In My World

Thomas Cook of Innerkip was a 45 year old blind labourer who was charged with the murder of his wife, Bridget Morin, on July 22, 1862. He was convicted (mostly on character statements by his neighbours) and executed on December 16, 1862. Much to the shock of onlookers Cook was accidentally decapitated during his execution and according to some reports his head rolled out into the crowd. It was this event that sparked the making of the death mask seen at the side entrance of the Gaol. It also ended public executions in the County. Rumour has it that following the execution money exchanged hands, and instead of the body being buried in Innerkip, it was delivered to a doctor’s medical clinic for study and experimentation at the corner of Finkle and Dundas Street in Woodstock. The body was eventually buried in the backyard of the building and was discovered in 1903. Following this discovery, a number of ghostly sightings were said to occur at both the County Court House and the Gaol. To th...

Today's Prompt: Cruel or Offensive What's the most offensive thing you've ever heard anyone say? Any time I hear "If the ____ (enter any non-British nationality here) don't want to follow our Canadian traditions they should pack up and move back to ____ (wherever they lived before moving to Canada)" it takes every bit of willpower I have not to offer to help the annoying speaker pack his or her bags. One of our "traditions" is the Canadian Bill of Rights. Hey, annoying speaker, have you ever read it? Here's just a little piece of it: Recognition and declaration of rights and freedoms 1. It is hereby recognized and declared that in Canada there have existed and shall continue to exist without discrimination by reason of race, national origin, colour, religion or sex, the following human rights and fundamental freedoms, namely, (a) the right of the individual to life, liberty, security of the person and enjoyment of property, and the ...

SUNDAY, SEPTEMBER 21, 2014 Today's Writing Prompt: Romance What is the most romantic thing you have ever done for someone or someone has ever done for you? Hal is generally (not always though) a good sport when I suggest some new goofy thing to do.  This was my way to get him dressed up for dinner with friends for a surprise birthday party . . . telling him he had to look nice for a photo shoot.  I'm so glad we did this photo shoot because I really treasure these photos of us.  He was surprised by the birthday dinner at a local restaurant.  I managed to surprise him a third time that day because I had to drop something off to a friend's house on the way home . . . and surprised again when another group of friends were waiting with cake. How's that for romantic?

Six Words Describe your life or current situation using only six words. https://cen.acs.org/careers/career-tips/Taminglist/98/i34c crushed under my to do list

Today's Writing Prompt: I Quit! What was the most recent thing you quit? I can't think of anything recently that I have quit.  I still have all my bad habits.  I still worry too much.  I still work my Dreaded To Do List everyday even though I am so far behind that I wonder if I will ever get caught up.

Happy publication to This May Be the Year , Named and Nameless , and Mad Dog and the Sea Dragon , published by Inanna Publications. ♥️ About This May Be the Year by Carole Giangrande: The latest collection from this award-winning poet explores time, grief, rebirth, and recalibration through the lens of the pastoral. In this “birdmind” view of love, loss, and belonging, Giangrande captures the uneasy interplay between the human world and the natural world, offering a poetic meditation on the fragile connections that hold us in place. About Named and Nameless by Susan McCaslin: In this new collection of poetry, Susan McCaslin explores the meaning and significance of identity and all that can be found in a name, or, lack thereof. Mixing the personal with the societal, McCaslin explores her own past and women’s continued role in child-rearing. This dreamlike series of encounters with nature and the divine invites deep reflection through re-discovering the familiar. Her joyful wordplay in...

Happy publication to  Remaindered People and Other Stories , (short stories) by Pratap Reddy, published by Guernica Editions.  Reddy’s first collection Weather Permitting & Other Stories was centred on the predicament of new immigrants who are coping with the challenges they face immediately upon arrival in Canada. In this new collection, the focus is on the other side of immigration, exploring the often-neglected aspects: the plight of empty nesters left behind in India, parents compelled to immigrate with their adult children, about immigrants returning to their home country for good or for holiday, of people aspiring to migrate but falling by the wayside. Whatever the surrounding circumstances, all the stories are about people on the move, people who often don’t seem to know where they are headed. @river_street_writes @pratapreddycanada @guernicaeditions #immigrantstories #shortfiction #mississauga #shortstories #shortstory #shortstorywriter #litfic #canlit #bookishcan...

