Posted in Appetizers/Hors D'oeuvres, Arizona, Cheese, Kitcheninspirations Original Recipe, Recipes, Snacks, Travel, Vegetarian, tagged Appetizer, Appetizer/Hors d'oeuvres, cheese, delicious, hors d'oeuvres, tangy, tasty, Vegetarian on March 20, 2017|
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I’ve been a little busy since we’ve returned from Arizona, you may have noticed my absence commenting and that I didn’t post last week. I was going to fret about it and try and throw together something but decided against it. Life happens.
One of our dear friends sold their home in the burbs and moved into their condo just before we left for holidays. JT and I helped them paint before the move, with the move, and a little organization. You see, their home was around 2,500 square feet and they moved into a 600 square foot condo. To say they down-sized is an understatement. I have to admit, I was a little jealous that they were able to rid themselves of excess, but I had to be honest with myself, and I’m not there yet. This past weekend, we went to visit and you know me, I never go empty handed, so I made these cheese crisps.
When I made the gluten free version of cheez-itz, I rolled them a bit thinner than usual and loved how crisp they baked up, so this time, I adjusted the gluten recipe and rolled them out in my KitchenAid pasta maker and the results were exceptional. Thinner crackers baked up so crispy, I was hooked. If you like cheese tuiles, then you will love these cheese-flavoured, light, crisp crackers, but be warned, they are quite addictive.
I added a little album of our trip to Arizona at the end of this post, if you are interested. Basically, it was the coldest and rainiest time in Arizona this year. We experienced -15°C (59° F) and snow in The Grand Canyon and although the sun did make an appearance from time to time, it never really warmed up. I wore layered leggings and tops, a winter coat, gloves and scarf and ear muffs, most of the time while we were in The Grand Canyon and Sedona. It rained so much in Sedona; Sedona gets about 38 cm (15 inches) of rain a year, in two days we had 4 cm (1.5 inches)! Oh well, it’s another reason to go back!
A KitchenInspirations Original Recipe
Makes about 350 g crackers (about 6 cups)
- 240 g full-flavoured, hard cheese, grated (see notes)
- 45 g unsalted butter
- 15 g vegetable shortening
- ½ tsp salt
- 1/2 tsp smoked paprika (see notes)
- 1 cup (125 g) flour, plus more for rolling
- 2 tbsp ice water
- Combine everything but the water in the large food processor bowl and pulse until fully combined.
- Slowly pour in the ice water and process until the dough comes together. It may not look like it will, but it will.
- Sprinkle a generous amount of flour on your surface and roll out small bits of the dough thin enough to get through #1 on the KitchenAid Pasta maker attachment. Run each sheet through three times on #1, two-times on #2 and two-times on #3. Return to your work surface and cut with a variety of cookie cutters. I chose smallish ones because I wanted bite-sized nibbles. They shrink to about 65% of the original size.
- Preheat oven to 375° F.
- Transfer crackers to a baking sheet (I line mine with parchment).
- Bake for 8-10 minutes until golden and crispy! Be careful – there’s a fine line with these between golden brown and overdone – and it only takes seconds to burn!
- Use whatever full-flavoured cheese you have. This batch was made with equal quantities of sharp Cheddar, naturally-smoked Cheddar and Beemster.
- I prefer to use the pasta maker to roll the dough because it guarantees the dough to be the same thickness throughout the batch. I wouldn’t go thinner than #3 though, really thin crackers will burn very quickly before they crisp up.
- Change up the flavouring from smoked paprika to granulated garlic, finely ground dehydrated onions, finely ground dehydrated mushrooms, but be careful not to have too large chunks as they will get caught in your pasta maker rollers!
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Posted in Appetizers/Hors D'oeuvres, Cheese, Gluten Free, Kitcheninspirations Original Recipe, Recipes, Vegetarian, tagged Appetizer/Hors d'oeuvres, cheese, comfort food, delicious, Gluten Free, tasty, Vegetarian on February 27, 2017|
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There are recipes that convert well into gluten free and this happens to be one of them and they freeze incredibly well too, but be warned, it will be unlikely that you’ll have leftovers to freeze! I rolled this recipe thinner than the glutinated recipe and the result was a crispier, cheese bite. I’ll probably do the same for the glutinated version, as I preferred the crisp texture. Plus, a thinner roll gives you more crackers and who doesn’t love more cheese crackers?
