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But, if you are looking for some wonderful views of my fair city, then you too should wake up at the crack of dawn on Sunday, May 6th and come for a little run with me.
One of my favourite dinners is one that usually requires a little extra time to pull together. But it isn’t cooking time, it’s fun time. I love charcuterie for dinner. Now you may think: why would that take extra time? I will tell you, I like to head down to Granville Island and make an afternoon out of getting dinner supplies.
Granville Island is basically a tourist and food junkies heaven. The Island is located under the Granville bridge right at the water’s edge. Which means, as well as being the perfect place to get all your supplies, it is also best enjoyed when you have a little time to take in the scenery, grab a coffee and relax rather than loosing your mind trying to fight the hoards of wandering tourists.
When I first moved to Vancouver I basically lived on the Island. I went to school there and had a part-time job in the market, so I feel like I have a pretty good handle on which shops to patron. The first stop, is actually a little off the island at les amis du fromage. Not only do they have a marvelous selection of cheeses but also, all the accoutrements your heart desires. A little cultured butter and quince paste anyone?
At the entrance to the island is a favorite building of mine, The Waterfall Building by the late great Arthur Erickson. I always have to stop and take a photo.
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Once inside the market meats, bread, fresh produce and yummy treats abound. Loris at Zara’s Pasta will hook you up with the best olives around and Oyama Sausage is my pick for a fantastic selection of meats and pate, just to name a few.
And with all the ingredients at home, just eat it!
If you are like me, you are a Valentines Day slacker. I decided to whip up a batch of brownies and call it. By the way, this was my first batch of brownies ever! So, fingers crossed, I have made a yummy chocolatey treat. I turned to Gilt Taste for my recipe. I couldn’t help it, these brownies looked easy, but also fancied up just enough to make them a special treat. I can tell you they smelled delicious while they were baking. But the verdict is still out on taste, I’m sure I’ll have an update later. However, if you are looking for a sure thing to go along with a bottle of bubbly there is no better choice than kettle corn.
Ingredients
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
1 teaspoon coarse salt
Directions
In a large pot with a tight-fitting lid, heat the oil over medium-high heat. add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.
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2/3 cup (5 ounces) unsalted high-fat butter (like European or European-style butters)
5 ounces unsweetened excellent chocolate
2 cups sugar
2 teaspoons best-quality vanilla extract
4 farm fresh organic eggs
½ teaspoon sea salt
1 cup all-purpose white flour, sifted
To prepare the pan, butter a 9×9 square pan and line the bottom with parchment paper. Butter the bottom again and lightly dust the pan with chocolate or cocoa powder.
Preheat the oven to 400 degrees.
Melt the chocolate and the butter in a small saucepan over low heat, stirring constantly until the mixture is smooth and glossy. Remove from heat and stir in the vanilla.
Beat the eggs and salt in a stand mixer. Add the sugar and beat on high for about 10 minutes, until the mixture has turned quite white. Add the chocolate mixture to the eggs, beating on low until just mixed.
Gently stir in the flour until it just disappears.
Pour the batter into the prepared pan, place in the middle of the oven and immediately turn the temperature down to 350 degrees. Bake for 40 minutes; the brownies will be quite fudgy and a toothpick should come out not quite clean. Cool on a rack.
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The great closet purge started one day after work. I stopped by the wine merchant, grabbed a bottle of red and headed straight for my shoe closet. When I first decided that a total refresh was in store for my closet, I also decided that I was going to be methodical and a little cerebral about the whole thing. I did my research, read a million different suggestions on the right way to go about culling ones closet and some how I ended up spending 3 weeks just thinking and imaging what my new wardrobe would look like. Last week I realized that if I kept it up I was never going to have a closet full of lovely things. It was time for a change in strategy. Thus the bottle of wine and the shoe closet.
I started by basically opening the closet and throwing everything onto the floor. The shoes were then sorted into three piles, keepers, donations and just plain finished shoes. Well to be honest there is a fourth pile, it is the shoes that should get donated but i’m not ready to part with pile. All of the keepers were lucky enough to received the royal treatment; polish, leather protector, black suede was re-dyed, and a final shine/brush. They are all looking lovely and organized in the closet as I sit here writing.
