tag:blogger.com,1999:blog-39220233563608082912024-02-21T02:25:14.164-08:00Always Room For DessertDesserts and all the things that come before itLaurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-3922023356360808291.post-50417421047762096122013-06-16T01:00:00.000-07:002013-06-16T01:17:11.265-07:00Happy Fathers Day!<div class="separator" style="clear: both; text-align: center;">
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It's been awhile ol blog, it's been awhile. A year and 4 months to be precise and WOW a lot has happened since then! I'll have to talk about that another time because this post is about a man who reminded me about this little blog of mine.</div>
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I was home for a visit last week and my dad was showing me the picture folders he keeps on his computer. Every single picture I have ever sent him from living on the West Coast was saved in a Laura folder. He then showed me his favorite website list and said "I still keep your blog on it and check every week hoping you will post something!". "REALLY!?" I said, secretly pleased, " I'm pretty sure you are the only one!". </div>
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So this post right here, is dedicated to the most incredible father in the whole entire universe. </div>
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My Pops is the most intelligent, caring, selfless hard working man I know. Ask him ANY question and he will know the answer to it. If for some reason he doesn't, he will research it and within 3 hours you will have ten articles pertaining to your question, including examples, demos and videos. I'm still waiting to be questioned on how the pistons work in my car. I know I have that diagram he drew me somewhere..<br />
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For the 13 years I danced, he sewed all of my costumes. I can still remember him saying to my mom "do you know how hard it is to sew fringe and marabou fur onto a stretchy lycra one piece?!".</div>
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In culinary school he endured my trial runs to perfect my French/Asian inspired "Duck 2 Ways with Crispy Rice and Chinese Black Vinegar Gastrique" for a competition I was entering. For seven days straight he waited (hungry) but patiently for dinner which was usually ready around 9:00pm and was pretty much the SAME dish, just slightly tweaked. </div>
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Me: "What do you think of it today Pops?!" </div>
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Pops: "Ohhh it's goood! Tastes just like yesterday's.." </div>
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Me: " What, I tweaked the gastrique so it would be slightly less acidic, can't you tell?" </div>
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When I worked at a bakery I had to be up at 3:30am, he would get up in -30 winter and take the train with me downtown to make sure I got to work safely, then walk the rest of the way to his office. There's not enough cupcakes in the world to pay him back. </div>
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When I moved to Vancouver, after graduating from Nutrition school, I started my own catering company and my parents just so happened to be visiting at a very convenient time! I had taken on a catering event for 300 influential health practitioners. They helped transfer food, set up, prepped food and washed dishes.</div>
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That event would not have happened without the help of my unbelievably incredible parents. </div>
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Best salmon rosette maker I've ever had.</div>
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As I grow older there are so many things that become apparent to me. Realizing the qualities and traits I have gained from my father, how much I aspire to be like him, the unwavering support he has always given me and just how proud, appreciative and grateful I am that I get to call this man, MY DAD. Love you so very much.</div>
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Happy Father's Day Pops. </div>
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<br />Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-82108651033943936242012-02-08T00:27:00.000-08:002012-02-09T00:00:34.196-08:00Girlfriends & White Chocolate Lavender Cream Scones<div style="clear: both; text-align: center;">
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I am so very lucky to be surrounded by incredible girlfriends, these gals right here, I've known for over 12 years. They are all strong, independent, smart, talented, beautiful, thoughtful, hilarious human beings. That bowl on the left? Crack. Mel made crack. White chocolate peppermint popcorn that we completely demolished. The lil cutie on the right is Coby's little girl Tyler. We've been known to have tea time and hour long conversations about our favorite foods on the swing set out back. She's 3.</div>
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All together we only see each other once a year at Christmas since we live in different cities. Wine and cheese or a dinner party is a must! </div>
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You can see how the guys retire to the TV room. Catch ups require wine. Lots and lots of wine. and when that runs out...tea. and when that runs out, chocolate.</div>
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Along with incredible girlfriends come some pretty incredible husbands who make us brunch. When I lived in Calgary, Lance would make a late night run to the store when we craved homemade poutine or well anything really! He loves good bread, so I usually try and bring him back an artisan loaf from Vancouver.</div>
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My brunch contribution, white chocolate lavender scones with pear Balinese vanilla butter.</div>
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The two lovelies at the table are Catherine and Laura who were also my roommates the first year I moved out to Van. We had some pretty memorable times and some pretty killer potluck parties.</div>
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There's never enough catch up time and we're always missing somebody, this year
Lois and her husband weren't able to make it back to Canada for
Christmas (Hi Lo!). </div>
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Eleven years ago. Hahaha<br />
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5 years ago<br />
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3 years ago<br />
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This is <i>so</i> us. Catch ups are pretty much laughing and eating! I love and adore each and every one of them.</div>
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<u><b>White Chocolate Lavender Cream Scones</b></u></div>
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<u><b> </b></u><i>Makes approx 12</i></div>
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<i> </i></div>
<div style="text-align: left;">
2 1/4 cups flour</div>
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2 tbsp white sugar</div>
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2 1/2 tsp baking powder</div>
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1/2 tsp baking soda </div>
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1/2 tsp salt</div>
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2 tsp lavender, finely chopped</div>
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1/2 cup white chocolate chunks</div>
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1/2 cup butter, cold, cut into chunks</div>
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1 cup whipping cream</div>
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1 egg, lightly beaten mixed with a splash of whipping cream</div>
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2 tbsp coarse raw sugar (for topping) </div>
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1. Preheat oven to 400degrees F.</div>
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2.In a large mixing bowl combine flour, sugar, baking powder, baking soda, salt and lavender.</div>
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3. Add butter to dry mix, using a pastry cutter, cut butter down until it resembles pieces the size of peas.</div>
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4. Add in cream, stirring just till incorporated with a fork.</div>
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5. Turn out onto a lightly floured surface, knead just till it comes together, roll out into 3/4 inch square.</div>
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6. Cut into triangles, place on a lined baking sheet, brush with egg mixture and raw sugar.</div>
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7. Bake for 12-15 minutes or until slightly golden.</div>
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</div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com2tag:blogger.com,1999:blog-3922023356360808291.post-42695507225859601442012-01-19T19:43:00.000-08:002012-01-19T20:14:43.872-08:00Bacon, Eggs and Waffles<div style="text-align: center;">
When I'm getting to know somebody there's a good chance I'm going to ask what their favorite meal of the day is. (Wouldn't really be a strange question if you already knew me). I was introduced to a new friend who was visiting from out of town so I asked my usual.</div>
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Me: So what would you say your fave meal of the day is?</div>
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Him: Hmmm...(actually contemplating this) I'm going to say breakfast, oh or better yet, BRUNCH.</div>
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Me: You know that was a test right?</div>
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Him: Test? Did I pass?</div>
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Me: YEAH! We can be friends. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiietGbohIDcJ2vRk-M-8S8idTcEgWuNMDrWCPJokp9yjw1wmmQxaMTM2ifwatNKzXAjZd5ZKGrcCPIHBcu3pPBpJjBSJo3ScuBJQ92Kvbv3ePSqlILv3u8YUS2sTpjbK0uSuyZLw2uk6rE/s1600/Bfast+essence+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiietGbohIDcJ2vRk-M-8S8idTcEgWuNMDrWCPJokp9yjw1wmmQxaMTM2ifwatNKzXAjZd5ZKGrcCPIHBcu3pPBpJjBSJo3ScuBJQ92Kvbv3ePSqlILv3u8YUS2sTpjbK0uSuyZLw2uk6rE/s400/Bfast+essence+1.JPG" width="400" /></a></div>
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Brunch really is my favorite and also what this appetizer was inspired by.</div>
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Crispy Prosciutto, Free Range Egg and Sweet Potato Waffle bite with Lemon Dill Cream Cheese </div>
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or "Essence of Breakfast" as my new friend called it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJwjzeQ7BOAKkZBj2ER8sDAIZjA1KQGgmrPgglEmG1_EXbssT-O_YbkGeUfhjvr84BcfwRlEkGZmRTGTrAYyAJcO1ZJKrshvM4pt89q3lWluKBhrMSZbOBpXnSEMtTkIzsW2jY1q1aQTV/s1600/IMG_7954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJwjzeQ7BOAKkZBj2ER8sDAIZjA1KQGgmrPgglEmG1_EXbssT-O_YbkGeUfhjvr84BcfwRlEkGZmRTGTrAYyAJcO1ZJKrshvM4pt89q3lWluKBhrMSZbOBpXnSEMtTkIzsW2jY1q1aQTV/s400/IMG_7954.JPG" width="400" /></a></div>
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Base of the bite, sweet and salty is where it's at. You can see the bits of sweet potato in the waffle which gave a nice sweet contrast to the salty prosciutto</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KxUb3bl8rJ59FcMRlgI_eSIIRSAFvjmuipM7ET4tcZ0n8kpOrVxiqdwCGHGuz3U-IgDaAuiyQvXxXWkrtmiRXVPyyqRuXk-aDGt-qYnzWl8s-wpWpu95x_6SnsHdEyE8mcbluL1f8stc/s1600/IMG_7959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjzd86E-3W3O8f5OsYqH9oD_6Ra63X_lHdhHy1CSV95aM8bhZtRuNnxjDOCNpoOaxQ2LZVQ7wVzPtxwbSWkB-SlIXuIeFoDa-gHHUydYd4EXLync1g_JAVzrM23bZy774fHVfrdt-gj5d/s1600/Essence+of+Bfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjzd86E-3W3O8f5OsYqH9oD_6Ra63X_lHdhHy1CSV95aM8bhZtRuNnxjDOCNpoOaxQ2LZVQ7wVzPtxwbSWkB-SlIXuIeFoDa-gHHUydYd4EXLync1g_JAVzrM23bZy774fHVfrdt-gj5d/s400/Essence+of+Bfast.jpg" width="400" /></a></div>
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I actually made this twice, first for a Christmas get together with Crossfit friends and the second time for my good friends surprise party.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KxUb3bl8rJ59FcMRlgI_eSIIRSAFvjmuipM7ET4tcZ0n8kpOrVxiqdwCGHGuz3U-IgDaAuiyQvXxXWkrtmiRXVPyyqRuXk-aDGt-qYnzWl8s-wpWpu95x_6SnsHdEyE8mcbluL1f8stc/s1600/IMG_7959.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KxUb3bl8rJ59FcMRlgI_eSIIRSAFvjmuipM7ET4tcZ0n8kpOrVxiqdwCGHGuz3U-IgDaAuiyQvXxXWkrtmiRXVPyyqRuXk-aDGt-qYnzWl8s-wpWpu95x_6SnsHdEyE8mcbluL1f8stc/s400/IMG_7959.JPG" width="400" /></a></div>
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For my Crossfit friends I asked a couple of them if I should do Paleo style food, they said, forget it! Make what you want, it's Christmas! For myself, finding Crossfit has been pretty life altering. When I walk into the gym my heart beats a little faster. Sometimes scared, but scared in the best way possible. I am physically and mentally challenged to a degree I never thought I could be and inspired and supported by some pretty incredible people! And to feel this every week? Hooked. So if that's what the kool aid is, yea I drink it. I don't talk much about Crossfit
seeing as this is my food blog but I do have another not so updated
blog that nobody ever sees because then you'd really think I'm crazy, as
it logs my crazy thoughts during the crazy workouts for the crazy sport.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKVIvhYmjVr1MhE_nf12Es18XLQdI9OJSzbbSVw6WYuvFuxaNB6vuAy2G8Ij_7uOgMATvlR-m9i3ozlGOkUfLuSISQGHXR3IVm82SkYh3EcsVf2AztTSWK_Kr6J31gK5SxUyjV-l5HzNBw/s1600/IMG_7967.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKVIvhYmjVr1MhE_nf12Es18XLQdI9OJSzbbSVw6WYuvFuxaNB6vuAy2G8Ij_7uOgMATvlR-m9i3ozlGOkUfLuSISQGHXR3IVm82SkYh3EcsVf2AztTSWK_Kr6J31gK5SxUyjV-l5HzNBw/s400/IMG_7967.JPG" width="400" /></a></div>
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Besides the breakfast waffle bite I also did parmesan tuiles with basil marinated flank steak, asparagus and roasted red pepper aioli and Paleo friendly pancetta wrapped prawns with avocado dip.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBB_srnmpiQKmWqL0nW2GqGkr6DG0u5S5woRk0lB795jhnT6oMO50gpgW7_HBCBRlqbdPiKrKJ_GVgnvkzRDtUiFtc6k0dYZ_y99PTo1v1fK2MaSwVvcY7GWhepRk1Piii9JJr9RxVripi/s1600/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBB_srnmpiQKmWqL0nW2GqGkr6DG0u5S5woRk0lB795jhnT6oMO50gpgW7_HBCBRlqbdPiKrKJ_GVgnvkzRDtUiFtc6k0dYZ_y99PTo1v1fK2MaSwVvcY7GWhepRk1Piii9JJr9RxVripi/s400/5.jpg" width="300" /></a></div>
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My good friend Jari was born the day nobody wants to, forgets to or is to hungover to celebrate. New Years Day. Which is exactly why a surprise party was needed! We planned everything out even before Christmas and I made sure to prep stuff the day before, knowing pretty well I would be slow movin the next day. And just in case you ever need to know, Organic Lives coconut water (elixir of life), beach run sweat and dim sum pork grease, just might be a cure all.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0R8KnKsReAPHhYmO3rSqNxUMperf9HYCw9YL2nLZ84G8aYWrdqY30lOOXwsfO7i6oB4n_GndouDujSnHJgCiix8MkaBtvsGaXVj-DOzlYbKrkhHt1TmRwRu2W6gUf_CgSXvQbYHoBryP/s1600/jar+bday.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0R8KnKsReAPHhYmO3rSqNxUMperf9HYCw9YL2nLZ84G8aYWrdqY30lOOXwsfO7i6oB4n_GndouDujSnHJgCiix8MkaBtvsGaXVj-DOzlYbKrkhHt1TmRwRu2W6gUf_CgSXvQbYHoBryP/s400/jar+bday.JPG" width="400" /></a></div>
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Jar's gf Kolika and Michelle explaining how it was planned. We made sure the guys kept him busy all day, with a
supposed trip to the strippers. I think the only one who was actually
disappointed in that not happening was our bud Brandon who was visiting
from Calgary.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwx8XPZzMmT6fmHPyaoSeKCXeCohC9GDyLEnJSPUDFpGtCUBwHBBhnis1wh2VkBzO4SRBHEMHeCeBorHTrZjgA3_4wlkhRx-YxlPkQ38iDmM2FJ0N8fQerPpAGaqzQgQAmSQ2JZiGtcP7/s1600/wish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwx8XPZzMmT6fmHPyaoSeKCXeCohC9GDyLEnJSPUDFpGtCUBwHBBhnis1wh2VkBzO4SRBHEMHeCeBorHTrZjgA3_4wlkhRx-YxlPkQ38iDmM2FJ0N8fQerPpAGaqzQgQAmSQ2JZiGtcP7/s400/wish.jpg" width="300" /></a></div>
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He was so genuinely shocked, surprised and touched and kept saying he hadn't had a birthday party thrown for him since he was 10. I knew he liked carrot cake so I made toasted coconut carrot cake cupcakes with cream cheese icing and fleur de sel toffee shards. Just as he was thinking of a wish, Biggie's Juicy came on and he blew out his candles. Classic!<br />
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<b><u>Sweet Potato Waffles </u></b></div>
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(Adapted from Martha Stewart's Potato Waffles)</div>
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Makes 10-12 waffles (depending on waffle maker)</div>
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1 large yam, roasted until soft (need 1 1/2 cups)</div>
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1 1/2 tsp salt</div>
