Water is simply vodka reduce to survival mode. Water is vodka that wont fight, merely survive.
– Greg Proops (The Smartest Book In The World)
Miner’s Lettuce Au Lardon
Frisee au lardon is a very French salad of curly endive poached eggs and chunks of bacon. Due to the brunch-esque combination of soft, unctuous egg yolk and crispy/greasy bacon ends it is without a doubt the very best sort of salad to nom after a long weekend’s debauchery. The bitter endive gives it just the right herbal kick to wake up the taste buds (jeezus, it’s already noon!) while croutons give it crunch. Pairs damn well with mimosas too! Read More
Cumberland Brewing Co. (Cumberland, BC)
Cumberland is my favourite place in the world right now. It’s chock full of great people, great cafes and nerdy 2nd hand stores, great mountain biking culture and repair shops, great location – right between the Comox Valley and CR. It’s got a vibe that’s just so… Great!
And after spending a blindingly-sunny afternoon thrashing up, down and all over Cumberland’s legendary MTB trails with my wife and our friend Jen, I found one more reason why that town is so damn great: They have a brewery! Read More
Henry David Thoreau Quote
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.
– Henry David Thoreau
Bannock – First Nations Style
(Updated 07/04/2021 after a reader named Jane commented about soggy cakes… No one likes soggy cakes! Also long, blistering Canada Day of frying Bannock and tinkering with the traditional recipe.)
Long before Europeans brought wheat and barley to the New World, the First Nations people harvested, processed and milled flour from indigenous plant life. Stuff you’d never think could turn into flour like Cattails, acorns, mosses, lichens and ferns. These became the base for a myriad of bread and bread-like recipes that kept the natives fed even during tough seasons and droughts.
One particularly badass recipe from the Neskonlith people (one that pre-dates European contact) calls for boiling black tree lichen until it coagulates enough to form sticky, licorice-flavoured hand cakes which were seared on rocks laid in charcoal-filled pits… Yurm.