Category: BLOG

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Join Nan in her Newfoundland kitchen as she cooks up some favorites as well as some new dishes you might not have tried.

Recipes Included:

• Newfoundland Fish Cakes
• Corned Beef Hash
• Newfoundland White Bread
• Baked Oysters
• Blueberry Pie
• Mustard Pickles
• Corn Chowder with Bacon and Sea Scallops
• Clam Chowder
• Pickled Beets
• Five Star Cookies
• Lobster And Corn Chowder
• Bread Pudding With Salted Brown Sugar Sauce
• Cheesy Broccoli Soup
• Cast-Iron Skillet Cornbread
• Vanilla Pound Cake
• Scalloped Potatoes With Caramelized Onions
• Slow Cooker Pot Roast
• Blueberry Cheesecake Bars
• Cheeseburger Casserole
• One-Pot French Onion Pasta
• Meatloaf
• Chocolate Jelly Roll
• Partridgeberry Muffins
• Pickled Beet Potato Salad
• Classic Mashed Potatoes
• Deep Dish Caramel Apple Pie
• Banana–Chocolate Chip Snack Cake with Salted Peanut Butter Frosting
• Double Chocolate Chunk Brownies
• Seafood Mac and Cheese
• Brown Butter Chocolate Chip Cookies
• Three-Cheese Lasagna with Roasted Red Peppers + Mushrooms
• Strawberry And Rhubarb Jam
• Partridgeberry Crisp
• Chicken Stew
• Soft Molasses Cookies
• Potatoes Au Gratin
• Partirdgeberry And Almond Muffins
• Stuffed Pork
• Blueberry Dump Cake
• Stuffed Chicken
• Bakeapple Cheesecake
• Cheesy Bow Tie Chicken
• Broccoli Chicken Casserole
• Chicken & Dumpling Casserole
• Partridgeberry Cheesecake Bars
• Mustard Potato Salad
• Chicken and Broccoli Stir Fry
• Potato Soup
• Turkey Biscuit Stew
• Shepherd’s Pie
• French Onion Meatball Sub
• Stewed Beans
• Cabbage Roll Skillet
• Loaded Baked Potatoes
• Chicken Pot Pie Casserole
• Lasagna
• Mac and Cheese
• Chicken Noodle Soup
• Gum Drop Cake
• Bakeapple and Coconut Cream Pie
• Split Pea Soup
• Chicken Spaghetti
• Blackberry Crumble Bars
• Pineapple Glazed Ham
• Pancake Batter Fried Fish
• Partridgeberry And Lemon Curd Tart
• Bakeapple and Gingerbread Cake
• Chili
• Roast Chicken
• Blueberry Crisp
• Cream Cheese Cherry Cake
• Partridgeberry Steamed Pudding
• Chicken Noodle Casserole
• Fried Squid Rings
• Blackberry Cobbler
• Fish Chowder
• Goulash
• Blackberry Mousse
• Cranberry Cake
• Beer Battered Cod Fish and Home Fries
• Partridgeberry Jam

A sweet little book filled with our Newfoundland recipes and stories about Nan.

Recipes Include:

• Jiggs Dinner
• Fish and Brewis
• Blueberry Jam
• Mustard Pickles
• Cod Fish Cakes
• Bread and Butter Pickles
• Molasses Buns
• Whole Wheat Bread
• Baked Beans
• Blueberry Duff
• dark Rum Cake
• Rhubarb and Strawberry Jam
• Bakeapple Jam
• Raisin Tea Buns
• Sweet Molasses Bread
• Tomato Soup Cake
• Gum Drop Cake
• Banana Bread
• Figgy Duff
• Date Squares
• Shortbread
• Dory Floggers
• Cherry Cake
• Jam Jams
• Apricot Squares
• Partridgeberry Squares
• Cabbage Rolls
• Mayonnaise Chocolate Cake
• Salmon
• Scallops
• Fish Nuggets
• Pease Pudding
• Fruit Cake
• Corn Relish
• Corned Beef Hash
• Pea Soup
• Lemon Pie
• Cod Stew
• Crab Cakes
• Pineapple Squares
• Apricot Cake
• Cabbage Soup
• Stuffed Cod
• Beer Battered Cod
• Pickled Beets
• Goulash
• Cod Tongues
• Partridgeberry Jam
• Cod Au Gratin
• Corned Beef Cake
• Vanilla Custard Pudding
• Bakeapple Cheesecake
• Steamed Molasses Raisin Puddin
• Blueberry Cake

Feel free to leave your recipe in the comments. What do you do differently?

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There is so much to see and learn about in Newfoundland and this book is just one tiny part. – It is filled with quotes, poems, recipes, and lists like trails, beaches, and even a bucket list.

