We’re waiting with delicious anticipation for the start of summer fruit season here in BC.
The season is short and sweet, just like the fruits but plentiful; luscious and fragrantly ripened fruits with vibrant colours; from delicate shades of peach, rich golden apricots to deep ruby hues of cherries.
In the meantime we have apples, which are practically year round in these parts, and when the sunshine has us craving fruit, we turn to apples.
Apples are awesome! Rich in disease-fighting antioxidants and soluble fibre, they’re a staple on my weekly grocery list – sometimes we buy a lot and don’t eat them fast enough, and in the summers, fortune occasionally smiles on us with a shipment of Envy apples from New Zealand.
Our over-abundant apples usually go into making these apple hand pies, or some other delicious apple filled pastry.
I love these portable and old fashioned pies! They’re adorable and make a delightful snack.
Chopped apples cooked gently in cinnamon, vanilla and sugar, stuffed into flaky pastry dough and baked – they’re aromatic, warm and comforting.
The sweet flavours of apples and cinnamon, with the hint of lemon, the buttery crust… absolutely addictive.
Apple Hand Pies
- 2 cups apples, peeled, cored, and diced (about 2-3 medium sized apples)
- 2 tablespoons butter (I used Earth Balance Soy-Free Spread)
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- a pinch of allspice
- Pie dough (recipe)
- Preheat an oven to 350 degrees F. and line a baking sheet with parchment paper
- In a large skillet, heat the butter on medium-low and add the apples, sugar, lemon juice, cinnamon, nutmeg and allspice when melted
- Sauté on medium heat for 10 – 15 minutes, or until the apples are tender
- Remove from the heat and let cool
- Lightly dust a clean surface with flour, roll out the dough until it is about 1/8 inch thick
- Cut 4-inch circles from the dough (you can use a bowl)
- Cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, make sure you an even number of circles
- Spoon 2 heaping tablespoons of the filling onto the center of one circle, brush the edges with water and then cover with a second circle, press to seal and make ridges around the edge using a fork
- Repeat until the pies are done
- Brush each pie with ‘egg wash’( mix equal parts of oil, milk and sugar and a pinch of salt) (optional)
- Cut two or three vents on the top of each pie with a sharp knife
- Arrange pies on baking sheet, and bake for 15 – 20 minutes, or until crust is golden brown
There’s something about sunny days that makes me want to travel, or just go for long walks. The rain on the other hand, makes me want to stay in bed and eat breakfast all day long.
There’s been a break in our dry lovely weather, temperatures have cooled and the rain is back!
The rain when it returns is comforting at first, perhaps because it rains so much here, and that’s familiar or maybe it’s the gentle cool morning air. Mornings that has me longing for a big breakfast, the kind so filling, it makes you skip lunch.
This little French toast number is one of those breakfasts; and I love it on cool spring mornings.
Decadent French toast with blueberry sauce and apples and pears lightly caramelized by roasting them.
This French toast recipe is one that I use often, because it’s simple, doesn’t have dairy or eggs and yet tastes scrumptious, I use very thick cut bread and let the bread soak up the mixture thoroughly before ‘frying’ it.
Another great tip I learned for making French toast is to get the skillet hot before you add the bread, here are six more tips for not screwing up your French toast.
I discovered roasted apples over the winter months, and it’s been my go-to breakfast side, it makes apples fun again, I love the sweet caramelized texture and how they still retain their crunch.
Technically, this is three recipes in one, but do not despair, the blueberry sauce and the roasted apples can be made in advance. The toasts are good on their own too, with a sprinkle of powdered sugar or maple syrup and fruit.
