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Thursday, July 16, 2015 - The IFP - H alton H ills - w w w .theifp.ca Page 37 mp00:5-ma00:01 :yadrutaS mp00:7-ma00:01 :yadirF & yadsruhT mp00:6-ma00:01 :yadsendeW dna yadseuT ,yadnoM 8778-378 )509( :let | nwotegroeG ,htuoS teertS niaM 15 Italian Leather Purses 360 Guelph St., Unit 51, Georgetown www.mipiacefashion.com Mi Piace Fashion Smell It, Feel It, Love It! @ 50-60%OFF Boutique Prices Everyday! 905-703-4822 OPEN TO THE PUBLIC WED'S 10-6 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 Freshly Made & Baked On Premises Breads, Buns, Pastries,Meat Pies & More! IMPORTED BRITISH CHEESES 330 GUELPH ST.,GEORGETOWN (opposite Canadian Tire) 905-877-0596 • www.millersscottishbakery.com MILLER'S ScottISh BakERy MILLER'S ScottISh BakERy Order your Buns and treats today! HAVING A BBQ EVENT? Thrift Shop 905-702-8661 • Shelter 519-833-2287 Charitable Registration # 893738872RR0001 www.uppercredit.com • info@uppercredit.comUPPER CREDIT HUMANE SOCIETY BECOME A MEMBER OF THE UPPER CREDIT HUMANE SOCIETY MEMBER BENEFITS INCLUDE: • Discounted adoption fees • Access to the members section of the website • One vote at our Annual General Meeting Individual, family and junior memberships are available Membership fees help support our shelter operations and provide care for the animals Visit www.uppercredit.com for information or to download the membership form A visit to Alberta, and of course, beef was on the menu Gerry is writing today… "The sunset is at 10:45 p.m., the weatherman said." "What? Where am I?" It's June 10th and I am on my sister's deck in Airdrie, Alberta, just north of Calgary. I ac- companied Councillor Dave to Edmonton where he attended the Federation of Cana- dian Municipalities Convention. Then, we took a drive through the mountains from Jasper to Banff and Calgary and ended up for 21 hours at my sister, Kathryn's. She coordi- nated a family barbecue with husband Daryll, dauther Bridgette and some of Daryll's family too! Guess what was on the menu in Calgary that night? Well, Alberta beef, of course, per- fectly cooked by Daryll. The remaining menu had cheese, smoked salmon, Mexican fiesta dip, hot lemon shrimp, baked potato, crunchy baked asparagus, tuna macaroni salad and Caesar salad. Wow, what Western hospitality! As we sat for hours after dinner, the sun just wasn't going down, not until nearly 11 p.m. officially. What fabulous long days. As I gather this together to send off to the paper, it is June 21 in Ontario-- our summer solstice and darkness will come about 9:30 p.m.-- our longest day of the year. The family have sent me some of their deli- cious recipes to share with your over the sum- mer. We did have some great beef dinners in Edmonton too (especially Dave), except for one night in Jasper where I made a dinner of roast chicken, just for a change. When Dave sees beef on a menu, he somehow feels obli- gated to order the cow-- especially in Alberta! If you haven't done the drive from Jasper to Banff, it is truly some of the most outstand- ing scenery you will ever see. Even though this was our third time, we were still amazed. Thank you Airdrie family for a most welcom- ing Western reception. ON THE SIDE: Kudos to the Shaw Conference Centre in Edmonton and the organizing committee of the FCM gala evening for the excellent dinner, service and entertainment. The highlight for me were the individual char- cuterie boards for each guest as our appetizer for well over 2000 guests. Well done. Have fun and keep cooking! ****** Please note: Gerry and Lori will be taking a summer break. Their column will return on August 6. Hot Lemon Shrimp INGREDIENTS • 3/4 cup butter • 2 lemons, sliced • 2 lb. raw, peeled (30/40 per pound) shrimp • 1 tbsp Italian seasoning METHOD 1. Preheat oven to 350 degrees F. 2. Melt the butter on a cookie sheet (or two). Spread the lemon slices over the but- ter. 3. Place the peeled shrimp on and around the lemon slices. 4. Sprinkle with Italian seasoning. 5. Bake for approximately 15 minutes or until shrimp are pink and have started to curl. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin'