Come Home Year Part II - The Republic of Doyle

Newfoundland_Tricolour

As I sit here waiting for the full onslaught of Hurricane Gonzalo, I'm wondering why someone had the ironic idea to include a character from The Tempest in the named storm list this year.  Clearly someone who is sticking pins in an effigy of Bermuda, or suffers from mild Asberger's and completely misses the idea of superstition.  Not us Islanders.  We examine the behaviours of clouds, gulls, crows, ants, spiders and shark oil when it comes to weather.

So now that we've battened down the hatches, it's back to Part II of Come Home Year.  

If you are at all familiar with the CBC TV series, Republic of Doyle, you'll have to agree that the cinematographers manage to make old Sin Jawn's and the surrounding area look better than even my rosiest childhood memories.  With tongues firmly in cheek, the writers have given it a decidely Townie Irish flavour; which gives some among the greater NL majority of Scottish descent enough bile to work up their own thoughts of independence now that 'we got de ayl'.  But it was fun to see tourists posing for pics under the Duke of Duckworth sign.  Little do they know it was once a den of iniquity called Dirty Dick's where many a nefarious plot was planned and nurtured.  And that was only the '70's.

The weather after the St. John's Regatta on the first Wednesday of August is always unpredictable.  During our two weeks before Labour Day, it varied between 48F and 72F. 

Salmonier Nature Park

We had the full cycle of rain, drizzle and fog, and a couple of glorious days when the sun shone and the sky was that amazing big sky blue.  I caught a cold and conjured the days of bronchitis and cod liver oil.

But one has to put away that rearview mirror and look at North America's oldest city with fresh eyes.  Especially emigrants like me who left when Water Street was practically boarded up, and unemployment and interest rates were in a footrace to top 20%.

The whole town is humming with activity and newcomers associated with the oil and mining industries.  Ships in the harbour whose  purpose you can only imagine.  Culture is on full display in live music, art galleries, concerts and sports.  Fine dining establishments abound to the point that Raymond's boasts the title of best restaurant in Canada in 2014.  (Though Ches's is probably the most successful.) The selection of fine wine and rums with eye-watering price tags at the liquor store sits next to inventories of quaffs sourced from around the world.  Yes, St. John's is clearly in the 'have' column these days.

My favourite place for picking up 'souvenirs' is Bidgood's out on the Goulds highway.  [Close to Petty Harbour too]. Clearly, Bidgood's caught the wave.  It's now a big modern grocery store with [larger] sections given over to local products.  I left there with rabbit pie, moose sausage, cod tongues, smoked cod, a tartan apron, partridge berry and bakeapple jams and lemon tarts.  I left behind flipper pie, hand knit sweaters, scarves and mitts, and all the blueberry products.  Here's a pic of hubby cooking up some of his presents. 

It was so good to catch up with old friends who I am happy to report have mostly benefited from the boom.  Once again, we talked and gossiped and drank while Chuck cooked us up one of his 'feeds' - which most of us were too tipsy to truly appreciate.  But then, some things never change.

Bad selfie at Flatrock

My last day there was Labour Day.  Kind of bittersweet after a lovely visit  - with unpredictable weather that dictated driving rather than hiking. 

So off we went on Marine Drive where a stop in Flatrock reminded me of how darned big the gulls are.
 

Then on to Bauline where we found the predictable lobster pots and a surprise in the form of La Ballena crafts and gift shop perched right above the slip.

Finally, it was on to Cape Spear and Petty Harbour and one more turn down the spectacular Waterford Bridge Road and around the Harbour Apron.

Yes, Bye.   It was a fine trip.

Cape Spear Lighthouse

Fog bank hanging over the Narrows

Breakwater at Flatrock

Iceberg Drinks & Partridge Berries - Come Home Year Part I

Happy Hour - Rum over Iceberg Ice

Hubby is out introducing a great friend to the joys of sailing via Bart's Bash (Bermuda edition) and it's high time I started my chronicle of a recent eye-opening trip to my native shores.  

My sister, Lois, convinced me to stage our own Come Home Year.  We brought her little boys along and connected to our memories and made new ones - having a great time despite the (even for St. John's) poor weather, and trials of 3 generations under one roof for 12 days.

Always right on the mark, my bff, Trish, and her husband, Capt. Keith, provided me with an escape via a road trip to their place in Dunfield, Trinity Bay and what a time we had.

It was the start of Labour Day weekend so we piled into their roomy F150 pickup truck in the St. John's rain, drizzle & fog.  As we left the Avalon Peninsula, the sky brightened as predicted and our moods lifted.  The highway wasn't too crazy and the turkey sandwiches from Breen's Ultramar at Goobies went down a treat.

Photo by Bernice Goudy

Pulling up to their pretty salt box house in Dunfield gave me a tingling sense of deja vu even though I'd never been there before. It's been decades since I ventured out into rural Newfoundland so I expect it was childhood memories of visiting relatives' communities.   And it was a bit nippy that day.

