The Winnipeg River Advocate January 5, 2018 1

dvocateWinnipeg RiverAVolume 3, No. 1 January 5, 2018Lac du Bonnet, Great Falls, St. Georges, Powerview-Pine Falls, Sagkeeng, Traverse Bay, Victoria Beach, Belair, Grand Marais, Patricia Beach and Brokenhead, Little Black River, Manigotagan, Hollow Water & Bissett

FREECheck usOut on line! www.winnipegriver-advocate.com

HAPPY NEW YEAR

Make your resolution to

COME BACK HOME!

By: Vince Clark

Twelve years ago, Ten close friends gathered together on boxing day

and split into two teams to play a friendly game of road hockey. Thus, the Whiskey Sox and the Assassins were born. The following year there were significantly more attendees, and a third team was added, the Bannock-town Brawlers. The single game was then changed into a tournament format, with a round robin in the morning, and playoffs in the afternoon. Three years after that, the women’s division was added, known as the Scraglette cup.

Every year, on the day before the tournament, the three men’s teams hold a draft, with the team who fin-ished last the previous year getting the first draft pick. The past few years have seen a significant increase in at-tendance, with each team’s roster now consisting of ap-proximately 30 players, al-though teams rarely have their full roster in attendance.

Prior to this years tourna-ment, the Whiskey Sox made a trade with the Brawlers, the first trade in tournament his-tory. The Brawlers received Dallas Courchene, who scored six goals in last years final, albeit in a losing ef-fort, and Adam Houston. The Sox received Connor Cyr and

Colin Osis. There was one other stipulation to the trade, whichever team won the round robin matchup between the two, got the losing teams 1st round pick in the follow-ing Scragler Cup entry draft.

The Brawlers came into this years tournament having won two consecutive titles, and 4 titles in the previous 5 years. The first game of the tournament was the afore-mentioned “draft pick game”, between the Brawlers and Whiskey Sox. The Brawlers took an early lead and held off a valiant comeback effort, thanks in large part to stellar goaltending from newcomer Tyrone Morrisseau, winning 6-5. The Brawlers then played the Assassins, and won a thrilling game 9-6. This left a conundrum, as the third round robin game was now meaningless, with the brawl-ers having already clinched the bye to the final. It was decided to turn the semi-final into a two-leg game, with the aggregate score deciding the winner. The Assassins took the opening game, 8-5. The Whiskey Sox, however, were not going down without a fight. They stormed back in the second game, and over-whelmed the Assassins, 9-4, winning 14-12 on aggregate, advancing to face the Brawl-ers in the final later in the day.

The Women’s division then had their game. Due to inconsistent attendance, the Women’s division has not been able to develop a con-sistent roster and draft format like the men. Instead, new teams are decided every year. This year, it was old against young. The Older ladies proved to be too much, win-ning the Scraglette cup, 6-5.

The weather then took a turn for the worst, with tem-peratures plummeting from -9 during the morning games, to -25, with the wind picking up as well.

The Brawlers were hand-ed a bit of bad news prior to the final. Reigning MVP and unquestioned best player on the team, Nodin Abraham, was called into work.

The final was a spectacle of a hockey game. The Brawl-

ers took a 5-4 lead into the second half, once again large-ly on the back of spectacular goaltending. The Whiskey Sox stormed out of the gates in the second half, quickly scoring three unanswered goals to take a 7-5 lead. There was then a large controver-sy, as the brawlers appeared to score, but it was ruled no goal by referee Brandon Ar-senault. The score stayed the same for some time, as both goalies figuratively stood on their heads. Dallas Courch-ene, who was acquired in the previously mentioned trade, scored 2 goals in rapid suc-cession in the dying minutes, tying the game and firing up his new teammates. Then, disaster struck. The whiskey Sox cleared the ball down to-wards the brawlers end, am-dist a heavy forecheck. The

brawlers goaltender left the net to play the ball, only to have it take a horrible bounce and end up in the back of his own net. Thus, the game, and tournament were over. The Whiskey Sox won, 8-7.

Despite the frigid tem-peratures, over 100 people turned out to watch, a good portion being alumni players, unable to play due to injuries or age. What started as a few childhood friends getting to-gether for some boxing day road hockey, blossomed into a cherished community tradi-tion.