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1/2 tsp fresh cracked black pepper </div>
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1/4 tsp cayenne pepper</div>
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2 cups flour</div>
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1 tsp sugar</div>
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1 tsp baking soda</div>
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1 1/2 tsp baking powder</div>
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3 large eggs, separated</div>
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2 cups buttermilk</div>
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1/2 cup butter, melted</div>
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1. Mix together flour, sugar, baking soda, baking powder and salt, black pepper and cayenne pepper.</div>
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2. In a separate bowl whisk together egg yolks, buttermilk and melted butter. Add dry mix to this, just until incorporated. Fold yams into this batter.</div>
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3. Preheat waffle iron. </div>
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4. In another bowl beat the egg whites until stiff peaks. Fold into batter.</div>
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5. Pour batter into waffle maker, cook as waffle maker instructs.</div>
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6. Cool on a rack, to reheat place in 350 degree oven for 7-12 minutes</div>
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*These can also be frozen and popped in the toaster or reheated in the oven* </div>
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<u><b><em>Essence of Breakfast toppings</em> </b></u></div>
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-Prosciutto (10-15 paper thin slices), bake at 350 until crisp, approx 7-10 minutes</div>
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-Medium boiled eggs, sliced (if you don't have an egg slicer, for a clean cut use NON-mint flavored dental floss. (not kidding!)</div>
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-Lemon dill cream cheese ( 1 cup softened cream cheese, 1/2 clove minced garlic, fresh chopped dill, lemon zest, s+p, pinch of cayenne pepper, splash of whipping cream until it reaches a piping consistency)</div>
<div style="text-align: left;">
-Fresh dill for garnish<br />
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<strong><u>Pancetta wrapped Prawns w/ Avocado Dip</u></strong><br />
Makes 24<br />
<br />
24 prawns, deveined, shelled w/ the tail left on<br />
24 slices pancetta, sliced paper thin, kept cold<br />
olive oil<br />
<br />
1. Wrap a slice of pancetta around each prawn, making sure to work quickly, as fat from pancetta can start to melt and be hard to work with.<br />
2. Pan fry on med-high heat in oil until prawn curls up and turn pink, approx 2 minutes on each side. <br />
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<u><em>Avocado Dip</em></u><br />
3 ripe avocados<br />
1/2 garlic clove, minced<br />
1 lime, juice<br />
1 cup fresh tomato salsa (see below)<br />
1/2 tsp chili flakes<br />
s+p<br />
<br />
1. Combine all ingredients, taste and season as needed. Let chill in fridge.<br />
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<u><em>Fresh Tomato Salsa</em></u><br />
4 roma tomatoes, deseeded and diced<br />
1/2 garlic clove, minced<br />
1 handful fresh cilantro, chopped, *reserve some for garnish<br />
squeeze of lime juice<br />
1 tbsp olive oil <br />
2 tsp raw honey<br />
s+p<br />
<br />
1. Combine all ingredients, taste and season as needed.<br />
2. Set aside some to garnish on top of prawns</div>
</div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com3tag:blogger.com,1999:blog-3922023356360808291.post-88462979241838237772012-01-05T21:46:00.000-08:002012-01-05T23:16:52.829-08:00Home for the Holidays-Mom's Cookin<div class="separator" style="clear: both; text-align: center;">
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<b>My House</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjae0KxnmvFATokNaPMBSs7Z5ZaBljRTLrgVaFru4sMM4VyzaDtj8DR5IXidA6h1ZFYHTZQUbSl56UXLvnP-W2T1rWdfHaHrGYtI6y8ps0DsbfCn0lXTMrUF_LwRMNNFc6zq1Vucs_hIJOw/s1600/IMG_8298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjae0KxnmvFATokNaPMBSs7Z5ZaBljRTLrgVaFru4sMM4VyzaDtj8DR5IXidA6h1ZFYHTZQUbSl56UXLvnP-W2T1rWdfHaHrGYtI6y8ps0DsbfCn0lXTMrUF_LwRMNNFc6zq1Vucs_hIJOw/s400/IMG_8298.JPG" width="400" /></a></div>
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A week before flying back to Calgary for the holidays I was asking my
friends Tom and Soph, who moved out here from Calgs as well, what they were
most looking forward to their Ma cookin for them. We all come from different backgrounds and after talking, we came up with a brilliant idea that we'd visit each other's
houses and get our Mom's to cook for us. Haha thanks Moms.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivf6GvLHWwrM1wmIAkdk9nCsD-Ijxalk8u_Y92w5KzH4MtTpMiPNF8qXsjXY_ckjrhR9M5oiSNSWQi5aRzBdezQ0Knlfmp_Ew9xsN5GzvJ9VW9QvnUeK5Ze2ocQq4pI8DM1mFwESYjce51/s1600/IMG_8297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivf6GvLHWwrM1wmIAkdk9nCsD-Ijxalk8u_Y92w5KzH4MtTpMiPNF8qXsjXY_ckjrhR9M5oiSNSWQi5aRzBdezQ0Knlfmp_Ew9xsN5GzvJ9VW9QvnUeK5Ze2ocQq4pI8DM1mFwESYjce51/s400/IMG_8297.JPG" width="400" /></a></div>
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First, my house for a snack. I'm 3rd generation Chinese and my Mom decided to whip up a batch of her fried wontons.Who else just happens to have these ingredients hangin around the house?</div>
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She can make about a hundred of these in minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IUx71sjUXh5f5RqX05vlblKPKMxvRuCMZxhJIYCSBMdk9M7BDkLhabYLUDj8w_t9SVL_M0C-IhxfejTlSoP_C2xrhnRe_LmAZC83IJKbnnZuEIsnae0rd5oxc-AahWhzP5yTxAgo_Mab/s1600/IMG_8304.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>She's pretty particular about what goes in her filling. She grinds down the pork tenderloin herself and uses prawns, sweet Chinese pork sausage and fresh water chestnuts.</div>
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Crispy, golden brown. Instead of frying, she also cooks these in broth for her wonton soup. </div>
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Fried pork and prawn wontons with sweet chili dipping sauce. </div>
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<b>Tom's House</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUyqNGfdtZvGxDrWfS9lJHbzJOTFrJnl2wyXExBlEmSMSUES9fwXeyHZaOzeejPMCc1yKP58hjkjb60pxbbmuUgLwfpKON3_03YcKSQGMVbxP6SscvLqJc3pW8mpPJJAIUYgQKwysPjmA/s1600/IMG_8247.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUyqNGfdtZvGxDrWfS9lJHbzJOTFrJnl2wyXExBlEmSMSUES9fwXeyHZaOzeejPMCc1yKP58hjkjb60pxbbmuUgLwfpKON3_03YcKSQGMVbxP6SscvLqJc3pW8mpPJJAIUYgQKwysPjmA/s400/IMG_8247.JPG" width="400" /></a></div>
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My friend Tom is Burmese and his family came over here from Burma when he was 12 years old. </div>
I noticed this huge box of kleenex sitting on the dining room table and understood why they leave it out when I bit into one of those chili peppers. Damn HOT but sooo good. Spicy stir fried chicken and vegetables.</div>
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Spicy Beef Masala. I was hangin around the kitchen next to Tom's mom as he explained to her "Laura loves to cook Mom...that's why she's asking you all these questions". She seemed pretty pleased because no one ever asks her about her cooking and she started to pull things out of her pantry to show me. I want to know everrrything!</div>
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Crab egg drop soup.</div>
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Red onion, lime, cilantro salad which was a perfect side dish to the spicy curry.</div>
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Tom also seems to have a dozen cousins and friends who stop by like it's an open house to grab a bite to eat. Cousin Vic, Vic 1, Steve, Henry, John, I can't keep them straight.<br />
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<b>Soph's House</b> </div>
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My friend Soph is Cambodian, but was born in Thailand and her family moved to Calgary when she was 3. </div>
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Tom was asking Soph's Ma how she makes her curry and got the same reply the rest of our Mom's gave " I don't know, I don't use a recipe, I just throw things together! " </div>
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Chicken curry with eggplant and potatoes. Served with vermicelli noodles and French baguette slices to dunk in the broth.<br />
Tom was talking away to Soph's mom about how he'd move back to Calgary for an Engineering job and how he still loves Calgary, at the same time Soph's kicking him under the table and shaking her head at him. All our Mom's would love for us to move back.<br />
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Steamed crab legs with salty vinegar dipping sauce and salad rolls stuffed with pork and prawns served with a sweet, tangy fish sauce.</div>
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Sweet coconut milk rice ball soup</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-sr1mf3uyOFaPKHYGdJioZlEcesEUvOAWJVFqEES0dsoniKd3g1zCBepvQ6bHATps6fn9vMzX7OTL6673dpWRVDr_uotFR7M-ET_uvPB_-r_eDdiggmj4AXrI2zWV_yNDizy8E05SOQEW/s1600/IMG_8241.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-sr1mf3uyOFaPKHYGdJioZlEcesEUvOAWJVFqEES0dsoniKd3g1zCBepvQ6bHATps6fn9vMzX7OTL6673dpWRVDr_uotFR7M-ET_uvPB_-r_eDdiggmj4AXrI2zWV_yNDizy8E05SOQEW/s400/IMG_8241.JPG" width="400" /></a></div>
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Soph and her dog Moleson! Sweetest pup I've ever met. He's also the size of a donkey.</div>
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I've eaten at some of the top restaurants but have to be honest in saying these meals right here, authentic, home cooked, made by Ma with all that love and care, are the meals that taste the best and are the most memorable to me.</div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com2tag:blogger.com,1999:blog-3922023356360808291.post-21077056593864645192011-12-28T21:16:00.000-08:002011-12-29T02:15:15.210-08:00Bowen Island Getaway<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-lkYaAAHpY7RlFIKYeBl6q5FBEQrlUzSeUIpaXSCmTXoppG3mg92-pmfGMOksMl4AcsOvgCWt43IxDLHPBxJuEShKD7YipT1rCFROPTDokpxUpHBv7WbtJ76zbG_IESgRgvVqHNDB446/s1600/IMG_7808.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5689197872682599458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-lkYaAAHpY7RlFIKYeBl6q5FBEQrlUzSeUIpaXSCmTXoppG3mg92-pmfGMOksMl4AcsOvgCWt43IxDLHPBxJuEShKD7YipT1rCFROPTDokpxUpHBv7WbtJ76zbG_IESgRgvVqHNDB446/s400/IMG_7808.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Before the Christmas rush began some friends rented a house out on Bowen Island and how can you say no to that?<br />
I'm not actually fishing, I just like casting and I'm pretty sure you can't catch anything in 5 cm deep water, but let's just pretend I am.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2p9ozTu04s616ZL39oprGcnnGAFxt4EcpqHErM__ExAJVTLInu17zCtEHC7_4L8T81KLB1G2-qc79Vi8KogpJsXkdnOFFc89YyXRSxNGOO3ni2EkvEH77OhEFWUZf5w0vOayyMd1LS3nV/s1600/IMG_7872.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5689197548017371922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2p9ozTu04s616ZL39oprGcnnGAFxt4EcpqHErM__ExAJVTLInu17zCtEHC7_4L8T81KLB1G2-qc79Vi8KogpJsXkdnOFFc89YyXRSxNGOO3ni2EkvEH77OhEFWUZf5w0vOayyMd1LS3nV/s400/IMG_7872.JPG" style="display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Perfect weather.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAJr3mgT2vTgGbcp8lroLY1A4zBRkyOBAiz1QZuivpkozrNoZjqi4RYrhcpi3e7IqawgZuBjGtKgmmyMTfRaMFYPbJHk1leabIUjJNoMuEwBB8OxDQj64ePQSzQiHL0LvALvE-A3yJ5JT/s1600/IMG_7739.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5689196865992810434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAJr3mgT2vTgGbcp8lroLY1A4zBRkyOBAiz1QZuivpkozrNoZjqi4RYrhcpi3e7IqawgZuBjGtKgmmyMTfRaMFYPbJHk1leabIUjJNoMuEwBB8OxDQj64ePQSzQiHL0LvALvE-A3yJ5JT/s400/IMG_7739.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Just out watering the herbs! No, not really. There was supposed to be a herb garden but we couldn't find it, though being December might have had something to do with it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6Rkz8nja7KKo4Img5rH0Athgdpt2mwrpr9FmqgCHMxNx_RKn90t-_nuxCvIgTss-bP1gJaIcR-rOj7wXmTD3DZ53s7s2IjUChTw8I-3xEaVWUlBZsaKMxvztb3xfX4WIKdJhLA3oQ3DU/s1600/IMG_7912.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5689196539727559250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6Rkz8nja7KKo4Img5rH0Athgdpt2mwrpr9FmqgCHMxNx_RKn90t-_nuxCvIgTss-bP1gJaIcR-rOj7wXmTD3DZ53s7s2IjUChTw8I-3xEaVWUlBZsaKMxvztb3xfX4WIKdJhLA3oQ3DU/s400/IMG_7912.JPG" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a>Honestly, look at that view. Fully equipped kitchen, Bon Iver tuneage, crackling fireplace, glass of red, leave me there.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbboUSxTF21qMGCfB6ZtlYZcMS3SIF7NphHtYG7eQzDSEM2TAaAYV7P_5ME5171UNFeVl1b3l1v20LLOm0IXsbEplaFXsfpqXT_YgZyBZKFHMTjj3AJ-sJj97b4MlNCgUH54zvHkvdtIL/s1600/IMG_7941.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5689196230314216594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbboUSxTF21qMGCfB6ZtlYZcMS3SIF7NphHtYG7eQzDSEM2TAaAYV7P_5ME5171UNFeVl1b3l1v20LLOm0IXsbEplaFXsfpqXT_YgZyBZKFHMTjj3AJ-sJj97b4MlNCgUH54zvHkvdtIL/s400/IMG_7941.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Small little grocery store, very few choices, 7 hungry people..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc8-Vf8R4dpQV0GmGUNb1gzRHWM2MjUnzsqvPJQwJzBLRdfTW_vy8XkbkyE2Hh_UgNDkHJXz6JZMf1SpY3HMuJ5jjvmMhRrW1_VermZSpoQEjVcHyB2is67tYJDR4-0Bc_9r21a3iUnJh/s1600/IMG_7944.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5689195852455055362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc8-Vf8R4dpQV0GmGUNb1gzRHWM2MjUnzsqvPJQwJzBLRdfTW_vy8XkbkyE2Hh_UgNDkHJXz6JZMf1SpY3HMuJ5jjvmMhRrW1_VermZSpoQEjVcHyB2is67tYJDR4-0Bc_9r21a3iUnJh/s400/IMG_7944.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Easy easy, pasta and grilled meat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvt53F6LsN4U2x0IkU0dISS-diDH7oCRVDeWI4kpu19zjtSa1Ezpd39KmrhXteQVDaxug-m6y_jrW_Ll4pTBFpou-IAfiNL5Zg3rCouU1xska19q2sNsQ8kHEo3D9JGDgxb3kzDfbC3ex/s1600/IMG_7810.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5689195348112375522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvt53F6LsN4U2x0IkU0dISS-diDH7oCRVDeWI4kpu19zjtSa1Ezpd39KmrhXteQVDaxug-m6y_jrW_Ll4pTBFpou-IAfiNL5Zg3rCouU1xska19q2sNsQ8kHEo3D9JGDgxb3kzDfbC3ex/s400/IMG_7810.JPG" style="display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
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Island contentment.</div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com1tag:blogger.com,1999:blog-3922023356360808291.post-43588593495862191032011-12-21T00:00:00.000-08:002011-12-22T22:56:02.529-08:00Meatballs, 2 Ways<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLz7R5iTReQ7YrB6ruAr1-oG4KJeyWZHJIAXjIBj9qK5rM-0m92Yg_kteudrnK18CBy_xJS8bFrUccfhWjZjAnblNJtUqiixyBSRCbM8H2tQ73jWwZhKPPZCPjVm1IQTEkLwQ1-4mjNSw/s1600/IMG_7585.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLz7R5iTReQ7YrB6ruAr1-oG4KJeyWZHJIAXjIBj9qK5rM-0m92Yg_kteudrnK18CBy_xJS8bFrUccfhWjZjAnblNJtUqiixyBSRCbM8H2tQ73jWwZhKPPZCPjVm1IQTEkLwQ1-4mjNSw/s400/IMG_7585.JPG" alt="" id="BLOGGER_PHOTO_ID_5681658299794890802" border="0" /></a><span style="font-weight: bold;">Spicy Meatball Subs</span><br />Gift exchange eats! My favorite way to make them is with ground veal, beef, pork and Italian sausage and simmered in a San Marzano tomato sauce.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhge8swMKuj-dtD6hsFbhcPxR_XIqfRV2AQ7na2N7DBoyuKgHNIa6oFWNmqDqRGDgbWmCpV2GqZVyNq9LIGj5GYDxrPWrJfZ-Xpjbz5KdDpmVuKqKqSRIAX9lRgbUvWDZgakAY_ELFt6Npf/s1600/IMG_7589.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhge8swMKuj-dtD6hsFbhcPxR_XIqfRV2AQ7na2N7DBoyuKgHNIa6oFWNmqDqRGDgbWmCpV2GqZVyNq9LIGj5GYDxrPWrJfZ-Xpjbz5KdDpmVuKqKqSRIAX9lRgbUvWDZgakAY_ELFt6Npf/s400/IMG_7589.JPG" alt="" id="BLOGGER_PHOTO_ID_5681658146628858850" border="0" /></a><br />Perfect for a party, you can make it ahead of time and just warm it on site. I pre-ordered Vietnamese baguettes from my fave banh mi shop on Kingsway, for this I prefer them over French baguettes because they're lighter, crispy and not as bready.<br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_dXCNOm_N004tMdZNj8WyIv16wtyKpGhUTpEuPZmYeHKXtAl2CrUQtZiTT4XeUUGxdAhIcCdS6F79ynVU-jh9z-0r2xKGJcb38CthLyVLtNkMbr_mjTuc0YBmp8FGkjXeWZQXTGoC6o9/s1600/IMG_7632.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_dXCNOm_N004tMdZNj8WyIv16wtyKpGhUTpEuPZmYeHKXtAl2CrUQtZiTT4XeUUGxdAhIcCdS6F79ynVU-jh9z-0r2xKGJcb38CthLyVLtNkMbr_mjTuc0YBmp8FGkjXeWZQXTGoC6o9/s400/IMG_7632.JPG" alt="" id="BLOGGER_PHOTO_ID_5681657458939771522" border="0" /></a>A little mizuna ( a green similar to arugula but slightly less peppery) fresh shaved parm and a warning from our hostess that she would kill anyone who drops a meatball on her large cream suede ottoman.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3srwaNLqqvSwxRX-bL74c4TmmNS7ZP8A5gOOxsFth2JjIi4FgxgB1TT50tCVeKly85WtuWon7ULmVBn-GwDLDcdGmls41AocJouARG-atdPmBlFqwNvkqw2eex3E8JqRFqBGxciCLUG9e/s1600/IMG_7455.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3srwaNLqqvSwxRX-bL74c4TmmNS7ZP8A5gOOxsFth2JjIi4FgxgB1TT50tCVeKly85WtuWon7ULmVBn-GwDLDcdGmls41AocJouARG-atdPmBlFqwNvkqw2eex3E8JqRFqBGxciCLUG9e/s400/IMG_7455.JPG" alt="" id="BLOGGER_PHOTO_ID_5681655566821837010" border="0" /></a><span style="font-weight: bold;">Spaghetti and Meatballs</span><br />The week before the party was actually where I got the idea for the subs. I was craving total comfort food and this is exactly what I wanted. A couple friends came over and thought we could catch a movie later on but I told them we had a surprise guest coming over. They said, tell em to come! I said we have to stay home, just wait!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW5RivV8f272oL0OIddDvGHUHdTWK73YFk_iBXkNShgm8s6O3kqFgK9GGNuZkO_BmUv5P3dXVtzFYgR-lAeBZwLmWz6tWAI6Yb4SgczM1UJWuNKH8KxVnOJZgBhrH4RpTQSjl_b1M2pvP/s1600/IMG_7444.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW5RivV8f272oL0OIddDvGHUHdTWK73YFk_iBXkNShgm8s6O3kqFgK9GGNuZkO_BmUv5P3dXVtzFYgR-lAeBZwLmWz6tWAI6Yb4SgczM1UJWuNKH8KxVnOJZgBhrH4RpTQSjl_b1M2pvP/s400/IMG_7444.JPG" alt="" id="BLOGGER_PHOTO_ID_5681655208761393154" border="0" /></a>Meet Rufio, I was puppy sitting! They were pretty enamored with the guest :)<br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgLj0fT9IiFqEM5LkH2nZYsk4sCpbufMN6xm4OHP8I1ylP469O0itNsVnTbum0QNN6Wj2UmjzjvoOODtB3LCyfo7U-zS-q_bo-Vaj4Wqcw5hyphenhyphenABgB48FaA-t0tdnTBGHu6T2UBJVgNjS_/s1600/IMG_7456.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgLj0fT9IiFqEM5LkH2nZYsk4sCpbufMN6xm4OHP8I1ylP469O0itNsVnTbum0QNN6Wj2UmjzjvoOODtB3LCyfo7U-zS-q_bo-Vaj4Wqcw5hyphenhyphenABgB48FaA-t0tdnTBGHu6T2UBJVgNjS_/s400/IMG_7456.JPG" alt="" id="BLOGGER_PHOTO_ID_5681654462498189058" border="0" /></a>You'd think he was the one that ate the pasta. The little guy pretty much slept the whole night.<br /><br /></div><span style="font-weight: bold;">Meatballs</span><br />Makes approx 45<br /><br />1/2 white onion, minced<br />3 garlic cloves, minced<br />1 lb ground chuck beef<br />1 lb ground veal<br />1/2 lb ground pork<br />1/2 lb Italian sausage (ask butcher for this or buy sausage and remove casings)<br />2 eggs<br />1/4 cup water<br />1/2 cup fresh grated parmigiano reggiano (optional)<br />1/2 whole wheat panko bread crumbs, give or take<br />10 fresh basil leaves, finely chopped<br />1/2 tsp chili flakes<br />s+p<br />*if paleo, omit water, cheese and bread crumb)<br /><br />1. In a small pan saute onion and garlic until soft, let cool.<br />2. Mix together all 4 meats, add in onion and garlic, basil, chili flakes, s+p eggs and water, just till combined.<br />3. Preheat small pan with a little oil<br />4. Add in whole wheat panko, just enough until mixture comes together.<br />5. Take a bit of the ground meat mixture and form into a little patty, pan fry till done, taste and check for seasoning.<br />6. Form into golf ball size rounds. In a large pan with oil, fry until golden brown on all sides. Place in tomato sauce.<br /><br /><span style="font-weight: bold;">San Marzano Tomato Sauce</span><br />2-12 oz can San Marzano Whole Tomatoes<br />25 oz bottle of tomato puree<br />6 cloves garlic, minced<br />1 tsp chili flakes<br />1 tsp sugar (if needed)<br />s+p<br />6 fresh basil leaves, rough chopped<br /><br />1. In a large pot, saute garlic until soft, add San Marzano tomatoes and puree. Slightly crush the whole tomatoes.<br />2. Season with chili flakes, sugar, s+p and basil. Let simmer.<br /><br /><br /><br /><br /><span style="font-style: italic;"></span>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com5tag:blogger.com,1999:blog-3922023356360808291.post-7129660995668051952011-12-13T21:32:00.000-08:002011-12-16T10:31:41.409-08:00Secret Santa<div style="text-align: center;"><br />At the beginning of December friends and I have a Secret Santa gift exchange, we do dinner and then open presents.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJZhP3oOBCTRB6PoJv4u8F88KylJlAyGkxRlCVYY0rK2rHyTBwwI00xm7S7KzAezSyAgmeySQBEdv-RhpyqfYGXLjmHO0pyXwxgrxgQGhkydcEPRCl5JPVEkcKjIlthxtrtmTtsl_eytR/s1600/IMG_7571+-+Copy.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJZhP3oOBCTRB6PoJv4u8F88KylJlAyGkxRlCVYY0rK2rHyTBwwI00xm7S7KzAezSyAgmeySQBEdv-RhpyqfYGXLjmHO0pyXwxgrxgQGhkydcEPRCl5JPVEkcKjIlthxtrtmTtsl_eytR/s400/IMG_7571+-+Copy.JPG" alt="" id="BLOGGER_PHOTO_ID_5685866750422495442" border="0" /></a>It's pretty obvious to whoever gets me that I'm their Secret Santa. Last year I did a 3 course dinner for my friend, so everybody knows if I get you, you're gettin food!<br /></div><div><p align="center"> </p><div style="text-align: center;" align="center"> </div><div style="text-align: center;" align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_YV9INd20JgvQWwFX07vo0yke5OKlpr9VTu__aayMkBh0Si0BSJa84o3cprwXrsxxxCbgqZpQswHn66oHykVKGDUEAL8w96bjLBXODNifAEhCIRkkliSMVKksxihkLl-6qU1S-Q8ZiwU/s1600/IMG_7558+-+Copy.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_YV9INd20JgvQWwFX07vo0yke5OKlpr9VTu__aayMkBh0Si0BSJa84o3cprwXrsxxxCbgqZpQswHn66oHykVKGDUEAL8w96bjLBXODNifAEhCIRkkliSMVKksxihkLl-6qU1S-Q8ZiwU/s400/IMG_7558+-+Copy.JPG" alt="" id="BLOGGER_PHOTO_ID_5685854206250001506" border="0" /></a>Bachelor friends are pretty easy to please.<br />(I hid the tag but he knew as soon as he opened the cookies)<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kPSZA3iXURfZId7GSPzWCdh1x-b9Pz0Kn5SzMUPNCIbvCDprEkQwtg6-R8xYXFVQVLH9lMCeTw1tZRruJiRQc1XaS6EDt63YBFLXajv56-7j_ss5yYlXeYY41m7Lr5x0XUQUp-zmHrnG/s1600/IMG_7645.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5679947006152547650" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kPSZA3iXURfZId7GSPzWCdh1x-b9Pz0Kn5SzMUPNCIbvCDprEkQwtg6-R8xYXFVQVLH9lMCeTw1tZRruJiRQc1XaS6EDt63YBFLXajv56-7j_ss5yYlXeYY41m7Lr5x0XUQUp-zmHrnG/s400/IMG_7645.JPG" border="0" /></a>For dinner that night a bunch of us made food and brought it over (full post comin up). My friend Soph's the host sent me a message a few days before: </div><div style="text-align: center;">S: Hey, how can I combine potatoes with mac and cheese. </div><div style="text-align: center;">Me: Seriously?<br /></div><div style="text-align: center;">Me: Well you could make mac and cheese, top it with mashed potatoes, cover it with more cheese and bake it. </div><div style="text-align: center;">Me: That's total carbolicious overload though...you're going to comatose everybody. but DO IT.</div><div style="text-align: center;">S: I'm doin it.<br /><br /></div><img style="margin: 0px auto 10px; width: 400px; height: 266px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5679946632494423522" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQ5w2MWVLSb_2CH0ZTlVObUwgUvVmeRezc1XPHw_71jtU9FMNdaKycxID9oFwfTsWbOhvIM0NTO8XcoWxBs47VyOqLtkMdU3MqmTAaZ-LSeHZwyaD90-q84f1_zy7gWl_oRVL9KGYmQ72/s400/IMG_7595.JPG" border="0" /><p align="center">When your real fam doesn't live in the same city, you feel pretty grateful for your second family of tight friendships :)</p></div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-26531186189366043042011-12-07T00:44:00.000-08:002011-12-07T22:19:41.182-08:00Rib Eye Steak with Wild Mushroom Bacon Ragout<div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSnaBxhP_OORcazW36hnIsrYcAIsPhEuhho-uhQYVpccD9gLtp9qI8_h9NK00bwd3PmTZbDZVJrpX26C5tiCnvnhIPGvl_bCYDCp4JfD9yPcZu5lspHpZbAMy4y5hLpmrOeuBOfVUlfaE/s1600/IMG_7680.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5681820692251049314" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSnaBxhP_OORcazW36hnIsrYcAIsPhEuhho-uhQYVpccD9gLtp9qI8_h9NK00bwd3PmTZbDZVJrpX26C5tiCnvnhIPGvl_bCYDCp4JfD9yPcZu5lspHpZbAMy4y5hLpmrOeuBOfVUlfaE/s400/IMG_7680.JPG" border="0" /></a>It's funny, I don't really like to put a label on how I eat or what I eat. I went to a nutrition school where everyone was very adamant about only bringing in their soaked nuts, kale, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">quinoa</span> salads, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">kombucha</span> and whole grain sandwiches but then felt bad when they let it slip that they ate chips and cookies on the weekend. I went to a French cuisine based culinary school so no matter what I was taught, I knew there was no way I'd cut out butter, flour and sugar. Now, it just tends to be more in moderation. It's only my little opinion, but I just think there's a need to really not care what anyone thinks. Everybody is different and everyone has foods that work and don't work for them. For myself, I eat whatever makes me feel good (eating a chunk of cookie dough as I type!). I was just talking to a lady who has been on a raw food diet for a year and feels fabulous. Awesome, that's what works for her! I once tried take out from Gorilla Foods, a raw food <span class="blsp-spelling-error" id="SPELLING_ERROR_2">resto</span> downtown, I had one bite of the collard green wrap and came home and stuffed it with chicken. </div><br /><div style="text-align: center;">That said, I seem to naturally eat pretty <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Paleo</span> during the weekdays. Breakfast is usually eggs, avocado,vegetables and fruit and dinner is usually meat and veg, like this Rib Eye with Wild Mushroom Bacon Ragout. Meat and veg can get a little boring so I like to come up with things that will compliment the protein. I know not everybody is a fan of mushrooms, so it can absolutely be substituted with a vegetable you like such as roasted butternut squash, zucchini, asparagus. Pretty much everything goes well with bacon. Well except Vegetarianism..but good on you!<br /></div><div style="TEXT-ALIGN: center"><br /></div><span style="FONT-WEIGHT: bold">Rib Eye Steak with Wild Mushroom Bacon Ragout</span><br />(Serves 2)<br />2 cups <span class="blsp-spelling-error" id="SPELLING_ERROR_4">cremini</span> mushrooms, sliced<br />1 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_5">chanterelle</span> mushrooms, torn into pieces<br />10 strips bacon, sliced crosswise in 1/2 inch pieces<br />1/2 white onion, sliced<br />2 cloves garlic, minced<br />1/4 tsp fresh thyme, finely chopped<br />1/2 cup low sodium beef stock (or chicken stock)<br />2 tbsp balsamic vinegar<br />s+p to taste<br />2 rib eye steaks, grilled, broiled or pan fried<br />kale, steamed<br />cherry tomatoes, roasted<br />2 eggs, sunny side up<br /><br />1. In a medium size pan, fry bacon until crispy. Transfer bacon to a side plate and reserve bacon fat. Sample bacon, obviously for quality control purposes.<br /><br />2. Add back 3 tbsp of bacon fat, saute onions until caramelized on medium high heat. Add mushrooms, garlic and thyme and cook until soft.<br /><br />3. Add beef stock and balsamic vinegar, turn heat on high and reduce down until sauce becomes thick. Add bacon back in, season with salt and pepper.<br /><br />4. Place kale and tomatoes on plate, add steak, mushroom ragout and a sunny side up egg because we all know everything tastes better with an egg on top.Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com2tag:blogger.com,1999:blog-3922023356360808291.post-78921059455667298592011-11-23T23:17:00.000-08:002011-12-01T10:34:19.396-08:00Vancouver Winter Farmers Market<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2yOK2hxUnChZNPkPbB6uMOPeDjJ2ABDVRlIjz6ZrAlqibXD4QHcKCqp445vJhbvqcSPjM4W_ScfcmYPIv7dYdkTWJNGo2Ahhmef5RdXMnhCcCPTHbdXLDJno5qviruzeJGJ6TqsxAX2k/s1600/IMG_7489.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2yOK2hxUnChZNPkPbB6uMOPeDjJ2ABDVRlIjz6ZrAlqibXD4QHcKCqp445vJhbvqcSPjM4W_ScfcmYPIv7dYdkTWJNGo2Ahhmef5RdXMnhCcCPTHbdXLDJno5qviruzeJGJ6TqsxAX2k/s400/IMG_7489.JPG" alt="" id="BLOGGER_PHOTO_ID_5678093782362955378" border="0" /></a>If you ever need to find me on a Saturday morning this is where I'll be. Every. Saturday. Freezing rain, slushy snow or lack of sleep, I won't miss it! These are the potatoes I can't stop talking about. Get your butt outa bed if only to come for these.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEjar7vzUN_HQw_nwJWQiCYuDoNyzvqkEubSWHDXZEdOlMtkLhCHBubhbpFbW4AD_jTrXVJlPRv1pRWalXMl3ax3Bgj41cq21XEtqwYRBqN-FCaDP3glRwmVv5O9CBL3T5eacuk2DDj6c/s1600/IMG_7491.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEjar7vzUN_HQw_nwJWQiCYuDoNyzvqkEubSWHDXZEdOlMtkLhCHBubhbpFbW4AD_jTrXVJlPRv1pRWalXMl3ax3Bgj41cq21XEtqwYRBqN-FCaDP3glRwmVv5O9CBL3T5eacuk2DDj6c/s400/IMG_7491.JPG" alt="" id="BLOGGER_PHOTO_ID_5678093288377366034" border="0" /></a>The stand is called Helmer's Organic<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MaaqG7_yMdSRMd1b0jpAeNhtxruAyJiy47gEa2ewWph3vsQSs3VOxqmM52GaSBfugm9-fTZtURyddCnCIsAFmMdVeJx6R75RrrZw0EYBJPkkUAddwJD6Iiv4yWmu2sPV1b0l_TIvWDbK/s1600/IMG_7469.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MaaqG7_yMdSRMd1b0jpAeNhtxruAyJiy47gEa2ewWph3vsQSs3VOxqmM52GaSBfugm9-fTZtURyddCnCIsAFmMdVeJx6R75RrrZw0EYBJPkkUAddwJD6Iiv4yWmu2sPV1b0l_TIvWDbK/s400/IMG_7469.JPG" alt="" id="BLOGGER_PHOTO_ID_5678092924815046706" border="0" /></a>Purebread, artisan bread and baked goods brought down from Whistler.<br /></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WxlhHjJfUfUMyeiHfyMTYshJ8WhNPiXs-El26X4ZYURaZ9eq0h6_CKgmUt2F8Y5xe7UhAlesMJk-pr_SYAeQr2nAsscpasujOQzicuMiWxrFc9jfckxQeEglgh3UBdxDcpxhATAof_iZ/s1600/IMG_7475.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WxlhHjJfUfUMyeiHfyMTYshJ8WhNPiXs-El26X4ZYURaZ9eq0h6_CKgmUt2F8Y5xe7UhAlesMJk-pr_SYAeQr2nAsscpasujOQzicuMiWxrFc9jfckxQeEglgh3UBdxDcpxhATAof_iZ/s400/IMG_7475.JPG" alt="" id="BLOGGER_PHOTO_ID_5678092401562586386" border="0" /></a>Get the lavender earl grey scone, rosemary chocolate cookie or pudgie pie (croissant type dough stuffed with goat cheese and caramelized onions).<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9sMhdRzpGxRpxFZEiPJIQIueqsMMRdYzOGbcYnDOx7K86y0d_jLevNvrSycrSeSBHAZtbyitFhqSAMUUkIY_iiNBrkl0Lm6KI76JQ35ZF2u5uwo8dwOxBv4UARJRJBEhEZNxV76gWyXj/s1600/IMG_7477.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9sMhdRzpGxRpxFZEiPJIQIueqsMMRdYzOGbcYnDOx7K86y0d_jLevNvrSycrSeSBHAZtbyitFhqSAMUUkIY_iiNBrkl0Lm6KI76JQ35ZF2u5uwo8dwOxBv4UARJRJBEhEZNxV76gWyXj/s400/IMG_7477.JPG" alt="" id="BLOGGER_PHOTO_ID_5678091607959055282" border="0" /></a>Chanterelles! Probably my fave mushroom. Saute w/ butter, garlic, splash of white wine or marsala, cream, s+p. Spread on crostinis, stuff in an omelette or eat straight out of the pan.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9ZbDZMYb_lC2P3iY5xBNv9b_q30HhGwigwe4olVKxkysYX5tgnEi8EkrFT_3N_y6Bq9xkUt6epvbLBO3ISgSKMtNXprZ_V5n-pvp_gDbEcxMsFXi_LSEk47iNSB4wq5jF0pViCd_7Gu-/s1600/IMG_7481.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9ZbDZMYb_lC2P3iY5xBNv9b_q30HhGwigwe4olVKxkysYX5tgnEi8EkrFT_3N_y6Bq9xkUt6epvbLBO3ISgSKMtNXprZ_V5n-pvp_gDbEcxMsFXi_LSEk47iNSB4wq5jF0pViCd_7Gu-/s400/IMG_7481.JPG" alt="" id="BLOGGER_PHOTO_ID_5678091308717368418" border="0" /></a>Maple syrup! I was talking to the guys here about the maple syrup process. From extracting the sap from the tree, to boiling it down, to what it yields after its been reduced to a syrup, it's pretty crazy how much it takes just to fill one bottle. They also have maple syrup hot chocolate. Soo good, very similar to the hot chocolate I had in Spain, it's thick and rich. My friend and I shared 1/2 a cup and it pretty much filled my daily chocolate quota!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWXg8NyYa-LYAfEpLylcyXXAGk8rzgFXbOpT_wAS3cJrdSMnCw7coajGcN58xBDh-xs7vTGDxee6vaKK0tRVbe1thyGQ0WWufJDPbzz4vWkosC1xUAMCrvxKsWefywL4BIr17Xsr96tRg/s1600/IMG_7484.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWXg8NyYa-LYAfEpLylcyXXAGk8rzgFXbOpT_wAS3cJrdSMnCw7coajGcN58xBDh-xs7vTGDxee6vaKK0tRVbe1thyGQ0WWufJDPbzz4vWkosC1xUAMCrvxKsWefywL4BIr17Xsr96tRg/s400/IMG_7484.JPG" alt="" id="BLOGGER_PHOTO_ID_5678090941620783762" border="0" /></a>Squash season. My fave way to eat it right now: cut in half, scoop out seeds, roast cut side down at 375 degree F until a knife can easily be stabbed through with no resistance, scoop out the inside and add a spoonful of coconut oil and salt and pepper.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBywmQesxhyphenhyphenMXtmlhUtH7mHwDTj3jpLpBKiw4qUwKbjzqcAAfoKAAYhNTn8gfpPNFUU8QV7FLbO6UHHJcW2Qv54tcsIPv85r2BN7rjb4kxJ7GJZPtW4Y2-O69WUocKW_pcLqnqhgLycwm/s1600/IMG_7495.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBywmQesxhyphenhyphenMXtmlhUtH7mHwDTj3jpLpBKiw4qUwKbjzqcAAfoKAAYhNTn8gfpPNFUU8QV7FLbO6UHHJcW2Qv54tcsIPv85r2BN7rjb4kxJ7GJZPtW4Y2-O69WUocKW_pcLqnqhgLycwm/s400/IMG_7495.JPG" alt="" id="BLOGGER_PHOTO_ID_5678089991970236722" border="0" /></a>This farmer has the nicest carrots and the best kale, it's slightly sweet which he told me is because of the freezing temperatures we've had.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxgre81BUgN8r4utHaE2O96yJ2CPCnfdlarO1bDyibjZGphouI7fxZ_a9MZp-MrJGL8Zd5plule1V6JyeFzMcKIuPho15mbXtpjzd9dzhewSj-TMyiT-Q000hCi8kKwbEBBecyLSUtBdG/s1600/IMG_7497.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxgre81BUgN8r4utHaE2O96yJ2CPCnfdlarO1bDyibjZGphouI7fxZ_a9MZp-MrJGL8Zd5plule1V6JyeFzMcKIuPho15mbXtpjzd9dzhewSj-TMyiT-Q000hCi8kKwbEBBecyLSUtBdG/s400/IMG_7497.JPG" alt="" id="BLOGGER_PHOTO_ID_5678089686120613634" border="0" /></a>The only place I buy salmon. Local, wild, sustainable and flash frozen at sea. Really the best I've ever had. Fish should never have a fishy smell when you cook it, if it does...then you know it's really not that fresh.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChMOdfphyphenhyphenXk65vt6drbeeSqXdptSTBNrPL6Vffxd153y0E5w8DO6P52dYJTSjWzrOOh3sDAZDWqmkE_h06kLaGqvv8zbIgHvBqvXSqu8kw914RqfJZa5jwYAK_KSYzTk5f5nk2Z_Efg31/s1600/IMG_7503.