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Posts from the ‘Travel with Kids’ Category

Bacon & Cabbage with Parsley Cream Sauce

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Ah, Paddy’s Day.

Those Facebook memories that keep popping up remind me that St. Patrick’s Day isn’t just a fun family holiday. Things just seem to happen for me around this time of year – good things.

Luck of the Irish? Perhaps. Or maybe we’re all just in better moods because the sun tends to come out in March. The trees start to bud, my garden starts to grow, the end of calving season (and; therefore, around-the-clock cow monitoring) is in sight and the air feels significantly warmer.

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Patrick with some Irish fans in Yogyakarta – our most booze-free Paddy’s Day

This time eight years ago, Patrick and I were embarking on a three-month-long backpacking trip around Southeast Asia. Facebook tells me we were in Java, Indonesia. We just climbed Gunung Bromo, a small active volcano, and were en route to Yogyakarta – a city we absolutely loved.

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Paddy’s Day Parade in Seoul, South Korea, 2008 (strange, no?)

This time four years ago, we were getting ready to leave Toronto for good. I was very excited and a little bit worried. After all, I was nearly six months pregnant and we were both leaving good jobs behind, with no work prospects in Ireland. I loved my work in Toronto but didn’t love living in the city. I couldn’t deal with the prospect of raising my kids so far away from family. Moving to Ireland, as you may have guessed, has worked out brilliantly. We are happy and thriving (and working!).

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Beautiful Porto. Take me back!

This time three years ago we were in Portugal on our first-ever family holiday with Maeve. She was seven months old and we had a wonderful time in Lisbon, Porto and Aveiro. The weather was warm and sunny (but not too hot) and we visited with friends I hadn’t seen in years.

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Maeve and her cousins, eating green pancakes.

And this year? One of my best friends is coming to stay with her 10-month-old baby boy. When they go home, Patrick and I are going to Galway for a few nights to eat, drink and relax sans children. So yeah, March brings good things, and St. Patrick’s Day is just one of them.

I remember Paddy’s Days of the past. In university, in Korea, in (yes!) Yogyakarta and, of course, here in Ireland, I’ve had some crazy times. These days our Paddy’s Day tends to be quieter and more kid-focused. Coffee at a friend’s house, taking the kids to the parade, making green pancakes for breakfast – all of these things are quickly replacing the pub breakfasts and day-long drinking sessions of the past.

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Bacon and cabbage is becoming tradition, too. While North Americans gorge themselves on corned beef, the Irish will generally sit down to a family meal of just about anything (Chinese takeaway? I wouldn’t say no). At our house, I usually make a big feed of bacon and cabbage for us and any other family members milling around the farm.

The parsley sauce is entirely optional, but I like it. A lot of people eat their bacon and cabbage with a schmear of English mustard or the ubiquitous brown sauce, but I think it’s more of a complete meal with the parsley sauce (also, it will impress your friends if you want to make this for a Paddy’s Day dinner party). It tastes fancy but is so easy to make.

The dish is called Bacon & Cabbage, but it wouldn’t be the same kind of bacon you have with your scrambled eggs. Here, a loin of ham is called a joint of bacon. You can get them smoked or unsmoked. Just ask your butcher, or, when in doubt, get some uncooked ham. It’s basically the same thing. Bacon and cabbage is usually served with mashed potatoes, but I love boiling new potatoes with the skin-on this time of year.

Whatever you end up doing for Paddy’s Day, I hope it’s great and full of delicious food, drink and loved ones. Sláinte mhath!

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Bacon & Cabbage with Parsley Cream Sauce

Ingredients:

Bacon & Cabbage:

1-2 kg ham/bacon joint (cured and uncooked, ask your local butcher!)

1-2 large head savoy or green cabbage

4L chicken stock

1-2 bay leaves

2-3 sprigs fresh thyme

Parsley Sauce:

½ cup butter

1 clove garlic, minced

¾ glass dry white wine

1 cup heavy cream

1 tsp Dijon mustard

1 bunch fresh parsley, finely chopped

Salt and Pepper, to taste

Directions:

  • In a large pot, bring the ham, stock, bay leaves and thyme to a simmer. Simmer the ham/bacon for about 1 hour – or until the ham is cooked through.
  • While the ham is cooking, prep your cabbage: using a large knife, cut out the core and slice the head of cabbage into large wedges. Leave the wedges whole and set aside while the ham cooks.
  • When the ham is cooked, remove the ham, bay leaves and thyme from the pot. Add the cabbage to the remaining broth and cook until tender, about 10 minutes.
  • Make the parsley sauce: in a hot saucepan, add the butter and garlic. Cook for 30 seconds – don’t let the garlic brown. Add the wine and reduce by half, then add the cream. Let the cream boil and thicken for a few minutes – you want the sauce to coat the back of a spoon.
  • When the cream is thickened, add the chopped parsley and season with Dijon, salt and pepper.
  • Slice the ham and add it back into the broth with the cabbage wedges, just to heat through.
  • Depending on the size of your bacon (I usually buy a 1kg joint), this will feed 4-6 people. Serve hot with boiled or mashed potatoes.

