Deep Down, We’re Shallow

“Way down deep, I'm very shallow." Ah yes, Dorothy Parker has the best lines. The first year that I held an Oscar party, after moving to the Sunshine Coast, was in 2002. That year, Vanessa claimed the honours of the highest score on the ballot. One of those present asked her, Vanessa, how did you know best foreign documentary?  And she answered, I just did. Which is just about all that any of us can say when we win. Of course, some of us do our homework, some of us just wing it, and what the heck, both approaches have been known to work.

Phyllis - in silver - had to leave early that year, so I added her using Photo Shop.

Sarah , has been at our Oscars celebration every year since we started, but she also had her own award to brag about this year, so I decided that she should have a cameo moment in this blog.

L-R Sarah & Vanessa 2003 Oscars

You see, Sarah and her partner, Kerith, have developed a revolutionary walking crutch, SideStix. You can use it to climb mountains such as Kilimanjaro (as she did),walk the Camino de Santiago trail (as she also did), or to clamber over every imaginable obstacle on the West Coast trail (again, as she did). All this, with only one leg. Aside from these kinds of athletic accomplishments, this device is majorly important because it protects every joint from fingers on up through shoulders – all of which are at risk of injury for those who use crutches for any significant length of time. Which is totally worth the recognition that she and Kerith received at the New Ventures BC Competition and the $20,000 that came with it.

Now, back to the Oscars. Time to get deep down shallow again. In 2003, Vanessa had the honour of passing the statue to Rosemary. Over the past ten years, Rosemary has been our hands down champion, either winning or tying six times.

L-R Rosemary, Sharon, Vanessa, Sarah, Colleen, Dee Dee. 2003 Oscars.

Amazingly, this Oscars ceremony has been held without fail –for the past decade, even one year when I wasn’t home. I had forgotten this, but someone recently reminded me I had set the space up for the party, put out enough glasses, cutlery and such, and then left for Ireland the day before. Friends then let themselves in, and they all pulled it off without a hitch. As a result of this interrupted record, our statue base has had to grow - and soon, we will need a new layer.

Gaudium Certaminis  The Joy of Struggle - which is our motto for the evening.

One of our other traditions, is sharing a great truckload of nosh and drink. As for The Moi, I always enjoy baking bread ahead of time and shaping the loaves into the letters O-S-C-A-R-S. Others pitch in salads, finger foods and desserts.

For easy reference, I have posted blogs containing some of the recipes. There is one for the cocktail, Head Over Heels, one for the ice cream, and one for the sherbet. That should keep you out of trouble. Or else, get you into it.

And last but not least, no Oscar evening would be complete without a winner:

L-R 2011 WINNER: Karen, & Sharon - presenter, Colleen - presenting swag. Photo credit Laurie McConnell - taken on an iphone during the party.

Sharon’s Vanilla Yoghurt Ice cream

This is a delightfully tangy ice-cream, that for some reason often tastes as if there is a hint of lemon in it, even though there isn`t. It has been a family fave rave since the kids were little, so we are talking at least three decades and change since I first started making it for our family.

3Xs	2Xs	Amt	Ingredients
2 ¼c	1 ½c	¾c	Unflavoured yoghurt
1 ½T	1T	1 ½ tsp	Vanilla
3	2	1	Eggs lightly beaten
¾ c	½ c	¼ c	Sugar
¾ c	½c	¼ c	Light corn syrup
2 ¼c	1 ½c	¾ c	Whipping cream
¾ tsp	½ tsp	¼ tsp	salt

NOTE:

• I have found that it takes a hellishly long time to freeze this ice-cream when I do four times the recipe, but, it may only be that my decades old ice-cream-maker is finally showing its age. Regardless, this is why I draw the line at three times the recipe.
• It helps to beat the sugar into the eggs first, then add everything else, then start up the ice cream machine so it is already running before you pour it in. NOTE: I put my electric ice-cream maker right into the freezer, even though it is supposed to work with just the freezer pack that fits into it.
• SUBSTITUTIONS: Light corn syrup is not the same as Rogers Golden syrup – a delightful thing in itself. If you don`t have light corn syrup (which is clear in appearance) – substitutions work, although the texture is different. If you use honey, start by using less than you might think, and then taste for sweetness. The taste of honey can easily be overpowering.
• Other booze can be substituted for vanilla, but I have always returned to the old tried and true. Mexican vanilla is assertive and perfect for this. MEMORY: This ice-cream was the last thing that my mother ate when she was at my home and near death. Because it was just after Christmas, I pulverized left over candy canes, and included them in the mix. I can still remember her impish smile as it was spooned into her mouth.
• Ironically, the cheaper yoghurts – the ones that use gelatine to fool you that they are actually real yoghurt – often work really well, although since I prefer organic dairy, I have long since quit doing it this way.

Four Step Sorbet

This vegan recipe contains only four simple ingredients. Better yet - all it takes is a blender – no ice cream maker required. Amazingly to me – a non-vegan, it tastes just as delicious as other recipes that I have used in the past which required egg-whites and more fiddling.
 

Ingredients:

1 Xs	4 Xs	Ingredients
1 cup	4 cups	sugar
1 1/2 tsp	3T	cornstarch
2 cups	8 cups	water
2 cups	8 cups	pureed strawberries

Preparation:

• Dissolve sugar and cornstarch in the water in a large saucepan while stirring over low heat, then boil until thick, like syrup, about ten minutes. Remove from the heat and cool.
• When the sugar syrup is completely cooled, add the pureed fruit and mix well. Place in a plastic container and freeze, uncovered, until it is solid.
• Cut the sorbet into chunks, and then buzz it in a blender.
• Put the sorbet back into the freezer and freeze it for another 4 hours.

Note:

• This sorbet can be made a day ahead – as long as you have an armed guard in front of your freezer – otherwise, it seems to evaporate.

Head over Heels

Now that we have served this cocktail for two years running at our annual Oscars Party, we have decided that it is a keeper. It is trés easy, but don`t try to make more than three at a time. Also, once you have had a few yourself, check and double-check your math. This is the voice of experience speaking.

The Approach:

1. Line up three champagne flutes.
2. Put a sugar cube in each one and on top of each sugar cube, 3 drops of Angostura bitters.
3. In a cocktail shaker, combine 3 oz fresh lime juice, 3 oz of vodka and about 5 ice cubes. Shake, shake, shake and shake some more, until it is all foamy and the shaker looks a little frosty.
4. Pour one third of the liquid into each glass.
5. Top with Champagne. 

This year, we started with Sumac Ridge, 2003 which is made by a winery in the Okanagan Valley, BC, and according to those who know more than me, it showcases ripe strawberry, fresh toast and crisp lively acidity. The mousse is fine and the palate is full of citrus and fresh strawberries. Once that was done and gone, when we moved on to Segura Brute Reserva. Again, I invoke the experts:

Simple, nice and not trying too hard; this basic brut is graced with nice apple and citrus aromas. The palate is wet, juicy and classic, with crisp apple, green herb and melon flavors. Round, clean and just crisp enough.


In past years, we have reached the pinnacle of contentment with nothing more up-scale than Villa Teresa Prosecco.  In the Vancouver area, it is the most readily available Prosecco, and the fact that it is also organic is a bonus. It has a nice straw yellow color with small beckoning bubbles after you pop the cool trigger closure. The nose is a nice lemon and mineral followed with some tasty melon on the palate. This and some sunshine = bliss. Light and refreshing, there’s more citrus and a crisp finish – you could drink this any time of the day. Good stuff.