A Confession of Bagel Love

I love bagels.

After having lived in Montreal for several years, I make a point of bringing back bagels each time I visit. I have even been known to have an empty suitcase in tow for the sole purpose of bringing back the amazing St.-Viateur bagels. Dense and chewy with a faintly distinct sweetness Montreal bagels are always cooked in a wood fire oven. Although there are a handful of Montreal-style bagelrys here on the west coast, nothing compares to a true Montreal bagel hot out of the fire torn apart and dipped directly in cream cheese.

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Garlic Herb Oven Fries

Oven fries

French fries definitely fall into the category of my top five favourite foods. That may be a bold statement, but I don’t think I could ever get sick of a good french fry. I like to use russet or kennebec potatoes. Both varieties have good starchiness, which lends to perfect final texture: crispy exterior, fluffy interior.  A great accompaniment to a burger or a sandwich, and equally amazing on their own. I could eat an entire plate, maybe even an entire tray of these fries.

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A Nautical Bachelorette

Fireworks

Last Saturday the amazing maid of honour threw a fantastic bachelorette for our friend and lovely bride to be. With a wedding a few weeks away, on a remote BC island, at a summer camp, our bride is not what some might call your typical bride. Something different, low-key and outdoorsy was necessary to celebrate our very special lady. After a bit of planning, emailing and sorting of details the surprise was ready.

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Onion Pakoras

Onion Pakoras

am definitely lover of nearly anything that’s crunchy and salty. When I feel hunger setting in, rarely do I reach for the chocolate stashed in the fridge (hidden from my chocolate fiend partner), but rather it’s the chips that call my name, and well anything salty really. So when I go out for Indian food I almost always order pakoras, not even realizing how easy they are to make at home. The perfect balance of texture and taste.

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Blueberry Agua Fresca

Wild Blueberries

After many years of hiking with my trusty field guide on hand I have come to know my surrounding forests rather intimately. I have been known to stop in the middle of a path to (geek out and) identify plants, always remembering the edible ones. There is something comforting in knowing how to identify the bounty that mother nature can provide. When summer comes around I am sure to keep my eyes peeled for any edibles, especially berries, because in all honesty wild berries are always better than cultivated berries.

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Corn Tortillas

Making my own corn tortillas was always something that I found intimidating. I was convinced that a tortilla press was necessary and without one I wouldn’t bother. Instead opting to buy premade corn tortillas which are almost always disappointing, too dry, too thick and often cracking upon consumption. But this past winter my partner and I spent a few months traveling around Mexico, and my view on homemade tortillas was forever changed. All of a sudden my eyes were opened to what a handmade tortilla could be.

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