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChMOdfphyphenhyphenXk65vt6drbeeSqXdptSTBNrPL6Vffxd153y0E5w8DO6P52dYJTSjWzrOOh3sDAZDWqmkE_h06kLaGqvv8zbIgHvBqvXSqu8kw914RqfJZa5jwYAK_KSYzTk5f5nk2Z_Efg31/s400/IMG_7503.JPG" alt="" id="BLOGGER_PHOTO_ID_5678089295136167922" border="0" /></a>Sunchokes! Roast with s+p or mash with the Sieglende potatoes and a drizzle of truffle oil.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufFsaXaLbFEBDU6iz1fE-A0cgCavEQL0FFhBssHcMqHoANxBvZJgZ_52CKmmPLd-0WF-ygtFUDpWBc0fRxvQib5U4KEG0QTPWkqeK9PFxauzUujfgbpKxHpUT53Q8CD2hCkzSDEnJg09F/s1600/IMG_7510.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufFsaXaLbFEBDU6iz1fE-A0cgCavEQL0FFhBssHcMqHoANxBvZJgZ_52CKmmPLd-0WF-ygtFUDpWBc0fRxvQib5U4KEG0QTPWkqeK9PFxauzUujfgbpKxHpUT53Q8CD2hCkzSDEnJg09F/s400/IMG_7510.JPG" alt="" id="BLOGGER_PHOTO_ID_5678088904980038674" border="0" /></a>I don't trust a vegetable that doesn't have a little dirt on it. If you find a bug in your salad don't freak out, be glad those greens came from the earth! Unless it's an Asian restaurant, then it might just be bad handling...I once found an animal tooth in my sweet and sour chicken, but that's a whole other story.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4fofGTa1XxARnDNh7ofQqVr9D5rDhH5EgADJWpislhJFY_5k2R-VpwsG8Kd4WoQathJ9pja5IgFn-5rWViIgar13jRKsT9wE_Z_6o50PZXpU-t5HIM_lyw_xyNn_drAnjSVpy4SrCfrc/s1600/IMG_7513.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4fofGTa1XxARnDNh7ofQqVr9D5rDhH5EgADJWpislhJFY_5k2R-VpwsG8Kd4WoQathJ9pja5IgFn-5rWViIgar13jRKsT9wE_Z_6o50PZXpU-t5HIM_lyw_xyNn_drAnjSVpy4SrCfrc/s400/IMG_7513.JPG" alt="" id="BLOGGER_PHOTO_ID_5678088611276653282" border="0" /></a>Best handcrafted local sausage of all time.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_QFFp4Edo6pxea-YPAMlzcQRsPmTu_6OsmzhWderHQHAXiDLH4g70gXwCT4kEcmov_5lqM_5xNx1lyPI3qGB1400ZYDhij-aB_CMC8g__P4bCNORNBIhPLsF-RmQ5fV9qsNiS34CNjJK/s1600/IMG_7515.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_QFFp4Edo6pxea-YPAMlzcQRsPmTu_6OsmzhWderHQHAXiDLH4g70gXwCT4kEcmov_5lqM_5xNx1lyPI3qGB1400ZYDhij-aB_CMC8g__P4bCNORNBIhPLsF-RmQ5fV9qsNiS34CNjJK/s400/IMG_7515.JPG" alt="" id="BLOGGER_PHOTO_ID_5678087877498034194" border="0" /></a>Saltspring Island Cheese, love the lemon chevre. (Bought 3, one to bring back home for Christmas, and the others for wine night or a last minute dinner party)<br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBqeAm0meDWiDLVhN_8VLfSy1XON3tYquS0EbFiYBAwi3cdY7Sink8QLvN4Pa_JxIvWw3q5IoAuZLEc_hgc_g1E6htmArs8Sq9qwXiEUMGm9Yqf1uys6fMSPrbIJLB7JZU_kduuwDbKRB/s1600/IMG_7522.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBqeAm0meDWiDLVhN_8VLfSy1XON3tYquS0EbFiYBAwi3cdY7Sink8QLvN4Pa_JxIvWw3q5IoAuZLEc_hgc_g1E6htmArs8Sq9qwXiEUMGm9Yqf1uys6fMSPrbIJLB7JZU_kduuwDbKRB/s400/IMG_7522.JPG" alt="" id="BLOGGER_PHOTO_ID_5678087403320761378" border="0" /></a>My good friend who had never been to the market came with me one time and was in total aw as a local musician played and kids danced around, he said "everyone is <span style="font-style: italic;">so</span> happy here..!". I said, yeaa! Surrounded by food, how could you NOT be!?<br /></div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-45309199770869402572011-11-14T02:12:00.000-08:002011-11-17T12:12:41.603-08:00Fleur del Sel Toffee Chocolate Pretzel Cake<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7PpltdP3O1wQ2FKFhy24sj9E0Xofr4ZHGAkfsp72HK7YCBgNQfN3Mf8lgy7imfKam9l769ISGmFnux3hBDCyQ9WHH9zkqxt4ATcW8nOrq495ts0Mz9qM6_XFLBj7dkTLsd_zxzRdJn5e/s1600/IMG_7402.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674056701456028866" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7PpltdP3O1wQ2FKFhy24sj9E0Xofr4ZHGAkfsp72HK7YCBgNQfN3Mf8lgy7imfKam9l769ISGmFnux3hBDCyQ9WHH9zkqxt4ATcW8nOrq495ts0Mz9qM6_XFLBj7dkTLsd_zxzRdJn5e/s400/IMG_7402.JPG" border="0" /></a><span lang="EN"><br /></span><div style="text-align: center;"><span style="font-family: Calibri;font-family:Calibri;" lang="EN" > </span><span style="mso-ascii-font-family:Calibri; mso-hansi-font-family:Calibri;mso-bidi-mso-ansi-language: ENfont-family:Calibri;" lang="EN" >Can you imagine if we didn't make mistakes? If we didn't make mistakes how could we learn from them or discover something new? Here are a few of mine as of late.</span>..<span style="font-family: Calibri;font-family:Calibri;" lang="EN" ></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-EOt5ypDx8TRh6s_vTBgI0hMqYyoqVZwW3lIg0bbY-kcyYMkEWXtfn6sTZqdIJ2q8eMt0W2q321znO05LTyO5HyGWDU6Eg9B0B_rZAuixrsHfyOqySZf8ke6Y2mki3nyRKamdNXcoZwiV/s1600/IMG_7373.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674056125328168370" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-EOt5ypDx8TRh6s_vTBgI0hMqYyoqVZwW3lIg0bbY-kcyYMkEWXtfn6sTZqdIJ2q8eMt0W2q321znO05LTyO5HyGWDU6Eg9B0B_rZAuixrsHfyOqySZf8ke6Y2mki3nyRKamdNXcoZwiV/s400/IMG_7373.JPG" border="0" /></a><span style="font-weight: bold;"><br /></span><span>Slipped and hurt my back at <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Crossfit</span><br /><span style="font-style: italic;">Lesson: Listen to your body when you start to feel yourself burning out.<br />Discovery: I feel very fortunate for my body and what it does for me. I will also never take for granted putting on a pair of pants. </span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span><br /></span></div><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4X7ULXTrsU8a1hlsp0Ks3LEN-7AIau7-USC1ly2vmtgM1m_DQMGf4SG_u6xnMX9sO-zONk4vsTOFCx8MQrKCvMI_rFAiHjG6JgwmyJ6FUYPT2yxUewiaOojco0YeZPonU-ZxmXZbyQT3/s1600/IMG_7411.JPG"><img style="margin: 0px auto 10px; width: 267px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674055694828754738" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4X7ULXTrsU8a1hlsp0Ks3LEN-7AIau7-USC1ly2vmtgM1m_DQMGf4SG_u6xnMX9sO-zONk4vsTOFCx8MQrKCvMI_rFAiHjG6JgwmyJ6FUYPT2yxUewiaOojco0YeZPonU-ZxmXZbyQT3/s400/IMG_7411.JPG" border="0" /></a><br />When recovering, trading baking in for <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Crossfit</span> is never really a good thing.<br /><span style="font-style: italic;">Discovery: You start to get really creative in the kitchen.<br />-Friends love you even more for getting to be your taste testers.<br />-You will love your <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Lululemon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">lycra</span> workout pants even more than you did before.<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCSJlCDhKaF3VO3hf8dFooaa21ldBTx1qOYdAeg1IqqYIium-vJKsRyVpuC1Uy38ykrQ2EyluBcNZKfJVernzm1-wztopDW6rTBZeS3ArvbWhGZYdomaE5tr-5le1u_XJ05jNG5CBh0BR/s1600/IMG_7340.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674055266537302562" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCSJlCDhKaF3VO3hf8dFooaa21ldBTx1qOYdAeg1IqqYIium-vJKsRyVpuC1Uy38ykrQ2EyluBcNZKfJVernzm1-wztopDW6rTBZeS3ArvbWhGZYdomaE5tr-5le1u_XJ05jNG5CBh0BR/s400/IMG_7340.JPG" border="0" /></a><br /><div style="text-align: center;">Rushing to get ready for work I somehow managed to put my underwear on backwards. and inside out. and it's not exactly granny underwear. (sorry too much?)<br /><span style="font-style: italic;">Lesson: Getting ready 5 minutes early would be super beneficial.<br />Discovery: <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Hanky</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Pankys</span> really are extremely comfortable (ask everyone of my girlfriends, they will concur).<br />-Apparently I can't dress myself but I can bake 2 dozen cupcakes while cutting a cake, while boiling butter and sugar for toffee and whipping chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_6">buttercream</span>.<br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33dyQGS2-YyrZpevc5bxw9nzXj-q-r6Q2PHkIcaEKIYFR0ElNmy3LYXlxi4Y89f165CnKw9K_m-qlM_qtHvJbQFfK536yqxq6U2qO4kDVg36mY4BJJvJtQG8JbHVgIFk0PCUXjumPGJqV/s1600/IMG_7359.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674054780227204450" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33dyQGS2-YyrZpevc5bxw9nzXj-q-r6Q2PHkIcaEKIYFR0ElNmy3LYXlxi4Y89f165CnKw9K_m-qlM_qtHvJbQFfK536yqxq6U2qO4kDVg36mY4BJJvJtQG8JbHVgIFk0PCUXjumPGJqV/s400/IMG_7359.JPG" border="0" /></a><br />My mom taught me this, it helps keep the edges clean when you're icing a cake, when you're done just pull out the parchment paper and voila! Clean sides with no messy icing left on the cake plate.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZL3ywbT4L2WGjkgXMcXkupCZybb_9HB-9DpYedGZ4jQGrHyEGQu_SZJbCVXtRhazGCMfPjiY4eQiX0fLztrVP_rUc0uvxpSSmZ6-E1-hPLs_0lXyud3_Ngm2IlF44bsDLwQtZRVc-CV5/s1600/IMG_7366.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674054429915655602" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZL3ywbT4L2WGjkgXMcXkupCZybb_9HB-9DpYedGZ4jQGrHyEGQu_SZJbCVXtRhazGCMfPjiY4eQiX0fLztrVP_rUc0uvxpSSmZ6-E1-hPLs_0lXyud3_Ngm2IlF44bsDLwQtZRVc-CV5/s400/IMG_7366.JPG" border="0" /></a> Late night baking, 2 a.m. Still waiting for my neighbours to pound on my door complaining about the loud screeching noise my <span class="blsp-spelling-error" id="SPELLING_ERROR_7">kitchenaid</span> mixer likes to make. In the back of my mind hoping a sincere apology and fresh baked goods would make things a-<span class="blsp-spelling-error" id="SPELLING_ERROR_8">ok</span>.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvGMUGXtZ7QmpBUQc8lXcP4q5DMsmVsddRDEf4f2V8O3noK81_nt3VlP5FTofiumory3CU-o4SSF0sdb0gz8HqKPhdJEzcox1urOI7PHcAgvhHAYiN5WYhyphenhypheni8VnstEBCvjvdN5L1f71Bs/s1600/IMG_7389.JPG"><img style="margin: 0px auto 10px; width: 267px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674054060045662562" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvGMUGXtZ7QmpBUQc8lXcP4q5DMsmVsddRDEf4f2V8O3noK81_nt3VlP5FTofiumory3CU-o4SSF0sdb0gz8HqKPhdJEzcox1urOI7PHcAgvhHAYiN5WYhyphenhypheni8VnstEBCvjvdN5L1f71Bs/s400/IMG_7389.JPG" border="0" /></a><br />I baked this cake for my friends birthday and forgot the baking powder.<br /><span style="font-style: italic;">Lesson: Thoroughly read over your recipe, no matter how confident you think you are at making a cake.<br />Discovery: 10 minutes in you can still save the cake by pouring the warm batter back into a mixing bowl, adding the baking powder and it will still turn out great!<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrN_NIG1DWmqzJw2XdHHub5A68jKmWD4qW8BeIPmwhGNXqWJqOPDjVigk6x6E-f0-73OY0Ifgwn0AQ3O3BZ6PxpyOtJXt0cEnWcszpoIYLv7eDzfqPNVy7tVUd1aPE_4psF4ig3zyzx8UZ/s1600/IMG_7399.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674053594199324434" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrN_NIG1DWmqzJw2XdHHub5A68jKmWD4qW8BeIPmwhGNXqWJqOPDjVigk6x6E-f0-73OY0Ifgwn0AQ3O3BZ6PxpyOtJXt0cEnWcszpoIYLv7eDzfqPNVy7tVUd1aPE_4psF4ig3zyzx8UZ/s400/IMG_7399.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Wtk9Q2GMYBETlZjSqX4S6_XlqUWIUTTVmta9ODrAcRE6AXwSmUEMYqh7azqQOWb0l7YvcDXr9bF1Gfk8FaFsRz0lHTtuKoIq-qWDGBEnURYrjSawyye2-GsuHCLxJ99qzNARTQ8Hh6uK/s1600/IMG_7366.JPG"><br /></a><div style="text-align: center;">Trust, faith, patience, perseverance and I think things will turn out just the way they are meant to be.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB6P6Z40KgbdAzmCmkcd1Q-3t5-bML6QPfBHallLSDXGlEXIrB8Pt3HmO8uJEGZlxDxIPd-BHKcZ5AvrrtC3cu6Q_m1SYEtMX5y84_ZgQHEPKxqIivUMGTRcmroA5n6KUJzU5O9p0bNOu/s1600/Toffee+Pretzel+Cake%2521.jpg"><img style="margin: 0px auto 10px; width: 320px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5674050446345219778" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB6P6Z40KgbdAzmCmkcd1Q-3t5-bML6QPfBHallLSDXGlEXIrB8Pt3HmO8uJEGZlxDxIPd-BHKcZ5AvrrtC3cu6Q_m1SYEtMX5y84_ZgQHEPKxqIivUMGTRcmroA5n6KUJzU5O9p0bNOu/s320/Toffee+Pretzel+Cake%2521.jpg" border="0" /></a><br /></div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com3tag:blogger.com,1999:blog-3922023356360808291.post-756575972081073562011-10-31T02:00:00.000-07:002011-10-31T19:18:00.671-07:00Intuitive eating<div style="text-align: center;"><div style="text-align: center;">I've definitely learned to listen to my body these days, it drives me nuts to hear about crazy diets, magic pills, formulas and packaged low fat foods that are on the market. Finding a balance is different for everybody but for me it starts with what I eat. Intuitive eating; eat when you're hungry, eat what you crave, stop when you're satisfied. But make sure <span style="font-style: italic;">most of the time</span> (scroll to my post on Portland and lunch at Save on Meats if you're sick of this already!) it's clean, whole foods and includes greens galore, healthy fats and protein. Exercise, strength train, sweat, find something you love. My faves are running, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">crossfit</span>, yoga and snowboarding. That's definitely not for everyone but don't stop searching until you find something that makes you want to get that adrenaline <span class="blsp-spelling-error" id="SPELLING_ERROR_1">goin</span> and that heart rate up! Portion control, which leads back to intuitive eating and eating just until you feel satisfied. We're not kids anymore, you don't have to finish your plate, save it for later!<br /></div><br />Random shots of eating what I crave:<br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDeaVUQLW4UbZCBQlMlgr0mQw9vqfMBCZV_rf36MmHKN2FVnJ5HlicP-u9JVwSG_tWNFDFM4cF0BhyPffGRSkPsAEKKRUT5gbzM3k2dP51Dwi5a30vgxCLht3cd8xToe3z5KjYk5WvTbR/s1600/IMG_7319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDeaVUQLW4UbZCBQlMlgr0mQw9vqfMBCZV_rf36MmHKN2FVnJ5HlicP-u9JVwSG_tWNFDFM4cF0BhyPffGRSkPsAEKKRUT5gbzM3k2dP51Dwi5a30vgxCLht3cd8xToe3z5KjYk5WvTbR/s320/IMG_7319.JPG" alt="" id="BLOGGER_PHOTO_ID_5668851943979133378" border="0" /></a>After a hot flow yoga class: Light lunch of toasted Persian <span class="blsp-spelling-error" id="SPELLING_ERROR_2">flatbread</span>, tomatoes, roasted balsamic asparagus, poached egg w/ truffle salt, Italian olive oil tuna, 6 yr aged cheddar, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Nicoise</span> olives. (Not shown, coconut water; hydrate hydrate hydrate, nature's natural source of electrolytes).<br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOx31h__r7YJ4EJv_k5YET-XpdlgnNiy_bovS2PhK2we2R5dZnveRkQ1uWOuc1VJd9tG9Z_VxwQBlCJm2dOaDPLp_JE71m5dC4KI4dAcWHX3RWKOya0xjN5XPti8xDQeSFb7MPGECKpf2g/s1600/Imported+Photos+00308.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOx31h__r7YJ4EJv_k5YET-XpdlgnNiy_bovS2PhK2we2R5dZnveRkQ1uWOuc1VJd9tG9Z_VxwQBlCJm2dOaDPLp_JE71m5dC4KI4dAcWHX3RWKOya0xjN5XPti8xDQeSFb7MPGECKpf2g/s320/Imported+Photos+00308.JPG" alt="" id="BLOGGER_PHOTO_ID_5668851581679282514" border="0" /></a>After <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Crossfit</span>: MEAT.<br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvWUsdB_o6wpc8e7voWkFUetQx5VCxIhrFVijo2p1Gh6B0ySSdNuPHE_VBhsyAVC-bvLLamTPjjR4wnqdIlqa23OAMdcN7SeQ9fyavw4diVDn7O6Whj4q69RrzTYvQiyCGjPEePSZILsP/s1600/Imported+Photos+00012.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvWUsdB_o6wpc8e7voWkFUetQx5VCxIhrFVijo2p1Gh6B0ySSdNuPHE_VBhsyAVC-bvLLamTPjjR4wnqdIlqa23OAMdcN7SeQ9fyavw4diVDn7O6Whj4q69RrzTYvQiyCGjPEePSZILsP/s320/Imported+Photos+00012.JPG" alt="" id="BLOGGER_PHOTO_ID_5668851105026616034" border="0" /></a>Always:<br />Vegetables, perfectly cooked and loaded with flavor (shown here, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">brussels</span> sprouts and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">swiss</span> chard with leeks, garlic, white wine and bacon). When I cook with bacon I use an organic, nitrate free kind.<br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4L13RgA5w3xoEXqeQD-ijWvLjUhRYh-qkEXe-691ZTicGKxnfB9r4e49WzGz3PENboZdzrhptddSAdayoT7GPn-TeKcP2nkCzTroEm89IVpjg5rmZR0s1Q4habNKskihOfUALP09cvkvP/s1600/Imported+Photos+00033.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4L13RgA5w3xoEXqeQD-ijWvLjUhRYh-qkEXe-691ZTicGKxnfB9r4e49WzGz3PENboZdzrhptddSAdayoT7GPn-TeKcP2nkCzTroEm89IVpjg5rmZR0s1Q4habNKskihOfUALP09cvkvP/s320/Imported+Photos+00033.JPG" alt="" id="BLOGGER_PHOTO_ID_5668850984209212962" border="0" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Snacky</span>:<br />I try and prep things ahead of time so I can grab something quick or throw together a salad (shown here, steamed broccoli, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">swiss</span> chard, roasted butternut squash, caramelized onion and garlic hummus)<br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbibmEp-pDQ25W1o7nR3MGCL8or4kqeJyqpGjLojG3uFUyN0z43_UKoDcEeOppIezb_YTZAmal-OOtl5iy3nrNYBd90uACONYdnJPgMknO9L6Qd3i5tBVU0e_TfeAmbwGru2qzfDKQJDf/s1600/Imported+Photos+00168.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbibmEp-pDQ25W1o7nR3MGCL8or4kqeJyqpGjLojG3uFUyN0z43_UKoDcEeOppIezb_YTZAmal-OOtl5iy3nrNYBd90uACONYdnJPgMknO9L6Qd3i5tBVU0e_TfeAmbwGru2qzfDKQJDf/s320/Imported+Photos+00168.JPG" alt="" id="BLOGGER_PHOTO_ID_5668850796804457890" border="0" /></a>On a cold wet, rainy Vancouver day:<br />Comfort food stews like <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Coq</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">au</span> Vin (Chicken stewed with carrots, onions, celery, red wine, chicken stock, bacon and mushrooms)<br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimRlYrkOCXSXYyyJj7mtSEYbKJIupNQqJeUqKOuwT9w-W-lDpi0CknZneAYiCLqds21xogHRVKtQ3umc2Y5YBTPU9IpA5uWUnNr_gP6YiVsUYWB8ikwxMz7gmRwdMbwilAku770WzAnox/s1600/IMG_7226.