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C10 - Sunday, September 2, 1984 - North Shore News

Seniors cooking attracted attention

Y MEN were showing off their cooking

skills at the Seniors Days, PNE style, and

attracted a lot of attention to their mixing
and chopping. Their food was good, too.

It’s something of a
challenge under such condi-
tions — no sink, no stove, no
well-stocked cupboards —
prepare something more pro-
vocative than a peanut-butter
sandwich. They met the
challenge very gracefully.

There were three men with
me each of the days, giving
up hours of their time to
show how wrong was that
old adage maker who insisted
that new tricks were the
private preserve of yaung
dogs.

Two of the men came out
of the just-completed sum-
mer course at Silver Har-
bour; there were three
graduates from courses at
West Vancouver Seniors
Centre; one had been in-
troduced to cookery at Bon-
sor House in Burnaby. | am
indebted to them all.

One of the North Van-
couver men volunteered his
wife’s services, too, a gesture
not wholly popular with the
home government, I!
gathered, but her help and
expertise were greatly ap-
preciated. We all found that
the time flew, partly due to
the constant crowds wanting
to have a taste, which kept us
all grating and flipping and
chopping like mad.

The first day, we made
**Salmon Dreams’’ and
*Zucchini Flips’’, both sim-
ple combinations to be found
in my cookery book, both
providing more nutrition
than expected just from a
salmon sandwich and zuc-
chini pancakes. The
**Salmon Dreams’? make a
very satisfying lunch for one,

“Bunsmaster”’

and the little zucchin! fritters
are double-jointed: they’re a
great snack, or a colorful
vegetable to go with dinner,
whichever ts required.

You wouldn’t believe the
number of people who stop-
ped by and said, ‘*Zucchini!
I’ve got so many zucchini |
don’t know what to do with
them!’’ The whole Lower
Mainiand must be knee-deep
in this little summer squash.

Oh, with the exception of
my hair-dresser’s place — he
never gets anything from his
vines, because he’s addicted
to the wonderful Greek dish,
deep-fried squash blossoms.
I’ve been told about this
unlikely delicacy before, but
never have tasted them.

The second time around,
we fixed ‘*Sardine Crispies’’
on the first shift, and little
tiny meatballs with a sweet
and sour sauce after noon.

e These recipes too, because
they make judicious use of
cheese and wheat-germ and
skim-milk powder and eggs,
have more food value than
would be assumed from the
name alone.

The meatballs were a com-
bination of everything
anyone ever thought of put-
ting in meatballs, and the
dipping sauce we made up as
we went along, starting with
red currant jelly and going
on through Worcestshire
and Dijon and soy sauce and
what have you.

Two separate purposes lay
behind all this effort. The
reasons for poing to the trou-
ble of packing tools and
equipment and setting up
shaky -substitutes for a kit-

chen were, one, to underline
the fact that these men have
learned a useful new self-
sufficiency; and two, that
there’s an opportunity com-
ing up for many more to en-
joy the same pleasurable
learning experience.

There’s the usual 10-week
course beginning in the mid-

the kitchen
ranger

by Eleanor |
Godley

die of September, but this
time it will be held in a
magnificent teaching situa-
tion, so arranged and equip-
ped that every man present
will be able to handle the
tools, turn the sausages over,
roll the cookies and make the
white sauce. We are to meet
in the wonderfully central
location of the Continuing
Education building at the top
of Hamilton Avenue, at 22nd
Street.

We have been offered the
Home Economics room

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there, and for myself it’s a
dream come true.

During the past year, |
have been to many Seniors
Centres on the Lower
Mainland and on the Island,
sometimes as many. as three
in one week, conveyed by the
New Horizons agency in the
hope that cooking seeds
could be sown. They were
sown, but didn’t sprout, and
it became plain that the
answer was to have a central
facility, which seemed
nothing but a pipe-dream.

You see, the Centres’ kit-
chens are designed, natural-
ly, for efficient production
of regular meals and ban-
quets, they are not meant to
be class rooms. This room we
have been offered contains
six small kitchen areas, and
it’s a hands-on teaching
situation. I can hardly wait,

In addition, we can again
resume the women’s group
classes that we used to enjoy
so much. Seldom do women
of my age need cookery in-
struction, though there is the
odd career woman who miss-
ed out on kitchen experience.
But what they do need is to
be reminded that their
cookery no longer has to be
oriented to the family and its
needs and wishes — this is
liberation cooking, smaller
portions, lighter recipes, but
especially, at last, self-
indulgence.

We also spend 10 weeks
together, and with all their
experience a lot of sharing
goes on.

See you.

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