My sister came to visit and we decided to go camping on Salt Spring Island in the Gulf Islands. Having had too much Salt Spring Island Brewery ales the night before, we forgot to pack away our dinner and smore supplies. After debating to investigate what 'all that noise' outside our tent was, we carefully unzipped the door only to catch a deer less than three feet away with pita coming out of his mouth. His expression said something along the lines "Whadda you gonna do about it?". He must have been an Italian deer.
Having our breakfast pita stolen, we journeyed to Fulford Harbour's Rock Salt Restaurant.
Frothy, summer, hangover mojito.
Tuk tuk rice bowl with Salt Spring mussels in a tomato coconut masala sauce and asian dressed slaw.
Rock Salt Club flatbread.
Lamb burger topped with mango chutney and cream cheese. I initially was not so keen on the scoop of cream cheese, but the men seemed to love it. Still - not so appetizing.
Our second night in we met a guy who managed an oyster farm. Apparently there is a lot of money in oyster growing and picking, much like tea, tobacco or wine grapes. To grow an oyster they create fields of string that go deep into the ocean. They also have to be aware of the temperature and currents. They place what would be the "seed" onto the string so that it germinates with it's mouth around the string. It sounded a lot more difficult than I had ever imagined. Not that I had honestly spent too much time thinking about oyster fields...
I then learned to shuck the oysters ("motha shucker"), and we experimented with mignette sauces. I generally dislike cooked oysters, but we placed them in their shell on the barbeque and once we heard a "pop" noise removed them from the heat before more easily now, shucking them. They adopted a much more buttery taste.
Having our breakfast pita stolen, we journeyed to Fulford Harbour's Rock Salt Restaurant.
Frothy, summer, hangover mojito.
Our second night in we met a guy who managed an oyster farm. Apparently there is a lot of money in oyster growing and picking, much like tea, tobacco or wine grapes. To grow an oyster they create fields of string that go deep into the ocean. They also have to be aware of the temperature and currents. They place what would be the "seed" onto the string so that it germinates with it's mouth around the string. It sounded a lot more difficult than I had ever imagined. Not that I had honestly spent too much time thinking about oyster fields...
I then learned to shuck the oysters ("motha shucker"), and we experimented with mignette sauces. I generally dislike cooked oysters, but we placed them in their shell on the barbeque and once we heard a "pop" noise removed them from the heat before more easily now, shucking them. They adopted a much more buttery taste.
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