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ca economist sun july 29 1987 haute cuisine gives me shivers at last count i owned upwards of 50 cookbooks and at least as many cooking r sagazines so how come we have chicken burgers once a week i think it can be ex plained by a number of factors a laziness b lack of easy access to exotic ingredients and c squeamishness the laziness is self- explanatory perhaps the other two require some elucidation have you noticed how many cookbooks assume that you have readily at hand such ingredients as arugula quails eggs beignets homemade of course carpac- cio creme fraiche hazelnuts and that old standby caviar as my larder runs more to peanut butter tuna and instant scallop potatoes i can never for what its worth seem to get my act together for a truly classic meal on the odd occasion when i have actually made a list in preparation for a special meal its either off season or theres been a blight in afgha nistan maybe it just isnt meant to be as for the squeamishness well thing is i dont like to think that anything i cook or eat has ever been alive im not talking about vegetarianism just hypoc risy for that reason i will never stuff a turkey what is more dead looking than a raw turkey and what feels more yucky but ill put it in the oven and eat it with relish once someone else has done the evil deed because i dont let my scruples interfere with my en joyment there are certain things that i wouldnt come within 50 feet of no matter who cooked them like eel i managed to eat snails a cou ple of times call them escargots if you like a slug by any other name until a friend tried buying them fresh when she was ready to cook them she found that they had escaped from their bowl and were climbing up the inside walls of her fridge shudder squid were totally ruined for me the day they were served by another friend who apologized that there would have been more but a lot of them were pre gnant could stephen spielberg have dreamt up anything more horrifying some things are to be avoided not because of their origins but because of their texture like tapioca or porridge and some things get a bad name because they are just plain disgusting like brains a friend brought some to dinner as a treat she had sauteed them in bread crumbs and surrounded them in parsley so that they wouldnt look like something out of a science textbook really they looked kind of cute but when you bit into them the crust made a kind of popping sound and your teeth sunk into mush people have gone insane over less you have to be careful these days because butchers think up all kinds of devious names for body parts my policy is that if id be embarrassed to see it exposed at a dinner party i dont want it on my plate i dont think thats unreasonable its tough when youre offered anything less than palatable at a dinner party when friends wont try something ive cooked often with good reason i get annoyed so ill try almost anything once out of politeness but not twice uh uh forget it as im writing this im realiz ing that most of my awful food experiences have happened at other peoples houses i dont mean to carp heh heh but tell me do your friends cook weird things like this they dont say you dont suppose you could intro duce me ministry of consumer and commercial relations ontario the motor vehicle dealers act notice of bond forfeiture take notice thai any person having a claim arising out of a transaction involving a trade in motor vehicle against 583538 ontario inc oa markham motor sports who carried on business as a motor vehicle dealer in the town of markham county of york until december 1 5th 1 986 is required to file a claim together with a copy of a court judgement or proof of claim from the trustee in bankruptcy covering such claim with the registrar under the motor vehicle dealers act at 555 yonge street toronto ontario m7a 2h6 on or before march 27th 1989 and that after that date the proceeds of the bond of the said 583538 ontario inc oa markham motor sport which was forfeited will be distributed only amongst those persons who prior to that date have filed their claims as above note that where the dollar value of the payable claims exceed the dollar value of the forfeited bond then pay ment will be made on a pro rata basis dated at toronto this wednesday july 29th 1987 stephen d moody registrar the motor vehicle dealers act wanted kids teens open 7 days a week at beckers you always save money there are over 690 stores to serve you look for a store near you and save now seeing girls boys 418 for fashion advertising preparation attractive excellent teethskin call fashion photo dept aps studios yonge eglinton summer 87 catalogues mall shows parents call mr bowers 4838556 f j 5