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimRlYrkOCXSXYyyJj7mtSEYbKJIupNQqJeUqKOuwT9w-W-lDpi0CknZneAYiCLqds21xogHRVKtQ3umc2Y5YBTPU9IpA5uWUnNr_gP6YiVsUYWB8ikwxMz7gmRwdMbwilAku770WzAnox/s320/IMG_7226.JPG" alt="" id="BLOGGER_PHOTO_ID_5668849229040547362" border="0" /></a>When I'm fighting off a cold:<br />When I'm sick and can't smell or taste food I get super sad, so I'll eat for texture and to fuel and nourish the body: Chili with spinach, fried egg, pickled red onion, avocado, tomato. My cure all sick concoction: Fresh juiced apple and a TON of fresh ginger, mixed with orange juice, 1 packet of orange <span class="blsp-spelling-error" id="SPELLING_ERROR_11">emergenC</span>, side of <span class="blsp-spelling-error" id="SPELLING_ERROR_12">coldfx</span> and sleep sleep sleep!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_-AGaZJm6iyWWgC-2UnP6_OjbsKw9aIUKUvcaJlX09SbmcAn8zBYmyAexNFFdIQvpS6McTMkdGhLdwV0ko7hjQ3vCi8-VjqhcUbmeKLMNmBWLd6puQez9r78w86NHK4Q9FP1R_n47rpP/s1600/IMG_7228.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_-AGaZJm6iyWWgC-2UnP6_OjbsKw9aIUKUvcaJlX09SbmcAn8zBYmyAexNFFdIQvpS6McTMkdGhLdwV0ko7hjQ3vCi8-VjqhcUbmeKLMNmBWLd6puQez9r78w86NHK4Q9FP1R_n47rpP/s320/IMG_7228.JPG" alt="" id="BLOGGER_PHOTO_ID_5669572526168131538" border="0" /></a>Often, very often: (Who am I kidding, ALWAYS.)<br />Cookies, chocolate, DESSERT. Life is not worth living for without this. But make it the best cookie, best chocolate, best dessert you can get your hands on, cheap stuff <span class="blsp-spelling-error" id="SPELLING_ERROR_13">aint</span> worth it!<br /><br /><br /></div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-11142112603363221012011-10-24T00:58:00.000-07:002011-10-29T01:50:55.817-07:00A Challenge<div style="text-align: left;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGbJzwzmOZaXKm9UeEycgYiFDajQHxJs39lopeE4Mye16CJGXhQh5JebNpitN3bmDNQ6DpABLKsgPrwhOE5WLaqeVI__E9H3bq8_i5W_nIiTsjzWEzIvPHBgJCrqW281D-9RQkDRFcGKO/s1600/IMG_7283.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGbJzwzmOZaXKm9UeEycgYiFDajQHxJs39lopeE4Mye16CJGXhQh5JebNpitN3bmDNQ6DpABLKsgPrwhOE5WLaqeVI__E9H3bq8_i5W_nIiTsjzWEzIvPHBgJCrqW281D-9RQkDRFcGKO/s320/IMG_7283.JPG" alt="" id="BLOGGER_PHOTO_ID_5666970231514179282" border="0" /></a>Most challenging dinner party menu planning <span class="blsp-spelling-error" id="SPELLING_ERROR_0">everr</span>! 8 friends, all with various food restrictions. Ready for this?<br /><br />-No Dairy -No Fruit<br />-No Sugar -No Grains -No Starch -No Shellfish<br />-No Nuts -No Chicken -No Beef -No Pork<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxr2ubSl-n4YPDRTp5mXl1-fOTLZcZTn9j7PGe-gCce4VngPf93sOSNGuanqcQNERHONMCk3boWCTUDNXv-jFSsaDQSmco8FIDoTSt9AxUHUhqspCVlz5783u_3KAXFnaaN2XAjoPjSt-/s1600/IMG_7257.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxr2ubSl-n4YPDRTp5mXl1-fOTLZcZTn9j7PGe-gCce4VngPf93sOSNGuanqcQNERHONMCk3boWCTUDNXv-jFSsaDQSmco8FIDoTSt9AxUHUhqspCVlz5783u_3KAXFnaaN2XAjoPjSt-/s320/IMG_7257.JPG" alt="" id="BLOGGER_PHOTO_ID_5666969525014613682" border="0" /></a><br /><div style="text-align: center;">I know. I thought about putting a huge bowl of spinach in the middle and passing out forks but of course that's not me. Truth be told, I love a challenge. Two of our friends were visiting from out of town, our mutual friend had introduced us as, Mary is YOU but in San Francisco! This girl <span style="font-style: italic;">loves</span> food. I've always wanted to cook for her.<br /></div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVThjUZeWRU4rTT0TfvkviIJ2VQl1Rksiz5szok3HQzb3T8Zuy-Kn5CiB2gKw5sSoSrfNyLahu_NlCasoWOAobLgDPw0F73okpuHNUlSlabKqRExmXa1Yd6bpp6t0p9bKMf4ZBWzoKZYc_/s1600/IMG_7295.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVThjUZeWRU4rTT0TfvkviIJ2VQl1Rksiz5szok3HQzb3T8Zuy-Kn5CiB2gKw5sSoSrfNyLahu_NlCasoWOAobLgDPw0F73okpuHNUlSlabKqRExmXa1Yd6bpp6t0p9bKMf4ZBWzoKZYc_/s320/IMG_7295.JPG" alt="" id="BLOGGER_PHOTO_ID_5666969908165165202" border="0" /></a>So the menu I designed had options for everyone.<br /></div><br /><div style="text-align: center;">-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Brined</span> Roasted Free Range Organic Local Chicken<br />-Local Provencal Style Chicken Sausage<br />-Roasted BC Sockeye Salmon<br /><br />-Local Greens, Crispy Prosciutto Wrapped Asparagus, Soft Boiled Eggs, Roasted Cherry Tomatoes, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Vincotto</span> (Balsamic Roasted Asparagus for no pork friend)<br /><br />-Ratatouille (1/2 with Whole Wheat <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Panko</span> Bread Crumbs and Feta, 1/2 without)<br /><br />-Aged Cheddar, Butternut Squash and Kale Bread Pudding<br /><br />-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">Truffled</span> Mashed Potatoes<br /></div> <div style="text-align: center;"><br />-Double Chocolate Lavender Sea Salt Ice Cream Sandwiches (No sugar, no fruit friends really can't be helped)</div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjay2CBnhx7GTWXvkV1xHXqhJ1i_DQXok67m7EGqlxl5gmUo-1c6IGaCtCsyIl6eT4Dx7xR97z-g8i7EhpOWtwg4-wcviw3_YhWAbVKeMHIlI0rH2onuTdQiirarNPNmaPOV563IIiMCGqN/s1600/ice+cream+sandwihes%2521.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjay2CBnhx7GTWXvkV1xHXqhJ1i_DQXok67m7EGqlxl5gmUo-1c6IGaCtCsyIl6eT4Dx7xR97z-g8i7EhpOWtwg4-wcviw3_YhWAbVKeMHIlI0rH2onuTdQiirarNPNmaPOV563IIiMCGqN/s320/ice+cream+sandwihes%2521.jpg" alt="" id="BLOGGER_PHOTO_ID_5666968978750545234" border="0" /></a><br />My awesome friend Son's helped me tie these. "You have to work fast before they melt, also I like the thicker pieces of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">rafia</span>, not the scraggly ones!". "Yes Laura!". When a couple of our other friends showed up they were actually talking about ice cream sandwiches, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">ohh</span> really I said, you like ice cream sandwiches? I'll keep that in mind...<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKdB7HeJkfSDO2XEVBLVO9q1GxR8s4KlL8diGR0oQp6KMSJ1-OVT6Zfj6kpTQb1_gaYrnbEFcQqGFEf3hwFvwVOqKbtLE8UmS6RLKDuREIFuu-5OZXNjlb0fSufhLnQv5iL-ayHJ2Wv-b/s1600/IMG_7310.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKdB7HeJkfSDO2XEVBLVO9q1GxR8s4KlL8diGR0oQp6KMSJ1-OVT6Zfj6kpTQb1_gaYrnbEFcQqGFEf3hwFvwVOqKbtLE8UmS6RLKDuREIFuu-5OZXNjlb0fSufhLnQv5iL-ayHJ2Wv-b/s320/IMG_7310.JPG" alt="" id="BLOGGER_PHOTO_ID_5666965402726948434" border="0" /></a><br /><div style="text-align: center;">Cheese factor, get ready.<br />Love, Heart and Soul. I truly believe these have to go into your cooking and I really do think you can taste it. 3am the night before I'm roasting off butternut squash, dicing shallots, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">sauteing</span> kale and I'm happy. Tired! But happy. Why? Because I know who I'm feeding and I know how appreciative they are.<br /><br />Ever wonder why the host waits till everyone gets their food? Of course to be polite, but we're also probably not that hungry after tasting and smelling it, while cooking it all day. Another reason is to sit back and watch your guests (hopefully!) enjoy themselves.<br /><br />Last night? Silence (because food was being shoveled into mouths), the friend who says the bf <span class="blsp-spelling-error" id="SPELLING_ERROR_8">neverr</span> takes seconds and the friend who described my ice cream sandwich as this exquisite texture of crispy, soft and chewy and the perfect contrast of sweet and salty. I tried really hard not to smile. First time I ever met him, he knew nothing about me and said if it were possible, he would rather take a pill instead of eat real food. Knew I could change that.<br /></div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-40271388037987552342011-10-12T23:41:00.000-07:002011-10-13T10:34:06.085-07:00Thanksgiving Weekend<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZb8g_bZHyXUfLcTUInii9MGxdAe1MyblLS0ae53UKzr4MG-Hs93IUI9JOnJ_slwhqZz-xtt3gSRxTfirBY1iK3Eo5rVpbCsplSIbK2L5jOP1NJ4L9HZrIHvsM0RarV-ut36WjUCnaizd/s1600/IMG_0503.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZb8g_bZHyXUfLcTUInii9MGxdAe1MyblLS0ae53UKzr4MG-Hs93IUI9JOnJ_slwhqZz-xtt3gSRxTfirBY1iK3Eo5rVpbCsplSIbK2L5jOP1NJ4L9HZrIHvsM0RarV-ut36WjUCnaizd/s320/IMG_0503.JPG" alt="" id="BLOGGER_PHOTO_ID_5662867151601808194" border="0" /></a>Calgary for Thanksgiving because really, how could I miss out on Ma's turkey and croissant bacon stuffing? Yea that's right <span style="font-style: italic;">croissants</span>. In my suitcase I brought back farmers market potatoes, tomatoes, grapes, local sausage, fresh shucked corn, cranberries as well Stumptown coffee.<br />I was in charge of the sides so I did fresh cranberry sauce with aged balsamic, brussels sprouts with bacon and shallots, garlic butter corn and green beans, beet salad with feta, dill and pickled onions and mashed potatoes with truffle salt.<br />See my mom's cookbook collection in the corner? Whole lot of awesome right there. I've been known to sit myself in that corner pulling books out for inspiration.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdyyx3K8G2htaq_uoJkjrs7R447Nw_UwdThQYzBm2IYlgkltWlAVfsvnZvcRGMNz9_nLLbXf93KzzsZjsbs2AoLfrefk3nLGnVKcIlx5-q4cbW3_afo06E4AbakbgTv1tAM-v0MbM861X/s1600/IMG_0402.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdyyx3K8G2htaq_uoJkjrs7R447Nw_UwdThQYzBm2IYlgkltWlAVfsvnZvcRGMNz9_nLLbXf93KzzsZjsbs2AoLfrefk3nLGnVKcIlx5-q4cbW3_afo06E4AbakbgTv1tAM-v0MbM861X/s320/IMG_0402.JPG" alt="" id="BLOGGER_PHOTO_ID_5662865670274344050" border="0" /></a>I was feeling slightly under the weather when I flew in and my very thoughtful Ma had a pot of homemade chicken soup ready to go. Yup this was my favorite bowl when I was little, look how happy the Campbell's soup girl is!<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTceUlb7luQLVYw8RxS26Ko3vEVkryqZLsaVyPPAytW-Mm2wRre00f77OVRMoSnaxk8EYRdokaphscWVEt931_5KKsTSQ0rsdZqVyXfwQeyXnk4LWt3kMBlBM_GM8epi0Bla6ACqwdESq/s1600/hiking6.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTceUlb7luQLVYw8RxS26Ko3vEVkryqZLsaVyPPAytW-Mm2wRre00f77OVRMoSnaxk8EYRdokaphscWVEt931_5KKsTSQ0rsdZqVyXfwQeyXnk4LWt3kMBlBM_GM8epi0Bla6ACqwdESq/s320/hiking6.JPG" alt="" id="BLOGGER_PHOTO_ID_5662865113949956738" border="0" /></a>My brother, sister-in-law and I did the Grotto Canyon hike near Canmore, incredible! We came to the conclusion that what would be the point of a hike unless you have the goal to stop for lunch? We are so Asian. We also like to take A LOT of pictures.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqN4ftuGATVitOJtAzWQjgz6G74Epufj_aKddJsVe4PTW6lIhPA3TzqFV24BdGzg0SYWlexx48Cqanfbo_2mLW7UOiNwYyzTOkMSkRByLzqjv_Ryrrhtzll-l3YxAK6CGSoDbypbIWYfh/s1600/IMG_0496.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqN4ftuGATVitOJtAzWQjgz6G74Epufj_aKddJsVe4PTW6lIhPA3TzqFV24BdGzg0SYWlexx48Cqanfbo_2mLW7UOiNwYyzTOkMSkRByLzqjv_Ryrrhtzll-l3YxAK6CGSoDbypbIWYfh/s320/IMG_0496.JPG" alt="" id="BLOGGER_PHOTO_ID_5662863772541514850" border="0" /></a>Dessert! Ma made Pumpkin and Lemon Meringue Pie, her pies are serious perfection.<br /></div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-56010132559344470112011-09-26T10:24:00.000-07:002011-09-26T12:06:16.143-07:00Save on Meats, not so cheap after all.<div><div><div><div align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHu6UOG1WFtqTFwrlBgLnJO2C1GL9DiTXr-vkF9f_Jm7KO7enptMR85wgZMVeNxxitIJtUvSpbjv41FN6CTt9F2nSb5QEL7M0VCdj0hhMaKkYr312y2Qjt1qpwGoy-RUPIt97y80zH_lK/s1600/IMG_7318.jpg"><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5629662438368097138" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHu6UOG1WFtqTFwrlBgLnJO2C1GL9DiTXr-vkF9f_Jm7KO7enptMR85wgZMVeNxxitIJtUvSpbjv41FN6CTt9F2nSb5QEL7M0VCdj0hhMaKkYr312y2Qjt1qpwGoy-RUPIt97y80zH_lK/s320/IMG_7318.jpg" border="0" /></a>I'm a total sucker for old school classic comfort food, so I was happy to hear Save-On Meats was re-opening. I had already been there for dinner but my friend hadn't tried it yet so we headed down for lunch. We shared the chocolate shake, tomato soup and biscuit, tuna melt and opened face roast chicken sandwich. It's definitely diner food, no fancy plating but also not as greasy as some joints. We were pretty happy when the bill came, exclaiming "this is SO cheap!". Walking back to the car it took me half a second before I realized my car was no longer there. Actually slightly amused and in aw of my stupidity I realized I parked in a spot that towed after 3:00 pm. I'm pretty sure I was so excited for lunch I plugged the meter and neglected to read the signage around me. A 30 minute walk and we made it to the tow lot. I'm also pretty sure the people working there have never seen a happy customer in their life. In the end I calculated it out to be a $156.00 lunch and a regret that there could've at least been kahlua in that shake. </div></div></div></div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-13550464387353526692011-09-09T16:56:00.000-07:002011-09-10T01:54:35.899-07:00Farmers Market Inspiration-Sweet Corn Pancakes<div><div align="center"><strong></strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymUNopYnpYMM3YgKCri4YwEm79jDKgAUUqCjlLJ0FJjh18kZTII5118p-F7r0bIOqs-z1Y14zi57dIIGuAK3ZAv1SOY8qlPZwEfkqINEgY1v1-p7AHsHWwydfIyjsXfn-KPgHNHSaqKEn/s1600/IMG_7196.JPG"><strong></strong><img style="margin: 0px auto 10px; width: 320px; height: 214px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5640865955314647826" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymUNopYnpYMM3YgKCri4YwEm79jDKgAUUqCjlLJ0FJjh18kZTII5118p-F7r0bIOqs-z1Y14zi57dIIGuAK3ZAv1SOY8qlPZwEfkqINEgY1v1-p7AHsHWwydfIyjsXfn-KPgHNHSaqKEn/s320/IMG_7196.JPG" border="0" /></a>Breakfast for dinner? YES! My friend Whit and I made a trip to the Trout Lake Farmers Market because Milan is back. Who's Milan? He's pretty much our version of a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">rock star</span>, also known as the Tomato Man. If you've ever had his tomatoes or really anything he grows, you know what I'm talking about. Besides Milan there's <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Reimer's</span> corn patch and for lack of a better description the corn actually tastes like the corniest corn injected with sugar. This stuff is so good you can eat it raw. There is also potatoes from another farm that I wait for all year and the description they have for this one particular variety is "buttery and rich". No lie, you could eat these boiled and mashed and it tastes like a pound of butter has been added to them. </div><div> </div><div align="center"><br />I can't even explain my complete contentment from this meal. Inspired by peak of the season ingredients, we kept things pretty simple. As I took a bite of the sweet corn pancake I realized the cornmeal based batter was really just a vehicle to hold the ridiculously sweet juicy corn.<br /><br />This was our<span class="blsp-spelling-error" id="SPELLING_ERROR_2"></span> brainstorming <span class="blsp-spelling-error" id="SPELLING_ERROR_3">convo</span>: Me: <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Hmm</span> corn, cornbread? Corn fritters? Corn PANCAKES. Whit: YES. We need a protein. Chicken? Pork? Pork chops? Me: I have bacon and rib eye at home.. potatoes, what should we do with them? Whit: They're so good on their own, smashed and throw some fresh herbs in. Me: YES. Tomatoes, lets do a simple tomato basil salad on top<span style="font-weight: bold;"> </span>of the pancakes. Whit: YES. I have fresh basil.<br /><br />This meal was serious summer perfection.<br /><br /></div><strong></strong><div><strong>Sweet Corn Pancakes with Tomato Basil Salad</strong></div><div>Makes 8-10 pancakes<br /><br /></div><div>3 corn on the cob, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">kernels</span> removed</div><div>1/3 cup buttermilk</div><div>1 egg</div><div>1/4 cup flour</div><div>1/4 cup cornmeal</div><div>1 1/2 tsp sugar</div><div>1/2 tsp baking powder</div><div>salt and pepper</div><div>bacon fat or oil for pan frying </div><div>sea salt, Greek yogurt and honey (to serve alongside)</div><div> </div><div><br />1. Mix together flour, cornmeal, sugar, baking powder, salt and pepper</div><div>2. Beat egg and add to buttermilk, add this liquid to dry mix. Mix just until incorporated, don't <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">over mix</span>. </div><div>3. Fold in corn </div><div>4. Heat pan on med-high heat with bacon fat or oil. Use a 1/4 cup of batter per pancake. </div><div>5. Pan fry until golden on each side. Finish with a little sea salt.<br /><br /></div><div> </div><div>15 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">sungold</span> or cherry tomatoes, quartered</div><div>6 fresh basil leaves, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chiffonade</span></div><div>olive oil</div><div>salt and pepper</div><div> </div><div><br />1. Toss together and set aside until ready to serve.</div><div> </div></div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-47990596562297714992011-08-14T16:00:00.000-07:002011-08-14T16:42:34.992-07:00Portland<div><div><div><div><div align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmKHENpbvlrIjLwrqhZJyNKFvg9faKt1E6LTYblCTlmIO0MTsm0SKImukWFAoWIv-WDYsG3m45Hvz1hHRRkhedqrJlw7igie-Zhqibb89682Jyzbg0v5LM7lhrtPrbH8zv2SRT8tXQSrz/s1600/Lovejoy.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5634200500238265154" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmKHENpbvlrIjLwrqhZJyNKFvg9faKt1E6LTYblCTlmIO0MTsm0SKImukWFAoWIv-WDYsG3m45Hvz1hHRRkhedqrJlw7igie-Zhqibb89682Jyzbg0v5LM7lhrtPrbH8zv2SRT8tXQSrz/s320/Lovejoy.JPG" border="0" /></a>Portland is by far one of my favorite cities, if only because of (what else!?) the incredible food scene. Prepare yourself for these pictures. Some are slightly horrific Diners Drive-ins and Dives style but so extremely neccesary to try!
