Category Archives: Travel

Brie and Apple Crostini with Onion Jam

ready to assembleJust as I think I really don’t need another cookbook, poof, next thing you know, there I am buying just one more. I seem to have no willpower when it comes to cookbooks. That, and black jumpsuits. I need a black jumpsuit intervention! A bit more about the latest cookbook purchase in a minute. As for as my black jumpsuit obsession, well, no need for you to know any more about that!

We were in Washington D.C. for a wedding a few weeks ago. We only had time for one meal out, so I did a little research and and the restaurant Founding Farmers kept coming up. Everyone raved about it and it was just a 10 minute walk from our hotel.

Our server came over to our table and introduced herself as Myers. I asked, “like the lemon?” She laughed and nodded. I loved that our server had a food name. She brought us the menu and explained a little bit about the restaurant. It’s a very cool concept. It is owned by over 40,000 family farmers of the North Dakota Farmer’s Union, and is supplied daily by hundreds of family farms everywhere. Everything is cooked, baked and mixed, from scratch on site, with high-quality, responsibly-farmed food.

I wanted to order one of everything on the menu. Myers said that the home baked farm bread was one of her favourite things on the menu. She suggested we start with the Apple, Brie, and Onion Jam Crostini. Fantastic suggestion! If you go, it is not to be missed. When good bread is on the menu, I feel a responsibility to sample it.on green platesThe onion jam was sweet and tart all at the same time with a surprising depth of flavour that you can only get with low slow cooking. slicing onionsonions in pan 1onions in pan 2I asked Myers if the chef would share his recipe for the onion jam, and she said they had a cookbook with many of their recipes. Of course I bought it and came home to recreate this delicious dish. I served it as an appetizer with drinks, but it would also be perfect with a salad for a lunch or a light dinner. The onion preserve recipe makes more than you will need, but it keeps well in the fridge for a week, so use it up in grilled cheese sandwiches, on toast with goat cheese and as a pizza topping.

As always, start with good bread! Kudos to you if you plan to bake your own baguette. I have tried, and it’s not easy. But, there are so many great bakeries crafting excellent Artisan loaves now, it’s just so easy to buy great bread. use good bread

Click here to print recipe for Brie and Apple Crostini with Onion Jam.

take one 625 sq


Being Present in Newfoundland: Part 2

cindy and marla on rockA few days ago I posted about the first part of our trip to Newfoundland. The saga continues. We checked out of our St. John’s hotel at the ungodly hour of 5:00 am. When Siobhan, the sweet front desk clerk, heard we were headed to Fogo Island, she squealed. That’s home for her. Her parents are still living there, in the village of Tilting. We jokingly said we’d say hi for her.

We hopped onto the Trans Canada Highway (TCH) at Mile Zero. The world’s longest national highway, the TCH stretches across Canada from St. John’s Newfoundland on the East Coast, to Victoria B.C. on the West Coast, a whopping 7,821 km (4,860 miles) long. Mrs. Grizzly and I napped in the back seat while Mr. Grizzly expertly navigated my husband through a dense early morning fog. We were startled awake by this sound

followed quickly by this

as Mr Grizzly ripped into the bag of All-Dressed Potato Chips at 7:45 am. It was going to be a fun ride.

We arrived in Farewell Newfoundland about 11:00 am and patiently waited to take the ferry across to Fogo Island. As we were buying our tickets, they asked if anyone in our group qualified for the senior’s discount – age 60 here. My husband, who reached this magic age the day before, was thrilled to receive his first senior benefit!

I had done a little reading before coming to Fogo Island, but nothing really prepared me for my experience here. Although I had seen a few photos online, driving up the winding gravel lane, rounding the corner and finally seeing The Fogo Island Inn come into view was surreal.Fogo Island InnThis contemporary building, all angles and lines, was such a stark contrast to the raw rocky coastal setting. One end of the building is balanced on what on what looks like stilts, rising almost three storeys up into the air, supporting the inn’s dining room. I later learned that these stilts were modelled after pilotis, the wooden stilts that support the traditional stages set up by fishermen to lay out the salted and drying cod.

