Saturday, September 03, 2005
This is a big Kokanee just milling around at the base of the culvrit..She wouldn't move over to more clear waters, so this was my best shot. 
Two good sized Kokanee heading up our little creek to spawn.I'm delighted to see water in the creek!
Wednesday, August 31, 2005
Costco.ca
Well, if you love Costco, this site offers up the creme de-la-creme of Costco products...Just open your wallet and let the dough flow!
Tuesday, August 30, 2005
Bread Hoarding
Yep, just like it sounds...hoarding my bread. What does this mean, when one starts to stockpile bread in the freezer.Is it the fear of going hungry??? Not likely!
Is it Alzheimers setting in? Better buy another loaf of bread in case I am running out.
Do I have any bread in the freezer?
Memory loss sets in and I buy another loaf of bread...and stuff it in a freezer.
Here's the tricky part...four freezer thingies going on. ...Which one has bread in it?
All of them, if you include hamburger buns.
How long can you keep bread in the freezer?
I'd say two months and its toast..ha-ha!
What do you do with expired bread? Does it have an expiry date?
Once a friend of ours kept a loaf of bread in his fridge for close to two years. Emil threw it out when he tried to eat it and discovered it was petrified..petrified , but not moldy.
Anyhow, lately I have been buying a lot of bread from Safeway because they make such delicious french bread and baquettes there. My favourite is a flax seed kind of french loaf that comes sliced. The other day I chose a cheese loaf and it was delicious also.Then Annette and I hit up the bakery at Balfour and guess what...I bought a nice loaf of multigrain bread....tasted like homemade...not too salty.
The other small problem is half loafs. I seldom leave a loaf of bread out...I just keep it in the freezer and take out a frozen slice for toast or sandwiches or whatever..so sometimes I take a slice from here and sometimes it is a slice from this other loaf, and then another, and before one knows it, there are five half loaves of bread---all from quite different eras...one day, two days, four days, a week, a month.
Maybe I need sticker colour codes...one for each month of the year, then sub codes for the week.
Lets see ...this loaf has a blue sticker with a sub sticker of yellow...Yes, that would be June, week two....but is it this years or last? Maybe I need a colour bar for the year.
Ok it is getting too late to go with this dribble. The blooming fridge ought to come with a dater.. run your bread thru it and out spits a barcode with date and type of bread...
would I stop buying bread...probably not.
good night..
I have to brush the dog before i can hit the hay.
Can you believe that her legs and underbelly are covered with miniature velcro seeds?
I bathed the pooch and blew her dry and had her all pretty pretty last night and tonight she looks like Seed Girl.
good night I said- again.
"The Creator"
Is it Alzheimers setting in? Better buy another loaf of bread in case I am running out.
Do I have any bread in the freezer?
Memory loss sets in and I buy another loaf of bread...and stuff it in a freezer.
Here's the tricky part...four freezer thingies going on. ...Which one has bread in it?
All of them, if you include hamburger buns.
How long can you keep bread in the freezer?
I'd say two months and its toast..ha-ha!
What do you do with expired bread? Does it have an expiry date?
Once a friend of ours kept a loaf of bread in his fridge for close to two years. Emil threw it out when he tried to eat it and discovered it was petrified..petrified , but not moldy.
Anyhow, lately I have been buying a lot of bread from Safeway because they make such delicious french bread and baquettes there. My favourite is a flax seed kind of french loaf that comes sliced. The other day I chose a cheese loaf and it was delicious also.Then Annette and I hit up the bakery at Balfour and guess what...I bought a nice loaf of multigrain bread....tasted like homemade...not too salty.
The other small problem is half loafs. I seldom leave a loaf of bread out...I just keep it in the freezer and take out a frozen slice for toast or sandwiches or whatever..so sometimes I take a slice from here and sometimes it is a slice from this other loaf, and then another, and before one knows it, there are five half loaves of bread---all from quite different eras...one day, two days, four days, a week, a month.
Maybe I need sticker colour codes...one for each month of the year, then sub codes for the week.
Lets see ...this loaf has a blue sticker with a sub sticker of yellow...Yes, that would be June, week two....but is it this years or last? Maybe I need a colour bar for the year.
