Five good reasons to switch up your traditional homemade holiday gifts from cookies to granola.
It couldn’t be simpler to make and your kitchen will smell like orange, cinnamon and toasted nuts and coconut for days.
It’s the perfect gift to go low- to no-waste by buying ingredients in bulk with your own containers, sourcing local like my neighbour’s walnuts, and packaging in use-again Mason jars labelled with easily washed off http://www.wineglasswriter.com Wine Glass Writers.
Granola has a longer shelf-life than cookies and it’s filled with healthy ingredients like nuts, seeds, grains and dried fruit.
It’s amazing as a breakfast cereal or sprinkled on yoghurt.
Invite over a group of friends and make a really really large batch (like 64 quart jars), put on some Christmas tunes and drink a little wine or cider.
Christmas Granola recipe
Ingredients for six cups of granola (just multiply everything for bigger batches)
Four cups quick or old-fashioned, uncooked oats
1/2 cup shredded coconut
1/2 cup chopped pecans, walnuts or hazelnuts or a combination of all three
1 tablespoon wheat bran
1 tablespoon wheat germ
1/4 raw unsalted sunflower seeds
1/4 cup butter, melted
1/2 cup of local honey
2 teaspoons grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh-ground nutmeg
1/4 teaspoon salt
1 1/3 cups dried cranberries
Pre-heat oven to 350 F. (We also used our wood fired oven. If you are lucky enough to have one… fire it up to pizza-baking temperature or very hot, burn down the coals and then remove and cool to about 180 C… basically the temperature you would use to make bread.)
Mix all the ingredients together except the dried cranberries, (which are added after the granola is toasted) in a large bowl. Spread the granola onto cookie sheets or other suitable baking pans.
Bake for 40 minutes stirring the granola every 10 minutes so it toasts evenly. The granola should be a nice even toasted brown colour when its done.
Cool and then add the dried cranberries and mix.
Decorate your jars
Cut squares of a Christmas fabric to cover your jar lids, tie on some greenery or berries with raffia and label the jars with handy dandy Wine Glass Writers. Christmas scents will hit you as soon as you open the beautiful re-useable containers.
The Crazy Canucks, a relay team of six Canadian swimmers, followed a successful English Channel crossing in 2016, with a bid to swim North America’s equivalent. Thirty one kilometres from Catalina Island to mainland California’s San Pedro just north of LA, the swim has its own unique set of challenges, in particular the pitch black sea and sky lit only by the moon. The area is the most popular dive spot in the U.S. so it’s well known for its large variety of marine life. So, inky black ocean teaming with life and a swimmer with only a regular bathing suit, cap and goggles swimming away hoping to blend in.
It’s been 40 years since I’ve stayed up all night, watched a friend puke, shed most of my clothes and had an absolute blast. Won’t wait another 40 to do it again.
Our swim began at 10:56 p.m. Friday, September 13 under a full moon. What could go wrong?
Within minutes of the start, after I had rendezvoused with my kayak paddler, my brother Dean, and our support boat, The Bottom Scratcher I saw something.
Something big and grey and slow moving was visible in the water beneath me because of the cluster of lights from the Bottom Scratcher. It glided away and while I was telling myself that I hadn’t really seen it, it made a second pass going in the other direction. Big enough to displace the water under me and big enough to be terrifying.
During our rules debriefing aboard the Bottom Scratcher by our two Catalina Channel Swimming Federation observers, we were told to call out for advice if we saw anything disturbing rather than head for the kayak or the boat and touch either which would disqualify our entire endeavour, two years of training, hours of logistics, thousand of kilometres of air travel, three kayakers and five family and friends who came to help and cheer us on… A team earlier in the season had suffered this fate the observers told us.
I chose not to phone a friend and put one arm in front of me and then the next and next until the grey phantoms receded from my thoughts. A few moments later I clearly heard dolphin squeaks underwater. Kayaker Dean later reported he had seen two dolphins and a big seal at the beginning of my leg. Dolphins! I had wanted to swim with dolphins, so wish comes true, even though I didn’t see them.
The next bit of magic was bioluminescence. The bubbles from your hand entry and exit were a vibrant blue and green. We were all enchanted by it.
