In our recent conversation I asked Chef Lynn Crawford about the two tattoos in the center of her palms.  For years I have had a curiosity about them, as I've watched her hands on Food Network's Pitchin' In and Restaurant Makeover.

I can tell by her response that she is tired of answering this question "Why does everyone want to know about my tattoos!?" she says with an undertone of exasperation, but she is kind and indulges me.

Forgive the question Chef but we, your people, want to know more about you - and your hands.

I have no ink myself, I've never found an image that I felt I could live with, permanently.  Hell, I can't commit to a hair colour for longer than six months.  I adorn with jewellery, charms, and talismans; they are tokens of my life's journey, while others tell their stories on their skin.

Chef Crawford, hip deep in cranberries on Pitchin' In. Photo Credit: Food Network Canada

Our hands are perhaps our most visible feature, our face may represent us, smile and frown for us but while many cultures cover the face, I don't know of any land that conceals the hands.  Hands grip, grab, reach, caress and scratch, they type, touch and play and (of course), they work.

You can tell a great deal about someone from their hands and you see a great many of them here on Food Gypsy because frankly, it's extremely difficult to craft food without them.

The tattoos we see in glimpses as Lynn Crawford flies though her mise en place are labyrinths, a tribute to the twists and turns of life.

"They are dear to me," replies Chef Crawford  "but, why does anybody really get a tattoo?  I don't know.  I had those done so long ago, like... twenty... twenty-five... a long time ago."

The labyrinth is an ancient symbol, struck in coins as early as the 430BC. Labyrinths appear on cave walls, in pottery and baskets, in sacred texts and on the floors, walls and art of churches all over the world.

It has only one path.  The way in is the way out. There are no blind alleys. The path leads you to the center and out again. It represents the journey of life, to the soul, to oneness; one way in and one way out.

"I am interested," I explain "in what the labyrinth represents in your life.  You have had some very interesting twists and turns in the last few years."

"It's funny how opportunities present themselves in your life, you never know really what would be around the corner" says Crawford.  "If you'd said to me five years ago that I would be at this point it would have been unbelievable.

It really feels like I won a lottery [laughs] because... [more laughter] I'm a very lucky chef!"

In 2009 Chef Crawford left a 24 year career with the Four Seasons Hotel chain, a career that moved her from her native Toronto to New York City and what many consider the pinnacle of success, then she ditched it began a new chapter of her life.  Turning that corner she shifted from employee to employer as she opened her own restaurant in Toronto's Ruby Watchco.

"You look at what life is, your constantly growing.  Hopefully you're growing and your learning and your challenging yourself" says Crawford. "You come to a point where you say 'OK, this is fantastic and I'm so enjoying it but... what's next?'

I always knew I would come back to Toronto.  My mom is here and this is very much home.  I guess you could live anywhere in the world, it sounds like you've done it too, right?  There you are, you're a bit of a Gypsy, I think I'm a bit of a Gypsy myself, I've always moved around and traveled, but home is very important to me.  So coming home to open up a restaurant was always something I've wanted to do."

"Is it everything you thought it would be?"  "And more, much, much more" says Crawford with a wistful tone, a tone that hints of a deep contentedness that only comes from a happy heart.

Head Chef, Lora Kirk and Chef/Owner Lynn Crawford in the kitchen at Ruby Watchco. Photo Credit: Tanja Tiziana yongestreetmedia.ca

With a schedule that sees her day in, day out at a thriving business (two business actually, along with Ruby Watchco there is Ruby Eats, a chef's pantry filled with fresh, local ingredients) and a hit series on the Food Network, that involves a great deal of travel; how does she stay grounded?

"Keep on going" Crawford replies without a flinch, then she laughs "just keep on rollin'!  Of course life is about balance and [pause] I've got to work on that for sure.

But, I enjoy myself, this is my life this is what I do. The traveling [for Pitchin' In], we start off in March and we shoot throughout the whole year. We don't do one big block of shooting, I'm still at the restaurant so I'm out [of town] five or six days, sometimes seven depending on where the location is, it works out to be once or twice a month."

The ideal schedule for a part-time Gypsy, with a love of home.

In life our connections come in many forms, the lives we lead and the stories we share, feed the soul; they nurture, entertain and inspire, thank you Chef Crawford for sharing yours with us.

