Wednesday, April 12, 2017

Signs of Spring Up the Lake


Spring flowers ...




thanks to lots of April showers.


Thanks for visiting part of my world this week. For more great posts from Our World Tuesday, click here.

And also a meme called Through My Lens by Mersad.

For more wordless pictures from around the world check out Wordless Wednesday.

      It’s time for “Outdoor Wednesday.” Click HERE for more outdoor pictures. -- Margy

Friday, April 7, 2017

Quick Shuttle Service from Bellingham to Powell River, BC via Vancouver Airport


Quick Shuttle connection at the Bellingham Airport.
Want to get to Powell River without taking a car on the ferries? Take the Quick Shuttle bus that connects Seattle and Vancouver airports. It has several stops, one of which is Bellingham Airport. Reservations are mandatory and passports are required.

The bus uses the Pacific Highway Crossing in Blaine. You get off at a special building and take your bags inside to clear Canadian immigration and customs. For up-to-date information about border crossing requirements check with with the Canadian Border Service Agency and US Customs and Border Protection before you go.


Boarding the Quick Shuttle
The amount of time necessary depends on the number of passengers and buses in line. Plan on at least 30 minutes, more on holidays. By the way, the Quick Shuttle has free WiFi so you can surf the web the whole trip (or work if you must). The cost is very reasonable, currently about $49 round trip, or $29 from Bellingham to YVR. They will also stop at the train station, cruise ship terminals, downtown Vancouver and most major hotels. Along the way you will see forests, farmlands, small towns, glimpses of the ocean, and finally the big city.


Vancouver Airport South Terminal
Whether you arrive at Vancouver Airport by bus or plane, Pacific Coastal Airlines has a free shuttle every half hour outside the lower level to take you to the South Terminal. Pacific Coastal has connections to many Vancouver Island and BC destinations. From Vancouver, it is only a 25 minute flight to Powell River.


Over Powell River, BC
One-way fares start at about $140. The Quik Pass program includes discount fares for frequent fliers.

Transportation is easy in Powell River. Your Pacific Coastal flight crew can call ahead for a Powell River Taxi to be waiting to whisk you away to your first adventure. If you are on the ground, you can call them at (604) 483-3666. You might be lucky enough to get one of our good friend John's brothers, Rick or Rob. They both have Prius cars to be environmentally friendly and economical.


Powell River Airport
If you want a car, Budget car rental is in the terminal. There is also a stop for the Powell River Regional Transit District bus outside. This bus can take you all around town or, with a connection, to the community of Lund at the end (or beginning depending on your point of view) of Highway 101.  No matter how you get here, Powell River is the place to visit and live. Join us here someday soon.


Thanks for visiting part of my world this week. For more great posts from Our World Tuesday, click here.

And also a meme called Through My Lens by Mersad. -- Margy


Saturday, April 1, 2017

Homemade Coffee Liqueur


Coffee liqueur resting in my pantry next to my Orangecello.
This is my second recipe to try for making a Kahlua style coffee liqueur. The first was simple and used instant coffee. You can see that recipe by clicking here.

This new recipe used whole coffee beans and cocoa nibs. Each one has its own merits.

Here's a similar recipe I found online. When I made it, I cut the recipe in half.


HOMEMADE COFFEE LIQUEUR

Ingredients:

750 ml white rum
2 cups dark rum
1 ½ cups sugar
¾ pound whole coffee beans
1 cinnamon stick
1 tablespoon cocoa nibs
½ orange zest
1 vanilla bean

Directions:

On very low heat, melt the sugar in a small amount of rum to dissolve it into a syrup.

I had a hard time getting the sugar to dissolve this way so I added a bit of water.

Fill a glass jar with the coffee beans, cocoa nibs, orange zest, cinnamon stick, and vanilla bean.

I had to go to the bulk spice section of several stores before I could find the cocoa nibs.

Serious Eats describes them as "bits of fermented, dried, roasted and crushed cacao bean." In essence, they're "chocolate that hasn't been ground and mixed with sugar yet."

Pour in the dark rum and top with the white rum.

Place a lid on the jar and label it with the date.

Keep the mixture in a cool, dark place for about one month.

Shake it gently about three times a week.

Taste test the mixture occasionally. When the flavour is to your liking it is ready.

Strain the mixture through cheesecloth or a fine mesh strainer into a clean jar.

I like using a Mason jar with a plastic lid. You can purchase them or save the tops from Parmesan cheese containers for free. I always like free.

Your coffee liqueur is now ready to enjoy as an aperitif, on the rocks, or my favourite way, topped with cream. It also makes a great addition to hot or cold coffee.

What better place to sip a cool drink than my front porch with the wonderful view of Powell Lake and Goat Island to enjoy.


