BC Living
You’ve Gotta Try This in December 2024
From Scratch: Chicken Soup Recipe
Earl Grey Cream Pie Recipe
How Barre Enhances Your Flexibility
Top Tips for Workout Recovery
5 Tips to Prevent Muscle and Joint Pain When Working a Desk Job
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Local Getaway: Hide Away at a Lakefront Cabin in Nakusp
6 BC Ski Resorts to Visit this Winter
A Solo Traveller’s Guide to Cozy Accommodations
B.C. Adventures: Things to do in December
Disney on Ice Returns to Vancouver This Winter
5 Boutique Art Galleries to Visit in BC
11 Advent Calendars from BC-Based Companies
10 Nourishing Hair Masks and Oils for Dry Winter Days
The Best Gifts for Travellers in 2024
• 6 medium-sized potatoes, any kind or a mixture (recommended are Russian Blue, Banana Fingerling or Yukon Gold) • 1 tsp. (5 mL) fresh rosemary • 1 tsp. (5 mL) fresh tarragon • 1 tsp. (5 mL) fresh savoury • 1 tsp. (5 mL) sea salt • 1 tsp. (5 mL) oil • 3 garlic cloves, crushed
Scrub potatoes. Leaving skins on, cut into bite-size cubes. Place in microwave-safe bowl and heat on high for 2.5 minutes. Remove and toss with herbs, oil, salt and garlic. Transfer to a foil pouch and bake in the oven or BBQ at 350°F (175°C) for 35 to 45 minutes. Serve with sour cream and fresh chives.