Mmm, Tacos – Flaca’s Tacos Food Truck

When I used to live in Vancouver, my office was located downtown, just on the edge of Gastown. Lunchtime was glorious because the options for deliciousness were endless: Jules, Nuba, sandwiches at MacLeans (RIP), and my favourite fast food place, Freshii. I spent a lot of money on lunches, and I regret nothing – not only was the food delicious, but I lived for the social hour.

Screen Shot 2017-06-09 at 4.05.02 PM

Photo from Arturo’s

However, without a doubt, my #1 favourite food option was ARTURO’S (or as I liked to call it on the inter-office messenger, R2ros). Arturo’s is a food truck specializing in all things Mexican and all things delicious. It was located steps from my building, which made it a great bet for rainy days. Arturo is a real guy, and he is so awesome. I haven’t lived in Vancouver for more than FIVE YEARS, but he STILL remembers me when I visit his truck for a chicken quesadilla on whole wheat – he always asks how Whistler (or now, Squamish) is. If you’re ever in the ‘hood (West Cordova @ Howe) on a Tuesday to Friday, you HAVE to check it out.

I have tried to convince Arturo to open spin-off food trucks in the Sea to Sky, but so far, he has not. But recently, I heard that there was a new food truck in town specializing in tacos called Flaca’s Tacos. To me, this was very welcome news.

I decided to start following them on Facebook. Here, I discovered that they make their own tortillas fresh. That is something I respect immensely. I kept an eye out on their location updates and made a mental to note to visit if I was ever close by.


Then, on one fateful sunny afternoon, Cedric and I had a bit of time to kill while we were waiting for some car work to be done. I realized that we happened to be very close to A Frame Brewery, which is where Flaca’s was set up that day. Off to the tacos we went.

The menu is short and sweet: tacos of a few different varieties, including spot prawn ($6), veggie ($3.50), pulled pork ($4), and steak ($4). I ordered one veggie and one pulled pork taco, and a couple of minutes later, our orders were up.

(By the way, we popped into A Frame for a quick browse – check out this cool kids set up! I love these toys – they are made in Squamish and I got a little set for my niece for Christmas.)


My first impression was that the tacos were on the small side – about the same as the tacos at La Cantina, if you are familiar with the Whistler establishment. My general spending quota for a meal from a food truck is $8 – $12. You’d need at least 3 or 4 tacos to make a full meal of it, which would put you closer to $12 – $18. So it’s not necessarily cheap.

But it’s good – very good. The veggie one was simple but nice, with beans, corn, cheese, and some other good stuff. What really stood out to me was the homemade tortilla. When we ordered, we could see the little balls of dough right in front of us, which were popped into the tortilla press (or whatever that thing is called).


It was game over – in a very good way – when I bit into the pulled pork taco. It had a nice, spicy kick and the pineapple added a little sweetness. The filling was aces. It was soooo good.

If I was at a market or festival with a wide array of food trucks, I’d definitely made Flaca’s my first pick (unless Arturo’s was there, of course!). In fact, I hear they were at the Squamish market this past weekend. I dream of a day where they make a pulled pork burrito on a homemade tortilla – that would be a killer combo.

Next, I’ll be hunting down the Alice and Brohm (love the Squampty name) ice cream food truck that recently opened – just in time for the summer.

I love this town!

Best of Whistler, Food and Restaurant Edition

When I first moved to Whistler, many of my Vancouver friends believed I’d become some sort of all-knowing Whistler guru. I’d often get texts saying, “Where’s a good place to get lunch in Whistler?” or “I’m in Whistler, where should we go for dinner?”

These friends did not realize that my newfound ski bum lifestyle (and budget) did not afford me the luxury of sampling each and every one of Whistler’s fine dining establishments (of which there are many). But over my Whistler career, I eventually got the chance to eat at many of Whistler’s restaurants, largely thanks to visits from my parents and the off-season specials. I now confidently have a response to just about any Whistler gastronomic inquiry. Here are my unqualified recommendations for dining in Whistler.

Best All Around Restaurant: Creekbread

Creekbread is my favourite Whistler restaurant, period. It’s got everything a dream restaurant ought to have: excellent food, good service, a cozy atmosphere, and a lack of the pretentiousness that seems to infiltrate many Whistler restaurants. Creekbread mainly does one thing – wood-fired pizzas – and they do it perfectly, concocting unique combinations with local sourced ingredients, like the Pemberton Potato pie and my all-time favourite, Mopsy’s Kahlua Pork. (They also do a KILLER salad – it was my go-to take out option for many years. Order the No Boundaries salad with all the veggies.)

