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"I grew up on a farm. Basiâ€" cally everything you do on a farm you do outdoors and I Sandham, who has been a member of the Waterloo Hortiâ€" cultural Society for 18 years, nysshcbmm because it gets her outdoors and allows her to express her creativity. Citrus marinated pork tenderioin is deliâ€" cious and leftovers are tasty cold. Don‘t be concerned if you don‘t like onions, the onions in this marinade taste like lemon. it is a good idea to cut the small ends off the tenderioin before barbecuing as they cook fuzrandshouldbcnmovedhomlhyill m sooner. "'-1 If you don‘t have a metal barbecue bas ket, you can buy an inexpensive one at most hardware stores. They are great for cooking small items that normally would Hl(hronyultgd.yil ‘I‘ve been entering the Horâ€" ticultural Society competition for a number of years and I‘ve won a couple of times for my ward," Sandham says. "But 1 guess this was my year to be an overall winner, and that‘s kind of nice " her ward, best vcgcfl')k garâ€" den, best garden in an amateur class, and best overall garden. If you venture outside early these momâ€" ings, you may notice a hint of autumn in the air. I regard it as the prettiest time of the year but much too short. Do you think that »lwullcookouldoovssmmhapod:lt. all that heat from thousands of barbecues will keep the cold away? I‘m willing to try andhcrensagrwyflltdma(mdvcg- etable meal if you want to help me out. The pork and vegetables can go on the barbecue together as they both take about the same amount of time to cook. A big winner in this year‘s competition was Carol Sandâ€" ham who received a total of four awards for best garden in It‘s almost time for gardenâ€" ing enthusiasts to put away their spades and hoes for another season, but not with out first getting a little wellâ€" deserved praise from the Waterloo Horticultural Society. The society recently held its annual Lawn and Garden Competition in which close to 70 contestants were entered. Barbecuing is not just for summer our neighborhoods a little more colorful. Mhlhwnbofluflalunlw.mul hnu‘G.laCzafihm(dodwhcfu-wp left) Carol Sandham her husband Pau!l who won four Mh&hmhb&mlph,ha“hhh, ptulh.lC!OdQl.ficuDflthha,whid mlukapdulll-alhlhm‘udruynd wm-&mhhmmfln‘ by a senior citizen. y CITRUS MARINATED PORK TENDERLOIN ' (serves 3 to 4) 1 pound pork tenderloin Â¥ . f 2 tablespoons red wine vinegar : 2 tablespoons fresh lemon juice : 1/2 lemon, thinly sliced * 1 tablespoon worchestershire sauce o 1 teaspoon dry mustard : 1/2 cup grapefruit juice o 1 small onion thinly sliced : 1/2 teaspoon freshly ground pepper : Mix all ingredients, except pork, in a shalâ€" $ | low dish. Add whole pork tenderloin, cover & | and marinate 6 to 24 hours. Turn pork over * | a couple of times. 'i' : Remove pork from marinade and transfer & | marinade to a small saucepan. Bring mariâ€" #** * *# * * | nade to a boil and cook until onions are tenâ€" der. Set aside. barbecue grill with ve etable cookâ€" ing spray and Wh::yrbccuc on high & really enjoy being outdoors, so I love gardening," Sandham says. "I like to create things, and 1 think you can express your creativâ€" ity using plants. There‘s other ways of doing that, but 1 like working with plants." Sandham says she spends about one day week actually workâ€" ing in her garden. The rest of the week, she and her husband Paul enjoy the garden. In the Class A Amateur catâ€" egory, the winners were: Don and Catherine Blain (first), Art and Doris Irwin (second) and Steve Weber (third) in the Lakeshore Ward; David Hobson (first), Mrs. Beamish second), and Joann and Karl Hirzer (third) in the Westâ€" mount Ward; Alfons Hein (first), C.S. Ross (second), and Ted Span (third) in the Uptown and Columbia Ward; Ken and Ellen Benninger (first), Hank Ligterink (secâ€" ond) and Beryl Gatzke (third) in the Glenridge Ward; Allan Poyntz (first), Merv and Glad Roth (secâ€" ond), and Mabel Finch (third) in the West Ward:; Carol Sandham (first), Gerry Bauman (second), and Wendy Meinzer (third) in the Lexington Ward. (Commuodonpag. 11) "We practically live out here," she says. "It‘s like our living room." (Continued on page 11) direction. Buses will meet at ~M ansportatic ‘(â€"?au'e so trif ;nz be continued in cither direction, