Text 16258, 81 rader
Skriven 2011-10-02 21:27:00 av JIM WELLER (1:123/140)
Ärende: Trip 4
==============
Monday: Wayne is an anti-chemical organic and natural food
enthusiast, so for breakfast we had fresh side pork rather than
nitrate cured bacon (a concession to me as he is a meat-lite
semi-vegetarian) together with ultra fresh poached eggs from his own
chickens and hashbrowns made from potatoes dug from the garden that
morning. Oh, and leftover salmon dip spread on toast. All good.

He then filled me in on a little known short cut between two
highways known locally as the Kelly Lake-Pavilion Mountain Pass.

http://tinyurl.com/pavilion-pass

Big mistake. It's a dirt trail 8 feet wide with 14% grades and
dozens of tight switchbacks with no guard rails that goes up 4000
feet and then back down and is on private property through some
guy's ranch. It saved 200 km but at most saved a half hour as I
crawled along it in first gear so I wouldn't burn out my brakes and
it aged me 10 years.

When we emerged back on the highway I needed a stiff drink so we
stopped in the first town with a bar, Lillooet, a picturesque old gold
rush town. There are no mines anymore and it is quite touristy with
lots of good restaurants. We settled on Dina's Place, a Greek place
and after I had a double shot of Metaxa we shared a mixed appetizer
tray with all the usual stuff and a small salad. The house wine was
Boutari and quite good for the price. The food was most excellent,
as good as any to be found in Edmonton or Vancouver.

When we arrived in Whistler we were too tired to go exploring so I
ate at the restaurant right at the hotel... an Elephant and Castle
pub and had their house special of fish in beer batter, chips and a
draft. Good fish, mediocre fries, minuscule amount of cole slaw.OK
overall. Roslind stayed in the room, doing on-line assignments and
survived on road snacks from the cooler and my second piece of fish
which I brought back with me.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kalamaria Tiganita - Deep Fried Squid
 Categories: Greek, Squid, Batter
      Yield: 4 Servings
 
        sm Fresh squid
           Flour for coating
           Salt and freshly ground
           Black pepper to taste
           Vegetable oil for deep pan
           Frying
           Lemon wedges
 
  Clean and cut the squid into 1 to 1.5 cm rings
  
  Place the squid in a large mixing bowl and sprinkle with flour to
  lightly and evenly coat them. Alternately place squid in a plastic
  bag with flour, shake until lightly coated, tip into a mixing
  bowl. Season with salt and fresh ground pepper to taste and toss
  lightly.
  
  Heat the oil to temperature. Fry the squid in small batches for
  approx. 3-5mins or until golden brown and cooked through. Place on
  absorbent paper to drain. Serve with fresh lemon/ lime wedges and
  chilli mayonnaise sauce.
  
  Notes-Tips-Variations: Season the flour for coating directly with
  dill or other herbs and spices. I like Spanish smoked paprika, but
  that's not Greek.

  Mary-Anne
 
MMMMM

Cheers

YK Jim


... Geeky Road Trip Game: Prime Number License Plate Hunt

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