The Olympic Torch arrived on Salt Spring Island today via Harbour Air. The town of Ganges welcomed what seemed like thousands of people – all there to cheer on the torch bearers and be a part of this Olympic ceremony.

And – the best part – we had clear blue skies and mild weather for the day!

Here’s a couple of facts we learned from some people who had been following the torch since it’s arrival in Canada yesterday:

  • The torch bearers get to keep their Olympic outfits and the torch.
  • The clothes were given to them, but they had to buy the torch. The torch cost $400!
  • The flame travels in a safe container … a cylinder type thing… so when it’s flying on Harbour Air or traveling on the BC Ferries it’s not an open flame but the flame does in fact stay lit!
  • Hallowe’en makes for a very interesting day to have the torch come through town. There was a man dressed like a Greek God running around town with his own torch. There was a zombie riding a skate board. There were devils, pirates and witches wandering the town waiting for the torch to pass through and the evening to begin!

Olympic Torch Salt Spring Island

You can see more Olympic Torch video coverage on Salt Spring Island at the Salt Spring Community Website.

We left home 5:50 am to catch the 6:15 am ferry from (SSI)Long Harbour to (Vancouver)Tsawwassen.  Once on the ferry we ate breakfast, had a coffee then went back to the car for a nap.  Travelling on the ferry and trying to sleep is like being in the hospital – bells ringing, announcements, people walking around and of course each time it happens you have just gotten back to sleep from the previous interruption.

With a thermos of coffee,  fruit, snacks and a picnic lunch we drove off the ferry into the bright morning sunshine at 9:35 am ready, for our first road trip to Alberta since we moved  to BC in 1995.  We hooked up the GPS to help us through Vancouver,  always a challenge as we seldom find a need to venture into the big land of commuter cars, green road signs,  freeways and stop  lights. (On SSI we don’t have any stop lights plus the only traffic jams occur when the ferry comes in causing a l-o-n-g wait of maybe  ten seconds!).

The traffic was light, the skies clear and a beautiful bright blue. The views were spectacular whether farm land, small or large communities, large plots of open unworked lands, or tree covered hills and majestic mountains.  We were seeing the spectacular beauty and the amazing growth of the communities we passed through new eyes. We had either forgotten or were oblivious. 

Beautiful Scenery
Beautiful Scenery

Our trip to Alberta was planned because we had three exciting events to attend. Although unplanned, they fell into line over the space of two weeks, a bonus for us as it meant we could be there for all of them. 

The first event was very special. Rick’s mom and dad celebrating their 70th Wedding Anniversary on September 26th in Medicine Hat.  It was wonderful to see and visit with so many relatives and to help Rick’s parents celebrate such a milestone. We are so thankful to have them with us.  Rick says he will be 103 when we celebrate 70 years!

70th Anniversary Sept 26 09 017

Some of the family

Some of the family

 

 

 

 

 

 

 

Our second event was in Calgary and it was called “Engage Today 2009“.  This four day mind bending event was organized by Greg Habstritt and his partner Kourosh Assef.  The line up of speakers will be talked about for a very long time. Forgive the name dropping but it  is truely worth note so that I will remember!.

 The first dayas all about accountability. It was opened with President F.W. De Klerk of  South Africa, Nobel Peasce Prize winner 1993 and he  was instrumental in Nelson Mandela gaining his freedom. Following him Dr. Stephen Covey, Lynne Twist, Sean Stephenson, and Janet Bray Attwood. In the evening we attended a K.D. Lang/Bryan Adams concert at the Jubilee Auditorium.  

The second day was about contribution. It started with  His Holiness the Dali Lama, Carol Cone, Bruce Graham, Wyland, Les Brown, Garrett Gunderson and Eben Pagan. 

Day three was about growth. We started the day with Brendon Burchard, Sir Richard Branson, Dr.Barbara De Angelis, Tony Hsieh, and Alex Mandossian who teleconferenced from London.   

Day four was about implementation.  We heard from Michael Drew, Bill Harris, Vishen Lakhiani.  There were also a couple of panel sessions which included some of the speakers plus others such as Joe Polish, Rick Frishman, Jim Kwik, and Marci Shimoff.

I could tell you a more about each of these  interesting, informative and  inspiring people but if you are interested in learning more please google their names. They are very successful in their particular field and the expertise they shared with us in the short time was an invaluable.  A special thank you to Greg, Kourosh and the team that put this high quality event together.