(And because the recipe is so long, it’s after the jump)
French Toast with Blueberry Sauce and Roasted Apple and Pear
- 1 cup blueberries, fresh or frozen
- 1 tablespoon maple syrup
- 1 tablespoon juice of lemon
- 1 teaspoon vanilla
- 1 – 2 tablespoons water
- In a small saucepan, add blueberries, maple syrup, lemon juice, vanilla and water
- Cook over medium heat and bring to a gentle boil
- Lower heat; let it simmer for 4 -5 minutes, until the liquid is reduced and syrupy
Roasted Apple & Pear
- 1-2 apples, chopped
- 1 pear, chopped
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon cinnamon
- 1 teaspoon arrowroot powder (or cornstarch)
- 1/4 teaspoon salt
- Pinch of nutmeg
- 11/2 tablespoon butter, cut into small cubes
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper
- Combine apples, pear, lemon juice and maple syrup
- Add cinnamon, arrowroot powder, salt and nutmeg, toss to coat
- Spread apple and pear mixture on baking sheet in a single layer and top with butter
- Bake for 15 – 20 minutes, until golden
- Allow to cool slightly before serving
- 1 ripe banana
- 1/3 cup coconut milk (canned)
- 1/4 cup almond milk
- 1 teaspoon sugar
- 1/4 teaspoon vanilla
- 1 teaspoon millet flour (or any flour)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 -6 very thick slices of bread
- Coconut oil (or dairy-free butter), for the pan
- In a wide shallow bowl or dish, mash the banana with a fork, add the coconut milk, almond milk, sugar, vanilla, flour, cinnamon and nutmeg
- Whisk until smooth
- Place the bread slices into mixture, flip slices over and let the bread absorb as much of the liquid as possible
- Heat the coconut oil in a skillet over medium-high heat
- When the coconut oil is hot, put the bread slices in the skillet and cook a few minutes on each side until golden brown
- Serve with powdered sugar, a dollop of blueberry sauce and a side of roasted apples and pear, and / or your favourite fruits
I made this sautéed kale, carrots and couscous one weekend a couple of weeks ago and ate it every day for dinner for a whole week. I do this often, make a big pot of one of my favourite meals and eat it every day for as long as it lasts.
It also allows me time to research and plan my next spectacular meal, or as in the case of this week, stay outside in the sun for as long as possible.
We’ve had a nice stretch of amazingly sunny days, it as if we’ve shot straight for summer.
While I love this gorgeous warm weather, I’m a little leery of what this means for our summer.
Last night we took our dinner down to the beach and had a little picnic in the sun, it was a meal of leftovers… spiced chickpeas and vegetables salad from the weekend, and a sweet strawberry icebox pie for after.
Later, we strapped on our cameras and went for a long walk, capturing moments that captivate us, and make us fall in love with the city again – at that very moment, life felt perfect.
Now on to this couscous, it’s one of those simple and super delicious, and perfectly nourishing meals that you can make ahead of time. It has some of my favourite foods – chickpeas, couscous, carrots and kale.
The recipe comes from Chatelaine; originally a ‘kale and bell pepper quinoa toss’, I made a few modifications mainly based on what I had in the fridge and pantry.
It’s ideal on its on as a main dish, or as a side and hopefully with plenty of leftovers for lunch or dinner the next day.
Sautéed Kale, Carrots and Couscous
- 1 cup water
- 1 cup couscous
- Pinch of salt
- 1 teaspoon olive oil (for making couscous)
- 2 – 3 tablespoon olive oil
- 1 small bunch green onions, diced
- 1 small red bell pepper, chopped
- 3 – 4 carrots, sliced
- 4 cups chopped kale (about 2 – 3 bunches with stems and ribs removed)
- 2 cups cooked chickpeas (or 1 16oz can chickpeas)
- 2 tablespoons chopped sundried tomatoes
- 1 tablespoon crushed pepper flakes
- 1 tablespoon Herbes de Provence
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Salt to taste
- Handful of pistachios for topping
- Freshly ground pepper to taste
- Bring a cup of water to boil in a saucepan
- Stir in couscous, salt and olive oil
- Remove from heat, cover and let sit for 5 minutes
- Fluff with a fork and set aside
- In a large saucepan or skillet, heat olive oil over medium heat
- Add onions and sauté for about a minute
- Add bell pepper and carrots and cook for another minute
- Add kale and cook, stirring until kale softens, add a little more olive oil if needed
- Add the chickpeas, sundried tomatoes, pepper flakes, herbes de Provence, stir and cook for a under a minute
- Add the lemon zest and lemon juice
- Add the couscous, toss with the rest of the ingredients and cook for an additional 2 minutes
- Add salt to taste
- Serve topped with some pistachio and freshly ground pepper
Reason #286 why I love summers Vancouver – Whytecliff Park; the sun, the rocky beaches and the magnificent views…
Summer around these parts makes the other miserable nine months almost bearable, there’s nowhere else I’d rather be!
