ElsieD

http://www.sansomeslobsterpool.com You need to eat here if you go to Twillingate. It is on the way. Trust me. You won't be sorry. We are in Newfoundland as well, just arrived today.

The view from our balcony. Whales were sighted earlier today but alas, we have not yet seen any.

We went around the cape and saw some interesting folk art. Below is a picture of one such place. We saw the gentleman owner outside so we drove in to ask the 1) what it was, 2) where it came from and 3) could we take a picture. He was a typical older Newfoundland man, with a very thick accent not helped by not having many teeth. But also very typical, he was very friendly. It turned out that these were nothing more than rocks which had been painted and gussied up some and came from a quarry a couple of miles up the road and yes, of course we could take a picture. He also said "thar's a big blow today" which of course meant that it was very windy. Which it was. As we were leaving, I said "it was nice to have met you". He responded, "nice to meet you too, b'y". B'y being a typical Newfoundland term. We arrived at the Inn at the Cape st 5:45 and it turned out that supper was at 6:00, not 6:30 as advertised. There are only 5 of us here, so the food was put out at 6:00 and you served yourself although the owner/chef was always around. The offerings were fish chowder, deep fried cod, meatloaf, French fries, coleslaw, and salad. Dessert was sugar or lemon meringue pie or ice cream with rhubarb sauce. I had a bit of everything and I failed in my duty to take pictures as my battery in my tablet had died. The food was reasonably good, the fish excellent. The battery recharged while we were having dinner so starting tomorrow, there will be pictures of food. It turns out the owner of the inn is also the mayor of this town which made for some interesting conversation. We shared a table with a couple from Welland, another city in Ontario. It turned out that this couple's house sitter, a next door neighbour, is the brother of John's former best friend's wife. I say former because his friend passed away 4 years ago. It can be a small world sometimes. As far as food on the plane goes, the flight has two legs. On the first one, I had some almonds. On the second leg I had a bag of chips and a little package of Walker's shortbread cookies. And that was it for food until we got here. We were ravenous. Tomorrow we are going south, to Port-aux-Basques and going east from there as far as the road takes us, which is to a restored lighthouse. We have a place in mind for lunch which apparently serves very good fish. Until tomorrow. Time for a glass of wine.

A little more info..... We flew into Stephenville, on the west coast, a town of about 6,700 people. We are headed west, to Cape St. George, which is where we are staying tonight. We are driving on highway 460, turning right on to highway 463 at a place called Jerry's Nose and then proceeding to go around the cape. More later.

We have landed, gotten our car and made the first, most important stop.

We are on our way. Just landed in Halifax where we are offloading a bunch of people and picking some up. We remain on board.

Cooked my little drumsticks at 425 steam bake for 30 minutes. Probably could have used a little less time. They were very good, nice and moist. But, here's the thing. I was so excited to have these nicely cooked dummies with crispy skin I could have cried when I saw they were skinless. So, no pic.

Thank you, thank you, thank you! I am trying my oven out tonight with chicken drumsticks. Can anyone tell me if I follow the time and temperature as for bone-in thighs? They are smaller than thighs so I guess I would decrease the time a bit?

@lindag Sure, here are some: Scuff = dance, as in, "Would you like to get out on the floor for a scuff?" Proper t'ing = the right thing to be doing Pissquicks = slippers, especially slippers made by cutting the tops off old rubber boots Ourn = ours. From the contraction of "our one". Nog head = one who is thick-headed Burning weather = being cold enough to cause frostbite Togged down = dressed up Streel = Untidy person So there's a few. They also have a tendency to add "s" to words, particularly verbs. "If you comes along the bay...."

@Okanagancook You mean this one?

Some of you may recall that in 2016 I had a blog about our trip to Newfoundland. We are going there again tomorrow for a week, returning July 1 and I thought that since we are going to, and eating at, places different from that year, I would do another blog. When I booked our flights and accommodations (7 places in 8 nights) last February, June 23rd seemed like a long ways away. Yet here we are, about to leave. I hope some of you will follow along as we travel through the province.

Someone else has gone to the dark side.......

@Okanagancook Now, THAT is incredible. You should sell it to Cuisinart.

Scallops on green curry risotto with a side of sauteed baby kale.

I love seeing your pictures, you do such beautiful work.

How well does the steam clean feature work?

Did Amazon Prime day happen?

Wavering......

Are the butteries you remember eating flat like that? Is there no yeast in them?

Note: This post and the next 7 were moved from Dinner 2018 (Part 1) to here, where they are a better fit. @Anna N Do my eyes deceive me or were you able to reheat the duck breast in the CSO without adversely affecting the doneness?

I bought a Breville hand mixer and have been very happy with it. Along with the regular beaters it comes with a whisk and a dough hook. Both the whisk and the dough hook are useless, in my opinion. I tried the whisk for the first time the other day to whip some cream and the regular beaters would have been faster. As for the dough hook - it's kind of puny looking and I can't imagine it being useful. I only mention it in case you go for the Breville thinking the other two parts might be useful. One other thing, is that a fellow I know who owns a kitchen store told me chances are slim to none that you would ever get s replacement part for a KA should something break. I found that out with my mini KA food processor. He said Cusinart keeps lots of extra parts.

The recipe I use for Wacky cake is actually called Crazy cake and I have also seen it referred to as Lazy Daisy cake. My recipe also calls for spices - cinnamon, cloves, nutmeg and ginger.

Downloaded. Thank you!

That doesn't look anything like the one I bought or what I imagine the recipe from Serious Eats to look like. Interesting.

I sent you a PM.