tag:blogger.com,1999:blog-8614431915175681782024-03-13T00:28:53.993-07:00The Good Stuffhttp://www.blogger.com/profile/04352013187625163617noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-861443191517568178.post-79101693246046674712020-09-13T19:48:00.001-07:002020-09-13T19:48:35.654-07:00SOURDOUGH DREAMS<p>You probably won't believe me when I say this, but one of the things I had on the docket for 2020* was to <i>finally</i> learn how to make sourdough bread. It was something I had been wanting to do for a long time. </p><p>Years ago on a trip to Portland, I picked up a copy of <a href="https://books.google.ca/books/about/Tartine_Bread.html?id=JS_UAAAAQBAJ&printsec=frontcover&source=kp_read_button&redir_esc=y#v=onepage&q&f=false" target="_blank">Tartine</a> at <a href="https://www.powells.com/locations/powells-city-of-books/" target="_blank">Powell's</a> with that same goal in mind (Tartine has long been a favorite of mine from my San Francisco days). I thought if I got the book, I could teach myself. As much as I love reading through it, it's pretty overwhelming for a beginner who doesn't have any bread-making experience. I learn better as I'm doing, but with something as precise as bread-making, it's helpful to have someone there to show you the ropes as you go. </p><p>Last year, I tried to make it to one of <a href="https://www.arangoyoaga.com/" target="_blank">Aran Goyoaga's</a> workshops for bread, but kept missing the boat (Aran now has a <a href="https://www.chapters.indigo.ca/en-ca/books/cannelle-et-vanille-nourishing-gluten/9781632172006-item.html" target="_blank">gluten free cookbook</a> out that's gorgeous). Finally, at the end of February I got to go to a workshop hosted by the fabulous <a href="https://www.instagram.com/julieannmarr/" target="_blank">Julie Ann Marr</a>, right here in Vancouver, and she taught me everything I needed to know to start making my own bread at home. Little did I know, just a couple of weeks after the workshop, I'd be in lockdown at the onslaught of the COVID-19 pandemic.</p><p>Like a lot of others, making bread somehow helped me cope with the new reality that was gradually sinking in as 2020 began wreaking its havoc. Doing something that took time and required a methodical approach was comforting. Just follow the rules, and you'll end up with a gorgeous loaf of your own. So satisfying. In good times and bad, my kitchen is one of my favorite places to be, so bread making was no exception. </p><p>A few weeks into lockdown, like many others, I started doing things I'd normally do virtually. I started Tuesday and Thursday morning workouts with a friend on Zoom, joined birthday parties on Zoom, wine nights on Zoom, yoga on Zoom... Zoom, Zoom, Zoom. </p><p>When one of my friends who I have a history of cooking and exploring food with got wind that I'd taken a sourdough workshop, she asked if I'd teach her over Zoom. So I packed some of my starter up and drove it to her house and left it on her front porch. Bright and early the next morning, we jumped on a call to feed our starters together and get the show on the road. Over the course of the day, and intermittent Zoom calls, I taught my friend how to make her first loaf of sourdough bread remotely. She was hooked, and started to make more loaves, folding in fun ingredients like olives, walnuts, rosemary, garlic, and even cheese.</p><p>As thanks for the bread-making lesson, she made this olive loaf for me - one of her first few, and it turned out beautifully. She also gave me some ginger kombucha she had brewed, which was delicious.</p><p>Like all of us, I could come up with a litany of reasons why this has been a terrible year, but for right now, I'm trying to focus on the positives. I'm glad that 2020 is the year my sourdough dreams finally became a reality. I've not only learned to make sourdough bread, but all kinds of other awesome things with my starter, like pancakes, crackers, tortillas and pizza dough (I really like <a href="https://flourist.com/blogs/recipes/sourdough-pizza-recipe?_pos=1&_sid=b1beaab81&_ss=r" target="_blank">this recipe</a> from <a href="https://www.instagram.com/flourist/" target="_blank">Flourist</a>). And I'm more thankful now than ever for friends to share bread and kombucha with, even remotely.</p><p><br /></p><p><i><span style="font-size: x-small;">*in the before times, when your instagram feed wasn't yet chock full of homemade sourdough loaves.</span></i></p><p><i><span style="font-size: x-small;"><br /></span></i></p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSGlhAd24fnmXPbrweHiltUV7wkepT_Q2ne0Uf876rj8JyaccBF7lATZzQ_hldo-fzhHCnuBrsMA1x__Km_caug30o5ThDRExcBhz6WvEWKynBaEts3Y8ZiqVyaeOihUnYvVPAlyyNQI/s2048/2020_04_27+Olive+Bread+and+Kombucha+055-blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="976" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSGlhAd24fnmXPbrweHiltUV7wkepT_Q2ne0Uf876rj8JyaccBF7lATZzQ_hldo-fzhHCnuBrsMA1x__Km_caug30o5ThDRExcBhz6WvEWKynBaEts3Y8ZiqVyaeOihUnYvVPAlyyNQI/w650-h976/2020_04_27+Olive+Bread+and+Kombucha+055-blog.jpg" width="650" /></a></i></div><i><br /><span style="font-size: x-small;"><br /></span></i><p></p><p><i><span style="font-size: x-small;"><br /></span></i></p><p><i><span style="font-size: x-small;"><br /></span></i></p>http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-27379149427483185132016-03-28T12:34:00.000-07:002016-04-07T04:34:06.526-07:00SAVORY OATS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5gyW-O9Uo0kpQEEM-kH2umsTW1kGd7erPVNaCcbMsnEF01N__osipvKtju4mGPf-B0r1cqTM0yH0X8teN-_ZSFwtUyZdu25hTcPvPOYqrCRt_1MYDeE8dQeeKhNTEH0qnRLWQwWmFQY/s1600/+2016_03_19+Savory+Oats+022.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5gyW-O9Uo0kpQEEM-kH2umsTW1kGd7erPVNaCcbMsnEF01N__osipvKtju4mGPf-B0r1cqTM0yH0X8teN-_ZSFwtUyZdu25hTcPvPOYqrCRt_1MYDeE8dQeeKhNTEH0qnRLWQwWmFQY/s1600/+2016_03_19+Savory+Oats+022.jpg" /></a></div>
