travel: australian adventure

well… I came, I saw and I conquered. for the most part.

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I survived my whirlwind trip to the land down under with relatively few mishaps.
well, except the part where my flight home was cancelled and rebooked for the next day… and the flight it was supposed to connect with in LAX was on a separate ticket and so I had to rebook that… and it’s spring break, so flights are pretty full.
let’s just say, I am SO HAPPY that I had travel insurance.

so for those counting, yes, I am 2 for 2 for Fam trips where I miss my flight home. because I’m amazing like that.

anyways, back to the goods. this was by far the most hectic trip I’ve ever done in my life.
up by 7am every day… jam packed days with pretty much no free time and then fitting in some evening drinking. at every turn I was reminded that this was work, not a vacation. it broke my heart to see so many beautiful beaches and not get to swim in any of them. until our cancelled flight, I had only made it into the water once and that was wearing a jellyfish suit at the Great Barrier Reef.

that being said, what made up for the lack of beach, was that I got to do the most amazing activities that absolutely blew my mind.

in cairns we did the skyrail and the gold class train back to the city.

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then we went up to port douglas to the great barrier reef where besides the amazing boat ride to and from the reef (with beers – hooray!) I flew in a helicopter (my first time) over the reef and marveled at the beauty…

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and then did an hour long guided snorkel of the outer reef with a marine biologist. it was truly one of the greatest days ever. seeing the reef has been a dream of mine since I was a kid. to do it in this way was beyond my wildest dreams.

then we headed off to sydney where we did a city tour and enjoyed a couple beers overlooking bondi beach.

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we ended up going out that night and on a recommendation, found the coolest little bar called shady pints that was like, top secret. it involved going down an alley and asking a guy sitting on a milk crate for entrance through an unmarked door. when they closed, the bartender suggested we head to frankie’s and end the night there. it was a fun time.

the next day we started the day with a harbor cruise, followed by the sydney bridge climb and then headed back to a private yacht for a champagne tour.

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the bridge climb was surreal. I almost had a freak out and bailed, but my group rallied around me and calmed me down and kept me safe. I’m so glad I did it. at $300 a pop, it’s not something everyone does in sydney, but wow, was it ever an amazing experience and a ridiculously amazing view.

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sydney is a gorgeous city and especially for a vancouver girl, I really felt the love for a waterfront urban centre.

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melbourne was the next stop and I loved what I saw of the city. we spent the first day driving up the great ocean road to the twelve apostles and seeing the most incredible coastlines.

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that night we checked out a mexican place called mamacita that our flight attendant had suggested and it was killer. the bartender there directed us to a cocktail lounge called lilly black that also involved venturing down an alley and searching for an unmarked door. they had over 200 bitters and made me (2) exceptional old fashioneds. (although at $19 a pop, they’d better be).

the next day we did a hidden secrets walking tour that took us to the funkiest places. the street art and little cafes and shops in melbourne made me was to stay forever and explore.
it’s a very european feeling city with these little alleys chocked full of cool shops. at times it reminded me of weaving through the streets of venice, there’s so much going on there.

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our (official) last stop was adelaide and kicked things off in style with a wine tour of the barossa valley. I’ve done a lot of wine tours, but at penfolds we did something very unique that I’d never heard of before. it was “make your own blend” where we got to play taste tester slash mad scientist and put together a bottle to your tastes. it was so neat and so fun. we laughed the whole way through and had an absolute blast. highly recommended.

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the we headed to an amazing little vineyard called langmeil that has vines that are as old as 170 years and they really specialized in the art of growing and making wine, it is not at all for mass production and it was incredible. I bought the most expensive bottle I’ve ever purchased at $100 AUD and plan on cellaring it for at least 5 years. it is very small production because its made purely with the 170 year old vine grapes and they don’t yield many grapes. it was honestly one of the best, if not the best wine I’ve ever had.
we made a lunch stop and then headed to jacob’s creek to cap off the day. we had a good laugh using the breathalyzer to check where we were at.

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our last (official) day was spent at kangaroo island. again, incredible scenery and coastlines and so many animals! we saw kangaroos, wallabies, koala bears, tons of seals and more!

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then we packed up and headed home… sort of. we made it to sydney for our connection and found out there was a mechanical issue with the plane and they had to scrap the flight. and I definitely want to give huge kudos for qantas for handling the situation so well. it was pretty much seamless and entirely professional the whole way through.
so we were shuttled to a hotel and given a bonus day in sydney!

