BC Living
Embark on Culinary Adventures: 5 Must-Try Solo Dining Experiences Around BC
You Gotta Try this in April 2024
English Muffins – From Scratch
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Travel Light, Travel Right: Minimalist Packing Tips for Solo Explorers
A Solo Traveller’s Guide to Cozy Accommodations
Local Getaway: Relax at a Hidden Cabin along Jordan River
Films and TV Series that Inspire Solo Travel
B.C. Adventures: Our picks for April
Cooking Classes
Sḵwálwen Botanicals – Changing the Face of Skincare
Culinary Fashion: What to wear on “Foodie Field Trips”
Freshen Up your Skincare this Spring with these 9 BC Based Skincare Products
Serve hot off the grill or chilled. This is the best way to enjoy those fresh peppers and bunches of basil from the garden.
• 1/2 cup (125 mL) olive oil • 6 crushed sweet basil leaves • 1 sprig fresh thyme • 6 sweet red peppers, halved, rinsed and seeded
Combine the oil, basil and thyme in a bowl. Toss the pepper halves in the oil mixture until coated. Let sit for 1/2 hour.
Heat barbecue to high and place marinated peppers skin side down on the grill. Cook for 3 minutes. Turn over and continue to cook on the other side. Grill until the peppers are soft.
Remove the skins when peppers are cool enough to handle.