Premium Tires For Safety – Michelin Premier LTX

Taking Michelin Premier LTX Tires For a Spin

Not sure about you but as I’ve gotten bit older my choices of how to spend money have changed and I’ve opt for a “safer” lifestyle all around (I’m so grown up). When I was in university I remember having a terrible car accident and totaling my car and it was likely preventable should I have replaced my tires regularly with something with a descent tread. However at the time I seem to have had more pressing needs, like dining out, or drinking wine. Now that I’ve now tested a variety of tires, though, and know how differently they perform, I wouldn’t play so recklessly with car safety. I’d be forced by my adult-like sense to completely skip the dinners out, stay home and eat some ichiban, and invest the money in tires.

michelin premium tlx

Recently Michelin offered us a chance to try some tires, and we decided to give the Premier LTX a spin (pun intended) on the Honda Odyssey that my friend drives.  These tires are Michelin’s crossover/SUV touring all-season tires that are great for Vancouver as they’ve got super wet grip when new and when worn. They’re known for their all-season traction on wintry roads, even in light snow, making them ideal as long as the car doesn’t need to take the Coquihalla or travel the backroads.

We chose Kal Tire to install the tires, as there’s many around, they’ve got a great track record, and their rates are good. Their service was excellent and when the tires had to be torqued, as they do after you drive on them for a bit, we were able to do it in Abbotsford on the way out of town instead of back at the original location; super convenient. The tires hugged the road and we all felt a lot safer driving the vehicle; you don’t have to know the technology to understand and feel the safety good tires make.

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Premier LTX tires use extreme silica and sunflower oil enhanced tread compound to increase traction in wet and cold temperatures. The mould the compound into a light-truck-size-tuned symmetric tread design featuring a continuous center rib flanked by notched intermediate ribs and linked shoulder blocks to combine straight-line tracking with responsive dry-road handling. Michelin adds Expanding Rain Grooves around the tire’s circumference and Emerging Grooves across its shoulders, so as the tire wears, the Expanding Rain Grooves widen while Emerging Grooves open up, providing more traction in wet and wintry conditions.

premierltx persp

While all-season tires are meant to keep you safe in occasional, transitional weather conditions, you need winter tires to safely ride through our Canadian winters. Winter tires feature unique tread compounds, like the flex-ice compound in Michelin X-Ice Xi3 tires, which allow them to remain more flexible in colder temperatures, providing better traction than all-season tires. All-season tires are less flexible and less effective when the temperature drops consistently below freezing, and especially when precipitation is added to the mix

*Sponsored by Michelin.

Weekly Goods – CandyTown, Bocuse D’Or and More

What to do in Vancouver this coming week!

Okay folks is it just me or does it seem like Christmas is coming even faster this year? I’ve already been through Christmas in November, in Jasper, and been out to Potter’s Nursery and will have a summary of that both of those adventures shortly, and now Vancouver’s streets are all full of holiday hurrah! Why fight it? EMBRACE THE SEASON. #therealsanta


CandyTown – November 26 in Yaletown

Okay is it just me or do those gingerbread men scare the crap out of you too. Almost like clowns, no? In any case the rest of CandyTown promises to be less freaky and my pals at WildTale are bringing in some Effingham Oysters to shuck and there will be festive cocktails around Yaletown, Santa,  and more!


  • “All I Want for Christmas” Gift Market
  • Free Horse Carriage Rides (in front of 1200 Pacific Blvd)
  • Visits with Santa and the Ice Queen
  • Ice Carving Demonstration
  • Live music and street performers
  • Candy Making
  • Christmas Tree Lot

Bocuse D’Or Canada Fundraiser

If you haven’t dined on Chef Keith Peters cuisine you are seiously missing out. He and his team are rocking it out in Burnaby. This fundraiser is the foodie event of the season and a chance to mix and mingle with the culinary elite of our Province. Funds go to send our Canadian Chef to the Bocuse d’Or to compete in ultimate culinary challenge! GO CHEF JAMES OLBERG! Buy Tickets

6:00 PM

Delta Hotels Marriott Burnaby, BC

Wednesday, November 30, 2016  at the Delta Hotels Marriott
4331 Dominion St, BurnabyCanape’s & Cocktails 6pm
Dinner 7pm-10pm
DJ & Dancing 10pm-MidnightCome and dine with Vancouver’s top chefs and Bocuse D’Or alumni to support Canada’s competitor James Olberg.  Attendees will enjoy an exquisitely prepared 5 course meal assembled by Delta Hotels Marriott, Executive chef Keith Pears.  Each course will be paired with carefully selected wine to compliment Keith’s unique ability to present flavours and stunning plate presentations.This is your chance to get to know some of Vancouver’s top restaurant talent.  Each table will be hosted by some of the cities hottest chefs including Victor Bongo, John Carlo, Bernard Casavant, Alex Chen, TJ Conwi, Dennis Green, Donald Gyurkovits, Lynda Larouche, Chris Mills, Patrick Quigley, Hamid Salimian, Jack Tsai, Alex Tung, Jeffery Young and Marcus Von Albrecht just to name a few.

The evening will feature an informative presentation on the highly prestigious Bocuse D’Or competition and Canada’s representative, plenty of prizes and raffels.  All proceeds will benefit Canada’s representative.TICKETS*:

Single tickets $208.25 ($199.99 + $9.25 s/c)

Table of 9 $1870($1800 + $70 s/c)

*Admission includes a chef hosted at your table, complimentary martini and 5 course meal paired with wine. Tables are selling quickly, so don’t miss your opportunity to dine with Vancouver’s top chefs.

Christmas at FlyOver Canada

I love this show, especially at Christmas! We went for Halloween and will be back for this for sure! Christmas at FlyOver Canada offers guests the opportunity to experience a magical twist on the ‘Ultimate Flying Ride’. Riders will embark on a mission to help Santa Claus search for his missing elves during the exhilarating flight across Canada, and on to his magical workshop in the North Pole!

website. November 24, 2016 – January 2, 2017 | Daily from 10am – 9pm*


Chef Jefferson Alvarez Cacao Vancouver


Chef Jefferson Alvarez has had a busy fall as he’s recently opened Cacao, inspired Latin American plates in Kitsilano. We had a few questions for him as he preps for Gold Medal Plates to compete for Gold, but there were no hints as to what he’ll be serving!

Tell us a little bit about your restaurant and/or style of cooking.

We are a latin American restaurant style progressive Latin

Where do you eat in your city?

Where chefs are hands on!

What would be your ideal food day? 

Food from my mom

What trend do you wish would die?


What trend/s do you wish would be next?

NO MORE TRENDS PLEASE! We should evolve and progress like normal people use to.

What ingredient do you always have on hand?

Salt & pepper.

What’s your go-to recipe when you’re eating at home? 

Brazilian bbq chicken.

What equipment do you wish you had in your kitchen?

A real stove top.


What cookbook would you suggest for a gift for your foodie friends this year?

Virgilio Martinez CENTRAL

Any hints on what dish you will be preparing for Gold Medal Plates?

No comments.

What wine/beer/libation are you pairing with this year?


Who is coming with you?


Chef Mark Filatow Waterfront Wines Kelowna


Our next interview is with Chef Mark Filatow from Kelowna who’s also on his way to Victoria to compete in Gold Medal Plates Culinary Competition.  He’s competed before and taken the gold so it could be a repeat performance if all goes well! Filatow answered a few questions about ingredients he always has on hand, and who’s coming with him.

waterfront wines restaurant kelowna make a reservation 352x299

Tell us a little bit about your restaurant and/or style of cooking.

We really focus on the seasons and use our travels and research to combine for new ideas. 

What trend do you wish would die?

Picture perfect food that tastes like nothing!

What ingredient do you always have on hand?


What’s your go-to recipe when you’re eating at home? 

Pizza…or meatballs waterfront wines

What equipment do you wish you had in your kitchen?

Wood Oven 

Any hints on what dish you will be preparing for Gold Medal Plates?

Worldy Inspired, locally sourced .


What wine/beer/libation are you pairing with this year?

Tantalus 2014 Chardonnay 

Who is coming with you?

Pretty much the entire kitchen!

Bio – Mark Filatow – Executive Chef & Sommelier

With over twenty years of experience, Mark Filatow represents the pinnacle of culinary excellence and is the driving force behind Waterfront Restaurant and Wine Bar. After graduating with honours from the Dubrulle Culinary Institute, Mark honed his culinary skills at some of the most prestigious restaurants in BC including Tofino’s Wickaninnish Inn, Vancouver’s Bishops and Diva at the Met and Kelowna’s Fresco Restaurant.

