ESSS Dec- Z,\ 1 : VANCOUVER COMMUNITY COLLEGE Vohiaie 3, bBue 8 CITY CENTRE December 21,1992 Vancouver Ccf City Ccn! re LibTry 1'' 250 Weii rc-'d" Vancouver, BC V' ; i This holiday issue of Centricity is brought to you by the students and faculty of Combined Skills-the college's most diverse group. You will find contributions from Baking/ESL, Building Service Worker/ESL, Business Office Training/ESL, Cooking/ESL, Dining Room Lounge/ESL, Institutional Aide/ESL at King Edward Campus and, as well, from our friends in City Centre Library. All of us at City Centre can point to some very positive and rewarding moments this last year: a course that went well; a student who succeeded through your help; a word of appreciation given or received. So, let's lift our cup and toast our small successes for they are, perhaps, the most important ones! We hope that you and your family enjoy the season. From all of us in Combined Skills to all of you, A Merry Christmas and Happy Holidays! Christel Nierobisch CITY CKNTRI« Did you know that our students here at City Centre speak over 50 different languages? The Christmas Greetings below represent the ten most prominent language on campus-besides English. Can you guess which ones they are? Answers on last page Volume 3, Issue 8 -2- Decembcr 21, 1992 % FESTIVE PEARLS OP WISDOM FROM THE COMBINED SKILLS CHEP IN CULINARY ARTS 11. Til® Day After. What to Do with Leftover Turkeys I. Turkay Dressings Ovs-fcer Dressing ^lb Small Oysters 1 cup Cold water k cups Butter IJj cups Chopped Onions 1 cup Chopped Celery 1 cup Chopped Green Peppers 1 tsp Minced Garlic 3 bay Leaves 1 cup very fine Dry Bread Crumbs if cup chopped Green Onion a. Best Advice: Give all of your guests a doggie bag when they leave. b. Second Best Advice: Turkey Salad. -2 cups diced turkey. -Jj cup black diced grapes. -V diced celery. -Jj cup diced mango. -if cup pinenuts roasted. Seasoning Mix Comvine h tsp of each (Salt, -1 tsp chopped fresh thyme. Garlic Powder, Cayenne, -salt and pepper. Paprika, Black Pepper.) H tsp of each (Onion Powder, -mayonaise (just enough to Oregano, Thyme.) bind) Cooking Method (Note: For sandwiches, cut turkey smaller.) -mixture. 1. Combine oyster, water and foasf DOOK&t' BIRD. refrigerate. 2. Sautee in butter, onion, celery, green peppers and garlic till light brown. 3. Add Seasoning Mix and cook for 5 minutes (lower heat). 4. Drain oysters (save), add oyster water and cook 10 clean and of?ess one ioib. bird. minutes. 5. Add Bread Crumbs. (Note; Mix should be moist but not runny.) 6. Stir in drained oysters. 7. Put in a 8" x 8" x 2" baking pan: -Bake at 350 0F for 30 minutes. -Garnish with Green Onion. Volume 3, Issue 8 -3- December 21, 1992 CHRISTMAS PUDDING We asked City Centre1s Baking Department to share with us the secret of their delicious Christinas pudding and they graciously agreed. Professional bakers quite naturally think big. The portions provided here will feed your average Kitsilano neighbourhood. For family entertaining, we suggest dividing this recipe by three. Enjoy! CHRISTMAS PUDDING Ingredients: Method of Preparation Kg/ai 1. Place all dry ingredients in a 45 L Chopped suet 900 Pastry flour 450 Stoned raisins (muscats) 900 Sultana raisins 900 Mixed candied peel 450 Currants 450 Cinnamon (ground) 30 (48 qt) mixing bowl and blend with a paddle for 3 minutes on low speed. 2. ingredients and continue mixing for 3 minutes on Nutmeg (ground) 30 Ginger (ground) 30 Golden yellow sugar 900 Bread crumbs 900 Ground almonds 225 Salt Add all liquid low speed. 3. 60 4. Lemon rind fi juice 2 lemons Orange rind & juice 2 oranges Place mix in closed plastic pails and refrigerate for at least 3 days before using. Divide mix with an ice cream scoop into greased Milk (fresh) 170 ml muffin tins, cover with aluminum foil and Beer or stout(2 bottles) 680ml Brandy 450 steamed for 2 hours. Large units are steamed Eggs 450 for 3 hours. 