Our friends, Christi & James, visited us last month and sent us these photos.
New Photos
July 16th, 2009BayView B&B Iced Tea
May 5th, 2009This is a favourite on hot days. It goes nicely with Nutmeg Muffins topped with jam.
6 Cups Water
½ Cup Sugar
2 teabags each of orange pekoe, Earl Grey, and mint tea
3 Tablespoons freshly squeezed lemon juice
Combine water and sugar in saucepan and bring to a boil.
Remove sauce pan from heat and add the 6 teabags.
Let steep for 30 minutes.
Remove teabags and add lemon juice.
Chill and serve.
Citrus Raisin Biscuits
April 19th, 2009This is one of our favourites. We got the recipe at a cooking course at DuBrulles. When it was prepared and served Gwen was amazed to discover the biscuits were the same as her grandmothers.
1 1/2 cups flour
1 1/14 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
3 tbs. Sugar
Mix the above and cut in
3 tbs. cold butter
Add lemon zest from large lemon
And 1/3 cup raisins
Mix with 1 1/4 cups regular buttermilk.
Scoop out a golf ball size of dough and roll in flour, place in a greased pie plate. Repeat. Makes about 8 scones.
Place in a preheated oven at 475degrees and turn the temperature down to 450 degrees. Bake the scones for 18-20 minutes, checking for doneness with a toothpick.
For vegans use 3 tbs. margarine or canola oil for the butter and 1 cup of vanilla soymilk for the buttermilk.
Capilano Suspension Bridge
April 3rd, 2009
Capilano Suspension Bridge
This is an amazing place. Yes it is a commercial attraction but they blend into the environment so well that you can imagine you are in the wilderness. The tree-top walkwas designed not to injure the trees but to give you a squirrel’s- eye view of the park. The staff are knowledgeable and helpful. The gift shop has some very unique souvenirs. We are never disappointed when we visit.
Take a stroll in the park
BayView Cream Biscuits
March 31st, 2009These are a fabulous never-fail recipe plus they only take 20minutes - start to finish. Don’t take my word for it, at least 2 cookbook writers admit to using this recipe from James Beard - which is where I got it.
2C flour
1 Tbs baking powder
2 tsp sugar
1 tsp salt
1.5 C heavy cream
Preheat the oven to 425F
Combine the dry ingredients with a fork. Slowly add the cream stirring constanly. Gather the dough together – if it seems dry add a little more cream.
Place the dough on a lightly floured board and knead 4-5 times. Pat the dough into rectangle that is about 1 inch thick. Cut into 12 pieces and place on baking sheet.
Bake for 12 minutes until the tops are lightly browned.
ENJOY
Amici
March 31st, 2009One of our favourites. Consistently good. The rainbow trout, cioppinni and all the pastas are especially good. The service is friendly and good.
It is a step back in time, to an era when the world moved more slowly, family was the focus and every meal was a time to celebrate.
At “AMICI” they specialize in old world Italian cooking,where the food is plentiful and delicious. You want Italian? They’ll give you “real ” Italian… right in the heart of the beautiful Ambelside Beach district.
Museum of Anthropology
March 31st, 2009
The Museum of Anthroplogy
The Museum of Anthropology is once again open to the public after amassive refurbishing. Be sure to visit the next time you are in Vancouver.