‘Summers in Squid Tickle' Review: At Canada's Eastern Edge
Like many others before him, he wondered if he might find a cure for what ails his heart in one of the far-flung places of the world. Like very few others, he decided that 'Newfoundland seemed like a good place to go.'
With those Hemingwayesque words, Finch takes the reader with him, away from his past and deep into the heart of someone else's—that of the residents of Burnside, formerly known as Squid Tickle, an outport on the northeast coast of Newfoundland where the population, at its summer height, soars into the dozens.
Squid Tickle—a tickle is a narrow channel of water between an island and the mainland or, in this case, a small island and a larger one—is a 100-mile ferry ride from North Sydney, Nova Scotia. Newfoundland is replete with such outports, located so as to maximize access to the now all but vanished northern cod stocks. As Finch writes, 'Burnside, like many of the outports, is already a largely geriatric community,' its numbers shrinking yearly, the younger generations having left to find employment 'up along,' as the locals say.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
a day ago
- Yahoo
The 1-Ingredient Upgrade for Unforgettable Cucumber Sandwiches
I've been rapturously eating this sandwich every summer since Takeaways • Pair peanut butter—especially the crunchy variety—with cucumbers. It's an unusual but delicious upgrade that elevates the simplest cucumber sandwich into something memorable. • The creamy, nutty richness of peanut butter pairs beautifully with the fresh, watery crunch of cucumber, creating a contrast classic spreads like cream cheese can't match. • You can build it as a sandwich using whole‑grain bread or, for a low‑carb version, dip cucumber spears directly into peanut your pantry, at this very moment, sits the key ingredient to transforming an ordinary cucumber sandwich from a watery, forgettable snack to a sandwich that'll blow your mind. Exactly in what way it'll blow your mind is up for debate, but it's worth trying just for the experience—and it might just become your new summer go-to. This take on a cucumber sandwich exists somewhat in the shadowy fringes of sandwich subculture. You won't see it on deli menus or tea party platters, but I'm a diehard fan, and I know I'm not the only one. Though the combo may sound oddball, it's a match made in heaven. If you know, you know. The Cucumber Sandwich Upgrade You'll Never Forget It's peanut butter. Yes, that's it. The sandwich soul mate of cucumber slices is peanut butter, a spread usually relegated to other, less dynamic if beloved sandwiches (ahem, PB&J). When Simply Recipes reader Bill Hunsinger wrote to us in response to a previous cucumber sandwich article we published, I sat up and took notice. 'If you want the absolute best-tasting cucumber sandwich you'll ever taste, make a peanut butter and cucumber sandwich,' he said. ' I learned this from my father, who I believe either learned it from his parents during the depression of the 1930s or when he was in the Air Force during World War II, which at that time was called the Army Air Corp.' Well! I've been rapturously eating peanut butter and cucumber sandwiches every summer since 2013 or so, and I've rarely encountered others with the same habit. It was great to talk shop. Bill went on to explain how he makes his take on his father's sandwich. How To Make a Peanut Butter and Cucumber Sandwich Two slices of the best whole-grain bread you can find One healthy helping of peanut butter, crunchy or creamy, your choice Enough cucumber slices (as thick as you want them) to cover the bread slice, usually four or six Put the two slices together, take a bite and enjoy "If you're not into a sandwich or you're watching your carbs closely, forget the bread and cut a cucumber into spears and then drag through the peanut butter still in the jar. Regardless of how you enjoy this combination, you'll find peanut butter (especially crunchy, my favorite) and cucumber is an unbeatable flavor that will make you wonder why you never tried this before. I learned this recipe 63 years ago, and I love it as much today as I did back in 1961." Bill mentioned the reaction he's received over the years when he's related this sandwich to others. 