Recipes Included:

• ★Jigg’s Dinner
• ★Crab and Corn Chowder
• ★Lobster Roll
• ★Lobster Bisque
• ★Lobster Scampi
• ★Fisherman’s Brewis
• ★Moose Stew
• ★Lobster and Avocado Salad
• ★Lobster Tacos
• ★Squid Stir Fry With Vegetables
• ★Crispy Fried Squid Rings
• ★Stuffed Squid
• ★ Bakeapple Pie
• ★Pan Fried Brook Trout
• ★Baked Brook Trout With Lemon and Herbs
• ★Pan-Seared Salmon with Lemon-Dill Butter Sauce
• ★Cod Tongues
• ★Honey Glazed Salmon
• ★Pan-Fried Capelin
• ★Pickled Capelin
• ★Pan-Seared Halibut with Lemon Herb Butter
• ★Seal Flipper Pie
• ★Grilled Halibut with Mango Salsa
• ★Pan-Fried Mackerel with Garlic and Herbs
• ★Pickled Herring with Onions and Dill
• ★Grilled Mackerel with Citrus Glaze
• ★Creamed Herring
• ★Garlic Butter Shrimp
• ★Shrimp Scampi
• ★Pan-Seared Scallops with Lemon Butter Sauce
• ★Bacon-Wrapped Scallops with Maple Glaze
• ★Garlic Butter Steamed Clams
• ★Clam Chowder
• ★Garlic Butter and White Wine Steamed Clams
• ★Pan-Seared Flounder with Lemon Caper Sauce
• ★Baked Flounder with Herbed Parmesan Crust
• ★Fish chowder
• ★Moose burgers
• ★Moose Meat Stew
• ★Moose Steak
• ★Rabbit Stew
• ★Boiled Crab
• ★Crab Cakes

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Spend some time at Nan’s off grid cabin in Newfoundland.
Here are the topics covered:

• Skinning A Rabbit
• How to Snare Rabbits
• Rabbit Stew
• Canning Rabbits
• How to Start A Fire
• Essentials To Stock Up On
• Root Vegetables
• Off Grid Essentials
• Waste Removal
• Shrimp Boil
• Sweet Potatoes And Chili
• Moose Stew
• Bottling Moose
• Field Dress A Moose
• How To Track A Moose
• Suture Wounds
• Medicinal Plants
• Vegetable Tanning
• Early Detection Systems
• Netting Fish
• Minimize Scent
• Storing Foods
• Edible Berries
• Survival Skills
• Wild Game Parasites
• Sea Kelp Fertilizer
• Bows And Arrows
• Making Tools
• Clam Digging
• Hunting Turrs
• Hunting Grouse
• Hunting Ducks
• Trout Fishing
• Fried Trout
• Roasted Grouse
• Roast Duck
• Lobster Boil
• Moose Burgers
• Campfire Bread
• Berry Pudding
• Lobster Mac and Cheese
• Insulating A Cabin
• Beef Tallow Candles
• Repel Rodents
• Protection From Pests
• Best Places In Newfoundland to Fish
• Best Places in Newfoundland to Hunt
• Moose Sausages
• Moose Meatballs
• Red Beans And Rice
• Bread and Butter Pickles
• Herb Smoked Chickens
• Stuffed Pork Steaks
• Chicken and Mushrooms
• Herbed Plank Salmon
• Cottage Pie
• Brown Butter Trout
• Stuffed Grilled Mackerel
• Steak and Scallops
• Mistakes To Avoid
• Baked Beans
• Wood Stove Cooking
• Best Woods To Burn For Cooking
• Illumination without Electricity
• Can Staples
• Keeping Spices Fresh
• Essential Spices
• Bottling Root Vegetables
• Dry Ingredients
• Chicken and Kale Enchiladas
• Brown Butter Seared Scallops
• Braised Rabbit With Snow Peas
• Foraging Mushrooms
• Chicken Coop
• Animals To Keep
• Braised Caribou
• Irish Stew
• How To Keep Food Frozen
• Zucchini Relish
• Sauerkraut
• Partridgeberry Jam
• White Bread
• Wild Game
• Best Fish
• Pan Seared Capelin
• Maintaining Root Cellars

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Book Two in the Saltwater Happy series catches up with Jennifer as she graduates high school and learns to deal with loss and first loves.

Recipes are included from Cordelia Mayo’s recipe collection as well.

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Book Three in the Saltwater Happy series follows Jennifer and Josh as they prepare for their wedding. Included in this book are Cordelia Mayo’s treasured family recipes that will infuse the celebrations with love and good food.

To purchase this book, click here.

A Newfoundland cookbook filled with tried and true recipes from Cordelia Mayo’s kitchen.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Extra butter or oil for cooking
• Maple syrup and additional raspberries for serving

Instructions

1. Prepare the Dry Ingredients:
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Prepare the Wet Ingredients:
   • In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
3. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Add Raspberries:
   • Gently fold in the raspberries.
5. Cook the Pancakes:
   • Heat a griddle or large non-stick skillet over medium heat and lightly grease with butter or oil.
   • Pour ¼ cup of batter for each pancake onto the griddle.
   • Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
   • Flip and cook for another 2-3 minutes, until golden brown and cooked through.
6. Serve:
   • Serve the pancakes warm with maple syrup and additional raspberries on top.

