by Lyn
Cook
Since Shirley Ann graduated from the University of Guelph,
Macdonald Institute in 1962, she has played an active and very diverse
role in the Home Economics profession. She has been an active member
of the Canadian, Ontario and Toronto Home Economics Associations, and
in 1988 coordinated the annual CHEA conference held in Guelph. She
maintains close ties and has been actively involved in the Macdonald Institute
Alumni Association and was honored for her many years of volunteer work
during the 100th anniversary celebrations last year.
From her early days as a Home Economist at Salada Foods,
to teaching undergraduates at Macdonald Institute, to managing her
consulting business, Shirley Ann’s work has touched the lives of many
fellow Home Economists who have had the opportunity to work with her
and many consumers who may have tried her recipes that have included
ingredients from aioli to zwieback and everything in between. Her curiosity
and love of food, along with the wonderful ability to think ‘outside of
the box’ have resulted in projects for numerous clients in recipe development,
food styling, TV presentations, food and product demonstrations, large
and small appliances and cookbooks and more.
Shirley Ann’s enthusiasm and curiosity have led her to continuously
search, learn and try new ideas and her love of travel has given
her the opportunity to expand what she may have first read about in
Gourmet or Bon Appétit.
Through her travels around the world, she has made friends
in many countries and learned, first hand in their kitchens, the essence
and importance of ingredients and techniques, then shared the ideas
in her next project.
In addition to her own professional career, Shirley Ann
has been involved and supported her husband Allan in Ontario Good
Roads, Grand River Conservation Authority and Wellington county activities.
She has played an active role in her church; been a tremendous support
for all members of hers and Allan’s family; and raised two successful
children.
Shirley Ann is an active humanitarian, helping everyday
people with everyday problems.
She continuously looks for ways to ease the path for family,
friends and neighbors with a call, a visit, or a meal for an elderly
person who is not very mobile, or someone who is recovering from an
operation or an illness, or a bereaved friend or family. Someone once
said, "If you need something done, ask a busy person". But, the wonderful
part about knowing Shirley Ann is that you do not even have to ask. She
instinctively knows when, where and how to help and is often the first
one there to do so.
Shirley Ann has enjoyed a very successful career that is
unmatched by many of her peers but has touched them in so many positive
ways. She deserves the recognition of her peers at OHEIB for her exemplary
career.
Shirley Ann Holmes is my friend and mentor and a very deserving
recipient of Sally Henry Award 2004.
Congratulations!
And Shirley Ann Holmes replied:
Since I was so surprised, stunned, shocked and speechless
when I received the Sally Henry Award on Wednesday May 26, I wanted
to express my thanks. Thank you to the Board of Directors for selecting
me and once again to my good friend and colleague Lyn Cook for her nomination
and her presentation.
I feel very privileged to have received this award from
my peers in memory of a professional who gave me inspiration as a
student to pursue a job as a Home Economist in Business. At the end
of my third year at university I spent the summer working in the Bakery
Research Lab at Canada Packers. At that time Sally Henry was Director
of the Canada Packers Test Kitchen and she along with her assistant,
Carol Ferguson were developing recipes for "BAKING for the love of it".
Much to my excitement they requested the Bakery Research
Lab to re-test all the recipes, giving me my first experience in recipe
testing. In my fourth year the home economist from Chatelaine came to demonstrate
and talk about food styling and recipe develop- ment. After that I knew
I was hooked and have loved it ever since. As Lyn mentioned, I am passionate
about travel - to learn about new ideas, foods and techniques in other
areas and cultures.
It was also a thrill that night for me to be accompanied
by another good friend and colleague, Marg Howard who has been my mentor
for many years... so thanks to her too for much encouragement over the years.
I also want to thank my husband Allan not only for his
encouragement with the various projects in my pro- fession but also
in getting my degree. I was very unhappy at university and wanted to
quit until I finally got a chance to take the home economics courses,
which I loved...thank goodness he insisted I stick with it.
It is an honour to have my name on the plaque of the silver
bowl with this special group of people, so thanks again to everyone.
Shirley Ann was a charter
member of Cuisine Canada, founded in 1995 by Anita Stewart:
Anita was the driving force behind the first Northern Bounty,
a national symposium on Canadian Cuisine, held in September 1993
in Stratford, Ontario. It was a landmark conference, with participants
from all corners of Canada and every segment of our culinary community.
