I feel like I’m back in kindergarten when our dog Keasha and I take obedience class.
I’m beginning to believe it is really me that is in training rather than the dog. For example, when training her to heel, I must lead off with my left foot. To stay I must lead off with my right foot. All in all I’m finally learning my right from my left. As my husband will attest, I often get them mixed up when he is driving and I’m suppose to be navigating.
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I also learned how responsive a dog is to tone of voice. In the past when I would call my dog and she didn’t come, I would talk more sternly. But the instructor has encouraged us to use happy voices to call our dogs. With a change of voice Keasha now comes running. I think it is because she thinks I’m going to play with her.
Tones of voice also affect our children. I can remember that when our kids were little they would say “don’t talk so mad, Mom.” My reply would be “I’M NOT MAD!!” They would then say “Your talk sounds mad.” It was true. I was using a sterner sounding voice than the situation required.
If we sound mad, grumpy or disappointed, others will hear that in the voice tone, no matter what the words are saying. The tone of voice can affect how others feel and respond. If you go to work and sound happy and joyful, others will respond more pleasantly. If you sound tired, or mad at the world, others will stay out of your way.
The same is true with our spouse, children and parents. This has been recognized for thousands of years, as recorded in Proverbs 15:1, “a gentle answer turns away wrath but a harsh word stirs up anger” and Proverbs 16: 21b, “pleasant words promote instruction.”
Dog toy
I have discovered an easy-to-make, durable dog toy. Cut the leg off at the crotch of a clean pair of old jeans. Cut off the pant hem if it is ragged. Re-hem both ends by turning up 1Ú2 inch (one centimetre) twice and stitching. Tie a knot in the middle of the pant leg on top of the knee hole. This now becomes a dog’s tug toy or a chew toy. It is durable and easy to clean.
Quick for supper
This recipe caught my attention when I was looking for something for supper.
Thai Chicken
1 tsp. vegetable oil 15 mL
1 lb. boneless, 500 g
skinless chicken breasts,
cut into strips
1Ú2 cup chopped onion 125 mL
3Ú4 cup medium salsa 175 mL
1Ú4 cup peanut butter 50 mL
1 cup 2% evaporated 250 mL
milk
1 tsp. cornstarch 5 mL
salt and pepper
chopped fresh
cilantro or parsley
chopped peanuts
In a large nonstick skillet, heat oil over medium-high heat. Cook chicken and onion, stirring, until chicken is browned all over. Stir in salsa and peanut butter. Combine evaporated milk and cornstarch; gradually stir into skillet. Cook over medium heat while stirring until boiling and thickened. Season with salt and pepper to taste. Garnish with cilantro or parsley and peanuts.
Makes four servings.
Potato latkes
My son Ray, who is living in a dorm and eating cafeteria food this year, was telling me he has developed a taste for potatoes, especially potato cakes.
I gave them a try and enjoyed them. I also found they freeze well and warm easily in the oven at 350 F (180 C) for about 12 minutes. They also warm up easily in the microwave, but lose some of their crispness.
Potato latkes are a Jewish side dish. They can also be used as a base for canapŽs if made smaller.
Potato latkes
2 lb. potatoes 1 kg
(six medium potatoes)
2 large eggs 2
2 tbsp. flour 30 mL
1 tsp. salt 5 mL
1-3 tsp. grated onion 5-15 mL
vegetable oil for frying
Garnish with sour cream and-or applesauce. Peel and finely grate the potatoes and immerse them straight into cold water. Drain into a muslin towel and squeeze as much moisture from the potatoes as you can.
Beat eggs in a large bowl. Add the grated potatoes, flour and salt, mix well. Mix in the grated onion.
Heat oil in heavy skillet. Drop the batter by the spoonful onto the hot skillet, flattening out to four-inch circles (10 cm). When one side is browned, turn over and brown the other. Lift out and serve warm. The recipe is from Harrowsmith Country Life, February 1998.
Credit cards compared
Several readers have asked about how to compare the different point systems used by credit cards.
Industry Canada’s office of consumer affairs has prepared the Credit Card Costs Report of December 1999, which compares reward points for 23 leading credit cards. The data is from information given by card issuers as of last November. Not all credit cards have been included.
A copy of the report can be obtained from from Lydia Shevchuk, 204-983-2826. It is also available on-line at http://strategis.ic.gc.ca/OCA.