Ingredients

For the Chicken Balls:

• 4 cups ground chicken
• 1½ cups bread crumbs
• Juice from 1 can of pineapple chunks
• Pinch of salt and pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• Pineapple chunks (from the can)

For the Sauce:

• ¾ cup ketchup
• ½ cup vinegar
• 1½ cups water
• ½ cup brown sugar
• 2 tablespoons cornstarch

Instructions

1. Prepare the Chicken Balls:
   • In a large bowl, combine the ground chicken, bread crumbs, pineapple juice, salt, pepper, onion powder, and garlic powder. Mix thoroughly.
   • Drain the pineapple chunks and set aside. Form the chicken mixture into balls and poke 2-3 pineapple chunks into each ball.
2. Bake the Chicken Balls:
   • Preheat your oven to 330°F (165°C).
   • Place the chicken balls on a cookie sheet and bake for 40 minutes, turning them halfway through to brown evenly.
3. Make the Sauce:
   • In a frying pan, whisk together the ketchup, vinegar, water, brown sugar, and cornstarch until smooth.
   • Heat the pan over low heat (setting 1) and add the baked chicken balls.
4. Simmer and Serve:
   • Allow the chicken balls to simmer in the sauce for about 30 minutes, stirring occasionally.
   • Stir the sauce again and let the chicken balls simmer for an additional 20-30 minutes, until the sauce thickens and the chicken balls are fully coated.
5. Serve:
   • Serve the sweet and sour chicken balls with rice or fries.

This soap reminds me of sitting on the wharf with my feet dangling into the water, watching the waves crash around the shore. The sea foam clung to the rocks as I scanned the area for broken shells, hoping for a dolphin to swim into the harbour. It was a magical time back then. To recreate that memory, I came up with the idea for Seashore Soap.

Ingredients

• 1 pound white soap base
• 2 pounds clear soap base
• Rubbing alcohol
• Poppy seeds
• Aqua and blue Lab colors
• Fresh-scented fragrance oil
• 1 tablespoon coconut butter
• 3 tablespoons shea butter

Note: I purchase my supplies from New Directions.

Instructions

Step 1: Prepare the White Soap Base

1. Melt the White Soap Base:
   • Use a double boiler to melt the white soap base. Be careful not to boil it.
   • Once melted, add 1 tablespoon of coconut butter and 2 tablespoons of shea butter.
2. Add Color and Fragrance:
   • Add 1 drop of blue Lab color and 2 drops of aqua Lab color to the melted soap.
   • Add a squirt of your chosen fragrance oil.
   • Mix well and pour into a mold.

Step 2: Prepare the Clear Soap Base

1. Melt the Clear Soap Base:
   • While the white base is setting, cut the clear soap base into small cubes to melt it faster.
   • Melt the clear soap base in a double boiler.
2. Add Ingredients to Clear Soap Base:
   • Once melted, add 1 ounce of shea butter and 3 tablespoons of coconut butter.
   • Mix in 1 drop of blue Lab color and 3 squirts of fragrance oil.
   • Pour the clear soap base into a cup.

Step 3: Combine and Layer

1. Prepare for Pouring:
   • Spray the set white soap layer in the mold with rubbing alcohol. This helps the layers adhere.
2. Pour the Clear Soap Base:
   • Perform a hard pour of the clear soap base over the white soap layer. Don’t be gentle; ensure it adheres properly.
   • Add 1 squirt of aqua Lab color to the remaining clear soap and stir well.
3. Final Pour and Finish:
   • Spray the soap in the mold again with rubbing alcohol.
   • Pour the remaining colored clear soap over the first layer.
   • Sprinkle poppy seeds on top.

Step 4: Set and Slice

1. Allow to Firm:
   • Let the soap fully set and firm up.
2. Slice and Enjoy:
   • Once firm, slice the soap into bars.

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup cold butter, cubed
• 1 cup raisins
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 egg, beaten (optional, for an egg wash)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the Butter:
   • Add the cold, cubed butter to the dry ingredients.
   • Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add Raisins:
   • Stir in the raisins until they are evenly distributed throughout the flour mixture.
5. Mix Wet Ingredients:
   • In a separate bowl, mix the milk and vanilla extract.
   • Pour the milk mixture into the flour mixture.
6. Combine Ingredients:
   • Stir the wet and dry ingredients together until just combined. Be careful not to overmix; the dough should be slightly sticky and lumpy.
7. Shape the Buns:
   • Lightly flour a work surface and turn the dough out onto it.
   • Gently knead the dough a few times to bring it together.
   • Roll or pat the dough to about 1-inch thickness.
   • Use a round biscuit cutter or a glass to cut out buns. Gather any scraps, gently knead them together, and cut more buns.
8. Prepare for Baking:
   • Place the buns on the prepared baking sheet, spacing them about 2 inches apart.
   • If desired, brush the tops of the buns with the beaten egg for a shiny finish.
9. Bake:
   • Bake in the preheated oven for 15-18 minutes, or until the buns are golden brown on top.
   • Remove from the oven and let cool on a wire rack.
10. Serve:
    • Serve the buns warm or at room temperature, ideally with butter and a cup of tea.

