42 - Wednesday, ‘April 8, 1987 - North Shore News Lifestyles BARBARA TAKES BREAK FROM THE KITCHEN Hit the drunks behind the wheel I USUALLY leave the soapbox stuff to Doug and Bob, but today I’m taking a brief vacation from the kitchen. It’s one of the perks of the job — who else can bitch and have the opportunity to. land their views on 55,000 doorsteps? We teach our kids not to drink and drive. We assure them (at least, responsible parents do) that they should taxi home if they’ve lapsed into Lushville. The clubs and cabarets on the North Shore encourage young patrons and entice them with half-priced drinks and all the rest of that profit-making pizzazz. So, what happens if .a responsi- ble kid, knowing he or she has had one drink too many; calls a cab-to. come home?. On top of the cab fare, they i in- variably get a parking ticket for leaving their car behind. Tel! me, is this justice? Would the city rather have a car left, soberly parked, or some kid driving home because his . budget just got blown by the few extra drinks he had? “Keep the heat on ‘low’ — you don’t want to rush this.’* And, now, how did Suzy fike it? She did, with reservations. After all, the experience was new to her. She gave the leftovers to old Keno cat, who delighted in it and came up with several new yowls to describe his joy. I must confess, we al! kiss our cats. Keno demands Suzy’s atten- tion and if she doesn’t give him at least six kisses in the vicinity of his elderly chops, he bites. Gentle, of course, just to get her attention. After his feed of curry, there was no question about what he'd been eating. The other cats also enjoyed a bit of the leftovers but the funniest thing was a small, neat pile of ap- ples left around the edge of the plate. Pussycats iike curry. Pussycats don’t like apples. So, if you're preparing Suzy’s Special Curry for cats, skip the apples. as & As 1 was writing this column, Brian phoned. “If you haven’t Started dinner, would you like to go out for a bite?”’ I apologized for being efficient, but admitted that I’d got a handle on food and it was on the stove. But, I again apologized and said, ‘But it’s only corned-beef hash.’’ “Yum-yum-yum’’, replied my husband. ‘‘I’ll be right home.’’ Funny thing is that he meant every word. If I make hash, I can be .guaranteed no leftovers. Suzy. -would fight for her share and J ‘have to think it’s Brian’s favorite. - Oh, God, forgive me for cooking something so easy, so cheap and so '.*, popular. I feel guilty giving’ you by Barbara . McCreadie Don’t bother to preach that the kid shouldn’t have had the drinks in the first place. Hell, I’d never have had our first kid if self-con- trol was universal to the human race. In pre-pill days, to a young married couple who were still struggling students, the word _“don’t’’ entered into a lot of con- versations. I think it’s about time that the municipalities recognized this pro- blem and insisted that the liquor outlets issued, free, a dated card that allowed the owner to place the thing on the dash and walk away, knowing that his car would be there, free and clear, the hangover morning. Let's hit the drunks behind the wheel. Let’s leave the parked cars alone. I had to get that out of my system, There’s a lot of other things I'm angry about today, but J won't spoil the rest of your day. see I suppose that after a sip of acid I'd better concentrate on some- thing sweet. First, I'd better give you some remarks. on the curry recipe I printed two weeks ago. ‘‘Wonder- ful’? was a frequent comment. ‘*Needs more curcy’’ was ‘another remark. Certainly it does, but remember, 1 was making this -for Suzy who hasn’t much experi- ence with the flavor. Add as much as your family likes. ‘Why did mine curdle?’”’ asked a friend, who loved the dish even though it wandered into clumps. _-the “recipe”’ because it hardly ex- ‘ists. So, just to make it sound ex- otic: Barbara McCreadie’s Recipe Fo; Bringing Brian Home From The ---- (office, bar, club or . anyplace he’d be better off being *- home-from) Hash 1 tin corned beef (not ‘‘Ioaf’’ but the ordinary stuff) — Look for Libby’s brand when it goes on sale, at about $1.29. 1 large cooking onion — baseball size, diced 3 medium potatoes, peeled and cooked salt and pepper (I used season- ed varieties of both) Y cup (or less) margarine Optional: poached eggs, cooked spinach, salads Necessary: Fresh, buttered, bread Mix the meat and onion around in a pan, breaking up the corned beef. Cook until the onion is limp. Add margarine, as much as you need to keep the mixture from dry- ing out. Corned beef (tinned) varies as to fat content. Add potatoes and mix well. Season and raise the heat, watching carefully — you want brown, not black. Turn portions of the hash over as they brown on the bottom. If you want poached eggs you can do them separately and top each portion with an egg or make hollows in the hash and let the eggs ‘cook in the pan, with lid. If you like re-stuffed, baked potatoes, bake the potatoes. Scoop out the insides and add to corned beef and onion mix. Refill the shells and top with a poached egg or cheese (melt) or a big scoop of sour cream. See Shop Page 43 British Columbia PECIAL OLYMPICS CASINO / AUCTION 7:30 p.m., Friday April 10th Tickets $25 at the door Canada Place 16000 Level A GREAT FUN NITE — CASINO ACTION! AUCTION ACTION! — FUN ACTION! Bid on cars, boats, motors, televisions, motor scooters, jewellery, paintings, designer clothing, air-trips, boat cruises — and much, much more — all for a great, great charity! A very special “Thank you” to Mr. Ronald Hogue, President, American Motors, Ren2ult, Jeep . for their outstanding generosity in donating a 1987 Medallion D.L. Sedan ‘ This special fund-raising event is sponsored by the AUTOMOBILE DEALERS ASSOCIATION OF GREATER VANCOUVER — Fully-prepared, oyen-ready entrees al restaurant taste. og Honest to goodness! They'‘te absolutely delicious Don't be misted by the “ready-made” convenience. Fast can be fabulous when it’s done the right way...classic recipes and the finest ingredients, The way your favourite restaurant does it. You'll be pleasantly amazed at the delicious taste. The work’s all done You can literally come home to this fine, restaurant quality food. All you dois take it from your freezer, put it in yo ur oven (frozen), then relax for about 35 minutes. Depending on the occasion and the company, you can dress the plate up for candlelight clegance...or keep it simple and quick, but very satisfying. 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