Special thanks going out to RayJay Bouvier for hosting the event outside his home, from the very beginning until now. None of this would have been possible without his un-wavering commitment and dedication.

12th Annual Scragler Cup - The Tradition Continues!

HAPPY NEW YEAR

Make your resolution to

COME BACK HOME!

2 The Winnipeg River Advocate January 5, 2018

News

The Advocate is an independentDistributed every second Friday to the communities of Lac du Bonnet, Great Falls, St. Georges, Powerview-Pine Falls, Sagkeeng, Traverse Bay, Victoria Beach, Belair, Grand Marais, Patricia Beach Brokenhead, Little Black River, Manigotagan, Hollow Water & Bissett

bi-weekly newspaper published in St-Georges, Manitoba

PUBLISHERSt-Georges CDC

EDITORSt-Georges CDC

Cynthia Chevrefils

Amy BlatzVincent ClarkDiane DubéDon Norman

LAYOUT AND DESIGNDon Norman

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CONTRIBUTORS

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dvocateWinnipeg RiverABox 11, St-Georges, Manitoba

204-367-9970winnipegriveradvocate@outlook.com

January 2, 2018 — The first baby of 2018 for In-terlake-Eastern Regional

Health Authority (IERHA) arrived at 2:50 p.m. on Mon-day, January 1 – making this the first New Year’s baby born at the region’s new Sel-kirk Regional Health Centre.

Weighing seven pounds, eight ounces, Ezekial Da-vid James Bennet was born to mom Ashlea Harley and

her husband Lance Bennet, both from Teulon. Harley and Bennet were thrilled to wel-come this new addition to the family. Their son, Billy, who is four years old, was also happy to finally meet his little brother.

Dr. Cynthia Czajka-Fedirchuk attended the birth and Harley said that the team of care providers from the Selkirk Regional Health Centre who were with her throughout Ezekial’s birth were just “wonderful.”

“The staff and every-thing since I got here has been absolutely wonderful --the nurses, the doctors, just everyone. Everyone says this place is great and it really is true,” said Harley.

Prior to the family’s de-parture from hospital, mem-bers of the Selkirk & District General Hospital Ladies Aux-iliary presented them with a gift basket that included dia-pers, a baby safety first kit, sleepers and a gift card for toys. Every year the auxiliary celebrates the hospital’s first baby of the year with items that provide comfort and help extend the care received at the hospital into the baby’s home.

The staff and physicians at Selkirk Regional Health Centre’s family birthing unit and staff across Interlake-Eastern RHA extend their best wishes and congratula-tions to Ashlea on the birth of her son.

Ashlea Harley with her New Year’s baby Ezekial David James Bennet.

IERHA’s New Years Baby

Local Girls Win Challenge Cup

By: Vince Clark

The Northern Lights, a team consisting largely of local girls, won the

gold medal in the Peewee A2 division of the Winnipeg Jets Challenge Cup. The team,

consisting of four players from Powerview-Pine Falls, three from Sagkeeng, two from Lac du Bonnet, and a few from various other com-munities, stormed through the tournament, outscoring

their opponents 20-1. They were led by Megan Chevre-fils, who had ten goals in five games, including two hat tricks. The team will be play-ing in the provincial champi-onships in March.

The Championship team consisted of girls from Powerview-Pine Falls, Sagkeeng, Lac du Bonnet and the sur-rounding areas.

The Winnipeg River Advocate January 5, 2018 3

Community

Apprendre et grandir ensemble

Trouvez votre écolewww.dsfm.mb.caPériode d’inscription à la maternelle

Quand : du 22 au 26 janvier 2018 Où : à l’école de langue française de votre région.

Inscrivez votre enfant dès la maternelle et offrez-lui une expérience éducative unique dans une école de la Division scolaire franco-manitobaine :

Un apprentissage de qualité en français. La maternelle à temps plein. Un environnement stimulant et sécuritaire. Des activités sportives et culturelles dynamiques. Le transport scolaire. Un milieu où on apprend et grandit ensemble en français.

L’école en français, l’accueil en plus.

cnl.ca

ENERGIZE YOUR CAREER!

