Loading...
HomeMy WebLinkAboutThe Citizen, 2008-12-24, Page 14Christmas at a school with more traditions than most would be a hard transition, but Mario Gagne has adapted quite nicely. Gagne will be celebrating his first Christmas with Grey Central Public School and he says he hasn’t brought much tradition to the school because it had deeply-rooted Christmas traditions long before he arrived. Grey students have been enjoying the annual Christmas dinner for years now. The parent advisory council goes to great lengths to prepare and serve a full-scale turkey dinner to the students in December, before they head home for their Christmas breaks. Gagne came from a family with deeply-rooted traditions once the holiday season rolled around as well. Gagne grew up in Quebec, in a household that followed tradition very closely. On the afternoon of Christmas Eve, Gagne’s family would typically catch a nap to prepare for the night ahead. The Gagnes would thenattend midnight mass beforereturning home to enjoy a feast oftraditional Quebec cuisine forChristmas dinner, Réveillon(Awakening). The main menu item at Réveillon is a meat pie, typically made of ground pork or beef, cooked with traditional spices and enclosed in a flaky pastry. There are other foods typically enjoyed at Réveillon, like maple- glazed ham, Quebec sugar pecan pie, sugar fudge and baked beans. For the most part, Gagne says, he attempts to keep this tradition alive with his family now, but keeps the meal healthier. He does, however, keep the pig’s feet stew, which he says is one of his favourite foods, though it’s taken him a while to figure out how to make it, and homemade donuts, which he also enjoys. While trying to keep tradition alive, he has spent the holiday season abroad. Years ago when Gagne was teaching in Asia, thefamily vacationed to the Phillipines,where they celebrated Christmaswith traditional Phillipino food onthe beach in shorts and t-shirts.Since Gagne’s family was with him while he worked overseas, tradition had to be rewritten for the year, but Gagne says, it was just fine, because the family was all together. Gagne has been happy to be working at a school with as much tradition as Grey Central Public School. In addition to the Christmas dinner, which happens annually and is completely donated by the parent advisory council, Grey students hold their own Christmas concert annually as well. The school also participates in Operation Christmas Child, an initiative that fills shoeboxes full of school supplies, hygiene products or toys and are send to a third world country. The shoeboxes make their way to a boy or a girl. Last year, the school put 20 boxes together. PAGE 14. THE CITIZEN, WEDNESDAY, DECEMBER 24, 2008. (NC)—Try making this delicious homegrown Ontario pulled pork simple slow cooker recipe this holiday season and see the difference a little planning makes. Great as an appetizer served on a crostini, this savoury morsel will save you time in the kitchen while impressing your guests. More delicious appetizer recipes can be found on-line at homegrownontario.ca. 3-1/2 lb (1.75 kg) homegrown Ontario pork shoulder blade roast 1/2 tsp (2 mL) each, salt and pepper 2 tbsp (30 mL) canola oil 2 onions, chopped 4 garlic cloves, minced 2 tbsp (30 mL) chili powder 2 tsp (10 mL) ground coriander 3 bay leaves 1/4 cup (50 mL) tomato paste 1 - 14 oz (425 g) can tomato sauce 2 tbsp (30 mL) packed brown sugar 2 tbsp (30 mL) Worcestershire sauce 2 tbsp (30 mL) cider vinegar 2 green onions, thinly sliced Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat and sear pork until brown all over. Transfer to slow cooker. In the same skillet, add onions, garlic, chili powder, coriander and bay leaves. Fry ingredients while stirring occasionally, until onions are softened, about 5 minutes. Add tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar, scraping any brown bits from bottom of pan; bring to a boil. Pour sauce into slow cooker, cover and cook on low until pork is tender, 8 to 10 hours. Once cooked, transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork. Meanwhile, pour liquid from slow cooker into large saucepan and skim off fat. Bring to a boil over high heat and let boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves. Add pulled pork to reduced sauce mixture and lower heat to simmer until hot, about 4 minutes. Sprinkle with green onions. Serve on crusty rolls with a green salad. For an appetizer, place pulled pork on a crostini and top with caramelized onions. Create a simple festive recipe Global Christmas Mario Gagne, Grey Central Public School principal, has spent time teaching all over Canada and internationally. He spent Christmas 2004 in the Philippines with his family, celebrating on a beach in their shorts, sandals and t-shirts. From left: Gagne and sons, Erik, Noah and Dominic. (Courtesy photo) Pig’s feet stew remains on Christmas menu We value the friendships we've built with customers like you. Hope you all have a happy holiday! B & H Mechanical Brussels 519-887-9975 May your home be blessed by the miracle of Christmas To our valued customers and friends, we wish you a Merry Christmas and a Joyous New Year RYAN CONSTRUCTION Brussels 519-887-6916 or 519-887-2638 Parrish & Heimbecker Ltd. Walton 519-887-9261 • Crop Inputs • Grain Handling From the staff of Parrish & Heimbecker Ltd. Thank You for your patronage By Shawn Loughlin The Citizen