“Whytecliff Park (15.63 hectares in size) is located in a beautiful corner of Howe Sound with a rugged coastline and spectacular views of colourful mountains and passing boats. The waters off the Park became Canada’s first Salt Water Marine Protected Area (MPA) in 1993 and are now famous for its incredible underwater diving. Five hectares (12.3 acres) of this park contains a playground, picnic spots, a swimming beach, tennis courts and an observation pavilion from which to admire the stunning views.”
The promise of sun and higher temperatures this weekend has me dreaming of summer! Can’t want to relive all this again…
When my last tin of Bird’s Custard Powder was nearing its use-by date, I scoured the internet looking for different ways to use it up quickly, which is how I found these custard shortbreads.
I’m so glad I found them, they’re quick and easy to make, and melt-in-your-mouth delicious, now I’m kind of sad I ran out of custard powder – I need an excuse to get another tin, because I want to make these over and over again.
I recently made a batch for my friend K’s dad to take on his flight back home to the UK, he loved them so much (or appreciated the gesture), he’s promised me a large tin of custard powder when he’s coming back this summer.
The cookies are similar to these Christmas time cookies, with custard powder instead of almond meal, the texture is a little bit more airy and delicate, and the taste is lighter.
They make the perfect snack-time treat, and I’m in love with their bright yellow colour.
From A Spoonful of Sugar
- 4.4oz (125g or 1/2 cup) butter, softened (I used Earth Balance Soy-Free Spread)
- 1/4 cup (40g or 1.4oz) icing sugar (I used Wholesome Sweeteners Powdered Sugar)
- 1 tablespoon vanilla extract
- Pinch of salt
- 1/3 cup (40g) custard powder
- 2/3 cup (100g) all-purpose flour
- More icing sugar for garnishing
- Preheat oven to 350 degress F. and line a baking sheet with parchment paper
- In a mixing bowl, cream butter, icing sugar until light and fluffy
- Add vanilla extract and salt, and mix
- Blend in custard powder and flour, and mix until well combined
- Cover with plastic wrap and refrigerate for at least 30 minutes
- Shape dough into balls and place on baking sheets
- Flatten balls slightly with a fork
- Bake for 10 – 15 minutes, do not let them brown – remove as soon as edges start to brown slightly
- Cool lightly, then dust with more icing sugar
I think it was my dad who helped nurture my love for tea, and although it took me years to become a ‘real tea drinker’, I always had a revering fascination with tea.
My dad spoke wistfully of tea back when we couldn’t afford it, and when we could, he ordered it from the special duty-free catalogue we received each year.
He called it the tea of the Czars; it may have been Kusmi tea, not that I remember. For all his faults, my dad was never a boastful man; he was humble to a point of self-deprecation, yet he talked about his tea with such pride and passion, I knew it was something special.
We had it on special occasions only, on its own or with nuts or savoury pastries – that’s how he preferred his tea.
I’m not a daily tea drinker, just because I like a little ceremony to go with my tea; I do tea and chickpea cakes often, the savoury (chickpea cakes) and soothing (tea) pairing makes me a little nostalgic and comforted.
The cakes are a little spicy, they melt in your mouth and the tea is cooling, it’s a deliciously unique and complimenting combination.
These chickpea cakes are my favourite teatime snack; the thing I love most about them is their versatility; an assortment of vegetables can be baked into them – onions, carrots, peas (pictured), cauliflower, bell pepper, cabbage, potatoes… etc and it always turns out wonderful.
It’s best enjoyed right out of the oven, when it’s still hot and crispy on the outside, and it’s perfect for tea anytime.
