“The undone business of one season will be the extra work of the next,” writes Tom Carpenter in his article, Closing up the Cottage. Never were truer words spoken. So on the eve of close up weekend, we do ours a little earlier to coincide with our Thanksgiving dinner, I am busy making a list of all the things we need to bring with us.

The better prepared I am, the easier this whole process will be, not only now, but in the spring as well.

So here is my Close Up Checklist:

1. 6 Rubbermaid storage containers for:

• liquids, dry goods, fridge stuff, valuables, kid’s games and bathroom toiletries (it’s recommended to bring home your bathroom toiletries, hand cream, conditioners and sunblocks as they will lose their consistency and effectiveness once they’ve been frozen)

2. Steel wool to seal the cracks and keep out mice

3. Tools to turn off the water

4. 2- Gallons of plumbing antifreeze (we have two toilets and rule of thumb is 3 cups of antifreeze per tank and bowl, plus 1 cup for every sink and drain, and 2 cups for shower-stall drains)

5. Recycling bags for old magazines, newspapers and cans

6. Baking soda for fridge

7. Vinegar for cleaning

8. Extra garbage bags for transporting bedding, and storing what remains
9. Straps to transport the kayak

10. Rain gear - it’s suppose to pour all weekend (sigh)

11. Registration for the boat trailer and prearrange with marina to drop off the boat on Saturday (heavy sigh)

Well that’s my list - if I’ve missed anything let me know.

Here’s to no surprises next spring.

Cheers,

Julie

When it comes to closing up the cabin for the winter you can never be too careful, especially when it come to turning off the water. The challenge of winterizing the cabin is, you’re not going to know you made a mistake until next spring, and by then, the damage is already done.

Ray Landry of Raymar Plumbing and Heating in Kenora, has lots of experience with cottage plumbing. He offers these suggestions to new cottage owners and women, who like myself, wish they knew how to turn off the water, but are overwhelmed by the whole process.

1. Make an initial checklist and try to follow it. It is a good idea to work in pairs.
2. Turn off the power to the hot water tank first, if this gets drained and the heaters are still on, the elements will get burn out once the air hits them. Be careful in the spring when you turn the power breakers back on, making sure the hot water tank is turned off.

3. When setting up your plumbing system, try to put the drains where they are accessible, ideally, have two drain point valves. That way you don’t have to crawl around underneath the cabin making sure you haven’t missed a valve.

4. Don’t use ethylene glycol or car antifreeze on your drains and toilets. Instead, Ray recommended using RV or Plumbers antifreeze - it’s non toxic.

5. If you have propane appliances, try to seal the flue passage way, and have them checked in the spring, especially if you have a propane fridge. These are easily blocked and something as small as a spider can affect your cooling systems.

If you would like a detailed step-by-step guide on how to prepare your water system for close up, go to Winterizing Your Plumbing System.

This year, in addition to taking notes, I am going to follow my husband around with a video camera, that way I have a recorded version of cottage closeup. If might make for some interesting viewing depending how everything goes.

Cheers,

Julie

Today’s CottageDaily is written by guest blogger, Heather Bayer.

Thanksgiving has always been a bit of a curiosity for me because we never celebrated it in England. Autumn in the old country has a motley mix of notable dates none of which include any significant amount of eating.

There’s ‘harvest festivals’, which are church services held in September to celebrate bringing in the crops; Guy Fawkes night on November 5^th in recognition of a 16^th century terrorist whose Gunpowder Plot almost blew up the Houses of Parliament; and more recently as a nod to north American marketing,

Halloween seems to have grown in popularity. But there’s nothing this side of Christmas remotely resembling the lavish eating orgy my Canadian and American friends have delighted me with since my arrival on these shores.

This year we’ll be spending Thanksgiving at a cottage enjoying the beautiful Ontario countryside in its fall splendour. I can’t think of anything nicer than following up that big meal with a long country walk, kicking leaves and throwing sticks for the dog, and coming back to cosy up in front of a wood burning stove. Then to top it all, wrapping up warm to sit around a campfire under the stars, to end a perfect day.

