RANDOM: Bruce's Country Market

In Maple Ridge, British Columbia we have the most wonderful market. Bruce's Country Market opened in 1948 in an area called Albion. It has always been a family run business. The staff are always so pleasant and helpful. In 1996 they moved the business into a beautiful beamed building.

In addition to the freshest seafood they have a gift section with many unique and locally made items.

The pottery is made Hope, British Columbia.

The seasonal displays are bright and cheery, many with a gardening theme.

Easter never looked better.

These gift boxes of salmon showcase more local talent.

My BB is in love with the Maple Smoked salmon. Every time we have a holiday dinner at our house he makes sure to pick some up.

It doesn't get any fresher than this. The sockeye salmon is so good just as it is. We also like it prepared with a topping like the one in my recipe file. Click here for the recipe.

I don't eat shellfish but my BB loves it all. Big steaming bowls full of mussels or clams. Flamingo coloured prawns.

As if this wasn't enough they also have many gourmet food products, organic produce, garden plants in season, in house smokers and a deli with so much good food the dining area is always busy. They also have some very interesting health and beauty products. Be sure to stop by their web page for more information.

RANDOM: Thanks For The Invite

What a lovely evening. I sampled a wonderful wine from Italy, (more info on that to come from Linda) I met four new people and nibbled on some tasty treats. I didn't have any of the wine from South Africa but I was told I didn't miss anything. The others were good full bodied wines. We tried the Reserva Jean Bousquet Malbec and a different Italian wine that escapes my memory at the moment. It wasn't about the wine though.
Linda's lovely friends were very funny and we know I am all about the laughs. Gwen you are truly a funny lady. Now that you are a famous radio personality will you remember the commoners?
Carol, it was great to meet you too. I think you and Gwen could really get into trouble together. I hope to see you again.
By the way you will have to change the name of this from Happy Hour to something that reflects the time a little more accurately. I walked home at about 10:30?

UPDATE: I forgot to mention that Linda's husband is ready to give up his regular business and become a highly paid foot model. Good luck with that Steve.

WINE: Sauvignon Gris

As I said earlier today I forgot my camera in my excitement of going to the wine tasting. Luckily for me there is a press kit for this particular wine. So thank you to the Cousino-Macul winery in Chile for the use of the photo.

My first thought upon seeing the label was that it was a new blend to me. I was wrong. It is not a blend at all but an actual grape variety that originated in the Bordeaux region. It has existed for well over 100 years but nobody told me. It yielded a small crop so it wasn't replanted after it had been hit with phylloxera (an insect) until the 1980's. It is a certified variety, #917 if that means anything to you.

The Cousino family has been growing this variety since the mid 1800's in Chile. They used to blend it with the other varieties in the vineyard. In the 1980's they decided to isolate the different varieties and confirm their "lineage".

I for one am glad they did. The cooling night air coming down from the Andes Mountains creates a crisp, well balanced wine. I liked the way it felt in my mouth, silky smooth. The 2007 harvest apparently ripened early. They had a drop in yields in almost all the varieties that year but they got excellent results from the harvest. It was buttery textured with a grapefruit flavour. I really would like to have more of this one. All the wines that evening were under $20 Canadian.

WINE: A Golf Club Visit

Well only I would go to a wine tasting full of visual delights and forget to bring my camera. I will have to rely on my memory to ...what was I going to say again? Oh right. Rely on my memory to tell you about the evening. I need coffee first. Back in a while.

GENEALOGY: My Father's Family

I was at a Catholic funeral today and it made me think about my Catholic parents. My father in particular who was raised Catholic in a family where his brother was a Priest and two of sisters were, well...Sisters. My father was the youngest child of many and he left home at an early age. We were always told that he left because he was expected to become a priest because he was the youngest. It was said that your eldest and youngest were given to the church. I have no idea if this was true or not but I do know that once he left he never went back to church and would not allow us to be raised Catholic or any religion for that matter.
Ironically he married my mother who at one time was a catholic Sister but had not taken her final vows. I don't know why she never did. There are so many stories about our parents that we need to ask about before it is too late.
Rest in peace Mr. S.

RECIPES: Stuffed Potatoes

Stuffed potatoes are so easy to do, especially with a microwave oven to start them off. Since my BB discovered this he makes them often at the cabin. He has become quite a good cook since we bought our cabin. I have taught him everything he knows but not everything that I know. C'mon, I have to keep something up my sleeve.
Scrub up some thick skinned Russet potatoes. Cook them in the microwave until done. Slice them in half lengthwise and scoop out all the potato flesh leaving thin layer in the skin so you don't pierce a hole in it.
Mash the potato in a bowl with a bit of milk, some sour cream and whatever cheeses you like such as a herbed cream cheese, cheddar, Parmesan, Gruyere. You can add chopped bacon, green onions, chives, sun dried tomato. Just use your imagination. How about that left over broccoli from last night. Sure, just chop it up and mix it in. You can sprinkle a bit of cheese just on the top and it will brown nicely.
Now you put them in a baking dish and put them in your regular oven at about 350 degrees and bake for 20 minutes or until heated through. To make the top look toasty you can broil for a minute or so. Keep your eye on it every second so they don't burn under the broiler.
We seared some steaks in a big HOT cast iron pan and had some steamed carrots. Satisfying.
NOTE: It just occured to me that they would be delicious with left over salmon chunks gently stirred into it. That would make it a whole meal.

WINE: Guest Writer

I will be having a guest writer posting soon. Linda is the talented pastry chef featured on my page. Her post at this time won't be about cakes though.
She will be sharing some great stuff about a particular winery in Italy and how much she enjoys the wine. So much so that she has cases of it shipped over to Canada from Italy. I am looking forward to tasting it on Friday... and to her post.

RECIPES: Greek Salad

I could eat Greek salad every day of the week. I just love it. I don't make it the traditional way but then again I don't do anything the traditional way.

Chop up a cucumber, sweet peppers of your choice, tomatoes, and red onion. Adjust the quantities to your tastes and servings. I toss it with a few tablespoons of really good balsamic vinegar and some basil although oregano is the original herb used. Once you mix this around you can add the olive oil. Use about 1/4 cup of the nice green extra virgin stuff. If you add it first the vinegar can't grab onto the salad and will just sit on the bottom. Sprinkle in as much Feta cheese as you like and top with Kalamata olives. I am the only olive eater in my house so I just leave them out.

TIP: first slice the tomato in half and gently squeeze out most of the seeds so you don't have a watered down salad.

I served this with some of the OMG meatballs from this site. I just simmered them in some mushroom soup and onion soup mixed. Fancy pants here.