Abigail's is in Full Bloom this Spring!
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Raising Tango!
A BC Guide Dog in Training |
Abigail's Chef Victoria, along with her husband, Chris Kirby, are helping to raise Tango, a BC Guide Dog-in-training. A golden Labrador retriever, he's a puppy bundle of energy at 12 weeks old now. Exploring, chewing, cuddling and training are all part of Tango's day.
Victoria and Chris are new "puppy raisers" providing a safe and loving home for up to 18 months. BC Guide Dogs along with their generous sponsors assist in bringing up the pup to be a calm, confident dog, well-behaved in a variety of situations. There are definite rules and training expected, more than just for a family pet; however the practice soon becomes routine and makes life more amenable for Tango and us. This instruction will also aid with his further formal training and eventual placement as a service dog. We describe it as a win-win situation: we get all that puppy love for now and comfort at our separation knowing that he will go on in his new role helping a visually impaired individual achieve independence in their life. But until then, it's time for walkies Tango!
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$169 RETURN GUEST SPECIAL!
No need to look south for an island getaway. With spring arriving early this year, Victoria is in full bloom and there's no better place to relax and unwind than Abigail's Hotel!
We are offering our return guests and readers of this
e-newsletter special spring rates starting at $169. Mention this newsletter and receive a complimentary upgrade at check in (based on availability) plus a gift from us.
Rates include our famous gourmet breakfast, evening appetizers, parking, wireless internet and local calls.
Staying at Abigail's has never been easier!
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| Valid until April 30, 2010
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The greatest compliment we can receive is the referral of friends, family and collegues!
Refer a friend, family member or collegue to Abigail's and they too will receive a complimentary upgrade upon check in
**Valid until April 30, 2010. Based on availability. |
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| CHEF'S SECRET RECIPE |
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Chef Matt McGinn's Secret Gourmet Recipe of the Month
Fennel seed and Citrus Biscotti
2 3/4 C Flour
1 2/3 C Sugar
1/2 tsp Salt
1 tsp Baking powder
1 tsp salt
zest of 1 lemon
zest of 1 lime
zest of 1 orange
3 eggs
3 egg yolks
1 tsp vanilla
1) in a dry frying pan cook the fennel seeds over medium low heat until they just start to pop and become very aromatic. Immediately remove them from the heat and coarsely grind them in a spice mill (clean coffee grinder) or with a mortar and pestle.
2) place all ingredients in a food processor and pulse until roughly mixed then turn contents out into a large mixing bowl.
3) work the mixture together with your hands until well mixed (this is going to be very sticky)
4) separate the dough in two. Roll these both into long cylinders about 1.5 inches in diameter and try to make them uniform not tapered. Place both cylinders on a large cooking sheet, or 2 small cooking sheets, well separated (expect them to relax to about 3-4 times there width) as you don't want them to run together.
5) Cook in the oven for 20-30 minutes at 350 degrees C. once golden brown remove from oven and turn oven to lowest setting. Let the now oblong biscotti cool slightly then cut lengthwise into a desired biscuit size lay out on the same trays slightly spaced with the "insides" of the biscotti facing up. Place back in the oven for an additional 8-10 minutes, until the cookies are crisp and dry.
6)Let cool and serve.
Chef Matt McGinn
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