If you're anything like me, steel cut oats is in regular rotation on
your breakfast menu. Packed with iron, fiber and protein, they're the
breakfast of champions, and they've got rib-sticking power to get you
through those on-the-go mornings.<br />
<br />
My only problem with
steel cut oats is that, well.... there is no problem. It's not them,
it's me, really. I'm a creature of habit, and even though I can make
some killer oats, I typically go standard style with a dab of butter, a
bit of maple syrup and some nuts. Sometimes I add fruit (banana or
blueberries are my favs), and a few years ago I thought it was a stroke
of pure genius when I thought to add breakfast sausage and a poached
egg to the mix. That last gem is my favorite, but even that version is a
bit played out these days.<br />
<br />
Savory oats is the perfect
remedy for breakfast monotony. If you think of oat as the grain it is,
instead of pigeon-holing it as a breakfast item, it's easier to come up
with fun (non-sweet) alternative ways to enjoy it. Vegetables needn't be
shunned, and all of the sudden condiments such as sriracha or kimchi
are also welcome to join the party. (Here are <a href="http://www.shape.com/healthy-eating/meal-ideas/16-savory-oatmeal-recipes" target="_blank">two</a> <a href="http://cookieandkate.com/2016/savory-steel-cut-oatmeal-recipe/" target="_blank">examples</a> of alternate savory oats recipes.)<br />
<br />
Here's just one of my favorite ways to make savory oats, but the possibilities are really endless. <br />
<br />
SAVORY OATS<br />
Serves 2-3<br />
<br />
1 cup organic steel cut oats. One of my favorite local British Columbia brands, is <a href="http://anitasorganic.com/products/organic-hot-cereal-and-mixes/oats-steel-cut.php" target="_blank">Anita's</a>.<br />
3 tablespoons crème frâiche<br />
2 tablespoons goat cheese<br />
1/2 cup organic sprouted almonds, loosely chopped<br />
Zest of 1 lemon, plus the juice of one half lemon<br />
1/2 cup fresh English peas, shelled<br />
Sunflower sprouts, as desired<br />
Sea salt and pepper to taste <br />
<br />
Soak
oats overnight, covered in water to expedite cook time. Bring salted
water to boil, cooking and stirring oats until desired consistency is
reached.<br />
<br />
While oats are cooking, zest and juice lemon.
Shell and pan-sear peas, using a bit of olive oil or a dab of butter.
Cook peas until their skins start to blister. Set aside.<br />
<br />
Once oats are finishing cooking, turn stove off. Add one teaspoon sea salt
and the lemon juice to oats and fold crème frâiche and peas directly
into the warm pot. Add chunks of goat cheese, folding in, leaving a bit
unincorporated. Spoon oats into serving bowls, topping with lemon zest,
almonds, sprouts, and fresh cracked black pepper. Enjoy!http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-32769510791963937682015-09-21T00:20:00.001-07:002015-09-21T00:20:52.297-07:00THE WORLD'S BEST APPLE PIE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPBjoKh6_GPqoy2_VLV2cXepUj9PBFEn50S7eRMDONQsv7liV2IkdahvRohfHSjd_wicwcKmudECeZjBUliAKPObpG7PYZ0gy6uJz4_RI9CyeSzvaeqJYJtl1DYMi9uh-gL15RJSuRGc/s1600/+2015_09_14+Apple+Pie+017_Edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="One of fall's classic pies, best enjoyed with a cup of coffee" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPBjoKh6_GPqoy2_VLV2cXepUj9PBFEn50S7eRMDONQsv7liV2IkdahvRohfHSjd_wicwcKmudECeZjBUliAKPObpG7PYZ0gy6uJz4_RI9CyeSzvaeqJYJtl1DYMi9uh-gL15RJSuRGc/s1600/+2015_09_14+Apple+Pie+017_Edit.jpg" title="The World's Best Apple Pie" /></a></div>
<span style="font-family: inherit;">If you ever ask me if I want some apple pie, my answer will definitely be no. I'll probably take a look at what's being offered, and politely decline, or even turn up my nose a bit. I don't like apple pie. I never have. Any apple pie except this recipe, that is. This is the apple pie that forever ruined all other apple pies for me. I don't want to sound dramatic, but I wouldn't lie - not about something as important as pie :)</span><br />
<br />
<span style="font-family: inherit;">This is my momma's recipe. She's a fantastic cook. This is only one of the many culinary things she does well, but anyone who knows her would probably say this is undoubtedly one of her secret weapons - along with her fried chicken! </span><br />
<br />
<span style="font-family: inherit;">The recipe is shockingly simple. True confessions: served with a hot cup of coffee, this is one of my all-time favorite breakfasts. It's also great as a midday snack. Let's be honest - it's one of my all-time favorite <i>things</i>, really. Good anytime.</span><br />
<br />
<br />
<br />
<br />
<br />
<b>MOMMA'S APPLE PIE</b><br />
<br />
6-7 Ganny Smith Apples<br />
1/4 cup butter<br />
1/2 cup raw sugar + 4 tbsp<br />
2 tsp flour<br />
2 tbsp milk<br />
1 tsp cinnamon<br />
6 oz or more sliced almonds (be sure to get sliced, not slivered - sliced almonds still have their skin)<br />
1 tbsp corn starch<br />
Fresh lemon juice<br />
Pie crust<br />
<br />
Make and prepare your favorite pie crust for filling.<br />
<br />
Peel, core, and thinly slice apples, putting them in a bowl. Try to do this quickly, squeezing a bit of fresh lemon juice on them as you go, to keep them from browning.<br />
<br />
Mix 4 tablespoons raw sugar, 1 tablespoon corn starch, and 1-2 tablespoons lemon juice with the apple slices, gently tossing with your hands. Make sure the sugar and cornstarch are spread relatively evenly among the slices.<br />
<br />
Once pie crust is ready for filling, arrange apple slices in the crust, making sure there aren't big pockets of air. I usually sprinkle an extra pinch of cinnamon and corn starch over the apples once they're placed in the crust. <br />
<br />
