blue water cafe and raw bar

This is a late post, but my birthday was a week ago and I had an incredible dinner at Blue Water Cafe.
It might have to do with the fact that I only had frozen yogurt for lunch and was ravenous by the time I arrived, but the food did not disappoint. Easily, Blue Water Cafe is my favourite Vancouver fine dining restaurant, of the ones I’ve been to.
As far as my fine-dining experience goes, I’ve eaten at Bishop’s, Jean Georges in New York (I KNOW), Au Pied du Cochon in Montreal (definitely where I’ll have my last meal before I die), Le Crocodile, Vij’s and Heron’s West Coast Kitchen.

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Birthday Cake: Triple Chocolate Mousse

So I’ve started reading for interest again (finally) and my current read is, “How to Be Happy without Being Perfect”. What attracted me was the “How to Be Happy” part of the title, and not so much the “without Being Perfect”. As it turns out, the book smallly focuses on how perfectionism negatively affects different aspects of our lives. The author, Dr. Domar, gives her advice on how to retrain our brains.
This sounds ridiculous if you know me, but I didn’t remember(?)/realize(?) I was a perfectionist… I’m serious, it was a revelation reading that book. In elementary school I had been called a perfectionist a few times, but never in high school, so I was never conscious of the fact that I was one for a very long time.

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Berry-licious Gluten-free Pancakes

My dad, as someone who cannot read English, shops in a peculiar way. Sometimes he’ll come home with bread and tell me that it’s the most expensive one at Costco, why is it so expensive, is it good? I’ll look at it and tell him it’s because it’s gluten-free (no one in our family has a gluten allergy).
And he’ll get miffed, but then a few weeks later he’ll do something of the sort again.

This pancake mix is gluten-free; instead of plain ol’ white flour it uses whole grain flours– brown rice, sorghum, amaranth, quinoa, millet and teff. There’s also potato starch, rice flour, sugar, baking powder and salt in the mix.

 

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Ube-Swirl Hokkaido Milk Bread

Guess what guys.
I faced my demons. I baked yeasted bread, not quick bread. After my yeast failure two years ago, I’ve became satisfied with making loaves and loaves of banana bread. I was banana-bread obsessed for a good year (until I finally cracked the code!). But that will be a future post.

If you have a good mixer, putting together this bread will be a breeze. There is a preliminary step of making the tangzhong, a roux made from flour and water heated to 65°C. It makes the bread magically tender, soft and asian-bakery-like.

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