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<br /></div><div align="center"> </div><div align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84ZmAyKSY8VTfVC5SPiElE9CuNOqnc9Ex2i2QhNGaRf15Z5iZqM0HIF-Nq5BuE-Kk2Va9f02LigDNptBbRlAckTqEGKhAlH9LP8Phei8mL91mVWXmjLfc2-uUQwp_TQcdgkGMZF5TpVuW/s1600/IMG_6911.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 214px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5634200225355012562" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84ZmAyKSY8VTfVC5SPiElE9CuNOqnc9Ex2i2QhNGaRf15Z5iZqM0HIF-Nq5BuE-Kk2Va9f02LigDNptBbRlAckTqEGKhAlH9LP8Phei8mL91mVWXmjLfc2-uUQwp_TQcdgkGMZF5TpVuW/s320/IMG_6911.JPG" border="0" /></a>Pine State Biscuits actually was on Diners Drive-In's and Dives, this is their Farmer's Market location. Notice the lineup! It's that good.
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<br /></div><div align="center"> </div><div align="center"> </div><div><div align="center"><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7I61OdSBhUzTI5sUbUeVsdFI1HR4kb7LUOWxQTz32LXrYHOUz_RhSIxKb5f8ObfKK1-ZPaRLVUMZyiI2f2TJ28JqPS38Ye1PeFoSm96AjHdflA2FjkqPeJL5h3pni4wddZhYqQ-1T-Y-/s1600/IMG_6938.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 214px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5634199703037130498" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7I61OdSBhUzTI5sUbUeVsdFI1HR4kb7LUOWxQTz32LXrYHOUz_RhSIxKb5f8ObfKK1-ZPaRLVUMZyiI2f2TJ28JqPS38Ye1PeFoSm96AjHdflA2FjkqPeJL5h3pni4wddZhYqQ-1T-Y-/s320/IMG_6938.JPG" border="0" /></a>Biscuits and Sausage Gravy. Ahmazing. It's a good thing I haven't found a place in Vancouver that does a version I like or I'd be in serious trouble.
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<br /><div> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmy0gWijWal9aUS6H9YlSBjA9HBe_R0O_cT_Qr2oVXfUqjFGUKNjfRpgr-BR9rhEghfT12GYxW0X-bCvnYZHYf4l0ZMvtazk0HVdnGW19Uhvl14wB8dS3LUWhW9VBVCJH5nQd4u2e62Zg/s1600/Imported+Photos+00165.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 214px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5634199254153323202" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmy0gWijWal9aUS6H9YlSBjA9HBe_R0O_cT_Qr2oVXfUqjFGUKNjfRpgr-BR9rhEghfT12GYxW0X-bCvnYZHYf4l0ZMvtazk0HVdnGW19Uhvl14wB8dS3LUWhW9VBVCJH5nQd4u2e62Zg/s320/Imported+Photos+00165.JPG" border="0" /></a>"The Reggie"-Fried Chicken, Bacon, Cheese, Fried Egg, Sausage Gravy sandwiched between a Buttermilk Biscuit.
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<br /><div> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwXg5ozFLF5iiRo0DzGjBHM56jGnQ7641MKs1MKcqR5c7olvjuojeXAN_wwu2C9YT884NofMmblRBuy3Zhl2nS5vde0MOEGvybnRoRkM-DTM4rn9kzodiapiSUKIA2kRxT0GPkG6oB90l/s1600/Imported+Photos+00153.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 214px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5634198902780734018" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwXg5ozFLF5iiRo0DzGjBHM56jGnQ7641MKs1MKcqR5c7olvjuojeXAN_wwu2C9YT884NofMmblRBuy3Zhl2nS5vde0MOEGvybnRoRkM-DTM4rn9kzodiapiSUKIA2kRxT0GPkG6oB90l/s320/Imported+Photos+00153.JPG" border="0" /></a><span style="color: rgb(0, 0, 0);">"McIsley"-Fried Chicken, Pickles, Honey, Grainy Mustard sandwiched between a Buttermilk Biscuit. It's great to have friends that trust you when you tell them what they should try, that way you can steal a bite of theirs!</span></div><div>
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<br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRpomTMcfPglKe-mIrZ_PuYx4B36krZ8421kdm4m5tokvonx3cX46MAsIM_SifvkKOqmylC09Wxfu89Zi3tx-7FPwNn8Id7f81DRatKCHEqcfv4Hd8V7hkh1oroNO27VFVODFL-IRWrSs/s1600/IMG_6941.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 214px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5634197655703214658" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRpomTMcfPglKe-mIrZ_PuYx4B36krZ8421kdm4m5tokvonx3cX46MAsIM_SifvkKOqmylC09Wxfu89Zi3tx-7FPwNn8Id7f81DRatKCHEqcfv4Hd8V7hkh1oroNO27VFVODFL-IRWrSs/s320/IMG_6941.JPG" border="0" /></a>Beautiful greens</div><div>
<br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bTz8FssAja0jmMGBz3ErsgsxWEOqyDZgCiN4R1rV2IEEUEnwC0hemWxvZuPm98NY3gEYVX9WABppJvlHMpKAaeY_dGClSgqS6OAZqHsMoPQOF1N_aVSts9mVtdU9R5PRwEtaESHo9m_v/s1600/IMG_6902.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 214px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5634197277520138194" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bTz8FssAja0jmMGBz3ErsgsxWEOqyDZgCiN4R1rV2IEEUEnwC0hemWxvZuPm98NY3gEYVX9WABppJvlHMpKAaeY_dGClSgqS6OAZqHsMoPQOF1N_aVSts9mVtdU9R5PRwEtaESHo9m_v/s320/IMG_6902.JPG" border="0" /></a>Incredible artichokes
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<br /><div> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGWjiaUnqjcQTWzMeoebsSyHZKYtAHj7yA_3NLwf7twN0LwS8Wrd8mWg16rZzjfV8WX5N7f23H2x5NcSqtXVPZ0wGeXm7YPaTLF2dPDcXudzvwtj-qQ1hOtIBwmHWM-B8wq_YKcmg7p-D/s1600/IMG_0015.JPG"><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5634196904324401170" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGWjiaUnqjcQTWzMeoebsSyHZKYtAHj7yA_3NLwf7twN0LwS8Wrd8mWg16rZzjfV8WX5N7f23H2x5NcSqtXVPZ0wGeXm7YPaTLF2dPDcXudzvwtj-qQ1hOtIBwmHWM-B8wq_YKcmg7p-D/s320/IMG_0015.JPG" border="0" /></a>Voodoo Doughnuts-Open 24hrs and crazy line-ups all the time.
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<br /></div><div> </div><div> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMTY5UvH8A6DfRtP4GhsRx6pHkFMFenek6IEXw_VGOjC4tTmfkaakMlL1CQJgVC59O4xL6Ae2BCbfO864yTeiPdAEXiICI22KaLf3OHl5g2kgVKCIT59zTycDJLi4Srhy7iHtz4OwDtMn/s1600/Imported+Photos+00209.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 214px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5634207297770378722" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMTY5UvH8A6DfRtP4GhsRx6pHkFMFenek6IEXw_VGOjC4tTmfkaakMlL1CQJgVC59O4xL6Ae2BCbfO864yTeiPdAEXiICI22KaLf3OHl5g2kgVKCIT59zTycDJLi4Srhy7iHtz4OwDtMn/s320/Imported+Photos+00209.JPG" border="0" /></a>Neccessary. I had the Maple Bacon, delish.
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<br /></div><div> </div><div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirN9J_nekf4v-kyvJhZl03AzVVUYx7Pw4xjN4t40QUdlieyh_W4H2mrcC0sDH9lgZ2CVTp6dMmKfHknvnUYGn6ZO3estGQs0DykZnzXxg-uKIZLgIpSJVV0HArTFZHB9Cn-5hz0Fh9rXl9/s1600/IMG_6993.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 214px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5634196081484987378" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirN9J_nekf4v-kyvJhZl03AzVVUYx7Pw4xjN4t40QUdlieyh_W4H2mrcC0sDH9lgZ2CVTp6dMmKfHknvnUYGn6ZO3estGQs0DykZnzXxg-uKIZLgIpSJVV0HArTFZHB9Cn-5hz0Fh9rXl9/s320/IMG_6993.JPG" border="0" /></a>Cannele- Best when made in a copper cannele mold to give it that perfect carmelization with a chewy inside and crispy outside.
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<br /><div> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ktjRxALFeuWDa7xHrcPC5kweW6kgKNoaOecUOkppBt6sgyOlj2Y-aLAJtcE2y25xrtWj4Ty2p7__cFoBBiUuj_BOtzxZf025FxOsWuR2821Vn9yITqRn6UXhhd76Q4Le5Qx7qwLmTSvD/s1600/IMG_7028.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 214px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5634192677769878258" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ktjRxALFeuWDa7xHrcPC5kweW6kgKNoaOecUOkppBt6sgyOlj2Y-aLAJtcE2y25xrtWj4Ty2p7__cFoBBiUuj_BOtzxZf025FxOsWuR2821Vn9yITqRn6UXhhd76Q4Le5Qx7qwLmTSvD/s320/IMG_7028.JPG" border="0" /></a> Shrimp and Grits with Local Pork Belly and Cornbread with Honey Butter
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<br />I didn't even get a chance to touch the food carts! I'll be back.
<br /><div><div> </div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com1tag:blogger.com,1999:blog-3922023356360808291.post-80035561632870442982011-07-18T22:20:00.000-07:002011-07-19T10:57:08.115-07:00Lemon Basil Strawberry Shortcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVRra0XwnZmaijyVXagjlQRj7TY9I41pOP_A1XYL2C_cvqT6w9CGfnHF9dpEpF3RLHhLTckx-9VMEqoVY0_l-0IY8jZt1k4bZggMLyQm8tTILIfzvxX5zuuYWmnYQhupOmsqAbLal88MQ/s1600/IMG_6874+-+Copy.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVRra0XwnZmaijyVXagjlQRj7TY9I41pOP_A1XYL2C_cvqT6w9CGfnHF9dpEpF3RLHhLTckx-9VMEqoVY0_l-0IY8jZt1k4bZggMLyQm8tTILIfzvxX5zuuYWmnYQhupOmsqAbLal88MQ/s320/IMG_6874+-+Copy.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5629445132671888210" /></a><span class="Apple-style-span" style="font-family: arial; font-size: small; ">A couple weeks ago some friends and I went out to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Krause</span> Berry Farms in Langley to pick strawberries. SO MUCH FUN! A 45 minute drive from Vancouver, this trip absolutely called for a car full of friends, wicked old school beats and singing insanely loud to the point where I'm sure our friend driving wondered why he volunteered in the first place!</span><br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1eKnIk91R_jpGfkF-TLHDaL-qobSj6oVKS7ujie0D_oQKFeOD4s53lfLYlvq6WDUEi3cobkRtT_c94PTyljYFm7Ghh85_TceZIa0CD40DT6EXTbtKTAAtxmZQa4LyF7KFjhK1AyEDHjr/s1600/IMG_6787.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1eKnIk91R_jpGfkF-TLHDaL-qobSj6oVKS7ujie0D_oQKFeOD4s53lfLYlvq6WDUEi3cobkRtT_c94PTyljYFm7Ghh85_TceZIa0CD40DT6EXTbtKTAAtxmZQa4LyF7KFjhK1AyEDHjr/s320/IMG_6787.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5629444227149432962" /></a><span class="Apple-style-span" style="font-family: arial; font-size: small; ">I had read some reviews of this farm and a good tip is that if you are picking your own berries, bring the lightest containers you have because they don't <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pre</span>-weigh them before you pick. I had also asked if these berries were sprayed and she said the ones we were picking now hadn't been but sometimes they have to so you can call ahead and ask. At the farm they also have a patio and eating area where you can order fresh made berry donuts, strawberry shortcakes, strawberry cream pie, strawberry milkshakes, smoothies and fresh shucked corn pizza. </span></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpOo2Jylo1Pu6raS4o_RJYfdg8z9VLXsFIDXb-MPcH3DfXJS_yxUrlRRvi2vMwJ8GSEiFj90sF1Y9R7ZRzOULLbMPQyJDwH6THz-qNY9B8ebEh3L8A7q-TokZg4Z6gIuoZfYAGUMuJtLc/s1600/IMG_6782.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpOo2Jylo1Pu6raS4o_RJYfdg8z9VLXsFIDXb-MPcH3DfXJS_yxUrlRRvi2vMwJ8GSEiFj90sF1Y9R7ZRzOULLbMPQyJDwH6THz-qNY9B8ebEh3L8A7q-TokZg4Z6gIuoZfYAGUMuJtLc/s320/IMG_6782.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5629443786260990050" /></a><span class="Apple-style-span" style="font-family: arial; font-size: small; ">While you're picking it's pretty much impossible not to pick every perfectly ripe strawberry you see (and eat some too, have you ever had a sun warmed just picked strawberry?! It's on my things you must do before you die list). So <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">needless</span> to say I picked about 5lbs worth. Once I was home I flash froze half of them. To do this wash, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">de</span>-stem and dry the strawberries, then lay them on a baking sheet in one layer and freeze. Once frozen they can be bagged and kept in the freezer. This ensures they don't all stick together which is a pain in the you know what when you want to make a smoothie. </span><br /><div style="text-align: center;"><span class="Apple-style-span"><u><br /></u></span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdmMeqBUXkhaIzX1WtorMPmg0CVZQjDMiqixrapPHZpylhrW4MrtFm9dQLgh7rfZeXNjxYQ5oaxrYdC760W8yUqf5fIugX8o31MvicRf7WIdac3O2hiWLqBJCxIzX1DFDiRCOosnB2FDT/s1600/IMG_6789.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdmMeqBUXkhaIzX1WtorMPmg0CVZQjDMiqixrapPHZpylhrW4MrtFm9dQLgh7rfZeXNjxYQ5oaxrYdC760W8yUqf5fIugX8o31MvicRf7WIdac3O2hiWLqBJCxIzX1DFDiRCOosnB2FDT/s320/IMG_6789.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5629441287666252098" /></a><span class="Apple-style-span" style="font-family: arial; font-size: small; ">Inspired by summer and this beautiful fruit I came up with a Lemon Basil Strawberry Shortcake. Shortcakes are my go to for summer dinner parties and potlucks because they can be made ahead of time, take no time to make, don't heat up your kitchen for very long and can easily be assembled and plated on site in a flash. Take advantage of all the amazing summer fruits because soon enough we'll be back to eating APPLES!!</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; "><b>Lemon Basil Strawberry Shortcakes</b></span></div><div><span class="Apple-style-span" style="font-family: arial; "><i><b>Makes 12</b></i></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small; "><b><i><br /></i></b></span></div><div><span class="Apple-style-span"><b>Lemon Basil Strawberries</b></span></div><div><span class="Apple-style-span">6 cups strawberries, quartered </span></div><div><span class="Apple-style-span">1/2 cup cane sugar (this can depend on how sweet you like it)</span></div><div><span class="Apple-style-span">1 lemon, zest only</span></div><div><span class="Apple-style-span">10 basil leaves, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chiffonade</span> or finely chopped</span></div><div><span class="Apple-style-span">pinch sea salt</span></div><div><span class="Apple-style-span">1/4 cup water</span></div><div><span class="Apple-style-span">Basil Leaves for garnish</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">1. Toss all ingredients together and let sit in the fridge.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b>Shortcakes </b></span></div><div><span class="Apple-style-span">2 1/4 cups all purpose flour</span></div><div><span class="Apple-style-span">1/4 cup sugar</span></div><div><span class="Apple-style-span">2 1/2 tsp baking powder</span></div><div><span class="Apple-style-span">1/2 tsp baking soda</span></div><div><span class="Apple-style-span">1/2 tsp salt</span></div><div><span class="Apple-style-span">1/2 cup butter, cut into cubes and chilled</span></div><div><span class="Apple-style-span">1 cup whipping cream</span></div><div><span class="Apple-style-span">1 egg lightly beaten (to brush on top)</span></div><div><span class="Apple-style-span">4 tbsp raw coarse cane sugar (to sprinkle on top)</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">1. Preheat oven to 400degrees F. </span></div><div><span class="Apple-style-span">2.Combine flour,sugar, baking powder, baking soda and salt. Add in butter and using a pastry blender cut in butter until it resembles the size of peas.</span></div><div><span class="Apple-style-span">3. Add whipping cream and using a fork stir until the dough starts to come together.</span></div><div><span class="Apple-style-span">4. On a floured surface press dough until it comes together, knead gently only until all is incorporated.</span></div><div><span class="Apple-style-span">5. Roll out dough 1/4" thick and using a 2 1/2 inch cookie cutter cut into circles.</span></div><div><span class="Apple-style-span">6. Place on a lined baking sheet, brush with egg and sprinkle with cane sugar</span></div><div><span class="Apple-style-span">7. Bake for 12-15min or until golden brown.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b>Whipped Cream</b></span></div><div><span class="Apple-style-span">1 1/2 cups whipping cream</span></div><div><span class="Apple-style-span">1/2 cup icing sugar</span></div><div><span class="Apple-style-span">1 tbsp vanilla </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">1. Chill bowl and beater in the freezer for 5 minutes.</span></div><div><span class="Apple-style-span">2. Whip cream for 1 minute, add icing sugar and vanilla, continue to whip until soft peaks form</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Can be served while shortcakes are still warm or at room temperature. Split shortcakes in half, pile in the lemon basil strawberries and top with whipped cream. Garnish with basil leaf.</span></div><div><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span"><b><br /></b></span></div><div><span class="Apple-style-span"><br /></span></div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-84606228483041104522011-06-30T09:32:00.000-07:002011-06-30T10:44:08.116-07:00Lobster Bacon Eggs Benedict with Butternut Squash Hollandaise<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuy3vKOndViwhynWYWWzXT_OJCu7sKOsbg0WRzfKrEUOHXYoijdCQ9ktdZF0yGu4Kqm1ap5mQSUQm9y1Hso5_k_pajRdLN8CzF0ENaiYjguvMTYL1zKZf2L-UD4eXDFiL1hDsfJBiJxvai/s1600/Imported+Photos+00174.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuy3vKOndViwhynWYWWzXT_OJCu7sKOsbg0WRzfKrEUOHXYoijdCQ9ktdZF0yGu4Kqm1ap5mQSUQm9y1Hso5_k_pajRdLN8CzF0ENaiYjguvMTYL1zKZf2L-UD4eXDFiL1hDsfJBiJxvai/s320/Imported+Photos+00174.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624067974127323938" /></a><br /><div><div style="text-align: center;">Last month I flew back to Calgary to visit my family and friends and to celebrate a belated Mother's Day and my birthday. During brunch with the fam they all had a good laugh as my Mom recalled this one time when I was 6 years old...</div><br />It was a Sunday morning and for some reason or another I got into a little huff with my mom and decided I was going to run away. I packed up my little backpack (exactly what are the essentials for a 6 year old!?) but needless to say didn't get very far, to the large tree two meters from our house to be exact because I was too scared to go any further. Honest to god I remember to this day what I was thinking as I crouched behind that tree, I was scared..and reeallly hungry. I remember thinking, what am I going to do now? I'm starving but I'm not going back in there! What seemed like ages (but was probably 10 minutes later) I heard my pops slowly open the door, calling my name and telling me to come back inside. "No thank you!" I shouted crossing my arms, "but Mom made pancaakes!" (me shaking my head but contemplating the thought of this offer) "with fresh blueberry sauceee..." (as I then picked up my little backpack and slowly trudged back in the house).