It has certainly been an interesting year. This time last year, I had my resignation letter written but not submitted, my stomach full of butterflies, and no certainty what I would be doing in the fall. I would never have ventured to guess that my life would be focused on thinking of how to help our next generation of young chefs attain their goals and learn their craft well without that involving me picking up a frying pan on a daily basis, but am happy to be in a position where that is actually the reality. I have neglected my musings here as I have been absorbed in much technical writing updating our provincial cooking programs and all of the related support materials, travelling around the province and meeting firsthand all of the schools that teach culinary arts and their local industry folks. What a great group of people we have here! It’s no wonder the food is so good in BC.
I have managed to squeeze out a few barbecues in between the raindrops, and have posted the first in a series of summer recipes from those dinners. I was out in Langley last week for a meeting and took the opportunity to swing by JD farms and pick up a free range turkey to celebrate the summer solstice. The first of the local strawberries graced our table as well, so I made my Grandmother’s famous summer fruit pie, a staple of any barbecue at the Green family compound. A few cold beverages on the patio nibbling homemade tortilla chips with tapenade and a scallop salsa was the perfect setting to pass the time catching up with some friends as we were seduced by the gentle smoking of said turkey nearby.
Other dinners have included a couple of “cowboy steaks”, a slow roasted pork shoulder, and the usual suspects of ribs, chicken, potato salad, and biscuits. I’ll get the recipes for those done before we hit the road for 3 weeks of an extended road trip through California, Arizona, Nevada, Utah starting mid July. Until then, happy cooking!