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Manitoulin — Life on the level


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Went out for a little walk this evening - 

 

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The bridge from the inside. Got talking to a fellow I've known since we were both teens and I used to cruise here in the summer - was getting more towards dusk on my return.

 

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Walked a bit further out to Low Island to get a picture unobstructed by lights and wires and such.

 

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11 hours ago, Kerry Beal said:

Went out for a little walk this evening - 

 

IMG_6052.thumb.jpg.c3f63b3967e3a9acc208fb6a847f5901.jpg

 

The bridge from the inside. Got talking to a fellow I've known since we were both teens and I used to cruise here in the summer - was getting more towards dusk on my return.

 

IMG_6053.thumb.jpg.f0048613f961ffac4fec7cf3979eec4a.jpg

 

IMG_6055.thumb.jpg.58e674aad039e35ae556aefe3a9f923f.jpg

 

IMG_6057.thumb.jpg.79109c51bdca7bd83dee2149938fdca6.jpg

 

Walked a bit further out to Low Island to get a picture unobstructed by lights and wires and such.

 

IMG_6059.thumb.jpg.2e148b889e15171e20ef4caff3cb9681.jpg

 

IMG_6060.thumb.jpg.f315f827bc97e9c80753249eda4367f4.jpg

 

 

 

 

Beautiful shots!

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This morning we both begin moving slowly but by 930 we’re on our way to Espanola to see what we could get up to.

 

Our first stop was a new store that we had spotted on our way through Espanola when we arrived a week ago on Friday. Called A Little Bit of Everything It was more or less a dollar store but the prices were not particularly dollarish. However the name was appropriate because there was everything from party supplies to a “Vespa”  to new and used refrigerators. 

 

 We did not exactly break the bank there. I bought a spray bottle which apparently isn’t a spray bottle and a one dollar jar of French’s spicy mustard. Came to a bit over $3. 

 

From there we headed to Giant Tiger and  The Independent Grocer where Kerry grabbed some groceries. 

 

That brought us to lunchtime and we headed to our favourite little café in Espanola, Shays. It has come under new ownership since we were last here. The husband of the owner was playing server and doing it to impress upon one and all  how rushed he was.  It was quite comical and he was a very pleasant fellow despite his off-Broadway theatrics.

 

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 Kerry’s tea.    The cup looks a little odd but that is due to the reflections.   Is a perfectly fine ceramic mug designed to look like a tin mug.

 

 

 

 

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 Instead of the usual pile of disposable milk packages, Kerry was presented with her own plastic “cow”.

 

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 She attempted to milk it!

 

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 I asked for just water with my meal and although I eventually figured out that it was the glass that was coloured and not the water I found it very difficult to even sip. Who thought this was a good idea?

 

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 she ordered the toasted club which was quite satisfactory except for the inclusion of American cheese.  Since when does cheese belong on a club sandwich?

 

I initially ordered a simple roast beef sandwich but was talked into a grilled roast beef sandwich by our “overworked” server. Not sure I shouldn’t have stuck with my first choice!

 

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This was far more than I can eat in a single sitting.  I am not usually salt averse but this had enough to keep me afloat had I tossed it into the bathtub.

 

 Despite all my whining the food was quite good and we did enjoy our meal as we usually do at this particular café.

 

After lunch we hit another grocery store  before heading home. 

 

 Just as we pulled out of the last grocery store I spotted a nest on top of a utility pole.  Kerry is trying to upload a video to show you what we saw. If she fails we will show you some still photographs.

 

Our timing to reach the bridge was off and we arrived just in time to see it closed to allow boat traffic through. So we enjoyed watching all that money move back-and-forth under the bridge. 

 

 And here is our loot from Espanola. 

 

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Edited by Anna N
To remove extraneous photograph. (log)
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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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Just now, demiglace said:

You're just showing off your blue sky. lol. I see curds!! 

You do indeed - and fresher potatoes than the ones we had here. There might just be poutine in our future.

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You will have noted that we came home with some beef fat. The checkout girl had to phone back to the meat department to confirm that they really were free!

 

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After about an hour.

 

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Second straining - ended up with about 1 1/4 liters of liquid gold and these fatty, meaty nuggets that remind me of burnt ends.  I need to pop them in the fridge and heat them in the CSO with a bit of BBQ sauce.  