Tips

• Butter Temperature: Make sure the butter is cold to ensure the buns are flaky.
• Milk: You can substitute milk with buttermilk for a slightly tangier flavor.
• Raisins: Soak the raisins in warm water for 10 minutes before adding them to the dough for extra plumpness.

$15 + tax per print 14×11 inches

Please note that the prints can be turned into canvases, mugs, keychains, etc.

M&M QUICK COPY Marystown Mall, (across from Scotia Bank) (709) 279-3444 OPEN MONDAY-FRIDAY 9 AM-5PM

New Canvas from SC Kilfoy and Saltwater Happy. 16×24 $59.95 + tax

Located in: M&M Quick Copy, Marystown Mall

Address: 195 Ville Marie Dr, Marystown, NL A0E 2M0

Open ⋅ Monday-Friday 9 AM – 5 PM

Phone: (709) 279-3444

Website: https://mmquickcopy.com/

E-mail: mmquickcopy@eastlink.ca

Austin and Dylan are all grown up. Here they are with their books. Picture taken in the same garden I took their pictures in when they were kids. The brief with their Momma Leanne Drake-Kavanagh on that day many years ago was to let them run wild in the trees. haha I’m so happy it finally came to print. To purchase the book, click here.

To purchase this book, click here.

Start at the beginning with Book One in the Saltwater Happy series. Meet Jennifer as she arrives in Newfoundland. Read along as the young girl deals with beginning a relationship with her cancer-stricken Grandmother and Aunt as well as making her first friend.

The book includes recipes from Cordelia Mayo, Jennifer’s grandmother.

To purchase this book, click here.

Austin and Dylan are 10-year-old twins with one thing on their minds – Adventure. Color along as they find treasures and maps, birds, and decide to continue the adventure for others to share in.

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Ingredients

• Gnocchi
• Sun-dried tomatoes
• Grape tomatoes
• Mushrooms
• Chive flakes
• Red onion flakes
• Salt

Instructions

1. Cook the Gnocchi:
   • Boil the gnocchi in salted water until they float to the top. Drain and set aside.
2. Prepare the Vegetables:
   • In a skillet, add the mushrooms, sun-dried tomatoes, and grape tomatoes.
   • Simmer on medium heat (setting 4) for about 10 minutes, stirring occasionally.
3. Add Seasonings:
   • Sprinkle in the freeze-dried chives and red onion flakes. Stir to combine.
4. Serve:
   • Plate the cooked gnocchi and spoon the mushroom and tomato mixture on top.

Our sweet boy means so much too us. He fills our lives with so much joy. Charlie loves kisses and will spread out in the bed along your body and keep you warm in winter. He is our own personal heater.

His soulful eyes and toothy smile will make your heart sing when you look at him. We adore him so much, we wrote a book for him. A dollar from each sale will be donated to the Burin SPCA.

Ingredients

• 1 lb (450 g) dried yellow split peas
• 1 smoked ham hock or 2 cups diced ham
• 1 large onion, finely chopped
• 2-3 carrots, diced
• 2-3 potatoes, diced
• 2 celery stalks, diced
• 1 turnip (rutabaga), diced (optional)
• 2-3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 8 cups (2 liters) water or chicken broth

Instructions

1. Prepare the Peas: Rinse the dried split peas under cold water. If you prefer, you can soak the peas overnight in a large bowl with plenty of water to reduce the cooking time.
2. Cook the Ham Hock: In a large pot or Dutch oven, add the smoked ham hock (or diced ham) and cover with 8 cups of water or chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 1 hour to infuse the flavor into the broth.
3. Add the Peas and Vegetables: Add the rinsed (or soaked) split peas to the pot. Also add the chopped onion, carrots, potatoes, celery, turnip (if using), minced garlic, bay leaf, and thyme. Stir to combine.
4. Simmer the Soup: Bring the soup back to a boil, then reduce the heat and let it simmer for about 1 to 1.5 hours, or until the peas and vegetables are tender and the soup has thickened. Stir occasionally to prevent the peas from sticking to the bottom of the pot.
5. Season and Serve: Remove the ham hock from the pot. If using a ham hock, you can shred the meat and return it to the soup, discarding the bone. Season the soup with salt and pepper to taste.
6. Final Touch: If you prefer a smoother texture, you can use a potato masher to slightly mash the peas and vegetables in the pot. Alternatively, you can blend a portion of the soup with an immersion blender.
7. Serve: Ladle the soup into bowls and serve hot. It’s delicious with a slice of homemade bread or biscuits.