A KitchenInspirations Original Recipe
- 227 g (about 2 cups) sharp cheddar, grated
- 45 g (3 tbsp) unsalted butter, room temperature
- 14 g (1 tbsp) vegetable shortening
- 1 tsp salt
- 67 g (1/2 cup) brown rice flour and 67 g (1/2 cup) white corn flour (not corn starch) or 134 g (1 cup) gluten-free flour
- 30 mL (2 tbsp) ice water
- Combine all of the ingredients except the ice water in a bowl of a food processor. Pulse for 2 minutes to cream the mixture together.
- Slowly add the ice-water while pulsing. At first, it looks like you might need more water, patience grasshopper, patience, the dough will come together in a moment, continue pulsing until it does.
- Preheat oven to 375° F.
- Using plastic wrap, roll the dough into two logs about 1.5 inches or 4 cm in diameter. Refrigerate for at least 30 minutes or freeze for 15.
- Cut log into 1/2 cm or 1/4 inch thick slices and place on a parchment-lined baking sheet leaving about 2.5 cm or 1 inch between each cracker.
- Bake for 10-15 minutes until golden brown and crispy! Be careful – there’s a fine line with these between golden brown and overdone – and it only takes seconds to burn!
- Cut dough in half and pat the dough down into a disk, cover with plastic wrap. Refrigerate for at least 30 minutes.
- Place disk on parchment paper and put the plastic wrap on top and roll each disc to 2mm or 1/8 inch thickness (this is the perfect thickness).
- Using a cookie cutter of your choice, cut into shapes. I found that my 2.5cm square cut the perfect size.
- Transfer to a baking sheet (I line mine with parchment).
- Bake for 10-15 minutes until golden brown and crispy! Be careful – there’s a fine line with these between golden brown and over done – and it only takes seconds to burn!
- Remove to cooling rack to cool.
- If the crackers become a bit soggy after you defrost them, toss them in the oven in a single layer on a baking sheet on low heat for 5-10 minutes to crisp them up.
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Posted in Breakfast/Brunch, Kitcheninspirations Original Recipe, Left overs, Recipes, Tapas, Vegetarian, tagged Appetizer, Appetizer/Hors d'oeuvres, cheese, delicious, hors d'oeuvres, Vegetarian on October 10, 2016|
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Occasionally, I click on a Facebook sponsored post, these waffle bites were one of them. But the photo was not for a recipe, it was just a photo and when I googled the bites the results were quite disturbing (like a train wreck of Mac ‘n Cheese, a total mess), nothing like the image that was sponsored on Facebook! So I put on my thinking cap and came up with this recipe. I basically mixed a serving of waffle batter with 1 serving of macaroni and cheese and sprinkled both top and bottom with more shredded cheese. These are bites so I did not fill the waffle pan, I wanted them small. You need to cook these slightly longer than a normal waffle because you want the cheese to crisp up, it’s the only way they will come away from the pan without leaving a cheesy mess.
Delicious Cheesy Morsels
Mac ‘n Cheese Waffle Bites
A KitchenInspirations Original Recipe
Makes 4 small waffles, cut into fourths, about 16 crackers
- 1 leftover serving* of your favourite Mac ‘n Cheese (any packaged or homemade will do).
- 1 egg
- 1/2 cup milk
- 1/2 cup AP flour
- 1/2 tsp baking powder
- pinch of salt
- 1 cup of shredded good quality old cheddar (or any good melting cheese)
- 2 tbsp olive oil
- Make sure your leftover Mac ‘n Cheese is at room temperature (not cold out of the fridge)
- Combine egg and milk and beat well.
- Sift flour, baking powder and salt into egg mixture and beat until well combined and thick.
- Pour over leftover Mac ‘n Cheese and mix well.
- Preheat your waffle iron. Brush both sides generously with olive oil. Add a couple of tablespoons of shredded cheddar to the base, spoon in about 1/2 cup of the Mac ‘n Cheese waffle batter onto the centre and add a couple more tablespoons of the shredded cheddar on top and close the pan.
- Waffles need to cook a little longer than normal so that cheese crisps up.
- Waffles are cooked when the top of the waffle pan easily peels away from the waffle, although you may need a little nudge to release if cheese is sticking to the iron.
- Cut into quarters with a pizza cutter.
