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Pa ge 4 4 T hu rs da y, Ju ne 2 5, 2 01 5 - T he IF P - H al to n H ill s - w w w .th ei fp .c a Dr. Keith DaSilva Specialized dentistry for infants, children, teenagers and all patients with special needs New Patients Welcome! 13219 15 Sideroad, Georgetown 905-877-0900 Fax 905-877-0500 No referral necessary. SUMMER CAMPSUMMER CAMP REGISTER TODAY CALL US (905) 877-4330 www.haltonhillsgymnastics.com 36 ARMSTRONG AVE, GEORGETOWN, ON L7G 4R9 Camp StartS monday July 6th FuLL ANd HALF dAy pROGRAMS Local Motion Fitness Youth in Motion During the months of July and August, youth aged 12-17 may attend classes for FREE* Grade given for activity level of Canadian youth Percentage of youth aged 12-17 in Canada getting recommended 60 minutes heart-pumping activity daily D-5% *See localmotion.ca/youth-in-motion for details. ACTON'S PREMIUM FITNESS STUDIO Mangia Bene Food Truck and Catering 416-908-7209 365 Guelph Street Mangia Bene and Cat 365 Guelph Str Eat Well on The Street mangiabenecateringco.com Open Daily - 7 days Monday - Sunday 11 am - 8 pm COMMENT Cod tongues and scrunchions in NFLD A couple of weeks ago, I was out on the west coast and brought back a couple of restau- rant recommends for you. Well, last week I was on the east coast and I've got a couple of ideas if you happen to be travelling to St. John's, Nfld. I must start by saying that I've never been that far east before. I've made it to P.E.I and Nova Scotia, but not quite to the Rock. It was amazing! Aside from working, which was the whole point of being there, we went for a quick trip up to Signal Hill. I got to stand right on the very edge of the country-- liter- ally. Quite awesome! Saw an iceberg (that was on my bucket list) and I like to think I saw a whale from the plane (although the couple beside me thought I was a bit nuts). As for food, it was a quick trip and I was busy, so really only had a chance to eat out one good meal. We went to George St. which is an awesome little street kind of tucked off the main thoroughfare where the entire street is lined with bars and restaurants-- all with ample outdoor stereo systems, pro- jecting their music each a different sort. We went to O'Reilly's Irish Newfoundland Pub, I had cod tongues with scrunchions (yes, ap- parently cods actually have tongues-- either that or my colleagues were pulling one over on me.) Scrunchions are the best thing ever. Not sure why I've never heard of them before but they are little bits of pork fat, cut into tiny cubes and deep fried. Yes, deep fried fat. Gotta love it. Then I had a Jigg's Dinner. Apparently this is what everyone has for Sunday night supper in Newfoundland. My east coast col- league was laughing because she's never seen anyone pay money for it before be- cause they eat it at home all the time. Jigg's dinner consisted of salt beef, cabbage, po- tato, parsnips, carrots all boiled together and placed on a plate. When I ordered, the waitress asked if I wanted "the works" which apparently means that you get not only the massive portion of food I just described, but then you also get roast turkey, dressing and gravy as well. Sadly, I couldn't do the works, but I truly enjoyed my first Jigg's Dinner. For those unfamiliar with salt beef (like me) it reminded me of a boiled corned beef din- ner-- just the meat was stringier and saltier. Very tasty. Have fun and keep cooking! Asparagus, Leek and Pea Soup INGREDIENTS • 2 tbsp vegetable oil • 1 bunch asparagus • 1 leek, white and light green only, diced • 1 cooking onion, diced • 1 stalk celery, diced • 6-8 cups vegetable stock • 2 cups fresh or frozen peas • 1/2 tsp celery seed • Salt and pepper to taste METHOD 1. Trim tough ends from asparagus and dis- card (or save to make stock later). Cut asparagus into small pieces. 2. Heat oil in soup pot. Sweat asparagus, leek, onion and celery (to sweat means to cook gently without browning). Cook for 5-10 minutes until vegetables are soft and on- ion is translucent. 3. Add stock and cel- ery seed. Simmer for 20-30 minutes. 4. Just before serving, add the peas, salt and pepper. Continue cooking for 5more minutes. 5. Puree with an immersion blender and serve. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin'