Jan 13 2012
Bundle Up: It’s Almost Time for the Quebec Winter Carnival
Have a case of the winter blues? Has cabin fever set in? There’s no better way to beat it than to get outside and celebrate. And, there’s no better occasion than the Quebec Winter Carnival.
AÂ tradition dating back to the early days of the French colony, Carnival is more than your typical a pre-Lent celebration.
Key events and attractions include:
- Opening ceremony at the Ice Palace, hosted by the Bonhomme – the giant snowman “Ambassador” of Winter Carnival.
- Colorful Night Parades – during the 2nd and 3rd weekends.
- Snow sculpture contest – featuring the work of sculptors from all over the world.
- Bikini snow bath – for those who really love the cold!
- Canoe race on the St. Lawrence River between Quebec City and LĂ©vis.
- Dog-sled race through the snow-covered streets of the Old City.
And there’s much, much more.
This year’s Carnival will take place from January 27 to February 12. Most events take place on the historic Plains of Abraham. Dress warmly or warm up by drinking caribou – a traditional Quebec winter drink – at one of the ice bars along the Grande AllĂ©e.
The purchase of an effigy – a small Bonhomme keepsake figurine – grants visitors access to most events. The cost is $13 and they are easily available at kiosks, at over 450 stories in Quebec City, as well as online for groups of 25 or more. (Note: some events are free.)
Learn more by visiting the official Quebec Winter Carnival Website.
Twice a year, hundreds of thousands of snow geese alight alongside the St. Lawrence River. An unbelievable feast for the eyes and ears, the immense flocks transform the river into a rippling sea of white as the air fills with deafening cries. And when these valiant vagabonds suddenly take wing, the sight of their breathtaking aerial ballet is the stuff of legend.
The New France Route (Route de la Nouvelle-France), some 50 km (30 mi.) in length, is an absolute jewel. Imagine it: ancestral homes all along this historic roadway lend it a unique cachet. As a backdrop: the Laurentian mountain chain and its imposing Mont Sainte-Anne; wide open views of the St. Lawrence and ĂŽle d’OrlĂ©ans, known for its bucolic charm and pretty villages; nearby is QuĂ©bec City, seated majestically atop Cap Diamant.
Winter left us one month early, this year. Gone the snow, the cold weather, hats and mits! Bears come out of their dens, Quebecers take down winter carports and scour their BBQ. No doubt, Spring has arrived to warm up bodies and souls. After long Winter months, Quebecers, with renewed energy, are out to enjoy the warmth of the sun. Getting ready for seasonal chores to come, they frantically run to garden centres, hardware stores, boutiques, but also take a ‘springbreak’ by visiting a Museum and sometimes the day ends in a good restaurant! There is always a good reason to celebrate in QuĂ©bec, and Spring is one of them!
As soon as thawing begins, maple sap starts to rise and it is time to meet at the sugar shack to taste maple syrup and old-time food in a rustic and warm de crisse’, maple taffy on the snow and maple syrup desserts, delicious…
One thousand seven hundred (1700): It was the method used by our ancestors. They carved the inside of a half log to fabricate a container. With a branch of cedar tree, they builded a tube to recuperate the water (spout). The water was poured in the wood container, at the bottom of the tree. When the log was full, they poured the water in a cauldron of cast-iron. They boiled outside, in the wood. To avoid wind and rain, they built a little camp.
One thousand nine hundred fifteen (1915): The metal was introduced. At this time, we began to build metalic pails, spouts and evaporator. This method is still used today for those who own one thousand maples or less. It is a party in spring, all the family take part to make the maple syrup. For those who own a lot of trees, the method used is the tubulure (pipe). Every tree is notched and connected at a pipe to the main pipe which carry the water directly to the boiler.
For us, quebecers, it is a tradition to go to the sugar shack on spring time, drink “caribou” and eat a good meal. The caribou is an animal but it is also a mix of wine and alcohol who put you in the ambiance in a short time. The meal, also called “Sugar time feast” is compose of the pea soup, ham, omelet, pork beans, the “oreilles de crisse” (salted back bacon), meat pie, very good with the fruit ketchup, and potatoes. For desert, the pancakes served with maple syrup. It is served family style, they bring big plates on the table and we served ourselves as we wish.
I love Winter. this blessed time of the year when nature is quiet, when silence promotes meditation. I love to walk when the snow crunches under my feet and snow flakes fall gently like stars upon us; I love winter activities, the warmth of the fireplace and hot chocolate! But, what I appreciate most is a big winter storm when secure in this comfortable and warm big house, with a good book to read or, even better, snuggled with my loved one.
I wish to share with you all the beauties of Winter and the activities that make Québec the ideal place to appreciate this great season.
