Yes, I'm currently in the timewarp that is Nova Scotia. (Yikes! It's been a long time since I've posted and so much has happened in the intervening few weeks, but let's save that for later.) Each year we get better and better at relaxing more quickly. When we first started coming here, we'd still be whirring about in our heads about things that needed to be done. Now, those things still come up, but we're finding it easier and easier to give over to the deep chill that is Nova Scotia.
We now make it a point to come during the last week of August so we can take advantage of the local lobster season. It did, however, feel at times like it was getting out of hand. I basically was on a lobster murder spree. We "processed" 16 lobsters over the course of about a week. Yes, 16. I know - crazy. But what is great (and so crazy in its own way) is that I brought my pressure canner and have canned a dozen or so pints of lobster stock. Oh, how I'm loving the pressure canner, and oh, how I love lobster stock.
We froze some of the lobster meat to use later in our stay, but we did have the traditional lobster boil, lobster rolls, lobster macaroni salad (oh yeah), and chili lobster (courtesy of a NYTimes recipe). That's already a whole lot of lobster love.
