Photos From The Forest

Wasa Forest can be harvested for multiple uses. 

One of those uses is fire wood.

But as a photographer the forest is an endless supple of images.

So until next time ... 

 Living in Wasa

    We are really enjoying our new home in a small community of Wasa, BC. We arrived in July of 2023 and have seen the summer, fall and winter seasons. All were just beautiful.    

I will try to show you a few images that were special to this feeling of awe.

 

 With winter comes snow and snow removal and snow sculptures.   

Winter also changes the look of the surrounding mountains with snow caps.

Sunset are a fascinating end to each day.

In the yard are many flowers and wildlife to capture on a camera.

Rodents

Flutter-bys

Flowers

Humming Birds

 

Shadows and textures in the thick forest. 

The mountains

All in all we are looking forward to another inspiring four seasons. Please join us.

 

 

 

Until next time remember "Discover It and Live It".

2022 Update

    This blog has been neglected. Here it is November and I have not said anything since January. So I think it's about time I did. One image from the months missed should do it.

February - Winter was still with us.

March - The skies were blue and the sun was warm.

April - Cherry blossoms came out in a delightful display.

May - We had a most spring with clouds moving in on a regular schedule.

June - Summer started to get hot and dry.

July - With the warmer and hot weather came the summer tourists.

August - Brought us beautiful landscapes and family.

September - We say lots of birds and the od snake.

October - We had very nice warm days with fantastic cloud formations and still lots of bugs and birds.

and November - And now with half the month left the weather is turning cooler and the days are getting shorter.

Remember to take the road less traveled. Until next we meet.

 

 

First Major Snow Dump

 Today was a snowy adventure. We had a couple of places to go.  

The first thing was to get out the shovel and clean a path to the car.

The golf cart has had it's cover on for a while now

The Big Red Dually is shown the amount of snow with more to come.

 

So off we went through the deep snow. The highway had been cleaned but not the side walks.

Most of the road traffic was four-wheel drives. So I had to keep my wits about me where I could go and not go.

The first destination was Saffron and the owner had his walk all clean for your arrival.  

Checking that the coast was clear over the snow bank we went. 

The destination took us across the street to fill our lauder for the long winter ahead.

So until next time keep your shovel on the ice and your head up high. Have a good 2022.

A Macro World

 From Chaos to Order Nature offers so much for the soul.

Zeroing in on the details.

In every season, every root, every leave, every seed, there are actions waiting to be had for the next season.

Appreciation for details as seen by a camera brings reality to who we are and to what the abundance of nature has to offer.

What Energy, Space, Consciousness and Choice does my body and I need to have total clarity and ease. 

All this is in nature for all of eternity?

Until next time Remember to "Discover It and Live It".

Dad's Favorite - Bacon, Sage & Onion Suet Pudding

"My father was born in England and moved to Canada with his parents when he was 6. His mother must have shown his Canadian bride how to make it as it was one of his favorite dishes. Dad was the carver at the head of the table and would make one cut in the center of the loaf and then ask "Who wants an end piece?"

The following is by Steve Gale on his blog Nueva Cocina.. 

Bacon, Sage & Onion Suet Pudding: I went to visit my mum this weekend and she surprised me by serving this suet pudding for supper. She has be...

Method:
Roughly chop the bacon and gently fry until starting to crisp and colour. Remove from the pan with a slotted spoon and set aside. In the same pan with the knob of butter, fry the onion until soft and golden. Mix the onion, bacon and sage together and add a good grind of black pepper.

Fill your cooking vessel with water and bring to the boil.

Mix the suet, flour and salt together in a large bowl and add just enough water to make a soft dough. Roll into a rough rectangle on a floured board until 0.5cm thick. Spread the bacon and onion mix evenly over the pastry leaving a 1 inch margin all around. Wet the edges of the pastry with water and roll up the pudding like a swiss roll taking care to seal the long edge and the ends. You should end up with a giant anemic looking sausage roll fully containing the bacon filling. Holes will let in water so make sure the pastry is really well sealed.

Carefully roll the pudding in the muslin, twist the ends and tie with string. Carefully drop into the boiling water, cover with a lid or foil and simmer gently for 2 hours making sure the pudding is fully and constantly submerged. Top up the water periodically if needed.


After the cooking, gently remove the pudding by holding the ends of the muslin and allow to rest on a baking rack for 5 mins - this allows excess water to steam/drain away. Unwrap, slice and serve with onion gravy, proper mushy peas made with dried split peas and buttery mash.