Vegetable Stock Recipe

by Joey

Cook Time: 1.5 hours

Traditionally, making vegetable stock at home involves using whole onions, carrots, celery and herbs that you buy and sift into the compost bin once their flavor has infused into the broth.

Here is a low-cost and low-waste alternative to making stock using vegetable scraps, peels and stalks. It requires little work, just some simmering time and freezer space:

1)Every time you cook, save your vegetable peels, stalks and tops in a container or bag (I use yogurt containers) and store it in the freezer. I save pretty much everything but pepper and squash seeds, and of course anything that’s spoiled.

2) Once your container is full, put your scraps into a large pot with enough water to just cover the scraps. Optionally, you can add a pinch of salt and 2 bay leaves.

3) Bring up to a boil. Then turn down to low-medium heat and simmer for ~1.5 hours. You can add a lid but keep it ajar.

4) Once done, strain and let cool. Vegetable stock stores really well in the freezer. Refrigerate for up to 7-10 days.

Nutritional info: Vegetable peels and stalks actually contain a lot of the vegetable’s nutrients. If you’re worried about pesticides on peels of conventional vegetables, consult this guide to find out which vegetables to leave out of your stockpile.

Meat eaters only: If you eat meat, save your bones! It will give your stock a wonderful flavor and a dose of minerals (phosphorus, magnesium, potassium), electrolytes and collagen that help with cell repair and function.

West African Peanut Stew Recipe

by Joey

Here’s a delicious meal that is vegan, gluten-free, low-cost, easy and flexible.

It’s a fan favourite in our Community Lunch program, and now you can make it at home!

This dish is a source of protein, fiber, iron, calcium, potassium, manganese, phosphorus, magnesium, selenium, B vitamins, Vitamins A, E, C, K, healthy fats and omega-3 fatty acids.

All you need to get started is peanut butter, canned tomato, and some veggies. At the end of this recipe you’ll find tips on how to adjust for ingredients you prefer or have on hand. Enjoy!

Makes: 6 servings

Prep time: 20 min

Cook time: 30 min


· 1.5 L vegetable stock (if you would like to learn how to make your own low-cost & waste free vegetable stock we have a recipe here)

· 2 tbsp vegetable oil

· 1 onion

· 1 inch piece of ginger

· 3 garlic cloves

· 1 large yam

· 2 small-medium potato

· 1-400 ml canned tomato

· 1 can chickpea

· 1 bell pepper

· 3 leaves kale or 1/3 bunch spinach


· ¾ cup peanut butter (no added sugar)

· 1/8 tsp chili powder

· 1/8 tsp cayenne

· 1 ½ tsp lemon juice

· Salt & pepper

Extremely optional toppings:

· Sprinkle of chopped peanuts

· Few sprigs of chopped herb (cilantro, parsley, or green onion)


1. Begin warming up 1.5 L vegetable stock or water on the stove or microwave in a small pot or microwave-safe container. Heat until it starts steaming / simmering.

2. Peel onion, garlic, yam. Cut onion, yam, potato and bell pepper into ~2 cm bite sized cubes. Finely chop the ginger and garlic. Roughly chop kale/spinach.

3. In a large soup pot, heat vegetable oil on medium heat. Sautee and stir onion for 5 minutes, until they are translucent.

4. Add garlic, ginger, yam and stir for another minute.

5. Add canned tomato with juices. Simmer on medium-low heat for 3 minutes, stirring occasionally.

6. Drain and rinse can of chickpeas. Add chickpeas, chili powder and cayenne to the pot. Stir.

7. Grab a large metal bowl or container and scoop in one ladle of vegetable stock. If it’s really hot, let it cool for a couple minutes.

8. Add remaining vegetable stock to the soup pot. Cover pot and turn on high heat. When it bubbles, turn to medium heat and simmer for ~15 min, until yam/potato is fork tender.

9. Take your peanut butter and add ¾ cup to the 1 ladle of vegetable stock. Whisk together until smooth. Mixing the peanut butter with a little stock will be much easier than mixing everything in the large pot.

10. Once yam is almost fork tender, stir peanut butter mixture and bell pepper into soup pot and cook for 3-5 minutes.

11. Turn off heat and stir in spinach/kale and lemon juice.

12. Taste and adjust seasoning. Serve and top with herbs and chopped peanuts.

How to adjust this recipe:

· If you don’t have vegetable stock you can use water, but add some extra seasonings (bay leaves, more garlic & onion).