Tips

• For a richer flavor: You can add a few slices of salt pork or bacon along with the ham hock.
• Leftovers: This soup tastes even better the next day, so make enough for leftovers. It can also be frozen for future meals.

Breakfast is probably my favorite meal of the day. It is relaxing and absolutely tasty. Are you a coffee or a tea drinker? We love our Tetley in this house. On this day we decided to have a special morning and headed to the Marystown Hotel to partake of their breakfast menu. Toutons for the win!

Address: 180-190 Ville Marie Dr, Marystown, NL A0E 2M0 | Phone: (709) 279-1600

One of my most popular soaps is the Glacier Soap. Inspired by my love for icebergs, I created a soap that not only looks like an iceberg but also provides great benefits for the skin.

Ingredients

• 2 pounds white melt and pour glycerin soap base
• 2 pounds clear melt and pour glycerin soap base
• 1 ounce shea butter
• 1/2 ounce coconut butter
• 2 teaspoons sweet almond oil
• 3 teaspoons Iceberg Vodka
• Blue and aqua Lab colors
• Fresh-scented fragrance oil (or your preferred scent)
• Rubbing alcohol in a spray bottle

Note: I purchase my supplies from New Directions. They offer great prices and fast service.

Equipment

• Double boiler or a special pot for melting soap
• Silicone molds or plastic containers
• Two pots for melting soap

Instructions

Step 1: Melt the Clear Soap Base

1. Prepare the Double Boiler:
   • Boil water on the stove using a double boiler setup.
   • Cut the clear soap base into chunks for faster melting.
2. Melt the Clear Soap Base:
   • Melt the clear soap base in the double boiler. Do not boil; just melt and stir until smooth.
   • Remove from heat once fully melted.

Step 2: Mix the Clear Soap Base

1. Add Ingredients:
   • Stir in 1 ounce of shea butter until fully melted.
   • Add 1/2 ounce of coconut butter and mix well.
   • Incorporate 2 teaspoons of sweet almond oil and 3 teaspoons of Iceberg Vodka, mixing thoroughly.
   • Add 3 squirts of fragrance oil and 1 squirt each of blue and aqua Lab color. Mix until the color is uniform.
2. Pour into Molds:
   • Pour the colored and fragranced clear soap base into silicone molds or a plastic container.
   • Spray the surface with rubbing alcohol to eliminate bubbles and help layers adhere.

Step 3: Melt the White Soap Base

1. Prepare the White Soap Base:
   • While the clear soap is setting, melt the white soap base in the double boiler.
2. Add Ingredients:
   • Once melted, add the same amounts of shea butter, coconut butter, sweet almond oil, and Iceberg Vodka as before.
   • Mix well and add fragrance if desired.

Step 4: Layer the Soap

1. Pour the White Soap Base:
   • Quickly and carefully pour the white soap base into the blue clear soap base, ensuring the clear soap is still liquid but slightly firm. This helps create the layered iceberg effect.
   • Pour the white soap with a bit of force to help it integrate into the clear soap.
2. Repeat Pouring:
   • Pour the white soap into several areas, aiming for corners or different sections to create a unique pattern.
   • Spray with rubbing alcohol between pours to help the layers adhere.

Step 5: Set and Cut

1. Firm Up:
   • Spray the top with rubbing alcohol one last time and allow the soap to fully firm up.
   • Once set, remove from the molds.
2. Slice and Enjoy:
   • Cut the soap into desired sizes and enjoy your Glacier Soap.

Additional Tips

• Benefits: Adding shea butter, coconut butter, and sweet almond oil provides excellent moisturizing benefits for the skin.
• Astringent: The Iceberg Vodka acts as an astringent, making this soap suitable for both men and women, even though it was originally intended as a men’s soap.

A lovely stroll along the board walk in Burin along the sea edge is a great way to start your day or spend the afternoon.

An afternoon road trip to Grand Bank brought us to a little café called Sharon’s Nook. Their baked goods are worth the trip. Yum.

Address: 12 Water St, Grand Bank, NL A0E 1W0 | Phone: (709) 832-0618

Ingredients

• Celery
• Mushrooms
• Sun-dried tomatoes
• Red onion
• Freeze-dried onion
• Freeze-dried garlic
• Olive oil
• 3 packs of Vegetable Mr. Noodles

Instructions

1. Prepare the Vegetables:
   • In a skillet, heat a drizzle of olive oil over medium heat.
   • Add the celery, mushrooms, sun-dried tomatoes, red onion, freeze-dried onion, and freeze-dried garlic.
   • Sauté for about 5 minutes until the vegetables are tender and fragrant.
2. Prepare the Noodles:
   • Open the packs of Vegetable Mr. Noodles and crush the noodles.
   • Place the crushed noodles in a bowl and add hot water along with the vegetable seasoning packets. Stir to combine and let the noodles soften.
3. Combine and Serve:
   • Serve the sautéed vegetables over the prepared noodles.

