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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 4, 1982)
Page 4 S ectio n II P o rtlan d O bserver, Feb ru ary 4, 1982 Shopping requires thought, skill Dining room makes a come-back incorporated multiple-use value in both flo o r plan and fu rn itu re design. When entertaining, the floor plan allows guests to circulate, dance, sit at a table, or simply chat; at other times, there is ample room in the kitchen fo r eating and the dining room is restored to an ingenious storage/study complex that offers enourmous work space for resident hobbyists. The unique built-in feature o f the dining room is its “ disappearing” table which divides and swings under the window where it looks like part o f the shelf fram ew ork. Flanking the 10 foot long window wall ate cornet cupboards; open shelves abound everywhere else for maximum storage. Because the dining room has such versalitiy now, it has freed the den for a more formal sitting situation. Antiques are mixed with Thom asville pieces from the The separate dining room almost completely disappeared from the American scene for several years in new construction. Architects and builders believed it was the one room that families used last. It is now back, by popular demand, because living patterns have changed and, despite the space squeeze, more and more people have a sophisticated attitude toward the pleasures o f dining. There s no doubt about it - a dining room is nice to have. With its potential to be a quiet hobby center, home o ffice , or sewing corner (when not used fo r dining), it is more important than ever. Above is a example o f a walk- around kitch en /fam ily room area connected by a dining room ; it illustrates how tru ly flexible this “ great room” can be. In a circular-traffic flow pattern, the in te rio r designer has •Golden E ra” and nostalgic tra d itio n a l “ C arleton H all collections. Queen Anne chair scats from the dining room were wisely upholstered in the same blue fabric as the sofa and wing chairs so they could be brought in to the fam ily room for extra seating. The breakfast table opposite the kitchen window w all, against the curved fireplace chimney, has multiple drawers which is useful as a planning desk also. The butcherblock top is not only attractive but a practical surface as well. Social and economic changes are affecting our lifestyles. And old ways are adapting to new needs. Lived-in rooms are now the prime requisite o f home owners. Take your home and reevaluatae the dining -room space. Isn’ t there room for a dramatic new approach to living full circle? Soup good for cold winter days W ith unseasohal weather throughout, it seems a good idea to put on a “ good p ot” —as we say. We all have our favorite old re liables, but here are a few good hearty soup ideas, each satisfying enough for a main meal dish, calling fo r just crusty bread, salad and a dessert to complete the menu. Our selection includes a Seafood Gumbo from South Carolina, a Lamb Soup from New Jersey and the Pasta Fa- gioli, hearty Italian soup made with pasta and beans. Enjoy! 2 pounds fresh fish fillets Salt and pepper to taste !4 lb. butter or margarine 4 tablespoons flour 2 quarts water 5 fresh tomatoes 2 lbs. fresh okra (chopped fine) 1 lb. fresh crab meat 1 pint raw oysters 2 lbs. fresh raw shrimp (picked and deveined) A) the staff o f th em o th er earth new s H NEW S » i'e q The honey was tempting, b u t the people were A A really sweet. Z Z we can teach you how to enjoy lots ot your favorite frxids (within limits) and still lose weight We can help you turn your bad eatinq When people heard about the ,982 Weight Watchers Food Plans, out classes attracted lots of honey lovers, popcorn habits poppers, and peanut butte’ nuts' then people dis< overed something even more uresist ible about Weight Watchers Other people They found that Weight Watchers mem bets really cared And it was so much easier to lose weight when they weren t dornq it atone Together at weekly classes WEIGHT . WATCHERS mto qpod ones tom us today The fabulous 1982 Food Plans are waiting akxxj with a lot ol fnendly people It's easier to lose weight when you're not doing It* alone. Jo«n Any Class Anytime School Menu N orth Portland Carpenters' Hall 2225 N Lombard St. (at Brandon) Mon. 7 00 pm Thurs 9 30 am February 8: Barbecue pork in bun, later tots, celery chunks, chilled peaches, milk. February 9: Sweet A sour turkey, flu ffy rice, cucumber Namasu, orange, milk. February 10: Wiener wrap, tater triangles, green beans, chilled pears, milk. February I I : Ita lia n spaghetti, tossed green salad w/ranch dress ing, hot garlic bread, banana half, milk. February 12: Curly noodle soup, chicken salad sandwich, cheese stick, french fries, tangerine, valen tine cookie, milk. Emanuel Hospital 2801 N Gantanbein Emanuel East. Room 2001 (Nursing Home) ira 7 00 pm Fello wshtp Baptist Church 4737 N Lombard St. Tuas 7 00 pm Northeast Portland 5049 N E Sandy Bhrd. Mon. 7:00 pm Tuet. 9:30 am & 7 pm Wed. 7:00 pm Thun 7:00pm Fri. •:3 0 am (Marantha Church) 122 N E Skidmore Sat 9:30 am For inform«,on cali cotteci Portland (500) 297 )021 weekday« 8 305 00 SEAFOOD GUMBO Doing MORE...With LESS! I M flexible in order to take advantage o r unadvertised specials, seasonal foods and special buys. The m ost successful w e ig h t loss p ro g ra m in th e w orld Melt butter and add flo u r, mak ing a smooth paste; stir constantly over moderate heat u n til a rich brown. Add water, tomatoes and okra. Cook slowly fo r one hour. Add crab meat, oysters, shrimp and fish. Cook 15 minutes; add season ings. Soup should be thick. Add steamed rice to each serving. Serves 8. Get 3 great deals on 3 new meals. LA M B SOUP ___ fully, but keep in mind that not all in-store decisions are spur-of-the- moment purchases. You need to be Shopping at the supermarket to day requires more— not less—skill than it did a decade ago, notes Mari lyn Lunner, Clackamas County Ex tension agent. In many places, the corner gro cery store with its limited stock has disappeared. Today, food choices are often made in a serve-yourself- store that may carry 10,000 food and nonfood items, says Marilyn. I f you often come home with more items than you planned to buy, you could be an impulse shop per, lured to the attractive, colorful, well-designed displays or packages that prompt you to buy, whether you need them or not. “ N ational surveys show that many purchases made inside Amer ica's stores are impulse decisions,” says Margaret Bakke, Oregon State University Extension foods and nu trition specialist. High on the list o f these unplanned purchases are candy, gum, snacks, books, maga zines and toys. Close behind are first aid and beauty supplies, slip pers, sneakers, plants, pots and kitchen utensils. A large outlay for these and simi lar items w ill throw a carefully planned “ food” budget out o f k il ter. When you reach for nonfood items in the grocery store, consider your need, your budget, and whe ther the item is worth the price. Make a careful list o f the foods you need io buy before you go to the store, Bakke advises. Follow it care- t'« < J» rw a rti • V T W ) Ah • « Nf A C O L D W E A T H E R T IP S FROM JAPAN On« of our readers. Caret« Woods, picked up a lot of ideas about coping with cold weather while she was growing up in Japan She points out that most Japanese houses are not central ly heated, but that her w inter experiences there proved that the Japanese people Iwho live in temperature zones comparable to those o f the United States I generally manage to live comfortably during cold weather . in homes th a t are designed prim arily for summer heat The typical Japanese winter bed covering is a quilt called a kakebuton. Ms. Woods de scribes it as being something like a com forter:, I t consists of a light nylon covering over each side of a loft lor thickness) of approxim ately f o ir inches-composed of untold layers - of cotton. This quilt isn t sewn through as a Western one would be Instead only an tr i r ‘ d ~,WhiCh u nOt PuUed from ^ e nylon on one side, w o n d e r fu lT r L r e ^ b r , ei m g Z er • ” " ’l ‘’ 1Jy' ‘ * ■ " " ‘ nd During the winter, families often center their evening activities around a kofarsu which is a heater placed on the floor underneath a traditional Japanese table Hike o h T l n ^ n " : ^ ^ ? * ^ estaurants) A special qu.lt ,s draped over the top of the table on th ^ q u d ? f * nd eg" PbC8d benM th il w ,rrn and 8 '*<'ond t«hle top is rested kiln » i ^ 2 i ,; r h,Ch m.°kre C*?*ely 7 * ernbl<“’ 8 *8 r#e v a v »r flowerpot made of fired and f U'° " th.8n the c ° ° l t l n K apparatus called by that name in this country ri , i°J h<Lko tat,u Var,OU9 grates or tripods can be put over the fire ao th a t food may be cooked or w ater boiled on the kibachi For the most part, a kettle of s a f X ' . 