· You can replace any of the veggies (broccoli or green beans would be tasty)

· Replace the chickpeas with any kind of bean, lentil, split pea or grain

· I like using canned diced tomato, but you can use crushed, paste, sauce, whatever you have.

· Replace lemon juice with apple cider vinegar, lime juice or any light acid

· Add leftover rice or shredded chicken to make it heartier.

· The more peanut butter you use, the thicker your stew will be.

Volunteer Time Capsule Interviews

Its National Volunteer Week! We are lucky to have a volunteer team that is made up of so many intelligent, funny, and interesting people. This year we are not able to all be together to celebrate, but some of our volunteers have kindly agreed to taking part in a miniature time capsule of West End life in Spring 2020.

To all of our volunteers (past, present, future) Thank You!

Olivia – Chop n’ Chat

What is special about volunteering at Gordon Neighbourhood House? The thing that is special to me about Gordon House is the community hub that it provides to the neighbourhood. It offers a place where community members can connect and be supported either through attending programs or even volunteering which is really cool!

 What is your favourite West End memory? I have really special memories of visiting my grandma who lived in an apartment in the West End. We would go to the public library and then walk around Lost Lagoon.

What is your go to quarantine activity? My go to quarantine activity is for sure baking! I have been trying out a lot of new recipes and making an unnecessary amount of cookies.

Débora – Community Lunches

What is special about volunteering at Gordon Neighbourhood House? There are many ways to change the world. Volunteering is one of them. The big changes start from where we are: our microcosms, which means, our community. I’ve been learning a lot since I joined the Gordon House team, my first experience as a volunteer: friendship, solidarity, humility, empathy, and resilience. Every shift at Gordon House I feel I have earned much more than I gave.

What is your favourite West End memory? For me, the most representative sight in West End is its oasis called Stanley Park. I’m really passionate about getting lost into its trails and connecting to nature. It’s an opportunity to hear my inner voice. But what makes West End truly special, and what I consider to be its strengths, is its people. People from different countries, cultures, backgrounds, religions, and beliefs, for those whose mutual respect is an unnegotiable value, make this community a place where diversity is celebrated.

What is your go to quarantine activity? In this tough time of the pandemic, I’ve been cooking much more than ever. But, as a baker, I can’t deny that in my house the menu has more bread than anything else. Despite it being hard to find wheat flour at grocery stores, I got a big bag that will allow me baking for the next 30 days. So, I’ve been proofing rustic sourdough bread and brioches as a way to relieve stress and calm down my mind.

Shahram – Farsi Language Club

What is special about volunteering at Gordon Neighbourhood House?Living in West End, a well established and friendly neighbourhood, I appreciate the connection with the community, sharing and learning from each other in our spare time; volunteering at the GNH with its welcoming staff and atmosphere made this possible.

What is your favourite West End memory? There are many favourite memories; what I truly enjoy, is the natural beauty of nearby park and beach, as well as the vibrant, diverse community.

What is your go to quarantine activity? Adapting, adjusting and integrating my skills and experiences at this uncertain time. I have found time to catch up on everything I wanted to do but didn’t take time for earlier. Lots of good activities, making me feel alive and useful, especially at this time when we can’t be as social as our personality allows.

Bonnie – Attic Thrift Store

What is special about volunteering at Gordon Neighbourhood House? I enjoy being able to help the customers in the thrift store, sharing a joke, talking about what is happening in the neighbourhood. The Attic Thrift Store provides a wonderful space to share with your neighbours.

What is your favourite West End memory? August of 1997 I was staying with a friend who lived on Barkley and Denman it was hot out. I went for walk to find some shade under the tree’s and walked up Nelson St I passed the beautiful Fire Hall on Nichola St. and walked up Nelson to Broughton St.  I walked into the plaza in front of Gordon House. This was my introduction to Gordon House. I had volunteered with Kits House Hall in the early 80’s when I lived in Kits. I went in to discover the Attic Thrift Store. I bought a new to me summer outfit plus a pullover for $2.50 and this is one of my favourite memories of the West End.

