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•T he IF P• H al to n H ill s •T hu rs da y, S ep te m be r 1 8, 2 01 4 34 Moxxi Boutique 70 Main Street South, Georgetown 905-877-0111 Join us on Twitter to see the newest arrivals and get flash sales. @MoxxiBoutique Michael Kors, Kenneth Cole, In Wear, Part Two, Vince Camuto, Tiger, John & Jenn, Mexx, Dept, Sanctuary, Fidelity Jeans, Free People and many more! Fabulous Fall Fashions Have Arrived!Fabulous Fall Fashions Have Arrived! Read my featured articles on www.torontosun.com Douglas Riding, BA, CFP®, FMA Investment Advisor 348 Guelph Street, Unit#3, Georgetown, ON 905 877-4579 www.ridingteam.ca Ways to ProtectYour Inheritance from Taxes When someone dies, the money and property left to beneficiaries is subject to an inheritance tax. Contact our office for more information how we can help to minimize these taxes. 330 GUELPH ST.,GEORGETOWN (opposite Canadian Tire) 905-877-0596 • www.millersscottishbakery.com MILLER'S ScottISh BakERy British Imported Sweets & Treats, That Even Locals Love. Freshly Made & Baked On Premises Breads, Buns, Pastries,Meat Pies & More! Roast Pork Sofrito Ingredients • 3-4 lb pork shank or picnic pork roast, boned and rolled • 1 tbsp dried oregano • 1 tbsp cumin • 1 tsp red pepper fl akes • 1 apple, peeled, cored, grated • 1/4 cup dried cranberries • 1/4 cup raisins • 1/4 cup chopped dates • 1/4 cup chopped dried apricots • 1 cooking onion, diced • 1 cup apple juice Method 1. Halve the butcher bone and roll the roast. 2. Unroll the roast and sprinkle with the oregano, cumin and pepper fl akes. 3. Mix all the fruit and onion togeth- er. Lay the mixture on the pork. Rollup and tie with butcher twine. 4. Place in a roast pan standing up. Add the apple juice to the pan and bake, covered for two hours. 5. Let the roast rest, covered for 15 minutes before carving. Serve the juices over top. Chef's Note: We found this tasted even better the second day and even more fl avourful the third day in a sandwich on a toasted bun! Sofrito is a sauce, with vegetables chopped into small pieces and cooked or braised in oil. Almost every cuisine you can think of has their own version of sofrito. Today's recipe is a bit of a twist on a traditional sofrito, as all the ingre- dients are inside the roast, but as they roast with all the delicious juices from the pork, you will fi nd the whole dish is quite tasty by the time it is done. As we suggested in the recipe, you might want to make a bigger roast than you need so that you can eat it hot out of the oven the fi rst night, but then let it cool and slice up the leftovers for a sandwich. Try putting slices of this with the fruits and all on a crusty bun with a lit- tle mayonnaise and sriracha hot sauce mixed together-- fantastic! Have fun and keep cooking! Lori Gysel & Gerry KentnerGerry KentnerGerry Kentner What's Cookin': A sofrito sauce Downtown Georgetown's annual Inter- national Flavours event will be held on Saturday, Oct. 4, 12- 3:30 p.m. A Taste of Downtown Georgetown features the res- taurants and food venues in Downtown-- sample, Irish, Italian, Thai, Chinese, Gourmet, Con- fectioneries and more! You can sample fi ve food venues with your purchase of a passport. Passport holders will also re- ceive special discounts and give- aways at participating retail/ser- vice locations. Hurry though only a limited number of passports (350) are available for purchase. Passports are available for purchase through partici- pating businesses or by calling the Down- town Georgetown BIA, 905-873-4970. Get your passport for Oct. food fest