In 2001 Mark was accepted into the coveted Sommelier Guild, making him one of the only chefs in Canada with this level of skill in food and wine pairing. By 2005 Mark’s culinary prowess was acknowledged by Enroute Magazine when they recognized Waterfront Restaurant & Wine Bar as one of Canada’s best new restaurants. With these awards and continual stream of industry accolades from Vancouver Magazine, The Calgary Herald, San Francisco Chronicle, Eat Magazine and more, Mark still manages to keep his feet on the ground… and in the kitchen as Executive Chef/Sommelier of Waterfront Restaurant & Wine Bar.

Recent Accolades:

  • Western Living Magazine – “Top Foodies under 40″
  • Vancouver Magazine Restaurant Awards
  • “Gold” Best Restaurant in the Okanagan – 8 years running (2009 – 2016)
  • Southbrook Award for Food Day Canada – “Best Wine Paired Menu”
  • Recommended in Phaidon’s New Restaurant Guide “Where Chefs Eat”
  • Winner 2012 Vancouver Gold Medal Plates
  • Food Day Canada – University of Guelph, Good Food Innovation Award 2013 & 2014

Chef Ned Bell Vancouver Aquarium Ocean Wise Chef


Chef Ned Bell is on his way to Victoria this week to compete for the in Gold Medal Plates culinary competition and we posed a few questions in advance to get a feel for just what he might be preparing.

Chef Ned Bell

Tell us a little bit about your restaurant and/or style of cooking.

My Focus is on Wild Seafood from the Pacific Ocean, and responsible aquaculture, farming seaweeds, shellfish and fin fish in a responsible way from a clean ocean.  (Chef Neb Bell is at the Vancouver Aquarium)

Where do you eat in your city?

At home with my family, having 3 boys and a very busy wife keeps me close to the family table.

What would be your ideal food day? 

I am a very early riser, usually 4:30 am, and I travel a lot, so my fitness routine and my breakfast are always the same, no matter where I am, it keeps me on schedule mentally and physically. Breakfast and fitness set the tone for me for the day, after that, I will eat whatever I want as long as its healthy and of course indulgent.

What trend do you wish would die?

‘Trends’ in general, Everyone is trying to create the next cronut, lets focus on food as a pathway to health. I am not saying don’t eat your favorite things, but lets put more energy into eating well, then eating trends.

What trend/s do you wish would be next?

Food as a gateway to a healthy lifestyle, when I eat well and exercise, I rest better, have a happier clearer mind, and I am a better father, partner and son.

vancouver island salt co

What ingredient do you always have on hand?

Really Good Sea Salt, I never leave home without it. (Van Island Sea Salt)

What’s your go-to recipe when you’re eating at home? 

Kate’s (Ned’s wife) Turkey Spaghetti.

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What equipment do you wish you had in your kitchen?

My wife and I are renovating our kitchen at home, and I have lots of fancy kitchen gadgets at our Cookculture shops, so, honesty, I have all the kitchen equipment I need.

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What cookbook would you suggest for a gift for your foodie friends this year?

Well, My first Seafood Book is coming out in Sept of 2017, so I’d say that one 😉. (Can’t wait!)

Any hints on what dish you will be preparing for Gold Medal Plates?

Very fall, roasted, caramelized, foraged mushrooms from Tofino, elderberries, fish and lots of tasty business .


What wine/beer/libation are you pairing with this year?

2013 Canyon View Pinot Noir from Haywire

Who is coming with you?

Friends from all over, chefs from all over BC (Ross Derrick from the Table at Codfathers, Andrew Shepard from Vancouver Island Sea Salt, Matt Horn from Cowichan Pasta, Jed Grieve from Cookculture, William Beere, Sous Chef at Oceanwise).

Chef Rob Walker Big White Ski Resort, Kelowna

Counting down to Gold Medal Plates in Victoria November 17! Top chefs from British Columbia compete for the gold, silver and bronze medals in this ultra-tough culinary competition. Prior to this yearly face off, we catch up with the chefs competing for and next up is Chef Rob Walker.

Tell us a little bit about your restaurant and/or style of cooking.

My style is very simple, local, seasonal, and sustainable ingredients treated as simply as possible 

Where do you eat in your city?

