Category Archives: Travel and Food

Edibles on the Road

Canadian Cheese Grand Prix -Behind the Scenes as a Judge

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The Jury for the 2013 Cheese Grand Prix. Photo courtesy of Dairy Farmers of Canada.

There we are, all eight soft-lit happy cheese eaters.  I thought I would introduce you to my co-jury members from our Grand Prix judging last weekend and mention how proud I was to be a part of this team!

Left to right:  Moi, Chef Michael Howell, Allison Spurrell (owner Les Amies du Fromage in BC), Gurth Pretty (Cheese Buyer for Loblaw), Chef Danny St. Pierre, Reg Hendrickson(with Dairy Farmers of Canada), Ian Picard (VP of Fromagerie Hamel in Montreal) and Jury Chairman Phil Belanger who has been with the competition since its beginning in 1998.

Cheese Grand Prix 3

Can you guess what cheese I am about to taste? Your guess is as good as mine!

For a behind the scenes report on tasting 225 cheeses in 48 hours check out today’s Spread column.  And here are some more photos of the event.

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Photo Courtesy of Dairy Farmers of Canada.

Here we are evaluating the soft bloomy rinds and Allison is trying to convince me it is normal protocol to pick up the wheel and take a bite from the edge (hazing for the newbie).  No, not really, but it it was tempting.

Judging the firm washed-rinds.  Photos courtesy of Dairy Farmers of Canada.

Judging the firm washed-rinds. Photos courtesy of Dairy Farmers of Canada.

All of the Nominees have been announced and you can find the list here 2013 Canadian Cheese Grand Prix Finalists.

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Curds and Eh: Crannog Ale-organic, farmstead and from BC

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A “Growler” of Crannog Ale

Another post by Kelsie Parsons from his amazing cross-country pilgrimage.  Read more here or just look for “Cheese and Eh” in the Categories drop-down menu to your right.  SR

Crannog Ales

While traveling across Canada last summer I was chatting with a cheesemaker in Alberta about my love of farmstead cheese and I mentioned that I wished there were farmstead breweries in Canada. It turns out I was talking to the right person because she replied, “Oh, well you should check out Crannog Ale!”

Crannog Brewery

On the Crannog Ales website, brewer Brian MacIsaac states, “The grudlann (brewery) is old world (no push button computer driven factory)…”

Two days later I was in Salmon Arm, British Columbia visiting Gort’s Gouda and took a brief detour to Crannog Ale, located in Sorrento, BC. When pulling into the driveway of the Crannog Ale and Left Fields Farm, I was struck by the beautiful landscape.

Crannog Hops

Crannog Hops

The farm is surrounded by green hills and consists of fields full of produce, towering hop vines that seem to grow into the clouds and Shuswap Lake is just a stones throw away. The farm is also home to pigs, sheep and a hive of bees. What a perfect place to live and work!

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The second thing I noticed was the striking hand painted Celtic artwork on the walls of the brewery and surrounding buildings (which the owners built themselves).

Crannog Mural

Crannog Mural

The interlaced celtic knots and symbols reflect brewer Brian’s Irish background and suggest a connection to the land and animals.

Crannog's Wheat and Barley

Crannog’s Wheat and Barley

At Crannog Ales, Rebecca, Brian and Greg produce unfiltered, unpasteurized Irish ales that are sold in growlers, party pigs (8.5L) and kegs. Some of the ingredients such as hops, herbs, fruit, berries and honey come from their own Left Fields Farm, which is pretty awesome if you ask me. Even the water for their beer comes from a well on their property. I get really excited when producers  have control of their ingredients all the way down to the soil in which they’re grown. That level of commitment requires true passion and dedication.

To top it off, Crannog Ale is also certified organic. That means no GMOs, pesticides or degradation of the environment is necessary in the making of this beer! They also use grain waste from the beer production as compost and feed for pigs and they treat and reuse wastewater to run a zero emissions facility. Most breweries have a lot to learn from Crannog Ale.

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Ian Langohr (my travel buddy this summer) and I enjoyed a growler of their Insurrection Pale Ale as we camped beside Kalamalka Lake. We probably didn’t drink the beer under the proper conditions. It was admittedly quite warm (think back seat of a car in the August sun kind of warm). After an afternoon spent diving off a dock and swimming we enjoyed every last warm drop of our growler of Insurrection Pale Ale while we played dice games with neighbours at our campground.

