The South Marysburgh Mirror Municipally Yours - Continued from page 6 IL have provided the library with a copy of the notes pro- vided to Council at the May 16 budget meeting along with summary documents of the budget should you wish to have a look. Feel free to call with questions or commen- tary. The Milford Bridge It's underway! Public Works anticipates the project will take 4 - 6 weeks. Town Hall Meeting I mentioned in an earlier column that there would be a community meeting scheduled once the landfill site evaluation was completed . This will be another couple of months and so I am proceeding with a meeting on Wednes- day, June 15 at 8:00 p.m. at the Milford Town Hall to con- sider other matters. If you have items you wish discussed, please call 476-8045 or e-mail me at malyea@pecounty.on. ca. Welcome to our newcomers and summer season folks! We hope you'll enjoy South Marysburgh as much as the rest of us. Monica Monica Alyea, Councillor http://www.gov.on.ca Salad greens will be available soon!" Vicki's Veggies oa = a ---- i ET NE aE : Shee aL 3 Sa RES Athol Winners - Front: Grade 4: Sam Kuipers Grade 5: Gavin Lawson Grade 6: Jennica Roloson Centre: Prin- cipal Pooky Scott, Grade 7: Ben O' Brien Grade 8: Sta- cey Scott Grade 7. Cory Ferguson (April winner) Back Row: Kinsmen Tony Knight, Don Stanton, Bill Miramon- tes. = The Terrific Kid's Challenge to the young people of our two local schools for the month of June is "DIVERSITY," and it will be interesting to see how they interpret this ele- ment of their lives and personalities. Thank you KINSMEN for your support of our young people. Asparagus Salad Asparagus Soy sauce Toasted sesame seeds Brown sugar Steam asparagus until just cooked dl and still slightly crunchy. Squeeze out all ex- cess water with a towel and let cool. Coat the asparagus with soy sauce and a few dashes of brown sugar. Toast the sesame seeds in a frying pan and roll over them with a rolling pin to re- lease their flavour. Add sesame seeds to the salad. Refrigerate the salad. This salad is best when it has been left to sit and marinate. - Recipe from Lara Hoshizaki