If this is your idea of paradise too, renting a lakefront cottage could be just the antidote to any thoughts of the approaching winter. Even at this short notice, there’s still plenty of properties available if you know where to look. CottageLINK Rental Management has a selection of cottages listed for the long weekend, some with open fireplaces or wood burning stoves. But before you start looking and anticipating your country break, there’s a few things to remember.

• Don’t exceed the maximum number the cottage will accommodate. Before you start asking all your friends to come to this great cottage you’ve booked, make sure you know how many can be accommodated. The listing will show the maximum amount of people allowed and you must not exceed this number. The neighbours will probably be up at the cottage for the holidays too, and they won’t hesitate to let the owner know if any overcrowding occurs.

• When you book a rental cottage, particularly for a celebratory event, remember to take along any special cooking utensils that you just couldn’t be without. Most cottage kitchens, although they will be adequately equipped, may not have the complete range of cookware you have at home. So if you plan on having seven different types of veggies and want a separate serving dish for each, you’ll need to take some with you.

• Pack your favourite tableware, napkins and candles as well, if having these match is important to you. Some cottages will provide nothing more than a set of plastic table mats each depicting a different view of Niagara Falls, and a few paper serviettes – which may not line up with your vision of the perfect Thanksgiving table…

If you like the idea of renting a cottage for your next summer vacation, this is a great opportunity to check it out and see if it works for you. Enjoy your Thanksgiving and have a great long weekend.

Heather Bayer has vacationed in many rental properties in Canada, UK and the US, and now owns and rents out her own lakefront cottage in Ontario. Her blog Cottage News, is a source of hints, tips and recommendations for anyone considering renting a cottage for a vacation.

Well it’s almost here, the weekend I dread the most -closing up weekend. I think it’s mostly psychological. Preparing the cabin for winter consists of putting away the toys, including our boat, emptying all the cupboards, cleaning out the fridge, stripping the beds, and my least favourite job - draining the water and antifreezing the plumbing.

Actually, the water and plumbing are “blue jobs,” which in our household means Bill, (my wonderful husband) has to do them. I tend to hover in the background to make sure he is doing them “correctly.” The irony is, I have no idea how to drain the water, I just know if it’s not done correctly, i.e. water gets left in the lines, we will have a mess on our hands come spring. My real job is to pour antifreeze into both toilets. (Note to self, make sure we buy antifreeze on the way to the cabin this weekend.)

Our closing up ritual is not that bad. I read a “closing up ” check list on another cottage related website, and I am thankful our “to do” list fits on a posted note.

I think the reason I dread this weekend is because it signifies the end of cottage season. We are doing all this work for an ending. Contrast my mood to the May long weekend, the beginning of cottage season and I am downright joyous. Personally, I find opening up the cabin, way more work. But do I mind cleaning eve- troughs over flowing with black goopy pine needles, do I dread lugging bedding, planters, food and other necessities back to the cabin? Do I emit having sighs about all the yard work that needs to be done? No. I am pumped. Bring it on, let’s get this party started.

This week, in addition to our Thanksgiving recipes, I will be publishing some helpful tips on closing up the cottage. I am open to any suggestions on how to turn this into a “fun weekend.”

Cheers,

Julie

Some people make their new year’s resolutions in January, I make mine in September - at the end of cottage season. They usually go something like this, “Gee, I wished we’d had more time, I would have really liked to ….”

Despite all the fanfare, cottage season seems to slip by so quietly and so discretely with one weekend’s events quickly followed by another, and yet another. Before you know it, it’s Labour Day weekend.

This year was no exception. It seems like opening weekend was only weeks ago, when we endured three days of pouring rain, while we raked, cleaned and primed.

Now a blink later, it’s September, and close up weekend is fast approaching. So rather than dwell on what I didn’t do or get done, I have resolved to add them to next year’s list. Below are my resolutions for summer 2008.

Nine Things I’m Going to do Next Summer

1. Attend the Comox Valley Farmers Market.
2. Take a ride on the Alberni Pacific Railway in Port Alberni.
3. Go sea kayaking (I lake kayak).
4. Surf in Tofino
5. Spend a day visiting Duncan, Chemainus and Lake Cowichan
6. Plant grass at the cabin
7. Go windsurfing
8. Plant black eyed Susans
9. Buy a new boat

I would love to hear what’s on your list - please send me an email or leave a comment.

