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Puzzle of the Week Sponsor: CORKS WINERY WeekNEW YEARS SPECIALS Armstrong Ave. Mo un tai nv iew Guelph St. HOURS: Mon. & Fri. 10-6 ~ Tues., Wed. & Thurs. 11-7 (later bottling by appt.) Saturday 10-4 ~ Sunday CLOSED 71 Mountainview Rd., Georgetown 905-873-6663 SAVE $$ NOW FOR 2008! Call us for more details. ONLY 9 DAYS LEFT Puzzle of the Week Sponsor: 324 Guelph St., Georgetown (beside Tim Hortons) 905-702-1774 www.powerzone.ca Kick Start your New Years Makeover NOW at Georgetowns #1 Family Fitness Club 1 Month FREE, No Initiation Fee & a FREE Cardio-Vision Headset on 1 year memberships Good until Jan. 31, 2008 This is the year to realize your weight loss and fitness goals! People often say that motivation doesnt last. Well, neither does bathing - thats why we recommend it daily. Zig Ziglar The rules of Sudoku are simple Enter digits from 1 to 9 into the blank spaces. Every row must contain one of each digit. So must every column, as must every 3x3 square. Each Sudoku has a unique solution that can be reached logically without guessing. 4 5 2 5 9 8 8 3 5 3 9 2 8 5 4 1 9 2 1 8 4 4 6 9 1 8 5 2 5 7 To sponsor this weekly Special Feature call 905-873-0301 ext. 237 or just ask for Amy! This weeks solution will appear next Friday, January 11th, 2008! SUDOKU 1 Halton Hills Dr., Halton Hills, ON L7G 5G2 Tel.: 905-873-2600 Fax: 905-873-2347 EMPLOYMENT OPPORTUNITY MANAGER OF INFORMATION SYSTEMS Posting No. 200801 Provide leadership, management and training in the areas of computer and telecommunications systems. Responsible for development, installation and maintenance of the Towns information technology systems. Responsibilities: Provide management, supervision, coaching and mentoring of Information Systems staff Development of policies and procedures for IS section Prepare and monitor annual, capital and capital forecast budgets Prepare Council reports as required Coordinate activities with internal and external sources to solve problems and ensure integrity of computer and telecommunication systems Define system, infrastructure, database and security requirements and include analysis, design, programming, maintenance and administration of computer and telecommunications systems Review reports of equipment production, malfunction and maintenance to ascertain costs and plan operating changes Supervise and direct the development and maintenance of the Towns world-wide web site and related internet and intranet sites and services Investigate and recommend new technologies Responsible for data security by ensuring data firewall settings and policies are in place Qualifications: University degree with additional courses related to information technology or equivalent Minimum of 10 years experience in a municipal environment at a senior level Proven leadership and technical skills High level of communication and customer service skills Ability to maintain a high level of confidentiality Qualified candidates may submit a detailed resume in confidence to the undersigned by 4:30 p.m., Friday, January 25, 2008. Please quote Posting No. 200801 on your resume. Ms. Jackie Kerr Manager of Human Resources Town of Halton Hills 1 Halton Hills Drive Halton Hills, ON L7G 5G2 Fax: (905) 873-1431 humanresources@haltonhills.ca 2 We thank all those who apply, but advise that only those applicants selected for an interview will be contacted. Personal information is collected under the authority of the Municipal Act, 2001 (S.O. 2001, c.25) and will be used to select a candidate. Questions about this collection should be directed to the Manager of Human Resources. AN EQUAL OPPORTUNITY EMPLOYER Acton/Georgetown, Friday, January 4, 2008 17 Serves 6 Ingredients 1/4 cup olive oil 6 pieces veal shank (1 1/4 to 2 inches thick) all purpose flour for dusting 1 large Spanish onion, finely chopped 2-3 carrots (depending on size), finely chopped 2 celery stalks 3 cloves garlic, finely chopped zest of 1 lemon 1 can (28 oz.) diced tomatoes 2 cups dry white wine 1/4 cup chopped fresh parsley 1/2 tsp dried thyme 1 bay leaf salt and pepper kitchen string is also needed Method 1. Tie the pieces of veal around the middle with string. 2. Heat half of the oil in a large, flat Dutch oven or frying pan. 3. Season each piece of veal with salt and pepper on both sides. Dust each piece lightly with flour on both sides and shake off any excess flour. 4. Brown the veal on both sides. Do not crowd the pan you may have to do them in batches. When they are well browned, remove from the pan and set aside. 