ivia Mior has a lot on her plate since returning this fall to head up the advertising sales team at The TIMES.
Despite her new management duties, there's always time for people - and especially for her family.
As a Maple Ridge resident and mother of two, she is totally psyched about Christmas, and looking forward to creating some new traditions this year - both at home and at work.
When asked about sharing a favourite Christmas recipe from her past, Mior puzzled.
"I am seriously trying to think of a family tradition - I think we were big on mashed potatoes," she laughed. "Too easy?"
Instead, she picked a Christmas favourite that's just a little more complex, but equally more tasty.
"My favourite is a traditional trifle dessert," she said. "I still make it for my kids, but my recipe is a bit loose - especially with the brandy."
Always the proverbial kidder, she added, "Sometimes, there's none left for the trifle."
Boil two cups water and dissolve Jell-O crystals, pour in fruit cocktail (including syrup). Pour this over torn apart sponge cake and refrigerate for at least six to eight hours and add whip cream on top.
"Delicious! My best Christmas memory."
- Livia Mior TIMES advertising sales manager
. Watch for more recipes in Thursday's paper
2 boxes Jell-O - I use red or raspberry
1 sponge cake
1 can fruit cocktail
1 tub Cool Whip