The Festivals:
The Québec Carnaval: www.carnaval.qc.ca
Festival Montréal High Lights: http://www.montrealenlumiere.com/accueil_fr.aspx
Fêtes des neiges: http://www.parcjeandrapeau.com/
Downhill skiing:
Mont Sainte-Anne: www.mont-sainte-anne.com
Mont Saint-Bruno: www.montsaintbruno.com
Mont Saint-Sauveur: www.montsaintsauveur.com
Mont Tremblant: www.tremblant.ca
Mont Orford: http://www.orford.com/
Mont Bromont: http://www.skibromont.com/
Outdoor (snow shoeing, cross country skiing):
National Park: http://www.sepaq.com/
Skating rinks :
Lac aux castors: www.lemontroyal.qc.ca
Old port of Montréal: www.quaisduvieuxport.com
Canal Rideau à Ottawa: http://www.pc.gc.ca/lhn-nhs/on/rideau/index_e.asp
In your neighborhood: ville.montreal.qc.ca
Dam-en-Terre: www.damenterre.qc.ca
Rivière L’Assomption: www.cara.qc.ca
Indoor activities:
The Montréal Biodôme: www.biodome.qc.ca
Les Rendez-Vous du cinéma québécois: www.rvcq.com
Festival des musiques du monde: www.musiquemultimontreal.com
Les Grands Ballets Canadiens: www.grandsballets.qc.ca
The Montreal Museum of Fine Arts: www.mbam.qc.ca
Musée de la Civilisation à Québec: http://mcq.org/index.html
Professional hockey- Les Canadiens de Montréal: www.canadiens.com
Cinéma: www.cinemontreal.com
Indoor pools: ville.montreal.qc.ca
The absolute ‘’must’’…
Dog sledding
Ski-doo (snowmobile)
Tube sliding
Nordic baths
Ice fishing
http://www.bonjourquebec.com/qc-en/activites0.html
Out of the ordinary!!
Ice Hotel: www.icehotel-canada.com
Soirées Souper-Flambeaux-Astro: www.astrolab.qc.ca
La Nuit Blanche à Montréal: http://www.montrealenlumiere.com/
-Une tuque: un bonnet
-Des mitaines: des moufles
-Un foulard: une écharpe
-Attacher son manteau: boutonner son manteau
-Une charrue: déneigeuse
-Il fait frette: Il fait très froid
-De la slush (slouche): un mélange de neige et d’eau (gadoue)
-De la poudrerie: blizzard de neige
-Des bancs de neige: amoncèlement important de neige (dune)
-Une bordée de neige ou une averse de neige: Une chute de neige
-Du frimas dans les vitres: du givre sur les fenêtres
-Aller réchauffer le char: aller démarrer la voiture pour qu’elle soit chaude
-Se faire booster (avec des câbles à booster): recharger la batterie de sa voiture (à l’aide de câbles d’alimentation)
-Se dégrayer: Enlever ses vêtements
-Aller glisser: Aller faire de la luge
-Il fait un temps de chien: Il ne fait pas beau
-Il fait un froid de canard: Il fait très froid
-Être gelé comme une crotte: Avoir froid
-Avoir la guédille au nez: avoir la morve au nez
What clothes to wear?
1. Close to the body, the first layer gets rid of the transpiration keeping you as dry as possible
(ex: polyester underwear).
2. The second one, isolates, keeps the heat and, at the same time, allows the humidity to evaporate (ex: polar).
3. The third is in contact with the exterior and protects the body from snow, rain, ice, etc.; waterproof clothing that lets the body « breathe »!
Coat:
Boots:
Accessories:
Manteaux:
| Bottes:
Accessories: For tuques (woolen cap), gloves, mittens, scarf
|
How to prevent a cold or a flu?1
Watch out for the cold
-Limit contacts with sick people!
-Wash your hands;
-Don't touch your eyes, nose and mouth;
-Drink a lot of water;
-Don't overheat.
How to get well?
There is no medication for this disease that lasts 2 to 4 days, maximum 10 days. That doesn't prevent Canadians to spend annually more than 300 million dollars in medication to relieve their symptoms!
The bed is the best strategy! Stay at home, in bed if possible, this allows the body to recover faster. Drink hot beverages. Drink any hot beverage, more than one a day, helps to relieve sore throat and nasal congestion. We suggest you to try thyme herbal tea.
Fight the flu
How to prevent the flu?
You can avoid the flu the same way as the cold: limit contacts, wash your hands and hydrates yourself.
