Salmon Running - Port Hope ON

September 2014 - Port Hope ON

Some photos of town first.

Historic Port Hope Town Hall constructed in the 1850s.

Horror fans will recognize this building instantly. The town hall served as a prominent exterior filming location for the Derry Public Library in both Stephen King's IT (2017) and its sequel. During production, film crews replaced the building's Canadian flags with American flags and heavily decorated the surrounding streets, leaving unsuspecting tourists entirely confused about what country they were in.

Standing directly in front of the Town Hall is a large bronze statue of Lt. Colonel Arthur T.H. Williams. Unveiled in 1889 by Prime Minister Sir John A. Macdonald, the monument honors a prominent local politician and militia leader who led Canadian forces during the 1885 Northwest Resistance. In recent years, the statue has been the subject of community dialogue regarding its colonial history and historical context.

One of two captured German field guns in Port Hope. This specific piece—Serial No. 13820—was captured on September 29, 1918, by the 25th Battalion (Nova Scotia Rifles). It was seized at Moon Quarry near Chérisy, France, during the final months of World War I.

Port Hope Cenotaph, a historic war memorial, commemorates local service members who served in conflicts including the First World War and Korean War.

 The historic Capitol Theatre, opened August 15, 1930, as one of Canada's first cinemas built specifically for talking pictures. A National Historic Site of Canada featuring classic Art Deco architecture.

It featured as the exterior of the Derry movie theatre in both IT Chapter One (2017) and IT Chapter Two (2019).

The historic Hotel Carlyle & Restaurant was built in 1857. It features 19th-century Italianate design with distinctive green trim and cornices. Now operates as a boutique hotel with ten renovated rooms and the on-site Carlyle Bistro, where the old bank vault has been converted into a private dining space.

The building was constructed in 1857 as a branch of the Bank of Upper Canada, designed by the prominent architectural firm Cumberland and Storm. The main floor was dedicated entirely to financial operations, while the upper floors served as a grand private residence for the bank manager. It operated this way until the bank collapsed financially, and the property was sold in 1881.

In 1882, the building was purchased by Dr. Robert A. Corbett, a prominent local figure who oversaw the construction of Corbett’s Dam (which produced Port Hope's very first electricity). He converted the old banking halls into his family home and active medical practice. The building changed hands a couple more times after his passing before its next major commercial pivot.

In 1920, the property was purchased by Herbert and Fred Lingard, who radically transformed the estate by establishing the Port Hope City Dairy on the premises.Commercial milk production took over the property. In the 1940s, large structural additions were built onto the rear of the building to house modern, industrial dairy facilities and cooling equipment.

In 1937, Erwood and Gladys Downey took over ownership. Under their leadership, it became one of Port Hope's most successful and recognizable local businesses. For decades, residents associated the beautiful stone building with door-to-door glass bottle milk deliveries and local ice cream.

The dairy finally wound down operations in the late 1970s. In 1985, the property was purchased by David and Jeanne Henderson, who recognized its deep historical roots. Over the next few decades, they methodically reversed the mid-century industrial dairy updates, meticulously restoring the 19th-century Italianate architecture.They repurposed the structure into The Carlyle Inn & Bistro.

We stopped in Port Hope to watch the salmon jumping upstream. It is located on the Ganaraska River in Port Hope at the fish ladder on Cavan St.

 Built in 1865 as a Presbyterian church north of Walton Street and moved to its current location in 1907.  It served as St. Mark's Parish Hall before being purchased by the Navy League branch in 1956. It now functions as the local headquarters for the Royal Canadian Sea Cadet Corps (RCSCC) Skeena and Navy League Cadet Corps (NLCC) Northumberland.

An ornate, weathered stone or cast-metal architectural water spout featuring a grotesque or lion-like mask, commonly known as a mascaron.

This is a piece of the historic William Craig Fountain (also known as Craig's Fountain), which was erected in 1878.

Salmon migrate and swim from the ocean where they reside and back to the place where they were born in the small streams in order to lay eggs for their next generation. Then they take the journey back to the ocean or die during the process.

Other people watching too.

It builds patience. It was around 4 PM and you get a much better turnout in the morning.

 You can see the salmon in the water.

She's trying. Many die as they try and end up hitting the wall.

AHA!

My Recipe Box - Salmon Cakes

 The first thing I remember learning to make in Domestic Science (yikes) was salmon cakes.

It became a Friday (Catholic Irish household) tradition in our house for me to make them.

Personally, I don't add any oil to my non-stick pan, up to you.