Well I have two young children so we don’t get out much and if we do the places we choose to go have to be approved by the kid’s lol.

Breakfast = The Jammery

Lunch = Pearson’s European Deli

Dinner = Cactus Club 

What would be your ideal food day? 

To me this would be a nice quick day trip to the South Okanagan with my wife.  We would start the morning off at The Bench Market in Penticton for a really good cup of coffee and fantastic locally inspired breakfast sandwich. A stop in at Craft Corner Kitchen for some funky spins on Farm to Table dining would be my choice for lunch. Then off to visit some of my very good farmer friends and of course some wine tasting, then to top off the day, a nice romantic dinner at Hillside Bistro on their patio to watch the sunset over Lake Okanagan. That’s an ideal food day for me.

What trend do you wish would die?

Asian Fusion

vegetable forward

What trend/s do you wish would be next?

“Root to Stem Dining”, it’s time as Chef’s to start showcasing all the hard work our local farmers do day in and day out producing fruits and vegetables by creating dishes were the focus is on these and not just the protein. Produce can be so much more than a side dish or accompaniment to something else.

maldon salt

What ingredient do you always have on hand?

Maldon Salt

What’s your go-to recipe when you’re eating at home? 

Danielle’s (my wife) recipe for Meatloaf is top shelf! 

What equipment do you wish you had in your kitchen?

pacojet australia



What cookbook would you suggest for a gift for your foodie friends this year?

The Butcher, The Baker, The Wine & Cheese Maker in The Okanagan. > By Jennifer Schell


Any hints on what dish you will be preparing for Gold Medal Plates?

It’s all Local and Seasonally Inspired!

liquidity 2014 estate chardonnay liquidity 2014 estate chardonnay2  

What wine/beer/libation are you pairing with this year?

Liquidity 2014 Estate Chardonnay

Who is coming with you?

All Star Cast! My Kitchen team consists of Chef James Holmes of Craft Corner Kitchen, Chef Danny Capadouca Pastry Arts Instructor Center for Food, Wine, and Tourism Okanagan College. Chef Jesse Croy, Two Rivers Specialty Meats. Sous Chef Boddie Macklin-Shaw, Kettle Valley Steakhouse Big White, Apprentice Chef Matt Martin, Apprentice Chef Carson Bibby. Trevor Hanna the VP of Hospitality at Big White will be on the front line as well Liquidity Wine Maker Alison Moyes and Liquidity Tasting Room Manger Erin Korpisto pour wine.

Chef Jess McCleery Pilgrimme Restaurant on Galiano Island

Chef Interview Series – Chef Jesse McCleery

This week I’m on my way Gold Medal Plates in Victoria to witness some of the top chefs from British Columbia compete for the gold, silver and bronze medals in this ultra-tough culinary competition. Prior to this yearly face off, we catch up with the chefs competing and first up is Chef Jesse McCleery who I was fortunate enough to catch within cell phone reception last week!

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Chef’s dish – SQUASH, ONION, PEAR, BEEF HEART – Growing Chefs Fundraiser 2016

Tell us a little bit about your restaurant and/or style of cooking.

Pilgrimme is a small restaurant on Galiano Island with a focus on vegetables, Canadian grains and what grows wild on and around the island.

Where do you eat in your city?

When I head over to Vancouver I always try to get a bowl of ramen at motomachi and usually steer towards all the amazing Asian foods in town , one of the things I miss most about the city.

What would be your ideal food day? 

Guests willing to try new things.

What trend do you wish would die?

Food trends in general. We tend to over consume the latest trendy veg or whatever which in turn sees a lot of destruction in other countries when there is big money to be made supporting North Americas over consumption of latest said food trend. Everything in moderation!

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Chefs at Growing Chefs Fudraiser – Chef McCleery far left.

What trend/s do you wish would be next?

Conversation up and phones down at the table.

What ingredient do you always have on hand?

One type or another of a gulf island seaweed.

What’s your go-to recipe when you’re eating at home? 

Grilled cheese.


What equipment do you wish you had in your kitchen?

A rational.  (For those who don’t work in a pro kitchen – “A cooking appliance that senses, recognises, thinks with the user and ahead, learns and communicates with its user. The first appliance on the market that does not work according to pre-set programme.” – Food Stuff Africa).

fool mag

What cookbook would you suggest for a gift for your foodie friends this year?

