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What's Cookin'?
Victoria invents recipes
By REBECCA WELLS
With a chef for a sister and a
grandmother who ran her own
cooking business, Victoria Paul
comes from quite a line of cooks.
Not surprisingly, she also has fun
in the kitchen.
Since she recently had the
chance to visit Italy, her culinary
.persuasions have been leaning
more toward European and Medi-
terranean cuisine.
"I loved it! I loved the culture
and I loved the food and wine, of
course," Victoria says of her time
in Italy. "It was really great to go
out and see how other countries
and societies kind of function and
what I like and what I don't like."
LIVING in Italy, Victoria had
the chance to visit Pisa, Sylvania,
Venice and other well-known Ital-
ian areas, as well as wineries in
the countryside.
Carnivale, a famous festival
where everyone donned costumes
and even stars and celebrities
showed up to join in the celebra-
tion, was one of the highlights of
her stay.
"It was great!" she reminisces.
"I'm very lucky that I was able to
have that experience."
Originally from California, she
grew up and graduated from high
school here in Western Washing-
ton before the opportunity arose to
visit Italy.
Cultural differences between
Italy and the United States soon
caught her attention, too. For in-
stance, she was amused to learn
how scandalous American per-
spectives on relationships seem to
an Italian's viewpoint.
"WOMEN THERE really, re-
ally, really cater to the men." she
noticed.
On the other hand, she was sur-
prised to find out men commonly
live with their parents well into
their 30s and 40s, until they man-
age to build a house of their own
and marry.
"So it's not uncommon to be
dealing with a mamma's boy," Vic-
toria says.
Siestas were a new concept for
her to deal with in scheduling her
days over there. During this cus-
tomary, three-hour lunch break,
just about every establishment
closes up shop so personnel can
enjoy a full, extensive meal fol-
lowed by a nap before returning to
work.
This meant she had to make
sure she had everything she need-
ed, from gas to last-minute gro-
ceries, before siesta. Otherwise,
she had to wait for everything to
reopen a few hours later. Coming
from the non-stop, 24-hours-a-
day, seven-days-a-week society in
America, Victoria felt quite a bit of
culture shock in trying to adjust to
the slower-paced, Italian lifestyle.
"It's kind of hard," she says.
EVEN SHOPPING in Europe
had a different approach. She saw
women carrying their own bags
'and carts to purchase just what
they needed for a week from little
corner markets and small stores.
Mega supermarket chains aren't
as popular over there.
"Everything is bought fresh,"
Victoria recalls. "They're not like
us, where there's a lot of junk food
To make round pegs in square
WORKING AT a little grocery store in Shelton reminds
Victoria Paul of the corner markets where she shopped
while spending time in Italy.
and stuff that goes really quick."
This contrast followed her home
this spring when she accepted a
job as a cashier at the Shop and
Hop store in downtown Shelton.
Her parents, Gerald and Joan Els-
berry, own a chain of these little
grocery stores in the area. She's
been coaqmuting to work from the
Centralia-Chehalis area.
"I found it to be a great transi-
tion, because I love to sell and I
love working with people," Victo-
ria says. Enjoying the personal,
one-on-one atmosphere the shop
allows her to have with customers,
she is reminded of the little stores
she shopped at in Europe. Instead
of a continuous row of shelves full
of various products, her family's
little shop sells a broad assort-
ment of merchandise on a more
compact scale. She has become
so used to the discount prices at
her workplace, price tags at other
stores sometimes shock her.
BUT WHAT SHE enjoys most
about her job is finding creative
ways to incorporate goods sold at
the store into meal plans. With
her bubbly personality, she has
fun spontaneously recommending
new cooking ideas to her custom-
ers as they consider possible uses
for an item, even if she hasn't tried
the recipe yet herself.
"And it's exciting for me to tell
people different recipes," she says.
"I just pop recipes out like that!"
She has found it less expensive
to make a meal from scratch using
food she sees on sale rather than
buying something pre-seasoned,
prepackaged or ready-made.
Eventually, she would love to
enhance her culinary skills by
taking and later teaching cooking
classes.
"Because I personally love to
cook and I love entertaining peo-
ple in that way," she says.
THESE DAYS, SHE enjoys ex-
ploring restaurants around Shel-
ton during her lunch breaks from
work, sampling the local flavor.
However, her retail days recently
came to a close as she moved on to
a career involving the palate from
a very different angle: She became
a dental assistant in Olympia.
She has completed a six-month
training program in the dental
field and has experience volun-
teering in dentistry when needed.
Though she enjoys working in
sales, dentistry's competitive pay,
benefits and regular office hours
appealed to her. Someone she re-
ally admired who worked as a den-
tal assistant also influenced her
decision.