The stage was almost set for a grand evening.

 

Photo credit: Trinity Vacations FB page

Trish and I went off for a little recce and  shopping in Trinity.  My eyes started to widen when I saw IRL what those fabulous NL Tourism ads have captured and how much the tourism product in these places has evolved.

There are several art and craft shops but Elisabeth Burry's little place right on the waterside stood out.  Definitely a sense of humour and playfulness at work here.
 

We declared Happy Hour was upon us and headed back to Dunfield.  

 

Booze and cigarettes and music go together - but not necessarily inside one's home.  Hence -- the Shed.  This ubiquitous outbuilding is the scene for many a party in NL.  Equipped with fridge, wood stove, chairs, ATV's, boating equipment, lumber and tools, you just roll up the garage door and settle in.  The neighbours wander over. You perch on a salt beef bucket and figure out that life couldn't get much better at that moment.

 

Then the text from Bermuda comes in...

It's not the same here at RBYC Happy Hour without you.  Even Wayne says so.

I had the perfect reply:

I'm sitting in front of a wood fire, sipping Mt. Gay rum poured over iceberg ice. Wayne [the bartender at RBYC] can't beat that.

Yep, that's the highball there in the top picture - see how the icechips are 9/10th's submerged?  Trish had netted and stored chunks of iceberg ice earlier in the summer.  Cocktails stay deeply chilled with a satisfying little crackle and pop sound as the ice melts.  How special is that!

The evening only got better with a kitchen party next door at Andrea & Dave's.  A gathering of extended family and friends old and new.  It was apparently just the warmup for the rest of the weekend's partying - but I sure enjoyed it.  And yes, the inebriated singing!  Check my video...

Early the next morning, these guys got up on a roof and reshingled it as a birthday gift for one of their [offscreen] buddies.  Like you do, right?

Trish and I went 'hungover hiking' on the stunning Skerwink Trail [pics below].  Aside from clearing my head, I also got to grab a few of my favourite partridge berries, in their native element.  I'd never seen them in the wild before.

So for all of you who think the townie lawyers are buying up the bays - well, you're right.  They are right in there with the people returning who have deep family roots in these communities but had to leave to make a buck.  And the artists and seabirds and tourists and whales that come to visit every summer because they love it.

Next post - Come Home Year Part II - back in Sin Jawns, aka The Republic of Doyle.

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Patience, Politics & Loquat Liqueur

Bermuda Loquat Liqueur in progress

Here we are at the end of May with another of our precious public holidays come and gone.  Oops - and a Premier too.

Next up is the Queen's Birthday or whatever we are calling the June public holiday now.  I think it is National Heroes' Day.  Given that there is usually a political agenda at hand when naming them, this year I'm sticking with the Queen.  She gets the 'duty to country' bit. 

The makers of home-made Loquat Liqueur [LL] have a longer outlook.  When we got the recipe from a very classy auntie, she first stressed that we had to wait until after Cup Match (aka Emancipation Day & Somers Day)  before even thinking about bottling the liqueur. As you can see from the picture, the fruit hasn't yet dropped to the bottom of the fermenting jars, which is precondition #2.

We use the traditional recipe -  Loquats (stems removed), vodka, and rock candy.  Put it all in a couple of big jars during loquat season, and let them sit per the above instructions. 

Other than having the patience to wait until August, the other trick to a nice loquat liqueur is in the preparation for bottling.  This is where that juicing tool on your big old stand mixer comes in handy.

You see, straining off the liquid from the fruit is not enough.  To extract the full aromatic flavour with that hint of almond, compress the fruit through the juicer.  You will be left with a dryish pulp and a deep colour syrup.  Combine this syrup with the first strained liquid.  Then run through a cheesecloth, then a couple of coffee filters until the liqueur is clear and transparent.  Pour into a pretty re-purposed bottle, seal, stash and enjoy in the run-up to Christmas.  If you can wait that long. 

If you have LL left from your 2013 stash, or some Bermuda Gold sitting around that you were wondering how to use, here's a refreshing cocktail to enjoy now or whenever the political silly season flares up again.

Loquat botanical (not mine)

Loquat Sour

1 oz. gold tequila
1 oz. loquat liqueur
1/2 oz. lime juice
Seltzer
Ice cubes

Shake together and serve in a chilled glass. Garnish with a maraschino cherry. 

If you like my blog, please feel free to like, comment or share on your favourite social media.  

A few links are provided below. 

Art from the Gallbladder

I've been attending Paul Doughty's Abstract Drawing course at the Bermuda Society of Arts.  I like it.  A lot.  The comfort levels of the members of the group vary - I suspect largely due to our respective experiences with graphical experimentation in a group setting.

Whether you are an individual who has always identified yourself as an artist, or one who felt that itch to create later in life, the identified benefits of taking an adult education course range from gaining new skills, engaging with others, and reducing stress levels to even expanding one's brain.

There are any number of courses that promise to deliver technical knowledge and this is no exception.  A lot of us have forgotten or never mastered the creative utility of simple media like charcoal, newsprint and pencil.

