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stouffvibe suntribune thursday march 29 2007 5 capturing a life on paper often sons and daughters have good intentions when it comes to recording events involving parents but they procrastinate until its too late markham historian the late john lunau repeatedly told me put it down on paper and do it today tomor row may never come it didnt my mother died in 1987 my dad in 1990 while i remember bits and pieces of what they said the personal significance of two lives well lived is lost for me there are no tomorrows i say this after obtaining conversations with my par ents by george reesor of mccowan road in stouffville its priceless mr reesor wrote the book by visiting his parents amos and ada when they lived at parkview clusters and later parkview home following these talks often about spe cific events george would frame pictures in his mind then put them in story form the result thirtyseven pages of factual and folksy country tales certain to intrigue the most obdurate of readers mr reesor the author was born at lot 2 cone 5 in scarborough a property maintained through four generations including grand- lather thomas father amos and now son dale he attended hillside public school because his help was needed on the farm he never advanced past grade 8 how ever 22 years later he enrolled at richmond col lege graduating in 1978 with a bachelor of arts degree in english and history the first college year was cultural shock mr reesor recalls but i grew to absorb and appreciate everything i learned it was emmerson mcdowell parttime pastor at steeles avenue mennonite church who suggested mr reesor publish his parents memoirs in book form from 1988 to his fathers passing in 2003 mr reesor visited his parents regularly sometimes daily whatever story theyd tell id return home and write it down he says ada died march 2 2007 she was 100 amos was 101 the books design all vol unteer was completed by del wall of ajax a fellow parish ioner at rouge valley men nonite church photos were obtained from family albums i couldnt have done it without him mr reesor said large size type makes it easy to read the stories are as mr reesor describes them glimpses of family and com munity life in the early part of the 20th century t fe f roaming with jim thomas they tell of amos and adas 1927 wedding at the home of the brides parents elias and marybarkey their honeymoon trip to lancaster perm in a model t ford and how they had to back up steep hills so gas would flow into the carburetor amos first farm tractor a 1018 case with an auxiliary fuel tank mounted on the side and a fishing trip when young amos arrived home at 4 am the following day father was forced to walk behind the roller to keep from falling asleep mr reesor writes then there was preacher joe wismer of vineland who on occasions ministered at markham one time writes mr reesor in the midst of a message his false teeth worked loose and flew across the pulpit he caught them in mid air clamped them back in his mouth and continued on with his sermon old order mennonite ladies writes mr reesor often dressed so much alike it was sometimes difficult for husbands to tell their wives apart his father related the story of one couple travelling home from church by horse and buggy said the woman this isnt our horse said the man youre not my wife markhams george butter- field was a mechanical genius no lock could defy his skill on one occasion mr reesor writes the staff at the bank of nova scotia couldnt open the vault the manager called on mr butterfield in minutes the problem was solved however the bank manager refused to pay the 10 charge so mr butter- field slammed the vault door shut and demanded 100 these are only a few of the humourous anecdotes con tained in this walk down memory lane copies 23 each are available by calling 905-640- 2118 jim thomas is a stouffville resident who has written for area newspapers for more than 50 years back ribs well have our back ribs on sale this week at the meat counter and hopefully well have enough i say this because weve jrun out of the meat feature a bit early the last couple of weeks what makes our back ribs so good first we buy more marbled pork that streakiness makes them more tender and juicy secondly we dont have that insipid little tail hanging from the one end you would normally pay full price for it if you shopped elsewhere thirdly our pork is not seasoned which means that its not cut from pork loins which have been injected with water and phosphate to make them juicier just imagine the thinking behind that and lastly our price is very competitive because we cut our own pork so think ribs this week perhaps with our montgomery inn sauce or any other we have lots to hk fullf 0 choose from jbi caz theyll be good reg 895 lb oef this week h0c0late an extensive selection of really good easter chocolate is available for both kids and grownups yet further proof should you need it that a bonafide chocoholic is at the helm of this store and you could win one of two giant chocolate easter rabbits from chelsea chocolates of barrie you must be under twelve fill out your name and number and deposit it at the cash area of our store draw will take place on thursday april 5 yovjjl be happy weve made hams in our business for the last 20 years we just werent ready for that first year when i think back to those times i laugh a bit at what we went through to do