Events Calendar

March 2005

01+	Arsenic & Old Lace
08	10AM Council Meeting
08	Career Explorations
09	7PM Public Meeting
14+	March Break Camp
14+	March Break Camp
14+	March Break Art
15	Babysitting Course
18	Babysitting Course
20	The Wizard of Oz
22	9:30AM Council Workshop
22	1PM Council Meeting
23	7PM Public Meeting
24+	United Easter Services
27	Easter Sunrise Service
28	Smart Serve Class
More Events @ What's On

Events Calendar

April 2005

02	Chamber Concert
02	Murder Mystery
05	10AM Council Meeting
06	7PM Public Meeting
08	Spring Fling
13	'Wicked' Seniors Trip
16+	Glen Haffy Opens
19	9:30AM Council Workshop
19	1PM Council Meeting
20	7PM Public Meeting
22+	Caledon Home Show
24	Geology On Foot
24	Touch the Earth
30	All In the April
30	Roman Holiday Dinner
30	Fair Trade Festival
More Events @ What's On

OUR SPONSOR THE ANGRY TOMATO The Angry Tomato, where cajun meets italian, brings the best quality and taste to the town of Caledon. Try our famous featured daily soups, blackened chicken and catfish, or something from our seasonal menus. Fully licensed, open for lunch Monday to Friday, dinner Monday to Saturday. A: 12612 Highway 50, Bolton T: 905-857-0802 F: n/a U: www.theangrytomato.com

CARROT SOUP WITH ORANGE AND GINGER 3 tablespoons olive oil 2 leeks, thinly sliced, including green parts 6 carrots, 1lb total weight, peeled and thinly sliced 1 red potato, 1/2 lb peeled and diced 1 1/2 teaspoon fresh ginger, minced or grated 5 cups (40 fl.ozs) chicken or vegetable stock 1/2 cup fresh orange juice 2 teaspoons fresh orange zest salt and fresh ground pepper Thin orange slice for garnish Fresh mint sprig for garnish In saucepan over medium heat, warm the oil. Add the leeks and saute' until just slightly softened, about 3 minutes. Add the carrots, potato, and ginger saute' until the vegetables are just softened about 5 minutes longer. Add the stock, cover partially, and simmer until the vegetables are completely softened, about 20 minutes longer. Remove from the heat. In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. Alternatively, process with a hand held blender in a pan until the desired consistancy is reached. Return the soup to medium heat and stir in the orange juice and zest. Season to taste with salt and fresh pepper. Garnish as desired. Offered by Jeff Stoddart, The Angry Tomato

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