In the kitchen, food has one way in and one way out, it passes through many hands... like these hands.

Ottawa, you still have time to get your tickets for Chef Lynn Crawford's From The Farm To The Table gala dinner! American Express Winterlude Opening, Friday, February 3, 5:30 pm
Tickets are available until Monday' February 1, at midnight, more information: Winterlude.gc.ca.

Top Photo Credit (Chef Crawford`s hands) coopspeakeats.blogspot.com

Lynn Crawford, hands on and in the kitchen. Photo Credit: lifestylermag.com

Strawberry season.  Ripe for Canada Day festivities, warm evenings and summer barbeques.  This cool, seasonal, make ahead dessert is at once, simple, elegant and sure to impress. 

Technically, it's not a soup, but a simple créme anglaise, or custard sauce made with milk, egg yokes and sugar, gently thickened over heat, combined with white chocolate and then chilled and served over fruit for a dramatic colorful effect. 

Compliments of the talented French Chef in my life, Chef Benoit Gelinotte, this is a recipe that has appeared on a number of menus under his care over the course of his 25 year career in many forms, finding the perfect balence of creaminess against the acidity of the fruit without being overly sweet. 

It's among his signature dishes.

To my pallet, this cool, refreshing dessert has comforting familiarity - smooth and rich - like melted ice cream, with the sharp tang of fresh mint, which elevates and enhances the flavors to five star status. 

At one stop along the path of his colourful career, Chef B tickled patrons with this little beauty, served in a tall cocktail glass with a sexy parfait spoon and a foam of cremé de menthé - cleverly called the 'On Your Knees White Chocolate Soup'.  It makes you pray for more.

"My white Chocolate Strawberry Kiwi Soup is a personal favorite and perhaps the best selling dessert I've ever created" says Chef B  "I can only guess how many hundreds of liters of créme anglaise I've made over the years.

The secret to a good créme anglaise," he instructs "is ensuring that the liquids are properly tempered and once combined, do not  boil, because then you're left with curdy, scrambled eggs and a broken sauce. 

Be easy on the heat and never take your eye off the custard."

He has a point, scrambled eggs in runny goo = bad.  This will not impress your friends.  But a smooth, rich, creamy custard gently flavored with almond - will. 

Make the custard base as much as a day ahead and chill until ready to serve.  The fruit is genlty stewed in sugar and mint at room temperature for about an hour to render the juices and mingle the flavours.  It then comes together "a lá minute".  (I know, look at me with my French.  Ha.)  Perfect for parties, no matter how much wine the cook has consumed with dinner. (I find closing one eye helps in this matter...)

A stunning cool summer dessert from Chef B, to make your summer sweet. 

I suppose I'll have to find a way to thank him for that.  Perhaps a nice, stinky piece of cheese, something decidedly 'sock-like', that's always a hit with the French, they love a good 'footie' cheese.  Bon Appetit Foodie Gypsies. 

O Canada, you make good stawberries!

White Chocolate Strawberry Kiwi Soup - Recipe

Prep time: 30 minites

Cooking time: 30 minutes

Ingredients: 

• 5 egg yokes
• 1/2 cup sugar
• 1/2 teaspoon almond extract
• 2 cups whole milk
• 1/2 teaspoon vanilla extract
• 1 cup white chocolate chips
• 2 cups sliced, fresh stawberries (approximately 1 pound of fruit)
• 1 cup sliced, quartered fresh kiwi (approximately 5 kiwis)
• 1/4 cup finely chopped, fresh mint
• 1/4 cup sugar

Method: 

1) In medium bowl, whisk together egg yokes, 1/2 cup of sugar & almond extract until smooth.
2) In medium saucepan, bring milk to a boil over medium high heat then immediately remove from heat.
3) Temper hot milk with egg mixture by whisking 1/4 of the hot milk to the egg mixture to warm it slightly, then whisk one 1/4 of the egg mixture back to the hot milk to cool it slightly, then add the remaining milk, now cool, slowly drizzled into the egg, constantly whisking to avoid lumps until both are combined and frothy.
4) Pour combined, egg & milk back into the sauce pan and return to medium heat, and simmer to thicken.  Do not bring this mixture to boil, a small simmer is all the heat you need, stirring constantly to avoid scalding and "cooking" the egg.
5) Remove from heat, add white chocolate chips and stir, off heat, until melted.
6) Return to medium low heat to thicken, stirring constantly.  Note on consistency:  The custard should cling to the back of a spoon to make a film.  If you take your finger and draw a line though the liquid, the remaining sauce should not run through the line, but instead remain stationary on the spoon for about three seconds, thanks to the coagulation of the yokes.  The French call this "a la nappe" - "to coat".
7) Strain custard though a fine sieve to remove any lumps for a smooth, creamy finish.  Chill, covered, in the fridge minimum of one hour or as long as overnight.
8) In medium bowl, combine cut fruit, 1/4 cup of sugar and finely cut mint.  Let stand at room temperature to render juices and combine flavours, approximately one hour. 