Old Grizzly Gouda

Sylvan Star’s Old Grizzly Gouda

Of course we had cheese to snack on too! The hoppy bitterness paired exceptionally well with the caramel nutty flavours of Sylvan Star’s Old Grizzly Gouda and surprisingly with Gort’s Gouda tamer mild Gouda.

That day was the perfect mix of sun, swimming, beer, cheese and shooting stars. It turned out to be one of the most memorable days of the summer. With the short days and somewhat cold weather we’re experiencing now, I’ve begun longing for the summer.

Hand of God Stout

Hand of God Stout

Next time I’m in BC I’ll be sure to visit Crannog Ale again and refill my growler. I think I’ll try the Back Hand of God Stout next…

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Crannog Ales and Left Fields Farm is both a home and a small business so it’s important to call ahead to book a tour. Workers here are usually quite busy brewing and working in the fields.

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Canadian Cheese Grand Prix Judging Weekend

My uniform for the weekend.

My uniform for the weekend.

Hello from Montreal.  If you have seen any of my tweets from the last day or so you will know that I have had the honour of being on the jury for the 2013 Canadian Cheese Grand Prix.  The event takes place every two years and is organized by The Dairy Farmers of Canada (so it is all cow’s milk cheese).  Cheesemakers across Canada can enter.

Sue poses with Washed Rinds

Here I am (kind of blurry) standing in front of two (of 4 total) tables which were being prepared for the Washed Rind category.  See how goofy happy I look!  You would not believe how many lovely cheeses we were surrounded by.  And smelled of by the end of the afternoon.

Washed Rinds set up

This is a bit of a better view.  Recognize anything?  We taste everything blind so have no idea which cheese has won until the results are tallied up.

Tasting Washed Rinds

Judges Allison Spurrell of Les Amies de Fromage in Vancouver, Chef Danny St Pierre (QC) and Chef Michael Howl (Nova Scotia).

Above are some of my co-jury members very seriously tasting cheese.  We all want to respect the work the cheese makers have put in so we do out best to be objective and analytical—as well as look for that “WOW” factor (amongst over 200 cheeses!).

Today we judged from 9 until about 4:30 and covered two cheddar categories (defined by age), washed rinds, fresh cheeses, semi-soft cheese and blue.

Blue Cheese

In a funny way though blue would seem the most challenging category (for palate fatigue) young cheddars are also tough–they are mild and subtle and you must really concentrate to not miss flavour and nuance when tasting many at a time.

I will write no more as we’ll all be going out to dinner soon (what? we had a 2 hour break after 7 hours of cheese eating, time to eat.)  Tomorrow we finish choosing the category champions and ultimately decide on the Grand Prix winner.

Will write more about the experience hopefully for Swallow and perhaps even for the Globe.

Meanwhile, I just sit here and think, “How cool is this!”   (But also, “no I don’t want yogurt for breakfast or no cream in my tea please.”)

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Curds and Eh 9: On Writing (a Book about Cheese)

Kelsie’s notebooks of cheese facts….(CLICK TO ENLARGE)

To see video from Kelsie’s travels check his Pied de Vent post and to follow his other adventures just search “Curds and Eh” on the Cheese and Toast home page.

On Writing

I find that the hardest part of writing a book is… writing. This summer I spent 3.5 months traveling across Canada. I visited 120 cheese makers to research content for my upcoming book about Canadian cheese. Planning the trip was easy. Getting time off work was no problem and the actual research and traveling was a blast (and delicious!). But one thing that I find difficult is writing. At times it’s even painful and depressing. It’s frustrating because I know what I want to say but how do I express my thoughts in a way that others would find interesting? I’d love to sit down with every potential reader of my book and have a conversation about Canadian cheese. I’d explain the intricacies that excite me and the stories that fascinate me but alas that approach isn’t very realistic.

Don’t get me wrong though, I’m enjoying writing. I’ve never written a book before and I love stepping out of my comfort zone to do something new and learn. As a bonus, I get to relive my summer adventure all over again.

On the road….

After 3.5 months on the road I returned home and sat down at my computer with notebooks full of facts. Unfortunately most readers probably don’t want to read a book consisting of bullet-point cheese facts. If that were the case I would have finished writing long ago!

