Halifax Part Two



From the Public Gardens we made our way up the hill to the Citadel.  It is a star shaped fort that has been restored to its glory during the period from 1869 to 1871.  The 78th Highlanders were in garrison at the time so it is now populated with “soldiers” in traditional Scottish dress.  They conduct tours and provide “color”.















There were several museums inside the fort.  One was a military museum that spanned multiple wars including World War II.  I especially like this lamp.















From there we walked down the hill, much easier than up, and looked for someplace to sit down and have a beverage.  It was hot.  Very hot.  We found a Starbucks and air conditioning and eventually I was ready to continue the tour.

We discovered that they make crystal in Nova Scotia.  We saw several crystal shops and even came across these glass blowers.



We had a decent lunch with some good beer and hit the Maritime Museum.  I learned that Halifax played an important role in the Titanic’s history.  Four ships were dispatched from Halifax in April, 1912, with a minister, an undertaker, a cargo of ice, coffins and canvas bags aboard.  In total they found 328 bodies.  Of those recovered 209 were brought to land and the rest were buried at sea.  Fifty-nine bodies were shipped by train to their families and the rest were buried in three different cemeteries in Halifax.  Religious services were held for all.  There were several recovered artifacts on view at the Maritime Museum.



Detail from the grand staircase on the Titanic


Titanic Deck Chair

Titanic Deck Chair

The next day we rented a car and drove down the coast.  Noah had decided we needed to immerse ourselves in French so we only listened to French radio.  He understood nothing, and I caught bits and pieces.  But the music was eclectic enough to keep us both happy.

We started out trying to find all the lighthouses and the map promised us many.  Turned out either they weren’t there or we couldn’t find them.  We found a few but only one we were at all impressed with.

The countryside, however, was spectacular.

Food Friday: Spinach Souffle




















Mirriam-Webster:  French, from soufflé, past participle of souffler to blow, puff up, from Old French sufler, from Latin sufflare, from sub- +flare to blow 

First Known Use: 1813


Souffles are light and fluffy.  You can eat a lot because it is mostly air.  Don’t be afraid to make a soufflé.  They are very easy to make.  The hardest part is washing the dish after baking!  Try it, you will love it!


Spinach Souffle


Melt in a pan on top of the stove:
1/4 cup buter
1/2 tst salt
1/4 cup flour














Make a paste and add:
1 cup milk,  gradually so it thickens


Separate 4 eggs


3/4 cup cheese and mix into white sauce
3/4 cup spinach, chopped
4 egg yolks  stirring quickly and remove from heat.
Cool the sauce.
















Beat egg whites with 1/2 tsp cream of tartar

















Fold egg whites into cooled sauce.













Pour into un-greased baking dish with high sides.
Bake at 350 degrees F for 30-45 minutes

















Serve with crusty garlic bread and a big salad.


Food Friday: Ragout of Beef




Introducing Food Friday!!  Let’s eat our way around the world!   I plan to post a new recipe every Friday.  Come back often!

My mother used to make this a lot when I was growing up.  She was always entertaining and sometimes the crowd was big.  This recipe is scalable and delicious.  It has French origins and is also known as bœuf bourguignon.  You might have seen the movie or read the book “Julie & Julia” and thought the dish was complex.  It is not.  It is basically beef stew in wine sauce.  In The Art Of French Cooking, Julia Child’s book, the recipe has a few more steps, cooks for longer, and uses oil and bacon instead of butter but it is basically the same thing.

Give it a try!

Ragout of Beef

2 lbs round steak, cubed

3 Tbsp butter

½ lb mushrooms

12 small whole onions (pearl)

6 carrots, sliced

1 clove garlic, minced

Oops, forgot the parsley














2 tbsp chopped parsley

1 quart red wine  (this is about a glass more than a bottle)  The wine should be drinkable and full bodied.

1 cup stock (as needed – you want the liquid to cover everything,  I make 1/2 a bouillon cube with a cup of water but don’t always use it all)

1 tsp tomato paste

1/2 tsp salt   (to taste, remember you need less salt if using a bouillion cube)

1/4 tsp pepper (to taste)

1 Tbsp flour

Brown steak in butter and remove from pan

Brown vegetables in the same pan and return meat to pan

Add garlic, tomato paste, flour, parsley, salt and pepper, mix well and let cook a few minutes until flour starts to brown (4-5 minutes)

Add wine & stock.











Cook in Dutch oven (big pot with a cover on top of the stove)














Simmer for 1.5 to 2 hrs

Serve over rice or noodles (or potatoes)

Serves 8


Let me know what you think!