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Sally Weatherley
Home Staging Vancouver, British Columbia
Home Staging Vancouver, British Columbia

Sally's posts

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Wine Pairing Night
Had a wonderful time at our annual wine and appies pairing.  My friend, Debbie, did another amazing job setting up her backyard for this fun event.  We all brought an appetizer and paired it with a bottle of wine to share.  A magical evening, to be sure.

One of my favourite appetizers happened to be the fig balls…  ok, I won’t repeat some of the naughty jokes that transpired.  Suffice it to say, these little morsels were amazingly delicious.  These figs were paired with an merlot from a B.C. Winery in Osoyoos called Nk’Mip (pronounced Ink a Meep), Canada’s first Aboriginal owned winery.  Here’s the recipe:

Fig Balls
• One dozen figs
• 4-5 tbsp goat cheese
• 1 sprig rosemary, finely chopped
• 3-4 slices prosciutto
• Honey
• Rocket leaves (arugula)
• Olive oil
• 1 lemon

1. Combine goat cheese and rosemary
2. Carefully slice figs vertically (cutting only halfway through) and fill with goat cheese
3. Slice prosciutto into long strips and wrap around figs
4. Lightly drizzle figs with olive oil and honey
5. Bake at 400F for 10-12 min
6. Serve over rocket leaves dressed with olive oil and lemon juice

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It's the small things in life, sometimes, but I love staging open kitchen shelves.  Here's an example of a kitchen we just staged the other day.  Anyone else care to share their staged kitchen photos?... #homestaging   #vancouver   #design  

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I was just reading a post by +nomad dimitri where he mentions the importance of enjoying balconies, using a beautiful, French balcony as an example for enjoying the outdoors.  

I thought I'd share my friend's pretty balcony right in the heart of downtown #Vancouver  .  A balcony is a wonderful opportunity to decorate a small but important space.  A fabulous place to enjoy a cup of coffee "en plein air".  This balcony is on the 18th floor, with views of the city, mountains and ocean.  We get so much rain in our city, that when the weather is nice, we just have to take advantage!

How do you decorate your balconies?  Do you add an outdoor rug, plants, furniture?  Do you share a meal or a glass of wine with friends?  Or is this a place to store your bicycle?  Do share!

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Had a fun time chatting about sales strategies with +Empowered Women In Business Dana Smithers.  This is something that a lot of small business people struggle with.  Hope you get a chance to watch this hangout!

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These cookies look so good - I must try to make them.  Pecan praline drizzled on top?  Oh yes!
Shortbread Cookies with Pecan Praline

There are a number of reasons why I love this cookie.  One the actually cookie is SO easy to make, and so versatile.  With just three ingredients it's super easy to whip up these cookies.  They aren't super sweet so I like to dunk them in tea or serve them with a little Lemon Whipped Cream.  

But when I am feeling super crazy and in need of a little sweetness, I make a pecan praline sauce for these cookies and don't even mess with serving it in the side.  I just drizzle the warm sauce over the tops of my cookies and dive right in!

Shortbread Cookies with Pecan Praline
Makes about 15 cookies

 For the Cookies:
1 cup unsalted butter softened
1/2 cup powdered sugar
2 cups all-purpose flour
 For the Pecan Praline:
4 fl. oz. heavy cream
7 oz. brown sugar
5 oz. powdered sugar
2 fl. oz. maple syrup
1 tsp. vanilla extract
1/8 tsp. kosher salt
4 oz. pecans chopped

For the Cookies:
1. Preheat oven to 350 degrees F. Prepare two large baking sheets lined with parchment paper.
2. In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough. (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands.
3. Roll dough 1/4 inch thick on a surface dusted with powdered sugar with a well-dusted rolling pin. Cut into rounds and place on prepared baking sheets. Repeat as necessary.
4. Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets. When your cookies are baking, make the Pecan Praline.
For the Pecan Praline:
5. Bring the cream, sugars, maple syrup, vanilla and salt to a boil in a nonreactive saucepan, stirring frequently with a heat-resistant spatula. Boil for 2 to 3 minutes, stirring if necessary. Remove the mixture from heat. Stir in the pecans.
6. Use the pecan praline to drizzle over the cooled cookies. Reheat pecan praline as needed in a microwave or over a double boiler.

For more pictures and details on the recipe, check out the Shortbread Cookies blog link:

Read my food post in an app here: in beautiful magazine format (the Google Current app works for android, smartphone, iphone, tablet, ipad.  Details here: )


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Setting Your Valentine's Day Table

Want to add some elegance and romance to your Valentine’s Day dinner?  Here are some tips and tricks to add some sparkle to an evening for two.

First of all, take the tacky out of Valentine’s.  Get rid of the plastic hearts, and garish garnish, and instead go for real, live flowers.  Of course, the best choice for flowers on Valentine’s Day is red or pink roses – truly a classic.  Let the flowers be the focal point of the table.

