Tuesday, October 13, 2009

Fine Dining Ain't So Fine When It's Been Microwaved

Well, there's lots of food news. Maybe I should blog it in list form, for expediency's sake. Alright. Here we go.
Grandma Ople's Apple Pie Recipe: Success
Cranberry Pomegranate Sauce: Semi-Success
Thanksgiving Dinner: Thoroughly enjoyable. Thanksgiving Dinner Casualties: One of my mum's pots and the sanity of her cats.
Thanksgiving Dinner with Dad: At the Cannery.
The Cannery: A+! Full blown shame on Port Vancouver (or whomever) for not renewing their lease.
Fantastic food, high quality and fully knowledgeable service, cozy architecture, waterfront herb garden, kudos for participating in the OceanWise program, magical view. All-around gem.
Today's Lunch: Another fantastic salad. Green leaf lettuce, chopped on the vine tomatoes, chopped celery, shrimp pan-fried in PAM olive oil, Asian crushed garlic, and old-fashioned dijon mustard, crumbled blue cheese, and blue cheese dressing. Delish. Just a dash of lemon juice would have probably have been the best dressing, but well maybe more than a dash. But I don't have any.
Today's Afternoon Snack: Leftover Salmon Wellington from the Cannery. Totally good, but the Pinot Noir suace didn't really hold up after 2 minutes in the microwave. Fine foods don't like nasty microwaves I guess. Makes sense. I actually fell nauseous right now. Frack. Hopefully that peppermint tea with Vlad's Apiary's sweet clover honey will heal my noxious insides.
Future October Food Activity: Mushroom foraging with the Vancouver Mycological Society in Pacific Spirit Park on Halloween! I am so excited for this. I would like a partner though. Any takers? I cite the wild foraging article in the most recent edition of Edible Vancouver and the wild and chanterelle mushroom foragers profiled in Tableland as my inspiration.  
'Til next time,
The Fledgling Basement Suite Cook.

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