The third event we attended was to help my sister Joan and her husband Neil unpack my mother in her new condo and help her to start settling in.  Most of it was done while we were attending the conference so our participation was insignificant at best. Joan and Neil spent a week of each of the last five months helping my mom to downsize all of her treasured memories. A difficult time for all of them even though the move was a positive one.  Rick and I rather rode in at the end of the process for the last few days.  By then most of the trauma was over and exhaustion had set in for the three of them.  I am not sure how much help we were but I believe she will be comfortable is a very short time in her new surroundings.  Congratulations on your move mom!

We drove back home making it before the Canadian Thanksgiving weekend rush started. We started out with a bit of snow flurries when we left Calgary and a bit of fog around Golden, after that the clouds went higher and the sun came out making a very pleasant drive home.  The rocks were bare and dry on the way out and a bit of snow above the tree line on the return.  A fantastic trip seeing family, stimulating our minds and gorgeous scenery!

Snow Cap

Snow Cap

Snow on the rock

Snow on the rock

The road leads home

The road leads home

 This trip was many things for me from the trials of longevity to the joy and celebration of same, from the challenges of survival to the success of overcoming them and moving just that one step beyond. We all have our story that is unique to us.  How we choose to live that story is what makes us who we are. 
Change is inevitable and I am constantly overwhelmed with how much change there is in that which stays the same.
Education and Information

Education and Information

Giant Pumpkins
Giant Pumpkins
One of several baking sections
One of several baking sections
Youth Cake Decorating
Youth Cake Decorating

Although we were unable to spend the day at the fair, we did make time to at least stop by to take in the Sheep Dog Demonstration, eat perogies, tour the livestock barns and visit the food, fabric and craft displays.  I think a few pictures will give you an  idea.

Zucchini Racers and Parts

Zucchini Racers and Parts

Bread Basket

Bread Basket

Scotch Eggs

Scotch Eggs

These Scotch Eggs have a much larger sausage and crumb covering than mine.  Does that make me more Scotch for using less meat?

Plants

Plants

There were several manicured bonsai trees in this section as well as a selection of natural  decorating materials.

Bpuntiful Baking Tables

Bountiful Baking Tables

Getting very hungry! More Baking

Getting very hungry! More Baking

Demonstrations

Demonstrations

Every boy dream of red tractor! A peek at the past.

Every boy dreams of a red tractor! A peek at the past.

Well I hope you enjoyed a quick tour of the Salt Spring Island Fall Fair.  I didn’t take a lot of pictures as I was too busy looking and enjoying our short time at the fair.
Dahlias

Dahlias

and of course many beautiful quilts .  There was so much to enjoy!
Hope you can join us next year.

They’re calling it a “Pilgrimage for Apple Lovers“. It’s the annual Salt Spring Island Apple Festival and it’s happening on October 4th. And, if our apple trees out front are any indication of the bountiful crop the local farmers are having, then it’s going to be a very large festival this year indeed!

The festival will also feature many of the same vendors you see at our Saturday market … showcasing and selling their jams, chutneys, soaps, and artwork. And all indoors at the Fulford Community Center you’ll be sheltered from the elements outside. But, of course, it doesn’t matter if it’s raining in Vancouver because we just don’t see half the rain the Vancouver residents do. I know… because when Julie calls us to complain about walking her dog in the rain yet again… we often smile and just say “well, it is overcast here but no rain!”.

Since we’re talking apples again this week (check out Anne’s Apple and Cheese Crepes) , it’s only fitting that we feature another great apple recipe. This recipe is a topping. I usually serve it on top of granola and yogurt. It would be lovely on top of Vanilla Ice cream as well.

apple recipesAnne’s Chunky Apple Topping

What you need:

  • 4 Apples cored, peeled and cut into chunks
  • ¼ cup Apple Juice
  • 1/8 cup Maple Syrup
  • ½ teaspoon Vanilla
  • ¼ teaspoon Cinnamon
  • Dash of Cloves
  • 1/4 teaspoon Rum Flavoring (optional)

What you do:

  1. Cook over low heat for 15 to 25 minutes until apples are soft and become very tender (even mushy).Apple Topping Recipe
  2. Cool.Apple Topping small pot pic
  3. Use as a topping for  granola and yogurt for breakfast or vanilla ice cream for dessert.Chunky Apple Topping Recipe

Bed of Basil Poached EggSometimes the chef’s creation is not something you really want to eat. If you’ve seen the waffle sausage sandwich or the egg and friend potato things Rick has create and Julie has shared then you know what I am talking about. But this creation was worthy of serving to our guests. It was delicious, healthy and pretty nice to look at too!