Fogo Island Inn is the brainchild of Zita Cobb. Ms. Cobb, one of seven children, was born and raised on Fogo in a home with no electricity or running water. Those amenities didn’t arrive on the island until 1972. She left Fogo at age 16 to study business at Carleton University in Ottawa. Within 20 years, she made a name and quite a fortune for herself in the high-tech industry (fibre optics at JDS Uniphase). In 2001 she exercised her stock options and cashed out with close to $70 million dollars. She took off to sail around the world, but the pull of Fogo Island was very strong and brought her back there in 2005. 

Cod fishing has been critical to the economy of Newfoundland for centuries. However, due to greed and overfishing, stocks of cod became depleted and in 1993 the Federal Government declared a moratorium on cod fishing. This caused a collapse of the fishing industry in the province and Fogo Island was especially hit hard.

Zita returned with the goal of giving back to her declining community. Initially she set up scholarships for the youth of Fogo Island, but during a town hall meeting one resident approached her and said that while she appreciated everything Zita was trying to do, scholarships would just encourage people leave rather than building a better place for them to stay. As Oprah would say, Zita had an “aha” moment.

Rethinking her strategy, together with her brother Anthony, Zita established the Shorefast Foundation with the mandate of revitalizing the island by preserving local culture and making it a geotourism destination. Zita calls this “entrepreneurial philanthropy”.

The foundation’s main initiative was the building of Fogo Island Inn, which opened for business in 2013. Inn employees receive 15% of gross revenues in addition to their salary. Any profits from the Inn are reinvested by the Foundation, via micro-finance loans to local small businesses.

Fogo Island Inn is truly a love letter to the island. The Foundation hired award winning Norway architect Todd Saunders to design and oversee the building of the inn. Originally from  Gander Newfoundland, Todd had an innate understanding of Zita’s vision and worked tirelessly to bring  it to fruition.fogo island inn at nightLocal love continues on the inside as well. Island carpenters and artisans used native spruce, birch and fir trees to craft all the furnishings for the inn. The beautiful quilts on all the beds were handcrafted by the women on the island. Even the light fixtures in the dining room, designed to suggest white fishing nets, were crafted by local artists.dining room 2While there’s no denying the beauty of Fogo Island and the Inn, for me it was the people that made the place extraordinary. Fogo Island Inn has created a “community host” program with the intention of getting guests to spend some one-on-one time with locals. On our first afternoon, we were introduced to Fergus, who took us hiking. Formerly employed by the Canadian Ministry of Fisheries and Oceans, hearing his perspective on the cod industry was enlightening. We were schooled on the local topography (mostly granite), native livestock, and learned a little about the history of the the local colourful “saltbox” houses. hike to Tilting 2sheep grazingcolourful houses 1The trail we hiked ended in the village of Tilting. Fergus led us to “Da Shed” for a drink. Strangely, for a population that has such strong Irish roots, there are no pubs in Tilting. The local custom is to invite friends and neighbours (and clearly complete strangers as well), into your shed (which houses mostly fishing gear and tools) for a drink and chat. Because of a lack of liquor licence you don’t buy your drink, but rather, “make a contribution.”

We visited Phil and Maureen Foley’s shed. Reminiscent of my first student apartment, the shed was brimming with overstuffed couches and chairs that had seen better days. The walls were plastered with posters. We started chatting with Phil and discovered that he is the dad of the hotel clerk we met that morning in St. John’s! Small world. We were introduced to Phil’s brother and sister-in-law (Gerry and Darlene) as well as several other locals. After about 15 minutes of small talk Phil asked us if we had a song to share. WHAT??? Apparently shed culture involves singsongs as well. Gerry whipped out his guitar and started in on a beautiful haunting Irish melody. Phil, and then his wife Maureen also entertained us with some traditional Celtic tunes.

My initial instinct was to whip out my camera and record the performances. But an inner voice told me to sit still, be present in the moment and savour it. Somehow we have started to believe that every moment of our lives needs to be documented, and in doing so, we miss the being part of the moment.

I will admit to coming home and Googling Maureen, to see if anyone else had recorded her, so I could share it with you guys, and sure enough, there she was. Click here to check her out.

Chef Murray MacDonald is at the helm in the Fogo Island kitchen. A fellow native Newfoundlander, he left the island at age 18 to attend culinary school in P.E.I. He then honed his skills, travelling and cooking in Bermuda, the Cayman Islands, New Zealand, China, and Mexico. Just like Zita, he travelled around the world, only to find his way back home. And, just like Zita, he believes in honouring and preserving the traditions of the past.

At heart Chef Murray is a locavore with a strong survivalist spirit. “We are doing what our ancestors did a hundred years ago, using our ingenuity to forage, gather and cook. Back then they worked with what they had to survive…Our menu is focused on wild things from the North Atlantic and local seasonal produce.” He talks about the importance of having one foot in the past while looking to the future, in order to stay relevant. His kitchen motto is “Find new ways with old things.”

Foraging for ingredients is one of his favourite pastimes. While we were there we had a chance to taste pasta created with sea urchin, found on the rocks by the shore, just beyond the kitchen door. And, as a side note, can I just say how happy it made me to discover that his guilty pleasure food is bologna!sea urchinsHe gathers springy caribou moss by the shore and candies it to serve with yogurt and berries!granola and caribou mossEverything in the kitchen is made from scratch and the inn’s very talented pastry chef, Kara Lackie, has an incredibly light touch with biscuits and scones. They almost floated off the plate.Ed's Eggs benedict on BiscuitsFogo Island also happens to be one big berry patch. We discovered this as we were hiking and I kept stepping all over these red berries and squishing them. I later learned that they are called “partrige berries” and the island is literally covered in them. They found their way into scones as well as my morning fruit bowl.Partidge berriespartrige berry scones and latteisland berriesIt’s possible that some cod flavoured kook-aid was slipped into my morning latte, because the next thing I knew, I was agreeing to go on a Cod Fishing expedition. I typically avoid all forms of watercraft, due to a proclivity toward motion sickness.

The unflappable housekeeping supervisor, Rosemarie, outfitted us in bright orange rain slickers, mittens and hats. As we were leaving, she slipped a bottle of Non-Drowsy Gravol into my pocket. Nine of us set out on the M/V Ketanja with Captain Emberley for a three hour tour. We’re  all smiles as we board the boat. smiling as I get on the boatMarla and Ed 4Once we moved out into deeper waters Captain Emberley cut the motor and gave us all a chance to try our hand at cod jigging. Jigging basically involves the use of lures attached to a line which is “jigged” or moved up and down in a series of short movements. The jigging motion attracts the fish, which are hooked as they move close to the lure. The line is then hauled onboard and the fish removed. I passed on my turn to try my hand at jigging. Non drowsy Gravol did not work too well for me
A fine catchfor the love of codLuckily everyone caught their fish quite quickly and we were soon moving again towards our next destination, Little Fogo Island. Once a vibrant fishing village, the only full-time residents on this tiny archipelago are puffins and razorbills. shore of little fogo islandThe steep cliffs on the island meant that the fish stages (platforms for drying salted cod) had to be be built on posts. You can still see several of them dotted around the shore of the island.dock at little fogo islandLittle Fogo Island is home to summer cottages now. summer cottages on little fogoWe had a chance to visit Captain Emberley’s grandfather’s cottage, and check on the progress of the new cottage he is building for his family. summer cottage on little fogoThere is a charming church on the island, and once each summer a priest comes out to hold mass to honour all of Fogo island’s departed residents. little fogo island churchWe arrived back at Fogo Island Inn, a little nauseous, but happy to have checked cod fishing off my life’s “To Do” list.

On our last night at the Inn, we began chatting with our young waitress. When we asked her what changes she has noticed since the opening of the Inn, her answer surprised us. She said that of course the Island has begun to prosper financially, but what she noticed even more was a change within her.