'It's usually the same face most people get when trying to describe biting into a lemon.' Who Even Eats This Sandwich? Besides me, Bill, and his dad, who else covets peanut butter and cucumber sandwiches? There are precedents: Think of fresh spring rolls with peanut dipping sauce or Indonesian gado-gago. The richness of the peanut butter sets alight the juicy crunch of cucumber in a way that spreads like Boursin or cream cheese just can't. Also, peanut butter is inexpensive, non-perishable, and needs no softening. It's always ready to be turned into a delightful sandwich. Its substantial body and nutritional density make a cucumber sandwich a meal that sticks with you. A 2013 story on NPR initially tipped me off on the cucumber-peanut butter combo. The sandwich mentioned in that story was far more elaborate, a pile of fresh garden vegetables (tomato, onion, cucumber) with cheese and a finishing slick of peanut butter. Like Bill's sandwich, it employs whole-grain bread. NPR listeners voted the recipe the winner of the 'Taste of Summer' competition that year; its down-home ingenuity must have struck a chord. Over the years, I pared down my take on it to just peanut butter, tomato, and cucumber. I only eat it this way if the tomatoes are big, fat, homegrown ones, and it's the messiest thing ever (I like thick, even layers of crunchy natural peanut butter on both slices of bread). You have to assemble the sandwich and eat it immediately, preferably over the sink with paper towels nearby. Usually, I toast the bread lightly so it holds up to the juicy vegetables better. Whole-grain bread is a common thread with this otherwise malleable sandwich. I asked Bill what he likes. 'I love Arnold's Whole Grains Healthy Multi-Grain,' he wrote back. 'It has an earthy, natural flavor without tasting like I just shoved my face into a pile of dirt and yet it's subtle enough so that it doesn't take away from the flavor created when cucumber and peanut butter combine on my taste buds.' If you've made it this far, you probably have your own personal history with peanut butter and cucumber sandwiches. If so, I'd love to know more, so and let us know how you make yours and where you first came across it. Many thanks to Bill for reminding us about this oldie but goodie of a summer sandwich combo. Read the original article on SIMPLYRECIPES


New York Times
a day ago
- New York Times
A Fish Falls From the Sky and Sparks a Brush Fire in British Columbia
A small brush fire and power outage in British Columbia started on Wednesday not with lightning or a careless camper, but with an airborne fish, according to fire officials. With the help from nearby ranchers and employees from the British Columbia Hydro and Power Authority, a Canadian electric utility company, firefighters were able to contain and extinguish the blaze, Ashcroft Fire Rescue said on Facebook. Then came the investigation. It wasn't faulty equipment, according to fire officials. It was a fish. The authorities believe an osprey flying overhead dropped its catch midflight. The fish struck power lines, producing sparks that landed on dry grass and ignited the blaze, which took up less than an acre. The closest river, the likely place where the osprey caught its prey, is about two miles from the fire scene. It's unclear why the bird let go of the fish, the authorities said, but there is at least one theory. Ashcroft Fire Rescue wrote that it suspected that the size of the fish, combined with the heat that day, 'probably caused the rather tired bird to drop its catch.' The other possibility? 'It's tired of raw fish and wanted to give cooked a try,' it said. Electricity was temporarily knocked out in Ashcroft, a village of more than 1,500 people that is about 210 miles northeast of Vancouver. As for the osprey, firefighters reported that 'our prime suspect sustained no injuries in the incident and is still flying at large.' The fish, charred and probably overcooked, was not so lucky.


New York Times
a day ago
- New York Times
Oh Hello, Corn Risotto
Good morning! Today we have for you: A corn risotto for corn lovers (me) A bright and tangy Venezuelan sauce to pair with pretty much any grilled protein Plus, tequila sunrises for summer sunsets It is only here, in this newsletter that goes out to like-minded food and cooking enthusiasts, that I feel comfortable listing the following examples of how much I love corn: Saving any and all stripped cobs in order to nibble on the remaining corn nubs and corn milk before making corn stock Holding a 'how many corns can you eat' contest with myself at every cookout Singing the Irving Berlin classic 'Snow,' but with 'corn' subbed in for every mention of 'snow' So yes: I love corn, and we all know how I feel about rice, so this corn risotto recipe from Jessica Battilana, adapted by Emily Weinstein, calls to me each summer. If you don't want to make the corn stock, which resourcefully uses the spent cobs as well as the dark-green leek tops, crack open your favorite chicken stock. Folding in a little bit of whipped cream at the end adds a luxurious lightness, but the dish is just as rich and delicious without it. And I have to call out the readers who noted, in the comments, their lily-gilding additions of lump crab meat or, served alongside, lobster. Gorgeous. Can I have dinner at your place? I could sing a really cool corn song for my supper. … Featured Recipe View Recipe → Want all of The Times? Subscribe.