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65 | O akville B eaver | T hursday,N ovem ber 25,2021 insidehalton.com SEVENTH-DAY ADVENTIST DIRECTORY If you would like to advertise your place of worship in this featureplease email Fionafrudder@starmetrolandmedia.comWorship PENTECOSTAL UNITED Tel: 416-892-8123 Fax: 1-866-281-5983 Bishop M. Brissett (Pastor) Email: mjbrisse@yahoo.ca Jesus is lOrd Oakville PenTecOsTal aPOsTOlic cenTre 454 Rebecca St (St. Paul's United Church) Oakville, ON Sunday Service 12:30 - 3PMWorship Service Sunday Evening: 7:30-9PM (Via Zoom Virtual Platform) *Covid-19 Safety Protocols Strictly followed.* Oakville Seventh-day adventiSt ChurCh tel: 289-830-6717 Mark ewen (Senior Pastor) Carl Cunningham (associate Pastor) dean lashington (lead elder) Twitter: @Oakvillesda Email: oakvillechurchsda@gmail.com Saturday (Sabbath) Worship Service: 10am-1pm Wednesday Evening Service: 6:30pm-7:30pm Thursday Evening Service: 6:30pm-7:30pm Zoom id 867 6764 2331 Password: worship Theme: in Jesus nameWe Press On Website Promotion: www.oakvillesdachurch.org 1469 Nottinghill Gate, Oakville 905-825-5292 www.glenabbeyunitedchurch.com GLEN ABBEY UNITED CHURCH REV. TED VANCE SUNDAY NOVEMBER 28th The 1st Sunday in Advent- HOPE! It's your choice: WORSHIP SAFELY AT 10AM! FULL VACCINATION PROOF OR NEGATIVE COVID TEST REQ'D, OR VIEW LIVESTREAM ONYOUTUBE Click on www.glenabbeyunitedchurch.com To help your Church survive the pandemic, please send e-transfers to: donations@glenabbeyunitedchurch.com Thank you and God Bless you! I often hear from people that are intimidated by the idea of cooking meat. They don't know how to cook it, what temperature to cook it on, and are concerned be- cause it's expensive and don't want to mess it up. The more experience you have, the more you re- alize that it's not very diffi- cult. This sheet pan brisket is so easy and delicious, slow cooked in the oven and this helps to give it the taste and texture that you will love! For more easy and deli- cious recipes follow me on Instagram @amystopnicki. SIMPLE SAVOURY SHEET PAN BRISKET INGREDIENTS 3 lbs. mini potatoes, sliced in half 2 lbs. small carrots 1 large onion, thinly sliced 1/4 cup extra-virgin ol- ive oil 2 tbsp red wine vinegar 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp pepper 1/4 cup water 2 to 3 tbsp extra virgin olive oil 1 3-lb. brisket INSTRUCTIONS 1. Place potatoes, carrots, onions and oil on a parch- ment-lined baking sheet. 2. In a mixing bowl, com- bine all remaining ingredi- ents, excluding the brisket. 3. Place brisket in mix- ture and marinate for one hour at room temperature or overnight in the refrig- erator. 3. Place brisket on your sheet pan on top of the po- tato mixture. Cover and bake at 300°F for 3 to 3 1/2 hours, or until thoroughly cooked. York Region resident Amy Stopnicki is an award- winning cookbook author, event planner, food blogger and mother of four. You can find her on Instagram at @amystopnicki_ or email her at amy.stop- nicki@gmail.com. YOU DON'T HAVE TO RISK IT FOR BRISKET Some may be intimidated by cooking with meat, but like anything in life, practice makes perfect. Slow cooking with a sheet pan helps keep the whole process simple, while still being savoury. Amy Stopnicki photo FOOD AND DRINK COOKING BEEF IS EASIER THAN MOST REALIZE, WRITES AMY STOPNICKI AMY STOPNICKI Column