October 13, 2009
Brunch in the Boat
I do a have a bit of a life outside of Satin Moon. One of my longtime pleasures is paddling. The last three summers I have been dragon boat paddling and racing. For those of you unacquainted with the sport, it is an adrenaline filled fast race – less than 3 minutes of all out exertion. In Canada, it is a also a fund raiser for Breast Cancer and our breast Cancer survivor team competes all over the world. Make sure to go watch a festival of races- usually in the summer and fall.
This winter I am outrigger paddling one evening and Saturday morning each week. Last Saturday, to celebrate Canadian Thanksgiving, we had brunch in the boat. Barbara shared ham and cheese croissants and I contributed pumpkin cranberry bread. Both are great on or off the boat, especially with orange juice and coffee!
Beautiful patterns, maybe an inspiration for a McKenna Ryan fabric!
We start out paddling on “The Gorge” a long scenic inland finger of the ocean, then go out into the inner and middle harbour of Victoria. The traffic of float planes, tug boats pleasure yachts and ferries is quite exciting. The outer harbor presents a splendid view across the Straight of Juan De Fuca to the Olympic range of Washington. Often a monolithic cruise ship is docked at the edge of the harbor. For our night paddles we are enchanted by the lights of the city and the parliament building. We OFTEN are heard murmuring “Its good to be us.”
- Cream cheese
- Croissants Smoked
- cheese ( such as greyere)
- Thin ham slices
Slice croissants in ½ each way. On the bottom halves of the croissants “butter “ with cream cheese. Then layer cheese and ham onto each half of the croissant. Ready to serve and eat!
Pumpkin and Cranberry Bread
- 2 cups fresh pumpkin puree or 1 (15 ounce) can solid pack pumpkin puree
- 2 cups fresh, chopped cranberries
- 4 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon each : ground cloves, ginger, nutmeg
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
1. Preheat oven to 350 degrees F (175 degrees C). Grease and wax paper line a 9×13-inch baking pan.
2. In a medium bowl, mix together the eggs, oil, sugar, cranberries and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
3. Spread evenly into the prepared pan and bake for 30 to 45 minutes. The squares should spring back to the touch when done.