We rode out to Gabriola Island today to visit with some friends. We met at a huge “locals” beach. This beach doesn’t even make it on the tourist map. It felt like such a long ride and it turns out it was! I was checking the distance online and we rode just over 17 km! That’s quite a work out for someone who hasn’t logged more than 15 hours on a bike this year. Gabriola Island is also quite hilly. I found myself either working to get up an incline or coasting quickly down hills the whole way. Not many flat spots to be had.
On the ferry:
It was a gorgeous blue bird day and always fun to enjoy with friends. Lily plays easily with the other little girls we were with.
I thought I’d share my simple bruschetta recipe. Perfect for a breezy hot day like today.
- 3-4 Tomatoes, chopped or diced
- 1/2 Red Onion, diced
- 2-3 cloves Garlic, minced
- 2-3 tbsp Oil (Non GMO Canola, Safflower, whatever you like)
- fresh Basil, chopped
- 2 tbsp Vinegar (Balsamic, Apple Cider, whatever you like)
- 1/2 tsp Sea Salt
I like to make the bruschetta earlier in the day to allow the flavours to mingle before topping the cut baguette and baking/grilling in the oven. You can make it it and use it right away though if you don’t have more time.