Lunch, at the behest of the children, was at Trolls today. Trolls is a 60-year-old seafood restaurant (an institution known for its fish and chips) on Horseshoe Bay,a quaint cove and ferry hub for commuters by boat to and from the Nanaimo, Bowen, and Vancouver Islands from Vancouver City.
The gales of wind are always punishing in that part of town so we bundled up and worked up an appetite by promenading down the dock, sauntering around the park, and freezing our buns off, before heading in to Trolls for a grease-laden, traditional dock-side meal of fish and chips. We also had my favorite: deep fried oysters and bourbon chicken wings with ranch dip.
My chef instructor would have been scandalised by the battered and deep fried cod, halibut, and salmon. They were perfectly fresh; it was sacrilege to have super-cooked them that way. I can imagine him saying, "Sacre blue! Feesh et cheeps? Why eez therkkrr need to frrkkrry zee feesh?" He used to always say, "Why keel eet again, eets alrkkrready dead?" Well, because it tastes good!
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