Traveling on my stomach

You may have noticed I’ve been a little quiet on the blog lately. That is because, aside from getting a new job (yay!), I was on holiday to Canada for two weeks. I went to university in Vancouver, at UBC, so I took a trip back over to see friends and generally get away from it all. I also ate a lot. Like, seriously, a lot.

Top of the list was brunch, so on the first Saturday after I arrived we headed to Jethro’s, a favourite of ours, for an enormous and delicious meal.

IMG_0200the aftermath

Later in the week, I also had a donut for the first time in years – it was delicious!


Lucky’s glazed donut

we also had plenty of drinks, including bellinis, bellinis, and more bellinis!


I’m  a firm believer that more drinks should come with gummy worms

I’m not really one to sit in a restaurant and take photos of my food though, so instead I collect business cards. Here are some I picked up in Vancouver:


not to mention Vancouver favourites like Japadog, Granville Island public market, independent cafes, and lots of sushi! I’m a little sad I didn’t make it to Memphis Blues though!

I also took a side trip to Portland with my friend Linda for a couple of days. We couch-surfed with a lovely couple who lived in the cutest building ever:


Once again, much food and drink was had! Here is a selection of the things we had and the places we had it:


So, so much food. I also seem to have broken a dam, donut-wise, as I had another one and a half from Blue Star donuts in Portland.

I had such a great time, it was so good to see my friends again, and I think I put on about half a stone in those two weeks. It was worth it though!


Turning, Turning

The swallows are gathering, the robins are singing, the first winter depression is rushing in from the North Atlantic. All signs point to Autumn!


We already have mists and mellow fruitfulness, and a bumper harvest of many of our fruit and vegetables.


I have gluts like this to deal with at the moment, so over the next few weeks I’ll let you know how I get on, and post some recipes to make the best of the new produce.