Last week was a crazy one. You know the kind of week that leaves you with bags under your eyes and knots in your shoulders.
So I decided to treat my tired self to a rejuvenating, relaxing and nature-filled weekend. I dedicated myself to pampering, relaxing and re-balancing for two whole days.
This was on the agenda:
Put ingredients in blender, blend until mint is pulverized. Serves two.
Blend all ingredients together. Top with shredded coconut. Serves two.
The other item on the table is a nut and seed vegan pate served with Mary’s organic, gluten free crackers.
Summertime, and the livin’ is easy. Fish are jumpin’ and the….
I find myself humming this song every time I visit this picturesque little town surrounded by unbelievable natural beauty.
A day trip to Lost Lake instantly turns me into a carefree soul, happy to laze the day away beside the water while my little dog swims and fetches until he curls up, exhausted, on the beach blanket beside me.
“Dogs got personality. Personality goes a long way.” – Quentin Tarantino
A day spent here also takes me back to the best memories of my teenage years, growing up in lake country in Ontario. A sunny summer day meant putting your bikini on, getting on a rickety old bike, throwing the beach towel and PB and J sandwich in the basket and pedaling down a gravel road to the lake to meet up with friends. Our beach back in the day was a grassy patch beside a dirt road but it was sublime. Days were spent swimming, sun bathing, sometimes canoeing through the thick, beautiful lily pads and always relaxing. No smart phone or internet required.
It was simple and easy and fun and Lost Lake takes me right to that place.
After an afternoon of lazing in the grass and dips in the lake, it’s cocktail hour.
This one is courtesy of Milestones Restaurant:
A sweet ending to a summer day.
*To make this drink sugar-free, just skip the elderberry liqueur.
Beware the barrenness of a busy life. – Socrates
I’ve been dreaming of sunshine lately and thinking about all of the hikes I’m planning to do this summer. Hikes like Joffre Lakes.
Joffre is situated a little north of Whistler and is home to the most beautiful emerald and aquamarine water I have ever seen.
Here are a few pics from my 1st hike to this extraordinarily beautiful destination. I can’t wait to get back.
Squamish, BC is less than an hour from Vancouver but, in many ways, it’s a world away. At first glance you’ll see a typical Canadian small town with strip malls, fast food joints and a bustling Tim Horton’s. But then you look up and see the stunning mountain range right beside the town and Squamish no longer seems anything close to typical. This hiker, rock climber, and snowshoer’s paradise is one of my favourite mini getaways. The mountain range is called “The Chief” and now has a gondola that takes you part way up the mountain to tree lined hiking trails with breathtaking vistas.
If you love the outdoors and are planning a trip to BC, definitely put this winter wonderland destination on your list.
With all of the political unrest south of the border dominating the news this week, I can’t think of a more soothing place to write about than Sooke Harbour House on Vancouver Island.
I was lucky enough to spend three nights there a few weeks ago and the whole experience was a blissful, back to nature retreat.
Let me start with the view. Our room faced the ocean and we saw breathtaking vistas like this every day from our balcony.
The hotel is quaint and luxurious at the same time, making a visit there feel like entering a warm haven from yesteryear. If I had to describe the visit in a metaphor, staying at Sooke Harbour House is like wrapping yourself in a fuzzy blanket with a good book beside you and a cup of delicious hot chocolate cupped in your hands. And, speaking of good books, the hallways of Harbour House are lined with shelves and shelves of books. There are also super comfy love seats nestled in the hallway, waiting for someone to sink into them and dive into one of those good books.
Leave your room for an afternoon and you’ll see that the grounds around the Inn are filled with an edible garden. Herbs, lettuces, root vegetables, fruit trees and lots of beautiful edible flowers make the garden a delight to walk through. And later at dinner, the unbelievable freshness of your meal is a foodie’s dream. This is due to so many food items being picked from their very own garden but also because they source almost all of the menu items from the Island. Sooke Harbour House is an example of the 100 Mile Diet at its best.
Then there’s room service. Here we have garden pomme frites, a chanterelle soup and garden salad topped with pretty edible flowers.
Everything tasted amazingly delicious, as did every other meal eaten in the two restaurants, The Copper Room and The Restaurant. If you’d like to make this rich and creamy soup at home, so you can cuddle up in a fuzzy blanket and forget about all of the worries of the world for a while, let me help you out…
1/2 cup unsalted butter
2 cups wild chanterelle mushrooms, brushed and chopped
1/2 cup walnuts, shelled
1 cup onion, diced
1/2 cup carrot, diced
1/4 cup celery, diced
20 fennel seeds
10 coriander seeds
10 cumin seeds
2 Tbsp garlic, chopped
2 Tbsp ginger, peeled and minced
1/2 cup dry white wine
5 cups vegetable stock
1 cup whipping cream (or whole milk for a lighter version)
2 fresh or dried bay leaves
Place butter in large, stainless steel pot over medium heat. Once butter has melted, add mushrooms, walnuts, onion, carrot, celery, fennel, coriander, and cumin seeds, and saute until onions are translucent and carrots begin to soften (about 10 to 13 minutes). Add garlic and ginger, and saute for 5 minutes. Stir constantly to avoid burning. Add white wine and increase heat to high. Reduce wine until approximately 1/4 cup remains. Add stock, cream, and bay leaves, and bring to boil. Then, reduce heat to medium and simmer for 25 minutes. Remove from heat; remove and discard bay leaves. While soup cools, prepare garnish. Place whipping cream in medium-sized bowl and whip until stiff peaks form. Once soup has cooled for 30 minutes, puree in blender at high speed in small batches for 2 minutes each, or until very smooth. Return puree’d soup to pot. Bring to boil and serve. Ladle soup into bowls and garnish each with a dollop of whipped nasturtium cream. Serves Six.
Meandering through an old growth forest, running along a pristine beach that seems to go on forever, watching the sunset from the top of a mountain.
These are some of the things you can get up to when visiting beautiful Vancouver Island and here are a few snapshots of my recent visit there.