Victoria shared a recipe for an
Italian-inspired appetizer. Most of
the ingredients are items she has
come across at work.
Chicken Artichoke
Bruscetta
Ingredients:
l fresh baguette loaf
2 6-oz. jars of marinated artichoke
hearts
1/2 C. red onions, chopped
1/4 C. cherry tomatoes, chopped
1 chicken breast, cooked and
shredded or one 12-oz. can of
chicken
2 Tbsp. olive oil
1/2 C. fresh Parmesan cheese, grat-
ed
Preparation:
Cut baguette loaf into 1-inch
slices. Lightly brush top of bread
with olive oil and line up the slices
on a baking sheet. Toast them in
the oven for eight minutes or until
toasty. Remove from oven and set
aside.
Chop artichokes into small
chunks and add the chopped red
onions, cherry tomatoes and shred-
ded chicken. Lightly mix these in-
gredients together and add about
two tablespoons' worth on top of
each bread slice. Bake for 10 min-
utes in the oven and then take out
and sprinkle fresh Parmesan on
top.
Unless otherwise noted, all
events take place at the Mason
County Senior Activities Center
at 826 West Railroad Avenue. The
senior center hours are from 8 a.m.
to 4 p.m. The center's telephone
desk (426-7374) is closed for lunch
from noon till 12:30 p.m.
Adult lap swimming is set for
11:15 a.m. weekdays and noon
on Saturday at the Shelton High
School Pool.
Friday, September 7
8:30 a.m., Tai Chi class.
9-11 a.m., line dancing.
Noon, potluck.
12:30 p.m., receptionist meet-
ing.
6:30-10 p.m., Old Time Fid-
dlers.
Monday, September 10
8:30 a.m., Tai Chi class.
9 a.m., beginning line dancing
and Wrinkles of Washington trip.
10-11 a.m., line dancing.
12:45 p.m., pinochle.
1 p.m., watercolor painting.
Tuesday, September 11
Foot care by appointment.
9 a.m., Puyallup Fair trip.
9-10 a.m., line dancing.
9 a.m.-1 p.m., sewing circle.
10-11 a.m., intermediate and
advanced line dancing.
10:30 a.m., information and as-
sistance with Merridee Anderson.
1 p.m., bridge.
Wednesday, September 12
8:30 a.m., Tai Chi class.
9 a.m., line dancing.
12:30 p.m., game day.
12:30 p.m., open-air drawing
class.
1 p.m., travelogue.
Thursday, September 13
9-11 a.m., line dancing.
9-11 a.m., EZ Crafters.
11 a.m., blood-pressure checks.
1 p.m., bingo.
Union ¢
to bake
this
New
Union plans its
community salmon
event will run from 1
on Saturday, September
Union Fire Hall.
Admission for
while children ages 6
may eat for $5.
and younger will be fed
Proceeds will benefit
building fund.
More information is
by calling
7855 between 10 a.m.
Peters' Theatre 0fl
Now acce
Beginning to
Ballet. Jazz
Modern
Ages 3 and
Starting
week of Se
For additional information, c
Peters' Theatre of
(360) 426.1
grande_jete@qwest.i
Wrinkles of
Presents
At to
... A Tank Town Tale
Directed by Michele Penberthy 4
Musical direction by Nathan Youn
For more
call
September 7, 8, 9, 2007
Washington Center for the Performing
m m m mmmmm mmml m mm mmm m m m
Fest singers I BACK TO SCHOOL
mmzdentifled i Specml
A photo caption in last week's ]
edition of The Journal incorrectly
• identified the Master's Singers as [
the New Community Church of
Union worship band.
holes fit The Master's Singers appeared
Includes: * Starting and charging
is difficult, no doubt, in a photo collage depicting enter- [
but once they're in it s every bit tainment at Festival of Hope 2007 * Oil change system test
as hard to get them out. in Shelton. [ : Tire rotation • Inspect fluids
Brake check • Check belts and hoses
I
II W0000lts*M°st cars and s,
432 8771 I ,
(;u/ion00 H,lr I)ooilW '
Auto * Truck
[ Dmestic °
Come and join us at our full-service salon
• Foils, hair colors, perms
• Men's & women's haircuts
• Razor cutting
• Waxing. eyebrows, lip, chin
Relax with a Cm,n Anderson
Page 14 - Shelton-Mason County Journal - Thursday, September 6, 2007
I
I
I
k
Z 321 S. 2nd St.
Downtown Shelton 426"'
Family owned & Open 8am-5pm Monday-Friday www.vanderwals
operated since 1942 .............