What is your go to quarantine activity? Enjoying the spring flowering trees. checking out new recipes to cook. Giving my place a good spring cleaning 🌻☀

Geetanjali – Young Ideas

What is special about volunteering at Gordon Neighbourhood House? I am a new Immigrant to Canada, who has luckily stumbled upon the fantastic opportunity of meeting the enthusiastic members of the Young Ideas association. Through this lovely group I have got associated with the Gordon Neighbourhood House community and have been volunteering. Since I’m new to the country, it has been a great experience to have met people in the community and help organise events to bring the community together. I am very social by temperament and volunteering at Gordon Neighborhood House has given me the much-needed connection with the people of my new home.

What is your favourite West End memory? My most favourite memory of the West End has been to organize a small Holi event at the Jim Deva Plaza with the Young Ideas members. It was a great event that saw good participation. We had a lot of fun with colors, distributed Indian sweets and made new friends.

What is your go to quarantine activity? My go-to quarantine activity has been painting and teaching art classes online on zoom. The beach has been my solace. I love the company of the sea and the beautiful setting sun on the Sunset Beach and read and do my yoga practice there (all alone) every day.

David – Cozy Corners

What is special about volunteering at Gordon Neighbourhood House?   I enjoy being a volunteer at GNH because it enables me to give back to the community, meet our neighbours, and be part of something that has been established in the West End for many years. Plus, of course, the great staff who always make everybody feel welcome.

What is your favourite West End memory? I have to say I look forward to the fireworks every year. Sadly, this year it is unlikely to happen.

What is your go to quarantine activity? Currently I am taking an online course in Adobe Photoshop, something I have been wanting to do for a long time.

Devra – Community Lunches

What is special about volunteering at Gordon Neighbourhood House?The people at Gordon Neighbourhood House are so welcoming, warm and friendly. I enjoyed every minute of my volunteer experience and miss my Mondays and my new friends.  I also learned new recipes and prep and cooking tips from Joey which I use frequently.

What is your favourite West End memory? My favourite memory was simply everyone I met during this volunteer experience from Jessy at the front desk, to Joey and Aileen, as well as all the volunteers.  Such a wonderful group.

What is your go to quarantine activity? My go to quarantine activity is quilting.

Vlad – Gardening, Community Lunches, Front Desk

What is special about volunteering at Gordon Neighbourhood House?To help people and be with people (maybe I’m a social “animal”?)

What is your favourite West End memory? To receive the award:” Vancouver Lifetime Senior Volunteer of the Year”. Another great memory, on one Thursday Chef Peter was away and I cooked lunch for 30 people – first time in my life I did it and all guests survived!

What is your go to quarantine activity? After I get up (around 10:00 A.M. -where to rush to?) I do exercises that before took 15 min but now it takes me about 1.5 hour. Shower, breakfast and go (keeping the distance) for a walk (1 hour) – Vitamin “D”. Then back home to check and answer emails and, if I am lucky, watch movies on the computer.


Deirdre & Frank – Front Desk, Community Lunches, Food Hub

What is special about volunteering at Gordon Neighbourhood House?Both Frank and I like the friendly, inclusive atmosphere of Gordon Neighbourhood House and the special role it plays in the West End community. We are also proud supporters of its strong relationship with the Greater Vancouver Food Bank and appreciate the welcoming space it provides for Food Bank clients and volunteers each Friday. As Gordon House volunteers, Frank enjoys the camaraderie of Joey’s kitchen crew while I like meeting the great group of people who show up for lunch on Meatless Mondays, and working at the front desk with Jessy.

What is your favourite West End memory? When Frank and I think about the West End, the images that come to mind are tree-lined streets, glimpses of St. Paul’s Hospital, Barclay Manor with its lovely flower garden, Guardian Angels Church, the buzz of Denman Street, and of course Gordon House itself with all its charm and history.

What is your go to quarantine activity? When it comes to coping with the current stay-at-home order, we are both making the best of the situation whilst we wait for life to return to normal (whatever that may be!). I am back to making my vegetable curries, currant scones, and Irish soda bread while Frank continues to amaze with new additions to his brilliant repertoire of gourmet dishes. Both of us do battle with the New York Times crossword puzzle each day and communicate with family and friends via Skype, phone, email, and texts.  As for physical activity, I’d say we have never been fitter!  There isn’t one inch of the Stanley Park trail system that we have not explored and we have walked the Sea Wall so many times that we could probably do it blindfold. Meanwhile, Frank is growing hair he never knew he had and I am turning back into a Child of the Sixties – although much older… and greyer!

