summer berries

We bought out wild blueberries at road-side markets.
We discovered purple raspberries.
And we picked wild raspberries.


just scallops

Scallops are delicious with plums. Scallops are also delicious on their own.

We enjoyed scallops with garlic in our motor home kitchen while spending the night on the Digby Neck. We had little access to fresh herbs at our campsite; however, we did have a fire-pit/barbecue made from the drum of an old dryer attached to an old lawnmower that gave the ocean front view a runs for its money. Besides, the scallops were so delicious they did not need a fresh herb garnish. However, if you are further away from the ocean you may want to add parsley

Pan-fried Scallops with Garlic


4 tbsp. good extra virgin olive oil
2 pounds sea scallops
flour for dredging
1 tbsp. minced garlic
salt & pepper to taste

Heat olive oil in a medium-sized pan over medium-high. Lightly dredge scallops in flour while oil is heating up and then add to the pan one at a time. Allow to brown, about 2 minutes, and then flip. Season with salt and pepper.

Lower heat and add garlic. Shake pan so garlic cooks enough to add flavour to the scallops. Garnish with parsley, or not. Serve.



scallops and plums

The freshness of the scallops would have been reason enough to develop a crush on Canada's east coast. I ate scallops nearly as many times as I have fingers on my right hand. They were delicious. So delicious and oh-so fresh. This was also a good opportunity to become better acquainted with cooking a food I so enjoy, but so rarely find fresh.

We ate scallops on the ferry (pan-fried). We ate scallops in our motor-home (pan-fried with garlic). We ate scallops as a side to fish. And we ate them with plums. Unfortunately, a lot of menus featured deep-fried scallops. This scallop and plum ceviche from Mark Bittman I like best. It shows that it is a shame to fry scallops so fresh.

Scallop and Plum Ceviche
inspired by the Minimalist


1 pound fresh sea scallops, cut into tiny, yet still chunky pieces
2-3 plums cut into similar sized pieces
1-3 tsp. chopped fresh herbs (tarragon is suggested, but I used basil)
1/4 cup freshly squeezed lime juice, plus a squeeze more
the zest of one lime
sea salt
pinch of cayenne pepper

Toss together scallops, plums, herbs, lime juice and zest. I like this recipe when there is about an equal amount of plums and scallops. Season with cayenne and salt and let sit at room temperature for around 15 minutes. Taste. Perhaps more lime? Perhaps more salt? Basil?



east coast: the colour of rocks

St. Martens, New Brunswick, before the tide.


adventures in pickling

In my fridge cucumbers are becoming pickles. Ever since I discovered the wonders of fresh pickles stored in barrels and sold at gas stations in Thüringen I have been meaning to make my own.

In ten days there will be fresh pickles and a recipe to follow.


on the way to the east coast

Passing through Maine.


west coast

Gardens, fresh berries, familiar faces, a farm on the island, beautiful friends, mountains, yellow plum jam, sheep, farmer's markets, local beer, and family.


summer salad

July was a month spent in the company of wild berries and Canadian coast lines. It was spent with family, highways, fresh fish, and farmer's markets. It was also spent with my good ol' favourite summer salad. Cucumber and watermelon salad really has everything going for it; the watermelon absorbs the dressing brilliantly and it provides a refreshing alternative to the Greek salad that inspired this summer version.

This salad has made numerous appearances at cottages in Georgian Bay and dinners in Berlin, Montreal, and Vancouver. I suspect this recipe will be sticking around for many summers to come.

Cucumber and Watermelon Salad
inspired by Food & Drink Magazine


1 wedge of Watermelon
half of an English cucumber
red onion, as much as you please
1 clove of garlic, crushed
3 tbsp. olive oil
1 and 1/2 tbsp. red wine vinegar
salt and freshly ground pepper to taste
1/4 cup fresh mint leaves, shredded
1/3 cup crumbled feta cheese

Cut watermelon into cubes. This salad tastes best when chunky, so make them generous-sized cubes. Chop up cucumber chunky, and red onion slightly less chunky. Whisk together olive oil, red wine vinegar, garlic and salt and pepper. Mix together watermelon, cucumber, onion and dressing. Top with mint leaves and feta cheese. Toss and enjoy.


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