Page 12 May 1988 Cassiar Courier ALBERT QUINN Albert is a soft spoken individual, who is very dir- ect! He represents a new breed of Cassiarite, one who is not caught up in the strata of social “convention”, who views Cassiar (even before the announcement to go under- ground) as a community with a solid future with positive intent. Born in Bootle, Liverpool, England, Albert Quinn grew up as an adventurous child. “Bootle is on the Mersey side of Liverpool,” says Albert. ‘‘Brighton, is a, well known English resort town across the Mersey. To get, to it you take a ferry, yes, a ‘ferry ’cross the Mersey’ river!” Albert remembers exploring his home town. “J enjoyed the excitement and the people around me!” re- members Quinn. His memories of his childhood in England have never left him. “As I grew older and became more independent,” says Albert, “my adventures became more daring. I recall taking bus trips right to the end of the line, wherever it was. I'd get off the bus and experience the sights and sounds of those new and interesting places!” In 1957 the family moved to Edmonton, Alberta. Aibert’s step dad was a merchant seaman, so moving to the prairies was a very different situation for the family. Hockey became Albert’s favorite sport. Because he started the game late in years, he never became the really good skater that he would have liked. “But,” adds Quinn, “I learned the game, I mean I really learned the GAME. | was keen on learning piays, which led to coach- ing in later years.” He also learned sports such as base- ball and soccer. Albert admits to a bit of a troubled teen life. “I lacked a focus,” says Albert. “I grew my hair long, got into a little trouble with the law and quit school” Albert worked at odd jobs, most notably as a bell hop in one of Edmonton’s better hotels. Fate intervened however, when Albert walked into W.W. Arcade (Canada’s largest hardware store at the time) and applied for a job. ‘“‘My hair was long, I didn’t look like a clerk of any type, but Robert Ainslie, the store manager, took a chance on me.” Albert’s concern for people was probably the reason he was hired. He learned the “store business” from the bottom up and stayed with W.W. Arcade from 1965 - 1985, be- coming their store manager. “I like to see customers get good service” says Quinn. “I'd give now and again, appreciate the concerns of the client, and do what I can.” A personal touch intended to supply the customer with whatever he or she needs. : j Aa a Albert met his wife Wenndee through the store. “I don’t remember it clearly,” says Albert, “but Wenndee does! I know we went out and got married, but I am not sure when it was!” Taking a short break from the interview, Albert thought for a moment then continued. “I’ve had some hard years. Bad company combined with heavy drink- ing took its toll on my life. There were places to drink near where I worked,” remembers Albert,“I simply got caught up in a lifestyle where drinking was important; it was what | wanted, and there were associates of mine that | thought were important to drink with!” At this point he again thought about what he had just said, but continued on in a very candid manner. “J am happy to look around me now and see that Wenndee and the boys are fine. They are wonderful.”’ [ asked Albert what the turning point had been in his life to help him to stop abusing alcohol. “A combination of events, but coming up here was a definite factor.” Albert was hired by previous town administrator, Frank Buckley, when Cassiar Mining still owned the store. “] grew increasingly relaxed on that first bus trip from Watson Lake,” says Albert: ““‘I’d always been fond of the outdoors and this was paradise!” Albert realized that there were many challenges at the Cassiar Store, but after negotiations, agreed to take the job as Store Man- ager. “One of the most important aspects of moving to Cassiar was its’ benefits for raising children. It is a safe environment, compared to the city. Big city worries are not part of life in Cassiar, my fears have dissipated here.” Adjustments were made and the family settled into life, then came the sale of the store to its new owner, wom HH RRR RRR RK KK KKK KK KE activities. nomination