Lögberg-Heimskringla - 15.03.2007, Side 15

Lögberg-Heimskringla • 15. mars 2007 • 15
CROSSWORD ANSWERS
So ut o
L A X B O A S T W A S
A R I A R U P E E M I N K
M A I D O N S E T A T T Y
A B I D A N C E R I C H E R
I C E A I R
S V I D S O S I O T A
S C O R E S U S E U T E
P O T S I N T E R C L O G
A P E R O D R O W I N G
E S P N D O T N A P E
I O U E S C
H A K A R L P E T E R S O N
A G I N C O U P E Y O G I
J U N O E U L E R E A R N
J A G R I P E N P E A
Let your dad cook up a storm
1. Layer 2 large sheets of foil. Place 1/2 the
vegetables in the centre area of the foil,
and then the salmon; sprinkle with a little
salt and freshly ground pepper and then
the shrimp. Cover with the remaining
vegetables. Grate about 1/2 tsp. ginger
over all and a little dillweed if you like
(not too much as to not overpower the
salmon). Cut the butter into small pieces
and distribute over all, and then the lemon
slices. Fold up the sides to contain and
pour the wine overtop.
2. Wrap up tightly (“druggist wrap,” as Dad
explains — which means fold up the ends
securely).
3. Bake at 350°F until the salmon is opaque.
Check at 10 minutes and turn package
over. Check again in 5 minutes. Dad says
usually takes 20 minutes.
4. To serve: place on a platter and bring to
the table to portion out on plates. Dad sug-
gests serving with potatoes mashed with
a little horseradish and to follow a cup of
strongly brewed coffee, a small glass of
brennivín and perhaps your favourite ice
cream. (In Dad’s words: “I always like
a dessert with fish”; and I am thinking,
“When do you not like dessert?”)
Of course with Dad it does not end here.
If there is leftover salmon you can anticipate
some very tasty salmon salad sandwiches
(on brown bread, naturally) for lunch the
next day.
1 1/2 lb salmon filler (wild
Alaskan Sockeye is Dad’s
ultimate preference, but
not essential).
Optional — shrimp, 2 for
each guest (if you happen
to have on hand they are a
very nice addition)
1 large carrot, cut julienne
1 celery stalk, cut julienne
1/4 each peppers of two co-
lours, cut in thin strips
1/2 onion, cut in thin rings
2 lemon slices
fresh ginger
Optional: fresh dillweed
11 tbsp. butter
1/2 cup dry white wine
Since retirement my father Irvin Olafson has become a very fine cook. He was
always interested in our prepa-
rations for entertaining, but now
it is the daily dinners he plans
for my mother and himself that
he delights in and shares dur-
ing our telephone calls. His en-
thusiasm is very evident as he
waxes eloquent about the next
gourmet treat that he is going
to concoct.
After acquiring a bread-
maker he has made Icelandic
brown bread; but now, to my
astonishment, he is whipping
out layered carrot cakes with
cream cheese icing, pies and
trying every recipe I put in this
column. My mother is a lucky
lady! Or perhaps I should say,
deserving — for, after all, Mom
kept her family very well nour-
ished with wonderful dinners
for so many years.
In any case, I thought it
would be fun to feature one of
Dad’s specialty dinners that is
not only delicious but also very
easy to prepare. His tips are
added throughout the recipe
to maintain the essence of his
keen appreciation for the ingre-
dients that comes through in
our conversations.
Verði ykkur að góðu.
Contact Kristin at
postmaster@coastline-pub-
lishing.com. To get information
on her Culinary Saga of New
Iceland visit www.coastline-
publishing.com.
Kristin’s Kitchen
Kristin Olafson-Jenkyns
Dundas, ON
OBITUARIES
Audrey Fridfinnson
10 April 1922 – 17 December 2006
Our beloved Audrey passed away
suddenly on 17 December 2006, at the
Grace Hospital in Winnipeg, Manitoba.
She leaves to mourn her sister-in-law,
Beryl, her nephews Ross (Rebecca),
Craig (Cheryl), Bill (Karen), of Calgary,
Lori (Dave) of Taber, and Jim (Bobbi)
of Cochrane (all of Alta), and her great
nieces and nephews Aleah, Kristjana,
Stefan, Michael, Jordin, Erika, Jennifer,
Larissa, Wyatt, Adriana, Quinn and Jo-
nas.
Audrey was born 10 April 1922
in Winnipeg. She was predeceased by
her parents Vilhjalmur (Bill) in 1941,
and Gudbjorg (Bertha) in 1988, and her
brother Ron in 1999.
Her compassion for helping peo-
ple led to a diploma in Social Services,
and then to her work at the Family
Bureau. In 1956, Audrey received her
Masters Degree in social work at the
University of Chicago. She then went
to the Society for Crippled Children and
Adults of Manitoba before accepting a
position, in 1964, with the University
of Manitoba, as professor and the first
Student Counsellor at the University.
Audrey retired in 1985.
Audrey will be greatly missed by
her many, many friends who have been
so much a part of her life. She was a
wonderful aunt, great-aunt, and sister-
in-law, and was generous to all who
knew her.
Audrey, we will all miss the fun, the
laughter, the pure enjoyment we had
when we were with you, and the uncon-
ditional love you showed us. To a very
classy lady, we all say goodbye.
A graveside service was held at
Brookside Cemetery on February 19.
In lieu of flowers, if friends so desire,
donations may be made to the Heart
and Stroke Foundation or the charity of
your choice.
Neil Bardal Inc., in care of ar-
rangements.
* * *
IN MEMORIAM
Gudrun Jonina McInnis
In loving memory of our wonderful
daughter, wife, mother and amma, Gu-
drun Jonina McInnis (nee Skulafson)
who passed away February 20, 2001.
Wonderful memories are woven in gold
These are the pictures we tenderly hold
Deep in our hearts your memory is kept
To love and to cherish and to never for-
get.
Lovingly remembered by your
mother Hrund, husband Gordon and
children Melvin, Carolanne, Joni, Gwen,
Neil and their families.
— Submitted by Gordon McInnis
Visit us on the web at http://www.lh-inc.ca
Irvin Olafson’s Salmon Dinner in a Package
serves 4
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