Must-See Spots in Cowichan Valley, BC 🌲

A Quiet Weekend Getaway to Cowichan Valley, BC | Crow and Gate Pub, Drumroaster Coffee & Kinsol Trestle 🌲🛶☕

Take a peaceful escape to Vancouver Island's serene Cowichan Valley in this slow-paced, introvert-friendly weekend vlog. Join me on a calm journey featuring scenic ferry rides, cozy stops, and nature's quiet grandeur—perfect for those craving stillness and soul-soothing beauty.

🗺️ In This Video
➤ A local's guide to getting to the Cowichan Valley from the mainland
➤ A tranquil ferry ride across the Salish Sea
➤ A visit to the historic Crow and Gate Pub – one of the coziest English-style pubs in BC
➤ A relaxing coffee stop at the beloved Drumroaster Coffee in Cobble Hill
➤ A gentle walk to the breathtaking Kinsol Trestle – one of the highest wooden trestles in the world

🎧 Expect soft voiceover, natural soundscapes, and zero chaos—just quiet reflections and peaceful visuals. This channel is designed for introverts, HSPs, and nature lovers who appreciate slow travel, thoughtful moments, and the beauty of British Columbia.

🌿 Who This Video is For

Anyone planning a trip to Vancouver Island or the Cowichan Valley
Fans of gentle, mindful travel content
Those who love forest walks, coastal views, and cozy corners
INFJs and fellow introverts seeking digital calm
💬 Comment below if you’ve visited Cowichan or plan to. What are your favorite quiet spots on the Island?

🔔 Subscribe to LAMI for more quiet van camping adventures, reflective getaways, and peaceful garden days.
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Mom couldn't find her recipe, so here is the official City of Nanaimo recipe for you!

Nanaimo Bar Recipe
Bottom Layer
1/2 cup unsalted butter (European style cultured) (125 ml) 1/4 cup sugar (50 ml)
5 tbsp. cocoa (75 ml)
1 egg beaten
1 3/4 cups graham wafer crumbs (425 ml) 1/2 cup finely chopped almonds (125 ml) 1 cup coconut (250 ml)
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
Second Layer
1/2 cup unsalted butter (125 ml)
2 Tbsp. and 2 Tsp. cream (40 ml)
2 Tbsp. vanilla custard powder (30 ml) 2 cups icing sugar (500 ml)
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
Third Layer
4 squares semi-sweet chocolate (4 oz) 2 Tbsp. unsalted butter (30 ml)
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.


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