I always recommend Creekbread for families, big group gatherings (make a recommendation ahead of time), or friends looking for a good meal without having to drop $50 on an entree. The caveat: it is located in Creekside. I promise it’s worth the short drive (or cab ride).

Best Fancy Dinner: Alta Bistro

Fancy is arguably what Whistler does best, and everyone seems to have an opinion on which restaurant is the creme de la creme. My vote goes to Alta Bistro. Some people think the food is a little too “out there”. I disagree – there are plenty of options for people wanting to try something a little different, but there are lots of more familiar choices, too.

Alta Bistro has a smaller dining room, and they don’t really have a schtick. They just make excellent food (and excellent drinks, too). I’ve never, ever had a bad experience at Alta Bistro.

Best Drinks: Bearfoot Bistro

Bearfoot Bistro is arguably the fanciest, most over the top restaurant in Whistler. If you’re familiar with the establishment, you may be thinking, “Okay, moneybags, I’m not going to Bearfoot Bistro for a casual drink with a friend.”

I used to think that, too, until I realized that the drinks at Bearfoot Bistro aren’t THAT much more expensive than drinks at mid-range places (think Earls). If you’re planning on an all-night bender, you may be better off at Three Below (cheap drinks, never any wait to get in). But if you’re after a finely crafted cocktail or two, Bearfoot Bistro is just a couple of extra bucks – and it’s well worth it.

The bartenders are excellent – really, the service is over the top wow. The ambiance is most entertaining, not just because of the live pianist, but the rich city people sitting across the bar often put on quite the display. And if you’re looking for a next level drink activity, the Bearfoot has two: sabering bubbly in their wine cellar and vodka tasting in the ice bar. Both are expensive, but worth doing at least once (I’ve linked to two articles I’ve written about these experiences).

Best Brunch: Elements

It’s worth the wait – and there is always a wait – for brunch at Elements. I don’t know what it is about Elements, but I have yet to have a better brunch anywhere else. The potato stack (replacing your typical hash browns) is to die for, the stuffed French Toast is a life changer, and each meal comes with a shot of smoothie. It’s brunch, taken to the next level.

Best Place to Meet for Coffee: Purebread

Whenever someone wants to meet me for coffee, I steer them towards Purebread. They actually don’t have many coffee options – just the basics (and a good hot chocolate) – but the real reason I want to go is to ogle at the overflowing display of baked goods and to make the agonizing decision of which treat to pick. “Going for coffee” is basically code for “going for baked goods”.

Sitting room is a little scarce, so don’t be that guy who sets up shop with his laptop for two hours. As for what treat to pick, well, half the fun is figuring that out for yourself – but my go to is the outrageous brownie or any brownie variant.

Most Underrated Lunch: Squamish Lil’wat Cultural Centre

The day Cedric and I discovered the Thunderbird Cafe at the Squamish Lil’wat Cultural Centre was a pivotal day in my Whistler eating career. The mains are delicious (venison chili, anyone?) and affordable, but the real star of the show is the BANNOCK. Oh, the bannock. It’s like a non-sweet donut and it is sooooooo good with some strawberry jam. Since it’s a little under the radar, finding a seat is never a problem. You need to discover this cafe.

Best Off-Season Special

Spring (i.e., right now) and fall are the best times to try Whistler’s fancy restaurants because they offer amazing deals on multi-course menus. I have tried just about all of them – some several times – but Araxi always comes out on top. They usually offer the best value (something like 5 courses for $35) – and yes, the courses are small, but there are five of them and they’re usually rich as all heck, so you’ll leave feeling plenty satiated.

Best Cheap & Quick Bite to Eat: La Cantina

When I am starving, unwilling to wait for too long, and wanting to preserve my funds, I head to La Cantina in Marketplace. I used to order the tacos, but I have since discovered that the burritos are the way to go. They offer incredible bang for your buck and are FAR tastier than your typical burrito.

(La Cantina’s fancier sister restaurant, The Mexican Corner, is worth a mention – it’s not inexpensive, but it offers something different from your typical pub fare or West Coast inspired menu – and the quality is top notch).