ANACORTES WASHINGTON

1 can  213g (7.5 oz) of canned salmon, drained and flaked OR cooked salmon

1/4 cup breadcrumbs (preferably whole wheat for added texture)

1tablespoon mayonnaise

1 tablespoon Dijon mustard

Old Bay seasoning

Finely chopped onions

Finely chopped bell pepper (any color) or celery

1 egg, beaten

Salt and pepper to taste

Olive oil for frying

Feel free to customize with some spices like garlic powder or paprika for an extra kick!

Step-by-Step Instructions

Prepare the Mixture: In a large bowl, combine the drained salmon, breadcrumbs, mayonnaise, and Dijon mustard. Mix well until everything is evenly coated.

Add Veggies: Stir in the chopped onions, bell peppers/celery, into the salmon mixture. Don’t forget to season the mix with salt and pepper to enhance the flavors!

Incorporate Egg: Add the beaten egg, which will help bind the mixture together. Mix until fully combined.

Shape the Cakes: Use your hands to form the mixture into small patties—about 2-3 inches in diameter works perfectly.

Cook: Heat a tablespoon of olive oil in a non-stick frying pan over medium heat. Place the patties into the hot oil, cooking for about 3-4 minutes on each side or until golden brown.

Serve: Plate your crispy salmon cakes warm, perhaps topping them with extra parsley or a simple yogurt sauce for added flavor.

My Recipe Box - Cilantro Lime Honey Salmon and Mayo

Pinned from Julia's Album.

Serve this with potato onion mushroom packages and everything is done in the oven with hardly any cleanup. I added broccoli to the potato package as well, with olive oil and Italian salad dressing.

Ingredients
1 lb salmon
1 tablespoon olive oil
salt and pepper
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
2 tablespoons chopped cilantro
3 garlic cloves minced

Instructions
Preheat oven to 400 F.
Pat dry salmon. Brush with 1 tablespoon of olive oil from all sides. Season with salt and pepper. Place the salmon on a large piece of foil. Fold foil sides and ends up (1 or 2 inches high) tightly around the salmon. Place the salmon in foil on a baking sheet.
In a small bowl, combine honey, lime juice, chopped cilantro, and garlic. Mix to combine. Spread this mixture over the salmon.
Do not cover salmon with foil, leave it open (with foil sides up) and bake it just like that, at 400 F for 15-20 minutes.
Carefully remove salmon from foil, separating the salmon from the skin which will remain stuck to the foil. Place the salmon onto a serving plate. Carefully scoop the sauce from around the salmon and pour over the salmon.


I ad libbed the mayo and it turned out well.
Mayo
Juice of a lime (this may be too much depending on how much mayo you are using)
Some basil
Wasabi to taste

Another recipe - cilantro lime crema

Ingredients

1 cup whole milk Greek yogurt or sour cream

2 tablespoons mayonnaise

1 tablespoon fresh lime juice

1 small garlic clove

½ teaspoon sea salt

¼ teaspoon onion powder

½ cup fresh cilantro

Instructions

In a food processor, place the yogurt, mayo, lime juice, garlic, salt, and onion powder. Process until creamy.

Add the cilantro and pulse until the sauce is smooth but green flecks are still visible. Season to taste.

Notes

Weekend Cooking

June 2016 - Toronto ON

Saturday we decided to go to Yorkville to check out the Toronto Brain Project..

Brain sculptures on display in a public exhibition in downtown Toronto will be sold to sponsoring organizations or collectors worldwide.
Proceeds will support Baycrest Health Sciences, a world leader in brain health and aging.

I printed out the map of the three sculptures to be found in Yorkville. We walked following the map but didn't find any.

We did find some fine street art though and here's a sampling.

From there we headed to Olympic our favourite pizza place off Yonge.

Sunday we headed downtown for an Heritage Toronto tour.
Ride a chartered bus from one end of the 501 Queen Streetcar route to the other with City of Toronto’s Chief Curator Wayne Reeves. This is an exploration of the neighbourhoods, buildings and landscapes that line the route – from The Beach and the R.C. Harris Filtration Plant in the east to Long Branch and Etobicoke Creek in the west.
Co-Presented with City of Toronto Museum and Heritage Services.

We drove down and parked at City Hall. We were early, we always are! The brains are in plain sight on the right.

Since the tour took place on a bus with no getting off from 11AM to 2-3PM John fortified himself with a poutine.

Click here for a post on poutine and here and even more here.

According to Wikipedia:
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn] ( listen)) is a Canadian dish, originating in the province of Quebec, made with french fries and cheese curds topped with a light brown gravy.^[1] This fast-food dish is typically found across Canada and in some places in the northern United States, less often elsewhere and is still considered 'exotic' in such places.

And we found some brains! I'll dedicate a post to the brains.

The tour was fascinating, commentary provided by the chief curator of Toronto Museums and Archives.

