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HomeMy WebLinkAboutThe Wingham Advance-Times, 1985-06-12, Page 18Page 6A—Crossroads—June 12, 1985 `rte..-;,--- es�soss•a�••a••ISIo*••IS•• ^ t 11 •. '•• �• `, a T VAT'S• • • a• 51-10 I31Z • • • ti �c1.1 • By Vonnie Lee .00 me .sol• Iru. 41••••••••••••••••••••••••• An exciting new season is about to begin at the Huron Country Playhouse in Grand Bend, a unique rural theatre that amazes and entertains each year with quality productions. It is quickly becoming THE place to be for lovers of fine theatre, attracting people of Western Ontario and many from outlying areas. The Playhouse begins its season on June 28 when "Anne of Green Gables" opens bn -the main stage. This Canadian play written by Don Harron and Norman Campbell is a beautiful story with lovely musical numbers and will play on the main stage, until July 20. Mean- while filming has just begun on a television special of "Anne", with Megan Follows in the title role. The comedy, "Move Over Mrs. Markham", debuts July 23 on the main stage and plays until August 3. This is a fun -filled production that will produce many laughs but the Playhouse warns that "rolling in the aisles" will NOT be allowed! Neil' Simon's "Star Spangled Girl", which played on Broadway for a long time with Sandy Duncan in the starring role, follows on the main stage, opening August 6 and run- ning until the 17th. Simon is a favorite playwright to_ perform and watch and can always be depended upon to provide a fun evening: This season's big musical on Ale main stage is an all- time favorite, a production most difficult to perform but perhaps the most en- tertaining and best -loved of all musicals. It is Rodgers- and-Hammerrstein's "The - Sound off Music" and it opens August 20 and plays until September 7. This is not the first time the Playhouse has presented this play and it is assumed that its success first time around has prompted its return. This musical based on the story of the Trapp Family Singers contains beautiful songs like "Climb Every Mountain", "My Favorite Things", '"Do Re Mi" and the title song. Year after year, as the movie, starring Julie Andrews and Christopher Plummer, returns to the television screen', it is mesmerizing and totally entertaining. -The Playhouse II stage presents two productions this season. "Blue Cham- pagne" opens on July 9 and until July 20 presents songs of the 1940s in a musical revue. This return to the golden oldies will bring back many happy memories. Opening on the II stage on August 20 is the musical comedy, "Sleeping Arrangements". It plays until August 31 and, as suggested by the title, is an adult comedy, with many laughs and a bouncy musical score. The Playhouse will also present some special events, among them appearances by The Nylons,' the brilliant Canadian group whose a cappella arrangements are true masterpieces, in con- cert on Saturday, June 15, at 5 p.m. and 8 p.m.; and The Canadian Brass,, in concert Sunday, July 14, at 3 p.m. and 8 - p.m. Tickets are available by calling 238-8451. The prices are a bit higher this year but it will be well worth it. Sweet Success By Maureen Clancy For Daniel Mooney, the work day begins in the mid- dle of the night. The tall, handsome and athletic 34 -year-old is up, dressed in the traditional baggy; black -and -white - checked pants of his trade and on the highway by 4 a.m. each day. For the, next couple of hours•Mooney works alone— amidst a battery of wire whips, molds, pans, bowls. and pastry bags. By 6 o'clock, when the first mem- bers of his staff start trickl- ing in, he's up to his elbows in chocolate mousse and mocha frosting. Daniel Mooney is a pastry chef. Trained in the art of making fine cakes, breads, candies and ice creams, he works exclusively for a Craft Tal By Louisa Rush Dear Louisa: 'Enclosed is a sample of the stitch.and wool that I knit a dress for- my daughter with. The first time she wore it, it stretched in length, between three and four' inches. I had sewn tape in- the side seams to prevent this if possible. Can you suggest anything that .will prevent further