<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1C0b-2kdT2z-RgSX8esTkSzbHkgcgGLjv8BHi077kwo0mt3IqgDNpI-4wD0nBD6VaIf533uJVtjHdFtULo8wFw5gtRoiHfIZl2inTQIeYAYwY11vzekEi5AluBiowizSBEF-5kxCYhK2/s1600/Imported+Photos+00155.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5613910108871058322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1C0b-2kdT2z-RgSX8esTkSzbHkgcgGLjv8BHi077kwo0mt3IqgDNpI-4wD0nBD6VaIf533uJVtjHdFtULo8wFw5gtRoiHfIZl2inTQIeYAYwY11vzekEi5AluBiowizSBEF-5kxCYhK2/s320/Imported+Photos+00155.JPG" /></a><br />I LOVE brunch. It's sweet, or savory or even better, BOTH! I came up with this Mother's Day brunch menu while I was in Vancouver so I made sure to bring back a loaf of challah bread from one of my favorite bakeries. I love eggs benedict but usually don't order it because I find it a bit too heavy. I wanted something a little lighter than the usual English muffin so I went with toasted challah and instead of a rich hollandaise I came up with a butternut squash sauce that's just as creamy, with a touch of lemon and fresh tarragon (so really, similar to a bearnaise sauce). To finish my version I went with a mini lobster tail, crispy bacon, kale and a perfectly poached egg and served with it golden herb roasted potatoes, heirloom tomato salad and a lychee, pear, mango fruit salad.</div><br />So really the truth comes out! I can easily be bribed with food...<br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jD1npcBba7TMZ8PsCAArxvTpOFk_3OAaKDt4PJXq8YKb4jOwS62g0MWTqUqZmJg-Z18IIwK8-fRMPNqLxTjoR4K2Zw0yIVUcmkJ7CpB8UbJ5RPoK42OeqTrSb4CSj7pQZFCyUL_45ct5/s1600/Imported+Photos+00165.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5613909538604258274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jD1npcBba7TMZ8PsCAArxvTpOFk_3OAaKDt4PJXq8YKb4jOwS62g0MWTqUqZmJg-Z18IIwK8-fRMPNqLxTjoR4K2Zw0yIVUcmkJ7CpB8UbJ5RPoK42OeqTrSb4CSj7pQZFCyUL_45ct5/s320/Imported+Photos+00165.JPG" /></a> </div><br /><br /><br /><div><b>Butternut Squash Hollandaise</b></div>Yields approx 3 cups<br /><br />1lb butternut squash, peeled, seeds removed and cubed<br />2 shallots, minced<br />2 tsp olive oil<br />1 cup chicken stock (or vegetable stock)<br />1/4 cup butter, cubed<br />2 tbsp fresh squeezed lemon juice<br />1 tsp fresh tarragon<br />1/4 tsp cayenne pepper<br />s+p<br />hot water or stock (to thin out sauce)<br /><br /><br />1. In a saucepan saute shallots with olive oil, just until translucent.<br />2. Add butternut squash and pour in chicken stock and tarragon. Cook for 12-15 min on simmer until squash is soft.<br />3. Puree sauce using a blender or immersion blender until smooth.<br />4. Place back on stove, on medium heat, whisk in butter slowly. Add lemon juice.<br />5. Add cayenne pepper and salt and pepper to taste.<br />6. Sauce should coat the back of a spoon in a thin layer. If consistency is too thick, thin out with hot water or stock, re-season if necessary.<br /><br /><br /><div><div></div></div></div></div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com2tag:blogger.com,1999:blog-3922023356360808291.post-4794027629372268042011-05-14T00:00:00.000-07:002011-05-14T01:41:37.171-07:00Garlic, Lime, Cilantro Marinated Flank Steak<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg10kjoTsRwodHoZYI-V5y4VEq3yxpB_IuSBf7REDYx9VkGbcQRk7k2m4liSIgOwlokNBdKxoM2V_KRgFpPcREb_VbXhbgrqwGf179sNwThXQv3Id46IIpfOSroZObCixcv6PRervcfwu/s1600/Imported+Photos+00306.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5602362043997996050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg10kjoTsRwodHoZYI-V5y4VEq3yxpB_IuSBf7REDYx9VkGbcQRk7k2m4liSIgOwlokNBdKxoM2V_KRgFpPcREb_VbXhbgrqwGf179sNwThXQv3Id46IIpfOSroZObCixcv6PRervcfwu/s320/Imported+Photos+00306.JPG" /></a> A couple of months ago I started something called <a href="http://en.wikipedia.org/wiki/CrossFit">Crossfit</a>, it can be <em>slightly</em> intense and I've finally just stopped telling my mom about ripped hands, bruises and sore muscles (oh HI mom!) but it's wicked fun and very rewarding! Sometimes it's strange what your body craves but when your body craves something, there's usually a reason for it. A couple of months ago I started craving more meat, really RED MEAT. Braised shortribs, grilled porterhouse steak with fleur de sel, marinated flank. It slightly saddens me that I don't crave cookies as much anymore, what's going on here!?<br /><br />I have so many friends who are intimidated to cook with meat, of any kind but I just want everyone to know that it can truly be easy and not intimidating in the least.<br /><br />Which brings me to flank steak, a favorite of mine and in my opinion one of the most overlooked cuts that if cooked and prepared right, can rival even the most expensive cuts of beef. First it needs to be marinated, it's a pretty lean cut so it lacks flavor from fat. Second it should be cooked medium to medium-rare and third, it needs to be cut against the grain and thinly sliced. That's it, that's all and you're on your way to amazingness! (Huh why do I sound like an infomercial? ShamWOW!) but really, try it!<br /><br /><strong>Garlic, Lime, Cilantro Marinated Flank Steak</strong><br />1 2lb flank steak<br />2 limes (zest & juice)<br />1 handful fresh cilantro (stems included)<br />3 garlic cloves<br />1/8 cup olive oil<br />2 tbsp raw honey<br />1/2 tsp chili flakes<br />S+P to taste<br /><br />* Grain on the flank is when you can see the fibers of the meat running in one direction (it is very visible on a flank steak)<br /><br />1. Score the flank with 1/4" deep cuts with a knife, against the grain*<br />2. Combine the rest of the ingredients in a food processor or chopped finely and combined<br />3. Marinate meat for 4-6 hrs or up to 2 days. Can also be frozen at this point<br />4. If using the oven adjust rack to the very top, preheat to broil. If using bbq, preheat on high<br />5. Scrape off remaining marinade, for oven: place on a baking sheet that has a rack on top (I used<br />a metal cooling rack)<br />6. Cook for 5-7 minutes on each side for medium rare (close oven door or bbq lid)<br />7. Let meat rest for 5-10 minutes before slicing<br />8. Slice against the grain and on a diagonal in thin slices.Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-54715478454201234432011-04-15T01:14:00.000-07:002011-04-19T12:13:26.011-07:00Inspiration<div align="center"><strong></strong><strong><em></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgBR4k7eKVRGgk0oEFMfiTHLXspesNnbLTPLP2Q1M7nmItKYiKxiikRmfrrAQDYXwCTrzg7STSxGx4-9ABxTZNop73QNa3rC-dy3KBFA9M515nkgSPBwVaRnqjmCZd_oW6HA_nOPvW2U2/s1600/Imported+Photos+00208.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589427982838975202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgBR4k7eKVRGgk0oEFMfiTHLXspesNnbLTPLP2Q1M7nmItKYiKxiikRmfrrAQDYXwCTrzg7STSxGx4-9ABxTZNop73QNa3rC-dy3KBFA9M515nkgSPBwVaRnqjmCZd_oW6HA_nOPvW2U2/s320/Imported+Photos+00208.JPG" /></a> Inspiration. Where does it come from? For me it can come from anyone or anywhere, Farmers Market is a huge source along with cookbooks or the older gentleman fishing at the beach telling me what his mama used to make <a href="http://alwaysroom4dessert.blogspot.com/2011/02/everybody-has-story.html">him</a>. I sometimes find it in the strangest places but that's exactly why I carry my notebook in my bag. When something inspires me, it drives me, (sometimes crazy) until I can actually implement the idea. I also find surrounding myself with positive, driven, passionate people is nice too.</div><br /><div align="center">Have you met Whit? She's one of my bestest's and she moved out here to go to Culinary School the same time I moved out here to go to Nutrition School and every spare minute we've had is spent exploring and finding the best of Vancouver's food scene. From finding the best $3.00 Bahn Mi (on Kingsway and it's never complete unless the same man is sitting outside hoarking in his cup while we sit in the car eating). To the once a month Ukrainian Orthodox Church Perogi Night (best borscht, lineups, go early) to the best dinner under $10.00 of charcoal grilled meat skewers and salad (Zakkushi) to the city's best chai tea (Granville Island Tea Company) that must be paired with a warm honey dip donut from Lee's Donuts. </div><br /><div align="center"><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82nRWkHk8yGtFr9YtrCBSY2u2sn6uhKW-EmLwjWfjX8e1mAyMns4ENBBycufz2WkV5HG8TbRh7Cn1dMOO_zdP6zEjOMYH_a2ALyuOVWEWCEgLriJVVGT2MZnp5gEgOAQNejIvqvvmIPxm/s1600/Imported+Photos+00198.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589013249585808210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82nRWkHk8yGtFr9YtrCBSY2u2sn6uhKW-EmLwjWfjX8e1mAyMns4ENBBycufz2WkV5HG8TbRh7Cn1dMOO_zdP6zEjOMYH_a2ALyuOVWEWCEgLriJVVGT2MZnp5gEgOAQNejIvqvvmIPxm/s320/Imported+Photos+00198.JPG" /></a> She is ridiculously talented and always a source of inspiration to me. </div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-M6wiA7IMwBUAY2Izoz3nKiWE2JhDio7U3j37EgKIF4ChxH8dU4Mk8h49cf6VAxUQqYMAzeUEfkzhq6r5NVxo6BbzBOpIc1UfR2LOhmnpaZkB5Y5ZUZxoY1510L2hj0ZJ4Se7p38eT0z/s1600/Imported+Photos+00199.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589012904954189042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-M6wiA7IMwBUAY2Izoz3nKiWE2JhDio7U3j37EgKIF4ChxH8dU4Mk8h49cf6VAxUQqYMAzeUEfkzhq6r5NVxo6BbzBOpIc1UfR2LOhmnpaZkB5Y5ZUZxoY1510L2hj0ZJ4Se7p38eT0z/s320/Imported+Photos+00199.JPG" /></a> I popped in to say hi before she was getting off work one day, our convo: W: What are you doing for dinner? Me: I don't know, what are you doing? W: Well I have some ricotta in my fridge, I could make a pasta..Me: I have some zucchini in my fridge I could make a salad... </div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69w-HX7hbmthc-jpi-YjPDZTw_HClhzijS_RIHJtAQDDmXrSpErweIGhGVHTXRNJPIBtKmQjKgpZDwMLrepwd0-maWgLF4y6p4sBW3mqPBQOK_jWvD9_6gcTJvcYRAqeaTR6n-rgvoVgL/s1600/Imported+Photos+00216.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589011628416811602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69w-HX7hbmthc-jpi-YjPDZTw_HClhzijS_RIHJtAQDDmXrSpErweIGhGVHTXRNJPIBtKmQjKgpZDwMLrepwd0-maWgLF4y6p4sBW3mqPBQOK_jWvD9_6gcTJvcYRAqeaTR6n-rgvoVgL/s320/Imported+Photos+00216.JPG" /></a> Whit's Tortiglioni with Peas, Proscuitto, Ricotta and Fresh Parmigiano and the most amazing crusty bread she made at work.</div><br /><div align="center"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxsF5u7IBBU3jAzIvfVYTJ0wj7JZWeZLFCdoAXyiFXjUyUU9Mozs-0VK8C3CcYJffkRGsw-lfCLqOBGakjJ1q8GSeWf9vTblXaHPJ342RrFRzweQaV9hJ2xgVRkKYt_p2HtR3pnVil7jRW/s1600/Imported+Photos+00228.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589427402114616162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxsF5u7IBBU3jAzIvfVYTJ0wj7JZWeZLFCdoAXyiFXjUyUU9Mozs-0VK8C3CcYJffkRGsw-lfCLqOBGakjJ1q8GSeWf9vTblXaHPJ342RrFRzweQaV9hJ2xgVRkKYt_p2HtR3pnVil7jRW/s320/Imported+Photos+00228.JPG" /></a> Our styles really compliment each other. We're big on clean stylistic comfort food. I just made that up. That sounds fancy. We just like food! </div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUi9mMPg3zXaJI8BbhCYSYNf5a7weLS_IkluZYHCg4f2cKsWcdFgWTlAwFbu_-egzzTm06VYkt-iDHDh9Aw9UAF70LphXQEQlb0Xvy3xUg1Be_uwGKLFrhBaZEdsS-n8uQNj1bPqCe_W3/s1600/Imported+Photos+00230.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589426958411594930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUi9mMPg3zXaJI8BbhCYSYNf5a7weLS_IkluZYHCg4f2cKsWcdFgWTlAwFbu_-egzzTm06VYkt-iDHDh9Aw9UAF70LphXQEQlb0Xvy3xUg1Be_uwGKLFrhBaZEdsS-n8uQNj1bPqCe_W3/s320/Imported+Photos+00230.JPG" /></a> </div><br /><div align="left"><strong>White Truffled Zucchini Salad</strong></div><br /><div align="left"><strong><em>Serves 4</em></strong></div><br />4 baby zucchini <br />6 fresh basil leaves, chiffonade or torn by hand<br />1 lemon (Juice and Zest)<br />½ garlic clove, minced<br />salt and pepper<br />1 tsp white truffle oil *found at Gourmet Warehouse, not as expensive as you may think! <br /> <br />12 spears asparagus, bottom of stalks removed <br />2 tsp balsamic vinegar<br />1 tbsp olive oil<br />large handful spinach (or kale, just massage it with a little lemon juice, salt and pepper)<br /> <br />parmigiano reggiano, shaved (use a vegetable peeler)<br />Fleur de sel (French Sea Salt)<br /> <br />* truffle oil is optional if not to your taste or not available<br /> <br />1.Preheat oven to 375 degrees F. On a baking sheet lined with baking paper, toss asparagus with balsamic, olive oil and salt and pepper. Roast for 10-12 min. Can be served room temperature or cold on the salad.<br /> <br />2.Trim ends off of zucchini, using a mandoline make slices as thin as possible. Then cut into ½ inch strips. Can also use a vegetable peeler or sharp knife. Toss with fresh basil, lemon juice, lemon zest, garlic, salt and pepper and white truffle oil. Chill in fridge for 10 min to let zucchini soften slightly and flavours marinate. <br /> <br />3.Place spinach or kale on bottom of plate, lay asparagus across, top with marinated zucchini. Finish with shaved parmigiano reggiano and fleur de sel.Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-73167480847461837532011-03-28T23:55:00.000-07:002011-03-29T15:07:03.689-07:00Enjoying the process of it all<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqjRHWMZvy-OSjglW6eayHXonA8RJezwzhZjkcCawD6G9gk3z5EOnZkr0qggkY9EnpQYNhuDx6KQylz19K2TcfzgbxBBGorDDTZ0t8K7IZkLPOMLcMC_CT0QwIf2cN2ILnEWrCM9rW9fX/s1600/Imported+Photos+00157.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589021130488446690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqjRHWMZvy-OSjglW6eayHXonA8RJezwzhZjkcCawD6G9gk3z5EOnZkr0qggkY9EnpQYNhuDx6KQylz19K2TcfzgbxBBGorDDTZ0t8K7IZkLPOMLcMC_CT0QwIf2cN2ILnEWrCM9rW9fX/s320/Imported+Photos+00157.JPG" /></a> I'm a total list maker and that most definitely comes from my mom. She alone has probably kept those post-it note people in business! I write down everything, from what I eat, to my workouts, to my grocery lists, to new menu ideas. One time a friend of mine saw my notebook and said, uhh you write down that you showerr!? I said, sure do! Have you ever made a list? It feels so satisfying to check it off when it's complete! *Friend then gave me weird look * <br /><br />If I haven't added anything new around here its not because I haven't been in the kitchen, in fact more the opposite. This last weekend I did some cooking for a couple clients. I'm also taking a course right now and something was said that really resonated with me about work. Work in life, work in your work out, work in your job, whatever it may be, either way you really have to enjoy the <em>process</em> of it all, not just the end result. I think I'm always so focused on the end result of my work, getting things done, checking off my to do list, that I'm not always taking the time to really enjoy the moment and the process of it all before getting to that end goal. <br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWPceHxE8nZW-O7dT1iltX9VcZPMPRGPG4GoMD6SBpaWhIRv2ONJhj7XH9fbcoTOISi2jg6QKxEpx_8W1fbUGVAVeCOnGESyPKO-9cihxF51hsIJq43_ffDgsPcnrrxo210fQEzAOGBnu/s1600/Imported+Photos+00179.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589027833157204242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWPceHxE8nZW-O7dT1iltX9VcZPMPRGPG4GoMD6SBpaWhIRv2ONJhj7XH9fbcoTOISi2jg6QKxEpx_8W1fbUGVAVeCOnGESyPKO-9cihxF51hsIJq43_ffDgsPcnrrxo210fQEzAOGBnu/s320/Imported+Photos+00179.JPG" /></a> Smoked Bacon Chili w/ Kale. Toppings of 6 Yr Aged Cheddar, Green and Red Onions, Cilantro, Green Peppers, Lime Wedges, Greek Yogurt, more Bacon. Cast Iron Skillet Cornbread</div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9aZGBj6ddwl-Kj6i5XY5pt1ox8d4f_vxRoQbKgk7qtfrEwQdAZtk96dI_fTxjm4nn6etlDCAKNjmzjnlJ9wWukYXNN7InKSO0pxrr-5PbK-MkiQrGl2Fk5dKXIR_uaOgrS4Oz4PQowWS/s1600/Imported+Photos+00163.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589021449509413202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9aZGBj6ddwl-Kj6i5XY5pt1ox8d4f_vxRoQbKgk7qtfrEwQdAZtk96dI_fTxjm4nn6etlDCAKNjmzjnlJ9wWukYXNN7InKSO0pxrr-5PbK-MkiQrGl2Fk5dKXIR_uaOgrS4Oz4PQowWS/s320/Imported+Photos+00163.JPG" /></a></div>Asparagus tips must be penciled. It's a weird thing I have. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXP3UuBubsT1D9rN04lErdkDyloCrgBySKZA9pp5Und1eZ-fIkPmBzxlkAPXyuRyyxOROBpfRv9fxa72xJmMxFF_i0ShEo4sFxM8NmAQZFDzEw_OzIFHG-VtOkesk7YHclrd7B2H0Sw4x/s1600/Imported+Photos+00169.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589022223253187650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXP3UuBubsT1D9rN04lErdkDyloCrgBySKZA9pp5Und1eZ-fIkPmBzxlkAPXyuRyyxOROBpfRv9fxa72xJmMxFF_i0ShEo4sFxM8NmAQZFDzEw_OzIFHG-VtOkesk7YHclrd7B2H0Sw4x/s320/Imported+Photos+00169.JPG" /></a></div><br /><div align="center">Glazed Honey Mustard Roasted Trout w/ Mango Salsa, Buttermilk Mashed Potatoes, Roast Asparagus and Zucchini w/ Aged Balsamic, Lemon Zest and Shaved Parmigiano Reggiano </div><br /><div align="center"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589021848387063026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6smh40PawHWfpV6LTEgVl6A3IQxRH9VUqtuhawfmlm-ldXRFQo0rXJjmIQzoaE6DUYrfCYWM4jnxVlqqY5FoGKVduf4mE2K6iw0Jql9AQQIcEfm8K8julQBe39nQI_uvQsbjqpHWMZjNJ/s320/Imported+Photos+00174.JPG" /> <br /><p align="center">This week I really took the time to enjoy the process of my work and checking it off my to do list? Very satisfying. </p><br /><div align="center"></div><br /><div align="center">*Conversation w/ one of the clients this was made for*</div><br /><div align="center"></div><br /><div align="center">C: The trout was soo delicious! The salad was very onion-y but really good!!