Celebrating the SEAsons with BT: Part 3 – Made with Love

Made with Love is the third part of our 4 part series Celebrating the SEAsons with Breakfast Television in Halifax airing on Thursday, December 16th. Traditional Recipes, neat products and fun ideas from all over the 4 Atlantic Provinces – great for gift giving and tasty treats to savory throughout the season.

Celebrating the SEAsons Part 3For your reference you can find profiles and feature stories on The Peck Colonial Bed Colonial B & B, Rhubarb Orange Marmalade, Gallant Family Meat Pies , Dark Fruit Cake and The Village Emporium right here on the site.

We also have plans to catch up with The Dread Crew author Kate Inglis and Lennie Gallant in his hometown of Rustico,PEI in the New Year – so stand by for those stories and more. SABS

While you're here - please watch my other Celebrating the SEAson segments

Stephanie Beaumont on BT Halifax for SABS Segment 1 Celebrating the SEAsonsStephanie Beaumont on BT Halifax for SABS Segment 2 Celebrating the SEAsonsStephanie Beaumont on BT Halifax for SABS Segment 4 Celebrating the SEAsons

 

3 Comments »

  1. [...] This post was mentioned on Twitter by Lennie Gallant, Brian Rodgers. Brian Rodgers said: Celebrating the SEAsons with BT: Part 3 – Made with Love « Sea and be Scene http://t.co/LNu83Y4 [...]

    Pingback by Tweets that mention Celebrating the SEAsons with BT: Part 3 – Made with Love « Sea and be Scene -- Topsy.com — December 22, 2010 @ 8:25 am


  2. I make a (ground) pork and potato dressing for my turkey, which could also be used in a pie. I got the recipe from my mother in law, who got it from her mother in law, who got it from her mother in law- direcly from Quebec.
    I would like to try Lenny's mom's recipe. I wonder what cut of pork she uses.
    I a big fan of both Lenny ( ihave all his CD's) and Karen ( I have one of her paintings on my wall)
    I've just introduced Lenny's French album to my son's fluent French speaking girl friend in Fort Collins, Colorado.

    Comment by Pat Lamarre — January 12, 2011 @ 9:48 pm


  3. Hi Pat - I just found out the following from Mrs. Gallant's kitchen:
    "Any pork will do, but best choice is Pork Sirloin (more moist, as it has fat). If you use lean pork, add a few strips of chopped back bacon for the fat. Pork should be cut up in cubes"
    hope that helps - sb

    Comment by sbeaumont — January 13, 2011 @ 10:49 am


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