Tahsis is a remote village on the rugged west coast of Vancouver Island. This presents a challenge to someone accustomed to the plethora of Italian & Asian markets in Vancouver's east side. 

We have a great general store here in Tahsis, (imagine my delight to find water chestnuts!!) but to do a major shop, the drive is an hour or sometimes two and a half hours away.  It takes some planning - and advance notice.  That said, here is a sampling of what has been served.

~ The Sweets ~

Guests with prior reservations are welcomed with a plate of home made butter tarts - pastry is made with all vegetable shortening - butter is from contented cows - sugar is demerara-style.  Self-proclaimed Butter Tart Expert has rated these as one of the best, and young raisin haters have been converted to believers. 

Guests without prior reservations may be suprised with oatmeal marmalade cookies. Or maybe not, depends.

Some mornings we have walnut chocolate chip banana bread, and on others, a basket of cranberry-orange and chive-cheddar scones. 

Then, it's Mom's recipe for cinnamon buns. I bake them in a cake pan, invert them on a plate and let you pull them apart.  An end cut? or from the middle?  s'up to you. 

~ The Savouries ~

Lemon Ricotta Crepes with warm maple syrup, herb roasted potatoes and a decent slice of ham.

Apple Cinnamon Pancakes, bacon bacon bacon and I can do really good scrambled eggs (the secret is to cook them over very low heat). 

Other eggs as well - French style omelets, or poached.  Or if you like, fried like Dad used to do in bacon grease so that the eggs get that crisp little edge all around them.  Healthy no but this is your holiday endulge in small pleasures. 

Working on the ultimate French Toast made from bread baked on site.  There's a caramel one that looks promising. 

Coffee, juice and fresh fruit a given. 

At some point I will start posting recipes, tips and menus.  Like what to have with that beautiful salmon fresh-caught today. Or, my favourite, HALIBUT, simply cooked but enhanced by a salsa- style tapenade of tomato concasse, black olive, garden rosemary and anchois.  Or dire warnings on the horror of over cooking spot prawns (they need only seconds....)