Wednesday, November 3, 2010
A NEW VIDEO OF TEMAGAMI
Friday, October 29, 2010
CRAIG MACDONALD PRE-CONTACT STORIES OF TEMAGAMI
Craig's seminal publication, the Historic Map of Temagami, is crucial to the work Friends of Temagami does protecting and promoting the region's historic canoe routes. It is a unique and invaluable contribution to our understanding of the aboriginal world that existed in Temagami in 1900. His work is a defining guide to the Temagami Wilderness.
Saturday, August 21, 2010
HARD RYDE BLUEGRASS BAND PLAYS TEMAGAMI
Monday, August 16, 2010
WINNING SECOND PLACE
Lemon Blueberry Daquoise
Dacquoise
6 egg whites
1 cup fruit sugar
½ tsp. pure vanilla extract & ½ tbsp. pure almond extract
1 tbsp. corn starch
1 cup toasted almonds
Beat egg whites until light. Gradually beat in ½ cup fruit sugar. Beat in vanilla and almond extract. Combine remaining fruit sugar with corn starch and chopped almonds, and fold into egg whites. Spread meringue evenly over 3 parchment paper circles. Preheat oven to 250 and bake for about 1 hour. Don’t overbake. Meringues can be tricky.
Lemon Cream
180 g sugar
zest and juice of 6 lemons
6 eggs
450 g of cream cheese
9 tsp. sugar
3 g agar-agar* (option gelatin)
*Agar-agar is a seaweed thickener used instead of gelatin. It’s perfect for vegetarians.
Mix together sugar and lemon zest. Add eggs, lemon juice and agar-agar. Cook in a double boiler until the mixture thickens. Add a spot of butter. Put the mixture aside. Meanwhile, mix cream cheese and sugar, and add it to the lemon cream. When the mixture is cool, whip the cream and add it. Refrigerate.
Blueberry Jelly
2 cups wild blueberries
½ cup sugar
5 g agar-agar (option gelatin)
Cook blueberries and sugar for about 20 minutes. Add agar-agar dissolved in boiling water. Cook 5 more minutes.
Blueberry Icing
1 cup butter
1 tbsp. pure vanilla extract
4 cups of sifted icing sugar
2 tbsp. milk
½ cup blueberry jelly
Cream butter and icing sugar. Add vanilla, milk and blueberry jelly.
Assembling the Daquoise
Start with one meringue. Layer with blueberry jelly, lemon cream, fresh blueberries. Then begin again with the second meringue, and layer. Add final meringue, but do not layer with anything. First ice the sides of the dacquoise, and pipe icing around the edges of the top. This icing edge will hold in the jelly and the blueberries. Now the cake is ready for you to add a layer of jelly, and top with wild blueberries.
Thursday, June 17, 2010
SWALLOWTAILS IN TEMAGAMI

Wednesday, May 12, 2010
FACE LIFTS & GARDENS
Tuesday, May 4, 2010
MY HONEY BEES ARE WELL

Tuesday, April 27, 2010
NEW QUILT PATTERNS ON OUR FLOORS

Smoothwater of Temagami had a renovation this winter on the theme of quilts. For those of you who know me, I just couldn't live with a plain-Jane floor. So my research into tile patterns led to quilt patterns. It makes perfect sense to me, quilts are about comfy beds, and we have a lot of beds in the bunkhouses. See more cozy bunkhouses quilt patterns and other amenities, by clicking the link to the photo album on the Smoothwater of Temagami fan page.