Fish: its what's for dinner (and lunch)

Right before I left on this trip, I finished listening to Anthony Bourdain's Kitchen Confidential. I was feeling very inspired, especially after stopping at several grocery stores through the day and seeing how much locally sourced produce, fish, and dairy there is here. At camp, I made pan-fried halibut with shitake mushrooms and asparagus, topped with garlic-dill butter, washed it down with local Nova Scotia non-alcoholic cider, and had peaches and cream for dessert. Nova Scotia cream is the most delicious I've ever had, and by some miracle ice cream inflation hasn't hit here so we're taking full advantage.Les mer