When travelling with children, you should consider hiring a sherpa to carry all the junk you need to get them happy throughout the day.
|Unintentional product placement.|
|This is what triangle post on Wolfe Island looks like.|
Sal doing the prerequisite "what will you do to be on my blog" shot.
Sucker. Taking pictures and doing yoga is hard work. This meant it was time to refuel. Though it's almost always time for me to refuel. Feed me! Today was no ordinary lunch. We had a vegan(though they aren't) FEAST on their private island! I got to prepare it in the kitchen of my dreams overlooking the water. It even has my dream gas stove. In their cabin. I like to stand over it and weep. Despite the fact that I don't get to keep the kitchen, I still feel fortunate to even get to use it. My contribution to this potluck was portobello mushroom fajitas with cilantro sour creme (just sub the chipotle for 2 tbs of minced cilantro that you'll add after everything is blended) and avocado (the weird looking thing in plastic wrap.)
Christina's F-Bomb Fajitas4 portobello mushrooms
2 cloves garlic
1 red pepper
1 green pepper
2 tbs olive oil
1 tbs meat rub (I like Costco's sweet mesquite)
2 tbs coconut oil
1/8-1/4 cup dry white wine (red also works, just with a bit different flavour.)
Juice of one lemon
1 tbs mesquite seasoning (failing that, a mix of salt, cumin, chili powder and cayenne works well)
Drizzle washed mushrooms with olive oil, and use your hands to get into the nooks and crannies. Sprinkle first portion of rub, and massage into your shrooms. Set aside for about 30 minutes while you prepare the other ingredients and heat your BBQ. Cook until tender and not charred to death. Set aside. Once cool, slice. In the meantime, heat your pan and melt coconut oil. Cook onions until they're about halfway done (not quite translucent)and then add your minced garlic. Saute for another minute, and add the peppers. Once your veggies are about 5 minutes from tender-add the portobellos back to the pan, in addition with the remaining ingredients. Cook until everything is tender, taste and adjust seasonings.
Also featured were artisan PB and J sandwiches, homemade pickles, tomato salad, and garden salad. Oh baby!
From there we watched huge cargo ships pass by and tried not to get epically sunburned. Mini practiced her skills on the water, which clearly involved being fancy. For those getting picky about the irony of fishing during vegan lunch, you'll be happy to know that vegans don't fish-we weed :D
The only thing about Wolfe Island is that the ferry fills up quickly in the summer, so catching it back is always 30 panicked minutes rounding up your junk and hauling ass to get in line. Our hustle paid off, because it gave me time to enjoy the view and take random pictures.
Yuhuh. And then look who I got to make friends with!
Awesome. If your day doesn't end with a turtle, then it can't really can't be "the best day ever". So thanks to Sal for the good times and to Wolfe Island for being a pretty fabulous place to spend a gorgeous summer day. Go check it out for yourself, and remember that Kingston is waiting right where you left it.
|Thanks for the gorgeous photo Shannon!|