My husband and I just celebrated our 30th wedding anniversary. We went on a New England/Canada cruise. It was just beautiful. By the time we arrived in Quebec the fall colors were just starting to appear. My favorite place was Prince Edward Island. I think it would be wonderful to live there someday. I love the Anne of Green Gables book series by L. M. Montgomery and believe that everyone should read them sometime during their life.
I was thrilled to find a quilt shop in Charlottetown on Prince Edward Island called "The Quilting B and More". They had Anne of Green Gables fabric there and a quilt kit and patterns. So of course I had to buy a few fat quarters and the kit with Anne hanging a quilt on the line.
Here are just a few of the pictures taken at Green Gables.
The following is a couple of seafood recipes from my file.
Shrimp and Artichoke Pasta
16 oz. fusilli pasta (or your favorite pasta) 1-14.5 oz. can crushed tomatoes
½ onion, chopped 1-8 oz. can tomato sauce
3 cloves garlic, minced 1-8oz. can artichoke hearts, drained and quartered
2 tsp. basil, dried ½ cup olives, sliced
1 tsp. oregano, dried ½ to ¾ lb. medium shrimp, peeled
¼ tsp. crushed red pepper ½ cup parmesan cheese
1/2 tsp. salt
Cook pasta according to package directions. ( I like to use fusilli or bow tie pasta because it holds the sauce really well.) Meanwhile, heat a tablespoon of olive oil in a large skillet. Add onion and garlic and sauté for about 5 minutes. Add the seasonings and cook for another minute. Add crushed tomatoes and tomato sauce. Heat to a boil. Stir in olives and artichokes. Bring to a simmer and add shrimp. Cook until shrimp is done, about 5 minutes. Serve sauce over pasta and top with parmesan cheese. Makes about 6 servings.
3 Tbsp. butter 1 lb. salmon fillet (I use left overs)
1 medium onion, finely diced 1-12 oz. can evaporated milk
3 cloves garlic, minced 1 tsp. salt
2-3 Tbsp. flour 1 tsp. dried parsley
1-14.5 oz. can chicken broth 1 tsp. dill weed
1 cup red potatoes, diced ¼ tsp. paprika
1 cup carrots, diced pepper to taste
1 cup celery, diced ½ tsp. dried thyme
Melt butter in large soup pan. Add onions and garlic. Cook for about 5 minutes or until tender. Add flour and stir until mixed. Gradually add chicken broth and stir until slightly thickened. Add potatoes, carrots and celery. Cook for about 15 minutes or until vegetables are tender. Add salmon that has been broken in bite-size pieces. Cook for about 5 minutes then add the evaporated milk and seasonings and cook until heated through.