  Happy release date to Your Devotee in Rags —a metamorphic sonic poetry LP created by cultural icons, Anne Waldman (The Iovis Trilogy: Colors in the Mechanism of Concealment) and Andrew Whiteman (Broken Social Scene), released by Siren Recordings. Your Devotee in Rags is a missive to this age of patriarchal power, its songs and poems are designed to specifically confront that power and hold it to account. Taking such activist inspiration from musicians like Lido Pimienta and Tanya Tagaaq, musically YDIR blends acoustic and electronic genres, waltzes, laments, and Pauls Boutique-era Beastie Boys mash-ups all with the intent of creating a new artistic headspace: sonic poetry. The cultural direction is forward, the earbuds open up the stereo field, listening to YDIR is, in a word, empowering.  Find out more about Your Devotee in Rags at  sirenrecordings.com .  @river_street_writes @sirenrecordings  #brokensocialscene #poetry #canlit #annewaldman #smashthepatriar...

Happy Publication to   Arctic Predator: The Crimes of Edward Horne Against Children in Canada's North   by journalist Kathleen Lippa, published by Dundurn Press.   After years of research, Kathleen has written about the shocking crimes of trusted teacher, Ed Horne, who wrought lasting damage on Inuit communities in Canada’s Arctic. “Arctic Predator achieves profound insight into one of the most disturbing and dismaying series of events in Canadian Arctic history. This is a work of great scholarship and extraordinary depth.  It sets out and seeks to understand how terrible crimes were committed by one evil man against individual children, the communities where they lived, and how the damage has spread deep and wide. Kathleen Lippa has written a book that is of huge importance and, at the same time, as accessible as it is revelatory. It is compelling and anguished and humane. A book of real importance.” —Hugh Brody, author of Landscapes of Silence: From Childhood ...

  Happy publication to What Shade of Brown—the new  poetry collection by Nehiyawak-Metis writer, artist, historian John Brady McDonald, published with Radiant Press.  Passionate poetry and prose exploring the experience of an Indigenous person who feels like a stranger in a strange land, not quite accepted because of his light skin but also undermined by a settler-colonial society. Lyrical and heartfelt, bewildered and shaken, the poet struggles to find a connection to his family and lost culture. John Brady McDonald is a Nehiyawak-Metis writer, artist, historian, musician, playwright, actor and activist born and raised in Prince Albert, Saskatchewan. He is from the Muskeg Lake Cree Nation and the Mistawasis Nehiyawak. He is the author of several books, and his written works have been published and presented around the globe. He is also an acclaimed public speaker, who has presented in venues across the globe, such as the Anskohk Aboriginal Literature Festival, the Black ...

Happy publication to Anthony Bidulka’s Home Fires Burn and Alice Fitzpatrick’s A Dark Death , both published with Stonehouse Publishing.  About Home Fires Burn : From the author of Crime Writers of Canada Best Crime Novel, Going to Beautiful , comes the final, standalone book of the Merry Bell trilogy. A celebrated philanthropist is found slumped against his car, frozen to death. Trans private investigator Merry Bell is hired by his son, country music star Evan Whatley, to find out the truth behind what really happened on that desolate stretch of road. As Merry’s investigation uncovers old wounds that never healed, her own are revealed as she confronts her pre-transition past and questions the boundaries of family and friendship. About A Dark Death :  Kate Galway is looking forward to a quiet summer working on her latest novel at her home on Meredith Island.  For a place hardly anyone has heard of, her sleepy Welsh island is attracting a lot of visitors, including a conm...

Sometimes I like to be alone. By the time Hal headed out last week I was ready for a break.  We'd gone on a fabulous 2-day letterboxing adventure, did a few chores around the house, hosted a meeting and dealt with all the minutia of everyday life.  We also had a couple of personal upsets.  We babysat lots of kids -- one grandson, a great niece and great nephew one day. That was the night Hal was supposed to be leaving for work so after supper he had to go to sleep.  This was one of the few occasions we let kids on our computers to play.  They were nice and quiet and Hal was able to sleep.  When my great-niece got bored we pulled out some glitter and paint and made cards. All that tip toeing around was for naught . . . dispatch had him in the system as a team driver instead of single so there were no loads. The next day we had two grandsons.  T wasn't feeling well and rested or napped most of the time.  BUT . . . Hal and Cam turned the entire...

Selection Buy 1-1/2 pounds for 4 servings.  Buy smooth, firm, well-shaped parsnips, small to medium in size. Preparation Scrape or peel.  Leave whole or cut into halves, quarters, or slices. Cooking Cook, covered, in a small amount of boiling salted water until tender, about 30 minutes. Serving Season with salt, pepper, and melted butter or margarine and serve hot with a sprinkling of minced parsley.

