I like to read books (all kinds...fiction, nonfiction, biography) and I am usually in the middle of three or four at one time; I enjoy biking, walking and listening to music (big surprise). The other thing I like to try to do is to cook. I have been really motivated by a wonderful personality from British Columbia, James Barber, The Urban Peasant. I know that I am still working at it but I would like to share two recipes that I really like and that I can't go wrong with...my Mum's Oatmeal Cookies and a recipe given to me by my old friend and former member of Chelsea Bridge, Tena Palmer. It is her mother's recipe for corn chowder.

Norma Geggie's Oatmeal Cookies

ingredients
1 cup soft butter
1 cup packed brown sugar
1 cup all purpose flour
3 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup boiling water


Wakefield, Quebec

The photo to the left, is of the Gendron covered bridge, in Wakefield, Quebec. I grew up in Wakefield and I still spend a great deal of time there, whenever I can. This photo dates from the mid to late 60s and I found it at my parents' house. This bridge burned down in the 1980s and was rebuilt as a pedestrian bridge. I feel that this picture sums up the beautiful land and the people where I spent my childhood, and I do truly believe that Wakefield and the rest of the Gatineau valley has had an important influence on what I try to create and play as a musician.


Cream the butter and sugar thoroughly and then add the rolled oats,
flour and salt together. Add the soda to the boiling water and add this to the rest, mixing well. Shape this into a roll and put it in the freezer for a short while until it is firm. Meanwhile, heat the oven to 375 F. Slice the dough very thinly (1/16 of an inch) with a sharp knife and place the cookies on a lightly greased cookie sheet. Bake for 5 to 7 minutes until lightly browned. The cookies should be soft when baked and then crusty when cooled. You should be able to get about 4 dozen cookies.
Mum baked these for my family when we were young and I know that we all still like them.

Teresa Mason's Corn Chowder

This is from Tena's memory... she and I are unsure of the exact proportions. It would be best to try a "test batch". Tena also thinks that things may be off with the ratio of cans of corn to potatoes.

Ingredients

1/2 lb potatoes, bite-sized cubed (peeled, or not, according to your
nutritional/gastronomic desires)
1&1/2 19oz cans cream corn
1-2 onions, diced
1 tablespoon butter
small can evaporated milk 1/2 c.
extra milk ( to taste)
salt & pepper
pinch of thyme (optional )