Wednesday, April 26, 2017

Powell River Sunset


We returned town in Powell River to see this awesome sunset from our balcony. The view is northwest towards Vancouver Island. I think you can guess why they call this the Sunshine Coast. If you haven't made your summer holiday plans, this is the place to come. It is uncrowded, lots of outdoor activities for all ages, and friendly people. Want more information?


Click here to link to the Powell River Visitor Centre. Come join us in paradise. -- Margy

Friday, April 7, 2017

Quick Shuttle Service from Bellingham to Powell River, BC via Vancouver Airport


Quick Shuttle connection at the Bellingham Airport.
Want to get to Powell River without taking a car on the ferries? Take the Quick Shuttle bus that connects Seattle and Vancouver airports. It has several stops, one of which is Bellingham Airport. Reservations are mandatory and passports are required.

The bus uses the Pacific Highway Crossing in Blaine. You get off at a special building and take your bags inside to clear Canadian immigration and customs. For up-to-date information about border crossing requirements check with with the Canadian Border Service Agency and US Customs and Border Protection before you go.


Boarding the Quick Shuttle
The amount of time necessary depends on the number of passengers and buses in line. Plan on at least 30 minutes, more on holidays. By the way, the Quick Shuttle has free WiFi so you can surf the web the whole trip (or work if you must). The cost is very reasonable, currently about $49 round trip, or $29 from Bellingham to YVR. They will also stop at the train station, cruise ship terminals, downtown Vancouver and most major hotels. Along the way you will see forests, farmlands, small towns, glimpses of the ocean, and finally the big city.


Vancouver Airport South Terminal
Whether you arrive at Vancouver Airport by bus or plane, Pacific Coastal Airlines has a free shuttle every half hour outside the lower level to take you to the South Terminal. Pacific Coastal has connections to many Vancouver Island and BC destinations. From Vancouver, it is only a 25 minute flight to Powell River.


Over Powell River, BC
One-way fares start at about $140. The Quik Pass program includes discount fares for frequent fliers.

Transportation is easy in Powell River. Your Pacific Coastal flight crew can call ahead for a Powell River Taxi to be waiting to whisk you away to your first adventure. If you are on the ground, you can call them at (604) 483-3666. You might be lucky enough to get one of our good friend John's brothers, Rick or Rob. They both have Prius cars to be environmentally friendly and economical.


Powell River Airport
If you want a car, Budget car rental is in the terminal. There is also a stop for the Powell River Regional Transit District bus outside. This bus can take you all around town or, with a connection, to the community of Lund at the end (or beginning depending on your point of view) of Highway 101.  No matter how you get here, Powell River is the place to visit and live. Join us here someday soon. -- Margy

Saturday, April 1, 2017

Homemade Coffee Liqueur


Coffee liqueur resting in my pantry next to my Orangecello.
This is my second recipe to try for making a Kahlua style coffee liqueur. The first was simple and used instant coffee. You can see that recipe by clicking here.

This new recipe used whole coffee beans and cocoa nibs. Each one has its own merits.

Here's a similar recipe I found online. When I made it, I cut the recipe in half.


HOMEMADE COFFEE LIQUEUR

Ingredients:

750 ml white rum
2 cups dark rum
1 ½ cups sugar
¾ pound whole coffee beans
1 cinnamon stick
1 tablespoon cocoa nibs
½ orange zest
1 vanilla bean

Directions:

On very low heat, melt the sugar in a small amount of rum to dissolve it into a syrup.

I had a hard time getting the sugar to dissolve this way so I added a bit of water.

Fill a glass jar with the coffee beans, cocoa nibs, orange zest, cinnamon stick, and vanilla bean.

I had to go to the bulk spice section of several stores before I could find the cocoa nibs.

Serious Eats describes them as "bits of fermented, dried, roasted and crushed cacao bean." In essence, they're "chocolate that hasn't been ground and mixed with sugar yet."

Pour in the dark rum and top with the white rum.

Place a lid on the jar and label it with the date.

Keep the mixture in a cool, dark place for about one month.

Shake it gently about three times a week.

Taste test the mixture occasionally. When the flavour is to your liking it is ready.

Strain the mixture through cheesecloth or a fine mesh strainer into a clean jar.

I like using a Mason jar with a plastic lid. You can purchase them or save the tops from Parmesan cheese containers for free. I always like free.

Your coffee liqueur is now ready to enjoy as an aperitif, on the rocks, or my favourite way, topped with cream. It also makes a great addition to hot or cold coffee.

What better place to sip a cool drink than my front porch with the wonderful view of Powell Lake and Goat Island to enjoy.


How to you like to enjoy coffee liqueur? -- Margy