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Making Memories in Manitoulin – at it again!


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Do you do anything while you're there other than work and cook? (And, just maybe, sleep a little bit every now and then?)

I drink!

I like to go down to the boats and visit - occasionally might get to go sailing.

Drive around the island and visit friends - sometimes have dinner, pick berries.

Thrift stores where ever I find them.

Read.

Catch up on all my bills - reconcile my receipts with my visa statements and enter stuff into quicken.

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adapted from this -

Blueberry Buckle
  • STRUESEL
  • ½ cup flour
  • ½ cup brown sugar
  • 2 tablespoons white sugar
  • ¼ teaspoon cinnamon
  • 4 tablespoons butter
  • CAKE
  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • 10 tablespoons butter
  • cup sugar
  • ½ teaspoon salt
  • ½ teaspoon lemon zest
  • 1 ½ teaspoons vanilla
  • 2 large eggs
  • 4 cups blueberries
Cream sugar with butter and eggs, add rest. Stiff dough. Fold in blueberries. 9 inch round cake pan, greased and parchmented. Struesel on top. Bake 350 for 55 minutes. cool 15 to 20 minutes.

Source: Cooks Illustrated July aug 2005 page 23 | 1 servings

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So last night I made a batch of gianduja with milk and dark as well as the praline paste I had here (don't seem to have any plain hazelnut paste). I guess I didn't cool it quite enough before pouring it out - it appears 'distempered'. It did cut reasonably well. I'll try to find a way to disguise the problem.

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Always interesting to see what the various road kills are on the way down the island - this morning it was 2 porcupines. The other day was a turtle (saw one live one crossing and one that hadn't made it).

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Cell phone picture unfortunately - the light behind the hay rolls was quite stunning this morning. I need to keep my regular camera beside me while I drive.

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Last night I was out for dinner at the home of a local dentist and his wife. His wife is the sister of a fellow I used to see briefly when I was a teen and would come up here sailing. I'm not sure if I reported a couple of years ago about getting Bryn to climb a rickety ladder for me and get immature walnuts off his tree for my nocino and vin de noix experiments. He was asking me last night if I wanted more! He very much enjoyed the nocino I brought for him that fall. I guess I'd better bring up a bit more.

I was served indian food - very enjoyable - didn't feel it would be appropriate to snap pictures though!

Came home and fixed myself a Ramazotti Jim Jam - the perfect before bed libation.

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While enjoying that I put together some brownies to take today. Not sure if my oven is quite up to the task - I do have thermometer in there - but the dial is very unreliable. I like these brownies undercooked - but these might be a bit more undercooked than desirable.

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This am before heading out to Wiki in the blustery warm wind and occasional fat raindrops - I enjoyed these eggs with some roasted cauliflower, green onions and cheddar.

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Tonight's dinner - a little bowl of cauliflower 'caulcannon'. Just realized I've had cauliflower for breakfast and dinner - good thing I'm sleeping alone!

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Lunch was a combination of the bocconcini and grilled vegetables in oil and vinegar I had taken and some wonderful grilled pork ribs brought to the clinic by the boyfriend of one of the staff. He's from North Carolina and comes to visit her and cook every few months for a couple of weeks. They had been boiled then grilled and sauced with a tasty sauce that he put together with this and that - nice flavour of mustard in there.

Here's what the sky looked like before leaving this morning. Apparently some folks who had gone out at 6 am on their boat when it was flat as a millpond flipped their vessel in the wind and had to be rescued.

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This raptor's nest is just across from the airport. Close to an area with perfect thermoclines.

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Manitoulin's fledgling winery. I haven't tasted any of their wines - I've never even seen a bottle!

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I wandered down to the Wiki harbour at lunch - I found mint growing wild in the water as well as this nightshade.

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Walking back along the pier you get a lovely view of the ruins of the old Mission and Holy Cross church - a jesuit parish established 165 years ago.

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This morning my eggs have some of the grilled antipasto veg that I picked up in Costco. Zucchini and tomato with a bit of cheddar.

Myra (one of the nurses) just called to say she has left red currents for me in the fridge. I welcome any suggestions about what to do with them short of jelly.

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attachicon.gifDSCN1470.jpg

This morning my eggs have some of the grilled antipasto veg that I picked up in Costco. Zucchini and tomato with a bit of cheddar.

