22 - Wednesday, September 11, 1996 - North Shore News

Quayside

A mini mouse teapot designed by Paddy Culhane, owner of Paddys Place leo at Lonsdale Quay

The Fail Feast A Spot of Tea Designs on Track

et your belt buckle a few notches looser and

prepare to load up on fresh turkey with all

A spot of tea is all you'll get from this tiny teapot, intricately crafted in truc Beatrix Potter fashion by Paddy Culhane, owner of Paddy's Place ‘Too ar Lonsdale Quay, Paddy has been designing and collecting miniatures

Using pennies crushed by freight tains that pass by her studio in Proctor, B.C., artist Honica Zylstra created this exquisite necklace out of copper and a variety of fascinating. g materials including scented sandalwood beads .: B

7 we the fixin’s. Thanksgiving is just around the for years, traveling all over North America in

search of tiny treastires. “Eeople are fascinated with small things,” says Paddy. “It's a way to re-connect with childhood.” From qualiry doll house kits, to pint-sized clectric guitars, there's a story behind each tiny tidbit. “We have dolls and furniture suit- able for children to play with, as well as many beautiful miniatures for the serious collec- : Paddy is particu: prom the “Savannah Shtdows” collection by “Honica’ _—

larly proud of the minia- available at Zulaika Accessories a Lonsdale Quay °

ture greenhouse she has

built, complete with mini from India, olive-wood from the Middle East, : potted piants. Drop by for myrtle from Oregon and amber from’, a fook....ics a small Denmark (collected by flashlight on an early. world after all! winter morning, after 2 storm washed it u; from the sea). “Every one of Honica’s designs comes with a story describing how it was made,” says Jaynie.’ Pirani, owner of Zulaika Accessories; a store known for it’s unique and affordable Canadian jewelry. Zulaika also carries a hug collection of bridal jewelry, which can be cus- tom designed.” Come in and browse; they'll : tell you a story!

corner, (not to mention that other festive

season) and it’s time to talk turkey.

Steve Kalazic with Bob Conn, owner of Bob the Butcher at Lonsdale Quay Market

_. Bob Knows Best . “Waddoyamean I’ve been cooking my turkey the wrong way around all these years?!" Well, according to Bob Conn, owner of Bob che Butcher at Lonsdale Quay, (our resident turkey guru), most of us have. “The best way to cook a turkey, i is breast side down. Ir'll save you a lot of basting and keep

‘ the meat moist.” Invest in a roaster with a removable rack. The meat will be tender and the pan will be full of flavourful drippings for a tasty gravy!

. (You'll find a great roaster at Lonsdale Galley at Lonsdale Quay).

Fruits of the Harvest

Autumn's produce baskets are brimming with ripe, crunchy apples and hearty soup-making veggies. Buc if you'd like to. try something completely different, here area couple of fresh. suggestions.

The Right Scuff

‘Sure, you can go the walnut, sundried tomatoes, stuffing route, but it never quite castes the same as mom's did. Bob says his traditional favourite calls for pork sausage meat, onions, broken bread picces, egg, fresh mushrooms, salt & pepper and garlic. Measurements? Let your taste buds guide you. Sauté and stuff. (Remember to take all of the stuffing out of the bird as soon as you take it out of the oven). Cook your 10 - 12 pound bird at 325 degrees F, (160 C) for 3 1/2 to 3 3/4 hours, This should feed about 6 - 8 hungry people.

Pomegranates Beneath their leathery, red skin lurks a treasure of garnet coloured jewels; tiny sceds bursting with a tangy juice. Used in salads, or crushed to drink, pomegranates are most often sliced into quarters and eaten in a candy-like fashion, seed by seed. Pomegranates have been around for a long time. Traces of the fruit have been discovered in fossils more than 10 mil- lion years old. A good source of potassium with some vita- min C, pomegranates are a great audience participation fruit!

Lookin’ Good If your turkey is the star of the show, make sure the stage is set beau- tifully. Create a centerpiece with a fragrant bouquet from May's ~~ Flowers, or an everlasting arrangement loaded with autumn colour from Margitta’s Dried Flowers, Candles, matching napkins and placernats in {all shades from Fifth Street Fine Gifts set the mood. A spicy bowl of potpourri from Details Fine Gifts adds to the feast for the senses.

Kohlrabi There's no way around it....kohlrabi is ugly! A pale green ball with spiky leaves, this scary looking beast is a member of the cabbage family, With « subtle curnip taste and a radish-like consistency, it is power, packed with calcium, magnesium, phosphorus and potassium, to cook, trim off the stems. Cut the ball into 3” strips; sauté in butter. Add chickert stock and tarragon. Cook covered ‘til tendes, then uncovered ‘til golden. Or, here's another idea, Stick'a “, giant kohlrabi outside your house at Halloween, It looks like an alien spaceship. A’ weird-looking veggy - but irs delicious! For all your Havourful fall fruits and vegetables, visic the market floar of Lonsdale Quay. aoe

For all your entertaining ideas visit Lonsdale Quay Market. And from all our merchants to you..... Happy Thanksgiving!