It was a wonderful day. We had all gone to our favourite lake for a few days of fun, fishing and family time.
This particular day we rented a pontoon boat and the six of us, my husband, our three children and our future daughter-in-law, went out on the lake. The greatest thing was that we were all in a confined space for about six hours with no phones, TVs or computers to distract us. We visited, laughed, told stories, shared news, caught fish, relaxed, picnicked and enjoyed each other’s company, as well as the beauty of the day.
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One of my friends refers to these times as “a memory in the bank.”
Another special memory was made this summer when my two brothers, their families and our family made some extraordinary efforts to be in Regina to celebrate my dad’s birthday.
Recently, I had an opportunity to retrieve some of my stored childhood memories when a cousin visited from Ontario. We shared memories of the trips they made to Saskatchewan when we were children and the fun we had. Moments like these knit us together as a family.
I know when I was younger I didn’t realize the importance of making the effort to share and be with family on a regular, if not daily, basis. The reality of this I also experienced this summer when an individual shared that her husband and children rarely talk. There are hurt feelings on both sides and they just don’t know how to be friends.
As I am preparing to send this article, tragedy has hit the United States with the destruction of the World Trade Centre, the Pentagon and the related plane crashes. My thoughts and prayers are with the families of those killed, the people who are left behind. When dealing with the reality of their loss will they have memories in the bank that will help to ease their pain? As many in the U.S. are acutely aware there may be no tomorrow to tell your family that you love them. Put a good memory in the bank today.
Operation Cuddle Blanket
National Family Week, Oct. 1-7, is sponsored by Family Service Canada. The theme this year is “Volunteering is a family affair. Connect with kindness.”
The group is encouraging families to seek out opportunities to volunteer as a family. One of the ideas suggested is to create cuddle blankets. These are soft, comforting, child-size blankets for use in ambulances, hospitals, shelters and police cars, so that children in emergencies feel warm and protected. The recipients keep the blankets.
The blankets must be new, machine washable and dryable and handmade. They should be child-friendly colours. They can be be crocheted, knitted, quilted, hand-tied or sewn. Preferred materials are washable yarns and cotton or cotton blend fabrics.
To get the blankets to those who need them, contact a Family Service Canada office or its website, www.familyservicecanada.org for an organization near your community. In Alberta, contact Blankets for Canada Society at 403-329-6586.
Simple to sew blanket
Buy one metre of colourful fleece and enough packages of satin binding in a matching colour to go around the outside edge of the fabric. Cut fabric to fit either a crib or child’s single bed. Take the binding, which is already folded down the middle, and place it around the edge of the fleece; pin it in place. With a sewing machine or by hand, sew on the binding with small stitches.
Tasty stew
Dear TEAM: I am looking for a stew recipe that I clipped from The Western Producer a few years ago but have now misplaced. It did not contain tomatoes, as my husband can’t eat them, and it was very tasty. – M.C., Rosetown, Sask.
Dear M.C.: I hope this is the recipe that you are looking for. It was published in Liz Delahey’s column and is from Rose Murray’s Comfortable Kitchen Cookbook published by McGraw Hill Ryerson.
Oven baked beef stew
1/4 cup vegetable oil 50 mL
10 small pearl onions
8 carrots, quartered
4 stalks celery, cut in
large pieces
1/2 pound button 250 g
mushrooms
2 large cloves garlic,
minced
21/2 pounds lean, 1.25 kg
boneless beef
1/3 cup all-purpose flour 75 mL
1/2 teaspoon salt 2 mL
1/2 teaspoon pepper 2 mL
21/2 cups hot beef 625 mL
stock or consomme
2/3 cup dry red wine 150 mL
2 tablespoons each: 30 mL
tomato paste, tarragon vinegar,
worcestershire sauce
2 bay leaves
Heat half the oil over medium heat in a large skillet. Cook onions, carrots, celery, mushrooms and garlic until onions are golden brown, about five minutes. With slotted spoon, remove vegetables to large bowl.
Trim and cut meat into one inch (2.5 cm) cubes. In plastic bag combine flour, salt and pepper. In batches, shake cubes in flour mixture, then brown in a skillet, adding remaining oil as needed. Transfer to separate bowl.
Add remaining flour mixture to skillet, stirring until browned. Gradually stir in hot stock, scraping up brown bits from bottom of pan. Bring to a boil. Stir in wine, tomato paste, vinegar, worcestershire sauce and bay leaves. Taste and adjust seasoning.
In a 12-cup (3 L) casserole, layer meat and vegetables alternately and pour hot sauce over all. Cover and bake in 300 F (150 C) oven for three hours or until beef is tender. Remove and discard bay leaves.
The stew can be refrigerated or frozen at this point. Thaw in refrigerator. Heat previously frozen or refrigerated stew in 350 F (180 C) oven for about 20 minutes before adding crust.
Piquant crust
1/3 cup unsalted butter 75 mL
3 large cloves garlic,
minced
1 tablespoon dijon 15 mL
mustard
1/2 inch (1 cm) French
bread slices to cover
casserole
In a large skillet, melt butter over low heat. Stir in garlic. Spread bread with mustard and arrange in garlic butter. Heat gradually, turning slices over until butter is absorbed. Arrange on top of baked stew. Bake, uncovered in 350 F (180 C) oven for about 30 minutes or until stew is bubbly and crust golden. Makes six servings.
Spicy zucchini cupcakes
Several readers have called wondering if there was enough flour in the zucchini cupcake recipe in the Sept. 6 Team column. They said the result was gooey cupcakes. The recipe was reproduced correctly from the cookbook and the author said the amounts are correct, but people should drain liquid from the chopped zucchini before adding.
