Category Community Kitchen

by Satoye Kita

Butternut Squash Soup

Fall has ceased to be totally charming, hasn’t it? By November the glowing leaves that turned the trees into incandescently lovely displays have now turned brown, crashed to earth and are sodden with the rain and trampled underfoot.

Do you remember March 13? It was the last day of school before spring break and everyone was talking about their vacations, plans for spring break, etc. I got one picture of a beach, a margarita, and some toes from…

Back in January one of my daughters was reading a book set during World War II. She asked me what “ration cards” were and I explained about rationing and profiteering. We agreed that profiteering was evil and rationing clearly necessary when supplies were hard to come by.

I grew up eating a fairly wide range of cuisines – apart from the obvious Japanese home food (oyako donburi, teriyaki chicken, gyoza, etc.) we also ate a lot of Chinese food and typical “Canadian” food (meatloaf, pork chops, roast…

by Laura Saimoto & Rory Lindsay, past president of the Slocan Valley Historical Society In 2017, the Legacy Committee worked in partnership with the Slocan Valley Historical Society to install the Slocan Extension (Lemon Creek, Slocan City, Bayfarm, Popoff) Internment…

satoye@shaw.ca Hi everyone, I hope you are enjoying the great summer weather these days! My sister, Pat Kawabata, from Vancouver, Washington has come to my rescue to help me out with today’s column. I would appreciate my readers’ help in sending…

When I saw this Chocolate Banana Bran Muffin recipe, I had to try it out and take it to a relative I was visiting who has a constipation problem. It is so moist and delicious but you must leave it…

With the warm weather coming, these two appetizers may appeal to you. SESAME SEED CHICKEN 2 to 3 pounds chicken drumettes oil for deep frying Marinade: 4 tbsp flour 8 tbsp cornstarch 4 tbsp sugar 1-1/2 tsp salt 5…

MAPLE MUSTARD SALMON

Place salmon in 8 inch baking dish. Mix sauce ingredients together, pour over salmon and bake at 425 degrees for 12 minutes.

HAPPY VALENTINES DAY! I’m glad our winter wasn’t as cold as expected. Let’s Hope it stays this way. I was racking my brains to see if I can come up with a spectacular dessert for February and here it is.…