8 r th ° n the ¿ nit 10 hum idify the room (Such o p e n fires may b e id v i« h7 * y constructed, well ventilated Japanese structure but we do not advise you to try it. since an open fire emits dangerous carbon monoxide I I he Japanese cover their wooden floors w ith tatam i t,U a * mats that are a o o r o x . b^t'wren rhe2.'.nChe’ th.‘Ck L" " pec,alJy co,d ** « th e r a layer of newspaper is often put r i.. h* stra* mats and the wooden floor for extra insulation c o m fo n m 'c X .ih o n '"’ " y N ‘Ppo" e!"' it* rn” of clothing are designed to provide w inter t h ? M ^ la X '^ mT type garrnent CaUed * haon *’ constructed in cotton l.h n r ^ 'panner ■» ^ e bahtbuton. except it's covered on the outside with weaTsever.Havers n u ’, * 7 " Lnd° ° r’ ‘ " d ° Ut lJnder the Kaon thp O rie n ta l, w e a r »«versl layers of sweaters and other garments t h e o /u r e r e r T o f 'h m r T “ ’ * l ’ J ' p ,n COnrern her lat* a'^ n o o n visits to states you'll be warm for' . m ' u " A ,te r 8 ’K'ak ^ o f u r o . Ms Woods vou won i <rm 1 ' *!8sl 8 h a,i hour, and if you re staying up for a while . 2 um ," y ’ Weat* ” 88 h*fore A t bedtime the Japanese get out the v ^ climbing m ' T h e n " « '^ " 10 W8rm “ P th* befor* vo,'HI have«. n l.K y " re8dy 10 , l , P und* r ^ e warmed cover.' ahe says methmg nice to put your feet against as you d rift off cozily to sleep "a m * an« aaoraas ana s u 1 » LESS' P O Bo. Z0 M . n a . n . o n X N C 2 .“ , J Copyright te e ; THE MOTHER EARTH NEWS Joe ' M O TM tB t * * r H NEWS m agum «, sen« your **"’ * 2 shanks o f lamb 1 large carrot, cut up 2 celery stalks, cut up I onion, sliced I medium can tomatoes I bay leaf (remove before serving) '/« cup parsley, chopped 3 quarts water Seasoning to taste Now at Rustiar s you get a timely savings on the 3 most delicious m ans in town, just oy clipping the coupons batow You Start by getting a savings on the Westerner Sandwich a |u<cy burger that s a meal m itself The Westerner is served on a tasty roti with lettuce tomatoes, onions and tries' I cup dry white beans 1 small onion, chopped '/ j cup chopped celery 2 garlic cloves, minced 3 tablespoons olive oil '/»lb. smoked ham, cut in small cubes V» lb. salt pork I '/ j teaspoons salt '/« teaspoon ground pepper 1 tablespoon tomato paste Vi cup pasta (spaghetti, small shells or small macaroni) Grated Parmesan cheese In pot or bowl, soak beans over night in enough water to cover. Drain beans, reserving liq u id . In another saucepan, saute onion, cel ery and garlic in oil until onions are tender. Stir in ham, and continue cooking for 3 to 5 minutes. Add beans, salt, pepper, and tomato paste and reserved liquid plus enough water to make 8 cups. Bring soup to boil and reduce heat to sim mer for I '/i hours or until beans are tender. Remove h a lf o f the beans, puree and return to soup. Add pasta and simmer fo r 15 to 20 minutes. Taste and correct seasoning. Serve with grated Parmesan cheese. Makes 6 to 8 servings. Now s the time to get 3 good deals on 3 great meals So come to the Rustler where you can eat cheaper' ess© Your second special features a |uicy cooked to order Ribeye Steak plus baked potato roti and a heipm of the greenstuff from the Rustier Sated Corral* Simmer all ingredients in a 6- to 8- quari pot until meat is tender—2 to 3 hours. Add seasonings to taste. PASTA E F A G IO L I the unique taste of Rusher s Srrlotn Tips Dinner Featuring a generous portion of |uicy Sirkxn Tips smothered m sauteed onions Regularly $4 19. this tempting dinner is ow only $3 29 Last but not least your third special introduces you to f Sirloin Tips f”Sirloin Tips- 1" I Westerner Dinner Dinner Sandwich I . Feb 4th thru $3.29 $3.29 I Feb 14th Feb. 3 thru Feb 14th •1.59 Feb 3 thru Feb 14th 1 I C« Coupon »sad ’ey on« puren««« o< S rty n tips 0m O w n * O w n * maud«« S « o w 'o s M > M poisto O« «nd spsd O w n« dews noi mcAjds M v o s g s o> ’ 0« MSSWT C u s to m s ’ <"U «I p o , S K A K A O M S S IM O’* « '.s > d «am r<e >»F"b*e© 1 ton, re o urn is in acccmzmho aocoaumo r ■ so-<o> I . 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Now Serving Breakfasts Mon -Fri 6 am to 11 am a Sat.-Sun. 7 am to noon PORTLAND 425 Northeast Oregon Street (Between Union and Grand,
