Evelyn Chartres Author

Sucre à la Crème Moelleux

Soft Sugar Fudge

A soft sugary fudge which is also an easy to make desert. Prepare in less than fifteen minutes, let cool and ready to serve. Goes well with a glass of milk!

Ingredients

  • 1 can (300 ml) of sweetened condensed milk
  • 2 cups (470 ml) of brown sugar
  • 1 cup (235 ml) of melted butter
  • 2 cups (470 ml) of icing sugar

Preparation

  1. In a saucepan mix milk, brown sugar and butter.
  2. On medium-high heat, bring to a boil and maintain at a low boil for five minutes.
  3. Add in icing sugar. Using a hand mixer, stir for five minutes.
  4. Pour fudge onto a greased plate. Let cool for an hour.
  5. Refrigerate for an hour, or until plate and contents firm up.

A Portrait’s Vanity

I got a few copies of The Portrait in the mail from CreateSpace the other day, but could not inspect the package due to a business trip. This is the first time since my arrival that I’ve been able to get a good look at them and I believe they came out well!

As previously mentioned, this edition is in black and white which significantly reduced the prices. The images turned out well and are clear, additionally the four pages that were flagged as having unusual characters came out as they did in the preview… flawless. So yes, I am rather happy how they turned out!

A Drive Around Saint John’s

I have been to Saint Jonh’s, Newfoundland several times in the last decade.  While sites like Signal Hill are iconic, I had seen them before and wanted to venture out beyond the periphery of the city. So, I rented a car and ventured out in areas that would be harder to reach on foot when time is limited.

I took a series of shots that I feel provide a certain amount of inspiration. Since it’s currently Iceberg season, I also took a shot of a few notable specimens that I came across.  For those curious, yes there is still snow and it’s nearly May!

Inspiration in Panoramas

It always surprises me how much detail the human eye can capture.  I look at a scene, seeing an object in the distance with something in the foreground and pull out my camera.  Looking through the viewfinder, I play between the various zoom settings only to find that I cannot replicate what I see.

Typically the frame is too tight, or I cannot seem to get just the right perspective.  Fortunately, a couple of years back I discovered a handy program called AutoStich.  I take a series of burst shots of a location and have AutoStich make it into a whole image. It can take a while, especially when you are dealing with hundreds of shots but it can really generate beautiful images.

This time around, I had an opportunity to try it out near Saint Jonh’s, Newfoundland. Here are the shots and I hope they serve well for inspiration!

None of these images were modified, hence why there are missing sectors. Still I think they are lovely.

Tourtière

Meat Pie

There are many variants of tourtières and this one is the most iconic version. Filled with ground beef and pork, covered in crust and baked in the oven, this dish is often enjoyed with hunter sauce or ketchup.

For an added kick, add some grated cheddar cheese before the top layer of crust is added. Stuff crust tourtière?

Ingredients

  • 1½ pounds (680 g) of ground pork
  • 1 pound of (450 g) of ground beef
  • 4 cups (940 ml) of chicken broth
  • 1 tablespoon (15 ml) of butter
  • 2 cloves garlic (5-10 g) pressed
  • ½ cup (125 ml) of diced onions
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of ground nutmeg
  • ¼ teaspoon (1.25 ml) of ground cinnamon
  • Salt and pepper

Preparation

  1. Pre-heat oven to 350°F (180°C).
  2. Using a 3 quart (2.8 litre) saucepan pour in chicken broth followed by ground meat.
  3. Heat on medium-high and stir occasionally until cooked.
  4. Remove from heat, drain then set aside.
  5. Melt butter in a pan. Sauté onions and garlic until onions are transparent.
  6. Mix onions and garlic with the ground meat. Halve the meat mixture then fill two 9 inch (23 cm) pie crusts. Cover with crust, cut some slits so vapours can escape.
  7. Bake in oven for 30 to 40 minutes or until crust is a golden brown.
  8. Remove from oven and let cool for five minutes before cutting into slices and serving.