I had the opportunity to attend the Caring Place Community Kitchen in the month of August. I had not been to this kitchen for a long time.
This kitchen started with a Greek Salad. The dressing was really nice.
- 6 firm ripe tomatoes cut into 1″ chunks
- 1 large red onion, coarsely diced
- 2 long cucumbers, unpeel, cut into 1/2″ cubes
- 2 each green and red bell peppers, stemmed, seeded and cut into 1/2″ squares
- 6 to 8 oz feta cheese coarsely crumbled
- 1/2 cup Greek Kalamata olives, seeded, half
- 4 tablespoons minced fresh mint leaves or parsley
- a few heads of Romaine lettuce, torn to bite size pieces, washed and spin dried or towel dried
Greek Salad Vinaigrette
- 1 large clove of garlic, finely minced
- 1 teaspoon salt
- 1 small bunch fresh mint leaves lightly packed (about 1/2 cup)
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon sugar
- 3/4 cup fruity extra-virgin olive oil
- 1/4 cup red wine vinegar
Source: Caring Place Community Kitchen
My family went out for lunch on a Saturday afternoon except Nanzaro as he was at work.
We went to Tian Shi Fu on No. 3 Road which shares a space with Sharetea.
We were there before noon and the place was not too busy yet. However, it took a long time for the server to come to our table to take the order and we had to get the attention of the server to come to our table. On top of that, we were not even served any drink as other customers did get water.
Ben ordered a Wuhan Noodle from the appetizer section to start with. It is similar to the noodle we tried at Chu Resto in Aberdeen Foodcourt. The serving was quite big even though the bowl does not look big. It was packed with noodles. The sauce was slightly spicy with sesame paste. We like it. Continue reading
When in Burnaby, our favourite place to eat out is Crystal Mall. The food court has many stalls that we like; e.g. Ipoh Beansprouts, Bubble Waffle Café, Chao Shou Wang, etc.
On this trip, we discovered a new stall, Chef Rong Noodle House. The noodle stall shared the space with a lady who sells Chinese style wrap.
Ben and I ordered two items to share. The above is called Zunyi Tofu Pudding Noodle.
We find that the addition of the tofu pudding was not necessary. Continue reading
Ben and I were doing groceries shopping in Lansdowne Mall at the Langley Farm Market. We stopped by the food court to grab a bite.
We decided to try the Bahn Mi from Villa Vietnamese.
It’s just $4.99 with a free Iced Lemon Tea. Continue reading
Ben and I returned to Angel Cake House for lunch when we were around the neighbourhood. I was hoping I can try one of their dessert after lunch.
We ordered one of the Combo Noodle to try. We had laksa broth with Hainanese Chicken and Fish Puff. There were a lot of oil noodle; our selection of the noodle.
The Hainanese Chicken were bone in and they were not very meaty. The Fish Puff turned out to be Fish Tofu instead.
We preferred the flavour of the laksa broth from Bubble Waffle House. We also like the boneless Hainanese Chicken from Bubble Waffle House.
We also ordered a Fried Sticky Rice to share. We always play safe when only the two of us are eating out. We will order one dish that can be packed home as we know we will not be able to finish two full servings.
The meal came with a free drink, we had one ice-coffee and one ice-milk-tea.
Once again, we do not have room for dessert as we had almost a full serving of the Fried Sticky Rice to bring home.
Our meal came to CAD25 including tax and tips. Angel Cake House accepts cash only.
Every year, Ben and I will go to the Celebration of Light Festival in Vancouver. It is one of the summer highlight in Vancouver.
This year, we decided to watch it from English Bay. We found parking at West 8th Avenue and Hemlock St. and walked all the way to English Bay. The above photo was a scene taken from the Burrard Street Bridge with English Bay in view.
A sunset view with some Canadian geese swimming along the water.
Initially, we settled on a long near the water. After some thought, we changed our mind as we worried the tide will come in later into the evening. We moved on and found a spot on a grassy area. We laid down our blanket and sat down to watch the sunset and people watching as more and more people started to trickle in.
As Ben rested on the blanket, I took a stroll along the beach. I saw a lot of inuksuit built on the rocks by the beach.
A few of our closed friends met up at the Langley Events Centre for a picnic. The key to the selection of a place is the water park where younger kids can enjoy in the hot summer weather.
We were not able to find a table with shades as good spots were all taken up as we arrived there short of 2PM. We managed to find a tree with some shades and set up blankets on the grass to have our picnic.
J&K family made “nasi lemak” (coconut rice with sambal). They were authentic, even to the wrapping.
J&K also made chocolate cake for dessert. They also brought “sirap bandung” which is a popular drink in Malaysia, Singapore and Brunei. It is made with evaporated milk and or condensed milk flavoured with rose syrup. It was very refreshing in a hot summer day especially served icy cold.
There is also “sambal prawn” to complement the nasi lemak. Continue reading
It’s been a while that my family had been to Pho Lan, simply because the parking is difficult. We decided to give it a try a Saturday evening as we came out early for dinner, around 5PM. We were surprised to see the parking lot was quite empty at that time.
Arkensen ordered his usual #7; Pho Lan Special Beef Noodle Soup. It has rare steak, well done flank, beef balls, tendon and tripe. I love the huge bowl because I got to tax his soup.
The regular complements; bean sprouts, basil and lime for the pho noodles.
Ben and I shared a plate of 3 skewers of beef/pork or chicken on vermicelli. We had one of each, beef, pork and chicken. There were a lot of meat. The meat were lightly charred which added caramelization to the meat.
The vermicelli and salad were seasoned with some fish sauce.
Nanzaro got his favaourite Bun Bo Hue which I forgot to take a photo.
The meal came to CAD41 including tax and tips. Pho Lan accepts cash only.
The South Arm Community Kitchen made an Italian Tossed Salad to complement the Spaghetti with Bolognese Sauce.
- 8 cups torn or roughly chopped Romaine lettuce (or a standard 10oz bag of lettuce greens)
- 1/2 cup quartered artichoke hearts (half of 14oz can), drained
- 1/4 cup diced pimentos or roasted red peppers, drained
- 1/2 cup chopped red onion
- 1/2 cup grated Parmesan cheese
- Olive oil
- Balsamic vinegar
For dessert, we made Gingered Rhubarb Apple Crisp as rhubarb is in season. You can find the recipe here.
The Gingered Rhubarb Apple Crisp is best to be served warm with a scoop of ice-cream.
Source: South Arm Community Kitchen
For the summer months i.e. July and August, the South Arm Community Kitchen is held in other locations as the kitchen in the South Arm Community Center is fully booked for summer activities. For the month of July, the South Arm Community Ktichen is held at the Gilmore Park Church kitchen. Thank you Gilmore Park Church for accommodating us.
Minoo shared a Bolognese Sauce recipe in the kitchen. We served the sauce over spaghetti.
- 2 tablespoons olive oil
- 4 slices bacon, cut into 1/2 inch pieces (we omitted this)
- 1 large onion, minced
- 1 clove garlic, minced
- 1 pound lean ground beef
- 1/2 pound ground pork (we substituted this with beef)
- 1/2 pound fresh mushroom, sliced
- 2 carrots, shredded
- 1 stalk celery, chopped
- 1 (28 ounce) can Italian plum tomatoes
- 6 ounces tomato sauce (we substituted this with 2 tablespoons tomato paste)
- 1/2 cup dry white wine (we substituted this chicken stock)
- 1/2 cup chicken stock
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1 pound pasta (we used spaghetti)
Source: South Arm Community Kitchen