No different than most kids living in a small town, she said she wanted nothing more than to leave the Island when she became an adult. She headed off to Halifax when she turned 18 but became quite homesick. She moved a little closer, to St. John’s and then when the Inn opened in 2013 she came home. All of the sudden she began to see Fogo Island through the eyes of all the guests coming to visit. They gushed about the raw beauty and unspoiled terrain. She had taken it for granted all her life, and seeing it through a different lens made her really appreciate what she had all along. I guess there’s no place like home after all!lobster traps 2

Being Present in Newfoundland: Part 1

lighthouse at cape spearsYou know it’s been an awesome holiday when you leave thinking about how soon you can return again. We usually go to New York City each fall with our friends “The Grizzlies.” I have written about our previous sojourns to Manhattan with them in this space, here and here. This fall, Mrs. Grizzly suggested we stay in our own country and visit Newfoundland instead.colourful houses in st john'sFor some reason I have always attributed the quality of quirkiness to Newfoundland and it’s citizens. This most likely stems from hearing promotional ads on TV announcing upcoming stories on that night’s news. “That’s 10:00 tonight on The National, 10:30 in Newfoundland.”  Newfoundland’s time zone is just one of those unique things that makes it special.  It veers from the regular standard time zone system by a half-hour. No other state or province in North America deviates from Coordinated Universal Time (UTC) on the half-hour. Curious to see if my perception of “quirky” Newfoundland met reality, I told Mrs. Grizzly I was up for it!

I have never visited any other place where the locals are so friendly. Everyone we met was eager to share with us his or her opinion of what we needed to do, see, eat and drink. Upon arrival at our hotel in St John’s, the  receptionist at our hotel sent us off to a great lunch at The Merchant’s Tavern. Owned and operated by the team behind Raymonds restaurant, the talented duo of Jeremys, (Charles and Bonia) have done it again!

Newfoundland is blessed with amazing access to fresh seafood, wild game and produce. The Merchant Tavern has taken advantage of this and adopted a sustainable approach to dining, foraging and sourcing locally grown ingredients.

For my main course, I scarfed down possibly one of the best pasta dishes I have ever eaten: Ricotta Cavatelli with Braised Lamb and Merguez Sausage. Savory, a bit spicy and salty in the very best way possible, with fresh peas and mint to add a perfect verdant freshness, I will be thinking about this dish for a very long time. The nuggets of toasted breadcrumbs that topped the pasta stayed perfectly crunchy as they tumbled down to the bottom of the bowl and soaked up all the rich sauce.merchant tavern pasta 2
Our waitress heard that we were hiking to Signal Hill that afternoon. She suggested we take the trail that ends in the historic fishing village of Quidi Vidi. (Pronounced “Kiddy Viddy“, as much fun to visit as it is to say!) Her boyfriend works at The Quidi Vidi Brewery, where they make lager brewed with water from 25,000-year-old icebergs. Every Friday at 5:30 they host a kitchen party featuring a live band and fresh seafood chowder. The place was packed when we arrived and The Brew Crew band was in full swing.

Somehow, even with our bellies full of cod chowder and Iceberg beer, we still
managed to be hungry for dinner and headed off to The Reluctant Chef. They serve a five-course set tasting menu with optional wine pairings, carefully selected to go with each dish. No surprise here that we opted for the wine pairings, but truthfully, by the fourth course (and glass of wine), we were no longer able to discern whether or not the wines were oaky, flinty or earthy, nor did we really care. They all tasted good though! The Thai soup and the lamb were truly outstanding. The dessert was beauiful to look at but a little too bitter for me.

reluctant chef menureluctant chef dessert 2

The next morning, after fortifying ourselves with a hearty breakfast, we headed off to the St. John’s Farmer’s Market, where I had a chocolate dipped oat cookie, finished with a sprinkling of fleur de sel, that had my name all over it! I am still daydreaming about it. I plan to recreate it as soon as possible.
chocolate dipped oat cookiesWe headed back to Quidi Vidi for lunch at Chef Todd Perrin’s “Mallard Cottage“. Chef Perrin captured my attention on the first season of Top Chef Canada when he bravely cooked a “seal flipper slider” (on a chive biscuit) for the judges. (Spoiler alert, it didn’t go down too well!)

He has restored one of the oldest buildings in Newfoundland and created a charming rustic spot, featuring  an impressive brick and stone fireplace in the center of the dining room, that my husband, a card carrying pyromaniac, greatly admired. Chef Perrin is cooking Newfoundland comfort food taken to the next level.mallard cottagefireplacePulled pork on cornbread was sweet and tangy and served with fresh lettuces from Lester’s Farm, just across town.Pulled pork on cornbreadMrs Grizzly had scallops pulled fresh from the ocean.scallop saladChef Perrin reimagines traditional Newfoundland dishes, like the salt cod cakes that my husband immensely enjoyed. salted cod cakes and baked beansWe asked our waiter about the “Cake plate” on the dessert menu. He informed us that you can fill a small plate with as much pastry as you can manage, all for $10. We send Mr. Grizzly to the dessert table and he accomplished the task admirably. Our favourite was the caramel apple coffee cake. cake plate at mallard duckAfter lunch we waddled off to hike up to the Cape Spear Lighthouse National Historic Site.cape spears 3Cape Spears 2Set high on a rocky cliff, on the most easterly point of land in North America, the Cape Spear Lighthouse provided an important approach light to St. John’s harbour for more than a century. Kind of cool to think we were standing where Canada begins (or ends, depending on if you are facing the ocean or the land!). Watching the waves crashing on the rocky shore, you can appreciate how terrifying it would have been to be approaching by boat at night.

For our last night in St John’s we had a wonderful dinner at Saltwater Restaurant. We really had no idea that Newfoundland is in the midst of an incredible restaurant renaissance. Meal after meal we were served rustic East Coast food, elevated from it’s humble roots. Comforting and familiar, yet completely new.

You really get to know your friends intimately when you travel with them. We had a 5 hour drive, early the next morning, from St. John’s to Farewell, where we were catching the ferry to Fogo Island. After dinner we stopped at the corner store to stock up on Mr. Grizzly’s road trip essentials. Twizzlers, All- Dressed Chips, Classic Cheetos, Jalapeño Cheetos, Peanut M&M’s, Beef Jerky, Peanut Butter Cups and a large bag of Sour Gummi Worms completed his shopping spree.

Stay tuned for the next instalment of Being Present in Newfoundland and find out how we survived our road trip.

A Surprising Dinner at Africa’s Top Restaurant (The Tasting Room)

Certain restaurant meals stand out in your mind for ages. Although it has been almost 30 years since devouring Emily Luchetti‘s Gingerbread Cake with Warm Apples and Cider Sabayon at Stars in San Francisco, l vividly recall that heady aroma and taste of the molasses and spices as if it were yesterday. That cake blew me away. I had no idea that gingerbread could be anything but a cookie, and that it could taste so heavenly. (Sadly Stars closed down in 1999, but if you are a gingerbread lover, bake this cake!)

I am certain that the memory of the meal I had at The Tasting Room (Franschhoek, South Africa) this past March will remain strong in my cerebral cortex, long after the names of my kids and husband have totally escaped me. Dutch born chef, Margo Janse, celebrates South Africa through food. Her philosophy is to make fine dining approachable and not intimidating. Her dishes are whimsical, playful, consistently surprising, visually stunning and very delicious.

Before we went on Safari in Botswana and South Africa, we spent a few days in Capetown and then made our way East, to the wine region of Franschhoek. We spent the afternoon biking to several wineries. I must admit, I approached the biking with some trepidation. I love going to spin class on a stationary bike, but biking where there are cars makes me very nervous. And biking and drinking… well let’s just say, that seemed like an accident waiting to happen. We were assured that the roads were not heavily travelled by cars. I suited up and vowed to just have 3 sips at each winery.

My husband has been trying to get me to go outdoor biking with him for years. He was so thrilled that he snapped a photo of me in my bike helmet, standing next to my bike, and texted it to our kids. My eldest son responded with scepticism. He said, “Just because she’s wearing a helmet, doesn’t mean she actually rode the bike” We followed up with proof later that afternoon.proof of biking in franschhoekIt was actually a very easy ride, as there were almost no hills or cars. The scenery was breathtaking. These shots were taken by my friend Jack.view in Franschhoekbiking in FranschhoekWe checked into our hotel for a quick shower and headed out to dinner at The Tasting Room.

