07/26/2010

Bountiful B.C.

DSC_0069
 

Hello from beautiful British Columbia!

We arrived here on Friday, shrouded in secrecy, to surprise my Dad for his birthday/retirement party.  My sister and her husband joined us, as did an aunt and uncle and my grandmother, and as a result a celebratory weekend ensued.

Rob, the kids and I are off to Seattle this morning for a few days of exploratory fun so posting will be light this week. Having said that, Rob and I are missing the kitchen, so I'm certain there will be something interesting to share. Oh, and the number of berry and vegetable farms we saw on the way in from the airport has me contemplating an afternoon of canning.  What a better way to spend vacation then to jam the day away?

Don't you just love summer vacation?

PS  - I just learned that my uncle not only knows a lot about kosher salt but he's also known for his signature quiche.  A family-favourite, he prefers to make it in the winter season simple because it's more of a winter dish.  And if you have to turn the oven on it might as well be cold outside. He recommends making this dish on Sunday...the day when he has the time to slice the vegetables properly and grate the cheese. Oh, and the secret to a good quiche is four eggs and a splash of milk.  

Jul 26, 2010 11:11:27 AM

1 Comment

wanda

Is that signature quiche recipe available or is it a family secret?? I live in Vancouver. Hope you have a great time during your vacation!

Posted by: wanda | 07/27/2010 at 02:11 AM

The comments to this entry are closed.

NEXT POST
7 Reasons to Make Homemade Ice Cream 1. It's easy. And it's fun. Your kids love it. 2. It's a great way to rid the fridge of half-used containers of milk, cream, buttermilk and sour cream. 3. No guars or gums. Just wholesome, real ingredients. 4. It makes for a great dinner when the incessant heat holds you back from putting together a proper one. Tell me, do you make your own ice cream? Would you? Favourite flavours? 5. The creative juices get flowing and experimentation with exotic flavours is quite entertaining. Isn't that why we get into the kitchen to begin with? (the above is a sweet potato ice cream topped with candied pecans) 6. It's a good reason to buy this book. And this one too. 7. It's yummy. Like really, really yummy! P.S - If you find yourself without an ice cream maker, here's a great article on how to do it without the...
PREVIOUS POST
Potato Salad with Corn, Green Beans and Chipotle Aioli I'm still on vacation in the breathtakingly beautiful province of British Columbia. It's been a vacation more relaxing than any other, one awash with surprises, mini road trips, too much good food, nightly root beer floats, copious amounts of wine and a lot of laughs (oh, the laughs). I have much to tell you, and I will as soon as I return, but in the meantime I thought I would share the recipe for my first culinary endeavour in almost a week. I was left with the task of using up the leftovers hovering in the fridge after several nights of feeding a dozen people. My makings included fresh green beans, steamed corn-on-the-cob and baby potatoes. Simple enough to assemble almost any kind of dish. Feeling inspired by the numerous Mexican take-out shops we passed while coasting along the Washington interstate I thought I would take my dinner in that...

Jan Scott

Canadian food writer and party planner with a specialty in celebrations for kids.

The Typepad Team
The Typepad Team

Search

My Other Accounts

Recent Comments