At home, there is a nice upper deck that is useable as office space in the summer months. It ticks all the boxes for power, Wifi, bathrooms, access to coffee, etc.
In this shot, you can see that I have the Macbook set up on a bistro table. I’ve got a plank of wood acting as a desk-surface that levels out the bumps on the tabletop, and also provides a bit more elbow room for the coffee thermos.
I decided to bring out the whiteboard, and set it up on a wooden table that’s handy up there.
After grabbing a pizzolo from Mosi across the street, I came over onto the 2nd floor balcony of Market Square to work.
This bench is under overhead cover, so provides cover from the rain, and some glare. It is still pretty bright in this location, but at full-screen brightness I’m working in a focused fashion. At the cost of some battery though.
There is #TELUS wifi in this location, and I’ve got at least 2 bars. An OOKLA speedtest shows me 9.26 Mbps Down, and only 2.84 Mbps Up, so likely a little choked for Zoom, but this afternoon I have no meetings!
Plenty of coffee and snack solutions are nearby, but what about bathroom access? Hmmm, not yet sure if the business owners in the Square allow customer-access to the loo, but I am packing my building pass, so can easily hop up Pandora Street if needed.
Among my favourite patio spaces in the downtown core, at 1021 Fort Street.
Great eats and coffee beverages, plus much more if you check out the menu! A very creative gang is at work in the kitchen. Have you tried the charcuterie boxes? I digress….!
This space has WIFI from the Picnic coffee shop, #TELUS wifi, and various other networks seem to be around here. If you’re a Shaw customer, then I gather you would have plenty of WIFI access all over the downtown core, so keep that in mind.
The bathroom is available to customers only.
Note the portable umbrella I’ve got popped up, that cuts down glare on the screen. The umbrella is in my portable kit, for situations just like this.
The location in the patio is basically right on Fort Street, so there is quite a bit of traffic noise. If you’re having a busy day of Zoom meetings, you might want to pick a quieter spot, depending on the quality of your mobile audio headphones / microphone / noise-cancellation setup.
All the convenience of home, in this location on the back patio!
This is a fair-weather location only, as there is no overhead canopy to keep the rain off. I use the portable umbrella on the table to keep the glare off the screen.
I’ve got a WIFI network in the back half of the property, that works really well back here. I also have a power-outlet just next to the sliding door, so no worries about packing battery banks to this location.
The café is located at the corner of Blanshard and Johnson in downtown Victoria. I came over for a late lunch, and grabbed a seat out on the Johnson Street side of the patio. The WIFI network called “Mac Guest” is available out on the patio.
Working outside is often a challenge due to the glare on the laptop screen. This seat was next to a planter that has a ledge that cast a shadow at the time I day I was there (between 2:30 and 3 PM Pacific).
The coffee, sandwiches, salads, and snacks are all good – and competitively priced. The washroom is available to use for customers. I don’t believe there is a power outlet on this patio, so keep that in mind.
I came downtown on a rainy afternoon to grab a coffee at MOSI on Lower Johnson, then park somewhere out of doors and undercover to avoid the raindrops.
This bench is down on the courtyard level of Market Square. I grabbed WiFI from #TELUS, although there are many WIFI networks down here that you (or your laptop) may already know.
Many coffee options are nearby, including Hey Happy, and Shanzee’s Biscuit Cafe (serving Drumroaster Coffee at time of writing).
Yah, ergonomics of sitting on a bench for a while aren’t the best, but I like to do a change of scenery to re-charge the brain-waves, and to support my own notion of flow. I eventually finished the coffee, and got chilly on this rainy afternoon, so headed away after a couple of hours of work.
Was at the James Bay Market last weekend and noticed some great looking pickling cucumbers available at the Saanich Organics booth. I’ve never done a cucumber fermentation project, but I know people that have, and it doesn’t sounds all that difficult!
I decided to take a first crack at this project, so picked up some more pickling cukes while at the JB Market this morning, and headed home to begin the adventure.
We had all the supplies and ingredients on hand at home, which included:
mason jars / lids
coarse Kosher salt
carrots / tea bags
We also had a copy of The Art of Fermentation, by Sandor Ellix Katz on the kitchen bookshelf, a great reference to learn about fermenting all sorts of things!
Justine and Robin got pretty stoked about the cuke action so pitched in to clean the jars, peel the garlic, and surface fermenting advice from our reference material!
Justine had past experience with making yogurt at home, so learned to clean the jars by baking them in the oven for a short time.
Robin has experience with fermenting kombucha, kimchi, cucumbers, etc. so had the wise eyes to help the newbs in the kitchen today! She surfaced a tip from the book about keeping your cukes crisp while under fermentation by adding grape leaves, oak leaves, a carrot, or a tea bag. We decided to include carrot slices in all the jars, and a tea bag in another.
I prepped for the fermentation by:
gently scrubbing the cukes
soaking them in an ice-water bath
prepping a 5% brine by mixing 3 tbsp. coarse salt in with 1 litre water. We needed just over 2 litres for the 58 cukes that we had to ferment today
rinsing the dillweed, and peeling the bulbs of garlic
After the jars were clean, we stuffed them with 5-8 cukes, a few bulbs of garlic, some dillweed sprigs, and a carrot stick. Topped with the brine, and then put the lids on, not too tight. Apparently we’ll be releasing the buildup of CO2 gas over the next little while, as we observe the fermentation activity unfold.
We ended up getting 9 Mason jars loaded with our cucumbers. Let the fermentation begin!