How to you like to enjoy coffee liqueur?


Head over to Blogghetti for Happiness is Homemade to see more recipes, crafts and DIY projects.

http://bornagainfarmgirl.blogspot.com/search/label/Simple%20Saturdays%20Blog%20HopHop on over to The (mis)Adventures of a "Born Again" Farm Girl for more simple ideas for your home or homestead. -- Margy

Wednesday, March 29, 2017

“I Married the Klondike” by Laura Beatrice Berton


Many young women in the early 1900s started their adult lives and careers as teachers in remote areas. They accepted short-term contracts for the opportunity to put their new credentials work, for the money, and for the adventure.

Many did not last beyond that first year, but Laura Beatrice Berton turned her initial one year commitment into a life well lived in Canada’s Yukon Territory.

Laura came from a well-to-do family in Toronto. As a young teacher in Toronto, she earned the paltry sum of $480 a year. When her superintendent offered her the position of kindergarten directress in far off Dawson City for $2100 a year, she quickly accepted.



Gold mining tailings on the Klondike River in 1994.
I Married the Klondike (Lost Moose: The Yukon Publisher, 2005) by Laura Beatrice Berton is a memoir encompassing twenty-five years including her teaching experiences, life in the bustling then dying gold mining town of Dawson City, and subsequent years of married life with Frank Berton, a miner and engineer who crossed the formidable Chilcoot Pass during the gold rush of 1898.



Dawson City's Yukon Hotel from our flying vacation in 1994.
The stories of life in Dawson City, the position of teachers, local high society, gold mining, a summer-long honeymoon in a tent at Sourdough Gulch, dance halls and women of ill-repute, steamboats and riverboats, raising children in the North, and the ubiquitous Yukon River that was everyone’s focal point of life.

If you like history, stories of brave women, and a look at life at the turn of the Twentieth Century, I Married the Klondike is an excellent choice.


A touristy paddlewheel boat on the Yukon River.
This is the second book about the Berton family that I’ve read. The first was Drifting Home by Laura’s son Pierre Berton, author, journalist, historian and host of The Pierre Berton Show.  In 1971 he followed in his father’s footsteps over the Chilkoot Pass and floated down the Yukon River to Dawson City with his grown children, a family bonding and remembrance experience rolled into one. You can read that review by clicking here.

Do you have any books you’d like to recommend? I love to read, and our float cabin home is the perfect place.


There's also the monthly Book Review Club for teen/young adult and adult fiction over at Barrie Summy's blog. -- Margy

Saturday, March 18, 2017

Butternut Squash with Kale and Quinoa


I love growing Green Curly Kale. I plant it in spring and can begin harvesting leaves by June. But that's not the best part. I continues to grow through winter and produce until planting time the next spring.

Winter is the best time to pick curly kale. By then the frost has made the leaves firm and fleshy, perfect to hold up during cooking.

To use some of my home grown kale, I made a side dish with butternut squash and quinoa.

Butternut Squash with Kale and Quinoa 
in Browned Butter

1 butternut squash
1 small onion
5 cloves garlic
2 cups chopped kale
1/4 cup hazelnuts
1 teaspoon dried thyme
1 cup pre-cooked quinoa
5 tablespoons unsalted butter
1 tablespoon Worcester sauce
salt and pepper to taste

Go to Simply Recipes for directions on how to brown butter.

Go to theKitchn for directions with pictures on how to cook quinoa.

Remove the seeds, peel and dice the butternut squash into 1/2 inch pieces. Chop onions, garlic, kale, and hazelnuts.

Heat butter in a large skillet on medium heat. Whisk frequently as the milk solids in the butter turn to a light brown and get a nutty aroma. Do not burn! Add onion and then garlic and cook on medium low heat until lightly caramelized.

Stir in thyme and add the diced squash. Toss to coat with the remaining butter then spread out in a single layer. Continue to cook on medium low heat without stirring until lightly browned on one side.

Stir and spread out again to brown on the other side and cook on low for 10 to 20 minutes or until the squash is tender. You can do this much ahead and finish just before dinner.

Before serving, add kale, hazelnuts, pre-cooked quinoa, and season to taste with Worcester sauce, salt and pepper.

Cook just long enough to wilt the kale and warm the quinoa. Serve and enjoy.

Quinoa is fairly new to me.  I like its nutty flavour in dishes like this.  Do you cook with quinoa? I would love to hear about your recipes.

Head over to Blogghetti for Happiness is Homemade to see more recipes, crafts and DIY projects.

http://bornagainfarmgirl.blogspot.com/search/label/Simple%20Saturdays%20Blog%20HopHop on over to The (mis)Adventures of a "Born Again" Farm Girl for more simple ideas for your home or homestead. -- Margy