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Land Acknowledgement
SKABC acknowledges that our activities span many Territories and Treaty areas. We recognize and thank the Indigenous peoples who live and care for these lands and waters today, and those many generations who did so in the past. Learn more
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SunMonTueWedThuFriSatSMTWTFS2627282930168:30 AM - Howe Sound day trip - (3B)10:00 AM - Cate's Park World Ocean Day Clean up Walk10111213148:45 AM - White Rock Crabbing Paddle - 2B16171819202112:00 AM - Indian Arm overnight 13NM (2C)235:00 PM - Picnic at Locarno Beach252627282930123458:00 AM - Porteau Cove to Gambier - 18 NM (3D)Contact us
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Monthly Archives: July 2016
Honeydew Melon in Coconut Cream
Yield: 8 servings Ingredients: 1 (13- to 14-ounce) can well-stirred unsweetened coconut cream 3 tablespoons sugar 1 1/2 teaspoons fresh lime juice, or to taste 1 large honeydew melon (5 pounds), chilled In camp: Stir together coconut milk, sugar, and … Continue reading
Creme Caramel
Ingredients: 1 pkg of Dr. Oetkers powdered Crème Caramel whole milk or skim milk powder In camp: Follow the directions on the Crème Caramel package. Bring enough whole milk powder (in a ziplock bag) to make up 2 cups of … Continue reading
Stir Fried Cabbage
Ingredients: 2 or 3 dried red chili peppers 2 cloves of garlic 1 small green cabbage 2 Tbsp. fish sauce 1 1/2 Tbsp. white vinegar 1 Tbsp. sugar At home: Combine the fish sauce, vinegar and sugar in a small … Continue reading
Refried Bean Burritos (for 4 people)
Ingredients for the burritos: 1 can of refried beans (or powdered refried beans from Famous Foods) 1 packet of spice mix (1 tsp chili powder, ½ tsp cumin, ½ tsp oregano) 8 oz. of grated cheese, such as Monterey Jack … Continue reading
Posted in trip planning
Tagged food, vegetarian
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Jacima Salad
Ingredients: 1 large jicama, julienned 2 large carrots, julienned 1 cup red onion, minced 1 red pepper, julienned 1/4 cup fresh lime juice 1/4 cup red wine vinegar 1 teaspoon honey 2 tablespoons olive oil Pinch of cayenne Salt and … Continue reading