If you like crispy cheese, you will LOVE these.
- *A leftover serving is basically a 1/2 cup of uncooked noodles and cheese sauce.
- To make more, simply multiply the waffle ingredients by the number of servings of Mac ‘n Cheese (for example, KD has 4 servings per box, so ingredients would be 4 eggs, 2 cups milk, 2 cups flour, 2 tsp baking powder etc…).
- I, intentionally did not make these bites the full-size of the waffle pan, I wanted them irregular and smallish.
- Waffle bites are crispy and not creamy, they are like a giant Mac ‘n Cheese chip.
- Add chopped green onions for extra flavour.
- Serve with salsa, a bruschetta topping or greek yogurt or sour cream for dipping.
A view of the lake.
I didn’t cook the first one long enough and it literally split in half. Perfectly edible but not pretty!
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Cooking at the cottage means simple recipes using fresh ingredients. I don’t want to be in the kitchen any longer than I have to. Don’t get me wrong, I adore cooking but I also adore this view:
This is the view looking out into the lake from our little bay.
Several years ago, our dear friend Barb (Profiteroles and Pony Tails) and her then beau (now hubby) came up to our cottage, The Upper Deck. We traded off days for cooking and for one lunch Barb made this excellent grilled cheese sandwich (Toastie)! We’re not talking about a processed cheese slice slapped between two slices of Mungie-cake white bread. No, this is a serious blend of cheeses with a splash of whiskey or cognac and some delicious green onion thrown in for good measure. Believe me, when I say: once you have this grilled cheese, you will NEVER want any other.
I posted this recipe originally in March 2009 and it was a bit of a sore spot because a named magazine asked to use my photo in a grilled cheese story but since I was relatively new to blogging, I wasn’t paying attention to the comments, so I missed out! Sigh. The flavour of the whiskey or cognac is essential, the cheese blend is entirely up to you, but I suggest hard cheese and not soft like goats cheese.
Adult Grilled Cheese
- 125-150 g shredded cheese, in total
- 1 tbsp butter
- 2 slices sourdough bread, use this recipe
- 1 green onion, thinly sliced
- 2 tbsp cognac or whiskey
- Combine shredded cheeses, green onion and cognac and mix well.
- Butter one side of each bread, lay one slice buttered side down and top with the cheese mixture. Lay the other side of the bread on top, buttered side up.
- Heat a grill pan and place sandwich on top, lay a weight over it (I used 3 cast iron pans but I put a piece of parchment on top of the sandwich first).
- Grill until cheese has melted. Cut sandwich in half and serve with celery sticks and homemade salsa.
- For this sandwich, we used Applewood Smoked Cheddar, Extra Old Cheddar and Mozzarella.
- We have also used Mozzarella, Gruyère and white Cheddar, the combinations are endless. It is nice to use a stringy cheese for this type of sandwich.
- You could also put additional cheese on the exterior (omit butter) and instead of grill, lay a piece of parchment down in a cast iron frying pan and cook, repeat for other side. See instructions from my dear friend Lorraine, here.
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Posted in Gluten Free, Kitcheninspirations Original Recipe, Main Courses, Meat, Recipes, Vegan, Vegetarian, tagged cheese, comfort food, delicious, Gluten Free, tasty, tomato, Vegetarian on May 23, 2016|
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I’ve been thinking about zucchini noodles a lot lately. Both JT and I love them because they maintain a similar texture to traditional flour noodles, yet they are considerably lower in carbohydrates and that, my friends is something I am always on the lookout for! I’ve created this recipe lower in calories than traditional lasagna and it’s absolutely delicious if I do say so myself. I won’t kid you, it does take some planning and some playing in the kitchen but as far as I know, you guys are excellent at both so I urge you to give it a try. Double or triple the recipe and make a large casserole-size version, freeze for a few hours and cut into single serves and bag individually and presto, you have instant lunch or a quick casual dinner. I know I will try the vegetarian version over the summer because I am always on the lookout for interesting vegetarian recipes for our vegetarian friends when they come up to the cottage.
Allow this dish to sit for about 15 minutes so that the excess liquid can be reabsorbed. It would be much too hot to eat anyway!
Like most things, this is much tastier the second day, if you have any leftovers, that is!
Zucchini Lasagna (Gluten Free and Easy to Convert to Vegetarian or Vegan!)
