Tuesday, February 9, 2010
To One of You who Commented
On one of my latest posts I received a comment saying, "What happened to Fish February?" I'm so glad you asked because it showed me someone is interested in Fish February! Yay! Thank you so much for commenting and caring. (Yes, the "caring" is being read into your comment, but you do, don't you?) Here's the lowdown - besides the grilled shrimp, we've had Shrimp with Basil Ponzu sauce and Salmon with a Soy & Maple Syrup Sauce. Both were delicious & easy. I'll try to keep you more updated from now on...
Monday, February 8, 2010
The Olympic Torch
Now if you're not living in British Columbia, you probably haven't heard too much news about the Olympics. If you are living in British Columbia, you know that about 75% of our news the last month has been Olympic-related, and it is really nice to know that things are getting underway.
The Olympic Torch reached and passed Langley today! My school took a field trip to the big celebration.
There is more than one torch - there are actually HUNDREDS of them. Every torchbearer carries a different torch. However, there is only one flame. There are even keepers of the flame, a group of nine First Nation teenagers that have been traveling with it all over Canada. The flame goes into a special lantern each night, so it never actually goes out. So, what are they doing with the torches? Each torchbearer has the opportunity to purchase his or her torch for $300. This is, of course, after something has been done to it so that it can't be lit again. I just looked on ebay and there are torches on sale for over a thousand dollars. A THOUSAND DOLLARS! Can you imagine?
Anyways, there was a Canadian Olympic snowboarder, Dominique Vallee, signing autographs. We didn't wait in line for that, though, because there was a spot where you could hold a torch! (Reminded me of when my older sibs & I ran alongside of Lake Bemidji carrying the Olympic torch a long time ago...)
As is very obvious from my dress in the above photo - it's pretty warm out here! Many British Columbians do not understand why the Winter Olympics are being hosted in the warmest part of the entire country. In total, we have had three days of snow this winter in Vancouver & the surrounding areas. I think that was back in December. I guess there have been some travelers arriving at the airport wearing huge down parkas. Were they ever surprised!
Finally the torch arrived. Can you see it in its circle far back on the stage? Go Canada!
The Olympic Torch reached and passed Langley today! My school took a field trip to the big celebration.
There is more than one torch - there are actually HUNDREDS of them. Every torchbearer carries a different torch. However, there is only one flame. There are even keepers of the flame, a group of nine First Nation teenagers that have been traveling with it all over Canada. The flame goes into a special lantern each night, so it never actually goes out. So, what are they doing with the torches? Each torchbearer has the opportunity to purchase his or her torch for $300. This is, of course, after something has been done to it so that it can't be lit again. I just looked on ebay and there are torches on sale for over a thousand dollars. A THOUSAND DOLLARS! Can you imagine?
Anyways, there was a Canadian Olympic snowboarder, Dominique Vallee, signing autographs. We didn't wait in line for that, though, because there was a spot where you could hold a torch! (Reminded me of when my older sibs & I ran alongside of Lake Bemidji carrying the Olympic torch a long time ago...)
As is very obvious from my dress in the above photo - it's pretty warm out here! Many British Columbians do not understand why the Winter Olympics are being hosted in the warmest part of the entire country. In total, we have had three days of snow this winter in Vancouver & the surrounding areas. I think that was back in December. I guess there have been some travelers arriving at the airport wearing huge down parkas. Were they ever surprised!
Finally the torch arrived. Can you see it in its circle far back on the stage? Go Canada!
Sunday, February 7, 2010
A Night with Julia
Many of you have now seen "Julie & Julia." Anybody finish the movie and not feel inspired to cook? Well, not me. We had some friends over on Saturday and not only watched the movie but made ourselves a Julia Child feast - keep your eye out for aprons and pearls.
The guys were put in charge of our appetizers: Canapes au Camembert.
Translated that would be Camembert Tartlet Shells, and they were amazing.
Our main course consisted of Poulet au Porto - Roast Chicken Steeped with Port Wine, Cream, and Mushrooms - and Pan Seared Artichokes with Balsamic Glaze.
We learned that the water that the artichokes were steamed in is really good for your skin, so we all partook.
Probably the most exciting part of the meal preparation was when we set the chicken on fire.
After cooking for three hours, we were hungry and the food was really really good. My favorite was the balsamic glaze with the artichokes and the others chose the chicken.
After finishing dinner, there was more cooking to be done! We hit the dishes while Dan & Jemma started on the Clafouti aux Cerises (Cherry French Flan), although we made ours with blackberries & raspberries.
Even though some of them were in mini ramekins, they took 40 minutes to cook!
Definitely worth the wait.
The guys were put in charge of our appetizers: Canapes au Camembert.
Translated that would be Camembert Tartlet Shells, and they were amazing.
Our main course consisted of Poulet au Porto - Roast Chicken Steeped with Port Wine, Cream, and Mushrooms - and Pan Seared Artichokes with Balsamic Glaze.
We learned that the water that the artichokes were steamed in is really good for your skin, so we all partook.
Probably the most exciting part of the meal preparation was when we set the chicken on fire.
After cooking for three hours, we were hungry and the food was really really good. My favorite was the balsamic glaze with the artichokes and the others chose the chicken.
After finishing dinner, there was more cooking to be done! We hit the dishes while Dan & Jemma started on the Clafouti aux Cerises (Cherry French Flan), although we made ours with blackberries & raspberries.
Even though some of them were in mini ramekins, they took 40 minutes to cook!
Definitely worth the wait.
Tuesday, February 2, 2010
Success!
Tonight we ate marinated grilled shrimp and they were delish!
Ahhh...success is sweet. I know, I know - don't get too proud since this is only the first seafood dish. I must give credit to John, as he's the griller in our household.
Learning the difference between shrimp and prawn was one of the fish facts I wanted to learn in February, and here's the answer: there's not much difference to 99% of the world. They both grow in salt water and fresh water. They look identical unless looking through a magnifying glass. In some places large ones are called prawns and small ones are called shrimp. However, in other places it's the opposite. Culinary differences? There are really none. You can use either in recipes. If this useful information does not satisfy your learning palette, check out prawns vs. shrimp. Trust me, you'll leave the website thinking "Okay, for all practical purposes that I will ever encounter, they're the same."
Ahhh...success is sweet. I know, I know - don't get too proud since this is only the first seafood dish. I must give credit to John, as he's the griller in our household.
Learning the difference between shrimp and prawn was one of the fish facts I wanted to learn in February, and here's the answer: there's not much difference to 99% of the world. They both grow in salt water and fresh water. They look identical unless looking through a magnifying glass. In some places large ones are called prawns and small ones are called shrimp. However, in other places it's the opposite. Culinary differences? There are really none. You can use either in recipes. If this useful information does not satisfy your learning palette, check out prawns vs. shrimp. Trust me, you'll leave the website thinking "Okay, for all practical purposes that I will ever encounter, they're the same."
Monday, February 1, 2010
Fish February
The first month has come and so my culinary attention has turned to fish. Do you have a fish recipe that you love? Do you have a cooking tip that deals with seafood? If you do, please email me or comment here. I'm hoping to learn not only from books and the internet but also from friends & family!
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