Spending Time at the Lake

I was lucky enough to spend a few days this week at the cottage my parents are renting. We had a delightful time. Mornings were lazy and, when we finally dragged ourselves out of bed, I cooked brunch.

That’s bacon, eggs over easy, apple slices, and whole wheat toast — made of store-bought bread, which is unlike me. I decided I needed to remedy that situation and so after we cleaned up from brunch, I started to throw together some homemade loaves. I didn’t have access to the internet or my plethora of cookbooks, so I used the White Bread recipe from page 596 of the Joy of Cooking (Rombauer & Becker, 2006 edition). (Actually, I used the app since it has the whole cookbook on my phone and doesn’t need Internet access, but it’s the same recipe either way.) In the recipe I substituted olive oil in the same quantities for the lard and butter, which has worked in the past and did so this time as well.

That’s a horrible picture of the loons on the lake because my zoom lens isn’t spectacular. You’d think it’d be easier to get a photo of a bird that can grow to almost a meter long, but these ones had no interest in coming any closer. The loons were calling away while I was kneading my dough. I find it a very soothing sound, but I grew up with it. In understand that to some people a loon call, especially their mournful, echoing night call, can be kind of creepy. My father likes to tell us the story of going camping and being approached by frightened tourists in the next site over who were sure they were hearing the sobbing souls of the damned.

Anyway, after brunch and bread and loons, we all needed a dip in the lake…

Followed by a drive out to the ice cream parlour for a cool treat and some reading time.

It wasn’t too long before it was time to go back to the cottage to bake the bread, and then to make dinner. I made shrimp with garlic butter, jasmine rice with furikake, corn on the cob, and of course the freshly-baked bread.

Dessert was cherry drop biscuits baked the day before using the Rolled Biscuits recipe from page 638 of the Joy of Cooking (or the app again). I added a bunch of pitted, quartered cherries stirred into the batter and a sprinkle of sugar on the top of each biscuit before baking. I got lazy and just made them drop biscuits instead of rolled, and they turned out fine that way.

Then it was time for one last dip in the lake, followed swiftly by bedtime for the kiddos, who had had a long, fun day. I took the opportunity to bring my glass of maple Sortilège on the rocks out to the screened-in sun room (the mosquitoes are much too bad in the evening to simply sit outside) so that I could watch the sun set. It wasn’t the most spectacular that I’ve viewed from this spot, seeing as there wasn’t a cloud in sight, but I think I can live with that.

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