Oranges for Dessert

Many years ago when I was naive, lacked understanding and knowledge of the amount of work required to complete certain types of work, I had just finished eating a meal at my Aunt Arta and Uncle Kelvin's house.  Arta does not just serve a meal, she coordinates a feast.  Be in Indian food, turkey dinner, a concoction of salads (couscous, greens, etc), or other assortments of themed delights, she is a host of the culinary arts.  At the end of dinner I asked where dessert was (re-read post's first sentence now).  Arta looked at me and said there was none.  I laughed then said of course there was dessert, there was always dessert.  Arta stood up, walked to her fridge, moved her body about, then returned to the table and plunked an unpeeled orange down in front of every person at the table.  I laughed again (re-read first sentence of post again).  I asked her a second time where the REAL dessert was.  She laughed and told me that the orange was dessert, sat down, began to peel her orange.  I remember being confused because at my house growing up we always had dessert and here, in this house, there was none?  How odd.

Over the years, as I have matured, I have come to know that my mother is a baker of delightful goodies and others are cookers of delightful savoury things (caveat: my mother can cook sweet and savoury in all its delights, but she shines while desserting).  Not everyone eats dessert.  Arta is not a dessert person.  I am.  Many jokes and teasings have been made over the years by both of us about dessert, oranges and the like.

Fast-forward to 2012 as I read for my thesis.  I am working within a framework called Serious Leisure Perspective, a series of concepts developed over 40 years by a University of Calgary based sociologist, Robert Stebbins (or as my recent quantitative sociology statistics professor put it this last term, "Old Bobby Stebbins?!  He is a well-known leisure researcher?!?  Really?!?"  Yep, very much so).  Reams and reams of researchers have built on his work about serious leisure and in the 2010's more is being completed.

As I am reading one of his many books titled, Serious Leisure: A Perspective For Our Time, I come across this as a book summary:

"Let us think, for a moment, of the serious leisure perspective as resembling a serving of Bananas Foster.  Serious Leisure [the banana] is the central ingredient in this confection, which however, is greatly enhanced with the complementary ingredients of rum, salt butter, cinnamon, brown sugar, banana liqueur, and vanilla ice cream...All this prepared to perfection in a flambé pan, where the rum serves as fuel for the fire that cooks the bananas, themselves bathed, as they are, in a sauce prepared from the aforementioned ingredients.  In metaphor or in real life, the bananas alone (serious leisure) are insufficient to constitute this dessert.  Rather it needs for its completion and perfection the other ingredients...for an optimal leisure lifestyle.  Such a lifestyle is Bananas Foster, exquisitely prepared.  Serious leisure is enhanced and blended with judicious amounts of appealing [forms of] leisure...Bananas Foster, sans bananas, is just not Bananas Foster.  Every New Orleanian knows that."

As I taunt my Aunt Arta once again about oranges for dessert sans toppings, perhaps I have not grown up that much at all.  Then again, next time we are in the same city perhaps we shall share in the making of Bananas Foster, a New Orleanian dessert I have never tried.

Bananas Foster care of Joy of Desserts and More! blog:

Picture and recipe from Joy of Desserts and More! blog

Bananas Foster   

Ingredients
1/2 cup unsalted butter
1 cup dark brown sugar
8 ripe bananas, peeled and sliced lengthwise
1 teaspoon cinnamon
1/2 cup banana liqueur
9 ounces dark rum

She melted the butter in a skillet, (you could also use a chafing dish), then added the brown sugar. Stir until it melts. Then in went the bananas to saute for about 3 minutes on each side. She sprinkled cinnamon and poured the alcohol over the bananas. Once the alcohol is warm (you can't light cold alcohol), carefully light it with a match or lighter. Gently tilt the flaming sauce to baste the bananas until the flames die out when all the alcohol has burned off. Serve hot immediately, over ice cream.

Google Search: Doral Pilling

I just spent the last few minutes completing a Google search about Grandpa Pilling.  Try it yourself.  I was surprised that mine yielded several results including a 'Doral Piling' Facebook page with a quick piece of information about him going to the Olympics in 1928!  Did one of you create this?  Funny that a man who died so many years ago has a Facebook page.


Here are the most interesting links I found:

Wikipedia: Doral Piling

Alberta Sports Hall of Fame & Museum

(They don't have a picture posted.)

Newspaper Article 'Deseret News' from September 1928

Add anymore links below in a comment or add a new post.  Very interesting information.  I am passing all of work to a professor at the University of Manitoba who studies sport history and was intrigued that in 1928 when few people went to the Olympics, Doral, my grandfather did.  Great to share a history and pass on information to others.  Good luck with your own search.

Where is Tonia?

Lurene!  Good questions.  Where is everyone?

The usual posters (a.k.a. people who post) are somewhere in Russian I suspect.  As for me, I am bugging people all summer to complete their Census forms (have you filled out yours?), reading for and starting to write my thesis, volunteering at every festival in Winnipeg as it will look good on my resume and save me money as I plan on attending anyway.  Oh yes, I am also now the Vice President External for the Graduate Student Association and the co-Women's Commissioner for the Manitoba Confederation of Students.  I plan on heading to the Shuswap for the first two weeks of August and will see all you Pilling peeps then.  I am really enjoying this festival city; the stats Canada job is interesting and I work with great people; grad school is fantastic even though it is hard work; the GSA work is a huge learning curve but what I need to learn to begin the process of getting out of the front line of work and hopefully eventually moving into management positions.

On another note, remember this?:

As I was driving in Winnipeg I found a local distributer of the pop we used to be treated with as children at all the Shuswap summer birthday parties.  Trying to pick which flavour to have, as we could only have one pop, took a great deal of effort.  Choices like pineapple, green apple, black cherry, root beer, and lemon and lime.  

Remember me?

I had to stop in and see what was happening with this company as I had recently seen bottles of pop in Zellers in Calgary.  The owners said they had been distributors since the 1970's, they has been promised a shipment of pop this spring from the manufacturers, but that shipment never appeared.  Sadly there are empty bottle in the back waiting for the sugary goodness of deliciously syrupy liquids.

Fill me with delightful flavours!

What were the other flavours?  Which were your favourite?  What memories to you have of pick-a-pop and the fun times we had as kids as our parents worked behind the scenes so hard for the purposes of our enjoyment?  Have you had any lately?

Hugs from the busy Peg!  See many of you in August!

Pink Floyd and the WSO

Dear Uncle Glen (and other Pink Floyd fans),

Please not that the Winnipeg Symphony Orchestra is performing selected works from the band Pink Floyd's album Dark Side of The Moon.  The event will take place in Winnipeg, on March 25 - 27 and promises to take you back to 1973.  When I was a 1 year old.  My door is open and I have a blow-up queen size mattress.  March in Winnipeg should have temperatures above -15, a few buds may even be on the trees, and if you bring your boat we can ride up and down the Assiniboine river while blasting Pink Floyd.  Bring some BC peaches with you.

Hugs,
Niece Tonia

PS.  Ask yourself this, what would Uncle Glen do?