But abstract drawing breeds consideration of expression through non-representational marks upon a two dimensional plane.   Personally, I find it much more challenging than the 'pears on a plate' style

Trio of Pears, 2001

that gave me some early encouragement.  Apparently, this road of discovery is all good - keep on learning and evolving if you are going to consider yourself an artist.  Create art from your heart.

Now, my friends know that I am not always a patient or sympathetic person - some would use a word sort of like byatch.  Pinning a heart on my sleeve is not my style.  In truth, I went along to this course with the secondary objective of unblocking my painting muse.  That's the ticket, I thought - you must genuinely express what you feel.  Regrettably, optimism and warmth were not the feelings I conjured.

First, I thought about the challenges of facilitating courses for adults.  Small children will happily experiment with paint, markers, crayons and playdough with no real objectives other than the activity itself and soliciting some encouraging noises from their teachers and parents.  They haven't learned that borrowing ideas is bad or that you should colour within the lines.  Many will soon learn that decorating interior walls and furniture probably isn't a good idea.  And eventually they will become socialized and most will be cognizant of the opinions and relative talents of their peers.

Which is the challenge in teaching adults.  Much of my corollary experience is in implementing new procedures and systems in businesses.  Aside from teaching mature dogs new tricks, you must be vigilant that people don't revert to their old comfortable ways, and also try to overcome some very real fears of displacement or redundancy.

Then, I thought about the challenges of redeploying the large mature slice of the un/under-employed workforce in Bermuda.  That proved to be a bit painful since it elicits empathy.  Martha Myron has described the situation succinctly in her recent columns so I won't.  But I am sceptical about the relevance of Minister Fahy's retread of training plans to the middle-aged, middle-class, stressed people who thought their degrees and certifications and investments were enough to pay the mortgage, insurance and taxes and educate their children, with a little something left for their older years.  Frankly, we are scared sh*tless whether over-worked, unemployed or running marginal businesses on intermittent trickles of cash-flow.

28 years of living in a country where the only river is 'De Nial' has taught me to divert my attention when worry threatens to send me to my prescribing physician seeking relief.  Hah!  Turn to overseas news and you really have an avalanche of macro woes.  The undeclared war in Ukraine could be Poland in 1939 or Serbia and Belgium in 1914.  What about the latest savage killings and kidnappings across Africa - in the twisted connection of fundamentalist teachings that are sweeping around the world?  Or the Syrian government bombing and gassing their own people! 

If war just makes you angry too, then you can turn to environmental concerns ranging from the global list to the 'greaseballs' on Grape Bay.  And what about the Malaysians who are systematically killing off the alpha predators - sharks - to make shark fin soup.  Did this cultural mentality or that of their neighbours allow them to shoot down a plane full of civilians accidentally on purpose and then obfuscate and point to the depths of the Roaring Forties?

Ricochet back to the Western world and you may wonder whether discontinuing the use of pesticides on your roses or buying an electric car can really make a dent against the vast clouds of pollution belching from the Asian tiger economies that supply us with cheap solutions to indulge our conspicuous consumption.  And then read the statistic in the Bermuda Sun where the World Bank says Bermuda leads the world on this one.  Do you feel sad, impotent, discouraged?  Not so long ago, we were proud of our expensive and self-indulgent standard of living.

Why It Matters - in Bermuda you can soon be wheeled over bricks engraved with your name through an air-conditioned glass atrium into a new 'state of the art' acute care hospital facility if your body succumbs before your bank account.  I don't think there are similar construction plans for MAWI.  If you go nuts, you probably won't notice the tatty linoleum or lack of privacy.

Spectre, 2014

Since I can offer no practical solutions or plans to change the path of what, on a bad day, looks like a man-made tsunami of horrors, I'm applying the balm of artistic expression.

Even if no one thinks it is art.  And it comes from my gallbladder or spleen rather than the heart.

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The Simple Things

This week's post is a celebration of the simple things...family, our nature reserves, and all things we take for granted but are dear to our hearts and too quickly replaced with the stuff of everyday life...

 Here's the video...wait for the audio, it's perfect and I love Grace Potter.

https://www.youtube.com/watch?v=s-Pf_LhY2TM&feature=youtu.be

Cheers, Janet

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Handmade in Bermuda

Pearl Treasure

Happy Easter, All!  A big THANK YOU to everyone who has been viewing, liking and sharing this blog. Please keep at it!

About a year ago, a group of local crafters met to discuss setting up a cooperative to offer local hand made items and classes in various craft techniques.  Two of those ladies, Andrea Moniz and Jan Quinn, went forward with the idea.  Hand Made Bermuda Ltd. opened in the Clocktower Mall in Dockyard in July 2013.  Since then, the shop has blossomed with an array of local products.  Check their Facebook page and Twitter feed for full details on the myriad hand made products they offer or visit the shop.  They are open 7 days a week from 10 - 6.  You will find unique gifts, soaps, jewellery, beads, cards, and more.