To serve, spoon fruit into bowl, or glass (preferably chilled) and gently ladle the custard over fruit.  To finish, add drizzle of fruit syrup from the bottom of the bowl over custard for added drama and colour.

And... smile.  See?  Wasn't that easy?!  You're a superstar.

Mild mannered Natasha LeBlanc; Chef by day, Bacon Girl by night --- fighting crimes against bacon everywhere. 

Now that's my kind of superhero.    

A recent dalliance at Play - Food, Wine introduced me to  a man in whites; Chris Wylie, Sous Chef and our conversation took an all too familiar turn down the dangerous road of... bacon.  How great it is.  How we can't live with out it and pork in general.  

"Oh, we don't do a staff meal without bacon" declares Chris.  

Suddenly I am considering dumping this whole food/travel writing/photography thingy and going back to waiting tables just for new bacon enhanced experiences at Play.  Are they hiring?   

Chris laughs and insists that I meet Natasha LeBlanc, on the Play cuisine team - who recently had a strip of bacon tattooed around her wrist. (Now, that is a girl with a commitment to pork.)  

Indeed, Natasha emerged from the kitchen and plans for an in-depth Food Gypsy conversation were set - just as soon as her 'bacon perfume' arrived. 

Natasha LeBlanc, as sweet as maple bacon.

That day has come.  I hereby dub her, 'Bacon Girl' defending defenceless pieces of bacon from going off in the fridge.   

And I thought I loved bacon.  Ha!  Mine is a mere passing interest in comparison.  This is her first tattoo.  

"I wanted to get something that really meant something to me" says Natasha.  Thus the bacon bracelet now on her skin.     

"I see where you're going with this" says I "relationships come and go, Chinese characters always need to be explained but bacon --- is forever."  

What better place to meet this modern day (meat) hero than at a place there fairly reveres pork in all it's glory - Murray Street - Kitchen, Wine, Charcuterie.  Its logo is pig shaped.  Bless their little bacon wrapped hearts.  

Between bites of the best (read highest calorie, sharp and creamy) Mac ‘n’ Cheese I've ever had outside the confines of my own kitchen (hand-cut sour cream spätzle, Le Coprin mushrooms, mixed artisan cheese sauce) and tasty looking morsels of the Charcuterie Plate (deep-fried smoked head cheese, cretons, shaved ox-tongue, regional cheese selection, boiled egg, mustard, pickled things & Rideau Rye) devoured between eyes-rolling-back moments; we chat.  

Gypsy:  What's your favorite Bacon?
Bacon Girl: Double Smoked.
Gypsy: Pan fry or oven fry?
Bacon Girl: If I'm only cooking a couple of slices, pan fry, but... who does that?  Oven fry.
Gypsy: First industry job?
Bacon Girl: White Spot, Edmonton.
Gypsy: Where did you train?
Bacob Girl: CCI (Culinary Institute of Canada, PEI.) plus a degree in Criminology from the University of Ontario.
Gypsy: Criminology? So... fighting crime is not new?
Bacon Girl: (laughs) No, I guess not.
Gypsy: What constitutes a "crime against bacon"?
Bacon Girl: Oh, definitely improperly cooked bacon.  Soggy bacon.  Burnt bacon. Half raw bacon. It must be stopped.  Respect the pig, let it be crisp.
Gypsy: (though giggles) Here, here!  Tell me how you cook your bacon...
Bacon Girl: Cook to halfway, sprinkle with brown sugar, return to oven, finish with Jack Daniels.
Gyspy: Ahhhhha, a Jack girl. I think I smell an Epic Mealtime tribute.
Bacon Girl:  OH MY GOD. I LOVE those guys.

