June/July 2013 - Community Connections

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Community Connections Page 22 June/July 2013 SCHOOL MATTERS By Gordon Wetmore gordonwetmore@yahoo.ca For the school year 2012-2013, this is the last issue of the Community Connections. It is my pleasure to thank on behalf of our little publication the many students, teachers, administrators, and support staffs of our elementary and secondary schools from Kanesatake to Rosemere for their help and support. In particular, the Community Connection owes a huge thank you to the office secretarial staffs and teachers at McCaig, Mountainview and St. Jude elementary schools who count out and distribute 1000 copies for the students to take home. In every year, certain projects or events stand out. For me, the number one initiative this school year was the week dedicated to intercultural activities by Lake of Two Mountains High School. The first activity, a ceremony granting citizenship to 29 new Canadians, took place on the same day that terrorists exploded two bombs among the spectators at the Boston Marathon. What better time could there have been to underscore the need for knowledge, understanding and acceptance? The stories coming out of the Truth and Reconciliation Commission show us in exclamation marks the cost of ignorance , misunderstanding and refusing to accept. Danielle Sauvageau, speaking to the students gathered to take in this year’s Red and Blue Hockey Game, told them to realize that they are the leaders of tomorrow. The speakers at the We Day conference last fall had the same message and made it one of hope for the future. Intercultural Week, We Day, Idle No More and even the Red and Blue Game aimed to open eyes and unite those leaders of tomorrow. And we adults, the leaders of today, set the stage for the tomorrow they will lead. Perhaps one way to generate a move from conflict to co-operation and mutual benefits is for the Sir Wilfrid Laurier School Board to find a way to keep school populations balanced. Right now there are situations where one school’s population is dropping while another in close proximity has more applicants than it can accommodate. The situation is occurring in more t h a n o n e community within t he S W L S B ’s jurisdiction. The problem is that all the schools have s o u n d administrations, good teachers, and effective programs. I have been in a school losing students and in a school suffering overcrowding – and they were both the same school in different decades. Why did it shrink at one time and grow to bursting another? Inaccurate perceptions, mostly, and I think that is what is causing the imbalances now. It would be marvellous if the SWLSB can come up with a balancing formula that does not involve artificial boundaries, which only make parents bad tempered. To the graduates, best of luck in the great adventure. You are the leaders of tomorrow. Take care of each other and respect the cultures that all of us other humans came from.
Community Connections Page 23 June/July 2013 Sue Chef By Susan Sanders Hi again! Well, the column in the last issue was for Mothers’ Day, so it seems only fair to have Fathers’ Day in this issue! A nice BBQ sounds just right for a Fathers’ Day dinner. Menu Avocado and Apple Salad BBQ Baby Back Ribs BBQ Potatoes with Toppings Herb Zucchini strips Ice Cream with Butterscotch Sauce (Serves 4 ) Avocado and Apple Salad 2 Avocados 2 Apples, red skinned 1 Iceberg lettuce, washed and dried 1 tbsp Honey 2 tbsp Apple cider vinegar 6 tbsp Olive oil Salt and pepper Mix honey and vinegar. Whisk in the olive oil slowly in a thin stream. Whisk until thickened. Season with salt and pepper. Halve the avocados lengthwise and remove the stone. Peel and slice the flesh into bite sized pieces. Place in to the dressing. Mix well to coat. Quarter the apples and core them. Slice thinly and add them to the dressing. Tear lettuce into bite sized pieces and place in salad bowl. Add dressing mixture, toss well and serve. Garnish with lemon wedges. BBQ Baby Back Ribs 3 Racks of Baby Back Ribs ( trimmed of excess fat ) BBQ sauce ( Recipe below ) or use your favorite BBQ sauce Cut each rack of ribs in half. Place ribs in a large pot of boiling water. Reduce heat and simmer gently for an hour and a half. Remove ribs with tongs carefully so that the ribs do not fall apart. (They will be very tender). Place ribs on a plate, cover and refrigerate until cold. Oil grill and set BBQ to medium-low heat. Place ribs on grill, brush with BBQ sauce. After 3-4 minutes turn ribs over and brush the other side. Continue brushing and turning every few minutes for about 20 minutes, or until the ribs are nicely coated and heated through. Increase heat a little during last few minutes of cooking if you prefer the coating crisper. BBQ Sauce 3 Garlic cloves, peeled and chopped finely 1 tsp Coriander, ground ½ tsp Cinnamon, ground ½ cup Brown sugar ¾ cup Ketchup ¼ cup Apple Sauce 2 tbsp Worcestershire Sauce Salt and pepper Place all ingredients in a saucepan and heat over medium low heat until sugar has dissolved, stirring often. Taste and adjust seasoning. BBQ Potatoes with Toppings 2 Idaho Potatoes ( Scrubbed clean ) 4 tbsp Butter 8 Bacon strips, cooked tender crisp and crumbled 2 Green Onions, washed and chopped ½ cup Cheddar Cheese, grated Sour Cream, to taste Salt and pepper Tin foil Using a fork, prick each potato 5 or 6 times. Rub each potato with a little butter. Wrap each tightly in tin foil and place on BBQ grill set on medium heat. Potatoes will take about 1 hour to cook through. Turn potato over after 30 minutes to insure even cooking. When cooked through, place on top bun rack of BBQ to keep them warm while you BBQ the ribs. When ready to eat carefully remove tin foil. Cut each potato in half lengthwise. Cut a criss cross through flesh of potato and gently squeeze end and sides towards middle to create a little pocket. Have the prepared toppings on the table so everyone can top their potato their own way! Herb Zucchini strips 3 zucchinis, washed and sliced lengthwise in 4 -5 strips (depending on the size of the zucchini) 2 tsp Lemon juice 1 tsp Herbs des Province 3 tbsp Vegetable oil Salt and pepper Mix lemon juice, herbs and oil together. Place in a plastic bag and add the zucchini strips. Let marinate at room temperature for about an hour. Place strips on oiled grill over medium heat, turning occasionally, until tender firm or done to your taste. Season with salt and pepper. Ice cream with Butterscotch Sauce ½ cup Dark corn syrup ½ cup Brown sugar ¼ cup 35% cream 2 tbsp butter ½ tsp vanilla Ice cream Combine all ingredients in a saucepan except for the vanilla and ice cream. Bring to a gentle boil over medium heat. Heat for about 5 minutes whisking often. Sauce will thicken. Remove from heat and add the vanilla. Mix well. Serve hot or cold over vanilla ice cream. As always, I hope you enjoy! Sue Sanders
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June/July 2013 - Community Connections

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