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The Important Things To Know About Eating And Drinking (In Lethbridge)
A DodoLab Project By Lisa Hirmer and Andrew Hunter With Contributions from Paula Cowan Josephine Mills and Dane Watkins Commissioned by The University of Lethbridge Art Gallery Lethbridge, Alberta 2011
DEAR FRIENDS!
This little booklet is offered in response to the oft-repeated requests of students to find out more about navigating the murky terrain that is the culinary experience of ones post-secondary education. We have been inspired in our efforts by the many church guilds, local businesses, schools, amateur collectives, charities and ladies auxiliaries who have gone before us in producing modest collections of recipes, advice and accumulated wisdom that will both inform and entertain. We have assembled this volume with an eye to the challenges faced by having limited access to kitchen facilities, being restricted by a modest income, and often having to work with leftovers and/or ingredients procured through opportunistic methods. In the spirit of our many predecessors, we have include a selection of mild humour, nutritional advice, and simple life lessons, both contemporary and some vintage from the offerings of those who came before us and who were equally confronted by the task of being frugal and economical, yet not so thrifty as to court a level of meanness and tight-fistedness that would offend ones peers. We are grateful to Josephine Mills, Ph.D. (Director/Curator, University of Lethbridge Art Gallery), for inviting us to Lethbridge to develop this work and our related activities researching and designing a unique foodstuff for Lethbridge, which will be created on campus in the Sodexo kitchens and shared with the University of Lethbridge community. While we are proud of the work we have done, we shall not be held responsible (or liable) for any potential consequences of the uses of the recipes, jokes, advice or tips, offered herewith. With compliments, Lisa Hirmer & Andrew Hunter of DodoLab.
Jacket Potatoes
A friend got some vinegar in his ear, now he suffers from pickled hearing.
Rice?
Shady Squirrels?
Dont trust those friendly cartoon squirrels and bears on the jars, most peanut butters are very high in added sugar and oils. Look for peanut only types or better yet see if you can find a local store that grinds their own fresh peanut butter. Peanut butter is a great source of protein.
* 1/2 cup (1 stick) butter or margarine * 2 cups powdered sugar * 1-1/2 cups graham cracker crumbs * 1 cup peanut butter * 1-1/2 pkg. (12 squares) semi-sweet baking chocolate u Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside. v Melt butter in large microwaveable bowl on high 45 sec. until melted. Add sugar, graham cracker crumbs and peanut butter; mix well. Spread into prepared pan. w Microwave chocolate in microwaveable bowl on high 1-1/2 to 2 min. or until melted, stirring after each min. x Cool slightly; pour over peanut butter mixture in pan. Cool. y Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set. z Lift from pan, using foil handles. Cut all the way through dessert into squares. 12
Why did the cookie go to the doctor? Because he was feeling crumby.
Breakfast of Traumatized Eggs Tubing on the Champions Oldman River Most instant oatmeal that
comes in those little packets have a lot of added sugar and are not very economical in the long run. We recommend you buy oatmeal in bulk since it really doesnt take long to make anyway. You can add your own flavors like cinnamon and nutmeg, and toppings like fruit, raisins or nuts or seeds. A variation on the classic English Breakfast of Eggs in a Hole and the American Diner favourite Eggs on a Raft (eggs on toast), with a Lethbridge twist. To save money, use the day-old discounted bagels from a bakery or cafeteria. While you can make this in a pan, this recipe is for the microwave. This recipe works best if the bagel has a large hole. * 1 bagel (sliced in half and toasted) * 2 eggs * 1 pat of butter or margarine * 1 small can of baked beans * salsa & cheese (grated or a slice) Grease the inside of two small bowls with butter or margarine. Toast the 2 halves of your bagel (the tube) to desired doneness then fit each into the bowls. Break one egg into each hole, poke a hole in the yolk, cover and microwave on medium heat for 3 minutes. Remove eggs in tubes from microwave and leave covered to continue cooking. Pour a can of beans onto a large plate, cover and microwave on high until fully heated and steaming. Transfer the 2 eggs in tubes onto your steaming river of mud (the beans), top with cheese and a spoonful of salsa (hot and spicy salsa will make your eggs more traumatized).
