A table with a view!

What a great way to end the long weekend, lunch at the Bannik! Great weather, awesome food and the view...can't get much better than that! I had a grilled bannock sandwich with Chicken, lettuce, tomato, bacon and pesto mayo with a caesar salad...Yum! Being the critical one I am on desserts, I give them kudos for making the desserts themselves (rarely seen these days) I had Chocolate cake that could have been chocolatier was not bad. J had some sort of Queen Elizabeth cake that was a spice cake with a goey coconut topping and that was wayyyyy to sweet in my opinion.
Have a look at some traditional bannock being cooked in an huge Tee Pee, this was during a trip to Moose Factory a few years ago!
The History: Bannock is a truly Canadian food and all Canadians should have the experience of making it. Our country was settled by many different ethnic groups therefore there isn't a single traditional recipe. Flour was a luxury item in the early days of the fur trade. It was used to thicken pemmican style soup, rubbaboo or occasionally to make galettes. Galette is the name used by voyageurs of the North West Company for an unleavened flour-water biscuit made by baking in a frying pan, or in the ashes of the campfire. The Selkirk Settlers referred to their flour water biscuit as bannock. Eventually bannock became the name accepted and recorded in journals and diaries throughout the western interior of Canada. By the mid 1800's the original flour-water mixture became more elaborate with the addition of salt, suet, lard, butter, buttermilk, baking soda, or baking powder. Bannock acquired other names, too: bush bread, trail bread, or grease bread. The traditional way to prepare bannock was to mix the ingredients into a large round biscuit and bake in a frying pan or propped up against sticks by the campfire. The frying pan usually was tilted against a rock so that it slanted towards the fire for part of the baking.