Living

Chicken katsu is a Japanese-style panko-coated piece of fried chicken that’s become a popular dish around the world. It’s easy to understand why — it’s crispy on the outside, juicy in the middle and served with a flavourful sauce (or two).

When it comes to seafood in B.C. we are spoiled. Halibut, salmon, albacore tuna, ling cod, crab, sablefish, oysters, clams and mussels are just some of the tasty choices we have and there’s much to celebrate about that.

As British Columbia loosens its COVID-19 restrictions, LIVE WELL Exercise Clinics are re-opening across the province with enhanced safety precautions in mind.

Last week, I was looking at family photos and came across ones from a trip my wife, son and I had taken to New York. We had a marvellous time and those photos made me reminisce about the food we enjoyed there.

“It’s really hard to be so close but so far, but it’s nice to have a little bit of hope in such a hard time, and it’s a little bit better than FaceTime.”

By working together, we’ve all helped to “flatten the curve” of the novel coronavirus. Thanks to everyone’s heroic efforts, the province is allowing more businesses to re-open in mid-May.

A lot of flour is being sold during the COVID-19 pandemic — an indication that many folks have gone into pioneer mode and are making bread. Ask them what goes good with it and many will say butter.

Early this year — which seems like a lifetime ago, given what’s happened with the COVID-19 pandemic — my wife and I had a lovely little getaway in San Diego.

A number of readers have asked me to offer basic cooking techniques — skills they could learn or improve on while staying close to home during the COVID-19 pandemic.

A Times Colonist reader, Kevin, sent me an email asking if I had any recipes not requiring ingredients that are consistently out of stock at grocery stores during the pandemic.