Cheers,

Julie

The first group of recipes are the vegetable dishes, beginning with Horseradish Mashed Potatoes. Warning, these spuds have a bit of zip, so if you like bland creamy potatoes, this is not the recipe for you.

All of the recipes listed below are simple, easy to prepare, and require very few ingredients, making them perfect for Thanksgiving dinner at the cabin. The goal here is to maximize your time at the cabin, and minimize your time spent in the kitchen.

Horseradish Mashed Potatoes

• 2 pounds of Yukon Gold Potatoes, cooked and mashed but with no milk added

• 1/4 cup of butter

• 1 cup of sour cream

• 1/3 cup chopped chives

• 1/4 cup prepared horseradish

• Salt

Directions

Add butter to the mashed potatoes, but do not add milk. Separately, whisk sour cream, chopped chives, and horseradish in a medium bowl. Fold sour cream mixture into potatoes. Season with salt. Serves 6.

Carrots with Ginger

• 2 pounds carrots, peeled, cut diagonally into 1/4-inch-thick rounds (can also use baby carrots - cut lengthwise into quarters)

• 1 cup freshly squeezed orange juice

• 1/4 cup butter

• 2 tbsp sugar

• 1 1/2 tablespoons grated, peeled fresh ginger

• 2 tablespoons chopped fresh parsley

Directions:

Place carrots, orange juice, butter, sugar and ginger in a large skillet over medium-high heat. Bring to a boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley. Serves 6.

Roasted Butternut Squash with Brown Butter and Nutmeg

• Nonstick vegetable oil spray

• 2 pounds butternut squash (about 1 large), halved, seeded, peeled, cut into 1-inch cubes

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter

• 1/4 teaspoon freshly grated whole nutmeg

• Additional nutmeg for garnish

Directions:

Preheat oven to 375 F. Spray large rimmed baking sheet with nonstick spray. Place squash on sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat; arrange squash in single layer. Bake squash until brown and very tender when pierced with a fork, stirring occasionally, about 30 minutes. Transfer to bowl.

Melt butter in small saucepan over medium-low heat until foam subsides and butter turns nutmeg brown, about 4 minutes. Pour over squash; stir lightly to coat. Toss with more salt and 1/4 teaspoon nutmeg. Sprinkle with more nutmeg and serve.

Stay tuned for next week’s recipes on the turkey, stuffing and cranberries.

Cheers,

Julie

It’s three weeks and three days to go until Thanksgiving, my favourite holiday. In honor of this festival of food, the next three Thursdays will be devoted to preparing a delectable fall feast.

This traditional holiday has changed rather radically since we bought the cabin. Thanksgiving dinner at the cabin now takes place outside on somebody’s deck, weather permitting. Instead of gathering around our dinning room table, we now gather around a a couple of picnic table pushed together and sit on makeshift benchs. There is no lace table cloth, good china or crystal. It is more like a mishmash of plates, borrowed cutlery, and plastic wine cups.

There is no waiting for the hostess to take her seat at the head of the table before we start eating. We have dispensed with any formalities. Often we don’t even know what we’re having for dinner until everyone shows up, bringing it with them. At the cabin, everyone pitches in. The hostess cooks the turkey, we bring our own plates, cutlery along and something to drink. At the alloted hour, we gather around a makeshift buffet table, load up our plates and loosens our belts. I’m pretty sure we’ve never even attempted to say grace.

Do I miss the traditional supper? Not a chance. I love eating outside looking at the lake, while I savor my creamy mashed potatoes smothered in gravy. One year, I even managed to squeeze in a wakeboard, the last of the season, before my turkey dinner. I also like not having to spend the day cooking a big meal that gets devoured in 20 minutes.

Our cottage potluck is a great time to try new dishes and enjoy some twist on old favourites. This is a holiday steeped in tradition, when people cook their childhood memories. Take for example the oyster casserole we had two years ago, growing up on a beef farm in rural Ontario, we never had oysters for our Thanksgiving. But here at the cabin, anything goes.

So whether you sit down for dinner at home, at your mom’s, or at the cottage, stay tuned for the first set of recipes. And break out those turkey pants.

