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Police believe a Hamilton man, who has been charged with numerous sexual assaults involving children, may have more victims.

Michael Andress, 68, was arrested Wednesday on charges of invitation to sexual touching, sexual interference and sexual assault.

The alleged incidents began back in 2007.

Police say the girls he reportedly assaulted were under the age of 16.

Andress was often in the presence of children.

He provided childcare services in his home and held volunteer positions involving youth at his church, Scouts Canada, and various sports teams. He had also been employed as a Hamilton School Crossing Guard.

Police want to speak to anyone else who may have had inappropriate contact with Andress.

Už od malička jsem zbožňoval perník na plech, po tom bych se mohl utlouct. Jinak jsem na pečené dezerty moc nebyl a je to se mnou tak trochu oříšek � Marika se tak čas od času snaží něco upéct a protože jsem přísný kritik, hned na mě své recepty odzkouší. Koláče, buchty, perníky, vše musí být krásně vláčné, né příliš sladké, atd. atd. Prostě to se mnou nemá jednoduché. Tentokrát to byl cuketový perník, který připravila. A můžu vám říct, že všechna kritika šla stranou, protože tak skvělý cuketový perník jsem snad ještě nejedl. Tím, že máme k dispozici cukety přímo ze zahrady, máme jich stále dost. A proto se Marika snaží vymýšlet recepty, kde by cuketu použila. A tak tady máte recept na cuketový perník na plech.

Variant, jak podávat perník je nespočet. U nás doma, když jsem byl ještě dítě, se perník rozřízl v půli, namazal se rybízovou marmeládou a přiklopil. Marméládou se pomazala i horní strana a nakonec se zasypal strouhaným kokosem. Dá se říct, že co rodina, to snad jiná variace přípravy � A tak to má být! V našem případě jsme perník na závěr posypali jen moučkovým cukrem a rovnou se do něj pustili. Moc dlouho nám to nezabralo a bylo po perníku.

A co váš recept na perník, jak si ho připravujete u vás doma?

Marika a Jirka

Voor de Meatless Monday van vandaag maakte ik deze homemade eiersalade met yoghurt. Het is ook een soort light versie geworden en als dit hebt geproefd hebt, koop je nooit meer voorverpakte eiersalade. 

Broodlunch eiersalade met yoghurt

Ik serveerde deze eiersalade met yoghurt 0p Turks brood. Lekker vers, met zo’n knapperige rand en dan die zachte vulling met ei. Uiteraard kun je ook Libanese wraps of vers afgebakken pistoletjes gebruiken en ook niet alleen als lunch. Voor ons thuis is dit meer dan voldoende als diner. Ik hield best wat eiersalade met yoghurt over, dus dat ging (goed afgedekt) de koelkast in en we genoten er daarna nog een enkele dagen van.

Eiersalade met vegetarische spekjes

Tegenwoordig komen er steeds meer vleesvervangers op de markt, die lijken op ‘gewoon’ vlees. En dan ook verkrijgbaar in de gewone supermarkt. Zo is er vegetarisch gehakt, kip en dus ook vegetarische spekjes. Ik had die spekjes nog nooit eerder bereid en ik was heel positief verrast door de smaak. De structuur is lekker knapperig en de zoute, hartige smaak komt er goed in terug, waardoor ze een heerlijke smaakmaker zijn in deze eiersalade met yoghurt. Weer een reden dus om minder vlees te eten en te kiezen voor een vegetarische variant!

These simple Blueberry Cream Cheese Danishes get some help from pre-made puff pastry and are filled with a sweet cream cheese layer and topped with a homemade blueberry filling! Finish them off with a sprinkling of fresh lemon zest right before serving!

We’re still on a berry binge over here. I’m buying way too many berries for us to eat fresh. Which means I’m finding myself looking for ways to bake with them, so they don’t all end up in the freezer! It’s been awhile since danishes have made an appearance in our house.

And since I had all of the ingredients in the house at the time the blueberries needed to be used, it was time to make a variation of our favorite danishes.

Ever since I first tried making danishes using puff pastry, I haven’t looked back! These strawberries and cream danishes were both easy to make and didn’t require many steps. Both pluses at our house! Sure you can make your puff pastry from scratch, but I won’t tell if you just run to the store and buy a package of pre-made dough!

These danishes start with a package of frozen puff pastry that have been thawed. I pulled mine out of the freezer right as I started making the filling, and they were ready to use by the time it came around to do the cutting and shaping of the dough.

The rest of the ingredient list is really quite simple. Blueberries, cream cheese, sugar, lemon juice, cinnamon, and vanilla extract. That’s it.

An easy homemade blueberry filling showcases all of the fresh berries that are available this time of year and is worth the time it takes to simmer down. All you have to do is stir together the filling ingredients and let it simmer away.

While the filling is cooling, beat together the cream cheese, sugar, and vanilla extract. Then all you have to do is assemble, and let them bake.

