» Tina

Camping meals can often be a challenge, especially when you care about how your meals taste. As you can guess I’m not really into the idea of canned beans and Chef Boyardee for dinner every night. But, at the same time, I would rather be at the beach paddle boarding than at the campsite cooking over a stove. We have our tried and true, go to recipes, that without fail always show up on the camping menu. B’s McB’s are one such recipe, but every so often I like to switch things up and add something new to the mix. I like recipes that are nutritious, delicious and also fast and easy.

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I have numerous childhood memories that I have to call partial memories. One of these such memories revolves around blueberry picking. When we were young our family did a fair amount of adventuring and also did a lot of food growing and collecting.

We had a large garden that was probably the size of a football field or maybe 5 or 6 fields. It’s hard to know where the truth actually lies these days. Ginger and I spent most of our summer days amongst the rows of veggies, helping with weeding but primarily sampling the goods.

One late summer day I recall the family loading up into my dads big’old red Ford. There was my mom and dad, ginger and I and likely a plethora of buckets, we were heading up into the mountains to pick blueberries. We weren’t just off to the local farm, we had actually set out to forage for wild berries.

I’ll be honest with you here, I may have been fudging the details in the beginning of this story. In fact, I have no memory of how we got into the mountains, if we were really on a blueberry picking mission or if we just stumbled upon a patch of wild berries while hiking. What I do clearly remember is that I was pretty sure that picking wild blueberries was a terrible idea!

Although I was young, I did know one thing. Bears like berries. Especially wild mountain blueberries. We were basically sitting ducks, collecting buckets of bear food and then stealing it from them!! We really were asking for trouble, am I right here or what?
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I had some berry picking tactics that I hoped would ensure that I wasn’t caught by a bear. I’ll share them with you just in case you plan on doing a little mountain blueberry picking sometime soon.

1. Always pick berries with someone who feels responsible for you. Ever heard of sibling rivalry? Don’t choose your older brother or sister, think parent or grandparent. They will likely try to protect you.
2. If you find a rustling berry laden bush, make sure that you check all side of the bush before you just assume that it is your uncle Pete picking berries on the other side of the bush.
3. And my final tip, always be the closest person to the car. Even if it means that you will not be getting the biggest juiciest berries. None of that matters if you are the one being eaten by a bear.

On that very helpful note let’s get down to the business of eating blueberries. Whether your berries came from a farm or were stolen from some mountain bears, what are you going to do with them? Maybe a little cobbler? I adapted this Martha Stewart recipe by adding a tablespoon of fresh rosemary to the cobbler topping.

Choose your own adventure books were a favourite of mine as a child. Every time Ginger and I went to the library you could find me scouring the rows of books in search of a new one to take home. I would read the books over and over again, reading all the different stories and endings that I could create. That being said, it should come as no surprise that I love dinners that allow for a certain about of customization. Tacos are on the top of my, choose your own dinner, adventure list. All you need is a shell, from there the option are limitless.

As the weather warms, I prefer a fresh and spicy fish taco. They always start off with a soft corn shell and white fish coated in a spicy, sweet rub. Extra toppings depend greatly on what is in the kitchen but I usually like to get a few special additions. Some of my favourite toppings are pickled red onions, lime white sauce, guacamole and lime soaked shredded cabbage.

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But my most favourite topping of all is hot sauce. I often arrange a small army of hot sauce bottles in the middle of the table and experiment with different mixes, two dashes of Cholua and one lazy pour of Lizano. Frank’s and its vinegary tang is often the winner of the taste wars.

And that’s how I roll my summer time taco. Oh, but how could I forget about the margarita on the side?

*On a side note Ginger and I are so honoured to have been included on Instagrams suggested user page. Check us out @thealbrecht, we would love to have you follow along!

Two cars, eight friends, one road, endless adventures to be had. I can say with a fair amount of certainty that I don’t have much experience with road trips. I have been on all of about two in my lifetime. Neither of which took more than a few days. When I found out a few weeks ago that I would be going on a road trip with 7 other people I really wasn’t sure how the whole thing would play out, but we had an amazing time exploring and taking photos.

Here are a few excerpts from my eight-day road trip through Alberta.

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Not all picnics are created equal, and that’s a good thing. My personal philosophy around picnics is that anything not eaten around the primary table in my house classifies as a picnic. This means that winters are filled with couch picnics and the summer with patio picnics.

