I’ve never really gotten in to the brunch culture. It’s probably because I’ve always worked on Saturdays and on Sundays I’m generally at the gym pretty early, and eating breakfast by 9am, which is too early for brunching. I also hate the thought of waiting in line, which seems to go hand in hand with … Continue reading »
There’s a lot of sandwich talk going on around town lately. Meat and Bread, The Dirty Apron and newest on the scene Big Lou’s Butcher Shop. Ben has had Big Lou’s on the brain for the last few weeks, so it didn’t surprise me when I joined him for lunch that he would suggest sandwiches. … Continue reading »
My Japanese-Canadian heritage prevents me from being anything but knowledgable about the true story of Passover, so I will not fill this post with the meanings or symbolism of the Passover Seder. If you feel so inclined, you can always google or wiki it. This post is about the delicious food that comes with it. … Continue reading »
Sometimes simple can be really hard to achieve. That point was made apparently clear as minutes turned into hours in the preparation of a “simple” spot prawn pasta recipe. Maybe I didn’t read the recipe carefully enough before-hand, which is a common problem of mine. If I had, I would have realized how many steps … Continue reading »
It’s a given that a hard day at work should be rewarded with a treat. And although I don’t have the most demanding job, the politics within my workplace are enough to drive me batty by the end of some work days. On these days, my favorite thing to numb the frustration is slurping down … Continue reading »
My brother-in-law Mark is known for his super fishing skills in my family, and over time it’s grown into Superhero status. It started very simply over 10 years ago when he used to be a fishing guide in the Queen Charlottes. Every few months, there’d be a call to go out to the airport where … Continue reading »
If you’ve ever watched the tv show, The Deadliest Catch, then you’re probably familiar with the very valuable Alaskan King Crab. I was drawn to the show because it’s fascinating to see how much work goes into trapping the humongous crustaceans. The conditions are fierce, with turbulent seas and freezing water, so it’s no wonder … Continue reading »
