We have been enjoying a steady round of reunions, weddings and anniversaries. On one such occasion a ball game broke out. I used to enjoy playing ball, so why not join in? Most of the grandpas and grandmas gathered around in lawn chairs and watched. I soon realized that is where I should have been. The problem was that my mind remembered what to do but my body couldn’t do it.
Our team started off in the field. I did manage to run the first grounder into my glove, even if bending over that far was slow and uncomfortable. Throwing the ball back to the pitcher, a short distance away, was also a chore. I knew right then that this wasn’t like it used to be.
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The next ball that came my way was a fly ball. My hand without the glove got there first and the ball bounced off my fingers. No problem. It was fun and I didn’t want togive up.
Then came time to bat. I got positioned for the pitch. It was on its way and all was well until, as it got close, it went out of focus. Bifocals. I made a guess at where it was and managed a huge swing that sent the ball flying almost to the pitcher’s mound. Then came the dash to first. It brought some snide remarks. Next time I’d really run and show them.
Well, it didn’t work that way. On my next turn to bat, the ball went flying further and my body started off toward first. My head wanted to go faster than my feet and first thing I knew I was flat on the hard ground. Getting up seemed to take forever.
For my effort they insisted I was safe at first and should run the bases. I didn’t think I’d ever run again, but I did.
That reunion was a wonderful event, full of memories, even on the ball field.
Kahlua fruit dip
I made this dip for the reunion and thought it was tasty.
2 eggs, beaten
1/4 cup honey 60 mL
1/4 cup orange juice 60 mL
1/2 cup plus 1 tbsp. 140 mL
Kahlua
1/2 cup cream, whipped 125 mL
fresh fruit
Pour first four ingredients into a saucepan. Cook over low heat, stirring constantly, until mixture coats back of a spoon. Cool and fold into whipped cream. Serve with fresh fruit. Makes 21/2 cups (625 mL).
Source: Appetizing and Refreshing, Volume II, Gilchrist Memorial United Church Ladies’ Group, Edmonton, 1996.
Kiwi fruit
Dear TEAM: First of all, my husband and I always read your section in the Western Producer. He loves your recipes and hints. I read the article on kiwi fruit with interest. Because there are some major health issues in my family, my sisters and I discuss the merits of different and healthful things to eat. Is it better to wash the kiwi fruit and eat them whole with the brown fuzzy skin on, or is it wiser to peel the brown fuzzy skin off? Which way provides the most nutritive value? – D. and J. D., e-mail.
Dear D. and J.D.: Although most people prefer to peel kiwi fruit before eating, it is not necessary to do so. Simply scrub lightly and eat with the skin on.
Whole unpeeled fruit is higher in fibre than peeled fruit or fruit juices. Cutting away kiwi fruit peel is nutritionally much the same as peeling a potato. Much like the skin of a potato, kiwi skin adds flavour along with a chewable substance many people enjoy.
Eating the skin also eliminates any need for preparation and makes kiwis more economical. In fact, if you use the peel you’ll put an extra 14 percent or more of the fruit to work.
If you do choose to peel or cut your kiwi, remember that the fruit is subject to vitamin loss through heat, drying and oxidation. Therefore, kiwi fruit should be cut only immediately before use. Once cut, it should be protected from the air, either in a closed container or under plastic wrap, as long as practical with refrigeration. When slicing kiwi fruit, make slices as thick as possible to minimize oxidation and conserve the fruit’s juicy flavour and nutrients.
Kiwi fruit contains an enzyme, actinidin, that reacts chemically to break down proteins. It has been used as a “secret ingredient” to tenderize meat. Actinidin prevents gelatin from setting, so if you are going to serve kiwi fruit in a gelatin dish, cook the fruit for a few minutes before adding it to the gelatin.
Raspberry vinaigrette
We’ve had a request for a raspberry vinaigrette recipe. I adapted this from one developed by chef Gerard Dakeniewich. It’s my favourite for lettuce salads.
1/2 cup fresh or frozen 125 mL
raspberries
1/2 cup vinegar 125 mL
1/2 cup canola oil 125 mL
1/2 cup honey 125 mL
1/4 teaspoon cumin 1 mL
Combine all the ingredients in a blender or food processor and blend until smooth.
Pickled garlic discolouration
Dear TEAM: Yesterday I pickled about five pounds of garlic from a recipe a friend gave me. I wanted this recipe because it was a sweeter pickled garlic than I had tasted before, but my garlic went blue-green. What did I do? I am not a novice at canning but this has got me.
The recipe is one pound garlic peeled, one red pepper sliced in small pieces, two cups(500 mL) vinegar, 1/2 cup (125 mL) water, 2/3 cup (150 mL) sugar, 1/2 teaspoon (2 mL) mustard seed, 1/2 teaspoon (2 mL) celery seed. Mix vinegar, water, sugar and spices. Boil five minutes. Add garlic and pepper and cook two minutes longer. Put into smaller jars and seal. Wait three weeks, then enjoy. – A.G., e-mail
Dear A.G.: One possible reason for your pickles turning colour is the water. Soft water is best for all pickling because hard water contains minerals that can cause discolouration. To soften hard water, boil it for 15 minutes, then let stand covered for 24 hours. Skim off surface scum, if necessary. Carefully pour or ladle water from the container without disturbing the sediment on the bottom. Distilled water, although expensive, can also be used.
Brass, copper, iron or zinc cookware or utensils can also cause discolouration. They react with acid or salt solutions. Use enamelware, glass, stainless steel or stoneware when making pickles.
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.