Ok it is getting too late to go with this dribble. The blooming fridge ought to come with a dater.. run your bread thru it and out spits a barcode with date and type of bread...
would I stop buying bread...probably not.
good night..
I have to brush the dog before i can hit the hay.
Can you believe that her legs and underbelly are covered with miniature velcro seeds?
I bathed the pooch and blew her dry and had her all pretty pretty last night and tonight she looks like Seed Girl.
good night I said- again.
"The Creator"
Monday, August 29, 2005
A Nice visit with Auntie Mary and Uncle Paul/ Recipe for Seafood baked in scallop shells
On Sunday, Joyce and Annette and I took a drive up to Naksup to see Auntie Mary and Uncle PAul's new home that Ed and LAura got all ready for them. It was certainly nice to see them in a near new home and with many new pieces of furniture, and easy access to the whole house. I hardly remembered the route up there, and was happy that Joyce was driving so I could gawk out the window and view all the quaint little buildings in Silverton and New Denver, and best of all, the splendid view of Slocan LAke as you wind high above it on the highway that flanks the bluffs of shear rock. Much better than the old days when the road was single lane and the drop off an unforgiving cliff straight down a million feet to the dark blue waters of the lake. We used to hold our breath and pray to not meet a logging truck coming at you full tilt.
The hghway is a dream now with beautiful scenery the whole way up, but longer than I expected to drive from Nelson to Nakusp.
Auntie and Uncle seemd happy to be sort of settled and complained a little about not being able to find everything in the drawers and cupboards..so cute. She fed us with yummy home made vegetable soup and beautiful fruit tarts filled with huckleberries ,strawberries , and rhubarb- all to die for!
All in all , it was a day well spent and we were as tired as old folks by the end of it. Annette and I stopped for groceries and gas and by the time we got home and cooked dinner, it was close to 8:00 pm.
Annette left back for Kelowna this morning, and shortly after, I picked up Marge, my 2nd Nature upline from Victoria, who was in the area for the day. We chatted like we've known each other for a zillion years and had a nice lunch together and a walk on the beach.
I think I told her the lunch recipe was on the blog. I don't exactly see it there, but here it is in a pinch.
Seafood, baked in Scallop shells
A 1 lb (454 gram)bag of precooked prawns ( on sale at Safeway)
Other additional seafood ( like halibut) or scallops , if you like
Butter
chopped garlic, 2 chopped green onions, 1/2 cup chopped green pepper, 1 stick chopped celery
Whipping cream
butter
a couple tablespoons flour
Parmassean cheese
Lemon Juice
White wine
Fine Breadcrumbs and more melted butter
Thaw Prawns by putting in a sieve and running cold water over them until they thaw
Spray 6- 4" scallop shells with Butter flavour PAm
Melt two tablespoons of butter in frypan ( not tooo hot) and add two tablespoons of minced garlic. Add your chopped green onion, diced pepper and diced celery
Saute a couple of minutes until Pepper is bright green, then throw in your thaed prawns and add a good dash ( 1/4 cup) of lemon juice. Simmer the prawn mixture for three minutes or so until all prawns are heated through.
Sprinkle on two or three tablespoons of flour and keep stirring until a rue is formed ( thick butter/flour mixture). Slowly add about two cups of cream while you stir and blend in the flour rue. You want it creamy thick, but not gooey.
Add a dash of wine and blend in about 3/4 cup of Parmessean cheese ( or to taste) and voila...You have a nice Alfredo seafood sauce thing happening.Stop cooking at this point.
Spoon equal amounts into shells and then clean out your frypan, melt a glob of butter and mix in (3/4 cup about) breadcrumbs. Sprinkle this mixture on top of your seafood shells and sprinkle with a little more parmasean cheese, and some parsley and papkrika for garnish if you wish. Set those on a cookie sheet and cook at 350* for fifteen minutes ,or until they bubble at the edges and are a touch brown on top. Serve with a strawberry or raspberry spinach salad and enjoy. A bag of prawns will make about 6 - 4" shells . If you add other seafood such as artificial crab or salmon or scallops, then double the cream or half and half and you will end up with a dozen of these little gems. They freeze well and are easy to reheat for a quick lunch.