I knew exactly what I wanted to do. I had been absolutely dying to get into the ocean and swim. so it was suits on and we taxi’d to bondi beach and finally I got to have my swim. we had some beach beers and then an amazing thai meal and that was it. up early and to the airport and we were on our way to LAX finally.

travel insurance took care of the cost of rebooking my flight from LAX to YVR and I also had some spending money for taxis, beer and food. and thankfully we know travel agents and they took care of all the nitty gritty for us, so we could concentrate on the beach.

and so, after 11 nights out of the country, I’m back.
I was very impressed with australia and to be honest, I didn’t expect to love the cities or to have such a good time, but I was more than happy to prove myself wrong. I’m not sure ill make it back, but I’m sure glad I saw it… and who knows… stranger things have happened…

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travel & food: Vegas Uncork’d

this year’s trip to fabulous las vegas coincides with bon apetit’s vegas uncork’d festival.
and by coincides, I mean we totally planned it that way.

moonbeam, my husband and I have for years discussed hitting this event.
lets face it, it’s a massive food & drink event with celebrity chefs and its in a totally rad place that is super fun to visit. sooooo… it was fated to happen sooner or later.
and this is our year baby.
kinda.

we started with huge plans of hitting multiple events… but then reality bitch slapped us.
these events are not cheap. like, not even remotely close to cheap.
in order to do a couple events a day, we’d be into this for a couple grand each. and it’s just not happening this year.
so we made some tough decisions and committed to two events.

we’ll be at the grand tasting on the friday night at ceasars palace and then the following night at the bellagio for the block party. both sound super fun and will be stuffed full of food & drinks.
and we’re pretty excited about it all.

as usual, this trip to vegas is including a number of our nearest and dearest for super fun party times.
now, this sort of thing isn’t up everyone’s alley, but a couple pals have decided they’re into the block party (because who doesn’t like hanging out at the bellagio and stuffing your face while getting boozy?) and I’m excited to put on some fancy duds and get all prettied up for this.
none of us are “clubbing” people and so we pretty much never end up doing a “fancy” vegas night when we’re there… I might even wear heels.*
(*i am totally not wearing heels. terrible idea)

overall, we’re treating this like a test year to check out the events and see how we feel about how they’re run and if we feel its worth the money and then maybe next year we’ll go a little bigger for the uncork’d.

at the very worst, they’re 2.5 hours each of our vegas time and we can rendezvous with the others after since going out at 10pm in vegas is like going out at 7pm at home, lol.
so there’s not much to lose when you look at it that way. (except the thousand dollars on my visa – yikes)

anyways, we’re all very excited and I’m just calling it now that if I find out mike symon is anywhere near me, I might go full fangirl. just sayin’.

naturally I’ll do my best to blog and instagram and tweet as much as I can and fill all you in on all the details and happenings!

food: carrot cake

my darling husband has been working out of town and as a loving wife, it’s the least I can do to send him with care packages.
generally he’ll head out with stews, soups & sauces for dinners and I like to send something sweet as well… things like banana breads, cakes and loaves are perfect to remind him of home and also to share with coworkers.

he works with fellas predominately from India and some French Canadians as well. so mealtime is often a cultural exchange of sorts. it’s been great. he’s learned the secrets of making naan by hand and raised his tolerance for heat another couple notches. as well as sampled Quebec delights like cretonnade de veau and all manner of stinky cheeses.
often he’ll bring me home a portion of leftovers of a particularly successful meal like a fiery goat curry with rice.

one of my husband’s favorite baked treats is the carrot cake. I love a good carrot cake, but I’ve been disappointed may so many that I’m leery of them when purchased. I don’t like raisins and nuts snuck into it… the icing has to be sweet, but more cream cheesy than cloying… I’m picky.
through my Internet hunts, I’ve found what I believe is the best carrot cake recipe around. and I’m not the only one that feels that way. it’s from Canadian Living magazine and it reigns as their most requested recipe of all time.

Canadian Living Best Carrot Cake Recipe

Ingredients
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans

Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.

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so because I’m difficult, I wanted to try experimenting a little with this recipe. but I also knew it was tried and true, and my husband loved the original and wasn’t always so hot on my desire to “healthy everything up”. so I did what any rational person would do… I made two carrot cakes. one totally to the recipe (except that I cut the oil down to a 1/2 cup and use coconut instead of vegetable) and the other recipe was mostly the same wish a couple tweaks.

I wanted to work in some of my carrot and beet pulp from my juicer, but soon realized that the pulp is so dry and what makes the carrots in the carrot cake really work is the juiciness of the grated vegetables. so I used the pulp (about 2.5 cups loosely packed) but rehydrated it with some of the drained pineapple juice and about a cup of carrot juice.
I also puréed a bit of the pineapple for a smoother texture, which really worked because the carrot pulp was much finer than the grated carrot in the traditional cake. in fact, it essentially disappeared in terms of texture and just gave you the carrot taste. the beets were totally undetectable except for the lovely pinky color.

again, I also hacked the oil down, which was totally fine. my results were delicious. a very dense, very moist and very carrot-y cake was the result. I also used a bunt pan since my cake pan was used for the traditional cake, but all I had to do was bake it for an extra 15 minutes.

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2012 in review

I thought this was VERY cool! thanks for reading my blog and cheers to it being bigger and better in 2013!

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

600 people reached the top of Mt. Everest in 2012. This blog got about 6,800 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 11 years to get that many views.

