I've updated the "THIS is what we do here" sidebar (we do much more than this of course, but these are some of the events happening in town should you be headed our way) and will add some more pictures to the slide show this weekend. Please make sure you take a peek at the "What Others are Saying" sidebar — there are some fun (and interesting) takes on Tofino through others' eyes. This feature is always changing.
I also need to announce the winner of the second Eik St. t-shirt. (Drum roll please....) Congrats. to Marion. A lovely "Eik St. Tree T" is heading your way. Thanks again to Kate of Earth's Revolution for the t-shirts to give away.
If you are in town this weekend, you might want to try to find Mark Hobson, who will be painting at the Shorewind Gallery for the weekend. A wonderful guy. Well worth a visit (and it looks to be a drippy weekend, so it's an indoor alternative).
And, finally, I've had a few requests for the recipe for the Nanaifo Bars I wrote about on Canada Day, so I'll post it here. This version is gluten-free, but if you can eat gluten then just use regular graham cracker crumbs. Also, this is NOT a good recipe for people who like to pick apart layered desserts. If you try to eat the top layer (the chocolate) on its own you'll get a nasty surprise, because I use unsweetened chocolate. It is great when you bite down through all three layers though and cuts the sweetness ever so slightly. (And someone asked if the Bird's Custard powder is gluten-free. As far as we can tell, yes. FH has eaten it with no problems and what little I can find on the Internet seems to say that it is okay.)
Tough City Writer's Nanaifo Bars
(1) Melt in a double-boiler:
1/2 cup butter
5 tablespoons cocoa
1/4 cup sugar
1 teaspoon vanilla
2 cups crushed gluten-free graham wafers (or use crushed gluten-free cornflakes or vanilla cookies)
1 cup coconut
1/2 cup chopped walnuts
Press in pan. Chill.
2 cups icing sugar
2 tablespoons Birds Custard powder
1/4 cup butter
Add enough milk to make icing (~ 3 tablespoons)
Spread over (1) and (2).
Melt 4 squares of unsweetened Baker's chocolate + 1 spoonful of butter. Spread over top and chill.