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✨ Fideo night at my place ✨

I finally cracked open the stash of fideo I brought back from our last trip to Spain.

The first time I tried fideo was in Valencia and I’ve been craving it ever since. It’s one of those dishes that proves my favorite motto true: good food doesn’t need to be complicated.

Tonight’s version was as simple as it gets: toasted fideo, a quick sofrito, and some chicken to rock that flavour train. Yeah, not the traditional seafood version but still darn tasty. Minimal steps, maximum comfort.

It’s proof that you don’t need a long ingredient list or fancy techniques to eat well. A handful of basics, a little heat, and boom… deliciousness unlocked!

Yum.

Travel grub….

… enjoying the long weekend with lots of Okanagan magic. Wine, cider, good food, and incredible friends.

Needed a quick snack to bridge the group to dinner time. These caramelized shallot bruschetta hit the spot.

Alpaca Shearing + Local Market Magic! 🎉

This weekend at , experience the best of live alpaca shearing, market vendors, delicious eats, and farm fun!

🔥 BBQ lovers, rejoice! Stock up on Scheep Dust and take your summer grilling to the next level.

🌟 Shop small, support local, and enjoy:
✔️ Fresh & unique finds from amazing vendors
🍽️ Tasty bites from food trucks
🐾 Interactive farm tours

🚗 Plenty of free parking! Grab your tickets online or at the gate and make it a weekend to remember.

Tag your crew, spread the word, and don’t miss out! 🦙✨🔥

My attempt…

… at replicating an absolutely epic brussel sprout dish I had recently tried at .

Served on top of a goat cheese crema, these little beauties were roasted and glazed with balsamic vinegar, and then tossed with a grainy mustard vinaigrette right before serving. And don’t forget those toasted pumpkin seeds on top!

Definitely some levelled up sprouts! Thanks for the inspo !

Watching videos…

… just isn’t as good. I had and absolutely incredible time at a pitmaster course today.

With expert instruction from Jason Bauer () and Jerry Keane (Duelin’ J’s BBQ), we were walked through the entire process to deliver competition brisket, pork shoulder, ribs, and chicken.

Then after being grouped into teams, we sent up our gear and spent the day cooking each of the proteins and even had a practice turn-in.

Expert mentors were also assigned to each team to answer questions and further coach us through the process. I was particularly lucky to have fellow Canadians Marc Beaulieu () and Steve Waldron () as our team mentors… we had such a great time!

Also a shoutout to my teammates Keegan, mark, and Yoshee ()… I had an absolute blast with you guys! 👊

I’d consider myself a fairly avid bbq guy but I learned so much and can’t wait to get my smoker fired up to practice some more!

Who wants to come over for some bbq?

If you were wondering…

… yes, I am still around and still cooking 🤪. Busy with life right now and social just isn’t a priority. Hope to get back to posting regular content soon 😁.

Tonight’s dinner: gnocchi with bacon, garlic, and cabbage. Simple. Rustic… and damn tasty.