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I have had cake on my brain for some time now. The craving goes back to early summer of last year. You see, the summer months around here tend to be birthday ladened months filled with one cake after another starting in April and not ending until September or October. Usually not a year will go by without a slice of cake in May for my Dad, two slices in June, one for Ginger and one for Scott, another slice for me in July and one for my Mom in August… you get the picture.

Perhaps there was some sort of sugar or flour shortage last year but I’m pretty sure that I didn’t get a single slice of cake all summer long and that has left me with a serious cake depletion. To make maters worse, it seems like everyone on the internet is making the most amazing looking layer cakes. I have been saving a list of all the cakes that look totally amazing that I NEED to make and of course eat. Below is a collection of some of my top picks and links to the original photos and recipes.

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Winter can be long. And for those of us who are blessed with non snowy winters, the damp grey months seem to drag on forever. This fall and winter started out spectacularly. We had more sun and less rain than I have seen in the fourteen odd years that I have called Vancouver home.  But the Farmers Alimac warned that when winter finally hit us it was going to be a cold one. For most of the country that has been true, here in Vancouver it hasn’t been particularly cold, but it sure has felt dark and dreary. To top it all off, I have just been too busy to have much down time and any notion of a extended vacation is months away.

About a year ago Scott and I had made a 45 minute trek just outside of Vancouver to the small community of Point Roberts. While there we learned that the small village was a quant little spot filled with vacation rentals. It seemed like the perfect spot to return for a little winter weekend away. Right smack in the middle of my winter dulldrams we decided it was time to cash in our trip to Point Roberts. We found the perfect little cottage, booked it and a couple of weeks later we were all packed up in the car and heading for America.

Point Roberts is a little tiny piece of America that is surrounded by water on three sides and attached directly to Canada on the fourth. Children living in The Point have to board a bus and take a 40 minute ride through Canada and then cross back into mainland America to attend school. Additionally most of Point Roberts emergency services are provided by local Canadian services. So as you can imagine it is an interesting little spot to visit.

Our plan for the weekend was to eat, sleep, getup, drink coffee, eat a little more, explore the area a little, eat some more, sleep… and so on. We had cooking on our minds and stocked our tiny cabin full of groceries so we could eat in all weekend long. We had planned a hearty warm soup, pancake breakfast and most excitingly a Raclette dinner paired with some bubbly.
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As you may have guessed, eating was one of the main goals for the weekend, but once we had eaten our fill we bundled up in our toques and gloves and headed to the beach. I had really been looking forward to wandering the beach as somehow even though it is so close to home the beach is just a little different than our Vancouver beaches. The mountains are further away, the trees where littered with Bald Eagles and for some strange reason the shore line was sprinkled with rusted out car parts. All of which made for exciting exploring!

After just a few short days away we returned home relaxed, well feed and ready to face another week of grey drizzle.

Have you ever considered what type of food you would eat if you could only eat one for the rest of your life? This is a really tough call for me. There are so many different things that I love to eat, I really can’t imagine going without all the lovely fruit options, dark chocolate and who knows what else, that I don’t think that I could live without. But if for some reason we were in a MMA fight and you had me pinned to the ground with my arm stuck in some sort of an arm bar and you demand that I choose a cuisine, I think that I would say Vietnamese.

“Vietnamese?” you might ask, why would you choose soup when you could eat Italian or French for the rest of your life. The French with their bread and pastries really are up there on my list but, there is just something so flavourful and fresh about Vietnamese food. Maybe it has to do with the touch of French influence in Vietnamese cuisine! One of my favourite things about Vietnamese food is the contrast and balance that is features. Sweet, salty, sour, spicy and then the additional ultra fresh and crisp vegetables, yum. One of my favourite memories of Vietnamese food is one that Ginger wrote about last May. We had had a bit of a mentally tough morning and by early afternoon were starving. We decided to try out the little family run Vietnamese kitchen down the street. We ordered takeout and went home with a couple of the most delicious salads and salad rolls that I have ever had. IN. MY. WHOLE. LIFE.

Every so often I remember those salads and think that I need to eat them again. When the pomelos starting showing up in droves at my local grocery this month, I decided it was time to try and make a little pomelo salad of my own. It has been basically a year since Ginger and I ate the original salad, so my version really is just an approximation. But I was delighted with the results at any rate. The salad comes together rather quickly, with the trickiest part being  the peeling of the pomelo. You can also turn this salad into a light main by serving the salad a-top a bed of rice or glass noodles.

