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SkaFest

SkaFest

SkaFest :)

Spending chill time with my partner, Garth

Going to Rock the Shores music fest later with Garth.

Dear Ladies: You should never need to prove to other women that he is in love with you. That is his job.

- (via latenight-lullabies)

i-just-stopped-caring:

Cute 😍❤️🌹🍟📲 on We Heart It - http://weheartit.com/entry/122645187

For Garth.

i-just-stopped-caring:

Cute 😍❤️🌹🍟📲 on We Heart It - http://weheartit.com/entry/122645187

For Garth.

garth-and-que:

Garth some more starters and volunteers moved into larger pots & he put up our peas wall too.

garth-and-que:

Us.

garth-and-que:

Eggplants are flowering!

garth-and-que:

Red spinach has started growing in raised bed. One of three new growths.

garth-and-que:

Red spinach has started growing in raised bed. One of three new growths.

garth-and-que:

Mint, dill & basil are ready to be harvested.

garth-and-que:

First tomatoes have appeared. The two lil ones are of the Native Son variety. The solo one is of Black Cherry variety.

garth-and-que:

Enjoyed a wonderful demonstration by Nature’s Chef, Tom Kral today. He made 5 dishes plus a tea using all locally sourced or wild foraged foods.
This included; the sun tea made from anise, strawberry leaves, black berry leaves, licorice fern and several other plants;
Chicken wings smoked over alder, thyme and dried seaweed;
Goat cheese, chia and pumpkin seed powerballs;
Vegetables wrapped in skunk cabbage leaves and steamed;
A slaw which included dandelion and clover in a hempheart dressing;
And lastly there were mussles in a tomato bouillabaisse cooked in a hollowed out cedar log by hot rocks (basalt rocks heated by fire and then immersed in the bouillabaisse).
Oh, and black bean brownies for dessert. All of the ingredients were either purchased from local farms and growers or easily foraged on a hike just outside of town.

If you want to learn more about Tom, his recipes, and services, visit his web page
Www.NaturesChef.ca