Ingredients

• 4 boneless, skinless chicken breasts
• ¼ cup brown sugar
• 3 tablespoons paprika
• 2 teaspoons oregano
• 1 tablespoon garlic powder
• Salt & pepper

Instructions

1. Combine the brown sugar, paprika, oregano, garlic powder, salt, and pepper in a plastic bag.
2. Add the chicken breasts to the bag and seal it. Shake well to coat the chicken evenly.
3. Refrigerate the chicken for at least 1 hour, or up to overnight, to let the flavors meld.
4. Preheat your oven to 350°F (175°C).
5. Place the chicken on a baking sheet and bake for 25 minutes on each side.
6. Let the chicken rest for a few minutes before serving.

Here is a photograph we took on a road trip to St. Lawrence.

Ingredients

• 1 bag of beans
• 3 cups of water
• 1 cup molasses
• 1 cup brown sugar
• ½ cup ketchup
• 5 tablespoons yellow mustard
• Salt, pepper, onion powder, and garlic powder (2-3 sprinkles each)
• Optional:
  • Chopped onion
  • 4-5 pieces of bacon
  • Piece of pork

Instructions

1. Soak the Beans:
   • Soak the beans overnight in cold water.
2. Prepare the Mixture:
   • Drain the beans, reserving the soaking water.
   • In a mixing bowl, combine the molasses, brown sugar, ketchup, yellow mustard, and reserved soaking water. Stir well.
3. Combine Ingredients:
   • Add the soaked beans back into the mixture and fold everything together.
   • If using, add chopped onion, bacon pieces, or a piece of pork.
4. Bake:
   • Preheat your oven to 250°F (120°C).
   • Transfer the bean mixture to a baking dish and bake for 3-4 hours, stirring occasionally, until the beans are tender and the sauce has thickened.

Ingredients

• Potato gnocchi
• Sun-dried tomatoes
• Sun-dried tomato salad dressing
• Red onion
• Mushrooms
• Grilled chicken
• Olive oil or cooking spray
• Salt and pepper

Instructions

1. Cook the Gnocchi:
   • Boil the potato gnocchi in salted water for about 4 minutes, or until they float to the top. Drain and set aside.
2. Prepare the Vegetables and Chicken:
   • In a saucepan, heat a little olive oil or use cooking spray.
   • Add the mushrooms, red onion, and sun-dried tomatoes. Sauté until the vegetables are tender.
3. Add the Chicken:
   • Add the grilled chicken to the saucepan.
   • Sprinkle with salt and pepper to taste.
4. Combine and Serve:
   • Add the cooked gnocchi to the saucepan with the vegetables and chicken.
   • Pour about ⅓ cup of sun-dried tomato salad dressing over the mixture and stir well to combine.
   • Remove from heat, plate, and enjoy.

In Newfoundland, where snowflakes dance, And winter’s breath does chill, The hearths are warm, the spirits bright, On each and every hill.

The salty air with frost entwines, As waves kiss icy shore, The ocean whispers tales of old, Of love and yuletide lore.

The houses, trimmed with lights aglow, In colors bold and clear, Reflect upon the drifting snow, Announcing Christmas near.

In cozy homes, by firelight, The family gathers ’round, With stories shared and laughter bright, In joy they do abound.

The kitchen hums with festive cheer, As scents of spice arise, With fruitcake, figgy pudding near, And turkey, golden, lies.

The carolers in mittens sing, Their voices crisp and true, Through frosty nights, their melodies Make spirits bright anew.

And in the sky, the stars do gleam, Like diamonds in the night, They guide the way for Santa’s team, His sleigh in graceful flight.

At midnight mass, the candles glow, In church so calm and still, Where hearts unite in reverent peace, And prayers the air do fill.

The spirit of old Newfoundland, In every heart does swell, With kindness, love, and memories, That no tongue can fully tell.

So here’s to Christmas by the sea, In Newfoundland so grand, Where simple joys and nature’s grace Go hand in hand, hand in hand.

Copyright © 2024 SC Kilfoy & Saltwater Happy

Mine is a turkey, cheese, and mayo on Italian Herb bread. It never changes. Diet Pepsi for the win.

Mine is strawberries and ice water!

