|Canadian Rockies from above|
It was an early morning waking up at 3:45 am in Thunder Bay. We arrived in Vancouver at 8:00 am Pacific Time (a three hour time difference) We felt like we were chasing the sun.
|Lion's Gate Bridge|
The totem poles were majestic and stood tall beside the trees.
Once docked we had to return to our vehicles. Except....we kind of lost our car in the row upon row of vehicles on level 4 of the ship. OOPS! We did finally find it, as all the other cars had departed. It was only a matter of time and embarrassment. Oh well.....we won't do that again!
We sheepishly drive off the ferry and arrive at our destination. Nanaimo, called the 'Harbour City" a small town. One of many small towns we will be visiting. And of course, the mystery of the Naniamo Bar:
Some legends trace its roots to Nanaimo's coal mining days when families of miners sent care packages that often included rich custard treats. Other accounts say Dutch settlers brought the recipe over in the early 1900's. Local historian figure the Nanaimo Bar was most likely inspired by a recipe in a 1952 Woman's Auxiliary to te Nanaimo Hospital Cookbook.
Tomorrow, will be hiking the Nanaimo Bar Trail. Yes, it exsists. A trail of sweet shops where you can sample traditional, deep fried, Nanaimo Bar ice cream, and espresso bars!
We just returned from dinner, and cannot even fathom eating the delectable treat as our bellies are full, and the body clock is scrambled.
It has been a long day travelling, so a good sleep, ocean air and Pacific time zone weighing heavy on our eyes, so by tomorrow, we will be ready to explore with both eyes open. The Goal: Desert!
THE ULTIMATE NANAIMO BAR RECIPE
1/2 cup butter
5 tbsp. cocoa
1/4 cup sugar
1 egg beaten
1 3/4 cup graham cracker crumbs
1/2 cup finely chopped almonds
1 cup coco nut
Melt first three ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat and stir remaining ingredients. Press firmly into an ungreased 8 x 8 pan.
1/2 cup butter
2 tbsp. + 2 tsp cream
2 tbsp. vanilla custard powder
2 cups icing sugar
Cream butter, cream, custard powder and icing sugar together. Beat until light. spread over bottom layer.
4 squares semi sweet chocolate
2 tbsp. butter
Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in fridge.