Day 4: Last Morning and Drive Back to Victoria

A more cloudy day today which does not matter as much. This is because we are travelling back to our home in Victoria. 

For breakfast I had the same as yesterday, the delicious scrambled egg croissant and fruit bowl. We had a lazy rest of the morning while packing and watching the winter olympics until it was time to check out at 11am.

On the way back we stopped at Tigh-na-Mara to have lunch at the Cedars Restaurant and Lounge. There I ordered the West Coast chowder with cream, salmon, clams, prawns, and herbs. Yummy.

From there it was a hilarious drive with podcast episodes of CBC's "The Debaters" playing in the car. A good podcast makes the drive go by quicker and shared laughter creates a nice epilogue for our weekend getaway.

Day 3 - Cumberland Hiking and Walking

Whenever we are up in the area my wife and I love Cumberland's hiking trails. I think we come here to experience the deeper woods by walking on lovingly managed small trails. There is rarely an unhappy face that we pass by. Here are some photos of the day's visit to the Cumberland Community forest and United Riders of Cumberland. Enjoy.

Nature refreshes our inner batteries so well.

Day 3 Food - Aqua Bistro breakfast, Brewery Lunch, and Raman for Supper

On our third day we had time to enjoy our breakfast while looking out at the morning sun. 

I had the scrambled egg croissant with a very large bowl of fruit. Delicious.

While we were hiking in Cumberland, we stopped at the Cumberland Brewing Co for a small lunch. I ordered the daily soup which was Moroccan carrot and squash with a nice slice of focaccia bread. A blueberry cider accompanied the meal.

For a "lighter" supper we got takeout at Courtney's Nikkei Raman-ya. We have ordered from here before, but since Ghost Raman closed in Victoria (who carried their hand made noodles) we have been missing them. Ichiban noodle Raman was ordered, made with their original broth seasoned with a blend of three artisan misos, topped with pulled pork, sweet corn, pea shoots, menma, beni shoga, green onions, sesame seeds, and shoyu butter. House-made, Tokyo-style alkaline noodle. Yummy and comforting with the extra egg and pickled shiitake.