Selection Buy 1 pound for 4 to 6 servings.  Buy clean, firm, moist mushrooms which are free of spots. Preparation Clean by brushing well.  Do not wash unless loam (aka dirt) clings to them.  If it is necessary to wash mushrooms, was quickly; do not soak.  Do not peel unless skin is tough.  Leave whole, or remove stems and chop fine, leaving caps whole. Cooking Cook in a covered skillet in 1/4 cup butter or margarine for 8 to 10 minutes.  Season with salt and pepper. Serving Serve as a hot vegetable, or combine with other freshly cooked hot vegetables.   Serving raw Prepare mushrooms as suggested.  Excellent served raw in salads and vegetable trays.

1/2 lb. ground chicken 1 egg, lightly beaten 2 tbsp dry breadcrumbs 1 tbsp grated Parmesan cheese 1/2 tsp dried basil 1/2 tsp onion powder 5-3/4 cups chicken broth 2 cups thinly sliced escarole (I use baby spinach) 1 cup uncooked orzo pasta 1/3 cup finely chopped carrots In medium bowl, combine meat, egg, breadcrumbs, cheese, basil and onion powder; shape into 3/4 inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs.  Return to boil, and then reduce heat to medium.  Cook at slow boil for 10 minutes or until pasta is al dente.  Stir frequently to prevent sticking. Serves 8.

2 servings Soaking 10 min / Prep 15 min / Cooking 20 min 110 calories per serving 1 Tbsp. rice, long grain 240 g fiddleheads 1 Tbsp. butter, unsalted 1/2 shallots, finely chopped 2 cups chicken broth salt and ground pepper to taste 2 tsp. slivered almonds (optional) Fiddleheads may be poisonous if eaten raw. Make sure you wash them well, soak at least 10 minutes also to reduce their bitterness, and cook them in plenty of water. A blender or food processor will be very useful to puree the soup. Cook the rice and set aside. Prepare the fiddleheads: wash them well, soak them at least 10 minutes, then blanch them 15 minutes in a pot of boiling salted water. Set them aside. Melt the butter in a saucepan over medium-low heat. Add the finely chopped shallot and sauté 2-3 minutes until it is translucent, taking care not to let it burn. Add the fiddleheads and cook 1 minute, then pour in the broth and the rice. Bring to a boil, cover and simmer 5 minutes. Add salt and pepper to taste. P...

2 potatoes, Russet, Yukon Gold, or Idaho-type 1 tbsp butter 1/3 cup milk salt and pepper to taste Prepare the potatoes, leaving the skin on.  Boil or steam until tender, about 20 to 25 minutes.  Drain well and peel.  In a microwave-safe bowl, pour in the ilk with the butter and microwave on medium-high for a couple of minutes until hot.  Pass the potatoes through a food mill or potato ricer, then put the puree back into the pot used to cook the potatoes.  Pour in the butter-milk mixture.  Season with salt and pepper and blend well.  Reheat and serve warm. Makes 2 servings.

Boil 4 to 6 medium sweet potatoes until tender, but not soft. Drain, peel, and put through ricer or mash with fork.  Add milk, butter, 4 tbsp chopped walnut meats, brown sugar, and salt to taste. Turn mixture into buttered baking dish, allowing enough room between layer of potatoes and top of dish for a layer of marshmallows, which swell and spread during cooking.   Bake in slow oven 325F until marshmallows are puffed and browned.  Serve in baking dish. Serves 6.

Selection Buy 2 bunches for 4 servings.  Beets are sold in bunches with tops on; tops should be fresh and green.  Beets should be smooth, clean and firm. Preparation Cut off all but about 2 inches of the tops*.  Save the tops.  Wash beets well. Cooking Cook whole beets, covered in boiling, salted water to cover until tender - 30 to 45 minutes.  Very old, woody beets will never cook tender. Serving Drain.  Pour cold water over beets and rub off skins.  Serve small beets whole; slice or dice large ones.  Reheat with butter or margarine, salt, pepper and a little fresh lemon juice or vinegar. To serve Raw Beets Shred fine and add to a salad. *Cooking Beet Tops (Greens) Rinse the greens well.  Cook, covered, using only the water that clings to the leaves after washing.  Boil for about 3 minutes until tender.  Serve at once seasoned with salt, pepper, and butter.  You could also use a ...