Chickpea Cakes with Peas
- 2 cups chickpea flour (garbanzo flour/gram flour /besan)
- 1/2 small onion, chopped finely
- 1/2 cup frozen peas
- 1 tablespoon dried chives
- 1 tablespoon crushed red pepper flakes
- Pinch of turmeric, (optional)
- 1/2 teaspoon salt (or more or less to taste)
- 1 teaspoon baking powder
- 2 1/2 tablespoons olive oil
- 1/2 – 1 cup water or more
- Preheat oven to 375 degrees F. grease or line muffin tins with baking cups (or use sturdy baking cups on a baking sheet)
- In a large bowl, mix chickpea flour, onions, peas, chives, pepper flakes, turmeric, salt and baking powder
- Add olive oil, mix and add water 1/4 cup at a time, mix to create a thick smooth batter (thicker pancake consistency)
- Spoon batter to fill muffin tins or baking cups up to 3/4 full
- Bake for 20 – 25 minutes or until the cakes turn golden brown
- Let them cool on tray for a few minutes before transferring them to serving plate
- Serve with tea and a side of chutney, ketchup or your favourite dip
I’ve been feeling a little unmotivated lately; or perhaps lazy would be appropriate, but that’s such a four letter word…
Something must have happened to me in New York because I don’t think I’ve been myself since I got home.
I’m still struggling to finish unpacking from that little trip, and all I seem to be doing lately besides going to work, is staying in bed and reading – because, you know…“literature is the most agreeable way of ignoring life”
Admittedly, the few times I forced myself to go out were actually nice, like the afternoon I went grocery shopping for this tomato, basil and cashew sauce – it was a bright sunny day.
This sauce is bright too; I love it for its simple fresh ingredients; it’s a little creamy from rich-tasting cashews and has a smooth tangy flavour from the tomatoes and basil.
I make a big batch, usually doubling the recipe and freeze some for later use; of course, it’s good tossed with pasta, but I use it in a few other dishes as well – on toast, sandwiches and flatbread, or tossed with roasted vegetables.
It’s technically a ‘summer sauce’, but occasionally I’ll come across some good looking hothouse tomatoes and the perfect bunch of basil and cave, also because it’s one of those easy no-brainer sauces that one makes when one is feeling unmotivated.
Like I said, I made a big batch… just in case it takes me a while to get out of this funk I find myself – it makes dinner interesting without too much work.
A little note on when making this sauce; depending on how you prefer your sauces, feel free to add another 1/4 – 1/2 cup of wine or water to the sauce while it simmers, if you feel it’s too thick.
Tomato, Basil and Cashew Sauce
- 2 medium tomatoes, chopped
- 3 tablespoon tomato paste
- 2 tablespoons chopped sundried tomatoes
- 1 cup raw cashews
- 1 cup packed basil leaves
- 4 cloves of garlic
- 1 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon ground black pepper
- 1/4 cup red wine, or more (or water)
- 3 tablespoons olive oil
- Using a food processor (or good blender), combine tomatoes, tomato paste, sundried tomatoes, cashews, basil leaves and garlic, process until the mixture becomes smooth and creamy
- Add the salt and pepper, stream in the red wine and process for a few more seconds until well incorporated
- Heat olive oil in a saucepan over medium-high heat
- Transfer the sauce into the saucepan and cook, stirring frequently until the sauce becomes fragrant (about 4 – 5 minutes)
- Taste and adjust seasoning as desired
- Use immediately, tossed with your favourite pasta, or let it cool and store in an airtight container covered in a thin layer of olive oil
I grew up with Rwanda in the news when it was synonymous with genocide; but I always suspected that this beautiful Eastern African country ‘adorned with hills, lakes and volcanoes’ was so much more than its horrid and unimaginably painful past.
These days Rwanda is becoming known for premium coffee grown on small hilly farms many metres above sea level.
Then there’s the millet flour I get from the little African store on Kingsway, it too is from Rwanda – it’s ground from unhulled African finger millet they call uburo.
This flour is a little grittier and the flavour is nuttier than the much popular pearl millet.
When I use this flour to make the traditional Ghanaian spiced porridge (Hausa koko), it’s darker and bolder – a little full-bodied, if you may.
I make this porridge quite often on weekends, alternating between this flour and the pearl millet variety, which is lighter with a smoother taste.
I prefer this finger millet porridge; it’s a little more complex and the spices give it a luxurious depth, I make it with lots of coconut milk and nuts and a warm bowl of this porridge on Sunday mornings is deliciously heartwarming.
