Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

Isla Mujeres 2017 Trip Report-Day 8

November8

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Our little ray of sunshine.

This was the day we moved from Centro to our “home”-Luna d’Miel.  J1 & J2, the little girls, Daughter #1, Lori and the rest of entourage departed that morning. Our sunshine had quite the melt down when they had to leave for the ferry. 

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We waved farewell and then packed up what was left in our hotel and waited for our golf cart to be delivered. We drove to Luna d’Miel to make sure we could check in, then drove back with our stuff, and were settled by 1 pm.

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As is always the case, we felt at “home” with D in his hammock and I to the surf and the beach.

We switched from hammock to chairs and back again. Later in the afternoon, we went to Chedrui for special potato chips and ate them with rum and colas for our Happy Hour in the front roadside chairs.

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We went down to Playa Sol with what was left of the gang for the last sunset before D & D (the newly married couple) departed for Tulum.

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Sister #2 and I walked to Amar (click on link to read all about our dinner) to ensure they could accommodate all of us. The place was very well appointed and as Dyl pointed out “it had a nice vibe”. When we arrived the place was not terribly busy but by the time we ordered, every table was occupied.

I did not record in my journal what we got up to after dinner but I suspect it was what we do every evening of our stay at Luna D’Miel. We sat together by the water and listened to the crashing waves, while reflecting on another day in paradise and how we were truly blessed to experience it.

Kath’s quote: “I’m always sad to leave paradise, but I leave behind the hopes of coming again soon”. -Irina Shayk

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Love never fails.

 

 

 

 

 

Food Bloggers Canada Conference 2017-Part Three

November8

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Our final morning started off with a nutritious breakfast of a spinach egg and red pepper patty and pretty fruit.

The morning was filled with general sessions and then Meliisa and Ethan the founders of Food Bloggers Canada took the stage. Although this may sound ridiculous to some (including my fellow food bloggers), the highlight of every conference for me is the location announcement of the next year’s conference. During Melissa and Ethan’s concluding comments, they announced that 2018’s conference would be a cross country road trip! Since the logistics are not yet work out, dates and locations will determine where and if I can travel to the conference. The good news though is that there will be a stop in Winnipeg and I am excited about helping where I can with the planning and showing off our fabulous city.

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By this time it was our final lunch sponsored by the Dairy Farmers of Canada. Satiated, I decided that it was time to get out for a walk to see Ottawa again. I had only visited once before when I was a part of a government sponsored student exchange program.

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You can likely see how struck I was by the beauty of the city.

I didn’t have a plane to catch until supper time Monday so good friend and fellow blogger Marlene and I became roomies and decided on supper. See El Camino link here.

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The next day we did even more eating, starting with Good Eats and Wilfred’s at the Chateau Laurier. in addition to more chatting and more walking around the city including By Ward Market.

The learning and networking that I get to do on these conferences is motivation enough to attend. But in truth, it is the friendships that keep me coming back year after year. Carol, Kim, Joanne and Marlene, we met because of a mutual love of food but it is simply love that bonds us now.

Kath’s quote: “There is no love sincerer than the love of food.” ― George Bernard Shaw

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Love never fails.

 

Food Bloggers Canada Conference-Ottawa 2017, Part Two

November7

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Day Two commenced with a satisfying breakfast sponsored by Ontario apples.

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I chose yoghurt with an array of fruit and nuts and a hearty muffin. I was set for a fabulous day.

Her Royal Highness (in the Canadian Culinary world at least)-Elizabeth Baird was our key note speaker. I was captivated by her every word and fascinated by her wealth of Canadian Food History so appropriate for our conference celebrating Canada’s 150th.

Soon after was our first breakout session. I had selected the group led by Thrive 360’s Zannat Reza and Will Lamont. I knew Zannat from previous conferences and Will remembered that I had taken on the food-styling for his client (at that time) Canadian Milk Produces and their cross country cheese winners.

