+

stoke the BBO.

HERE IS this persistent fiction, recognized

i ‘by wives‘ as a’ base canard, yet with which

-they shamelessly connive,

that come

summer-time, husbands do the barbecuing.

It is of course a patent ab-
surdity, as everyone knows
that all the preliminaries, the
shopping, chopping, lugging,
sorting, peeling and season-
ing, are carried out by the
waman of the house in her
pack-horse role; but the fact
that the old man lights the
coals, lays the food on the
grill and sometimes even
turns it over, makes him The
Cook.

Are wives so thoroughly.
debased that they will meekly
support the perpetuation of ©
this myth? Or do they just.

love eating outside, which
means the interior stays
clean(er) and the washing-up
is minimized?

When you dare to give an”™

answer, let me know. In. the
meantime, hark! because in
the leafy recesses of ‘West
Vancouver there dwells a
man who does the lot. No,
really. He buys the stuff and
brings it home and makes the
sauces and the marinades and
tends the fire as well. I
daren’t reveal his name, not
wishing to witness his suffer-
ing at the hands of his
friends, Real Men all, who
prefer to keep a . decent
perspective. To them, the
mother of chaos is the libera-
tion of women. They respect
the natural order of things,
and will go on thinking his
wife does this great
MARINADE FOR BEEF:
“ cup soya sauce

2 cloves garlic, mashed

% tsp fresh ginger, mashed

‘“ cup pineapple juice — . th

Ys tsp sugar
1 jigger gin (1“%07z.)

Mix it early, so that flavors .

‘‘marry’’, then paint it on all
surfaces of roast or steak or
kebabs and let stand for
several hours before cooking.

He has also a_ delicious
Pork Marinade which he uses
as a basting sause for
barbecued spare-ribs. But che
preparation tor the ribs is
also important and goes like
this:

We all know the that back
ribs are finest and meatiest,
but they are as well the most
difficult to find Centre cut
ribs are more casily available,
and your butcher will chop
them to the length you like.

First, cover the ribs with
cold water in a deep pan,
such as a roasting-pan) Our
aberrant subject: adds some

whole cloves and some
dehydrated onions to the
water, brings it to the boil

and then reduces the heat to
simmer for an hour The ribs
are then removed and drain
ed and cut into serving por

Betcha didn't know

Capilano Glass has

replacement: window handles

980-1544

1607 Marine Dr.N Van

tions, ready for the grill, and
can be prepared whenever
needed or can be frozen at
this stage and brought out for
future easy entertaining.

the kitchen
ranger

by Eleanor "
Godley

When:they do go on to the
fire, the underside is painted
and the meat side is on top. It
too is painted, and this is
continued through the whole
cooking period, which lasts
as long as the guests’ self-
control.

RIB SAUCE:

2 cups catchup

1 cup cold water

¥% cup oil

Yy cup soya sauce

2 tbsp Worcestershire
2 tbsp vinegar

1 tbsp brown sugar

l tsp paprika

Y tsp Tabasco sauce

The chef doesn’t say so,
bit I'd bring all that to the
boil and then use it, and in
this way any left-over could
be refrigerated for further
use (on top of the meatloaf,
for instance.)

With the feast goes a sim-
ple Salad of grated cabbage
mixed with drained crushed
pineapple (the drainings go
into the beef marinade) and
mayonnaise. If it were up to
me, the clumsy grater, I
would buy a quantity of Er-
nie’s coleslaw, which is very
good indeed, and mix the
pineapple into that. Saves
knuckles.

Look here next Sunday for
another easy, taSty salad for
this kind-of meal, as well as a
dessert, including one for
kids, who somehow go with
summer.

Don't stand up ina
small boat. 60% of ail
boating deaths are
caused by falling over-
board. Play tt Safe.

a The Carnactan Ret Cross Somaty

2011 LONSDALE AVE., NORTH VAN.
BUDGET CONSCIOUS PRICES

gu0t oy

BC Grown
GREEN ONIONS
& RADISHES

2 for .49

imported

GREEN PEPPER
49° LB

1.08 kg

(.aliforma

GREEN
CABBAGE

.19 Ib.

-42 kg.

BC Grown Canada #1

LETTUCE
2 for .89

Exptres June 27 - duly 1

| lorida indian River

RUBY
GRAPEFRUITS

4 for 1.00

(Lalfornmie Hass Vanety

AVOCADOS
4 for 1.00

t lorida

LIMES
6 for .79

CS - Wednesday, June 27, 1984 - North Shore News

WET BAR |

sweet green relish

sultana raisins

long grain
white rice

reg, 50° Ib.

a

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