Edited by Kerry Beal (log)
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Just as we pulled out of the last grocery store I spotted a nest on top of a utility pole.  Kerry is trying to upload a video to show you what we saw. If she fails we will show you some still photographs.

 

 

Osprey

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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15 minutes ago, Shelby said:

Geez, jealous of your beef fat for free.  They passed some law down here that we have to pay for beef fat.  We like to use it to grind with our venison.  Not that it's a lot, but we pay 20 cents a pound.

I'd probably happily pay 20 cents a pound, but even for an old broad I seem to have a certain animal magnetism for butchers and they seem to like to give me things! 

Edited by Kerry Beal (log)
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Always a good idea to make friends with your butcher.  We have a great relationship with ours.  We have taken him samples of various sausage we have made from Ruhlman’s book which the butter also has.  I always get a wave when in the store.  We order all our sausage meat and bacon meat from him and our spit pig for our annual pig roast.  I remember going in and asking if he had any pork skin...I wanted to wrap a roast in it and sure enough, out came the perfect size and free.

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1 hour ago, Kerry Beal said:

 

IMG_6095.thumb.jpg.374c4a0b81b42937a5c7ff6598c8af02.jpg

 

Second straining - ended up with about 1 1/4 liters of liquid gold and these fatty, meaty nuggets that remind me of burnt ends.  I need to pop them in the fridge and heat them in the CSO with a bit of BBQ sauce.  

 

So, what’s your IP rendering process?

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Not  to ‘poo poo’ the IP approach, I recent discovered the use of a Bane Marie to render fat.  Put the fat through a meat grinder, add water and BM it over night.

Edited by Okanagancook (log)
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1 minute ago, Okanagancook said:

Not ‘poo poo’ the IP approach, I recent discovered the use of a Bane Marie to render fat.  Put the fat through a meat grinder, add water and BM it over night.

The batch I did for coming up here was meat grinder fat (thanks butcher friend in Dunnville) - also in IP on saute low for a few trips. Used the ground cooked remains to make pasta sauce.

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So didn't want to be baking in the am with rounds being fairly early in the day and then heading of to Wiki - so instead tonight I put together the things for tomorrow.

 

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Buttermilk Quickbread - blueberry variation

 

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Summer torte - blueberry and apricot variation

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Leisurely breakfast:  Very thinly sliced, toasted Pugliese-style bread with Smoky Blue, Unexpected Cheddar, Sicilian lemon marmalade, and a few Bing cherries.  First time sampling the Unexpected Cheddar. I hope it won’t be the last.

 

Although it is Prime Day(s) on Amazon even here in the far north, I lack the patience for this kind of sale strategy. When I did briefly ask to see what books might be on sale I was offered Macramé at Home!

 

My interest is currently on two Canadian “cook books”.  The first, The Last Schmaltz, Kerry told me about after she had listened to a program on CBC radio where it was discussed.  The other, Joe Beef: Surviving the Apocalypse:  Another Cookbook of Sorts,  I learned about by accident while I was surfing the web. Apparently Canadian cookbooks do not get anywhere near the exposure that one might expect even in Canada.  Both of them interest me as sources of entertainment only.  I am not expecting to find them on sale but I do put a few pennies aside for my annual trip to the Island.  I can easily afford both in Kindle editions. The only question remaining is do I want either?😂 Sometimes I enjoy the anticipation much more than the execution of an idea.

 

 OK back to folding laundry.

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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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I too am surprised at what Amazon suggests for me. Some of the "hurry, don't miss this!" deals they shoot my way are about as appealing as a pile of rotten peaches. Maybe less so.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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When it comes to value for your recipe dollar, I sometimes think magazines are the route to go. I threw this into the grocery cart when Kerry and I were shopping the other day. Granted there is nothing here that is cutting edge or even slightly frou-frou. Most of us have probably made many of these recipes many times.  Perhaps it is more of an aide memoir but I count around 16 recipes that appeal to me and that I am likely to make. Not bad for $11.99 (and probably much cheaper in US funds).

 

7847E80A-7A64-43C1-94D4-6F17804460BC.thumb.jpeg.6c85d6ba38fc4049688b4e44a779dcfd.jpeg.  

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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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