Cheers,

Julie

Oatmeal has always been one of my favourite breakfast foods. As a child, I ate it everyday. Back then, I think it was the brown sugar I loved, not the cooked cereal.

Fast forward 30 years, and I am still eating oats for breakfast, only now, it’s granola. I made the switch after trying a friend’s homemade granola, and have been eating it ever since.

Studies have proven that eating oats for breakfast is not only good for me, it might actually save my life. Here are some of the health benefits derived from eating oats/oatmeal daily:

• Lowers your cholesterol
• Reduces risk of cardiovascular disease
• Enhances your immune response to infection
• Stabilizes your blood sugars
• Substantially lowers the risk of Type 2 Diabetes
• Helps protect against break cancer

If you would like more detailed information on the studies conducted, please visit The World’s Healthiest Foods website.

If you, or your children, are not a fan of cooked oatmeal and would like something with more crunch, below are two great recipes, Horne Lake Granola and Cranberry Oat Bars (Sourced from Epicurious.com).

Here’s to good eating and healthy living.

Cheers,

Julie

Cranberry Oat Bars

• 1 1/2 cups old-fashioned rolled oats

• 1 1/4 sticks (10 tablespoons) unsalted butter, softened

• 1 cup packed light brown sugar

• 2 large eggs

• 2 tablespoons whole milk

• 2 teaspoons vanilla

• 1 cup all-purpose flour

• 1/2 teaspoon freshly grated nutmeg

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1 cups pecans (6 oz), chopped

• 1 1/3 cups dried cranberries, chopped

Directions

Put oven rack in middle position and preheat oven to 350°F. Generously butter a 9-inch square baking pan.

Toast oats in another baking pan, stirring occasionally, until pale golden, about 12 minutes.

Beat butter and sugar with an electric mixer until fluffy. Beat in eggs, milk, and vanilla. Whisk together flour, nutmeg, salt, and baking soda, then beat into butter mixture until incorporated. Stir in oats, pecans, and cranberries. Spread in buttered pan.

Bake until golden and a wooden pick inserted comes out clean, 25 minutes. Cool in pan 20 minutes, then cut into bars.

Horne Lake Granola

• 3 cups of large flake oatmeal

• 1 cup of slivered almonds
  

• 1 cup wheat bran

• 1 cup unsweetened coconut

• 1/3 cup pecan halves

• ½ cup pumpkin seeds

• ½ cup sunflower seeds

• ¾ cup unsalted cashew nuts

• ½ tsp salt

• 2 tbsp ground cinnamon

• 1 cup maple syrup

• ¼ cup sunflower oil

• 2 tsp pure vanilla

• 1 cup dried sweetened cranberries

Directions:

Preheat oven to 250 degrees Fahrenheit and line two large baking sheets with parchment paper.

In a large bowl, combine the first 10 ingredients. Mix well. In a separate bowl combine oil, maple syrup and vanilla. Add to dry ingredients and mix thoroughly.

Divide the granola between the two baking sheets and pack down over the entire sheet. Back for about 11/2 hours, stirring every 15 minutes. The granola should be golden brown and crunchy when it’s done. Once it has cooled, add the cranberries. Store in an airtight container.

This makes a great breakfast or snack, and goes great with yogurt.

It’s early Saturday afternoon at Granville Island Market in Vancouver. A light rain is falling. We have just returned to our vehicle when my friend puts her key in the ignition and tries to start her late model SUV. Rrrrrrrrrrrrrrrr. Nothing. Rrrrrrrrrr. Nothing. “Umm, I think you have a dead battery,” I tell her. A few more tries and the igniter starts making a clicking sound. ‘That’s not good,’ I think to myself.

No big deal. “Do you have any booster cables?” I ask, “No? OK, I’ll go find some.” Hoping out of the dead vehicle, I set off, walking around the market, flagging down passing motorist, and asking the same questions over and over again.

Out of the eight people I stopped, including two Volvo drivers, none of them carried booster cables.

Last year, BCAA responded to over 200,000 calls from their members whose cars wouldn’t start. The cause? Dead batteries.

