HomeMy WebLinkAboutThe Exeter Times-Advocate, 1977-05-12, Page 6SODDING - SEEDING - PATIOS
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(7. 271,11a
Times-Advocate, May 12, 1977
Odds n' Ends
Difficult to understand
By ELAINE TOWNSEND
There are many quirks of
human nature that I will never
understand. One of them was
evident a few weeks ago, when
my youngest nephew celebrated
his fifth birthday.
The family gathered around
the living room to watch Brian
unwrap his gifts. He had warned
his brother and sister that the
only thing he didn't want was
socks, and fortunately, none of us
old fogies made the mistake of
buying a pair. However, the first
two parcels contained clothes.
For a five-year-old, Brian
showed unusual enthusiasm as he
exclaimed, "Brown pants and a
shirt, and blue jeans and
another shirt with things on it!"
(The things were airplanes.)
He held them at arm's length
and briefly looked them over,
before tossing them in the
direction of his mother.
Then he proceeded with the
more important business. His
brother gave him an alarm clock,
and his mother shuddered. His
MR. AND MRS. LUKE JANMAAT
Bonnie Jean Dole and Lucas C. Janmaat exchanged wedding vows,
Saturday, May 7 at St. James Roman Catholic Church in Seaforth. Rev.
Father Laragh officiated. The bride is the daughter of Mr. and Mrs.
Ron Dale, Exeter and Mr. and Mrs. John Janmaat, RR 2, Seaforth are
parents of the groom. The maid of honour was Joyce Dale and
bridesmaids were Cheryl Desjardine, Heather Wein and Kathy Dale.
The best man was Ken Janmaat and guests were ushered by John Jan-
moat Jr., Ron Janmaat and Jim Dalrymple. The reception was held at
the Pineridge Chalet. After a wedding trip to Pennsylvania, the young
couple will take up residence at RR 4, Seaforth. Photo by Haugh
Provide some tips
to asparagus lovers
Sister gave him a tiny transistor
radio, and his mother shuddered
again.
He shook another box and
announced, "It's a puzzle." And
after tearing away the paper, lie
added, "With an old car on it!"
The next present brought a,
squeal of, "Oh boy, a nerf
rocket!"
For those of you who are un-
familiar with children's
playthings, nerf toys are made of
foam. The small rocket contains
a weight, which is completely
covered with foam rubber. To
launch the missile, the child
squeezes the plastic launching
pad, and a gush of air propels the
rocket towards a cardboard
target. The harder the squeeze,
the farther the projectile travels.
The toy is guaranteed not to
harm anything that gets in its
way, such as an unsuspecting
aunt.
Although Brian knew how to
operate the rocket, his father,
and his big brother and sister had
to demonstrate, He finally
hollered, "It's my turn now!'
With a little experimentation, he
discovered a stomp from his foot
propelled the rocket farther than
the pressure from the hands of
the other three.
The next package revealed a
green and white plastic frog.
When wound up, his legs moved
like a real frog, and when placed
in a bathtub full of water, he
swam around. Before the af-
ternoon was over, everyone had
to wind him up and trek into the
bathroom 'just to see if the thing
really worked,"
Meanwhile, Brian found a bag
of marbles among his presents.
He left them in their pouch,
thinking they were safe there,
but his sister dumped out a few
"to check their sizes and
colours." He also discovered a
book of Batman and Robin
stamps, which his father cut out
for him,
Finally, Brian unwrapped a
football and a soccer ball. In a
few minutes, his father, his
grandfather, his brother and his
sister were passing the football
around the living room, while his
mother protested, "If you want to
play with that thing, go outside."
As I surveyed the scene, I
wondered, "Why do adults act so
childish?" Then I went back to
work on the puzzle.
MR, AND MRS, BRADLEY BRINTNELL
Pius X Roman Catholic Church, London was the setting for the April 23
wedding of Jacqueline Beatrice Day and Bradley James Brintnell. The
bride is the daughter of Mr. and Mrs. Ted Day, Exeter and parents of
the groom are Keith Brintnell, Exeter and Mrs. Norma Brintnell, Win-
nipeg. Rev. Father O'Donnell officiated. The maid of honour was
Maria Wouter, Thamesford. The best man was Ernest Hohner, Exeter
and the groomsmen were Harley Zeehuisen and Ron Day, Exeter. A
dinner and reception was held at the Exeter curling club and the bride
and groom left for Winnipeg where they will take up residence.
Mid-May to mid-June is the
time when fresh Ontario grown
asparagus comes to market.
Extend the season, like the food
specialists at the Ontario Food
Council, Ministry of Agriculture
and Food, by freezing some!
Thoroughly wash asparagus
in cold water to remove any sand.
Then, break off the butt end of the
Cancer can
be beaten
Now that warm summer
months are approaching, food
specialists at the Ontario Food
Council, Ministry of Agriculture
and Food, suggest that you check
your supply of staple foods on the
shelf. Take stock now and
prevent food problems in your
pantry this summer.
Dry products such as cereals
and flours do not store well when
temperature and humidity are
high. These seasonal conditions
cause food pests to develop and
multiply rapidly. Once present,
pests and insects spread quickly
and are difficult to control.
To avoid this type of storage
situation, buy only small
amounts of dry products that can
be used quickly. Keep foods
tightly wrapped or in covered
containers. Check foods
periodically and keep the storage
area clean. For ideal storage,
keep products dry and cool.
spear where it snaps easily. Set
the asparagus butts aside, to
blanch separately,
Asparagus should be blanched
for the recommended length of
time as noted below before
freezing, to inactivate some of
the naturally occurring enzymes.
If these enzymes are not inac-
tivated before freezing, the
vegetable can change color,
develop an undesirable flavor
and eventually spoil.
Group the spears of equal
diameter, small, medium and
large, into small bundles. Bring a
large pot of water to the boil.
Drop the small spears into the
boiling' water. After the water
returns to the boil, cook in the
boiling water for 2 minutes. Then
quickly lift out the spears and
immerse them in cold water.
Leave for 2 minutes. Drain, pat
dry and package the asparagus in
freezer bags or containers. Seal
and date the package. Freeze
immediately. Repeat the
process, blanching the medium
spears for 3 minutes and the
large ones for 4 minutes. j immy When you're at the Junction
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