A subscription to Fool magazine

Any hints on what dish you will be preparing for Gold Medal Plates?

The humble rutabaga

What wine/beer/libation are you pairing with this year?

Seastar wines from our neighbour Pender island

For more about pilgramme and Chef McCleery head to Food Day Canada for Anita Stewart’s brilliant write up – pilgramme.

Tsawwassen Mills Telus Giveaway

Start Checking Off Your Holiday Gift List with a Telus Giveaway

Let’s start the week off with a giveway to get you into holiday mode. I just returned from Christmas in November at the Fairmont Jasper Park Lodge and I’m launching into the holiday season with bells on. Thanks Telus for this package.


The bag ($200 value) includes the following items:

  • Drop Scale
  • Tangram Jump Rope Medium
  • Mad Catz Lynx Mobile Wireless Controller
  • Bosign Tablet Stand
  • Crayola Colouring Book (Frozen, Avengers)

About the TELUS Connected Experience Concept Store 

Have you been to Tsawwassen Mills? When you do, be sure to check out the new Connected Experience concept store where you can touch, test and play some of the coolest connected devices on available today.

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Designed with today’s digital lifestyle in mind, this concept store has more than 1,000 specially curated products to help enhance consumers’ increasingly connected lives ranging from smartphones and tablets to connected home, audio, toys, fashion and health and wellness products and connected devices.

Key features include:

  • Spacious store footprint measuring 2636 sq feet
  • Curated product selection, include connected home, headphones and speakers, toys and health and wellness, featuring key brands including Nest, Sonos, Beats, and Fitbit to name just a few
  • More than 1,000 products available, increased from less than 200 products in the previous store design to help you personalize your mobile experience
  • 10 charging stations and 5 wireless charging locations throughout the store in case your phone needs extra juice to get through your shopping day
  • Interactive sound bar experience for comparing the best in Bluetooth speakers
  • More than 100 live demo products to test and play with
  • Customers can book a complimentary TELUS Learning Centre session with our expertly trained Learning Centre Experts who provide one on one counsel to our customers to help them learn how to use their new mobile devices and connected products to maximize their use

Visit the TELUS Blog to read more about the new TELUS Experience and take a virtual tour of one of our new concept stores.

Telus Giveaway

Thanks to Josh Rimer for this Pic of the Giveaway. Read more about his Telus Experience here.

To win!

a Rafflecopter giveaway

Weekly Goods – Umbrella Day, Cornucopia and Christmas

I walked home last night just as the US election results were being finalized, the streets were empty and it began to rain hard, hopefully not a complete foreshadowing of what’s to come in this new era of Trumpism. We can only hope that the ugly thoughts of those who who seem to feel that hatefulness has any place in this world and will serve anyone well in any manner at all, can be peacefully addressed and dissipated, but this is very hopeful thinking. I am sad and shocked that this is where we find the world today and don’t look forward to the empending and shocking reality tv we will now be subjected to, no matter what channel we turn to. Please take a moment to project some good this week (and always), hug your neighbour, smile at that stranger and perhaps just help someone that you have the energy and resources to assist.

Umbrella Day

The one day we should hope for rain Vancouver Firefighters will be selling $15 umbrellas and handing out Clif Bars (by donation) at major intersections in the business district of downtown Vancouver. All proceeds go to the Snacks for Kids program. Each Umbrella sale provides 45 snacks to Vancouver’s vulnerable children!

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Vancouver Firefighter Charities’ volunteers can be found in the following locations on that day:

  • Main Tent: Granville & Georgia Streets (in front of London Drugs)
  • Granville Station (Dunsmuir and Granville)
  • Waterfront Station (W Cordova between Seymour and Granville)
  • Yaletown Roundhouse (Davie and Mainland)

Umbrella Day Gala – The Flying Pig Gastown
November 9, 2016 | 6:00pm – 10:00pm

The team at The Flying Pig in Gastown will host an additional event to support the Umbrella Campaign and Snacks for Kids on the evening of November 9. Guests will enjoy plenty of entertainment, refreshments and the delectable hors d’oeuvres The Flying Pig is famous for. Tickets are $75.


Corncucopia – until November 20 Whistler

 #Cheersto20Years Cornucopia is the True North of food & drink festivals – a place of culinary reckonings, where the wild meets the refined and the epic and the epicurious come together.

