Grilled avocado from Minimally Invasive / Salmon kebabs from My Invisible Crown / Cilantro lime sweet potatoes from Sweet Treats & More / Coconut brown sugar glazed grilled pineapple from Chef in Training / Grilled chili chicken skewers with cilantro lime pesto from Katie’s Cucina
Happy May Day long weekend! Being Portuguese, I see no problem with BBQing all year round (yep, in rain or snow, you name it), but for most people it’s this holiday weekend that really kicks off BBQ season. Enjoy some of the recipes above!
I’m certainly looking forward to having an extra day off. I’ll be heading off to a gulf island with some girls to celebrate a friend’s upcoming wedding. FUN FUN!
What are your May Day long weekend plans?
Image Credit: 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8
If you’re lucky enough to live in a place that has a full time delux donut shop, then maybe this post isn’t for you. If on the other hand, you’re like me where no such shop exists, settle right on in.
We do have some gourmet donuts in my city, but they’re in various coffee shops on certain days of the week. So I thought I’d take matters into my own hands and decorate plain old donuts you can get in any little town and jazz them up! A perfect treat for mother’s day.
Here are some donut combinations I dreamed up:
Make it a PB and J donut by making a peanut butter icing and drizzling it on top.
Add a fruity twist by topping it with glazed orange slices, sliced strawberries, or whole raspberries
You can have fun with this one. Dip half the donut in a chocolate sauce, top with chopped cherries and let it dry. Or dip it in maple icing, top with chopped bacon and let it dry. OPtions are limitless.
A delicate and beautiful touch for mother’s day, add edible flower petals to the top of your donut. Some options are roses, calendulas, tulips, chrysanthemums, yucca, and lavender. Just make sure they aren’t sprayed with anything nasty first.
This is what happens when you teach near full time and are pregnant with 1000 things on the brain – you get the idea for this post ages ago, plan to make each donut with real donuts and real flowers/strawberries/etc, and the night before hits and you realize you never got the chance.
Sorry friends. This post could have been way cooler. But I still wanted to share my ideas!
Fancy or not, what’s your favourite donut?
Pssst like donuts? Then you might like my donut ice cream cake.
If you caught the news
a while back, you’ll know that I have to resist tasty booze filled beverages all summer long. Thankfully the mister is very good at not only concocting cocktails, but just as good at making versions for us pregnant ladies or anyone who prefers their drinks prohibition era friendly.
And so, as I venture forth on a spirit free diet, I’ll be here sharing cocktail recipes with the equivalent mocktail on this little series called Mr and Mrs Cocktails. First up is my absolute favourite – gin. For our first mocktail, I actually had to ask “…this doesn’t have gin in it right?”. Yep, that’s how good it is. This is a refined spin on the old classic g&t. The twist? Ginger, either as a liqueur or a syrup.
We (aka the mister) were lucky enough to get to try a new local gin from Ampersand Distilling Co.
I took a sniff from the bottle and knew it was one I could enjoy simple with an ice cube or perhaps some olive juice. (I can’t wait to try). Made from organic BC grain and organic, wild harvested botanicals, Ryan called it crisp, well balanced, and summery. A work horse gin that works for any drink or occassion, and definitely a gin we can be proud to say comes from our island. My gosh I can’t wait to try it for myself.
But some of you can, and you can try it in this Ginger Kick G&T! Or if you’re in my situation, scroll down for the mocktail version.
Jacobsen Salt Co. / Vancouver Island Salt Company / Marblehead Salt Co /San Juan Island Sea Salt /Bulls Bay Saltworks
Isn’t it funny how food goes through such turmoil and fads? 5 years ago non fat non sugar everything was the much healthier option, but now we know that’s just not true.
I feel the same shift has happened with salt. For so long people have been concerned about the amount of salt intake in their diet. True, it’s important not to OD on the delicious crystals, but it isn’t as taboo as it once was, and I think all the boutique, hand-harvested salt companies cropping up can take a lot of the credit for this attitude change toward the seasoning.
I for one am a huge salt fan, and these small, hand harvested salt companies do an incredible job of bringing more than your ordinary salt. We’re talking smoked salts, truffle salts, chunky salts, flaky salts, etc etc. Just a pinch of real salt (non of that table salt crap) goes a long way, and that’s how these vices should be enjoyed – the best ingredients in moderate amounts.
So bring on the salt!