British Columbia, Canada, in Pictures [Part 2]

Good morning folks! Doesn’t some sleep make the biggest difference?

I felt at the end of my tether last night. I woke up thinking “oh my god, won’t that guy just stop talking about that toaster?!”. In my dream someone was talking incessantly about one. Only I quickly realised that the guy was on TV and had thus invaded my sleepy head. I fell asleep with the TV on.

I am off this morning to Salt Spring Island with Island Time Tours (who I also travelled with yesterday). A wonderful day lies ahead.

For now, and for you, the second part of my photo post. I decided to make it three as I had too many to squeeze in here. So, come back tomorrow for the finale.

Eggs Benedict at Shine Café, Victoria, BC

Hugging a 500 year old cedar on Vancouver Island, BC

Xavier of Cherry Point Vineyards

Xavier of Cherry Point Vineyards with his lovely wines

Cider tasting at Merridale Cider

Prettiest spittoon I have ever used at Venturi Schulze vineyard – terrific wine and balsamic vinegar too

Balsamic vinegar that is over 40 years old, and balsamic vinegar barrels at Venturi Schulze

Enrico Vineyard, BC

Fun tasting and lovely wines at Enrico Vineyard

Short Rib & Truffle Poutine at The Bengal Lounge in Victoria, BC

Enjoying the short rib & truffle poutine :)

Niamh

I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

14 Comments Write a comment

  1. That poutine looks amazing! I’ve had smoked meat poutine, and Indonesian rendang poutine (Roaming Dragon food truck) but not short rib – I can imagine it would work well. I have to space out my poutine experimentation, they rarely come in small doses. xx

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  2. It looks like you are having an absolutely amazing trip.

    I tried to make eggs benedict myself yesterday, but I just have so much trouble with the balloon whisk method of poaching and egg so I’ve reverted to the tried and tested easy “egg in clingfilm” trick.

    I want to go on a wine tasting!

    Reply

    • Hamilton, poaching eggs is very easy once you use very fresh eggs. This must be the mistake you are making. The freshness of the albumen holds the egg together. Try your farmers market, those in the supermarket are already a week old, first day on the shelf.

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  3. Pingback: British Columbia, Canada, in Pictures [Part 3] |

  4. Oh my. I´m with you. Looking at the pictures, I realized that I haven´t had the Benedict eggs in a long time. The food looks amazing. And all that wine. It seems like you checked the best possible Vineyards in British Columbia. I would love to try that Balsamic vinegar. I´m glad you are having a nice time here in Canada.

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