Gil and I had the distinct honour to stay at the Blair House (built in 1860) while in St. Stephen sampling chocolates 
Our host, David was friendly & attentive, providing for our every need and we managed to spend a quiet, relaxing night in town. If I could have packed the bed in my trunk I would have taken it with me! Breakfast was great but what I enjoyed most was lounging in the living room at night while journaling with a cup of tea and buscuits while listening to Tim Janis playing softly in the background. I will certainly make a note of Blair House and return whenever I’m anywhere near the area!
After a 2nd stop at the Candy Shoppe (because we’re such big kids), Gil and I drove along the Fundy Drive (without the GPS at last!) with our eventual destination of Upper Rockport. We only got misplaced once and a good thing it was, too! If we hadn’t, we would never have seen the little wharf or the wonderful caves in St. Martins.
While eating at the local dive, I watched mesmerized, as a woman and her dog played fetch in the surf. Pup was seemingly tireless as he went out into the bay over and over to fetch that stick and kept begging for more! And for reasons I cannot fathom, I could not tear my eyes away.
After St. Martins, the race was on to get to the Hopewell Rocks before sunset. The idea was to get pictures at high tide and return on Sunday morning at low tide to walk the bay’s bed.
Here are the ‘flowerpots’ at high tide! It was about 5:15pm at the time of this shot
Finally, we took ourselves to see Nick & Gabrielle in Upper Rockport… our mini meet and greet before game day #2 of our trip. It was an enjoyable couple of hours: Gaby beat us all soundly at Ra and Gil took Cloud 9 exactly 1 turn before I could snatch victory away for myself. I have to say though… the highlight of the evening was Gaby’s homemade straberry pie. Yummy!!
Fresh Strawberry Pie
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2 – 9″ pie crusts
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1 cup sugar (depending on the sweetness of your berries
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1/4 cup corn starch
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2 pints fresh strawberries, hulled
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1 Tbsp butter
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additional sugar, optional
- Combine 1cup sugar with cornstarch in a bowl
- Cut berries in half & add to cornstarch mixture. Arrange in pie plate and dot with butter
- Add upper crust, cut slits and (opt.) sprinkle with sugar
- Bake at 425F for 40 minutes or until golden brown.
serves 6-8