In a skillet, melt the butter, rest of the sugar, flour, milk and cinnamon. Whisk or stir with a silicon spatula. Bring to a soft boil, then add the sliced almonds, mixing until they're completely coated. Let mixture bubble for a minute until it's no longer gritty from the sugar. Be careful not to let it get too thick and sticky - it shouldn't be completely caramelized. While it's warm, pour mixture over apples, and work quickly to arrange it so almonds are touching as close to the edge of the pie crust as possible.*<br />
<br />
Bake at 350º for 35-40 minutes. Keep an eye on the pie so that the almond topping doesn't burn. Serve as desired, with a scoop of vanilla ice cream, a cup of coffee, or both.<br />
<br />
*<i>Sometimes when I make this recipe, the almond mixture isn't enough to coat the entire pie. In this case, just add a bit more butter, sugar and almonds to the skillet, repeating the process until you feel you have enough topping.</i>http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-73577787275677879432015-07-27T11:29:00.000-07:002015-07-27T11:29:28.020-07:00ONLY A FEW OF THE THINGS I'LL MISSThe way your house smells - like a lifetime of love and laughter and some kind of amazing perfume; If I could only bottle it up and keep it.<br />
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Your voice. Your laugh. </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Your warmth. </span>Your hands. Your love. The way you'd say "ho-ney," drawing it out long and sweet, like you were the one who gave the word its meaning when you spoke of any one of us.</span> </div>
<div>
<br /></div>
<div>
The way you'd make me laugh so hard telling one of your hilarious stories, I'd cry. The way you were always so beautiful, in every way - completely timeless. The way I'd dread saying goodbye to you most of all <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">whenever I had to leave home. W</span>e'd both cry our faces off until we were soggy messes. You'd press some money into my hand like a secret hand shake and remind me to "do something nice" for myself... </div>
<div>
<br /></div>
<div>
The way you made everyone feel so special. The way you made everyone feel so loved. <br />
<div>
<br /></div>
<div>
Juanita Boone Wisman, they broke the mold when they made you. I love you so much. Rest in peace, my dear Nannie.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHGBP2Ite6Hu3MN0fvUGmd_VuCB8GCBg07t90wY2nY0JegxrzGCn39vcjj-Y0PmOSuPCaQF8rv5R1N4T5-a2YAIWAdAUJFcNnGCa4714IiSkcZxACcMeBFyBLJ7XFLhdYzn0t4Uxzg1k/s1600/2011_05_06+Nannie%2527s+House+115.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHGBP2Ite6Hu3MN0fvUGmd_VuCB8GCBg07t90wY2nY0JegxrzGCn39vcjj-Y0PmOSuPCaQF8rv5R1N4T5-a2YAIWAdAUJFcNnGCa4714IiSkcZxACcMeBFyBLJ7XFLhdYzn0t4Uxzg1k/s1600/2011_05_06+Nannie%2527s+House+115.jpg" /></a></div>
</div>
</div>
http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-48833245823415969872015-07-11T11:06:00.001-07:002015-07-11T11:06:37.327-07:00FLOWERING GARLIC CHIVES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxanB9iDdDWUcttYLEHEWOB-nB3Fhe5eihF2GgW7sUtAXYynful7jh6uFPhlxaqKTBiJkNH-ZBFXWOUEbWhyphenhyphenZwihP4B75F-GagpSG8fAR9EwQ7vGQHsUh7NILaorhIvvsUPwUezcn54Q/s1600/2015_07_01+Garlic+Chives+037_Edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Use flowering garlic chives to make compound butter" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxanB9iDdDWUcttYLEHEWOB-nB3Fhe5eihF2GgW7sUtAXYynful7jh6uFPhlxaqKTBiJkNH-ZBFXWOUEbWhyphenhyphenZwihP4B75F-GagpSG8fAR9EwQ7vGQHsUh7NILaorhIvvsUPwUezcn54Q/s1600/2015_07_01+Garlic+Chives+037_Edit.jpg" title="Flowering garlic chives" /></a></div>
<div style="text-align: left;">
</div>
I've never met an <a href="https://en.wikipedia.org/wiki/Allium" target="_blank">allium</a> I don't like, and flowering garlic chives are certainly no exception to that rule. Not only are they gorgeous, they're tasty, too. Whenever I spot these gems at the farmer's market, I've got to snag some. They've got a delightfully mild garlic flavor to them, and also possess some onion/chive-like qualities - a veritable one-stop flavor shop of sorts. Chop and add to an omelet, a soup or salad, or make some delicious compound butter. The possibilities are endless.<br />
<br />
Here's a recipe for compound butter I've made using flowering garlic chives. Enjoy!<br />
<b><br /></b>
<b>FLOWERING GARLIC CHIVE COMPOUND BUTTER</b><br />
1 large bunch flowering garlic chives<br />
1/2-1 cup unsalted butter, room temperature<br />
<br />
Finely chop or place the green stems in a food processor and pulse a few times. Break apart bulbous flower heads by hand. Mix both in a bowl with desired amount of butter warmed to room temperature. Add sea salt if desired. You can store mixture in any container, or place in parchment paper to roll into a log or ball. Cool in refrigerator until desired consistency is reached. Serve any way you'd like!http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-53753190836736479992015-06-22T21:17:00.001-07:002015-06-22T21:17:22.315-07:00HAI KAI, PARISIf you find yourself hungry and in Paris, or frankly in Paris at all, I'd say <a href="http://www.haikai.fr/" target="_blank">Hai Kai</a> is not to be missed. Since it was merely a last minute local dinner recommendation from my <a href="http://lecitizenhotel.com/en/" target="_blank">hotel</a>,
in a moment of hangry desperation, I can't say I had high expectations.
However, it was easily the best dinner I had in my month in France.<br />
<br />
Owner
Gaby Benicio makes you feel so welcome, you might think you're dining
in a friend's trendy (yet cozy) Parisian apartment. As fun as it's
confetti-tape sign purports, it's also the most creative meal I've had
in a long time. Chef Amélie Darvas serves playful dishes, where
unexpected flavors come to mingle.