Before I knew it, a whistle blew and it was time to tag off to John Ostrom and it was time for Dean to paddle faster as John is speedy.
“Jumping into the ocean in the dark was made a lot easier in the moonlight,” says John. “The water was way warmer than I expected, there were no jellyfish like in the English Channel, although I occasionally brushed into bits of seaweed. The first one in the dark and the biggest chunk were disconcerting at first but then became routine.”
“It was different swimming at night,” says Peter. “This is well out of what I normally do as I am almost always asleep at 1 a.m. and definitely not swimming in the Catalina Channel so that aspect really made it a grand adventure. “
“Dean getting in the kayak and then you in the water swimming to shore at Catalina to start our swim made a very strong impression on me. As for swimming at night, it was pretty comforting to have cousin Dean in the kayak right beside me.
“It was a really fun experience having all of the 20 people on the boat including my sister Gail and her husband Doug and the boat captain Kevin and Chef Ro.”
“The mighty night swim was very much anticipated,” says Janice Johnston who tagged off from Peter in the relay. “It was like the nervous excitement of a small child on Christmas Eve. I talked about doing this for the last two years and everyone said, ‘Wow, that’s really crazy.’ I really questioned what I had signed up for and was encouraged by you saying, ‘You are going to love this!’ (I was right eh?)
“After almost losing my goggles by diving in (not a great choice) I was very scared to start but I had to with the team needing my leg of the relay. It took about five minutes to settle in to a nice pace and I couldn’t believe how beautiful the bioluminescence was. Green and blue lights with every stroke! The water was giving me a nice warm hug and the waves seemed to have flattened out. I felt like I was swimming strong and fast only to find out later that we were in a very strong current and no-one was swimming their usual distances. When I heard the whistle, I couldn’t believe it and felt I could have kept going and going.”
Chris Lough, next swimmer up, said the dark made an impression on him too. “Swimming in the dark, the full moon shining on the bubbles, the sunrise when it finally came and the whole crew having such a good time (except for the seasickness episodes) made the biggest impression. The warmth and calmness of the water surprised me. Once I got my head straight, which took about 10 minutes, I really enjoyed it. As for sharks, so many folks had been swimming previous to me and had no issues so it was not really a concern.”
Our anchor swimmer Janet Robertson, had selected the last leg as she had incorrectly anticipated it would be dawn by then. “The hardest part for me is always getting in the water. Sitting down on the platform and looking into the dark water at night and the blue water of the day made me wonder what might be out there,” she says. “My head going under water after the push off was not a happy place.”
Janet says, “Its wonderful how we all worked toward the success of the swim. Everyone was so supportive of each other and seemed to enjoy each other’s company. Dean’s determination to get us through our swims, his supportive comments from time to time were very much appreciated. He had to work harder than any of us. The beauty of the surroundings was something else I won’t ever forget. The full moon, calm ocean, the quiet… I also loved it that we all got to swim into the beach to join John, who like in England, got to touch land at the end of our channel swim.”
With the dawn the kayak exchanges became easier and for me the shark fear shrank. For John they amped up. “It was cool to be swimming at dawn when the sun came up. The downside was I could start to see shadows further down in the water. I had a few anxious moments with my imagination starting to go wild on me. I kept seeing a shark, whale, submarine, shadows? I focused on the kayak and settled down.”
How cool is this note from the Queen of open water swimming Lynne Cox! “Congratulations you Crazy Canucks: Elaine, Chris, John, Janet, Peter, and Janice on your Courageous Catalina Crossing! I Loved seeing your photos, reading about your swims, seeing how much support you had from: Dean, Jill, Isobel, Al, Gail, Mel, Chris and Doug on your swim. So happy you had such a grand adventure, a wonderful time, and made some unforgettable memories. You must feel so proud of yourself and your team! Congratulations!”
Pretty proud of us. As we were having breakfast at our hotel in our swag a woman came up to us to ask what we were up to. Upon hearing our story she said, “Don’t know if it is proper to point this out but you guys aren’t spring chickens.”
Thanks to my swim buds for life, our kayakers, friends and family on the boat and back home cheering us on, our Penticton swim coach Diane, The Bottom Scratcher crew and captain Kevin, Caterer extraordinaire Ro, observers Steve and Roxanne, the dolphins, bioluminescent plankton and California.
Up next? Looking like a double crossing of Lake Tahoe in 2021. Can’t wait!
And then this happened…just three weeks after our swim…
A San Diego resident is fortunate to have emerged unscathed after a massive great white shark chomped his kayak Saturday as he paddled off Santa Catalina Island.
Danny McDaniel and Jon Chambers were enjoying a break from a commercial scuba-diving trip and paddling in separate kayaks toward Ship Rock, near the island’s east end, when the shark bit the back of McDaniel’s vessel.
“My very first thought was that my buddy, who was 25 feet behind me to my left, was messing with me,” McDaniel, 51, told For The Win Outdoors. “But then I looked down and saw this giant snout completely over the kayak, and then I saw its huge body stretching beyond the bow.”
The shark, estimated to measure nearly 20 feet, turned McDaniel’s 9-foot kayak until he was facing a wide-eyed Chambers.
“I remember him saying, ‘Oh crap. Oh crap,’ ” McDaniel recalled. “My primary thought, meanwhile, was to stay on the kayak no matter what.”
Chambers told NBC 7 that the shark “was in attack mode” and “thought we were prey.”
McDaniel and Chambers waited briefly in eerie silence before paddling back to Emerald Bay, where the rest of the dive group had been hanging out.
On the way McDaniel discovered that the shark had left two of its teeth as souvenirs. “One was laying inside the kayak under seat, and the other was in the cargo hold behind the seat,” he said
A week before McDaniel’s encounter, (so two weeks after our swim) photographer Jami Leslie Feldman captured footage of a 13- to 14-foot great white shark swimming 70 feet below the surface at Ship Rock, and posted the clip to the Underwater Paparazzi Facebook page.
Swimmer Chris says, “I am glad I was in the water and NOT in a kayak.
A late summer evening on our Naramata, British Columbia deck turned into a two bottles of wine, three-hour bear show and some things that you had to see to believe.
A medium-sized black bear, a three-year-old (neighbourhood regular) claws his way up a 40-foot pine making a hell of a racket. He has my attention. A few minutes later it becomes obvious that a much bigger black bear was the cause of his scramble. So now there are two bears up in the tree.
The vineyard owner from our neighbouring property comes by to explain his theory that it’s a battle over territory…namely his beleaguered vineyard that is now stripped of grapes with half his irrigation system in pieces. The vineyard’s name…. Bad Bear Vineyard. Can’t make this stuff up.
During the three-hours, the bigger bear would close the gap between them and give the smaller guy what for.
A bear fight in a very tall tree must be accomplished carefully with claws firmly clinging to the tree and it is very noisy.
In between battles the bears would rest and make themselves as comfortable as possible among the branches.
The smaller guy further up the tree would occasionally break off branches and drop them on his rival. This is the part that starts to be, “I wouldn’t have believed it if I hadn’t seen it.”
The uppermost bear peed on the lower bear. It was full-on, like out of a fire hose. The big guy looked up to see what was going on and pretty much ignored it being a bear and not overly concerned with hygiene. Although, a few minutes later it did wake him up and spark a new battle, so anthropomorphasizing, maybe it did piss him off.
Just about out of wine, the fight ended when it began to get dark. The bigger bear clumsily scrabbled his way down the tree while I much more lithely ran for the house. A few minutes later the weaponized smaller bear made his way down and sauntered off.
This lovely coffee cake is easy peasy and makes the most of your spring rhubarb bounty. The crumble is elevated with the addition of coconut. The recipe is divided into three parts: the crumble, fruit and the cake. You will need a 9-inch round or square springform pan to ensure your cake will be easy to remove.
Preheat oven to 400F. Lightly grease a 9-inch round springform pan and line with parchment paper.
120 grams (8 1/2 tbsp) unsalted butter, melted
3/4 cup packed light brown sugar
1 1/2 cups all-purpose flour
1/4 cup shredded coconut
1/4 tsp salt
Place all the crumble ingredients in a large bowl and use your hands or a wooden spoon to mix. Set aside.
260 grams of fresh garden rhubarb (about 2 or 3 medium stalks) cut into 1 cm slices.
260 grams of fresh garden organic strawberries, hulled and sliced 0.5 cm thick
2 packed tbsp light brown sugar
1/4 cup tapioca flour (or cornstarch)
2 tsp fresh lemon juice
1 tsp vanilla bean paste of scraped seeds of 1/2 vanilla pod
1/8 tsp salt
Place all the fruit ingredients in a medium bowl, toss and set aside.
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter at room temperature, cubbed
1 3/4 cup confectioners’ sugar
3 large room temperature eggs
1 tsp vanilla extract
Sift the flour, baking powder and salt together in a bowl and set aside. Place the butter and confectioners’ sugar in the bowl of an electric mixer with the paddle attachment and beat for about 3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the bowl when necessary. Add the vanilla extract followed by the dry ingredients and beat just until combined.
Some assembly required
Pour the cake batter into the lined cake pan and smooth out the surface. Spoon over the fruit mixture and then sprinkle evenly with the crumble mixture.
Bake for about 70 minutes, until the cake is golden brown on top and a skewer inserted into the centre comes out with just a few moist crumbs attached. Cover with tin foil for the last 15-20 minutes of baking so the top doesn’t get too dark. Cool completely before removing from pan.
Naramata is world-renowned for taking it slow. Our little village is one of only three Canadian communities with a special status as a “slow city” bestowed on us by Cittaslow, an international organization formed in Orvieto Italy in 1999. We just get better and better and living up to our slow status.
Here is a new and most wonderful way to celebrate life in the slow lane in eight painless steps:
Take your time, decide if you want it neat, with a splash of water to open up the flavours or on ice if it’s a hot day and that’s your jam.
Stroll on out to the patio with the best view in stunning Naramata overlooking vineyards, Okanagan Lake and Giant’s Head mountain.
Pull up an Adirondack and place your tumbler on the arm.
Leisurely contemplate the amber colour of the whisky as the sun lights it up.
Get your nose involved and appreciate the aromas of dried fruits, vanilla and spice.
Take a sip…savour.
It took Legend Owner/Distiller Doug Lennie four years to make this beautiful Wyatt Whisky, we owe it to him to push pause and fully immerse ourselves in the tasting.
“Making whisky is why I wanted to get into distilling in the first place,” says Doug as he talks to me on the sunny patio in early spring about Legend’s inaugural 1,400 bottles of Wyatt Whisky. “It’s special because it’s named after our son. It’s special because it’s made with British Columbia wheat and aged in oak barrels that previously held local wines and ports. It’s special because we are excited about good food and wine and we are making something unique that is full of character.”
Wyatt Whisky joins a growing list of hand-crafted spirits the Naramata distillery is garnering a loyal and enthusiastic following for. It’s best known for its range of legendary gins.
Doug describes his first whisky as very much a Canadian style whisky made from 90 per cent wheat (Red Wheat from Peace River), 10 per cent rye and aged in toasted French oak barrels. The grain is milled, mashed, fermented and distilled at Legend Distilling in its gorgeous copper beauty, the centrepiece of the distillery’s front window.
Wyatt Whisky is 40 per cent alcohol and is non-chill filtered which Doug says makes for a more flavourful, full-bodied whisky. To ensure the first release was amazing, Doug waited a year longer than the three-year cycle many new distilleries are on for their whisky programs.
“The art comes into the blending,” he says. “The whisky is stored in barrels from different cooperages with different char levels.” His Canadian-style,”…is not as aggressive as an American whisky which is aged in barrels with a 1/4 inch of charcoal. My style is more subtle. You taste the wood flavour and the fruity notes from the barrels along with the lovely caramel and wheat flavours of the grains.”
For those still working on acquiring the acquired taste whisky drinkers talk of and aren’t quite ready for a neat or nearly neat taste, Legend Owner and cocktail genius Dawn Lennie came up with her own take on a whisky sour in collaboration with Naramata’s Elephant Island Winery.
ON NARAMATA THYME 2oz Wyatt Whisky 1oz Elephant Island Apricot dessert wine 1/2 oz lemon juice 1/2 oz honey syrup (1:1 honey and water) 2 sprigs fresh thyme Ice Add all but 1 sprig of thyme to a shaker full of ice and shake shake shake. Strain into coup glass and garnish with fresh thyme.
If I had made a fine whisky that I hovered over for four years it would be a grand Tom Hanks, “I made fire” moment shouted at full volume. Doug Lennie, in his humble, laid-back style says, “I hope everyone loves it as much as I do.” Give it a taste, take your time.
Tourment d’amour, a tart-like cake that translates into the “agony of love,” has a back story that goes something like this. A Guadeloupe island woman with a French flair invents the best tart you’ve ever tasted in anticipation of her lover’s safe return from sea. Dude is a bit late showing up from his fishing to eat this world-ending tart so she freaked and took her own life when he didn’t arrive on the day he said he would. He shows up, finds her a goner and an even bigger tragedy, the tart very stale. Although the story is sad, the treat is anything but. I made it for the Handyman husband. He was in luck as was I. He arrived home from the hardware store just as they were coming out of the oven. No Tourment… just the love.
Guadeloupe is a French island so while the flavours (vanilla, coconut, lime and rum) are pure Caribbean, the base components (pâte brisée pastry, pastry cream, and Genoise sponge cake) are classic French. For that reason, the recipe is mildly challenging, but like the story goes, sometimes love hurts a bit. The end product is a sweet, tropical treat encased in a flaky pastry crust—with a creamy coconut jam center.
Makes seven to eight 4 ½-inch tarts
Coconut Jam: ½ cup sugar ⅓ cup coconut water 1¼ cup shredded coconut ½ tablespoon vanilla extract
Short Crust Pastry Dough (Pâte Brisée): 1½ cups all-purpose flour 3½ ounces unsalted butter, cold and cut into small pieces Pinch of salt Ice water
Pastry Cream: 2 cups milk ½ vanilla bean, cut lengthwise and seeds scraped out ¾ cup sugar, divided roughly in half ⅓ cup cornstarch 2 eggs ½ teaspoon cinnamon ¼ teaspoon grated nutmeg 2 tablespoons rum
Genoise Sponge Cake 1 cup flour, sifted ⅔ cup sugar 4 eggs 1 teaspoon vanilla extract 2 tablespoons butter, melted Zest of one lime
Add sugar and coconut water to a small saucepan. Bring to a boil, and then stir in coconut and vanilla. Set aside and allow to cool.
Short Crust Pastry Dough
Sift flour and salt into to the bowl of a food processor. Add butter and pulse until mixture resembles fine breadcrumbs. Add one to three tablespoons of ice water, and pulse until it comes together (dough should stick together when you pinch it with your fingers). Wrap with plastic and chill for at least an hour. Meanwhile, butter and flour seven to eight 4 ½-inch pans and then set aside.
On a lightly floured surface, roll chilled dough out with a rolling pin to about ⅛-inch thick. With a fork, make small holes in the dough. Cut the dough into circles a about an inch wider than the pans, and then carefully transfer the circles to the pans, lightly pressing the dough into the edges. Roll a rolling pin over the top of the pans to remove any excess dough. Chill for at least 30 minutes.
To blind bake: Preheat oven to 350° F. Add coffee filters or parchment circles to the pans and fill with pie weights (to prevent dough from puffing up). Place tart pans on a baking sheet and bake for 15 to 20 minutes until lightly golden. Remove pie weights and papers, and set aside.
In a medium sauce pan, add milk, half the sugar, and vanilla bean seeds and pod, and then simmer on low. Meanwhile, in a medium bowl, whisk eggs, remaining sugar, and cornstarch until the mixture becomes pale yellow in color and ribbons when you drop a spoonful of it back into the bowl.
Once milk begins to boil, remove vanilla bean pod with a slotted spoon and then pour about a third of it into the egg mixture, stirring constantly. (This step is important to a good pastry cream. By tempering the egg mixture with this small amount of warm milk you will avoid having the eggs scramble.) Add mixture back into the sauce pan and continue to whisk until it starts to boil. Stir in cinnamon, nutmeg and rum. Place in a bowl and cover with plastic wrap that touches the surface of the pastry cream and refrigerate until ready to assemble the tarts.
Genoise Sponge Cake
In a stand mixer fitted with a whisk attachment, add eggs and sugar and mix on high speed for 10 minutes. Reduce to medium and mix for another 10 minutes. Stir in lime zest. Remove bowl from mixer and fold in sifted flour. Carefully fold in melted butter and vanilla extract until incorporated (do not over mix).