Often in ferry line-ups, especially when there has been a lengthy delay, it is common to see cars with their hoods up, waiting for a boost. Running the radio, or watching a video, drain their vehicle’s battery, leaving motorists stranded.

Boosting a Dead Battery

When it comes to boosting a dead batter, there are a couple of things you need to be aware of, according to Dave Weloy of BCAA.

First, build a surface a charge with the other vehicle.  This is done by hooking up the booster cables to each vehicle and waiting five to 10 minutes before you start the engines.

Second, be careful when starting the dead car’.  Most drivers press down on the accelerator and to rev the engine, thereby sending a high voltage back to your vehicle. This can blow your ignition modules.  Have the driver of the dead battery turn on all their instruments i.e. heater, radio, fan etc.  This will absorb the extra energy that’s being produced and save your car from a power surge.

Also, according to BCAA’s website, you should have your battery tested as part of your regular vehicle inspection. The actual life of a battery is three to five years.  People assume their batteries are going to last much longer than they actually do. It is easy to test the condition of the battery without having to remove it.

You can help maintain your battery by checking the water levels and topping them up with distilled water.  Cleaning the corrosion from your battery’s connection point is also recommended.  This is done by removing the clamps and scrubbing the metal with a wire brush, baking soda and water.

Despite having a BCAA membership, it was faster to pay a cabbie $15 for a boost. Note to self - cab drivers always carry booster cables. Not that I’m gloating or anything, but your’s truly does carry them. So if you are ever stuck on the side of the road, or your car won’t start in the ferry line up, if you spot a silver Jeep with “CottageDaily.com” on the back window, flag me down. I will be happy to give you a boost.Cheers,

Julie

PS. Red Positive - Black Negative

If you’re interested in buying a kayak, now is the time of year to take a closer look, especially, if you’re OK with a used one.

Kayaking season comes to an end around the end of September on the west coast. The majority of tour operators put their entire fleet on sale. Why? Because sea kayaks start at $1,200 and can cost as much as $5,000. Businesses do not want to tie up that much capital on equipment over the winter. It is cheaper for them to sell off the old fleet and buy new every year. Every touring company is also a kayak dealer, enabling them to purchase their new fleet at dealer’s prices.

You can save approximately 25% to 40% depending on the age of the kayak. But Richard Anton, owner of Alberni Outposts, cautions buyers, “ Make sure you chose the right kind of kayak. It’s like buying shoes, if they don’t fit, then it’s not a bargain at any price.”

So how do you know which kayak to buy?

First, determine where you are going to be kayaking. Kayaks are designed for different types of water. A lake kayak is much different and more stable than a white-water kayak. If you are planning on tripping or camping, you will need a kayak with more cargo space.

Second , set a budget. Kayaks are not cheap. Establishing a budget will dictate the type of kayak i.e. roto mode or fiberglass you can afford. Also, budget about $500 for the extras, see Tips on Buying a Kayak to learn what additional equipment is required.

Kayak Construction

There are four major materials that kayaks are made from. Below is description and comparison:

Rotationally Molded Plastic (Rotomold) - made from plastic, these kayaks are the cheapest and are practically indestructible. This material is most widely used among kayak manufacturers. It weighs 10% more than fiberglass. They are the best selling kayak.

Thermal Form Kayaks – this is a new technology and it is getting some pretty good press. They are 30- 40% cheaper than fiberglass, yet very quick. More to come on these kayaks.

Fiberglass – It is lighter than rotomold, but you are going to pay more for it, typically double in price. Fiberglass requires more maintenance, especially if you are in salt water. Fiberglass will rip, so be prepared to patch. They are durable, but avoid rocks and gravel.

Kevlar – This is the lightest material, 21 pounds less than fiberglass, and as strong as a rotomold kayak. But better bring your gold card, they are also the most expensive.

If you are just looking for a recreation kayak for the lake, a smaller used boat will start at $350.

Necky, Current Design, Wilderness Systems and Seaward Kayaks are all good places to start to get acquainted with the manufactures. Once you have decided on the make and style of kayak, the following are just a few of the sites currently featuring used boats:

Alberni Outpost, outforadventure.com, bcseakayak.com and kayakbc.ca.

Happy Paddling.

Cheers,

Julie