Big Pink restaurant in South Beach Miami

In the tranquil setting of Ilhabela, a new art collection has taken shape, capturing the attention of art enthusiasts and spiritual seekers alike. The "PASSION" collection is the latest work by renowned sculptor Gilmar Pinna. This extraordinary series reinterprets the sacred "Via Crucis" or the Way of the Cross, presenting it through a lens of inclusivity and universal values. Join us as we explore the depths of "PASSION," a journey of love, unity, and justice. Introduction to "PASSION" The "PASSION" collection begins with a dynamic collage of Gilmar Pinna's sculptures, each piece a testament to his skill and vision. The vibrant transitions between the sculptures highlight the diversity and richness of his work. In this new series, Pinna takes on the profound narrative of Jesus's journey to Calvary, reimagining it in a way that resonates with contemporary audiences. "Welcome to our exploration of Gilmar Pinna's latest art collection, 'PASSION.' In this video, we'll dive into the remarkable work of this talented artist, known for his striking and thought-provoking sculptures in Ilhabela. 'PASSION' is a powerful and original take on the sacred 'Via Crucis,' or the Way of the Cross, representing Jesus's journey to Calvary. Let's embark on this journey together." About the Artist - Gilmar Pinna Gilmar Pinna is a name that resonates in the art world. His sculptures have not just captivated but also inspired countless individuals, especially in Ilhabela, where his work is prominently showcased. Pinna's unique talent lies in his ability to blend artistry with profound messages, creating pieces that leave a lasting impression on viewers. "Gilmar Pinna is a renowned artist celebrated for his unique sculptures that captivate and inspire. His work in Ilhabela has garnered significant attention, showcasing his ability to blend artistry with profound messages. Pinna's artistic journey has been marked by a dedication to exploring themes that resonate deeply with his audience. His previous works have set the stage for the innovative and evocative 'PASSION' collection." The Concept of "PASSION" The core of the "PASSION" collection lies in its reimagining of the Via Crucis. Pinna's interpretation stands out for its bold inclusion of figures from various religions, depicted supporting and comforting Jesus. This artistic choice transforms the traditional narrative into a meditation on Love, Unity, and Justice, inviting viewers to reflect on these universal values. "'PASSION' is a reimagining of the 'Via Crucis,' the traditional depiction of Jesus's path to Calvary. This collection stands out for including figures from various religions, who are depicted supporting and comforting Jesus. This bold interpretation transforms the exhibition into a profound meditation on Love, Unity, and Justice. By intertwining icons from different faiths with the Christian story, Pinna invites us to reflect on the universal values that connect us all."

KBdesigned, pursuing the most exceptional wine, food, and travel experiences, turned its attention to the enchanting Sauble Beach. This locale, renowned for its awe-inspiring sunsets and vibrant culinary scene, was the perfect setting for our exploration. At the heart of this adventure was our discovery of Heydays at The June Motel, a hidden gem of a restaurant that has been delighting patrons for four exciting seasons.

If you find yourself in Sauble Beach, Ontario, and craving a delicious meal in a warm and inviting atmosphere, look no further than The Dunes Restaurant and Bar. This establishment, brought to us by the same owners who operate Heydays at the June Hotel, has quickly become a beloved addition to the community. One of the standout features of The Dunes is its diverse menu, offering something to satisfy every craving. Whether you're in the mood for a hearty Hot Chicken sandwich, a comforting meatloaf meal, or a twist on classic favourites like nachos with house-made chilli, this place has you covered. Take advantage of their renowned chicken wings with homemade sauces or the mouthwatering award-winning banquet burger. Stepping inside, you'll find an atmosphere that feels like home. While the interior has mostly stayed the same from its previous operators, the friendly staff and relaxed ambiance make you feel instantly welcome. With two pool tables, there's always a chance to enjoy some friendly competition while you dine. But what truly sets The Dunes apart is its commitment to building community. With regular events throughout the week, such as line dancing on Thursdays, live music featuring local talent on Fridays, and karaoke on Saturdays where everyone is a star, something exciting always happens. It's clear that the owners are dedicated to creating a space where people can come together to enjoy good food, great company, and unforgettable experiences. As a patron, it's easy to see why The Dunes Restaurant and Bar are quickly becoming a favourite among locals and visitors alike. With its stellar food options, welcoming atmosphere, and commitment to community-building, it's poised for continued success. Here's to many more years of delicious meals, memorable moments, and perhaps even some updates to the decor and furnishings as The Dunes continues to thrive. https://www.thesaubledunesrestaurant.ca/menu https://www.thesaubledunesrestaurant.ca

