Sunday, October 28, 2007
All tidied up
A very old fireplug on a very new trail
A last walk in the woods
Sunday, October 14, 2007
Splash of Orange - One Week Later
A carpet of needles
Foggy night
A chilly kitchen
Tuesday, October 09, 2007
The warmest Thanksgiving ever!
Emerging Artist
Thanksgiving swim
Fishing Derby
Fun at the beach
A Teepee on Wahbahmimi
A splash of orange
Monday, October 01, 2007
Fall Chores
Fall Colors
Blue Morning
Kingsleys in the fall
The trail progresses
Tuesday, September 04, 2007
Food and Drink
Yum
Those two fridges were full, but we managed to pretty much eat and drink everything in them by the time the weekend was over. Here are our two dinners - pulled pork, coleslaw, beans and corn the first night and grilled lamb, spinach with shallots and sweet potatoe in smoked poblano peppers the next. I think we will all be dieting for the rest of the week!
Good food, good friends!
Dog meet dog
Bats in Daylight
We found these bats hiding behind the doors of Richard and Barb's duckhouse. In the first picture you see the bat hiding between the back of the closed door and the front wall of the duckhouse. In the second, we have opened the door and exposed the bat. He didn't like it much and took off in a surprise flight which caused some screaming from the peanut gallery as I took pictures. To watch the video (and hear the screams)click here.
Coon Damage!
The end of a wonderful weekend
Sunday, August 26, 2007
Champagne Cruise
Beaver Pond
The Historical Walk Begins
Tuesday, August 21, 2007
Sue and Carolyn's Excellent Vacation
Family Time
New Activities
Lake Business
Regatta Weekend
Safety Boat
Secrets of the WahBah Sisterhood
Spectacular Sunset
Duck Grooming
We Saw A Cougar in the Park!!!
Bartlett Brunch
Back on Cache
Fresh Smoked Bass
One night as the sun was going down, I caught two nice bass off the end of our dock. The very next day they went straight into the smoker for lunch and oh they were good. The delicate smoke flavor combined with the sweet taste of very fresh bass was fantastic. The smoker got a big workout during our vacation. I smoked: salmon, bass, black beans, pineapple, pheasant (a bit dry because I left them too long, but tasty all the same), bison eye of the round, and brisket.
A New Stove
Mexican Treat
An Algonquin Setting
The Holy Grail of Barbecue
With just three days left in our vacation, I decided to take the bull by the horns, (or in this case the cow by the chest), and smoke a brisket – the defining dish in “real barbecue”. It’s a big undertaking that requires a large brisket (small ones don’t barbecue the same way), lots of patience and an ability to forgo sleep. The pictures in clockwise order:1. 24 hours prior to barbecue the 12 lb. brisket begins it’s bath in Shiner Bock beer (courtesy of my brother-in-law from Texas), Soy sauce, Worcestershire sauce, cinnamon and sliced onions.
2. 3 a.m. It’s me, the stars, a lantern, a smoker and a brisket – ready to begin a 15 hour journey to barbecue heaven.
3. At 3:45 the smoker has hit the perfect heat (225F) and the brisket slides onto the rack. From here on in I check the smoker every hour to add wood chunks and water when necessary.
4. Checking the temperature. About half way through the process I insert a temperature probe into the meat. This little gadget is wireless, which means I can check on the progress of my meat while I enjoy a martini on the deck.
5. At precisely 7:30 p.m. the thermometer displays the magic number (180 F) and the meat comes out of the smoker.
6. Approx. 16 hrs. after I got out of my warm and cosy bed to start the process, the meat is ready for carving. The taste and texture were perfect. Not something I would do every weekend, but definitely worth repeating.
Cottage Laundry
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