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.
OVEN-BAKED CREAMY CORN – Serves 8
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