About a month ago I returned to my job as a cheesemonger at Sobeys. I claimed that I’d write the book in the evenings and on my lunch breaks. Easier said than done! Weeks went by and I barely lifted my pen. It turns out when working full time I need a bit of down-time to relax and not write a book.

When writing at home my day tends to stick to the following pattern: Check Facebook, do household chores, check Facebook, have a snack, exercise, check Facebook, play the guitar, and then check to see if words magically appeared on the page I was working on. I get distracted easily.

Revel Caffe

To write I need a day free of commitments and I need to be out of the house. I’ve taken this week off work just to focus on writing. Lately I’ve been spending lots of time at Revel Caffe drinking coffee and writing away. I bring along a pen and paper and set up my computer on the wooden bar that used to be a bowling lane. I face an old brick wall and zone out in the buzz of conversations. It’s one space where I can free myself of distractions and just write. The library is my second favourite place to work but I find the quietness turns every sound into a distraction.

Humming Under Pressure yet? Just a shout-out to Queen and Bowie.

I love working under pressure. No pressure means no work gets done. Tight deadlines mean I’ll focus, stay up late writing and get it done.

Recently I hired on a graphic designer, David Kopulos. Perhaps the best thing (so far) that has come out of hiring David is that I now have deadlines. I need to have the final edited text to him by the end of April. That sounds like a long way away but I’m looking at it as 3.5 months to finish writing and 2 months to complete the editing. I’m sure I’ll be writing and editing my Canadian cheese book up until the minute that it’s due.

Another obstacle is that I keep revisiting the same chapter over and over again. I’ll rearrange it, change a few words and spend hours tweaking it. When is it ok to accept the writing the way it is and move on?

George Orwell

Sue sent me this quote by George Orwell:

“Writing a book is a horrible, exhausting struggle, like a long bout with some painful illness. One would never undertake such a thing if one were not driven on by some demon whom one can neither resist nor understand.”

Does that mean cheese is my demon? I’m ok with that. 😉

I never claimed to be a writer. I’m just a guy that loves cheese.

My question to you bloggers, students and writers of all forms is what helps you write? How do you transform your ideas and thoughts into a form that others hopefully would want to read? Any tips or thoughts would be much appreciated!

(Sue says she thinks Kelsie is a great writer.  And sounds like he’s got the procrastination skill down pat…..)

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My Ottolenghi Obsession, Jerusalem and The Boss

On October 21 I saw Bruce Springsteen….. (Because the Night  video from that show)

Yotam Ottolenghi and Sami Tamimi  (picture from the Ottolenghi site)

..and also attended The Cookbook Store’s event featuring Yotam Ottolenghi and Sami Tamimi who were introducing their latest book, Jerusalem. The recipes all come from their shard home city, where they were born in the same year, Sami on the Arab east side and Yotam in the Jewish west.

I honestly don’t know which I was more excited about.  (I did not wear plaid to the cookbook event but I did wear plaid to the concert.  No bandana, I swear.)

If you read Cheese and Toast occasionally you may know that I am obsessed with their vegetarian cookbook Plenty.  Why?  Because the recipes look amazing, taste amazing and they always work.  Really.  I do have a bit of a track record of experimenting with new dishes for dinners I’m hosting.  Like clockwork, 45 minutes before guests arrive, unwashed hair and pajama pants on, I’m panicking in the kitchen with dramatic wails of “just call Pizza Pizza, it’s going to be a disaster!”

But to be honest, that was years ago before I figured out the folly of my ways.  So much better to make a simple roast chicken and caesar salad, be mellow and enjoy a glass of wine rather than clutching the Chianti bottle, face pressed against oven door hoping the souffle will rise.  This does not tend to set a relaxed tone for guests.

All of this to say, that I would make any recipe from the Ottolenghi series of cookbooks for the first time even for The Boss himself.  They’re foolproof in my experience.

For this reason, I was really interested to hear Yotam and Sami talk about their testing and recipe writing process surrounding their third book, Jerusalem.

Did I mention they were warm and charming?  Utterly even. I do not think anyone there would have disagreed.