Some assembly required
Preheat oven to 350° F. Place pastry cream back into a stand mixer fitter with a paddle and beat until smooth again. Spoon equal amounts of coconut jam onto the bottom of each tart shell.
Divide pastry cream evenly among tarts, smoothing it overtop the jam.
Then spoon cake batter on top, completely covering the pastry cream.
Bake immediately (so you don’t lose the airy quality of the batter) for 25 to 30 minutes (rotating pans halfway through) until cake topping is lightly browned.
Just saying, I think if it were me I would have waited 10 minutes and eaten them all myself.
Maria was an ordinary chicken. Maria was an extraordinary chicken.
Maria laid a lot of eggs like any good hen. She lay mondo eggs and would take some time to go about this.
Unlike Gretel and Leisel who quietly and quickly laid their eggs on the straw in their egg boxes early every morning, she chose to lay them out of the safety of her run and in the “wild” when they were let out to free range. She would often be gone for more than an hour.
Busy with our raspberry farm, it took a dedicated summer visitor Chris to hunt for and find Maria’s secret nest. Once a cache was discovered she would find a new spot and start over.
Very much unlike Leisel and Gretel, who craved attention, Maria shunned the paparazzi.
Unlike Gretel and Leisel, Maria would not and could not be picked up and was proud of this. She was standoffish and very, very large.
Gretel and Leisel, although conformists and social media early adopters did understand a key chicken survival lesson, there is safety in numbers. Free ranging comes with risks which were lessened by our rows upon rows of raspberry canes providing cover and making predator swoop attacks difficult and by having a pal to call an alert.
When we returned from the farmer’s market and checked on the girls, a small pile of fluffy breast feathers in one of the yard’s few open spots was all that was left of Maria. A hawk or an eagle are the most likely culprits that permanently solved a lovely problem like Maria.
Survived by her occasional friends Gretel and Liesel and greatly mourned by her human friends, Maria will be missed although her eggs won’t be as we could rarely find them. Maria was an ordinary chicken, Maria was an extraordinary chicken.
“October, baptize me with leaves! Swaddle me in corduroy and nurse me with split pea soup. October, tuck tiny candy bars in my pockets and carve my smile into a thousand pumpkins. O autumn! O teakettle! O grace!”
― Rainbow Rowell, Attachments
The next act of the English Channel swim relay team, the Crazy Canucks is a swim that is comparable in length , conditions, difficulty and challenge and all a bit closer to home. The Crazy Canucks are taking on the Catalina Island Channel on lucky Friday, September 13, 2019.
First swum in 1927, on the heels of the intense publicity from Gertrude Ederle’s swim of the English Channel in 1926, Catalina also has a long and storied history in marathon swimming history and brings with it its own set of unique challenges that make it a worthy goal to be respected and tackled with solid preparation. Our swim will be overseen by the Catalina Channel Swimming Federation, our pilot boat the Bottomscratcher could not have a better name and our main kayak guide is my brother Dean Dogherty, who competes internationally in outrigger canoes.
We are going for a record that we are keeping on the down low at the moment but it could add to the fun of the achievement.
Four English Channel team veterans will be joined by two new swimmers to make up the team of six.
The challenges of cold water, high winds and waves we faced in the English Channel, the seasickness that struck down half our team to varying degrees from violent to mild and stings from jellyfish are all Catalina possibilities. In addition we face two more. The Pacific Ocean swim starts at near midnight to avoid the winds that kick up in the afternoons. Pitch black conditions can bring on vertigo as the black sea and sky merge together to cause confusion and add to the stress of swimming in a large ocean. On the plus side, many swimmers report swimming through magical bioluminescence. The other factor involving sea life with many sharp teeth is not to be mentioned by name….Voldemort, Voldemort, Voldermort. The positive side of this equation are dolphins which will all be on the look-out for.
Here are thoughts from the team as we prepare.
“I’ve swum my whole life and I enjoy it most when I’m in shape and feel powerful in the water…Open water is interesting to me because I grew up on the ocean (Prince Rupert) and always feel it’s a bit mysterious. I don’t really fear the ocean but am always curious about it. Swimming in some ways allows me to become closer to nature.”
