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Pa ge 3 0 T hu rs da y, S ep te m be r 1 0, 2 01 5 - T he IF P - H al to n H ill s - w w w .th ei fp .c a 39 MILL STREET, ACTON Tues & Wed 10-5, Thurs 10-6, Fri 10-5, Sat 10-4, Sun 11-4, Closed Mon the little Acton store... with so much more! New.... FURNITURE PAINT/ PLASTER PAINT ANTIQUES & One-of-a Kinds COLLECTABLES LAMPE-BERGER GIFTS We do CUSTOM WORK on your pieces or our finds. 332 Guelph Street,Georgetown (Across from Canadian Tire) 905-702-0885 • www.bathstudio.ca For over 15 years we have proudly provided Halton Hills with Great Prices, Superb Products and Exceptional Service on Every Job - Big or Small C C T I L EE RAM I 416-989-7809 905-877-1936Dave LoDuca • Ceramic & Porcelain Tile Installation • Bathroom Renovations • Kitchen Backsplashes • Heated Floors Favourite Contractor 4 years in a row! 372 Queen Street, Acton • 519-853-9292 333 Mountainview Road South, Georgetown | 905-873-3103 | www.eramosaphysio.com • It is well known that almost half of all pregnant women and 25% of postpartum women suffer from pelvic and/or low back pain • 1 in 2 childbearing women will suffer with some form of pelvic dysfunction, including pelvic pain, incontinence and prolapse. • Over 40% of women experience Urinary Incontinence during their first pregnancy and up to 25% of women after their first pregnancy will experience altered fecal continence. • Like incontinence, prolapse is common, with 1 in 2 women experiencing some degree of prolapse. Common symptoms that occur with prolapse are sensation of heaviness, irritation, pressure or pain. • In a large study of women after their first pregnancy; 62% had pain with intimacy at 3 months post partum Stop living in the statistics. Physiotherapy can help Did you know that after pregnancy it is COMMON, but not NORMAL to suffer from: 1. Low Back Pain 2. Incontinence 3. Pelvic Organ Prolapse 4. Sexual Dysfunction 5. Pelvic Pain 6. Block Ducts and Mastitis COMMENT The confusing world of raisins Since today's recipe involves raisins, I thought I would use this opportunity to clear up a question that has always plagued me--what is the di� erence between sultana raisins and � ompson seedless raisins? Turning to the internet for my research (probably not the best idea) I visited many sites, and then was more confused than when I started. Don't you just hate it when that hap- pens? I did discover a few things though. Some- times you hear reference to a "seedless rai- sin"-- well aren't they all seedless? Alas, it seems that some raisins are made from seed- less grapes and some are made from grapes that have seeds, but the seeds are removed be- fore the grape is dried. Apparently the � avour is quite di� erent. Which leads me to my next discovery. Golden raisins (which have always been my favorite in terms of � avour-- but I didn't know why until now), are made from muscat grapes that have been seeded and then dried. Howev- er, some golden raisins are actually made from the same grape as dark raisins, but they've been treated with sulfur dioxide to keep them light. Dark raisins are actually made from green grapes, but they darken as they dry and age. Wow-- who knew?! But here's where it gets confusing. Some websites say that sultanas and � ompson raisins are the same thing, oth- ers say that sultanas are bigger, some avoid the question. I think the one that made the most sense to me is that "sultana" is the species of green grape from which all dark raisins are made. "� ompson seedless" is one of several varieties of the sultana. For today's recipe and all the recipes that I can think of, you can use all varieties inter- changeably-- so go get the ones you like most! Have fun and keep cooking! Chicken Waldorf Salad INGREDIENTS Serves 6 • 3 boneless, skinless chicken breasts • 1/2 tsp dried parsley • 1/4 tsp paprika • 1/2 tsp dried thyme leaves • coarse salt and freshly ground black pepper • 2 apples (Royal Gala are nice for this recipe), cored and chopped • 1/2 cup chopped walnuts • 1/3 cup chopped celery • 1/2 cup sultana raisins • 1/2 cup halved red or green grapes • 1/4 cup diced Spanish onion • 1/2 cup mayonnaise • 2 tbsp sugar • 2 tbsp apple cider vinegar METHOD 1. In a large bowl, mix coat chicken breasts with parsley, paprika, thyme and a sprinkle of both salt and pepper. 2. Place on a parchment-lined baking sheet and bake in a preheated 350 F de- gree oven for approximately 30 minutes or until chicken has reached 170 degrees F. and is completely white when you cut into it. 3. Remove from the oven and allow to cool. 4. Chop chicken into bite-sized pieces and mix together with the ap- ples, walnuts, celery, raisins, grapes and onions. 5. In a separate bowl, mix mayonnaise, sugar and cider vinegar. Add to the chicken mixture. Toss well. Taste and add salt and pepper if re- quired. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin' • 1/2 cup halved red or green grapes and bake in a preheated 350 F de- gree oven for approximately 30 minutes or until chicken has reached 170 degrees F. and is completely white when you cut into it. and allow to cool. 4. Chop chicken into bite-sized pieces and mix together with the ap- ples, walnuts, celery, raisins, grapes and onions.