Oysters, one of the most delicious and somewhat luxurious treats from the sea will always take me back to turquoise waters and powdery white sand beaches as I slurp down its saltwatery sweet flesh. I don’t remember the first time I had these yummy mollusks but even if I did, I don’t think I can glorify that moment the way the talented writer and celebrity chef - not to mention the man with the best job in the world - Anthony Bourdain did with his first oyster…
“Monsiuer Saint Jour (the oyster fisher), on hearing this – as if challenging his American passengers – inquired in his thick Girondais accent, if any of us would care to try an oyster. My parents hesitated. I doubt they’d realized they might actually have to eat one of the raw, slimy things we were currently floating over. My little brother recoiled in horror. But I, in the proudest moment of my young life, stood up smartly, grinning with defiance, and volunteered to be the first. And in that unforgettably sweet moment of my personal history, that moment still more alive for me than so many of the other ‘firsts’ which followed – first pussy, first joint, first day in high school, first published book, or any other thing – I attained glory. Monsieur Saint-Jour beckoned me over to the gunwale, where he leaned over, reached down until his head nearly disappeared underwater, and emerged holding a single silt-encrusted oyster, huge and irregularly shaped, in his rough, claw like fist. With a snubby, rust covered oyster knife, he popped the thing open and handed it to me, everyone watching now, my little brother shrinking away from this glistening, vaguely sexual-looking object, still dripping and nearly alive. I took it in my hand, tilted the shell back into my mouth as instructed by the by now beaming Monsieur Saint-Jour, and with one bite and a slurp, wolfed it down. It tasted seawater… of brine and flesh… and somehow… of the future. I’d not only survived – I’d enjoyed. This, I knew, was the magic I had until now only dimly and spitefully aware of. I was hooked. My parents’ shudders, my little brother’s expression of unrestrained revulsion and amazement only reinforced the sense that I had, somehow, become a man. I had had an adventure, tasted forbidden fruit, and everything that followed in my life – the food, the long and often stupid and self-destructive chase for the next thing, whether it was drugs or sex or some other new sensation – would all stem from this moment. I’d learned something. Viscerally, instinctively, spiritually – even in some precursive way, sexually – and there was no turning back. The genie was out of the bottle.”
- excerpt from Kitchen Confidential
Oysters at Rodney’s Oyster House complete with a smogasboard of flavourful sauces.
A buck a shuck at Fish Shack!
Go play in the rain and chase butterflies then notice how your world suddenly becomes brighter and happier.
*Photo taken at the Burnaby Village Museum, riding the carousel and letting the kid inside come out
A short drive from Vancouver brings us to a city that takes me back to my teenage years. Seattle, I will always have a soft spot for you and whether it’s basking in your awesome music and art scene, exploring your colourful neighbourhoods or savouring the delicious Pacific Northwestern fare, you will always rock!
Studded with interesting cafes and restaurant, Belltown is one of THE places to go to in Seattle
The famous Seattle Public Market, need I say more?
Seattle’s feathered friends and the waterfront attractions
The Space Needle and its colourful display during NYE
Pioneer Square’s historical charm
The psychedelic beauty of Chihuly’s Persian Ceiling at the Seattle Centre.
Love Seattle’s many oddities — the Fremont Troll under the Aurora Bridge
Watching a grunge band at the place where it all started = happiness!
Seattle skyline from Gasworks Park
Found Jimi at Capitol Hill!
Granville Island with the famous public market sitting on its grounds is not only brimming with delicious taste and flavours but also with visual appeal. Musicians playing and belting away ear catching songs and buskers trying their hand to entertain market-goers add to the happy hustle and bustle of the market. Going on a trip to Granville Island will be a feast for your senses. It is my go-to place when I want a quick getaway or to enjoy the sunny day and it surely never fails to put a smile on my face.
My best attempt at capturing one of my favourite spots in Vancouver in a photo.
The Island’s feathered friends.
Going via aqua bus competes the unique market experience.
Best produce in Vancouver.
And many pretty views.
I am a strawberry addict and proud of it… Bursting with Vitamin C, fiber and antioxidants this super fruit should be added on to your everyday diet and with its sweet delicious flavour, it’s quite easy to get even the pickiest eaters to take a bite of this nutritional delight.
Toss strawberries in salads or create a delectable dessert, these popular berries are a sure win. Eating these yummy fruits everyday gets me to experiment more with its flavour. The recipes below are my most recent creations that got me to love these red, plump, juicy berries even more.
Pea shoot salad with strawberries
Goat Feta Cheese
Reduce balsamic vinegar by pouring an ample amount in a saucepan. Continuously stir until it begins to boil. When the vinegar gets thicker in consistency, remove from heat and put aside. Wash pea shoots and strawberries and cut strawberries in bite size if you wish. Toss pea shoot and strawberries in a bowl, top with goat feta cheese and drizzle with reduced balsamic vinegar. Serve.
Chocolate covered Strawberries with Coconut
Dark Chocolate (70% or up)
Wash strawberries thoroughly and put aside. Preheat oven to 150 degrees Celsius. In a pan, toss shredded coconut. Toast in low heat, constantly stirring to make sure they don’t burn, set aside. Break chocolate and toss in an oven-safe bowl and put in the preheated oven. Grab a paper towel and dry strawberries one by one (chocolate will cling on the fruit more if they’re dry). Line a cookie sheet with parchment paper. Take melted chocolate out of the oven and dip strawberries one by one until coated with chocolate. Sprinkle toasted coconut on each strawberry before laying them down on the cookie sheet. When done, put strawberries in freezer. Wait 10 minutes and serve.