Opening Reception: Aya's Catering

Michael, the Curator, did an excellent job hanging our show. He managed to make a sensible, attractive display from our huge number of pieces.

It took two nights to hang them all, but the end result was very satisfying.

Aya's catering was a real highlight of the night. We know this because there was almost nothing left by the end of the night.

Orange Madeleines, fruit and sponge toffee with dark chocolate.

Sweet-and-salty shortbread, under the flowers.

The star of the line-up: home-made pork rillette, served with pickles and grainy mustard.

Potato chips dusted with herbs and spice, and a platter of watermelon cubes with goat cheese, black pepper and a balsamic reduction.

Babaghanouj, tadziki, flatbread, baguette, veggies, and mini cornbread muffins baked with a tomato slice.

BC Camping #2: Fauna

Two nice encounters with wildlife on Highway 12 outside of Lilooet:

This little black bear scampered up the steep embankment, pausing only to wave his tongue at us. No sign of a mother around, and he looked a little young to be on his own. Perhaps not.

These two mountain goats tolerated each other while they grazed, but would clash whenever a vehicle passed, perhaps reacting to the noise. They stood stock still after each clash, which is understandable considering how hard they hit.

This little orange terror wandered into our campsite, very confident and full of play. She helped set up the tent.

She inspected our washing line.

She investigated the car.

She took a peek in the tent...

... and chased the finger-monster inside.

She helped cook breakfast in the morning.

Eventually she settled down for a wash and a squeeze or two.

Closing Event Catering

Aya applied her high standards to another round of catering, this time for our closing event at Little Mountain Gallery.
A full table, with sangria blanca.

Basil-tossed roast beef canapés.

Grilled peppers and tomatoes on focaccia.

Taramasalata canapés with cucumber & lemon relish.
Papadam and veggies with cilantro chutney dip.

Custard pudding cake.

Lemon squares, chocolate cookies, chocolate pavlova.

Aya's Exhibition Catering

Of course Aya catered the opening night of our art show.


Babaghanouj with focaccia.


Ham mousse with focaccia.


Roast beef and red pepper canapés with balsamic reduction.


Feta on watermelon with black pepper and honey.


Profiteroles with fresh raspberry whipped cream, lime madeleines.


We poured a few bottles of the delightful Gazela Vinho Verde, a perfect food-friendly summer drink; crisp acids and light bubbles.