First, a note:

Dear WordPress:

I wish you would let me embed Flash code in my blog. Other than that, everything is cool.

Thanks, Danielle.

So I can’t embed it, but check it out at ArchDaily, where I watched it.

The video is 8 minutes long, but if you’re a design nerd like me, you will be entranced. And shocked that they wear NO safety equipment. Ahhh, the Mad Men years…

OK, back to websites. Enjoy!

(via NOTCOT.)

Its Almonte in the winter!

I took this picture on the way back from dropping Peter off this morning. The whole downtown of Almonte is covered in frost – so pretty. And cold: -24 with the wind chill this morning! Gross. Worth it though. ANYhoo!

This recipe is always a hit. Basically because you can wrap anything in bacon and people will devour it. A Kenora holiday favourite! Remind me to get some stretchy-waistband pants before I go home this year.

This recipe is from the Pellatt Community Cookbook, circa 2002. I am getting some good mileage out of this cookbook.

Bacon Wrapped Water Chestnuts

  • 3/4 c. Ketchup
  • 1/4 c. Orange Juice
  • 1 cup Brown Sugar
  • 1 lb. Bacon
  • 2 tins Water Chestnuts (whole)
  • 2 T Soya Sauce
  1. Cut bacon strips in half or thirds. Wrap around water chestnuts and secure with toothpick.
  2. Place on cookie sheet and bake in 350 degree F oven until bacon is done, not crispy.
  3. Boil the ketchup, OJ, sugar and soya sauce until sugar is dissolved.
  4. Place bacon wraps in casserole dish, cover with sauce. Bake at 300 degrees F for around an hour. (Until sauce is well boiled)

Serve with copious amounts of red wine to keep your blood thin enough to get through your arteries. : ) ENJOY!

‘Tis the season to drink delicious milkshakes that have whiskey in them… Making your own winter tipples is a long tradition in my family. Goes right back to my rum-running great great grandfather Peacock. My mom makes Kahlua every year, but I prefer the Irish Cream. This recipe is from a dude in Kenora named Godfrey. : )

Godfrey’s Irish Cream

  • 1 can Sweetened Condensed Milk (like Eagle Brand)
  • 1 cup Cream (Half and Half works well)
  • 1-1/2 to 2 cups Dark Rum or Whiskey (Preferably 2!)
  • 2 Tbsp Chocolate Syrup
  • 2 tsp. Vanilla
  • 2 eggs (This is for thickness – I usually leave it out because I think its weird, and it still tastes fabu.)
  1. Mix all ingredients in blender.
  2. Shake well before pouring.
  3. Store in Fridge up to 1 week (Longer with no egg)
  4. Do not vomit through nose.

And there you have it. Passed down through generations… The Godfrey family Irish Cream recipe. As the liquor ads say, enjoy responsibly this season!