Harvest Cafe- Canmore
Yesterday I had the absolute pleasure to eat at The Harvest Cafe in Canmore. It is an absolutely adorable little cafe set in the middle of town, they serve soup, sandwiches, desserts and what looked like a tasty little breakfast menu. However we were there for lunch, so the eggs we did not try, we did however eat soup and sandwiches until ready to burst. My poor delicious cauliflower soup didn’t even get finished because I was just plain too full. I started the meal with a creamy hot chocolate. It was a drizzly rainy day so I was happy to warm up while we waited for our food to come. Then was the meal, I had a chicken and brie wrap, it was served with a delicious cranberry mayo and a cup of cauliflower herb soup on the side. The sandwich was quite flavorful, cheesy goodness abounded, and the cranberry mayo was the a perfectly matched little jolt of flavor. My husband had the Canmore specialty Grizzly Paw Root Beer to start, I stole some, it was great. Then the b.l.t and tomato soup , all was good, he said his meal was just perfect. We both liked that the mayo actually came on the side as a dip instead of on the sandwich , really nice touch! Overall, I would say if you are ever in Canmore this is a restaurant that you simply must try!
Thanks to Ryan and Jessie at the Harvest Cafe for a wonderful dining experience.
Blueberry Muffins
Gloomy days are here. I am not complaining, not complaining at all. In fact this is my favorite kind of weather, drizzly or even rainy days are the best. For me the best day involves a home-baked treat, big cup of tea, fireplace and a good book. With the kids being done all their school for the year I have had plenty of time to indulge. More reading with my fire planned for today!
Recipe from Betty Crocker Comfort Food
- 3/4 cup milk
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries
1. Mix together the milk , oil and eggs. Add dry ingredients stir until just combined. Gently fold in blueberries.
2. Line muffin tin with paper liners (or grease) and scoop in batter. Bake at 400 degrees for 22 minutes.
3. Eat and enjoy!
Breakfast Hash
It’s time for another round of The Secret Recipe Club. Quickly becoming one of my favorite activities of the month. This month I was assigned the blog A Day in the Life by Danielle Deskins. Did I ever have fun snooping around on her blog. The best was all the adorable pictures of her kids, man are they cute! As usual it was extremely hard to pick out a recipe to make. She has a great assortment, wide variety, lots of lovely looking things to eat. One of my favorite dinners is when we have breakfast type foods. As I am not a breakfast eater, I like to have things like pancakes, waffles, and eggs for supper. Enter this amazing Breakfast Hash, everything I want in a supper, and pretty healthy to boot! The whole family declared it a hit, and so we will be making this again!
- 4-6 small to medium-sized red potatoes
- 1/2 green pepper, roughly chopped
- 1/2 red pepper, roughly chopped
- 1 small zucchini, roughly chopped
- 1/2 medium onion, chopped
- 1 T. olive oil
- salt and pepper
- 4 slices of bacon
- 1 egg per person
1. Place potatoes in a pot and cover with water, bring to a boil, boil for about 5 minutes. Drain and let cool slightly. Chop into pieces.
2. Cook bacon in skillet, set aside and crumble. Wipe out the skillet and heat olive oil (or use the leftover bacon drippings) and cook potatoes until lightly browned. Add onions and cook for 5 minutes. Add peppers and zucchini and cook for 5 additional minutes.Stir in Bacon. Season with salt and pepper.
3. Fry eggs in a separate frying pan and serve on top of the hash.
4. Eat and enjoy!
Check out everyone else’s creations here:
our eating habits 