Big Cliff

Have you ever heard of a company called “Grey Power Insurance”? I just saw a thing on the news about an 84 year old lady that was out of her house for 4 days getting cancer treatments this past winter. She had asked a neighbor to keep an eye on the place for her but hadn’t asked him to go inside. Unfortunately, her pipes froze and there was about $11,000.00 in damages. Grey Power apparently denied her claim because there is small print in her policy that states you must have someone checking every day! Now please forgive me, I am only 69 but I sometimes have a hard time understanding some of the clauses in insurance policies and things. I am very lucky that I have a very close friend that works for an insurance company and that I trust beyond question to make sure I am protected but I wonder how many others out there are in the same boat as this lady was! (Apparently, after the news aired the article Grey Power did agree to “settle the matter as quickly as possible” (whatever that means). It should never have had to come to this!

Yup!

LED or regular lights Steve?

Still haven't got my marine railway fixed after last falls desaster but it's almost done. I am hoping to get it back in the water this week then it's "rebuild the dock time"! Good thing I can catch walleye right off my shore line or I might be a little late getting out this year.

Learned that lesson well! LOL

What is your biggest cooking failure? I made a meat loaf one time and didn't have any breadcrumbs or oatmeal in the house so I used a package of that oatmeal/brown sugar cerial mix. (It was the only meal that I ever cooked that Sue didn't eat)! Don't ever try it!!!!!!

The 2-3 beer while preping dinner is a must, the wine is just to impress the guests in case dinner doesn't turn out the way I'm hoping it will!

Yes, we are down a bit from summer levels on Sturgeon Lake, at least it is coming up slowly. What is the right answer? Do you drop the water levels thinking that the melt and rain will cause a dump of water in the system or keep the levels higher and hope that a fast melt and dump of rain won't flood out homes and cause millions in damages! Levels were low this spring but I didn't hear of one faimily loosing everything they had to flooding because some idiot didn't let the water out soon enough! It's easy to whine, try predicting the future!

Tonight's dinner features a maple/mustard glazed ham garnished with pinapple rings and studded with cloves. Accompaning that will be scalloped potatoes and a mixture of steamed vegies followed by a wild berry cheese cake for desert. I am having a little trouble selecting the appropriate wine to accompany this, what do you guys think? Blueberry, dandelion, or something store bought?

Just got back from Pembroke, there is no snow in the bush at all anywhere between here and there so there won't be any water working it's way down through the system, our only hope is for rain but it doesn't look like there is much of that coming in the next two weeks.

We have our own way of controling the pan fish levels LOL

Fields that are normally under a foot of water this time of the year are dry, roads that are usually flooded out aren't even close to being breached, there just isn't the water available to bring the system back up to where it normally is for this time of year. I expect that droping the water levels so low this winter is also going to have created a massive pan fish kill, years past when they have dropped it in the winter we have seen hundreds wash up just on our shore alone.

It is always a tough choice when you see something like that and you only have seconds to decide, can you help or will you just add to the problem by being in the way? Since you didn't have any specific training in handeling a fire or any medical experience I would say you did the right thing.

Goose Bay is starting to shift, there is a pile about 6' high on the point over at the marina just South of our place. My shore line is still solid.

Pickeled leeks OMG I love making them, they are a lot of work but well worth it!

This rain and wind tonight and the high temperatures the last two days have really done a number on Sturgeon lake but there is still plenty of ice in Goose Bay area. There is a lot of ice on the West shore and if the wind does decide to push it this way before it really softens up, it could make a mess. I'm not even going to TRY to do anything with my docks until for another two weeks yet. I have never seen it break up like this in 14 years!

Nice! Yes, I prefer them a little smaller too but as long as they are nice, white, and firm..... Once they are dehydrated they just crumble into a powder pretty much, don't plan on using them for texture but they are fantastic for flavour! You will have to be a little careful if you are using them in a cream sauce because it doesn't desolve, sometimes when you break them up you will end up with small chunks.

Smitty55, I have a dehydrater so it makes it really easy but you can also do it in an oven. Just make sure the puff balls are nice and white and firm. Slice them about 1/2 to 3/4" thick and dehydrate them. They will keep in an airtight container for a couple of years. I use them in all sorts of soups, stews and sauces, just remember a 1/4 cup of dehydrated puff ball is quite a bit in a pot of soup or stew. Oh, and if you happen to end up with an extra one or two this year

Would you like a cold one?

4 million? Whinnie the Poo wastes billions so 4 million is nothing! Oh, but wait this investment might make sense so it probably won't happen!

I do a lot of baking but I don't really do much measuring hense my referance in recipies (amounts are approximate). Bread; About 5 cups of flour, a couple of table spoons of butter/lard/bacon drippings/ (whatever you happen to have handy) A Tbs = something about the size of a walnut. about a Tsp. of salt (I just pour it in my hand until I think it's enough) about 2 cups of skim milk and around a Tsp. of yeast. Adjust liquid/flour as required. Makes enough for two nice loaves of bread. bake for about 35 minutes or until it's done. That is why it is so hard for me to try to give someone a recipe, I have to sit down and try to convert everything to measurments that someone else can understand LOL. It is like my French onion soup, everyone that tries it loves it but when they want the recipe I can't give it to them because I use dehydrated puff ball mushroom in it. You can't buy it in a store so it will never be the same as mine.

In 69 years I have never had a bad interaction with a cop, I treat them with respect, they treat me with respect. Doesn't mean I never got a ticket but when I did, it was because I deserved it! I think the body cameras are going to be a good thing, it will stop a lot of idiots from screaming police brutality just because they can.

Most of ours is done in steaks and chops, 2 racks because that is Sue's favorite and a couple of leg roasts. The rest is done as stew meat with the bone in, that way I can make it into a curry, stew, soup..... My dad died when I was 10 and my mom went to work, that left me to take care of my younger brother and be the "man of the house" so I learned to cook at a very early age. By 12 I could bake bread, make pies, and put a full meal on the table in time for mom getting home from work. I still love to cook and bake to this day but I do prefer the more basic dishes and tend to rely on the natural flavors rather than getting all fancy with the spices.

That might be a really good way to do it; just float them in and out then adjust the legs for stability. I'll have to check them out!

313 Snug Harbour Rd. Lindsay and you drop by anytime you want, there is always room for one more at the table!