5. Using the same pan (unless you scorched it then you need to use a new pan) add the rest of the oil. Add onions, carrots and celery. Cook, stir- ring occasionally until onions are translucent and vegetables begin to soften, about 5 to 8 minutes. 6. Add the garlic and lemon zest. Cook for two more minutes. 7. Add the tomatoes with the juices, wine, thyme and bay leaf. Bring the mixture to a boil. Add the veal and turn them over in the sauce. 8. Cover the pan with a piece of foil or a lid. Place in a preheated 350 degree oven for approximately two hours or until meat is tender. Check often to ensure that meat is covered in juices and not exposed. If more liquid is needed, add more wine or water. 9.Remove the veal to warmed serv- ing plates. Carefully remove the string be very gentle with the veal so as not to disturb the marrow inside the bones (this is the delicacy of the dish). 10. If the sauce is not quite thick enough, then place it back on the heat and reduce the sauce until thickened slightly. 11. Pour the sauce over the veal and serve with cannelini beans, risotto or mashed potatoes. Ossobuco Welcome to 2008! I had the great- est afternoon when planning this o s s o b u c o story to tell you. I decided last week that since Gerry and I have- been mulling over the idea of making ossobuco for the newspa- per recipe, I would make it now. This dish is a particular favourite of the men in my life my husband, my boys, my Dad, Paul, John, Dick and the women are pretty fond of it too. But I always think of it as a manly dish, because when served, it is basi- cally a giant hunk of meat on your plate with lovely trimmings and sauce. So, off I go on my hunt for veal shanks. I went to two local supermar- kets and one local butcher. No luck. Perhaps I would have had better luck if I had ordered them in advance Ill try that next time. Next I head over to Fortinos in Brampton (the one just east of Norval on Bovaird). Im not really supposed to use names of stores in this column, but this store has always had them when I needed them whereas no other store has. Anyhow, I trot on up to the meat counter and this lovely woman behind the counter says Lori!. Now, my family has been in Georgetown for generations, so Im used to knowing lots of people within the boundaries of Halton Hills, but when I cross over that invisible line into Peel, Im just one of the crowd. So, I was kind of surprised. But then I remembered that the last time I needed veal shanks, this was the woman who sold them to me and she is a regular reader of our column. Unfortunately, I have forgot- ten her name, so my apolo- gies for not addressing you in person. We chatted for a moment and I told her that I was looking for their won- derful veal shanks again. They had a beautiful looking meat counter and they had both milk-fed and grain-fed veal available. But no shanks! Oh no! I asked if they had any that were not on display. The lovely nameless lady said she would ask the butcher. In the process of asking him, she men- tioned that if the veal was really good, it might make it into our column in the paper (I never mentioned the paper; that was her idea to tell him). That is when I got to meet Carlos. Carlos said, No problem. He turns to a huge leg of veal that is hanging directly behind him and starts carving off hunks of meat. I am intrigued and start asking him questions about what he is doing and why. Next thing I know, he invites me behind the counter and gives me a whole lesson on the anatomy of a calf. He shows me how he is carving it up, where the ten- derloin is, the top sirloin and all the other cuts found from the hip down. Once he gets to the shank (which is the equivalent of a shin), he brings the Lori Gysel & Gerry Kentner Lori launches search to find great veal shanks whole piece over to the somewhat frightening-looking band saw that they use to cut meat. He shows me how it works, asks me how thick I want my shanks the whole bit. It was great fun! So thank you to Carlos and his great assistant. I trotted off home, very pleased with my purchase. Cooked up my ossobuco and here it is for you today. If you are trying it for the first time, dont miss out on eating the marrow in the centre of the bone this is the biggest delicacy of the whole meal. Spread it thickly on a small piece of fresh bread, sprinkle on a little salt and pepper and enjoy! Have fun and keep cooking! (Lori and Gerry can be reached at whatscookin@independentfreepress.com)