We had one of those weekends where you seem to fit more into two days then you are typically able to
fit into an entire week.
On Saturday, we piled into the car early and headed down to St. Andrews for a 10 a.m. departure for whale watching.
We haven't gone for about 3 years and it was a wonderful trip - 3 hours out on the ocean, which means you will sleep like a baby that night (note to self - win lottery, buy ocean-side house in St. Andrews). We saw many porpoises, seals, bald eagles and of course whales. Right now, the minke whales are feeding just off Deer Island and Campobello Islands and they put on quite a show. There are no words to describe the thrill one feels when you are THATCLOSE to a whale, so I won't even try, but we felt very blessed.
|sitting on the boat with the thinker...|
|the shyer child...|
|this is a Minke whale of the net - am having a bugger of a time uploading the video Barry took of one we saw!|
After whale-watching we grabbed a quick lunch at the Algonguin Hotel (best club sandwich ever) and then headed off to St. Stephen to see our friend Evelyn. You met Evelyn last summer and she was waiting for us with tea and cookies. She'd made an extra bag of cookies for our 19 year old son to bring home with him, so she got some extra hugs for that one!
Yesterday, we went to see Guardians of the Galaxy. I cop to absolutely loving all of the recent spate of Marvel movies and this one was equally good. You laugh and gasp your whole way through and it is the definition of a swell summer blockbuster.
|I'm not going to lie - you're likely going to love the raccoon best...|
In the evening, I decided to make my own pasta again. I haven't tried this for several years; the first (and last) time, using the recipe that came with my Kitchenaid pasta roller attachment, was a disaster.
But not this time. This time, I had Luca Manfé, he of MasterChef fame.
I had quite a crush on Luca while watching MasterChef last summer, so when his new cookbook came out I picked it up. Luca's pasta dough recipe was everything that Kitchenaid's was not (either that or the stars were aligned for me) and the pasta dough worked out perfectly. I made his broccoli rabe ravioli and it was amazing. Well done Luca (and Wendy!)
|do you like the chef's coat and glass of wine? I only wear my chef's coat for cooking!|
what's up this week? well a hair cut, and am starting a new writing course which I am very excited about. I continue to soldier on with the writing, and am starting to get some nice feedback. Five literary agents have asked for my full manuscript, and while that in no way guarantees representation, it does indicate that the book is good enough now that I am getting interest. It is a long road, but then, I knew it would be and I continue to work really hard on my writing and editing.
How about you? Anything exciting on tap this week?