In our area of the Prairies, we had rain in June and then the tap shut off. This seems to have been the pattern the last few years. A wonderful crop gets started and then goes backward because of lack of rain.
The last few nights have produced lightning storms, got our hopes up, but left little rain. You’d think with all that noise and the bright light show, more rain would fall. Another spooky part of these storms is that they have arrived about 3 a.m. Some loud cracks woke up the whole town and even rattled dishes in the cupboard.
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Lightning is an awesome part of summer weather. When I read the article from the Canada Safety Council, Keep Safe When Lightning Strikes, I realized that I have taken chances.
On one occasion several children gathered in our Kids-In-The-Garden lot to weed. All of them had a hoe in their hand. A funny little cloud, not far away, had lightning in it. There was blue sky between the cloud and where we were hoeing. As the cloud approached, we hurried to finish the job before it got to us. My thinking was that it must be OK with the blue sky overhead. Now I know the lightning could have travelled to where we were long before we left the garden. A scary thought.
Lightning statistics
- During summer, lightning flashes occur about once every three seconds in Canada.
- Up to a million times more powerful than household current, lightning bolts can be deadly. Indeed, lightning kills more people in the developed world than any other natural phenomenon. A lightning bolt can cause cardiac arrest when the current enters the body. It can also lead to organ damage and burns, sometimes with long-term effects.
- In Canada, lightning takes an average of six or seven lives every year and seriously injures 60 to 70 people. The number of strikes is highest in southern Ontario.
- Lightning usually strikes higher ground and prominent objects, especially those that conduct electricity. Anything metal poses a risk.
- Lightning can strike several kilometres from its source, even out of the blue sky. Early precautions are crucial. Take shelter as soon as you see dark storm clouds gathering, feel the wind or hear thunder in the distance. If you are outside, stop what you’re doing and head for a house, any large building or your car. Then shut all the windows and doors and stay inside for at least 30 minutes after the last thunder.
- To estimate how far you are from the lightning, count the seconds between the flash and the thunderclap. If you count fewer than 30 seconds take shelter because the storm is less than 10 kilometres away.
During a thunderstorm:
- Stay clear of high ground and open spaces.
- Seek shelter in a house, large building or motor vehicle. Keep windows and doors shut.
- If you are riding a bicycle, motorcycle or all-terrain vehicle, get off. The rubber tires will not protect you.
- If you are boating, head for shore. If caught on the water, crouch low in the boat.
- If you are in a flat, open field, bend down and put your hands on your knees. Maintain minimum contact with the ground.
- Avoid contact with metal. Stay at least 30 metres away from metal fences and take off shoes that have metal cleats.
- Stay away from water including lakes and puddles.
Don’t
- Don’t seek shelter under a tree, in a shed, or in a small, open building. If lightning strikes a tree, electricity will run down the trunk, through the roots and into the ground, causing a strong shock.
- Don’t lie down on the ground.
- Don’t take a shower or bath. If lightning strikes the plumbing system electricity can be conducted into the tub or shower.
- Don’t use the phone or electrical appliances unless absolutely necessary. Electricity travels through wires.
- Don’t use a mobile phone outdoors.
- Don’t hold a golf club, umbrella or fishing rod.
- Don’t travel in a severe storm. If you are caught in your car, park off the road away from power lines.
- Don’t try to finish your activity. Postpone that inning or round of golf until the storm has passed.
Source: 2006 Canada Safety Council.
Peach crisp
Fresh fruit is wonderful at this time of the year. This peach crisp recipe uses bran flakes in the topping. I usually use Raisin Bran cereal.
4-5 fresh sliced peaches
2 tablespoons sugar 30 mL
1 tablespoon butter, melted 15 mL
1/4 teaspoon salt 1 mL
1/2 teaspoon cinnamon, optional 2 mL
3 tablespoons butter 45 mL
1/3 cup sugar 75 mL
1 tablespoon flour 15 mL
1 cup bran flakes 250 mL
Mix together peaches, sugar, melted butter, salt and cinnamon. Spoon into one quart (one litre) casserole.
Cream the three tablespoons (45 mL) of butter. Add sugar and flour and mix well. Crush cereal, add to mixture and crumble together. Spread over fruit mixture in baking dish.
Bake, uncovered, in moderate oven at 375 F (190 C) for about 25 minutes, or until topping is crisp. Serve warm with ice cream or whipped topping. Makes four servings.
Apricot conserve
This recipe was my grandma’s.
35 apricots
2 oranges
1 can (14 oz.) pineapple 398 mL
crushed
6 cups sugar 1.5 L
4 ounces almonds, 113 g
blanched and skins removed
1 pinch salt
Cut apricots into chunks. Put oranges through a food chopper or grate the rind and cut the rest in small pieces. Combine all the ingredients in a heavy saucepan. Simmer until thick. Ladle into sterilized jars.
Today it is suggested that the jars be processed in a water bath canner. To do this, place filled jars in a canner of hot water. Adjust water level to cover jars by one inch (2.5 cm). Cover canner and return water to a boil. Begin timing when water returns to a boil. Process for five minutes. Remove jars from the canner. Cool for 24 hours before checking the seal.
Direct versus indirect grilling
The Atco Blue Flame Kitchen describes direct grilling as a high heat method of cooking on the barbecue. Food to be grilled is placed directly over the heat source. The lid on the barbecue is usually left in the open position during grilling. Cooking temperatures often exceed 500 F (260 C) thereby searing the food and producing a brown, caramelized crust with a concentrated flavour. Food that cooks in 25 minutes or less, such as steaks, burgers, boneless chicken breasts, hot dogs, fish and most vegetables are ideal candidates for direct grilling. This method may also be used to sear large cuts of meat before continuing to cook by indirect grilling.
Indirect grilling is a slow, low heat method of cooking that transforms the barbecue into an outdoor oven. The food is not placed directly over the heat source. The lid on the barbecue is always closed during cooking. Heat is reflected inside the barbecue, which results in the food cooking slowly and evenly on all sides. The indirect method is ideal for cooking chickens, turkey, roasts and ribs.
Pies, cakes and breads may also be baked on the barbecue using this method.
Chinese chicken wings
Cook these chicken wings, using the indirect method of grilling.
31/2 pounds chicken wings 1.5 kg
(equals about 20 wings)
1/4 cup granulated sugar 60 mL
1 teaspoon salt 5 mL
3/4 teaspoon ginger 3 mL
1 clove garlic, minced OR
1/4 teaspoon (1 mL) garlic powder 2/3 cup ketchup 150 mL
1/2 cup soy sauce 125 mL
1/4 cup dry red wine 60 mL
Cut chicken wings into three pieces by cutting at the joints. Discard tips or reserve for soup.
Mix remaining ingredients and pour over the chicken. Cover and refrigerate overnight, stirring occasionally.
Drain chicken, reserving marinade. Place chicken on foil-lined barbecue griddle. Brush with marinade and bake at 375 F (190 C) for 40 to 50 minutes or until tender, basting occasionally. Remove immediately from foil to serving platter and serve hot.
Instead of the barbecue, the wings may be baked in an oven, placing them on a foil-lined cookie sheet.
Makes about 40 appetizers.
Source: The Blue Book of Canadian Cuisine by Eunice Taylor, 1985.
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.
