I took a trip down to the flower wholesale company before they closed at noon. I just felt like having some fresh flowers around..and as usual I overbought…the prices are just so amazing it’s hard not to. A big bunch of white gladiolas, two bunches of blue irises,ten stems of mini gerberas, a bunch of proteus, a bunch of horsetail reeds, and a bunch of twisted willow branches. That should fill a couple of large vases quite nicely.
On the way back, I decided to swing up Main Street and stop at 49th to visit some of the shops in the Punjabi Market area. I found a lovely little hammered copper Handi bowl at a ridiculously low price…so bought three…who knows where I’ll put them! Gazing in the windows as I walk down the block, I feel positively drag in my orange shorts and black top. The windows are full of absolutely stunning saris in fabulous colours with jaw dropping beadwork.
Feeling a bit peckish, I decided to continue down to the other end of Main Street and grab one of my favourite treats… a steamed pork bun from a little Chinese bakery/lunch counter that I have been frequenting for the better part of 20 years. I love the Keefer Bakery, but it’s this little hole in the wall place that I usually go…to be honest, I don’t actually even know what its name is…I just know exactly where it is. So I drive around Chinatown three times looking for a parking spot, finally find one, pay a dollar for parking, walk the four blocks back to the pork-bun-place, wait in line, order one bun (I only have a dollar on me…). The woman bursts forth with something in Chinese…and then in English says “No more today”
Gasp!
Sadly, I cross the street to Maxims. Still an excellent Chinese bakery…but they only make baked pork buns, not steamed, so much less substantial…. 84 cents please.
I nibble my pork bun and head back to my truck.
I make a quick stop at Save on Foods to pick up a grapefruit and some honey for the blueberry salsa tonight and see Elias Honey. Now that takes me back a long way. I’ve heard the ads on the radio for Elias honey lately and it’s so strange to see it. Why?
Well, one simple reason.
Mr. & Mrs. Elias and their son Torbin lived down the street and around the corner (on Hutchinson Avenue – I think they actually still live there too!) from me when I was growing up. Like…maybe…ten houses away…. and he did his honey in the basement. You could buy it in a few stores in Prince George. I never did because I could buy it from their house. When Mr. Dayle didn’t have any of his to give me…. But I’d never seen it elsewhere. And there is is, right on the shelf in Save on Foods in North Vancouver. Wicked! AND….in a glass bottle with a metal lid!!! No plastic to be seen! SOLD!!! So here’s my honey plug… buy BC, buy organic, buy fresh, buy plastic free…buy Elias honey!
So I didn’t get my steamed pork bun, but when I came home I found that Kirk had left the leftover roasted tomato soup, from two nights ago, for me… yum! It got a little zippier after being left to sit for awhile.
Here’s the recipe…. it’s a slight modification on a recipe from the Barefoot Contessa.
Roasted Tomato Basil Soup
About ten ripe campari tomatoes (or plum, or any other kind you like…I just happened to have camparis), cut in half
some good olive oil
some kosher salt
freshly ground black pepper
1 Spanish onion, chopped
3 (or more) garlic cloves, minced
2 tablespoons unsalted butter
¼ teaspoon crushed hot red pepper flakes (I used caribe)
1/2 jar pureed, strained plum tomatoes
2 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
About 1L chicken stock
Preheat the oven to 400 degrees F. Pour a bit of olive oil in the bottom of a baking pan and place the tomatoes cut side up in a single layer in it. Drizzle olive oil over all of the tomatoes. Then sprinkle with salt and liberally grind fresh black pepper over top. Roast for 45 minutes.
In a soup pot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the pureed tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a simmer and cook uncovered for 30-40 minutes. Coarsely puree with a hand mixer or food processor. Taste for seasonings. Serve hot or cold.
So good!