stretching? Mrs. E.S., Galt, Ont. Unfortunately the reader did not send her pattern along, so 1 could not judge whether she had worked to tension or not. Secondly, she did not say whether she had used the needles and yarn that the pattern called for. From her -very small sainple of knitting, the texture did appear . rather loose, so I don't doubt for one moment that it would stretch! First I. would suggest that she unpick the seams, then pin the pieces out again for re -blocking. If the knitting is inclined to stretch down (lengthwise), by all means, pull it, down, but not exces- sively. Block with a warm iron and damp cloth, being careful not to flatten the cables. In this way you will be taking all the stretch out of the yarn while blocking, so that there is nothing left to drop in the wearing. • Na t urail y- -your--pi eces.-.a.r e- , going to be too long, but this can easily be taken care of. ' Measure where you want the length of the dress and mark with a pin. Now, in the centre of the row, cut one stitch, and working either side carefully unravel the row. Now using a suitable size crochet hook and some of the yarn, work one row of single crochet through the loops of the stitches. If desired, a se- cond row can be worked, if BOOK REVIEW PETRAR(•H Francesco Petrarca, whom we know as Petrarch, was born in Arezzo in 1304 and died at Argue in the Euganean Hills in 1374. His fame rests upon his work as a poet, although he seldom you want a fancy edge such as a picot. Press the crochet edge carefully. One further word of ad- vice, use the exact yarn the pattern calls for, if at all pos- sible. The spinner or yarn manufacturer has gone to a great deal of time, trouble and expense, creating the pattern for that particular yarn or wool. It is rather ,falseeconomy to put all the time and effort into knitting or crocheting a dress in a cheaper or substitute wool. Remember, brand name wools and yarns have a\repu- tation to live up to. Perhaps you have been meaning to try your hand at quilting. Well here is a good beginner's project. This • charming cushion' top is not at all difficult. Itis quick and,. easy to complete and would make a charming addition to any home. Full scale outline of the design is given on leaf- let No. 8265 alongwith all the directions to complete, the cushion. To order this week's pattern No. 8265 send 75 cents plus a stamped self ad- dressed return envelope. If you do not have a stamp or envelope, please enclose an extra 50 cents to cover the cost of handling and print. your name -and address. Send to: Louisa Rush, "Craft Talk", 486 Montford Drive, Dollard des Ormeaux, P.Q., H9G 1M6. Please be sure to state pattern numbers cor- rectly when ordering and to enclose your stamped return envelope for faster service. rel'taurant chain. The pastry chef is a rela- tively new phenomenon. Long considered a vital member of the t'estaurant kitchen \team in such countries as France, Italy, Hungary and Germany, the pastry chef's handiwork in restaurants usually has been relegated to whichever chef or cook had the time to whip up something..That is, when the sweets were not brought in from an outside bakery. Not anymore. Pastry chefs are coming into their own. Today, restaurants are employing men and women to create desserts that are as import- ant as the -pricey foie gras . and filet mignon that go be- fore them. Osa Sommermeyer is per- haps one of San Diego's best known whipped cream wizards. Starting from scratch each day ("the employees take home whatever pastries aren't sold") and "using the finest ingredients I can get my hands on". are Sommer- meyer's secrets of success. Despite the growing recog- nition that a great restaurant must make its own great desserts, The 'pastry chef re- mains somewhatof an un- sung hero. DIPLOMATICO CAKE Cake: 342 ozs. Belgian semisweet chocolate 4 eggyolks 4 tbsps. unsalted butter, melted (keep warm) 1/2 tsp. vanilla extract 5 egg whites Pinch of salt 3 ozs. granulated sugar 1/2 cup unbleached flour plus 1 heaping tbsp, of pure cocoa powder, sifted to- gether Filling: 6 ozs. Belgian semisweet chocolate 6 ozs. heavy