Myra (one of the nurses) just called to say she has left red currents for me in the fridge. I welcome any suggestions about what to do with them short of jelly.

Rødgrød Med Fløde

http://thepracticalpantry.com/2012/06/24/a-delicate-danish-tongue-twister-rodgrod-med-flode/

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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attachicon.gifDSCN1470.jpg

This morning my eggs have some of the grilled antipasto veg that I picked up in Costco. Zucchini and tomato with a bit of cheddar.

Myra (one of the nurses) just called to say she has left red currents for me in the fridge. I welcome any suggestions about what to do with them short of jelly.

Rødgrød Med Fløde

http://thepracticalpantry.com/2012/06/24/a-delicate-danish-tongue-twister-rodgrod-med-flode/

But I haven't got any black currents!

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Working at the nursing home today - used Julia's baguette recipe to make these two loaves. First rise overnight with a tiny bit of yeast, second rise before work. Put the dough in the bannetons while I was at work and baked it at lunch.

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Made two batches of crostada dough - used the rest today and the remains of the fig and port filling to make another crostada.

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Some shrimps with cocktail sauce to tide me over - once the rug rat is in bed I want to make a panang chicken curry.

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Pretty much this one. But I fried the curry paste (maesri brand) in the coconut fat from the top of the can and added a couple of big tablespoons of peanut butter.

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Crostada fresh out of the oven.

Looks lovely. What's inside? What's your crust recipe? We found all kinds of berries at last night's farmer's market and I now need to figure out what to do with them all!

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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Crostada fresh out of the oven.

Looks lovely. What's inside? What's your crust recipe? We found all kinds of berries at last night's farmer's market and I now need to figure out what to do with them all!

First one is jam, second one is fig.

Here is the recipe.

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Rødgrød Med Fløde

Had a hard time getting a picture of this - wanted the sun behind to show the amazing colour - but it's the wrong time of day.

Really tasty - I beat the cream a little to thicken it slightly, toasted the almonds. That juxtaposition of the velvety pudding, the rich cream and the crunchy almonds made it just perfect.

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attachicon.gifDSCN1470.jpg

This morning my eggs have some of the grilled antipasto veg that I picked up in Costco. Zucchini and tomato with a bit of cheddar.

Myra (one of the nurses) just called to say she has left red currents for me in the fridge. I welcome any suggestions about what to do with them short of jelly.

Rødgrød Med Fløde

http://thepracticalpantry.com/2012/06/24/a-delicate-danish-tongue-twister-rodgrod-med-flode/

But I haven't got any black currents!

How about Lowbush Cranberries - also called Lingonberries? Do you have them? They were all over Alaska and are easy to grow.

So...speaking of drinking, when I lived in Alaska, we did quite a bit of that as well. And one of our favorite libations was something we called "Northern Comfort" - Cranberry Liqueur. You take about a quart of lowbush cranberries, and soak them in about a quart of high-proof vodka or Everclear for two months. Then you pour the liquid off into a bottle and mix the berries with sugar to taste - but use plenty because those berries are tart. Let the berries and sugar sit for about a week, then add that to the vodka in the bottle and let that sit another 3-4 weeks, and it's ready for drinking. If you'd like and it needs it, you can strain the final product.

Funny, but that's one of the things I miss most about Alaska. I tried to make it with regular cranberries, but it wasn't as good. Keep thinking I'm going to source some lingonberries and try again. But haven't.

Edited by Jaymes (log)

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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No lingonberries here. Strawberries, wild blueberries, soon black currents and raspberries if the heat continues. And hawberries - though I've never done anything with them.

Does Ikea sell frozen lingonberries?

Apparently around here they call them partridge berries - I'll have to see if I can find them.

Edited by Kerry Beal (log)
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attachicon.gifDSCN1467.jpg

Crostada fresh out of the oven.

Looks lovely. What's inside? What's your crust recipe? We found all kinds of berries at last night's farmer's market and I now need to figure out what to do with them all!

First one is jam, second one is fig.

Here is the recipe.

Aha! I wondered why the top pastry layer was in little shapes. Now I see. Sounds yummy.

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No lingonberries here. Strawberries, wild blueberries, soon black currents and raspberries if the heat continues. And hawberries - though I've never done anything with them.

Does Ikea sell frozen lingonberries?

Apparently around here they call them partridge berries - I'll have to see if I can find them.

I've also heard them called "cowberries." Interesting.

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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