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

TACOS AL PASTOR Making authentic Tacos al Pastor is near impossible for the home cook - the original requires perfectly spiced pork cooked on a rotisserie. I suppose if you have one of those barbecue rotisseries you could give it a shot but here's a little easier version from the terrific Nuevo Tex-Mex book by David Garrido and Robb Walsh to try at home before you go whole hog into the BBQ accessories. Garlic, 1/4 cup granulated Cider Vinegar, 1 tbsp Oregano, 1 tsp Chile Powder, 1 tsp Black Pepper, 1 tsp Cumin, 1/2 tsp Salt, 1/2 tsp Orange Juice, 2 cups Achiote Paste, 1 1/2 tbsp Pork Loin, 2 lb boneless thinly sliced Pineapple, 1/2 cut in long thin strips Corn Tortillas, 12 warmed Onion, 1 finely chopped Cilantro, 1 bunch fresh chopped Picante Sauce In a medium-sized bowl combing the garlic, vinegar, oregano, guajillo chile powder, black pepper, cumin, salt to taste, orange juice, and achiote paste. Add the pork slices and turn to coat both sides. Marinate for at least 1 hour and not more than 3 hours. Heat the grill. Place the meat over a hot fire and cook, turning once and basting with any leftover marinade during cooking, until crisp. At the same time grill the pineapple strips, turning as needed, until lightly browned. Both the pork and pineapple should take no longer than about 5 minutes. To assemble chop the grilled pork into 1/4-inch pieces. Cut the pineapple into 1/2-inch pieces. Place the pork on the warmed toritillas and top with the onion, cilantro, and pineapple pieces. Serve the Picante Suace on the side. Makes 12 tacos.

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