They are galls, the result of a previous insect infestation. Different insects can produce galls on different types of trees. Typically these are only cosmetic in appearance and do not harm the tree. Here is a link that might be useful: leaf galls

I don't know what area your mom is in to make recommendations. I have personally been to Ritchers and it's dangerous in there for plant lovers. Do check with US Customs about bringing live plants in dirt across the border - I'm not sure if you can do that unless you have a clearance certificate. It would be awful if you purchased plants only to have them seized at the border. Dry root plants I believe are safe because they don't transport dirt. Please do your homework before you buy. I'd listen to your customs people before any advice from a vendor. I hope you enjoy your visit.

Try "Toronto olympia tile" in the Google Map search box, then expand the map to make 401 the north edge and erase "Toronto olympia" and do another search using only "tile". You will get a big listing of tile sellers in the area you can print out or map mark. "Stone, Saltillo, etc and others from various shows will all show up. Many of the basic to high end stores also have storage warehouse outlet sidelines nearby. Lowes and Home Depot at Castlefield/Caledonia is handy.

I'm making a HatchChili corn pudding this year. I ordered a big box of med-hot chilis from the HatchChiliStore. 28 bigJim 10inch chilis i roasted whole, then froze, and smoked a big batch with tomatillos for salsa. Similar recipe as above but uses corn flour and green onion, fresh frozen corn, half of that is pureed. No added sugar. Canned corn is full of sugar. I froze lots of corn this year, three varieties. The tiny white corn is very sweet on its own. Our plans are so heavily veggie but i used to make a pearl onion and pea dish. I just might have to make a small dish of it. LOVE peas. This is the time of year when i buy a big bag of frozen peas and limas and spinach. From a farm in Georgia. I always make a big tray of mixed roasted root veggies, one of everything the market offers. 3-4 varieties of yam/sweet potatoes. Along with baby whole brussels, yellow beets, etc. Harvested a boatload of purple carrots from the garden. That pleases everyone so i don't need to make any one-up casseroles of those. Leftover roasted roots make a great next morning hash with a nest of dressing and an egg in each nest. Baked. My dressing/stuffing is a traditional one from Food and Wine mag years ago. I add wild rice, porcini, apple diced, pecans and a small wheel of lamb sausage. Usually 3 types of our fresh frozen bread, one toasted like croutons and some corn bread. One 1/4 loaf i always thaw and leave soft for that good smooch wet texture. Lots of homemade stock. BourbonCranberry sauce, from the same vintage issue of Food and Wine. Warm escarole salad with roasted radiccio, matchsticked celery root and golden beet, pears, pomegranate dressing, toasted pepitas. That magazine is so stained and tattered, '89 i think, but even has a shopping list tucked in that makes shopping easy. I make Thanksgiving sliders with leftover dinner rolls wrapped in parchment, then foil that go off with those driving or off to the airport. Dressing, cranberry, turkey and a dab of mashed potato as the 'mayo'. All other weekend meals are seafood except for Saturday turkey soup. *vegitarians are covered easily if i have any. I recently made a veggie stock that i can make a dressing by taking out a bit of the ingredients while prepping and make a separate veggie dressing. Why i initially added the wild rice and mushrooms years ago. Pies are pumpkin and chocolate bourbon pecan. Tradition. The BourbonPecan recipe is from that same Food and Wine mag. I just tuck dark chocolate around the crust edge. We did duck one year, but turkey it is as it is just once a year for us.