It was Awkward Diner’s champagne birthday, so to celebrate we all went for dinner at The Blacktail Florist in Gastown. It was actually an awkward restaurant to find, as they didn’t really have a large sign at all. I only found it by following a sandwich board upstairs.
Once inside though, the ambiance was warm and inviting. Funnily enough, despite the word “florist” in their name, there was little flora to be found, aside from the greenery behind us.
At the time of our visit, Blacktail Florist had not uploaded their latest menu online, therefore we can say we came in with no expectations in mind. That kind of reminds me of pre-internet days…when we didn’t have the luxury of previewing a restaurant’s menu prior to the visit…how did we ever manage back then?? It’s quite hard to imagine now actually.
The restaurant’s menu is quite small, and frankly, there wasn’t much to choose from. I guess for a small restaurant like this, keeping to a small few dishes allows them to easily control the quality and to perfect them.
Fannypack and I have been running for around 10 weeks now and somewhere along the lines, we decided that we needed a goal. So to have something to show for our 10 weeks of training, her and I registered for the 5K portion of the Night Race 2014!
The race happened last Friday at Stanley Park with the starting and finish line at the Stanley Park Pavilion. There were lots of protein bars from Pure Protein to be had and water from Happy Water. There was also neon face painting and glow sticks handed out.
Everyone who registers get an Energizer headlamp and a bright Brooks tech tee- pink for girls, yellow for guys. I’m glad ours was a long sleeve because it was cold that night!!! We were lucky though, the torrential rain stopped when it got close to the event.
The first start was for the kiddies 1K race. It was adorable. The littler ones ran with their parents and the older ones by themselves. We all cheered for them and it was such a friendly atmosphere. And apparently for the first time ever, it was a 40-way tie for first place!!
I was extended an invitation by the Socialettes (a local all-women’s PR company) to attend the first ever Xpocity Vancouver event, held at the swanky Four Seasons Ballroom Vancouver.
Xpocity Vancouver was described as a “social shopping” experience that combines a ladies evening out with product sampling and shopping. Sounds like a superb girls night out to me! I quickly enlisted Ms. Brown Sugar to accompany me for some fun.
On a recent trip to the States, Aunt Aggy had recommended a frozen entrée from Trader Joe’s to me. It’s the Trader Joe’s Spicy Thai Shrimp Fried Rice ($3.99USD I believe….). She had raved and raved about it so I had to try it.
The shrimp portion is in a separate baggy from the rice blend portion, probably because they’re raw shrimp. However they seem to be breaded or something, or at least seasoned. There were 10 pieces in total, decent sized.
The rest of the rice blend portion is below. It looks like chunks of ice but you can clearly see the ingredients and herbs. Prominently there’s Thai red chili pieces, thai lime leaf, and basil leaf. Veggie-wise there’s peas, carrots, and baby corn.
When MarathonMan from Calgary came to visit, GRock, L, him and I all went for dinner at Hee Rae Dung, which is a Korean-style Chinese restaurant. This means, no Korean BBQ, no fear of smelling like it after!
This is a restaurant that MarathonMan’s family, who’s Korean, frequent (he does not speak a word of Korean by the way…just thought I’ll add that in for no reason at all). And apparently they really like it. I found out that they have the Korean fried chicken here too! Which I’ve been meaning to try since my Korea trip with Fannypack last year. Plus they seem to have a formidable ja jang myun also, so I was uber excited to try this restaurant out.
Hee Rae Dung is a very family-style restaurant as you can see. In fact, L commented how it’s like HK-Style cafe and she felt like she should order a Hk-style milk tea.
It’s definitely popular and busy. We went at 7:30pm and it was still pretty packed, although we didn’t have to wait too long for a table for 5.
The only “banchan” served here is raw onions and pickled daikon. In the middle is a small portion of black bean sauce used for dipping the onion in. It helps to cut the bite raw onions have.