“The epic nature of the swim and doing it as a team appeal the most. I am not super keen about swimming at night (me neither) and I’m going to have to put images of sharks and squid lurking below out of my mind!” (Guess he didn’t get the memo re that which shall not be named.)
“I am very happy about the English Channel swim and how everything worked for us so well. Of course I am very proud to have been the “finisher” that touched France. Having done that channel I know we will also do Catalina the same way with a very competent group.”
“I swim three to four times a week year-round,” says Chris. “I spent all my summers in Quebec and played in the water for hours a day. Open water is just a return to the joys of those childhood times for me.”
As for the challenge ahead, Chris says, “Swimming in the dark and the unknown potential for larger “fish” ups the excitement.” (See, he got the memo…)
As for the English Channel, Chris says he has nothing but fond memories. The only thing he would change is his approach to dealing with the nausea.
Chris is preparing by swimming four times a week and working up to cold water swims in the spring as well as some night swims and increasing his distances as our swim draws near.
“I like the feeling of moving through the water both in the pool and in the lake. I believe in balance in life – swimming is part of that balance. Open water swimming is freeing and meditative – I can find my zen. I lose all that life throws at me when I’m in the water…so freeing.”
Janet’s approach is to try to minimize the build up talk as this makes her nervous.
“Night swimming will be very important to the success of the swim so I think we should plan a swim camp with that as a focus.
“I am proud to have done the English Channel. I had to dig deep quite a few times to reach the group goal. I wasn’t going to let the group down. I will take everything from the English Channel to Catalina, except, hopefully, the sea sickness. Who knew I would consider doing either the Channel or Catalina. Butterflies reign supreme as well as deep breaths.”
As idea originator and the team captain of both swims I am fully in. For me it’s all about something I love doing more than anything else, talking five and now seven people into joining in on the adventure and working toward a crazy goal that will change our lives or at the very least give us some pretty unique experiences.
In water, all is possible. As T.H. White says, “There is practically no difference between flying in the water and flying in the air…It is like the dreams people have.” When you swim, you feel your body for what it mostly is – water. When you enter the water you dive through the surface into a new world. You are in nature, part of it, in a far more complete and intense way than on dry land. To get that feeling utterly and completely you need to be in a river, lake or the ocean.
The swimming training is important, sure. The mental training of swimming in cold water, in the waves and wind and at night are the most important. My training goals are to be prepared physically and mentally tough.
I am also beyond proud to swim with this team which comprises four long-time friends, my cousin Peter who is a Canuck( but lives most of the year in Australia) and embodies for me my dad’s spirit and a new enthusiastic swim pal Janice who is up for anything. Making the team even more special is my brother Dean who will be beside us in that big ocean in a kayak making it feel a little less big. We will swim between the Bottomscratcher and the kayak which will both be lighted to keep us on track in the pitch black.
“I love to swim in open water because I find it both relaxing and challenging. Swimming to me is like walking, you don’t have to think about it. The challenge comes to get faster and add some distance. There is such a great freedom and being close to nature when you swim in open water plus I REALLY DON’T LIKE FLIP TURNS! I didn’t swim competitively as a young person but I have embraced swimming as an adult. I even became a lifeguard at age 51.”
Jan says she is looking forward to meeting her new team mates. “I think it’s going to be amazing to swim in the ocean at night (maybe even scary) but that is part of the challenge. I am really hoping not to get sea sick during my leg of the race.”
She is a firm proponent of our post-swim tradition of doing in-water handstands and sharing liquorice on shore.
Peter, who swims every day, has spent this past summer taking dips in Elk Lake in Victoria, Lake Ontario in Toronto and Lake Rosseau in Muskoka. “In Australia, I get to swim in the ocean a lot which is really fantastic, conditions are different every day. Variety is fantastic.
“I am looking forward to meeting all the team members and their families, taking the boat to Catalina, where I’ve never been before and of course the swim itself. I’m maybe a little nervous about the temperature of the water.”
The English Channel and Catalina Channel are two of the marathon swims that make up the triple crown of swimming. The third is the swim around Manhattan. There are fewer than 200 relay teams that have swum Catalina and even fewer than that 200 number that have swum the English Channel.