Beautiful day to start out on our
journey to Charlottetown, P.E.I. One
minor glitch – when we pulled into the gas station and the cover release switch
was jammed and we couldn’t get the cover opened to get gas. Fortunately around the corner was a mechanic
who was able to use a pick to release the switch and then we were able to go
back to the gas station and fill up.
Drive was smooth all the way up
past Halifax, Truro and there were some interesting names on highway signs in
between like: Tatamagouche, Mushamush River and Shubenacadie. When we passed by Stewiacke, we were exactly
half way between the North Pole and the Equator. Other than that it was a long straight road
for 2 hours.
Glitch #2 is now while we are
waiting for the ferry we are reserved on.
It broke down, so we will catch the next one. We were supposed to leave at 1:00, but
instead we will be leaving 2:45. These
things happen and we are not in any great time crunch, so that will be just
fine. Later tonight we are going to a
show called “Canada Rocks”. That should
be great fun. But for now, here we sit.
These ferries are weird – the front opens up
like a shark – so the front part of the deck raises and the cars drive under
the top jaw, so to speak. There was also
a ramp going down that they fill with cars – so glad we didn’t end up going
there!
So we were on the 2:45 ferry and
sailing for 75 minutes over to PEI – smooth crossing. There was a COWS ice cream on board so we
were able to same what is proclaimed to be the best ice cream in the
world. Evidently this was voted by Tauck
World Discovery as best in the world…not by themselves – so I guess there is
some credence to the ranking. Anyway, it
was a hot day and it sure tasted good!
Our first real view of the island
was the red rocks and the lighthouse.
Looked so beautiful coming in. We
drove for about 45 minutes past many corn fields and of course potato
fields. PEI supplies 30% of the world’s
potatoes in 15 different varieties! Can
you name more than 5? Didn’t know there
would be a test did you! Lovely rolling
fields and so green – looks beautiful.
We arrived at our B&B around
5:00 and walked down to Victoria Street for dinner. Quite the happening place. Street is closed to traffic and many street
restaurants.
It was lovely.
It was lovely.
Eileen and I shared Lobster Mac and
Cheese. Even though it had lobster in
it, it tasted pretty good.
After, we walked to the
Confederation Art Centre for our show, Canada Rocks. This show was a musical review from west to
east of all the Canadian singer/songwriters from BC to PEI. It was so lively and the music was
excellent. We really enjoyed It – then it
was a quick walk after nearly 3 hours of music back to our home for 3 nights.
5 comments:
I chuckled at you saying you have not knocked the guardian over. You still have time to and my money is on you knocking him.
I chuckled at you saying you have not knocked the guardian over. You still have time to and my money is on you knocking him.
Thanks so much Diana with your faith in me...I think my money is on me also with the pitcher and bowl incident in Newfoundland...sigh*
Another great dish Lobster Mac and Cheese. When we traveled there with Bob and Co. my first treat was a McLobster at McDonalds. It was as advertised but it was McDonalds. Sigh! Your's sounded much more 'local' and tasty.
Now, how about scrunch ions, brews and some Fin and Haddie with hard tack? That is certainly worth a try - once should do it. You can find hard tack at any grocery store in little red and white bags with a best before date of around 2050.
Editor: Fish and brewis (pronounced "brews") is a traditional Newfoundland meal consisting of codfish and hard bread or hard tack.
Continued-
With the abundance of cod around the coasts of Newfoundland and Labrador it became synonymous with many Newfoundland households as a delicacy to be served as a main meal.
The recipe may vary from community to community or even household to household, but the primary ingredients are always the same. The typical recipe calls for salt fish that is soaked in water overnight to reduce the salt content of the fish, and the hard bread is also soaked in water overnight. The next day, the fish and hard bread are boiled separately until tender, and then both are served together.
The traditional meal is served with scrunchions, salted pork fat which has been cut into small pieces and fried. Both the rendered fat and the liquid fat are then drizzled over the fish and brewis.
This recipe is not recommended for the weak of heart (or anyone with a heart) but is strongly indicated for those who need to understand why the Newfoundlanders and Labradorians are truly a unique people. You won't find this served on St. Pierre and Miquelon!
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