Grenfell Campus’ Ferris Hoddgett Library is full of surprises. Usually those suprises are found in books. Except today, people. Did you know you can get little reusable tote bags at the circulation desk? For only $2?
Inside the little ball of green you see above is a tote sturdy enough to carry 2 hardcovers, 1 bottle of wine, and your daily recommended servings of Fruits & Veggies. When you’re not cramming for finals or grocery shopping, the bag stuffs into a neat 4-inch ball that you can keep on hand. Now, when you discover your own exciting treasures around Corner Brook (I’m thinking Farmer’s Market) you’re tote-ally ready.
Although it’s not 100% Guava, I found the perfect juice for my Newfie cocktail:
It’s organic, it’s fair trade, it’s tropical. But what’s the best part about it? Combined with lime, it makes the drink bear a slight resemblance to the unofficial flag of Newfoundland, the Newfoundland Tricolor:
Remember when I raved about my favorite post-run snack? Well, I can’t lie folks, sometimes I feel the need to step out of my date-energy-bar routine and embrace a bit of decadence. Sometimes I just have to indulge.
Down the hall, only a few paces from the YMCA, the Thistledown Café makes indulgence all too easy with what is arguably the best cookie in Corner Brook. A crisp, buttery, shortbread cookie topped with zingy, real-lemon glaze? Oh go on, just give in!
Look what I found this week:
And while the Guava are not as fresh as the box suggests…
I still managed to make this:
And you can learn all about it here. Enjoy!
What I love about weekends?
Discovering new wine:
Discovering new chocolate:
And discovering both are organic!
I’ve mentioned More for Less foods in several posts already, and today’s no different. Every time I visit the store to pick up spices, nuts, and flour, I inevitably leave with something new I’ve fallen in love with. Like this:
As a kid I ate Guava Jam often, thanks in part to family living in South America who would bring jars of the sweet, pink confiture with them on visits. Imagine my surprise and delight, then, to discover it in Corner Brook, Newfoundland– the least likely place to serve tropical fruit-anything.
While my childhood Guava experiences consisted of smearing the stuff on toast, this jelly is just as delicious served with a cheese course, as a compote for lamb or steak dishes (perhaps even moose?), or simply on a baguette with a slice of aged cheddar as an afternoon snack. ¡buen provecho!