Our amazing travel agent, Linda, made all the arrangements for us. All we knew about the restaurant was that it was ranked “Top Restaurant in Africa ” and “53rd Best Restaurant Worldwide“.  We were told that they served an 8 course African inspired surprise (there is no menu to choose from) tasting dinner, with wine pairings for each course. We arrived hungry and very excited.

I’ll do my best to guide you through it. Ready? Oh, wait a minute, You just might want to unbutton the top button of your pants to make room for what’s coming. (FYI, I wore a jumpsuit to dinner, with an elastic waistband – a wise choice if you decide to eat here!)

I only brought my phone to dinner, so some of my pictures were not so great. Luckily, I found some beautiful images on two great travel blogs – SFO777 and A Table for Two to add to my own photos.

The first dish that landed on our table was “Onion-Lime Chips with Black Pepper Snow. “Crunchy, salty, tangy and completely addictive. I am still utterly befuddled by the fact that the black pepper snow was white!lime-onion chip with black pepper snowI have often thought of restaurant bread as a harbinger for the rest of the meal. When I took my first bite of “Cornbread in a Can“, I was filled with great hope that the rest of the dinner would be just as delicious. The cornbread was baked in a beautiful Lucky Star Pilchard can. The waiter tipped the tin upside down the cornbread slid out. We slathered it with the whipped salted browned butter and there was silence at the table while we all chewed in wonderment.cornbread in a can 1cornbread in a can 2Then the waiter arrived with what looked to be a tray of miniature desserts. Surprise! Turned out to be “Prawn and Avocado Cupcakes, Rooibus Macarons and Barley Madelines”.faux dessertsOur faux desserts were followed by “Confit tomato and potato tumbleweed“. The potatoes had been shredded and then formed into a hollow round sphere and deep fried. Need I say more?confit tomato and potato tumbleweed 2The next course was simply called “Broccoli, Broccoli, Broccoli“. Three different preparations of broccoli that equally thrilled the carnivores and omnivores at our table.broccoli broccoli broccolijpgFoie gras molded to look like chocolate, topped with edible gold leaf”. Really!!foie 2jpgUp next: “Paradyskloof (a nearby town) quail, amasi, sweet corn, granola.”QuailOur very sweet waiter noticed that my friend Ed was not eating all his food. When Ed explained that he was getting over a stomach bug, the waiter smiled and said he had just the thing. He returned with a pot of Buchu tea. Buchu is a herb that grows in South Africa. It is said to have excellent detoxing abilities when steeped in hot water and served as a tea. herbal teaCheese course: “Dalewood huguenot matured cheddar, rusks, mebos custard, currants.”cheese course
Just when we thought we could not eat another bite, dessert arrived at the table. The waiters silently placed a bowl containing what looked like a giant white snowball in front of each diner. They instructed us not to start eating, just yet. They left the room and returned with glass beakers filled with what looked like caramel sauce. In a totally synchronized move, the waiters poured the sauce on each diner’s snowball. Here’s what happened next:

The snowball was actually a white chocolate dome coated in finely shredded coconut. The hot baobab caramel sauce melted the chocolate to reveal a scoop of coconut ice cream inside. Magical!

This was truly a very special evening. There was one more surprise in store. I had sent the chef a recipe for my husband’s favourite birthday cake. They lovingly baked it for him to help celebrate. It was almost as good as mine!birthday cakeIn my next post, I’ll share with you how to recreate that cornbread in a can!

Very Early Morning Breakfast Bars

with coffee 625 sqThe first time I had one of these breakfast bars was in Botswana. It was day 1 of our Safari adventure and we were out on our inaugural early morning game drive. The wakeup call came at 5:00 am and after I sipped my coffee and watched this breathtaking sunrise, we were ready to roll. (I must note that many of the spectacular pictures in this post come from my very talented friend Edward.)SunriseWe followed our Ranger, O.T. and his trusty sidekick, Tracker Bashee out to the jeep.O.T. and BasheeWhile most Safari goers are anxious to see the “Big 5″, our group was much more intent on observing  zebras and giraffes. There is something about the patterns on their bodies that I find mesmerizing.

