Our family has been spread all across Canada at various points. Jim and I and the cats live in Toronto, Ontario. Jim’s family was based in Saskatchewan, on the prairies and surrounded by wheat fields for most of his life. My parents lived in Shediac, New Brunswick for some time. That’s the east coast, and Shediac is the ‘lobster capital’ of the world. Quaint little fishing village with Acadian roots. My sister and her family are based in Vancouver, on the west coast. Currently, Jim’s brother and sister-in-law are in Northern Manitoba, after living in Mexico for 10 years. So needless to say, our entire married life has involved a lot of travel.
Now my mom is out west with my sister, my brother-in-law and my nephew. So Vancouver is our destination this week. It will be great to visit, cook and eat together- most of our memories are based in the kitchen or around the dining table. We all get so excited talking about meals, ideas, shopping, new ingredients. This time will be no execption. I phoned my mom to confirm our arrival time, and no word of a lie, within 45 seconds the topic had turned to food! Not by me either!!
I know that my sister will be cooking up a storm. I will miss not being in my own kitchen, not that my mom and sister mind sharing theirs. But just in case, I made my kitchen work overtime, so that we could arrive bearing treats. I found this fabulous recipe on Pinterest for Bacon Bourbon Rice Crispy Squares. I made my ganache a bit thicker than the recipe, but included the bacon sprinkles. ‘Cuz bacon sprinkles are the bomb! And for my vegetarian nephew, I left out the bacon and added my homemade buckwheat granola.
So I will explore, taste, and hopefully glean many new ideas for future recipes. Vancouver is a vibrant food destination with great neighbourhoods, shops, boutiques, and restaurants to explore. My sister lives right by Granville Island, which has an amazing farmer’s market, with wares and creations from all sorts of local artisans. Yaletown has a great farmer’s market and local artisanal shops. I always return home laden down with tantalizing preserves, spreads, cured meats, etc. In the meantime, I leave our kitchen in the charge of my sous chefs, Phineas and Zelda. Why do I get the feeling their meal planning will involve tuna, sardines, shrimp and whatever else they can get their paws on? No worries, they are in good and indulgent hands. Thanks Monika!
See you all soon 🙂