Bermy Urchins Studio is represented at Hand Made Bermuda.  This week, I delivered my newest products to them and updated my website.  Here's a preview...

Bermy Bubbles

Bermy Bubbles

These spheres are made of air dry clay which has been applied over a foam armature and carved free form.   No two are exactly alike.

Artists acrylics and inks produce the vibrant colour contrasts, and are sealed with lacquer.  Waves, sun, sails and the ocean are referenced in this pattern.  The larger bubble here is about 6" in diameter and stands about 8" high.  The other one is 4" diameter and stands close to 6".  Both come gift boxed.

Whimsy Paintings

Perfect for a child's room or anywhere a pop of colour is needed.  These vibrant ink and acrylic paintings (not prints) were inspired by colouring book images.  On 8 x 10" artist canvas, each item includes a stand for display.

Nautical rope bracelets

Further to my post on Knots, I used my newfound skills, Marlow twine and New England brand ropes to create these nautical rope bracelets.   The hardware is genuine marine stainless steel. Will look great on your favourite yachtie guy or gal.

 

 

Beaded Bermy Urchins

Like urchins found sunken treasure and decided to wear the jewels...

Starting with vellum printed with my own nautical designs, these Bermy Urchins are sparkly little delights.  96 spines are wrapped and beaded.  A sea glass is embedded at the core.  Lacquered and sprinkled with Bermuda pink sand and glitter to evoke salt, the materials are transformed into 6" diameter sculpture.  Each one is gift boxed.

There's more on my website - like original art, shirts featuring prints of my art, and loads of Bermy Urchins.  Thanks again for your time and patronage.

Think Greek for Easter

My Greek - inspired eggs

Easter is a big deal for Greeks - at least the ones I know.  I had the privilege to participate in the lamb on a spit, chinking of red-dyed Easter eggs, and general festivity several years ago.  No Zorba, but I think I recall dancing.

This year, we are all celebrating Easter on the same date - 20 April 2014.  You may know that the Orthodox calendar usually puts this occasion well out of synch with our Western calendar. So, in tribute, I'm going Greek this Easter.

Lest you are thinking of ouzo and retsina fueled holidays to the Greek Isles and your stomach churns at the thought of cheap taverna food or Shirley Valentine's egg & chips, stop for a moment and consider the recent marketing success of even attributing 'Greek' to a food.  Yes, I'm talking about yogurt and all the imitators that are so keen to 'jump on the Greek yogurt bandwagon' as that well-known Greek, Bobby Flay, now touts for FAGE (which IS Greek).  And they are right.  How is Greek yogurt dry cereal even possible?

Truth is, Greece has a long history of healthy foods that are being rediscovered by savvy chefs.  Even though Greeks were heavily influenced by two millennia of invaders, the simple ingredients and preparation of authentic Greek cuisine should make your short list of interesting and good for you food.  And most of it is familiar.  Consider these basics that you may already have on hand:

Olives, whole, cracked and olive oil,  Yogurt, Cheese - especially goat's and sheep's milk, firm or soft, Tomatoes, Onions & Garlic, Wild greens (or an approximation like Spring Mix), Currants & raisins, Chili peppers, Vinegar & lemon juice, Almonds & walnuts, Herbs such as oregano, mint, dill, parsley & bay leaves, Spices like cinnamon, cloves, anise and sesame seeds.  Honey. Eggs, seasonal vegetables and grains.  Don't forget Wine - red and white, usually dry.

Then there are the meats - lamb, pork, chicken and small game.  And seafood - fish and shellfish of all descriptions - preferably grilled.  Who would not salivate at the thought of phyllo pastries?  How I wish I could finagle a trip to KYMA in Buckhead! But I digress.

How many of you have nodded through grey lamb roast, beans and new potatoes on Easter?  Maybe with ham or cassava pie, beet salad and cauliflower?  NO!  Easter should be about fresh spring flavours, colour, and foods that make you want to think about the summer that starts in Bermuda only 34 days later.

I'm thinking grilled marinated lamb - chops, rack or butterflied leg - as the main event.  A salad of cucumber, mint & dill in a yogurt dressing to go with the meat.  To start - grilled squid or octopus in a red wine vinaigrette.  And a green salad with some feta cheese and olives.  To finish - milk pie with phyllo (Galactoboureko).  Opa!

Great, you think.  What about the kids who will only eat pizza, chicken fingers or pasta?  I guess it is a little late to enact the en famille Mediterranean eating style.   Well, as millions of tourists in Greece have discovered, moussaka can fill that gap.  Here's a layered gratin-like recipe that will banish forever your fears of greasy nasty moussaka.

