Good Fortune on the Fleuve Saint-Laurent

I left Quebec on a dark and rainy afternoon about 5 days ago now. I caught the ferry across the Fleuve Saint-Laurent and looking back at the city, it was as if it was 400 years earlier. With the Castle Frontenac, the old fort walls, and the dark clouds above, Quebec looked like a menacing stronghold from the past. I went no further then the Casse-Croute (poutine stand) just off of the ferry where I took shelter from the escalating storm. This is where I met Myriam. Myriam has spent a lot of time in BC, has cycle toured through Europe, and speaks perfect english. She immediately got on the phone and lined up a place for me to stay that night. I only rode less than 30 kms to Beaumont to be welcomed into a warm, cozy 200 year old stone house by Annie and Audille. They had just prepared crepes de la mer. Crepes filled with asparagus and seafood. This, along with a fresh salad from the garden and a glass of wine and I had to ask one of them to pinch me. The dinner was the best I have had in a long time and the company was great. We sat around the wood fire in this cool old house on the river and exchanged stories, learned more french(that was just me), and felt very fortunate (again, just me). I slept on a cozy bed next to the fire while it rained outside. The next morning, Myriam came out for breakfast and gave me another number of some friends in Rimouski where I am right now. I am about to hit the road after another great recharge here (including another great meal upon arriving). I will be in New Brunswick in two days and then start my whirlwind tour through the Maritimes. I fly out of St.Johns, Newfoundland on the 26th of September. 26 days, 4 provinces left. I think days off are now a thing of the past. The temperature is dropping and the rain is expected to increase with the two new storms heading up the east coast. My appetite seems to be going up as the temps go down. to be expected I guess, but I canèt believe how much Ièm eating and am still always hungry! Well, I appreciate any emails or comments more than you know so keep em coming. Send food.
Thanks, Blaine