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Monday, 11 November 2013

Not so Shifty Cabins . . . and a Red Ribbon Recipe

  
Going to the cabin . . . a Canadian obsession . . . especially if you’ve never owned one . . . because you have no clue how much work is involved.  
Fortunately, it’s almost always worth it.   

The problem with our cabin at Wakaw was it kept going down hill . . . literally.  Not too surprising since the first owner built it over a spring . . . a little detail he just never mentioned when he sold it to us.

But, now, instead of the cabin, we do the moving . . .

SeaScape Cabin on Quadra Island:  best extras:  kayaks, canoes, etc.

Ocean View at Tofino, Vancouver Island:  best location and beach walk


Bodega Ridge on Galiano Island:  best cabin and cliff views

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Inside at Bodega Ridge:

Love a Kitchen with a window over the sink  

Woodburner, for a  little glow J

Living Area with TV:  “Homeland”, Season 1, yay!

Just added our own coffee tables J

3 bedrooms, each with its own thermostat

bodegaridge.com :  120 Manastree Road, Galiano Island

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Another hurdle for THE WEEKEND at the CABIN is planning the FOOD.  Everyone’s always HUNGRY at the cabin – so you have to load up those coolers . . . and that takes planning  . . .  Breakfast, Lunch, Happy Hour, and Dinner.

Day 1:  Contenders for the Blue Ribbon Recipe:

Breakfast:  Applecake (Game of Thrones Cookbook)


Lunch:  Egg Salad with Red Coleslaw Sandwich
(Ultimate Sandwich Cookbook)

Happy Hour:  Brussel Sprouts ( from Appetizers & Party Snacks)

Dinner:  Kielbasa in Red Wine (Mary Meade’s Sausage Cookbook)

Eggplant in Coconut Milk (A Taste of India)

And . . . the Blue Ribbon goes to . . .

the Applecakes from A Feast of Ice and Fire:  the Official Game of Thrones Companion Cookbook

The Brussel Sprouts, which are supposed to be served cold as a healthy hors d’oeuvre, but also would be splendid as a hot side dish, rate a very respectable second.

BRUSSEL SPROUTS in MARINADE
        From:  Appetizers & Party Snacks, Favorite Recipes Press, c1970.  Recipe contributor:  Mrs. Joy Lott, Caldwell, Idaho

1 ½ pounds Brussels sprouts
5 oz can tomato sauce
1/8 tsp garlic powder
1 ½ tsp dry minced onion
1 ½ tbsp. salad oil
½ bay leaf
1 tsp sugar
½ tsp salt
1/8 tsp cayenne
2 ½ tbsp. vinegar

·        Combine all ingredients, except sprouts, in large jar and shake.
·        Boil 20 cups water with 7 ½ tsp salt in large pot.
·        Cook small to medium sprouts 6 minutes.
·        Add hot, drained sprouts to large jar and cover tightly.
·        Shake upside down a few times.
·        Refrigerate and serve the next day. 


The sprouts will keep well for a few days.