ON TESTING RECIPES:

Sami and Yotam explained that their goal when writing the recipes was to “not think like chefs”.  They put a lot of effort into testing and their testers were home cooks.  The Jerusalem cookbook uses quite a few ingredients that might be tricky to find in a pinch  (But as they joked, “once you Ottolenghize your cupboard, you’re OK”) so they list substitutions 90 percent of the time for more difficult to find items.  And though they obviously take great care with combining ingredients and flavours it was a bit of a relief to hear “if you miss one ingredient, you’re OK”.

(this was an interesting contrast to the Thomas Keller event (for the Bouchon Bakery cookbook) where though all the recipes are carefully tested til perfect, Chef Keller said he doesn’t really aim for the “home cook” because he can’t define the term.  He knows home cooks that can barely boil water and some that are as good as himself…and then I am sure he winked right at ME in the 18th row. Oh stop.)

(from top) Cannelini Bean and Lamb soup, Hot Yogurt and Barley soup and Chickpea Soup with rosewater and ras el hanout (from Jerusalem)

ON FLAVOUR

They’re definitely not shy on flavour, referring to themselves as strong and gutsy with the belief that the food should taste as vibrant as it looks.

FAVOURITE DISHES

Sami confessed to eating store-bought tortelleni with Parmesan and pepper when lazy (what a relief!), Yotam said his most comforting food was lentils and rice with some yogurt and caramelized onion.

One of the beautiful market images from the book.

HOW THEY CHOSE THE RECIPES

They both agreed that though they tested and made many more recipes that were included in the final version of Jerusalem, they only put in anything they truly, truly loved and dropped anything else.   They also talked about the photo shoot for the book (as you can see from the soup pic the photos are stunning) explaining that they did not use a food stylist, preferring to have the food presented “as it fell on the plate” without too much intervention.   So they actually shot about 8-10 photos a day (which is apparently unheard of).

Spice Trader

WHERE TO GET INGREDIENTS

In Toronto helpful audience members recommended Spice Trader (877 Queen Street West) and Arz Fine Foods (1909 Lawrence Avenue East).  Both are worth a trip whether you need anything or not, so it will be a fun and delicious mission.

You can also order online at the Ottolenghi website to buy ingredients such as Palestinian za’atar.

As if I wouldn’t show off the signed book!

If you want to try a couple of recipes before purchasing this book, I’ve blogged about a few from PLENTY such as the vibrant Sweet Winter Slaw, Socca with Roasted tomato and onion and the Celeriac and Lentil Salad with Hazelnuts and Mint.

The Lentil Celeriac Salad..

Or just get the damn books.  Best excuse to visit The Cookbook Store three times in a row.

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Curds and Eh: Kelsie Parsons video blogs from Fromagerie Pied de Vent

Hello everyone–both Kelsie and I are excited to post the first video from his cheese adventures this summer.   I am sure you’ll love (and learn) from it as much as I did.  I’ll let Kelsie take it from here.

Fromagerie du Pied-de-Vent recently switched from making their cheese from raw milk to thermized milk. Thermization, also known as heat treating, is the process that inactivates psychrotrophic bacteria by heating milk to about 65°C for 15 seconds and then cooling it off. This is below the temperature used for pasteurization so the cheese is still technically considered a unpasteurized cheese. The change in milk processing has altered the flavour of Pied-de-Vent. It’s not quite as strong as it was previously but still has a wonderful depth of flavour.

I should mention that the video was recorded and arranged by Ian Langohr, my co-pilot for this crazy cross-Canada adventure. I’m super happy with how our first video turned out. We’re currently working on putting together more videos and will release them here. I think the Pied-de-Vent video does a good job showing how cheese is made but here are a few highlights of our visit to Îles-de-la-Madeleine that I didn’t get to show in it.

Red Sand Beaches of Îles-de-la-Madeleine

Ian and I arrived in Souris, PEI at the ferry terminal at 10pm to buy our tickets for the 8am departure. I must’ve been confused because there was no ferry scheduled for that time but they decided to do a 2am crossing. We left the car in Souris and I spent the 5 hour trip to Îles-de-la-Madeleine sleeping on a seat in the dining room. We arrived at 7am and started our hike to Fromagerie du Pied-de-Vent. Along the way we passed a student protest (Charest was in town), a carnival and many colourful homes.