.,m
What's Cookin'?
Victoria invents recipes
By REBECCA WELLS
With a chef for a sister and a
grandmother who ran her own
cooking business, Victoria Paul
comes from quite a line of cooks.
Not surprisingly, she also has fun
in the kitchen.
Since she recently had the
chance to visit Italy, her culinary
.persuasions have been leaning
more toward European and Medi-
terranean cuisine.
"I loved it! I loved the culture
and I loved the food and wine, of
course," Victoria says of her time
in Italy. "It was really great to go
out and see how other countries
and societies kind of function and
what I like and what I don't like."
LIVING in Italy, Victoria had
the chance to visit Pisa, Sylvania,
Venice and other well-known Ital-
ian areas, as well as wineries in
the countryside.
Carnivale, a famous festival
where everyone donned costumes
and even stars and celebrities
showed up to join in the celebra-
tion, was one of the highlights of
her stay.
"It was great!" she reminisces.
"I'm very lucky that I was able to
have that experience."
Originally from California, she
grew up and graduated from high
school here in Western Washing-
ton before the opportunity arose to
visit Italy.
Cultural differences between
Italy and the United States soon
caught her attention, too. For in-
stance, she was amused to learn
how scandalous American per-
spectives on relationships seem to
an Italian's viewpoint.
"WOMEN THERE really, re-
ally, really cater to the men." she
noticed.
On the other hand, she was sur-
prised to find out men commonly
live with their parents well into
their 30s and 40s, until they man-
age to build a house of their own
and marry.
"So it's not uncommon to be
dealing with a mamma's boy," Vic-
toria says.
Siestas were a new concept for
her to deal with in scheduling her
days over there. During this cus-
tomary, three-hour lunch break,
just about every establishment
closes up shop so personnel can
enjoy a full, extensive meal fol-
lowed by a nap before returning to
work.
This meant she had to make
sure she had everything she need-
ed, from gas to last-minute gro-
ceries, before siesta. Otherwise,
she had to wait for everything to
reopen a few hours later. Coming
from the non-stop, 24-hours-a-
day, seven-days-a-week society in
America, Victoria felt quite a bit of
culture shock in trying to adjust to
the slower-paced, Italian lifestyle.
"It's kind of hard," she says.
EVEN SHOPPING in Europe
had a different approach. She saw
women carrying their own bags
'and carts to purchase just what
they needed for a week from little
corner markets and small stores.
Mega supermarket chains aren't
as popular over there.
"Everything is bought fresh,"
Victoria recalls. "They're not like
us, where there's a lot of junk food
To make round pegs in square
WORKING AT a little grocery store in Shelton reminds
Victoria Paul of the corner markets where she shopped
while spending time in Italy.
and stuff that goes really quick."
This contrast followed her home
this spring when she accepted a
job as a cashier at the Shop and
Hop store in downtown Shelton.
Her parents, Gerald and Joan Els-
berry, own a chain of these little
grocery stores in the area. She's
been coaqmuting to work from the
Centralia-Chehalis area.
"I found it to be a great transi-
tion, because I love to sell and I
love working with people," Victo-
ria says. Enjoying the personal,
one-on-one atmosphere the shop
allows her to have with customers,
she is reminded of the little stores
she shopped at in Europe. Instead
of a continuous row of shelves full
of various products, her family's
little shop sells a broad assort-
ment of merchandise on a more
compact scale. She has become
so used to the discount prices at
her workplace, price tags at other
stores sometimes shock her.
BUT WHAT SHE enjoys most
about her job is finding creative
ways to incorporate goods sold at
the store into meal plans. With
her bubbly personality, she has
fun spontaneously recommending
new cooking ideas to her custom-
ers as they consider possible uses
for an item, even if she hasn't tried
the recipe yet herself.
"And it's exciting for me to tell
people different recipes," she says.
"I just pop recipes out like that!"
She has found it less expensive
to make a meal from scratch using
food she sees on sale rather than
buying something pre-seasoned,
prepackaged or ready-made.
Eventually, she would love to
enhance her culinary skills by
taking and later teaching cooking
classes.
"Because I personally love to
cook and I love entertaining peo-
ple in that way," she says.
THESE DAYS, SHE enjoys ex-
ploring restaurants around Shel-
ton during her lunch breaks from
work, sampling the local flavor.
However, her retail days recently
came to a close as she moved on to
a career involving the palate from
a very different angle: She became
a dental assistant in Olympia.
She has completed a six-month
training program in the dental
field and has experience volun-
teering in dentistry when needed.
Though she enjoys working in
sales, dentistry's competitive pay,
benefits and regular office hours
appealed to her. Someone she re-
ally admired who worked as a den-
tal assistant also influenced her
decision.
