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Get To Know Your Neighbour

Submitted by Paola Bacaro

Name: Sharmeen Ajmal

Unit: 751

Prettiest place you’ve ever been to: Istanbul, Turkey

Favourite thing to do on the weekend: Take my dog to the park and enjoy the warm weather (when we get it, haha), camping

Favourite late-night snack: Pizza 😀

Something others may not know about you: I have a passion for storytelling and photography, and I love meeting new people. If you’re in need of an event photographer, feel free to reach out 🙂. Check out my portfolio on Instagram at @sharmeenaj.

I initially pursued an undergraduate degree in science and technology with aspirations of entering medicine. However, during my final year, I rediscovered my love for creativity and storytelling. This shift led me to my current job where I get to travel for work. I have the incredible opportunity to explore new places and connect with people from different backgrounds.

Nature Corner

Text and photo by Scottie Potter

Is this bird OK?

Yes! This magpie is a fledgling, meaning it has just left the nest and is learning how to fly. While fledgling songbirds look a bit scruffy and awkward attempting their first flights, they are doing just fine and just need space to practice. Their parents will continue to feed them until their flight skills improve and they can find their own food.

Recipe - Pot Roast

Submitted by Isaac Azuelos

This recipe comes from Adam Ragusea on YouTube. I’ve made it a number of times and quite like it.

Ingredients

2.5-3 lb beef chuck/blade roast

1 large onion

1-2 stalks celery

1 lb large carrots

1-2 cups red wine (about half a bottle)

28 oz can crushed tomatoes

2-3 tablespoons tomato paste

1/4 cup flour

2-3 tablespoons Worcestershire sauce

1-2 tablespoons balsamic vinegar

oil

salt

pepper

garlic powder

fresh rosemary

Directions

If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat— don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F.

While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the food on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan.

When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven.

Peel the carrots and cut them into large chunks of roughly equal mass.

After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven without the lid. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour.

Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks.

In the Community

Submitted by Bonnie Robinson

Green Fools Social Circus Presentation

About the show:

Come one, come all, to the year-end performance of Green Fools social circus classes! The mission of this class is to build confidence, foster relationships, and find joy in movement. Our participants have been working together all year to create a show featuring their circus skills. They have been exploring what happens when we step out of the ordinary and into a world that fills us with light? Luminarium is a journey of transformation of some unlikely characters transformed by the power of circus and friendship. Sit back, relax, and enjoy the show!

Join us post-show for an intro to circus workshop with instruction from our talented social circus performers.

Where: ContainR 1020 2 Ave NW, Calgary, AB T2N 1T6

When: June 8th, 2024

Show Times: 10:30 am & 2:00 pm

Cost: Free

Co-Op Event

Submitted by Emma Thursby

Children's Garden Clean-up

We've got exciting news! A new Children's Garden is being created in the raised bed on the side of unit 815, and kids get to make all the decisions! We are looking for any donations of unused seeds or extra baby plants that the co-op kids could plant in our new garden. We're open to anything - vegetables and flowers! We are inviting the young and young-at-heart to come and help clear out the raised garden on the side of unit 815 this coming Saturday, May 18th between 10am and 12pm. Come with your tools and ideas!

Nature Corner

Words and photo by Scottie Potter

Canada Goslings!

Canada geese are some of the most resilient nesters around! Not only are goose parents famously protective of their nests, but newly hatched goslings can fall over 2 stories without injury. Goose parents are also willing to "adopt" the young of unrelated geese, hence why you might see goslings of different ages following the same parents.

June Good Food Box Order

Submitted by Marion Gauzer

Please fill out and submit our online order form no later than noon on June 4. If you aren’t able to submit your order online, please email me (mgauzer@yahoo.ca)with your order information. The June Good Food Box delivery date is June 13.

Box sizes and prices:

Boxes come in three sizes (*weights are approximate):

Small Box: $30 15-20lbs* of fruits and vegetables

Medium Box: $35 25-30lbs* of fruits and vegetables

Large Box: $40 35-40lbs* of fruits and vegetables

Choose a payment method:

Pay cash when you pick up your order: in an envelope labelled with your name

OR

Pay by email transfer before the delivery date: send your email transfer to Belle Auld (belleauld@gmail.com)

GET TO KNOW YOUR NEIGHBOUR

Submitted by Paola Bacaro

Name: Rikia Unit: 849

Prettiest place you’ve ever been to: Going to beautiful places is one of my favourite things. I can’t really name a prettiest. I would say they have all been in nature though.

Favourite thing to do on the weekend: Go on an adventure with Henry and Adrian

Favourite late-night snack: Oranges

Something others may not know about you: That’s something to tell over tea or a pint at the curling club :)

Glass Candy (from Grain-Free Gourmet by Jodi Bager and Jenny Lass)

Submitted by Cindy Schnee

This recipe last appeared in the Sunnyhill Voice in 2001 (I’m joking! It did appear, I’m just not sure when it appeared).

Ingredients

You will need a candy thermometer for this recipe

1 c (250ml) honey

1⁄2 Tsp (2ml) pure vanilla extract

1⁄4 c (50ml) cashew, almond, or hazelnut butter (you can use peanut butter as well, or

sun butter for nut allergies)

1 Tbsp (15ml) unsalted butter

Directions

1. Boil the honey on low to medium-low heat in a medium sized pot for 18-20 minutes, or until it reaches 300F (150C) on a candy thermometer.

2. Turn off the stove, but keep the pot on the burner. Add the rest of the ingredientsand mix well.

3. Spread the honey mixture thinly onto a cookie sheet lined with parchment paper. Be careful! The mixture is very hot and will burn skin!

4. Cover with parchment paper and refrigerate for at least 30 minutes, until completely hardened (I always put mine outside on the balcony if making in the winter.)

5. Separate the candy from the parchment paper and break into pieces.

6. Store the candy in the refrigerator to keep it crisp.

7. Share some with a neighbour!

Nature Corner

Submitted by Scottie Potter

Nesting Magpies

Black billed magpie nests may look a bit messy, but they’re actually carefully constructed, and can take up to seven weeks to complete. Both partners tend to the nest, with the female focusing on the internal structure while the male builds a large domed roof to protect against birds-of-prey. These nests are deceptively sturdy too, and are often used year after year.

April Good Food Box Order

Submitted by Marion Gauzer

The next Good Food Box delivery date is April 25. To place an order, please fill out and submit our online order form no later than noon on April 16. If for any reason you can’t submit your order online (or you have any questions), please email me (mgauzer@yahoo.ca) with your order information. Boxes come in three sizes (*weights are approximate):

Small Box: $30 15-20lbs* of fruits and vegetables

Medium Box: $35 25-30lbs* of fruits and vegetables

Large Box: $4035-40lbs* of fruits and vegetables

You can pay for your Good Food Box: with cash (in an envelope with your name on it) when you pick up your order OR by sending an email transfer to Belle Auld (belleauld@gmail.com) before April 25.

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