Our local high school recently held a drug information meeting for parents. I found the information alarming.
The speaker was RalphEliasson of Watrous, Sask., director of education for the Saskatchewan Central School Division. He provided some comparative information between alcohol and marijuana.
Alcohol is water soluble and the body moves it through the system within a few hours to be absorbed or eliminated through sweat or urine.
For youth whose bodies are not fully developed, the alcohol is absorbed much faster than in adults. It could take as little as four to six months for a teen to become addicted to alcohol. It has been proven that kids who don’t drink alcohol before they turn 18 can reduce their chance of becoming an alcoholic by 70 percent. Alcohol is also considered the gateway drug, since a teen will try it first.
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In comparison, marijuana is fat soluble and contains 421 chemicals, including the mood altering THC. These chemicals go directly to the brain, which is mainly composed of fat. Unlike alcohol, it will take at least 30 days for THC to leave the body if there is no more added in the meantime.
This drug affects a person’s ability to reason, show compassion, exhibit a sense of responsibility and control emotions. The competitive spirit and sense of motivation are also affected.
In studies where rats were treated with THC there was evidence of delayed maturity and a weakened immune system. The most alarming evidence appeared in the third generation of offspring, or the grandchildren of rats treated with THC.
In one in four births there were serious defects such as no skull cap or organs on the outside of the body.
Another disturbing fact is that the THC content of marijuana in the 1960s and 1970s was one to three percent. The drugs that are now being used have a THC content of up to 45 percent.
With the information that Eliasson presented, one has to wonder why our society would ever consider changes to laws that would allow individuals to possess small amounts of marijuana.
Eliasson said parents have to fight to keep their kids away from alcohol and drugs. Parents need to get involved to make sure the kids are not drinking and doing drugs even if that means searching bedrooms and going to local dances.
He challenged parents to check between their kids’ mattresses, in shoes and ceiling tiles. Encourage schools to search lockers. You have to fight because it is not only your kids you are looking out for, it is your future grandchildren as well.
Easter buns
Bread has always played a major role in the observance of holidays, especially Easter and Christmas. Hot cross buns with their combination of spicy, sweet and fruity flavours have long been an Easter tradition.
A reader asked if we could find a recipe using an instant yeast to make hot cross buns. The following is made with Fleischmann’s QuickRise Yeast.
Hot cross buns
Makes 12 buns. To give the buns a glossy appearance, brush beaten egg white over the top before baking.
Dough:
2 eggs
1 teaspoon salt 5 mL
3-31/2 cups bread flour 750-875 mL
3 tablespoons sugar 45 mL
1 package (21/4 teaspoons) 11 mL
quick rise yeast
1 teaspoon freshly grated 5 mL
lemon peel
1/4 teaspoon ground nutmeg 1 mL
1/2 cup milk 125 mL
1/4 cup water 50 mL
1/4 cup butter or margarine 50 mL
1/2 cup dried currants or raisins 125 mL
1/4 cup finely chopped dried or 50 mL
candied pineapple
1 egg white, lightly beaten
Icing:
3/4 cup sifted powdered sugar 175 mL
1/2 teaspoon pure vanilla extract 2 mL
2-3 teaspoons milk 10-15 mL
To make dough: In large bowl, beat eggs, add salt, then one cup (250 mL) flour, sugar, undisolved yeast, lemon peel and nutmeg. Heat milk, water and butter until warm 120-130 F (50-55 C) and then stir into dry ingredients. Stir in currants, pineapple and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic for four to six minutes. Cover. Let rest 10 minutes.
Divide dough into 12 equal pieces and form each into a ball. Place two inches (five cm) apart on greased large baking sheet. Cover and let rise in warm, draft-free place until doubled in size, about 30-45 minutes.
With a sharp knife, cut shallow cross in top of each bun. Brush egg white over tops. Bake at 375 F (190 C) for 15-18 minutes or until done. Remove from pan and cool on wire rack.
To make icing: In small bowl, combine all icing ingredients, stir until smooth. Drizzle over buns in shape of cross.
Adapted from Fleischmann’s Yeast, www.breadworldcanada.com/recipes.
Easter treat
Another reader was looking for a recipe for a creamsicle fudge. I haven’t tried this recipe but it looks like it would make a pretty Easter candy alternative.
Creamsicle fudge
3 cups granulated sugar 750 mL
3/4 cup butter or margarine 175 mL
2/3 cup cream 150 mL
71/2 ounces Kraft 213 mL
marshmallow cream
1 package (12 oz.) vanilla 341 mL
chips
3 teaspoons orange flavouring 15 mL
12 drops yellow food colouring
9 drops red food colouring
Put sugar, cream and butter or margarine into a heavy cooking pot. Boil until it reaches the soft ball stage on a candy thermometer, about five minutes. Add marshmallow and chips. Mix well. Remove one cup (250 mL) of the mixture and set aside.
Add orange flavouring and colourings to mixture in pot. Stir and pour into greased 11 x 8 inch (27.5 x 20 cm) or 13 x 9 inch (33 x 22 cm) dish. Stir white mixture and pour on top, then swirl with a knife. Chill. Cut into squares.
Source:www.recipegoldmine.com.
Storage of cereals
Dear TEAM: I have some Sunny Boy cereal stored in other than its original container. I am wondering whether it should still be used. Is there dating normally on the bag? I know that bran can become rancid. Would this be the case if the Sunny Boy is old? – P. K., Portland.
Dear P.K.: Yes, any cereals that are whole grains can go rancid. I had a box of Red River cereal, which is similar to Sunny Boy. On the carton was the Robin Hoods Multifoods help line phone number. Sara Palter, the company home economist, said Red River cereal has a shelf life of nine months from the date of manufacture, when stored in a cool dry place. Ideally it should be stored in a sealed container. Or it can be stored in a sealed container in the freezer for 18 months.
To determine the date of production, there are four numbers printed on the bottom of the box. The first represents the year and then the day of production. For example, 3157 on my cereal box means it was made in 2003 on the 157th day.
Sunny Boy cereal was not manufactured for a period of time but Schroeder Milling in Camrose, Alta., has it back on the market in the West.
Easter eggs and food safety
If you and your children are planning to paint some eggs this Easter, the Canadian Food Inspection Agency has the following food safety tips:
- Hard boil the eggs. Cool immediately.
- If you plan to eat the eggs, do not colour ones that have cracked shells.
- Use a dye that is non-toxic.
- Store coloured eggs in a covered container in the refrigerator.
- Do not eat decorated Easter eggs that have been out of the refrigerator for more than two hours at room temperature.
For more food safety information, visit the agency’s website at www.inspection.gc.ca and click on Consumer Centre.
Betty Ann Deobald is a home economist from Rosetown, 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.
