We were reluctant to leave North Beach on such a glorious beach day, but we eventually made our meander back to Luna ‘Miel on the airport road.

We hopped into the shower and then walked the sea wall back into Centro.

Our destination was the artist’s fair in the square (update: I understand that artist fairs now take place at the Cultural Centre). We were so impressed with all of the talent an did lots of shopping for the gang back home. I especially appreciated the photography and sea glass pieces.

It was a great turn out of tourists and ex-pats.

It was a bit of a wait to get ourselves a light dinner in the square but with so many people to visit, we were content just to hang. We noshed on pizza slices, sliders, shrimp & octopus empanadas, pork tacos and Barlito’s cinnamon bread pudding with bourbon caramel sauce for dessert. A moveable feast!

Shadows were lengthening an it was time to make our way to Bally Hoo for sunset.

There are many lovely spots to witness sunset on Isla but we especially enjoy Bally Hoo to watch the fishing boats come in and enjoy the pier and the gulls.

Bally Hoo’s amazing mango margaritas were another reason to visit. Our new friends Jan and Michelle from Luna d’Miel couldn’t believe how big they were.

Friends Bob and Joyce were there as well. They were meeting new guests who were delegates of the women’s conference which takes place on Isla every year. We kept pulling tables together an in the end there were 12 of us enjoying our “Grande” margaritas. Those that hadn’t filled up on dinner in the square, enjoyedd Bally Hoo’s legendary fish tacos.

We stopped into Casa el Pio for some moon gazing on our way home.

For our next visit (soon!), we are staying at Villas San Miguel which will put us close to the cultural centre for the artist’s fair, walks to see the sunset and so much more.

Kath’s quote: “Nothing goes with a hot tan like a cool margarita.” –Unknown

Love never fails.

We enjoyed the morning’s sunrise and coffee with two new Canadian neighbours at Luna d’Miel.

I made a big ham and egg breakfast and then packed a lunch for our afternoon at north beach. It was a hot one and me being as freckled as I am, I spent the afternoon under an umbrella.

We love the beach at any time but especially early in the day before the other beach lovers arrive. At this particular time, it felt like we had the beach all to ourselves.

When there is no one else at the beach, the view is breathtaking and there is no one to disturb you as you escape into your book.

Eventually it is time to stretch and take a walk so I head east on north beach (with my camera of course).

The cool of our very own spot on the beach was waiting for me.

Eventually we are joined by Sister #3 and Brother #3 who consistently visit the island at the same time as us. We are a family that loves to hang out together. You can likely tell that with my fair skin I don’t take after the same parent as my siblings.

We were in and out of the crystalline waters all day to refresh ourselves.

We enjoyed a late lunch time of sandwiches made of manchego cheese, cucumber, cilantro and lime mayo-oh yum! We made the hot walk home and hop into the shower and then head back into town again.

On a beach day such as this one, we do a lot of walking back and forth from North Beach/centro to Luna d’Miel on the Airport Road. We are very much looking forward to staying in town at Villas San Miquel this year. With a pool right in the courtyard, we may even decide not to go to the beach at all. We expect that refreshing breezes off the open ocean will cool us.

Kath’s quote:“A real friend is someone who takes a winter vacation on a sun-drenched beach and does not send a card.”–Farmer’s Almanac

Love never fails.

Of all of the “hats” that I wear, food -styling is one of my favourite tasks. Recently I had the opportunity to accompany fitness star Dai Manuel on a visit to CTV Morning Live where he spoke to Kris Laudien about the benefits of consuming beef as a reasonable protein choice.

Since not all proteins are created equal, the food items that I apportioned and displayed show that if you attempted to consume the equivalent protein of 75 grams of beef, you would have to eat 11 eggs, 100 almonds, 7 T of peanut butter,6 servings of cooked quinoa (125 ml each),3 servings of hummus (60ml each) or 2.3 servings of black beans (175ml each).

I prepared three fabulous beef recipes to illustrate its versatility including

beef & bean quesadillas and

a roast beef wrap with red pepper jelly and cashews.

My favourite though were the Korean Beef Cups which I have permission to share with you here:

Love never fails.

