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

FRENCH SWEET ONION SOUP 4-6 Sweet onions Texas or Spanish, very thinly sliced 1 tbsp/15 ml butter 2 tbsp/ 25 ml all-purpose flour 6 cups/1.5 L of beef stock 1/4 cup/50 ml dry red wine 1 large sprig fresh thyme or 1/4 tsp dried thyme 1 bay leaf 1/4 tsp black pepper 1/4 cup finely chopped parsley Parsnips Crisps or Garlic Baguette Toasts In a large saucepan, melt butter over medium heat. Add onions and slowly cook, stirring often, for 35 to 45 minutes or until onions are richly brown. To prevent burning, stir more frequently as onions start to darken. Sprinkle with flour and stir until absorbed. Remove pan from heat. Slowly cool in cool stock and red wine; add thyme and bay leaf. Return to heat and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Remove thyme sprig and bay leaf; stir in black pepper and parsley. Taste to adjust seasoning as needed. Ladle into heated soup bowls. Garnish with parsley and pass around the Parsnip Crisps or Garlic Toasts. Serves 6 Offered by Jeff Stoddart, The Angry Tomato

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