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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…

 

 

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