Enjoy.
The hghway is a dream now with beautiful scenery the whole way up, but longer than I expected to drive from Nelson to Nakusp.
Auntie and Uncle seemd happy to be sort of settled and complained a little about not being able to find everything in the drawers and cupboards..so cute. She fed us with yummy home made vegetable soup and beautiful fruit tarts filled with huckleberries ,strawberries , and rhubarb- all to die for!
All in all , it was a day well spent and we were as tired as old folks by the end of it. Annette and I stopped for groceries and gas and by the time we got home and cooked dinner, it was close to 8:00 pm.
Annette left back for Kelowna this morning, and shortly after, I picked up Marge, my 2nd Nature upline from Victoria, who was in the area for the day. We chatted like we've known each other for a zillion years and had a nice lunch together and a walk on the beach.
I think I told her the lunch recipe was on the blog. I don't exactly see it there, but here it is in a pinch.
Seafood, baked in Scallop shells
A 1 lb (454 gram)bag of precooked prawns ( on sale at Safeway)
Other additional seafood ( like halibut) or scallops , if you like
Butter
chopped garlic, 2 chopped green onions, 1/2 cup chopped green pepper, 1 stick chopped celery
Whipping cream
butter
a couple tablespoons flour
Parmassean cheese
Lemon Juice
White wine
Fine Breadcrumbs and more melted butter
Thaw Prawns by putting in a sieve and running cold water over them until they thaw
Spray 6- 4" scallop shells with Butter flavour PAm
Melt two tablespoons of butter in frypan ( not tooo hot) and add two tablespoons of minced garlic. Add your chopped green onion, diced pepper and diced celery
Saute a couple of minutes until Pepper is bright green, then throw in your thaed prawns and add a good dash ( 1/4 cup) of lemon juice. Simmer the prawn mixture for three minutes or so until all prawns are heated through.
Sprinkle on two or three tablespoons of flour and keep stirring until a rue is formed ( thick butter/flour mixture). Slowly add about two cups of cream while you stir and blend in the flour rue. You want it creamy thick, but not gooey.
Add a dash of wine and blend in about 3/4 cup of Parmessean cheese ( or to taste) and voila...You have a nice Alfredo seafood sauce thing happening.Stop cooking at this point.
Spoon equal amounts into shells and then clean out your frypan, melt a glob of butter and mix in (3/4 cup about) breadcrumbs. Sprinkle this mixture on top of your seafood shells and sprinkle with a little more parmasean cheese, and some parsley and papkrika for garnish if you wish. Set those on a cookie sheet and cook at 350* for fifteen minutes ,or until they bubble at the edges and are a touch brown on top. Serve with a strawberry or raspberry spinach salad and enjoy. A bag of prawns will make about 6 - 4" shells . If you add other seafood such as artificial crab or salmon or scallops, then double the cream or half and half and you will end up with a dozen of these little gems. They freeze well and are easy to reheat for a quick lunch.
Enjoy.
Hiking Garibaldi
Annette said that you could see the fish swimming in Garibaldi Lake- it was so clear.
Annette brought along photo cd's of their recent hiking trip to Black Tusk Mt in Garibaldi Park. All of the pics were awesome...Thanks for sharing them, Annette and Sean.
Annette brought along photo cd's of their recent hiking trip to Black Tusk Mt in Garibaldi Park. All of the pics were awesome...Thanks for sharing them, Annette and Sean.
Hiking trails Black Tusk Garibaldi Park BC - GaribaldiPark.com
Annette sahred the wonderful photos that she and Sean took when they hiked up to Black Tusk in Garibaldi Park. Looks like quite a feat on a good day,and they had snow to trek through and swirling clouds at the tippy top. TOo scary for me!
Garibaldi Lake..Beautiful shot and with a little Picasa magic,even more fun. Taken at Garibaldi Park when Annette and Sean hiked there earlier in the year. I borrowed these beauties to share with the blogworld.
Here's a little photo magic by Annette. This is Black Tusk at Garibaldi Park, north of Squamish that her and Sean hiked at the end of June.. Magnificent eh?http://www.garibaldipark.com/hiking/blacktusk_garibaldi.htm
