Ruckle shoreline trail, 17th January 2021 First serious hike of the new year. Should have been a 6.5km loop, but we took a wrong turn at marker number 5 and went inland, then up to the hilltop, and then back down by the farm. 8.3km later we were pretty bushed, but this is a good hike. Download ...

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Ingredients 6 tbsp. virgin coconut oil, divided 1 medium leek, white and pale green parts only, halved lengthwise, coarsely chopped Kosher salt 1 lb. brussels sprouts, trimmed, halved through stem end ¼ cup red curry paste (without added salt) 2 tsp. palm sugar or light brown sugar 2 tsp. fish sauce, plus more 4 fresh makrut (Thai) lime leaves, 3 whole, 1 very thinly sliced 1 lb. ground pork 1 13.5-oz. can unsweetened coconut milk 1 cup Thai basil leaves Cooked jasmine rice (for serving) Directions Heat 2 Tbsp. oil in a large skillet, preferably high-sided, over medium-high. Add leek, season lightly with salt, and cook, stirring occasionally, until most of it is golden brown, about 5 minutes. Transfer to a bowl; wipe out skillet. ...

October to December 2020 The Trip Planning the route to Kenora, where to stop? Should we look for a trailer on Kijiji? Where to stop between Kenora and Big Bar? There are some provincial travel restrictions. Waterloo->RB557->Thunder Bay->Kenora Waterloo->Wawa->Kenora Stop in kenora for a few days Kenora->Canmore (how far?)->Big Bar->Vancouver Date From-To km Stay Gas refill Sat Oct 24th Waterloo-Wawa 969 Parkview motel SSM Sun Oct 25th Wawa-Kenora 946 Comfort inn TBay Mon-Wed Kenora 0 Comfort Inn Kenora Thu Oct 29th Kenora-Swift Current 1029 Coastal Inn Swift Current Fri Oct 30th Swift Current-Canmore 613 Canmore inn & Suites Canmore Sat Oct 31st Canmore-Vancouver 864 1408 E15th St. Stayed in Vancouver for three weeks ecept for a side trip up the Sunshine Coast. Then on Monday 23rd November, we had a 7AM alarm call, said bye-bye Max and Keelin, drove down to Tsawwassen for the 9:55 ferry, which stopped at Galiano, Mayne, Pender islands and finally at SaltSpring. Easy trip into town. Easy to find #175, looks like a great find. Unpacked the car for the first time since Temagami, moved in. Internet, wifi, TV, fire stick, the whole nine yards. So our new address is ...

Flank Steak Marinade Always a hit in the Scully household and definitely the kids’ favorite. Thanks to Carol C. for this recipe. Ingredients for the marinade 1/2 cup of white vinegar 1 cup soya sauce 1/2 cup packed brown sugar or honey (I use honey but both are good) 1/2 cup pineapple juice 0ptional: 2-3 cloves garlic (I generally don’t use garlic because usually I serve the steak with a side of garlic spaghetti or garlic mashed potatoes) Directions Mix all ingredients together in a bowl. There is enough here for 2 flank steaks. Marinade steaks overnight in the fridge. (for 2 days is even better!) I like putting the steaks in ziplock freezer bags. The marinade pretty much covers the steak so you don’t have to worry about turning too much. Two steaks and all the marinade will fit in one bag if you are planning on serving both steaks at one time. If you marinade the steaks separately, it’s great to marinade over a day or two and then cook one and stick the whole second bag in the freezer to pull out later in a pinch when you want something great on the BBQ for guests on short notice. For the flanks, BBQ on medium for 6-7 minutes a side (if steaks are at room temperature) for medium cooked steaks - a little less for more rare. Two flanks will feed 6 adults. Really easy stuff!!!

Ingredients 1/2 lb. white breadcrumbs 1/2 lb. brown sugar 1/2 lb. finely chopped suet (meat department at Zehrs) 1/4 lb. raisins 1/2 lb. currants 1/4 lb. sultanas 1/4 lb. chopped mixed peel (bulk section at Zehrs) 2 oz. chopped almonds 1/2 oz. mixed spice pinch of salt 3 eggs bottle of stout (Guinness) 1/2 glass whiskey (the other half is for the cook) The secret directions In a large mixing bowl, place all the dry ingredients (1 to 10 above). As each is added, stir with a wooden spoon. Lightly beat 3 eggs and add to the mixture with the stout. Blend thoroughly. Lastly, add the whiskey. Cover with a cloth. Stir every day for about a week to blend all the flavours. Grease a bowl with butter. Pour the mixture into the bowl (not more than 2/3 full) and cover with waxed paper with a pleat in the middle. Secure the wax paper tightly with string. Boil steadily or steam for roughly 5 hours. DO NOT let water in. Store until ready for use when you can reheat it in the same way for 1 and a half to 2 hours. If the bowl was greased with butter, it should upend on to a plate for serving. The (low fat?) Brandy Butter To serve, make brandy butter: ...