One course was a broth so frothy and savory, that it prompted me to
start telling my friend about my favorite bone broth recipe. Only later
we found out the stock was made simply, "from bread." I couldn't believe
my ears... or my taste buds.<br />
<br />
Hai Kai's menu changes daily, according to fresh local market deliveries and seasonal ingredients. Prepare to be wowed.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyA8hhI-9QYdhRf9Mc9rSZJQv_JLwnYtRKFQX93UCwHcusZNz3OUorTkbbA6Q8RHUVeqIvRerWsrMOWfLb5MXD5TI5_V6IrWT3oJST4IVZtvVNyDnohd3FDsQKIdqNl0lb4Gp90sGLbI/s1600/vert1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Hai Kai's decor is colorful and fun" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyA8hhI-9QYdhRf9Mc9rSZJQv_JLwnYtRKFQX93UCwHcusZNz3OUorTkbbA6Q8RHUVeqIvRerWsrMOWfLb5MXD5TI5_V6IrWT3oJST4IVZtvVNyDnohd3FDsQKIdqNl0lb4Gp90sGLbI/s1600/vert1.jpg" title="Hai Kai's fun and playful interior" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfsabcMwtQ5777s1FaOptLQv0tJNBSMWKnAgzBeHBntTF1AZbVLmA7WcKsLghLcAi25Ggr9lfNXr7QersqTiRQPCpU5LxDT_w6khCuO3IBYcbQTexOD3JF46bGaWNtlnZcUQVuDL7UPM/s1600/vert2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Restaurant decor with wine bottles. Modern and vintage work together to create cozy atmosphere" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfsabcMwtQ5777s1FaOptLQv0tJNBSMWKnAgzBeHBntTF1AZbVLmA7WcKsLghLcAi25Ggr9lfNXr7QersqTiRQPCpU5LxDT_w6khCuO3IBYcbQTexOD3JF46bGaWNtlnZcUQVuDL7UPM/s1600/vert2.jpg" title="Interior of Hai Kai" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoroOFC2m1AqeItWwJ5dOXUGVR9BIWaCAMDfNlVjJR6V1U3jCKAYHrr2vJPF5l-QNkAag0bvJPSUh6bFq1SX8XpcVpYIZwvexbK6VgU_-WPSSIDMYlBv5iAyyIa-wDs8N-G3gC_Bv_jGI/s1600/2015_06_11+Paris+France++038.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Hai Kai store front with tape sign is whimsical and fun" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoroOFC2m1AqeItWwJ5dOXUGVR9BIWaCAMDfNlVjJR6V1U3jCKAYHrr2vJPF5l-QNkAag0bvJPSUh6bFq1SX8XpcVpYIZwvexbK6VgU_-WPSSIDMYlBv5iAyyIa-wDs8N-G3gC_Bv_jGI/s1600/2015_06_11+Paris+France++038.jpg" title="Hai Kai's confetti tape sign" /></a></div>
<br />http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-86535123083995321272015-02-07T20:39:00.001-08:002015-02-07T20:39:42.493-08:00SAWMILL BAY SHELLFISHIf you've been to Vancouver's <a href="http://eatlocal.org/markets/winter-market/" target="_blank">Winter Market at Nat Bailey</a>, you may have had the pleasure of meeting Steve and Linda Pocock of <a href="http://sawmillbay.ca/" target="_blank">Sawmill Bay Shellfish</a>. I've been lucky enough to get to know them personally and have visited their farm on the waters of the gorgeous Read Island. Located between Quadra and Cortes Islands in the Discoveries, when I close my eyes and think of quintessential Pacific northwest island scenery, Read Island is the dream.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObducVMVjNF75AsmAF2HS5PBJcrZQwAR4Nal-0S27Zp-Sm1M5HMzytEy-yROK4-NPAXG_Ooft8KBZZ7pSvdipq0PvWP8iU0UwWefzTVOZjgdm7DACWvIcyoYVEmzkcKfBB-XDd7DE0Wk/s1600/farm+oysters.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Shellfish farm" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObducVMVjNF75AsmAF2HS5PBJcrZQwAR4Nal-0S27Zp-Sm1M5HMzytEy-yROK4-NPAXG_Ooft8KBZZ7pSvdipq0PvWP8iU0UwWefzTVOZjgdm7DACWvIcyoYVEmzkcKfBB-XDd7DE0Wk/s1600/farm+oysters.jpg" title="Sawmill Bay Oyster Farm" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sawmill Bay Shellfish farm, Read Island BC Sawmill Bay oysters on the beach</i></td></tr>
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It's no wonder that waters so pristine produce such delicious shellfish. I may be biased because Steve and Linda are so fantastic, but whenever I have shellfish from elsewhere, I find myself measuring them against Sawmill Bay's in every way. The taste test doesn't lie!<br />
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For a bit more about Steve, Linda, and Sawmill Bay Shellfish, check out the <a href="http://onlinedigeditions.com/publication/?i=242308" target="_blank">Almost Spring Issue</a> of Edible Vancouver.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmI7qYbEtACCpLHgAXuf-PD5Amz9hwC_ye90treaF3P_XFwniupzZlRF0mWY-Z49iw7Ag9iPu8_e-_0cMkf8QiA9UlNDc-Hpbbg-7gJ5a9UIgXv52SC7h55EsR3BtbY30hcPsE6OqYFw/s1600/2013_05_07+Sawmill+Bay+Oysters+723.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Discovery Islands" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmI7qYbEtACCpLHgAXuf-PD5Amz9hwC_ye90treaF3P_XFwniupzZlRF0mWY-Z49iw7Ag9iPu8_e-_0cMkf8QiA9UlNDc-Hpbbg-7gJ5a9UIgXv52SC7h55EsR3BtbY30hcPsE6OqYFw/s1600/2013_05_07+Sawmill+Bay+Oysters+723.jpg" title="On an oyster farm boat near Read Island, BC" /></a></div>
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Here's an awesome and surprisingly easy mussel recipe (courtesy of <a href="https://twitter.com/katielysakowski" target="_blank">Katie Lysakowski</a>) that will give you an excuse to head to the market and pick up some shellfish.<br />
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SUPER SIMPLY STEAMED MUSSELS<br />
2-3 Tbsp (30-45mL) extra-virgin olive oil<br />
1 sweet onion, finely diced<br />
2-3 garlic cloves, smashed<br />
1-2 tsp (5-10mL) salt<br />
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1/2 cup (120mL) white wine</div>
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4 lbs (2kg) mussels, debearded*</div>
