By April we have several days in a row above a degree or two and by May each day is growing progressively warmer. The first real change is the sounds of the birds. They have calculated the suns arc to the horizon and they have returned. Each morning they are the first things we hear again after a long season of silence. The Canada Geese, arrive back early from hanging out in Wisconsin. We hear their plaintive honking as they fly over our house and skid onto our still partly frozen lake. Back again, their unshakable faith to return to their roots, their life mate in tow, is a quiet reassurance in knowing they have chosen this neck of the woods to call home. The Robins are at the feeder and I’m hoping with every fibre of my being that the Mi’kMaq are right, and that the little red breasted birds with their bright yellow beaks are drawing the sun towards us.

April 7, 2017

Perhaps it's the association with our long charcuturie style lunches, where pickled fish would always make an appearance, alongside fresh crusty bread. Most likely, it was the fact that we were immersed in Cape Malay flavours unique to Cape Town. A cuisine that mix...

March 11, 2017

The giant maples that shade our deck with their canopy of green in the summer, tint our house pink when their leaves turn crimson in the fall, give us hope when their tiny red buds burst in the spring, now provide amber sustenance when the forest floor is still carpete...

June 5, 2016

By the time the spruce shoots are ready, I know that there is real respite from the cold and that spring is truly here. The shoots emerge from their brown, papery casings into lime green buds that appear on the tips of the spruce trees as the air begins to warm.

April 17, 2016

The pickled fish recipe is traditionally eaten with hot cross buns, but I prefer these hybrid spicy buns without the addition of raisins and dried fruit. My Finnish friend Piia, introduced me to Pulla, which are slightly sweet and spiced with cardamom, which is one of...

April 3, 2016

Fiddleheads are the furled fronds of young ferns. They are in season in early spring for a very short time. You could forage for your own, but they are often available in farmers markets in early spring. They are delicious just sautéed in butter and lemon on their own.


February 28, 2016

By February the light in Nova Scotia is already changing. Longer sunlight hours however, don’t necessarily mean warmer temperatures, but for the past week we have actually hovered around the 6 degree mark. There is still snow on the ground but for the most part it is o...

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Colleen Thompson

Writer Photographer Raconteur Wanderer

© 2017