Gypsy: What's your favorite episode?
Bacon Girl: Turduckinpig! (http://www.youtube.com/watch?v=7Xc5wIpUenQ)
Gypsy: Hahahahahaha... a classic.  Be fun to throw down with the Epic boys don't you think?  Sure we could take them.
Bacon Girl: (laughing hysterically, wagging her head, pursing her lips) Bring it.  I don't see no bacon tattoo on those boys.

Hear that Epic Mealtime?  Bring it.  Bacon tattoo = epic... pork... dedication. (can we still have shirts?)  

I'd like to adopt her please.  If I had a daughter, I'd want her to be just like Natasha; fun, quirky, passionate, able to cook pans of bacon in a single bound, strong desire to be an organic farmer and sing lullabies to pigs & tomatoes.  Such a noble profession.  Honest.  Simple.  

Makes one wonder --- if I was cloned.  I lost a toothbrush about 27 years ago, cloning was just taking off.   Maybe some mad scientist...  

... she does look a little like me and I too love double smoked bacon.  

Nahhhhhhhhh.  Coincidence.  

Pass the bacon.  Be sure it's properly cooked.  Don't want to get Bacon Girl angry - you wouldn't like her when she's angry.  Though she'd still smell sweetly of Candied Bacon. 

Sigh.

http://www.murraystreet.ca/
110 Murray Street, Ottawa, Ontario 613-562-7244  

The Source of her Bacon-y Super Powers...

Celebrate every moment, every milestone, every day, every corner turned.  This is your life. ~ Gypsy

Friday, March 25, 2011. Graduation day at Le Cordon Bleu Ottawa.

A day to celebrate the achievements of friends and former classmates, cheering wildly from the bleachers, herding them into small groups for forced photo opportunities.  These are the moments that make up our lives.  Milestones remind us how far we've come, they demonstrate the trajectory of our life and allow time for renewal and adjustment.

Each life is formed by the choices we make.  Perhaps the most important life lesson - learned at any age - is the lesson of learning to trust yourself and the choices you make.  Interesting that this day of celebration should fall on the anniversary of the day that changed my life.  One year to the day since my final departure from The Dragonfly Inn, the day I embarked on a whole new life.   In it - I gave myself a freedom that before I'd only dreamed of.

I created something totally new and recreated myself in the process.  On those days when doubt creeps in, I step back to see the bigger picture, the underlying passion that is the foundation of this new life.  Five countries and 30,000 miles.  I let my desire for salt and sand lead, followed with an insatiable desire to learn.  I did things I've never done before, I learned to 'wing it' in whole new ways, and the results are nothing short of amazing.

I learned to think less and feel more.  The heart has greater intelligence than the brain --- it will tell you when to move forward, when to stand still and when to run like hell.

I learned to listen to my heart... one thing I know for sure... it always works out.   Every single time.   So if it looks like it's not working out that just means it's not done cooking yet.

"How long do we cook it Chef?"
"Until it's done..."

I chose not to walk across the same stage as my former classmates now graduating from Intermediate Cuisine. Instead I chose my own stage, pushing to new heights and professional achievements, following my bliss.  I have my own trajectory of life, love and personal happiness.

The way we create success is not by turning our back on those we love, but by wrapping our arms around them at every opportunity, no matter where we go, because that is where happiness lies...

... in the heart.

I have a good heart.  It guides me well.  I trust it.  It loves champagne and celebrations, naps, chocolate and laughter.  Can't wait to see where that heart takes me next.  It keeps going on about Italy... this should be interesting.

Apparently, it's not done yet.

This is my own version of  'Superior Cuisine'.   This Gypsy has itchy feet.

Congratulations on a job well done! Drink in your life...

A shiny pot of... BUTTER! (what else!?)

In the quiet of the holiday season, amid much celebrating, on a clear night there was a whisper on the wind.  A soft voice, that beckoned me back to the Halls of Butter.

“There's so much more to learn...” it said.

It begins again. Le Cordon Bleu Ottawa, Intermediate Cuisine.  The sophomore term - eleven weeks - begins today.

Despite the colour and glitter of the holidays, the celebration of graduation from Basic Cuisine, Christmas and the New Year... life has seemed somehow empty without it.  The fire.  The knives.  The laughter.  The team.

The way my brain aches at the end of a day.  Pushed and encouraged.  Driven to higher levels of execution.  Timed.  Under scrutiny. Under pressure.

