MAUREEN (GAIL) WRIGHT

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MAUREEN (GAIL) WRIGHT

(nee COBURN)

August 3, 1944 - August 23, 2024

It is with heavy hearts we announce the loss of our dearest Gail who passed away at Joseph Brant Hospital, on Friday, August 23, 2024, at the age of 80.

Reunited with her beloved husband, Colin Purden Wright, whom was married to her for 52 years before his passing in 2017. Wonderful mother to David (Maureen) Wright, Scott Wright and Janice (Brian Agnew) Wright. Proud grandmother to Katelyn, Kayley, Jenny, Emily, Matthew, Julia and great-grandmother to Violet. Predeceased by her parents, Robert Braidwood and Beryl Coburn.

Born in England, she grew up in Victoria, BC and told stories of her loving and kind Grandpa Peach and having fun working as a teenager at Jimmy Littles. She met her husband working at Richardson Greenshields, who was temporarily training at the Victoria office. After a long-distance romance, they were married and made their home in Transcona, MB then later Oakville, ON. She lived a full life and always gave her total attention to her family and friends. She was a member of the P.E.O. organization of women, an avid cyclist, cat lover and collector of beautiful necklaces. She was known for her distinctive and infectious laugh and her talent for cooking and baking. She loved hosting dinner parties and entertaining at home and at the cottage, spending time with family and friends, and took great pleasure in shopping for everyone.

She valued family, above all else, and was an amazing and loving mother and grandma. All of our lives are richer for being so fortunate to have you as our “Hen", and you will be missed terribly and remembered forever by your loved ones.

A private family funeral has been held at Smith’s Funeral Home. If desired, in lieu of flowers, memorial contributions to the Alzheimer Society of Canada would be sincerely appreciated by the family. Arrangements entrusted to Smith’s Funeral Home, Burlington. Please go to www.smithsfh.com to sign the online book of condolences.

RAINBOW SLICE RECIPE

Cherry and pineapple filling rests on a shortbread base and is topped with meringue. Cuts into 12 generous pieces. Great for an afternoon tea.

CRUST

2 cups All-purpose flour

2 tbsp. granulated sugar

1 cup butter

FILLING

19 oz. crushed pineapple with juice

½ cup granulated sugar

3 tbsp. cornstarch

4 oz. cherries with juice, cut up

1 tsp. almond flavouring

2 egg whites

2 tbsp. granulated sugar

1 tsp. vanilla

¼ cup coconut

Crust: Mix flour, first amount of sugar and butter together until crumbly. Press into ungreased 9x13-inch pan. Bake in 350°F oven for 15 minutes.

Filling: Put first 5 ingredients into saucepan. Heat and stir over medium heat until it boils and thickens. Pour over shortbread base. Cool.

Beat egg whites until frothy. Add sugar and vanilla. Beat until stiff. Spoon over cooled filling. Sprinkle with coconut. Return to 350°F oven to brown, about 10 minutes.

As published in Winnipeg Free Press on Oct 05, 2024, Oct 05, 2024