. . . another favourite vegetable . . .  Selection Buy 1-1/2 pounds for 4 servings.  They should be clean, firm, crisp, tender and free from blemishes. Preparation Young, tender beans need only to be washed and have the ends nipped off.  Cut crosswise into inch lengths, or sliver them lengthwise for French style beans. Cooking Cook, covered, in 1/2 inch of boiling saled water.  Allow 15-20 minutes for cut beans; 10 minutes for French style beans. Serving Season with salt and pepper, and butter or margarine.  For variety, bacon or ham drippings or crumbled crisp-cooked bacon will add a good flavour. To serve raw Reserve a few young beans to cut into mixed green salads.

Selection Buy 1-1/2 pounds for 4 servings.  Heads of cabbage should be reasonably solid and heavy for their size and have a fresh green colour. Preparation Wash well.  Cut into wedges and remove the core, or shred for cooking. To cook wedges Cook, covered, 10 to 15 minutes or until just barely tender in 1 " of boiling salted water or the water in which a ham or corned beef was cooked. To cook shreds Cook rapidly, uncovered, in a small amount (not more than 1/2") of boiling salted water for about 5 minutes, or until just crisply-tender. Serving Serve at once while hot.  Season with pepper and butter or margarine. Buttered Cabbage Add 1-1/2 to 2 tbsp of melted butter or margarine to each cup of drained, cooked cabbage.

500 g pkg frozen broccoli 1/2 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese 1/2 cup sour cream 1/2 tsp salt 1/4 tsp each of pepper and garlic powder 1/4 cup all-purpose flour 1/4 tsp baking powder 3 eggs, well beaten 1 tbsp butter or margarine Place frozen broccoli in 1/2 cup of boiling water in a covered saucepan.  Place over heat.  Bring to a boil.  Simmer for 5 minutes until broccoli is broken up.  Drain well.  Chop into smaller pieces. Combine broccoli, Swiss cheese, Parmesan cheese, and sour cream. In a separate bowl, mix together the salt, pepper, garlic powder, flour, and baking powder.  Add to the broccoli.  Stir in the eggs. Spoon broccoli mixture into a buttered 1-1/2 quart casserole dish.  Bake at 350F for 35 to 40 minutes until set. Serve hot or warm.  Serves 4 to 6. Note:  You can substitute 1/2 tsp of dried basil or oregano for the salt. Note:  Good served with grilled steak, broil...

Selection Buy 1-1/2 pounds for 4 servings.  Broccoli should be fresh and clean with stalks that are firm and tender.  It should have tightly closed green flower buds in compact clusters or heads; there should be no yellow colour evident in the buds. Preparation Wash well and trim off a bit of the end of the stem, but do not remove the stems.  The whole stalk is edible.  If any of the stems are more than 1" in diameter, it is good to make lengthwise gashes through them (about 4 to 6) almost to the flowerets.  The stalks will then cook as quickly as the flower buds. Cooking Drop the prepared broccoli into a small amount of boiling salted water.  Cover and cook quickly until just tender - 10 to 15 minutes. Serving Remove broccoli carefully from water to avoid breaking flower buds.  Serve at once seasoned with salt, pepper, and melted butter or margarine, or with lemon or almond butter, or with Hollandaise or a cheese sauce...

Quantity : 1 serving Preparation : 5 min Cooking : 15 min 190 calories/serving Ingredients 3 small potatoes 140 g 2 shallots 80 g 1/2 tbsp olive oil 8 mL 1 pinch salt [optional] 0.2 g Before you start Metal skewers are needed for cooking. Method Precook the potatoes in salted boiling water for about 5 min. Halve the shallots. Drain the potatoes well, then thread them onto metal skewers alternating them with the shallots. Brush the skewers with olive oil and sprinkle with salt. Cook for about 10 min over a hot grill, turning often, until the potatoes are tender. Serve. https://www.soscuisine.com/recipe/potato-skewers

Quantity : 1 serving Brining : 30 min. Preparation : 5 min. Cooking : 10 min. Standing : 5 min 340 calories/serving Ingredients 1/2 clove garlic, crushed or pressed 1 tsp olive oil 5 mL ground pepper to taste [optional] 1/2 tsp herbes de Provence 0.4 g 1 pinch salt [optional] 0.2 g 1 T-bone steaks 260 g Method Mash or press the garlic, then blend it with the oil, herbs, freshly ground pepper, and salt to form a paste. Pat the steaks dry with paper towels, then rub the garlic paste on both sides of the steaks. Let stand at room temperature for 30 min or refrigerate overnight. Take the steaks out of the refrigerator at least 15 min before grilling. Grill the steaks with medium-high heat to the desired level of doneness, about 3 min per side for medium-rare (for a 1 cm thick steak), turning them once. Alternatively, cook the steaks under the broiler. Let the steaks stand for a couple minutes before serving. https://www.soscuisine.com/recipe/healthy-grilled-steak

