Now that we are tracking our food miles it seems crazy to use Quebec butter and maple syrup, but at least the pumpkin is from UBC Farm. I went with a deep dish style this year, drizzled with hazelnuts and Manitoba buckwheat honey. We're lucky to live in a country with such amazing food--locally and all the way to the east coast. Sometimes you just have to celebrate by spending the extra food miles. (The store was out of Avalon butter, in case you were wondering.)
I have been using Erica's salad dressing recipe from her raw kale ceasar to make other versions, including cole slaw with sesame seeds--it's good with apples and dried cherries. I think it will be the dressing that launches a thousand salads--thank you Erica. I make the dressing exactly as you do and it is outstanding.
I was blessed to have a big bowl of moose stew from Northern BC last night with a glorious pumpkin pie. It was interesting how one person decided to guard the whipping cream and make sure people didn't take too much so there would be enough to go around. It's true, whipping cream is a precious commodity at this time of the year.
Grandma is going to sit down with our son and figure out the food miles in our feast tonight. It's a project that the whole family can get in on.
