I don’t actually have a hankering for chestnuts but many people I know do. I recently tried my hand at roasting them myself and have completely given up the self torture, especially when I was introduced to this easy-peasy snack. They’re much smaller than Italian ones but have so much flavor and sweetness. Plus did I say how easy it was to peel? No more burnt hands!

There were 4 packs within the larger package and 6 chestnuts were in each. You can buy them at T&T.

 2546 E Hastings St, Vancouver, BC V5K 1Z3
(604) 568-4593

www.bolaksaking.com/

started off with tea leaf salad (deep fried nuts and seeds), soup, roti (wonderful sauce)

pineapple fried frice (similar to other places), pad thai (on par), eggplant (really creamy), beef (was ok)

Supreme Meat Supplies Ltd.
1725 MacDonald Ave, Burnaby, BC
604-299-0541

Celebrated our 12th anniversary at Bishop‘s where everything they serve is organic and locally supplied. Amuse bouche of tomato soup was first served. Surprising packed flavor in such a small cup of soup! Look how clear the liquied is. The local butter still isn’t the same as European butter.

Web site does not list menu option for the corn soup, but can you just make out the mini mushrooms? They were roasted along with corn and other veggies as the corn soup was poured into the dish. Very deep in flavor again.

The two slices of procuitto did not have much meat on it at all – just two strips of fat basically, but the flavor!

Shaved Proscuitto Bianco Orrechiette: fava beans, sapo bravo zucchini, roasted hazelnuts, montana cheese

The elk was extremely tender and not gamey, but I preferred the familiar taste of beef. Hubby liked his dish though. It was hard to pause and take a quick shot of the sliced potato that was roasted and seared till the edge was crispy. Can we say “butter”?

Roasted Rangelands Elk: wild rice and new zealand spinach, baby leeks and beets, black currant jus

My scallops were cooked perfectly, but I didn’t taste the sweetness of scallops I’ve had from other places – good though. AND how many years have I wanted to have ricotta cheese stuffed zucchini blossom? It was tender, airy, yet rich. Deelish! I couldn’t taste the eggplant in the puree. The ratatouille was good but not what I’ve had at other places, which is more stew-like. This is more like roasted to perfection? It had a good bite yet was cooked gently.

Seared Baynes Sound Scallops: rataouille and ricotta tartlet, epazote scented eggplant puree, crispy squash blossom, cascade tomato reduction

Their website menu needs to be updated. Sour cherry pie (more like a tart pastry rather than flaky version) was paired with caramel gelato (not my fave, but hubby loved it). My blueberry sorbet went well with custard and hazelnut cakes. What a nice finish!

Sapo Bravo Cherry Galette: with basil scented caramel, sour cream gelato

Lynden Chocolate makes the best caramel popcorn I’ve ever had. Not as sweet as everything else I’ve tried, and what I love most is how it completely crunches away – no residual squished kernel for you to suck out from between your teeth. Can you see how generous they are with the nuts? Again, not overly sweet – they are fresh and meaty, unlike some where I can’t even taste the nuts anymore. Sigh, Lynden is so far from I5 though.

“Easy as pie.” Who said that? I’d like to shoot them!

Gas oven experiment #2 – we used “Easy Convect” feature which decreased time (-5 min) and temperature (-25˚). The top has a deceptively attractive color and crisp, but the bottom is so uncooked, the berries sank practically through the dough. I was tempted to throw it onto the stove top and let the gas flames burn the soggy ass bottom! Although we left it in for another 15 min, the berries were just barely bubbling – you could still see powdered flour through the slits – but the top was getting too dark by then.

I’ve now read online that some have tried to place the pie right on the floor of the oven. I find it ironic that my first pies with electric stove did not have these kinds of problems. Sigh, hubby ate it this morning for breakfast and said yum yum – he truly loves me.

Very happy to have tried a new place. Quality over quantity when compared to Sushi Garden. Above is their Sockeye Salmon Roll.

The Alaska Roll (left, front) has a sauce dribbled over it that is reminiscent of tempura bits. Spicy tuna roll (left, back) with two kinds of sesame seeds. Party Tray A on the right has a wonderful selection.

Gyoza here is deep fried and filling is standard. Toro (tuna) sashimi melted; so fresh it had a hint of sweetness.

I enjoy Yugoslavian garlic because the cloves are large and the skin is easy to peel. The taste may not be as “hot” as the kind grown in China, but it is still very flavorful to me. The purple you see will fade as the skin dries completely. Have to admit that my dad did a much better job growing them than I ever did.

Always a crowd pleaser (they love the moist cake, I love how fast and easy it is), I thought this recipe deserved a photo – especially since it’s blueberry season. Thanks to Janie for showing it to me… um, when is the next one coming?

Ingredients
1/2 cup butter / margerine
3/4 cup sugar
3 eggs
1 cup sour cream
2 cups flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 cups blueberries

Topping
1/2 cup brown sugar
1/2 cup chopped nuts (optional)
1/2 tsp cinnamon (or more depending on taste)

Steps
1) Cream butter and sugar, then add eggs. Add sour cream.
2) Mix flour, baking powder, salt, and baking soda.
3) Fold into above with vanilla. Fold blueberries in gently.
4) Pour into 9″x13″ tray. Sprinkle topping mix evenly on top of cake.
5) Bake at 350˚F for 40 minutes.