The spot pattern on each giraffe is unique, much like a human’s fingerprints. Their unique patterns are how giraffes recognize each other. We learned that here are about 9 different subspecies of giraffes. Each subspecies have very distinct colouring and patterns. Here in Botswana we saw the South African Giraffe.  They are characterized by rounded or blotched spots, on a light tan background, running all the way down to the hooves. This sub species is also found in Mozambique, South Africa and Zimbabwe. Giraffe 1While most would consider the lion to be the “king of the jungle”, I respectfully disagree. Giraffes literally kick ass in the jungle and in the bush. An adult giraffe really has no predators because her long strong legs are used for kicking and the force of them can actually kill a lion. The only way an adult giraffe would make herself vulnerable to prey is if she lay down, because it would take too long for her to get back on her feet should a predator approach. And so giraffes sleep standing up. Luckily they only require less than 2 hours of sleep a day. The only other mammal I know of who can sleep standing up is my husband!

Amazingly, they remain standing even when giving birth! A newly born calf must endure falling, head first, almost 4 feet, to the ground. Sadly only 50% of baby giraffes make it to adulthood. While adult giraffes are too large for most predators, the young can fall prey to lions, leopards and hyenas.2 giraffes 1Although there was no Starbucks in the bush, O.T. came prepared and pulled out a French press and we had a morning coffee break under a shady Acacia tree.french press coffeeMy girlfriend Sandy always travels with empty ziploc bags, so I wasn’t too surprised when she whipped a bag of what looked like granola bars, out of her back pack. We have travelled together before and she never gets on a plane with less than several hardboiled eggs, a large handful of toasted almonds and a peanut butter sandwich. She likes to be prepared! She had taken the bars from the breakfast tray at the Lodge that morning. Although not a huge fan of granola bars, I was starving, so I took one.

These are not your mama’s granola bars. They were unlike any I have ever tried. Usually I find them too chewy and a little gummy in the center. These were outstanding! Crunchy around the edges but just a little bit chewy in the center, these bars were crammed full of oats, dried fruit, sunflower and pumpkin seeds and coconut. They were the perfect snack combo to munch on in the bush. They instantly became our favourite Safari treat.pretty little bowls with mise en placeAfter our coffee break we hit the trail again. Bashee, our tracker spotted a “dazzle” of zebras in the distance so we sped up to see them at a closer range. “Dazzle” is the collective noun for a group of zebra. No two zebra are exactly alike, stripe patterns are like zebra fingerprints. Each zebra has its own unique pattern of distinctive stripes. Their stripes act as ideal camouflage. The wavy lines of his pattern blend in perfectly with the wavy lines of the tall grass. You would think that black and white stripes would stick out like a sore thumb in green grass, but luckily lions, the zebra’s main main predator, are colour blind. Zebra foals are born with brown and white stripes which turn black and white within a few months.

O.T. explained that there are two basic types of zebras, white skinned ones with black stripes and black skinned ones with white stripes. He asked us if we could identify which were which. Can you tell the difference?Ed's B&W zebrasAs we all started peering closely at the zebras, he and Bashee started laughing at us. No such thing! That’s what passes for humour here in the bush.

When we got back to the Lodge, I headed straight to the kitchen to see Chef Elizabeth. She   joked that she is the secret ingredient in these bars, but I finally wrangled the recipe out of her.chefI am the magic ingredient
I will warn you that these granola bars are not remotely healthy, so if that’s your thing, check out these from Bobbi over at “Bob Vivant”, or these from “Minimalist Baker” or perhaps  these from “Oh She Glows”. Chef Elizabeth’s are more like a special cookie treat, but they were so very delicious. Sweet, salty and crunchy, the perfect combo!

I needed to see if I could recreate them at home.sifting flour
adding liquid ingredients
press into pan
in glass cloche 2With my morning latte and breakfast bar, I can close my eyes and pretend I am back in magical Africa

Click here to print recipe for Very Early Morning Breakfast Bars.

stacked up