Selection Buy 3 pounds for 4 servings.  Look for bright green, fresh-looking pods that are somewhat velvety to the touch. Preparation Prepare and serve as soon as possible after purchase.  Shell and wash just before cooking.  Reserve a few pods to cook with the peas. Cooking Cook peas, covered, in 1 inch boiled salted water for 8 to 12 minutes.  Drop in a few of the pods for additional flavour. Serving Remove the pods.  Season with pepper and butter or margarine.  Try adding a sprinkling of chopped fresh mint leaves for variety.  Serve at once while the colour is bright and the flavour is fresh and sweet.

1 cup minced, cooked or canned chicken 1/2 cup minced celery 1/4 cup mayonnaise or salad dressing 1/2 tsp salt 1/8 tsp pepper pinch of Accent (I never use this) 1/4 tsp prepared mustard Combine all ingredients.  Makes 4 sandwiches.

Cut cooked carrots in halves or quarters, if large.  Melt 1/2 cup butter in heavy pan; add 1/2 cup brown sugar.  Stir until melted; add carrots and cook until well glazed.

2 tomatoes cut into quarters 1 tbsp extra virgin olive oil Salt & pepper to taste ¾ tsp dried oregano Put all ingredients into a bowl and toss well. Makes 2 servings.

Selection Buy 1 bunch (about 1-1/4 pounds) for 3 servings.  Choose firm, clean, well-shaped, smooth carrots with a bright gold colour.  Tops should be fresh and green. Preparation Remove tops.  Scrape or pare carrots thinly with a knife or scru well with a stiff brush.  Leave whole, dice, cut into slices or strips, or shred. Cooking Cook, covered, in 1 " of boiling, salted water.  Boil gently about 5 minutes for shreds, 10 to 20 minutes for cut pieces and 15 to 20 minutes for whole carrots. Serving Serve hot with a sprinkling of parsley and season with salt, pepper, and butter or margarine, or serve with lemon butter, or with white sauce.  Carrots may be mashed and served hot seasoned with pepper and melted butter or margarine.

Selection Buy one large head (about 3 pounds) for 4 to 6 servings.  The flowerets should be white of cream white, and they should have a fresh green jacket of outer leaves.  The head should be clean, heavy, and compact. Preparation Wash well.  Remove the green stalks.  Leave the head whole or separate into flowerets. Cooking Cook, covered in 1 inch of boiling salted water only until tender when tested with a fork.  Flowerets will require no more than 8 to 15 minutes; a whole head of cauliflower will require 20 to 30 minutes. Serving   Serve hot with butter or margarine or serve with cheese sauce, almond butter, or Hollandaise sauce. To serve raw cauliflower Break into flowerets and serve on a relish plate.  Use as an appetizer with a dunking sauce.  Add to vegetable salads.

For each sandwich, fry 1 tbsp onion in butter until slightly browned. Add 1 tbsp minced cooked ham and stir in 1 slightly beaten egg. Cook slowly until firm and season with salt and pepper.   Serve hot.

3 hard-cooked eggs salt and pepper 1/2 cup finely chopped celery mayonnaise Chop hard-cooked eggs well.  Season with salt and pepper.  Mix with celery and mayonnaise.   Makes 4 sandwiches.

Boil potatoes.  Force through a ricer or mash well.  Season to taste with salt and pepper. Add 1/3 cup of hot milk or potato liquid and 3 tbsp butter, margarine, sour cream, or sour milk for every 5 potatoes.  Beat well until light and fluffy. To keep hot, set over pan of hot water or pile lightly in casserole and place in slow oven 325F.

Quantity : 2 servings Preparation : 10 min Cooking : 10 min 220 calories/serving Ingredients 2 salmon steaks 340 g 1 tbsp olive oil 15 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1/2 mangoes 150 g 1/2 tbsp fresh cilantro, chopped 1 g 1 tbsp gingerroot, grated 14 g 1/4 dried chili peppers 0.1 g 1 tbsp lime juice, freshly squeezed 1/2 lime Before you start The steaks can be cooked using either a broiler in the oven or an outdoor grill. A blender or food processor will be very useful to purée the dip. Method Place the salmon steaks in a glass baking dish. Brush them with the oil and a few drops of the lime juice, then let them marinate 10 min while preparing the barbecue, or preheating the broiler, and preparing the mango dip. Peel the mango, cut the flesh from the pit and add it to a blender. Coarsely chop the fresh cilantro, grate the ginger and mince the chili pepper, then add them to the blender. Pour in the remaining lime juice and pulse the blender until ...

