I will no longer be updating this blog, in favor of a professional website. Please visit me here: Abigail Cerquitella
Vancouver Weekender
Cocktails at The Diamond
Cocktails at Clough Club
Tapas at The Sardine Can
Cocktails at Notturno
Coffee and donut at 49th Parallel
Snack at Beaucoup Bakery
Afternoon drink at 33 Acres Brewing
Cocktails and snack at Juniper
Dinner at Bao Bei
Brunch at Cafe Medina
Early dinner at Burdock and Co.
Eating Italy, New York and Hawaii
To Brooklyn and Italy and Oahu and Back Again
October was quite busy…
Cauliflower Cake – “Plenty More”
Harissa Roasted Carrots and Fennel – “A Boat, A Whale and A Walrus”
pretty figs
fig plate
Slice fresh, rip figs and arrange on a plate. Top with spectacular honey and a little coarse salt.
sun gold
sun gold and zucchini crostini
While toasting slices of bread, slice sun gold tomatoes and zucchini and let sit in a bit of olive oil, salt and strips of basil. Once bread is toasted, spread with soft goat cheese and top with tomato/zucchini mixture. Sprinkle coarse salt and cracked black pepper. Eat 3-5 slices.
Marinated Goat Cheese – At Home in the Whole Food Kitchen
Marinated Goat Cheese – At Home in the Whole Food Kitchen
In a glass jar, layer pulls of soft goat cheese with olive oil, fresh thyme, peppercorns, smashed garlic cloves and bay leaves over and over until you reach the top of the jar. Be sure cheese is completely covered by oil at all times. Let marinate for a few days before using and don’t even think about getting rid of the oil once you’ve used up all the cheese. That is what warm bread is for.
Fennel
