Happy Monday ladies. We spent a glorious weekend exploring Victoria and will be driving up island tomorrow. We made the rounds at Munro Books, Murchie’s Tea Shop, The Irish Times Pub, and tons of other great spots. The strange thing is, we didn’t visit the Empress Hotel.
We’d had high tea there two summers ago, and while it was fantastic, we didn’t feel the need to repeat it.
Here are a few things on my mind this week:
Everyone in my family drinks coffee. I would venture to say that several of them aren’t quite human until they’ve had their first
or second cup in the morning. For me, it’s tea and I’m pretty particular about it. Darjeeling in the morning and Earl Grey, preferably as a London Fog, in the afternoon. We’ve been having afternoon tea and scones at Murchies more tmes than I can count this week.
A London Fog is made with Earl Grey Tea and Vanilla so imagine my delight to fine this Earl Grey Cream tea with vanilla already in it. I may need another suitcase to get everything home with me later this month.
This little Hedgehog Travel mug is so stinking cute. I found a rabbit one here online which made me think I might want an entire set. I am that person who still has the entire Beatrix Potter Set of books from when the kids were little:) I’ve always used tea bags but this trip is making me rethink using loose tea, and since my pot does have an inner basket… What do you use, loose or bags?
Good fish chowder is amazing. Outstanding fish chowder is worth going back for several times…and we did. The Red Fish Blue Fish Spicy Chowder is loaded with fish and veggies and satisfying enough to be an entire meal.
This one is from Red Fish Blue Fish on Victoria Harbour. When I taste something this amazing I immediately hunt for the recipe online. Here it is:
1 can (341 ml/12 oz) corn kernels
30 ml (2 tbsp) canola/olive oil blend
375 ml (1 1/2 cups) finely chopped onions
375 ml (1 1/2 cups) diced carrots
375 ml (1 1/2 cups) diced celery
375 ml (1 1/2 cups) diced parboiled potatoes
50 ml (1/4 cup) crushed garlic
10 ml (2 tsp) toasted ground coriander
5 ml (1 tsp) toasted ground cumin
5 ml (1 tsp) sea salt
5 ml (1 tsp) pepper
1 can (398 ml/14 oz) crushed tomatoes
3 cans (each 400 ml/14 oz) coconut milk
125 ml (1/2 cup) sweet chili sauce
50 ml (1/4 cup) chipotle chilies in adobo sauce, chopped
30 ml (2 tbsp) hot sauce
30 ml (2 tbsp) Worcestershire sauce
Leaves from 1 bunch fresh cilantro, minced
Sustainably harvested white fish or seafood (such as cod, halibut, shrimp, scallops, lobster), cut into bite-size pieces
Cilantro leaves and sliced green onions, for garnish
Drain corn, reserving liquid. In a large pot over medium-high, heat oil. Add corn, onions, carrots, celery, potatoes, garlic, coriander, cumin, salt, and pepper. Saute until vegetables are soft. Add reserved corn liquid, tomatoes, coconut milk, chili sauce, chipotles, hot sauce, Worcestershire sauce, and minced cilantro. Simmer for 10 minutes. Stir in fish; simmer for another 5 minutes or until fish is just cooked. Serve garnished with cilantro leaves and green onions.
Makes 8 servings.
Source: “Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks” by James Cunningham (Penguin, 2013).
So here I am back in double denim and this time they’re the same blue! Fashion faux pas? Not to me but as they say, you do you, and I’ll do me. I spotted Oprah wearing a matching denim jacket and jeans on her magazine cover a few months ago and loved the look. So if it’s good enough for Oprah, it is certainly good enough for me:)
Are you enjoying fall weather where you are?