Passed surrounded by care at Soldiers Memorial Hospital February 23rd 2018 at the age of 78. Born in Haney BC to Edna Sadie (nee Patterson) and William Samuel McCready. Sister to Patricia, Gail, Bill, Tom, Allie, Barb, Anne and Marion, aunt to many and friend to all. Beloved mother of Bill (Bonnie) McCready and Roben (Ross) Goodfellow. Bill gave her grandchildren Morgan, Hollie, Matt, Brandon and Adam, who subsequently gave her great grandchildren Keiran and Lillian. Roben made her soup. Audrey met a challenging and difficult life with strength and love. She will be remembered for her kindness to the most vulnerable about her: the elderly, the homeless, children, displaced teens and every animal under the sun. This kindness was returned to her in her final days through the excellent care of Dr. Farn, the nursing staff of IMRS at Soldiers, patient Navigator Lauren and volunteer coordinator Tracy, and a most excellent pastoral care rep named Margaret. Her children and grandchildren were able to spend quality time with her thanks to the professionalism and skill of these people. In lieu of flowers, the family requests that you do something kind, donate to an animal shelter, and if possible call your mother. "Lord, make me an instrument of your peace: where there is hatred, let me sow love; where there is injury, pardon; where there is doubt, faith; where there is despair, hope; where there is darkness, light; where there is sadness, joy. O divine Master, grant that I may not so much seek to be consoled as to console, to be understood as to understand, to be loved as to love. For it is in giving that we receive, it is in pardoning that we are pardoned, and it is in dying that we are born to eternal life." OR Audrey's Brown Sugar Fudge: • 410g tin evaporated milk • 500g brown sugar • 150g butter • 2tsp vanilla extract Line a wide cake tin with foil. Put the evaporated milk, sugar and butter into a heavy-bottomed saucepan. Heat slowly, stirring constantly, until you have a smooth, blended mixture. Bring to the boil, and boil stirring for 20 minutes as the mixture thickens and becomes darker brown. The mixture must reach 'soft ball' stage at 115°C. In the absence of a candy thermometer, which is expensive, when the mixture is golden brown and thick drop a little into a glass of cold water. If it slowly curls and you can pick up up and roll it like a soft ball between your thumb an forefinger, you're on your way to fudge town. If still too liquid, cook for another five minutes and try again. Allow the mixture to continue to boil for another five to ten minutes, stirring all the time. Then take off the heat and allow the fudge to rest for five minutes. Using an electric hand-held mixer, beat the mixture in the pan until it starts to thicken and changes texture from smooth to slightly gritty. Add vanilla. Pour into the prepared tin and leave to set. Once set, cut the fudge into as many squares as you feel is reasonable. When cool, you can divide between cellophane bags to give as gifts OR close the curtains, enjoy, and let no one judge you. Arrangements entrusted to the Doolittle Chapel of Carson Funeral Homes, 54 Coldwater St. E., Orillia, (705) 326-3595
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