Dominique Arseneau and a vache Canadienne

After visiting Fromagerie du Pied-de-Vent to see how their cheese is made, we met up with Dominique Arseneau who is the son of the owners and the farmer who looks after the vache Canadienne.  The three of us got along well so he took the rest of the day off to show us around the islands. We spent the afternoon taking in the sights and enjoying the red sand beaches where I enjoyed a quick dip in the water (and avoided all the jellyfish). It felt as if we were in the tropics! I kept my eyes open for palm trees and margaritas but couldn’t find either.

Brews at À l’abri de la Tempête

We did however find some amazing brews at À l’abri de la Tempête, a microbrewery whose name means ‘shelter from the storm’. I find it fascinating how the names of both the fromagerie and the brewery refer to a sense of optimism despite invoking images of harsh weather. It really demonstrates the attitude of the locals towards the climate. Anyways, Ian and I stopped at a lot of breweries this summer and the beer at À l’abri de la Tempête is by far my favourite of everything we tried. I really enjoyed their ginger wheat beer.

The Sea Platter

To accompany our beer we ordered a ‘land platter’ and a ‘sea platter’. Both were delicious but I devoured the land platter before I could snap a photo. The sea platter featured a smoked oyster, jackknife clam jerkey, smoked mackerel and herring, a skewer of salmon and seal, and sweet pickled herring. After a few beers, Dominique asked us if we want sushi. Ian and I were actually roommates back in the day in Toronto’s chinatown so we’ve had some good sushi and I foolishly thought to myself: we’re on an island in the gulf of the St. Lawrence, there must be some good local food here besides sushi.

I should never have doubted our wonderful host. We walked into the fishmonger shop I immediately understood why Dominique was so excited about sushi! There were rows of beautiful rolls made with freshly caught fish, lobster, crab, shellfish and even smoked fish. The sushi was as delicious as it was unique.

At 7pm Ian and I caught the ferry to return to PEI. We were only on the island for 12 hours exactly but if you ask me what my favourite experience was this summer…this was it. I totally recommend a trip to Îles-de-la-Madeleine and if you’re not in a rush, stay for longer than I did. There’s so much good food and culture to take in.

This post is part of a guest blog series by Kelsie Parsons.   See the Globe and Mail piece about his travels.

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Soupstock Needs Volunteers-and not just the soup-slurping types

You may have heard about the SoupStock event happening on October 21.  Hopefully you’re thinking “200 kinds of soup, hell yah”.  And you probably know the event is trying to raise awareness about the fight to stop the Highand’s companies proposed mega-quarry just 100 km northwest of Toronto.

Or perhaps you’ve seen “Stop the Megaquarry” signs but you don’t quite know the scope of what is being planned, in which case please take the time to watch this short video.  It is eye-opening.  It’s 6 minutes long and it is riveting as you realize what exactly the environmental impact will be.  On us.

The Highland Companies proposes to blast a pit deeper than Niagara Falls from beneath a landscape of great agricultural and ecological importance.

Soupstock is being organized by the Toronto Chefs’ Congress and the  David Suzuki Website (click to read more): Joining Chef Stadtlander are well-known culinary champions like Lynn Crawford, Jamie Kennedy, Brad Long and Donna Dooher. Up-and-coming chefs like Jon Pong of Hoof Raw Bar, Craig Harding of Campagnolo, and Calgary’s Connie DeSousa of Charcut, will also showcase their talents

THEY NEED VOLUNTEERS!  (INCLUDING CHEFS TO MAKE SOUP!)

They are looking for volunteers to play multiple roles during the Soupstock event including:

  •  Helping chefs unload their equipment and supplies during the morning of the event
  •  Selling soup tickets and swag at visitor tables
  • Cleaning up the park and ensuring everything is recycled properly
  • Answering questions about the host organizations and the mega-quarry campaign
  • Supporting speakers and musicians at the main stage
  • Helping direct media questions
  • Skills and Knowledge Required:
  • Great people skills – friendly, professional and outgoing
  •  Energetic, enjoys working in a team
  • Flexible, comfortable in fast-paced environments
  • Excellent verbal communication skills
  • Strong interest in environmental issues and commitment to sustainability
  • Must love soup!