Victoria shared a recipe for an
Italian-inspired appetizer. Most of
the ingredients are items she has
come across at work.
Chicken Artichoke
Bruscetta
Ingredients:
l fresh baguette loaf
2 6-oz. jars of marinated artichoke
hearts
1/2 C. red onions, chopped
1/4 C. cherry tomatoes, chopped
1 chicken breast, cooked and
shredded or one 12-oz. can of
chicken
2 Tbsp. olive oil
1/2 C. fresh Parmesan cheese, grat-
ed
Preparation:
Cut baguette loaf into 1-inch
slices. Lightly brush top of bread
with olive oil and line up the slices
on a baking sheet. Toast them in
the oven for eight minutes or until
toasty. Remove from oven and set
aside.
Chop artichokes into small
chunks and add the chopped red
onions, cherry tomatoes and shred-
ded chicken. Lightly mix these in-
gredients together and add about
two tablespoons' worth on top of
each bread slice. Bake for 10 min-
utes in the oven and then take out
and sprinkle fresh Parmesan on
top.
Unless otherwise noted, all
events take place at the Mason
County Senior Activities Center
at 826 West Railroad Avenue. The
senior center hours are from 8 a.m.
to 4 p.m. The center's telephone
desk (426-7374) is closed for lunch
from noon till 12:30 p.m.
Adult lap swimming is set for
11:15 a.m. weekdays and noon
on Saturday at the Shelton High
School Pool.
Friday, September 7
8:30 a.m., Tai Chi class.
9-11 a.m., line dancing.
Noon, potluck.
12:30 p.m., receptionist meet-
ing.
6:30-10 p.m., Old Time Fid-
dlers.
Monday, September 10
8:30 a.m., Tai Chi class.
9 a.m., beginning line dancing
and Wrinkles of Washington trip.
10-11 a.m., line dancing.
12:45 p.m., pinochle.
1 p.m., watercolor painting.
Tuesday, September 11
Foot care by appointment.
9 a.m., Puyallup Fair trip.
9-10 a.m., line dancing.
9 a.m.-1 p.m., sewing circle.
10-11 a.m., intermediate and
advanced line dancing.
10:30 a.m., information and as-
sistance with Merridee Anderson.
1 p.m., bridge.
Wednesday, September 12
8:30 a.m., Tai Chi class.
9 a.m., line dancing.
12:30 p.m., game day.
12:30 p.m., open-air drawing
class.
1 p.m., travelogue.
Thursday, September 13
9-11 a.m., line dancing.
9-11 a.m., EZ Crafters.
11 a.m., blood-pressure checks.
1 p.m., bingo.
Union ¢
to bake
this
New
Union plans its
community salmon
event will run from 1
on Saturday, September
Union Fire Hall.
Admission for
while children ages 6
may eat for $5.
and younger will be fed
Proceeds will benefit
building fund.
More information is
by calling
7855 between 10 a.m.
Peters' Theatre 0fl
Now acce
Beginning to
Ballet. Jazz
Modern
Ages 3 and
Starting
week of Se
For additional information, c
Peters' Theatre of
(360) 426.1
grande_jete@qwest.i
Wrinkles of
Presents
At to
... A Tank Town Tale
Directed by Michele Penberthy 4
Musical direction by Nathan Youn
For more
call
September 7, 8, 9, 2007
Washington Center for the Performing
m m m mmmmm mmml m mm mmm m m m
Fest singers I BACK TO SCHOOL
mmzdentifled i Specml
A photo caption in last week's ]
edition of The Journal incorrectly
• identified the Master's Singers as [
the New Community Church of
Union worship band.
holes fit The Master's Singers appeared
Includes: * Starting and charging
is difficult, no doubt, in a photo collage depicting enter- [
but once they're in it s every bit tainment at Festival of Hope 2007 * Oil change system test
as hard to get them out. in Shelton. [ : Tire rotation • Inspect fluids
Brake check • Check belts and hoses
I
II W0000lts*M°st cars and s,
432 8771 I ,
(;u/ion00 H,lr I)ooilW '
Auto * Truck
[ Dmestic °
Come and join us at our full-service salon
• Foils, hair colors, perms
• Men's & women's haircuts
• Razor cutting
• Waxing. eyebrows, lip, chin
Relax with a Cm,n Anderson
Page 14 - Shelton-Mason County Journal - Thursday, September 6, 2007
I
I
I
k
Z 321 S. 2nd St.
Downtown Shelton 426"'
Family owned & Open 8am-5pm Monday-Friday www.vanderwals
operated since 1942 .............
.,m