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The Regional Municipality of Halton www.halton.ca 1151 Bronte Road, Oakville, Ontario L6M 3L1 ? 2 C J ? ? ? ? k ? 2 M J J ? $ P C C ? ? ? & * 2 - , ? k ? 2 2 7 ? ? ? ? k ? U U U F ? J R M L A ? 311 00 8 $ M P ? K M P C ? G L D M P K ? R G M L ? M L ? G L ? S C L X ? ? ? S ? ? L B ? R F C ? A M K N J C R C ? A J G L G A ? Q A F C B S J C ? N J C ? Q C ? T G Q G R ? V V V G @ K S N M B @ ? T % Q D D ? ( M ? T D M Y @ ? % K T ? ( L L T M H Y @ S H N M ? " K H M H B R E N Q ? 2 D M H N Q R ? @ M C ? ' H F G / Q H N Q H S X ? ( M C H U H C T @ K R 3 T D R C @ X ? - N U D L A D Q ? ? @ L ? m ? ? O L % C J J C P R ? ! M K K S L G R W ? ! C L R P C ? ? th Line, Georgetown 2 F C ? & ? J R M L ? 0 C E G M L ? & C ? J R F ? " C N ? P R K C L R ? G Q ? M D D C P G L E ? D P C C ? ? S ? G K K S L G X ? R G M L ? A J G L G A Q ? R M ? - L R ? P G ? L Q ? ? W C ? P Q ? M P ? M J B C P ? N P C E L ? L R ? U M K C L ? F C ? J R F ? A ? P C ? ? L B ? C K C P E C L A W ? Q C P T G A C ? U M P I C P Q ? ? L B ? R F M Q C ? ? K M L R F Q ? M D ? ? E C ? ? L B ? M J B C P ? U G R F ? A C P R ? G L ? K C B G A ? J ? N P M @ J C K Q ? M P ? ? ? A F P M L G A ? G J J L C Q Q ? ? . J C ? Q C ? U C ? P ? ? ? Q F M P R ? Q J C C T C B ? Q F G P R ? ? , M ? ? N N M G L R K C L R Q ? ? P C ? L C A C Q Q ? P W ? ? ' D ? W M S ? F ? T C ? ? ? D C T C P ? M P ? B M ? L M R ? D C C J ? U C J J ? N M Q R N M L C ? W M S P ? T G Q G R ? R M ? ? ? J ? R C P ? B ? R C Santas Coming to Acton November 15th The Acton Santa Claus Parade, sponsored by the Acton Fire Fighters Association, starts at 1:00 pm, Saturday, November 15th, 2008 from MacKenzie Smith Bennett Middle School Children are encouraged to being letters to Santa Claus as the postal workers will collect along the parade route. This years theme is A Mother Goose Christmas with prizes for specific categories. Anyone who has not received an entry form and wishes one can contact Bill Spielvogel at 519-853-2924. Happy 60th Anniversary Wayne & Mildred Kelley 1948 ~ Nov. 6 ~ 2008 Love & Best Wishes from your family Zoe Alexandra May McNeil Love Mommy, Daddy, Austin & Bailey We cant believe a year has gone by, it has been an amazing year and we look forward to many more. We love you more than words can say. Look whos turning 1! Happy 50th Birthday Anne Jefferies Love your family & friends 50 50 Acton/Georgetown, Friday, October 31, 2008 21 Happy Halloween! Todays recipe, or any soup recipe is a great one for Halloween its a busy night for parents, to race home from work at top speed (without creating traffic accidents, hopefully), feed everyone, dress everyone in Halloween gear, put out the freshly carved pumpkins, get out the box of Halloween candy (assuming you havent eaten it already), argue with the kids about whether or not they have to wear a coat with their Halloween costume, dis- cuss the merits of wearing rubber boots as opposed to princess dancing slippers on a rainy night with a three-year old and head out the door! Im exhausted already! So heres my plan. My kids are older, so its easier, but the plan will still work for you. Monday assess costume situation for everyone and determine what needs to be locat- ed or purchased. Tuesday purchase pumpkins, Halloween candy, any last minute costume requirements and ingredients for Friday nights soup (see attached recipe). Wednesday work late. Thursday have kids carve pumpkins, roast pumpkin seeds, make soup for Friday. Friday kids are old enough to get them- selves organized, soup is ready so everyone can have a quick bowl before trick or treating and another when they return. I put out the bowl of candy, light the jack o lanterns and pour myself a glass of wine. For those of you who actually have to go out in the cold to take your kids trick or treating, I have only one piece of good advice after having done it myself for years travel coffee mug! Fill that sucker up and dont leave home with- out it. And, if you didnt have time for supper because of the hoorah of costumes flying and makeup applications required, fill your cup with soup and sip it along the way! Since well be looking at pumpkins all week- end, I thought a little pumpkin info would be in order... Pumpkins, which are a large round, ribbed vegetable fruit, typically orange in colour have been around for a very long time, but surpris- ingly, they have never played a large part in the diet of any country. The name pumpkin is thought to derive from an old French word pompon, which in turn comes from the classical Greek word pepon a name which also applied to melon. Pumpkins are eaten when fully ripened. They can grow to quite a large size and are often found at fall fairs in the who can grow the biggest one contest. The unconfirmed record- holder is from New York, claiming a pumpkin weighing in at 268 pounds. Pumpkins have a fibrous flesh and a unique flavour that is not for everyone. The flesh can be used for both sweet and savory dishes. There is an Argentinian method of cooking meat which involves stewing it in a hollowed- out pumpkin and then using the flesh to thick- en the stew. The French use pumpkin for making soup and sometimes bread. Originally pumpkin was used as a cheap way to extend the wheat in bread, however now a premium is paid for this type of bread. The Spanish use pumpkin in an interesting angel hair pasta dish. North Americans, as we know, use pumpkin pie as a traditional dessert at Thanksgiving. In Cyprus, pasties stuffed with pumpkin and crushed wheat (called kolokotes) are popular in winter. Pumpkin seeds, roasted, fried or salted are a popular snack in many countries. Have fun and keep cooking! Lori and Gerry can be reached at whatscookin@independentfreepress.com Ingredients 1 1/2 cups chopped carrots 1 cup chopped rutabegas 2 small leeks, chopped (white part only) 1 cup diced potatoes 3 3/4 cups vegetable stock 1 1/4 cups milk salt and pepper to taste 1/4 cup plus 2 tbsp whipping cream 1 tbsp chopped fresh parsley Method 1. In a large saucepan, combine all vegeta- bles and stock. Bring to a boil. Cover and sim- mer 30 minutes (or until vegetables are soft). 2. In a food processor or a blender, process mixture to a puree. Clean pan and return puree to the clean pan. Stir in milk. Reheat (but do not bring to a boil) and season with salt and pepper. 3. In a small bowl, whip cream until soft peaks form. Fold in 1 table- spoon chopped parsley. Top the portions of soup with the parsley/cream mixture. Garnish with additional chopped parsley if desired. Lori Gysel & Gerry Kentner Hectic Halloween happenings call for a plan Golden Vegetable Soup