5. Serve hot with custard and hard brandy sauce. / Volume 3, Issue 8 -4- Deccmber 21, 1992 i SAUCES FOR CHRISTMAS PUDDING CUSTARD SAUCE HARD BRANDY SAUCE Inaredients* Kq/qs Butter Icing sugar Brandy Orange 450 450 100 50 Inaredients: Milk Granulated sugar Egg-york Vanilla flavour Butter Method of Preoaration Salt 5 Cream icing sugar, orange rind and juice and butter together and add brandy. Continue until smooth. Place mixture in a pastry bag andpipe on a paper lined baking pan. Use #5 star tube and make rosettes. Chill and place on hot Christmas pudding before Method of Preparation; Kq/q 560 85 140 5 50 Mix egg-york, butter, vanilla, and salt in a bowl. Whisk on the boiling milk. Return to a thick-bottomed pan, place on low heat and stir with a wooden spoon till it coats the back of the spoon. Do not boil. Pass through a fine serving. strainer. Kenny Meadows. Making the Christmas pudding. Two drawings in the Illustrated London News, 1848. Volume 3, Issue 8 -5- December 21,1992 MOOT THE INSTITUTIONAL AIDE PROGRAM TOGETHERNESS, SURPRISE, EXCITEMENT AND CHRISTMAS COOKIES Our training program is food preparation, housekeeping, laundry, St. John1s Ambulance The reaction of our kids and husbands is surprise and excitement. Taking this course is very useful for us in the future. It can help us First Aid and WHMIS. The thing we have enjoyed don't find a job, we can called Institutional Aida/ESL. It teaches us to find a job. But if we most is learning about Canadian food. We have learned how to make still use the skills we have learned in our homes. Recently we have learned how to make "Holiday Almond Cookies". We would like to share our recipe with you . Bon appetit and Merry different dishes. After we cook the food in our kitchen at KEC all the students and our teacher sit down together and eat the food we have prepared. When we go home we cook these meals for our families. Christmas! Inst.Aide/ESL Students Holiday Almond Crescents 1 cup margarine 1/2 tsp. almond extract 3/4 cup sifted powdered Sugar 2 cup all purpose flour 1/2 tsp salt (optional) 1 cup Quaker oats, uncooked 1/2 cup finely chopped almonds powdered sugar 1. Heat the oven to 350oF 2. Beat margarine and almond extract until fluffy, gradually beat in sugar. 3. Add combined flour and salt; mix well. 4. Stir in oats and almonds. Volume 3, Issue 8 -6- 5. Shape to form cresents; place on cookie sheet. 6. Bake 15-18 min. or until light golden brown. 7. Sift powdered sugar over the warm crescents. 8. It makes about 4 dozen. December 21,1992 WASSAIL! In years gone by holiday celebrations rang with the toast "Wassail" which means simply "be healthy". With time the toast became synonymous with the drink. In fact, the beverage was often "Lamb's Wool" and a kettle of it was kept steaming throughout the season to warm visitors and wish them health. We have included that traditional recipe as well as a more contemporary version supplied by the Dining Room & Lounge/ESL Program. Lamb's Wool 4 large apples % teaspoon nutmeg % teaspoon ginger slice of lemon peel 1 quart of brown ale 1 stick cinnamon 1 pint sweet wine (or h pint sherry) Preparation: 1. Slit the skin of apples around the centre and bake them until flesh will mash easily. 2. Heat together ale, wine, spices and lemon peel. 3. Mash the apples into pulp and add to the liquid. 4. Remove cinnamon stick and lemon peel, then pour liquid through a sieve. 5. Reheat the liquid, add brown sugar to taste and serve hot. Mulled Wine (Frozen carol singer's favourite) 2 liters Kressman red wine 1 cinnamon stick juice of one lemon rind of the lemon and orange 4-6 cloves juice of one orange Preparation: 1. Heat all ingredients in a pot (be careful not to boil!) and simmer for 15 minutes. Serve hot! Volume 3, Issue 8 -7- December 21, 1992 SEASONAL TIPS fro® THE BUILDING SERVICE WORKER/ESL PROGRAM "There's many a slip between cup and lip" ... how true at Christmas time. Those wonderful parties with delicious food and drink often leave the host staring at unsightly stains on carpets and fabrics after the guests depart. We asked the BSW/ESL program for some advice on the best way to be prepared for those seasonal mishaps. They suggest having a spot and stain removal kit ready to use before spills become a permanent memory. Here is a list of common household products that you may already have together with a description of the type of stain that they work best on. Club Soda: Best mixed with bourbon but because it is a mild acid, it also has some success on water soluble stains such as wine, juice, pop etcetera. Denture Cleaning Tablets: Before the party, you might want to use these to shine your choppers. An oxygen bleach-perborate, it also can be used afterwards to remove coffee, tea and juice stains from your carpet without chewing them out. Hair Sprav: This product