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Thursday, A pril 30, 2015 - The IFP - H alton H ills - w w w .theifp.ca Page 41 gI The Milton Farm Craft Show May 2nd & May 3rd ★ Over 120 juried crafts people In the Great Gambrel Barn, The Aberfoyle Town Hall and Individual Exhibitor Tents ★ Great Gift Ideas for Mom! ★ Handmade Quality ★ Great Food ★ Live Entertainment adults $6.00 Children Under 12 frEE Parking frEE $1 oFF one adMission wiTh This ad Saturday & Sunday 9 a.m. - 4 p.m. CounTry heriTage park 8560 tremaine road 905-878-8151 Hwy. 25 South to Milton & follow the signs. www.miltonfarmcraftshows.com AT: Call now! 905-636-0844 or visit our store at Derry Heights Plaza 6B - 575 Ontario St. S. Milton *Cannot be combined with any other offer. Restrictions may apply. See store for details. Edible®, Edible Arrangements®, the Fruit Basket Logo, and other marks mentioned herein are registered trademarks of Edible Arrangements, LLC. © 2015 Edible Arrangements, LLC. All rights reserved. Your local Milton Edible Arrangements family is happy to serve you! SAvE $5.00 off your order 372 Queen Street, Acton • 519-853-9292 • 333 Mountainview Road South, Georgetown • 905-873-3103 www.eramosaphysio.com Did you know? Shoulder pain is one of the most common complaints treated at Eramosa Physiotherapy Associates through our Path to Improved Health. Common medical diagnoses for shoulder pain include: rotator cuff tendonitis, rotator cuff tear, impingement syndrome, frozen shoulder, shoulder dislocations and shoulder separations. While there are many causes of shoulder pain, be it a sports injury, trauma or joint weakness, it is important to have an accurate diagnosis so that the appropriate treatment is implemented. How healthy is your shoulder? Are you living in pain or discomfort? Georgetown Location now open Saturdays 8am - 2pm www.MacLeodwindows.com For FREE In-Home Consultation The Best Price on QualityWindows, Doors & Siding Serious Know-how, Serious Products Unbeatable Prices Cell: 416•347•5536 Halton Hills: 905-703-4704 RR #4, 11742 Tenth Line Georgetown, L7G 4S7 • 905-877-8468 Reconnect with youR family and the community at eagle Ridge www.eagleridge.clublink.ca Bistro/Patio Open Daily NEW Family Membership Benefits Junior Golf Programs Mothers Day Brunch - BOOK NOW STAY AT HOME THIS SUMMER COMMENT Florida trip is a recipe for good food Gerry is writing today… Here's my annual 'just returned from Florida' sto- ry for you. We were pleased to return home after a month south on Good Friday to sunny above seasonal temperatures, after basking in 25-30 de- gree Celsius, then one day later it snowed! What kind of an Ontario welcome was that? Here are my memorable and worth mention- ing food moments to share. • In a St. Pete's Beach restaurant, new to us, above each table was a chain which suspended a hanger holding a roll of paper towels! How inge- nious, never seen that before! • Most of the pounds of butter in stores come in four sticks. But I also saw eight sticks per pound, great for baking and people living alone. • A neighbour at the condo we were at off ered us some fresh caught red snapper-- he had just landed it that morning. � ey were 10 small � llets, so delicious and so fresh. We had them lightly sautéed. • At the local grocery store/deli/butcher, one and a half blocks from us, several times I popped in and had them cook up some Gulf shrimp, jumbo size of course, served cold with cocktail sauce. Peel n' eat at its fi nest! • At Jackie's on Corry Ave in St. Pete's Beach the potato of the day was smoked gouda mashed in puff pastry. How decadent and delicious! • Jackie's also had an art creation on the wall by Jackie herself-- 3 stainless steel arcs with ladles hanging down to resemble a treble clef. Very cool. • We were invited to a Florida friend's home for a St. Patrick's Day cocktail party where the guests were asked to review the foods she was tasting to cater the Women's Club fashion show in April. All were delicious and creative-- she is a caterer. • Fresh Florida tomatoes purchased from Ruskin from a market. Purchased red and ready to eat--made a great bruschetta and BLT's. • A condo neighbour served a German pan- cake for brunch and I'll share that recipe soon. • A stop at Parkedale Strawberries in Plant City in peak season. I enjoy checking out pro- duce crate to see where our imported and Cana- dian produce comes from. • Had delicious, well-made tortilla soup twice. Gotta make that soon! • Key lime pie from Th e Beachcomber restau- rant in Clearwater Beach-- the best I've ever had. Th is is Dave's all-time favorite restaurant. Seems like we ate out a lot, but only 25 per cent of the meals. Even on holiday, I love my kitchen and what comes out of it. Have fun and keep cooking! Wild Leek Soup INGREDIENTS • 2 tbsp vegetable oil • 3 cups chopped wild leeks, stems only, reserve greens • 1 regular leek, chopped (white and light green only) • 2 cups chopped Yukon Gold potatoes • 6 cups chicken stock (or vegetable stock) • salt and pepper to taste METHOD 1. In a large pot, add oil. Add leeks and cook until softened. 2. Add potatoes and continue to cook for a few minutes. 3. Add chicken stock and cook until potatoes are soft (about 30 minutes). 4. Turn off heat. Add all wild leek greens to pot and stir. Leave to sit until greens have softened. 5. Using an immersion blender, puree the soup. 6. Salt and pepper to taste. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin' • 6 cups chicken stock (or vegetable stock) 1. In a large pot, add oil. Add leeks and cook until softened. for a few minutes. potatoes are soft (about 30 minutes). greens to pot and stir. Leave to sit until greens have softened. 5. Using an immersion blender, puree the soup.