Next, use only white china plates, as this will highlight the food rather than battle with it for attention.  Simple white or linen napkins give a textural, understated feel.  
Add some whimsy, and “je ne sais quoi” to the table, with a little splash of French flair, such as the Eiffel Tower, French linens or any other French inspired accessory you may have.  

Of course, nothing would be complete without a beautiful bottle of pink Champagne, served in a silver wine bucket.  Oooh la la.  Top the meal off with some chocolate dipped strawberries, and you will have your partner eating out of the palm of your hand and muttering “please be mine”.  Happy #Valentine’s Day!


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I just got back from the Real Estate Staging Association (RESA) Conference in Vegas.  Here's a photo of the Canadian members present.  If you're a Stager and you haven't already joined, this is a great organization with lots of ongoing support.   #resacon2015  

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Ok, before I go on my New Year's diet, I'm going to make these delightful, sinfully delicious cookies!  Who's with me?...  Thanks, +Rita Dolce !
Brunsli Cookies.
Merry Christmas foodies!
Make your Chrismtas sweeter with these Swiss Brunsli cookies!

Here's how you can make them.
You will need the following ingredients to make many small cookies using a variety of molds. You should get around 30 pieces:
100 g sugar
200 g almond flour (or 100 g of hazelnut and 100 g of almond flour)
25 g flour
25 cocoa powder
55 g egg white
80 g melted chocolate
15 g kirsh (sour cherry brandy) 
pinch of salt
1 tsp cinnamon, and 1 tsp of different spices: ground star anise, cloves, nutmeg and freshly grated ginger.

Combine all dry ingredients and process in a food processor until well combined. Transfer them into a big bowl.
Whip the egg white until foamy. With a spatula or using the paddle attachment combine the eggs with the dry ingredients. When well combined add the chocolate then the kirsh and mix until incorporated. 
Flatten the dough and shape it into a disk, wrap in  plastic and leave it in the fridge for at least 4 hours or over night.

When you are ready to roll the dough, sprinkle sugar over your working surface and roll it until it is 0.6 to 1 cm thick. Personally, I opted for a thinner dough. 
Cut the dough into the desired shapes, put the cookies over a tray covered with parchment paper and leave them to rest and dry slightly for about 15 to 20 minutes, un-refrigerated or covered. Meanwhile preheat the oven at the high temperature of 220 C (428 F), and after 20 min you can bake the cookies. Put the trays in the oven for only 2 minutes and not more as you want the cookies to be really chewy in the middle. 

These cookies are delicious on their own but if you cut them using beautiful molds you can use them as decorative elements in festive cakes like I did with the dried fruits Christmas cake. If you are into cookie decoration using royal icing, fondant and more, these cookies form a wonderful base.

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How exciting to arrive at my doorstep after a long day, and to find a brightly coloured package waiting for me.  Thank you +Elizabeth Levesque The yule log was sliced, placed on a pretty, red plate, and served to my cards night friends on Wednesday night.  Thanks again, and have a Merry Christmas.  Oh, p.s., your package will be arriving at the end of this week.  Sorry for the delay :)

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The days are getting cooler and the Christmas holidays are just around the corner.  Summer is just a distant memory now…  and yet, I’ve finally found the time to sit down and write a long, overdue post about a thrilling evening I had this past August.

One of the reasons I dabble in social media for business, is the hope that eventually, I will connect in real life with people I’m interested in meeting and doing business with.  However, I also play around in places like Google+ for the sheer joy and fun of it.  Foodies+ is a classic example.  I love to read about other Foodies+, peruse their recipes, and get to know them a little better, virtually.  It’s kind of like sipping a cup of tea and indulging in an issue of Hello magazine!

You can imagine my thrill when +Nicholas Ross  messaged me, mentioning he was visiting Calgary and Vancouver.  I’m a huge fan of Nick’s posts here on Foodies+ and his blog, There are so many people I’d love to meet in person, and Nick was way high up on my list.  

The challenge was to suggest a restaurant fit for a great Foodie+ such as Nick.  No pressure, right?!!  In the end, I suggested we go up to the top of Grouse Mountain, where there’s a fantastic view of the city, and have dinner in their amazing restaurant, The Observatory.  It was a beautiful, hot summer’s evening.  We chose the tasting menu and wine pairing, which featured local British Columbia fare.  

I fully expected a slightly stuffy, reserved, Brit/Oz, so you can imagine my delight when Nick turned out to be, basically, a super, down-to-earth, genuine fellow, with a strong Yorkshire accent and a penchant for beer.  We chatted about our respective families, what life is like here and in Australia, but we couldn’t help but stray our conversation back to food.  I told Nick how wonderful I found his posts about the dinner party he threw in Melbourne, as if I were playing a role in Babette’s Feast, reading about his dinner party from the sidelines, but desperately wanting to take part and be one of the guests!  

If you ever get a chance to meet a fellow Foodie+ in person, real life, 3-D, I strongly recommend it.  If you could have your wish, which Foodie+  would you like to meet and have dinner with in person?  I have a list far too long to add here, as we have so many amazing members, but I’m so grateful to have met friendly, intelligent, sharing Nick!
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