Having a cottage in Creston BC, we have access to some of the best cherries available in Canada. The later half of July and early August the cherries are in full harvesting glory and the trees hang thick with them. So much so that branches hang down burdened with the delicious little red morsels. But what does one do with a 10 pound box of cherries that you just picked up for $15? That’s right $1.50/pound. Beats anything we’ll find in Calgary.
While on a recent shopping trip to Sandpoint, ID, Cherie found a Cherry pitter. The Starfrit Cherry Pitter.
For whatever reason, when we’re at the cottage in BC, we have a hard time sleeping in. It’s either too bright or too noisy with birds chirping to stay asleep. Taylor doesn’t seem to suffer this affliction, but Cherie and I do. For me, it’s a no brainer. I get up and head outside to do some chores, of which there is a never ending supply. But I digress.
Normally on Sunday we head back home to Calgary pretty early and the unfortunate thing of waking up so early is not having a great deal of breakfast selections. We can either make something at the cottage before we go. But then we’d have dishes to do. We could grab some hand held food like a granola bar that we can eat on the road, or we can wait until a few more places open up.
Well this time we decided to try Renee’s Roadhouse Diner in Creston BC. We heard they were open crazy early, so Cherie checked it out and called and sure enough, open from 5:00am to 8:00pm daily. This is great, a place to eat that matches our schedule.
Had an opportunity to try the Kootenay Thai restaurant in Creston BC this past weekend and we’re glad we did. The restaurant is nestled in the front of the Hacienda Inn which over looks the Creston Valley.
The owner and head chef moved to Creston from Vancouver where Vancouver Magazine rated them the best Thai restaurant 9 years in a row. Pretty heady stuff for a small town like Creston.
We started with the Satay Gai, which was skewered strips of chicken marinated in coconut milk and spices and served with a peanut sauce. The chicken was super tender, cooked perfectly and all kinds of delicious.
For dinner, Cherie opted for the Chef’s Special, which was curried rice with Shrimp served in a pineapple shell. She opted for a 3 spice level, which provided a little more tingle on the tongue than my 2 spice level.
While at Costco last night I run into the frigid confines of the walk in cooler in order to look for some fresh produce with the hopes of finding something good to take with my daily lunch break from work. The usual suspects were there along with this new product from Earthbound Farm’s. The Power meal Bowl.
The choice was limited to the Tomatillo & Black Bean & Baby Lettuce but at 200 calories for the convenient bowl that it came in was very appealing.
Headed out with the gang from work for lunch at Hudson’s Canadian Tap House. . #CampBacon was in full swing.
What better way to wash down the Canteen Chicken Sandwich than with a Bacon Caesar.
If you get a chance go to #CampBacon. You’ll thank yourself for it.
Yes. Bacon is taking the world by storm.
Just check out Eatocracy at CNN.com to see what I mean.
This past Friday we were out in Creston working on our shed and took mom and dad out to Ricky’s for breakfast before starting our day. A good hearty breakfast to get the engine running for a hard day of labour.
After looking over the menu I decided on the Chorizo Brekkie Bowl. It had potatoes, onions, peppers and Chorizo sausage topped with scrambled eggs and a Ranchero Hollandaise sauce. It was delicious from the bottom up. They start the bowl with breakfast potatoes sauted in onions and peppers, then topped with 3 scrambled eggs, chopped Chorizo sausage and then the ranchero Hollandaise sauce.
Some fresh chopped tomato and green onions give a little cooling touch to this filling bowl of breakfast goodness.
Very tasty and a great choice.
Taylor was off celebrating passing grade 11 with a couple friends, so Cherie and I decided to hit Ruth’s Chris Steakhouse here in Calgary.
We like Ruth’s Chris so much because the food it top notch every time we go. No worrying whether it will be good from visit to visit. It is good each and every time and this time was no exception.
Check out the menu!
I’ve had a few issues with WordPress as I’ve worked on getting this site online. For starters, Plugins were not activating and I couldn’t figure out why. I did everything right (at least according to the searches I did on Google) and still they would deactive after a few minutes. Well it turns out a photo plugin was causing the grief. With that one not activated the rest behaved.
So I’m slowly getting things online and working. I’ve added a couple recipe plug-ins (Recipe Card by Yumprint and Visual Recipe Index by developers at WordPress) I’m looking forward to getting these plugins online and working. The Visual Recipe Index will search all blog posts for recipes and put the into an index card format complete with a picture. Sweet.
Well off to do more exploring. See you all later.
A chewy rustic bread sure to please any carb starved individual.
Miracle Boule Bread
A delicious chewy rustic style bread
- 3 Cups All purpose flour
- 1/2 Tsp Instant Yeast
- 1.5 Tsp Salt
- 1.5 - 2 Cups Water
- Mix the flour, yeast and salt in a bowl. Stir in water to blend. What you are looking for is a wet shaggy, sticky dough. Cover the bowl with plastic wrap and let stand in a warm area for 12 to 24 hours. It is ready for the next step with the dough is all bubbly.
- Liberally flour a work surface and dump dough onto it. Sprinkle with flour and fold it once or twice. Cover with tea towel and let rest for 15 minutes.
- Using enough flour to keep dough from sticking to fingers, shape the dough into a ball. Sprinkle some flour onto parchment paper and place the dough ball in the center. Cover with plastic wrap and a tea towel and let rest for 2 hours.
- Half hour before baking, heat oven to 450ºF/230ºC. Put a 8 quart dutch oven or cast iron pot into the oven to heat.
- When the dough is ready, get the dutch oven, remove the tea towel and plastic wrap from the dough and drop the dough, parchment paper and all, into the dutch oven. Shake the pot to settle the dough. Cover with the lid and put back into the oven.
- Bake for 30 minutes. Remove the lid and bake another 15 to 30 minutes until loaf is nicely brown.
- Cool on a rack.