A fresh baguette, warmed and torn into chunks (for serving)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0HSSY2uWrhxGKlRcXpq4tnJkzapWY6ufAPhycZZLVaLRQld0rA0PVbHNHilXHVevmZWxXYbUru7Mgrx7XV5LieNMBGGWm0XbHfgeh3bvUOSwHzXKOQnYdKZcHKqQc2A5zT5yhdDxVKs/s1600/2012_12_15+Shellfish+302_Edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0HSSY2uWrhxGKlRcXpq4tnJkzapWY6ufAPhycZZLVaLRQld0rA0PVbHNHilXHVevmZWxXYbUru7Mgrx7XV5LieNMBGGWm0XbHfgeh3bvUOSwHzXKOQnYdKZcHKqQc2A5zT5yhdDxVKs/s1600/2012_12_15+Shellfish+302_Edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Steamed Mussels" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0HSSY2uWrhxGKlRcXpq4tnJkzapWY6ufAPhycZZLVaLRQld0rA0PVbHNHilXHVevmZWxXYbUru7Mgrx7XV5LieNMBGGWm0XbHfgeh3bvUOSwHzXKOQnYdKZcHKqQc2A5zT5yhdDxVKs/s1600/2012_12_15+Shellfish+302_Edit.jpg" title="Super Simple Steamed Mussels Recipe" /></a></div>
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Heat oil in a wide pot over medium-low heat. Add onion, garlic, and salt, and cook, stirring often, until soft, taking care not to brown (about 5-7 minutes). Add wine, increase the heat, and bring to a boil. Boil for 5 minutes. Add mussels and cover with a tight-fitting lid. Cook, stirring occasionally, until mussels begin to open, taking care not to overcook (discard any that do not open).<br />
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Ladle mussels and broth into shallow bowls; serve with bread and a refreshing beverage.<br />
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*To debeard a mussel, hold on to its beard and pull up, away from its pointed end.http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-17287043050492092092013-06-05T08:29:00.000-07:002013-06-05T18:55:18.496-07:00SUMMER FRUIT SPICED AND HERB SODASIf you get a chance, check out the latest issue of <a href="http://www.ediblecommunities.com/vancouver/" target="_blank">Edible Vancouver</a>. Katie and I contributed a spread on homemade cordials, including some simple homemade recipes for every summer occasion. We had a blast working on the piece - who wouldn't when there are refreshing beverages galore and the sun is <i>actually</i> shining in Vancouver? Here's my favorite recipe from the article (courtesy of <a href="http://katielysakowski.com/" target="_blank">Katie Lysakowski</a>), and some outtakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzt6pb8yE15Q_C945mOpFCZ5govOOfv7uidos_A4mhh4b-G5U_n0_WfyYBSrdOYMWb2FYpSaGB6qFKrNTQP0R3FubBuL0cIn3s-OrN6woL4A5NEuKXW2XZ5Tx8ZTY641TNYr642XXxFqk/s1600/2013_03_10+Apricot+Hops+Cocktail+265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzt6pb8yE15Q_C945mOpFCZ5govOOfv7uidos_A4mhh4b-G5U_n0_WfyYBSrdOYMWb2FYpSaGB6qFKrNTQP0R3FubBuL0cIn3s-OrN6woL4A5NEuKXW2XZ5Tx8ZTY641TNYr642XXxFqk/s1600/2013_03_10+Apricot+Hops+Cocktail+265.jpg" /></a></div>
<b>STONE FRUIT & HOPS SYRUP</b><u><b><br /></b></u><br />
2.2 lbs (1kg) mixed stone fruit: cherries, peaches, plums, apricots<br />
Up to 2 1/4 cups (500g) sugar<br />
1 cup (250mL) water<br />
Hops syrup (see recipe below)<br />
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Quarter the stone fruit. Remove pits if you'd like, but there's no real need. Combine the fruit and water and cook until soft. Tip into jelly bag and strain overnight.<br />
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Measure liquid and put in a pot. Before adding sugar, pour in some hops syrup. Aim for a ratio of about 4:1, fruit juice to hops syrup. Taste and add sugar as desired to finish syrup.<br />
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To serve: Fill a rocks glass with crushed ice (the Kentuckian/julep drinker in me thinks the crushed part is actually mandatory :)), and fill three quarters of the glass with syrup. Top with sparkling water and serve.<br />
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<b>HOPS SYRUP</b><br />
2 cups (500mL) water<br />
2 cups (450g) sugar<br />
1 cup (250mL) hops<br />
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Add
water and sugar top a pot over medium heat until sugar is completely
dissolved. Remove the pot from the heat and add hops* steeping until the
water has completely cooled. Strain and discard hops.<br />
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*Note:
if mixture is too hot when you add your hops, you'll end up with an
<i>extremely</i> bitter product. If the water comes to a boil when dissolving
sugar, wait until the temperature comes back down to around 70°C before
adding hops.<br />
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Some places to locally source hops:<br />
-If you're in Vancouver, <a href="http://beermaking.ca/" target="_blank">Dan's Homebrewing Supplies</a> is your best bet. 692 E. Hastings. 604-251-3411<br />
-It's hard to beat the variety that <a href="http://www.hopsconnect.com/Shop" target="_blank">Hops Connect</a> offers. Located in Pemberton, use them as an excuse for a quick road trip, or just order online. <br />
-Responsible for one of my favorite stouts of all time (Crannóg's Back Hand of God), these guys only sell the finest - BC Certified Organic and Non-GMO hops only! <a href="http://leftfieldstore.crannogales.com/index.html" target="_blank">Left Field Hops</a>, Sorrento, BC. <br />
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Images below of<b> STRAWBERRY, TARRAGON, & BLACK PEPPER CORDIAL</b> (see the <a href="http://onlinedigeditions.com/publication/?i=159902" target="_blank">Summer 2013 Issue</a> of Edible Vancouver for recipe)<br />
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http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-26702326343615449202013-04-26T17:22:00.000-07:002013-04-26T17:36:53.789-07:00TO ITALY, WITH LOVEI'm currently reworking the images on my website and looking through old
archives - stay tuned for new stuff! An overhaul is long overdue.
