Golfing at the Cabot Links in Inverness Nova Scotia

Panoramic view of Cabot Links Golf Course in Inverness, Cape Breton.

The highlight of our recent trip to Cape Breton, Nova Scotia was my grandson's, Brooks, round of golf at Cabot Links in Inverness, Nova Scotia.  This truly links 18 holes course hugs the Atlantic Ocean with a spectacular view.  Brooks played only nine holes with his friend Missy acting as his caddy.  It started out a cool, misty, windy morning, but quickly turned into a nice day. 

Clubs are ready. Just waiting for tee time.

What club should I use?

Panoramic view of Brooks playing golf. 

My friends, Michealette and Christene, went along and we enjoyed tooling around town while Brooks and Missy played golf.  We visited the Tears of Glass Jewelry shop while waiting.

Jewelry at Tears of Glass in Inverness.

Rare pieces of sea glass and marble at Tears of Glass

After their round of golf we killed a little more time until the award winning Panorama Restaurant that overlooks the 18th hole opened for dinner at 5:00 pm. 


View of 18th hole from Panorama Restaurant.

New addition to Panorama Restaurant that almost doubles the size.

Michealette and Missy waiting for dinner.

They have some truly spectacular dishes at the Panorama, in particular I enjoyed the scallops with risotto.  And their strawberry shortcake is interesting but not what you expect here in North Carolina.  We collectively tried all three of their desserts. 

Scallops over risotto.  My starter and main meal.  Delish!

Cabot Links version of Strawberry Shortcake.  Strawberries and rhubarb over strawberry syrup.  Three shortbread cookies with strawberry whipped cream in between.  Beautiful presentation.

If you are a golfer you should plan a trip to Cabot Links.

A Second Strawberry Season

Strawberry shortcake in August at Marble Mountain.

Back in North Carolina, strawberry season is in early May, and now we are in Marble Mountain, Cape Breton, Nova Scotia and we are getting local fresh strawberries at the last of their season here.  That called for strawberry shortcake in August.

Local Strawberries in August.

We bought the most beautiful strawberries at Sobeys and when we were at Masstown Market I had bought homemade shortcake biscuits which I had frozen until today when we made strawberry shortcake.

Shortbread biscuits from Masstown Market.

After slicing the strawberries, I added just a bit of sugar and let them sit for about an hour.  I didn't use much sugar because the strawberries were very sweet.

Sliced berries with just a bit of sugar.

After thawing the frozen shortcake biscuits I warmed them in the oven.  These biscuits were so large that I only needed half a biscuit to make a nice sized serving.

Shortbread biscuit half spread with butter.

I spread the biscuits halves with butter and then added the sliced strawberries.

Add strawberries.

Strawberry shortcake always calls for whipped cream----nothing but homemade whipped cream.  After whipping the cream, I add a bit of vanilla and just a tad of sugar.  We don't like our shortcake to be super sweet.

Whip the cream.

I saved a few strawberries to garnish each serving.  The result was five strawberry shortcakes for the five of us at lunch today.  YUMMY!!!!!

Five strawberry shortcakes.

What a treat to have two strawberry seasons this year.

U Pick Strawberries

Strawberry fields, forever.

 

One advantage of the early Spring we're having this year is that strawberries are ripe and the fields are open for picking.  On Good Friday I ventured out north of town to Hunt's Farm to perform my annual ritual of picking strawberries at a U Pick. It's usually the first to the middle of May before the fields are open, but not this year.

Flower and fruit of the strawberry plant.

My bucket of strawberries.

You're never too young (nor too old I might add) to pick strawberries.

Fresh picked strawberries ready to enjoy

There's nothing like a bowl of fresh strawberries just plucked from the vines for an afternoon snack.  And I can't wait to make strawberry shortcake and strawberry pie.  YUM!  Stay tuned.