"You have given me everything I need."

Retirement isn't 'all about us'. In its essence it means we are of a certain age. Everyone around us has also reached a certain age. Friends are our reflection, children are our soul and parents our conscience. Frail, reflective on their accomplishments and worrisome of what they have not given and what they can still give, parents are the embodiment of love. They forever give.

My father is still alive at 89 and I wonder, if I will be so lucky to be present, what he would say on his deathbed. Would he feel he failed us in any way? Would he be proud of us? Would he rest that we are okay?

Death becomes personal and selfish. We feel a great loss, I imagine. We can never be truly prepared. But, honestly, we only think of ourselves. Our loss.

Perhaps this is why I was so touched by my cousin's simple remark. "Dad, you have given me everything I need." I had to turn away in fear tears would stream down my cheeks. I had no words. But isn't that the most cherished thing a child could say to a parent? A gift beyond measure. A gift that would allow them to pass feeling proud and fulfilled.

My family is a proud clan of fishermen. We enjoy line caught fish as often as beef or chicken. My uncle, Doc as everyone called him, was the master of all fishermen. It was befitting that after his funeral we enjoyed pan fried pickerel cheeks.

The legacy has been picked up by my cousin, his son, Cary. This recipe handed down by my uncle and tweaked by my cousin will be my 'go to' way to prepare walleye.

Pan Fried Walleye

walleye fillets
 butter
panko bread crumbs
flour
slightly beaten egg
milk
salt, pepper

Dredge fish fillets in flour seasoned with salt and pepper. Dip in beaten egg thinned with a bit of milk and dredge in panko bread crumbs. Pan fry in butter that has been heated to bubbling. Turn once and serve.

From Sea to Sea to Sea

"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

Make diagonal cuts through the skin and flesh but not through the bone and insert a slice of lemon in each cut. Stuff the fish with whole basil, flat leaf parsley, sliced onion and herbes de Provence.  Rub the skin with olive oil and generously season with fresh ground pepper and sea salt.  Bake for 30-40 minutes at 400 F or cook on a hot grill.

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.

Potato Salad

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.