The top picture below is the view from our deck in N.S. The picture bottom left is of a small lake near the Bay of Fundy where a group of us met on a Friday evening. The bottom right picture is on the ferry between Dartmouth and Halifax in Halifax harbour.
I arrived in N.S. at the end of July and found that many family members had already made their way to the Annapolis Valley for their annual visit. For the next two months, family and friends continued to arrive from across the country, a few for brief stopovers, others for longer stays. Past summers have been no different.
Pictures below as follows: top left, a family get-together at my sister Paula and Laurie's with their daughter Carol and grandchildren. Picture right: Our friends Ron and Nancy with Hans on the right.
Below left: dinner at our house with my sister Paula, Laurie and my friend Mary, who was visiting from Ontario. Below right: Hans with his son Heiko and Heather, Heiko's wife.
The picture below is at Paula and Laurie's where she and I hosted our cousin Dick and his wife Marion who spent the day with us..
In the Annapolis Valley--where we are--the community halls host various suppers throughout the summer and into fall. A couple of towns host annual country exhibitions while others celebrate with small fests. Friends gather together on Fridays for TGIF (better known as "Thank God It's Friday") and others head to their cottages beside one of the nearby lakes or the Bay of Fundy, about 20 minutes north of Bridgetown, where the highest tides in the world occur.
The Lawrencetown exhibition each year features oxen. Below left are two; the right picture shows a set of dress yokes.
Lawrencetown is a small town about 15 minutes east of us. Cattle at rest and a pair of winners on the right.
The three pictures below were taken at a TGIF at our house. Some of the group out on the deck on a Friday evening.
Joan and Jane at David's TGIF on the left; David, Ruth and Frank on the right.
The men in the kitchen at the Manns' TGIF. On the right, TGIF at Judy and Bob's beside the lake.
All enjoying Paula's seafood chowder, shown on the right. Son Ken, Christine and children, Laurie & Paula.
Fishing boats at rest in Hampton, 20 minutes north of us on the Bay of Fundy. The sign is on a retail fish store in Parker's Cove, along the Bay of Fundy.
Heiko and Heather treated us to a lobster dinner at home, picking up the lobster in Hampton, fresh out of the Bay of Fundy. Heiko and our little granddaughter Natasha below.
Mussels and lobsters!
Lobster bibs are used and when we have lobster at home, we wear them there as well.
Here is a recipe from my sister Paula. It is delicious.
Paula's Fish Cakes
Saute 3 to 4 pieces of fresh or frozen (thawed) haddock, sole or other white fish until cooked through or simmer it gently in water until cooked through. Drain and flake (break apart). Peel and then boil 8 or 9 medium-size potatoes until tender; mash them well. Saute some diced onion in butter so that it is a bit soft but not fully cooked.
Mix the flaked fish, mashed potatoes and onion together. Add some butter, about a teaspoon of celery seed, McCormich's herb and garlic or, instead, a little Italian parsley, garlic powder to taste, salt and pepper. (The salt and pepper are important for fish cakes.) Mix everything really well and if need be add 1 to 2 tablespoons of cream to make combining it all easier. The mixture will be fairly soft. Then form the mixture into thick patties. Cover them and place them in the refrigerator to rest and firm up.
When you are ready to cook the cakes, place fine breadcrumbs into a bowl with some salt and pepper and some McCormick's herb and garlic. Gently beat two eggs in another dish. Dip each fish pattie in the egg and then dip into the bread crumbs until all the patties have been covered with the crumbs.
Fry the fish cakes in lots of butter--the key to fine-tasting fish cakes--and fry on both sides. You want them
nicely browned with a bit of crispness. Serve with butter. Salt and pepper to your own taste.
These fish cakes are superb as Paula made them this summer. They were very soft inside and crisp on the outside.
In 1/2 cup of olive oil, saute 4 large green onions, chopped, and 4 cloves of chopped garlic. Add 1/2 bottle of dry white wine and the following herbs and spices: lots of chopped parsley, 2 to 3 small tomatoes chopped, 3 to 4 slices red pepper, fresh basil, salt and pepper, a sprinkle of Fondor, a drop or two of Tabasco, basil and paprika. Simmer 15 to 20 minutes. Then bring it to a boil over high heat and add about 2 kilogram of mussels. Add 1/2 cup water--or more. Cook until the mussels open. They are then ready to serve. Just before the mussels are ready, add more parsley. Hans cooked mussels this way in Spain one year. They were superb. Both mussels and clams are steamed in a small amount of liquid, not boiled in a lot of water. Note: The wine used in this recipe would have mostly boiled off before the mussels were added.
Our time in Nova Scotia's Annapolis Valley is a time to renew friendships, to enjoy reminiscences, to see family and to gather together for food and drink. It is also a time to relax and enjoy a totally different way of life from our life in Germany.