-Owned Businesses in Edmonton & Area!! Thereโ€™s SO many wonderful businesses in a range of industries being led by women. Thanks to my friend (also a woman lol)  @argenplath for helping me compile this initial directory, which includes over 70 businesses!! ๐ŸŽ‰๐ŸŽ‰ Do check it out and I *know* Iโ€™m missing many more great ones so please comment and let me know who else should be highlighting and Iโ€™ll keep adding to the list! โ˜บ๏ธ๐Ÿ’› #InternationalWomensDay2019
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  • So thrilled to have found @banhcuonyeg through Instagram! ๐Ÿคค Bรกnh cuแป‘n is a delicious Vietnamese steamed rice roll filled with ground pork, mushrooms and shallots. Itโ€™s one of my dadโ€™s favourite Vietnamese dishes and something I used to eat a lot with him! When I found out the Khau family was offering made-to-order, fresh bรกnh cuแป‘n for pick-up in North Edmonton, I *had* to try! ๐Ÿ˜„ Theyโ€™re so good! And bring back great memories. ๐Ÿ˜ @banhcuonyeg is charging $6 for a dozen rolls (one order). This week I got four orders and have been having some for breakfast, lunch and dinner! ๐Ÿ˜‚๐Ÿคค My parents were so happy with the flavour and quality of the rolls (they hold up really well!) that they got the Khau phone number to make their own future orders (theyโ€™re not on Instagram lol) ๐Ÿ’• Also itโ€™s always wise to have a bรกnh cuแป‘n maker on speed dial lol. The rolls are best with Vietnamese ham (cha) but you need to get that separately.
VIETNAMESE FOOD IS THE BEST. โ˜บ๏ธ
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#yeg #yegfood #yegfoodblogger #yegfoodie #yegblog #yegblogger #edmonton #exploreedmonton #edmontonfood #banhcuon #ricerolls #steamedricerolls #vietnamesefood #vietfood #banhcuonyeg
  • ** NEW BLOG POST + GIVEAWAY! **
I love Date Night! And while @mikethyking & I have done lots of different things for Date Night over the years, thereโ€™s one tried and true outing that always delivers: dinner and a movie! โ™ฅ๏ธ If @therecroomca is part of our Date Night, we also love playing games too! โ˜บ๏ธ Read my sponsored blog post (link in bio) for the Ultimate Foodie Date Night inspiration which includes great food, games and entertainment! ๐ŸŽ‰
& ENTER FOR A CHANCE TO WIN A $100 GIFT CARD FOR YOUR OWN REC ROOM DATE NIGHT!
1. Be sure youโ€™re following @therecroomca
2. Tag who youโ€™d take to Date Night in the comments below! (one tag per comment. unlimited entries)
See the blog for more ways to enter and watch a Date Night promo video Mike and I did with The Rec Room! โ˜บ๏ธ Iโ€™ll randomly select a winner from all entries received on Instagram, Facebook and Twitter by March 17. Good luck!! โ™ฅ๏ธ
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LINDORK