by May 6th Cassiar Lions Club Shelley Cosnett, Secretary, Cassiar B.C. Wetter eerev eee eeeeeeeeer ere ee See Sees ee eee eee ee" * nf he ES ak at a a OG ap ye ot I a ID ag aS MOTHER OF THE YEAR Third Annual Award This special Mother is chosen for her overall volunteer involvement with Cassiar youth lf you have a Mom or know a Mom who qualifies for this award, send your BEAUTIFUL HISTORIC BUILDING OVERLOOKING by Lorraine Lanteigne Mr. Bruno Koch. It would seem that Albert’s manner im- pressed his new employer, as Albert is still the manager, and enjoys his work everyday. “I think we are trying to keep prices down, and to create a service to the com- munity. However, we have to know what people want, and if they have a complaint they should let Mr. Koch or myself know. We are very reasonable.” Minor Hockey has been an activity Albert has been involved with since moving to Cassiar. “My opin- ions are not always appreciated,” Albert says, “but I say it like I see it!’ Involved in Senior Hockey as a coach in Edmonton, Albert admits to not having the active skills necessary to show kids how to play the game, he feels his skating abilities are the main problem. “Adult players have developed skill and style,” says Albert, “and I know the game, so I’m a fair coach at that level. However, one must appreciate the coaching abilities of people who are better able to teach skills by showing them to the younger kids,” adds Albert. Sons Jayson, age 11 and Morgan, age 7, are both players. Jayson is in the Atoms division and Morgan in the Novice. Albert also was the president of the Minor Hockey League for the 87/88 season. “I would like to see more interest in playing the game in the younger age categories than in the winning of the games,” says Albert. “Our coaches spend time developing skills, and the kids really do learn a lot.” We then held a discussion concerning the GAME. Albert is very concerned about attitudes developed in our young people. Bashing people about on the ice is not “playing the game” neither is keeping some kid who is not a “good” player, sitting on the bench during a tight game just because a WIN is so important. He received no opposition from this reporter. Albert will volunteer his time again to Minor Hockey, and he states that he will probably offend some coaches with his frankness. The Quinn family likes living in Cassiar. Albert sees his future as bright, especially now that the under- ground project is going ahead. He also hopes to be a part of the changes taking place in Cassiar as the possibility of Incorporation draws nearer. Albert and Wendee bought a cabin on the Dease River at the back end of Chain Lakes. “This is a dream come true for me,” sighs Albert. “I love the woods, the fishing, the mountains and the solitude. I always dreamed of this and now its real. J have been blessed!” Yes, I would agree, for Wendee, Jason and Morgan are much appreciated and very much loved by this honest man. Cassiar is fortunate to be home to Albert Quinn and his family. The bees are buzzing, the trees are in bloom and the Stikine River is OPEN!! Come and have a taste of Spring at the STIKINE RIVERSONG CAFE LODGE and GENERAL STORE LTD B.C. approved guest rooms (kitchen facilities available) Cafe features home-cooking(Stikine Salmon a specialty) Groceries, gas and oil - Inglis Appliancés - Johnson Motors - Makita Power Tools Boat charters available DEALERS FOR: - Stihl &@ Husqvarna Saws ~Sharp TV’s & VCR's ~ Bombardier Ski-doos FOR RESERVATIONS AND INFORMATION, PHONE 235. " za =e ow This. month our menu has been submitted by Karen Taplin. : These recipes are delicious and would make a wonderful brunch for Mother’s Day. Be sure to try these, we know youl be glad you did! CARROT MUFFINS 2 cups all purpose flour % cup packed brown sugar 1 tsp. baking powder 1 tsp. baking soda ¥ tsp. salt 1 tsp. cinnamon 2 eggs ¥% cup cooking oil 1 cup grated carrot I cup crushed pineapple and juice Combine first six ingredients in large bowl. Mix to- gether. Make a well in center. Beat eggs in mixing bowl until frothy. Mix in oil, carrots, pineapple and juice. Pour into well. Stir only to moisten. Batter will be lumpy.: Fill greased muffin cups % full. Bake