I've been jailed. Yes, sad but true. The weather finally warmed enough to stick more than just a nose out the front door....and I am house bound. Fond memories of a place I used to love to visit every winter taunt me. I can almost feel myself gliding semi-gracefully down the seemingly never ending smooth ice surface of "the worlds longest skateway." AS RECORDED by the Guiness Book of Records people (so in your face other Canadian city who thinks it's you! HA!)

I can almost taste the beaver tails melting, oh so slowly, in my mouth. I like mine with cinnamom and sugar. MMMmmmmm! And a hot chocolate with little marshmellows is a nice finish to this fine delicacy. I haven't tried any other flavours of beaver tail, but why do so when you have tasted perfection with your first choice?

My children's virus' decided that it would be more fun to have only one child home sick at a time to stretch out the amount of time that they can keep me held up in our home.

Ottawa's Beavertails
One particular form of this "bread," adapted from a recipe in Renfrew County in Ontario, has become very popular at Winterlude, Ottawa's annual cold weather festival. Indeed Pam and Grant Hooker's Beavertails are the culinary hit of every winter carnival in Canada's capital city. The Hookers adapted an old family recipe, from a grandmother who lived near Medicine Hat, based on a German dish called Küchl or Kökle ‘little cake.’
To make Hooker's Beavertails, a swatch of sweet, whole wheat pastry dough is put through a roller and stretched out to a vaguely beavertail-like shape, then it is fried for a minute or two in hot vegetable oil. The fried dough is then painted with melted butter and various savoury toppings are applied. Among the Hooker's best-selling Beavertails are those bedecked with cinnamon and sugar. They have many franchise operations across Canada. A popular Beavertail at the British Columbia skiing resort of Whistler is one slathered with cream cheese and smoked Pacific salmon.