cream 1 oz. soft unsalted butter 1.2 oz. dark rum or brandy 4 ozs. white Belgian choco- late, coarsely chopped Chocolate glaze: '12 cup sifted pure cocoa powder one-third cup heavy cream two-thirds cup sugar 21 tbsps. unsalted butter Pinch salt 1/a tsp. vanilla extract Toasted sliced blanched almonds for garnish Preheat oven to 350 F. But -b, ter and then line bottom of 9 - inch springform pan with waxed paper. Butter again; then flour, and shake off excess. Melt chocolate slowly in double boiler. In small bowl, beat egg yolks,.,sligtltly and then beat in warm chocolate, melted butter and vanilla (keep this mixturewarm). In another bowl beat egg whites and salt until foamy and then slowly add sugar. Continue beating until stiff. Mix one-third of egg white mixture into warm chocolate mixture. Gently fold choco- late mixture into remaining egg whites. Gradually add flour -cocoa and fold very gently until well mixed. ' Pour into baking pan and bake about 30 minutes, or until toothpick comes out dry and clean. Remove from oven.and carefully run knife around inside of pan. Turn out on cake rack, remove waxed paper and cool. For filling: Stirring con- stantly, bring chocolate and heavy cream to boil. Pour into medium-size bowl'"and cool until it thickens. Whisk the butter . and rum and ' whisk until lighter in chlor and quite thick. Fold in chop- ped white chocolate and chill slightly. For glaze: In heavy sauce- pan, over low heat, heat all ingredients but vanilla. Stir until smooth and thick (about 5 minutes). Cool slightly and add vanilla. To assemble: Slice cake in half, horizontally, and spread filling evenly over bottom layer. Place second layer on top and push lightly until filling comes to edge,. smooth evenly. Refrigerate 1 hour. Pour glaze over top and spread quickly with metal spatula (once top is glazed, do not disturb as it will dull shine): As glaze hardens, spread excess over sides df cake until smooth and even. Wipe away re- maining glaze and place al- monds on sides and top, leaving 6 -inch radius in center.' PETIT POT DE CREME 11/4 cups cream • 6 ozs. chocolate 1 egg, 2 egg yolks 3 tbsps. framboise liqueur. Heat cream, add chocolate and stir until Melted. Cool mixture Mix egg and yolks lightly and stir into chocolate mixture with framboise. Pour through fine sieve. Fill pots two-thirds full, cover %kith lids and put in water bath at 350 F for 20 minutes. Makes 8.pots. • GALLERIA MOUSSE 8 ozs. semisweet chocolate 4 egg yolks 3/4 cup granulated sugar 1 !envelope plain gelatin, dis- solved'in 1/4 cup water 1 cup sour cream . 1/2 cup plain yogurt 11/2 cups cream, whipped to pew Melt chocolate slowly in double boiler. At same time, ' combine egg yolks and sugar over another double boiler, whisking until granulation is gone. Add dissolved gelatin and mix well. Pour in sour cream and yogurt. Mix well, then add melted chocolate. Mix well, then fold in whip- ped- cream, Pour into glass - cups and let set in re- frigerator. Garnish with shaved chocolate and -or whipped cream. RETIMN P11111 US 70... i6rj13[14 LIFE 3FGINSAT8O ELDERLY PEOPLE SERVED AS PANELIST5i1 ON THIS SHOW, FIRST HEARD OVER MUTUAL RADIO IN 194 B. THEY 015CIISSED TOPICS PERTINENT TO SENIOR CITIZENS SUCH AS FINANCES, RELATIVES, HE Al Th1 ANO RECREATION. JACK BARRY MCI), L/FE BE6W^ AT 80 AS HE 010 THE COUNTERPART FOR YOUNGSTERS... JU✓EN/L E JURY. PANEL, HERE'S YOUR NEXT QUESTION... 15 IT POSSIBLE TO AVOID SPOILING YOUR GRANDCHILDREN WHEN THEY COME TO VISIT YOU ? . finished anything. He was al so a scholar and his re- searches in that capacity have been of great benefit to the literary world and to the world of knowledge. Nicholas Mann evaluates Petrarch's worth in his book bearing the sole title "Petrarch". He. touches on the actual literary produc- tions of the poet and scholar in a factual way and then goes onto discuss their place in the development of this 14th century intellect. ' "Petrarch" by Nicholas Mann is a handy little vo- lume which is easy to read. The Advance -Tinea WANT -ADS 7-2321) p9 b I( WI NAM:, H/,wE NR,,T E r)F 'AD AGE AIL 771E 5[/6AF /5 At me 3r.,7 Tr:.M / r/Yf