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Thursday, June 18, 2015 - The IFP - H alton H ills - w w w .theifp.ca Page 29 CHURCHES &TEMPLES GeorGetown Christian reformed ChurCh welcomes you! Interim Pastor: Tom Van Milligen Youth Paster: Brian DeBoer sunday worship services: 10:00 am & 6:00 pm 11611 trafalgar road (north of Maple Avenue) 905-877-4322 www.gcrc.on.ca www.knoxgeorgetown.ca familyhouseofworship@start.ca Service Dial-in: 905-702-1629 God's Word for Today's World. sundaY worshiP serViCes: 11:00 a.m. Rev. Steven Boose Chair-lift access available. 'Sunday's Cool' youth ministry program for ages 4 & up. 116 Main St. S., Georgetown, ON 905-877-7585 Services EVERY Sunday 16 Adamson Street, South Norval, Halton Hills Services starting at 10am Home InspectIons ...by professionals Serving Georgetown, Orangeville and surrounding areas Carson Dunlop National Certification Unbiased and Objective | Thermal Imaging | Onsite Reports Nationally Certified Electronic Reporting System Home Inspection | Maintenance Inspections Pre-purchase Inspection | Pre-Listing Inspections Each inspection includes a one-on-one consultation Each franchise independently owned and operated. Phone: 519 278 4474 H.parsons@canadianresidential.com www.canadianresidential.com Hubert Parsons Certified Home Inspector Needed most this m onth • Canned Juice • Past a & Meat • Pampers • Hot Cere al TO DONATE OR FOR SPECIAL EVENTS I NFORMATION visit www.Go ergetownBre adBasket.ca WE NEED YOUR HEL P 55 Sinclair • Unit 12 905-873-3368 Tues. 5-7pm • Wed. 8:30-noon • Sat. 8:30-noon Items needed most thIs month • Canned Fruit & Juice • C anned Meat & Pasta • Instant Coffee • Diapers (size 6) • Pull Ups • Shampoo & Conditioner visit. www.George townBreadBaske t.ca WE NEED YOUR HELP COMMENT The mystery is solved There's always an answer to the mystery. You know, you lose something, search desperately for it, give up dejectedly, then it suddenly appears two months later in the oddest, yet completely sensible location when you realize how it arrived there. Well, a couple of months ago, as I was writing about French Onion Soup, I was remembering fondly having eaten at a restaurant in downtown Georgetown, but I couldn't remember the name of the place. Also had no idea who the owner was. But, they made great French Onion Soup! Many of you readers were kind enough to write in and give me some leads. I got about six different names as to who the owners were. One gentleman even called my house and gave me hints on how to find someone if you're looking for them-- apparently he's in the business of finding people! Made me feel very James Bondish. The true answer came about a month ago from the original owner herself-- Fern Wolf. Fern and her friend, Paula Granton, owned The Goblet on Mill St. in downtown Georgetown. Now why I thought it was called the Soup Pot or something like that I have no idea. Fern reminisces in her note to Gerry and I about learning to make their famous French Onion Soup as well as a cauliflower cheese pie that apparently was a big seller. And, the sand- wiches-- I remember the sandwiches as being particularly delicious-- she says it's because they were made on bread, baked fresh everyday by Sykes Bakery. I also remember Sykes Bakery-- another old Georgetown name-- with great bread. Too bad they aren't around anymore! Anyhow, thanks to all of you for writing in. Thanks to Fern for emailing as well so that we could solve the mystery. Have fun and keep cooking! Roasted Leg of Lamb INGREDIENTS • 4-5 lb whole fresh leg of lamb (if you are using frozen, thaw before roasting) • 5 cloves garlic • 1/4 cup Dijon mustard • 1/4 cup olive oil • 3 sprigs fresh rosemary, chopped METHOD 1. To prepare lamb, cut small slits all around the lamb and insert one piece of garlic in each. 2. Brush the Dijon over top and bottom of roast. 3. Drizzle olive oil over the roast and sprinkle with chopped rosemary, salt and pepper. 4. Roast uncovered, in a 350 degree F. oven for two and a half to three hours, or until meat thermometer reads 180 degrees F. (for well done). 5. Tent the roast with foil after remov- ing from the oven and rest 20 minutes be- fore carving. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin'