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•T h e IF P • H alto n H ills, Thursday, July 24, 2014 11 585 Steeles Ave., Milton www.miltonnissan.ca • 905.878.4137 SALES DEPT. HOURS: Monday - Thursday 9:00 - 9:00 Friday 9:00 - 6:00 Saturday 9:00 - 5:00 NSteeles Th om ps on 401 Main St. Ja m es Sn ow Pa rk wa y Ma rti n St /H wy 25Milton AIR CONDITIONING 2.5L 4 Cyl, Engine, CVTAutomatic Transmission, Air Conditioning, Power Equipment, Bluetooth & Much More Check out some of the reasons why Nissan is THE FASTEST GROWING BRAND IN CANADA Over the last 12 months in the non-luxury segment.º 60 Month lease 2.99% lease rate 20,000 kms per year $0 down Lease offer is for 2014 Rogue S FWD (Y6RG14 AA00) is plus paint charge if applicable, HST and License fees. Lease Rate is 2.99%. Residual value is $11,279.04. Total lease obligation $14,940 plus HST and License. Payment is also based on using the $750 my choice program. Lease based on 20,000 kms per year. Excess km charge is 10 cents per km. $249 PER MONTH! ONLY 2014NISSAN ROGUE S FWD SVModel Shown BLUETOOTHAUTOMATIC CHOOSE FROM $750 BONUS CASH1 4 SEMI-MONTHLYPAYMENTSON US2 NO CHARGEADDED SECURITYPLAN3 On top of select lease and finance offers* OR OR MY NISSAN 140 GUELPH ST. 905-877-8882 (The former Georgetown Fruit Market building) HANGING BASKETS 10" Hanging Baskets 12" Hanging Baskets ADD CURB APPEAL $1.99 25 LbagTOPSOILeach$99910" PERENNIALHIBISCUS 99¢ 4 Pk. Flowering & Vegetable Plants FLOWERS & PLANTS Full vibrant flowers from cuttings, not seeds! Geraniums or $1.59 each or $11.99 each or $1.99 each reg $24.99 each 10 $15FOR 3 $33FOR 10 $19FOR $1599 FOR THE GARDEN Large selection of 4" Potted Plants GEORGETOWN GARDEN CENTRE Huge Selection Large Size Perennial Plants 3 $22FOR 1 Gallon Pot Brugmansia from $999 (Angel Trumpet) It's almost camping time. As you read this, I am packing my bag for a canoe trip down the French River. I have back-country camped for two nights before, but this is my first longer trip. My hubby is an avid back-country camp- er and has been going on trips his whole life, so I decided to give it a whirl. Perhaps in a future article, you'll hear how it went, but for now, I can tell you some of our food plans. We like to eat well when camping. After days filled with canoeing, swimming, haul- ing firewood, setting up and tearing down campsites, we like a good dinner. Mornings are quick and easy. Neither one of us likes an enormous breakfast. So, tea for me, coffee for him, oatmeal, bread (or crackers) and peanut butter, some fruit on the first couple of days until its gone. Lunches are no-cook. GORP (which I believe is an acronym for "good old raisins and peanuts") is essential because you can eat it while canoeing. Some turkey jerky, smoked salami, more nuts, cheese, again fruit while it lasts, veggies while they last, quick and easy things that do not need to be refrig- erated. Dinner is the best meal. For the first couple of nights we'll enjoy meals that we've made at home and frozen-- we'll eat them as they thaw. Butter chicken for sure; we'll cook up a pot of rice when we're there and veg- gies. Next night probably a steak, most likely with a repeat performance from the rice - but seasoned differently. By third night, it's non- refrigerateable dinners, but still tasty. Baked potatoes on the fire topped with homemade pesto that we've dehydrated then brought back to life with olive oil; spaghetti with veg- gies we've dehydrated at home and added to a canned sauce, still working on the fifth night. Wish us luck! Have fun and keep cooking! Nesting Eggs Makes 6 Ingredients • 6 slices black forest ham (cut thicker than for sandwiches) • 1 tbsp Dijon mustard • 6 eggs • 1/2 cup grated cheddar cheese Method 1. Spread each slice of ham with equal amounts of Dijon on one side only. 2. Spray six muffin tins with non-stick spray and heat oven to 350 degrees F. 3. Ease one slice of ham into each muffin tin, forming a cup with sides. 4. Crack one egg into each ham cup. 5. Sprinkle grated cheese over top of all eggs. 6. Bake in preheated oven for 12-15 minutes or until egg reaches desired fin- ish (soft, medium, hard). What's Cookin': Camping food plans Lori Gysel & Gerry Kentner