rOP BARR 'XTEH r.1 r,5EU THE ')/MOW WITH THAT REr.7 r',p 0111/ (',S r LATER EtARRt r1137,77D Tr1E I !P * E I E V'',/'X- ',AMC tNErr,,. E,vS Iv& 0 `• YES, L /FE EIEC'N5 AT 80 IV S ALSO ON TEt E VISION The Spirit of Canada is flowing againg after the low ebb of the early eighties, and looking for confirmation. What better -way to preserve it than by building a tower- ing three -masted barque, putting huge red maple leaves on her snowy square sails, and calling her "The Spirit of Canada". Until phis week, "The Spirit of 1 anada" has only been a design by Michael Willoughby, and a dream. A dream shared by Stanley Burke, his wife Daphne, and a number of prominent Can- adians who have been caught up in the Burkes' 'determina- tion. Now it appears that "The.Spirit of Canada" may soon become a reality. Enough money has been raised to make it likely that her keel will soon be laid, and although funds are still needed, there is now a rea- sonable chance that she will be ready for a debut at EXPO '86 in Vancouver. She is going to be a -won- derful ship, 140 feet from stem to gudgeon, and a 175 feet overall. She will cost in the vicinity of six million dol- lars and she will be worth every 'iickel that goes into her. She will be owned and operated by a registered, non-profit organization, the Pacific Tall Ship Associ/ ation, and will carry 48 trainees and a total ship's company of.` 64Her designer, Michael Willoughby, says there is nothing like sail - training in a square-rigger to develop character and team- work. "I have seen them sail away as children," he says, "and return as young men and women." But "The Spirit of Canada" will not simply be used to make adults out of a fortunate handful of the na- tion's young people. Her pre- sence in foreign ports will be used to stir interest in Canada, and Canadian trade. She will give us a maritime focal point that will long outlast America's Cup challengers. ,She will be a fitting symbol for, the country which has the world's longest ocean coast- line and most of the world's fresh water. Weare a maritime nation, despite the death of our deep sea fleet. Half the Canadian population takes to the water each year in 2.6 million small craft, and a case can be made that a Canadian square-rigger is long over- due. There were only 20 tall ships in the world being used for sail -training in 1956; but there are 246 of them in use today by 32 nations, and we saw some of them here in Quebec City last summer. "The Spirit of . Canada" will not -have to take second place to any of them. B ackyard' Gardener Green thumbs of long ago By Patrick Denton We remember the fish we used to eat without • cost in Egypt, and the cucumbers, the melons, the leeks, the onions and the garlic. —Numbers 11 0 0 The Israelites, fleeing cap- tivity in Egypt, lamented their plight in the desert as they recalled the plentiful diet 'they had enjoyed as slaves. Like- many people in our world these days, - these chosen ones were suffering hard times They longed to be settled in a fertile land so that once again theyy could enjoy the luxury of fresh, growing things. - ' Whether you grow plahts on a farm; in a `small rental plot, on a suburban lot or in apartment balcony con- tainers, it's nice once in a while to indulge in thoughts of our many gardening ancestors, In fact, many of the plants we grow are very ancient. Onions, garlic and radishes kept the pyramid builders going, the onion eaten between bread made of wheat and broad bean flour. Onions, garlic and leeks especially have long been highly esteemed for their food and medicinal, value. My wife, while teaching abroad in her, youthful. travels, survived awinter on a Greek island on yogurt, garlic sandwiches and lentils - another very anctent vegetable. She remembers hitching a ride with some fishermen in southern Turkey at a spot where the road had fallen into the sea. Their lunch consisted of chunks of bread and whole .onions. Lentil stew made by his brother Jacob was: the pottage for which Esau sold his birthright in the book of Genesis. Last year I grew lentils — more for interest. than economy, for