ABOUT CANADA.....
*I tried to post this on Canada Day..but as usual DOUG distracted me..
O Canada!
Our home and native land!
Our home and native land!
True patriot love in all thy sons command.
With glowing hearts we see thee rise,
The True North strong and free!
From far and wide,
O Canada, we stand on guard for thee.
God keep our land glorious and free!
O Canada, we stand on guard for thee.
O Canada, we stand on guard for thee.
Impressed??? Don't be.. I have watched a lot of hockey! Yeah now here's the deal about this..if you google lyric to Oh Canada..there are about 6 versions in English.. this is the one they sing at hockey games, I think. Except in Quebec..cause in Montreal they are like that.
O Canada! Terre de nos aïeux,
Ton front est ceint de fleurons glorieux.
Car ton bras sait porter l'épée,
Il sait porter la croix.
Ton histoire est une épopée,
Des plus brillants exploits.
Et ta valeur, de foi trempée,
Protégera nos foyers et nos droits.
Protégera nos foyers et nos droits.
Ton front est ceint de fleurons glorieux.
Car ton bras sait porter l'épée,
Il sait porter la croix.
Ton histoire est une épopée,
Des plus brillants exploits.
Et ta valeur, de foi trempée,
Protégera nos foyers et nos droits.
Protégera nos foyers et nos droits.
OK so what do we know about our neighbor to the North? Mmm not a whole lot, I realize.. Well, as I was telling Doug last night, Geography was never my strong suit. Here is what I know about Canada...it's to the north of US, the drinking age is 18, they call small round slices of ham- bacon, people say "eh" a lot and "OK"..(at least Doug does.. and he has me doing it...now), they seem to really eat a copious amount of meat, everyplace speaks English except Montreal where they speak French, they raise great hockey players, there is a lot of beer consumption, Toronto is the biggest city and Ottawa is the capital of the country (That last part Doug told me last night..so I didn't really KNOW it). And that's about it. Now what I think I know about Canada? OHH a different story altogether.. it's cold.. and has lots of ice..hence hockey playing, and lots of open land, there are cowboys out west (cute ones we hope, but doubt), lots of bears and moose/mooses/meese and beavers, people eat said bears and moose and beaver (jeez get your mind OUT of the gutter for just a second), everybody ends every sentence with "eh?" , and there are very hot firefighters there..just saying..
bet you thought that was gonna be some hunky picture of a Canadian Firefighter..
I found this "interesting" recipe online:
Cheesy, yet they're full of good taste
When this article came up in my search results I thought they were talking about our regular members... well except for the having good taste part
. Anyway, here's a recipe submission from Jason Martindale "a Mississauga (get out Google maps) firefighter who likes to cook". That's all good, but can anyone from Mississauga actually verify that he's a good cook?
You don't have to wait for a party to prepare a cheese ball. This one makes a tangy spread for sandwiches as well as snack crackers.
Salmon Cheese balls
Adapted from a recipe sent in by readers Jason Martindale. Martindale is a Mississauga firefighter who likes to cook. He used premium wild Atlantic salmon.
Two 250 g packages block cream cheese, at room temperature
213 g can salmon, well-drained
1/4 lb (120 g) medium orange cheddar, shredded (1-1/2 to 1-3/4 cups)
1/2 cup finely chopped green pepper
1/4 cup prepared horseradish, pressed in sieve to drain well
2 tbsp finely chopped red onion
1 tbsp lemon juice
1/2 tsp sea salt
1/2 cup walnut pieces
About 1/2 cup minced parsley
Put cream cheese in large bowl. Mash with fork to break up. Stir in salmon, cheddar, green pepper, horseradish, onion, lemon juice and salt. Mash with fork to blend. Mix in walnuts.
Divide cheese mixture in half. Using moistened hands, roll each half into ball. Wrap each ball in plastic and refrigerate 1 hour to firm up.
Place parsley on flat plate. Roll balls in parsley to coat. Wrap and refrigerate overnight to allow flavours to blend.
Makes 2 cheese balls.
Salmon Cheese balls
Adapted from a recipe sent in by readers Jason Martindale. Martindale is a Mississauga firefighter who likes to cook. He used premium wild Atlantic salmon.
