It feels like I’ve lost a day, but technically it’s just the nine-hour time difference between Paris and Vancouver.
These past two days has been a blur; here’s what’s happened so far in pictures…
Art at YVR Departures
Saturday afternoon at YVR
Waiting to leave… soon
Transit in Frankfurt – Sunday afternoon
CDG – Sunday afternoon
Sunday night…
Ambleside Park & Beach in West Vancouver is another favourite spot of mine.
It’s also one of my favourites to take out of town visitors.
I especially love Ambleside for walking; there’s an awesome trail that meanders along the beach.
The beaches are sandy with awesome views of Stanley Park, and there are some nice shops in the village.
You could easily spend the whole day here, it feels like you’re on vacation.
Overflow IV by Jaume Plensa
Blue Trees
Painters’ Cove
I’m preparing to leave for vacation; so you can probably imagine the kind of week I’ve had.
I finally managed to slow down a bit today, long enough to sit down to a proper dinner; bulgur wheat with slow cooked red cabbage and chickpeas.
The last time I ate this, it was so good I only remembered halfway through the meal that I hadn’t taken a picture.
For dessert, I had coconut milk ice cream with graham cracker pieces and malted milk candy.
Good food, all leftovers… it’s ‘everything must go’ time
Autumn starts tomorrow, and as if on cue I leave for vacation the next day.
There’s rain in the forecast here for the next several days, but where I’m going, it still feels like summer.
I’m usually too tired to make anything elaborate for dinner when I get home on most weeknights.
Yes, sometimes I end up eating cereal for dinner – on other nights, when I’m a little inspired; I search through my fridge and pantry and sometimes come up with an amazing dinner.
This colourful plate of coarse bulgur wheat, roasted corn, panko breaded fish and pesto is from one of those moments; I literally just threw things together and came up this this meal.
Here’s a really easy and simple cupcake recipe made with whole-wheat flour.
It took me a while to come around to making these cupcakes; because let’s face it, whole-wheat cupcakes doesn’t really sound all that enticing.
Cupcakes are best indulgent and decadent, the idea of healthy cupcakes make me sad.
Yet, I’ve had a small bag of whole-wheat pastry flour sitting in my fridge for a little while now, it had to be used before it went rancid.
Although these cupcakes aren’t as airy and fluffy as regular cupcakes, they have a warm nutty flavour.
I love them as an alternative, and I imagine they’ll be perfectly delicious with icing or frosting.
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the whinery: food, style, photography, shiny gadgets, travel and wide open spaces... but not necessarily in that order