Bed of Basil Poached Egg

What you need (Per serving):

  • 3 – 5 large fresh Basil leaves
  • ¼ cup sliced Mushrooms and chopped Green Onions
  • 1 Tomato Slice – warmed
  • 1 Poached egg
  • Paprika
  • Tablespoon of Salsa.

What you do:

  1. In a frying pan, saute the mushrooms and green onions.
  2. Arrange the Basil in a ‘fan’ on the plate
  3. Poach your egg (click here for instructions on poaching eggs)
  4. Place mushroom and onion mix on top of the basil.
  5. Place tomato on mix.
  6. Top with egg.
  7. Sprinkle with Paprika.
  8. Spoon salsa on side.
  9. Enjoy!
Free  Weekly Recipes by Email

Free Weekly Recipes by Email

Although this particular cheesecake was made as dessert for an engagement celebration, I would use it as a breakfast dish topped with Lemon Yogurt, Granola, Blueberries, and garnished with Mint leaves.

Blueberry Lemon Cheesecake Crust:

Blueberry lemon cheesecake smallWhat you need:

  • 1 ½ cups ground Pecans
  • ¼ cup butter/margarine
  • ½ tsp. Cinnamon
  • 3 Tablespoons Sugar

What you do:

1. In a small bowl, combine ingredients.
2. Press into 9″ spring form pan and bake @ 350oF for 10 minutes.

Blueberry Lemon Cheesecake Filling:

What you need:

  • 3 – 250 grams/8 oz. pkg. Cream Cheese at room temperature
  • ¾ cup Sugar
  • ½ tsp. Vanilla
  • 1 tsp. Lemon zest
  • 3 large Eggs
  • 2 cups Blueberries fresh
  • 1/3 cup Blueberry Jam

What you do:

1. (While the crust is in the oven) In a large bowl, beat cream cheese until smooth.
2. Gradually beat in sugar, vanilla, lemon and eggs – one at a time.
3. Scrape sides of the bowl between each addition.
4. After the mixture is well blended gently fold in Blueberries.
5. Pour into spring form pan.
6. Place teaspoons of Blueberry Jam on top of mix and pull through batter with a knife.
7. Bake for 50 – 60 minutes at 350oF or until center barely jiggles when the pan is gently tapped.  Cool to room temperature.
8. Refrigerate for several hours before removing from pan.
Blueberry lemon cheesecake in pan
Top with Blueberry Coulis and Blueberries. Garnish with mint.

Blueberry Coulis

  • 2 cups Blueberries
  • 1 cup Sugar
  • 1 tsp. Lemon Juice

1. In a small pot, bring ingredients to a gentle boil, cook until Blueberries pop.
2. Put through a blender then a sieve.
3. Cool.

268b_ad125xbroads_lowqualLook forward to weekly inspiration in the form of an e-mail recipe from Anne’s Oceanfront Hideaway’s Four Star Bed and Breakfast. Delightful treats, special diet recipes and breakfast favourites will hit your inbox every Monday. And, when you sign up for this e-mail you’ll receive a fantastic brunch planner!

Relive the Salt Spring Bed and Breakfast experience at home with this creative and inspired brunch planner from Breakfast with the Broads.

Inside your brunch planner you’ll find:

  • Tips for setting the mood for your brunch,
  • Fantastic Ideas for your theme,
  • Two four-course menus complete with shopping list and recipes,
  • Tips for prepping your meal ahead of time so you can enjoy the brunch as much as your guests,
  • Special table setting tips from Anne’s.

You’ll get all of this, when you sign up to get the weekly recipes from Breakfast with the Broads.

Start planning a brunch that will have your friends talking for months!

Sign up for the weekly newsletter from Breakfast with the Broads and you’ll immediately be directed to the page where you can download the FREE BRUNCH PLANNER!!

apple treeOur apple tree is full of delicious apples … so our challenge is to find as many uses for them as possible. Apple cheesecake … check! Apple pie … check! Apple in our cereal dishes … check! And now, this delicious recipe.  Using our Best Basic Crepe Recipe we’ve created a very special recipe. These crepes were an absolute hit at breakfast this morning and our guests said they’d happily act as testers on any future recipes too!!
 