Canadian Nuclear Laboratories (CNL) is Canada’s premier nuclear science and technology organization. CNL has been a world leader in developing peaceful and innovative applications from nuclear technology through its expertise in physics, metallurgy, chemistry, biology and engineering.

CNL is currently executing the Whiteshell Laboratories Decommissioning Project in Pinawa, Manitoba, one of the largest nuclear decommissioning and environmental remediation projects in Canada. The project is recruiting dynamic, self-motivated people to join our diverse team of 360 employees to become leaders in the nuclear decommissioning industry.

Visit our website at www.cnl.ca to learn more about Canadian Nuclear Laboratories.

We have immediate openings in the following disciplines:

Senior Contract OfficerElectrical EngineerSection Head, Transportation OperationsFuel Management Specialist

CNL has an Employment Equity Program and encourages applications from women, Aboriginal Peoples, visible minorities and persons with disabilities.

For more information or to submit your application, please visit www.cnl.ca/positive.

By Marie-Claire Granger

It’s exciting to personally make something, like a blanket coat. It was easier

than I thought, even though I haven’t used a sewing ma-chine in 40 years or so. I could have bought one but this was so much more fun, and I got to be creative.

Blanket coats have been worn by many nations from long ago. In cold climates members of First Nations tribes first made blankets from the hide of the bison with the fur on the inside.

The people of South America made ponchos from the wool of llamas. Much later came the woolen Hudson’s Bay Point Blanket Coat worn by many during the fur trade era in North America.

I found my blanket about 13 years ago discarded on a garage floor at a newly pur-chased home. I wasn’t sure what it was at first, lying there in a heap. It was wet, dirty, stinky and had a couple of small holes in it. To my surprise it was an old gray woolen blanket! I washed it a couple of times and it became my “lounge on the couch and keep me warm blanket”. Later I started seeing blanket coats in stores and that got me thinking about my dear blanket possibly being trans-formed into something new.

After putting it on myself in different ways, I decided to make it poncho style. I folded it in half and make a small hole in the center for my head. The hole looked too

small but thankfully I didn’t make it bigger before trying it on again. Once I put it on I found it was definitely big enough. It was fraying where I had made the cut so using a sewing machine I finished the edge, folding the mate-

rial down and sewing around the neck. I didn’t have to be too fussy because I was plan-ning to cover it up. I then cut along both sides of the blan-ket because it was too wide. I sewed this up with a sewing machine to finish the edge

here too.I had a yellow scarf my

mom gave me years ago that I didn’t wear and so decided to sew it around the neck of the poncho. I didn’t want to use the sewing machine because

How I Made My Blanket Coat

Continued on page 6

4 The Winnipeg River Advocate January 5, 2018

Winnpeg River Heritage Museum

www.winnipegrivermuseum.com

WE THE PEOPLE OF THE RIVERNOUS LES GENS DE LA RIVIÈRE

By: W. George Newman

Now that festivities are over for many of us, Christmas is about

to be in full swing for our Ukrainian neighbours. In the Stead area, there are many Ukrainian Catholic folks who celebrate the traditional way on January 7th. The Ukrainian Orthodox Church presents a Christmas that is full of symbolism and tradi-tion. Christianity came to the Ukraine in about 988 AD, but prior to that there were many Pagan Traditions around the time of the Winter Solstice, many of which have survived over 1,000 years and were in-corporated into what is now celebrated as the Traditional Ukrainian Christmas.

Christmas has always been a time when we take a moment to express our gratitude for the returning Sun, the bounty of the harvest and for many the Birth of The Christ Child and much of that tradition is expressed in the Christmas Eve meal. Preparations for the feast begin days, weeks, and in some cases months in advance. For exam-ple, the table is covered with a tablecloth that is delicately em-broidered. This embroidery is frequently done during the long dark evenings of the previous winter. Often, the participants in the feast will also wear tra-dional embroidered garments in celebration of this most impor-tant occasion.