I couldn’t miss out on Heather Travis otherwise known as Heather in Heels and her presentation. I first worked with Heather when she made me a Canadian Beef Ambassador. I hung onto her every word.

I also had the opportunity to hear the ensights of Laura-Jane Koers of The Rawatarian.

By then it was lunch…how did that happen? Lunch was sponsored by Half Your Plate. Their eating philosophy is that you should try to fill half your plate with a variety of fruits and vegetables at every meal. Even though I find this a challenge sometimes, it was so easy at the conference.

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The zucchini spirals and fruit selection made up half my lunch consumption. I knew that I needed some protein to focus for the afternoon and sautéed shrimp and ahi tuna did the trick.

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I couldn’t ignore the date squares called matrimonial cake on the prairies.

At Canadian Food Bloggers in 2016 I toured Ontario farms with Farm and Food Care.

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I welcomed the opportunity to meet with more farmers directly. Having come from an Ag family, I have so much respect for Canadian Farmers.

Before heading out for an afternoon walk, I popped into the Cookina Popcorn Bar. I have many Cookina baking and roasting mats at home and was pleased to see that they also have cooking packs for a variety of uses including popcorn!

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At our dinner that evening we had assigned seating. I was sat with a variety of lovely folks including my old friend  from Canola Camp Mairlyn Smith and Carol Harrison.  Ironically, Carol and I go even further back then Mairlyn and we had tried and failed to connect all weekend. One of those serendipitous occasions.

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Dinner was the lovely salad above, a cleansing sorbet and a hearty salmon and potato pie.

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I intentionally saved room for dessert but how could I choose from theses masterpieces from Holland’s Cake and Shake. In the end the butter tart cake was the winner.

Our evening’s entertainment was home grown. Fellow bloggers Lindsay and Dana who recently launched their Feast Cookbook were in the house. I was impressed with their gumption to eat their way across Canada. But even better was their response to a question from the room: “What place was your biggest surprise”? With careful thought they said “Winnipeg-their culinary scene is amazing”!

Kath’s quote: “Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” ― Ruth Reichl

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Love never fails.

 

 

 

 

Caked with Love-Cafe and Cakery

November6

When I was first married I received a cookbook as a gift. It was entitled “Mix Butter with Love”. I am wondering if the owners of Caked with Love found inspiration in that book too. Their delightful bakery and café is a joy to be in and those were my thoughts even before I tasted their exceptionally made food.

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I ordered a regular soup of the day which on that occasion was wonton soup. The broth contained ribbons of green onion and Chinese cabbage and was delicious on its own, even before one of the silky wontons was tasted. Laced with fresh ginger and perhaps sesame oil, the soup was savoury and satisfying. It was accompanied by a garlic biscuit which was d-i-v-i-n-e! The flaky biscuit had been generously brushed with garlic butter and made the soup a full meal.

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Unfortunately I did not predict this in advance, and had also ordered a chicken salad sandwich. Flecked with cranberries, green apple and walnuts, served on toasted multi-grain bread and accompanied by a whole dill pickle, it too was a meal in itself so I slurped the soup for lunch and had the sandwich for a light supper.

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The piece de resistance was the red velvet cupcake which was selected as an afterthought. After all I was visiting a cakery; I couldn’t leave without tasting one. The delicate cake was so fresh; I predicted that it had been baked that very morning. The rosette of cream cheese icing which adorned the top was fluffy and cloud-like.  This too was consumed at a separate time, with a cup of coffee mid-afternoon.

The café is bright and cheerful and I would describe the staff in the same manner. They knew almost every one of their customers by name and made you feel welcomed and included from the very moment you walk in.

Caked with Love is located at A-1459 Corydon Ave. Eileen Manalo and Marvic Abarra are the café and cakery owners. They are open from Tuesday to Friday from 10 am until 8 pm, on Saturday from 9 until 8 and on Sunday from 1 -5 pm. They are closed for special occasions and the last Sunday of the month. Check their website in advance. Their changing menu appears on chalk boards and they are wheelchair accessible.

