The Common Loon is a bird which is very much identified with Canada. To hear them calling across a still lake on a misty morning is one of the most wonderful sounds you can hear. It really conjures up Canadian Wilderness to me along with a wolf howl or two. If you would like to hear recordings of their different sounds go to
Journey North and there are four short sound recordings. The wail and the yodel are the most familiar to me.
The photo is of a loon in breeding plumage and was taken by Woody Hagge. I remember our very first vacation in Canada when we rented a camper/trailer and went up north. When we were close to Thunday Bay we stayed on a campsite where we rented a boat and went fishing. We got to Jesse Lake, first thing in the morning and you could hear the Loons calling across the water. The sun was just coming up and the lake looked like molten gold. Unfortunately all our pictures of this time are on slides so unless you come for a visit, I can't share them.
Yesterday I happened to show you my collection of Piggy Banks, we also have a collection of shot glasses. We had one or two and people decided we must be collecting them, so kept bringing us one back as a gift. We don't have that many, but it was an unintentional collection originally. Someone even managed to find one at Cape
Canaveral with Matt's name on it. I'm afraid you can only just see it in the picture though. I even pick up the occasional shot glass myself now, they have to say something about where we are of course. Isn't it odd how collections start. I also tend to collect wolfie things. I have pictures, plates, plaques, you name it. My computer room/office is littered with wolf pictures plus I have a wolf calendar on the wall and another one in the kitchen. Funnily enough, I only have one dragon which was given to me at Christmas as part of a trinket dish. See my blog on January 11. At my age, I don't need to start collecting any more "stuff" anyway. We have been thinking of downsizing our living accommodation and would need to get rid of a stack of
junk possessions.
Tonight, no cooking, we are going to dinner at a friend's home which will be fun. Our hostess is a very good cook.
Another crèpe filling for you:
Creole Shellfish Crèpes
Serves: 6
Photo from anitasuess.com/crepes.jpg
Cuisine: Creole
Source: Cooking Light - May 1994
3/4 lb medium fresh unpeeled shrimp
1 tbs veg oil
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1/2 tsp dried oregano
1/2 tsp dried thyme
1 clove garlic, minced
1 cup undrained, canned, diced tomatoes
1-1/2 tsp tomato paste
1/4 lb bay scallops
1/4 cup chopped green onions
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
12 Cornmeal Crepes
1/2 cup shredded cheddar cheese
1/2 cup evaporated skimmed milk
Peel and devein shrimp; set aside. Heat oil in a large nonstick skillet over medium heat until hot. Add celery and next 5 ingredients (through garlic). saute 5 mins. Add tomatoes and paste. Cook 5 mins stirring occasionally. Add shrimp and scallops, cook 2 mins (or until seafood is only partially done), stirring constantly. Spoon mixture into bowl, stir in green onions and three seasonings.
Spoon 1/3 cup seafood down center of each crepe. Roll up and place seam side down in baking dish(es). Sprinkle cheese over the crepes, drizzle with milk. Cover and bake at 350 for 15 mins. Uncover; bake 10 mins or until heated.
Have a great weekend.
The Common Loon is a bird which is very much identified with Canada. To hear them calling across a still lake on a misty morning is one of the most wonderful sounds you can hear. It really conjures up Canadian Wilderness to me along with a wolf howl or two. If you would like to hear recordings of their different sounds go to Journey North and there are four short sound recordings. The wail and the yodel are the most familiar to me. The photo is of a loon in breeding plumage and was taken by Woody Hagge. I remember our very first vacation in Canada when we rented a camper/trailer and went up north. When we were close to Thunday Bay we stayed on a campsite where we rented a boat and went fishing. We got to Jesse Lake, first thing in the morning and you could hear the Loons calling across the water. The sun was just coming up and the lake looked like molten gold. Unfortunately all our pictures of this time are on slides so unless you come for a visit, I can't share them.
Yesterday I happened to show you my collection of Piggy Banks, we also have a collection of shot glasses. We had one or two and people decided we must be collecting them, so kept bringing us one back as a gift. We don't have that many, but it was an unintentional collection originally. Someone even managed to find one at Cape 
Canaveral with Matt's name on it. I'm afraid you can only just see it in the picture though. I even pick up the occasional shot glass myself now, they have to say something about where we are of course. Isn't it odd how collections start. I also tend to collect wolfie things. I have pictures, plates, plaques, you name it. My computer room/office is littered with wolf pictures plus I have a wolf calendar on the wall and another one in the kitchen. Funnily enough, I only have one dragon which was given to me at Christmas as part of a trinket dish. See my blog on January 11. At my age, I don't need to start collecting any more "stuff" anyway. We have been thinking of downsizing our living accommodation and would need to get rid of a stack of 
Source: Cooking Light - May 1994
3/4 lb medium fresh unpeeled shrimp
1 tbs veg oil
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1/2 tsp dried oregano
1/2 tsp dried thyme
1 clove garlic, minced
1 cup undrained, canned, diced tomatoes
1-1/2 tsp tomato paste
1/4 lb bay scallops
1/4 cup chopped green onions
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
12 Cornmeal Crepes
1/2 cup shredded cheddar cheese
1/2 cup evaporated skimmed milk
Peel and devein shrimp; set aside. Heat oil in a large nonstick skillet over medium heat until hot. Add celery and next 5 ingredients (through garlic). saute 5 mins. Add tomatoes and paste. Cook 5 mins stirring occasionally. Add shrimp and scallops, cook 2 mins (or until seafood is only partially done), stirring constantly. Spoon mixture into bowl, stir in green onions and three seasonings.
Spoon 1/3 cup seafood down center of each crepe. Roll up and place seam side down in baking dish(es). Sprinkle cheese over the crepes, drizzle with milk. Cover and bake at 350 for 15 mins. Uncover; bake 10 mins or until heated.
Have a great weekend.