Hollis (no picture) – Attic Thrift Store

What is special about volunteering at Gordon Neighbourhood House?You get a lot of experience, meet interesting people who are friendly open and honest, and there is a lot of hard work to enjoy.

What is your favourite West End memory? People are so friendly in this end of town and always say hello, even with masks on people nod their head to you or wave to you when you pass them on the street to let you know they say hi.

What is your go to quarantine activity? Write in my journals, do crosswords, jigsaw puzzles, do chores to keep the place clean, keep in touch with friends and see how they are doing.

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Lee – Gardening

What is special about volunteering at Gordon Neighbourhood House? I was attracted to Gordon Neighbourhood House because of its commitment to nourish and build community through food. Volunteering in the Urban Farming Program has been a wonderful way to put that into practice. I appreciate how Joey creates a warm and welcoming environment and values everyone’s contribution. It’s great to connect with others in this shared purpose while having fun and learning from one another. Together we are feeding the community in more ways than one.

What is your favourite West End memory? Every day of the 20+ years I’ve lived in the West End is my favourite memory. I am surrounded by vibrant diversity and extraordinary beauty…each day (even the tough ones) creates its own memory of gratitude that I am a part of it.

What is your go to quarantine activity? I go to bed each night with big plans to accomplish much on my “at-home to-do list” the next day, but find myself struggling to motivate myself in the morning. I’ve found it best to set small goals of productivity for myself each day and be satisfied with those little accomplishments. One of my new rituals is to choose a different type of seed to plant each day that I will later transplant to my balcony garden or share with others, including the GNH urban farms…each of those seeds represents hope plus gives me someone to talk to…lol.

Jeera Aloo Recipe

by Jessy

Jeera Aloo (potatoes sauteed with cumin) is a vegetarian dish that is simple, healthy, tasty, and easy to make at home with only a few ingredients.


4 boiled potatoes, medium size (cut in cubes)

1 ½ tsp jeera, whole (cumin seeds)

1 tsp ginger (fresh), minced

1 jalapeno, chopped (optional)

½ tsp turmeric powder

½ tsp jeera powder (cumin seeds powder)

2 tsp dry mango powder *

1 tsp coriander powder

1 tsp paprika powder

1 tbsp oil

Salt to taste

Few sprigs of coriander leaves (chopped)


In a pan, add oil, once hot, add jeera, let it sizzle, add the ginger and jalapeno. Mix well.

After two mins, on low flame, add turmeric powder, cumin powder, dry mango powder, coriander powder, paprika powder and salt. Mix well for a couple of mins. on low flame.

Add boiled potatoes, mix in well to coat it with the spice mix. Close the pan and let it cook for 10 mins. on low flame. Once the potatoes are well coated, check seasoning, and garnish with chopped coriander leaves.

*PS: If you don’t find dry mango powder, after the potatoes have been coated with the spice mix, squeeze ½ lime or lemon or add 1 tsp. of lemon/lime juice.

Chili con Carne Recipe

by Chef Amanda

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In this post we’ll be sharing a Chili con carne (Beef Chili) recipe in a photo series with descriptions for the method and our chef’s secret ingredient.  

This recipe is very flexible and may serve up to 8 portions. You can use almost anything to substitute or increase this hearty one bowl meal that’s one of Gordon House’s favorite.  

Remember that many canned items may already contain salt and that salt concentrates as you cook it so try and salt your chili lightly as you go. 

Keep a spoon, try your food as much as possible and adjust seasoning to your taste – the best measure for heat is your own. 

As with many things, this always tastes better the next day but for that it needs to survive! After you serve and separate your portions for freezing, you have 2 hours to cool it to around 21*C (70*F), then put it in the fridge with an open lid so it cools down to 4*C (39*F). 

