The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

•Th e IFP• H alton H ills, Thursday, O ctober 9, 2014 25 Quality & Vision In Sight • Professional Eye ExamsArranged • Eyeglasses • Sunglasses • Contact Lenses Over 24 Years of Experience GEorGEtown 280 Guelph St., 905-873-3050 BoLton 905-857-5556 25 BrisdaleDrive, Unit #1, Brampton • 905.846.2626 369 MountainviewRd. South, Unit #6, Georgetown • 905.877.4500 SAVE UPTO 20%OFF ON SELECTED PRE-ORDERED WALLPAPER! SEE STORE FOR DETAILS ANDOTHER GREAT OFFERS! PERSONAL IN HOME COLOUR CONSULTATIONS AVAILABLE SEE STORE FORMORE DETAILS 118 Mill St. Georgetown 905-873-0043 www.TheSewingCafe.ca LEARNTO SEW one stitch at a time • Day & evening sewing classes • Kids and adults • All skill levels • Small Ma ple Av e Main St. S Mi ll S t. Building Confidence, Creativity & Talent Small class sizes • P• PA DA Daysays • H• H• Holiday &oliday &oliday &oliday &oliday &oliday & SSummer Cummer Cummer Cummer Campsamps • B• B• Biririrthdaythdaythday PParartiesties • PA Days • Holiday & Summer Camps • Birthday Parties Thanksgiving Weekend OcTOber 9-13 Just a few of the not to be missed events... 164th ERIN FALL FAIR Thursday, Oct. 9 • Giant Pumpkin & Vegetable Weigh-Off Friday, Oct. 10 • Truck Pull • Ambassador Competition • Battle of the Bands Saturday, Oct. 11 • K-9 Dog & Equine Extreme Action • Monty Greig • Kent Tocher • Tractor Pull • Johnny Cash Tribute Sunday, Oct. 12 • Justin Wallace • Vicveleur & the Blues Makers • Demo Derby • Fireworks Display Monday, Oct. 13 • Birds of Prey • Kicking Country • Rhythm Foot • Murray Williams Call Eileen 519-833-2808 • www.erinfair.ca Thanksgiving Worship Service Sunday October 12, 2014 - 11 am Celebrating our 154 th Anniversary Worship Service Sunday October 19, 2014 - 11 am KNOX PRESBYTERIAN CHURCH 116 MAIN STREET SOUTH Downtown GEoRGEtown 905-877-7585 www.knoxgeorgetown.ca Rev. Steven Boose, Minis ter The church is chair - l i f t accessible. "Sunday's Cool" Youth Minis tr y program avai lable for ages 4 and up. PLEASE JOIN US! Friday, October 17, 2014 Roast Beef Dinner Si t t ings 5:00 and 6:30 p.m. tickets: Adul ts $15.00 Students $9.00 Chi ldren 6 and under free Family Maximum $45.00 905-877-7585 or 905-873-6220 Please cal l in advance for take-out orders. Happy Thanksgiving weekend! Around our house this is a popular side dish, not just at holidays. It does make a lovely presentation though for those occasions when you are trying to make the table look great! I've given you some ideas for veggies you can roast, but use your imagination and be sure to include the fresh herbs on top-- that really makes the dish. If you don't have a BBQ or the weather isn't cooperating, you can roast all these veggies in the oven, just be sure to really spread them out on baking sheets (lined with parchment). Don't mound them up or they will just steam. Set the oven at 400 degrees F. and don't roast too many pans at once or the oven becomes like a steam oven and it gets diffi cult to cara- melized them. If you've got some vegetarians in the crowd at your meal this weekend, you could do up a separate plate for them with a nice selection of the veggies and top it off with some crumbled feta cheese and sliced sundried tomatoes, maybe even a few good olives and sud- denly you've created an entrée! Have fun and keep cooking! What's Cookin' A versatile soup recipe Lori Gysel & Gerry KentnerGerry Kentner Serves 8 Ingredients • zucchini • eggplant • mushrooms • coloured peppers • sweet potatoes • Spanish onions • whole heads garlic • assorted fresh herbs (scallions, chives, parsley, thyme, oregano) • olive oil • coarse salt and freshly ground black pepper Method 1. Slice zucchini, eggplant, mush- rooms, coloured peppers and sweet potatoes. Toss with olive oil. Sprinkle with coarse salt and freshly ground black pepper. Grill on the BBQ until nicely browned. 2. Clean and slice onions. In a large fry pan, heat some olive oil (and butter if you like). Cook the onions in the oil over medium low heat, stirring often until well caramelized. This may take as long as 40 minutes, depending on the quantity of onions, size of pan and heat. If onions start to blacken, turn heat down immediately. 3. Cut whole heads of garlic in half to expose the cloves. Brush with ol- ive oil. Sprinkle with salt and pepper. Wrap in foil and bake in a 375 F degree oven until cloves are soft and golden brown, approx 30 minutes. 4. Arrange all vegetables on the plat- ter and top with a generous amount of chopped fresh herbs. 5. Can be served hot or at room tem- perature. Roasted Vegetables