Mach 5, 2003 Op-Ed the other press
http://otherpress.douglas.bc.ca

h e Sta rv n g be urge eg

t (I T I'm standing on the giant bull's-eye just like you asked.
ul en Can we start the debate now?

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| Fe a , tte i ee

 

 

 

 

 

 

 

Mother Hubbard
OP Recipe Guru

Fed up with macaroni and generic meat pies? Having a full
belly is not necessarily equal to feeling good about what we've
just eaten. We can be stuffed up to the eyeballs with bland
food and want to trade that sated bloat for one, just one tiny
taste that actually livens our senses. It’s time to tickle those
taste buds, reminding our bodies that not all edible things
come out of boxes, cans or from the frozen aisle. And what
might that little thing be? Garlic. ;

According to the J7P Nelson Canadian Dictionary, garlic is J.J. McCullough—OP Cartoonist
an onion-like plant (allium sativum) of southern Europe, hav-
ing a bulb that separates into cloves with a strong distinctive

odour and flavour. No kidding. Anyways, we're going to make | - THE OTHER PRESS iS H ; RI nG
teriyaki sauce because it’s quick to make and can be poured _ 4

over whatever you decide needs a bit of livening up. No, you
cant pour it on your brain..

 

 

 

y We are looking for:

Teriyaki Sauce Distribution Section Editors

The Distribution person is responsible for the News Editor, Features Editor, and Sports
pick-up and distribution of the paper. Must have Editor
own Car.

1/2 cup water

1/2 cup soya sauce

1 slice onion (1/4” thick)

2 nickel-sized slices of ginger root

2 (or more) cloves garlic, quartered

1/3 cup sugar

1/3 cup pineapple juice

2 tbsp vinegar

1 tbsp cornstarch mixed with 1/4—cup water

We are currently seeking three enthusiastic
individuals to take over the above sections.
Section Editors are responsible for provid-
ing copy; soliciting submissions, and copy
editing their section each week.

All applicants must be students of Douglas _
College. Positions begin in the summer
semester with shadow training provided

during the month of March.

For details:

drop by the office in room 1020

email: submit@op.douglas.bc.ca

phone: 604-525-3542 tee a — to
the Editor)

or fax: 604-525-3505

Mix water and soya sauce together in saucepan. Place
over high heat. Add onion, ginger and garlic. Bring to
a boil, then reduce heat and let simmer for ten min-
utes. Remove from heat. Strain off the onion, ginger,
and garlic, returning liquid to the saucepan over low
heat. Add sugar, juice, vinegar and cornstarch mixture.
Stir while heating until the sauce thickens.

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ie

 

 

 

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30] STU aol la) bru 8

 

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