You can make oatmeal on the stove, in the microwave, or in a rice cooker by adding the recommended amount of water to the oats with a pinch of salt and cooking till the desired consistency is reached -- about 5 minutes on the stove, 2-3 in the microwave or until the rice cooker clicks off. Our good friend artist Dane Watkins from Bristol makes an exceptionally good oatmeal by serving it on top of sliced bananas (so they get warmed up) and sprinkled with mix of flax and sesame seeds. 14
Crockpot O Soup
Soup is a wonderfully flexible thing because it is easy to add or substitute ingredients. And, it is easy to make, especially in a crockpot. Make a simple soup by adding about 4-6 cups of chopped vegetables (some good options are carrots, corn, potatoes, onions, zucchini and tomatoes) to 2 cups of soup stock and 3 cups of water in a crockpot. Add spices (a teaspoon of oregano, one of parsley and a some chopped garlic is a good start). Then you can add something like beans, lentils or chicken for protein and/or some noodles or rice. Cook on low till the vegetables are tender to your liking. Waiter, do you have frogs legs ? No sir, Ive always walked like this. Waiter, whats this fly doing in my soup? Um, looks to me to be backstroke, sir... 15
VARIETY IS KEY!
We all know that eating is about more than nutrition and fullness; there is a mind game as well. And dont lose that game by eating the same things day after day. Mix it up! This can be challenging when you are a student, living on a budget and eating on campus. So here are some helpful tips: * Shop, cook and eat with friends as much as possible. Not only will you learn about their food ideas, if you do end up eating the same old things at least youll be distracted by good company. * Try adding things that you have on hand into your old standby dishes. Put frozen vegetables or cubed tofu in that simple pasta for example. Adding things into the same pot also reduces the number of dishes to wash. * New food combinations have to be discovered by someone. Why not mix the unexpected and break the rules? Buy vegetables youve never seen before and explore grocery aisles you normally avoid. You might just come up with something great. If not, at least youll have a good story to tell. * Look to other cultures and eras to find new recipes, ingredients and flavours. Then, mix them up. For example, put your favorite sandwich fillings in a tortilla or pita or dip your fries in curry.
Anyone who is friends or family of a backyard gardener learns at some point or another about the overly generous vegetable gifts that appear in seasons of abundance. Unfortunately, this is a common problem for inexperienced homesteaders who over plant and the result is boxes of tomatoes on your doorstep and zucchini secretively left in your car. But remember free food is good food! You can find lots of recipes for zucchini breads, casseroles and relishes or simply pulverise the giant green monsters into a watery mush in a food processor and freeze for a soup base. Tomatoes are equally versatile. But lets be more imaginative! Why not be the first in your neighbourhood to have a zucchini Inukshuk instead of a carved pumpkin at Halloween? 18
In a bowl, mix butter and sugar until well blended. Add eggs, one at a time. Then stir in potatoes and vanilla. Combine flour with baking powder and add alternately with milk, blending well after each addition. Stir in chocolate, nuts and spices. Pour into a greased baking pan approximately 13 x 9-in in size. Bake at 325 degrees F or 165 degrees C for 45-50 minutes. Let cool before eating. 19
For a long time, Sicks Brewery and their House of Lethbridge ginger ale recipe was famous throughout Western Canada. The original makers of Old Style Pilsner beer (now made by Molson Inc. in Vancouver and Edmonton), Sicks Brewery also made Lethbridge Dry Ginger Ale, a non-alcoholic soda and mixer. Ginger ale makes a fabulous substitute for water in cake mixes, particularly Angel Food Cake (a healthy choice as it is fat free unlike most cakes). So to honour the memory of a once great local business, get a package of Angel Food Cake mix and a small bottle of ginger ale. Replace the required water with ginger ale (usually 1.25 cups) bake your cake and (in honour of Crystal Dairy, another long gone local business) serve with a scoop of ice cream. To complete this culinary trifecta, wash it down with a can of Old Style Pilsner. (Please note that while we have kitchen tested the cake recipe, the addition of the pilsner as a complimentary beverage should be done at your own discretion. Also, using Old Style Pilsner as a water substitute in the cake mix will not yield good results.)
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bean sprouts? q
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q q edamame? q sag e?
shrim
eas?
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