Click here to see the complete report.

drinks: soda stream

as I mentioned a few months ago, the soda stream was on my list of totally frivolous things that I want in my life.
well, lucky for me, I got one for christmas from my mom and I’ve been using the shit out of it ever since.

as I suspected, the syrups to make sodas aren’t really great. my mom bought me a root beer and a cola syrup and they’re tasty, but so sweet and so full of sugar and weird chemicals, so they’re definitely not for every day drinking.
most days I’ve just been carbonating tap water and maybe adding a little squeeze of lemon or some fresh fruit juice from the juicer. but for the most part, I’ve just been guzzling good old fashioned tap water with a little extra sparkle.

yesterday I was at canadian tire and they had all the soda stream goods on sale, so I decided to pick up another pack of bottles, so now I have 4 – awesome for fridge storage because I can down the whole 1L of water easily in a sitting… but they also had these flavor guys that I hadn’t seen before.

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according to the label, they’re just natural flavor, not chemicals and no syrup. I’m currently enjoying the lemon lime and pretty stoked that I now have extra bottles, so I can mix up a bottle of each flavor.
I’m also thinking these would be delicious with vodka. because – duh.

food: juicer pulp in baking

my mission to use up my pulp from my juicer is slow going…
almost every internet source i’ve found so far is based around carrot pulp.  and frankly, i feel like thats the easiest one to figure out.

my orange juice this morning gave me a couple cups of pulp… that really, is low on flavour but definitely high on fibre.
so i was going to add some of it to a blueberry muffin recipe i have that usually contains orange oil and orange juice.  i figured it was the easy fix.

but my hesitation is that its hard to find out how much i can add before i throw the recipe out of whack.
muffins can be a precarious business if you don’t have your wet to dry ratio right.  and most of the mentions seemed to be “i added my pulp to muffins” which obviously is lacking in specifics and makes me wonder if these people even do these things or if they just like to say they do online.

but at last i found a mention online that said you should be able to add 1/4 – 1/2 cup of pulp to any recipe without having to change the rest of the recipe.  and thats news i can use.

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so i started out on my muffin mission… but as i was pulling ingredients from the cupboard, i found this box mix from trader joe’s.

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all you add is 2 eggs, 1/2 cup of oil and a cup of water.  so i decided to short cut this bitch and just do the box for my first attempt at pulp adding.

naturally, since i don’t use vegetable oil, i subbed in coconut oil… and added a little coconut mana for fun too… then i added in 1/2 cup of orange pulp and baked it as per the box.

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the results look lovely and smell divine, but i’ll have to report back on the taste test because i sent it out of town with my darling husband.

food: chicken, broccoli & rice casserole

winter is undoubtedly comfort food season… and as i’ve said before, comfort food means something different to everyone, but generally its the foods of our youth.

when i was a kid, my mom used to make this cambell’s soup recipe chicken casserole.  it had a couple cans of cream of whatever was in the cupboard soup, white rice and was topped with a layer of broccoli and chicken breasts laid over the top with a layer of cheddar cheese covering it all.

i love this casserole.
its everything a casserole should be.  it’s easy to make, one dish and relatively balanced…
in fact, i’ve blogged it before – here

but in the last couple weeks, i’ve purged my cupboards of most everything with a long ingredient list… condensed/canned  soup being one of those things.
so when i looked at the giant bunch of broccoli in my fridge and thought of this casserole… i was left with a quandary.  how do you sub for the soup?

i know that those cans of condensed soup work in the slow cooker in ways that other ingredients don’t.  if you’ve ever made the mistake of putting milk in a slow cooker, you know what i mean.  it does not work.
anyways, my fear was that a casserole that spends an hour in the oven might suffer from a similar problem… but i decided to live on the edge and just do my best.

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chicken, broccoli & rice casserole

  • 3 or 4 boneless chicken breasts (skin optional)
  • 1 cup of raw rice (i used jasmine)
  • 1 cup chicken stock
  • 1 cup milk
  • 1/4 cup sour cream
  • 2 cups broccoli florets – washed & trimmed
  • spices to taste.  i used s&p, chipotle, garlic salt & thyme
  • 1 cup (or more) grated cheese (enough to cover)
  • paprika to top
  1. preheat oven to 350
  2. stir together stock, milk & sour cream.  add seasonings, stir in raw rice.
  3. pour liquid & rice mixture into your casserole dish
  4. arrange broccoli on top
  5. lay chicken breasts over broccoli
  6. cover entire pan with cheese and sprinkle paprika on top.
  7. cover with foil and bake for 45 minutes. remove foil and bake for 10 more to brown cheese.  let stand for 5 minutes and serve.

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usually i enjoy this with cheddar, since cheddar and broccoli are bff.  but i didn’t have any, so i used a cheese called reypenaer that i brought back from amsterdam thats kinda like an aged gouda.  it was delightful.

some optional add ins i’ve seen before are diced red peppers or corn… and of course, i add spice, but that wasn’t in the original recipe… but honestly, its a casserole.
there are no rules other than to clean out your fridge.
you could get as fancy or not as you’d like.

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