Vancouver

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Monday, October 16, 2017

Canadian Thanksgiving

Hullo! Chef Sandy here... we had Canadian Thanksgiving last weekend. We debated getting a turkey but...

... in the end, the carnivores won out!! (Of course we did!)

It's just a little turkey... and the yellow potatoes are ours....

We made a bunch of extra stuffing too... mmmm!!

There we go!! Turkey is ready! Are you drooling... oh wait... did I not put a drool warning on this blog post? Oops!

Oh well... drool away!

OK... mountain of dishes are done...

And I am stuffed!!! Time to chill and relax with Spooky!


Friday, October 13, 2017

Late Summer Camping - Part 2

... that tugboat sure is riding low. Don't you wonder how they stay afloat?

The sun is starting to set...

Aaannnddd... who let the dogs out?? (Arf Arf!)  Stetson is a beary (BEARY) demanding fetcher...

And he's off! Ivy is not much of a fetcher though... I'll just stay up on the railing I think.

 It's going to be a beautiful sunset...

And these Muskoka chairs sure are photogenic...

 Even more so when there is a bear in it!!

 The water has gotten beary calm and you can see the moon rising in the east... and it's reflection off in the water next to my head... It always looks so much bigger in real life!

The humans were seriously loving the Muskoka chairs...

Ooh... pretty clouds.

 What a beautiful spot... and I wish I could do that with my paws... but I can't.

Alright... enough photos already! This little bear is tired...

 I'm heading to bed...

 Night everyone... maybe I'll get to go camping again in the Fall! A bear can dream... zzz...

Tuesday, October 10, 2017

Late Summer Camping - Part 1

Soo... a few days ago... OK... a few weeks ago... OK... in early September! (Sheesh)... We went camping for a night. We went to a friend's place down by the water.

They have a huge property with a fixer-upper house on it...

They also have a couple of dogs... That's Stetson on the left and Ivy on the right...

Ivy looks friendly...  or is she just trying to get a taste of me to see if I'm edible?

Oooh... the ocean!!

 Heh-heh... on such a big property... you need an outside outhouse of course... with solar lighting too.

Vroom! Let's back this zodiac into the water and take it for a spin, shall we?

Huh... backing up a boat trailer is beary hard apparently... and I am not qualified for this... but it would be nice to go out on the boat.

I could hang over the edge and watch the salmon go by.

Or not... a bear can dream though.

Alright then... let's eat!

In a bit... first it's time to chill on the Muskoka chairs (Adirondack chairs in the US).

Such is a bear's life...

 Heh-heh... can you read that sign? "On this site in 1897, Nothing Happened"! hah!

So... are we fishing for dinner?

Catching salmon?

Maybe they're not running yet?

Sigh... no salmon... but a nice picnic spread with all sorts of options.

 Nom-nom...

And a fresh beer... (hic)... cause (hic)... I'm camping!

Saturday, October 7, 2017

Chef Sandy cooks Eggplant Parmesan

Hullo, Chef Sandy here. If you are following this blog regularly, you know that a few days ago I showed you our beautiful eggplant growing in the greenhouse. Well... today we harvested it and are ready to make something delicious.

(Belated Drool Alert for all Vegetarians)

It is a beautiful eggplant... it seems a shame to eat it but... such is the life of plants.

Today we are going to make Eggplant Parmesan. We have used this recipe before and it is super duper yummy.

And this from two humans who never liked eggplant (that was before they tried it of course)...

Right, first you need some olive oil and crushed garlic...

Then you slice the eggplant into 1/4 inch slides...

And then you peel it...

Why do you peel it? Apparently the peel is bitter...

You paint the slices on both sides with the olive oil/garlic mix and put in the oven for 15 minutes... or so.

While that was baking, Dr. Sandy was called in to bandage a sliced finger. This is why little bears do not cut vegetables... right? So humans are the ones who get cut up... right? As you can see, the bandage isn't doing much sooo...

So we put another bandaid on top... there we go... This is field triage you know... no time for something fancy!


Grate some mozza cheese and slice a tomato...

 Then some fresh basil. This is key... you can use dried basil but it never tastes as good...

 There are our eggplant slices... mmm... You take them and start layering them into a pyrex... with parmesan and basil and tomatoes and mozza and more eggplant and more mozza...

Bake it again...

And voila... eggplant parmesan. This batch was sooooo good!!! The humans scored it 10/10. Last time it was 9/10 so we figure the fresh basil put it over the top.

Chef Sandy signing off. Thanks for joining us on today's show!