You are reading the words of a woman who has just learned she’s been wrong for years. Is there a worse fate for a dyed-in-the-wool despot? “Eleanor says” and _Eleanor’s wrong! Good grief. _ You. see, long ago in my conviction that the brisket of beef was that flappy, loose. under the cow’s chin. Sort of like a bovine wattle. In fact, so sure of my act was I, I have been known to demonstrate to my wide- eyed men, in a kind of four- footed, stiffed-legged imitation of a grazing cow. the brisket’s flop. To all of whom I now apologize — THINKING SLIM the kitchen ranger men, that brisket. In truth, it hes forward on the belly meat, just behind the shank I love to stew. And there are two bDriskets., what's more, known to the butcher as “pomt” and “plate”. Here’s my other Misconception coming up — I had always thought the “point brisket” was the most desirable. Just lately a guy with a cleaver straightened me out on that one, too. Connoisseurs treasure the “plate”. thing isn't the like a flank steak. They are, however, smooth, not ribbed as the steak is, and they tend to be cut in rough squares. These squares average about four pounds (roughly two kg) and are about one- and-a-half inches thick (that’s 38.1 mm, if you've got your ruler with you.) And despite appearances, they make a delicious roast of beef. Heat the oven to 400F (200C) while you make some slits around the side in which to insert cloves or slices of GET ACQUAINTED SALE 20-50% OFF COMPLIMENT Fashions & Accessories Inc. by Eleanor Godley Are you ever going to believe anything | tell you in future? All I can say ts, if you see one, pay no attention to all my misinformation. Just buy it. They aren't always on display, like pork chops and chicken wings, and when they are they look some thing Getting your skin in shape What happens to your skm pound woman drops to 100 pounds, will she, as one TV comedian suggested, have to pull the extra skin up around her body like a stocking and tie it in a knot on top of her head? A silly idea, of course, because fortunately for us, nature has provided for just such an eventuality by blessing us with an amazingly resilient external covering. Just as skin stretches with growth or weight gain, its elastic qualities help it snap back again when weight loss returns the body to its former proportions. There are, however, some common Pap ris o,.) Our size range Is now Infant - 6X: 7-14 questions that are often . , ki care, and below are the answers to some of the most frequent: 1, Will weight loss cause stretch marks? Stretch marks occur when skin is stretched excessively, as in pregnancy or severe overweight, and then weight is lost rapidly. Gradual weight loss should minimize Stretch marks, if not eliminate them completely, and time tends to fade them as well. But even if you do find yourself with a few faint fines, these are bound to be less unsightly than the obesity that caused them in the first place. 2. What can be dome to prevent chafing? _ i _occurs -Chafing often where one body surface rubs agamst another, such as the inner thighs or upper arms, or the ‘folds beneath the breasts. Weight loss can minimize chafing by reducing the contact bet- ween these surfaces. Meanwhile, keeping the area clean and dry by washing and then smoothing with powder can reduce _ the fiction and greatly relieve irritation. 3. Wil weight loss make my skin dry or semsitive? If you follow a balanced diet, including adequate amounts of vitamin A, your skin should not suffer. starts mon., jan. 3 2468 Marine Ortwe, West van VESTA 922-0613 Monday to Saturday 10 am- 5:30 om garlic. (IT you stick the pornt of the paring knife into the meat and hold it open whilst you slide the slip of garlic into it — .) Rub it all over with margarine, and’ then sprinkle salt and pepper and give it half an hour in that hot oven to brown it. Durning the half hour, peel a bunch of boiling-onions, that is the small-sized ones, and when you've reduced the heat to 350F (180C) distribute the onions around the meat and pour over it half a cup (125mL) of red wine. Return the pan to the cooler oven for an hour and a half, in which time you can prepare all your favourite vegetables. You might splash on another bit of wine if it looks dry. It carves painlessly, of course, has delicious flavour and is superb cold. 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