We are pleased to announce that Jodie and Rod Mirosovsky had their first baby, a boy, on Easter Sunday. TEAM meetings will be blessed with a little guest.
Picture hanging
While at a birthday party, I couldn’t help but notice how the pictures hung in our friend’s home followed textbook rules for picture display. The results were pleasing to the eye.
Around the chesterfield and the sitting area of the living room, pictures were at eye level when sitting, low on the wall. In the hallway the pictures were higher, at eye level when standing.
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No hooks or wires were showing. Pictures hung flat against the wall, not tipped out at the top. In other words, the wires and hooks were positioned correctly.
Rather than many single pictures scattered about the home, there was a variety with groupings of several pictures, groupings of a few pictures and single pictures hung alone.
A grouping in the hall had a round picture in the centre and several rectangular pictures around it. Round attracts the eye, so if using a round picture, place it in the centre to provide a central focus point.
Another grouping in the living room featured all antique pictures in similar frames. The sameness of the frames and the type of pictures gave the grouping unity. For groups, the common denominator could be the same medium such as all photographs, prints or watercolors; the same frame or matting; or the same subject such as all landscapes, people or animals.
The spacings between the pictures in the groups seemed right. Too little space detracts from each picture; too much loses the cohesion of the grouping. No more than 7.5 centimetres (three inches) between frames is suggested.
In the bathroom, a small area by the mirror had a small picture, relating the size of the wall space to the size of the picture.
Where more than one picture was hung side by side, the bottom edges were an equal distance from the floor, even when the pictures were of different sizes.
Odd numbers rather than an even number of pictures were hung together. It’s more pleasing to the eye.
The pictures in this home seemed to belong, not like they were floating on the wall. They related to the furniture and the things near them, as well as to one another, proof that the rules do work.
Reader’s request
Dear TEAM: I would like to know how to make crepe paper butterflies that people use to hold their curtains back. These were made by waxing the crepe paper and a clothes peg was used for the body. A pattern and directions would be greatly appreciated.
Also, does anyone have any old (can be faded) red or green fibre-type Christmas ropes to hang in windows or ceiling? I do not know exactly what year they came out. I am also looking for wreaths made of this same material and the little white composite bells covered with silver paper. Does anyone know where I can find some? Will reimburse. – J.C., Prince George, B.C.
Research on beef roasting
Start hot and finish low and slow. That’s the latest recommendation from the Beef Information Centre.
New research from the Agriculture Canada Research Centre in Lacombe, Alta., indicates that hip cuts such as round, rump and sirloin tip roasts are best when started in a 500 F (260 C) oven for 30 minutes, then cooked to desired doneness at a reduced oven temperature of 275 F (140 C). A cup of water added to the roast pan after the initial hot temperature period helps keep the roast moist and juicy. The roast remains uncovered throughout the entire cooking period.
The 500 F (260 C) is for a fixed time of 30 minutes for all roasts. The balance of the time required depends on the size of the roast.
The research centre tested four methods.
1) Low temperature oven, 275 F (140 C), uncovered, no water added.
2) Low temperature oven, 275 F (140 C), uncovered, with one cup (250 mL) water added initially and 1Ú4 cup (50 mL) added every 30 minutes.
3) High temperature oven, 500 F (260 C), covered, with one cup (250 mL) of water added after 30 minutes.
4) High temperature oven to start, 500 F (260 C), uncovered, and oven reduced after 30 minutes to 275 F (140 C), with one cup (250 mL) of water added at that time.
Results showed that method 3) produced very undesirable results. Of the other three methods, method 4) provided the most acceptable results based on tenderness and flavor and required considerably less roasting time than options 1) or 2).
Hip cuts such as an inside round roast or eye of the round roast are among the leanest roasts with little interior fat and almost no fat cover. The Beef Information Centre said it was looking for a method that encouraged tenderness and juiciness, yet had that beefy flavor which comes from a crisp, well-browned exterior.
Heat is needed to tenderize the connective tissue. The hot oven start quickly raises the roast’s internal temperature to begin the tenderizing right away. The reduced oven temperature then prolongs the tenderizing process. A hot oven sears the roast surface giving the beefy flavor and appetizing color.
So seasonable roast beef
3-4 pounds eye of 1.5-2 kg
round or inside round roast
2 tablespoons Dijon 30 mL
mustard
1 tablespoon lemon 15 mL
juice
1 tablespoon crushed 15 mL
peppercorns
1Ú2 teaspoon oregano 2 mL
Place roast on rack in roast pan. Combine remaining ingredients and spread on meat. Place in preheated 500 F (260 C) oven. Roast, uncovered, 30 minutes.
Reduce oven temperature to 275 F (140 C). Add one cup (250 mL) water to roast pan, continue roasting until internal temperature reaches desired doneness, approximately 1-1 1Ú2 hours for 155 F (68 C) for medium done.
Remove roast from oven and let stand, tented in foil, for 15 minutes before carving. Internal temperature will rise about 5 F more.
Variation: Combine one tablespoon (15 mL) thyme with one teaspoon each (5 mL) of rosemary, sage and pepper. Rub on roast in place of Dijon mustard mixture.
Source: Beef Information Centre 2233 Argentia Rd., Suite 100, Mississauga, Ont., L5N 2X7, 905-821-4900 or fax 905-821-4915.
Old stove
Dear TEAM: I was wondering if you could find out anything about an old stove. The name on the stove is Diamond Red Cross. It is a wood cook stove, found here in the Madden area and the people lived at this homestead site around 90 or 100 years ago. It has been looked into by Heritage Park, Glenbow Museum in Calgary, but nothing was known. It was probably sent from England. – P.B.
Dear P.B.: So far, I also have had no luck in tracing the history of the stove. It has been suggested that writing to an antique store in England would be the best bet. Addresses can be found in English antique magazines on newsstands.
Bulghur cookbook
A new 96-page cookbook called SABEST-Bulghur Cookbook by Sandra Finley is now available by contacting her at 306-584-8078 in Regina or from outside Regina, 1-800-803-1413, or write #2 Hogarth place, Regina, S4S 4J8. It is $9.95 plus $3 for postage and handling.
