Anyway, I made due as I was hungry, and topped the cakes with blended strawberries and some dabs of Avalon cottage cheese. Delish. Amazed that flour is even possible locally, really. These strawberries darn near broke my heart- they are so shiny and ruby red. I'm also amped to try out "Tipsy Jill" cheese from Little Qualicum Cheeseworks which I believe is Monterey Jack with red wine marbled through it. Yummmm.
So far, I think butter's the only one. I was hoping to find some hazelnut oil or at least Okanagan grapeseed oil...nothing yet. It's hard to imagine cooking with butter for an entire month! We'll call it French.
ReplyDeleteTipsy Jill sounds tasty!! We can't stop buying the Qualicum Spice. Also, it's really cool that your parents live so close to great places! Just a little more incentive to visit...