Sidebar: To read up on how to make Rapure, see the post titled Comfort Food From the East.
Wendy Lees said it best…
“It took ages to coordinate our schedules but we finally all made it to the very inviting and interesting home of Kath for a delicious clam chowder feast, visit with Max, studio tour, and big catch up!
Along with the chowder, Kath treated us to Rappie, a traditional Acadian dish she recalled from her childhood. It’s made with shredded potatoes and fatty pork – yum! Tammy and Jas brought homemade pickles, spring flowers and a canned treat. Karen brought Red River bread she’d made, and we enjoyed Christmas baking brought all the way from Nova Scotia by Stephen made by his mom, Betty. Oh, and I didn’t get the memo about drinking at noon being OK but Lauraine brought vino from the Rockyridge growing region in Calgary’s NW. Steven made the very same selection!
What a tasty and heartfelt meal. My only quibble with our gathering was there just wasn’t enough time to visit thoroughly with every one of these wonderful people ❤️”
I’m posting Karen’s bread recipe here. It’s amazing! Red River Bread Photo Credit: Wendy Lees.
Red River Bread
2 cups water
3/4 cup red river cereal
1 tablespoon butter
1/3 cup molasses
2 teaspoon salt
1 Teaspoon Sugar
1/2 cup lukewarm water
1 package dry yeast (fast rising works great)
4 1/2 cups flour
Combine 2 cups water in pan with cereal. Boil then simmer 5 mins or until slightly thickened. Remove from heat and add butter, molasses and salt. Cool completely.
Dissolve sugar in lukewarm water. Sprinkle yeast and proof for 10 minutes.
Combine yeast with cooled cereal mixture.
Using a wooden spoon mix in all of the flour to make a stiff dough.
Turn dough onto floured surface and knead until smooth and elastic. Form a ball and place in a lightly greased bowl, covering the whole ball with grease. Cover with wrap and let rise (can use oven to proof) for 1 to 1 1/2 hours or until ball doubles in size.
Punch down dough. Turn onto floured surface and knead until smooth. Divide dough in half and shape into loaf pans. 8×4
Cover and let rise for about and hour. Then bake at 375 F. 30-35 mins.
Loaves will be golden brown and sound hollow when tapped on the bottom of the pan.
Remove from pan and let cool. Enjoy!
Tammy and Wendy, Stephen and Steven and Lauraine, brought yummy things. I wasn’t archiving at the time, but, my buddies were. The following two photographs, though, were mine taken this morning. The next time you pickle, Tammy, I want to be there. They got eaten tooo fast for a photograph!
Photo display I made, in order to acknowledge my family.
Thank you, Jas and Tammy for the springtime flowers! So beautiful when it’s -40 outdoors.
Check out the jar of pickles in the photograph, below. This one must be Tammy’s shot. I’m sorry I didn’t get an image of the plate of baked goodies Stephen and Steven shared. Oh man! So good!
The photo journal above is a collection of photographs taken by Wendy and Tammy. We always have so many laughs when we gather. I’m grateful for all of you! Being with friends and sharing conversation/food/beverages and/or live music/dancing is so life-giving.
Please take note of Max (I snapped that one), only an hour after the lunch…completely played out!