a es Saar i ——— SS aa Page 12 aie 1982 Cassiar Courier C66. BONSPIEL “A” EVENT: Helen Joseph, John Gwilliam, Judy Joseph, Danny ~ Harrison. “C0” EVENT: Robert Duri, ye n Colak. ‘Stan Davo, Carol Deyo MINOR HOCKEY NEWS The Cassiar Curling Club Annual Bonspiel was held during March 17 to 21st, with participation from 11outside and 27 local rinks. The Bonspiel Committee headed ie Bill Pratt did an excel- ent job on the theme of ‘Medieval Times’ with great decorations - by Walter Comper and Bill Pratt and entertainment highlighted by the King’s rendition of “PUFF THE MAGIC DWAGON“ and some local talent(?) presenting “Baby Love”. A special thanks from the Curling Club to all those working with Bill’s committee and also to those ladies working at the Snack Bar. Special thanks also to Cassiar Resources for assisting in ac- commodations for outside rinks and their generous donation to the banquet and to all other companies who donated prizes. !t shoud be noted that this is the first time a “Lady Skip” has won the “A” Event. Congratulations to to Helen Joseph. _ : SS a : ROBIN HOOD AND HIS MERRY MEN BACK ROW: A. Nuyens, J. Tooke, M. Guarducci, R. Repolusk, J. Rowe, R. McCauley, R. Watson(didn’t go), D. Laurie. FRONT ROW: P. Moth, D. Madore, A. Lekhi, G. Huber(didn’t go) J. George. Missing S. Friska. COACHES: Francis Rankin, Bill Trenamin. Missing: Dave Terris and Bob McCauley. The 1981-82 season is over. We've had a super year and are very proud of each of the divisions. They worked as teams, played as teams and won as teams, and our appreciation and thanks to all - the coaches for their dedication in making it all happen. Our last road trip saw the Bantam team participate in the Port Coquitlam Bantam Tournament held March 29 - April 2, 1982. We have nothing but praise for these boys for they played excellent, winning 2 out of 3 regular game plus an exhibition _ gare. The first game against Cloverdale saw an 8-2 win with Robert Repolusk chosen as most valuable player. A 4-0 score against Port - cka was picked MVP in that game. The third game proved disas- trous. They were leading Lake Cowichan 5-3 when in the third period, the opponents came out in full force and won 7-5, The MVP for the Lake Cowichan game was Gordon Rove. In the ex- hibition game ‘against Port Coquitlam Riteway Rentals the score wes 13-10 for our Bantams and again Robert Repolusk was hon- oured as MVP. The whole trip. was immensely enjoyed by one and all. The boys had the opportunity to see the NHL Canuck-Colorado game “B” EVENT: From Houston, B.C. - Bernie Deschamps, Leo Duri, - Sharon Deschamps, Liz Duri THE “LADIES” OF THE EVENING eae VENT: From Tungsten, N.W.T. — Bob Mihlynk, Penny Armstrong, Peter Bauma, Dave Armstrong. and the coaches, Dave Terris and Bob McCauley were invited to supper at the home of Fred & Colleen Hewett, where they proper- ly christained Fred’s new bar, The mayor was even there! Our appreciation and thanks go out to those people who so willingly and generously billeted the team: Mrs, Edna Weaver, Cliff & Debbie Prowl, Delbert & Gene Cress and Mr. & Mrs. Dave Laurie. a3 Congratulations to the winners of the Bantam Raffle, drawn — by Mr. J. Jack. The winners were: Ist Prize - $235.00 - Pauline Woodrow 2nd Prize - Hand made Mukluks - J. Beggs 3rd Prize - Back Pack - Eileen Zemenchik At the General Meeting of April 14th, anew executive was elected for the 82-83 season: President - Rod Baerwald 1st Vice - Jeff Laurie 2nd Vice - Gordon Pearson Secretary - Pheobe Randall Treasurer - Helen Pearson Ways & Means - Pat Madore Past President - Cec Terris The best of luck in all your endeavours in the forth coming season and a fond farewell and thanks to last year’s executive, and to you, the community, many thanks for your continued support throughout the year. Cassiar Minor Hockey's end of year banquet and trophy pre- sentations were held Friday April 30th. An account of that event will be in the next issue of the Courier. ; ; Thanks to all of you who helped support us in sending the team down south. Dining By Candlelight When friends of ours returned froma recent “Debushing” in Van- couver boasting a brand new B.B.Q. Roaster on which they were