Get the flu shot: Just like the cold, the flu is caused by a virus, there is a vaccine to get immunize against it (2$ to 20$ depending on the medical clinics).
How to get well?
The flu hits hard, 4 to 7 seven days, and can last up to 3 weeks in certain cases. You get well just like with the cold. There is medication to fight against the flu virus but they are prescribed only for chronic sick people or people with a delicate health.
Garlic and herbal tea: according to nature cure, garlic tea is an excellent antibiotic to get rid of the flu. You just crush some garlic in 250 ml of hot water and you add 2 ml of ginger, 5 ml of lemon and 5 ml of honey to give it a nicer taste.
1 Source: article published on www.coupdepouce.com
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http://en.wikibooks.org/wiki/Cookbook:P%C3%A2t%C3%A9_chinois
Ingredients:
8 med fresh whole white potatoes
2 lbs ground beef
1 small yellow or Spanish onion, chopped
1 small green bell pepper, chopped
1 (15oz) can whole kernel corn, drained
1 (15oz) can creamed sweet corn with sauce
2 T butter
1/2 cup milk
salt and pepper
Sliced Pickled Beets, chilled
Procedure:
1. Boil potatoes in lightly salted water until soft, drain.
Mash potatoes, adding 2 T butter and just enough milk
to achieve a spreadable consistency. Set aside.
2. Brown ground beef with onions and peppers. Drain fat
and put ground beef mixture in bottom of casserole
dish.
3. Mix creamed corn and whole kernel corn and spread
over beef.
4. Spread the mashed potatoes across the top to form a
'crust'. Lightly sprinkle with paprika, and salt/pepper to
taste, and make tracks with a fork, if desired.
5. Bake uncovered at 400F until the potatoes are golden
brown. (approximately 30 minutes)
6. Serve hot with a generous portion of sliced chilled
pickled beets.
Notes, tips, and variations:
Mix 1/2 cup grated Parmesan cheese with potatoes, or
place shredded sharp cheddar cheese on top of potatoes
before cooking.
http://allrecipes.com/recipe/meat-pie-tourtiere/detail.aspx
Ingredients:
1 1/2 pounds ground pork
1 large baking potato
1 large onion, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dash ground allspice
1/2 cup water
1 recipe pastry for a 9 inch double crust deep dish pie
1 egg
1/4 teaspoon paprika
Procedure:
1.Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
2.Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
3.Meanwhile, prepare your pastry.
4.Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
5.Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.
Nutritional Information:
Amount Per Serving Calories: 485 | Total Fat: 32.1g | Cholesterol: 88mg
http://www.recipefeast.com/recipes/beef-and-vegetable-stew_540/
Preparation time :20 mins
Cooking time :3 hrs 30 mins
Servings:8
Ingredients:
1-1/2 lb (675 g) beef cubes
10 cups (2.5 L) water
6 carrots, cut in rounds
1 Spanish onion, cut in 4
Green beans (to taste)
Yellow beans (to taste)
1 turnip, in small dice
1 cabbage, cut in 4
6 potatoes, diced
2 tbsp (30 mL) dehydrated beef broth
1/2 tsp (2 mL) dried thyme
4 whole cloves
1 bay leaf
1 tbsp (15 mL) coarse salt
1/2 tsp (2 mL) pepper
Procedure:
1.In a large saucepan, bring the water to a boil.
2.Add the carrots, the Spanish onion, the spices and the beef cubes.
3.Cover and let simmer for 2 hours.
4.Next, add the green and yellow beans, the turnip, the potatoes and the cabbage.
5.Continue to cook for 1-1/2 hours.
http://recipeland.com/recipe/v/French_Canadian_Pea_Soup_2715
Servings: 8
Ingredients:
1 pound peas, dried
8 cups water
½ pound salt pork (all in one piece)
1 each onion (large, chopped)
½ cup celery
¼ cup carrots grated
¼ cup parsley leaves (freshed, chopped)
1 each bay leaf
1 teaspoon savory (dried)
salt and black pepper to taste
Procedure:
Pea soup remains a popular dish in restaurants where tourists enjoy a true
taste of old Quebec. In some variations, a little garlic, leeks, other vegetables
or a ham bone are added for flavour. For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to
the soup.
1.Wash and sort peas; soak in cold water overnight.
2.Drain and place in a large pot; add water, parsley, salt pork, onion, celery,
carrots, parsley, bay leaf, savory and 1 tsp salt.
3.Bring to a boil; reduce heat and simmer until peas are very tender, about 2
hours, adding more water if needed.
4.Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste
with salt and pepper.