works well in keeping stubborn "cowlick" in place but also dissolves ink and stains from felt markers. Because it contains alcohol and other volatile solvents, it must be washed out immediately after use on fabrics. Meat Tenderizer: A product like Accent can turn chewy bulls into tender cutlets. It contains natural enzymes for the digestion of protein and can be used to remove stains caused by meat juices, eggs, blobd and milk. Salt: Have you ever tried it with red wine or kool-aid? Not in the drinks, of course, but on the nasty stains that they cause when your animated guests pour their libations down the front of your favourite dress or shirt. Just remember, to be effective salt must be applied immediately, rubbed in and then both brushed off and rinsed out. Vinegar: White vinegar is best known for the temporary relief that it brings to those who suffer from freckles. Diluted with two parts water, it has a mild bleaching action and may assist in taking away the last traces of stubborn spots even the ones on your nose. Be&t of all is not to worry. People we like always leave their mark on us, so why not on our carpets and clothes. Volume 3, Issue 8 -8- Deccmbcr 21,1992 Winter is icumen in, Raineth drop and staineth slop. And how the wind doth ranuil Skiddeth bus and sloppath us, And ague hath my haa. Ezra Pound If Pound's vivid description of our Vancouver winter, captures how you feel, then here's an escape! Throw another log in the fireplace, make yourself your favourite "toddy", leave the telephone off the hook and take out one of the "hot" titles from the bestseller list for 1992. The library folks put this list together and have even indicated whether you can find the book in the college's holdings. Good reading! BEST SEI OF 1992 FICTION NOH-FICTION ** DRACULAs Br am Stoker. Movie release directed by Francis Ford * THE ENGLISH PATIENT: Michael Ondaatje 1991 Booker Prize Winner. ** ALL I REALLY NEED TO KNOW I LEARNED IN KINDERGARTEN: Robert Fulghum. Paperback * THE AUTOBIOGRAPHY OF MALCOLM X: Alex Haley Movie release directed by Spike Hardcover Lee. Paperback ** FRIED GREEN TOMATOES AT THE WHISTLE STOP CAFE: Fannie Flagg. Movie released 1992. Paperback * GENERATION X: Douglas Coupland. * THE BEAUTY MYTH: Naomi Wolf. Paperback DIANA: HER TRUE STORY: Andrew Coppola. Paperback. Morton. Diana almost reveals all. Paperback EVERY LIVING THING: James Hardcover GOOD BONES: Margaret Atwood. Hardcover Herriot. Hardcover * MURTHER AND WALKING SPIRITS: Robertson Davies Paperback NEEDFUL THINGS: Stephen King. Katherine Hepburn. Hardcover * ME: STORIES OF MY LIFE: ** REVOLUTION FROM WITHIN: Gloria Hardcover Steinem. Hardcover SEX: Madonna. Madonna reveals all. Not I Hardcover SCARLETT: Alexandra Ripley, % Sequel' to GONE WITH THE WIND. Paperback TALE OF THE BODY THIEF: Anne Rice * THE SILENT PASSAGE: Gail Sheehy. Hardcover ** CC Library * Volume 3, Issue 8 Library System (or on order) -9- December 21, 1992 A CTOIBTlpyi ppg21.g No Christmas edition would be complete without a puzzle to challenge your imagination. Each of the clues, when rearranged, spells a common symbol of the holiday. (From the ESL Division's Christmas files) For answers see last page. Here are the clues: 1. tree top 2. bright 3. glitter 4. under the tree 5. fowl 6. sweet 7. melt 8. green thing 9. hang 0. warm hands 1. costume 2. dessert 7. 2 • 8. 3 * _________________ 9 • 4. 10. 5. 11* 6 12 Volume 3, Issue 8 • . -10- Deccmber 21, 1992 WHAT DO YOU LIKE ABOUT CHRISTMAS IN CANADA? We have asked our students to share their impressions of Canada•s most important holiday. Their responses struck us as very similar to what many of us feel at this time. Here are some of their comments: "Christmas makes me feel good because at that time I can see many different kinds of lights with my family. The lights look like a lot of stars. They are so beautiful and it makes me happy." "There is real cold wether here and I very much hope that I can see a white Christmas festival." "The long holiday makes me happy ... and no school." "In Vancouver as in my country Christmas means sharing and giving and also it means time to make changes. It means time to resolve differences among people and to be in harmony with one another." "I feel happy when I see all the beautiful decoration and when everybody is full of the atmosphere of the Christinas festival." "It