Day #196 -Following the Nova Scotia Good Cheer Trail

LOCATION:  Near Pictou, Nova Scotia
CAMPGROUND:  Caribou Monroe Island Provincial Park
WEATHER:  Another beauty!  Sunny.  High 78

We continued with our brisk morning walk routine – 3 kms (almost 2 miles) around the campground.  Some campers left; new ones came in including 2 Airstreams! 

Later in the morning, we took a long walk along the beach.  Alas, we didn’t take our cameras for photos, but trust me – it was very picturesque. 

Today was a pub crawl day.  We have a Nova Scotia “Cheers passport” and get stamps when we visit different wineries, breweries, and markets.  Today we got 2 stamps.  Once we hit 15, we can enter a contest for a grand prize and will receive t-shirts.  Fun!

The first brewery we hit was Uncle Leo’s Brewery – especially cool since I DO have an Uncle Leo.  We had a beer there and saluted the real uncle!

On our way to the next brewery, we stopped at this old log church, built by the Scots in 1796.

After a bit of shopping, we made our final stop – at the Pictou Lodge and Resort.  Fabulous!  It has an “Up North”, woodsy feel with exposed logs and a huge hearth.

We had a drink in their lounge.  The manager chatted with us a while and told us about famous people that have visited – like Babe Ruth, Condalezza Rice, Hank Williams, and various Canadian Prime Ministers.

DINNER:  My turn.  George grilled a halibut steak on the campfire.  We wrapped it in aluminum foil and seasoned simply with salt, pepper, and butter.  One side was steamed rice.  I also made a creamed corn casserole, taking advantage of the last-of-the-season fresh corn. 


1 T olive oil
2 slices bacon finely chopped
1 small onion, finely chopped
salt and pepper
1 clove garlic, finely chopped
1 T flour
3/4 cup whole milk
4 oz cream cheese, cut into piece
4 oz Cheddar cheese, coarsely grated
2 # fresh or frozen corn
1/2 tsp paprika

1.  Heat oven to 375.     Heat oil.  Add bacon until browned.  About 5 minutes
2. Discard all but 2 T fat.  Add onion, salt and pepeppr.  Cook 5-6 minutes;.  Add garlic and cook 1 minute
3. Sprinkle flour over onion mixture and cook, stirring 1 minute.  Gradually stir in milk.  Simmer until slightly thickened, 1-2 minutes
4. Add cream cheese and Cheddar and cook until melted. Stir in corn and paprika.
5. Transfer mixture to six 6-oz ramekins or 2 quart baking dish.  Bake 20 minutes. 

BOOK:  “The German Midwife” by Mandy Robotham.  Although fiction, it makes you think that it is a true story – based on Eva Braun’s pregnancy, and the midwife’s role in the labor camps, and then with Eva.  Excellent.  5 stars out of 5

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