Anne McAlpine: November 12, 2020

I have spent lots of time reading throughout this COVID pandemic, as I am sure many others have as well. When I went to our local Caledonia library last week, I was given a gift that means a lot to me. Teresa Thompson is one of the librarians and she is a former parent of mine from Northview Public School in Hagersville in the 80s and 90s. She gave me a copy of Cooked Up by Grade 2 – a great little cookbook that was the idea of the teacher, Mrs. Laura Lee Malcolm. It contains a recipe from each student in her class as well as a favourite from each of the staff members. Many of the students printed out their recipes and the money from the sale of the books was put towards a food drive at the school.

Heather Thompson shared her favourite apple crisp recipe, Marcie Hoover shared her pizza dough recipe, Myles Thompson gave us his recipe for Meringue Swirls, Jessica Miles contributed her haystacks recipe, and Mrs. Malcolm shared her recipe for a happy home. Today’s Food For Thought also comes from the cookbook and was contributed by Mrs. Malcolm.

Note on Tom’s sausage pasta recipe from last week: with the Teal’s garlic sausage recipe, he mentioned that he has also taken the mushroom stems, onion, cheese, and cream mixture and stuffed the mushroom caps as an appetizer. Tom said that this uses more mushrooms and is a thicker mixture, but is tasty.