Chinese mountain climb This is a great hike. We parked on Hyacinthe Bay Road and walked the 500m to the trailhead. We then took the western route to the south peak, had a snack while watching several eagles soar overhead, and hiked back down the northern route. Great views over towards Campbell River and the mainland. Download ...

Serves 4 Prep time: 10 minutes Cook time: 15 minutes Ingredients Tofu or chicken, your choice 1 tbsp. vegetable oil 1/2 cup thinly sliced shallots, from 1-2 large shallots 1 tablespoon minced fresh ginger, from a 1 inch knob 2 tbsp. Thai green curry paste 4 cups low sodium chicken broth 1 13.5 oz can of coconut milk 2 tbsp. fish sauce 4 packed teaspoons of dark brown sugar 2 tbsp. fresh lime juice from one lime 1/2 tsp. turmeric For serving 4 oz. thin rice noodles 2 cups shredded cooked chicken, from a rotisserie chicken A handful of chopped fresh cilantro 3 scallions, light and dark green parts, thinly sliced Sciracha sauce Lime wedges Directions Heat the oil in a medium soup pot over medium low heat. Add the shallots and ginger, and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry paste and cook, stirring constantly for one minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes. Meanwhile, cook the rice noodles according to the package instructions. When ready to serve, taste the soup and adjust the seasoning if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sciracha sauce and lime wedges. As the soup sits on the stove, some fat may rise to the surface. Skim if necessary. Reference The original once upon a chef recipe.

Shellaligan Trail We wanted to visit Valdes Road on a sunny day, and while we were up that side of the island, we hiked the Shellaligan trail. We saw nobody, had great views across to Read island and had trouble finding the loop at the north end of the trail. Pictures to follow…. Download ...

Ingredients 225g cauliflower florets 100g kale 1 lime 1 tbsp garlic 1 tbsp ginger 2 tbsp yellow curry paste 1 cup pumpkin puree 3 tsp maple syrup 1/2 cup cashes 3/4 cup organic red quinoa 36g sliced shallot 8g cilantro 1 can coconut milk 1/3 cup crispy onion Spice Blend 1 tsp turmeric 1 tsp chili powder 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground ginger Directions 1. Cook Quinoa Rinse and drain red quinoa ina fine mesh sieve. Follow cooking instructions according to package. 2. Prepare ingredients Cut cauliflower florets into 3/4 inch pieces. Trim stems from kale and slice leaves into 1 inch ribbons. Slice stems into 1/4 inch pieces. Pick and chop cilantro leaves. cut lime in half 3. The Curry Heat 2 tbsp. olive oil in a large saucepan over medium heat. Once hot, add shallots, kale stems, and cauliflower to saucepan. Cook for 3-4 minutes, or until vegetables are starting to brown. Add garlic, ginger, spice blend, and curry paste to saucepan. Cook for 1 minute or until fragrant. Add coconut milk, maple syrup, pumpkin puree, and 1/2 cup water to saucepan. Bring to a low boil then reduce heat to medium-low. Cook for 10-12 minutes, stirring occassionally until curry thickens and cauliflower is fully tender. Add kale and cook 2-3 minutes, or until bright green and tender. Season to taste with salt and pepper Stir in cashews and squeeze in lime juice to taste just before serving. 4. Plate and Serve Divide quinoa into bowls. Ladle curry on top of quinoa. Garnish with cilantro and crispy onions. Enjoy!

Ingredients 1/2 cup (125ml) Canada corn starch 1/2 cup (125 ml) icing sugar 1 cup (250 ml) all purpose flour 3/4 cup (175 ml) butter, softened Directions Sift together corn starch, icing sugar and flour With a wooden spoon, blend in the butter until soft, smooth dough forms. Shape into 1 inch (2.5cm) balls. If the dough is too soft to handle, cover and chill for 30 to 60 minutes Place the balls 1 1/2 inches (4cm) apart on ungreased cookie sheet and flatten with a lightly floured fork. Alternatively, rool the dough to 1/4 inch (6mm) and cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired. Bake in a 300 F (150 C) oven for 15 to 20 minutes or until the edges are lightly browned. Cool on a wire rack. Makes about 24 cookies. Crescent alternative For crescents, add 1/2 cup (125 ml) ground almonds or hazelnuts to the flour mixture. Shape into logs about 1/2 inch (1 cm) think and 3 inches (7 cm) long. Twist into crescent shapes. When baked and cool, dip into melted chocolate