Photographs from Christmas 2017

Strawberry Crumb Soy Candles Recipe

Ingredients and Supplies

• Soybean wax (3-4 cups)
• Red Lab color
• Fragrance oil
• Wick glue dots (optional)
• Candle wicks
• Glass candle cups
• Stir sticks
• Extra bowls
• Strawberry molds
• Sugar
• Heat gun

Instructions

1. Melt the Soybean Wax:
   • Fill your dipper with about 3-4 cups of soybean wax.
   • Turn the burner on low (between settings 2-4). Be careful not to overheat or burn the wax.
2. Prepare Your Work Area:
   • Line up your glass candle cups and have your extra bowls and stir sticks ready.
3. Pour and Color the Wax:
   • Once the wax has melted, pour it into one of your pouring bowls.
   • Add color and fragrance to the wax, then pour the mixture into your candle cups, filling them halfway.
4. Insert the Wicks:
   • If you prefer, you can stick your wicks in place with glue dots before pouring the wax.
   • Alternatively, wait about 10 minutes after pouring the wax, then insert the wicks.
5. Create the Strawberry Embellishments:
   • Allow the wax in the candle cups to firm up.
   • Melt about 1/2 cup of soybean wax and mix it with red Lab color and a squirt of fragrance oil.
   • Pour this mixture into strawberry molds and allow it to firm up and harden before removing.
6. Make the Crumbs:
   • Melt another 1/2 cup of soybean wax.
   • Add a squirt of fragrance oil and about 5 spoonfuls of sugar to the melted wax.
   • Pour the mixture into a flat mold, such as a baking pan.
   • Once hardened, crumble the wax into tiny crumbs and sprinkle a bit more sugar over them.
7. Assemble the Candles:
   • Use a heat gun to slightly melt the top layer of the wax in the candle cups.
   • Sprinkle the wax crumbs over the melted surface and push in the wax strawberries to adhere them to the candle.
8. Final Touches:
   • Trim the wick if it is too long.
   • Your strawberry crumb soy candles are ready to be lit and enjoyed!

This little treat cheat is unbelievable. All you have to do is toast your almond slices in a skillet. Be very careful not to burn them. Low and slow! Scoop out your favorite chocolate ice-cream and then roll them into the toasted almond. Place back into the freezer or serve immediately. YUM!

Made by us at Saltwater Happy

Ingredients

For the Chicken Balls:

• 1 lb ground chicken
• 1/2 cup bread crumbs
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground ginger
• 1/4 cup finely chopped bell peppers (red, green, or yellow)
• 1/4 cup finely chopped pineapple (fresh or canned, drained)
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce (optional)

For the Sweet and Sour Sauce:

• 1/2 cup rice vinegar or apple cider vinegar
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup pineapple juice (from canned pineapple or fresh)
• 1 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions

1. Prepare the Filling:
   • In a small bowl, mix the finely chopped bell peppers and pineapple together. Set aside.
2. Make the Chicken Mixture:
   • In a large bowl, combine the ground chicken, bread crumbs, beaten egg, minced garlic, chopped onion, salt, black pepper, ground ginger, soy sauce, and hoisin sauce (if using). Mix well until all ingredients are evenly incorporated.
3. Form the Chicken Balls:
   • Take a small amount of the chicken mixture and flatten it in your palm. Place a small amount of the bell pepper and pineapple filling in the center.
   • Carefully wrap the chicken mixture around the filling, forming it into a ball. Ensure the filling is completely enclosed. Repeat with the remaining mixture and filling.
4. Cook the Chicken Balls:
   • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   • Place the chicken balls on the prepared baking sheet.
   • Bake for 20-25 minutes, or until the chicken balls are cooked through and lightly browned.
5. Prepare the Sweet and Sour Sauce:
   • While the chicken balls are baking, make the sauce. In a saucepan over medium heat, combine the rice vinegar, ketchup, brown sugar, pineapple juice, and soy sauce. Stir well and bring to a simmer.
   • In a small bowl, mix the cornstarch with water to create a slurry. Gradually add this to the simmering sauce, stirring constantly until the sauce thickens. Remove from heat.
6. Serve:
   • Once the chicken balls are cooked, remove them from the oven and let them cool slightly.
   • Serve the chicken balls hot with the sweet and sour sauce drizzled over them or on the side for dipping.

Tips

• For a Crispier Texture: You can pan-fry the chicken balls in a bit of oil until golden brown before baking them.
• Vegetable Variations: Add other finely chopped vegetables like carrots or green onions to the filling for extra flavor and nutrition.
• Serving Suggestions: Serve these chicken balls over steamed rice or noodles, accompanied by a side of stir-fried vegetables for a complete meal.

Ingredients

For the Pudding:

• 1 cup raisins
• 1/2 cup molasses
• 1/2 cup sugar
• 1/4 cup melted butter
• 1/2 cup milk
• 1 egg, beaten
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg

For the Sauce (Optional):

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 cup boiling water
• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