Best Cold Thing on a Hot Day: Smoothies at Olives

They’re a little pricey as far as smoothies go, but they’re ridiculously, wonderfully filling. Olives Market in Function Junction whips up a mean smoothie, custom ordered. The peanut butter one is the PERFECT treat after a day at the lake, playing frolf, or mountain biking (I imagine, anyway).

Disclaimer: While I have tried numerous Whistler restaurants, there are still some on my to-try list. Chief among them are the Red Door Bistro and Southside Diner (I know, I can’t believe I’ve never been there either!)

Escape Whistler: So Good Enrique Iglesias Could Write a Song about It

There aren’t a ton of rainy day activities to do in Whistler. There are even fewer in Squamish. So I was a little bummed when the forecast called for rain, rain, and more rain during a visit from some of my friends back home.

Truthfully, my bum ankle (which is getting WAY better – running, I’m coming for you any day now) caused more of a setback than the weather. Despite the two obstacles, we managed to have tons of fun – I was even able to squeeze a couple of pow laps in on the mountain before my ankle called it quits.

There was one major highlight – one that wasn’t affected by crummy weather or weak joints.

Escape Whistler.


It’s SO FUN, you guys! I actually had done one of the rooms before a little while back – the Pirate Ship. It’s supposed to be the “easy” one, but we weren’t actually able to escape it. I was ready for another shot at success.

Deciding between the other three rooms – the tomb, the cabin, and the rabbit hole – was no easy feat. The website describes the room, but it doesn’t say anything about the difficulty. Really, it doesn’t say much about the rooms at all, because if it said too much, it would be giving the fun away. I’ve since discovered that the easy-to-difficult rank is approximately as follows:

  1. Pirate Ship
  2. Tomb
  3. Cabin
  4. Rabbit Hole

Now, I haven’t done all of them, so I can’t personally attest to this myself.

We settled on the cabin, booked our time slot, and waited anxiously in the hobby of the Hilton Hotel. We watched the group ahead of us emerge: parents with two kids. They’d escaped successfully, and one of the boys started giving us wishy washy clues that made me want to plug my ears and scream LA LA LA. (He didn’t actually give anything away. I was just a little on edge.)

We were debriefed, then we entered The Cabin. I will say no more about the room itself, other than the first couple of minutes are similar to the first few minutes of a final exam. You’re surveying everything, trying to take it all in, and freaking out over whether or not you’ll be able to answer anything correctly and on time.

The staff are able to communicate with you via walkie talkie (they’re watching you – possibly laughing at you – on camera). At one point, they radioed in to offer us a hint. The decision of whether or not to accept was agonizing. On the one hand, the escape wouldn’t feel as real if we accepted hints. On the other hand, the escape wouldn’t be possible if we got stuck on one thing for too long. We initially turned down the hint, then we changed our minds a few minutes later. I’m glad we took the hint – I won’t say what we’d done wrong, but we had been SO CLOSE but probably wouldn’t have figured out our error on our own. We might still be stuck there if we hadn’t asked for help.

Alas, it was a slippery slope – we ended up needing two more hints, but we did escape, with two minutes to boot!

The verdict: Escape Whistler is so, so good. It’s not cheap, at $30 per person for only 45 minutes of action (though you spend at least as long analyzing every aspect of the activity afterwards). But as I learned with our out of town guests, few activities in Whistler are inexpensive – and $30 a person is way less than $200+ a person for some of the other tourist activities.

Now, who wants to do the tomb and the rabbit hole with me?

Meet My Boy, Millionaire Hoy

Millionaire Hoy is not really my boy, but he introduces all of his videos as “What’s up, it’s your boy, Millionaire Hoy” so I thought this post title was pretty clever.


Until I encountered Millionaire Hoy’s YouTube channel, I had never been one for fitness videos. But all that changed a couple of years ago. It was mid-winter in Whistler and it was too snowy/icy/nasty out to do most of my favourite outdoor activities (except, of course, snowboarding, but the kind of snowboarding I do cannot really be described as a strenuous activity). I was doing drop-ins at the gym and at my yoga studio, but my budget did not allow me to increase my attendance at either. So I consulted YouTube.

