Blackduck59

We have a fire on the island that has been hard to control and is causing havoc on the only road in and out of Port Alberni, which also cuts off Uclulet and Tofino. It is not a good situation, the detour is a 4 hour drive on logging roads that are narrow and badly surfaced. We aren't getting much if any smoke here at this time, the winds are coming from the sea so pushing the smoke back towards the fires. Of course that could change at any time.

My grandfather was born in Yorkshire at the turn of the twentieth century. They moved to Canada when he was 5 years old I think. He always referred to his large suitcase as a "grip"

Just the crabs, when people here go fishing they will throw a crab pot over the side on the way out. Brian knows the good spots to set the crab pot. He will then go out to where the fish are, that way even if they don't catch any fish there is almost always crabs in the trap. Prawn traps are similar to crab pots but have much smaller mesh. They are also set in a different location. Halibut are a bottom fish; you use different gear and technique than you do for salmon.

Yes in a large pot over a large propane burner.

There was also grilled halibut. Every once in a while our foreman decides it's time for the boss to buy us lunch. Brian dies the cooking and we enjoy some great feasts. Brian is an avid fisherman, so when he goes out he drops a crab trap and when in season he goes for prawns too. We had Dungeness and Rock crabs, Spot prawns, corn on the cob and baby potatoes. He also caught a halibut the other day so we got some of tgat too.

It was "Boil up" day at work today

@BRANDEE, we have been watching the news and that smoke is alarming. We have had smoke here from wildfires in California and Washington State in past years as well as other wildfires in BC when the wind comes from the North East. I hope they can get the fires under control soon. I know you will take whatever precautions you need to be safe. If that means getting a proper respirator with charcoal filters like painters use then do that. Be well, stay safe.

Roger that, although I am not familiar with your blog. I only know your excellent posts mostly in the Viking threads. Or you could drop me a line lyledotduckatshawdotca.

I haven't been to Spinnakers in some time. I used to have a personal mug behind the bar back in the day. They don't make my prefered brew anymore it was called Mt. Tolmie dark. If you wanted to get together when you're over let me know.

The idea that someone, anyone would use "Craft Beer" and Molson Canadian in the same sentence is laughable. I'm not sure "Craft Beer" is going to be on any Cruise ship considering the small production of true "Craft Beer" breweries. We have several breweries in our town and the cruise ships do stop here but I would be shocked to find any of their offerings on a cruise ship.

That will be another low key Royal visit I guess. I think she prefers to just do her duty without fanfare. I think the pared back "working Royals" is a move in the right direction.

You are in our thoughts often Les, and you should no it cheers us up no end when we see your posts and know you are carrying on. Live life full mate. Lyle & Lynn

I really wish we had companies competing for "best meat pies". I do have to admit we have some good pies around here but I don't think we have many if any places we can drop in and get a hot pie immediately. When we finally get down there we will be sampling some of the recommended places. I can commiserate with you Les being forced into the gluten free lifestyle, it definitely takes away from the idea of grabbing a quick pie or any other pastry when the urge hits.

Pretty much; that being said the thread is about "classical" music on HAL. The instrument prominently displayed in Sydney is "the world's largest fiddle" suggesting a different type of music.

I prefer to think the term violin is more appropriate for classical or jazz. The "fiddle" in Sydney us more in tune with the down home music as played in the kitchen caelies ( spelling) that happen around there.

Perhaps a bit of a stretch here. The large instrument in Sydney is a "Fiddle" as in down home music. Think Natalie McMaster and Leahy. Funny how a violin can be different things to different people.

I'm guessing you had one or two pies now and then while on patrol on your motorcycle Les. Identifying the quality stops and having the misfortune of finding a few less than appealing.

Compared to the fires in northeast BC the fire on the north of the island is relatively small, unfortunately it is very close to a small village.

We have one large fire on the north end of Vancouver Island. It is quite close to a small village called Sayward. There are still larger fires in northwest Alberta and some not as large in northeast BC. I'm hoping that they can get the fire in Nova Scotia under control soon.

Celine's life has been a turmoil since Rene was diagnosed was diagnosed with cancer. The cancer fight and his eventual passing had a profound affect on her. I'm afraid she never recovered from that and now has her own devastating health issues. She had such talent, I hope she can find tranquility as she tries to navigate this next chapter in her life.

No worries mate, thanks for your considerate response. The problem with any commercial ground beef is that s**t literally happens and can get inside the food. Cheers, enjoy your burgers.

Well aren't you full of assumptions. I haven't had a bad experience with a bad burger, I have however taken food safe training and if I'm going to have an undercooked burger then I'm grinding that beef myself. I've never had a problem with seafood, I buy that from reputable venders or when I have harvested them myself I pay attention to the warnings for red tide and other dangers. Don't forget to make sure the shells are closed before you cook them and don't eat it if it didn't open when you cooked it. And no I don't eat my steak well done, I know how to select a fine steak and how to cook it. Best of luck for continued good fortune using store bought ground beef to make your rare burgers for your guests.

Indeed fat is flavour. I'm pretty sure I wouldn't be grinding rib eye or prime rib into hamburger meat. I would choose chuck, it has good fat content and doesn't cost $20.00 a pound. If I'm making burgers at home I will buy the ground chuck from my butcher shop. If I can't get there then I get the medium ground beef at the supermarket. My wife knows that fat is flavour so we don't buy "lean" ground beef.

It has been very hot in north west Alberta, unseasonably so and we have fires burning in north east BC along the border with Alberta. I know we have asked for and are receiving help from firefighters from all over North America and Australia and anywhere that has firefighters that want to work.

We can get King crab here fresh in season, not live crabs but cooked and never frozen. It's not cheep but looking at the prices in a photo someone posted from an Alaska cruise they were on I think probably less expensive here than Alaska. We are pretty fortunate here to be able to get so many fine seafoods here. Some of the finest oysters in the world are farmed right here on Vancouver Island. Dungeness crabs are almost always in the live tank in the local supermarket as are Nova Scotia Lobsters, fresh clams, mussels and scallops. We live in a great place, sometimes we take it for granted.