Revisiting photos, I found some from a trip I took to Italy towards the
end of last year. This trip meant so much to me on a lot of personal
levels - both before I went and especially now that it's over - so looking
back made me smile. I could wax poetic about Italy for ages. The
feeling you get walking in Florence (in a way it feels like nothing
has changed since Michelangelo and Leonardo walked the same streets),
the incredible art everywhere (David brought me to my knees), Venice sunrises while the city still sleeps, getting lost in the maze that is Venice, sipping
on Negronis in the midday sun, the cappuccino in tiny cups, the gelato.... ohhh, the gelato. I could go on...<br />
Here are some of my favorite images from the trip.<br />
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http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-54005351666707127832013-04-15T17:51:00.002-07:002013-04-15T17:51:44.019-07:00NEW WORK!I seriously do not know how it's already mid April. How on earth did that happen? Someone once told me, that life is like a roll of toilet paper - the closer to the end you get, the faster it goes. I think it's hilarious, and that they're probably right, but I also have a feeling that my crazy schedule has played a roll in helping the days quickly flitter by.<br />
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Of all the things I've got going on right now, the one I'm the most excited about is joining forces with amazing chef and food stylist <a href="https://twitter.com/KatieLysakowski">Katie Lysakowski</a> on new work. I keep joking with Katie that she's my work wife - partnerships like this are a once-in-a-lifetime, and I feel so lucky that our paths have crossed! Now she's stuck with me forever, muahahaha ;) We've got lots of stuff up our sleeve and I see big things for this partnership in the future. Here's a sneak peek at some of our new work together. <br />
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http://www.blogger.com/profile/04352013187625163617noreply@blogger.com1tag:blogger.com,1999:blog-861443191517568178.post-63377731484392431932013-02-23T19:32:00.000-08:002013-02-23T19:32:33.820-08:00TOFINO: WINTER'S GEMBefore moving to Vancouver, I had never lived somewhere where the sun doesn't shine for long periods of time. It's taken me two years, a gallon of liquid Vitamin D, a happy light, and lots of trips up (and falls down!) the mountain... but I think I'm finally learning to be able to cope with winter in BC. Another survival key is frequent trips out of the city to appreciate the insane beauty this province is really made of.<br />
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Tofino is one of my favorite weekend getaways, regardless of the season. I actually almost prefer it in the winter. Despite the insane busyness that has been my 2013 so far, I was lucky enough to take a long weekend trip recently and soak in all the glory Vancouver Island has to offer. Long walks on the misty beaches, a fireplace, good friends, and curling up with a good book was just what I needed. They all served as a good reminder to appreciate the moment I'm in, even if that moment is dead smack in the middle of winter. It was so wonderful, I didn't even mind that the sun didn't make it to the party.<br />
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http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-26998224085069410552012-10-12T13:16:00.000-07:002012-10-12T13:16:21.878-07:00AUTUMN IN THE OKANAGAN<br />
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<span style="text-align: center;"><br /></span>
<span style="text-align: center;">Finally, I made it to the Okanagan. The timing couldn't have been more perfect. I was craving a getaway from downtown, so I welcomed the long road trip with friends. The weekend was filled with laughter, relaxation, incredible landscapes, good wine, great food.</span><br />
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A few of the highlights from the trip (and things to be thankful for, not just because it was Canadian Thanksgiving):<br />
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-The <a href="http://www.cottagesatsecretpoint.com/">Cottages</a> at Secret Point. A little slice of heaven. A couple from my POV <a href="http://instagram.com/p/QiR5nokhZD/">here</a> and <a href="http://instagram.com/p/QfDnesEhdI/">here</a>.<br />
-We saw <a href="http://instagram.com/p/Qf0F84EhUb/">these guys</a> while we were there.<br />
-Just when I thought <a href="http://instagram.com/p/QiPyccEhXN/">this</a> meant the night couldn't get any better, we saw the Northern Lights!!<br />
-Dinner at <a href="http://www.raudz.com/RAUDZ/FOOD.html">RauDZ</a> was practically worth the entire drive itself. Don't be fooled by the name - this is easily one of the top 5 restaurants I've eaten at in BC.<br />
-Paddling out on the water in front of the cabin, with views like <a href="http://instagram.com/p/QiRQ_bkhYi/">this</a> = good for the soul.<br />
http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-67422141311171245122012-10-11T10:58:00.000-07:002012-10-12T13:22:46.197-07:00AN ODE TO MY CSA<br />
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As summer comes too quickly to a close, I try to brace myself for another winter in the Pacific Northwest. Dusting off the happy light, and stocking up on more <a href="http://ddrops.ca/ddrops-adults.php">liquid Vitamin D</a>, this week I also say goodbye to the amazing summer CSA produce I've been receiving. Luckily, I am also getting an extended season veggie share that will go through November - hopefully that will help me ease into winter a little bit more gently. In light of this change of season, I wanted to pay homage to just how fantastic my CSA has been.<br />
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After living in <strike>the Garden of Ede</strike>n San Francisco, I got extremely spoiled by the bounty of amazing produce year round, and also by never-ending CSA availability. In Vancouver, the produce is definitely more seasonal, and signing up for a CSA is no different. Last summer, I was late to the game, and wasn't early enough to reserve a spot on any farm. I spent months kicking myself. This year, I made sure to be on the ball and got my CSA from <a href="http://www.closetohomeorganics.com/about-us">Close to Home Organics</a>, which operates out of <a href="http://glenvalleyorganicfarmcoop.org/">Glen Valley Organic Farm Co-op</a>.<br />