According to Diane Gun-ning of Stead Manitoba, the day of Christmas Eve is spent fasting. This is done to hon-our of the trials that Mary had to endure while she and Joseph traveled to Bethlehem. At dusk, the children are sent outside to watch for the appearance of the first evening star which will mark the beginning of the cel-ebration of the Suiata Vechera or Sacred Meal. The table is set with whisps of Hay either under the cloth or on top, rep-resenting the manger in which the Christ Child lay. Often Hay is also scattered under the table as well. Dinner meals are meat free and non-dairy in honour of the beasts that shared the birth-place of Jesus. Typically there are 12 dishes served represent-

ing the 12 Apostles. Often Gar-lic is placed on the table as well representing prosperity.

In setting the table, a Ko-lach (Braided Bread) is placed in the middle with a candle in the centre. The candle is al-lowed to burn all night. A can-dle is also placed in a window inviting homeless people to the table to share the meal. There is also an empty place setting at each table, for the spirits of the deceased.

Once the children report that they have seen the evening star, the first dish is served. The first dish is always Kutia which is a soup dish made from Wheat Berries, Poppy Seeds and Hon-ey. Each person at the table must have at least one spoonful of the Kutia. Once the Kutia has been eaten, the other dishes are presented and they include the Kolach (bread from the centre of the table), meatless Borscht, Stuffed Salmon, Pickled Her-ring, Meatless Holubtsi (Cab-bage Rolls), Varenuky (Perogy), Broad Beans or Mashed Pota-toes, Creamed Mushrooms, a Fruit Compote, and Pampushki (Fried Seasoned Potato Balls). According to Diane, because Salmon was not easily available when she was a child, her moth-er would use pickerel and make a jellied “Head Cheese” type dish. After the meal candies are sprinkled in the Hay under the table for the children to collect.

In honour of our Ukrainian Friends, this week’s two recipes will be for Perogies and Cab-bage Rolls. Peace and Joy to all. These recipes are not traditional Christmas Recipes in that the Perogies have dairy in them and the Cabbage Rolls have meat in them, but they are my favorites.PerogiesIngredients For Dough: 3 cups all-purpose Flour plus additional for kneading 1 cup Water 1 large Egg 2 teaspoons Vegetable Oil 1 teaspoon Salt

In a large bowl mix the wa-ter, egg and vegetable oil. Mix in your flour and salt. Kneed the dough for 5 minutes on a lightly floured board to devel-op gluten. The key to making good perogies is to have dough that is soft enough to roll very

thin, which means the dough cannot be firm. Form into a ball and wrap with plastic wrap and allow to rest in the fridge while you make your filling. Ideally it will be slightly sticky and you will have to flour both your board and rolling pin to work it.For Potato Filling: 1 1/2 pound Potatoes (many like to use russet potatoes because they are drier, I use red potatoes)6 ounces coarsely grated extra-sharp Cheddar (2 1/4 cups) 1/4 tsp. Salt 1/4 tsp. Black Pepper 1/8 tsp. Ground Nutmeg1 medium finely diced Onion (optional)

Peel and boil the potatoes until tender. Mash potatoes well and add cheddar, salt, pep-per and nutmeg, as well as on-ions if desired. Put the potato mixture in fridge to cool.

AssemblyRemove dough from fridge

and place on floured board. With floured rolling pin, roll out until thin (about 3mm). It will be easiest if you flour, roll, flip and turn the dough 90 degrees regularly. Once rolled thin, us-ing a round cutter such as the mouth of a glass, an empty soup can, etc., cut circles out of the dough and set them aside. If you allow them to touch they will stick together. Once they are all cut out, take them one at a time and put about a teaspoon of the potato mixture in the cen-tre of the dough disk. The key here is to make sure the edges of the dough are not contaminated with the potato mixture because that will interfere with the seal-ing. Dip a finger in a bowl of clean water and moisten the outer edge of the dough disk. Evenly fold the dough over the potato mixture and pinch to seal the moist edges. At this point I put them on a floured pan until all are pinched.

