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6 -- PORT PERRY STAR -- Tuesday, Sept. 17, 1985 There's still time for late registrations Seagrave and Area News by Patty Williams Quite a few organiza- tions held registration last week for their fall and winter programs. Late registration or fur- ther information regar- ding these groups 1s available by calling: Brownies - Jan Addison - 985-8776. Guides - Lyn Couperthwaite - 852-6550, Pathfinders - Joan Pop- pleton - 985-8663. Betty Williams is the new chairperson of the Seagrave-Greenbank Group Committee. Those who volunteered for this committee are looking forward with confidence to activities in the 1985-86 year. There will be a TELLING IT LIKE IT IS by Bev Silverman THE TIP-TOEING GOURMET My hubby is what some people would call a perfectionist. When embarking on a new project, he has to have his trusty tools in hand. Nothing can be accomplish- ed without his square and level. His mottos, IF IT CAN'T BE DONE RIGHT, THEN DON'T DO IT AT ALL. Mind you, this philosophy of his, could take an otherwise simple project forever to finish and cost us a small fortune to boot, but then that is another story. There have been times he has driven me to the point of insanity just watching -him. He plugs along slowly, methodical- ly. and accurately. Makes you want to pull your hair out, jump up and down, and spit. Well this all leads up to my Donnie's newest endeavor in life. You see, he has decided he wants to learn how to cook. Heaven forbid. This is just not your or- dinary junk food kind of cooking, of which I thought he might be more capable. No, he wants to learn how to do everything from scratch. Boy if I don't have the in- structions on the back of the box in front of me, I'm lost. Snacking cake is my specialty, you just add water, simple as that! Of course, he wanted me to enroll 'with him so he wouldn't feel funny sitting in a room full of women. Naturally I declined. I'm not that stupid, for one thing, 1 already know how to cook and besides 1 know I'd be the one who would come home and have to do all the prac- tising. | wasn't born yesterday, you know. So off he went for his first lesson, me waving and chuckling my goodbyes. The first session was all about the importance of good nutrition, having enough fiber in your diet, watching a film or two, and cooking up a pretty little gourmet dish. At the end they all paid for and received their very own cookbook to practice their culinary skills At first | thought this was just another one of his many fads he was going through He'll forget about it after the first lesson I'm thinking he won't want to hang over a hot stove all day making his favourite dishes like I do, or at least, that's what I tell him I do. No sense let- ting him know all my secrets, Right? For the first two days after his lesson he had his nose stuck in this dumb book. Every once in a while he would look up and announce how we were not eating the right foods and that we didn't have enough fibre in our meals Then he started tooting off about how easy 1t1s to cook. the recipes looked like a real cinch to make, nothing to it Well, he's really got my dander up now, I'm just hopping "If you think you re so smart, smarty pants, put up or shut up " How dare he think he can cook better than me [ hope he doesn't think 11] help him No way. boy. he's on his own He checked his recipe not once but twice to see what condiments he needed. after all you have to be careful when you re about to make bread, whole wheat raisin bread no less Imagine my hubby, who has never made anything in the kit- chen except a mess, really think he's go ing to make bread Get the camera out, have his mom and sister over for coffee, tell all the neighbours, maybe we should even have the Port Perry Star come. This should really be something. Confidently he took his list into Ingre- dients Unlimited and tells the lady there he needs 7'. cups of stirred whole wheat flour and 2 tblsps. of active dry yeast. He comes home with his little package and sets it on the counter then runs into the bedroom to change his clothes. Finally, he emerges with what he calls his cooking pants on. I don't know how they suddenly became that when just the day before, they were his digging pants. Lopsidedly he places his cookbook on the kitchen taps, 'I'll have to make a jig up at work to hold my cookbook,' he says. As he's measuring things like a level cup of this and a level cup of that, he stops, runs down stairs and comes back up with his trusty level in his flour covered hands. After all, how does he know if the counter is level if he doesn't check it, right? Makes sense don't you think? By this time I'm smothering my laughter and choking back tears. After the dough has raised once, he flips the gooey mess onto the counter. "The book says I have to knead it," he says. 