fsrc This is the first day of the rest of your life. | The Peppermaster's Hot Sauce Shop

When I woke up this morning, it was about 9:00, the sun was up, the snow and ice was beginning to melt. It was great to stretch out in my own bed and not hit any walls. Greg and I have spent the last week sleeping in a camper on Bowen Island in the rainforest of beautiful British Columbia.

Greg’s mom and sister live on the island. Mae, Greg’s mom, is 91 years old and still as sharp as a tack. She has limited mobility due to an old hip, but otherwise, she’s got it all going on. His sister Kim is a semi-retired STEM recruiter and owns a small business with her husband Jaye building houses out of Hempcrete. If you haven’t seen this new concrete made from hemp and you’ve got a house to build, check it out. It holds the heat in the winter and the cool in the summer like nobody’s business, and it looks good too.

Watching the Sunshine Coast ferry come in at Horseshoe Bay

Watching the Sunshine Coast ferry come in at Horseshoe Bay

We had a lovely visit playing lots of Scrabble, I am the reigning Scrabble Queen of Bowen Island, having scored several 7 letter words, “advent” was the best play of the trip, by far. (You had to be there).

On New Years’ Day, we went to Bowen Bay for the Polar Cub Club! There we were on the beach with what seemed like 100 revelers many seemed like they were still drinking from the night before, but most seemed pretty sober. It wasn’t AS warm as the water, which was a balmy 7.9 degrees. Greg had been recovering from a cold which wouldn’t let go because of the large number of cats at the house, so he chose not to go in. Jayeson and I got down into our bathing suits and went for a dip. I dove in, took a couple of strokes and then jumped up and ran out to the beach!

Now, if you’ve been following Greg and I for a while, you’ll know that we dive into the Outaouais River (Ottawa River) here every spring. Our start date is the third day when the temperature hits above 20 degrees, so, it’s usually mid-May, end of June. Well, when we hit THAT water last spring, it was 15 degrees. Oddly, that water took my breath away, this dive did not. I actually felt as if I could have swum some, if I’d brought my wetsuit. Maybe next year.

Watching the bright lights of Horseshoe Bay as we (metaphorically) sail off into the sunset

Watching the bright lights of Horseshoe Bay as we sail off into the sunset

We flew home on Wednesday, after a lovely visit, to smell the paint from the freshly painted floor in the Commercial Kitchen. (I’m afraid you’ll have to wait until Open House in October to see it, though.) Our Staff has been working very hard at sterilizing the kitchen during shutdown and repairing all the little things we’d determined needed to be repaired during the shutdown. It looks amazing.

Close friends of ours know that for the last couple of years, Greg and I have been working with the McDonald Consulting Group to implement ISO Standards for the food company so that we can continue to manufacture to International Standards. No mean feat for a teeny company like ours. We’re getting awfully close to finished, although there is still a lot of work to be done.

As we complete this project, we’ll be launching several new ones over the course of the year and will be glad to have your continued support going forward.

Greg and I, and indeed all of our staff want to wish you and yours a very happy new year. We look forward to seeing you as the year advances and want you to know how much we truly appreciate your support and love.

Tina Brooks, VP Marketing for the Peppermaster

A final view of mountain snow before we return to Rigaud and the deep snow

A final view of mountain snow before we return to Rigaud and the deep snow

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