makes me happy when I see the people willing to welcome the New Year coming, no matter what lies ahead." "I am happy this time a year because maybe this year I will see snow which I have never seen before." Volume 3, Issue 8 -11- Deccmber 21, 1992 * TEST TOUR CHRISTMAS IQ After putting your students through the terror of exams before Christmas, it's time for you to experience the joy of test taking. How much do you know about the traditions of Christmas? Answers can be found on the next page. 1. The first Christmas Card was designed by an individual named: a. J. Yule b. J. Hallmark c. J. Horsley 2. The names of the Three Wise Men are: a. Larry, Moe and Curly Joe b. Dalton, Vinit and Frank c. Caspar, Balthazar and Melchior 3. A "helleborus" is: a. a department meeting b. the northern lights at the winter solstice c. a Christmas rose 4. The reason we talk about the "twelve days of Christmas" is because: a. It takes that long for a x-mas card to get from Vancouver to Burnaby. b. The deep desire of all college employees for an extended holiday. c. It took the Three Kings that long to find Bethlehem without a road map. 5. The original Christmas tree com is from: a. a pagan Canadian tradition related to the worship of clear-cutting. b. a pagan American tradition related to the worship of commerce, c. a pagan germanic tradition related to the worship of forest spirits. ! Volume 3, Issue 8 -12- December 21, 1992 6. The name "poinsettia" comes from: a. ' the French botanist, Raymond Poinsett, who expired after ingesting this plant at Christmas in 1899. b. from the tennis expression "point, set" or "game over". This flower signals it's all over for another year, c. an obscure diplomat, Joel Poinsett, who while posted to Mexico literally stumbled upon the plant. 7. The Grinch stole Christmas because: a. he came from a single parent home with inadequate role models. b. his last contract offer only gave him a 2% increase. c. his heart was two sizes too small. Answers to Christmas IQ l.c, (that's John Horsley in 1843) 2.c, 3.c, 4.c, 5.c, 6.c, l.c, Seven right: Congratulations you are a Christmas genius! Clearly, you have been around for quite a while and seen a lot of Christmases past. Less than seven: You've also been around a long time but obviously haven't been paying attention. You also failed to ,see that all the correct answers are "c". We suggest you re-take ID 104A. Volume 3, Issue 8 -13- December 21, 1992 GOOD CLUCK IN 1993! If someone calls you a chicken next year, there is no reason to get into a flap and try to prove your courage. 1993 is the year of that wonderful bird in the 12 year cycle of the Chinese animal calendar. If you were hatched in 1933, 1945, 1957, 1969 or (Heaven forbid!) 1981, then you belong in the great pecking 'Order of the Chicken.' The old Chinese belief is that the year of a person's birth plays a large role in determining personality traits, physical and mental abilities and the amount of happiness that you are destined to enjoy in your lifetime. Chickens quest after knowledge, are pioneers in spirit and are devoted to work. Your department head may be intrigued by that last point or even ask you to scratch a bit harder. On the down side-you may be a little selfish and eccentric-but aren't we all! Rabbits don't belong in the Chicken's barnyard, but Snakes and Oxen travel well with you on life's ark. Bon voyage! And don't let anyone ruffle your feathers. - 14- Dcccmber 21, 1992 NOTE TO FACULTY AND STAFF UPDATE Effective immediately, the Supplies The Third Annual Gingerbread House and Christmas Party event was a Stock Room in the Administration Area (2nd floor) will be locked. However, any staff person in the Administration Area will assist you if emergency access is resounding success. Twenty-nine families decorated houses, and approximately 75 people enjoyed the pizza luncheon. We were fortunate to have Santa visiting again this year, and all the children were thrilled with their presents. required. This measure has been taken because we have experienced dissapearances of fairly expensive items, particularly "Day- A big thank you to George Rudolph and Timers". his department for all their efforts and to the committee members for their organisation. The committee is happy to donate $103.40 to the 'Care and Share Day-Timers were allocated to those who ordered them in advance. If