Bring a large pot of salted water to a boil and stir so that the water is moving. Gently drop the individual perogies into the moving water. I boil about 6 at a time so they do not stick together. You will know when they are done when they pop to the surface and float. Once done, using a slot-ted spoon, remove the perogies from the water and place in a

bowl with butter making sure to coat them. If you wish, you can take some of the perogies and gently fry them with onion but they must be boiled first. Cabbage RollsIngredients:5 cups cooked White Rice1 cup cooked Wild Rice 3/4 cups Butter 1 tsp. Salt 1/2 tsp. Basil1/2 tsp. Dry Mustard1 lb. Ground Beef 1 Onion finely diced1 can Tomato Soup 2 heads Cabbage 1/4 lb. Bacon Salt and Pepper to taste Process

Bring a large pot of water to boil and place a whole cabbage in the water for about 2 minutes. Remove cabbage from pot and with a sharp knife remove core. Remove outer layer of leaves and discard. Separate remain-ing leaves and place on a cookie sheet. If as you work your way into the cabbage the leaves be-come difficult to separate, re-turn cabbage to boiling water for another minute. Repeat with the other cabbage until you have separated all the leaves. Now place the separated cab-bage leaves in the freezer for 24 hours. Once thawed they will be soft and easy to roll.

Cook both rice separately and then combine together. Add enough butter to flavour but rice should still stick togeth-er. About 2 tablespoons of but-ter should be right.

Keep your cooked rice in a large pot.

While your rice is cook-

ing, brown your ground beef with 1/2 of your chopped onion. While it is cooking sprinkle in basil and ground mustard.

In a separate pan, brown your bacon along with the other 1/2 of your chopped onion.

When your ground beef and onions are cooked, mix in with your rice and set aside. When your bacon mixture is cooked, add 1/2 of the bacon mixture to the rice mixture and 1/2 to the can of tomato soup. Add 1/2 cup of water to tomato soup mixture.

Grease a large glass cas-serole dish and place a layer of the tomato soup mixture on bottom. Take a thawed cabbage leaf and lay it flat. Put about 1 tsp. of rice and meat mixture on top third of leaf. Fold top of leaf over, bring in the sides and roll. Place in casserole dish. Once you have a full layer of cabbage rolls in dish, place another layer of tomato soup mixture on top, followed by more cabbage rolls. Finish with a layer of soup mix-ture.

Cover with foil and bake at 350 degrees for about 3 hours or until cabbage is tender. Serve and enjoy.

W. George Newman is a retired and recovering Shrink who worked his way through University Flying Bush Planes in the summer and Cooking in Fine Dining Restaurants in the winter. He now owns a Sea-sonal Takeout Restaurant (The Outpost Gourmet) on Hender-son Highway, located at Neu-mann’s Market just North of The Perimeter.

Just When You Thought Christmas Was Over...

The Winnipeg River Advocate January 5, 2018 5

Sudoku

Word Search

4 1 9 8 6

9 2 5 1

6 5

8 4

3 8 7 5

2 8

3 9

4 9 2 3

2 5 6 7 1

Puzzle 1 (Medium, difficulty rating 0.46)

Generated by http://www.opensky.ca/sudoku on Tue Jan 2 17:59:54 2018 GMT. Enjoy!

W D O H V G Y T V N C T X T Z

X F H U R O N C A R O L U C B

W H A T C H I L D I S T H I S

Q C S I L V E R B E L L S L H

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E D G T H E F I R S T N O E L

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L W O N S T I T E L V O I L B

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BLIZZARDDIETING

EXCERCISEFLU

HOAR FROSTICE FOG

JANUARYNEW YEAR

POLAR VORTEXRESOLUTIONSSHORT DAYS

TWENTY EIGHTEEN

Fill in the grid with digits in such a manner that every row, every column and every 3x3 box accommodates the digits 1-9, without repeating any.

Bi-weekly Horoscope

Diversions (solutions on page 13)

6 The Winnipeg River Advocate January 5, 2018

Classified AdsNews

SolutionsPuzzle 1 (Medium, difficulty rating 0.46)

5 4 1 9 7 3 8 2 6

9 3 2 5 6 8 4 7 1

8 6 7 1 2 4 9 3 5

7 8 9 4 3 5 1 6 2

6 2 3 8 1 7 5 4 9

1 5 4 6 9 2 3 8 7

3 7 8 2 5 1 6 9 4

4 1 6 7 8 9 2 5 3

2 9 5 3 4 6 7 1 8

Generated by http://www.opensky.ca/sudoku on Tue Jan 2 17:59:54 2018 GMT. Enjoy!