The papers presented at the symposium were published
in book form by Random House Canada as
Northern Bounty: A Celebration
of Canadian Cuisine, which Anita co-edited with Jo Marie Powers.
From this beginning
it became apparent that there was a need and desire for culinary
communication across Canada. Along with a passionate group of industry
leaders, Anita founded Cuisine Canada in 1995 and served as its first
Executive Director.
Shirley Ann has written a very
successful book:
Easy Bread Machine Baking:
More than 100 new recipes for sweet and savoury loaves and shaped
breads
(Paperback)
It was reviewed on the Tony Aspler,
the Wine Guy website:
http://www.tonyaspler.com/pub/articleview.asp?id=67&s=6
August 30, 2001:
Bread machines just may be the neatest new appliance to
come along in decades; for all those gourmands who understand and
crave good bread and find themselves in the back of beyond for the
summer, it surely is the answer! Don't have one yet? Well, read on,
and you'll be headed for your nearest appliance store to look them over!
Of course you have to have directions and recipes to
operate this new gadget, and hot off the press is a wonderful new
cookbook, Easy
Bread Machine Baking, by Home Economist Shirley Ann Holmes.
All the recipes are a fabulous read, and the instructions are clear and
concise. And if you are a diehard bread maker from scratch, you will
still enjoy the recipes with new flavour combinations in this book.
We had to try the fougasse, and while it may be gilding
the lily, topped the finished product with a sinfully rich tapenade from
Olives, Anchovies and Capers by Georgeanne Brennan. We've also included
her recipe for anchoïade, a pungent, garlicky dipping sauce for bread or
raw vegetables.
Maybe
you’re not in the South of France right now, but shut your eyes as you
savour these recipes and you’ll be instantly transported to Provence.
Fougasse
1¼ cups water
2 Tbsp olive oil
¾ tsp salt
3 cups all-purpose or bread flour
2 tsp bread-machine or instant yeast
Topping
2 Tbsp olive oil
1 tsp Herbes de Provence or other herb blend
Olive slices or anchovy pieces (optional)
Add all dough ingredients to machine according to manufacturer's
directions. Select dough cycle. When cycle is complete, remove dough,
shape into a ball, place in large sealed bag and refrigerate for 24
to 36 hours. Remove dough from refrigerator and let rest at room temperature
about 1½ hours.
When ready to bake, cut away bag and place dough on lightly
greased baking sheet and press with palm of hand to flatten. Stretch and
pat dough into an oval, teardrop or triangular shape about ½ inch thick
with 10-inch base.
With sharp knife or razor make 3-inch diagonal slashes,
about 2 inches apart, down each side of shape (to give effect of veins
in a leaf) and use fingers to widen slashes 2 to 3 times original size
so they won't close when baked.
Mix 1 Tbsp oil with
herbs, brush on top and decorate with olives or anchovies if desired.
Let rest 15 minutes.
Bake at 450°F on bottom
oven shelf for 18 to 22 minutes or until golden brown and crisp on
bottom.
Remove from oven and immediately
brush with remaining 1 Tbsp oil.
Cool slightly on rack;
serve warm.
Accompanying
wine?
Tony Recommends...
a crisply dry white wine
– Muscadet, Chablis or cool climate Sauvignon Blanc.
We wish to thank Firefly Books, publishers of Easy Bread
Machine Baking, by Shirley Ann Holmes with photographs by Hal Roth,
and Raincoast Books, distributors of Olives, Anchovies and Capers, by
Georgeanne Brennan with photographs by Leigh Beisch.
Happily tested by Helen Hatton and Ron Morris.
In 1989, Shirley Ann was requested to do
all of the recipes for:
Power Eating 1 Power Eating
2
1989 2000 (revised
edition)
Power Eating (How to Play Hard and Eat Smart for the Time
of Your Life)
by Berkoff, Lauer and Talbot, 1989 (revised: 2000)
The recipes include snacks, super fit soups, salads, eggs,
cheese and pizza, vegetables, pasta and grains, meat, fish poultry,
sauces and accompaniments, and baked goods and desserts.
Power Eating... is packed full of terrific meal ideas and
nutritional information for athletes of all levels.
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