Grammie’s Baked Chocolate Pudding

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I’ve been in Canada for a little over a week now. The jetlag is gone, the sun is shining (though the temperature is nothing like the balmy weather the Irish are enjoying) and I’m busy catching up with family and friends I haven’t seen since 2014. If my husband were here with me, things would be perfect. He’s not, though, so things are just very good.

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We’ve been spending a lot of time outdoors since the sun’s been shining. There’s a large pond behind my parents’ house and Maeve likes going down there to see if there are any frogs (though she doesn’t like to get too close to the water for fear of falling in). We’ve been looking under big rocks and logs for bugs, wiggly worms and the many cute little salamanders who call the backyard their home.

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Last weekend was Canadian Mother’s Day (we celebrate in March in Ireland) and as we spent the day spoiling all the moms and mom-types in our lives, I couldn’t help think about my sweet Grandma, who lived with me and my family until she passed away over 15 years ago.

Aside from my mother, who taught me that you can work full time, be a great mom, have a social life and be involved in your community, my Grandma was the most important woman in my life. She suffered from MS and was confined to a wheelchair, but that didn’t hold her back. She was a sweet, strong, soft-spoken woman.

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She was also a great baker.

This Baked Chocolate Pudding is one of my favourite “Grammie” desserts. Served hot with fresh cream or ice cream, it’s pure bliss. Velvety chocolate sauce with soft, rich cakey bits – what’s not to like? If you’re having people over for dinner, you can put it in the oven just before you’re ready to sit down to eat. It will be molten hot – the perfect vessel for something cold and creamy dolloped over top.

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*My plan was to lose as much baby weight as possible while home for the next 1.5 months. I realize now this probably isn’t going to happen. Stay tuned for more delicious Cape Breton adventures!

Grammie’s Baked Chocolate Pudding

Ingredients:

For the cake:

1 cup/250g plain flour

2 tsp baking powder

1/2 tsp salt

1/4 cup/60g good quality cocoa

1/2 cup/125g granulated sugar

1 tsp vanilla

1/2 cup/125ml buttermilk

1/4 cup/60ml strong coffee

2 Tbsp/30g melted butter

For the sauce:

3/4 cup/200g light brown sugar

1/4 cup/60g good quality cocoa

1 tsp vanilla

1/2 tsp sea salt

1 cup/250ml boiling water

1 cup hot strong coffee

Directions:

  • Preheat the oven to 350∘F (180∘C).
  • Sift all of the dry ingredients into a mixing bowl. Stir the hot coffee and melted butter together. Add the buttermilk/vanilla to the dry ingredients, then the coffee/butter mixture. Mix the batter until everything is *just* combined (don’t overmix). Pour the batter into an ungreased pie dish or small casserole dish and spread evenly on the pan.
  • Mix the hot coffee, boiling water and vanilla and set aside. Mix the cocoa and brown sugar and sprinkle evenly over the top of the batter. Pour the hot water/coffee mixture evenly over top.
  • Place the pie/casserole dish on a sheet pan (in case it overflows) and bake in the preheated oven for 45 minutes.
  • Allow to cool 10-15 minutes, then serve hot with ice cream or whipped cream.

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Making Our Wild Atlantic Way

Cliffs of Moher

Cliffs of Moher

So we recently took a road trip around Ireland. Let me set the scene for you all:

Four middle-aged Canadians, one young(ish) couple and a crazy two year old started off here at the farm in Tipperary. Early the prior day, we realized we were supposed to collect the last Canadian couple from the airport THAT MORNING and not the following morning as we had previously thought. We had less than two hours before they were due to land when we made the realization, and luckily we’re only 1.5 hours from Dublin airport (Tipp is just so darn central!), so it was a very unplanned but ultimately successful trip to the airport and back with said Canadians.

