Tuesday, July 31, 2012

Lunch at the Panorama at Cabot Links

Enjoying lunch at Panorama. (L to R Jesse, Shelley, Pat, Mary, Dan) Photo by our waiter, Cassie, using Shelley's camera.
On our return from the trip around the Cabot Trail Monday, we stopped at the Cabot Links Golf Course in Inverness to have lunch at their restaurant, Panorama.  Dan and I were familiar with the restaurant because we celebrated my birthday there last year.  We were happy to introduce our friends, Mary, Shelley, and Jesse to this wonderful restaurant.

It was difficult for me to choose from the menu, but I finally decided on the lobster salad and it was a good choice.
Lobster salad.
Mary likewise chose the lobster. Dan chose the seafood chowder, Shelley opted for the Orzo Pasta Rustica (Roasted Chicken, Italian Sausage, Sundried Tomato & Fennel) and Jesse had the 15th Hole Club Sandwich.  They were all happy with their choices as was I.
Shelley's choice, Orzo Pasta Rustica.
The real dilemma was in selecting our desserts.   Mary who did not have dessert, but had a taste of each of ours rated them.  Her first choice was the Granny Smith Apple, Maple & Pecan Bread Pudding with chantilly cream & caramel sauce that Jesse chose.
Apple, maple, pecan, bread pudding garnished with almond lace cookie.
 Shelley's choice of Cape Breton Blueberry Cobbler with wild blueberries & Cabot's Vanilla Bean Ice Cream Mary judged a close second best of the three. (I had this last year when we were here for dinner, and I can vouch for its deliciousness.)
Blueberry cobbler.
However,  Mary and I were a bit disappointed in my choice of the Butterscotch and Chocolate Mousse.  We prefer the light and fluffy mousse as opposed to mousse that is thick and creamy.
Chocolate and butterscotch mousse.
Panorama is without a doubt one of the premier Cape Breton restaurants, and husband and wife team, John Haine and Tracy Wallace are among the top chefs in the Province.  I'm looking forward to another visit to Panoroma before the summer is over.

Monday, July 30, 2012

Maple Glazed Walnuts

Walnuts glazed with maple syrup.
We frequently eat oatmeal for breakfast, and we like to garnish our oatmeal with maple syrup glazed walnuts which are quickly prepared.  Here's how:

Sprinkle 1/2 teaspoon salt in heavy saucepan (I use cast iron pan.)

Sprinkle salt in pan.
Heat pan on medium heat and add 2 cups of walnut halves.
Two cups of walnuts halves.

Heat until you can smell the aroma of the toasted walnuts.

Add 1/4 cup of pure maple syrup.
Add 1/4 cup of pure maple syrup.
Cook until the walnuts are glazed and the syrup has caramelized.
Heat until walnuts are glazed and syrup has caramelized.
And here you have it, two cups of maple glazed walnuts.
Walnuts glazed with maple syrup.
These are great sprinkled over oatmeal or they are good for simple snacking.

Sunday, July 29, 2012

Pretty Flowers for an Afternoon Party

We are enjoying a visit from friends that we met on the trip to Italy last fall.  Mary is from Raleigh, and actually lives a couple of miles from us.
Mary getting ready for party.

 Shelley and Jesse live in Newport News Virginia.

This afternoon we had a party here at the house in Cape Brerton and a number of our friends were here.   Mary and Shelley did a marvelous job arranging flowers for the occasion.  They mixed flowers they bought at Sobey's with some of the local wild flowers.  Shelley is also a terrific photographer.
Shelley the photographer.

 I'm going to share some of the photographs with you.  Enjoy!!!
Wild flowers from the farm in cup.
Table in sun room.

Flower on sideboard in sun room.
Goldenrod and Yarrow in blue vase.

Flowers on library table.

Wall pocket in sun room.
Delicate arrangement in bath.
 We are enjoying these beautiful arrangements.  Thank you Mary and Shelley!

Saturday, July 28, 2012

Tall Ships of Nova Scotia

Tall ships in Port Hawkesbury.

Seven or eight of the Tall Ships that are visiting several ports in Nova Scotia this summer were docked in Port Hawkesbury for a couple of days this past week.  Dan and I went down to the Pier and viewed them from a distance.  We had shopping to do and didn't take time to go aboard any of the vessels. We had already seen the fleet last weekend in Halifax. There was a crowd down at the waterfront taking in the festivities, and  everyone seemed to be having fun, especially the children.

Theodore Too the Tugboat was there.
Theodore Too
There were train rides and games for the children.

Train rides for children on the pirate express.

We saw the ships when we were in Halifax last weekend. 
The Eagle.
My favorite was the US Coastguard vessel,  the Eagle.
The Eagle was taken as a war prize by the United States from the Germans following World War II.

Friday, July 27, 2012

Chickpea and Quinoa Salad with Beets and Peppers

Quinoa, Chickpea and Beet Salad.
Linda Watson one of my favorite food bloggers, Cook for Good, always has such different and interesting and healthful recipes and all are vegan. We're not vegan, but we do like to try new things.  When I saw this recipe I didn't actually know what Quinoa was. I didn't even know how to pronounce it. But I learned in Wikipedia that it is a species of Chenopodium and it is grown primarily for its edible seeds. It's grain-like but not a true grain since it is not a member of the grass family like true cereals.  Quinoa is closely related to species such as beets and spinach. And added benefit is that it is gluten free.

We like beets and we like chick peas so I tried the recipe.


2 cups cooked chickpeas (328 grams) 
1/2 cup chickpea broth (optional) 
1 cup quinoa (170 grams) 
1 1/3 cup water 
1/2 teaspoon salt
4 small beets 
1 cucumber (about 1 cup chopped) (I omitted the cucumber.) 
1 bell pepper (I used orange and green bell peppers.)


1.  Put on an old or dark apron or shirt in case the beets splash and stain. Actually, do it because the beets WILL splash and stain. Scrub beets and pierce several times with a fork. Save any beet leaves for another recipe. Put beet bulbs in a covered, microwave-safe container and microwave on high for five minutes.

2. Turn beets over and microwave until they are fork-tender, about five more minutes. Uncover and let cool so you can peel them.

3.  Put quinoa, water, and salt in a medium pot, cover, and bring to a boil over high heat. Reduce heat to low so water barely boils and cook covered for 15 minutes. Turn off the heat and, without lifting the lid, let quinoa finish steaming for five minutes.
Cooked quinoa.
4.  Meanwhile, cut slices off both ends of the cucumber and taste, then peel if bitter. Cut cucumber and pepper into bite-sized pieces. Put vegetables into a non-absorbant serving or storage container as you go. For example, a glass bowl shows off the colors and won't stain.

5.  Cut off stem and root ends of beets and compost. Peel beets and cut into bite-sized pieces, saving beet juice.

Diced cooked beets.

6.  Fluff quinoa with a fork. Toss with chickpeas and vegetables, then drizzle with any beet juice and about half the chickpea broth to deepen the flavor and help the salad stick together a bit for easier eating.
Quinoa and chick peas.
7.  Toss again until the beets turn the quinoa pink, taste, and add salt or more chickpea broth if desired.Serve at room temperature or chilled. Keeps refrigerated for four or five days.

Dan and I liked this colorful salad, and it's nice to have a recipe that my vegan family and friends can enjoy.

Thursday, July 26, 2012

Slushy Rhubarb Punch

Slushy rhubarb punch.
I like to use rhubarb in many different ways:  jam, pies, crisps, cakes and one of my favorite ways to use rhubarb is in punch.  Here's a favorite recipe I found on Food.com.  It's easy and makes a great punch---one that isn't too sweet.  The rhubarb gives it a nice tart taste.

    Slushy Rhubarb Punch (from Food.com)
    12 servings

6 cups chopped fresh or frozen rhubarb
7 cups water divided
2 cups sugar
3/4 up orange juice concentrate
3/4 cup lemonade concentrate
2 liters ginger ale or Italian lemon soda
fresh mint for garnish

1.  Bring the rhubarb and 4 cups water to boil.
6 cups of rhubarb.
Simmer until rhubarb is soft.

2.  Simmer, uncovered, 5-8 minutes, until rhubarb is soft.
3.  Mash rhubarb and press through sieve to remove pulp.
Press through sieve or strainer to remove pulp.
4.  Discard pulp.

5.  To rhubarb juice add sugar, 3 cups water, orange juice and lemonade concentrates.  
Add concentrates.
Ready to freeze.

6.  Freeze until solid, about 4 hours.
7.  Thaw about 45 minutes to an hour before serving.
8.  Scrap slush off the top as it thaws, place equal amounts of slush and soda in each glass.
Add slush to glass.
9.  Add soda, garnish with mint, stir and serve.
Garnish and enjoy.

Wednesday, July 25, 2012

Bread Run to the Cedar House Bakery

To us a "bread run" is a drive over to the Cedar House Bakery in Boularderie Center to replenish our supply of bread and other baked goods. It's about an hour and a half from here--over past Orangedale to the Transcanada Highway, past Baddeck, over Kelly's Mountain, over the Seal Island Bridge and there it is on the right.
The Cedar House Bakery.

Very cozy interior of Cedar House Bakery.
Before we lay in our supply of baked goods we have breakfast.  I usually have raisin toast, a fish cake and a piece of pie, (yes, a piece of pie for breakfast---really more like brunch) and this trip was no exception.

Their in house, home made fish cakes are famous.
Butterscotch pie.

On a full stomach, I can now choose the baked goods to take home. So much to choose from:
scones, tea biscuits, bread, cookies, pies, cakes, cinnamon rolls......
Lots of goodies from which to choose.

Cinnamon rolls.

Tea biscuits.
We always take home a strawberry/rhubarb pie.
Strawberry/rhubarb pie

A slice of "heaven".
And raisin bread for toast.
Raisin bread chock full of raisins.

Makes wonderful toast.
Lots of whole wheat bread which freezes beautifully.
One raisin loaf, eight whole wheat loaves (one for a neighbor).
We have enough baked goods for the next few weeks when we'll be having company, and then it'll be time to make another bread run to the Cedar House Bakery.