VanEats

Happy Belated Birthday Andrea! And thanks for the link to our first anniversary story.

Now if only she had more German recipes on your site, just kidding :-) Reading Andrea's site makes me feel homesick (heimweh) for Germany! Very strange how you can feel homesick for a country that you lived in for only 3.5 years!

A belated thanks to Al for linking to us on his site. As Dave stated in an email to me, it's great to be appreciated!

I've personally got alot of insight into nursing and medicine courtesy of Al's site, which I highly recommend. And I also like the look of his recipes. Unfortunately, however, I haven't had a chance to try any of them yet! Someday.

UPDATE July 10, 2001: Don's current schedule can be found here.

Big Don's Pickle's rock! He sells them at the East Van Farmers' Market every Saturday in the summer.

Big Don's Pickles are home made in his kitchen in Delta. Because they are home made, the actually taste like pickles. The beet pickles, for example, actually taste like beets. And if you don't believe me, they are certified authentic 100% delicious pickles by my Ukrainian friends, Lisa and Rebecca.

On Thursday night we celebrated the Summer Solstice by packing a picnic to enjoy while swing dancing at the Kitsilano Showboat. Lisa and CJ brought roast chickens, bagels and cream cheese, Roland brought some great Greek dips from Parthenon, and I made this potato salad.

How it all Vegan is a fun vegan cook book published in Vancouver in 1999 (here's how to get a copy) that we leafed through tonight at our friend Gretchen's birthday dinner. It explains alot about vegan cooking and is written in a fun, casual style. Definitely worth checking out!

This recipe for spicy mango chicken came about as a bit of a mistake! When I canned my mango chutney this weekend, there were a few jars that didn't seal properly. Instead of reprocessing them, I decided to use them and came up with this tasty recipe.

If you're using commercial mango chutney, you may want to decrease the amount you use, as quite often commercially made chutney has a lot more sugar and could burn easily. You could then throw in some fresh or frozen mango chunks and add more spice.

This past weekend I canned mango chutney. This recipe works well with barely ripe, firm mangoes, rather than overripe ones.