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Growing up, my Dad and I were attached at the hip. As a commercial salmon fisherman on the West Coast of British Columbia he was gone (along with my mom) all summer, but more than available to spend time with me when it wasn’t fishing season.
We went skating, we listened to music, we sang in the car, we laughed, we played violin.
And it was my Dad’s idea to get chickens as backyard pets. Which also lead to his idea for my first job to be canvassing the neighbours to buy chicken eggs from me. Free range, grass and veggie fed chicken eggs, sold for $1.50 a dozen (cash only). I was five years old.
It’s no doubt my love affair with eggs started early. Today’s recipe is a new one from my lovely clients Nora & Pete. The hosts with the most is how I would describe them. This is a fabulous recipe that cooks up well every time. Easy to make breakfast for 20 people at the same time too!