Back to boiling ane

Eleanor

vintage years

WELL, SERVES me right. ’'d been so hoity-toity about it.

“Oh that won't bother me.” | said, airily, as hus- band wrapped his arms around the microwave and headed out the door to find a repair man.

Turns out the repair chap had to keep it for a day or two, of course, to find out why it had begun to sound like a jet plane getting ready for take-off. For about a week it had been making this scarifying row whenever ! asked it to take on some . simple task like hotting-up the soup for lunch.

Well, I found out the very first day it was in the shop just how much I’ve become accustomed to its charms. I really don’t want to contem-

plate having again to keep house without it.

For 48 hours I had to go back to cooking the broccoli in a pan with water heavens, I've not done that for don- key’s years. Water leaches out all the lovely vitamins, for one thing, and takes at least 20 minutes, but broken up and dabbed with some margarine and given a cou- ple or three minutes in the microwave, it’s all ready and with all the good inside that will do you good inside.

Not just broccoli, but lots of other vegetables, too, and fish — oh my, ready ina few seconds and no messy frying pan to clean.

I tell you, it was a revela- tion to me, having to resort to boiling and frying again. I use the stove all the time for boiling the potatoes and baking cookies and scram- bling the occasional break- fast egg, and always if I have to reast or broil — the microwave has no idea how to deal properly with meat. But it does a lovely job with many vegetables, really superior, and is grand for heating any kind of left- overs, freshening bread buns, muffins, cake and cookies.

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her machine to me > -2rs ago, when they were still novel, by making scrambled eggs. She was a progressive lady and a very good cook, but there was so much open- ing and closing and bringing out to stir that | wasn't in the least impressed.

In fact I might never have acquired one at all if it had- n't been for my Big Print cookbook — control of it was being sought by the CNIB. because of its sim- plicity as well as its enor- mous print.

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for the men in my cookery classes. Each page bears only one recipe, too. | didn't want these guys to get side- tracked for any reason. But the blind can't burn them- selves on a microwave oven nor use straight-forward text, so | was asked to add a microwave section for their comfort. | couldn't do that without a bit of practice on my own account.

I grew up with a wood- and-coal job in the kitchen, feeding a fire that had to be

Sunday, April 21, 1996 — North Shore News - 47

ing

“banked” on winter nights and fed all day long, regard- less of the season.

My mother made the bread and boiled the laundry on the wood stove. It was black and had a few curlicues of shiny metal here and there and consumed piles of birch-wood without regard for my struggles of keeping the confounded wood-box full day and night. It was a monster, though it was lovely for one’s chilblains when you

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That situation remained until my introduction to Vancouver's gas stoves in the war years when I mar- tied. They scared me to death. Finally, though. we had our own little house and a lovely old electric stove with long legs and a high oven that kept its heat for hours, What a pleasure not to have to dig sticks of fire- wood from out of the snow to feed to it.

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