6 Days Late

I know.

I've been lazy.

Well, it's sightly more than sheer laziness that has been keeping me from blogging. It's the last remnants of summer (which, judging from the last few days of horrifically cold weather is well and truly over in this part of the world!) It's work being crazy. It's getting up at 5 am every morning for the last 4 weeks to allow some crazy army guys to yell at me and make me want to cry (but hopefully make me look like Angelina Jolie in Tomb Raider). It's needing a break. It's having this darn cold that won't go away. It's organizing a Louisiana style shrimp boil to raise money for the Red Cross (stay tuned for more on this front if you're in the Edmonton area....

So there you go. I finally feel like I can get back on this ride called life.

So, You may be wondering how I've been keeping myself busy. Well, I had a lovely camping trip a few weekends ago with our very good friend Joan & Kevin (you might remember them from our trip to New Orleans last January - we all feel so privileged to have been there. We absolutely fell in love with the city and are pulling for all those lovely strong people, especially Randy and Glen, to hang in there!)

Anyhoo....

Joan and Kevin and Cakes and I went to Aspen Beach camping. for a few days and had a blast. We mainly sat in the sun, read books, slept, cooked (surprise!) over the fire and ate.

Some of the more memorable food items from the weekend included...

Honey & soy grilled quails

Fire roasted pecan, fig and honey compote

Wood-fire grilled saganaki

If you've never done saganaki over a fire before...what are you waiting for. It was amazing. When I do it in a frying pan I usually dampen the cheese with a bit of water and then dredge it in flour first, but I forgot the flour so the cheese went on the grill au natural - and it still got crispy bits! I was a bit worried, that the cheese might melt right through the slats in the grill, but the nice thick slices of Kefalotyri held up beautifully! They were charred, crispy, gooey slabs of heaven - topped with fresh lemon of course!

Actually, that's just a small sampling of what we cooked and ate. I didn't know it was possible to eat that much food in two days, but there you go! Evil Joan brought a big bag of two-bite brownies and marshmallows for s'mores as well.

Sorry I've been gone so long. This week's menu features....:

• the best eggs bennie I've had in Edmonton so far
• a great meal at Cafe Select
• homemade pate (yum!)
• Apple and cinnamon custard
• roasted organic corn, lime and chile soup
• the BEST FRIGGING sandwich in the whole FRIGGING world
• AND.... creamy, divine, orange and clove hot chocolate....

As a parting gift. I present to you a photo of the best chocolate known to man. Yep. Lavender flavoured.

and a stunning sunset from the campground....

Comments

[Stephanie]

Mmmm...I really like Dagoba. Haven't tried the lavendar yrt!

[Ana]

Welcome back. I missed your posts. Never tasted Dagoba before but I'll give them a try. I have them here at our health food store. I'm glad you had a good weekend and I'm sorry about your crazy work schedule and being under the weather. Hope you're fine now!

[Chantelle]

Just glad to see some signs of life from the home front. Lavendar chocolate? I will try to keep a list of foods to try in Serbia starting with Roll Sir (freshly baked mini-loaf stuffed with Serbian cheese).

[clare eats]

what a great sounding trip! Glad you are feeling alittle inspired :)

That cheese looks great, still not quite ready to look at chocolate, but I will be back....tomorrow to fully suss it out, Lavendar you say? hmmmm

[Niki]

Why were you being shouted at by nasty army men??? How dare they!

[Kalyn]

Very interesting. I love Saganaki. This was an interesting way to make it.

[Jen]

Hey Lyn,

good to see you back and in such fine form. Now...lavendar chocolate...I am intrigued!

cheers,
J

[mireille]

lavender flavored chocolate ... wonderful! xoxo

[nick]

Do you know which stores in Edmonton sell Dagoba chocolate? Which stores can I buy the chocolate from
Thank you.