Next I pulled a chair into the bedroom and hauled out the purse collection, which was another easy target. I don’t have a lot of purses but the ones I have are good ones and I try to keep them in good shape. I did however send a few into the donate pile. Finally, I moved onto the scarf box, but there wasn’t much to do there.
So, what did I learn from all of this?
I need some new coloured flats and a pair of summer sandals.
Never buy shoes that don’t fit you perfectly. No matter how much you love their look.
Get a good cobbler. I take my good shoe there often and have them resoles and reheeled.
If you buy good quality leather goods and take care of them they will last for years.
You can never have to many scarves!
Stay tuned, I still have a long way to go on my closet purge. With a little fear and trepidation I will be moving on to my jackets, dresser and finally the REAL closet.
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I am also delighted with the fact that next Tuesday marks Day 1 of my half marathon training program. In other words, bring on the pancakes! You are supposed to up your intake of carbs when you are training 5 days a week right?
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Both Ginger and I fell in love with Instagram over the summer and have been avid IG’ers ever since. I adore being able to search for country, cities, or a even specific location that I love and be able to see them again through another photographers lens. You can find links to our feeds in the top menu. Love, love, love it! Enough said really, here are a few favourite images from our feeds.
Spaghetti with Chorizo and Almonds is one of my go-to recipes. It is fast, easy and delicious. And for about 4 years now I have been obediently following the directions. Suddenly, out of the blue last week it stuck me, “Why have I not adapted this recipe!”. It is the perfect recipe for adapting. So last Thursday I did.
yield: makes 4 servings | active time: 30 minutes | total time: 35 minutes
2 cups reduced-sodium chicken broth
1 1/2 cups water
2 tablespoons extra-virgin olive oil
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2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
12 ounces fideos (dried coiled vermicelli noodles) or angel-hair pasta broken into 2-inch lengths
1 bunch of baby spinach, trimmed
1 (14- to 19-ounce) can cannellini beans, rinsed and drained
1/2 cup chopped flat-leaf parsley
Parmesan for topping
Directions: Bring broth, water, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add farmers sausage and sauté until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and sauté onion until golden, about 5 minutes, then add pasta and sauté, breaking up fideos with a wooden spoon, until golden, about 4 minutes. Add broth mixture and cook, covered, for about 4 minutes. Quickly add spinach to the pasta mixture and continue cooking until all liquid is absorbed, about 2 minutes. Stir in cannellini beans, farmers sausage, garlic, parsley, and salt and pepper to taste.
When you are the youngest child in the family your early years are spent trying to keep up with your older sibling. In order to not get left behind, you have to learn to walk, talk and basically do everything faster. As a child, it always seemed to me that Ginger was operating in some sort of better parallel universe. The games she played looked like more fun, her Barbie’s outfits seemed nicer, everything she did was somehow better. I felt compelled to copy her. If her Barbies were lounging poolside, so were mine. If she fashioned some sort of Barbie motor home out of mandarin orange box, my motor home was not far behind. Ginger hated it and wasn’t shy about telling me that she hated it. I did it anyway.
My need to not be left behind actually drove me to such extremes that not only did I mimic her all the time, I also wanted to be around her all the time too. Probably because I was sure that if I wasn’t around she would do something fantastic and I would miss it. On one particular evening Ginger was playing with her Barbies and I was feeling sick. Unlike a normal child who would have gone to bed, I insisted on watching ginger play. I curled up with a blanket and my best doll Annie and watched as the Barbies splashed in the pool and rushed around the room doing this and that. I will not regale you with all the details but, let’s just say that Ginger insisted that my doll and I be removed from her room, and I shouldn’t be allowed to return. Now I approach life with a healthy dose of caution when it comes to “copying”.
So it is with a little apprehension that I unveil my two DIY necklaces. I find myself feeling like a 7 year old kid who has been caught copying her big sisters! But as they say, imitation is the best form of flattery, no?