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For my weekly delivery, I chose a full veggie share (split with friends - 4 people total), and a full fruit share (also split 4 ways). A lot of farms offer half shares, so depending on how many people you're feeding, this might be a better option. As I already mentioned, we are also getting the extended season veggie share, which runs for a total of 8 weeks.<br />
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For the 16 week summer season veggie share (from mid-June through to the first week of October), the cost was <b>$605.60</b> ($9.50 per person, per week). The full fruit share ran 12 weeks and the cost was <b>$400</b> ($8.30 per person, per week). I was at the Kits farmer's market last weekend, and saw that four peaches were going for $7.50 - that week the full fruit share was 6 pounds of peaches. Even as I write this, it's hard to conceptualize the difference, but let's just say I know I ate more than 8 peaches that week. There is also a price break if you sign up before certain deadlines. I can't tell you how cost effective it's been! If I had to guess, I'd say the produce I've received from the CSA has been 95% or more of all of my produce for the summer season. It's also awesome, because with all the produce in the house, being healthy and cooking a variety of foods is basically mandatory (bonus: being discouraged from eating out as much).<br />
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Just so you get an idea of the wide variety of produce that you get in a season, here are some things I've received (just to name a few): strawberries, rhubarb, blueberries, apples, raspberries, celeriac root, spinach, frisee, chard, collards, sorrel, squash, pumpkin, fava beans, yellow beans, green beans, multiple varieties of cabbage, onions of all sorts, leeks, cucumbers, heirloom tomatoes, brussels sprouts, sweet corn, painted indian corn, broccoli, zucchini, watermelon, beets, carrots, potatoes.<br />
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If all this wasn't reason enough to sign up for a CSA, I feel good that I'm connecting to a local farm. I'm doing something good for myself and my community. One of the things I really love about Close to Home Organics is their email updates. Not only do I generally get a heads up on what will be in the CSA box for the week, but they also send recipes when the produce is off the beaten path, and give updates about the goings-on at the farm.<br />
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I couldn't be happier with my CSA, and if you've never gotten one, I'd highly recommend giving it a shot.http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-63076641427470076782012-09-24T14:16:00.000-07:002012-10-02T16:29:25.040-07:00SEPT. 29th - RAILWAY MOONSHINER: HAND-CRAFTED WOOD, CASK ALE, & EATSFor those of you looking for something to do this Saturday, this event is sure to be rad. Being the Kentucky girl that I am, my mouth is already watering thinking about this Southern food-focused night. My friends Owen and Naomi at <a href="http://butterontheendive.ca/">Butter On the Endive</a> are partnering with some of Vancouver's finest to create a night that anyone would be sad to miss. From 6pm on, the party will be underway at 503 Railway St., as <a href="http://www.unionwoodco.com/">Union Wood & Supply Company</a> celebrates their one year anniversary. Still looking for more excuses to go? - <a href="http://innercityfarms.com/">Inner City Farms</a>, and <a href="http://www.r-and-b.com/">R&B Brewing Company</a> will also be partaking in the fun.<br />
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Click <a href="http://butterontheendive.ca/railway-moonshiner/">here</a> for more info, and to purchase tickets for the event. Be there or be square!<br />
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http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-72706410414346372162012-08-09T10:58:00.000-07:002012-09-12T12:01:14.475-07:00JERKY BARON'S BEEF JERKY<div class="separator" style="clear: both; text-align: center;">
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<br />
I just discovered the best beef jerky I've had... possibly ever. I had no idea what it was at first, but I wanted to buy it immediately anyway - I'm such a sucker for good packaging. But branding isn't the only thing <a href="http://www.jerkybaron.com/#">Jerky Baron</a> does well. They certainly know what's up when it comes to jerky. This is not your run-of-the mill gas station bag 'o' jerky. Locally based in Mt. Pleasant, their beef is free range, grass fed, and grain finished black and red angus. "Love and care" are cited as ingredients, along with molasses, garlic, cardamom, cumin, cayenne pepper, and more... I dig it.<br />
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I scored this amazing find while wandering around Gastown at <a href="http://www.cromeyellow.ca/">Crome Yellow</a>. (If you're local, I know what you're thinking - they sell beef jerky?! They were surprised, too, but as they said, this jerky is just that good).<br />
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You can also get it at the lovely <a href="http://www.marchestgeorge.com/">Le Marche St. George</a> and a few other local vendors, but allegedly Crome Yellow sells it for the best price in town at $14 a package. Jerky Baron boasts many flavors. For the first go, I decided to stick with what I'm told is 'the original,' Mt. Pleasant, but I can't wait to try Maui and Tartufo.http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-31700177398864264762012-08-08T15:59:00.001-07:002012-08-08T17:52:41.827-07:00SWALLOW TAIL CANADA'S SECRET SUPPER CLUB BBQI was lucky to be able to work with the lovely <a href="https://twitter.com/TheSwallowDive">Robin</a> of <a href="http://www.swallowtail.ca/">Swallow Tail Canada</a> shooting a secret supper club recently, where red wine and BBQ were the themes of the evening. Red wine and BBQ - can't go wrong there, right? Summer has finally arrived here in Vancouver, just in time for everyone to enjoy dining outside in the gorgeous gardens at the secret location. Sunshine even made a guest appearance (and if you live in the Pacific NW, you know how scarce that's been these days).<br />
