When attending the Halifax stop of the Banff Film Festival World Tour I won a very nice pair of hiking boots worth about $249.99 CAD. Needless to say I was pretty happy about the whole thing. I’ve been wearing them around town to try to get a feel for them and I am hoping that they will inspire me to be more active and start using some my old gear again (for camping/hiking trips).
The film festival was fabulous again this year (it is always well worth the admission fee).
Tonight Brittany and I went to What’s for Supper? in Bayers Lake after receiving a gift certificate from my Mother for Christmas. The concept is that you pay to come to a kitchen where all the food is prepped for you and provided, and all you have to do is assemble the food and put it in provided containers or freezer bags. You don’t cook the food but take it home and put it in the freezer. All the food is chopped or diced etc. The meats come in individual sealed packages so you get the right amount etc… It’s dead easy to put together what I hope will be some really good meals.
It was a a lot of fun, the food was easy to prepare and it looks like we’re going to get a lot of really good meals out of it. It’s a great idea for pretty much everyone I know, from single guys who don’t want to cook to families who want to have a quality home made meal in the freezer in case they have surprise guests come over.
Brittany and I ended up making 6 different meals that would each feed approximately 4-6 people in one quick session for just over $120.
Quote from other site:
What’s for Supper opens today at 20-120 Susie Lake Cresent in the Bayers Lake Industrial Park. The new business venture is designed to offer busy people a way to feed their household a batch of balanced home-cooked meals without taking the time to shop, chop or clean up. What’s for Supper offers a number of meal preparation sessions every week, and customers leave with enough food to feed four to six people three times a week for a month. Customers choose from a range of menu selections (chicken tangine, chili-lime grilled pork tenderloin, old fashioned meatloaf), register for a session, prepare their meals at specially designated stations, pack them in a cooler and head for home to freeze them—all in about two hours. “It’s a real time saver and that I think will be the biggest draw to our business,” says owner Michele Peill. “[Our customers] will probably be busy people, busy families, busy mothers who don’t have the time or are looking for alternatives to the ‘what’s for supper’ dilemma.” Customers can register for supper-making sessions online at www.whatsforsupper.ca.
