Senior Sea Kayaker

I went for a long hike from my porch yesterday headed inland. I was foraging however I only returned with some spearmint and dwarf apples. Some of our post Fiona clean-up: One of the big jobs was clearing this section of our trail: The trail was reasonably clear from then on. One still has to be wary as there are trees and limbs still to come down.

Nice to know Wass is still there. Alexander and Upper James: Toma La. I forgot Redhill turns into LAP.

An Ethiopian restaurant I believe was called Wass in the downtown area. A Portugese churrasquiera in the James and Red Hill Valley area. It's been awhile so they may no longer be in business.

If that's the shop on Queen North between the grocery store and the Chinese BBQ restaurant it made very good Viet sandwiches. It was one of my go to spots whenever I had business in Hamilton. The BBQ was also pretty good for takeout char siu and duck (still is according to my brother).

Agreed on the walleye/sauger. IMO one of the finest freshwater eating fishes. The use of pickerel depends on where you live. When I lived in Ontario pickerel and walleye are the same fish. Here in Nova Scotia a pickerel is indeed a pike or muskie related species. Makes for good campfire discussions.

@Shelby One and the same.

@Shelby When you say walleye what species of fish are you referring to? Just curious as I've heard so many fish referred to as walleye or pickerel. What I know as walleye, or pickerel, is a toothed perch (Sander vitreus):

Maple french toast with some of last summer's foraged blackberries. I ended up with 14 med. Ziplock bags of blueberries and 8 of blackberries in the freezer so the berries are frequent breakfast additions (worth every mosquito bite and thorn puncture 😋).

An old friend, whose family came from the Bari area, made a rabbit cacciatore that, if memory serves me correctly, was like this. No tomato, served with polenta and rapini. On my to do list.

Halloween locavores:

The same dimensions as my glass pan. Very handy for making a smaller lasagna or pate chinois (French Canadian version of cottage or shepherd's pie).

Thanks. It's part of an Anchor Hocking Food Storage set. I like using it for lasagna as it allows me to have four layers of filling.

Sunday lasagna. Served with a green salad.

Fishcakes, beans and eggs: I should have used a smaller plate.

I will be giving this a try with the red cabbage.

It all looks good however I vote the ravioli no. 1. Gppd luck with your harvest.

Agreed. I used to occasionally run across some of those volumes at garage sales and in used bookstores. Should have picked them up.

Picked this up for $2 Cdn. Wantred a copy for awhile.

Hot Pockets. Feeding drunken university students worldwide .....

I just separate the eggs, mix the herbs and seasoning into the whites, then proceed as for sunnyside up by pouring the egg whites into a pan, strategically place the egg yolks and finish (I prefer to add a bit of water, cover, and firm up the whites (I don't like crispy bottoms on the whites). This dates back to coming up with a version of green eggs and ham for one of my nephews (I was called out: "that's not how they look")

A work outside all day, or a doze off on the couch, breakfast: herbed eggs, sausage, sauteed boletes, potato and pepper hash and a grilled tomato.

Found three nice kings (260 gm.) on Saturday. There were others however the insects and other nibblers beat me to them.

Could be funny but I find that's just sad. I wonder where they thought burgers came from.

Natural light. Two on a south facing window and two on an east facing window so I will have direct sunlight. I've done this in the past with zero direct sunlight from October to April and still had good results.

South Bar Cape Breton Island Nova Scotia. Hike from my porch.