– about 1lb ground/minced beef (sub for pork, mix, turkey, chicken) 
– about 5 oz bacon (that’s about 1/3 of a 1lb package), diced (sub for any smoked sausage) 
– 2 cans of red kidney beans, rinsed (sub for any beans you’d like! All beans like chili)  
– 1 ½ onion (that’s about 2 cups), diced  
– 2 small carrots (that’s about 1 cup), diced 
– 1 large celery stalk (that’s about 1 cup), diced 
– 3 cloves of garlic, made small (chopped, minced, grinded, sliced, etc.) 
– cilantro, as much as you like, chop the stems for the stew and keep the leaves for finishing 
– tomato paste, 2 large teaspoons (sub for ½ can of crushed/diced tomato or passata) 
– bay leaf, about 1 large leaf or 2 small ones 
– cumin, about 1 ½ tablespoon  
– chili flakes, about 1 ½ teaspoon (sub for chipotle or chili powder, with caution) 
– smoked paprika, about 2 teaspoon 
– fennel seed, about 1 teaspoon 
– nutmeg ground, about 1 teaspoon 
– black pepper, about 5 grind turns or 1 teaspoon 
– salt, about 1 ½ tablespoon divided in pinches along the cooking and stewing 
– water, about 2 cups for the beans + 2 cups for diluting the chili 
– cheese! Added in the end, it makes a difference 
– chef’s secret ingredient, scroll down and check your pantry! 
– also, almost anything! Other veggies are more than welcome, other spices and peppers, chili is super versatile.  
Make sure you have everything you need – a large pot is needed, you’re gonna cook a big meal. We recommend using a spatula or wooden spoon to help you further on. Keep the meats in the fridge until it’s time to deal with them, at last. Wash your hands and all your produce, then proceed to peel. Once you decide which spices you’ll use, keep them at hand or have them mixed in a container. Take time to have your veggies cut before you move to the bacon, and cut it by last. Then, start:

Have about 1/3 of your rinsed beans mixed with 2 cups of water – you can choose to blend it or cook it and mash it in a small pot, whatever you choose the outcome should be a bean juice/soup/mash that will be your base. 

Bring your pot up to heat and add the bacon, keep on high (and keep an eye!) stirring lightly to help spread.  

Once it starts browning, add the onion and mix well – we want the brown bits as they add flavor, but don’t let it burn! The French call these bits “sucs” and we’ll deglaze them as we cook. 

As it softens, add the celery and garlic and cook it for about 3 minutes. Make sure to spread the celery around and use its watery consistency to get those sucs out. 

Add the carrots and cilantro stems, the bay leaf and about 1/3 of all your spices and salt. 


Take your meat out of the fridge and divide it in at least 2 parts.  
Keep your heat on medium high, move your sautée veg to one side of the pot and add the first half to the bottom.

The meat will fry a bit and then lose its water, and here you should add some of your spice mix and salt and keep tapping and spreading the meat to prevent chunks and to cook it uniformly. Then, mix it with the veg and move it to the other side, clearing the bottom for the second half. 

Repeat the process with tapping, spreading and seasoning. 

This is important for distributing the seasoning uniformly and for using the meat’s water to deglaze the bottom of the pot. 

Use your spatula or spoon and make your meat work for you, getting all those bits out – we’ll come to them again. Once you have it all together, add the tomato paste/tomato product and mix it all very well.  

At this point you should have you beans’ soup/juice/mash at hand and start adding it slowly, about ½ cup first, to help you loosen the brown bits from the bottom. Once again, make your meat work for you so don’t be afraid to stir vigorously and use the side of your spatula/spoon.

After adding all you bean juice/paste/mash, add the beans, the remainder of your spices, a good pinch of salt and about 1 cup of water – you’ll feel the thickness of your meal taking form. Reserve the other cup of water to dilute the chili to your taste. At this point I usually let it cook at a low heat for some 10 minutes and then move to the secret step. 

Yes! There is a secret ingredient to my chili and that is cacao, cocoa, or unsweetened chocolate. Both powder and piece will work as long as there’s absolutely no sugar added. Believe me, I’ve tried with different types of chocolate and if it seems strange to add chocolate, imagine sweet chocolate…. It’s something I’ve learned years ago from a Mexican chef and have applied since then – I sincerely recommend you try. Mexican cuisine is famous for many things, including their use of chocolate in savoury recipes and sauces – think mole, some of the best ones contain some chocolate in it. 

For this recipe amount, I recommend a full tablespoon, that should be sprinkled and then mixed into the chili.  

You’ll feel the smell of chocolate very strongly at the beginning and as it cooks and melts into the chili it dissipates like alcohol, leaving behind the twist in taste. I’d recommend not tasting it at this moment because the chocolate will overwhelm your senses. Let it cook a bit and taste it then. 

Because you’ve added the chocolate, you should keep stiring the chili at medium temperature for about 5 minutes, and then bring it to a boil.  

