Greetings Creekers, I set my alarm and got up early this morning so I could be time efficient. I would get this column out of the way and get on with all the other things I have planned for today. First though, I required a coffee. I chose a nice mug, used the areopress, had one sip, wandered around a bit and then lost it. (My coffee NOT my mind, although one could argue that point.) I won’t tell you how long it took me to find it but let’s just say that it was stone cold when I located it. Not a stellar start to the day so I will just launch in and see where I go.
So, here it is, September. Kids are back at school and soon activities will be starting up. If you are teaching or leading a fall class or activity for any age group and would like people to know about it, please let me know the details and contact info so I can list them in a future column: [email protected].
The other day I was walking towards the school and came across several people with their bums in the air industriously weeding the Legacy Garden. Those roadside gardens with their bright spring and summer flowers and fall foliage are so beautiful and a gift to our community. So, I thanked the weeders. The Roberts Creek Legacy Gardens are coordinated by the Roberts Creek Community School and there is a core group of volunteers who maintain them. They need help though and this Saturday, Sept. 7, there is a work party from 9:30 a.m. to noon. Everyone is welcome to come and help move invasive plants get the garden in shape for fall. No experience is needed but bring gloves and tools if you have them. If you have an hour or two to spare, it’s a great way to contribute to the beauty of the Creek.
Honeybear, a Vancouver based quartet will be playing at the Legion tonight (Friday). They play old-school American soul, blues and roots. 8 p.m. Tickets $20-$30.
If you are a Tom Petty fan, then head down to the Legion tomorrow night for Maryjane’s Last Dance. MJLD is a five-piece Vancouver based Tom Petty tribute band led by Steve Mathieson. 9 p.m. Tickets $20-$25.
So, if you are someone who saves up all their dancing energy for one big yearly all out shake up, or go dancing every weekend, look lively and get your tickets now. Five Alarm Funk is coming to the Hall Sept. 27 and 28. Friday’s event is an all-ages show that starts at the reasonable hour of 8 p.m., good for kids and old people. All you late night partiers can go on Saturday night when the show doesn’t start until 9:30 p.m. Five Alarm Funk is a percussion and horn fueled funk band that hits the stage like a train and will keep you dancing all night. Tickets are $30 in advance at tickettailor.com or $35 at the door. Both events are licensed.
On the art front, the Gibsons Public Art Gallery is featuring an exhibit by Maurice Spira. Maurice has been painting in his Roberts Creek studio for more than 30 years and his work has been part of international exhibitions as well as one-man shows across Canada. This particular exhibit is a collection of his portrait paintings and drawings and I am really looking forward to seeing it. When you are in Lower Gibsons, be sure to stop by the GPAG and check it out. It’s up until Sept. 22.
Last week’s column mentioned the new mural behind the library. My listing of the seven artists involved led to the impression that there are seven panels. Actually, some of them are collaborations so there are in fact only four panels, but it doesn’t make it less worth checking out. (Editor’s note: That was my mistake in the cutline, my apologies to the artists, Creekers and Yvonne!)
I also mentioned going in search of wild blueberries and I am here to report that it is well worth the effort of making your way up the mountain, if you’re inclined to that sort of thing. It’s a bumper crop, enough for the bears and you. I don’t want to lie to you, it’s slow picking but I got enough to enjoy by the bowl (with full fat yogurt, balsamic vinegar drizzle and crumbled amaretti biscuits, yum!) and to make this conserve:
Wild blueberry lemon and walnut conserve
1/2 cup water
1 qt. wild blueberries (or cultivated ones, but it will be inferior and you can’t boast of your effort)
Sugar
1 large lemon (organic), seeded and sliced paper thin
1/2 c. broken walnuts
1/2 tsp cinnamon
Cook the berries and water until tender. Measure and for each cup of berries add 3/4 – 1 cup of sugar (depending on how sweet you like it )
Add remaining ingredients and simmer, stirring frequently, until thick. Pour into sterilized jars and seal in a water bath using instructions from any jam recipe.
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