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•T he I FP • H al to n H ill s •T hu rs da y, S ep te m be r 5 , 2 01 3 8 OPEN 7 DAYS A WEEK M-F 9am-7pm Sat. 10am-6pm Sun 10am-5pm Like us on Facebook! SENIORS 10% OFF EVERY WEDNESDAY (REG. PRICED MERCHANDISE) It's worth the drive to Acton Serving Acton and Area Specials from September 6th toSeptember 19th RASPBERRY DANISH Thaw & serve, no limit ROASTED CHICKEN & VEGETABLE CANNELLONI 8 for $3.49 1.36kg for $7.99 HWY. 7, 1 MILE WEST OF ACTON 519.853.0311 1(800) 387.4039 Go to our website and sign up to receive our store specials by email: www.macmillans.ca 16" PREMIUM PIZZA'S Reg. $9.99 ea. Cheese, Meat Lovers or Deluxe Reg. $9.99 ea. Cheese, Meat Lovers or Deluxe 2 for $10.99 WILD BLUEBERRIES Reg. $17.99 Product of Nova Scotia ANGUS BEEF & VEG. MEAT PIE Reg. 8.99 CHERRY PIE 2 x 8" (Reg. $4.99 ea) While Supplis Last 1kg BROCCOLI Reg. $4.49 1kg CAULIFLOWER Reg. $4.49 Reg. $17.99 Product of Nova ScotiaProduct of Nova ScotiaProduct of Nova ScotiaProduct of Nova Scotia 2 kg $15.99 Reg. 8.99 2x9 inch $12.99 ANGUS BEEF & VEG. MEAT PIE LEADBETTERS FAMOUS COWBOY STEAKS Reg. $31.99 5 lbs. $27.99 Always Crisp STRAIGHT CUT FRENCH FRIESFRENCH FRIES 2 lbs $2.99 2 x 8" (Reg. $4.99 ea) While Supplis Last 2 for $6.99 $3.99 PUB HOUSE STYLE BATTERED HADDOCK 1lb. $5.99 or 2lb. $9.99 CAULIFLOWER$3.99 Reg. $10.49 Reg. $4.99 Reg. $4.99 Great Events at V!VA Mississauga. 5575 Bonnie Street, Mississauga, ON Call 905.566.4500 or visit www.vivalife.ca Tai Chi Beginner Exercise Classes September 12th, 19th & 26th, 2013 at 2:00 - 3:00pm Join in on a complimentary Tai Chi class in our V!VAfit Studio. Wine & Cheese Art Show Exhibit September 20th, 2013 at 2:00 - 4:00pm Fine wine, live entertainment and art by our Community Members. Lunch & Learn: Independent Living September 28th & 29th, 2013 at 11:00am - 1:30pm Enjoy a wonderful lunch while discovering all the benefits of Independent Living at V!VA. Space is limited! Please RSVP to 905.566.4500. 2nd Anniversary Specials, offered for a limited time I may not be no Gerri or Lori, but I do know how to cook a few things. I have a handful of tried and true recipes up my sleeve that are always a hit. Even The Sidekick admits I'm not the least bit lost in the kitchen. I can cook a fabulous meatloaf and I have a good recipe for a rolled/stuffed pork roast. I also make a pretty good butternut squash soup and my Christ- mas turkey is always a hit. One time when I made meatloaf, The Sidekick took a slab of it to work to enjoy for lunch. As she un- wrapped it in preparation of heating it in the microwave, she inadvertently dropped it on the lunchroom floor. I'm told the profan- ity could be heard 10 miles away as she threw it in the garbage. It was followed by a spell of grieving. Then there's my salmon. Without any exaggera- tion, I'm proud to say my pan-seared salmon has ac- tually converted one of my daughters from turning her nose up at salmon, to requesting it when she happens to be coming for dinner. But my favourite culinary concoc- tion is my beef stew. Okay, there's noth- ing really challeng- ing about making a stew, especially in a crock pot. But my stew seems better than most, if I say so myself. And The Side- kick says it's the best-- but she might be saying that just because any meal you don't have to prepare yourself is always 'the best'. Labour Day Monday morning, as I stepped into the kitchen, I decided it was 'stew' day. I'd taken the stewing beef out of the freezer the night before and cut it up into little cubes to began assembly of my masterpiece. It's a rule-- I 'must' cook it in 'my' old crock pot (one of the really old ones, not the newer version that The Sidekick brought into the marriage.) Of course, I had to find it first-- The Sidekick has a storage deficiency in our kitchen, so my crock pot is stashed in the basement. Armed with 'my' crock pot, I was ready to 'crock 'n roll.' I put all my ingredients into it, set it on 'high' and glanced at the clock-- dinner would be ready in six hours. Okay, fast forward to later that night-- a crock pot triumph was con- sumed at dinner. I had two helpings, as did The Sidekick. She was about to ladle out a serv- ing to cool down for Hamish the bor- der collie as he sat there mesmerized by the smells of the stew, his sorrowful eyes working their magic on The Side- kick's conscience. I said it was a sacrilege to feed Hamish 'that' stew-- it was too good for a dog. She reluctantly agreed and Hamish had to settle for his usual kibble. Next morning, The Side- kick left early, and I, too, had an early assignment-- the first day of school. I rushed out and forgot to fill a Tupperware container with some stew. As lunchtime approached at the office, I was fixated on my stew and annoyed with myself that I hadn't brought some to work. I decided to go home for lunch. Once home, I walked into the kitch- en, my mouth salivating in anticipation of warming up that bowl of stew. I opened the door to the refrig- erator-- no stew. I checked the basement refriger- ator-- no stew. I could only assume The Sidekick had packed her lunch and my stew was to be the main event at her office. I texted her: 'No stew left?' No response. Hmm, I figured she was the culprit and was ignoring my text message. An hour or more later, after I was back at the office, having settled for a grilled cheese sandwich, a reply came back. 'I think it's still in the pot,' she tex- ted. 'I forgot to put it in the fridge last night...' So, after sitting out all night and all day Tuesday-- in the crock pot-- well, suffice to say, Hamish got the lion's share of the stew after all. --Ted Brown can be reached at tbrown@theifp.ca A Ted Bit I'm the creator of a few culinary masterpieces TED BROWN 'I walked into the kitchen, my mouth salivating for a bowl of hot beef stew...'