otto 36 nde Bh pate 7 ’ BOM Op ae Pd io che. cepa tte Dear Mr. Publisher, for my new novel. ‘ BOOMERS SOG | «Aa 5 “Van pnw: \ FORSSK” SM, Enclosed is the manuscript Tt has, 1 belie everything nece:.: Y to be a best-selier. OF THE COOKING, CLEANING AND TAKING- CARE Of OUR BABY! OEP AVERTIOE - Fon "AN AGGRESSIVE BALESMAN! YES! AND A LITTLE” PIZZA HUT FRANCHISE iN WEST It weigha 12 pounds, 11 of which are about sex. © 1989 Aung Features Synocate inc World ngtis reterved Locals speak at writers’ festival NORTH SHORE residents wili be among the speexers at the upcom- ing Festival of the Written Arts at Sechelt. The seventh annua! festival, held at Rockwood Centre, is a meeting gfound for authors, publishers and ‘avid readers. This year, festivities and talks wili run from the evening of Thursday, Aug. 10 to Sunday, Aug. 13. Capilano’ College instructor Sharon Thesen and Cap Coilege extension instructor John Pass of the Sunskine Coast will be speak- ing on Sunday morning. Both are published poets who have been honored with awards and nominations for their work. West Vancouver’s Terry Jacks will be part of a lunchtime panel of writers and environmentalists on Saturday, in which moderator Nancy McLarty of the CBC will ask “What is the writer’s respon- sibility for the state of the en- vironment?" Other featured speakers include Pierre Berton, June Callwood, William Deverell, Joe Garner and Howard White, and culinary wants will be sutisfied with a Friday inght Barbecued Beef Dinner ($7), Saturday’s Greek Dinner ($7) and old-fashioned tea on Sunday ($6). Helping organize the event is Handsworth Secondary School li- brarian Lillian D’Acres, who says the censtruction of a permanent pavilion for the festival at Rockwood Centre will make this year’s festival extra special. For information on tickets or to receive a complete listing of events, call the festival office at I-&85- 9631. A weekend pass to ail events, excluding the catered meals, is $50, but participants can hear individu- al speakers for $5 each. ' for a few minutes, Fresh B.C. crab is worth the expense IT’S A fortunate cook who has access to a crab pot (trap), an outdvor stove to cook the catch (if you’ve ever cooked crabs you'll know why!) and some willing helpers to pick the saeat. It helps to have the right tools, including a skewer and a nutcracker. One expert showed me how he could cleaa an entire crab using nothing but his bare havds and ene of the small claws. Took him about two minutes and me closer to two hours, 1 noticed, too, that the price of fresh crab in some stores has dropped a bit so you might be tempted. Some people like the various fake’ crab mixtures but they are NOT RECOMMENDED for any of the follawing recipes. Crab Cakes Lib. crabisent 2 slices bread, crusty removed and soft part tora small 1 egg, beaten 1 tsp. geaied onion T tbsp. finely chopped parsley L tsp. Worcestershire sauce salt and pepper Mix egg with remaining ingre- dients. Soak bread ia the mixture until mostly absorbed. Stir in crab. Form inte six large cakes or smaller ones for appetizer servings. Brown gently in butter on both sides, eae Seafood Shells This can be very expensive to make — or you can cut costs by using steamed white fish such. 48. halibut for past of the fish mix-~ ture. Calico scallops are a good: choice — smal! with plenty of fla- vor. If you’ve caught your own crab, use it for most of the seafood but add some shrinepmeat for color and a different texture. This is the _ original, expensive recipe. 1 cup each: fresh cooked crab and shrimp ' 1 cup fresh scallops 2 tbsp. butter 2 2 sep. finely chopped greea pep- Mac cup butter % cup flear 1-¥%2 cups coffee cream 3 tbsp. sherry ) - salt and white pepper - Y2 cup butter 1 cup fine, dry breadcrumbs grated Parmesan cheese paprika r chopped parsley Saute the scallops and green pepper in- two tablespoons butter until barely cooked. Add remaining seafood and remove from, heat.. Prepare sauce by melting the “4 cup butter, stirring in flour and whisking in cream. Cook over low heat until ‘thickened. Whisk in sherry and season to taste. Add seafood mix- ture. Divide mixture into six individ- ual china shells — Pam sprayed for easy clean-up, Melt remaining Pt ee eee meee emo eee ‘ ALL- CLear i Pest Control 4 643-8812 GOVERNMENT CERTIFIED . AND INSURED APPLICATORS. TREATING FOR ALL ~ Or PESTS % OFF WITH THIS COUPON (FOR RESIDENTIAL USE) '— 25 9 ins . piach nutmeg ard cayenne » salt to taste ‘ butter and stir in breadcrumbs, tossing and browning lightly. Top casseroles with crumb mix- ture and sprinkle with grated Parmesan, Boke at 350°F about 15 minutes of until bubbly. Garnish with paprika and parsicy. These are wonderful served with homemade cheese biscuits and a tangy salad such as thinly sliced English cucumbers and sweet onions marinated in equal parts vinegar and sugar. eee Oysters are another harvest that same of us ace fortunate enough to have access to. budget beaters Barbara McCreadie Here's un old Nova Scotia recipe that might tenipt even those who prociaim their aversion to oysters, especially if you use small oysters. — OYS-ER PIE Pastsy for a two-crust ple ; 4 caps isaucked) smuall rew oysters 1 cup oyster Hquor freshly ground bepper . ’ Prepare pastry. . Divide and line a deep: pie’ plate ting - edges and pricking. Roll | the rest of the pastry and cut in first. a ‘circle to exactly fit the top of the’ : pie'and then in wedges: Use. leftovers: to decorate the wedges - —*« “fittle - flowers, leaves or use your imagi- . nation. Holly is nice at Christmas. Bake the shell.:and tops until browned ard crisp. * Meanwhile, - saute the” oysters : * and the chopped. vegetables in thei. butter until the edges of the oysters: . curl. Don’t overcook. Stir in flour. Add cream asd oyster liquor. and. ::: cook, stirring, until Season. To serve, pour hot filling into ~ hot sheli. and top with pastry © wedges. At the table, cut down through each bottom crust wedge before attempting to lift out the first piece. ‘Speed in serving is essential or the. last diner gets all crust and no filling. thickened.