'Ya, so doit," I tell him. You can see his brain working overtime on this one. At this point he innocently says, 'Do you put your knees into it?' Well I thought I was going to croak. I'm starting to feel sorry for him now, "I'll show you sweetie." **You fold it back and forth pressing with your knuckles, working the dough hard." He thought I was being cruel with it so he decided to knead it gently with his fingertips so as to not bruise his precious bread. GIVE ME A BREAK! Finally, after all the kneading and raising is finished, he places the clump on a floured surface and proceeds to cut it in- to three equal parts like the book says. This is three loaves of bread you see. He is just about to cut when, he stops, looks around, reaches up on top of the fridge for his 50 ft. 1 inch wide carpenters tape. He holds the measuring tape over his neatly folded, fingertip kneaded glob and cuts accurately to the 32nd of an inch. That does it, I can't hold it back any longer. I'm rolling on the floor. I'm sur- prised he didn't square the dough off in the pans with the square and have an elec- trician come by to check the temperature in the oven The moral of this story 1s his bread turned out pretty good for an amateur, that 1s Oh by the way I found out another im- portant thing. my counter top is out about 1 16 of an inch, and my oven racks are right on Whew that's a load off my mind I don't know if I could have slept at night worring about it Next he tells me he's going to make Butter Tarts This will be in direct com petition with his mother, the Butter Tart Queen of Apple Valley Watch out mom I think he's really in trouble now I guess | better rearrange the kitchen to make room for his tool box This will be a major event meeting of all parents of boys attending Beavers, Cubs and Scouts at 7:30 pm on Wed Oct 9 upstairs in Seagrave United Church. There 1s still a need for 1 more Beaver leader. The group committee is plan- ning to raffle off a hand- made afghan and tickets are available from Betty Willams at 985-8563. A dance has been planned for Sat. Oct. 12 in the Greenbank Hall and the tickets which are $12 per couple can be purchased from Terry Crawford 985-3547. Further registrations for Beavers, Cubs and Scouts will be accepted Wed. Sept. 18 at Seagrave United Church. The Robinglade Women's Group will be holdings its first meeting on Thursday. September 26 at 8:00 p.m. at the home of Kaye Nicol's. Elaine Arsenault of Robinglade will be offer- ing Yoga classes in her home beginning Sept. 24 from 9:30- 11:30 a.m. or in the evening from 7:30 - 9:30 p.m. If you wish further information regarding the classes, please call Elaine at 985-9483. The Seagrave United Churh Anniversary Ser- vice will be held at 11 am. Sunday, Sept. 29 The guest speaker will be Rev. Brian Gee from Whitby The Good Neighbours Group will be meeting at the home of Mrs. Martha Volman on Tuesday, Sept. 17th at 8:30. An induction service for Rev. David Shepherd will be held on Sunday, Sept. 29 at 8 p.m. at Greenbank =~ United Church. Ladies are re- quested to provide lunch to be served following the service. The community 1s 1n- vited to a pot luck supper on Sunday, Oct. 6 at 6 p.m. to welcome our new minister, Rev. David Shepherd and his family. Ladies please bring a main course dish and dessert. Plan to join in on this "get acquainted" evening. The Seagrave U.C. W. plan to set up a Bazaar table at the Turkey Sup- per Wed. Nov. 6. Dona- tions of baked good, knit- ting, sewing, crafts etc. would be greatly appreciated. The Mariposa Ladies Group would like to ex- tend an invitation to new members for their meeting which will be held Wed. Sept. 18 at 7:45 at the home of Phyllis Conlon. Next week please call Dianne Cooke with items you wished placed in this column. smiley (From page 5) berries, tomatoes and green onions. All fresh, local stuff. They left me with a refrigerator full of Elena's diet soup (ugh!), Hugh's dried corn, and a lot of other delicacies from the health food store that are going straight into the garbage. It's a lot of fun, running a summer hotel. With no staff. Next summer, there's going to be no manager, either. SETTING TALES PACE SE | 229 QUEEN ST 985-8551 PORT PERRY this year's new fabrics, new fit, new colours, new trends ... to outfit you in a new dimension for fall. Clothes for the contemporary woman 80 BROCK ST. 852-3683 UXBRIDGE a Pl En g a Ea --_---- tan ra mee Ft by ole He a Tr re NE Rs aks nm NW tas: I 3. 4 ain