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Open to all, bring a guest, all meals are $7.00. Monday, Wednesday and Friday at 11:30. You must put your name on the list or phone Rose’s Kitchen at 367-2528 or 367-4620

Meal Program BerniceOpen to all seniors 55 and up. You are welcome to bring a guest. All meals are $8.00. Meals are at 12pm on Tuesday and Thursday. Your name must be put on the list the day before by calling St. Georges meals at 340-2888 or by calling Bernice at 367-8369.

Meal Program Rose

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Real Estate

Tuesday, January 9/18 Soup, Shepherd’s Pie. Fruit Flan Thursday, January 11/18Carrot& Raisin Salad, Beef Stew & Dumplings. CheesecakeTuesday, January 16/18 Coleslaw, Cheeseburger, Pota-toes and Pickles. Banana Cream PieThursday, January 18/18 Soup, Stuffed Pork Chops, Noodles, Celery & Carrots.Tapi-oca Pudding

Friday Jan 5BBQ Ribs, Baked Potatoes, Corn, Coleslaw, Jello ParfaitMonday Jan 8Hamburger Soup, Honey Garlic Chicken Thighs, Fried Rice, Broccoli, Butterscotch PuddingWednesday Jan 10Cheesy Hamburger Casserole, Green Peas, Caesar Salad, Apple CrispFriday Jan 12Chicken Rice Soup, Pork Chops in Mushroom Gravy, Mashed Potatoes, Corn, German Choco-late CupcakesMonday Jan 15Spaghetti and Meat Sauce, Tossed Salad, Coconut Pie ParfaitsWednesday Jan 17Tomato Noodle Soup, Pork Roast, Mashed Potatoes and Gravy, Vegetables, Baked ApplesFriday Jan 19Chicken Pot Pie, Spinach Salad, Chocolate Mousse

Kindergarten Registrationand Grade 1 Beginners – for September 2018

Eligibility Requirement for

Kindergarten: Children must be five (5) years of age on or before December 31, 2018Grade 1: Children must be six (6) years of age on or before December 31, 2018

Children previously enrolled in Kindergarten classes DO NOT need to be re-registered.

Dates of RegistrationMonday to Friday, January 29 to February 2, 2018

Mornings: 9:00 am – 12:00 noon, Afternoons: 1:00 pm – 3:30 pmunless otherwise specified

Programs in three (3) languages offered to all children beginning in Kindergarten or Grade 1 at the following centers:

Anola School 866-2962 English Tuesday till 7:00 pmCentennial School 345-2462 English Tuesday till 6:00 pmÉcole Beausejour Early Years School 268-2664 English & French Immersion Tuesday till 7:00 pmÉcole Dugald School 853-7929 English & French Immersion Tuesday till 7:00 pmÉcole Powerview School 367-2296 English & French ImmersionGillis School 268-4353 English Wednesday till 7:00 pmHazelridge School 755-2214 English Tuesday till 6:00 pmOak Bank Elementary School 444-2473 English & English/Ukrainian Tuesday till 7:00 pmWhitemouth School 348-2595 English

Note: Proof of Age must be presented at time of Registration. A Birth Certificate would be preferred. However, if a Birth Certificate is unavailable, then a Baptismal Certificate will be accepted.

Entry into the French Immersion and English/Ukrainian Bilingual Programs is open to all children of Kindergarten and Grade 1 age who possess little or no knowledge of the French or Ukrainian language, but who wish to become bilingual by learning French or Ukrainian as a second language.

Anola, École Beausejour Early Years, École Dugald and Oak Bank Elementary schools will extend their hours on Tuesday, January 30 until 7:00 p.m.

Centennial and Hazelridge schools will extend their hours on Tuesday, January 30 until 6:00 p.m.

Gillis School will extend their hours on Wednesday, January 31 until 7:00 p.m.