A KitchenInspirations Original Recipe
Makes 1 cast iron enamel terrine 30 cm long x 11 cm wide x 8 cm high, 6 servings.
Ingredients for noodles and cheese:
- 2 zucchini, sliced to about 3 mm (1/8″) (leave the ends, first and last slice and any leftovers for your compost broth)
- 2 roasted red peppers, seeded and peeled, cut into 1 cm (1/2″ slices) (see notes)
- 180 g (1 cup) mozzarella cheese (omit for vegan)
- 300 mL ‘Béchamel’ (recipe below)
- 500 mL (2 cups) Meat Sauce (recipe below, for vegan see notes below)
Ingredients for the ‘Béchamel’:
Makes 300 mL or 1 1/3 cups ‘béchamel’
- 90 g (a heaping 1/3 cup) red lentils
- 250 mL (1 cup) vegetable stock or water, plus a bit more to loosen the cooled sauce
- 50 g (1/2 cup or so) gruyère cheese, shredded (omit for vegan, see notes below)
- 250 mL (1 cup) milk, plus a little to loosen if required (vegan use vegetable stock or rice milk, see notes below)
- Pinch of smoked paprika
- Pinch of sea salt (to taste)
Directions for the Béchamel:
- Cook the lentils in water or stock until very soft. Remove from heat and purée until smooth. Add the liquid of choice slowly as you purée until it is extremely smooth and creamy. If you’re making this vegan, stir in the smoked paprika and salt, set aside.
- Return to low heat and stir in the cheese all at once and whisk until melted, smooth and thickened (about 2-5 minutes, don’t worry, this WILL thicken as it cools). Remove from heat and stir in the smoked paprika and salt. If the sauce has become grainy (as lentils sometimes do), just blitz it again with the immersion blender. Set aside.
Ingredients for the ‘Meat’ Sauce:
Makes 500 mL (2 cups) Sauce
- 5 mL (1 tsp) olive oil
- 1 small yellow onion, finely diced
- 15 g (about 3 cloves) garlic, finely minced
- 300 g of lean ground pork (vegans, use your favourite cooked beans or ground tofu)
- 300 g fresh tomatoes, puréed (or 1 1/2 cups passata)
- Pinch of sea salt and freshly ground pepper, to taste
- pinch of baking soda
- 1 tsp oregano
- 1 tsp basil
- pinch of nutmeg
- 1 piece of parmesan end (omit if vegan)
Directions for the Meat Sauce:
- Blitz the fresh tomatoes with an immersion blender until you can no longer feel the seeds and skin (no need to pass through a fine sieve, once incorporated into the lasagna you will not feel any tomato seed or skin texture).
- Heat the olive oil in a medium-sized Dutch oven and sauté the onions until soft. Add the minced garlic and stir until fragrant.
- Add the ground pork (beans or ground tofu) stirring occasionally, breaking up the larger bits of meat. Add the tomato sauce, baking soda, oregano, basil, nutmeg and Parmesan end and simmer for 15-20 minutes until thickened and not overly liquid.
- Remove the parmesan end (chef’s treat!) and transfer the ‘meat sauce’ to another bowl to cool.
- Pre-heat the oven to 350° F (177 ° C).
- Lightly grease a cast iron enamel terrine pan 30 cm long x 11 cm wide x 8 cm high (12 in long x 4 1/2 in wide x 3 in high).
- Lay strips of the thinly sliced zucchini on the bottom of the pan. Add 125 mL (~1/2 cup) of the meat sauce and spread out evenly. Lay strips of the red pepper on top of the meat. Spread 75 mL (~1/3 cup) of the ‘béchamel’ sauce evenly over the pepper layer (if ‘béchamel’ becomes too thick, loosen it by whisking in a little vegetable stock or ‘milk’). Sprinkle with 63 mL (1/4 cup) grated mozzarella cheese (omit if vegan), repeat until the pan is filled or you’ve used everything up. End with the béchamel sauce on top and sprinkle the top with the remainder of the shredded mozzarella (omit if vegan).
- Bake for 30-40 minutes or until cheese is bubbly and the zucchinis still have a bit of a bite to them (al dente). The internal temperature should be about 140° F. Broil the cheese version for about 10 minutes to caramelise the top.
- Remove from the oven and allow to stand for 10 minutes. Cut into 6 portions and serve with a light salad.
