Sunday, September 20, 2009

Pictures around Twillingate

Along the coastal trail in Terra Nova National Park
Another while walking the trail

A jiggs dinner, yellow peasse porridge, cooked in a porridge bag together with a pound of salted beef, 1/2 a small turnip, two parsnips, two small potatoes, three carrots, and 1/4 a small cabbage.



The coast from the lighthouse at Twillingate







A Beothuk lady standing along a walking trail in the bush.






A work in progress just starting





A boat reminding us of home.







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6 comments:

  1. SarahSeptember 20, 2009 at 3:07 PM

    Dad, you are looking pretty hip for an old man.

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  2. NicoleSeptember 20, 2009 at 7:16 PM

    Awesome last picture! Dan has it on our desktop now. :) ...missing you guys... I've got great new plans to propose next time we chat on skype.

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  3. DiannaSeptember 21, 2009 at 3:43 AM

    Beautiful scenery pictures. I have never heard of peasse porridge except in the nursery rhyme. Since you answered my last question so profoundly I will dare to ask another. What does peasse porridge taste like and why cook it in a bag. If it tastes like my breakfast porridge it seems strange to eat it with the other vegetables for dinner.

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  4. NicoleSeptember 21, 2009 at 5:54 AM

    Oh, I love those pictures. Dad, you do look good in the pictures... I like the new sweater and hat. I wish I could be there with you guys.

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  5. HenrySeptember 22, 2009 at 3:51 AM

    Pease porridge is yellow split peas cookedin a bag to keep it seperate from the rest of what you are cooking in the same pan. A jigs dinner starts with a big junk of salted beef or pork. It goes back to when that was the only way to keep meat from spoiling over long periods of time. You take the meat and soak it over night in fresh water, drain it and rinse it off. You then boil it for about two hours or a little bit more in a pan with half a cup of peas in the bag in with it. Since the meat is still terribly salty, boiling it with the peas gives the peas a great flavour. After boiling for two hours you drain the broth off, and start over with fresh water, and add half a turnip cut into chuncks, then the potatoe after a bit, then a couple of carrots and parsnips, and then just before the stuff is ready you add a quarter of cabbage all cut into big chunks all boiling in the same pot. When ready you srve it all in seperate little portions on the same plate, open the bag and add a portion of beautifully mashed peas. Very tasty.

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  6. DiannaSeptember 22, 2009 at 6:19 AM

    thank you for the recipe and the explanation.

    ReplyDelete

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