I can’t remember how I came across Millionaire Hoy, but something about his workouts really work for me. They’re no frills – no back up dancer type people, no gimmicky graphics, no music at all (which somehow I never really notice). That’s not to say they’re not well done; on the contrary, they’re perfectly designed with all the cues you want (preview of the next exercise; timer; modification options) without being cluttered or distracting.


Typical video layout

His videos tend to be high intensity cardio/body weight focused, with the occasional optional dumbbell element. Typical MH videos include push up variations, heaps of burpees, different types of squats and lunges, etc. Expect LOTS of jumping – do NOT do his videos if you are in a condo/dorm/hotel. Actually, he has a series of “silent but deadly” videos that don’t feature jumping around. I have done a few of these before – it turns out, doing 20 variations of push ups is indeed silent but deadly.

I guess different trainer styles connect with different people, and Millionaire Hoy (incidentally, this is his real name) clicks with me. He’s not overly peppy, he doesn’t try to play the mean tough guy – he’s just positive and he keeps it real. I EXTRA like him because he doesn’t charge for any of his videos. I read that he decided to provide them free of charge because he didn’t want people’s incomes to prevent them from being in shape. He just seems like a solid guy.

Okay, let’s talk about the videos. He splits them up conveniently into playlists. My go-to lately is the “Full 90 Day Total Body Burnout HIIT Workout Challenge” list. I didn’t actually do the 90 day challenge – I just pick one of the 60 minute videos in this series. I only do one video per week, because I like to do other things like trail running, yoga, weights, snowboarding, etc.

His videos are hard. I sometimes feel like puking up my heart and usually have to pause the videos a few times (although he does provide frequent water breaks, praise). But I really like them, which is why I decided to talk about them in my blog today. I also wanted to balance out all the baking posts.

I will leave you with my favourite MH video of all time: the animal themed workout. Enough said.

Cookbooks from the Library? Genius!

I am a loyal patron of the Squamish Public Library.

It’s not quite as glitzy as the Whistler library, but it reminds me a lot of my neighbourhood library growing up. Small but well-stocked, plenty to browse, and friendly staff.

On a visit a little while ago, a book on display caught my eye. It was a cookbook of all things Canadian. I flipped through it, but didn’t take it out – it have a lot of novelty recipes, but I knew I’d never try them (plus it’s hard to find moose meat at the local grocery store). But it did ignite a light in my head: cookbooks at the library?!

Somehow, it had never dawned on me that I could borrow cookbooks from the library. I perused the rows upon rows of cookbooks until I settled on one: Jamie Oliver’s Meals in Minutes. Little did I know what magic I had just stumbled upon.


Meals in Minutes is FABULOUS. Here is why:

  • I like Jamie Oliver for his unpretentious approach to cooking. His technique is messy and flexible. It’s hard to screw up his recipes.
  • The meals generally didn’t cook quite as quickly as J.O. promised, but they were still largely under an hour.
  • The recipes provide a whole meal, not just a main course. This is amazing: not only does it automatically match up flavours and food groups, but the steps hop from one dish to another so that everything finishes up more or less at the same time.
  • Most importantly, the meals were very good. They’re a great way to get out of a cooking rut.

Some of the recipes we tried are:

  • Tomato soup with chunky croutons
  • Curry rogan josh with fluffy rice, carrot salad, and flatbread
  • Mustard chicken with quick dauphinoise and greens
  • Tray-baked chicken with squashed potatoes and creamed spinach
  • Killer jerk chicken with rice & beans and chopped salad
  • Chicken skewers with Satay sauce and fiery noodle salad
  • Piri piri chicken with dressed potatoes and arugula salad
  • Pork chops & crispy cracklins with crushed potatoes and minty cabbage (the cabbage was kind of weird)

(Can you tell I load up on chicken breast when it’s on sale?)

The recipes come with suggested desserts, too, but I skipped them – we just have chocolate chip cookies for dessert or whatever happens to be my baked good du jour.

Sadly, the time has come for me to return the book – but happily, there are a hundred others that I have yet to sample. Thank you, Squamish Library, for inspiring my culinary creations for the rest of my lifetime.

Mags 99: The Capital of Squamish

It’s been a long time coming: my official review of Mags 99.

Here’s the thing: to the people of Squamish, Mags 99 isn’t just a fast food stop on the side of the highway. No, no, no – it’s an institution.

