What a long cold spell we have had on the Prairies. If you stayed home because it was too cold to go out, you’d have been at home for the past four or five weeks. That’s no good, so instead we trudge along as if it wasn’t cold.
One snowy, windy and -30 C day, it was my turn to deliver Meals on Wheels. One part of me wanted to complain about having to go out on such a day.
When I went to one lady’s door, she thanked me for the meal and mentioned how it wasn’t that long ago that she was delivering meals herself. Then I felt really thankful that I could do it. The bad weather didn’t matter at all.
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It also brought to mind this poem by Nancie Carmody.
I am thankful for
…the mess to clean up after a party
because it means I have been surrounded by friends.
…the taxes I pay
because it means that I’m employed.
…the clothes that fit a little too snug
because it means I have enough to eat.
…my shadow who watches me work
because it means I am out in the sunshine.
…the spot I find at the far end of the parking lot
because it means I am capable of walking.
…all the complaining I hear about our government
because it means we have freedom of speech.
…that lady behind me in church who sings off key
because it means that I can hear.
…a lawn that needs mowing, windows that need
cleaning and gutters that need fixing
because it means I have a home.
…my huge heating bill
because it means that I am warm.
…weariness and aching muscles at the end of the day
because it means that I have been productive.
…the alarm that goes off in the early morning hours
because it means that I am alive.
Soup to warm us up
A hot bowl of soup appeals to most of us on these cold days. I’ve been trying a few soups and will pass along the recipes we enjoyed.
Bacon and bean soup
3 bacon slices, cut up small
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 cup boiling water 250 mL
1 chicken bouillon cube
1 can (14 oz.) beans in 398 mL
tomato sauce
Fry bacon in saucepan until crisp. Remove bacon and add onions and celery to the saucepan. Also remove some of the bacon fat from the saucepan, if you wish. Sauté celery and onions until clear and soft. Return bacon to the saucepan. Add water and chicken cube. Stir until dissolved. Stir in beans. Simmer gently, covered, for about 15 minutes.
This is a thick soup so more water may be added at this point if desired. Serve hot.
Makes a scant three cups (750 mL). Multiply the recipe by five times to serve 14.
Source: Adapted from Company’s Coming, Soups & Sandwiches, by Jean Paré.
French onion soup
6 onions, thinly sliced
1 clove garlic, minced
2 tablespoons cooking oil 30 mL
4 cans (10 oz.) beef broth or 284 mL consommé
1 teaspoon Worcestershire sauce 5 mL
5 or 6 slices French or other bread
1 cup grated cheese 250 mL
(gruyere, mozzarella)
Cook onion and garlic in oil until brown. Add beef broth or consommé and simmer until tender. Add Worcestershire sauce.
Slice the bread; toast until golden.
Pour the soup into ovenproof individual casseroles arranged on a baking pan.
Trim toast to fit bowls and float a slice of bread in each bowl, sprinkle with cheese; heat in oven at 350 F (180 C), until cheese is melted and golden brown.
Serves five or six.
Creamy potato soup
2 tablespoons butter 30 mL
1 medium onion, finely chopped
¼ cup celery, finely chopped 60 mL
1 cup water or chicken stock 250 mL
5 cups potato, peeled and diced 1.25 L
2½ cups milk 625 mL
1 tablespoon flour 15 mL
1 teaspoon salt 5 mL
pepper to taste
1 tablespoon finely chopped 15 mL
parsley
1 tablespoon finely chopped 15 mL
chives
Melt butter in a large saucepan. Add chopped onion and celery and sauté gently for seven minutes or until transparent. Add water or chicken broth and potatoes. Cover and cook for about 20 minutes. Remove from heat.
In a jar, mix flour with some of the milk and shake to remove any lumps. Add milk and the flour-milk mixture to the saucepan. Stir well and add the salt and pepper.
Reheat soup to boiling, stirring continually as it thickens. Simmer for an additional few minutes. Stir in parsley and chives. Serve at once. Serves four to six.
Source: Adapted from Cooking Collections, by Federated Women’s Institutes of Canada.
Be an informed donor
The Canada Revenue Agency regulates charities registered under the Income Tax Act. To protect yourself from fraud, the CRA recommends following these tips before donating to a charity.
- Consult the CRA charities listings at www.cra.gc.ca/donors or call 800-267-2384 to confirm that a charity is registered with the CRA.
- Confirm that you will receive an official donation receipt if you want to claim a tax credit.
- Beware of schemes that promise you tax savings greater than your cost, thus allowing you to “profit” from donating to a registered charity.
- Write cheques payable to the charity, not to an individual. Make sure that your on-line payments are secure.
- Refuse to donate if there are signs of fraud, such as heavy pressure to give immediately or being offered a receipt for more than you donate.
- Report fraud to the Canadian Anti-Fraud Call Centre at 888-495-8501.
Potato myths
In recent years, the potato has been criticized for being high in carbohydrates and a magnet for high-fat toppings. The truth is that if we skip all the sour cream, cheese and butter and don’t fry our spuds, the potato has a lot going for it. It is one of a variety of vegetables worth including in a healthy diet.
The Mayo Clinic in its November 2008 newsletter discusses the following myths.
- Potatoes are high in calories – A medium sized potato baked in its skin has 160 calories. None of those calories are from fat, cholesterol or refined sugar.
- Potatoes are nothing but carbohydrates – The average potato has 37 grams of carbohydrates. As a whole food, they are much more than just carbohydrates. They are a good source of vitamin C with 22 milligrams in a medium potato. Potatoes also have 952 mg of potassium, which is considerably more than what you might find in a banana or a serving of broccoli or spinach.
Potatoes are a good protein source, providing four grams, which is comparable to the protein found in half a cup of milk. In addition, that medium-sized potato will also provide 1.9 mg of iron.
Other sources tell us that a potato is also good source of vitamin B6, niacin, thiamine and magnesium.
- Most of the nutrients are found in the potato skin – Most of the nutrients are found right below the potato skin’s surface. While it is best to avoid peeling potatoes, it’s also important to scrub the skins well before preparing them. Skin-on potatoes not only retain all their nutrients, but also provide four grams of fibre in a medium potato.
In addition, if you’re watching your salt intake, a medium potato contains only 15 mg of sodium.
Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
