It’s getting to be that time of year when inquiries for renting my secluded cottage getaway here in PEC take a unique turn, with explanations of how “Quiet Season” hiking to the Nook becomes necessary, and when. But why? “Because the road is steep and narrow at the top of the hill ; because fallen leaves and possible rains make it treacherous.” And additionally,when there’s snow and ice, it’s also the occasion for heating water over the woodstove (which proves itself squarely as a non-decorative device) and for having a taste of living more like early pioneers (but with a Blackberry). Snowshoeing, simmering stews, striking full-mooned moonbeams shining through the woods, not wanting to get up to stoke the fire during the night, the sounds of ice crackling along the shores of the Adolphus Reach. It might even be the year of the sauna.(Ok, so I’m a winter person).
When I recently prompted a mid-photoshoot conversation with Claire Tansey (former Summer-time guest at the Nook, and Food Editor extraordinaire at Chatelaine Magazine) to the topic of “dining in the winter woods”, I liked hearing about a Coq au Vin supper she’d prepared in advance and warmed apres ski in a Mount Tremblant hotel room kitchenette, completed with crusty baguette to sop up the juices….and a bottle, naturally, of good red wine. Here’s her delicious recipe. More posts to come on these winter menu queries that I’ll solicit from other favourite foodies and outdoorsy types I know….
Meanwhile: a bit of necessary business to update on my website (as soon as my webmaster calls back):
Quiet Season Rates (Oct.-Jan) at the Nook are now :$650 per week, $290 for 3 nights, $220 for 2 nights. High Season Rates (May-Sept): at $790 per week (reduced from $850!), $390 for 3 nights, $290 for 2 nights.
Happy Labour Day and enjoy these last wonderful days of Summer ! and let me know what your favourite winter cottage meal might be. Ruth’s Canteen delivers customized picnics, by snowshoe if necessary. No dishwashing or soapmaking required…
photo James Tse Food Styling Ruth Gangbar Props Laura Branson
