I’ve just enjoyed a few fantastic days in the peace, light and understanding of enduring friendship. My dear friend, Pat, is here from Vancouver and spent the past 5 days with me. Other friends joined us along the way for a myriad of amazing experiences . How fortunate I am to have friends in my life who have journeyed with me much of the past 40+ years.
Not that newer friends are not equally valued. They are also very special to me. I think I’ve written about this before on this blog (see the May 24th post for this as I didn’t want to repeat the same sentiments — and be sure to read the comments to that post as well.)
Did you know you can subscribe to the comments made on the blog in addition to the new posts? I hope you will if you haven’t already, as we’ve had some good ones. Thanks to all who have contributed. And to those who have not yet posted a public comment, please do so at some point. I love hearing from you and I know others do, too. And if your comment doesn’t immediately appear, hit “enter” again. It generally goes thru on the second try!
What I really wanted to share with you today was the recipe for the amazing salad I had today for lunch at the Beachcomber’s Restaurant at The Forks in Winnipeg. It’s nothing like the original Beachcomber restaurant that used to be in the Carlton Inn. (I used to love that place for the “stars” in its sky. It was truly lovely. More for the atmosphere than the food.)
The “new” Beachcomber’s is where Brannigan’s used to be and is much the same as its predecessor as far as ambience is concerned. Nice, but nothing particularly original.
But they do have some exceptional entries on the menu. The one that I enjoyed today is the “Lost Lagoon Salad.” What an amazing menagerie of flavours! The lost lagoon contains chicken breast pieces, avocado slices, assorted field greens, (canned) mandarin orange slices, toasted pumpkin seeds and dried blueberries danced in a scrumptious wasabi and soy ranch-style dressing. Price: $13.75. Size is very ample for a lunch-time meal.
This was one of the most innovative salads I have ever had. I’d never had dried blueberries before and learned that I much prefer them to dried cranberries. The wasabi added a bit of a bite to the ranch-style soy dressing. I loved the crunch of the toasted pumpkin seeds and any salad with avocado is tops in my books. Highly recommended for impact and originality.
About Doreen PendgracsKnown throughout the Web as the "Wizard of Words", I've been a freelance writer since 1993. I'm currently researching and writing "Chocolatour: A Quest for the World's Best Chocolate". You can follow my travels on "Travel Diversions with Doreen".