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The family style dinner was a delicious 5 courses, which included fig wood smoked duck confit, ribs, and the most amazing barbecue chicken I've tasted in recent memory (I'm talking <i>awesome </i>chicken). Thanks to Robin, her crew, and everyone there for such a fun evening!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13V62mUnlveYDNmEmz6ElcTaFqtFV8kYQqGXNUFYlcemYD9wfSlqDWRMuyZQgtTXNQ1SkuVdrEA8o9bdn-Ug62MYAhBRf7OP0wNc9a1ORePa7BDirKg4ij2eilL1lrOZgjrfRdQuQGdU/s1600/2012_07_22+Swallow+Tail+BBQ+Dinner+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Guests brought their own red wine from a list Robin recommended" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13V62mUnlveYDNmEmz6ElcTaFqtFV8kYQqGXNUFYlcemYD9wfSlqDWRMuyZQgtTXNQ1SkuVdrEA8o9bdn-Ug62MYAhBRf7OP0wNc9a1ORePa7BDirKg4ij2eilL1lrOZgjrfRdQuQGdU/s640/2012_07_22+Swallow+Tail+BBQ+Dinner+059.jpg" title="Nen opens the wine as the night gets started" width="425" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJk2DwRqUnh7lDgXQjv0G9ShV2STLIhVP5F6fpvnllJnDzKb0RzQddMoFyK0VaymHtSmt48YG0IjmEMi5qxvNQFdKZMFNphcu2SXVkfP22o9zLsnb55m5N3T3z0q8zcetO5OqaMiSWyRQ/s1600/2012_07_22+Swallow+Tail+BBQ+Dinner+029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Guests enjoyed red wine recommendations from Robin" border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJk2DwRqUnh7lDgXQjv0G9ShV2STLIhVP5F6fpvnllJnDzKb0RzQddMoFyK0VaymHtSmt48YG0IjmEMi5qxvNQFdKZMFNphcu2SXVkfP22o9zLsnb55m5N3T3z0q8zcetO5OqaMiSWyRQ/s640/2012_07_22+Swallow+Tail+BBQ+Dinner+029.jpg" title="Nen serves red wine" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeLUL7qopdVvIrzQHZSXIHn3Q42ykludC_k3GEB41ym1-w6cRdac6HmCa-BfCauEulgxBjCP0KxNjlunwVAfdFkONXs-yf1qZKQYvPtOkkiJOjU0twoUUjGLPWb30hEBj8Gg5mcAmAAk/s1600/2012_07_22+Swallow+Tail+BBQ+Dinner+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The gardens at the secret location added amazing ambience" border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeLUL7qopdVvIrzQHZSXIHn3Q42ykludC_k3GEB41ym1-w6cRdac6HmCa-BfCauEulgxBjCP0KxNjlunwVAfdFkONXs-yf1qZKQYvPtOkkiJOjU0twoUUjGLPWb30hEBj8Gg5mcAmAAk/s640/2012_07_22+Swallow+Tail+BBQ+Dinner+014.jpg" title="Sipping on red wine while waiting for dinner to be served" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5HQ_SKa4wilj43QvhHND3wrqPSCyqgQbQ1D361bKrYrwJeLhoEHRV85csQ5rfiR0hmJ4tLZltMuS71C_tY5oLQcEiwIiKowiO9zV6zSX_nlkFGuUpiopXHESks5BzbZGO1BvElOuJctw/s1600/2012_07_22+Swallow+Tail+BBQ+Dinner+079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Green beans were one of the side dishes served" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5HQ_SKa4wilj43QvhHND3wrqPSCyqgQbQ1D361bKrYrwJeLhoEHRV85csQ5rfiR0hmJ4tLZltMuS71C_tY5oLQcEiwIiKowiO9zV6zSX_nlkFGuUpiopXHESks5BzbZGO1BvElOuJctw/s640/2012_07_22+Swallow+Tail+BBQ+Dinner+079.jpg" title="Green beans" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDrBUe4UuXQ0dgAEuOqEK1M9ROAPhIM-5sT7rYY_tK8iPqj0Cv6tsZgjj8H9LHIyEcWy9lNp5TTR8CZk-hMeZyvjycs3CIcYldG15s5YYHMKJ4UipVLJhyMf4lMDIZwiZ7Pr71N19H4w/s1600/2012_07_22+Swallow+Tail+BBQ+Dinner+176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One of the five courses: duck confit" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDrBUe4UuXQ0dgAEuOqEK1M9ROAPhIM-5sT7rYY_tK8iPqj0Cv6tsZgjj8H9LHIyEcWy9lNp5TTR8CZk-hMeZyvjycs3CIcYldG15s5YYHMKJ4UipVLJhyMf4lMDIZwiZ7Pr71N19H4w/s640/2012_07_22+Swallow+Tail+BBQ+Dinner+176.jpg" title="The duck confit had perfectly crispy skin" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16cSHjumWjcCGf17Yd_00fLU_I6LTGGiRXatP_2tLhZqxRwWYq0Nk4xWy1qMONIoVO13XQQy1ozu7M9LyIRKAsnEQTC3Y12MUuY2IwTvbQ-tlJIEqH1kGR-9fSYK7jK7z6h4FlpLnyow/s1600/2012_07_22+Swallow+Tail+BBQ+Dinner+163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The chicken gets cooked in Robin's grill, custom made from an olive oil barrel" border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16cSHjumWjcCGf17Yd_00fLU_I6LTGGiRXatP_2tLhZqxRwWYq0Nk4xWy1qMONIoVO13XQQy1ozu7M9LyIRKAsnEQTC3Y12MUuY2IwTvbQ-tlJIEqH1kGR-9fSYK7jK7z6h4FlpLnyow/s640/2012_07_22+Swallow+Tail+BBQ+Dinner+163.jpg" title="Robin grills the chicken" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqRcUXEFqZvabQxpCw5lUv0VV-Q-363Pf-BGXykDzFtQge328oNUtNv700sLCWhcgFoVboeLpXhQCuWNJAkbuvfoUrCkd4KYkduKNlG_2moyGaDqTgaDHiw6zG_CjWTp2D5lCh0zuzJw/s1600/2012_07_22+Swallow+Tail+BBQ+Dinner+153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken breast cooking on the barbecue " border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqRcUXEFqZvabQxpCw5lUv0VV-Q-363Pf-BGXykDzFtQge328oNUtNv700sLCWhcgFoVboeLpXhQCuWNJAkbuvfoUrCkd4KYkduKNlG_2moyGaDqTgaDHiw6zG_CjWTp2D5lCh0zuzJw/s640/2012_07_22+Swallow+Tail+BBQ+Dinner+153.jpg" title="Char grilled goodness" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6KB7_xeFHG-jAnK_1qv7GtCE9E2fEXjO5TQ2ZgMCOdzWSIJU8l79fHs7Uq6-3aDGyeF02vxT0vOKqw2J61ktiVTsSyYAd7tnHZ7SrOm4N1O2vmry-XpRv8E58q5cSTLDFsboC6ynZck/s1600/2012_07_22+Swallow+Tail+BBQ+Dinner+179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Guests eat five courses in a garden at the secret location" border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6KB7_xeFHG-jAnK_1qv7GtCE9E2fEXjO5TQ2ZgMCOdzWSIJU8l79fHs7Uq6-3aDGyeF02vxT0vOKqw2J61ktiVTsSyYAd7tnHZ7SrOm4N1O2vmry-XpRv8E58q5cSTLDFsboC6ynZck/s640/2012_07_22+Swallow+Tail+BBQ+Dinner+179.jpg" title="Guests enjoy dinner" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRauu0z7OwRELuoxmdjr1Fy1J8PfCbFuwQk6-PLgoCdNEdwIZauxm7iGciCQO9gag5Q_03sI9Ui9U5_8TczFdud4WkG5z280KyCXZyRyDurNl8StqhmY5923b_mgs2TSBR9sJ1dvWjTtY/s1600/2012_07_22+Swallow+Tail+BBQ+Dinner+199-Edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portrait of Robin Kort, Chef and Sommelier " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRauu0z7OwRELuoxmdjr1Fy1J8PfCbFuwQk6-PLgoCdNEdwIZauxm7iGciCQO9gag5Q_03sI9Ui9U5_8TczFdud4WkG5z280KyCXZyRyDurNl8StqhmY5923b_mgs2TSBR9sJ1dvWjTtY/s640/2012_07_22+Swallow+Tail+BBQ+Dinner+199-Edit.jpg" title="Chef Robin, of Swallow Tail Canada" width="426" /></a></div>
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<br />http://www.blogger.com/profile/04352013187625163617noreply@blogger.com0tag:blogger.com,1999:blog-861443191517568178.post-77615442589483416512012-08-03T15:10:00.001-07:002012-08-12T11:20:56.044-07:00HERE GOES NOTHING!Well, here I am! Truth be told, I never thought I'd start a blog. In fact, I used to <i>swear </i>I wouldn't. But the more time went on, the more I started following other blogs (I even started to have blog envy!), and the more I <strike>could imagine</strike> couldn't wait to start one of my own. I used to think I would never have enough interesting things to say to keep a blog going. While I guess that's still yet to be determined, I realized my career as a food and lifestyle photographer along with my constant quest for all the good stuff life has to offer just <i>might </i>be interesting to someone out there. If not, at least I'm sure I'll have fun along the way. So here goes nothing!http://www.blogger.com/profile/04352013187625163617noreply@blogger.com2