The Queens County Fair Gagetown lets you see the best from the local farmers.
The sunflowers were sixteen feet tall and perfectly petaled.
My cabbages had herds of little critters living between the leaves. These were perfection.
Ralph and I want our own laying hens so we made a bee- line to the purebred poultry section. This fella looked a bit suspicious with our interest!
How could you not want to have this little guy in your barn! Ralph had to pull me away…
The Belgium, Percheron and Clydesdale horses were magestic.
These boots were made for dancing!
The Show Ring is our favorite part of the fair. Every summer we look forward to seeing the pride of the Saint John River valley. If you’ve never been, mark your calender. You’ll love it!
I’m constantly working on new meat sauces for pasta. This one’s a corker. The mushrooms add a gorgeous texture and taste and the slow cooking temperature allows the milk to absorb into the meat making the sauce rich and creamy.
Beef and Pork Bolognese
1 lb ground beef
1 lb ground beef
3 tablespoons extra virgin olive oil
1 red onion, chopped
½ yellow onion, chopped
3 cloves of garlic
1 yellow bell pepper, chopped
½ lb white button mushrooms, chopped finely I used my food processor
1 quart cherry tomatoes, halved
1 ½ cups canned diced plum tomatoes in puree
1 teaspoon sea salt
1 teaspoon dried chili flakes
1 teaspoon fennel seed, ground
¾ cup red wine
1 ¼ cup milk
In a large pot, heat olive oil over a medium high heat.
Add onions, peppers, mushrooms and garlic – sauté for 10 minutes stirring constantly
Add ground beef and pork and cook until all of the pinkness is gone.
Add red wine and cherry tomatoes and cook until wine had completely evaporated – stirring often
Add milk and repeat process.
When milk had evaporated, add salt, chili flakes, fennel and canned tomatoes
Lower heat to a simmer and cook until thick.
THE LOVE: Cook sauce over a medium low heat to avoid scorching the bottom.
one year ago: still in Greece
two years ago: Lady Ashburnham Pickles
Thanks for reading.