It is a delicious delirium of cuisine, camaraderie and desire... to know what I do not know... to allow the good stuff to flood in. 2010 has been a year of “good stuff” and if the way it has begun is any indication, 2011 promises a year of brightly coloured packages, champagne, sunshine, newness, shiny things... and butter.

It is time for new goals.  Time to stretch and grow some more.  To smile every morning, delighted to be exactly where I am.

Time to breathe in the scent of butter and listen to its song and taste its sweet warm tones on my lips once again.

Like a familiar lover.

The seduction... of the senses.  No wonder the French are famous for it.
(They had me at “Bonjour”...)

Let the Halls of Butter ring with laughter, be warm with discovery and may you never, burn your butter!

As we work behind the scenes at Food Gypsy to bring you MORE in 2011...

Enjoy Part III of our Real Life. Real Butter. Series: Work Experience Student Edmund Asitei in conversation with Food Gypsy - behind the scenes at Le Cordon Bleu Ottawa, the Production Kitchen."... six months, six am until whenever the job is done, Monday to Friday..." ~ Edmund Ashitei, Cordon Bleu Student

That pretty much says it all.

Good Morning Foodie Gypsies! More Food Gypsy TV...

In Part II in our Real Life. Real Butter. Series we take you behind the scenes Le Cordon Bleu Ottawa;  in conversation with one of my favorite Chefs; Chef Christopher Price in the Production Kitchen.

(Oh relax, they're all my favorite just in different ways.)

In my research before choosing a culinary school I considered several factors; the structure of the program, the depth of the instruction, the caliber of the instructors, the stability of the institution, it's reputation within the industry, what students (past and present) say about that institution and finally I visited my top four picks to see how it "felt".

•  Top four picks: Culinary Institute of America (CIA, New York, USA), French Culinary Institute of America (FCI, New York, USA), Pacific Culinary Institute (Vancouver, Canada) and Le Cordon Bleu (Ottawa, Canada)

First impressions count for a lot, each was welcoming (though some, more so than others) they were interested in me and my goals and each offered a program of intensity and depth.

What I found surprising in these visits was not what was present (they all have similar buildings and kitchens) but what was missing... the smell of something cooking!

The FCI smelled like... bleach. Must have a great cleaning crew but it was rather off-putting.

Wafting down the halls of the CIA... nothing, and I do mean nothing.  Is the venting system that good or was the class schedule such that I was not there during 'cooking' hours?  Life's little mysteries.  No chance to ask,  I got the impression that unless I was writing a cheque right there and then I really was not important.

The two exceptions in 'the nose test' were the Pacific Culinary Institute and Le Cordon Bleu Ottawa.

The Pacific Institute held the aroma of seafood, garlic and ginger, distinctly Asian... then the warm, easy scent (just down the hall) of vanilla.  Both sugar and salt equally represented.  They took a great deal of time with me.  Vancouver is my hometown and the influence of Asia is so dominant in their style, I thought we might be a good fit.

From the moment I walked though the doors at Le Cordon Bleu, smelled like BUTTER.  (thus my fond little nickname "The Halls of Butter")  As I walked past the demo kitchen - beef.   As I walked into the pastry class - chocolate.

A student passed me a chocolate, I began to fall in 'like'.

We are very different in style, Le Cordon Bleu and I -  where I am casual and loose in my approach - it is precise, extremely so.  I honestly did not expect to find a fit here but the longer I stayed the more I began to desire a measure of precision.  In it there is structure, discipline and foundation.

Descending the stairs to the Production Kitchen there was the heady aroma of all things delicious; bread, pastries, (more) butter and lobster.  (It smelled like I cook, but better.)

Chef Christopher looked up from his desk covered in paperwork and spent a half hour in conversation with me that day... food, the industry, training, timing, opportunities and... Nova Scotia. We have the Annapolis Valley in common, he even knew my big, red house (The Dragonfly Inn).

"Oh, the one down by the train station?   I love that property!"

Colour me surprised.  "Yes Chef, that's my garden!"  (I miss my garden...)

It was in this conversation that I realized the opportunity in front of me.  The Production Kitchen is a place to sharpen your skills and work in 'real life' conditions - for a student in any level.   All culinary colleges offer the restaurant side of practical application but that is only open to intermediate and superior students.

