Tag Archive | summer

Thankful Thursday Week 32/52

Hey friends! It’s been a pretty quiet week around here. It’s sometimes weird to think it’s been 5 months of this pandemic. 5 months of restrictions, sanitizing, and wondering what’s next!

I can’t help but be thankful on a daily basis that I’m blessed enough to be at home through all this. I don’t know how I’d be handling it all if I was on the front lines nursing patients through this. Actually I do know! I’d get up every day and do my job and be and tightly wound ball of stress.

It’s so easy to get tangled up in feeling blah with the whole situation but I’m making a strategic effort to see the good in all this!! My family is at home, safe, comfortable, healthy, together! Sure everyday life isn’t as simple as it used to be but it sure could be worse!! And I’m truly thankful it’s not worse!

Homemade Lime Curd

A friend came over yesterday and with him he brought a bunch of blackberries!! So those blackberries are destined for blackberry/lime tarts! This afternoon I whipped up a batch of homemade lime curd to be used in the tarts. I mean doesn’t everyone keep a dozen limes on hand all the time!

This lime curd is extremely easy to make and doesn’t require a double broiler or straining. It has a fantastic lime flavor with just the right amount of sweetness! Use it in tarts, a toast, scones, cookies, or mix it with yogurt! The possibilities are endless!


3 large eggs
1/2 cup lime juice (5 large limes)
Zest from 2 limes
1/4 cup frozen salted butter
3/4 cup sugar

Juice and zest limes

Cube frozen butter
Whisk eggs

In a medium bowl combine all ingredients and gently whisk together.


Transfer to medium pan and continuously stir over low heat until mixture begins to thicken and butter starts to melt. 5 minutes in my experience.


Remove from heat and continue to stir for 2 minutes. Transfer to glass jars to cool. Makes 2 cups.

Note: you can make lemon curd by replacing the lime ingredients with lemons!


Basil…So Much Basil & Other Yummy Garden Things

So despite the drought conditions her in BC this summer is proving to be spectacular for our garden! We’ve been enjoying carrots, spinach, lettuce, sage, thyme, cucumbers, peppers, potatoes, beets, onions, radishes, peas, eggplant, zucchini, beans, mint, and basil so far!

I’m pretty excited our corn is well on it’s way to being ready and I’ve got some little pumpkins and a random giant squash looking good! I’m trying not to eat the green tomatoes but I make no promises!

While everything is doing well the basil is unstoppable! I’ve eaten my fair share raw, in salads, pasta, and bruschetta! Tonight I decided to process some into a paste with garlic and olive oil to freeze for use later when we don’t have all this fresh!

Basically it’s the same process as making pesto minus the nuts and cheese!

Wash and dry your fresh basil leaves and pulse through your food processor with olive oil and fresh garlic! I used one tablespoon of olive oil per packed cup of basil leaves, with two garlic cloves! It smells amazing!! After it was processed I scooped into individual portion cups to freeze! Easy and a great way to avoid wasting your beautiful fresh basil.

You wind up with considerably less then you started with but these little frozen herb pucks will pack big flavor when you decide to use them! They work great in pesto, pasta sauce, on buttered pasta, omelettes, bruschetta, in scrambled eggs and in homemade salad dressing!!

Alexandra Bridge Provincial Park

On our way home from our last Camping adventure Kevin and I discovered an interesting attraction on one of my many requested pee breaks!!

I never paid much attention to Bridges to be honest with you until I married into the McGavin clan. Kevin’s dad is a bridge builder you see, So I’ve had my eyes opened to the design and building process and find it quite intriguing. I definitely see the beauty in bridges I was oblivious to before. I knew when we saw the sign for Alexandra Bridge we needed to check it out.

Alexandra bridge is nestled on the outskirt of Alexandra provincial park, located about 40 kilometers North of Hope BC and 2 kilometers North of Spuzzum BC on the Trans Canada hwy.

Alexandra Bridge Provincial Park is a small park dedicated to the site of the original Cariboo Wagon Road bridge over the Fraser River. The park was opened in 1984. This site has been home to a number of crossing over the Fraser River but the current bridge was built in 1926. It is no longer utilized by traffic but remains as an amazing step back in time.




The suspension bridge itself can be accessed on foot by following a path from the parks parking lot. The path itself is in fact a portion of the old highway. It is about a 10 minute easy walk to the bridge. The bridge and portion of the old highway that make up the path have not been used by vehicle traffic since 1964, when the new bridge and road were completed slightly up stream.


The bridge is an amazing sight. An instant step back in time. The presence of the bridge over the mighty river and surrounded by mountains felt home to an almost surreal feeling of powerful yet deserted and creepy. Almost a lost in plain sight sort of experience.

The bridge deck is interesting because it is grate style and you can see through it down to the river. As noted in the first photo of the lady waiting for her family to cross, many people can’t seem to bring themselves to cross the span. Muffin didn’t seem to be phased but then again I carried her across! The views are spectacular and experiencing a part of our local heritage is always an enlightening experience.


I highly suggest a quick stop at this beautiful bridge and park if you ever travel through the Fraser Canyon. It’s truly breathtaking.


Peach Blueberry Crumble

One of my favorite parts of Summer is the availability of local fresh fruit! On Saturday Kevin and I headed out to Lepp Farm Market in abottsford and stocked up on amazing local products including local organic blueberries and Okanagan peaches!

I decided to throw together a quick fruit crisp with my purchases. This blueberry peach crisp comes together quickly and easily and rewards you with a relatively healthy treat!

6 large peaches peeled and sliced
3/4 cup Blueberries
2 tablespoons white sugar
3/4 cup oats
1/3 cup brown sugar
1/4 cup flour
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 cup butter

Spray baking dish with non stick cooking spray and layer sliced peaches and blueberries in dish. Sprinkle with 2 tablespoons of sugar and 2 tablespoons of flour. Toss gently with hands to coat.

In a separate bowl combine oats, brown sugar, cinnamon, flour and cut in butter. Work with hands until mixture resembles course crumbs.

Sprinkle oat mixture over fruit, covering evenly.

Bake for 30-35 minutes in a 375 degree oven. Allow to cool slightly on a rack if serving warm.

I like to serve my crumble with a small scoop of vanilla ice cream for a yummy summer treat!