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•Th e IF P• H al to n H ill s • Th ur sd ay , O ct ob er 1 6, 2 01 4 28 905-873-1818 316 Guelph Street, Georgetown HONDA www.georgetownhonda.ca e offers available through Honda Financial Services Inc. (HFS), to qualified retail customers on approved credit. Weekly payment includes freight and PDI ($1,495), EHF tires ($28.45), EHF filters ($1), A/C levy ($100 except Civic DX models), and OMVIC fee ($5).Taxes, license, insurance and registration are extra. ■Representative weekly lease example: 2014 Civic DX Sedan on a 60 month term with 260 weekly payments at 0.99% lease APR. Weekly payment is $38.92 with $0 down or equivalent trade-in, and $925 total lease incentive included. Down payments, $0 security deposit and first weekly payment due at lease inception.Total lease obligation is $10,118.95. 120,000 kilometre allowance; charge of $0.12/km for excess kilometres. PPSA lien registration fee of $45.93 and lien registering agent's fee of $5.65, due at time of delivery are not included. For all offers: license, insurance, other taxes (including HST) and excess wear and tear are extra.Taxes payable on full amount of purchase price. Offers only valid for Ontario residents at Ontario Honda Dealers. Dealer may lease for less. Dealer order/trade may be necessary. Vehicles and accessories are for illustration purposes only. Offers, prices and features subject to change without notice. See your Ontario Honda Dealer or visit HondaOntario.com for full details. ♦♦Based on Association of International Automobile Manufacturers of Canada (AIAMC) data reflecting sales between 1997 and December 2013. ∞Based on Fuel Consumption Guide ratings from Natural Resources Canada.Transport Canada approved test methods used.Your actual fuel consumption will vary based on driving habits and other factors - use for comparison only. Limited time weekly lease offe weekly payments at 0.99% leas ∞ Call Us Noww 905.877.4371Us Noww 905.877.4371 www.dgdental.ca 24 Guelph St. (@ Mill St.) Georgetown Need A Second Opinion? Book Your Complimentary Consultation Today. Evening & Weekend Appointments Direct Insurance Billing Dr. Lida Hosseini Principal Dentist GEORGETOWN GARDEN CENTRE 140 GUELPH ST. 905-877-8882 (The former Georgetown Fruit Market building) Pumpkins Huge Selection! All sizes and varieties. BOUQUETS MULCH Fresh From 3 $1000 $499 FOR • Straw Bales •Gourds •Indian Corn •Corn Stalks Local Grown Apples 2cu.ft.bag Great colours & variety from MIXED ACCENT PLANTERS $1499 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! Today's recipe for carrot and sweet potato soup is so versatile. Once you have the method down of roasting the vegetables, then adding to sautéed mixture of celery and onion, you can make all kinds of soups. Many of them will not even require the addition of the fl our, because they will naturally thicken with the quantity of vegetables added. Try this method with butternut squash and red peppers; pumpkin and carrot; leek and potato; parsnip and pear; just keep the quantities roughly the same - adjusting by adding a little less or a little more stock as needed. The trick is to not add all of the stock at once, in case it is not required. You can also adjust the herbs based on the vegetable choice-- thyme is nice with carrot and sweet potato. Chives are great in the leek and potato. Try a little cinnamon in the pumpkin and carrot. And, if you want to get a little naugh- ty, you can add a bit of 35% cream at the end of the soup process to really create a deliciously creamy texture. Have fun and keep cooking! What's Cookin' A versatile soup recipe Lori Gysel & Gerry KentnerGerry Kentner Serves 8 Ingredients • 1 large sweet potato • 5 medium carrots • 3 tbsp olive oil • coarse salt and freshly ground pepper • 1 tbsp olive oil • 1 tbsp butter • 1 cup diced celery • 1 cup diced onion • 1/4 cup fl our • 8 cups chicken stock • 2 tbsp chopped fresh thyme Method 1. Peel and cut carrots and sweet potato into large cubes. Toss with olive oil, salt and pepper. 2. Put vegetables on a parchment- lined baking sheet and roast uncov- ered about 45 minutes at 400 degrees F. Turn once during cooking. 3. In the meantime, melt butter and olive oil in a soup pot. Add celery and onions. Cook on medium heat until onions are translucent (approximately 10 minutes). Add fl our over low heat to make a roux. Cook this mixture for 2-3 minutes. 4. Slowly, over low heat, add chick- en stock, then thyme. Bring up to me- dium heat and bring to a boil. Reduce heat to a simmer. 5. Remove vegetables from the oven and put into soup pot. Simmer 20 minutes. Puree with an immersion blender. 6. Taste for salt and pepper. 7. Serve with toasted pumpkin or sunfl ower seeds and a sprig of thyme for garnish. Carrot and Sweet Potato Soup