The Production Kitchen is open to anyone... just volunteer... show up and LEARN.

Once the scullery kitchen of the great mansion that is now Le Cordon Bleu Ottawa, the Production Kitchen has a feeling of 'belonging' of 'service' of 'commonality'.  It has become one of my favorite places to spend my spare time.  I love to learn.

Hope you enjoy this brief vignette with Chef Christopher, who is a lovely, well spoken man.

Tough and demanding, but fair and kind.  He will push you, he will ask you questions, he will test your skills, support your efforts to improve and he will demand your very best.  And that is why we love him.  If you ask nicely he will even share his bread recipes with you, they make about 20 loafs.  (I'll do some math and get back to you.)

A little "behind the scenes" peek into the Halls of Butter.

Welcome to Food Gypsy TV

Thrilled to add a new layer to the Food Gypsy experience, in this a rare (rather hilarious) behind the scenes glimpse into the inner workings of Le Cordon Bleu Ottawa, from the heart of the collage; the Production Kitchen.

In our first installment of our "Real Life. Real Butter."  Series Food Gypsy talks with fellow students and Chef Christopher Price about the kitchen, the industry and --- food.  

Plus the added benefit of seeing me, before 6AM, without makeup.  (why do I do this?)

Much more (FUN) to come!
Happy Holidays,
Gypsy

On December 17, 2010 we gathered in Ottawa's National Arts Centre as one, student body.  We were fewer than when we began three months ago - wiser for the experience and slightly thicker around the middle. 

As valedictorian Ashely Ndamvo put it (in one of the most eloquently delivered speeches I have heard in a very long time): 

"...pre Cordon Bleu weight and post Cordon Bleu weight..."

On this day we shared a common goal; to walk across that stage and collect those tokens that mark this right of passage.  To say:  "I am ready for what lies ahead."

For those receiving their final parchment, graduating from Superior, this marks the beginning of a new voyage.  Stepping outside the Halls of Butter they will find their own way as Cordon Bleu Alumni.  I wish you a safe, joyful journey and encourage you to stay in touch... share that path with us.

For those who remain, entering Intermediate and Superior both Cuisine and Pastry - there remains much to learn. 

Graduation Day was not without sadness for me.  I am so very grateful for those that gathered... the cheer that made me blink back happy tears from new friends, new confidants, new "family", new peers...  but I could not help but feel a sense of loss for those faces I would have liked to have shared in that moment. 

It is a sadness I let pass.  That I have this moment to share is a sign of growth and movement in my life and soul.  On so many occasions I could have walked away, I could have been broken and lost but instead I am so very found. 

Found in community and a sense of belonging so deep that it moves me - greatly. 

On those days when I have no will to believe in myself, I have you. 

(... and butter.)

In this moment of cosmic in-breath, this long night of darkness as we move towards winter solstice - this time of reprieve as we move from one year into another - it is cause to reflect on a journey well-lived in one of the most powerfully uplifting years of my life.   

The year I let everything go and let what was new... find me. 

My "Life from Scratch Tour" an adventure of 20, 000 miles (and counting).  In Mexico I was found by - Rest.  In Belize, Recreation.  In New York there was - Reunion.  In Cuba I met  - Resolution.  In Honduras I was hit hard by - Revelation.  Retuning to western Canada my heart sored in - Reconnection. 

But Ottawa, has been the most magical of them all, it is in this place that I found... REINVENTION.   Or rather, it found me. 

I like this new life... I made it from scratch.  (I used lots of butter... and salt.) 

This was as far as I planned... Basic Cuisine at Le Cordon Bleu's Ottawa campus.  Complete.  This next thing is all new. 

The new term at Le Cordon Bleu Ottawa begins January 7th, 2011 and I will be joining my classmates as an Intermediate Cuisine student.   Doors swing open, there is so much MORE to share, to enjoy and to tell.  We will see where that takes us.  I do not know the way from here.

Before we knew the earth was round explorers would use maps of the 'known world' and on the edges there was a notation: "Here there be Dragons."

I have entered the land of Dragons.  (That`s OK... I am one!)

So be still my Gypsy feet, beat well my Gypsy heart, unleash my Gypsy soul.  I may steal your horse and your heart... you might get one back but not the other.

Let loose the Dragons... I am... home.

Ottawa. Enchanted by the lights of "home".