Friday March 13 -- There wasn't a time today when I wasn't completely full. There was no way I was going to turn down anything at breakfast, so I had another helping of the Fairholme granola and yogurt, Eggs Benedict, some strawberries, pineapple and kiwi . . . and this time fresh from the oven were lemon scones with chunks of white chocolate, pressed with a layer of coarse sugar and served with crème fraîche and homemade raspberry jam. This was my first time eating crème fraîche, and there couldn't have possibly been a better combination. This scone was in fact the best thing I tasted the entire trip.
It was another food-filled day on the set . . . still stuffed from breakfast, I allowed room for a lunch of Baked Salmon with Creamy Shrimp Sauce and Asparagus with Cherry Tomato Basil Vinaigrette, and then Roasted Red Pepper Hummus, Fig & Olive Tapenade, and Oatmeal Cookies with Mixed Fruit & Pecans, and finally I was sent on my way with a Glazed Lemon Cupcake-to-go. Too bad we didn't have these sciencey Pacific Coach Line chairs for a backdrop in the studio.
On the ferry ride not only did I have a roast chicken dinner with dipping sauce and Caesar salad, but I had to go and top it off with this slice of lemon meringue pie, not because I was hungry at all by that point, but because I've wanted a slice of ferry lemon meringue pie for about four years, since the last time I traveled to Victoria and spent a good amount of time ogling a fellow passenger's dessert. I'd even, umm, composed a poem in my head at the time likening meringue to a cloud of happiness. Tasting it now I concluded that it did indeed taste cloud of happinesslike. Anyway. It didn't even occur to me until writing this now how many lemon-flavoured things I ate that day. It did however cross my mind after stuffing myself with abandon all day that perhaps it's time for a lemonade diet.
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