Well, we are back from our tour of the Canadian Rockies and let me tell you, it was without a doubt the trip of a lifetime. The mountains, lakes and rivers were unlike any I have ever seen. And there was wildlife around every corner. I saw just about everything except a moose. There were mountain goats, big horn sheep, elk, deer, buffalo, pronghorn antelope, black bears and even a red fox. The eagles were flying around the trees like robins do here in Indiana. In the ocean I saw a whale, sea lions and seals. Even though I snapped over 600 pictures I still didn't take enough.

But since this is an article about food and cooking I will relate some of the culinary adventures I went on. I was presented with a wonderful array of foods while on the train and in the many fine hotels we stayed in. I was rarely without several choices. The meals on the train were for the most part good. The desserts were above and beyond my expectations and the breakfasts were commendable. In one of the hotel restaurants I had the best salmon ever. Evidently the freshness of visiting the areas where it is caught really does make a difference. I enjoyed several meals of salmon.

Interestingly, of all the hotels where we were served a meal, the most memorable was the small motel out in the middle of nowhere. The Port Hardy Airport Inn is a very humble and basic place to spend the night. The meal is worthy of mention, though. I had halibut for the first time. It was good. In fact it was very good. Not being a seafood lover, I took quite a gamble that evening and it paid off nicely. I asked the waitress how it was prepared. A simple seasoned flour coating on the freshest of fish and placed in a skillet to brown was all there was to it. I will be doing some experimenting with these ingredients and find a recipe and cooking method to share in an upcoming article.

One dessert was a new one to me and was particularly good, 'Nanaimo Bars'. I have started my research of the origin and recipe and will be sharing with you this wonderful new delight, again in a future article. Other articles I am working on include scones, cooking with flowers, a new soup recipe and some appetizers and dips. For now here is a recipe fit for these hot summer days.

Place ingredients in blender jar in order listed. Blend on liquefy until slushy, about 45-50 seconds. Serve immediately. Makes five 4-ounce servings