First, I learned how to do this:
Then I learned about:
After which I saw how someone makes:
With:
Before looking at:
While sipping a cucumber-black pepper gin martini, inhaling a braised greens salad with chevre and cider vinaigrette (for this I will figure out a recipe and get back to you), and working through a halibut burger with a side of the best sweet potato fries I’ve ever had. And, as regular readers know, I’ve developed a bit of an obsession. The trick? A very light batter keeps them fry-like, but protects the sugar in the sweet potato from burning and yet allows each fry to crisp up perfectly. Kudos to Shelter restaurant in Tofino.
I’ve always been a big fan of Canada. Now I’m in love with Tofino. I’m thinking of becoming a surfer chick and bringing the wonderful world of the taco truck to the End of the World. Who’s with me?
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