    Time Commitment:

    8 hours during the Soupstock event on October 21 (approximately 9-5:00) and a 1 hr orientation on October 17 at 7pm.

    Volunteer benefits:

    An opportunity to try original soup recipes from some of Canada’s greatest chefs  Morning coffee and muffins to energize you for the day
    Soupstock volunteer t-shirt
    Information about critical environmental issues in our province

    The opportunity to be involved in the largest culinary protest Ontario has ever seen!

    If you’d like to volunteer please email Aryne (asheppard@davidsuzuki.org) describing yourself and your interest in supporting Soupstock.

     

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Curds and Eh, Eps 8: Home Curdy Home, Kelsie Parsons reflects on his cheese tour

Say Hi to Kelsie if you see him around–he’s easy to spot.

This post is part of a guest blog series by Kelsie Parsons.   See the Globe and Mail piece about his travels.

As August came to an end so did my cheese travels. I now keep my food in a fridge, know exactly where I’ll sleep each night and I spend my days on my computer writing about cheese. There is a certain comfort to being home and having a work routine but I do miss being on the road driving every day, interviewing cheese makers and meeting their cows, goats and sheep.

Checking out Brendan’s beehives

The drive home went quicker than expected. I started in Naniamo, took a ferry to Vancouver, visited two cheesemakers then drove to Nelson, BC to visit my brother. We spent a day together checking out his beehive and watching Kokanee (fresh water salmon) spawn. The next day I hit the road again and visited Kootenay Alpine Cheese in Creston, BC then drove to Regina.

Calf at Kootenay Alpine Cheese

The next day I drove from Regina to Thunder Bay, slept in the Walmart parking lot and then did a long haul home to Stratford, ON. Three and a half months on the road sounds like a long time but it meant I only had a couple of days to spend in each city. To me the summer was a whirlwind tour of Canada but I discovered many cities that I’d love to return to.

Kokanee spawning in BC

While in a café in Winnipeg, I learned their wifi password is “every day I live my dream” (without the spaces). That phrase really stuck with me. I’m so fortunate to be studying something that I love and to work towards a book that up until now I’ve only dreamt about writing. It may sound strange (to some people) but I actually think about cheese all day and occasionally I dream about it at night. It’s kind of an obsession.

When I started in the cheese business I worked for Gurth Pretty, author of The Definitive Guide to Canadian Artisanal and Fine Cheese. In 2006, when Gurth’s book was published it was groundbreaking. No one had ever written such a comprehensive survey of Canadian cheesemakers. I was inspired by Gurth to follow my passion for cheese and to write a book of my own. By writing a book, my goal is to help others discover the world of cheese made in Canada. There are amazing cheeses, cheesemakers and mongers across the country and they deserve to be recognized!

Forms filled with Curds at Salt Spring Island Cheese

Over the past 3.5 months I visited cheesemakers in all 10 provinces and drove over 25,000km. I sampled cheese from 118 Canadian cheese producers and took thousands of photos. I flew to St. John’s, Newfoundland to visit 2 new cheesemakers and took a five hour ferry to Iles-de-la-Madeleine just to visit a cheesemaker. Every single day this summer was an adventure. Every day I learned something new and every day I lived my dream.

By nature of my adventure I ate a lot of cheese (it’s a perk of the job really). Many people have asked me what my favourite Canadian cheese is but it’s so hard to pick just one. Could you? I’ve narrowed down my list to about 30 favourites. What are they? Well, you’ll have to wait for the book! I can’t give it all away here.

A dark and Stormy cheese he means…..Illustration by Dave Donald.

Now it’s time to write a book.

For Curds and Eh 1 (the itinerary), click hereCurds and Eh 2 (Quebec), Click Here, Curds and Eh 3 (Quebec) , click here ,  Curds and Eh 4 (St.John’s), Curds and Eh 5 (Thunder Oak Gouda), Curds and Eh 6 (Cheese Festivals) and Curds and Eh 7 (Cheese Rolling ).

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Almost Perfect Frozen Foods…wait, what?!

Doesn’t this sign just beg for a caption contest?   I just love it.  From the name itself to the visual image of the word PERFECT deteriorating and falling apart.

Time and time again Tad and I are baffled  at the name of this frozen food store when we drive by it on the way to Apsley (and the cottage)  along Hwy 7.