If I were to say something negative about it, there’s no doubt I would be ostracized from the community.

Sort of like that.

Luckily, I do like Mags 99, so people of Squamish, you can put down your pitchforks.

My introduction to Mags 99 occurred on a hike with two friends from Vancouver. One was saying how much she loved their Mexican food; the other was saying that it was vastly overrated. Here’s what I knew about Mags:

  • Its site just off the highway and next to the gas station used to a house a combination Taco Bell/KFC.
  • When it took over the site, it kept the tradition alive by serving both fried chicken and Mexican food, but both better than their chain fast food counterparts.
  • It has witty billboards that I always look out for when I’m driving to and from the city.
  • On its surface, many people believe it resembles Los Pollos Hermanos from Breaking Bad.

What I didn’t realize about Mags 99 is that it is a beloved landmark of Squamish, particularly among the rock climbing and mountain biking communities. Had I known this, I might not have chosen a sunny Saturday afternoon in summer to try it for the first time.

Imagine my surprise when I ordered my burrito from the counter – typical fast food style – and received it nearly an hour later decidedly not fast food style! Hangry and rushed, I gobbled down the chicken burrito, which was the size of a 3 month old baby. It was good, but it didn’t blow my socks off.


I don’t know who Tim is, but I want to see his hair!

It took a little while for me to figure out the art of Mags 99:

  • Don’t be in a rush. The food takes forever, even if you go at 1 PM on a rainy Wednesday mid-winter. I’ve since learned that this wait is due to the fact that it is NOT like most fast foods – they don’t use frozen stuff that’s already half cooked. It’s fresh and it’s made with love. So take it easy.
  • The pork is the BEST meat. The chicken burrito may have been just okay, but the pork burrito is A++++++.
  • They have a smaller burrito size, which is better suited to my appetite size than the 3 month old baby size.

I’ll admit to the fact that I am a one trick pony – I always order the same thing. However, I have often drooled over other peoples’ orders. On my latest visit, I joined friends old and new who sampled a wide selection of the menu’s offerings: fried chicken, poutine, the daily special, and more. When I asked how they liked their food, I was told that everything was the best.


I don’t go to Mags 99 as often as some of my Squamish counterparts do, but I do firmly place myself in the pro-Mags category and will gladly accept an excuse to head down the highway for some of that sweet, sweet pork. One day, I may even expand my horizons and try something else on the menu.


One day.

A Very Valentine’s Recipe: Bobbette & Belle’s Macarons

Have you ever wondered why macarons are so expensive?

I no longer wonder this. In fact, after making a few variation’s of Bobbette & Belle’s French macarons, I wonder why they aren’t more expensive.


I thought that baking macarons would be a nice Valentine’s treat, but I didn’t expect these little morsels to be so demanding.

I opted to make two types of macarons. The raspberry and double chocolate variations seemed easy enough (ha ha ha ha hahahah), so that’s what I went for. In reality, I ended up making five recipes from Bobbette & Belle’s cookbook. Yes, little macarons are a wee bit labour intensive. I set up my audiobook (Elizabeth Smart’s My Story – captivating, but her narration is abysmal) and went to work.

1. French Macaron Shells

The first step of macaron-making is to prepare the shells. I thought this would be the hardest part, but it was actually the easiest – aside from shelling out $14.99 for a teeny tiny bag of almond flour, which was a little tough to swallow. As per the instructions, I traced 2 inch circles on a parchment sheet and lay them out pencil-side down. I ended up using this template to make sure my circles were as close to perfection as possible.


Some of these circles are not perfect.

The instructions were straightforward and I’d had the foresight to pre-read the directions a few pages later for the raspberry and double chocolate varieties. Since the double chocolate version had me adding cocoa powder mid-way through the original shell recipe, I ended up veering slightly off course around step 4, splitting the recipe in half and dying one set pink while adding cocoa powder to the other.


PIPING TIP: I learned eons ago that the easiest way to fill the bag is to fold the tip over (so that the filling doesn’t spill out) and place the bag in a glass. Fold the top of the bag over and fill your heart out (well, don’t overdo it). Then unfold the bag, remove it, twist the top, and you’re good to go.

Despite my perfect little circles, I was a little inconsistent in my piping. I started off very conservatively and ended up having a fair bit of extra batter. Tip: don’t try “topping up” your smaller shells after you’ve already piped them. You’ll end up with something that looks like the poo emoticon.