Step by Step Prep your ingredients: Flank – slice the flank steak into three sections along the grain about 2” in diameter. Thinly slice the meat against the grain into small slices. Leave aside to bring to room temperature. Mushrooms – Rinse and pat dry Onion - chop onions and set aside Peppers – Slice in long strips

We travelled with Air Canada for a 3.5 hour flight from Toronto Pearson airport to Jardins del Rey airport in Cayo Coco. The name of the airport translates to King's Garden. Upon arrival, we could immediately feel the heat and humidity, which was welcoming compared to the cold early morning we left in Canada. We grabbed our luggage from the luggage area in the airport. The cutest sniffer dog was searching for items not permitted in Cuba. We went through immigration with our documentation, passport etc., once clear, and we grabbed a bus for the ride to the resort. The ride was about 40 minutes after stopping at the other resorts to drop off the other guests. The tour guide sold Cristal beer and it was 3 for $10 Canadian. Not surprisingly, it sold out very quickly. We arrived at a very new sharp-looking resort. You can immediately see the Rainbow flag flying when the bus pulls into the roundabout. Immediately we met with the Concierge, who brought our luggage from the bus to the resort and very quickly, we were all given a welcome drink. The Gran Muthu Rainbow Hotel has 248 rooms consisting of standard rooms, junior suites with or without ocean view and the bungalow suites with your very own Swim out pool and butler service. Guests have been so impressed by this vacation destination; there is word that the owners may plan a sister hotel in the capital city of Havana. The staff worked very quickly to get everyone checked in. We were then off to unpack and shower and get ready to enjoy some drinks and sun. We stopped at the reservation desk and booked our specialty dining options. This Cuba hotel is aimed explicitly at the Queer community. The Gran Muthu Rainbow Hotel is located in Cayo Guillermo. This five-star hotel first opened in December 2019 but quickly closed due to the COVID pandemic. It reopened in November 2021 to welcome travelers from around the world. At Muthu Rainbow, you can make your dreams come true by having special moments with exclusive LGBTQ+ entertainment ranging from poolside parties to fashion and drag shows. Promoted as Cuba's first LGBTQ+ resort, all guests are welcome; however, you need to sign a waiver that includes Article 42 of the Cuban Constitution, which explicitly forbids discrimination for reasons of sex, gender, sexual orientation and gender identity. There was a Wine Bar that was off to the side of the lounge, which was nice. It has seating in a few different levels and a piano. There was a good selection of drinks and excellent staff. It flowed out onto the patio as well as the lobby. 

Everything was going perfect on our Cuban Vacation until the Resort physician, security, and management showed up at our room on New Years Day to share the news that one of us had tested positive with a low viral load for COVID. The doctor encouraged us to ask for a new test when we arrived as our viral load was so low. The resort instructed us to stay isolated in the room until the following day, when transportation would separate us and take the positive cases to a COVID hotel. The following day the phone rang with the instruction to meet near the front lobby as the Ambulance had arrived to transport us to isolation. When arriving at the front, three guests were instructed to get into the Ambulance for transport to an unknown location. We were transported from our resort by Cuban Ambulance to a two-star COVID hotel named Aparthotel Azul. As we drove up to the property, it was sectioned off, directing us to the entrance where the medical staff in green scrubs and facemasks instructed us to follow. The lack of understanding of Spanish added some anxiety as we could not understand what was happening entirely. A guy from Toronto who also understood Spanish tried to bridge the gap between the medical staff and the three of us that arrived. We were shown to our room and expected to share accommodations two per room in a unit that housed four people. We were all strangers, so we expressed concern about sharing accommodations with people who tested Positive for COVID. Within an hour, the medical staff came back, removed us from the room, and told us we would be moving to another location as the doctor said this location had hit capacity. It took about five hours before we were sent to another site. During this time, with much pleading to be tested again, the doctor had agreed to do another COVID test. Around 5PM, we were escorted back to the front of the property, where cheers greeted us from others who first thought we had tested negative and were on our way home. We explained that they were moving us to another property, and two women from Ontario told us we were so lucky as, from Instagram, the place looked so much better. We felt a sense of relief. When we arrived at the new location, it was a former Melia Cayo Coco, now the Sol Cayo Coco. The property had been closed, and the pools empty. We were instructed to stay in our room but were given single accommodation. While this was still a far cry from our vacation accommodations, it was far superior then where we had just left. There was a sense of community through all of this; we all knew we had each other. Most people had travelled from either Montreal, Ottawa or Toronto for their Cuban Vacation. By 9 PM the same night, I was given the all-clear that my second test had come back negative and I would be sent back to the resort. The message was that it would take place the following day, but the next day turned into 2.5 days away from my family in a COVID hotel after testing negative for the virus. Two of us were released with enough time to make it to the airport to catch a return flight back to Canada.