Eggplant Moussaka

 

What you will need:

• 2 medium eggplants
• 1 yellow bell pepper, cut into 1 inch slices
• 2 medium potatoes, peeled and thinly sliced
• 1 1/4 lb. lamb, diced about 1/2 inch
• 2 onions, chopped
• 1 tbsp of chili pesto or 2 teaspoons chopped fresh chili
• 1/2 glass red wine
• 1/2 cup beef broth
• 1 large can tomatoes, diced or squish the whole ones
• 1 tbsp tomato paste
• 2 tsp chopped garlic
• 1 handful currants or raisins
• Zest of 1 orange or lemon
• 1 tbsp orange or lemon juice
• 1/3 cup butter
• 1/3 cup flour
• 1 quart of milk
• 1 cup grated hard cheese such as parmesan, or kefalotyri if you can find it
• Herbs and seasoning:  oregano, thyme, parsley, cinnamon, cocoa, sea salt, pepper, nutmeg
• Oil for sauteing - preferably olive oil

Preparation:

Start with the eggplant - cut off tops and bottoms and cut 3/4 inch slices.  Place in a colander and salt generously.  Set aside to allow the bitterness to weep out.

Get out a large skillet and add quarter inch of oil.  Fry potato slices until golden.  Line the bottom of a large casserole dish with the potato.   Drain off most of the oil in your pan.

Bring up the heat and sear the lamb.  You may need to divide in two lots to get a light carmelization on the meat and avoid steaming it.  Use a slotted spoon to remove the meat and set aside.  Lower the heat to medium.

Add your onions to the pan and saute until translucent.  Add garlic. Add red wine and beef broth and deglaze the pan.  Next, add the tomatoes, paste and chili.  Cook for a couple of minutes while you contemplate your seasoning.  I like quite a bit of seasoning so use your judgment here:

• 2 tsp dried oregano
• 1 tsp dried or fresh thyme
• 1/2 tsp cinnamon
• 1 tsp cocoa powder
• Salt and pepper to taste

Finally, add currants and zest and allow the mixture to simmer uncovered for 30-45 minutes.  It should reduce to a thick meaty consistency.  At this point, add the orange or lemon juice, chopped parsley, adjust seasonings and turn off the heat.

While the sauce is reducing, go back to the eggplant.   Rinse off the salt and pat the slices dry.  Brush with a little olive oil and broil or grill the eggplant and pepper slices until golden.  Add the eggplant slices to the casserole.  Top these with the meat sauce.  Then arrange the pepper slices on top. Set aside to cool.  Consider taking a chef's break at this point.  Maybe even overnight as the casserole can sit covered in the refrigerator and develop its flavours.

Now for the béchamel:  In a medium saucepan, prepare a roue by melting the butter and whisk in the flour until you have a thick paste.  Remove from the heat and add the milk, stirring constantly.  Put the pan back on moderate heat.  Add salt, pepper and nutmeg to taste.  Continue stirring until the sauce thickens.  Turn off the heat and stir in half the grated cheese.  Let cool for a few minutes.

Preheat oven to 375 degrees F.   Carefully pour the béchamel over the layers in the casserole dish.  Sprinkle the top with the remaining grated cheese.  

Place on the lower rack of your oven and bake for 1 hour.  If the top is turning brown at the 45 minute mark or so, cover loosely with alumium foil for the duration.  

Serve hot or at room temperature.  This recipe should make 6 - 8 servings.

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A Superior Fishcake

He said it must be Friday, the day he could not sell anything except servings of a fish known in Castile as pollock or in Andalusia as salt cod. 

-- Miguel de Cervantes, Don Quixote, 1605-1616

Fishcakes are a seasonal treat in Bermuda, and ubiquitous on Good Friday.  Oh sure, the Food Festival highlighted them this year, and a few restaurants offer a fishcake on their menus.  But they are a nutritional and satisfying treat to make yourself in the cooler months - well, unless you are on one of the trendy diets.   

I have a long history with fishcakes.  They were a Saturday lunch staple in our family home - a byproduct of the 'Fish on Friday' supper.  This 'familiarity breeds contempt' experience once led me to shun them but I gradually returned to the fold and now consider myself a bit of a fishcake purist.

My rules:

1. They must contain salt cod - this means Canadian cod.  There are a lot of salted fish imitators out there - haddock from New England, the Malaysian 'Made for Bermuda' brand, and god knows what in the Chinese stuff.  I get my package emblazoned with the Maple Leaf at Lindo's.
2. Red-skinned potatoes in approximately equal proportion to the codfish.  Avoid baking potatoes as you need a sticky texture that only red potatoes will yield. If you must substitute a drier potato, you will need to add an egg yolk for binding.
3. Diced onion must be present. 
4. A crispy golden crust on both sides.  See instructions below.
5. Simple seasoning like thyme and parsley - no curry, turmeric, hot peppers or other spices used to mimic a Caribbean dish.

In Bermuda, fishcakes are traditionally presented on sweet 'hot cross' rolls and doused liberally with tartar sauce or mayonnaise.  Annually, I sniff that this is a device designed to mask the presence of inferior fishcakes.  And if you are watching your carbs, you can probably do without the bun or condiments. 

