(An Orchard View from one of our upstairs windows)
- Begin with infancy to give the child everything he wants. In this way he will grow up to believe that the world owes him a living.
- When he picks up bad words, laugh at him. This will make him think he's cute.
- Never give him any spiritual training. Wait until he is 21 and let him "decide for himself."
- Avoid the use of the word "wrong." It may develop a guilt complex. This will condition him to believe later, when he is arrested for stealing a car, that society is against him and he is being persecuted.
- Pick up everything he leaves lying around . . . books, shoes, and clothes. Do everything for him so that he will be experienced in throwing all responsibility on others.
- Let him read any printed matter he can get his hands on. Be careful that the silverware and drinking glasses are sterilized, but let his mind feast on garbage.
- Quarrel frequently in the presence of your children. In this way they will not be too shocked when the home is broken up later.
- Give a child all the spending money he wants. Never let him earn his own. Why should he have things as tough as you had them?
- Satisfy his every craving for food, drink, and comfort. See that every sensual desire is gratified. Denial may lead to harmful frustration.
- Take his part against neighbours, teachers, and policemen. They are all prejudiced against your child.
- When he gets into real trouble, apologize for yourself by saying, "I never could do anything with him."
- Prepare for a life of grief. You will be likely to have it.
There's a lot of food for thought there. I hope you didn't mind me sharing this with you today. I believe I know one or two children headed in this direction. Thank goodness they are not mine, but . . . then again, having said that . . . when they are old enough to be out and about, do they not then become every one's problem anyways???
One of the first cookbooks I ever bought was a paperback cookbook entitled, Madame Benoit Cooks at Home. I think it cost me all of $2.50 and it's cover is now quite tattered and worn. I've had it for a very long time as I believe I was only about 15 or 16 when I bought it. Madame Jehane Benoit was one of Canada's most famous chef's when I was growing up. She used to appear quite regularly on the afternoon show, "Take Thirty," and cookery articles of hers regularly appeared in the Star Weekly magazine. I used to love watching her and this is one of my very favourite cookbooks. I truly cherish it. Yesterday I made Todd this delicious Pork Chop recipe from it called the "Manitoba Special." They truly were delicious and as I popped that first mouthful into my mouth I said a silent thanks to Mme. Benoit and her wonderful tutelage during my youth.
Serves 4 - 6
Imagine a tasty pork chop, all tender and brown and baked all nestled into a bed of delicious fruity stuffing. Mme Benoit said that this recipe was a combination of Scandinavian and Mennonite cooking. I quite successfully downed the proportions to serve just the two of us. This was really scrumptious served with some tiny boiled new potatoes and some carrots on the side.
6 rib or blade pork chops, trim off the fat and save it for later
2 TBS all purpose flour
1 tsp salt
1/2 tsp pepper
1 tsp paprika
2 TBS diced pork fat
(Trimmings from the edged of the chops)
2 cups dry bread crumbs
1 onion, peeled and finely chopped
1 apple, diced
1/4 cup raisins
1/2 tsp salt
1/4 tsp pepper
1 TBS sage
1 egg, beaten
2 TBS butter, melted
Pre-heat the oven to 180*C/350*F. Butter an 8 by 8 inch casserole and set aside.
Roll the chops in a mixture of flour, salt, pepper and paprika. Heat the pork fat in a large skillet and melt. Brown the chops in this melted fat until they are nicely browned on both sides.
Combine the remaining ingredients in a bowl and mix thoroughly. You may find you need a little bit of broth or stock to moisten it. I added about 1/2 cup of warm chicken stock. Place this mixture into the buttered casserole dish. Lay the browned chops on top. Cover with foil and bake for about 30 minutes. Remove the foil and bake for 10 to 15 minutes longer, until the chops are nicely tender and the stuffing is a bit browned.
Serve hot with your favourite vegetable accompaniments. Delicious!