We have had a couple of weeks of “not so good weather” but from what I have heard from my friends in Calgary buried in some snow piles… we should be quite happy with the way things are. Okay… I am!!! And from friends in Toronto… namely my sister…. we should again be grateful because they are suffering from a heat wave!! Imagine that in May?!!
So what has been happening? I went over to Vancouver yesterday to take in the Epic show which featured local sustainable products (from bamboo sheets, clothing, eco-friendly laundry soaps, spot prawns (NOW we’re talking!!!) to so much more. It was quite an amazing show with so much packed into one venue. It was a simple reminder that we all must at least start thinking of ways to make a difference. It may be as simple as recyling, composting or buying locally. Sometimes it seems overwhelming, but if we can do a simple thing each and every day, then it all starts to make some sense.
Well my friends, it is almost June. I’m thinking that I will begin to post a recipe per day. So, tomorrow, I will start with what I make for breakfast for my guests. It’s now 10:00 pm. and I’m not totally sure what I’m making, so I will post in the morning after I decide!!! See you then.

Dinner at the Island Estuary B&B in Support of the Ladysmith Arts Council
On Satuday evening, June 26th, 2010 we hosted an interactive dinner at the Island Estuary – the dinner was donated to the Arts Council Silent Auction. Our thanks for the generous bid by our four guests. We began the evening in the kitchen with our guests preparing spot prawn dumplings in a thai coconut curry cream that were enjoyed as an appetizer while putting the finishing touches on the main meal. We were blessed with a beautiful evening to enjoy the meal overlooking the estuary.
Menu
Spot Prawn Dumplings in a Thai Chili Sauce
Soup:
Butternut Squash and Apple Soup with Toasted Pumpkin Seeds
Entree:
Pork Tenderloin in a Hazelnut Satay Sauce, Woodland Mushroom Risotto, Grilled Asparagus & Roasted Peppers in a Balsamic Reduction
Salad:
Mixed Greens with Roasted Beets and Toasted Hazelnuts in a Cilantro Lime Vinaigrette
Dessert:
Creme Caramel