Two 250 g packages block cream cheese, at room temperature
213 g can salmon, well-drained
1/4 lb (120 g) medium orange cheddar, shredded (1-1/2 to 1-3/4 cups)
1/2 cup finely chopped green pepper
1/4 cup prepared horseradish, pressed in sieve to drain well
2 tbsp finely chopped red onion
1 tbsp lemon juice
1/2 tsp sea salt
1/2 cup walnut pieces
About 1/2 cup minced parsley
Put cream cheese in large bowl. Mash with fork to break up. Stir in salmon, cheddar, green pepper, horseradish, onion, lemon juice and salt. Mash with fork to blend. Mix in walnuts.
Divide cheese mixture in half. Using moistened hands, roll each half into ball. Wrap each ball in plastic and refrigerate 1 hour to firm up.
Place parsley on flat plate. Roll balls in parsley to coat. Wrap and refrigerate overnight to allow flavours to blend.
Makes 2 cheese balls.
I know that guy
I know he can drink 
but I didn't know he could cook
.
OK campers..THAT is NOT cooking.. just saying... here is a "better" fire hall recipe from Port Hardy, BC...J
Teriyaki Pork Brochette Done on the Bar B Que
Teriyaki Sauce
Yield: 12 oz (1 ½ cups)
1 c. soy sauce
½ c. water
6 tbsp packed brown sugar
2 tbsp white vinegar
2 large garlic cloves
1/4 tsp minced fresh ginger
1 ½ tbsp cornstarch
1 ½ tbsp water
Put the first six ingredients in a small pot over medium high heat and bring to boil. Mix the cornstarch and water in a small bowl until smooth. With the soy sauce boiling slowly whisk in the cornstarch mixture. Boil for about three minutes until clear and coats the back of a spoon.
Pork Brochette
Yield: Approximately 10
1 ½ # pork cubed into 1 oz pieces (30-35 pieces)
20 new baby potatoes (about 1 ½ inches in diameter) parboiled
1 purple onion cubed
20 whole button white mushrooms
20 cherry tomatoes
1 red pepper cubed
1 yellow pepper cubed
20 garlic cloves
10 12" wooden skewers soaked in water for about 1 hour
4 tbsp olive oil
Thread alternately meat and vegetables on each skewer. Place each skewer in a baking dish. Drizzle the oil over all the skewers and gently toss to coat. Heat the bar b que to medium low. Cook the skewers for approximately 30 minutes. Brush with sauce and heat for 2-3 minutes longer. Serve immediately.
20 garlic cloves you may ask...I am not sure I'd want to be trapped in close quarters with a group of men who'd eaten that much garlic...J
to which he replied...Folks the garlic is used at each end to hold the potatoes on & just like oven roasted garlic it mellow , removing the adverse effects.
I know he can drink but I didn't know he could cook .OK campers..THAT is NOT cooking.. just saying... here is a "better" fire hall recipe from Port Hardy, BC...J
Teriyaki Pork Brochette Done on the Bar B Que
Teriyaki Sauce
Yield: 12 oz (1 ½ cups)
1 c. soy sauce
½ c. water
6 tbsp packed brown sugar
2 tbsp white vinegar
2 large garlic cloves
1/4 tsp minced fresh ginger
1 ½ tbsp cornstarch
1 ½ tbsp water
Put the first six ingredients in a small pot over medium high heat and bring to boil. Mix the cornstarch and water in a small bowl until smooth. With the soy sauce boiling slowly whisk in the cornstarch mixture. Boil for about three minutes until clear and coats the back of a spoon.
Pork Brochette
Yield: Approximately 10
1 ½ # pork cubed into 1 oz pieces (30-35 pieces)
20 new baby potatoes (about 1 ½ inches in diameter) parboiled
1 purple onion cubed
20 whole button white mushrooms
20 cherry tomatoes
1 red pepper cubed
1 yellow pepper cubed
20 garlic cloves
10 12" wooden skewers soaked in water for about 1 hour
4 tbsp olive oil
Thread alternately meat and vegetables on each skewer. Place each skewer in a baking dish. Drizzle the oil over all the skewers and gently toss to coat. Heat the bar b que to medium low. Cook the skewers for approximately 30 minutes. Brush with sauce and heat for 2-3 minutes longer. Serve immediately.
20 garlic cloves you may ask...I am not sure I'd want to be trapped in close quarters with a group of men who'd eaten that much garlic...J
to which he replied...Folks the garlic is used at each end to hold the potatoes on & just like oven roasted garlic it mellow , removing the adverse effects.
Originally I was going to go into this big geography thingy about Canada..but then I realized...it's all about the food, baby!! Firefighters and food...told you it's porn
(Nicole picked out this one...
too young and skinny in my estimation..
but then you know what I like..sigh)
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