RBC Bluesfest Outdoor Festival Survival Guide

Buzz is about Ottawa for this year's 20th anniversary of RBC Bluesfest.This is a giant two week festival that really requires some stamina to get through! As much as there are some delicious options at the festival food stands, lineups under the sunshine can trigger some hanger.

Here are a few suggestions for snacks and how to make it through!

1. Water Bottle! You can't bring it in filled, however there are water fountains at the Main Stage where you can fill an empty one up all the time. There is usually a line up there but not nearly as long as at the beer tents!

2. Nuts! Last year I went absolutely crazy with this Wheat Belly recipe. Gluten-intolerant or not, a 100% nut granola can withstand the heat and is high in protein so that you can stave off hunger longer. This way, you won't have to leave your sweet spot you snag near the stage because you'll pass out if you don't eat!

3. Food Vendors! Main stage vendors are carried and plentiful but if you find the line too long, side stage food vendors usually have smaller lineups.

4. Booze! Everyone knows alcohol dehydrates! Be careful out there party peeps - refer to suggestion 1.

5. Eat before you go! A big breakfast / lunch / dinner can tide you over so you can save a couple bucks for that favourite band t-shirt.

See you there! xo

Seared Red Pepper, Onion and Mushroom Chicken with Avocado

After spending a meat-filled time in Europe I'm finally happy to cook for myself again back home in Canada. This recipe uses left over chicken and is fresh and fast so that it doesn't heat up your kitchen on those unbearably hot summer days!

Seared Red Pepper, Onion and Mushroom Chicken with Avocado

1 red pepper, sliced lengthwise
1/2 yellow onion, sliced lengthwise
4 white mushrooms, sliced
100g cooked chicken, cut into 1/2" pieces
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp cumin
1/2 avocado sliced
Some chopped cilantro to taste
salt and pepper
1tbsp lemon or lime juice.

Heat a heavy skillet on high heat. Allow pan to heat up for about 2 min then add olive oil. Add your peppers and onions and reduce heat to medium high.  Season with salt, pepper and spices and sautee for a couple of minutes. Add mushrooms and cook for another 5 min, stirring every minute. Add the chicken and warm up in the pan for one minute. Add cilantro and toss briefly and plate immediately. Add slices of avocado and top with lemon or lime juice.

This makes a light meal for one accompanied with rice or a great paleo meal for those days you don't want to feel weighed down!

2014 Ballymaloe Literary Festival. Recap.

Well, what a crazy few weeks leading up to what was to be the most inspiring collection of food writers, chefs, filmmakers and food lovers! Besides all the amazing workshops, discussions and cooking demos, there was plenty to do at The Big Shed. Over the past few weeks I have researched, read and cooked from 10 of the guest speakers at this year's Litfest. As they walked through the Ballymaloe grounds, it was surreal having them go from computer screen / cookbook to right there in front of me. It was an incredible pleasure to watch these amazing people share their stories and passion about cooking food from scratch and from their hearts.

Diana Kennedy and Darina Allen

Yotam Ottolenghi & Sami Tamimi working with the Ballymaloe Cookery School staff on their once-in-a-blue-moon pop-up dinner.

Donal Skehan and I after his talk on Food Blogging.

The 'U2' of Litfest: Sami and Yotom's incredibly, gorgeous, delicious and fresh cookery demonstration. I asked them whether it was worthwhile to make tahini from scratch. They said no, your kitchen will smell horrible and it's best to buy it Iranian-made.

Sandor Katz helping me say hi to a friend who absolutely adores him.

David Tanis

Thank you to everyone at Ballymaloe Cookery School for taking me under their wing and letting me help out on this amazing festival. Hope to see you all at the fest in 2015!

Susan Boyle's A Wine Goose Chase theatrical history of wine in Ireland.

Food blogging.

Alys Fowler - fellow bee lover / author / forager

Food is fundamental

Closing remarks