Shrimp Pasta

BC Lions

Birthdays

Taiwanese Festival

Haraambe

The Tempest

Caribbean Days

Aubergine Curry

Banana and Oat Bars

Roxette - September 2012

David Byrne - October 2012

Madonna - Rogers Place - September 2012

I am so behind in my blog that I am going to create blogposts now and save them while it's still 2012. Pictures etc coming soon!

Van Hunt! - Vancouver International Jazz Festival

I'm not a hipster by any means but I have known about Van Hunt for roughly 5 years and I love his music! I was excited to see his name on the line-up for the Vancouver International Jazz Festival, and even more excited when I saw it was a free show! I persuaded  my friends to come along and they couldn't stop thanking me afterwards.

Van Hunt is definitely a good sport! He let this little boy on stage to play air guitar. So cute!

We got a picture taken with the drummer. She was fantastic!

Quinoa and Black Bean Salad

Who knew quinoa could taste this good? I got this recipe from here

Ingredients

1 teaspoon vegetable oil

1 onion, chopped

3 cloves garlic, peeled and chopped

 3/4 cup uncooked quinoa

1 1/2 cups vegetable broth

 1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

 salt and pepper to taste

1 cup frozen corn kernels

 2 (15 ounce) cans black beans, rinsed and drained

 1/2 cup chopped fresh cilantro

Directions

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.


Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.


Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.

Mix in the black beans and cilantro.



I made this recipe twice. Both times I added some chopped black olives and the second time I added avocado which just made it so much better! This recipe is a keeper!

With some avocado

Happy 2nd Birthday, Leia!

Leia turned two in April (where has the time gone?) and she had a Sesame Street-themed birthday party.

Guest of honour, Erica!

Welcome, Baby Erica!

My long-time travel partner, Sheila, gave birth to a beautiful baby girl in April 2012. Welcome to the chipmunk cheek club!

 I know I'm mean but I couldn't help taking a picture of Leia not happy with rescinding her position as baby of the group! I hope she forgives me when she's older :)

Japanese Sakura Festival

Fun in the sun at the Japanese Sakura Festival. Luckily someone got our tickets beforehand so we skipped the 30 minute queue!

Takoyaki!

 

The best macaroons I've tasted so far!

Very talented origamist

Cosplay

This girl pressured me into wearing a yukata!

Lunch! Shoyu Ramen

The cutest little girl wearing a yukata!

African Vegetable Curry

I got this recipe from here

Ingredients

• 1/2 head cauliflower
• 1 red pepper
• 1 small red onion
• 2 tablespoon olive oil
• 3 clove garlic
• 2 tablespoon curry
• 1 teaspoon cinnamon
• 2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon clove
• pinch corriander, tumeric, and paprika
• 1 can garbanzo beans
• 1/2 small zucchini
• 1 cup vegetable broth

Instructions

1. In a large skillet or stock pot, add 1 tablespoon of olive oil and heat of medium heat. Add onions and saute until translucent, about five minutes. Add cauliflower and pepper, continue to cook until cauliflower begins to soften- another five minutes..
2. While vegetables cook, in a small sauce pan combine remaining olive oil, garlic, and spices. Heat and whisk until sauce is warm and combined. Add spice mixture, beans, zucchini, and vegetable broth to vegetables. Continue to cook uncovered for 25-30 minutes, stirring occasionally. Liquid will reduce by half and vegetables will be cooked through. Remove from heat and serve over rice (I used 10 minute rice.)

Personally I didn't use any cauliflower and I used a whole zucchini instead of half. Also my garbanzo beans (chickpeas) were made from scratch, not canned and I added an eggplant.