in 400 degrees for 20-25 minutes. Remove from pan after 5 minutes. Yield: 36 medium muffins. TANGERINE MIMOSAS 3 cups tangerine juice or orange juice, preferably fresh 4% cup white grape juice 2 sprigs fresh rosemary, or 1 tbsp. dried rosemary 2 cups chilled dry Champagne 1 tangerine or orange, thinly sliced into rounds In a bowl, mix the tangerine or orange juice, the grape juice and the rosemary; cover the bowl and refrigerate it for eight hours or overnight to let the flavors meld. When you are ready to serve, pour the juice into a punch bowl. (If you used dried rosemary, strain the juice into the bowl.) To preserve as much of the Champagne’s effervescence as possible, pour it slowly down the side of the punch bowl; float the fruit_slices.in the punch and serve it in Champagne flutes. Calories 141. When You Treat Mom to Brunch on Mothers Day i ‘ Let P THE CLOTHES CLOSET Dress Her Like A Queen + Enter your favorite Mom’s name \ Cassiar Courier May 1988 Page 13 FROM THE NEIGHBOURS KITCHEN _ A Mothers Day Brunch ORANGE FRENCH TOAST % cup sliced almonds I loaf (about 1 Ib.) unsliced day-old dense white or whole-wheat bread, the ends trimmed 3 eggs, plus 3 egg whites % cup granulated white sugar % tsp. salt grated zest of 1 orange I tsp. pure vanilla extract 1% cups fresh orange juice ORANGE SYRUP 1 cup light brown sugar 6 02. frozen orange-juice concentrate Preheat the oven to 375 degrees. In a small, heavy- bottomed skillet set over medium heat, toast the sliced almonds, stirring constantly, until they are golden brown — about five minutes. Remove the almonds from the pan and set them aside. Cut the bread into 16 slices about % inch thick. In a shallow dish, whisk together the eggs, egg whites, granulated sugar, salt, orange zest and vanilla, then stir in the fresh orange juice. Dip the bread slices into the juice mixture, turning them once or twice, until they are thoroughly soaked with the liquid; transfer the slices to a large plate or baking sheet as you work. After all the slices have been soaked, drizzle any remaining liquid over them. Heat a large griddle or skillet over medium heat until a few drops of cold water dance when sprinkled on the surface. Cook the slices until the undersides are golden — about three minutes. Turn the slices and cook them until the second sides are lightly browned — two to three minutes more, Transfer the French toast to a clean baking sheet. Brown the remaining slices and transfer them to the baking sheet, too. Bake the French toast..until itis cooked..through. and.has puffed up — about 10 minutes. Hair May 3 - 7 | with every purchase until 7:00 pm on Friday, May 6th i} # HAPPY MOTHERS DAY ) SUNDAY MAY 8th While the toast is baking, make the orange syrup. Pour 1 cup of water into a small saucepan and stir in the brown sugar; bring the liquid to a boil. Reduce the heat to medium low and simmer the mixture to dis- solve the sugar — about one minute. Add the orange-' juice concentrate and: cook the syrup, stirring, until it is hot — about one minute more. Pour the syrup into a pitcher. Divide the French toast among eight warmed plates and sprinkle each serving with some of the toasted almonds, Pass the syrup separately. Calories 385. SWISS OATMEAL The Swiss cereal known as Muesli, on which this recipe is based, generally contains dried fruit; here fresh fruit is used, and the cereal is moistened with both apple cider and yogurt. _ 1 red apple, quartered, cored and coarsely chopped 1 yellow apple, quartered, cored and coarsely chopped % cup apple cider or unsweetened apple juice 1 cup quick-cooking rolled oats 1 tbsp. honey 1 cup plain low-fat yogurt 2 tbsp. sliced almonds 2 thsp. raisins 1 tbsp. dark brown sugar Put the chopped apples into a large bowl, Add the cider or apple juice and toss the apples to moisten them. Stir in the oats and honey, then add the yogurt, almonds and raisins. Stir to combine the mixture well. Serve the Swiss oatmeal in individual bowls; sprinkle each serving with 44 teaspoon of the brown sugar. If you wish, Swiss oatmeal can be made ahead and kept in the refrigerator, covered with. plastic wrap for up to two days. Calories 160. 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