28 -- Sunday. November 15, 1998 -

The “Pillow” is so named because in - of
about #44" dord Pl ot Bedford England
used to use a hag of Swans down to ease the
discomfort of autile Chambermaids when
they worked overume? During one night of
Ray debauchery the serwal on duty was heand
Be fo squeal. “Dont do that Lord Pili-ow™ lus
as the Ganbaldi Boscus was named after an
B italian called tuige Biscuit and the
: Wellington hoot was named after Nathanial
RB foot-avell known (premaureh Srange? Gost herd from New Zeland, so the
Pillow has a famous historica) background We are proud to follow in the foot-

steps of tradiuon, if not in een one of tts disgusting practices

AY
Two ser ofd pillows were wed to suffocate the heirs 0 the throne n the Tower
of Londen. One very thick pillow was ued to stife the screams of an Enghsh
f King when he had terminal treatment for Staemonnids while ncarcerated in
GB Herkeles Castle. Finalt - one Lady of fustenea importance used a small puilow
lo prove she was pregnant Her husband - a spanish prince - spent all his time
fishing for mermaids (a tkely tal!) Eventually the pillow way aborted and
BH Queen Elizabeth the first - an sunt of the ‘pillow’ - sent Drake to sink the
M Armads. which was disguised 2s fishing boats on 2 inp to the fishing grounds
A off the coast of Canada. (about this time the “Cod Prece” went out of fashion in
Newfoundland). We on the staff - use old pillows to Hneel on when gardening
Bm and when asking for the raise!

provectors | asinter
0

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Fram page 27

Dried Cherry Port Sauce, but
you'll also find out how these
eight women came to. find
their futures in food,

The book includes back-
ground on cach oof the
authors: Karen
the Fish House
Park; Margar
Culinary
Aqua Riva
Connors,
Kourchenko — of
Restaurant — and
Dubrulle Culinary
instructor Glenys Mor:
Mary Mackay oof Terra
Breads, Lesley Stowe of
Lesley Stowe Fine Foods and

in) Stanley

s Catering;
ad chef Deb
Tamara
Farrago
Bistro,

Caren) MeSherry-Valago of

Caren's Cooking School.
gga

Looking for some cre-
ative ways to prepare your
favourite grown-in-B.C.
products?

West Vancouver resident
Georgia Wiggins has put
together the B.C. Recipe
Calendar/Day Planner tor
the fifth year in a row.

The calendar, which is free
at all North Shore Safeway
stores while supplies Jast,
includes recipes trom restau-

ch as The Cannery
Restaurant,

Barnaby of

Chisholm of

Whistler's Bear Foot Bistro.
The Raintree at the Landing
and others.

Try pleasing your palate
with a Smoked Wild B.C
Salmon Roll, a B.C. Turkey
Stir-try with Sa Peanut

Sauce, or a Sauteed Loin of

Salt Spring [sland Lamb with
B.C. Winter Root Vegetable
Mash and Roasted Garlic
Jus.

This vear, Wiggins abo
included tips on growing a
traditional herb garden as
well as a useful conversion
table.

SY ore

tr tern Anges oer fed Sesion 7 hand

The love affair with all
things local doesn’t end at
the city limits.

In our urban setting it’s

easy to forget what kind of

work and care go into pro-
ducing the food we cat. In
British Columbia we are
especially fortunate to have
an abundance of quality
meat, fish, vegetables, fruits
and dairy products.

Farm Folk, v Folk is
more than a cookbook, it’s a

celebration of all that B.C.
has t to rafter.

Georgia Straight food writer
Angela Murrills, Heather
Pritchard, a partner ins the
Glorious Garnish and
Seasonal Salad Company, and
photogr Michael
collaborated to
produce this colourful tribute
packed with stories, recipes,
tips, ideas and information,

aaa

Already planning that
traditional turkey dinner
for Christmas Day?

Go to it, say the B.C.
farmers who raise the gob-
blers.

But while you're thinking
about — turkey,
consider
your other seasonal celebra-
tions, family gatherings or
your daily home-cooked

y growers
have just published their first
cookbook, Cooking with
Turkey, and i it offers countless
ways to prepare the low-fat,
low-cholestero! bird.

From Smoked Turkey
Bruschetta to Jamaican Jerk
Turkey, there’s bound to be
an appetizer, soup or entree
that will please all vour holi-
day guests.

Find Ceoking with Turkey
ats Save-on-Foods and
Ovewaitea stores for $9.95,

~~ Deana Lancaster

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