Pomelo Salad with Shrimp 
adapted from Andrea Nguyen

1/2 pound large shrimp, cooked
1 medium pomelo
1 carrot, peeled and julienned
1/2 a medium English cucumber, julienned
¼ cup mint leaves, chopped
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2 tablespoons chopped cilantro, leafy tops only
1 small shallot, thinly sliced
1/4 cup chopped unsalted, roasted peanuts

Dressing
2 tablespoons fish sauce
1 lime juiced
1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon chile garlic sauce

Start by preparing the herbs and vegetables. Julienne the carrots and cucumber, chop the mint, celery leaves and cilantro and finely slice the shallot. Set aside. Cut the top off of a medium-sized pomelo, remove its peel and as much of the white pith as possible. Rip the fruit in half and remove all the skin from each individual segment of the pomelo. Break the segments into bite sized pieces and set aside in a medium-sized serving bowl.

For the dressing mix together fish sauce, lime juice, water, sugar and chile garlic sauce. Stir well to ensure the sugar is fully resolved.

Right before serving mix together the shrimp, pomelo, vegetables and herbs. Toss well to combine, pour over the dressing and mix again to fully dress the salad. Serve immediately.

I was really hoping to be sharing a soup recipe with you today. A few days ago I went to the store and picked up all the ingredients I needed, came home and started cooking. As fate would have it, there was a soup tragedy! So, instead of wonderfully warming and hearty soup, let’s talk crepes.

Crepes are fantastic really. Two of their biggest virtues in my books are, that if you don’t really care about absolute perfection, then you don’t need any special equipment to make them and secondly they are ridiculously flexible as a meal. You could eat them for breakfast, lunch or dinner. You can stuff them full of whatever goodness you are inspired by at the moment. And if you are just not that inspired you can melt a few squares of dark chocolate in your crepe and bam! you have a fantastic little treat!

I usually find myself gravitating towards savoury fillings. I love a breakfast crepe stuffed with scrambled eggs, Swiss cheese and caramelized onion or a little ratatouille. Yum. But this particular morning, savoury wasn’t in order. The crepe recipe works well for two but also doubles easily if you are feeding a larger group.

Crepes
makes 4

1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1/8 teaspoon coarse salt
3/4 cups whole milk
2 large eggs
1 1/2 tablespoons unsalted butter, melted

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Heat a non-stick pan over medium heat. Coat pan lightly with a little oil or butter. Pour 1/3 of a cup of batter into the hot pan and swirl to evenly cover the bottom of the pan with batter. Allow the crepe to cook unturned for 2-3 minutes until the underside is golden brown. Flip the crepe and allow to cook for another minute or so. Remove from pan and fill as you like.

Blueberry Sauce

2 cups frozen blueberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 tablespoon lemon zest

Heat a sauce pan over medium heat, add blueberries, water, sugar and lemon juice. Stirring often, bring blueberries to a boil. In a small bowl combine cornstarch and water. Slowly stir the cornstarch mixture into the blueberries. Simmer until sauce has thickened. Remove from heat and stir in zest.

This is where the fun part starts! I like to fill my crepe with a little greek yogurt and blueberry sauce and then top it with a little more yogurt and sauce. But you can do what ever feels good to you. If you have an extra crepe left over, make sure to fill it with a little melted chocolate. Enjoy!

I bet that if I snuck into your kitchen right now and took a peek in your fridge or maybe even your freezer, I would find a bag of cranberries. That blessed extra bag of cranberries that you bought for the holidays just in case and never ended up needing.

I have had those bags of cranberries before. They start out in your crisper drawer and then as time goes by, reality sets in and you realize that you aren’t going to use them in the near future and they silently slip into the depths of the freezer. Then one day, months from now when you open up the freezer, freshly back from a run (or at least this is what happened to me) and in serious need of something to eat, you realize that the blueberries are all gone and no, a cranberry smoothie will not do the trick. So before you let those cranberries sneak up into the freezer, haul them right out and get busy making this delicious Cranberry Orange & Pecan Coffee Cake from Joy the Baker.

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Better yet, do what I did and turn your coffee cake baking into an event with a friend! Brew yourself a pot of coffee, we made Irish Coffee and then get a bak’n. All of these ridiculously lovely photos were taken by the ever so talented Joann Pai. Hand modelling by myself.