I was not of the opinion that 295 Lobby on York needed sprucing up, but I was nonetheless impressed when Mr. WOW! Doug Stephen conducted a personalized tour of the restaurant for me. The former floor to ceiling draperies which separate tables along the round banquette were being replaced and cozy round booths now line the north wall and will certainly satisfy diners who are looking for romance or extra privacy. The back rooms are still in tact which I am pleased about, as I attend a group that utilizes the space on a regular basis.

D and I have a particular inclination for seafood and make it a priority to scope out the best places when we travel. We have a fondness for the oyster and raw bars of Boston where amicable oyster shuckers will listen to your woes (and joys) like a bar keep. Modifications have been made to 295’s bar so that Chef Jesse Friesen can hold down the fort from their new oyster bar. Jesse is not only a talented chef but passionate about fresh products, innovative cooking preparations and his home town of Winnipeg, so he is the perfect personality to take on a limelight role such as this.

Prawn Cocktail

On this evening, I divided my time between the raw bar where I sample the poached prawns (above) and a bevy of oysters including the cooked ones below.

Recipe in honour of a regular guest

I also had a chance to sample

the WPG Burger

and the back bacon cheese toast. Both were fabulous, but Chef Jesse has a deft hand with seafood, so when you go, ensure that you same some room for

his Coconut Shrimp with a crumble of macadamia nuts and cilantro crème fraiche.

My 295 favourite of Tuna Tartare featuring Canadian albacore has thankfully remained on the menu. I enjoyed the toasted panko flakes which provided a subtle crunch, but particularly the silky drizzle of a fine sesame oil producing additional depth.

DT’s is the first restaurant that I know of in Winnipeg to print a gluten free menu. I am sure Winnipeggers will applaud this.

So, check out the changes in décor and the new food offerings, but in particular spend some time with Chef Jesse. Readers in this space know that I am a big fan of his and predict great things for him.  You’ll be able to say “I knew him when….”

Kath’s quote:“If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself; the joy is in cooking for others – it’s the same with music.”-will.i.am

Love never fails.

Sous Sol is somewhat of a mystery, including its location. When we instructed friends to join us at the restaurant we gave them the address and then had to add that it was in the basement and that they must enter from a back lane where they would get no assistance by signage. Searching it out was well worth the trouble.

The funky Parisian interior features whitewashed walls, turquoise painted wooden chairs, dim candlelight and mismatched china plates. It all worked and created an intriguing, cozy ambience. The evening that we dined was a chilly one so our shawls and fuzzy sweaters were in keeping with the casual décor.

On the night that we visited the appetizers featured on the ever changing menu were steak tar tare, scallops done in a Coquille St. Jacques style as well as a little pot of poached shrimp and clams. Keep in mind that if you go to check out the little French bistro you may find something entirely different on the menu. This meant that we could count on the use of fresh seasonal items in the dishes and it also added to the mystique of the restaurant.

Our mains were as delectable as the starters featuring lamb shank, beef noisette and salmon. All meat entrees were tender and succulent and perfectly

offset by savoury sauces and carefully selected and prepared vegetables.

For our party, crème brulee was a “must” testing the culinary skills of Chef Mike Robins. The thin caramelized crust of the custard dessert, splintered when struck by the back of a spoon, exactly the way the classic dish’s preparation might have been taught in culinary school. Perhaps too, Chef picked up the skill working at a Michelin starred restaurant in New York.

A lovely amuse bouche of sea salted chocolate accompanied the cheque which was a fun surprise given that the treat from a chef typically commences a meal by “delighting (amusing) the mouth”. The final mystery of the evening revolved around the bill, but let’s not spoil all the surprises.

Sous Sol (when translated means basement)

The address is not included on their website but is at 22-222 Osborne St. Remember that you enter off of the lane which runs at a right angle to Stradbrook St. Look for a plain black awning and a glass door that says “Building B, Lower Level”.

Hours have recently changed an they are now open Thursday to Saturday, 5 pm – 2 am. Reservations not accepted. Not accessible to persons with disabilities which is such as shame as our daughter Beep would love it!

Kath’s quote: “A good cook is the peculiar gift of the gods. They must be a perfect creature from the brain to the palate, from the palate to the finger’s end.”
-Walter Savage Landor

Love never fails.