It is a 6.1 km walk around Westwood Lake. There is a nice swimming beach and beautiful trails and can get quite busy in the summer. The trails are open all year long and I particularly enjoy them in the fall when the leaves are turning. Anytime of year it is a beautiful walk....
Two Lifeguards on duty and a marked swimming area....
Just in case you forgot what we looked like!!
(Yes, sadly, the same shirts we had in the van!)
View of the rock we were on in the picture just above this one.
...and the swimming beach from the backside of the lake.
Gorgeous trails just pretty much like this the whole way around.
A few hills just to keep you honest too!!
A little history I dug up on Westwood Lake. We have not found the old dam it speaks of. Maybe we will have to try and figure that part out. As for the old farm that is supposed to be submerged, I don't think I will use my new-found snorkelling skills to find it. Guess it will have to remain a mystery to us!!
This little valley was flooded in 1907-08 to create the lake, as a
hydro-electric power source. The dam is still here. It's said that an old farm is submerged beneath the waters at the south end.
The sun-bleached old snags near the shoreline, remind us of
the changes that took place a century ago.
When we were at Dale & Sue's in Appleton, ON in June, Sue made us a loaf of bread to take for lunch when we left. She has an amazing book called "Artisan Bread in 5 Minutes a Day" by Jeff Hertzberg and Zoe Francois. It is a fabulous book and directs you on how to EASILY make bread dough that can stay in your fridge for up to two weeks. After the dough is made and has sat in the fridge overnight, you just pull off a grapefruit sized chunk and let it rise for 45 minutes and then put it in the hot oven on a hot baking stone. There is no fancy schmancy kneading, punching down of dough or anything like that. Now, I have never had much (...except for Meat Bread) to do with bread making but Doug became quite interested in the process and vowed to take up this challenge when we got home.
Here we go.......
Ahemm...Sue, this book is the
NEW version with Gluten Free recipes!!
Always double check the instructions!!
Apparently, the bread dough is initially made up and set in the fridge overnight. Then you can do the baking part.....
This is a torn off piece, let to rise on the counter for 45 minutes
before being transferred onto the HOT stone that is already in the oven.
A bread makers hands.....
The BEAUTIFUL finished product!!!
I think the bread maker is pretty happy with the result!!
And just WHERE are those cooking channel people, anyway???
Delicious artisan bread, hand made by Doug - his first try and
it turned out perfectly!!
So, our humblest of thanks to Sue Arden for introducing us to this book. We will weigh 500 lbs by the end of summer!!! (I can hardly wait.....)
Thought for the Day: Love more. Worry less...