Instructions

1. Prepare the Pudding Mixture:
   • In a large mixing bowl, combine the molasses, sugar, melted butter, milk, and beaten egg. Stir in the raisins.
   • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
   • Gradually add the dry ingredients to the wet mixture, stirring until well combined.
2. Prepare the Pudding Bag:
   • Use a clean pudding cloth or a large piece of muslin. Dampen the cloth and wring it out. Lay it flat and sprinkle it lightly with flour to prevent sticking.
   • Place the pudding mixture in the center of the cloth, gathering the edges and tying it securely with kitchen string, leaving some room for the pudding to expand.
3. Boil the Pudding:
   • Fill a large pot with enough water to submerge the pudding bag. Bring the water to a boil.
   • Lower the pudding bag into the boiling water, ensuring it is fully submerged. Reduce the heat to a simmer.
   • Cover the pot and simmer for about 2 hours. Check occasionally to ensure the water level remains constant, adding more boiling water if necessary.
4. Make the Sauce (Optional):
   • In a saucepan, combine the butter, brown sugar, white sugar, and boiling water. Cook over medium heat, stirring constantly until the sugar has dissolved and the mixture is smooth.
   • If a thicker sauce is desired, stir in the cornstarch mixture and cook for an additional 2-3 minutes until thickened.
5. Serve:
   • Carefully remove the pudding bag from the pot. Let it cool for a few minutes before unwrapping.
   • Slice the pudding and serve warm with the sauce drizzled over the top.

Tips

• For Added Flavor: You can add a teaspoon of vanilla extract or a tablespoon of rum to the pudding mixture.
• Preventing Water from Entering the Bag: Ensure the bag is securely tied and there are no gaps where water can seep in.

Photo taken in Garnish, Newfoundland

Sitting by the camp fire roasting marshmallows and having a laugh. Stars bright in the sky, full moon, the howl of the wolf in the distance. Take me there!

Baked beans and marshberry pie along with three lifelong friends. The food and company were delightful.

I would push someone over to get a fresh blueberry.

Those little chunks on the first plate are supposed to be ribs. They were delicious but I’m not sure what animal they were the ribs from being that tiny.

Materials and Ingredients

1. Ingredients:
   • 1 cup of solid soap base (such as melt and pour soap base, or a pre-made soap base specifically for whipped soap)
   • 1/2 cup of distilled water
   • 1/4 cup of liquid castile soap
   • 2 tablespoons of vegetable glycerin
   • 1 tablespoon of carrier oil (e.g., almond oil, jojoba oil, or coconut oil)
   • Essential oils for fragrance (optional)
   • Colorants (optional)
   • Preservative (optional but recommended for longer shelf life)
2. Equipment:
   • Double boiler or microwave-safe bowl
   • Mixing bowls
   • Hand mixer or stand mixer
   • Spatula
   • Measuring cups and spoons
   • Storage containers (jars or tubs)

Instructions

Step 1: Melt the Soap Base

1. Prepare the Double Boiler:
   • Fill the bottom pot of the double boiler with water and bring it to a gentle simmer.
   • Place the soap base in the top pot of the double boiler.
2. Melt the Soap Base:
   • Slowly melt the soap base, stirring occasionally until it’s fully melted and smooth.
   • If using a microwave, place the soap base in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until fully melted.

Step 2: Prepare the Liquid Mixture

1. Combine Liquids:
   • In a separate bowl, mix the distilled water, liquid castile soap, vegetable glycerin, and carrier oil.
   • Stir until the mixture is well combined.

Step 3: Whip the Soap

1. Combine Ingredients:
   • Pour the melted soap base into a large mixing bowl.
   • Slowly add the liquid mixture to the melted soap base, stirring continuously to combine.
2. Whip the Soap:
   • Use a hand mixer or stand mixer to whip the soap mixture on medium to high speed.
   • Continue whipping until the mixture becomes thick, creamy, and fluffy. This may take several minutes.

Step 4: Add Fragrance and Color (Optional)

1. Add Essential Oils:
   • If desired, add a few drops of your favorite essential oils for fragrance.
   • Mix well to incorporate the essential oils evenly.
2. Add Colorants:
   • If you want to color your whipped soap, add a few drops of soap colorant or cosmetic-grade colorant.
   • Continue to whip the mixture until the color is evenly distributed.

Step 5: Add Preservative (Optional)

1. Preservative Addition:
   • If you are making a large batch or want your whipped soap to have a longer shelf life, add a preservative according to the manufacturer’s instructions.
   • Mix well to ensure the preservative is evenly distributed.

Step 6: Store the Whipped Soap

1. Transfer to Containers:
   • Use a spatula to transfer the whipped soap into clean, airtight containers such as jars or tubs.
   • Smooth the top of the soap in the container for a neat finish.
2. Label and Store:
   • Label the containers with the name of the soap and the date it was made.
   • Store the whipped soap in a cool, dry place away from direct sunlight.

Tips and Tricks

• Consistency: If the soap is too thick, add a small amount of distilled water and continue whipping until you reach the desired consistency.
• Customization: You can customize the soap by adding exfoliants like sugar or jojoba beads for an added scrubbing effect.
• Testing: Always perform a patch test with essential oils and colorants to ensure they do not irritate your skin.

New York fries and a Dairy Queen Peanut Buster Parfait for the win!

I would very much love to own this store or spend the night inside the store so I can look at every single item.

Do you stop at one of the gas stations in Gobies on the Trans Canada Highway? Do you pick up a homemade treat? Mine is a turkey sandwich.