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Senior Sea Kayaker

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    Cape Breton

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  1. I'll add my thanks for taking us along. Great underwater photos.
  2. Yesterday I made up a batch of seafood chowder. Softened small dice onion, celery and garlic in butter. Set aside. Butter and flour to make a white roux then added back the onion/celery/garlic with black pepper, smoked paprika and summer savoury. Added whole milk to finish the base soup. Added a can of drained rinsed clams, bay scallops, haddock and precooked and cubed Yukon Gold potatoes. Simmered until the seafood was done then checked for seasoning. Garnished with chives, Italian parsley and black pepper.
  3. I found a one serving pack of the dry rub ribs from last month in the freezer when I was rummaging for seafood for chowder. Finished with an apple habanero jelly glaze and served with an iceberg, tomato and cucumber salad.
  4. Breakfast wrap of eggs scrambled with bay scallops (snagged from later today's chowder cook), green onion, Thai basil, green Thai chilis, cilantro and shredded iceberg. With some of last summer's cherries (not pitting them seemed like a good idea at the time) and a glass of V8.
  5. @PetarG The only addition to @blue_dolphin's post is that there has to be a balance between those factors. A good example would be too much cheese that overpowers all the other ingredients. Then there's the appropriate choice of bread........
  6. Breakfast of house gravlax with mustard sauce, toasted croissant, blistered shishito peppers, half tomato and mini cucumber with spicy mayo.
  7. Egg, Shrimp, shishito pepper, green onion and lettuce on a toasted croissant.
  8. Thanks for posting the article. I gave up a long time ago on grocery store jalapenos and started growing my own. When buying hot peppers from the grocery store Thai chilis, habaneros and finger peppers are still reliable.
  9. Eggs scrambled with shrimp, finger peppers, Thai basil, cilantro and garlic chives. Tomato half, rye toast, fruit and juice on the side.
  10. Breakfast sandwich with odds and ends from the fridge. From the bottom: lettuce, tomato, mortadella, egg, seared shishito peppers, mushrooms, green onion tops and aged cheddar on a toasted brioche bun. Tasted great with good structural integrity (although I wouldn't recommend consuming in your vehicle). With fruit, juice and coffee.
  11. @blue_dolphin You'll never have to prove your courage in any other way 😄.
  12. Thanks for that. My only experience with anything like 'glamping' back in the day would be stays in backcountry ACC huts or Ontario PP yurts.
  13. Roasted chicken leg with an apple habanero glaze, sweet potato and roasted garlic mash and simple tomato salad.
  14. I have to agree. That lighting is just strange and would put me off although the food looks good. What interests me, and if it's not too much trouble, is the 'glamping' aspect of the trip. I'd be interested in seeing how things are set up with respect to facilities, how meals are provided...etc... Have a great trip.
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