U-Pick Strawberries at W&A Farm, Richmond

The praise dance group from the RCEFC went to pick strawberries after the praise dance session on a Thursday morning. Thanks to Angel for organizing this field trip.

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June is the strawberries season but according to the farmer, this year’s season arrives early. We went to pick the strawberries in early June and was told that it’s almost end of the u-pick season.

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We went to the W&A Farm on the corner of No.8 Road and Westminster Hwy for the u-pick.

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I had not picked strawberries for a few years and I noticed that the price had gone up. It’s $2.50 a pound now. Continue reading

Easy Morning Glory Muffins

The South Arm Multicultural Community Kitchen made some easy and tasty muffins that are a glorious way to start any day.

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These Easy Morning Glory Muffins combine the great taste and chewy texture of carrots with the wonderful flavours of apple, raisins, coconut, walnuts and cinnamon.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 1 apple – peeled, cored and shredded
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1/2 cup unsweetened flaked coconut
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract

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This recipe yields 12 very large muffins. These muffins freeze well.

Source: South Arm Community Kitchen

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Lemon Scented Orzo

We served the Honey and Lime Glazed Chicken with a side of Lemon Scented Orzo.

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Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 1/3 cup orzo pasta
  • grated Parmesan cheese for topping, optional

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Source: South Arm Community Kitchen

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Honey and Lime Glazed Chicken

Minoo shared three easy and yet delicious recipes in the South Arm Multicultural Community Kitchen.

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The main course is Honey and Lime Glazed Chicken. The chicken is juicy and flavoured with rosemary.

Ingredients

  • 1/3 cup fresh lime juice (we used a combination of lemon and lime)
  • 1/4 cup honey
  • zest of 1 lemon or 2 limes
  • 1/3 cup chopped fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 2 cloves of garlic, minced
  • 12 skinless chicken thighs
  • olive oil for drizzle (optional)

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Source: South Arm Community Kitchen

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TUC Craft Kitchen on West Cordova St., Vancouver

Polly, Whitney and I went out for dinner in downtown Vancouver on a spring week day. It was nice to go out in the evening when the sky is still bright.

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Whitney made reservation at TUC Craft Kitchen at 6:15PM. Unfortunately, Polly arrived late due to her meeting at work. So, Whitney called to postpone our reservation twice from 6:15PM to 6:45PM and then to 7:00PM. On the second call, the restaurant told her that normally they do not allow that but just for this time.

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When we arrived, the restaurant was not busy at all. I guessed they allow us to postpone of our reservation because of that.

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We started off with some appetizers which are good for sharing. The above is Parsnip Fries. They were match sticks size and very crunchy.

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The next appetizer was their signature dish Pork Belly Crackling. It is served with a star anise red wine reduction. They were deep fried; very crunchy on the outside and melt in your mouth when biting into it with some sinful pork fat oozing into the mouth.  Luckily, it is just a small portion for the three of us to share. Simply can’t have too much of these. Continue reading

Simple Scones

This is a recipe from the South Arm Community Kitchen which I missed. I was away on vacation.

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It is a recipe for Simple Scones. Photo credit to Hong Cui.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar + 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup raisins (or dried currants)
  • 1/2 cup sour cream
  • 1 large egg

Instructions

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees Celsius.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter (mixture should resemble coarse meal), then stir in raisins.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together).
  5. Place on a lightly floured surface and pat into a 7 to 8 inch circle about 3/4 inch thick. Sprinkle with remaining 1 teaspoon sugar. Use a sharp knife to cut into 8 triangles (we cut into small round dough); place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Source: South Arm Community Kitchen

In the same kitchen, the South Arm Community Kitchen also made a Might Grain Salad and Edamame Dip which I had blogged before.

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Mighty Grain Salad

Edamame Dip

Edamame Dip

Mega Sushi in Steveston Village, Richmond

I joined a bible study group lunch at Steveston Village. It’s a long story as I do not belong to that bible study group. But one of the member is the teacher of one of the praise dance group I attended. She gave me ride to the praise dance most of the time. So, she invited me to go along since the lunch was on one of the praise dance day.

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We had lunch at Mega Sushi at Chatham Street.

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The restaurant was busy when we arrived. Luckily, we had reservation.

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Roasted rice tea was served.

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We shared the food to sample more variety. The above is the signature dish of Mega Sushi, i.e. Mega Tower. I’m sorry for the harsh lighting as we were seated by the window.  The Mega Tower is constructed from assorted sashimi on top of sushi rice in a tower-like shape with organic vegetable and apple sauce, balsamic vinegar and homemade special sauce. This is $19.95 but justifiable by it’s size. Continue reading

No. 9 Restaurant and Lansdowne Carnival

During a spring break weekend, Ben wanted to have Hong Kong style dinner. Where else is more prominent than No.9 Restaurant in Lansdowne Mall.

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Ben ordered half a BBQ duck specifically for me as I love BBQ duck. I had both the drumsticks as Ben insisted.

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We also shared a House Special Chow Mien. The boys like the crispy noodle. There were plenty of seafood and BBQ pork.

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Fried Rice will not go wrong with our family as it’s our boys favourite. Continue reading

Firebird Cafe at Continental Plaza, Richmond

Ben, Nanzaro and I went out for dinner on a Saturday night. This time, Arkensen stayed home as he wanted to finished his homework.

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We went to Firebird Cafe in Continental Plaza. It was relatively new when we visited in March. The restaurant was full but we only had to wait for a few minutes for a table.

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Freebird Cafe is a Hong Kong style restaurant with customizable Fish Soup Noodles, Steamed Rice and Sizzling Grill. You can click on the menu above to have a larger view.

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Ben and I shared two items. The first dish was a customizable noodle soup. We had Malay Laksa Soup with pork skin and fish tofu. The ramen noodle has an extra charge of 50cents. Besides the two toppings we picked, it also came with cabbage, bean curd, mushroom, green onion and cilantro. It was a big serving as I’m already full after having half of the bowl. Continue reading

Ikea Richmond

After the early dim sum, we went home to drop off Arkensen before we went out for our walk.

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It was a beautiful time of the year. The cherry blossoms never fail to amaze me.

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We walked from Costco to Ikea. It was a cloudy morning and the walk was very pleasant.

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We stopped by the Ikea food court for coffee. I need my coffee fix since I did not have coffee for breakfast. Continue reading