There are certain movies that stay with you long after you’ve watched them, they aren’t necessarily the best, or your typical Oscar-worthy movies; sometimes it’s just because the themes in the movies are relatable.
Coming from an insanely religious culture, I connected with the heroine’s struggle with religion, faith, identity and doubt – I’ve been where she’s been, and basically came to the same realizations.
Every once in a while, something happens that makes me think back on this movie.
There’s also the song from which the movie gets its title, which brings back so many memories… there was a version sung in Twi that my dad played all the time, I can almost hear the singer’s raspy voice hauntingly sing of longing for a ‘higher ground’ – a far better place than she’s found; it made me dream then.
The reason why I’m bringing up the movie is because there’s a scene in it where the women gather for bible study, one of the ‘sisters’ is very excited that someone brought home-made carob-chip cookies to share.
Corrine, our heroine asks her friend; “Do you know what carob tastes like?”
“Chocolate?” her friend asks
“Disappointment” Corrine answers.
I thought about that scene when I started looking into making pie crust without the traditional animal fats (butter, lard) or vegetable shortening that contain trans fat.
I googled ‘vegan pie crust’ and coconut oil came up as an alternative. The challenge was to make a buttery and flaky crust that didn’t taste like disappointment, using coconut oil.
I love coconut oil, I use it in everything – from soups to conditioning my hair, and I’ve used it for baking with great results. Coconut oil stays solid at certain temperatures (76 degrees F. melting point) and can be cut into flour in its solid state just like conventional shortening.
I chill mine in the fridge for a few minutes, cut it into pieces and whirl it with my flour and salt in the food processor for a few seconds, add apple cider vinegar and a few tablespoons of water.
The dough comes together much like any other pie dough, bakes flawlessly and tastes… buttery and flaky.
I made apple hand pies for work using the coconut oil dough, it got high praise, and no one could tell it had coconut oil in it.
This strawberry pie is what I do with the strawberries that are just coming in from California; I wish I knew how to resist them – they’re pretty tempting but not as tasty as BC strawberries in the summer.
There are so many delicious facets to this pie; the crust, perfect textured crumble topping, and the strawberry filling generously spiced with cinnamon, nutmeg, ginger and cardamom for a rustic and flavourful taste – the warm spices and strawberries are perfect together; delightfully so, I love it especially during this time when we’re transitioning into warmer temperatures.
Spiced Strawberry Pie with Crumble Topping
- 1 1/4 cups whole wheat flour
- 1/2 cup (4oz) coconut oil, chilled, cut into pieces
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ginger powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 tablespoon apple cider vinegar
- 2 – 3 tablespoon chilled water
- Combine flour, coconut oil, salt, sugar, cinnamon, ginger nutmeg, and cardamom in a food processor
- Pulse until well incorporated
- Add apple cider vinegar, and mix
- Add water 1 tablespoon at a time, mixing until dough forms
- Alternatively, you can mix ingredients by hand – once dough has a crumbly texture, add apple cider vinegar and water a spoonful at a time kneading until dough comes together
- Flatten dough into a round disc, wrap with plastic wrap and refrigerate for at least 30 minutes, or as long as 24 hours, until you’re ready to use
- 1/4 cup rolled oats
- 2 tablespoon whole wheat flour
- 1/4 cup crushed pistachios
- 1 1/2 tablespoon turbinado sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoons cold coconut oil
- Combine oats, flour, pistachios, sugar, salt and cinnamon in a small bowl
- Add and rub in coconut oil until mixture is crumbly
- 2 1/2 cups fresh strawberries, hulled and chopped (you can use frozen strawberries too)
- 1/3 cup sugar
- 1 tablespoon arrowroot powder (or cornstarch)
- 1 tablespoon lemon juice
- 1/2 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger powder
- Pinch of salt
ASSEMBLY & BAKING INSTRUCTIONS
- In a bowl, combine strawberries, sugar, arrowroot powder, lemon juice, vanilla extract, cinnamon, ginger powder and salt
- Preheat oven to 350 degrees F.
