We are in Newfoundland. We arrived on Friday to glorious sunshine and beautiful weather. We left Montreal after the perfect sunrise followed by torrential rains. A stop in Halifax where we almost lost Jack our travel companion and onto to Deer Lake, NFLD. The adventure continued with a quick stop by the local police who gave a friendly warning that 32km over the speed limit would not be tolerated in Newfoundland. It is true what they say, Newfoundlanders are the nicest people.
We explored our way around our destination of Corner Brook ultimately ending up at the Glynmill Inn. The Inn has a wonderful trail system around it and a swan pond in the middle. We were so grateful to be able to get out and stretch our legs after being cooped up in airplanes and cars for 24 hours. We did see one of the swans and Genie and I walked into town as well as around the pond so we got a good walk. Not quite our usual but satisfactory.
The Northern Lights were predicted to be viewable where we were staying so we went out to explore and see if we could see them. We bumped into a gentleman driving a packed up Volvo who said we should try Captain Cook’s monument as it was the highest point in the city. Off we went exploring and found the spot. It was spectacular looking over the Humber River to the north. We did in fact see flashes of lights but due to cloud cover not so much of the colors except for some green. We will try again.
The weather continues to be good as we spent the day touring Western Brook Pond on a two hour boat tour. Talk about needing to be bundled up. There was a 1 1/2 mile walk into where the boat was and then a 1 1/2 mile walk back out. The walk went through the bog and the woods with views that were just beautiful. The trip on the boat is difficult to put into words. The crew were really involved with the passengers and excellent at pointing out sites of interest. No Moose Yet! The trip up the pond was not too bad where we sat on the back of the boat but the trip back was windy and there was a lot of spray. Standing became preferable. For the last 20 minutes of the trip we were entertained by traditional Newfoundland music and spoon playing with the crew along with a little dancing. It was such fun.
Our food has been pretty simple so far. Making good choices hasn’t been hard as the offerings are very basic. So far I have stuck to salad and mussels which have been quite good. Some others have started sampling the cod which is a local specialty. No cod cheeks or tongue for me!!!!!
So far a pretty good balance with exercise and food. A poached egg on a whole wheat English muffin for breakfast has been a staple that carries me through til mid afternoon. Light lunch then dinner of salad and mussels so far. We shall see what the next meal brings.
Since it is Labor Day (Labour Day in Canada) how about a BBQ recipe.
Crazy Sexy Bean Chili (from Kris Carr) has lots of protein and fiber from the beans.
1 1/2 tablespoons cumin seeds
2 tablespoons olive oil
1 white onion, diced
3 garlic cloves, minced
1 jalapeño, finely diced (for less heat, remove seeds and/or use half the pepper)
2 tablespoons chili powder
1 1/2 cups ground seitan (alternatives: crumbled tempeh [wheat-free] or finely diced mushrooms [soy-free])
1 zucchini, diced
1/2 cup diced potato (any kind)
Two 15-ounce cans of black beans, rinsed
One 15-ounce can of kidney beans, rinsed
One 14-ounce can of crushed tomatoes (San Marzano recommended)
2 cups water
2 tablespoons maple syrup
1 teaspoon sea salt
1/2 bunch of fresh cilantro
1 cup kale, chopped
Diced avocado (optional)
Fresh cilantro (optional)
- Toast cumin seeds in dry soup pot on medium heat, for 2 minutes until you smell the robust aroma. (This process releases the full flavor of the spice.)
- Add the olive oil, onion, garlic, and jalapeño. Stir consistently until the onion is golden and translucent.
- Add in the chili powder, seitan, zucchini, and potato, and stir well. Sauté for 3 to 4 minutes, stirring to avoid sticking.
- Add in black beans, kidney beans, tomatoes, water, maple syrup, sea salt, and cilantro. Cover with a lid, reduce heat to low, and allow to cook for 20 to 25 minutes, or until the potatoes are tender.
- Remove from heat, and stir in the kale.
- Serve hot. Garnish with diced avocado and a handful of cilantro, if using.
If you are wondering about the fur crowd, they are staying at home with their best friend Steve who spoils them constantly.