</div><br /><div align="center">Me: Um what salad? </div><br /><div align="center">C: Well I threw together the green peppers, green onion, red onion, bacon, cilantro and cheddar...</div><br /><div align="center">Me: Those are your chili garnishes! Didn't you read the instructions I left you! Hmm but you may be on to something here..</div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com2tag:blogger.com,1999:blog-3922023356360808291.post-16230427723167307352011-03-15T08:32:00.000-07:002011-03-15T09:42:53.694-07:00Blueberry Lavendar Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9S3MMOm3TboB0MGEwWNWO4Ti-HqDJdWa37zzNxNskyRYEsWJL-AEOia92vLkkkrA2ExkYeWhb1WxQEn_T7G96PP8MCOXbaUrEZkBlbuhZcm8AA5jHG5PWjcf-W4cGbYHqnEavxAWnnAtC/s1600/Imported+Photos+00228.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578671477865351842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9S3MMOm3TboB0MGEwWNWO4Ti-HqDJdWa37zzNxNskyRYEsWJL-AEOia92vLkkkrA2ExkYeWhb1WxQEn_T7G96PP8MCOXbaUrEZkBlbuhZcm8AA5jHG5PWjcf-W4cGbYHqnEavxAWnnAtC/s320/Imported+Photos+00228.JPG" /></a><br />I have this thing for lavendar right now, in cookies in cakes in scones..but you have to be pretty careful with how much you use in a recipe because too much can result in a dessert that tastes like soap (and I can tell you from <em><a href="http://alwaysroom4dessert.blogspot.com/2011/03/honey-crunch-buttermilk-muffins.html">experience</a></em> that soap does not taste very good)!<br /><br />I’ve done this cake in many variations but this one is my favorite so far. A touch of lemon zest really compliments the lavender and blueberries and since I have a slight obsession with cornbread, I added a touch of cornmeal which gives a nice crunch to the moist fluffy cake. It's so versatile it can be a crowd pleasing dessert or just as perfect served with a hot cup of tea on one of our good ol Vancouver rainy days.<br /><br /><strong>Blueberry Lavendar Cake</strong><br />1/2 cup whole wheat pastry flour (used Anita's Organic)<br />1/2 cup white flour<br />¼ cup cornmeal<br />½ tsp baking powder<br />½ tsp baking soda<br />¼ tsp salt<br />¼ cup unsalted butter, softened<br />2/3 cup cane sugar<br />½ tsp pure vanilla extract<br />1 tsp lemon zest, finely grated<br />½ tsp lavender, finely chopped<br />1 large egg<br />½ cup + 3 tbsp buttermilk (used Avalon)*<br />½ cup blueberries<br />2 tbsp coarse ground cane sugar<br /><br />*Buttermilk can be substituted by using a dairy alternative such as almond milk, just add 2 tsp of apple cider vinegar to it.<br /><br />1.Preheat oven to 375 degrees F. Butter and flour a 10” tart pan with a removable bottom or a 9” cake pan.<br /><br />2.Combine flour, cornmeal, baking powder, baking soda and salt. Set aside.<br /><br />3.In a mixer cream butter and sugar until fluffy, add egg and vanilla and continue to beat until completely incorporated. Scrape down sides of the mixer as you go.<br /><br />4. On low speed add ½ the dry ingredients to the mixer, then buttermilk, then rest of the dry mix. Add in lavender and lemon zest and mix just until batter comes together.<br /><br />5. Spread batter evenly into prepared pan and push blueberries into the batter. Sprinkle with coarse cane sugar.<br /><br />5. Bake for 20-25 minutes until golden and when a toothpick is inserted, comes out clean. Serve warm or room temperature.Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-20473203622739056862011-03-08T08:05:00.000-08:002011-03-08T20:42:30.591-08:00Honey Crunch Buttermilk Muffins<div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpvyH3I3T5Cxg98eJnilt9fDn8OLKqXOuovvQUrR_yRyM9H1YZRzpKtGkeE9E6Sl0hzeznUKKQR9poj282FLRMEKLe9UgSq7VFzstOMCT8-cwmI2LgOkreLR79Xxj1C5PVvgJaLAm-i8j/s1600/Imported+Photos+00106.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581617717912595410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpvyH3I3T5Cxg98eJnilt9fDn8OLKqXOuovvQUrR_yRyM9H1YZRzpKtGkeE9E6Sl0hzeznUKKQR9poj282FLRMEKLe9UgSq7VFzstOMCT8-cwmI2LgOkreLR79Xxj1C5PVvgJaLAm-i8j/s320/Imported+Photos+00106.JPG" /></a> </div><div align="center">I really try and watch how much I swear and that's maybe because when I was 8 I was this tiny thing but went through this period where I swore like a sailor. Needless to say I learned the hard way that soap just doesn't taste very good. That said if there is one place it can't be controlled, it's the kitchen. Whether I've almost sliced off my finger, forgotten ingredients or burned the skin off my arm, profanity is very necessary and the louder the better!! </div><br /><div align="center">After a long day at work sometimes I like to unwind and relax by getting in the kitchen and baking something and this was one of those nights. After putting the muffins in the oven and setting the timer I turned around to clean up and saw my eggs still sitting on the counter. "Ah F*C%in Muffins!!" I rationalized that the batter tasted good so maybe they wouldn't be so bad and I really do think things happen for a reason. After tasting one I realized eggs really aren't needed in this recipe at all! Fluffy and moist they have a nice subtle sweetness from the honey and a satisfying crunch from what? Millet. Raw millet. Soo good, if only because it reminds me of cornbread.<br /><br />In the corner of the first pic you can see kale which I was just about to steam. At the beginning of the week I usually pick a green, wash it, tear it in pieces, bag it and throw it in pretty much everything I eat that week. Below are a few of those meals.<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_5MbrQBRmQG5jZ-IbjaYjEupxBnD_uIsE69F01F5FI4VWFzNUYk19d8-tEgvli6xEp5_IGu3BIff_gJ3N2gtjwJC_lcHVUov3VwZ9owe-PUpWOEn99EKnIgmnR9woCI1d1KhkYezcS-3/s1600/Imported+Photos+00136.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581797663341012770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_5MbrQBRmQG5jZ-IbjaYjEupxBnD_uIsE69F01F5FI4VWFzNUYk19d8-tEgvli6xEp5_IGu3BIff_gJ3N2gtjwJC_lcHVUov3VwZ9owe-PUpWOEn99EKnIgmnR9woCI1d1KhkYezcS-3/s320/Imported+Photos+00136.JPG" /><br /><p align="center"></a>Seedy toast from Purebread (from the farmers market) with white truffle oil, steamed kale, smoked salmon (farmers market), tomato and boiled egg. Side of overnight oats with mango, blueberry and toasted coconut<br /></p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrRTljvMwyOblNJ4X2on6-LlRUVeW1SkYeAZhnAcpcQuQFQ-fFHPMz1nPmxwJXR9sygBOCgmxdihApn79tLZZmWqC5xiA2GHtuusBUIJ0bH6GczOoSRMDknpfn3HM5VZ-DYcQyU0r0Dn3/s1600/Imported+Photos+00117.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581618360196111634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrRTljvMwyOblNJ4X2on6-LlRUVeW1SkYeAZhnAcpcQuQFQ-fFHPMz1nPmxwJXR9sygBOCgmxdihApn79tLZZmWqC5xiA2GHtuusBUIJ0bH6GczOoSRMDknpfn3HM5VZ-DYcQyU0r0Dn3/s320/Imported+Photos+00117.JPG" /></a> Sprouted grain quesadilla with kale, chicken, artichokes, aged cheddar, cilantro, butternut squash and red bell pepper. (Side of thick plain yogurt and salsa)</div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPdfmdqb4meNpPwC3F4JjNQR71E3r3W_kUgP9BBx7tC981lke23HSQ-pLrWzABFJ94p2Pfs29dOGi0Ss0ndZxFkE047KXny760vaz-gLjvUNr2h7s-U9-Ea9Qf15Rmbd95YSvstEWPJGh/s1600/Imported+Photos+00069.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581618834239102946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPdfmdqb4meNpPwC3F4JjNQR71E3r3W_kUgP9BBx7tC981lke23HSQ-pLrWzABFJ94p2Pfs29dOGi0Ss0ndZxFkE047KXny760vaz-gLjvUNr2h7s-U9-Ea9Qf15Rmbd95YSvstEWPJGh/s320/Imported+Photos+00069.JPG" /></a>Coconut Chicken Curry w/ kaffir lime leaves, lemongrass, carrots, yams, butternut squash and kale. Served with brown rice.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZJOocKsufBClLzjxRqL_Qxo5pvV6nYJgT9WS7Va-gt98Lem2Jzu3ZA0QgQeoVjqj27KRhwH5CoQKMiICjgZ9-e6xWLReCn5oEvVn5-GttATKEBEIWCprsZTeg5c7yCzb3iss8ckYGPaP/s1600/Imported+Photos+00075.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581619280016658114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZJOocKsufBClLzjxRqL_Qxo5pvV6nYJgT9WS7Va-gt98Lem2Jzu3ZA0QgQeoVjqj27KRhwH5CoQKMiICjgZ9-e6xWLReCn5oEvVn5-GttATKEBEIWCprsZTeg5c7yCzb3iss8ckYGPaP/s320/Imported+Photos+00075.JPG" /></a><br /><strong>Honey Crunch Buttermilk Muffins<br /></strong>Adapted heavily from 101cookbooks<br />Makes 12 muffins<br /><br />1 1/2 cups whole wheat pastry flour<br />3/4 cup white flour<br />1/3 cup millet(raw)<br />1 tsp baking powder<br />1 tsp baking soda<br />1/2 tsp salt<br />1/2 cup plain yogurt<br />1/2 cup buttermilk<br />1 tsp vanilla<br />1/2 cup unsalted butter, melted<br />1/2 cup + 3 tbsp honey<br />1 Lemon (zest of whole lemon and 2 tbsp lemon juice) (optional)<br />Fleur de Sel and Raw Sugar (to sprinkle on top)<br /><br />1. Preheat oven to 400 degrees F. Line muffin tin with liners<br />2. Combine flours, baking powder, baking soda, salt and millet<br />3. In a separate bowl combine yogurt, buttermilk, vanilla, honey, melted butter, lemon<br />zest and lemon juice<br />4. Pour wet ingredients into dry ingredients, fold gently, only until it comes together<br />*do not over mix!*<br />5. Sprinkle with a pinch of Fleur de Sel and Raw Sugar on each muffin.<br />6. Bake for 15-18 minutes or until golden and toothpick comes out clean. </div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com0tag:blogger.com,1999:blog-3922023356360808291.post-37910285620163352242011-02-20T20:29:00.000-08:002011-02-20T21:40:49.556-08:00Everybody Has a Story<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKVrA42TmROdFrLJy_l6Ksy6YlDHwZnG9nV6Kz6iO-ON07MEngjXMkyk2GyXb6OadFdDrWGbp33aESekfrcP23aDgvfOmbOQVmcn2zy0EgkNUhZ38MB1IgcW2XaFJhm6OeNIx8mFCMIeMx/s1600/Imported+Photos+00072.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5571573487669110354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKVrA42TmROdFrLJy_l6Ksy6YlDHwZnG9nV6Kz6iO-ON07MEngjXMkyk2GyXb6OadFdDrWGbp33aESekfrcP23aDgvfOmbOQVmcn2zy0EgkNUhZ38MB1IgcW2XaFJhm6OeNIx8mFCMIeMx/s320/Imported+Photos+00072.JPG" /></a><br />Last summer some friends and I were at the beach and ended up sitting near this older man. It had to be about 25 degrees that day and there he was sitting in his long sleeved collard shirt, pants and <span id="SPELLING_ERROR_0" class="blsp-spelling-error">rain boots</span>. I turned to my friend next to me and said he reminds me so much of the old man from Up! As some friends drifted off to sleep and others watching the volleyball game behind us, two of us sat there watching him, as I wondered what his story was and what he could <em>possibly</em> be fishing for at the shallow end of Kits Beach. Not long after, he got up and slowly walked towards us and in a thick accent asked if we would be so kind as to watch his station while he went to get some fish and chips. "Of course!" we said as we both looked at each other thinking; how sweet is he? When he came back I said, I'm going to go talk to him! I've said this before but I'm always curious to know what your favorite food was growing up or what your mom used to make for you that you loved.<br /><br />I found out he was fishing for sardines and he explained to me how he would throw the net out and wait for them to get tangled up in it. As he's telling me this I notice this <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">humongous</span> rock by his chair wondering what in the world he needed that for (I found out later when I saw him throw this massive rock at a SEAGULL! <span id="SPELLING_ERROR_2" class="blsp-spelling-error">haha</span>) I asked how he liked to cook his sardines and he said just coated in a little flour and fried in butter! Simplicity, I love. Without me even asking, he went on to tell me that he born in Croatia and was a retired Geophysicist. When I got around to asking him what his favorite food was growing up his reaction was absolutely priceless. He threw his head back as he laughed and closed his eyes to think about it. What did he remember the most? Braised beef stew with <span id="SPELLING_ERROR_3" class="blsp-spelling-error">polenta</span>. Complete comfort food, of course. This man made my whole day.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh40DzqBc6VZYtPv7wHZLvU2_laMc8yzRJtS4xrxM1Kp4myDdtQMj6RmMbrlZy7ikVzhPMP5kH4gYURbbDzpO2FB6o2zesTwwPn72I1Y_TDtAGGJE5nFSKCtJG_m5ajokfNFxtXnohE6RLH/s1600/Imported+Photos+00074+-+Copy.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 297px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5571595205488985314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh40DzqBc6VZYtPv7wHZLvU2_laMc8yzRJtS4xrxM1Kp4myDdtQMj6RmMbrlZy7ikVzhPMP5kH4gYURbbDzpO2FB6o2zesTwwPn72I1Y_TDtAGGJE5nFSKCtJG_m5ajokfNFxtXnohE6RLH/s320/Imported+Photos+00074+-+Copy.JPG" /></a>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com3tag:blogger.com,1999:blog-3922023356360808291.post-91134837226650618152011-02-11T03:13:00.000-08:002011-02-11T13:40:27.180-08:00Wild Salmon w/ Orange Fennel Slaw<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL83Vt5wCWbF_Sud29nMna7g-fsXyclMEtrQdpmcl-vPJ1HJT6qgQkSXmv7DvIK32qVvThhSu9iCZzwnQPRpKQiBPs2RGnVOAWzxWOWHIEamuvNdVjZK9gnEILhRZGP8_gLczkyAI5-RYW/s1600/Imported+Photos+00129.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572388844713456338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL83Vt5wCWbF_Sud29nMna7g-fsXyclMEtrQdpmcl-vPJ1HJT6qgQkSXmv7DvIK32qVvThhSu9iCZzwnQPRpKQiBPs2RGnVOAWzxWOWHIEamuvNdVjZK9gnEILhRZGP8_gLczkyAI5-RYW/s320/Imported+Photos+00129.JPG" /></a> Living in Vancouver I definitely try and take advantage of the incredible seafood we have out here, one of my favorites being wild salmon which is a great source of Omega-3 fatty acids. Although the season for this sustainable (Ocean Wise approved) fish runs June through September, you can still find it in its frozen state at speciality seafood providers. Two of my favorites being Fresh Off the Boat, which you can find at the Winter Farmers Market and Finest at Sea which is located at 4675 Arbutus St.<br /><br />I’ve had people tell me they are hesitant to cook fish because it always turns out dry but I'm telling you, the cooking method I use in this recipe is my fool proof way to succulent moist fish every time! By pouring orange juice around the fish before baking it adds flavor to the salmon while keeping it nice and moist. While I love comforting soups and stews to get me through the winter, there's something about this salmon recipe that's a refreshing change. Paired with an orange, fennel slaw I think it’s the perfect balance of flavours and textures.<br /><br /><strong>Salmon<br /></strong>1 (2 ½-3lb) wild salmon fillet (I used coho), pinbones removed<br />3 tbsp dijon mustard (or M&B mustard)</div><div align="left">1 tbsp honey<br />s+p/grains of paradise<br />1/3 cup orange juice<br />spice/fish rub (optional, I used a blend that was made for me by a friend)<br /><br /><strong>Orange Fennel Slaw<br /></strong>1 orange (peeled and cut into segments, squeeze out any remaining juice into slaw)<br />3/4 fennel bulb, sliced as thin as possible and julienned (I used a mandoline to do this)<br />1/4 cup fennel fronds (tips of the fennel that look similar to dill)<br />1/2 red bell pepper, julienne<br />10 green olives, sliced<br />1 small handful flat leaf parsley, stems removed<br />s+p<br /><br /><strong>Slaw Dressing<br /></strong>2 tbsp honey<br />1 tbsp dijon mustard (or M&B mustard)<br />1/2 clove garlic, minced<br />small pinch chili flakes<br />3 tbsp apple cider vinegar (with mother)<br />1/4 cup olive oil<br />s+p<br /><br />1.Preheat oven to 375 degrees F.<br />2.On a baking sheet (with a rim), line with parchment and place salmon on top.<br />3.Spread on mustard, honey, s+p. Pour orange juice around the fish.<br />4.Bake for 20-25 minutes or until salmon feels almost firm to the touch and the layers flake apart easily. *Salmon will continue to cook after it is taken out of the oven, so you can actually take it out when it is slightly underdone.*<br />5. Mix slaw dressing and toss together with the orange fennel slaw. Serve on top or alongside.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGzCYz9akRhq_22kiIP7D57lw41m6tEtpemCJv9ArOIXL8m0mwdxoEvKzEun7xRBpsdR9YRcAquuHmQvXNaT-wAHRnA9qmjn6wpRHfUzsceF6Vpbj0DD9D1cBZkyIsL2NKe8D5WumzdKv/s1600/Imported+Photos+00103.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572391271703065378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGzCYz9akRhq_22kiIP7D57lw41m6tEtpemCJv9ArOIXL8m0mwdxoEvKzEun7xRBpsdR9YRcAquuHmQvXNaT-wAHRnA9qmjn6wpRHfUzsceF6Vpbj0DD9D1cBZkyIsL2NKe8D5WumzdKv/s320/Imported+Photos+00103.JPG" /></a> I have a slight obsession with Meat and Bread's mustard. I put it on EVERYTHING. If you've never heard of Meat and Bread it's a sandwich shop here in Vancouver and you should now stop reading this and immediately get down there for their porchetta sandwich.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY07MJ14h6F_iekhTJKgG-i1RWNYkMAyrzZ54Yunrg0v27azbOMFfjLvlxwKsFzxvv3-7dIMC1k7DJUTzxtHExg5qvP6oYaKkYEj4OdX7b27itVaQj39Wmrsg7qM2D53p5mMlet1BKwZc_/s1600/Imported+Photos+00025.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572393086954720482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY07MJ14h6F_iekhTJKgG-i1RWNYkMAyrzZ54Yunrg0v27azbOMFfjLvlxwKsFzxvv3-7dIMC1k7DJUTzxtHExg5qvP6oYaKkYEj4OdX7b27itVaQj39Wmrsg7qM2D53p5mMlet1BKwZc_/s320/Imported+Photos+00025.JPG" /> <p align="center"></a></p>Always ask for extra housemade mustard and sambal (which is killer too!).</div>Laurahttp://www.blogger.com/profile/17734345511753917249noreply@blogger.com1