This past weekend was the Victoria Day weekend in Canada, which for most people meant a three-day weekend. But for me, since my company is low on funding and I only work four days a week, it meant an extra long weekend. Yahoo! 🙂
To take advantage of this extra time, David and I drove down to Seattle for a mini one night getaway. The weather was perfect for our little road-trip. We did a bit of shopping and a lot walking and eating.
Normally, we never know where to eat while we’re there, so in order to avoid going to our go-to restaurant (the Cheesecake Factory) yet again, I did a bit of research before we left. This led us to Boom Noodle, a locally owned Japanese restaurant, for dinner. The decor of the restaurant is very modern and the staff very friendly, but we didn’t have high expectations of the food since none of the chefs in the kitchen or staff were Japanese. The prices for each dish were also a bit on the high side in our opinion. But, we were pleasantly surprised.
Everything we ordered was so flavourful and delicious! The edamame puree (with sweet potato crisps, baby cucumber, japanese eggplant, yuzu pepper) was creamy and a bit spicy. The okonomiyaki (Osaka style Japanese pancake with pork, cabbage, green onions, aioli, tonkatsu sauce, tempura, pickled ginger, jalapeños, bonito flake) was packed full of stuff and a surprise with every bite being sweet, salty, spicy and gingery all at the same time. The tonkotsu ramen (pork bone broth with thin egg noodle, cha shu pork, tamago, green onions, pickled ginger and ground sesame) was rich and creamy and the chicken katsu curry (chicken cutlet with Japanese curry vegetable stew, soy marinated egg, over steamed rice) was perfectly crispy on the outside. The portions were so large we couldn’t finish it all, which in hindsight justifies the price. We would definitely go back again, but order way less next time.
We also wanted to try Korean Tofu House for lunch the next day in the university district, but with our luck, it was closed due to the U District StreetFair that was happening that weekend. We didn’t discover this until after we spent more than half an hour looking for parking. So, in order to not waste the couple bucks we spent on parking, we ended up eating at the fair.
David overpaid ($10) for a cheeseburger and pop, while I had a pad Thai combo that included one beef skewer and two crab wontons, which I think also had cheese. David’s burger was okay. My combo was good for the $6 price. My only complaint was that it wasn’t even warm.
The rest of our weekend back in Vancouver was pretty low-key. The weather had returned to its usual wet and gloomy self. I spent Sunday morning in the DEWC (Downtown Eastside Women’s Centre) kitchen prepping fruit salad for the day’s lunch and veggies for the week. It’s a small contribution, but I’m happy to be a part of an organization that serves as many as 200 women in the community each day.
We had planned to work off the excess calories we consumed on our trip with a hike, but we weren’t in the mood to brave the rain and get drenched. So instead we took a nap. We did have to rest up for our next meal after all. 😉
Dinner that night was prepared by my mom. We had a crab cake salad with kiwi and strawberry dressing along with some marinated chicken and pork (not shown). Dessert was my favourite tangyuan (glutinous rice balls with yellow bean filling).
Monday was another slow day. The only activity I got was an hour on the treadmill to prepare for my first 10k ever (Run for Water) in less than a week. Ahhh….I’m so not ready!
Finally, to end the weekend of gluttony, David made chicken stir-fry while I prepared fresh of the boat BC spot prawns with a simple soya chili sauce.
I should really rename this post “A weekend of gluttony…”
Recipe (adapted from bcprawns.com):
Serves 4 as an appetizer or 2 as a main course portion
- 1 lb. spot prawns
- 4 slices ginger
- 1 scallion, whole, smashed
- 1/2 tbsp salt
- 2 litres waterSauce:
- 2 tbsp high quality soya sauce
- 2 tbsp water or unsalted chicken stock
- pinch sugar
- 1 serrano chili pepper, thinly sliced
- 1 tsp sesame oil
- In a large saucepan, over high heat, bring salt and water to a boil.
- Add scallion and ginger and boil for a minute.
- Add prawns and return to a boil, cover and steep for 2 to 3 minutes.
- Strain and serve immediately with dipping sauce.
- To make sauce: In a small bowl, combine all sauce ingredients. Taste for seasoning. Dilute with water or stock if too salty. Cover and heat in microwave oven (I heated in a small pot) for 1 minute to warm and combine flavours. (I also added some finely julienned green onion to the sauce and used red chilis instead of serrano.)