Aug 27, 2019

Aug 20, 2019

PASSAGES | Bernie's Golden Years Were Filled With Love

It is with sadness that we announce that our friends Doug & Heather's dog Bernie passed away on Aug. 19th. Doug & Heather adopted Bernie and her step brother Bam Bam a few years ago. Both dogs came from other homes. They were in their senior years and had bonded at the animal shelter.

Doug & Heather had fully intended on getting a dog, as in 'one dog'. But when they saw the dynamic duo together in their cage, the couple decided it was best they both come home with them.

Doug, Heather, I am very sorry for your loss. It was very kind of you to adopt dogs that had less years to spend with you. Thank you for opening your home and your hearts to Bernie and Bam Bam.

My heartfelt condolences.

YOU & ME | Enjoying a B&B...and B!

Have enough courage to start and enough heart to finish.

Aug 18, 2019


What consumes our mind consumes our life.

SCRIBBLES VIDEO | The Anatomy of Grey's Haven

Located on the outskirts of Port Colborne, Grey's Haven Farm Sanctuary is the brainchild of animal lover Michelle Caza. Grey's is a compassionate rescue farm that provides a safe haven for animals, while promoting a cruelty-free, plant based lifestyle.

Grey's offers tours of the grounds and in late July my buddy Becky invited me to join her. We were told in advance to wear clothes you didn't mind if they got a bit dirty, but on the day of our visit we didn't get mucked up. We just got kinda hot, cuz it was a hot, humid summer day. 

Here's a video look at our visit, along with some bonus photos and video clips courtesy of Michelle at Grey's Haven.

YOU | A Bright Idea!

Everything you can imagine is real. – Pablo Picasso

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Aug 15, 2019

Renfrew County Here We Come...

In preparation for my upcoming return to the Ottawa Valley, I sat outside for over 2 hours discovering all sorts of interesting historical facts about Renfrew County in this Vacation Guide.
Like, did you know....Renfrew was originally called Renfrewville, Eganville is named after one of the first settlers there John Egan, the swinging bridge in Renfrew is 129 years old, there's fossilized prehistoric animals from 500 million years ago preserved in limestone at the Bonnechere Caves and The Eganville Leader is one of Canada's oldest independent local newspapers.
My mom & I are headed to the Ottawa Valley on Tuesday. We will be staying at a campground on Mink Lake complete with a clean beach area. Mom & I will be checking out the sights and visiting relatives and other friends.
I will have little access to internet and therefore won't be on Facebook much (if at all) and there will be no new Scribbles posts until we get back.
Hope everyone has an enjoyable week.

Here's Miss Kitty "Talking" To You About My Trip...

Aug 13, 2019

PASSAGES | A Somber Anniversary

Here are encores of the Scribbles Videos Honouring Bob & Timmi...

To see our original Tribute Section to Bob in its entirety, CLICK HERE.  To see our Tribute Section to Timmi in its entirety, CLICK HERE

RECIPE | Peanut Butter Layer Cake

Our friend Amanda Bergsma recently posted photos on Facebook of the Peanut Butter Chocolate Layer cake she had prepared. It looks so-o-o-o-o-o-o-o-o frickin' delicious (and perhaps has a calorie or two in it.) 
When Scribbles asked Amanda if she'd share her recipe with us, she told us the recipe wasn't actually hers. She found it on Life, Love & Sugar, a recipes and lifestyle Pinterest site. Amanda made a smaller version of the cake and got even more creative by also making cupcakes. 
Gotta say, as yummy as the end result is, this recipe looks like it could be difficult for those of us who aren't particularly good in the baking department. But we know there are some advanced, skilled cooks among our Scribbles gang who will be up for the challenge. 
Here's the recipe as it is featured on their site as submitted by Lindsay.

This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese’s peanut butter cups! It’s rich, delicious and so fun!

  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 47 minutes
  • Yield: 12-14 Slices 
  • Category: Dessert
  • Method: Oven

  • Cuisine: American


    1 3/4 cups (228g) all purpose flour
    2 cups (414g) sugar
    3/4 cup (85g) cocoa
    2 1/4 tsp baking soda
    1/2 tsp baking powder
    1 tsp salt
    1 cup (240ml) milk
    1/2 cup (120ml) vegetable oil
    1 1/2 tsp vanilla extract
    2 large eggs
    1 cup (240ml) hot water


    2 cups (448g) salted butter, room temperature

    1 1/4 cups (350g) peanut butter
    9 cups (1035g) powdered sugar
    6–7 tbsp (90-105ml) water or milk
    6 reeses, chopped


    6 oz (1 cup) semi-sweet chocolate chips
    1/2 cup (120ml) heavy whipping cream
    8 reeses, cut in half
    Crumbled Reeses


    1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
    2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
    3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
    4. Add the wet ingredients to the dry ingredients and beat until well combined.
    5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

    6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
    7. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
    8. To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
    9. Add about half of the powdered sugar and mix until smooth.
    10. Add 3 tablespoons of water or milk and mix until smooth.
    11. Add remaining powdered sugar and mix until smooth.
    12. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
    13. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.
    14. Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.
    15. Add about half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
    16. Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.
    17. Add remaining half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.18. Add the final cake layer to the top of the cake.
    19. Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
    20. Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
    21. Frost the cake using my tutorial for a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.
    22. Use an offset spatula to create the stripes around the cake. For guidance, see the video above starting at about 1:40.
    23. Set the cake aside and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl.
    24. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
    25. Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake.
    26. Allow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese’s chopped in half, and Reese’s crumbles.
    27. Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.

