STEVEN CHUA photo Left: the result of Steven Chua’s trying experience in the kitchen. Right: Chua resentfully cuts a squash as part of his assigned soup mission. Soup squashes Student spirit A reporter had a less than soup-tacular experience with this recipe By STEVEN CHUA s part of the Voice’s Feed-a-Stu- dent initiative, I was tasked to turn a squash into roasted but- ternut lentil soup. It was a curious editorial choice, given that the most complicated dish I can prepare is microwaved instant cof- fee. The process of transforming other- wise healthy ingredients into radioac- tive goo began at the grocery store. Rummaging through the variety of squashes at the farm market was an exhausting process. The assorted round, skinny, dark and pale vegetables all looked menac- ing in the dimly lit store, comparable to a gang of hoodlums waiting in a dark alley, ready to mug a victim. In this case, I was that victim. Picking up each squash and examin- ing it proved to be a painful process. Many of the vegetables were not co- operative and put up a spirited fight. Prickly hides pierced my skin, and lifting the heavy legumes tweaked my spinal cord. Amidst the pain, I pulled myself to- gether and managed to drag one squash from the farm market to my kitchen. It was there I would begin experi- menting on the vegetable. But of course, it was a task that could not be undertaken alone. Muscle was required. Therefore, a starving UBC engineer student by the name of Andrew To- palov was enlisted to intern at the kitchen. A friend of mine, I chose him for the job because I was well aware of his culinary talents. He is especially noted for his ability to toast bread. We then proceeded to ready the ingredients. The squash was decapitated and thrown into the oven at 200 C (or 400 F). Once reaching a squishy consisten- cy, the vegetable was gutted like a fish and its insides were thrown into a bowl. Lentils, turmeric and 600 ml (or 2.5 cups) of water were heated in a sauce- pan for 10 to 15 minutes. The water was then drained and the remaining condiments were thrown into the same bow] holding the squash’s guts. All ingredients in the bowl were mashed into a paste. Onions, garlic and ginger were diced into bits and thrown into a pan lac- quered with vegetable oil and curry powder. Once the ingredients in the pan were translucent, the squash-lentil paste was added, and three cups of water were poured in as well. Lemon juice was added and stirred into the mix. Salt and pepper joined the fray. However, the monster that emerged from the pan was inedible and had to be subdued. Too chunky to consume, the paste was obviously still trying to evade our stomachs. Consequently, it was thrown into a blender, eviscerated and garnished with cilantro. The end product tasted like a de- lightful cross between prison food and compost. Topalov will now be able to defer starvation for about a week. 0 YQU FY It en yourself’ - 1 medium butternut squash, about 5 cups (1.25 L), diced, seeds reserved - 2 Tbsp (30 mL} vegetable oil - 1 cup (250 mL) red or yellow lentils - 1 tsp (5 mL) turmeric -1tsp (5 mL) cumin seeds - 1 medium onion, finely chopped - 3 garlic cloves, minced -1in (2.5 cm) piece fresh ginger, minced -1tsp (5 mL) garam masala or curry powder - Salt and pepper to taste Juice of 1/2 lemon, about 1 Tbsp (15 mL} - Cilantro for garnish Source: alive.com Saving $$$ made easy As Christmas gets closer, students feel pressure on their pocketbooks By GILLIAN HAMES party hard, eat too much and give gifts to loved ones. However, stu- dents already swamped with debt may find themselves dreading the inevita- ble extra spending this time of year. Scott McLean, Langara economics department chairman, recommends students plan out budgets to help themselves keep track with their cur- rent spending habits. This helps them understand how much money they actually have to spend, and allows them to prioritize and make choices. “Financial problems are heightened around Christmas,” he added. McLean said that though it is a rela- tively easy thing to do, many people just don’t budget their money, and end up living outside of their means. “TI think people generally tend to push problems down the road. [It’s] easier these days to go past our limits [. ..] because there’re things called credit cards,” he said. “They let us take out more money from our bank account than we actually have.” Additionally, McLean recommended looking at what we have spent money on in the past. “Then you can actually look at your data and say...‘where is my money go- ing?” Many banks provide this service to their clients, creating graphs that break down how much a person spends on rent, food and entertainment per month. Shirley Kamerling-Roberts, Langara manager of student assistance pro- grams at financial aid services, said in an email that the department recom- mends student employment as a source of extra income to help cover extra ex- penses. A lot of retail establishments, such as Canada Post often hire extra help around the holidays. She also sug- gested making homemade gifts and hosting potluck parties to save money. McLean also explained it is impor- tant to remind ourselves what exactly we are saving money for in the long run. “That money that you save is go- ing to mean something down the road,” he said, explaining that if we can keep our goals in mind, it will help us make positive choices to achieve them. T: holidays are a good excuse to SPCA says to give an older pet a home It’s Adopt a Senior Pet Month, which encourages awareness about adopting older cats and dogs that need homes, as well as teaching the benefits. By JULES KNOX s their noses touch for the very Ai time, it quickly becomes lear that some things are just meant to be. Olly, a fuzzy 11-year-old cat with a chilled-out attitude, seems to be doing just fine with his new adopted dad, Ru- wan Fernando, as he climbs onto his owner’s lap for an impromptu after- noon nap. Fernando is beaming. November has been designated Adopt a Senior Pet month by the SPCA to raise awareness about the benefits of adopting older pets. “Tt just seems like the right thing to do,” Fernando says. “These animals de- serve better than to spend the rest of their lives in cages.” Fernando says he has no regrets about deciding to adopt an older pet. “T want to give Olly his last few years with a family that really loves him,” he says. There are several advantages to adopting a senior pet, says SPCA spokeswoman Sabrina Stecyk. “Because older pets are already set in their ways, it’s easier to gauge an animal’s temperament and match it to the new owner’s personality.” They are much less likely to develop behavioural issues or sudden problem- atic medical conditions like allergies, she says. “You just know what you’re getting. But most importantly, you’re giving an animal a second chance at a real life,” says Stecyk. “And there’s a certain satisfaction in that.” Diane St. Louis has adopted many senior pets over the years and volun- teers at various animal shelters when she has extra time. Shelters have a tough time adopting out senior animals because they’re not as playful or cute, she says. “But I like older pets because they’re more relaxed,” she says. “They just don’t demand as much attention.” They’re also less fuss because they’re usually already housebroken, she says. “Ease your sense of guilt in life by adopting an older pet.” “T would totally love to adopt an old- er animal,” says Ajania Thavakuma- ran, a Langara arts and sciences stu- dent. “I think it would be special because so few people consider it.” She says that a disadvantage to adopting an older animal is missing out on seeing it grow up. “Those first few months can be pretty cute,” she says. For prospective pet owners consid- ering animal adoption, the SPCA offers a discount on fees for animals over eight years. Adopting a senior cat or dog will only cost $75 instead of $149 for cats or $299 for dogs. In addition, new senior pet owners will usually save on neutering or spaying costs. this month BP ebAL. Some: -e ! os JULES KNOX photo Ruwan Fernando visits with his new companion Olly, an 11-year-old cat he adopted during Adopt a Senior Pet Month. AaSPM takes place every November.