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•T he IF P• H al to n Hi lls • Th ur sd ay , N ov em be r 2 1, 2 01 3 22 106-99 Sinclair Ave., Georgetown 905-877-9998 "Your Health is Our Concern" Mon 9am-8pm Tues 9am-8pm Wed 9am-5pm NEW EXTENDED CLINIC HOURS Male and female Family Physicians accepting new patients Cardiologist on site Cosmetic clinic - Botox, Fillers, Laser treatment on site WALK-IN CLINIC OPENWALK-IN CLINIC OPEN Thurs 9am-8pm Fri 9am-7pm Sat 9am-2pm Dr. Seegobin Cosmetic Clinic 99 Sinclair Ave #106, Georgetown 905-702-9988 www.drseegobincosmeticclinic.com Medical Aesthetics for Men & Women by Dr. Seegobin & staff Medical AestheticsFree Consultation $100 oFF any paCkage Our services include: • Laser Hair Removal - Painless and Safe, done under doctors supervision • Botox/xeomin injections for wrinkles/lines • Botox/xeomin injections for excessive sweating • Fillers for non-surgical face lift, wrinkles/deep lines • Skin tightening using radio frequency • Photofacials for pigmented spots and rosacea • Skin care products from Vive Limited time Also, voice your concerns to Industry Canada - spectrum.cwod@ic.gc.ca or Kelly Patzer - kellyp@haltonhills.ca (Reference Site C4286 in your correspondence. Thank you.) Say "NO" to Cell-Tower. STewarTTowN SCHool!! SToP IT!! Proposed on Church property right across from MEETING - MON. NOV. 25 @ 6 P.M. NORTH HALTON GOLF CLUB PLEASE ATTEND TO HELP THE CHILDREN & RESIDENTS Guiness Braised Beef Short Ribs Serves 8 Ingredients • 2 racks of beef short ribs, cut into single ribs • coarse salt, freshly ground black pepper • 1/4 cup olive oil • 2 cups sliced mushrooms • 1 med Spanish onion, diced • 1 large carrot, diced • 1 red pepper, diced • 2 celery stalks, diced • 4 cloves garlic, crushed • 2 tbsp tomato paste • 2 tall cans Guiness beer • 1 tbsp dried thyme (or several sprigs of fresh) Method 1. In a dutch oven, heat 2 tbsp olive oil. Meanwhile, season ribs with salt and pepper. Sear ribs on both sides until well browned. Do in batches and repeat until all ribs are seared. 2. Remove ribs and set aside. In same pan, heat 1 more tbsp olive oil and sear mushrooms until softened and caramel- ized. Remove from pan and set aside. 3. Add last tbsp olive oil to pan and cook onion, carrot, pepper and celery until soft. 4. Add ribs and any juices that have ac- cumulated as well as cooked mushrooms, garlic, tomato paste, beer and thyme to dutch oven. Liquid should just barely cover the meat and vegetables. If more liquid is required, add a bit of water or beef stock or beer. 5. Bake in a preheated 325 degree oven for 2 hours. Re- move ribs from pan (and thyme sprigs if you used fresh). Puree remaining ingredients. Add ribs back in. Season with salt & pepper. Serve over mashed potatoes! Gerry and I have been busy little bees, getting ready for Light up the Hills Ignition Night (Sunday, Dec. 1). For more information, check us out on Facebook), but when we weren't getting ready to light up the town, we cooked up this delicious treat. What a won- derful aroma in the house as it was cook- ing. For those of you who are slow cooker users, I'm sure you could adapt this to cook in the slow cooker. We must get back to organizing, so no time to tell you much this week, except have fun and keep cooking! Chef's Note: In a recipe last week on Scottish Tablet, the butter ingredient should have read "unsalted butter". What's Cookin':A stick-to-your-ribs recipe Lori Gysel & Gerry Kentner