they are quite inexpensive to buy. The plants are small, pretty and rather pea -like, and they form their lens -shaped seeds in a papery casing. They need a straw mulch to keep the pods clean. Lentils grow and mature fast, and were the first of all my dry legumes to mature. The "bitter herbs" eaten -with unleavened bread at the Jewish Passover meal were likely chicory, dandelion, endive and sorrel, which still grow in some of our gardens today. If you haven't tried it yet, French sorrel is a superb taste treat, lemony and refreshing chopped into salads and sprinkled on soups. It's easily grown from seed. Of course, if we were going seriously into ancient biblical gardening,. a small patch of wheat would be ,in Here's How , G order, as would grapes. ' Wheat is easy to grow by just sowing the wheat berries from a health food stores. Even if you don't eat the seed heads, they make fine dried winter arrange- ments. We cherished ours last year in a small bowl in the dining room until our well-meaning son watered them. -, Wheat . -berries are delicious just to chew as a substitute forchewing gum for the kids, as many a farm- ' raised youngster has learn- ed. The whole berries make a tasty cooked cereal with brown sugar and cream. We saute the berries in butter before adding the water to cook them. The fig, another biblical plant, can thrive only in warm gardening areas, as do carob and olive trees and date palms of the Holy Land. An aloe plant would be an important indoor, biblical garden item, . because the juice from its fleshy leaves was both a healing ointment and an embalming fluid. According to the Bible, Christ's body was anointed with the preserving aloes -and myrrh. -- .. Finally, the "lilies of the field", whose beauty Jesus set above that of Solomon in all his glory, were likely anemones, Whose blossoms color Pale`stine's fields in the spring. Acid a good stain remover -By Gene Gary. Q. We recently completed the construction of a natural stone fireplace at our mountain home. ' In the process of construc- tion, the face of the stone re- tained some stain from the cement used for bonding. Can you recommend any method for removal of the cement stains from the stone?—J.P. A. Wash the stone surface with a fiber brush and a solu- tion of muriatic acid (one part acid to 10 parts water). Use a wooden or glass con- tainer and pour the acid carefully into the water. The acid is highly cor- rosive. While working, wear old clothes and rubber gloves and wear goggles to protect the eyes. Allow the solution to re- main on the stone only 2 or 3 minutes, then flush off, with plenty of clear water. Remove all traces of the acid by washing with a solu- tion of 1 pint of ammonia in 2 gallons of water, then rinse with clear water, Because muriatic acid is dangerous, handle this operation with extreme care. Q. We are replacing a win- dow glass in metal sash. Should I apply a coat of good priming paint before replac- ing ,the pane? A friend ad- vises this, but if so, what kind of primer should 1 use? A. Priming a metal sash with a quality steel primer will retard rust. Rust form- ing on metal surfaces causes putty to loosen its bond from the metal. Priming the metal also will provide ' - a roughened surface, which will make for good adhesion to the putty. When the primer is dry, apply an even coat of putty- ing or glazing compound on the inside of the sash and the , molding against which the glass will rest. Your friend was correct. Q. Wewould like to con- struct our own patio and cur- rently are considering na- tural brick. Is this a desirable patio Surface, and is it one that we can install ourselves? A. Yes, but adequate prep- aration is essential. A sand bed is best so that the bricks can be level. Laying the bricks in interlocking pat- terns works well and makes the surface appearance in- teresting. When the brick is laid out, sweep dry cement into the cracks, then water down the whole surface. This sets the cement and the bricks are fixed into position. Breakage also is minimized and you should not have the problem of grass or weeds growing between the bricks.