Kath’s quote: “Cooking is love made visible.”-Unknown author

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Love never fails.

 

 

Food Bloggers Canada Conference -Ottawa 2017, Part One

November3

The highlight of Food Musings’ year has come and gone. I have attended the FBC conference every year since its inception with the exception of the year that it was scheduled on the same weekend as daughter Boo and the Frenchman’s wedding day. The direct flight from Winnipeg was a breeze and because I was watching downloaded episodes of The Night Manager, I actually wished that the flight had been longer.

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I arrived before my roommate Bridget and was pleased with the view from our 17th floor window.

The afternoon started with a lovely Cabernet Merlot from Peller Estates as we fetched our swag bags.

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I chatted with the wine server about staying right next to the Peller vineyards when we visited Niagara on the Lake a couple of years ago. I had to run my bag back upstairs as it was bulging with loot.

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Green lentil and roasted garlic humus

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Sundried tomato and split pea hummus

Lentils .org was to be the sponsor of our first dinner and kick off cocktail party and they apparently must have thought that we needed a pre-cocktail party nibble and glass of wine. I for one was grateful. It helped me shrug off some stress and allow others to take care of me (not something I usually do).

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Bacon Chocolate Cookie Truffles

The official Cocktail Reception was in the penthouse of the hotel. I did a lap and found the most delectable morsel from the Ontario Pork table. They generously shared the recipe with me. It is below.

Bacon Chocolate Cookie Truffles
Author: 
Recipe type: Dessert
Cuisine: Canadian
Prep time: 
Cook time: 
Total time: 
Serves: 20-24 pieces
 
Bacon makes everything better, even chocolate.
Ingredients
  • 20-24 chocolate chip cookies (homemade or store bought)
  • 4 oz. cream cheese, at room temperature
  • 8 slices Ontario bacon, cooked, drained, finely chopped and divided
  • 2 cups chocolate chips, melted
  • 1 Tbsp. coconut oil
Instructions
  1. Crush 2 dozen cookies into crumbs into a mixing bowl.
  2. Add 6 slices of finely chopped bacon and cream cheese. Mix together until a ball of cookie dough forms. If dough feels dry, add 1 Tbsp. of cream cheese until desired consistency is achieved.
  3. Roll into 2 inch balls. Place rolled cookie balls onto a parchment paper-lined cookie sheet and place in the freezer for 15 minutes.
  4. While cookie balls are freezing, place chocolate chips and coconut oil into a microwave safe dish. Microwave in 30-second intervals, stirring between, until creamy and lump free.
  5. Dip balls into chocolate with a fork, allowing excess chocolate to drip off.
  6. Place truffles back onto cookie sheet and immediately sprinkle with a generous pinch of chopped bacon. Once all truffles have been coated, place in fridge to allow chocolate to set. Store truffles refrigerated in an airtight container.

Lentils.org also was the sponsor of that evening’s dinner. The organizers had assembled some of Ottawa’s best chefs. The intention was a dine-around atmosphere selecting small plates when we were tempted.

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Representing the Wellington Gastropub was Chef Chris Deraiche. He served a Lentil, Sweet Potato Pierogi, accompanied by Cider Pickled Cabbage and Crème Fraiche. I guess my Slavic roots were showing as I chose the pierogi as my favourite taste of the evening.

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A Lentil Sausage was created by Chef Kevin Benes of Carben Food + Drink.

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Chef Olivia Cruikshank of Pure Kitchen served a Green lentil Enchilada with Salsa Verde, Cashew Cheese and Split Red Lentil Garnish. Unfortunately, I missed out on Chef Joe Thottungal of Coconut Lagoon.

I was lucky enough to snag one of the few dining tables that had been set up. Because chairs were at a premium and everyone was pretty bushed from the day, we had a revolving door of visitors.

The beds at the Delta were divine and I was ready to settle in for the night.

Kath’s quote: “Lentils are friendly – the Miss Congeniality of the bean world”.-Laurie Colwin

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Love never fails.

 

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