We didn’t end up going to the cottage this weekend but that didn’t stop us from having a great time at home. Between gardening and cleaning up, we grilled some delicious foods. From tastey prime rib burgers to skewered shrimp, we made sure we took advantage bbqing with the warm weather. Our highlight was “surf and turf” – grilled AAA steak and lobster tails. My sister, Dan and I collectively prepared and cooked all of the food. Simply seasoned, each meal was delicious.
I made these last weekend when it was cold , snowy and gloomy out. A delicious treat to brighten up anyone’s day. I didn’t have chocolate chips, so I used dark chocolate Aero and dark chocolate Lindor (I chopped into small chucks). I think using those two chocolates added extra richness to the cookies. They were soft, chewy and just the right sweetness. I’ll be making them again.
I travelled to Vancouver in February 2015 for another trade show. We stayed at the Pan Pacific, which was on the water and had a beautiful view of the mountain scape. We were also right beside the convention centre and the Olympic flame (which we saw lit up one night!).
Anyway, this was the first show I had to plan on my own, from booth design to product displays and logistics of getting all item to and from the convention centre. Needless to say, it was a lot of work – but a fantastic opportunity and great experience for me. The show (from set up to tear down) was 4 days. I chose to catch a flight back home the day after.
Before my flight, I had about 5 hours in the day to do something in the city. I caught a tour bus to Capilano Suspension Bridge Park and I have to say it was well worth it! I went across the bridge, through the trails, tree top trekking and Cliffwalk walk. This small glimpse into Vancouver and its nature was nothing like Ontario. I can’t wait for another chance to visit this city and explore further.
I had a bunch of Cilanto and didn’t want it to go to waste. I decided on trying to make a Cilantro Pesto Pasta. I used the cilantro, garlic, pistachios, almonds, olive oil, salt, pepper, Parmesan, and a bit of liquid from the boiled pasta. I blended it together and tossed with the Rigatoni pasta noodles. Delicious! Served with a side of roasted eggplant.