- On a flour-dusted surface, use a rolling pin to roll dough into a thin large circle, large enough to cover a medium pie pan with a bit of an overhang
- Gently lift the dough and line it with the pie pan
- Pour filling into pie shell, spreading the mixture evenly
- Sprinkle the crumbly oat mixture (crumble topping) over the pie
- Flute the edges of the pie crust with a fork or your hand to make a pretty pattern
- Place pie on a baking sheet and bake for 40 – 45 minutes, or until crust and topping is golden brown
It finally feels like spring and this weekend we had just the perfect weather to prove it.
I love, love this time of the year when spring begins and our little part of the world feels rejuvenated.
On Saturday, our first official spring weekend of the year, we took a leisurely drive on the Sea-to-Sky Highway to Porteau Cove (more on that soon).
We lingered, but not for too long because we had a late lunch planned; a modest but good vegetarian fare with good friends.
My contribution to lunch was this black-eyed pea salsa; I really like this salsa, the concept, the textures and flavours are stirring, and it’s livened with this bold herbed sauce inspired by this magic sauce from 101 Cookbooks.
I use mostly dry herbs for this sauce and a lot of crushed pepper flakes (but you don’t have to).
My secret ingredient is baharat, a Middle Eastern spice that impacts warmth, a slight sweetness and a smoky aroma to the sauce.
The name baharat probably sounds exotic but it just means spice in Arabic, I get mine from a superb little spice company from Salt Spring Island, although I recently found a simple enough recipe, so I may start making my own.
This is a kind of salsa that is even better the next day (or the day after…) when all the ingredients have gotten to know each other better.
It’s yummy on its own or as a dip or a side, I love how simple and yet delicious it is over rice or couscous, it’s ridiculously addictive with chips.
You could use black beans, chickpeas or your favourite type of beans, but I do prefer black-eyed peas for its creamy flavour.
Canned beans are very much ok, but if you’ve been holding off on cooking your own beans because you’re unsure (I used to be), my friend B. of the wonderful blog, Recipes from a Pantry has a handy guide on how to cook black-eyed beans.
I made a big batch hoping to have leftovers for my trip to New York tomorrow night (for which I’m very excited!).
Herbed Black-Eyed Pea Salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon baharat (optional)
- 1/4 teaspoon smoked paprika, or more (or chipotle powder)
- 1/2 teaspoons red pepper flakes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 clove garlic, minced (2 teaspoons garlic powder)
- 1 tablespoon tomato paste
- 11/2 teaspoon lemon juice
- 1/2 teaspoon Lemon zest
- 1/4 teaspoons salt
- 1/4 cup extra-virgin olive oil
- Mix cumin, baharat, chipotle powder, red pepper flakes, rosemary and thyme in mortar or small bowl
- Add garlic, tomato, lemon juice, zest and salt and mix until well combined
- Warm olive oil over medium-low heat in a pan
- When oil is just hot, stir in the herb mixture, keep stirring a few seconds (not more than a minute)
- Remove from heat and set aside for later use
- 2 cups cooked black-eyed peas (or a 15.5 oz. can black-eyed peas)
- 1 jalepeno pepper, chopped
- 1 orange or red bell pepper, chopped
- 2 firm tomatoes, chopped
- 1 large onion, chopped
- Herb Sauce (from above)
- Combine beans, peppers, tomatoes and onions in a large bowl
- Stir in herb sauce, mix well and chill for a few hours for flavours to meld
Day 87 - NYC Nights. #insta365 #newyork #flatiron #5thaveclock @ Flatiron Building http://t.co/cCAojuIkpd
[new on the blog] Herbed Black-Eyed Pea Salsa http://t.co/IGofwxlYWV
@anjoangelalim merci! merci!
Melancholic Mondays. http://t.co/eknZ9kxcKj
@abena_serwaa It does, doesn't it? Yep, it's a cake.
83 - Where ferries come. #insta365 #horseshoebay #ferryterminal #bc #bcferries http://t.co/LVe21dD4Gk
Playing tourist in the city. #vancouver #downtown #fairmontpacificrim #sunnyday http://t.co/ChVRFaOtPQ
Day 81 - A bridge towards home. #insta365 #cambiebridge #vancouver #downtown #latergram http://t.co/leufTDOUNy
On flickr: Tomato Basil Cream Sauce http://t.co/LM2mElUE9w