After you bring it to boil, reduce the heat to minimum, stir well and give it a try. Is it too chocolate-y? Cover for about 10 minutes. Stir again, check your seasoning, salt, and texture, how does it taste? If it needs more seasoning or water, stew it on low, covered, for another 10 minutes. 

We like to have some shredded cheese added to melt inside as we prepare to serve but we recommend skipping this if you plan to freeze part of you chili – you can always add it once you thaw your portion and bring it to boil.

This is our finalized chili – it should look glossy even without the cheese! It should smell delicious and make you crave it, like all food prepared with love and care – it’s gonna be great! 


You can serve it plain, with chips, with nachos/tortilla chips, with tortilla wraps, with green leafy salad, with fries/hash browns, with sour cream, with yogurt, with tomatoes and cilantro salad, with rice, with extra spicy hot burning sauce, with popcorn (yes, I know of stories), or pretty much anything you’d like!  

Let us know what you served your chili with! Please share pictures, subs, comments, we’d love to hear from you. 

My Top 10 Movies for Social Isolation

by John Merzetti

With the COVID19 pandemic wreaking havoc with our work, social, and home lives, a lot of people are spending a great deal of time in front of the T.V. (or on their devices, as it were) soaking up a lot of content.
Personally, I’ve binged the entire HBO series, “Curb Your Enthusiasm.” I love the show, but am not sure if watching roughly 100 episodes of a narcissistic misanthrope does one any good in terms of one’s mental health. Besides, with the real-life version sitting in the White House, why bother?
I’m currently re-watching “Tiger King” on Netflix, looking for nuances I might have missed. It’s compelling, just like a can’t-look-away car wreck, but it is not for everyone.
So, I thought I’d give you a list of some of my favourite movies to watch, should you have the means to do so. I hope this list helps you enjoy your isolation. Please stay safe and healthy.

In no particular order, I recommend:

“Notes On A Scandal” – a delicious U.K.drama of a very manipulative conniving school teacher who’s looking for a special someone to bring under her control.

“Idiocracy” – a movie released in 2006 predicting that the gradual dumbing down of America would lead to its demise 500 years in the future. How could Mike Judge (creator of “Office Space” and “King of the Hill”) have the prescience to so accurately predict such a state in our neighbours to the south? Only thing he got wrong, was that it only took ten years for the U.S. to reach bottom.

“Treasure of the Sierra Madre” – a classic Humphrey Bogart movie wherein we see man’s basic instinct – to look after oneself first and foremost – rear its ugly head. Watching this, you might ask yourself, what would you do in such a situation. I like to think I know, but I honestly do not know what my answer would be.

“Bombón El Perro” – simply put, one of the most beautiful movies you will ever watch. A seemingly down-and-out man’s fortunes are turned around when he is given a dog by someone grateful for his act of kindness. You’ll smile with great joy after watching this.

“Amadeus” – a lush movie depicting the jealousy one composer, Salieri, holds for perhaps the greatest composer to ever live…Mozart. With such sets, costumes, and music, while a purely fictionalised account of what might have been, this is sure to please anyone who watches it (even with its dark undertones).

“Dead Man Walking” – the acting in this movie, (based on real-life events) is second-to-none. Sean Penn plays Matthew Poncelet, a convict, set to be put to death for a rape (of which he is definitely guilty). In his corner is Susan Sarandon, playing Sister Helen Prejean, a fierce opponent of the death penalty. Penn’s portrayal is so very compelling that, if you’ve any compassion at all, you’ll shed a tear for this despicable person.

“The Godfather” (1 and 2) – what can I say? Perhaps two of the best movies ever made. I’ll leave it at that.

“March of the Penguins” – escape your current reality as Morgan Freeman narrates the lives of a colony of penguins at the South Pole. As ice packs recede, this movie might make you think a bit about the impact we are having on our animal friends.

“The Royal Tenenbaums” – a stellar cast portrays a dysfunctional family brought together by an absent father (Gene Hackman) who wants to make it right with those he abandoned. One of the funniest lines ever uttered on film is in this movie: “Anybody interested in grabbing a couple of burgers and hitting the cemetery?”

“Moulin Rouge” – with a great score and colourful cast of characters, this ultimately tragic story of a courtesan being pursued by two would-be lovers is certain to stick with you.