It’s just…well, when it comes to frozen chicken….I’d actually like it to be fully perfect.

I am thinking that whoever came up with this name is no longer in advertising.

(I just now noticed the sign for GUNS below the food sign.  See?  They advertise “Accuracy PLUS….not “pretty good accuracy, almost perfect”)

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Snacks in Halifax–beer… lobster… beer and lobster….Wayne’s World

Lobster’s from Wayne’s World. Really. Keep reading, eh.

We were on holidays in Nova Scotia and PEI for 10 days and had an outstanding time.  I was disappointed to be such a terrible blogger in the last couple weeks as I had so many delicious moments, but between problems uploading pics and just travelling with child, I kind of gave up.  But, I will now start sharing.  One huge thing for me was my conversion to beer over wine for most of the trip.  You would switch sides too if you tasted how good the local brews were.  Perfect with our food and the sunny, hot weather.

Like a fish to water, Tad and Propeller IPA

I had planned on branching out ever since Heather Rankin at the Obladee Wine Bar in Halifax (along with beer and wine writer Craig Pinhey) organized a local cheese/beer pairing post on this blog which featured Canadian brews (and Canuck cheeses), three of them from out east.

In Halifax Garrison’s brewery right beside the Seaport Market was our second stop after a quick bite of some amazing, and well spiced, Indian food in the market itself.  Tasting glasses were only $2 each and we tried several, leaving with bottles of the Tall Ship Amber Ale and Raspberry Wheat Beer (very subtle in fruity qualities, which I liked).  We drank these with some spicy tapenade that evening before donning old T-shirts to dig into the lobster fest (see the first picture) on a backyard patio.  Butter, white wine and nothin’ else.  Well, a lot of paper towels.

The Eastern Passage, Nova Scotia

Which brings us to Wayne’s World via the Eastern Passage (where the weather is apparently really different than nearby Dartmouth-sweater vs T-shirt I hear, on some days).  It’s a little fishing community with many “I must take a picture…or 20” worthy little coves and piers.  We were there on an especially beautiful evening as the sun was on its way down.

Wayne’s World—of Lobster!

But enough sightseeing.  Back to Wayne’s World. This is where the locals go for lobster.  They don’t cook it themselves–heck no.  They do take-out.  Truthfully, I don’t know about all locals, but I do know about at least two locals who have Wayne on speed dial….we had some damn good lobster at their house later that night.

Fish cake and beans at Henry House.

I’m getting all ahead of myself talking about lobster when the first meal I had on the east coast was fish cakes and beans.  And here’s a good laugh for you Atlantic natives, when I saw this I thought, “how novel!  Beans with the fish cakes”.   Ha ha ha ha.  Only to see this on every menu everywhere.  This delicious plate was eaten on the patio of Henry House in Halifax.

Henry House in Halifax

Henry House was built in 1834 and has some great pub food and quite a beer menu (see how easily my beerification began?)

Uncommon Ground, Halifax

Right across the street I had steaming after-lunch coffee from Uncommon Grounds.  Felix was a little boisterous and may have pissed off some customers but I just smiled in embarrassment and looked at him as if he was the cutest imp I had ever seen.  Denial works.

Halifax Seaport Farmer’s Market

Which bring us back to the Seaport Farmer’s Market (I know, I’m too excited and jumping all around!) we visited on a weekday so not quite as bustling as it must be on Saturdays but still–wild blueberries for $3/pint!  And truthfully, tonnes of great food to be looked at, admired and purchased when you’re a tourist like me.  And when one has a stroller–NOT CROWDED is awesome.

Butcher Seaport Market

I checked out the grass-fed steaks at the butcher…

And veggies to go with the steak..

Or maybe you just want to grab some lobster poutine to eat by the water?

Lemon Ginger lovely-ness.

And wash it down with this locally made soda (grandma’s recipe!).

Forget chocolate and peanut butter.

And I found this at the Garrison brewery.  And we hadn’t even gotten to the sno-cones we had after the Theodore the Tugboat tour.  (Man, sno-cones aren’t as good as I remembered them.)

So what did I learn in my first 24 hours in Nova Scotia?  Fishcakes come with beans, the beer out East is great and don’t take the light pink crayon if you want to properly mark anything on your Theodore and Friends map.

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