The Well Worn Apron

05/27/2026

Hey Hey! June is almost here - which means
New Recipes! Fathers Day Ideas, Dorm room ideas, Kids Club and so so much more!

Text the word "JUNE" to 204-813-6589 (yes it's actually me) to get all the deets!

I promise to never spam you!

NO CONSULTANTS PLEASE
OPEN TO CANADIAN RESIDENTS ONLY :)

05/16/2026

The rumours are true.....

On Mother's Day morning - I, Jennifer, survived a Widow Maker Heart Attack. Outside of a hospital setting theres statistically only 6% chance of survival

It's been a wild week. But I am now at home safe and sound.

So now I'm using this opportunity to remind YOU to NOT ignore the signs (although if you follow me on my personal page - the symptoms I had - could NOT be ignored - I told my story publicly yesterday 💖)

Follow along as I now educate you on the signs, and next steps and we will figure it out together.....

❤️ Common Signs of A Heart Attack include but not limited to:
💖 CHEST DISCOMFORT (pressure, squeezing, fullness feeling, pain, burning or heaviness)
💖 UPPER BODY DISCOMFORT (neck, jaw, shoulder(s), arms, back) and for me - it felt like the day after falling forward onto my hands, very sore. And like someone kicked me in my armpits)
💖 SHORTNESS OF BREATH - cannot catch your breath
💖 SWEATING - oh the sweating...it's gross
💖 NAUSEA - this is almost worst then the flu
💖 LIGHT HEADEDNESS - you will be very dizzy
(It's important to note - not everyone will have chest pain and the symptoms can vary from person to person)

Well Jen what do we do if we feel this!?
First don't panic! It'll be hard not to - but don't panic.

If you can - call out for a family member or roommate if not home alone. If you are home alone - call 911 or whatever your emergency code is. Do not f**k around.

If you have ASA (Aspirin) in the house CHEW AND SWALLOW - TWO X 81 mg tablets (if you're not allergic)
And if you have your nitroglycerin - take your normal dose.
Sit or lay down where comfortable
And wait for emergency personnel.

Follow along on my personal page while I teach you realistically and in real time what life looks like post heart attack.

I am ok. I am finally at home. Learning what the new normal is once again.....

(I do not own the rights to the music) #

04/20/2026

Real life is busy — parenting, work, activities, and somehow everyone still expects dinner on the table. That’s where I come in 💛

I share easy, tried-and-true recipes that actually work for real families and real schedules. No complicated ingredients, no hours in the kitchen — just simple meals, helpful kitchen solutions, and recipes you’ll come back to again and again.

I also love helping others learn how to create an income from home, so they can earn while doing something they enjoy and build more flexibility into their lives.

If you’re looking for less stress in the kitchen, more confidence, and an opportunity to grow an income from home, you’re in the right place...

04/05/2026

The Stay Chill Snackle Box - with 6 containers that are dishwasher safe ..refrigerator and freezer safe! Holding up to a total of 23 cups of your favorite snacks when full 🍁🎊

🍓Fruits
🥦 Veggies
🧀 Cheese
🍬 Candy
and so so much more.....

Meant for room temp or cool foods! To stay cool - freeze the cooling inserts and place below the containers.

Snacklebox Ideas:
💖High Protein
💖Game Day Fuel
💖Picnic
💖Movie Night
💖Sundae Bar
💖Canada Day
💖Date Night
💖Sushi Bar
and so so much more.....

What would you put in first!?



I do not own the rights to the music

04/05/2026

So this flour was a no for ME for P***a......but the denser texture as The Grain Exchange - Brandon,Mb explains WOULD BE PERFECT for bagels..,...

Do you make homemade bagels!?
If not you should because Homemade always tastes better.....
And you should try the flour from The Grain Exchange!!!

Stay tuned.....I will be making some homemade bagels with my left over flour ❤️

Hey everyone! Just wanted to share a quick update on where we’re at with our milling process and the flour we’re currently offering.
Right now, we’re using Canadian Western Red Spring (CWRS) wheat. It’s a high-protein flour that’s perfect for hearty breads with a bit more structure and chew (think rustic loaves, pizza dough, and bagels). 🥖🍕
But here’s the thing — we’re learning to be millers and learning from YOU as we go! We know that some of you have had feedback on our flour being a bit heavier than expected, especially for P***a or other lighter breads. And we get it! The darker color and denser texture come from the bran and germ that we keep in the flour for added flavor and nutrition.
We’re still in the research phase, and we’re figuring it out together! As we continue to grow and learn more about milling, we’re going to be experimenting with softer wheat varieties and looking into options like Durum wheat to make sure we can offer flours that work for all kinds of baking.
We’re super grateful for all your feedback and for sticking with us as we learn and improve. Your input is making us better millers every day, and we’re excited to keep making flour that works for you!
We’ll be posting updates along the way, so stay tuned for more varieties and blends as we continue this journey. Thank you for being part of it!

04/04/2026

Part Two - Ukrainian Easter Series
Making the P***a bread.....

Directions are in the video....

And I've gotten alot of questions about my thoughts on the generously gifted flour from The Grain Exchange - Brandon,Mb .....

I personally use unbleached flour as a rule for all my baking ....

And I personally wouldn't ever use their flour again for P***a (specifically)....because the flour made the dough/bread very dark. It still KINDA smells like P***a that we are used too...but the colour is definitely not what we are used to....and I'm disappointed because I know our ancestors would have used freshly milled flour to make P***a. And if our ancestors were alive - they may tell me I'm cracked because this is how P***a is supposed to be.

NOW that being said - I have yet to cut into the decorated loaves. I had some dough leftover and just plopped it into a pan just to try. And it still tastes good...just not like what we are used to....and the loaves are definitely heavier then I'm used to....

I still have some of the gifted flour leftover - that I wanna make buns with....so stay tuned for that.....

AND I will say - the owners are super kind! And I'm NOT saying not to support them! (Don't put words in my mouth) And I encourage all of you in the Westman area to go show their page some love....

But their flour for P***a is a no for me....and that's just my personal opinion....id love to hear yours ❤️

(I do not own the rights to the music)

04/03/2026

Ah - the bread we all looked forward to and the bread that Baba would laugh at me (and give me 🤬) for eating small bits raw 🤣

She would always make the dough and then make sure it was ready for me to make the braids when I got home from school.
I would braid it and make the rosettes and she would make the doves. I still have trouble with the doves.

Back in our elementary school days - the Holy Redeemer Church ladies in Roblin MB would teach us how to make P***a and Pysanka. Although I don't ever know that we knew it was called Pysanka. If you knew Nellie Kowalyk - you knew her for her beautifully crafted Pysanky.
We looked forward to that Saturday every year. The older kids would help the younger kids. And I think they they usually had a homemade perogy lunch where we would all " judge"that "these aren't like Baba's" 🤣

But I digress....

Enjoy the pictures in the comments of the flyers the ladies did up for the Church Bulletin and that I still have and guard like a secret. 🤣 Until now.....

And tell me - did you make P***a or Pysanky with your Baba!?
And if you're a Millennial/Xennial/GenX- from Roblin - do you remember doing this!?

(And my Baba always said the bread with raisins was Babka - NO icing. She said the icing was a Mennonite version. This 👇 is P***a as she called it.)

And HUGE shoutout to The Grain Exchange - Brandon,Mb for gifting me the flour ❤️
(I will be sharing my thoughts once the dough is risen and baked ❤️ but my initial thoughts is that the dough is definitely darker then I'm used to even with the saffron)