I’ll check in on Monday around 6pm, bringing heirloom carrots for the soup and will check out biscuit mix as Keewaykeno was pretty good baking last trip.
I’ll check in on Monday around 6pm, bringing heirloom carrots for the soup and will check out biscuit mix as Keewaykeno was pretty good baking last trip.
I just snagged a room at the lodge. YES!!
Very busy for said corporate weekend ,so no restaurant service.
Better than sleeping on the side of the road.
Aiming for 430 pm arrival.
No signs,no fees,no rules,nobody. My kind of campsite.
See and understand the obvious and the mysteries will disappear.
I'm in. I'll be driving in early Tuesday for the 10 am departure, and will leave a day early on Saturday.
I have most of the ingredients for the seafood chowder I made last time (Freeze dried shrimp, scallops, mussels haddock &/or cod, and cream of mushroom soup. Some peas, carrots and onions should be finished this afternoon/evening.
Chard tells me that the Pea soup should probably be made on Friday to keep the ham hock fresh, so we'd have to make this before the weekend as I'm leaving Saturday morning - sorry Weekenders. Let me know if you are interested and bring a potato or two to throw in pot.
I'm interested.
Is anyone missing a knife? I found it on our site on Sunday after everyone left.
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Is it a green mora ?
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Yup. Will you be at Valens on Nov 12/13? I can bring it then. Or we can arrange another meet up. I’m in Guelph. Message me directly. I believe you have my cell nbr.Originally Posted by Lofty
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