It’s cold tonight here in Quebec
It’s supposed to be -8°F tonight. That’s cold by any measure.
We’ve become more or less used to temperatures in the 00’s, teens, and twenties. With the right clothes, that’s fine. When we’re out skiing, unless it’s really windy, it’s fine, too, and even then, we can ski along a more sheltered trail in Parc National du Bic, which makes all the difference.
And recent days with temperatures in the upper 20°’s F, pushing 31 to 33°F, well, that felt downright “warm” even though that would be a cold day back in Asheville.
Our intention tomorrow is to ski in the morning and either have coffee and a snack or lunch in Rimouski for Valentine’s Day.
Dinner at home is already planned, a traditional red dinner, with a tomato sauce accompanying seafood, in this case scallops. (Maybe I’ll kept the sauce separate; somehow tomato and mushroom sauce don’t quite match scallops, but it was delicious with our faux steaks this evening, cooked with my improvised sous vide method with French canning jars on the stove). Delicious for basically inexpensive “tournedos” of beef.
It’ll be a good day to stay at home, too, when we’re not out and about. Here I’m enjoying the late afternoon light.
We’ve become more or less used to temperatures in the 00’s, teens, and twenties. With the right clothes, that’s fine. When we’re out skiing, unless it’s really windy, it’s fine, too, and even then, we can ski along a more sheltered trail in Parc National du Bic, which makes all the difference.
And recent days with temperatures in the upper 20°’s F, pushing 31 to 33°F, well, that felt downright “warm” even though that would be a cold day back in Asheville.
Our intention tomorrow is to ski in the morning and either have coffee and a snack or lunch in Rimouski for Valentine’s Day.
Dinner at home is already planned, a traditional red dinner, with a tomato sauce accompanying seafood, in this case scallops. (Maybe I’ll kept the sauce separate; somehow tomato and mushroom sauce don’t quite match scallops, but it was delicious with our faux steaks this evening, cooked with my improvised sous vide method with French canning jars on the stove). Delicious for basically inexpensive “tournedos” of beef.
It’ll be a good day to stay at home, too, when we’re not out and about. Here I’m enjoying the late afternoon light.
I remember that our son, who grew up in Chicago, was in mild shock from the serious cold that one winter he spent in Montreal.
ReplyDeleteWell, it's definitely cold here! This winter has been much milder than last year, with clear highways free of snow, which I'm thankful for.
DeleteWe've found (as Southeastern U.S. folks) in terms of being happy with the cold is that it's all about the right clothing: base layers, always, then appropriate layers on top of that, not to mention ski pants out skiing, or our vintage heavy down jackets for venturing out on other excursions.