"A close friend said to me, "One day it will be over. Simple as that." That advice either stayed with me or planted a seed. But it was true. One day I had enough of showing houses. I had seen enough houses. I had enough kids kicking their muddy shoes on the back of my car seat. I loved my real estate career. I truly loved my job. But on that day there was no regret. I was done." Sarah
Now what. I drove east. East to the Atlantic. I had previously visited Nova Scotia and was taken by the differentness of it all. In the end I didn't move to Nova Scotia but I lived there for two months. That is another story. With endless time to analyze my situation on the long drive back, I came to the conclusion that returning home to the prairies was the solution I was seeking.
Winnipeg intrigued me. I loved the multicultural and cultural tone of the city. My Calgary neighbours, two doors down, moved there and loved it. That was it. I was moving to Winnipeg.
My transition plan was to rent a furnished house for a couple of months. Do you believe in coincidence? The house I rented was owned by the conductor of the Winnipeg Symphony, Alexander Mickelthwate.
Winnipeg is a wonderful city but I couldn't commit. So the journey continued.
Oven Roasted Arctic Char with Sorrel
One of my sisters was living in Nunuvut while I was in Winnipeg. Her daughter, my niece, made the journey north to visit. All flights to the western Hudson Bay area of the north are out of Winnipeg. Upon coming out of Chesterfield Inlet Julie brought me a wonderful package.
I was graced with a fresh wild caught Arctic char. Honouring this beautiful fish was a thrill I will never forget. They also sent me cariboo sausage. My Calgary friends and I enjoyed this meal.
Baked Arctic Char
Braised Sorrel & Chard
Saute chopped shallots in a generous amount of olive oil. Add chopped swiss chard and whole sorrel leaves. Cook until tender. Add sea salt and serve hot.
Scrub new baby potatoes and cut in half if they are larger. Boil until soft. In a bowl, mix olive oil, grainy mustard, a splash of red wine vinegar. Combine chopped flat leaf parsley, cooked smoked sausage with the meat removed from the casing and the boiled potatoes. Serve warm.