Saturday, July 27, 2013
Sorting through my photos from my travels to Canada, I have found a few food related photos that I took with the intention of writing blog posts about but never got a chance to do while on the road. WiFi in campgrounds I discovered is not always the most reliable so that is my excuse.
We only spent a couple of separate days in Vancouver but on our first day there, after walking over a very very long bridge in a downpour, we discovered the Granville Island Public Market......foodie heaven.
All sorts of food was on offer from fresh seafoods, to handmade ravioli, from olive oil to cheeses from all over the world, from artisan breads to fresh fruits of all descriptions piled carefully into arty displays and the most exquisite looking hand made and decorated chocolates which unfortunately at about $4 per tiny piece were beyond my budget of my last remaining Canadian dollars.
Naturally it was the place to have a late lunch/ early dinner (twice) as it closed up at 7 pm. There was of course the long hike back over the bridge to our hostel to work off all those extra calories.....not for us those cute little boats that ferried people back and forth across False Creek, so named because itwasn't really a creek at all but an inlet. We didn't really care if we didn't see any of the other sights of Vancouver after that!!!
Friday, July 26, 2013
Last weekend I made the first hard cheeses I have made for months. I make feta regularly but to make a hard cheese involves quite a process which needs a whole day free. Even though the process itself is not that difficult, there are lots of little steps which leaves little time to do much else in between.
Since I was going to make one cheese I though, why not make two? I should have answered that by saying, because you don't have the equipment to do two at once. Once I realised that I would need 2 cheese moulds and a press that pressed twice the weight I have needed before, it was too late, the milk was heating up in the 2 pots!
So in between all the little steps, I was busy making a new mould out of pipe and getting Max to invent a way of adding additional weight to the press which involved safety ropes and bars suspended from the laundry ceiling.
Meanwhile back in the kitchen the cheeses were progressing to curd stage.