Thousand Islands

Pops and I will be spending part of our weekend at Leeds, 1000 Islands. We have to enter Canada late Sunday evening for a Monday morning delivery.

We will be looking for a church to attend on Sunday morning that won't take us out of route and then spend the remainder of the day in the 1000 Islands region.

It is so pretty there no matter what time of year you are there. 

We have always enjoyed the drive across the 1000 Islands bridge. It is a high arch and the view of many of the Islands is awesome.

Someday we hope to visit the Boldts Castle and cruise among the islands.

We are going to enjoy some shrimp on Sunday with our Thousand Island Dressing.

Thousand Island Dressing

Its base commonly contains mayonnaise and can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato puree, ketchup, or Tabasco sauce.

It also typically contains finely chopped ingredients, which can include pickles, onions, bell peppers, green olives, hard-boiled egg, parsley, pimento, chives, garlic, or chopped nuts 

Ingredients:

1 cup mayonnaise

1/2 cup chili sauce or ketchup

1/4 cup sweet pickle relish

1/4 cup finely chopped red onion

3 Tbsp. capers; chopped

2 tsp. cider vinegar

3/4 tsp. Worcestershire sauce

Salt and pepper to taste

Preparation:

1. Whisk together all ingredients in a small bowl.

According to The Oxford Companion of Food and Drink, "the name presumably comes from the Thousand Islands between the United States and Canada in the St. Lawrence River." In the Thousand Islands area, one common version of the dressing's origins says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner. Actress May Irwin requested the recipe after enjoying it. Irwin in turn gave it to another Thousand Islands summer resident, George Boldt, who was building Boldt Castle in the area. Boldt, as proprietor of the Waldorf-Astoria Hotel, instructed the hotel's maître d'hôtel, Oscar Tschirky, to put the dressing on the menu. A 1959 National Geographic article states, "Thousand Island Dressing was reportedly developed by Boldt's chef."

The Thousand Islands constitute an archipelago of 1,864 islands that straddles the Canada-U.S. border in the Saint Lawrence River as it emerges from the northeast corner of Lake Ontario. They stretch for about 50 miles downstream from Kingston, Ontario. The Canadian islands are in the province of Ontario, the U.S. islands in the state of New York.

The 1,864 islands range in size from over 40 square miles to smaller islands occupied by a single residence, or uninhabited outcroppings of rocks that are only home to migratory waterfowl. To count as one of the Thousand Islands these minimum criteria had to be met: 1) Above water level year round; 2) Have an area greater than 1 square foot; and 3) Support at least one living tree.

Pictures and Information from Wikipedia.