Tag Archives: Pamela Steel

The Drivers

Photo submitted by David Johns

By Sarah Ryeland and Pamela Steel

In 1854, the Ontario government reached a decision that changed the face of the landscape forever: Muskoka was opened up for settling and free land was now available, up to two hundred acres per family. A route had to be built so that the Europeans could find and claim their land.

 – W. David Johns

And the rest, as they say, is history.

David Johns is an accidental author, his book Pathways to Highways; The History of Huntsville’s First Roads and Automotive Industry, a labour of love.

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Walking el Camino de Santiago

Photo by Peter Coffman

By Pamela Steel

It’s a long walk.

And those who have taken it say it’s life changing.

Several Huntsville residents have walked the up-to-1,000-km pilgrim’s journey through France and Spain, the Camino de Santiago, also known as the Way of St. James.

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Maple Chiffon Pie

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By Pamela Steel

Pastry for a 9-inch pie shell

¾ cup                        water

2 ¼ tsp                        gelatin

½ cup                        maple syrup

1/3 cup                        granulated sugar

4                        eggs, separated

¼ tsp                         cream of tartar

2 tbsp                        granulated sugar

Prepare pastry and fully pre-bake.

Combine ¼ cup of water with gelatin. Let stand for 5 minutes to dissolve.

Whisk in remaining water, maple syrup, sugar and egg yolks.

Place in a heavy-bottomed saucepan over medium heat and cook, stirring, until mixture begins to thicken enough to coat the back of the spoon. Do not simmer.

Transfer to a bowl; refrigerate for 1 hour. It should not set completely, but should hold its shape when dropped from a spoon.

In a clean glass or stainless steel bowl, beat egg whites with cream of tartar on low speed until soft peaks form. Increase speed to high; add sugar. Continue to beat until stiff peaks form.

Fold egg whites into chilled maple mixture. Turn into the prepared crust so it is highest in the centre. Refrigerate overnight or for 8 hours.

Maple Syrup Pie

By Pamela Steel

Pastry for a 9-inch pie shell

1 cup                        pure maple syrup

½ cup                        all-purpose flour

½ cup                        water

½ cup                         light (10%) cream

3 tbsp                        chopped nuts or coconut

Prepare pastry and fully pre-bake.

In a heavy-bottomed saucepan, bring the maple syrup to a boil.

In a bowl, mix flour with water. Add to boiling syrup; reduce heat to medium and cook, stirring, for 10 minutes or until thickened.

Remove from heat. Slowly stir in cream. Allow to cool.

Pour into prepared pie shell; sprinkle with chopped nuts. Refrigerate for 3 hours or until set.

Sid and Nancy at the Portage

A new age of conversation

By Pamela Steel

In 17th century Paris everyone who was anyone whiled away their evenings at one of the influential salons in the city. Chic ladies of the era created environments conducive to chat of the heady rather than idle variety. Thus poets, philosophers and political junkies ushered in the age of enlightenment through thoughtful conversation.

And the clever couple that has bought and is restoring the Portage Inn want to create a similar atmosphere in Muskoka.

Nancy and Sid Kirkpatrick bought the inn on North Portage Road in Lake of Bays in June 2010 and have been restoring the grand old dame. The inn was originally built in 1889.

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Life with Charlie Bird

Photo by Debbie Bradley

A Lake of Bays woman takes an orphaned raven into her heart
Story by Pamela Steel

No one knows if Charlie fell or was pushed.

Lynn Boothby was working in her garden on Poverty Lane in Lake of Bays on May 10 when two angry ravens began to swoop down on her.

“I said to myself, I bet there is a baby raven out of the nest,” she says.

There have been ravens on or near the property for 30 years, and a large raven’s nest sits in the tall pines near the garden.

Upon investigation, she found a tiny baby raven in the corner of her woodshed. She called her brother, who carried the baby to the base of the pine…

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Peach, Nectarine and Wild Blueberry Pie

By Pamela Steel

This pie is a natural for chef and baker Tarrah Laidman-Lodboa. Born and raised in peach country around the Niagara peninsula, she completed her cook’s apprenticeship at Deerhurst Resort in Huntsville, where, she writes, “my love for wild blueberries blossomed. This recipe is a twist on an old favourite. It is my way of combining the best fruit of late summer for one last hurrah near Labour Day. I pick up the blueberries in Gravenhurst on the way back from Muskoka.”

Yum! How do I make it?