When there’s something great at the other end, people gladly wait in line. 


The man ahead us joked he wouldn’t stand this long in a line up for a restaurant. Around 60 to 70 people were waiting outside to get into the noisy, crowded Warren Memorial Hall a couple of Sundays ago — for the fall supper, of course. 


I grinned and immediately felt thankful for many things. 


For the unabashed friendliness of those ahead and behind us in line, and their patience.


For the diversity of the crowd. This was a crowd of young and old, both eating and serving. 


For fall suppers that happen without fail every year, and for the jovial crowd that annually comes to feast on delicious food prepared by those who still know how to cook from scratch. 


And for the place it all happens. Life runs at a stressful, frenetic pace nowadays, and rural neighbours can go days, weeks, or months without seeing one another. Yet, we find time for these community gatherings. And while rural volunteers are burned out and sometimes hard to find, a legion of cooks, servers, ticket takers, drivers and dishwashers can still pull off supper for 1,000-plus. And we seldom stand in line much outside bigger centres. If we do, there’s rarely that detached coolness among strangers; waiting in line is a chance to catch up with whoever we’re waiting with. 


This weekend let’s be thankful for where we live — our farms and small towns. We live here, not because we have to, but because we want to. 


Best wishes for Thanksgiving! 





Oven-Roasted 
Root Vegetables


This recipe comes from Modern Mustard the 2011 recipe collection of the Saskatchewan Mustard Development Commission. You can download the entire collection from the consumer site of www.saskmustard.ca 


• 4 small beets, peeled, quartered
3 carrots, peeled, cut into 4 pieces diagonally
3 parsnips, peeled, cut into 4 pieces diagonally
1 small rutabaga, cut into 12 wedges
1 medium onion, peeled, cut into 6 wedges
6 cloves, garlic, skinned
1/2 c. water
1/4 c. whole grain mustard
2 tbsp. canola oil
2 tbsp. maple syrup
2 tsp. chopped fresh rosemary or thyme
Salt and pepper, to taste





Mustard Curry 
Vegetable Scallop


This recipe is from the same website found in the Inspired by Mustard recipe group. 


• 4 c. chopped cabbage
4 c. frozen mixed vegetables
1 tbsp. butter or margarine
1 small onion, diced
1 clove garlic, minced
1/2 tsp. curry powder
2 tbsp. all purpose flour
3/4 c. 1 % milk
1 250 g. pkg. light cream cheese, cubed
1 tbsp. prepared mustard
1/2 c. dry bread crumbs
1 tbsp. melted butter or margarine


Mushroom, Turkey 
and Rice Casserole


There will be leftovers after Monday. Here’s a great way to use up your left over turkey. 


• 2 tbsp. olive oil
1 lb. sliced fresh Crimini or white mushrooms
1 c. sliced celery
3/4 c. sliced green onion
2 cloves garlic, minced
1 tsp. each dried thyme leaves and sage leaves or 1/2 – 3/4 tsp. (2-3 ml) if using ground thyme and ground sage.
1 tsp. salt
1/2 tsp. pepper
4 c. cubed, cooked turkey breast
4 c. cooked brown and wild rice*
2/3 c. poultry stock
1/2 c. coarsely chopped pecans
2 tbsp. chopped parsley (optional)


In large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; sauté for three minutes. Stir in thyme, sage, salt, pepper; sauté for two minutes and add poultry stock. Remove from heat and set aside. In 2-1/2 to three quart casserole combine turkey, rice, and pecans, stir in mushroom mixture. Bake in 350 F oven for 25 minutes or until heated through. Garnish with parsley if desired. 


*To cook rice: In medium saucepan bring 2-1/2 cups (625 ml) water to boil. Add 1 cup (250 ml) uncooked brown and wild rice mix. Cover and reduce heat to simmer for 35-45 minutes or until water is absorbed and rice is until tender.