determined to cook their next weekend joint, we were shaken out of the inertia of our semi-hibernation. We would wait for spring no longer, Whoever said everything comes to he who waits had ob- viously not experienced 8 months of snow which, when it goes, is replaced by an abundance of fireweed — the forewarning of fall. So with pick and spade I ventured out and began to clear the rear deck. By weekend we would have the Hibachi set up and so would commence our manmade summer. The one. ton slabs of ice that re- -gularly fall from our roofs about this time of year, making match- sticks out of our balconies, would not even be frowned upon for werent they the first sign of spring??? On contemplating, all this seems a long way from our first intro- duction to the pleasures of bar-b-queing on the island of Bermuda, where my wife and I, or girlfriend as she then was, worked, We _ were invited to the home of the Island's diving instructor (later im- mortalized by Robert Shaw in the movie “The Deep’’) for what was the annual Scuba Cub Xmas party, the main course of which was Suckling Pig Hawaiian style. For this a fire is set in a hole in the ground, a layer of rocks placed on top. When these are hot the whole pig is placed on the rocks, wrapped in banana leaves and a _ further layer of hot rocks covers this completely. While this was roasting, the fish course was brought out - a basket of locust lob- ster handpicked from the seabed that afternoon by our host. These are shorter and a lot broader than other lobster or crayfish and have no claws. They are not attractive to look at, which is one of the reasons they are not fished commercially, but the taste is far superior to any other species I have tasted. These we proceed- ed to wrap in wet seaweed and then placed on the hot coals ap- proximately 5 minutes a side. For anyone fancying hors d ouvres, this is an excellent time to put a few clams or oysters‘on the rocks. Just listen for the telltale hiss. Remove them from the heat and pop the lid, add a squirt of lemon juice or tabasco and you are ready to go. When the lobster was ready, the seaweed was discarded, as was the head and shell and the lobster was cut into. steaks four to five inches in diameter, and dressed with a little garlic butter. Needless to say, we were instantly sold on this informal style of dining. Another pleasant experience on the island was the Octoberfest at the Elbow Beach Surf Qub. This establishment boasted such em- inent chefs as Daniel Panchaud, who brought a cookirg style and personality all his own to Cassiar. After stints at Banff Springs and Inuwik, Bratwurst and Knackwurst take on a completely dif- ferent flavor when cooked over an open pit — their smells mingling with the sea air, and the Lowenbrau that chased down the Kummel and:-Boomerlanger didn’t hurt either. Other seafoods we came to appreciate on the island were Wahoo, a game fish cut into steaks and barbequed and served with anchovy butter. Swordfish makes a good substitute for this if you are not scared of its mercury content. If you come from Ontario you will probably be immune already. Fresh sardines cooked over coals gave credence to the Portuguese influence on the island. One dish - that was always in good supply was shark — the smaller sand Cassiar Courier May 1982 Page 13 by Terry Farrell shark making excellent steaks, the larger tigers and hammerheads more often made into salad and served with black eye peas, another island special- ity. SWORD FISH STEAKS Mix together cup of melted butter, Itsp. anchovy paste and 4 teaspoons of capers. Cut 4 1” thick swordfish steaks. Grease ~ grill to prevent sticking. Place steaks on grill and cook 5 - 10 min- utes each side, basting frequently with butter. Serve with a tea- spoonful of butter mixture , garnish with a lemon wedge. SHARK SALAD — The meal with a bite. Shark skin contains an acid which contaninates the meat soon. after death, so it is essential to clean the shark promptly. It- is wise to make sure the shark is dead before you start to skin it. The safest test is to take it by the tail and shake it. When the shark is skinned and gutted remove 1 lb of the meat and poach in a