SMOOTH TOP TIP: If your piped shells have a Hershey’s kiss cowlick, dip your fingers in water and pat it down softly.

The true test of macaron shells is the presence of a little crust at the bottom – or, as the book says, “the much-desired lacy foot”. I was pleased as punch when I removed my shells from the oven and saw that I had achieved this.


My only real snafu at this stage – aside from irregular piping – was that I forgot the last part of step 5: “Once all the shells are piped, gently tap the bottom of each baking sheet against the counter to knock out any air bubbles and to smooth out the tops”. A few shells were ruined by air bubbles, but that’s okay – those are the shells meant for the bottom.


2. Double Chocolate Macarons

The double chocolate macaron recipe required incorporating cocoa powder in the main shell recipe and filling the shells with a simple chocolate ganache recipe: chocolate and cream. Making the ganache is a one-step recipe and, frankly, it’s hard to screw up.

And yet.

I was supposed to allow the mixture to cool to room temperature (check), then fill a piping bag and “pipe a teaspoon-size dollop of chocolate ganache onto each bottom”. Looking at the consistency of the ganache, I knew there was NO WAY I could put it in the piping bag – it was way too liquidy, even after an hour in the fridge. It would have poured out the end, making a large (and wasteful) mess. Instead, I used a little spoon to scoop a bit on each macaron. It was still quite liquidy. What am I missing?


Why so liquidy?

EXTRA GANACHE TIP: Mix leftover ganache with frothed milk and hot water for a delectable hot chocolate. Bliss.

3. Raspberry Macarons

The raspberry macaron recipe required following the original shell recipe to a tee, adding in a bit of pink food colouring along the way. Easy peasy. Then, it calls for making a raspberry filling using a mix of two recipes: one for buttercream, and one for a puree.

3A. Classic Vanilla Buttercream

Ughhhh, I knew I was going to hate this buttercream recipe because it called for a candy thermometer (it’s a Swiss meringue buttercream). Mine is broken and I haven’t picked up a new one yet. This recipe sort of makes the candy thermometer step seem optional (“… whisk gently until very hot to the touch or a candy thermometer reads 140F”). Okay, we can work with this.

I decided to use a meat thermometer, and when it hit 140F, I did a back up test and touched the egg white sugar mixture to see if it felt “very hot to the touch”. It did. I proceeded to the 10 minute whisking stage. This is supposed to allow the mixture to cool to room temperature, but I think I should have let mine stand a little while longer. (Foreshadowing).

I added the butter, cube by cube, and tossed in the vanilla. But things were not looking good…

3B. Raspberry Puree

Meanwhile, I whipped up a batch of raspberry puree. The recipe is pretty straightforward: buy a large bag of frozen raspberries (because that’s all that is available) and use only 1/2 a cup for the recipe (because you’re only making half a batch). Use raspberries in your morning smoothies for weeks to come.


Alternate use for raspberry puree: Halloween decor

In all seriousness, the recipe is easy, but it seems like you end up with such a pitiful little amount of puree at the end! I had to really rake my hands along the bottom of my sieve to get the juice out.

(Back to the main recipe)

Here we are: buttercream made (but looking dicey), raspberries pureed. Now, we add the raspberries to the buttercream.


It looked… not right. How does one describe this texture? Curdled? Lumpy?


Nonetheless, I filled the piping bag and began to pipe. The curdled buttercream tried to jam out, while the raspberry juice oozed out of the sides, making a liquidy mess.


: (

I ditched the piping bag and spooned on the buttercream. The result was not smooth and pretty like the pictures.



My shells were good.

My fillings had some challenges.

My macarons looked okay.

But they tasted AMAZING!!!!!!


Not just any macarons – SQUAMISH macarons!

If I close my eyes, I can almost pretend I bought them at a market in Provence. Even Cedric – who at first resisted the macarons, saying they looked “too sweet” – was converted after popping back a few chocolate ones.


Please note how I tried to display these like they did in the B&B cookbook photo

Will I make them again? Well, I do have half a tiny bag of almond flour left. I’ll probably make them again in several months when I forget how much work they are. I can try some of the trickier variations, like the Earl Grey macarons and the Pistachio Cream macarons (praytell – where does on obtain “pure pistachio paste” in Squamish?)