PINE FALLS DISTRICT HEALTH CARE FOUNDATION

TREE OF LIGHTS DONATIONS

DONATED BY: IN MEMORY OF:

James Jackson

Alice Jackson

May & John Jackson

Bill Jackson

Sheldon Jackson

Jason Phillips

Alan Jackson

Adelaide Longaker

Susan & Dawn Curtis

Yvonne Yewchyn Grace Dube

Monique & William Earle

Laura Earle

Gordon Earle

Ginette Lachiver

Marcel Lachiver

Arlette Lachiver

Maria Dupont

Ernest Dupont

Darlene Cyr Ernie & Sherry Cyr

Darlene CyrMike, Frances, & Eddie Pichor

Jim & Annette Cyr

Allan & Wendy Tardiff Ted, Lillian & Alan Martin

Thank you Pine Falls Hospital & Clinic , Doctors , Nurses, Paramedics , & Health Care Staff - we don’t know what we would do without youse. Percy & Caroline

I was afraid of not making a clean sewing job. I thought it would be better to hand sew. I found some old interesting buttons I had saved and sewed them on the folded scarf at the back and sides around the neck, attaching it to the blanket. I then added some buttons as well at the front of the scarf for decoration and to help hold it all together. I then used a saftey pin to at-tach a Métis sash under the scarf, leaving it hang all the way down. Easy on, easy off if I want to change it.

Where there were holes and wear and tear I patched that up with the cuttings from the blanket. I made interest-ing shapes and glued them on with fabric glue. I then applied some blue fabric paint around the patch to seal it. I got a lit-tle artsy on these patches with my fabric paint. On the back at the bottom I used my fabric paint again and made the in-finity symbol with the outline of a flower on one side. I then used oil paint from my art painting supplies, and using a toothpick and cotton swab I painted inside the flower and the infinity symbol to finish it off. Being Métis, I was go-ing with that theme. I don’t

embroider or do beadwork as of yet, but that is definitely something I can learn and ap-ply to my coat. I have a piece of doe skin I plan to use to make a pocket. You can sew embroidered patches and fab-ric edging on as well, whatev-er fancies you. Next year dur-ing the festive season I may switch my sash with tinsel or garland.

Another option for mak-ing a blanket coat is to use material and make your coat from scratch. You can find

many ideas on the internet. You can use an existing blan-ket like I did and just have it draped over your shoulders. Either way you get to be cre-ative and have fun, no matter what you chose. There is time to make one to wear at the Festival du Voyageur in Feb-ruary; and yes, it will be cold until April. You may as well be chilly in style. It’s winter so snuggle with your blanket, share your stories associated with it and stay warm.

“Blanket Coat” from page 3

Donations WantedWe are looking for donations for the 2nd Annual Snowflake Bazaar, to be held in December 2018Donations of New or Like-New items are gratefully accepted.Please Call Mellissa at 204-367-9903 to arrange for pick-up or delivery

The Winnipeg River Advocate January 5, 2018 7

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8 The Winnipeg River Advocate January 5, 2018

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• On-Site Crematorium • 450+ Chapel seating

• Ample Parking • Pre-Need arrangements

Sun to Sat 11-9(Hours subject to change with season)

Some of the items that are available are:

-Pizza-Soft and hard Ice cream- Milk shakes and slush

-Chips, Pop, bars, candy-Rapid water and ice

-Milk and a few groceriesLocated at 182 Main St , Powerview MB

1-204-367-2225

Sun– SAT 11-9 (Hours subject to change with season)

Some of the items that are available are: -Pizza

-Soft and hard Icecream

- milk shakes and slush

-Chips, Pop, bars, candy

-Rapid water and ice

-Milk and a few groceries

Located at 2 Mc Dougall Place

St Georges, MB

1-204-367-2225

Across from St Georges beach

Sun– SAT 11-9 (Hours subject to change with season)

Some of the items that are available are: -Pizza

-Soft and hard Icecream

- milk shakes and slush

-Chips, Pop, bars, candy

-Rapid water and ice

-Milk and a few groceries

Located at 2 Mc Dougall Place

St Georges, MB

1-204-367-2225

Across from St Georges beach

Adam Pepin Enterprises • HVAC• Heating, Cooling & Refrigeration• Sales & Service• New Installs & Retrofits• Ducted & Ductless Systems• Free Estimates!

Phone: 204-340-5184Email: adampepinenterprises@hotmail.com

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Call Cynthia at 367-9970

Place your ad

here!

Call Cynthia at 367-9970

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