We are week one into our wine tour. We have rented a Class C RV again and we packed up and hit the road on Monday to head to one of our favourite spots in BC: wine country in the Okanagan. This year the area has been hit hard again with forest fires so we are not really sure what to expect when we get there.
Our fist stop post RV pick up, gas up and stock up is Cultus Lake. It’s become the ritual camp stop to start and end our wine tours given the proximity to our pick up/drop area and the sheer beauty of this provincial park, especially in the fall. I recall the first fall we came here and were stunned by the enormousness of the leaves that had fallen off the mature trees — literally the size of both the palms of my hands side by side.
This week has also seen our favourite winery as our first stop: Moon Curser Vineyards (https://www.mooncurser.com/). We have been wine members there now since 2017 and the wine still does not disappoint. We have played a mad game of Sticks and learned a new game called Rummikub. Unfortunately for me I have not yet pulled out a win on either of those games but there is still time, along with with trivia game I’m destined for the win on. Sorry friend but you know how I like my movie, music and tv trivia.
We survived what felt like a monsoon the other night. Definition of insanity is four intelligent people crowded around a fire watching storm clouds move in saying “nah, it’s not coming our way.” Only for what felt like 100km winds come across the lake literally by storm in only just minutes and wash us out. We almost lost our awning and everything not tied down. But it makes for great stories doesn’t it.
So far we have enjoyed more than a handful of wineries including Moon Curser, Burrowing Owl, Fairview Cellars, Rust, Bartier Bros and Hidden Chapel.
We have enjoyed many meals with our friends and eat as good camping as we do at home. Our first meal was my famous sausage and peppers, followed by ham and scalloped potatoes, chicken faitjes and a lovely meal last night of taco salad. Tonight’s delicacy will be pesto pasta with prawns and a caesar salad. I’ve attached the recipe for this easy delicious pasta recipe.
We are off to dump and check out some wineries in the Keremos area. Stay tuned for my next post to see where our adventures have taken us.
Pesto Pasta with Shrimp and Pine Nuts
Ingredients
- 1/4 c pine nuts
- 1/2 pkg linguini
- 2 Tbsp olive oil
- 12 cherry tomatoes, quartered
- 1 lb large peeled, devveined raw shrimp
- 3/4 c pesto
- fresh basil
Instructions
- In a large skillet over high heat, toast pine nuts, stirring frequently, ensuring not to burn. Transfer to a bowl and set aside.
- Heat water and cook pasta until al dente, approx. 8 min. Drain and set aside. Retain approximately 1 cup of the pasta water.
- Heat olive oil in skillet. Add tomatoes and cook until soften, approximately 2-3 minutes. Move to the side and add shrimp that has been seasoned both sides with salt and pepper. Cook approximately 2 minutes, flip and cook the other side for 2 minutes.
- Once shrimp is cooked, add pasta back to the pan. Add pesto and pine nuts. Stir until combined. Add reserved pasta water a little at a time, if necessary, until the right consistency.
- Serve up and top with chopped basil.