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A Pair and A Spare’s fantastic tutorial on how to make your own Sass and Bide inspired neon necklace and the Mara Hoffman style tribal necklace from I Spy DIY were just the inspiration I needed to start a few DIY projects of my own. Do check them out as they really are geniuses.
Sunday photo walks are a bit of a tradition around my parts. They aren’t fancy, and don’t lead to some mythical destination. They are just a chance to get out of the house and see the world around me. Meet my back alley!
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Sunday morning coffee is one of my only rituals. It has morphed over time, but it is still one of the best things about waking up on Sunday morning. I still love a good coffee out at my favourite cafe but honestly, not much bets Sunday morning coffee in bed.
Coffee has been a part of my life for sometime. When I was in high school my first official job was working at a coffee shop. Then while I was in arts school I worked at a local coffee roaster. And at some point along the way, I may or may not have even been considered one of the top two baristas in the city. But, I can’t confirm that. Needless to say coffee and I go way back.
I have always been a firm believer that coffee is best enjoyed in a cafe with good company. Cafe’s have better equipment, fresher coffee and they do the dishes for you! I’m not the rush in, get my fix and rush out kind of girl. There is ritual and tradition around coffee that I totally buy into. Coffee isn’t what I need to wake me up and get going, it is in fact very much the opposite. Having a coffee affords you time to relax, reflect, catch up with friends and enjoy yourself.
This is how things shake down on sunday morning. I always make lattes, they are the most forgiving drink to make when you aren’t fancy enough to have your own plumbed in espresso machine. I do the best I can with what I have to work with.
Coffee Rules to Live By
Always use fresh beans. I like to support the local coffee roasters.
Use small cups. I will never ever ever make a coffee larger than 8 oz. I don’t care if that is what you want, it isn’t going to happen on my watch.
Use proper glass wear. You will not be drinking coffee out of some old mug at my house. Espresso, cappuccinos, and lattes are always served in the appropriate cup. They just taste better that way. Be honest, was the best espresso you have ever had served in a paper cup? I rest my case.
And finally, no sugar. Unless I’m making a fancy drink, like a lavender latte. But again, only if it is the way the drink is intended to be enjoyed.
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My preparation method is fairly strict, precession and timing are key. Once you start making your drink there is no messing around, just get it done. No one wants to drink espresso that has been sitting around for 5 minutes while you watched the new Wes Anderson Trailer. (by the way you really really should do AFTER you have made your coffee and are happily back in bed.)
Pre-prep
Before you start making drinks you need to prepare your station. The espresso machine should be clean and hot, the milk pitch and thermometer ready, clean cups set out and finally you should have decided what type of drink you are going to make. Oh, it is also good to have a clean towel handy, just in case there is a disaster.
Get cracking
First off, the portafilter should be very very hot and your milk should be cold.
Fill up the grinder’s hooper with enough beans to make your coffee. Left overs will not produce much crema if you leave them exposed to air, so try not to over fill the hooper.
Fill the milk pitcher with enough milk for one drink. Steaming milk for two drinks is not allowed in my house.
Run a little hot water through the portafilter to make sure that it is clean and hot. Dry the portafilter with the clean towel, fill with freshly ground coffee. I grind right into my portafilter. Pack, level and tamp. Then get that baby back into the grouphead and start pouring your espresso. And no you can’t take a break yet, speed is of the essence at this point!
Now for the milk. Milk should be silky smooth, like a satin sheet, not frothy and foamy with big air bubbles. You are looking for micro bubbles here. Inject steam into the milk until it reaches 140 degrees, if you go any hotter you will start to burn the sugars in the milk and thus loose the milks natural sweetness.
Once the milk is hot give it a couple of swirls to work out any bubbles and pour!
(my pouring skill have gotten a little weak over the years!)
Now for the good part, grab your coffee, your ipad and head back to bed. If you have been smart, you will have made your coffee in a double walled glass cup and you have just shy of a hour’s worth of hot coffee in your hand. So make the most of it.
