At Friday’s Dunvegan Recreation Association Potluck and AGM, I was reminded of the folk-style antiwar song Pete Seeger wrote in 1955: Where have all the flowers gone. He must have done a pretty good job of capturing the folk genre, because when the Kingston Trio recorded it in 1961, their record label claimed it was a traditional song and, hence, in the public domain. Not surprisingly, Seeger disagreed. But I digress. In the version I hummed to myself at the AGM, the first line went… “Oh, where have all the parents gone?”
The reason for my lament was — unlike similar get-togethers back in 80s and 90s when members with young families were the dominant force — the majority of Friday’s crowd was a bit long in the tooth. Don’t get me wrong. I like old people, I’m one myself, as is my wife. But it does beg the question: are all the kids who play soccer in Dunvegan and enjoy other events like our Halloween party and winter carnival orphans? If not, I fail to see why more of their parents don’t take an interest in making sure these sport and recreation activities continue to be available for their young ones.
That said, the 2020 AGM was a wonderful affair. Rather than the normal table layout, Kim Raymond had arranged the card tables diagonally in pairs, a grouping that seated six dinners. She then completed the look with DRA-blue tablecloths and modern, low profile black wire candelabrum… a motif that was echoed on the buffet table. It sounds a bit different and it was. But it really worked. As always with a Dunvegan potluck, the selection of mains, salads and desserts was mouthwateringly excellent.
Dinner done, the group got down to business. Following Sean’s detailed financial report, outgoing president Ben Williams reviewed 2019 at the DRA and then turned the meeting over to Chief Returning Officer, Bruce MacGillivray. Bruce declared all positions vacant and then oversaw the election of the new Executive Committee for 2020-2021. Here are the results: Louise Quenneville (president); Kim Raymond (vice president); Vivian Franklin (secretary); Sean Burgess (treasurer); Ben Williams (past president); Laurie Maus, Mona André, Anne Forrester Bertrand, Amber Kilgour; Molly Falle; and Eileen Franklin (directors). Congratulations to the new committee and thank you Ben for your many years of service as the DRA’s president.
‘Devil’ is in the ingredients
One of the topics of conversation that piqued my interest at our table last Friday’s arose from our discussion of the dish that Shelley and Jim Mullin had contributed to the potluck: deviled or devilled (the jury is still out on this) eggs. What, Shelley asked, was the origin of the culinary term, “devilled” as in devilled eggs, ham or kidneys. We all agreed it probably had to do with heat, i.e., spiciness, but I wanted to dig a bit deeper.
According to the Oxford Dictionary, the word (as a culinary term) first appeared in 1786 when it was used to describe a highly seasoned dish. The delightfully informative Word Detective web site concurs, saying that the word was “a 19th-century metaphorical tribute to the supposed broiling environment of Hell.”
The process of devilling food continues today. Devilled ham, for example, is a popular sandwich spread consisting of ground ham and spicy seasonings. The best selling brand, Underwood, even features a red devil on its label. And devilled eggs — often made with Hell-man’s mayonnaise — have been a staple of picnics and potlucks for generations.
The Word Detective site goes on to say, “…devilled foods don’t actually have any connection to Satan beyond the somewhat hyperbolic connotation of Hades-level hotness. But just the name alone is apparently too much for some folks. According to Wikipedia… devilled eggs are known in much of the US South and Midwest as stuffed eggs, salad eggs, dressed eggs and, inevitably, angel eggs.” They’re probably served with a side of Freedom Fries.
The smell of Carnival
For me, the countdown to the Dunvegan Winter Carnival begins with the heavenly smell of Terry’s butter rolls being baked. For days the smell permeates our home as she turns out the fourteen dozen buns she’ll need to feed folks taking a warm-up break from the outdoor activities. It’s a downhome aroma that evokes a flood of pleasant memories. Which isn’t surprising given the way the olfactory bulb in our nose is connected to our brain. Unlike the senses of touch, sight and sound, olfactory nerve impulses are processed by the amygdala and hippocampus, two regions of the brain strongly associated with emotion and memory. This probably explains why even the faintest whiff of a familiar smell can instantly transport one back in time. Far more so than an old photograph. And once the baking is done, I know from carnivals past that the rich smells of Beef & Barley soup will soon emanate from the kitchen. Mouth-watering.
You’ll be able to sample all this homemade goodness on Saturday, February 1st. I’d recommend starting the day with our Carnival Breakfast at the hall, 19053 County Road 24. The country-style meal runs from 8:00 to 10:00 a.m. and features bacon, sausage, muffins, scrambled eggs, and pancakes drenched with real maple syrup generously donated by Laurent Souligny. The cost for those over 12 is $8.00; for those from 5 to 12 years old, it’s $5.00. And children under the age of 5 are free.
After breakfast, we hope you’ll head to our place (19314 County Road 24) for a day of outdoor fun. Awaiting you will be Dan Lacombe and his horse-drawn sleigh to take you on a trip through a winter wonderland. Or there’s a frozen pond, if skating is your thing… a snow-covered hill for sledding… and a roaring bonfire to warm fingers and toes. And don’t forget Jim Tilker’s Crokicurl rink (combining the best of crokinole and curling). Or our 10th annual Snollyball tournament. For younger carnival goers, there’s Amber Kilgour’s popular Scavenger Hunt through the forest. And when you need a break, just head to the farmhouse and warm up by the fireplace or wood cook stove. All of the outdoor activities and indoor refreshments are FREE… and everyone is welcome
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