    Be sure to visit Life, Love & Sugar to view more recipes.

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    Aug 6, 2019

    YOU | Movin' On Up

    Don’t let your pain stay as pain. Get something from it. Let your pain push you towards growth

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    KIDS | The Cool Kids of Summer

    Before you pour your love into someone else, fill yourself up first

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    YOU | Ritchie Spills the T about Rupaul's Drag Race Season 11 Tour

    Don't let a bad day convince you that you had a bad life

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    YOU | Bee-utiful Birthday

    “Life is about making an impact, not making an income.” 

    VIDEO | Introducing Hogan's Adventures

    Meet Hogan, an English mastiff that shares his daily experiences by "talking" to his captivated fans. Hogan has gained much notoriety through his funny, family-friendly videos...the brainchild of his creative "Momma", whom he is usually directing his comments to. Hogan speaks with an endearing Southern accent and is sure to put a smile on your face.

    Here's an example of Hogan's humour...

    Enjoy more amusing adventures featuring Hogan by visiting his Facebook page. Click here.

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    “The man who moves a mountain begins by carrying away small stones.” 

    – Confucius

    YOU | I Can't Believe My Eyes

    May your choices reflect your hopes, not your fears. – Nelson Mandela

    HUMOUR | These Lovable Dogs are Bad to the Bone

    “Believe you can and you’re halfway there.” – Theodore Roosevelt

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    YOUR WORDS | Terry Connects with His Inner Child at London Pride

    Our friend Terry W Lyons-Schram recently participated in London Ontario's Pride Parade with his husband Terry R. Lyons-Schram. Terry W found the event extremely moving, so much so that he took to Facebook the following day to share his experience. 

    We were very touched by his words and asked if Scribbles could print his message. As you see, he said yes. Like me, some of you will likely relate to what Terry writes about. For others, well I hope you decide to give it a read too.

    "So yesterday I participated in my first Pride Parade in years. Standing with the group from Pride Men's Chorus London waiting for the parade to start, my mind went back to the little boy in me.

    The boy that, from as long as he remembers, felt different. The boy that thought he was the only one in the world that felt this way. The boy afraid to say or ask anything for fear what he was feeling was wrong. The boy who as he grew up heard how he was feeling was somehow wrong, evil, not normal. The boy who hoped one day he would not feel ashamed of how he felt. 

    There is still a bit of that boy in the MUCH older me. After reading the stories in the news this week about a certain business who called the London Pride Parade a freak show. I have to admit I was a bit nervous of the reception we would receive walking down Queens Ave to Victoria Park.

    As soon as we walked onto the parade route, all I saw was smiling faces of families waving rainbow flags, people wearing t-shirts proclaiming "We are all Humans", "Free Mom Hugs" and so many more wonderful and fantastic signs of support for the LGBT+ community. 

    I have to say I had many a teary moment yesterday while waving to the crowds, watching their smiling happy faces there to show support for us. 

    There to enjoy our parade, people of all races, religions, socio-economic backgrounds, to put it in the simplest terms, humans supporting other humans. 

    In my 30+ years as an out gay man I have seen a lot of things change but I have seen a lot of things that still must change.

    When we still lived in Toronto we grew tired of the colossal, crowded craziness that has become Toronto Pride and yesterday I realized something, Pride does not have to be a celebration of 1 million plus attendees, Pride can also be the families sitting on the grass in their front lawns waving and watching the parade go by. 

    Who needs a huge corporate celebration when I could actually see the faces of the spectators and they our faces not a fence or barrier between us, the love and support was much easier to see and feel in the city we now call home. 

    While walking the parade route my thoughts went to the people who ask why we have Pride Parades, why we do not have Straight Pride and again my thoughts drift back to the little boy I was and the man I am. 

    If not for Pride Celebrations showing me I was not abnormal, not evil or wrong in the way I was feeling, I really do not know where I would be today. 

    I know we have come a very long way, but we have a very long way to go. 

    I hope that the kid out there feeling different, feeling sad, depressed, suicidal, sees that there are people out there like you, you have a community, you have a huge percentage of the population that supports you. 

    If by having Pride Parades and Pride Celebrations we can save 1, just 1 kid for the pain and confusion so many of us went through, if we can stop/help stop the mistreatment of LGBT+ youth and adults in other countries, if we prevent just 1 LGBT+ kids suicide then it is/was all worth it. And to me that is why we STILL need to celebrate Pride.

    Wanted to note as well, I was lucky to have a very supportive family, who have always loved me unconditionally."

    Thanks for letting Scribbles share this Terry. I identified with so much of what you wrote. I know the little boy you speak of. I know him extremely well. 

    Terry is the proud owner of MY BIG FAT FOOD TRUCK, which can often be found in and around the London area. CLICK HERE TO VISIT MY BIG FAT FOOD TRUCK FACEBOOK PAGE 

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