At the last minute I topped them with a bit of fresh lemon zest for a pop of color and burst of lemon to pair with the blueberry filling.

The end result is a golden, flaky pastry that you will want to enjoy any time of day!

• Make sure your puff pastry is completely thawed.
• Allow your blueberry filling to cool before using. If it is still hot, it won’t set up when baking. You’ll end up with more blueberry filling on your pan than in your danishes. �
• Did you end up with too thick of a blueberry filling? Put it back on the stove top on low and stir in a little water until desired consistency is reached.
• Don’t forget to press down and score the center of the pastry before filling it. If you don’t, the center will puff and your filling will run out all over your pan.

This Christmas, we were at our grandparents’ house in France and made this delicious dessert. My mom brought a jar of amarena cherries and we decided to bake these brownies with them. The intense candy-like taste of amarena cherries is great with chocolate.

The original amerena cherries from the Italian company Fabbri come in beautiful white and blue jars. I like the story about the origin of the cherries and the jars. At the beginning of the 20th century, Gennaro Fabbri’s wife, Rachele, invented the amarena cherry recipe made with bitter black cherries. To thank his wife, Gennaro bought a ceramic jar from a local artist: the famous white and blue ceramic jar.

Makes 16 brownies
Action Time: 40 minutes

200 g (7 oz) dark chocolate (about 70%), in pieces
150 g (5.5 oz/ 11 tbsp) butter, cut into pieces
175 g (6 oz) sugar
3 tbsp amarena cherry syrup (from the amarena cherry jar)
3 eggs
75 g (2.5 oz) flour, sifted
1/2 tsp baking powder
2 tbsp unsweetened cocoa powder, sifted
50 g (1.75 oz) almonds, coarsely chopped
25-30 amarena cherries (from the jar), drained

Topping:
1 tbsp unsweetened cocoa powder, for dusting
50 g (1.75 oz) white chocolate, in pieces
1 tsp coconut oil

Extra: square baking pan (about 23 cm/ 9 inch), parchment paper, electric handmixer, fine-mesh sieve, decoration pen

1. Preheat the oven to 175C (350F). Grease the pan and cover the bottom with parchment paper. Combine chocolate and butter in a heatproof bowl and set over a pan of simmering water (au bain marie). Stir until the chocolate has melted. Remove the chocolate from the heat and let cool for 3 minutes.

2. Whisk in the sugar, amarena cherry syrup, and a pinch of salt. Add the eggs one at a time, whisking until incorporated. Add flour, baking powder, cocoa, almonds, and the amarena cherries; fold in with a spatula until just combined.

3. Pour the batter into the prepared baking pan. Bake until set, about 25-30 minutes. Do not bake the cake too long or it will get dry. A cake tester inserted in the center should come out with just a few moist crumbs attached. Remove from the oven and let cool.

4. Place 1 tbsp cocoa in a fine-mess sieve and dust over the brownie. Combine white chocolate and coconut butter in a small heatproof bowl and set over a pan of simmering water (au bain marie). Stir until chocolate is melted and remove from the heat. Fill the decorating pen with the melted white chocolate and decorate the top of the brownie with it. Put in the fridge until white chocolate is set. Cut the cake into 16 squares.

TIPS

-I think brownies are best when they are chewy, slightly fluffy with a light crumb. I do not like brownies to be super fudgy (too heavy!).The baking time greatly affects the texture of brownies. When you bake your brownies too long they become dry and too cakey.

-Be patient! Brownies are better the next day.

-If you like your brownies more compact, you can keep them in an air-tight container in the fridge.

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Sadly, not all bloggers are honest. Some people just copy and paste from my blog.

Copying word for word, or almost word for word, is an infringement of copyright, even when the original author is credited. If it weren't, we can all upload best selling books and make loads of money, right?

When I find unscrupulous bloggers who steal my posts, I leave this message on their blog:

Dear Thief

Copying and pasting from my blog is an infringement of copyright. Delete the text you have stolen, you despicable, low-down thief!

Edith Chong Pei See has an old blog, Precious Moments, and a current blog, Rumbling Tummy. The latter has this message, in red, on its home page:

SO CALLED stolen recipes? So the recipes on Precious Moments aren't REALLY stolen?

I am the blogger Rumbling Tummy refers to. Let me set the record straight.

Here is what's published on my post for sambal udang:

Cut dried chillies, red chillies, shallots and buah keras into small pieces. Pound or grind till smooth. Fry in vegetable oil over medium-low to low heat till medium brown. Add belachan and stir through. Add sugar, salt and tamarind water. Simmer till thick and oil separates. Add prawns and heat till just cooked, stirring and turning as necessary to cook evenly . . . . Taste and adjust seasoning if necessary.

Precious Moments' text is the same as mine, word for word. That's a flagrant violation of copyright.

