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Automatic, Power Group, Air Conditioning, CD 2008 Mitsubishi Eclipse GS The All Newll 13 In Stock!In Stock $ 189Only bi-weekly 2007 Mitsubishi Endeavor 4x2 SAVE OVER $ 6,500 Alloy Wheels, Power Windows, Air Conditioning Only 4 Left! Alloy Wheels, Power Window/ Locks, Keyless Entry Recent Graduate? Save An Addit ional $50000 WERE GIVING THANKS TO OUR G T T O COMMUNITY WITH THE BEST PRICE W T B P AND THE BEST SERVICE POSSIBLE T B S P HAPPY THANKSGIVING GEORGETOWN T G $500000 In Rebates THIS SATURDAY ONLY S RECEIVE 3 YEARS 3 Y OIL CHANGES C * WITH ANY NEW OR USEDTH Y W OR US CAR PURCHASED P Up To Monday Dallas vs Buffalo on the big screen Budwesier and NFL Giveaways, different NFL Jersey each week. Bud and Bud Light Tallboys served ice cold only $4.79 NHL PROMO: Pizza & Pitcher for $19.99 Molsons and NHL Giveaways during the game and fill out your frequency card for your chance to WIN A PSP Stay afterwards for Karaoke with Average Joe Entertainment 9:30pm - 1:30 am Friday October 27th B.P.s Terror-Iffic Party D.J., Dancing, Goodies, Fun Contests, Great Prizes! Tickets are $10 in advance / $15 at door. Doors open at 9 pm and Costumes Mandatory Kids Eat for $3.99 - choose from one of our 9 great Kids Meal options Live acoustic show with Wayne MacDonald 8-10 pm This week at Wednesday Friday 315 Guelph St.,Georgetown 905-877-8005 Every Tuesday 30% off all pastas for Pasta Tuesday Compliment your meal with a glass of any of our house wines for only $4.25 Tuesday Sub Zero Schooners only $6.49 Check out this weeks Guest Bartender JOHN HOWELL and help him win a trip for two to Mexico!! (Maybe hell take you?!?) Thursday Saturday JOIN US... Hockey Night In Canada Be the one to press the Real Arena Buzzer when Leafs score & win Great Prizes! Free Pizza for the first 25 fans (served at intermission) Saturday, Oct. 28 Pumpkin Carving 12 - 3 pm Call to book your childs pumpkin Sunday 6 Sports & Leisure, Friday, October 5, 2007 Happy Thanksgiving! Todays recipe is one of my favourite soup recipes; delicious flavour, but great versatility because you can add any variety of root vegeta- bles provided they are yellow, white or orange (no beets!). This is a very filling soup though and if you are planning on serving it for Thanksgiving dinner, then I would suggest that you serve a small cup of soup or your guests will have no room for the main course. Or, you could serve shooters of the soup as an appetizer while your guests are still mingling. Liqueur glasses or sherry glasses would make a good shooter glass. This is a great recipe for another reason it can be convert- ed into a couple of different side dishes. We are always looking for new sides dishes and this should help. If youd like, you can just follow the recipe until the point where the veggies are roast- ed (and nicely carmelized) and serve them as is. You can melt the butter with the garlic and spices and toss the roasted veggies in it before you serve or you can just add some salt and pepper See RAPINI, pg. 7 Use harvest veggies for new flavours Root Vegetable Soup Ingredients 2 large sweet potatoes, peeled 1 large Spanish onion, peeled 2 coloured peppers, seeds removed 2 large carrots, peeled 2 large parsnips, peeled 1/4 cup olive oil 2 tbsp butter 2 cloves garlic, minced 2 tsp curry powder 1/2 tsp cinnamon 1/8 tsp ground nutmeg 1 tsp salt 1/4 tsp black pepper 1 cup whipping cream 2 cups chicken stock Method Clean and chop vegetables into small cubes. Chop the denser vegetables (like carrots, parsnips, sweet potatoes) into smaller pieces and the less dense vegetables into slightly larger pieces (like onions and peppers). This way, all the vegetables will cook in the same amount of time. Toss the vegetables in the olive oil. Then spread on a baking sheet and roast in a preheated 350- degree oven for approximately 30 min- utes to 1 hour until the vegetables are tender and carmelized, but not burnt. Remove from oven and set aside. Make sure to spread the vegetables out well on the pan and use two pans if neces- sary to avoid piling the vegetables up. Melt butter in a small saucepan and add garlic. Cook a few minutes until very fragrant and tender. Add curry powder, cinnamon and nut- meg. Cook a few minutes to release flavours. Add salt, pepper and cream to the mixture and heat well. Set aside. Puree the vegetables with the cream mixture and chicken stock until smooth. Add more chicken stock if needed to thin to soup consistency. Taste for seasoning and adjust if needed. At this point you may serve immediately or refrigerate for up to 24 hours and reheat when ready. Serves eight. Cooks Note: you can also add rutabaga, turnip, squash to the mix of vegetables to be roasted as well. Lori Gysel & Gerry Kentner