ketchenany

I won't tell. Nice fish Bill . . . .

Woody is the place to be "central" close to everything but far enough out for a quick getaway. I also worked at Yonge and Eglinton across from CT for 10+ years and love the 45 min commute to Woody.

Power washer! GBW, you have thing for wildlife!

GBW doesn't need anymore wood

Problem solved I'm out there October 7th to help my daughter move just in case! * (10-pound) goose, cleaned and trimmed with innards removed * Sea salt * 1 orange, quartered * 1 lemon, quartered * 1 apple, cored and quartered * 2 tablespoons goose fat * 1/2 cup scallions * 2 tablespoons grated ginger * 2 cups blackberries * 1 tablespoon sugar * 1 tablespoon soy sauce * 2 cups Zinfandel * 2 cups chicken stock Directions Preheat oven to 350 degrees F. Wash the goose thoroughly inside and out. Dry well with paper towels. Prick the skin with a fork or fine skewer (this helps release the fat during cooking) and generously rub all over with sea salt. Stuff the bird with the cut fruit. Tuck the wings under so they are not exposed. Add 1/2 inch water to the roasting pan and position the goose breast side down in a roasting rack. Place the pan in the oven for 45 minutes. Check the bird while it's roasting to make sure the water doesn't evaporate or the goose fat will burn. After 45 minutes, take the goose out of the oven. Turn it breast side up and prick the skin again. Carefully remove the excess fat by tilting the pan and using a baster. Add another 1/2-inch of water to the pan. Continue to roast for another 2 hours. The goose is cooked when its juices run clear when the thigh is pierced with a skewer. If they are at all bloody, roast for a further 15 minutes and check again. To be sure the goose is cooked, insert a thermometer in the thickest part of the thigh. It should read 170 degrees F on an instant-read thermometer. Remove from the oven and let it rest for 15 minutes. Pour out excess fat leaving about 2 tablespoons. Add the scallions, ginger, blackberries, sugar and soy sauce. Saute for 5 to 10 minutes until the blackberries begin to break up and the juices are released. Add Zinfandel and reduce by half then add the chicken stock and reduce by half again. Pass sauce through a sieve and discard the pulp. Serve with the goose.

TJ got lost again? Too much Jiggy?

[quote name='BillM' date='16 September 2011 - 08:47 AM' timestamp='1316177238' I drive these roads daily there is no safe lane Sure there is! some deserted back roads, parallel to a river ( can't name river here) at 5:00 am, sun coming up, tunes on, birds singing, (late april) images of trout under log-jammed banks. Oh the memories . . . . WHAT 401 towing!

Yup they did this just for you Wayne.

Fishermen never die, they just smell bad.

This is incredible and unbelievable footage. Not only is the subject amazing but the ability to capture it on video by the photographer is daunting too. http://www.arkive.org/osprey/pandion-haliaetus/video-00.html

2200 Yonge Street (Y&E). Got an internal email and then my kids also alerted me. Located right over a major subway line security at ground level was more noticeable. CCMT, I guess you have met the new VP of Marketing. Ten years after that meeting!

Installation was easy! Take the manual to work and blow it up, those 2 x 3" little books will kill you.

I ran home from for that!

And it's going up again tonight just over 2 cents!

Let the games begin. :wallbash:

I have four girls and four grandkids – three married and one engaged. It's been our family tradition to have Sunday dinner together. When my parents were alive we went to their place. When the kids got boyfriends and eventually married the tradition switched to my house . . . Usual Italian fare of home made pasta with a meat course vegetables etc. I got home Friday and she tells me I have an appointment with the butcher on Sat. a 8:30 (he's been our meat man for 40 years) because she has to do a shift at CT and we are having a engagement dinner next week. I pick up the order and take it home and find 14 French cut veal chops (not enough for the dinner next week). I asked why the veal chops, the kids want then on Sunday. Sunday rolls around they come early and want them done on Charcoal NOT gas. NO charcoal! Two of the girls were going out and asked them to pick me up a bag. Al's well after two phone calls "is it the round ones". They came back with charcoal and a cake! Outside with the guys over a cold one and they were done in no time and we sat down for our usual hour+. They cleared the table and out came the cake! WE couldn't stop laughing this was hilarious. I asked them why " well they asked us if we wanted any wording and couldn't come up with anything else.

X2 and more!

Stop in at the Ontario Travel Information Centre at 5355 Stanly Ave in Niagara Falls they should have something. See if they have magazine called Attraction Ontario it will have some. You can check on line at ontariotravel.net/family My book shows $41.95 for adults and 34.95 for kids + taxes. Hope this helps

West Vancouver resident Chris Lewis knew he had a big fish on the line the moment he felt the tug on his fishing rod. On a fishing trip with business associates in Haida Gwaii, Lewis quickly realized he had one big fight on his hands Saturday evening when the 84-pound Chinook salmon on the line shifted direction, surfaced near the boat, then dove down. "When the fish hit the line, there was a moment you could tell it was a large fish," he recalls. "Then I saw the fish on the surface for just a few seconds - and it was massive," Lewis, 45, said Tuesday. "The fish clearly let us know it was huge," Lewis recalls after landing the Chinook - a record for the Queen Charlotte Lodge in northern B.C. Despite its size, it only took Lewis a half-hour to reel in the salmon. While Lewis fought to bring in the fish, his friend Stephen Mason had a bite and a 31-pound Tyee fish on his hands. Lewis credits their success to the lodge's guide, Derek Poitras, who took them into his special fishing spot, along a big kelp bed just east of Klashwun Point. "We were fortunate to be in there. There is a lot of luck, but there is also a lot of skill being in the right spot," Lewis said. The fish was photographed and measured at 51.5 inches before Poitras spent 15 minutes reviving the monster fish to safely let it swim away. They knew they would put the big fish back once it was landed. "It was such a gift for me to be able to catch it, and it would have been a real shame to take that fish out of the ocean," Lewis said. As the fishing party toasted their success with a celebratory drink, the big female Chinook crested 30 feet from the boat, showed its tail and went its way. In the past, a 99-pound Chinook was reportedly caught in the Skeena River and a 97-pound Chinook was caught in Alaska. Duane Foerter of the Queen Charlotte Lodge said the 84-pounder Lewis caught is the largest they have landed in 21 years of operation. In 2000, an 82-pounder was hauled in. "It has been a very good fishing season," he said of this summer. "There's been a lot of fish around." Dr. Brian Riddell of the Pacific Salmon Foundation said it is encouraging to see a fish that size survive. The fish was probably at sea for five or six years and was heading to the Skeena River or Rivers Inlet, he believes. "This is good news," he said of the catch and release. "Large fish like that are usually females and this was released back into the ocean, which we encourage."

I'm not happy , One daughter with grand child/wife in Newmarket. it ' going to be a long night.

Wait a bit just spoke my CT daughter in Brooklin and it's coming just wait, started up again in Woodbridge, seems to be cells moving east. Keep well. A

Cliff my best wishes. You are a pillar on this board among many others. In the last few years you have helped me out a few rimes in the small engine problems. I will be in the same boat; in a few years. I can't let go of my knowledge. I'm trying to pass it on but It's hard. I have done it and it gets harder as the years go by and technology overtakes me. By the time my grandkids want to work my typography skills won't be known. I can only leave memories. You sir have been a mentor to the people you have come across And they will remember your legacy forever. Go sit in your boat and relax I'm sure you will have a lot of people over to keep you busy. IF YOU RETIRE DON'T give up your knowledge and kindness. I have felt it! Ps when you have all of that time on your hands, keep off the lake when it's dangerous so your friends cN come and visit. Best wishes my friend who I never met.

Some Madonna Album, as loud as possible to keep the models moving. It's driving me crazy. :wallbash: