You sure look thirsty… try some lemonade!
The Big Squeeze Lemonade Stand Competition/Fundraiser is August 1 from 11 a.m. to 2 p.m.
Barbecue (BBQ)
Planes, burgers and pianos
The Transportation Museum has been hosting an annual spring barbecue for several years. It provides them an opportunity to highlight their summer season programming.
Grilled Kofta
2. Divide the ground meat into four portions and shape into 6-inch sausages, place on a metal skewer (or don’t, I had good results just grilling these without any skewers) and drizzle with olive oil. 3. Heat your grill to high heat and grill kofta until cooked through turning often, about 6 minutes. Let kofta …
Why You Should Be Carving your Hot Dogs
Hot dog carving is my latest passion project. This past weekend I became the general of my own army comprised of perfectly seared men and women armed for battle in a soft and squishy white bun. You too can become a leader among men, all you need is a paring knife, a packet of hot …
Salmon: Another Dijon Delight
Fire up the barbecue, here’s another never-fail salmon recipe. Salmon: Another Dijon Delight Ingredients: ¼ to ⅓ cup mayonnaise 2 Tbsp of your favourite Dijon mustard 2 tsp brown sugar 2 tsp fresh or concentrate lemon juice ½ tsp dill Black pepper to suit your taste Lemon pepper Olive oil Method: In a mixing bowl …
Salmon on a Stick
This shish kabob recipe works well, but be gentle as rough handling will cause the cooked fish pieces to break and fall off the skewer. Ingredients: Any size skinless salmon fillet cut into 1” cubes ½” thick sliced zucchini, enough to put 1 slice between every 2 pieces of salmon ¾ inch pieces of red …
Veggies à la Barbecue
I bet you can get your kids or even adult veggie haters to enjoy them done on the barbecue. Here are three simple and very tasty methods. Simple Method #1 Cut carrots diagonally, broccoli any size, cabbage in slabs or just about any other veggie. Wrap in tinfoil with a little olive oil and oyster …
The Tale of the Tinder-Q
Say you’re a single person throwing a barbecue. No stranger to the rigours of quality event coordination, you line up a food and drink theme, secure a donated fire pit, invite all your friends and lots of peeps you know but never really hang out with. Cute flyers are made. Fancy sausages ordered from the …
In Support of Mental Health
The Second Opinion Society (SOS) is holding its annual barbecue on Thursday, July 28th, from 11:30 a.m. to 2:30 p.m. and all are welcome. SOS is located at 304 Hawkins St. adjacent to the Yukon Conservation Society offices. There will be hotdogs and burgers, as well as vegan and vegetarian options, thanks to generous donations …
Farewell Winter, Hello Summer
After a long Yukon winter, you look forward to packing away your warm winter coat. We all look forward to the warmer days.
Looking after each other
in 1996, the Mount Lorne fire hall opened it’s doors with a 1977 Ford cabover truck with an 800-gallon tank and a 125 horsepower pump
It is All Just About BBQ Jealousy?
When it comes right down to it, perhaps human evolution has all been for naught. My mind started drifting on that particular stream recently, as I watched my neighbour gleefully set up his patio furniture and lovingly polish his brand-new stainless steel barbecue. Several millennia ago, so the story goes, we oozed our way out …
“Stand back … I’m cooking!”
“Men will cook if danger is involved,” writes comedienne Rita Rudner, which pretty much explains my love for the barbecue. I once bought a quarter of beef and it had so much fat in it that I kept a garden hose and baking soda handy whenever I delicately placed a slice on the grill. I …
Plank It Up
Sockeye is in season and if you haven’t yet discovered the ease and piquant flavour of cooking fish on a cedar plank, now is the time. Planks infuse a wonderful woodsy taste to fish as well as minimizing the mess in cleaning up. Following are two recipes, a really easy one and a more challenging …
Singing the Praises of the Much-Maligned Zinfandel
One of the fun questions I enjoy asking wine drinkers is, if you had one wine to take with you to a desert island, what would it be? I have several good friends who would choose New Zealand Sauvignon Blancs, with their zesty, grapefruit-y notes, as exemplified by the Kim Crawford or Oyster Bay Sauvignon …
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Stir Fry and BBQ: Making the Most of Your Game
So you’ve got 250lbs of moose or up to 500lbs of bison in your freezer? You’d better hope the family likes the first dish you prepare, because there’s a lot more where that came from. Most of the problems with wild meat go back to how it died and how it was dealt with from …