Here are a few tips to produce a superior fishcake like my own ;-)


Prep:

• Soak the salt fish in fresh water for at least 12 - 24 hours, changing the water at least twice and depending on how much saltiness you prefer.  (For all you Food Network fans:  A milk soak tends to soften the fish too much for fishcakes.)  Use enough of our pure Bermuda water to float the dry fish.
• Boil peeled potatoes until just fork tender and drain them well.  Then simmer your fish until it is no longer translucent and drain also.  Mash or mix together by hand just until you have identifiable lumps - don't whip to a puree in your processor.
• Sweat your diced onion.  Fresh Bermuda onions are a Spring treat and can be included raw, but common yellow onions are my norm.  Red onion might be too peppery or assertive but use it if you really like onion.  Vegetable oil and/or butter in the pan - you may want to pump up the flavour by sauteing in bacon fat if you are throwing all dietary caution out the window. 
• Add the diced onion to the fish and potato mixture.  Add seasonings of your choice like chopped fresh parsley, thyme, black pepper and (if you are an eastern Canadian who receives care packages) dried savoury.  Mix together, pat down and chill covered for at least a couple of hours and up to 2 days.

Cooking:

• Preheat a cast iron or Teflon skillet to medium.  Or use a griddle if you have one.
• Hand form patties with the chilled mixture.  Measure with a cookie/ice cream scoop or spoon for consistency.  I like mine on the small side and not too thick in order to pump up the ratio of crispy crust and moist interior.
• Dunk your cakes in seasoned flour to which you have added a little cornstarch.
• Add a mixture of butter and vegetable oil to the pan - enough to cover it well but not so much that you are now deep frying.  If you have a jar of duck fat that you've been wondering how to use - now is the time.  Add a spoonful to the pan.
• Saute the fishcakes in batches - patiently - until a golden crust forms.  Turnover the cakes and repeat. If your heat is too high, you will get nasty burnt flour on your crust.  You may need to add more oil/butter/fat for the second side or subsequent batches.  Overcrowding your pan will cause inconsistent cooking.
• Serve with a wedge of lemon. Sample and gloat.

Here's a link to the motherland of fishcakes courtesy of Newfoundland Rock Recipes.

For a deep dive into the star of the dish, I highly recommend that you download or order a copy of Cod: A Biography of the Fish that Changed the World by Mark Kurlansky.  This historical tale is  eloquently written and beautifully illustrated. It's where I lifted the Don Quixote quote above.

More locally, here's an elegant presentation of fishcakes from Island Thyme, a cookbook published by The Bermuda Junior Service League in 2005.  Fit for the Governor...

Credit: Island Thyme: Tastes and Traditions of Bermuda.  The Bermuda Junior Service League, 2005

If you like my post, please feel free to share on the social media of your choice.  A few links are provided below...

Kites & Bubbles

Throwback or Normcore?

Boastiness is building as Good Friday approaches.  The extended wait for Bermuda's first public holiday weekend of 2014 is ratcheting up the longing for kite flying, fish cakes and hot cross buns, and myriad refreshments.  And this is amongst the adults.  The kids are getting their school breaks now.

Building a Kite.  Web-trawling again, I learned that most of the instructional material on kites has a target audience of teachers and others tasked to provide non-techy entertainment for younger children.  No way is this skill level is going to pull off a Bermuda kite in my experience.  Even if one refines the search to 'Bermuda Kite Building', there are imitators who think a triangle kite would pass muster.  No vay!!


The best Bermuda Kite Building video, judging by its 78,000+ views, is Bermuda Kite Making - BermudaYP  featuring Mr. Eugene O'Connor.  His instructions are clear, the kite is the basic model that everyone needs to first master, and the editing is just right.  But it's clear that he's not sharing everything he knows.

My next fave is Bermuda Kite Making as seen on LookBermuda.TV .  Mr. Vincent 'Kite King' Tuzo is providing a lovely nostalgic story more than instruction here, and the video has the smooth presentation associated with LookBermuda.  Pause and look at the background to see if you can gain a few pointers about kite flying and design.  I'll bet that guillotine comes in handy.

If you plan to make your own Bermuda kite, start now unless you are an old hand at kite building and material sourcing.  My newly purchased kite sticks and cane presented challenges right out of the gate - the cane didn't fit the drilled holes.  Then it was back to the hardware store for sandpaper to angle my head-stick so that it would fit snugly.  And I dug out a protractor and level for good measure.  If you read my last post, Knot Me! Kite Loops & Snarls, you'll appreciate that my knot-challenged status slowed me down on the stringing.

Then there is the vexed tissue paper...measuring, cutting, dark over light, too much glue, cats who want to play with the string...well, you get my drift.   I tried another one with gift wrap - not bad but hold it up to the light to make sure anything printed on the back, like cutting grids, won't show through before you spend hours on it.  Right now, I'm working on a design with coffee filters.  I could be a masochist.

Credit: www.vacationboomer.com

I'd like to know how to string those kites that look like kaleidoscopes  - maybe someone will post a video about cool stringing techniques.  Not just showing them off at the
Horseshoe Bay Kite Festival.


