Merry Christmas from WetCoastScootin

It's Christmas Day, December 25th, 2010 on the Wet Coast of British Columbia. Unlike the rest of the continent where there is inclement weather, we are basking in warm temperatures (approx 8c) without any signs of snow, with likely torrential rains all week caused by the Pineapple Express winds from Hawai'i .


(Eagle Harbour, West Vancouver, BC)

I want to wish all my internet blogger friends a Very Merry Christmas and may all your dreams come true in the new year, and many all your plans come to fruition.

Our day started very simply with my plan to make one of my favourite breakfasts. Everywhere I go my usual breakfast is a simple Eggs Benedict. I have probably ordered this same item at virtually every restaurant in the area and I do have my favourites. Most times the sauce runs out before the eggs are done. Often the sauce is too thin, or not enough tang. I would think that most restaurants do not make the sauce fresh, but merely blend it from a powdered mix. I don't really know.



We go out for Sunday brunch often as we both work and we find a sort of enjoyment in eating out but today the plan is to relax and make our Eggs benedict at home. I drag out all the pots and pans to get things ready. Baking used to be my hobby and then I branched out a bit to include some special dishes of which included Benedicts . My rule is to make everything from scratch using the freshest ingredients . In the photo above the 1/2 cup butter is being melted while the double boiler is coming up to correct heat. It has been a while since I have done this and I remember that heat is critical. Too much and the sauce will fail, so I bring up the heat slowly



I fill my cast iron pan with water to make the poached eggs. I dislike those circular poachers and prefer the freeform style of presentation where the eggs just float around in the water. I get the toast ready at the same time. I think one of the challenges it to get all ready at the same time

In the meantime I have to keep stirring the Hollandaise sauce continuously with the wire wisk to make sure it does not fall apart or overcook & watch the heat



soon our creations are ready to eat



our pots and pans are cleaned and ready to be put away



and while our stomachs are full, it was as if it never happened.

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while we usually host our family Christmas Dinner, our Sister-in-law decided to put on the turkey this year and we had our big meal yesterday (Dec 24) . It was actually a work day for most of us and it was a delight to be able to drive over after work and have the steaming turkey ready to eat. We were in the mood and did not think that Christmas was actually tommorrow so we let the grandchildren open their gifts after dinner. One of which was that T-shirt transfer I mentioned the other day. While other shoppers were physically spending $$ on gifts I was only there to capture a few photos that could be used for my purpose. It was nice to be able to leave the store with what I had been searching for without having to navigate the long cashier lines. The parking lots were gridlocked but I managed to eventually find my way home and work on "my image."


(Strip "The King" Weathers: T-shirt transfer)

And after a filling meal of Turkey AND stuffing, soon we had gotten to the point of having eaten too much, then the second round of the meal comes around = "Desserts" . How could I resist one of my favourites


(Cream Puffs, from a local French Bakery)

YES, full of real whipping cream. I had to have a whole one all to myself. There is a story behind these cream puffs which started me on my baking odyssey, but that's a story for another day (maybe) . On my kitchen counter all of those appliances are mine, kitchenAid Mixer, Cuisinart, cappucino machine, burr grinder . . . I used to do the baking but now all I do is ride my motorcycle.

I wish you all a very Merry Christmas, from the Wet Coast of British Columbia and that our paths will cross, someday . . . see you on the road