THE www.keremeosreview.com PM Agreement #40012521
Review Vol.16 Number 52
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Thursday, December 25, 2014
Serving the communities of Keremeos, Cawston, Okanagan Falls and Kaleden
Thieves axe holiday spirit Tara Bowie Review Staff
A holiday grinch visited Cawston last week, cutting down and making away with a family’s beloved blue spruce tree. Ruth Schulze was exasperated as she talked about the selfish crime that she believes was done by someone that knew her schedule. “There are bigger issues going on in the world than my little tree that someone stole but I just can’t believe folks would do a thing like that,” she said while standing beside what was left of the tree, just a stump about six inches high. The culprits ignored the no trespassing sign on a locked gate and cut down the tree sometime in the early morning hours of Dec. 17. Schulze believes it was someone who knows her daily routine. She walks her two dogs every morning at the same time and then generally comes out for a walkabout around the property several hours later. Sometime between walking the dogs and the walkabout the tree was stolen.
“Whoever it was knew my habits,” she said. “It was there that morning and then it was just gone. I almost tripped over the stump.” Schulze, a lifelong resident of Cawston moved to her home on Lowe Drive in 1988. Her and her husband turned several acres of the property into a park area with landscaped land, grasses and a variety of trees and bushes. The blue spruces were specifically chosen so they would grow full and act as a barrier between the property and the orchards the Schulze’s lease adjacent to their home. “We planted those trees in 2008,” she said. “It’s upsetting. I morally can’t get on board with Christmas trees. You’re killing a tree so you can have it decorated in your home for two weeks. But that’s everyone’s personal choice I guess. But if you can’t afford a tree or you don’t have one, if you want one you don’t go and steal it from someone’s property.” Tara Bowie Although upset about the loss of her tree Schulze Ruth Schulze from Cawston stands by all that is left of said she still planned to celebrate the holiday season her once beautiful six-foot blue spruce tree. The tree was with her husband and good food. recently cut down and stolen from her yard.
Chef Schooten dishes about holiday cooking anyone is to do your MEP first and then the day of the meal all you are doing is the finishing dishes. Let me explain MEP. In the culinary world it means “Mise En Place” which in everyone else’s terms means prep work. If you are making stuffing for example cut all your vegetables and bread a couple of days before and then earlier in the day make the stuffing, and then you can just rewarm it before your meal.
Chef Natasha Schooten shares her tips for surviving the holidays in the kitchen.
As this time of year is synonymous with eating, it only seemed fitting the Review would go to one of the best chefs in the area for some tips, tricks and keen insights on how to survive the holidays in the kitchen this season. Natasha Schooten, from the
Grist Mill answers six questions to help with everything from meal prep to what to do with your leftovers. Enjoy!
Q: Do you have any tips on how to time manage a holiday meal? A: The best tips I can give
Q: What is the oddest or most unique stuffing you have ever made and how did you make it? A: I have made a wild rice and hazelnut with sun dried cranberries. Wild rice is great to use instead of bread, as it brings a great flavour. The tip is to toast the rice a bit first and then cook to about 70 per cent and then the rest of the way in the stuffing process.
Q: Are there any secrets to
making great gravy?
A: If you are making traditional gravy you want to start with a good turkey stock. So you are making this the day before get some turkey bones and roast them and then make a stock. Then you are going to start with some bacon fat or butter and saute some minced onion shallot and garlic in till soft and then add flour to create a roux. Next you are going to deglaze with white wine (use the wine your are drinking with dinner) then start adding your stock. Let this simmer for 15-20 minutes to cook out the flour and then finish with seasonings (fresh sage, thyme and rosemary, sea salt and good cracked pepper). If you don’t want to use flour you could substitute a gluten free flour or before you add the seasonings make a slurry with cornstarch and water and whisk
that in until the gravy is thick. Then you want to reduce the heat and simmer for 15-20 minutes to cook the cornstarch out and then add your seasonings to finish.
Q: In your opinion what is the best way to make a leftover Christmas turkey sandwich? A: I would make a turkey bun with roasted garlic and cranberry mayo and a little warmed stuffing mixed with gravy on top of that and then turkey and salt and pepper. Q: Do you have any creative ideas on how to use leftovers? (turkey, stuffing, vegetables) A: Yes. That is what Chefs have to do. There’s a variety of ways to use leftover turkey including turkey soup/ turkey stew/ turkey pot pie/ turkey fajitas/ turkey stir fry/ turkey lasagna. Continued on page 3
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