Conditions couldn't have been better. The water level in the lake is high and the water itself is free of the algae blooms we had earlier in the season. The best part was that they just resurfaced the beach with a fresh load of sand. It was very soft, almost pillowy - just the thing for digging and building castles!
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| Official sand inspector hard at work |
We shared around roast beef, pulled pork and grilled cheese sandwiches. You can't beat the food and the price is very affordable (like IKEA cheap). The room is bright and airy. Service was top-notch. My only quibble was that it was a bit noisy but that really only speaks to its popularity. It was jammed! It only takes about 10-15 minutes to get there from Dundas so make the trip. You'll be glad you did!
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| Official grilled cheese inspector hard at work |
We spent the afternoon gardening and puttering around the house. It was grand!
As is my habit on Saturday, let's wrap up this post with another recipe I've adapted from Food & Drink: balsamic braised short ribs.
Step 1: Heat some oil on high in a heavy pot and brown the seasoned (salt and pepper) short ribs on both sides.
Step 2: Set aside the ribs, turn off the element and toss in about five (if you dare) smashed garlic cloves. Cook until browned but not burnt.
Step 3: Put the ribs back in the pot. Drizzle with balsamic vinegar and add enough beef stock to come up to about half the height of the ribs. Toss in a few bay leaves.
Step 4: Set the heat as low as it will go, cover the pot and walk away for about three hours or until the meat falls apart.
Step 5: Serve on top of grilled hot dogs along with freshly whizzed basil pesto and shredded unripened cheese like buffalo mozzarella. Add beer or red wine and enjoy!
As is my habit on Saturday, let's wrap up this post with another recipe I've adapted from Food & Drink: balsamic braised short ribs.
Step 1: Heat some oil on high in a heavy pot and brown the seasoned (salt and pepper) short ribs on both sides.
Step 2: Set aside the ribs, turn off the element and toss in about five (if you dare) smashed garlic cloves. Cook until browned but not burnt.
Step 3: Put the ribs back in the pot. Drizzle with balsamic vinegar and add enough beef stock to come up to about half the height of the ribs. Toss in a few bay leaves.
Step 4: Set the heat as low as it will go, cover the pot and walk away for about three hours or until the meat falls apart.
Step 5: Serve on top of grilled hot dogs along with freshly whizzed basil pesto and shredded unripened cheese like buffalo mozzarella. Add beer or red wine and enjoy!
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| Just add the lid and walk away |
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