I once baked a tinful of these delicious cookies to take to my father-in-law. By the time we reached his house 3 hours later, there were precious few left! This recipe comes from my husband’s grandmother, and has stood the test of time. Ingredients 3/4 cup margarine or butter 1 cup sugar 4 Tablespoons molasses 1 egg 2 1/4 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon cinnamon 1/2 teaspoon clove powder 1/2 teaspoon ginger powder granulated sugar Directions Sift together the dry ingredients into a mixing bowl and set aside. Cream the margarine (or butter) and the sugar in a large mixing bowl. Add the molasses and egg. Beat well. Add the dry ingredients and beat until smooth. Chill the dough for an hour or two, or until firm. Roll the dough into small balls. Dip them in granulated sugar and place them 2-inches apart on a greased cookie sheet. Bake in a 375 degree F. oven for 10 minutes. Remove from oven when flat. Makes 4 dozen.

Old mine tour and Red Mountain climb, 18th May 2021 In mid May, we had a couple of geologists visiting from out of town. These guys were so keen they decided to stay an extra day to do a hike up Red Mountain. Rossland sits at 1040m and the top of Red Mountain is 1591m so there were some uphill sections. We set off at 10AM and were back at the Fire Hall by 3PM, so a 5 hour trip. Legs were a little shot, so some refreshments were partaken. ...

January to March 2021 Exploring the islands We made a lot of use of our BC Ferries excursion card in February and March to get off Salt Spring and visit several other Gulf islands: Pender Gabriola Quadra Lasqueti Galiano and Mayne Visitors to Ganges S&A trip in late Jan, new job offer on the ferry, Congrats! K&M trip during the February snow storm, Channel Ridge photos to follow S on her own for a hiking marathon in late Feb… Mount Erskine assault route. Financial changes Ali officially became a pensioner on February 1st. Volatile stock we’re watching. News The dead boat disposal society Ideas for the blini party

Galiano and Mayne islands Took the 6:20AM ferry to Galiano island, checked out a few nooks and beaches on the east end, then crossed to the west side of the island and went to the north end. Saw a cute house on Dawnray St., but no view so we came back down via Montague harbour, back through the village and on to the 11AM ferry to Mayne island. Mayne we looped around counter clockwise, saw some sealions basking on the rocks, had supper in Bennet Bay bistro, and finally caught the 8:55 ferry back to Long harbour. Arrived at 10:05, so a long day. ...

Credit : Sylvia Fountaine Max made a great version of this when we visited their place in Vancouver in November. Alma found this version online and has used that as the basis for ongoing salads. Free advice: make a double batch of the sauce and keep it in the fridge for a stir fry or another salad. Ingredients 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini) Bag of brocolli slaw 1/2 bag of carrot sticks 1 to 2 cups of snap peas 1 red bell pepper, finely sliced 3 scallions or green onions, sliced ½ bunch cilantro, chopped (or sub basil and mint) 1 tablespoon (or less, or more) jalapeño, finely chopped ¼–½ cup roasted, crushed peanuts ( garnish) Peanut sauce 3 thin slices ginger - cut across the grain, about the size of a quarter. Chop finely 1 fat clove garlic also finely chopped ¼ cup peanut butter ( or sub almond butter!) ¼ cup fresh orange juice ( roughly ½ an orange) 3 tablespoon fresh lime juice ( 1 lime) 2 tablespoons soy sauce. Can sub with gluten free if necessary 3 tablespoons honey or agave 3 tablespoons toasted sesame oil ½ – 1 teaspoon cayenne pepper ( or a squirt of sriracha sauce) Instructions Don’t forget to add the peanuts! ...