white court bouillon with a little vinegar. Meanwhile place the shark liver in a pan and place over low heat. This will render down to make a vitamin rich oil: In a separate pan sute a tablespoon of red pepper finely chopped, 2 teaspoons of red bernuda onions, 4 a teaspoon of Jalapeno peppers and 2 cloves of crushed garlic. Add to this 2 tablespoons of the liver oil, 1 table- spoon of the court bouillon and then lightly shred the shark and toss all the ingredients. Serve hot with peas and rice and ous with a little watercress. Community Club General Meeting On March 24th the Cassiar Community Club held its Annual General meeting with Dick Chambers, the retiring President chair- ing the meeting. After correcting and adopting the minutes of the 1981 An- ‘nual General meeting, a financial report was presented by Mr. Penno, Questions arising from the report concerned the cost of i automobiles | belonging i to the club, the number of C.C.C. employ- ees, the fact that dances showed a loss of revenue, the lack of con- tributions from surrounding mines and the fact that enterprises such as the swimming pool do not have revenue attributed to them in the report. The president, Dick Chambers then gave a report on various: aspects of his year.in office. He thanked the executive for their work, the company and Peter Jones for their support and the staff of the C.C.C. for their patience, effort, enthusiasm and creativity. While acknowledging that the financial situation was extremely glum, Mr. Chambers did think that there were several positive events during the year and hoped to see the continuation of the various projects underway, i.e. youth centre, pro shop and the ef- -ective use being made of the Rec Centre facilities by various local ~ groups. The Business Manager’s report followed. Mr. Periard made ’ various suggestions concerning the financial situation and the July shutdown that the incoming executive would be considering. These included: a) The shelving of all capital expenditure until September 1983. b) The closing down of the Snack Bar operation so that a bid for tender to operate the premises privately could be put into effect. c) Permanent lay off of one more staff member. d) Lay off of maintenance man from April 16 to September 1, 1982. Various arrangements have already been made for the sum- mer months - particularly during the shutdown, These arrange- - ments will also have to be approved by the new executive. NEW BUSINESS: Several recommendations were made from the floor as to _ how to improve the financial position of the Club and how to in- crease the efficiency. These suggestions stimulated considerable discussion and included: . 1. If the Carnival shows a loss again this year the executive should further reduce the number of days or eliminate it totally. 2 Be more stringent in ensuring that people who use the Club’s facilities are members or that they pay the non- members fees. 3. Balance a possible cutback in lounge hours with the fact that there are shift workers. 4, Provide more family movies on a Friday or Saturday night at least once a month. 5. Through Town Council “Welcome Wagon” promote Club Facilities to new members of the community. 6. The G.C.C. should not lose money through overhead or cleanup costs as a result of another group or affiliated club = SE EE oe - .._using the C.C.C. facilities. 7, Explore the possibility of using the trier Liesure Room , show childrens shows and-thus reduce the high overhead that is incurred at the theatre. 8 Children’s movies should be show at an earlier hour. Mr. Chambers thanked the outgoing executive for their con- tributions to the Club during their time in office. He also wished the new executive the best of luck in their endeavors on behalf of the Cassiar Community Club. It was certainly gratifying to see so many interested people turn out for the meeting particularly as at the meeting scheduled for the previous week, there wasn’t a quorum. oO ok kk kkk ~ P&W Services 8:00a.m - att Mon. to Sat. 9:00 a.m. --6:00 p.m. Sundays ESSO DEALERS Cassiar, B.C. 778-7383 Les Prosser & Rita Wylie | <<“ a Ss 2 ae os G2 LTD. 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