September 4, 2019. Western Head, Nova Scotia. Pot Luck Dinner.

Our pot luck lunches at Picnic Group were not up to the standard of tonights dinner at Gill's home. Gill organized the dinner. She had a container of pesto sauce made by Mary and given to the family when visiting Gill. But they did not eat it so Gill invited us to come and eat pasta with Mary's sauce. And we chipped in. We ended up eating multiple delicious courses. We were five at dinner. Clausen was back at work in DC so the Gull Bay Group was a group os 5. First we started with warm Brie on crackers and honey, contributed by Gill. I took the left over platters of vegetables and fruit left over for the tribute to Bernie. At the dinner table we ate the pasta with pesto sauce. The basil came from Mary's garden. Next we ate peeled chilled shrimp from Gill's freezer. Wendy had cooked fresh Kale which was tender and delicious. She cooks the Kale with chicken broth, garlic and apple cider vinegar. And served with butter. Mary had cooked and chilled fresh beets so we ate them as a single course. They were tender and tasty. Gill had made a cucumber and onion salad, which was our last part of the main course. Eating one kind of food one at a time was delightful. Gill had cooked stewed rhubarb, and served it warm over a piece of angel food cake and ice cream. The dessert was light, a perfect end of our pot luck dinner. Wendy had never eaten stewed rhubarb, nor had she ever eaten fresh chilled beets. I had never eaten Kale cooked that way. We both expanded our taste buds. Having dinner with the five of us, friends of long standing, was a delight. The dinner was also delicious, a definite upgrade on our pot luck lunches at Picnic Group.