Celebrating Saint Andrew and Ordination


Today, November 30th, is Saint Andrew’s day. It is the last major feast in the church calendar before the beginning of Advent. Among other things, Saint Andrew is the patron saint of Scotland. If you click on the link above you will find how that came about.

Andrew is one of the twelve apostles. He is the younger brother of Peter. A figure in the background of his older, more visible brother. As the youngest of six boys, I can relate to the idea of being in the shadow of older, more voluble, brothers.

Saint Andrew's oatmeal

I kicked off my Saint Andrew’s day celebration with a good, hearty bowl of oatmeal.

Not surprisingly, as a guy named McKenzie, I have an affinity with the patron saint of Scotland. My great-great-grandfather on my dad’s side emigrated from Biggar, Scotland. My great-grandfather, Fighting Mac, made his reputation as an Australian, and my grandfather, Gordon, migrated to Canada, where my dad was born.

So, that’s the ancestral connection to Saint Andrew. I have another connection as well. Continue reading

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Blogger Night Out – Bouchee Boucher


About 6 weeks ago, I reviewed Bouchee Boucher, the new restaurant just down the street from St. Philip’s.  A little while later I received an invitation to a blogger evening at the restaurant. Naturally, having enjoyed myself previously, I made sure to set aside the time to attend.

The evening started at 6 pm. Upon entering we were welcomed and offered a Manitoba 16 cocktail. This beverage is made with 204 gin, chokecherry syrup, and Cava. It’s a fine sweet and tart combination. It was served with a spoonful of jam that added a nice finishing touch.

Blogger evening cocktail

204 Cocktail.

I was the first to arrive along with Alan and Amanda Pineda. While we waited for everyone to come together we wandered around the butcher shop area while enjoying some Duck Heart with Jalapeno Cream Cheese Dip, Fried Okra, with a Spicy Green Chili Sauce, and Roasted Chick Peas. Continue reading

Bouchee Boucher – Tache @ Marion


I haven’t anticipated the opening of a restaurant in a long time, as much as I’ve anticipated the opening of Bouchee Boucher. First off, it’s the handiwork of Alex Svenne and  Danielle Carignan Svenne, formerly of Bistro 71/4. I really enjoyed both the food there and the events they hosted such as School Nights. Second, it’s right down the street from St. Philip’s where I’m the priest.

bouchee-basket

a variety of prepared foods for sale in the Bouchee-Boucher butcher’s shop

Bouchee Boucher is divided into sections. The restaurant proper which you enter right of the corner of Marion and Tache, and the butcher shop with it’s entry off of Tache. The two areas are connected by a short hallway.

coffee-at-bouchee

A stiff cup of coffee.

The Boucher in Bouchee Boucher

I was a little surprised when I went into the butcher’s shop portion, at the variety of products that were available. Like so many of the newer restaurants and coffee shops in Winnipeg, Bouchee-Boucher not only works with local ingredients, but also supports local producers by carrying their products in store. Continue reading