Do NOT omit the roasted red peppers, they add incredible flavour.
Just before I popped it into the oven.
Notes to make this a Vegan Lasagna:
- substitute vegetable stock or rice milk for the “milk” component.
- leave out the “cheese” component altogether, the lentils make a delightfully flavoured béchamel even without cheese (plus I am skeptical about vegan cheese, what is that?)
- Almond milk and coconut milk are too strongly flavoured, that is why I didn’t recommend it. On top of everything, I would avoid coconut milk because we are making this an Italian flavoured dish.
- Want to omit the ‘béchamel’? Add slices of Chinese eggplant, it will add the creaminess mouthfeel we crave with lasagna.
- Meat Sauce: substitute your favourite cooked beans or ground tofu in similar measures for the ground meat.
- Want to add even more flavour? BBQ the veg for a few minutes before you assemble, the smokiness adds a lot of flavour.
- I had pork from a previous meal that I ground up fresh for this recipe, use whatever meat or beans you wish.
- The lentil béchamel will thicken as it cools, just whisk in a bit more milk, rice milk or vegetable stock to loosen.
- I like the stringiness of mozzarella in lasagna but if you are lactose intolerant, feel free to substitute goats cheese, the tang will be incredible in this dish.
- Whenever I see beautiful red peppers, particularly if there is a sale, I buy a bunch, roast them on the BBQ and save the slices in the freezer for future pizza’s or in this case, lasagna (freeze on a parchment lined cookie sheet and when frozen, place in a plastic bag. Leave in whole pieces to give you more options in usage). Omitting the roasted red peppers is a mistake because they add incredible flavour and sweetness.
This is the nutritional facts for the meat version of my recipe above, based on 6 servings.
This is my vegan version using navy beans and omitted all cheese.
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I was about 33 when JT and I first vacationed in Florida. JT and I rented a friend’s house in Daytona Beach and used it as a base to travel around, taking a couple of days to visit friends in Sarasota and to explore that side of the state. While travelling, there were several roadside eateries that would come up that were rather new to us Canadians: Cracker Barrel, Denny’s and Waffle House to name a few. As you know by now, I am not so fond of fast food, so we avoided them but one morning we got up early to explore and decided that waffles were in order and we thought, what better place than Waffle House? Boy were we wrong, what a joke (I apologise to those who love the place), the waffles were thin and dry and they didn’t even have real maple syrup or even real butter! Maybe I’m a waffle snob, but real maple syrup and butter are necessities for a good waffle experience. Our waitress was surly and unapproachable, great qualities for a waitress. We begrudgingly ate the sad excuse for waffles and left. In the car, I couldn’t stop thinking about how bad an experience it was and immediately renamed the place Awful House! Needless to say, we did not stop at Awful House ever again!
When you’re looking for a delicious bread recipe, you need not look further than this recipe for Cheddar Garlic Rope Bread, plus there is nothing like it on the menu at Awful House! It’s not that difficult to make and it bakes up beautifully. I made this loaf for my Cousin Lucy’s Easter Dinner.
The bread is laced with delicious cheddar and garlic butter. Make sure you serve this warm.
Cheddar Garlic Rope Bread
This recipe makes one 40 cm x 15 cm (15″ x 6″) rope.
- 3 1/2 cups all-purpose flour
- 2 tbsp powdered milk
- 1 tsp salt
- 3 large eggs
- 1 tsp vinegar
- 1 tbsp yeast
- 1 tbsp sugar
- 3/4 cup warm water (it should feel slightly warm to the touch not hot)
- 1 egg white
- 1/4 tsp white vinegar
Ingredients for the cheddar, garlic butter spread:
- 1 cup grated sharp cheddar cheese
- 1/4 cup unsalted butter
- 3 cloves garlic, finely chopped (or to taste)
- pinch of salt
- Combine the yeast, sugar and warm water, stir gently and allow to proof.
- In the bowl of your stand mixer add the flour, salt, powdered milk, eggs and vinegar. Using the KitchenAid® Flex Edge Beater attachment, mix until the eggs have totally become incorporated into the flour. Change to the dough hook.
- Add the yeast water mixture and knead the dough for 10 minutes until you get a smooth slightly sticky dough.
- Place the dough in a lightly oiled bowl, cover it and allow it to rise in a warm place till it doubles in size (this only takes about 45 minutes).
