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Hudson Lakes Newsletter - December 2020

President’s Message - Denise Balch

It’s that time of year when many of our seasonal residents have left the lakes and are back at their home base. You missed the brief gust of winter in early November and the spring-like weather in mid-November. Things are quiet here now as we head into winter, but we look forward to seeing you again in the spring.

A few things for your information: Board meetings continue to take place throughout the year and a summary of the minutes from meetings can be found under the Meetings tab.

If you still have not renewed your membership for 2020-21, and there are a few, please remember to do so before you are removed from our email mailing list at the end of December. At just $30.00 annually it’s a real bargain for the work your Association does on behalf of the community.

A big thank you to Janet Carr for stepping up to the plate to coordinate our pre-holiday Newsletter 2020 and coming up with some fresh ideas for the spring newsletter. Details on how to contact us with your ideas or contributions are noted below.

Have a safe and happy holiday season from the Hudson Lakes Association Board.

Denise Balch - President

2020-2021 Board of Directors

Office Member Lake
President Denise Balch Twin
Past President Mike Anderson Bartle
Vice President Richard Males Twin
Treasurer Rosemary Breunig Fairy
Secretary Sarah Desmarais Fairy
Directors Jim Brookfield Twin
Directors Renee Catt Fairy
Directors Dana McLean Fairy
Directors Chelsie McKnight Regatta

Contact information for each director can be found under the About H.L.A. - Management Committee.

Regatta Summer 2020 – Chelsie McKnight

Though the pandemic forced us to make the difficult decision to cancel the in-person regatta races, cottagers and residents of the Hudson Lakes did not let that stop them from celebrating the regatta in a new way, online. In fact, the online activities, hosted over the Hudson Lakes Facebook Group, allowed people who were not out at the lake this year to get in on the fun and participate and engage from a distance.

The creative organizing committee which included Jennifer Gervais, Jessica Brookfield, Lori Blair, Renee Catt, Andrea Hawn and Chelsie McKnight, held a slew of contests. From colouring, art, photography, decorating and cooking there was something for every age. The number of entries submitted exceeded expectations, as did the online comments and encouragement from observers. Though we did not have our usual exciting prize table to marvel at, volunteers set up a prize pick up point at Jen Gervais’, and prizes did not disappoint! A special thanks to our many judges who had the difficult task of choosing the winners.

The boat parade proceeded as usual and saw five creative entries. Pon-tune Night on Fairy Lake was a hit, and has become a regatta staple thanks to Bill Bulmer, McLeans, Smiths and friends. The “Tour of Twin Lakes Scavenger Hunt" made its long-anticipated comeback thanks to the Croisier family. Finally, the icing on the cake was the impressive firework display lead by Patrick Ramsay, which was the talk of the lakes. The display was said to be the best in the area in years. A huge thank you to Patrick, and we hope to have you wow us again next year!

We also hope to be reunited with everyone in-person at the regatta grounds next year. In the meantime, please contribute pictures of previous regattas to our shared photo albums on the Hudson Lakes Facebook Group or email them to chelsie.mcknight@gmail.com. If you have physical copies we can come to you and scan them, please contact Jessica Maga at 705-647-2606 to arrange.

Toxic Slime? Algae Bloom – Mike Anderson

Algae is a small, microscopic organism that many who have swimming pools are often very familiar with. They can be free floating or attach themselves to anything submerged in the water and exist as many different species. Algae also is found naturally in our lakes, rivers and ponds and is an important part of aquatic food webs.

Normally many of us do not notice its presence, but similarly to plants, grow more prolifically when its environment is warmer and in the presence of excess nutrients, particularly phosphates. These conditions can throw aquatic ecosystems out of balance and cause an algae bloom.

An algal bloom is the excessive growth of algae. It can impact the quality of our waters by changing the appearance, taste or odour and oxygen content of the water column. One group, the blue-green algae can produce toxins which in high concentrations can affect human health, pets and can even temporarily affect the edibility of our local fish. These toxins have been known to cause fever, diarrhea, abdominal pain, nausea and vomiting. External contact may result in irritated eyes and skin.

The bad news is, in recent years, the incidence of algae blooms across Ontario have been on the rise, particularly in northern Ontario, where many lakes have seen increases in overall phosphate and a rising trend of late summer temperatures.

The good news is, we can all play a part in minimizing algae bloom promoting actions. How can you help? If you have not done so already, switch to phosphorous-free cleaning products, regularly inspect and pump out your septic system, and reduce or eliminate your use of synthetic fertilizers on your lawn and garden.

Also, keep in mind that shoreline erosions can also play a big role in causing algae blooms. Furthermore, maintaining an intact, natural shoreline will help prevent nutrient rich, algae promoting surface water run-off, as will it minimizing your boat wake’s wash effect on shoreline erosion.

By doing our part to prevent algae blooms, it ensures that we can continue to enjoy our waters all summer long.

For more information on Algae, check out https://www.ontario.ca/page/blue-green-algae


  • Parolink has been working on the towers to connect the Hudson Lakes area to wireless high speed broadband internet service. We do not have a ‘go live’ date yet, but the towers are up, and we should have connection just before or after the New Year. Monthly plans range from $54.90 to $124.95/month depending on the speed required. To find out more check out Parolink at www.parolink.net

  • Caution on Our Trails – Please remember to use caution and common sense on trails to ensure you do not trespass on private property whether you are on an ATV, a snow mobile, a bike or even on a horse!

  • Slash pile burning - Just a reminder that slash pile burning will begin shortly is some of the forestry harvesting blocks around the Twin Lakes area. This is a normal practice done to prepare the forest for renewal. So if you see or smell smoke, this is likely the source.

  • Janet Carr (Twin) has offered to coordinate future newsletters and is asking for your input. If you would like to have a notice posted about a significant family event (birth, death, marriage, etc), please email Janet with details. If you have a contribution/article, ideas or suggestions for future newsletters (crafts, recipes, traditions, activities, etc.) please let her know. Janet can be reached at j.k.carr@rogers.com.

Ken’s Speedy No-Knead Bread – Denise Balch

  • 3 cups flour
  • 1 ½ tsp active dry yeast or fast acting
  • 2 tsp salt
  • 12 oz. warm water

Combine flour, yeast and salt in a large bowl. Add water and stir until blended to form a clump. Dough will be shaggy. Cover bowl with warm damp cloth. Let dough rest for about 3.5 hours at room temperature (about 70 degrees).

Leave the dough in the mixing bowl and fold over onto itself, once or twice with a dough scrapper. Cover again with a warm damp cloth and let rest for an additional 30 minutes.

At least a half hour before the dough is ready, preheat oven to 500 degrees. Put a 6 to 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When dough is ready, carefully remove the hot pot from the oven. Use the dough scrapper to coax the dough into the hot pot. Shake the pot once or twice if dough is unevenly distributed. It will straighten out as it bakes.

Cover with lid and bake 30 minutes at 500 degrees, then remove the lid and bake another 10 minutes – should be beautifully browned. Turn out and cool on a rack.