Quantity : 2 servings Preparation : 5 min Cooking : 15 min 110 calories/serving Ingredients 2 zucchini, sliced into 3-4 mm rounds 260 g 1 tbsp Parsley and Garlic Base  15 mL 1 1/2 tbsp olive oil 23 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start A mandolin will make slicing the zucchini easier. Method Prepare the zucchini. Slice them into 3-4 mm rounds. Heat the oil in a pan over medium heat. Add the parsley and garlic base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently. Add salt and pepper, cover, and cook on low heat about 8-10 min, or until the zucchini is soft, but still a bit al dente. https://www.soscuisine.com/recipe/sauteed-zucchini

Quantity : 2 servings Preparation : 15 min Cooking : 10 min Standing : 1 h 500 calories/serving Ingredients 5 tbsp rice, long grain 60 g 2 eggs size large 1 carrots, grated 100 g 1 stalk celery, finely diced 70 g 1 green onions/scallions, finely chopped 3/4 cup green kidney / flageolet beans (canned), rinsed and drained 190 mL 4 tsp extra virgin olive oil 20 mL 1 tbsp lemon juice, freshly squeezed 1/2 lemon 200 g salmon, canned 1 cup baby arugula 20 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1 tbsp fresh cilantro [optional] 2 g Method Cook the rice. Let stand in the refrigerator at least 1 h. Boil the eggs (10 min), cool them down immediately in cold water. Set aside. When ready to serve, prepare the vegetables : grate the carrots, dice the celery, and chop the green onions. Put them in a salad bowl, with the rice, flageolet beans and arugula. Drizzle with the oil and lemon juice. Adjust the seasoning, then toss. Transfer the salad to serving bowls. Cut the ...

Cream of mushroom soup is usually quite high in fat, with about 9 grams per 1 cup (250mL) serving. Stock is the base of this soup, which has a touch of light cream for a bit of richness and only 111 calories and 4 grams of fat per serving. For an even lighter soup, use milk instead of the cream. Portion size 8 servings Credits :Canadian Living Magazine: October 2004 INGREDIENTS 2 teaspoons extra virgin olive oil 1 onion chopped 6 cups sliced white and/or cremini mushrooms (1 lb/500 g) 6 garlic cloves minced 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup all-purpose flour 6 cups chicken stock (or vegetable stock) 3 tablespoons lemon juice or wine vinegar 1 cup 5% cream 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped green onion METHOD In large saucepan, heat oil over medium heat; cook onion, mushrooms, garlic, thyme, salt and pepper, stirring occasionally, until liquid is evaporated, about 8 minutes. Sprinkle with flour...

2/3 cup water 1/8 tsp salt 1 tsp olive oil 2/3 cup couscous 1 tsp butter, unsalted (optional) Pour the water into a saucepan, then bring it to a rolling boil.  Add the salt and oil.  Remove the saucepan from heat then slowly pour in the couscous while stirring gently.  Cover for 2 minutes, until the couscous has swelled and all the water is absorbed.  Add a little more water if the couscous looks too dry.  Butter can also be added, if you wish. Serves 2

1-1/2 cups mashed potatoes 2 tbsp butter or margarine 1 egg 1/2 cup hot milk or cream salt and pepper to taste Combine ingredients, beat well, and place in greased baking dish. Sprinkle with a little paprika and bake in moderate oven 375F until top is lightly browned. Serves 4 to 6.

Basic Tossed Greens This is the simplest of all bowl salads.  Any number of fresh or cooked vegetables may be used.  Choose one or several kinds of the following greens:  lettuce, chicory, romaine, endive, escarole, watercress, green dandelions, or spinach. Add any of the following:  sliced or chopped radishes, onions, celery, green pepper, cucumber, tomato, carrot, snap beans, beets, carrots, peas,cauliflower, etc. Be sure greens are crisp, clean, and dry.  Wash them thoroughly in cold water, then dry by shaking in a towel.  No salad should ever by watery. Break greens into desired size pieces.  Add chopped or sliced vegetables.  Mix in salad dressing using two forks or salad tongs.  Be sure not to break the vegetables.  Serve on lettuce leaves or in individual salad bowls. For a suggestion of garlic or onion, rub bowl before adding ingredients with a freshly cut surface of either.