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

BLACK BEAN SOUP It seems just about every chef has their own version of this popular Mexican soup. My favourite has always been found in Pancho's Backyard in Cozumel, Mexico. it's an authentic, thick soup dominated by black beans with hints of peppers and sherry. When I set out to make my own I went in a different direction. This broth-style soup contains a generous amount of black beans, but they don't dominate so much as play alongside the blend of spices that will offer up equal amounts of sweet and spicy. 1 Cooking Onion, thinly sliced or diced 1 Carrot, peeled and chopped 1 Celery Stalk, chopped 1 Garlic Clove, minced 2 cans Black Beans, drained and rinsed 2 cups Vegetable Stock 2 tsp Chipotle Puree 1 tbsp Ancho Chili Powder 1 tbsp Chili Powder 1 tbsp Coriander 1 tbsp Cumin 1 tsp Cinnamon Caramelize the onions by cooking them over low heat in equal parts olive oil and butter. Sprinkle with salt and cook for over half an hour, until the onions are brown. If you don't have the patience turn the heat up and sprinkle with sugar, cook for about five minutes until the onions begin to go translucent. Start heating the carrot, celery, and garlic in your choice of oil or butter. When they begin to soften add the onions and black beans, continue to cook for about a minute. Add vegetable stock and stir. Add in all remaining ingredients and allow to come to a boil. Turn the heat down to medium-low and simmer as long as you can - the flavours will intensify the longer they have. Serves 4-6

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