The next day, we loaded up into two cars and headed to Belfast (via Dublin airport to get a larger rental car for the Canadians). Belfast is about as far from Tipperary as Cape Breton is from Halifax (in Canada). That is to say, four hours. Luckily, the kid slept after Dublin airport (YOOK AT DEE AIYOPWANES MUMMY!) and awoke just as we were entering Belfast.

Maeve & Grandpa on the Belfast City Tour

Maeve & Grandpa on the Belfast City Tour

Maeve & Nana at The Crown Pub

Maeve & Nana at The Crown Pub

After lunch at the Crown Pub (when you’re visiting for the first time, you gotta!) the group split into two – one group did the city bus tour with the kid while the others visited the Titanic Museum. We were only staying one night, so tough decisions had to be made. We got to see a lot of Belfast in a very short amount of time and we had a beautiful day for it.

Carrickfergus, Co. Antrim

Carrickfergus, Co. Antrim

My Dad on the Carrick-a-Rede Rope Bridge

My Dad on the Carrick-a-Rede Rope Bridge

The next day we got up bright and early and did the Causeway Coastal Route to the Giant’s Causeway. This is one of Pat’s and my favourite drives in all of Ireland. I know it’s technically not the Wild Atlantic Way, but it’s beautiful – running through quaint seaside villages with both mountain scenery and stunning ocean views. Of course we took the Canadians to the Carrick-a-Rede Rope Bridge before reaching the causeway.

After a quick lunch stop in Portrush we made our way to Sligo.

Strandhill, Co. Sligo

Strandhill, Co. Sligo

Shell's Cafe, Strandhill

Shell’s Cafe, Strandhill

Yup. All. The. Way. To. Sligo. In one afternoon. You see, the Canadians only had ten days and this was the best way to cram everything in.

So we made it to Sligo and spent the night at the Clarion (great hotel – it’s in a really old building that I heard was possibly once an insane asylum!). After letting Maeve swim in the bathtub for awhile, we met Pat’s brother and his wife for dinner. The next day, we had brunch at Shell’s Cafe in Strandhill. It’s a quirky little seaside cafe that serves delicious food. Strandhill is just outside Sligo, on the coast.

After Strandhill we made our way to Lisdoonvarna, Clare. Yes, you read that right. All. The. Way. To. Clare.We were tapped for time! I don’t think my Dad has forgiven me for vetoing his idea to drive through Connemara on the way – it just would have taken way too long.

Burren Smokehouse

Burren Smokehouse

The fish platter at The Burren Smokehouse Pub

The fish platter at The Burren Smokehouse Pub

So we got to Lisdoonvarna (through The Burren! It was beautiful!) and the first thing I wanted to do was eat. We found the Burren Smokehouse, which is famous for it’s delicious smoked salmon. The smokehouse also runs a small pub down the way, so we went there for lunch. I had a hot-smoked baked salmon fillet with spinach, potato and mustard cream sauce. Just lovely. This is actually the best smoked salmon I have ever had (and I have a brother who smokes his own salmon – sorry Matt!).

Maeve and I found a playground (EHGROUND MUMMY? ME GO EHGROUND?) while the others blew a tire on their way to the Cliffs of Moher. At least it was a nice day. I hear it was the fastest tire change anyone had ever seen. They made it to the Cliffs and back, and we all piled back into the car and made our way to Listowel in County Kerry.

Yup.

All. The. Way. To. Listowel.

From Sligo.

I will probably never do a roadtrip like this with a toddler ever again. We went through a lot of chocolate to keep her happy. And the Frozen soundtrack on repeat.

Once we got to Listowel, though, it was smoother sailing. We stayed with Pat’s Auntie Bridget who has a beautiful farm house in the middle of the countryside. She fed us and gave us comfortable lodgings, and we all had a good night’s sleep.

Overlooking the Conor Pass, Co. Kerry

Overlooking the Conor Pass, Co. Kerry

The next day we went to Dingle. We went by the Conor Pass. I didn’t know what to expect, but I’ve heard enough folk snicker about it being a scary road so I was a teensy bit prepared (way more than the Canadians in the car behind us, anyway). When the road started getting higher into the mountains I thought, “Yeah, ok, I can handle this.”

Then the road got a bit smaller. By a bit, I mean from two lanes to one. With no guard rail. On the edge of a rocky cliff. WHAT HAPPENS WHEN YOU MEET SOMEONE COMING IN THE OPPOSITE DIRECTION?

Hot Langoustine Roll heaven

Hot Langoustine Roll heaven

Murphy's Ice Cream!

Murphy’s Ice Cream!

It was an amazing drive, though, and one I’ll take visitors on again. We made it to Dingle in one piece and had an awesome seafood lunch at Danno’s Pub (hot langoustine roll, anyone?) followed by a *very large* ice cream from Murphy’s (their Irish Sea Salt ice cream is one of the best things that’s ever happened to me, and I’m not exaggerating).

Innisfallen Island, Killarney, Co. Kerry

Innisfallen Island, Killarney, Co. Kerry

We relaxed back in Listowel and stayed another night, driving to Killarney the following morning for a little tour of the lakes. Our boat dude took us over to Innisfallen Island where we disembarked and wandered through the ruins of a 7th century monastery before surprising a large herd of deer – the island’s only current inhabitants. Maeve and I threw some stones in the lake before we headed back to Ross Castle and back to the car.

Deer on Innisfallen Island

Deer on Innisfallen Island

From there, we had some lunch and went home. Yup. Back. To. Tipperary.

I told you we were pressed for time!

Truthfully, we could have stayed longer. There’s so much to do and see. But Pat and I were really looking forward to our camping weekend at Electric Picnic, and we had to be home by Friday. The Canadians just left the other day, spending their remaining time in and around Tipperary and Kilkenny (because why wouldn’t you? Everyone loves Kilkenny.).

So, that was our trip, sorta kinda going around the Wild Atlantic Way. Do not attempt to do this kind of roadtrip with a toddler, that is my best piece of advice (or, at least, have a running list of playground locations for each pit-stop).

Derg Cheddar Stove-top Mac & Cheese

17815155688_ba31eb834d_z I hear tales of 30 degree weather in Canada right now, but here in Ireland it still feels like winter. Yes, we have some lovely weather for the month of April, but as my father-in-law says, “That was our summer, right there.” I’m currently bundled on the couch in my housecoat; a cat curled so far into my hip he’s almost invisible. There’s a fire in the fireplace and outside it’s absolutely dismal – wind, rain and very low temperatures. So much for our Irish summer! We’re busy on the farm, as always. We’re beginning to plan for cutting silage, but the growth is not as good as it should be due to the colder weather. We’ll have to wait for nicer weather to do that, anyway. Between our jobs, home life, farm work and Maeve being with her child minder during the week I barely have time to even think about blogging. But I need to keep this website going. It’s my portal to the rest of the world. And I love sharing our lives with you all (and thanks for deeming it interesting enough to follow!).

Diva Bakes stall at Ballymaloe Litfest

Diva Bakes stall at Ballymaloe Litfest

A few weeks ago I went to Ballymaloe Litfest. I’ve been going since the festival began – for about three years – and I have to say, it just gets better and better. The guest speakers, amazing chefs, food writers and food producers who come to the festival make it even more special. This year I ACTUALLY MET ALICE WATERS. For real. She is just as lovely in person as she seems, which is refreshing. She signed a book for Maeve, who will receive said book when she is off to university (yup, I’m going to keep it that long). I’ve looked up to Alice Waters for years and was thrilled to hear her speak and meet her.

The gorgeous falafel from Rocket Man

The gorgeous falafel from Rocket Man

My delicious masala dosa from Ayer's Cafe

My delicious masala dosa from Ayer’s Cafe

The food at Litfest was better than ever this year. The Rocket Man from Cork always impresses with their fresh salads and pickles, but this year they were doing falafel flatbreads which went down an absolute treat. I had an AMAZING dosa from Iyer’s Cafe in Cork – the best I’ve had outside of Asia, in fact – and we got Maeve a little wood-fired pie from Volcano Pizza. So, so good.

The love folk from Ayer's Cafe - such amazing Indian food!

The lovely folk from Iyer’s Cafe – such amazing Indian food!

Miss M was a bit out of sorts, so we couldn’t stay as long as we wanted to, but before we left I loaded up on Arbutus Bread (some of the best loaves in Ireland) and Cloud Confectionery marshmallows (they come in so many awesome flavours!).

Loved all the pickled/fermented product on display from My Goodness

Loved all the pickled/fermented product on display from My Goodness

When we got home we were a) committed to never travelling with a toddler ever again and b) exhausted. We needed some comfort food. I had a block of delicious Derg Cheddar, made just down the road in Nenagh (this cheese is amazing – made only from raw, summer milk when the cows are at pasture; it’s aged but manages to taste creamy and sharp all at once). I decided to make stovetop mac and cheese with crispy garlic breadcrumbs and it saved our lives.

18002974775_4dab097404_z Derg Cheddar Stovetop Mac and Cheese Ingredients:

½ lb pasta

60g plain flour

60g butter

1 bay leaf

½ L full fat milk

½ Tbsp Dijon mustard

Pinch of nutmeg

500g Derg Farmhouse Cheddar, grated

Salt & Pepper

For the breadcrumb topping:

500g fresh breadcrumbs

60g butter

1 clove garlic

Salt & Pepper

Chopped fresh parsley, thyme, chives and/or basil

Directions:

  • Heat a large pot of salted water to boil for the pasta. While the pasta is cooking, start the sauce:
  • In a medium-sized, heavy bottomed saucepan, melt the butter. When it starts to bubbles, add the flour and mix well. The mixture should look a bit doughy – this is called a roux. Let the roux cook for one minute, then add the bay leaf and half the milk.
  • Using a metal whisk, stir the mixture until it thickens completely. Make sure you’ve beaten out any lumps, then add the rest of the milk.
  • Allow the mixture to slowly come to a boil, gently whisking the entire time (the bottom will stick and burn if not!). When it comes to a boil and thickens, remove it from the heat.
  • Stir in the Dijon, salt and pepper, and finally, the cheese. When all is melted and combined, give it a taste and adjust the seasoning as desired.
  • When cooked, strain the pasta and toss with the cheese sauce. Make the breadcrumbs:
  • In a large pan, melt the butter and add the finely chopped garlic. Let it cook for 30 seconds, then add the breadcrumbs. Cook the breadcrumbs until the butter has been absorbed and they become golden brown and crunchy, stirring often. When finished, toss with the fresh herbs.
  • Serve the mac & cheese is bowls with the breadcrumbs sprinkled over-top. This makes four large servings.
We love Ballymaloe!

We love Ballymaloe!

Five Minute Mango-Coconut Semifreddo

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Up until a few days ago, we’d been enjoying some amazingly warm and sunny spring weather here in Ireland.

Warm breezes, new blooms in the garden and sunny skies greeted us day after day in a stretch of uninterrupted beautiful weather. Everyone in Ireland knows to take advantage of good weather while you can – my dairy farmer father-in-law got his fields fertilized and between he, my husband and even a little help from me, we got lots of necessary jobs done around the farmyard.

We’re still waiting for two babies to make their appearance, but mostly the calving season has come to an end. We can all calm down a bit until silage season (gulp) starts in June.

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A few weekends ago Pat, Maeve and I strapped ourselves into the car and took off for Lough Derg; a large lake which borders counties Tipperary, Clare and Galway. It’s pretty big. Actually, it’s the second largest in the republic – and boy, is it beautiful.

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Coming from Cape Breton, Lough Derg really reminded me of the Bras D’or Lakes – especially on this particular, sunny day, as it was dotted with sailboats and sea-doos. We drove to the picturesque village of Killaloe (pronounced kill-a-loo) in County Clare and took a walk with Maeve along the shoreline. We then drove to the village of Garrykennedy (yup, a village named after some dude, I’m guessing) for lunch at Larkin’s Pub.

Fish and Chips at Larkins

Fish and Chips at Larkins

Larkin’s is a great spot for lunch on a sunny day. They’ve won multiple awards for their pub-grub; the patio is ENCLOSED which means when your kid is finished eating (way before you are) she can run around on the grass and you don’t have to worry about her escaping; they have great, local craft beer on tap and, last but not least: they are also home to an artisanal ice cream company, meaning you can grab dessert to-go and take a walk around the beautiful village.

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The ice cream company is fairly new, but are already doing really well. They’re called Boyle & Co. and they make their ice cream from Tipperary cows, just down the road, near the town of Roscrea. If you’ve tasted Tipperary butter (which is rich, creamy and so much better than any butter I’ve ever had) then you’ll have an idea of how amazing this ice cream tastes.

I ordered a few cones for us, as well as some ice cream in tubs to take home. I thought I’d make a semifreddo.

Lots of semifreddo recipes involve making the ice cream base from scratch, which is GREAT if you have time.

But I don’t. Have time, that is. I have no time.

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And anyway, why make your own base when you have such an amazing product at your fingertips? This recipe is a bit Caker Cooking (love this guy’s blog; click on the link!) – meaning it’s mostly assembly, with very little skill required.

It would be a fun recipe to make with your kids but, at the same time, the results are fancy enough for a summer dinner party dessert. I made this semifreddo with coconut ice cream and mango sorbet, but you can use any flavour combination that tickles your fancy.

And yes, it really takes five minutes to make. Longer to freeze, but definitely five minute to make.

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Five Minute Coconut-Mango Semifreddo

Ingredients: 

500g Boyle & Co. mango sorbet

500g Boyle & Co. coconut ice cream

125ml spiced rum OR mango/orange juice

12 store-bought (or home-made, if you’re feeling wild) ladyfingers

1 orange, peeled and sliced whole (garnish)

1 mango, peeled and cubed (garnish)

Directions:

  • Line a loaf pan with plastic wrap, leaving plenty of overhang (you’ll want to cover the semifreddo entirely in plastic when it’s assembled).
  • Allow the ice cream and sorbet to soften at room temperature. When soft, spread the mango sorbet on the bottom of the lined loaf pan. Top it with six ladyfingers that have been lightly dipped in rum or juice.
  • Then spread the softened coconut ice cream over the ladyfingers. Again, dip the remaining six ladyfingers in run or juice, then press them lightly into the coconut ice cream layer.
  • Cover the semifreddo tightly with the overhanging plastic wrap and then put the whole thing into the freezer. Freeze for at least four hours or overnight.
  • When ready, gently remove the semifreddo from the loaf pan and unwrap. Garnish the top with the sliced orange, cubed mango or any other fruit you like (a few mint leaves wouldn’t go amiss here, either).
  • When ready to serve, slice with a sharp knife that has been dipped in very hot water, then quickly dried. The hot knife will slice through frozen things more cleanly.
  • Serves 6-8, depending on how thick you slice.

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Life’s a Beach

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Things are busy right now. Real busy.

Visiting family, day trips and our everyday jobs are making what was meant to be a vacation into a full-time job, but you won’t catch me complaining. I’m loving having my husband here, my brothers and their families and all the time I’m spending with the fabulous folks at Tourism Cape Breton. I have so much to post about, but it won’t be happening today.

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Today I’ll give you some photos cataloging our first time at the beach as a family (spoiler alert: Maeve loooooved it).

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Two Sundays ago we drove for about 40 minutes to Chimney Corner Beach – located off a small dirt road in between Margaree and Inverness. It’s not easy to find if you’ve never been there, but if you do manage to find it you won’t regret it. It is, in my opinion, the best beach on Cape Breton Island. The sand is golden, the surf is gentle, the water is warm – in other words, it’s the perfect beach for small kids (and big kids, too).

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There’s a short hike you can take up to the “chimney” on the south end of the beach. Just walk to the end of the beach and follow the dirt path to the top of the bluff. There are nice ocean views and a decent view of Margaree Island from the top (if you’ve read any Alistair MacLeod stories, this is the area where he spent his childhood and where most of his stories are set).

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This is the kind of stuff I miss about Cape Breton when I’m gone. On a beautiful day, there is no better place to be than Chimney Corner.

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Where We Swim

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The winters in Cape Breton are long, bitterly cold and full of snow. Some years, the snow is still here in May. Some years, we don’t get much of a spring. Like this year. There was snow on the ground only several short weeks ago and now it’s incredibly hot – summer has been in full swing since late June.

There isn’t much air conditioning in Cape Breton. It doesn’t get as hot here as it does in Toronto, for example, where air con is a must-have during the summer months. But we have something that many other areas don’t, something that cools you down completely and leaves you feeling comfortable for the rest of the day: a gorgeous river to swim in.

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Growing up, my brothers and I lived for summer swims in the river. My parents would faithfully take us every day and we’d splash and swim and dive to our hearts’ content. This river is special. It’s not murky or dark. It’s cold and refreshing. The pools we frequent are deep enough to swim and dive, but the water is clear enough to see all the way to the bottom.

There are a few different parts of the river that are good for swimming – Chuck’s, Danny Neil’s and The Yankee Line are the three most popular.

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I don’t know what it is about this river. In all my travels I haven’t come across another that compares to it. I’ve seen some great rivers – The Han in Korea, The Mekong in Laos, The Shannon in Ireland – and charming smaller rivers. I’ve enjoyed them all and appreciated their beauty. But I haven’t found a river as cold, refreshing, clear or as relatively isolated as the river running through my tiny community.

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For the record, Maeve has been enjoying her time in the river, too!

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*These pictures were taken at Danny Neil’s, near my house, in Middle River, Cape Breton.The deepest spot is about 8 feet and the slope is gradual, making this an ideal place to bring your kids. I won’t give more info than this because we don’t want the place overrun with visitors – but if you can find it, I hope you enjoy a well-deserved swim!

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