So much for wanting to go to a place "where everybody knows your name." Instead, head to Las Vegas and try out Dick's Last Resort, located in the Excalibur hotel, where everybody treats you like garbage. Don't worry, it's their job!

The line is long to get in, and you might be surprised why. It's not the food people wait for, it's the staff. They make fun of you, physically and emotionally abuse you, and make a fool out of you in front of all the other restaurant-goers. But, like I said, it's their job.

If you're lucky, they'll make you a paper hat and write something horrible about you on it for all the world to see.

So what does one eat while being abused by said staff? The menu is quite small, but there's bound to be something for everyone. I tried to be relatively healthy (while maintaining my composure) with a Taco Salad. It was delicious!


So, now that you know about this Last Resort, would you be interested in going to a restaurant with okay food, while being tirelessly made fun of?

Well, I'm back from my American adventure, and I'm in one piece. Relatively. On my mini-vacation, I was lucky enough to try out many different types of food, and one place in particular has stayed in my mind: The San Francisco Soup Company.

As a soup fiend, this was the ideal restaurant for me to go to. The soup is hot (and fresh!), and the sourdough is amazing. Even better, you can eat your soup out of a sourdough bowl. Not in the mood for soup? Try out a sandwich, wrap, or a salad!

For my lunch there, I had a bowl of Grandma Mary’s Chicken Soup and a sourdough bun. I have never come across such an authentic tasting chicken soup, with absolutely no hint of a manufactured taste. It was almost exactly the same as my grandmother’s and my mom’s chicken soup – and that says a lot, as they both make the most delicious soup on earth. The broth was thin, but full of flavour, and seasoned with the perfect amount of dill. The chicken wasn’t in cubes, like in most soups, but perfectly tender with an almost shredded texture.

The middle of April is approaching, it is nearly a month into Spring, and as I sit here and glance out my window, I look past my snow-covered porch and see thick fog and falling snow. And because of that, I am overjoyed at my upcoming weekend getaway to Las Vegas. I haven't been able to bask in sunshine and twenty-above temperatures in seven months. So on Thursday night, I will bring out my stored-away summer clothes, pack up my brand new silver gladiator sandals, and head down south.

One of the most exciting parts about this little trip is the food. I've heard that there is a huge selection of amazing restaurants in Vegas, so I'm more than a little pumped to wander around, tantalize my tastebuds, and fill up my belly.

If you need a quick dinner, or just want something fresh and easy to eat, a pasta salad is often the answer. They don't require many ingredients, are quick to make, and often contain a variety of food groups. One great option for any night is Tuna-Pasta salad.

Tweak it how you like it, add ingredients, take some out. It's a versatile recipe that is sure to please, and goes great with a bottle of white (try Mission Hill Sauvignon Blanc) or a light beer (a glass of Big Rock Lime will do the trick!). It also makes great leftovers.

Here's a rough outline of ingredients. Remember to change them as you please!

2 cups fusilli, uncooked
2 cups baby spinach
4 stalks celery, leaves on
3 large carrots
2 scallions
3 cans chunk light tuna in water, drained
3 tbsp light mayonnaise
1/2 tsp lemon juice
salt and pepper, to taste

Cook pasta according to directions on box. While it's cooking, chop spinach coarsely, dice celery into 1/2 cm chunks, and slice carrots thinly. Chop scallions to desired size (larger if you like a stronger onion flavour), add tuna, and mix well. When pasta is cooked, rinse with cold water until the pasta is cold. Add to veggie-tuna mixture, then stir in mayo, lemon juice, and salt and pepper to taste.

Tip: If using the salad as leftovers, you may have to add more mayo before eating as it tends to dry out!

Preheat oven to 425 degrees Fahrenheit. Toss yam pieces in olive oil, seasoning, salt and pepper until coated. Spread out on parchment-lined cookie sheet, and bake for about 20 minutes, or until tender and browned. Place in a wax paper or parchment-lined bowl or basket. Serve with ketchup.

Today I went to my favourite place on earth: Canmore, Alberta. It's close to home, smack dab in the middle of the mountains, and home to my favourite restaurant, The Grizzly Paw Brewery.