Ingredients For the crust: 1-1/3 cups graham cracker crumbs 1/4 cup granulated sugar 1/3 cup melted butter For the filling: 1 1/4 cups lime juice, either bottled or fresh 1/4 cup water 2 envelopes unflavored gelatin 1 1/2 cups granulated sugar 5 eggs lightly beaten 1/2 cup butter at room temperature 2 8 oz packages cream cheese, at room temperature 1/2 cup of whipping cream Directions In a medium sized bowl, stir together crust ingredients. Press into the bottom of a 9-inch springform pan. Refrigerate. Stir lime juice with water in a medium sized saucepan. Sprinkle gelatin over the mixture; let it stand for 5 minutes. Stir in the sugar and eggs. Place the mixture over medium heat; stir continuously until mixture thickens and just comes to a boil–5 to 7 minutes (it may appear to be separated). If necessary, strain out any bits of egg white. In a large mixing bowl, beat butter with cream cheese, scraping the sides of the bowl often until well combined. Beat in the hot lime mixture and continue to mix until blended. Refrigerate until slightly firm, stirring every 20 minutes, for a total of 40 minutes. Beat cream until stiff peaks form; fold it into the lime mixture. Pour the filling into the prepared crust and refrigerate overnight.

Ingredients 2 Tablespoons olive oil 2 Tablespoons butter 1/2 lb. Italian sausage, sliced or crumbled (sometimes I make small meatballs instead) 1 large onion, chopped 1 clove garlic, minced 1/2 cup each chopped celery, carrot and green pepper 2 Tablespoons chopped parsley 1/2 teaspoon dried basil pinch dried thyme 1 bay leaf salt and pepper 2 cups chopped tomatoes (or 19 oz/540 ml can) 4 cups chicken stock 2 cups shredded cabbage (i generally put extra beans and/or pasta instead of the cabbage) 1 cup cooked or canned kidney beans (I always use full 19 oz can) 1/2 cup elbow macaroni or other pasta freshly grated parmesan (optional) Directions In a large heavy saucepan, heat oil and butter. Add sausage; brown lightly. Add onion, garlic, celery, carrot and green pepper; cook until softened but not browned. Stir in parsley, basil, thyme, bay leaf and a little salt and pepper. Stir in tomatoes and stock. Bring to a boil; reduce heat, cover and simmer for about 10 minutes. Add cabbage, beans and macaroni. Cover and simmer for about 30 minutes. (I usually add the macaroni after it has simmered for 20 minutes). After 30 minutes, if too thick, dilute with water to desired consistency. Taste and adjust seasoning. Serve with parmesan to sprinkle on top if desired. Great with hearty, crusty bread. Makes about 8 servings

Makes 6 servings Ingredients 3 Acorn squash Organic quinoa, cooked 1/2 yellow onion 1/2 apple crushed walnuts 2tbsp brown sugar Butter (for baking) Goat Cheese (optional) Cranberries (optional) Directions Line a baking sheet with aluminum foil. Cut the acorn squash in half and remove the seeds inside. Rub the inside of the squash with butter and place face down on the baking sheet Bake in the oven at 400 degrees Celsius for 35-40 minutes (or until the squash is easily pierced with a fork. While the squash is baking, cook the quinoa according to cooking instructions from the box. Dice the apple and onion then, in a saucepan, melt butter and cook the onions, apples and walnuts. Add 1 tsp of brown sugar to taste (optional). In a mixing bowl, combine the quinoa, onions, apples, walnuts and cranberries (optional). Remove the squash from the oven and place them right side up on the baking sheet. Rub the insides with brown sugar (careful, they will be hot). Return to the oven for another 5 minutes. After the 5 minutes, remove the squash again, and fill the insides with the quinoa mixture. Return the filled squashes to the oven for another 5 minutes. Remove the squash from the oven and serve. If desired, top with goat cheese. Extra Comments I usually end up having a lot of leftover quinoa mix. This mixture is really good to mix into a salad or even just on its own as a side to a meal.

From one of Jamie Oliver’s books. Ingredients A large bunch of fresh rosemary 1 x 2.2 pound shoulder of lamb Olive oil Sea salt and fresh ground black pepper 1 clove of garlic, unpeeled, broken into cloves. I tbsp flour. 2 cups good quality hot chicken or veg stock. 2 heaped tablespoons of capers, soaked, drained and chopped A large bund of fresh mint, leaves picked 2 tablespoons of red wine vinegar Directions Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan. Rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours. – it’s done if you can pull the meat apart easily with 2 forks. Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Pour away most of the fat from the roasting pan discarding any bits of rosemary stalk. Put the pan on the stovetop over medium heat and mix in the flour (1tbsp). Add the stock , stirring and scraping the sticky goodness off the bottom of the pan. Add the capera, turn the heat down and simmer for a few minutes. You won’t need gallons of gravy….just a couple of flavoursome spoonfuls each. Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Shred the lamb in front of your guests.