Party

OK, we've set the date. Stay tuned to this article for updates. For anyone in Ottawa interested, on the Sunday of the Labour Day weekend we'll be hosting a party where we show you how to make fermented ("kosher") dill pickles, and sauerkraut, probably starting at 14:00

Right now is the first weekend at the Parkdale Market where they have the pickling cukes. You are best off to order yours ahead of time and if possible pick them up first thing on the Saturday morning and store them in your fridge til Sunday, or a cooler with a bag of ice, since very few of the market vendors get deliveries on Sunday. You need to order #1 (number 1) Cukes. Call these guys to order : Claude Roy & Denis Roy : 613-323-4538. 1/2 bushel is about 30 lbs, and makes about 20 litres of dills. This amount takes 2 people about 90 minutes to prepare.

Cabbage is not such a big deal - can just pick it up on the Sunday at the market. It is currently $1.50 per head with the people I usually get it from. Per huge cabbage you get about 5 litres of kraut, and need 1/4 cup salt.

Yesterday was the first installation of our "Brew 'n' Q" summer BBQs, and wow was it a huge success in terms of turnout and general all-round fun. The name "Brew 'n' Q" comes from 2 years ago when I would brew a batch of beer during the day while grilling and running the smoker, and while guests were hanging out and having fun. Though I quickly figured out that playing host, grilling, and smoking are enough work in and of themselves without adding a grueling brewday to the milieu, so I eventually phased that part out and we just concentrated on enjoying the fruits of previous brewdays :-)

As we change our lives to try to ensure we are living a sustainable lifestyle, I think a lot about our Brew 'n' Qs and how to do a better job with them. Here are a few thoughts on what we are doing right and wrong, and I hope those of you reading will join in the conversation here with some idea of your own.