The process for the Rapid Antigen was simple. Fill out the form – provide health card and payment—a wait time of 5 minutes for the swab. The result was ready between 15-20 minutes. Planning and research helped take the stress out of the added protocols to fly to Hawaii for vacation . We recommended that you travel with a digital and printed copy of your proof of the COVID vaccine. You will need to show evidence of vaccine status at the airport and any restaurants or hotels you visit while in Hawaii.

Aunt Mary's Cape Breton Butterscotch Pie Pie Crust: 2 3/4c flour, 1tsp salt, 1/2c lard 1/2 c butter, ice water, 1tsp vinegar, 1 lightly beaten egg. Mix flour and salt, cut in lard/ butter, measure vinegar, egg and water to fill 1 cup. Mix and form into 2 balls, Roll out onto floured surface then transfer to pie plate. Place in freezer for 30 mins, Bake at 375 for 14 mins lined with parchment paper filled with sugar to blind bake. This is done to stop the crust from shrinking or puffing. As the pie dough bakes, the fat melts. This causes the pie crust to shrink down the sides of the pie dish. After 15 mins, remove parchment and sugar and return the pie to the oven for an additional 15 mins or until golden. Butterscotch Pie Filling: 2 cups of milk – put milk on the stove and let it come to a slight boil. ( whole milk is best) In a bowl mix all other ingredients together 1 ¼ cup of Brown Sugar 6 tablespoons of flour ½ teaspoon of salt 1 teaspoon of vanilla 3 egg yolks ¼ cup of milk Add above to your heated milk, stir until it thickens. Pour into pie shell and cool in the fridge. Once cooled add your meringue and brown in the oven. Meringue: Egg whites, 1/4 c sugar, 1/4 tsp cream of tartar. Beat till fluffy. Top with Cool Whip – if you cannot make meringue with the Egg whites.

Required items: 10-inch springform pan Measuring cup Measuring spoon Thermometer Roasting pan Aluminum foil Ingredients Graham Crust 1 ½ cups Graham cracker crumbs 1/3 cup melted butter Mix and press on the bottom of the pan with a measuring cup for a smooth layer. Pre-bake this crust for 10 minutes at 300°F and set aside. Cheesecake Filling (Preheat Oven 325°F) 4 pkg. Cream Cheese softened 3/4 cup sugar 4 eggs Approx. 1 ½ cups of chopped Turtles candy (350 gram box) Beat cream cheese, ¾ cup sugar with mixer until blended. Add eggs, 1 at a time, mixing at low speed until blended. (Don’t over mix or it can cause air bubbles that will cause cracking while baking) Stir in chopped Turtles into cheesecake batter and pour into pan over Graham bottom. Water bath A Water bath is helpful for perfect, creamy Cheesecake. This process requires two pans, the round springform pan and a large roasting pan that the cheesecake pan will fit into. Take heavy foil and wrap around the cheesecake pan, tightly covering the underside and up the edges. The foil wrap is meant to keep water from getting into the cheesecake pan during the water bath. Boil enough water to add into the roasting pan to come up the sides of the cheesecake pan for cooking. The Water bath will help to prevent the Cheesecake from cracking. When you bake in a water bath, the water surrounding the pan will never get hotter than 212°F. Bake at 325° for 1 ¼ to 1 ½ hour or until the centre is set and the internal centre temperature reaches 150° F. Remove from oven and cool at room temperature for three hours, taking a knife around edges of the pan each hour. Once cooled, place in the fridge wrapped tightly in plastic for at least 3 hours. I typically leave this overnight and decorate the next day.