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Where Child Abuse Hurts Most Sometimes the worst scars of child abuse cant be seen. Whether physical or emotional, abuse attacks a childs self-esteem and emotional development, leaving long-term emotional trauma and pain. You can help prevent child abuse by being a nurturing parent or caregiver. By letting children know they are special, competent and loved, you can help them develop positive self-images and happier futures. If you feel overwhelmed, angry or frustrated as a parent, help is out there for you. Look in your area for support groups and services, or talk to a trusted friend, family member, pastor or doctor about what you can do to protect and support your child. If we all do our part to prevent child abuse, well get to the heart of the matter. 6 Sports & Leisure, Friday, May 9, 2008 Welcome to Bugfeast Candyland! There are plenty of reasons to eat bugs! Not only are they high in protein and low in fat, but insects are also very tasty! If you dont believe us, then try them for yourself! Wings of Paradise has invited Chef Jeff Stewart of creepycrawlycooking.com to prepare a special Candyland menu for this years Bugfeast. So, tempt your tastebuds with three samples made with REAL INSECTS! Roasted Mealworm Fudge Chocolate Cricket Clusters Blue Anty-floss Dont believe this is true? Well, this was the information put out by the Wings of Paradise Butterfly Conservatory. And, Dave and Gerry, ever searching for new food adventures took their grandson Alex there during March Break. And, its true, they did have all these dishes made from bugs. Alex (who is my oldest son) dove right in and tried everything roasted mealworm fudge, chocolate cricket clusters, blue anty floss (just like candyfloss, but somehow made from ants) and there were also scor- pion lollypops (real lollypops with a scorpion in the centre of each one). I cant even begin to imagine what it would be like once you got down to licking the spider! Although Alex tried it all, Dave and Gerry both politely declined. I would have too! You just never know what someone will come up with next. Apparently there were lots of parents and grandparents there with their kids during March Break and most of the kids were trying the samples I do believe there was substantially more boy children there than girl children. Surprise, surprise! Have fun and keep cooking (not necessarily with bugs)! (Lori and Gerry can be reached at whatscookin@ independentfreepress.com) Lori Gysel & Gerry Kentner Ingredients 1 and 1/2 lbs asparagus, washed (approximately 1 large bunch) 2 small onions peeled and chopped fine or 1/2 spanish onion 2 tbsp butter or margarine 6 cups vegetable or chicken stock 1 1/2cup 35% cream salt and freshly ground pepper Method Cut or break off the asparagus tips and simmer for 2-4 minutes in one inch of boiling water. Drain and set aside. Break off tough ends of asparagus and cut the good stalks into one-inch pieces. Sauthe onion in a saucepan without browning till translucent. Add the aspara- gus stalks and stock and simmer for approximately 25 minutes. Cool slightly, then puree in a food processor. Return to pot and add cream, the asparagus tips and salt and pepper to taste. Reheat and serve. Serves 6 New restaurant opens New Indian cuisine restaurant, Chanans Little India, opened May 4 at 78 Main St. S. in Georgetown and Jenna Atwal, the niece of owners, Harjinder and Nikki Sumra, sampled some of the masala, at the opening reception. Photo by Patti Post A Lobster/Chicken Dinner will take place on Saturday, May 17 at The Salvation Army Georgetown Community Church at 271 Mountainview Rd S on May 17. There are two sit- tings for dinner and both lobster and chicken is available. Call 905-877-1374 for tickets/info. Upcoming community dinner Food adventure: Serving up mealworm fudge Asparagus Soup