it our cooking facilities consisted of a domestic range that we bought at pascals long gone now both the range and pascals we absolutely wore out that poor stove roasting two hams at a time day and night in the ensuing years we added ovens to the point where we can now cook about 65 hams at a time and that doesnt include smoking i laugh as well when i think of the quantity of ham that weve sold over the years by now in excess of a million pounds not of raw product but fully finished product what have we learned over the years the short answer is dont change a thing the recipe the technique the cure the seasoning none of that has changed our customers evidently appreciate this because if you took a poll lets say for the occasion of easter youd be amazed at how far people come for our hams if youve never had a handmade ham youll be amazed at the texture the tenderness and the flavour qualities which made our ham the popular item it is today and if hand made is what youre used to were it maplesugar ham whole or half 6 50 50 lb i traditional bonein smoked easter ham 2 lb its best to order 9059400655 cj indian river rapefruits we bought some beauty dark red grapefruits size 32 which is large theyre full of juice a and at their best from florida for while supplies last whats coo at the t cfflpwagon back when i was a young student at mdhs the highlight of my week was every thursday when the reesor ladies mabel and ruby i think made steamed hot dogs on steamed buns with fresh cut fries this was the only subject that i was good at i wasnt alone in loving these because on that day the line up was huge to make the story short well be making homemade fries and steamed dogs on this saturday form 1100 till 300 an order of fries a steamed dog and an ice cold coke will be 4r all of which goes to the unionville skating club to help out see you saturday whats this week this is pecan week in the bakery and well be making mapleoatmealpecan scones these are made with maple syrup praline nuts and oatmeal finished with a maple glaze its more of a dessert than a breakfast treat to be honest a ea pralines and cream cakes this is a chocolate sweetdough filled with a white chocolate cream praline nuts caramel and dark chocolate piled high with even more good stuff we make sl them in two sizes iu zrx ea please eat responsibly pecan squares this is a chewy square made with a shortbread base and rich pecan among the myriad of dishes well be making there will be a slowroasted boneless ontario lamb leg which has been pierced with lemon thyme rosemary and garlic and then seasoned with new zealand flaky sea salt well be serving it with creamy pocenta which has been seasoned with good olive oil more fresh herbs and plenty of parmigiano reggiano cheese and speaking of parmesan well have a deal happening on the good parmesan reggiano of coarse both in the chunk and in freshly grated tubs it will be and coming soon one of my other faves lemon chicken g wh jtj whats happenin i the sidewalk out front is filling up quickly we have lots and lots of beautiful hydrangea in large medium and small size including some white mediums once youve nursea these through to mothers day you can plant them outside and youll find that they re a very faithful and beautiful perennial also for easter weve got some shallow 10 bowls of kalanchoes they are multicoloured and will bloom for weeks and weeks and lastly we have the market cornered on pussywillows and decorative twigs and branches pansies will arrive soon as you have been forewarned kevin thistle of angus glen and i have been appointed yet again cochairs of the auction committee for the upcoming hospital gala this note is to let you know that a the event is currently sold out and b we have put together not 1 not 4 but 6 different mystery packages the themes of which will be a golf package of course a personal sports bar package a trip to paris with a cooking course at a beauty chateau a forgiveness package if youve been less than good at home a nine holes of golf and dine barbeque package for you and 35 of your friends capped off by some afterdinner excitement this just for starters not only this there will be a chance to win a beauty toyota which has been very kindly donated by don valley north lexus toyota fair warning get your bank accounts topped up well need your help to pull this off filling this is a room temperaturer 49 item id ea pecan pies we make these southern style in two sizes a jus ea carmelpecan cookies these are so so habit forming i find hat its 549 the whole pack or nothing all these pecan delights will be priced at also in case that flour is a problem for you well be introducing a flourless chocolate cake this week sl take a bite lit 95 ea t we sell thee fillets in our fish counter either au nature or rolled with a stuffing of onions bell peppers butter and herbs it will be reg 995 lb 20 off this wbbk d whats for dinner our frozen dinner entree this week is pot roast in gravy these are made with blade eye roasts sliced and packed with enough gravy for your mashed potatoes the natural accompaniment it seems to me this entree will jsfc twerf q serve at least 3 and b ct o quite likely 4 w k off reg 1495 ea animent it seems to m off a b this vveek specials in effect until closing sundat april 1 hours mon 1100700 tues thurs 900700 fri 900800 sat 900600 sun 1000500 548 carlton road xjnionville independent grocer ixotnmxxk 9401770 wwwthevmagegprocercom i