- Pre-heat your oven to 400°F (I used the fan setting).
- In the bowl of a small food processor, combine the cheese, butter, garlic and salt and pulse until completely combined, set aside.
- Once the dough has doubled in size, roll out the dough into a 0.5 cm (1/4 inch) thick rectangle (mine worked out to 40 cm x 30 cm (16″ x 12″). Spread all of the cheese butter mixture evenly over the dough, leaving a 1 cm (1/2 inch) border on three sides (spread right to the long side that you will begin to roll). Starting at the long end, roll up the dough tightly to form a roll. Seal all of the edges well by pinching them closed (wet fingers with water if necessary). Slice the roll in half lengthwise, leaving the last 5 cm (2 inches) connected.
- Turn each half cut-side up and carefully wrap the halves together like a rope, maintaining the cut-sides up to expose the filling. Carefully place on a baking tray with sides, lined with parchment paper and allow to rest, covered in a warm location for 1 hour. Check out Angie’s blog for detailed photos on how-to roll, cut and form into a rope.
- Coat with the vinegar, egg wash.
- Bake for 5-7 minutes on the high heat, then reduce to 350°F and bake for another 7-10 minutes or until the bottom is golden and it sounds hollow when tapped.
- Serve warm.
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Posted in Appetizers/Hors D'oeuvres, Cheese, Gluten Free, Left overs, Vegetarian, tagged arancini, Arancini di Riso, arborio, baked, cheese, Cottage, fresh figs, happy hour, Italian, mozarella, paddle boating, rice, riso, risotto on July 22, 2015|
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I was testing a rice cooker recently and one of the recipes was Risotto on a specific setting on the machine. To say it was challenging is an understatement but after 6 tests and tweaks we finally came up with a recipe I was rather happy with. And the neighbours were also happy, one can only eat so much risotto! The last test was the best and JT and I had it for supper but it made so much that I had enough left over to make Arancini di Riso, Italian Rice Balls and boy were they delicious!
Everyone has a favourite risotto recipe so I won’t reinvent the wheel, you just need to have some risotto made and cooled (I spread it out onto a parchment lined baking sheet and covered it with plastic wrap in the fridge overnight). The risotto should be able to be formed into a ball, so if your risotto is a little dry, you may want to add a bit of liquid to allow it to stick together in a spherical shape.
Baking at 400° F gives you the crispy crust that you expect from deep frying, except you didn’t!
Arancini di Riso (Rice Balls)
My mushroom risotto recipe yielded 8 cups (give or take 2 L) but we ate about 3 cups in for dinner, so I estimate that the remainder 5 cups (1.25 L) made 22-24 balls
- 5 cups risotto
- 1 1/2 cups bread crumbs
- 1/2 cup AP unbleached flour
- 3 eggs
- 1 cup shredded mozzarella (or 22-24 1 cm or 1/2 inch cubes)
- Fresh basil and Parmesan for garnish
- Spread risotto onto a parchment-lined baking sheet and cover with plastic wrap, refrigerate until entirely cooled (overnight).
- Add bread crumbs to a shallow bowl and the flour to another shallow bowl. Lightly beat the eggs with a splash of water and pour into a third shallow bowl.
- Make golf-ball sized balls of the cooled risotto and squeeze a good pinch (or one cube) of cheese into the centre — cover the cheese entirely with the risotto otherwise it will leak out. Continue until you have used up all the risotto.
- Coat each ball in flour, then roll into the eggs and repeat the flour and egg mixture (this will make the balls as crispy as if they had been deep-fried). After the final roll in the egg wash, roll each ball in the bread crumbs to coat well . Set onto a parchment lined baking sheet and freeze for future use.
- To bake from frozen pre-heat the oven to 400° F. Spray Arancini and the baking sheet with olive oil. Bake for 30 minutes or until golden and warmed through; turn often so it bakes evenly.
- Serve with a chunky salsa or tomato sauce.
The cheese melts on the inside and becomes deliciously gooey!
We had our dear friends Paul and T up from the US this past weekend (hence the tardiness of this post), here are a few pics!
We might have had a few of these!
Paddleboating on a very warm day.
Our lake apparently has good fishing.
Figgy finally made us a couple of figs.
Sadly they were not as sweet as I had hoped. I’m sure I just need to fertilize.
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