I didn't get a lot of photos from the moving bus due to city traffic as well as the glare from the windows. I will do a more detailed post showing some of the highlights.

Cool hoarding in the Beach area.

When we got back to City Hall we found some more brains. I swear my husband thinks I'm crazy.

We then entertained an overnight guest, my Montreal cousin's son on his way to Asia for the first time ever.

Monday we were up at 5:45 AM to take our guest to the airport. Back home by 7:30 AM we drank more coffee and decided to go to the Gay Village in light of yesterday's horrific events in Orlando.

I did a post showing Toronto's wonderful murals in the village from 2014.

We didn't find any new murals and decided to have a burger at Hero, we had first tried their burgers when they first opened in Toronto. It is local fast food touting 100% Angus beef raised without hormones or antibiotics. We only buy the best beef we can for cooking at home and we love to find the best burgers in the city so perhaps this wasn't the best idea. You order your burger and select your toppings. About fifteen later we had our 4 oz burger, 6 oz burger 1 coke and a poutine for $23!! Way overpriced for a mediocre burger.

 Toronto's finest.

Tuesday I met my BFF and we found a few more brains in Union St.

We then headed up to City Hall as there was a native craft show taking place. We found a brain, surprisingly in City Hall.

This proclamation from the mayor declaring June as Pride Month.

We then had lunch at the Duke of Richmond I had their great haddock tacos and K had chicken quesadillas.

Then some shopping on our way back. I scored a red purse ar 50% off. We were supposed to find the brains in FP but both forgot.

I had taken salmon out for dinner and wanted something Thai inspired. After looking at a bunch of recipes and selecting the ingredients I wanted I came up with this.


1/2 cup maple syrup
1/4 cup water
2 tbsp white vinegar
1 tbsp cornstarch
Several garlic cloves, crushed to taste

Fresh ginger chopped also to taste

Sriracha again to taste (this is a spicy chili sauce)

1 tsp salt

I whisked the ingredients together in a saucepan, brought it to a boil, reduced heat and simmered for 10 minutes.

Sprinkle the salmon with salt and marinate in the sauce for at least 2 hours or overnight.

I then placed in a 350 degree oven and baked for about 10 minutes.

Delicious! Definitely a keeper.

Here's a not terribly flattering photo - I should have arranged the food more artistically before John snapped it.

I attended a CPR/AED course by the Red Cross in our condo. It was a lot of fun and we learned a lot!!

Coffee and donuts were provided and I was very impressed with the Tim Horton's coffee presentation. 

Some of our victims.

Wednesday is John's weekly golf game. 

For dinner I cooked a chicken leg and salad for myself.

Thursday John took the car for a checkup prior to his weekend trip to Pittsburgh to see the US Open.

I went downtown to get some US cash for him. I also found a couple of brains.

I baked a orange cranberry loaf but used blueberries.

The afternoon was taken up by emptying our closets in preparation for replacement of three of ours on Monday. Since John won't be back until late Monday his all had to be done.

We filled a bag for charity.

BEFORE

Our bedroom, there is a bathroom on the right. These mirrored doors will be removed and the entry will be at the wall at the entrance to the space making it a walk in closet.

My side

This wall is coming out so we can use that space.

The hall closet.

 The spare room or office.

Our bathtub with all our shoes. Don't worry we have another bathroom.

Friday John left early for Pittsburgh. I covered a lot of ground. I went for a mani-pedi and then caught the 11:20 shuttle downtown. I headed for Harbour Front for lunch.

My lunch of crab cakes.

I then went shopping and everything was on sale. A couple of summer dresses, top, hat, and a sweater.

Then some hand soap, on sale so who could resist?

DINNER

Saturday - pizza
Sunday - roast beef
Monday - sunday leftovers
Tuesday - salmon
Wednesday - golf widow's dinner chicken leg and salad
Thursday - Chicken a la orange a recipe that has been in our family forever

Friday - liver and salad

EATING LUNCH AROUND THE WORLD (IN TORONTO)

Vietnam Pho soup at Green Mango Boys Cloverdale
Italy pizza at Olympic Bloor/Yonge

International Burgers at Batch in Financial District

New England Clam chowder at St. Lawrence Market

Chinese General Tao Chicken at Sawtow in Chinatown (Spadina)

Thailand Thai curry soup at Noodles and Co. in TD Centre Financial District (twice)

Mexico tacos at La Carnita John St.
Poland Cafe Polonez cabbage roll, pierogis and potato latkes.
India Aroma buffet
Asian Pork won ton noodle soup
England Afternoon Tea
International Hero burgers

Beth hosts Weekend Cooking where you can post anything food related.

Make My Saturday Sweet

 Saturday Snapshots is hosted by West Metro Mommy.