Boastiness.  As you will see in next week's post, A Superior Fishcake, the whole preparation for Good Friday fishcakes eats up much precious time in a busy life.  Same with building kites.  I don't believe anyone actually admits how much time and rework goes into them - unless asked by someone with a camera.  Then, it becomes Boastiness 101.

Kite King Tuzo expands on this concept (a.k.a. Level 201 - Flying a Bermuda Kite).  Altitude, launch speed, size, pulling strength, and beauty are the common measures.  My boasty hubby took it a step further two decades ago when he twigged to the 'spinnaker cloth' kite - which is 'weather-resistant' and can 'go overboard' on top of the criteria above.  Now, I don't think it was his original idea - many sailors know about it and kites usually were made from cloth back in the day.  But it definitely ups the boasty when the weather turns iffy.  Extra points if you use a fishing rod to reel your kite in and out.

Boastiness 301 involves retrieving an errant kite.  Sometimes the line does snap and you will have to visit another parish, or two, to get it back.    Do everyone a favour and reel in your kite line promptly when this happens - if only to head off the attribution of sinister kite-line motives on the Bernews comments.  But do talk about your search and rescue mission.

I've also seen kite-fishing video on YouTube.  Looks like graduate level fun but who needs to tell a fisherman how to boast?

Bubbles.  By 18 April, it is possible that all of this March wind will subside and Good Friday will dawn clear and calm.  Other conditions for kite disasters include gusty or shifty wind, trees that just weren't so tall last year, reluctance to give up bedsheets for kite tail, and miniscule attention spans.  You need a backup plan to keep people outside while those fishcakes are cooking.

Blowing bubbles will definitely distract the smaller kids who can't quite master the kite flying.  I picked up cheap bottles of Miracle Bubbles and a couple of Fun Bubbles wands that kind of look like low-tech light sabers.  If they run out of bubble solution before losing interest, here is a link to home-made bubble solutions - using glycerin produces those really strong bubbles, by the way. 

For the adults, Dark & Stormies or Swizzle may be traditional diversions but could pack a punch if you are sleep deprived from finishing that darned kite.  We're planning on starting with mimosas.  Lindo's is my go-to for bubbles of all kinds and has a fine selection of sparkling wines in all price ranges. With a little doctoring, you can even pass it off as 'fruit punch & ginger beer' in front of your in-laws.

For those 'dry' events, I suggest quietly bringing along a pocket flask of your favourite tipple.  If you are old enough to remember kites made from Piggly Wiggly bags, then you will also recall how some relatives mysteriously became more voluble as Good Friday progressed.  Yep - spiked punch.  I suspect also that fishcakes are paired with hot cross buns in Bermuda in hope of soaking up the 'refreshments'. 

So, what if you have a gluten-free, low-carb, tee-totaling 'situation' on your hands?  Enlist them to retrieve errant kites and act as designated drivers.  After all, who needs rain on a boasty day?

If you like my posts, please feel free to share on the social media of your choice.  The blogspot has included some handy links below...

Knot Me! Kite Loops & Snarls

If you've seen neon coloured twine at Masters or Gorham's recently, you may be considering incorporating it in your Good Friday kite design this year.

But have you considered the last - and probably most aerodynamically important - step in getting a kite to actually fly properly?  Yep - the LOOP.

A loop is just a knot, right?  I have to confess that tying knots in public strikes me with more than mild anxiety.  You see, beyond a basic overhand or square knot and variations like tying shoelaces or a gift bow, I just produce snarls or, worse, lashings that come undone under light pressure.

Oh, I can fake it.  I've hopped off the boat and casually looped a dock line around a cleat.  You will, however, see hubby discreetly check it thereafter.  Same with fenders - I've learnt that they are expensive to replace when they mysteriously float away.  My mother tied my school uniform knot and secured it with a tiny safety pin for years.  As a teen, I spent too many hours trying to tie silk scarf variations with limited success.  I could never hope to sensually adjust a necktie for an attractive man.

If you think about it, knowing how to tie proper knots is a useful skill even if you are not a sailor, surgeon, or climber.  It tends to come in handy at those times when technology is not front and centre.   Like securing a tarpaulin after a tropical storm, or tying up that envy-worthy stuffed boneless leg of Easter lamb.  Which brings me back to kite loops.

My next post, Kites & Bubbles, will talk about the showy part of kite building.  Selecting a design, picking paper and glue and carefully assembling it all into a masterpiece to be proudly displayed at the Good Friday kite party.

But on that day, you will not want to be fumbling with the knotty loop thing which, like adequate lengths of kite tail, you will have forgotten about after hours of cutting and gluing tissue paper and then protecting it from little fingers and cat claws.

Each Spring, I pull out my copy of BERMUDA KITES How to Make - and Fly Them by Frank Watlington.   It has wonderful diagrams and detailed instructions like this...