you took one from the supplies room-without realizing this-we would appreciate a return of the items. Alternately, we could charge your department appropriately. Fund'. Merry Christmas to everyone! **************** Thank you very much for your cooperation in this matter. Karen Kelly ANSWERS Languages: CITY CENTRE DAY V3 IS COMING1 FEBRUARY 12 The City Centre Day Committee is looking for dedicated "gphers" who will volunteer their organizational skills to make this day as successful as our last 1, Punjabi 2, 3. French 4. Farsi 5. Hindi 6. Spanish 7. Vietnamese 8. Polish 9. German 10. Chinese Tagalog Puzzle: one. If you would like to help please attend the next City Centre Committee meeting on Wednesday, January 13 at 12:30pm in Room 107. 1. Star 2. lights 3. Tinsel 5. Turkey 7. Snowflakes 4. Presents 6. Candy 9. Ornaments 11. Santa WATCH FOR DETAILS 8. Tree 10. Wool mitt 12. Pudding IN FUTURE ISSUES Volume 3, Issue 8 -15- Dccember 21, 1992 ASSOCIATION OF CANADIAN COMMUNITY COLLEGES JOB OFFER SENIOR TECHNICAL CONSULTANT OPTIMIZATION AND DEVELOPMENT OF HUMAN RESOURCES PROJECT IN NICARAGUA (PODER-H) REQUIREMENTS: Specialist in human resources training and development (HRD) with: masters degree, or equivalent, in education sciences or related fields; extensive experience in the development, planning and management of human resources development programs with knowledge in agricultural and rural development; experience in international development project management; experience working in Latin America proficiency in Spanish (written and spoken); knowledge of the college environment an asset. JOB DESCRIPTION: 1. Technical Assistance and Support: Support Nicaraguan recipient institutions in the implementation of a agro-sylvo-pastoral human resources development program by providing institutional technical assistance for the planning, programming and implementation of HRD programs. Assist recipient institutions update their staffs skills as well as design and validate the appropriate support material. Promote a technical assistance approach based on principles of adult education and custom- designed training process: 1) needs assessment, 2) establishment of priorities in consultation with local partners, 3) identification of target groups, 4) design and implementation of training plans, 5) follow-up and evaluation of training. Ensure the implementation of activity programs by adopting a technical assistance approach geared towards the endogenous development through the priority utilization of local expertise. Take part in the selection and supervision of short-term experts from countries of Central America, South America and Canada. Evaluate and coordinate the forwarding of training requests submitted by recipient Nicaraguan institutions. Provide technical and financial support to the Nicaraguan counterpart ministry to facilitate the process of nationalizing and internalizing this human resources development project PODER-H that aims to strengthen its national management and administration. 2. Project Management: Represent ACCC in the field as Project ManagerYTechnical Advisor by taking part in meetings of the Project Steering and Coordination Committee. Work within the framework of the project's Technical and Administrative Secretariat in collaboration with the Nicaraguan Coordinator. Prepare, for ACCC's head office, an annual plan and budget as well as quarterly progress reports. Ensure the management and follow-up of project activities in good material and organizational conditions. Ensure the control and sound management of the funds allocated to the financing of in-field activities according to the system already in place at the Technical and Administrative Secretariat. Obtain from recipient Nicaraguan institutions reports and supporting materials reflecting the appropriate use of contributions according to an established reporting system. Provide ACCC with monthly accounts of project expenditures. Prepare quarterly narrative and financial reports for ACCC's head office and CIDA. DURATION OF POSTING: 2 years - as of April 01, 1993 PLACE OF ASSIGNMENT: Managua, Nicaragua C.V.s should be sent to: Jean-Robert Vaillancourt Senior Project Officer Africa and Americas Division ACCC 1223 Rue Michael St. N. Suite 200 Ottawa, Ontario K1J 7T2 Fax No.: (613) 746-6721 CandidRtes will be, shortlisted earlv Jannarv.