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Thursday, February 26, 2015 - The IFP - H alton H ills - w w w .theifp.ca Page 21 Door Prizes Galore +Great ShowSpecials This Show is for YOUHaltonHills Over 50Exhibitor Booths • InspiringSpeakers Healthy&HappyLiving •HomeGurus • LiveDemos Plenty toBUY andWIN • 1st FarmersMarket in 2015 InteractiveKidsInc. KidsZone Fri. April 17th: 1pm-8pm | Sat. April 18th: 9am-4pm Mold-Masters SportsPlex Showcase YOURbusiness at our Local Community Retail Trade Show in 2015! haltonhillschamber.on.ca | 905 877 7119 Presented by: April 17th & 18th 2015 Save the date • 50% off Second Guest • Book an Ocean view and get $100 per stateroom on board credit • Book a balcony or Suite and get $200 per stateroom on board credit Call Vision Travel for complete terms and condi- tions. Cruise must be booked Feb. 14-Mar 10, 2015. Offer applies to 5-night or longer sailings departing between May 15, 2015 - Apr. 30, 2016; ocean view and higher stateroom categories. Offer excludes Quantum and Anthem of the Seas, Transatlantic, Transpacific, and China sailings. Offer includes: 50% off cruise fare of second guest booked in the same stateroom as a first guest who books at full fare ("BOGO") and a per stateroom onboard credit ("OBC") of $100 for ocean view and $200 for balcony and suites. Offers are not combinable with any other offer or promotion. Prices and Offer apply to new, individual and named group bookings confirmed at prevailing rates. Offer available to residents of U.S. or Canada. Prices and Offer are subject to availability and change without notice, capacity controlled, and may be withdrawn at any time. © 2015 Royal Caribbean International. Ships registry: Bahamas. Seeing Travel Your Way Vision Travel Georgetown 328 Guelph St ON L7G 4B5 Open Mon, Tues, Wed, Fri 9am-6pm Thurs 9am-7pm Sat 9am-4pm Tico #50018498 For details, call 905-873-2000 Email receptiongeo@visiontravel.ca Buy One, Get One 50% off from Royal Caribbean Plus up to $200 onboard credit Subject to availablility at the time of booking. Offer is capacity controlled and can be withdrawn at anytime. Call Vision Travel for full details. Grand Bahia Principe Jamaica Royal Golden * Junior Suite Royal Golden Oceanview March 30 & April 1 $999 + 436.17 tax Book by March 10th COMMENT Going healthy for Oscar night viewing From Gerry… Today's Pickled Egg recipe was prompted by a faithful reader of this column who called me for a recipe. This particular recipe comes from my brother, Dan, whom I know enjoys, and has made, pickled eggs for years. He has finally divulged his 63-year-old secret family recipe! Hope you enjoy! From Lori… As I write this article, Gerry and I are gear- ing up for our annual Oscar night adventure. We'll take some pictures and share some photos with you soon, but we have to make sure it tastes good first! Oscar coverage starts in 20 minutes, I'm in my pyjamas, as is Ger- ry. Although we almost always have cheese fondue, we opted for a more healthy menu this year. I've been fooling around with mak- ing cured salmon. So once we try this latest batch, we'll share the recipe with you-- it's so easy and quick, you'll never buy cured salmon in the store again! We've also got a massive platter of veggies and dip (lemon dill-- homemade, of course) and some jum- bo shrimp. I'm voting for Boyhood for best film and Julianne Moore for best actress. Have fun and keep cooking! Pickled Eggs INGREDIENTS • 3-5 eggs • vinegar • water METHOD 1. Place eggs in a saucepan, cover with cold water. Bring to a gentle boil, boil for seven minutes. Remove eggs from water and place in an ice bath. 2. Peel eggs. 3. In a glass jar (a 500ml can- ning jar is perfect for 3 eggs) place eggs. Fill halfway with water and complete filling with vinegar. 4. Let sit in refrigerator for one week. CHEF'S NOTE: Best to make only a few eggs at one time, as they don't have a long life once the jar is opened. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin'