ROCKY MOUNTAIN HIGH- CANADA

RIGHT OUTSIDE CALGARY... YOU WILL FIND SERENITY

PEACE BE STILL.

CANADIAN MOUNTAIN GOATS

DISCOVERING CALGARY, CANADA> ADJACENT CAMORE- A CUTE LITTLE MOUNTAIN TOWN

CHEESY TOURIST PHOTO 〈 √ 〉

WHERE RHUBARB GROWS IN PARKING LOTS AND EVERYBODY RIKES BIKES AND SMILES.

BISON RIBEYE AND KALE

Wanna have a clean red meat dinner, go for BISON. Have it with some kale to move it through. YUMMY...FOR ME, No carbs if it's for din din. Nice with, brown rice or sweet potato for lunch? I'm just saying.

Crisp it up with a vegan butter bast, some Lemon thyme and Oregano from the garden and it's on.

READY SET GO

SALMON BURGER CUCUMBER SALAD LUNCH

GAS OR FOOD

DO I FILL UP MY BELLY OR FILL UP MY TANK!!!??

SHNITZEL OR MILANESE?

JEWS CALL IT SHNITZEL. ITALIANS CALL IT MILANESE?

THEY START THE SAME.

SO I ASKED AN ITALIAN JEW.

THEY END THE SAME...IN THE BELLY. תודה אחי OR Grazie mille!

GETTING REAL AT WHOLEFOODS

WORDS TO LIVE BY

This is the outside of my new favorite cooler bag. I love it so much.

Bag next to Real Water, Alkaline it.

GETTING CUT UP IN CALGARY

In my neck of the woods, Inglewood is a place where you might get CUT. But this Inglewood, a new up & coming neighborhood in Calgary.
There you will find "the Knife Hipsters" I like to call'um.
KNIFEWEAR is the Premiere pro knife shop. These Boys ain't Fucking around, they know their shit and just as sweet as they wanna be. They even have their own custom line! Crazy. Thanks Guys!
I grabbed a couple stainless steals myself.

Knifewear
1316-9th AVe SE
Calgary, Alberta T2G 0T3
403 514 0577

BONFIRE ROASTED APPLES

So backyard bonfires in Calgary are the norm, the one I went to came with Roasted Apples stuffed with Raisins, Dates and Almonds EH!

EH! CALGARY FARMERS MARKET

FRENCH CANADIAN FAST FOOD EH!

WITH A LITTLE USA HIP-HOP..WOW.

TRAVEL FOR WORK EH!

A CANADIAN CULINARY EXCURSION ENSUES...

BROWN RICE MOUNTAIN

TOSS IN EVERYTHING, BUT THE KITCHEN SINK.

STEAK CHIMICHURRI CURED ME

Have it with Veggies or maybe a sandwich?

CHIMICHURRI

1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons red wine vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon bay leaves
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Chop up the parsley. Add parsley and garlic to food processor and push the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute. Pulse just enough to where everything is mixed properly. When I stopped, the oil was just starting to emulsify, and that happened very quickly. I don’t find emulsification aesthetically pleasing with chimichurri.

ON THE JOB

LEMON TART BLUEBERRY MINT

FILET OF BEEF TARRAGON CREAM

TUNA CUCUMBER