Anyone lost their killick?

This handmade, handsome object is a killick, an anchor and it showed up on our deck last week while we were away for the day.

It is boating season, and we are happy to have it because it is another step in preparing for a boat. The first was building a dock last year.

So thanks, our anonymous benefactor, it is awesome.

Day 3 and the fun continues

Awesome! The tastes and finished products continue to amaze me.

French Cooking Course - Day 2

I LOVE being in the kitchen with these wonderful guys who are so masterful at what they do! French cooking is amazing with the incredible attention to detail and the layers of cooking with sauces, and blendings of various tastes together to make something that makes me want to cherish each taste and savour it to identify all the delicate flavours. I'm hooked!

Today was chicken wings, scallops, and mushrooms with a fantastic brown sauce. Also, Tartare, egg, and a salad of celery root and green apple with mayonnaise. Finally, potatoes slices grilled with scallops in the center with a green pea sauce.

Appetizers- Day 1 of Cuisine Bistronomique

Well, we gathered at the local high school after I had been escorted to the school by Jannick Cormier, the representative from the local Chamber of Commerce. Imagine my surprise when I discover I'm the only woman, surrounded by 7 chefs whose first language is French. Christophe Darney, the instructor came from Paris on Sunday to instruct. Does life get better than that!

I felt challenged by the recipes written in French and using the metric system. Why have I wasted all those evenings in front of the tv? I might have forseen this possibility and prepared! My very rusty French from 30 years ago was challenged and sometimes it won.

I chose to be an observer today, and thoroughly enjoyed watching these masters at work with new recipes and the fantastic garnishes and finishing. There were whisks whisking, blenders blending, cutting, dicing, slicing, tasting, baking and exquisite attention to detail. Blew my mind!

St. Pierre AND the French Food

Doesn't this look interesting? Very tasty too! Served like dessert, but really a cold salad of avocado, grapefruit, snow crab and smoked salmon, it was delicious. The French bread and glass of Bordeau went well with it.

Check out dessert- Creme Brulee, with coffee was a lovely finishing touch.

St. Pierre is charming, most of it within walking distance. People I have met so far switch to English easily and graciously.

I chose a small hotel with about 11 rooms at the end of town, up the hillside. The walking will surely help to counteract the great food that I plan to learn how to make, and enjoy.

Looking forward to the rest of the week!

Off to French Cooking School!

I think I'm the luckiest person alive. I'm leaving Sunday to attend a 5 day course at St. Pierre & Miquelon with a chef from Paris.

I was emailed to bring my knives and "kitchen suit." Boy, will they be surprised!

When it's storming- cook!

We love storm watching- but it does limit one's activities. Hugh and I have read a lot of books this winter, viewed movies (loved Secretariet) and I enjoyed some new recipes.



Eggplant parmesan is delicious! I cut the eggplant into 1/2 inch rings, then dredged them in flour, beaten eggs and finally crumbs mixed with Italian herbs and parmesan. Then I baked them on a cookie sheet for about 20 minutes. I served them with a tomato and garlic sauce made with fresh tomatoes, garlic and onions sauted until all was soft. Fresh ground pepper gave it a delicious taste.

Paired with porkchops baked with onions and mushrooms, we had a great meal while the windows glazed over with ice, and the wind whistled. All the better to keep the fire burning!