The theme for this week seems to be movies: Here are five things:
1. Supernatural. I thought it was Paramount that was filming in Gastown but it was actually an episode of Supernatural. I talked to one of the restaurant owners in the area and he said (after talking to numerous “movie people”) that 2,000 movie workers recently relocated from L.A. to Vancouver because there is more work in Canada.
2. The Mystery Machine. I’m not the only one who has spotted the Mystery Machine around Vancouver: here, here and here. According to Warner Bros, the second movie was filmed in Vancouver and in the end, the vehicles were auctioned off on eBay…
3. Vancouver Film School: Numerous shoots happen in and around the city. I stumbled upon one over lunch on Wednesday just outside the Art Gallery and may have inadvertently been one of the people walking in the background on one take.
4. ICBC Strike. Not new news because the instructors at ICBC have been on strike for a while. However, there were numerous demonstrations and people chains in Vancouver’s core during the week.
5. French Canadian Potage. This is one of my favourite recipes and it’s gluten, dairy and corn free. Potage is a French Canadian staple… comfort food for dark winter months. I generally make a pot and leave it on the stove and people snack on it all day.
French Canadian Potage
- 1 pound acorn squash (seeded, peeled and cut into chunks)
- 1/2 pound of leeks (white part cut into 1-inch pieces)
- 1 large baking potato (peeled and cut into chunks)
- 4 cups chicken stock (we make our own and freeze it to ensure it’s gluten and corn free)
- Ground black pepper to taste
- 2 cloves garlic
- Several slices of crispy bacon crumbled
1. Put everything but the bacon and pepper into a pot and bring to a boil.
2. Reduce to a simmer and cook until squash, leeks, and potato are soft.
3. Transfer soft squash, leeks, garlic and potato to a blender or processor and purée.
4. Return everything to the pot and mix. Add bacon and pepper when ready to serve.
Personally, I thought the recipe above was a bit bland this time around so I added a couple of tablespoons of curry. You could also add some ginger into the mix to spice it up.