Lois Peterson wears many hats.

Some days you can find her at Camp Alexandra where she is development officer, in charge of finding different ways of raising funds for Crescent Beach Community Services (CBCS).

Other days you might find her at the Surrey Writers’ School which Peterson helped create to fill the void left when the Surrey Creative Writing Diploma Program was cancelled.

Or perhaps you might find her at home in White Rock, working on her latest children’s novel.

Peterson – who has published several articles, essays and short stories in her 25-year writing career – made the switch to children’s writing two years ago. Her first children’s novel, Meeting Miss 405, was published last fall and she has another due for publication in spring 2010.

She credits her ability to write for a younger audience to the 30 years she spent working for the Surrey Public Library, saying that it helped her get into the mindset of what younger readers are thinking.

“You really have to know what the characteristics of each age group are,” Peterson said of the difference between writing for adults and writing for kids.

Another of Peterson’s many projects is a community cookbook she is organizing to raise funds for Camp Alexandra and CBCS. She’s looking for people to submit recipes or volunteer some time towards the project and is hoping for a strong community presence.

“We’re hoping to put together a volunteer committee to do most of the work,” she said. “It’s partly community involvement and partly fundraising.”

With all Peterson has on her plate, you wouldn’t think she has much time for cooking. In fact, that’s likely how the recipe she’s sharing – for Tuesday Salad – came to be.

“One day I needed to make supper and I couldn’t be bothered to go shopping,” she said. “It was basically everything I had leftover in my cupboards.”

Tuesday Salad

Ingredients:

1-1/2 cup whole wheat berries

1 14-oz. can kidney beans

1/4 cup diced red pepper

1/4 cup diced celery

1/4 cup raisins

2 – 4 tbsp chopped green or red onions

1/4 cup salted peanuts

Dressing:

3 tbsp plain low fat yogurt

3 tbsp real mayonnaise

1 tsp curry powder or 1 tbsp curry paste

Drizzle of oil and vinegar to thin, to taste


Instructions:

Spike seasoning salt or salt and pepper to taste.

Cook wheat berries in 3 cups of salted water for 45 minutes to one hour, until some berries are starting to burst.

Drain, rinse and set aside to cool.

Drain and rinse kidney beans.

Combine with all other ingredients and dressing, except peanuts, and mix well.

Refrigerate for up to four hours.

Let sit at room temperature for 30 minutes before serving.

Sprinkle with peanuts just before serving.

Serve on lettuce or spinach leaves.