 

 

Anne’s Apple Cheese Crepes Recipe

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Anne's Apple Cheese Crepes Recipe

Anne's Apple Cheese Crepes Recipe

Makes 8-12 Crepes

What You Need:

Filling:

  • 6 Tablespoons unsalted Butter, melted
  • 6 Tablespoons Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/8 cup water
  • 6 apples – peeled, cored and thinly sliced
  • ½ cup coarsely chopped walnuts, warmed

    Apple Filling

    Apple Filling

  • 1/3 cup light cream cheese, room temperature
  • 1/3 cup goat cheese, room temperature

Sauce:

  • 6 Tablespoons Maple Syrup
  • 12 Tablespoons Whipped Cream

Garnish:

  • ¼ cup walnuts

    Cheese on Crepe

    Cheese on Crepe

  • Mint leaves
  • Fresh thin Apple slices

What You Do:

1. Place first five filling ingredients in a fry pan. Cover and simmer for 4-6 minutes until apples are tender.
2. Remove from heat and add warmed chopped walnuts to the apple mix.
3. Blend two cheeses together.
4. Spread a small amount on each crepe.
5. Spread cooked Apple mix on top of cheese on each crepe.

Rolled Crepe with Sauce

Rolled Crepe with Sauce

6. Roll and plate.
7. Drizzle on sauce.
8. Add garnish and serve warm.

Lemon Lavender Muffins 004Preparation Time: 10 minutes
Baking Time: 22 -24
Makes 10 medium muffins

What you need:

  • 1 2/3 Cup flour
  • ½ Cup brown sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large bananas mashed
  • 1/3 Cup Apple juice
  • 1 teaspoon Lemon Juice
  • zest of one lemon  (chopped)
  • 1/8 Cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 Cup Lavender Buds


What you do:

1. Preheat oven to 375oF.
2. In a large bowl, mix together dry ingredients.
3. In a separate bowl, mix together bananas, juices, oil, vanilla extract and lavender.
4. Add the wet mixture to dry ingredients and mix until just moist.
5. Spray muffin tins, and fill ¾ full.
6. Bake for 22-24 minutes.
7. Let stand 4 minutes before turning onto a cooling rack.

Name this dish!

Thanks to Val Armstrong this breakfast dish has a name to be proud of ... this is MARVI

What you need:

  • 4 cups Muesli
  • 2 cups Apple Juice
  • 1 cup mixed nuts, seeds and dried fruits + ¼ cup for garnish
  • 1 Tablespoon Vanilla
  • 1 teaspoon Cinnamon + sprinkle for garnish
  • Yogurt (flavor of choice) I used French Vanilla today.
  • Fresh Berries for topping.

What you do:

  1. Mix first five (5) ingredients together and cover.
  2. Refrigerate overnight.
  3. Stir mixture then spoon into parfait glasses.
  4. Top with yogurt
  5. Add fresh berries.
  6. Sprinkle with mixed nuts, seeds and dried fruits
  7. Sprinkle with cinnamon and add mint leaf.

There are many varieties of Muesli or Granola you can buy or you can make your own.

You can use any type of juice, any flavor of yogurt or any type of berries. It is very versatile. Personally I like the apple juice and cinnamon combination and there is dried apple in the mix as well.

I buy unsalted, unsweetened bags of trail mix seeds, nuts and dried fruits. It can be added to a variety of dishes, used as a garnish or eaten for a snack and gives a variety of flavors, colors, and textures to any dish.

If this is your only breakfast dish it serves 4 people. If it is one course of several it can serve up to eight.

The mix will also keep well in the fridge for a couple of days. Change the toppings and the flavor of yogurt and you can have a different breakfast dish tomorrow!

FREE BRUNCH PLANNER

Brunch planning tips, theme ideas, menus, shopping lists and recipes all free in the Breakfast with the Broads Brunch Planner. Sign up and get a new recipe every week by e-mail. Breakfast will never be boring again!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 19 other followers

The Posts You Like the Most

Top Clicks

  • None

Blog Stats

  • 101,372 hits

Pages

August 2017
M T W T F S S
« Dec    
 123456
78910111213
14151617181920
21222324252627
28293031