Tuesday, 31 July 2018

Peach & Lavender

From my last post, visiting the lavender farms really inspired me to appreciate the fruits and flowers currently in season. A quick google search for fruits in July turned up not only cherries and strawberries, but peaches! I've never been peach picking and unfortunately there aren't any farms nearby. However, I still wanted to take this post to pay tribute to the "fresh picks" of the month.

basket full of peaches!

Sunday, 8 July 2018

Quebec City & Lavender Fields


As per tradition, last weekend for Canada day, we packed up our bags and headed out of town. It's been a busy year so far, and the last two major trips we both took were super action-packed and tiring. We decided that for this trip, we were going to take it easy and relax and drive to Quebec City. We both have been before so there wouldn't be as much pressure to do a bunch of the touristy things. The only thing on our list was to each delicious French food. And boy did we!

The Food

Our first stop was Ophelia for a quick lunch. We each had clam chowder (not pictured), octopus carpaccio, and fish accras (fritters). Nick really enjoyed the carpaccio but it had olives in it (which I don't like) so I steered clear. The fish accras were very fluffy on the inside and the flavour was yummy too. I think we both liked the clam chowder best, they were quite generous with the clam.

octopus carpaccio

fish accras

For dinner, we tried to go to L'Affaire Est Ketchup but it was booked full. The reviews mention they're a teeny tiny location (8 seats??) but highly rated so we'll have to try again next time! They referred us to a restaurant down the street called Patente et Machin which was another small hole in the wall. It was dark and gritty, with big hearty French dudes who translated and described the French menu in their fun French accent. I didn't get too many photos because of how dark it was but we had two appetizers ("machins"): the ceviche and mushrooms, and for mains ("patentes") we shared the piglet shank, which was incredibly tender, and a custom scallops dish since they ran out of pork belly for their usual scallops + pork belly.