Credit:  Bermuda Kites How to Make - and Fly Them by Frank Watlington

"If your loop isn't right, your kite won't fly".

"Tie all knots very tightly".

Mounting loop... Pulling loop...  Tail loop.  Great - how does one make a knot with a loop that stays tied?

Well, it turns out there is an app for that - several, in fact.

After trawling the web and going down the rabbit holes of paracord bracelets and survivalist tools, here are some useful links for anyone who is also knot-challenged.

Animated Knots by Grog.  This site is comprehensive.  Knots for every occasion as well as iOS and Android apps. The  supercilious voice over is clear and hilarious.  This app includes the butcher's knot among other 'household' knots like Windsor and shoelaces.

Knot Guide from Winkpass.  I bought this one thinking that the Animated Knots app was more than I needed or cared to spend.  Not bad - but second choice.

3D Knots.  Pretty good as well - though the presentation makes me suspect it's more about selling apps than knot knowledge.

Of course, none of these apps refers to a kite loop, never mind mounting, pulling or tail loops.   Look up fixed loops - a simple bowline should do for a kite loop knot.  But don't forget to measure the length of the strings on the loops.  Apparently these determine the angle of flight - whether the kite sits "too flat" or on the wind.

If you really want to dive into knots, the ultimate authority is The Ashley Book of Knots by Clifford W. Ashley.  Apparently this was published in 1944 by Doubleday (New York) and (according to Grog) "is a stunning compilation of knots and their uses.  Nothing comparable has been published since and it remains the authoritative source."  Well, except for the websites and apps that are basically  re-skinning Ashley.

If you can tie a secure knot, you'd better learn to untie one.  Most of these sources tell you which might be easier to get apart.  Good to know if you need to pack up in hurry.  Or if, like me, you are not only knot-challenged but your fingers and eyesight are not as deft as they once were.

So happy knotting and looping.  And just in case - in the words of Steven Tyler - Fake it 'til you make it!

The Joy of Fishing

On Sunday, we went fishing.  Or perhaps we went boating while bringing rods and bait. The weather on North Shore made up a bit more than anticipated, and actually catching fish of a size suitable to bring to shore proved to be beyond our admittedly novice skills.  But we had a great day nonetheless, and a few fish benefited from gobbling our bait.

Porgy Dreams

Don't confuse us with game fishermen - we have much more in common with the folks we saw casting hand lines off the rocks.  Our rods are the junior specials and the bait came frozen from the fuel dock.  

Wise women usually know that when their men disappear to go recreational fishing, it's often an excuse to spend some time with their mates and otherwise avoid their honey-do lists.  A catch is sought as evidence of their pure intent, but it is really about the camaraderie.  I've also had it suggested to me that the presence of women on boats ensures little or no catch.  A silly suspicion!  

Here's what I think my land-bound sisters (and many June to September boaters) are missing...

1. Fresh sea air.  Yes, bait and fish smell, well, fishy.  But not nearly as bad as nail polish or traffic fumes.  If it's not high summer, the smell is quite pleasant.  And you can sit upwind of it.  Draw in lungfuls of salt air.  It's much fresher than the yoga studio's.
2. Noise abatement.  Cellphones work inshore - but you can always use the excuse of poor reception to take a break from the wired world.  While boat motors are noisy, they are behind you and off when you are actually engaged in fishing.  Listening to the lap of waves and occasional bird call is super relaxing.  And the party boats aren't out in winter.
3. A different perspective.  I've always thought that Bermuda is much more interesting when viewed from the water.   Plus, a lot of moorings are empty before May - you can putter around the shoreline before coming home and learn quite a bit.
4. Friendliness of strangers.  Everyone waves and smiles around the water, with very few exceptions.   Those people are either uninitiated visitors or miserable.  Wave anyway.
5. Observation.  Bermudians are pokey.  While you are looking at them, they are most certainly checking you out.  While they wave.
6. Staycation.  Honestly, we often forget to enjoy for free what our overseas visitors pay dearly to experience for a few days.  The stress reduction benefits of a sunny day by the water are huge - and you don't have to get all sandy, or brave a bathing suit, or perspire.
7. Catch and release.   Unless you really enjoy cleaning and cooking fish, I recommend gifting the catch or sharing with someone who will appreciate it.  Or throw it back and let the circle of life work.
8. Self accomplishment.  You know that saying about 'teach a man to fish'.  Well, it feels pretty darn good to land or boat a fish and even more exciting to see it just under the water when it is magnified.  The source of all 'fish tales'.

So if you get a chance to get out on the water before May 24th or after Labour Day, take along a fishing line and hook and try your hand at jigging.  I have a friend who swears by chicken for snapper bait.

Lobster Tales

Spiny Lobster season will be over on March 31st; though the cooler water will have put off many of these divers by about mid-November.  This painting is called "Lobster Tales".  I've printed it on a long sleeve t-shirt that is perfect for boating or fishing and available on my website www.bermyurchins.com or at Hand Made Bermuda's shop in the Clocktower Mall at Dockyard.