LOCATION: Longue Ponte de Mingan, Quebec
CAMPGROUND: Camping de la Minganie
WEATHER: Seems even colder! High 50 and windy
Since it was a blustery, cold day, we decided to stay around the campground. Jenny, Tony, and I did another one-hour walk along the boardwalk and into Mingan, a town of 450.
Later, George and I took a stroll on the boardwalk which extends about 1.5 miles along the St. Lawrence.
And….I finally found my moose!
As we were relaxing in Joy, Tony and Jenny came over to tell us the news…..a bridge on the road we have to take to return to the mainland (the only road) has a crack in it and the bridge has been closed indefinitely! That means that we, along with all the people here, are stranded. There is no other way out. It makes you realize how isolated we are here. The red X marks the closed bridge spot…(We are near Havre-Saint-Pierre.)
Not knowing how many more days we will be here, we checked again about a boat tour. We had one lined up until we found out the boat captain lives on the other side of the bridge and can’t get here!
In any case, we have plenty of food and water, although the news media here has already raised the alarm for expected shortages, and for people (mostly First Nation people) needing dialysis and other healthcare who are at risk.
And, we are well-stocked with wine and beer. We bought an interesting lindenberry liquer from the distillery the other day from which we will make Aperol Spritzes this summer. If we get desparate, we can even open it while stranded!
George also bought this interesting-looking beer – a French Kiss (literally) beer
DINNER: My turn. We started with whelks, fresh from the Gulf of St. Lawrence. At the fish store, they told us to eat them raw, as they are in a sea-water brine. Jenny googled it and found out that some people put vinegar on them. So, we had them 3 ways – 1) plain, 2) with a cocktail sauce, and 3) with vinegar. Chewy and not very flavorful, but interesting to try…
We paired the whelks with this white wine. I just couldn’t resist the name on label!
The main course was huge, seared scallops that we bought at the seafood shop yesterday. I let Tony do the cooking, as he is experienced in cooking scallops being from Nova Scotia. He seared them just right. I made a garlic butter sauce to drizzle on top. Sides were baked potatoes and steamed peas. Wine was a Spanish tempranillo/cabernet. Being stranded is not so bad!