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Women of Whistler: Wine 101 with Joanne DiGeso 

Joanne DiGeso hosts this fascinating look at the real-life stories of women who have made their mark on the world of wine as winemakers, winery owners, and industry trendsetters. Through the ages, women with a passion for wine have frequently needed to break social and economic barriers, and to defy conventions and expectations, in order to exercise their talents and skills. Seminar guests will enjoy sipping the fruits of their groundbreaking work while they hear behind-the-scenes stories of some of these important women’s lives. This is a great opportunity to discover some off-the-beaten-path wines that will make a splash on any occasion – and you’ll love sharing the stories with your guests while you entertain. Men are welcome to join us at this engaging event. Don’t be shy!

5:30pm – 7:00pm Seminar
7:00pm – 7:30pm Networking Session with Dames Wines, presented by Mireille Sauve

Winery dinners, grand tastings, culinary demonstrations and events, industry gatherings – including the brand new Cornucopia Wine Summit, all running alongside Cornucopia’s wellness microfestival, Nourish and the Cornucopia Kids cooking day, Cornucopia’s rich and wide-ranging 11 day and night program will deliver its fill of new discoveries and deeper connections with locally inspired and globally relevant ingredients, destinations, flavours and makers.

11 day festival of food + drink, Cornucopia brings together the wild and the refined, and puts the art of eating and drinking centre stage.


Christmas in November – Jasper

Fairmont Jasper Park Lodge, Edmonton Journal, Calgary Herald and BellMedia invite you to experience the magic of Christmas in November, and I’m so excited to be heading up there tomorrow!

This extraordinary Christmas themed event has been a tradition for the past 27 years at Fairmont Jasper Park Lodge. Enjoy a variety of talented presenters, decadent meals, themed activities and special sessions to attend. Celebrate all the things the holidays should be: great food, wine, entertainment and seasonal inspiration through fun and interactive classes. Cook with celebrity chefs; learn the art of Christmas crafts and holiday decorating with industry experts; take home tips from a mixology class and sample wines from around the world.

3 Nights (Thursday – Sunday) – November 10 – 13, 2016 from $1,110 per person    

Uncommon Goods – Retail With A Conscience


This summer when I was searching for some sturdy portable BBQs that could be wheeled out to our local beach, or park, and wouldn’t fall apart after merely one use, I came across a super cool site, UncommonGoods, that featuring a super cool BBQ that I had to have. At the time they weren’t shipping to Canada, but they thankfully now are, and I’m thinking I may just do a little more shopping this season for some holiday gifts.

The company has been around since 1999, is based in Brooklyn, is privately-owned and features unique jewelry, designer décor, tabletop items, and handcrafted gifts created in “harmony with the environment” Their mission to support and provide a platform for artists and designers, half of what they sell is made by hand.

In addition to the BBQ that I ordered up a wine cooler a wine tote that I got some serious use out of this summer. Here’s the scoop on each of these “Uncommon Goods”.

Get Grilling

Great for our BBQ this summer as we just strapped it to our cart and wheeled to the park. It’s perfectly sized for small, spontaneous cook-outs, and we love the sleek, modern design with silicone handles that stay cool when the grill is hot. It’s easy-to clean with a chromium-plated iron coal bucket and lid, and has a nylon strap to secure all the parts for storage and transportation.  Make it a set with the Bristle Free Grill Brush.

Totes Cool

This tote is perfect for hiding wine at the beach until those pesky liquor laws change. Carry your favorite BC wine or any beverage to picnics and tailgate parties in style. The bag is sturdy, water-proof and has a false bottom that conceals a 5-liter, leak-proof, airtight pouch that holds your drink of choice, and a freezer pack to keep things chill. It also has room for cups, snacks, or other essentials, as well as a zippered compartment for valuables and a comfortable shoulder strap that leaves your hands free, to drink!

uncommon trayIf you are looking for some ideas for the holiday season, UnCommon Goods has some great ones! How about a dish that goes right from the over to the table and looks great too? Pie anyone?



uncommongoods candle

Stocking stuffers are a breeze with Uncommon Goods, just check out the flavoured popcorn flavours above and there’s lots for the of gorgeous decor to beautify your holiday home, I’m captured by the shadow candles.

**UnCommon Goods sent me the BBQ and Tote and the other suggestions are also my own.

Good Life Vancouver is all about the good life in and around Vancouver and often far beyond!