Edith Chong Pei See copied another recipe, dry chicken curry, almost word for word. This is a screenshot of the recipe on Precious Moments as on 6 May 2015, before it's edited:

Using my writing without my permission is stealing. If a person steals, she's a thief. If she's a thief, she's pond scum. Don't you agree?

Have you also had stuff stolen from your blog? Are you also a victim of copyright violation? What do you do? Do you just grin and bear it?

Oto nasz pomysł na rozruch! Rzućcie okiem, a następnie zainspirujcie się! To czego potrzebujesz to czas, ale wierzymy że jesteś w stanie go wygospodarować, aby dbać o zwoje zdrowie i kondycję!

“We know what the world wants from us. We know we must decide whether to stay small, quiet and uncomplicated or allow ourselves to grow as big, loud and complex as we were made to be. Every girl must decide whether to be true to herself or true to the world. Every girl must decide whether to settle for adoration or fight for love.” 

-Glennon Doyle Melton

It feels silly to talk about summer salads and zucchini abundance with the current state of affairs. It would be easy to turn off the news and continue in the illusion that everyone lives in my world, ignorance is bliss as they say. I am all too often guilty of not following the head lines, of not realizing the full extent of my own privilege in this world. I’m always spreading lots of talk about doing what you can within your own circle and being kind to yourself and others every day. Lately I do not feel as though this is enough. Did love not become enough, or is there simply just not enough of it to go around? I don’t know. I don’t know much. I’m not an expert in social justice or political affairs but I do know when something has become ultimately heartbreaking and terrifying. And I do know that silence can not be an option anymore. I am vowing to be better. louder. I have no clue how to do this or that I will even be able to do anything at all, but as with all things in life, I just need to start. I’m not convinced that this is the right space to talk about this stuff but if not here then where? I’m forever a fan of Brene Brown’s work and I love what she says here about owning our own story so it can no longer own us, as hard as that may be. This is not something we are separate from. So we need to talk about it, and we can talk about it without shame or discomfort if we make the room. I’m sorry if you came here looking for a heart warming story about summer gardening and hiding from your neighbours zucchinis, there will be more time for all that too but I guess today this is where I start.

GRILLED ZUCCHINI SALAD WITH HALLOUMI, TAHINI + MINT

Right. This salad. The zucchini can be grilled or roasted depending on your kitchen equipment. If you have a bbq even better, that smoky flavor is hard to beat, but a grill pan will also do the trick. Same goes for the halloumi. You can bulk up the zucchini here if you have them in abundance or are feeding a crowd. Quantities below will serve 2 as a main or 4 as a side. Use the full 1 cup of chickpeas if serving 4, less if only for 2. If you’re not a fan of salty halloumi, some crumbled feta would be a nice replacement. If you do not eat dairy, some marinated tofu or crispy fried tofu would be excellent in this salad, especially if you can get your hands on the smoked kind. If you are gluten intolerant you can replace the bulgur with quinoa or lentils. If there is any other way you can change up the recipe to better suit your taste buds, please be my guest x

Ingredients

Dressing

1/4 cup tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 clove of garlic, grated with a microplane
1 teaspoon honey (or maple syrup)
1/2 teaspoon sambal oelek (chili paste), chili garlic sauce or siracha
4-5 tablespoons water
Sea salt + black pepper, to taste

Salad

2 medium zucchinis, sliced
150g halloumi cheese, sliced into thin squares or rectangles
1/2 cup bulgur
1/2 – 1 cup cooked chickpeas
1 green onion, thinly sliced
Large handful fresh mint leaves, coarsely chopped
Handful flat leaf parsley, coarsely chopped
Olive oil
Sea salt + black pepper

Instructions

Cook the bulgur. Add 1/2 cup bulgur, 1 cup of water and a good pinch of salt to a small pot. Bring to a boil then cover and simmer for 12 minutes. Remove from heat and let sit for 5 minutes then fluff with a fork.

Heat a well seasoned grill pan or outdoor grill to high. Toss the sliced zucchini in olive oil and season with salt and pepper. Place the zucchini in a single layer on the grill, leaving space between each slice. Grill uncovered, flipping once, until charred on the edges and tender but still crisp – about 5-7 minutes. Remove and set aside to cool slightly.

To make the dressing place all ingredients except the water into a small blender. Begin blending and slowly add in water until desired consistency. Taste and adjust seasoning as needed.

In a large salad bowl combine cooked chickpeas, cooked bulgur, sliced green onion, mint and parsley. Drizzle with olive oil and season with salt and pepper. Toss to combine.

Reheat the well seasoned grill pan or cast iron skillet to medium heat. Once hot, add the halloumi in a single layer and fry until golden brown and crisp, a few minutes on each side. Repeat with the remaining cheese.

Add the grilled zucchini and warm halloumi to the salad and toss to combine. Drizzle with dressing, garnish with extra mint leaves and lemon zest. Serve immediately.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!