GOLD BUGS & Blueberry Christmas Pudding

THE GOLDEN YEARS GOLD BUG

In 1996 I had a call from a retired client who was laying on the beach in Florida with a good friend of hers who was making (on paper) a bundle on Bre-X. Her friend's broker had just called her and advised her to take a position on (we'll call it) ABC Gold, which was destined to be the next Bre-X.

My client instructed me to purchase 10,000 shares of ABC Gold which was trading around $10.00 ... in her RRIF account.

I reminded this client that her investment objectives were income and growth and that taking a position as requested was inconsistent with her objectives and her stated risk tolerance.

She then asked me, "what if you are wrong?".

I replied that I required a letter which was to be signed by both her and her husband which clearly stated that I had recommended that they NOT make this purchase due to the risk, and that it was totally inconsistent with their IPS and recommended asset mix, and that it was to clearly state that this was an unsolicited trade. AND, that as her advisor I would only fill 1,000 shares ... not the requested 10,000 shares.

My client composed the letter, had it signed by both parties and faxed it to my office at which time I entered a trade for 1,000 shares (not 10,000) which was filled around $10.00.

Three months later, the CEO of ABC Gold was brought up on fraud charges and it subsequently went the way of the dinosaurs. Turned out that it really was just like Bre-X.

My client promptly thanked me for only exposing her to a $10,000 loss as the alternative ($100,000) might have been life altering. She is still a client.

By the way, her friend and her broker did not cash in her fortune on Bre-X and subsequently watched $1,500,000 go to zeroooooo. And, her 10,000 shares of ABC Gold (@ $10./sh) ... well, she doesn't spend as much time in Florida anymore. The good news, she wasn't totally wiped out and she has a good dental plan.

Remember, in the world of highly speculative equities, know your risk tolerance, know your investment objectives (income, preservation, growth) and know where the 'edge' is.

On a totally different note, this may be cheating, but I had a tonne of comments sent to me last year and this Christmas recipe was a huge hit!

So, I'm sending it again just in case you forgot about it.

I have to remind you that the following recipe is so simple that our son Connor (aka Rocky) made up several batches a four years ago (he was 14) for us to hand out for Christmas.
This incredible Blueberry Christmas Pudding recipe really is, incredible! This recipe has been a Christmas delight in our family for years. The traditional Christmas pudding has those black currents and fruit rinds and candied cherries in it (yeeuck!) and I just found myself passing on the pudding
and then doubling up on the ... butter cream sauce. (teeheeeheehee)

So, the following recipe is recited verbatim from Mom's kitchen (still working on the
butter tart recipe) and you might want to print this off because this is truly a 'keeper'.

Mom's Blueberry Christmas Pudding
(complete with butter cream sauce)
Here it goes ...
1/ PLACE IN BOWL - 11 ounces of frozen blueberries
2/ SIFT TOGETHER
- 2 cups of all purpose flour
- 1 tsp soda / 2 tsp cinnamon/ 1/2 tsp salt

Okay, okay everything seems pretty quick and easy so far mom ...
3/ COMBINE IN A LARGE MEASURING CUP (or large bowl)
- 1 cup of boiling water
- 1 cup of molasses - "NOT BLACKSTRAP!" (use 'fancy' ie. Crosby or Grandma)
- 1/4 cup of canola oil
- 1/2 tsp of vanilla
DIRECTIONS:
Separate the blueberries in the bowl if frozen together
SIFT dry ingredients over the berries and toss lightly
Make a 'well' in the centre of the the berries and pour in the wet ingredients

We're almost done!
Spoon the mixture into a 2 quart mould (or soup tins) that has been greased, leaving about 1"-2" at the top for expansion
Cover the mould (tins) with foil and set on a rack in a large kettle/baking pan (must have a lid)
Add boiling water 1/2 way up the outside of the mould (tins)
Pop the lid on the kettle and steam at SIMMER for up to 3 hours, depending on the size.

THAT'S IT!
OR IS IT?

Everbody knows that Christmas pudding just isn't Christmas pudding if it doesn't have the buttery cream sauce poured over the top of it, eh? So here is the recipe for ...

THE BUTTERY CREAM SAUCE
1/2 cup of ... butter
1/2 cup of ... cre ... crea ... cream!
1 full cup of ... brown sugar
1 teaspoon of vanilla
I am sure that at this point you all realize that the only goodness in this recipe (aside from the vanilla?) is certainly in the flavour. But ... if you're not planning on making this a staple in your everyday diet, why not indulge?

Heat the butter and cream to a simmer
Stir in the sugar
Simmer and stir occassionally for about 10 minutes
Remove from the heat and stir in vanilla.

Pour over individual serving of hot pudding.

WOW! Now if you want to try a Christmas dessert that is sure to be a winner, why not give this a whirl? You can make it up well ahead of time and toss in the freezer. In fact, I find that if it has had some time to set that it tastes even better. (the anticipation might be an influencing factor)

A big huge thanks to my mom (Elaine) for submitting this recipe for all to enjoy. "Thanks Mom".

Only nine days 'til Christmas so if you haven't started your shopping yet ... chances are I'll see you at the mall!

All the best!

Jeff & Beverley