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, there was so much to see and the hours spent were enjoyed immensely. A perfect Vancouver day, sunny, clear, the views of the city were spectacular. The Skyride up was exciting for all four of us, swinging while passing the towers delighted Hailee (the birthday girl), especially the second tower’s swing - like a ride in itself for her! I have to confess enjoying an ice cream was one of the first things

https://www.grousemountain.com/news/grouse-mountain-moment-contest-july-29

. Drizzle the tomatoes with olive oil and with salt and pepper as desired. Pick the leaves off of the rosemary and thyme, and sprinkle them over the tomatoes. Place the tray into a preheated oven for approximately 3 hours. Remove and cool. Note that the tomatoes should be slightly dried but retain a little moisture.Olive Vinaigrette 1/4 cup (60 mL) pitted kalamata olives 1 oil-packed anchovy fillet 3 Tbsp

https://www.grousemountain.com/posts/recipe-warm-salad-of-slow-roasted-lamb

hours. Scallop Mousse 1/4 lb (125 g) scallops, cleaned, patted dry, and chilled on ice 2/3 cup (150 mL) whipping cream (35%) – chilled on ice pinch of salt Place scallops in food processor. Process until scallops are smooth, and then add the salt. Slowly drizzle the cream into the mixture while the machine is running. Place in the fridge until ready to prepare stuffing. Lobster and Merguez Sausage

https://www.grousemountain.com/posts/atlantic-lobster-and-merguez-sausage-stuffed-tortellini