As usual when we cruise, we’re enjoying fine meals aboard At Last! such as this plate of grilled shrimp with red peppers, zucchini and cremini shrooms.
We’re still trying to perfect grilling steak on our small
Magma. With this T-bone we tried 3 and 3 minutes, with the first minute at high heat and the rest at medium. Liberal use of
Barberian’s Steak Seasoning added a nice touch. Next time we’ll try 5 minutes in total to deliver the beef a tad less than medium rare.
A special treat was this fabulous butter tart made by Mary Wood, the pastry chef at
Jamie Kennedy Kitchens in Toronto. We warmed it on the barbie wrapped in foil.
Sunset ends a wonderful day on the hook in Sandy Cove on the
Bay of Quinte near Belleville, Ontario.
Our plan is to slowly cruise around
Prince Edward County where, every June, we organize
The Great Canadian Cheese Festival.
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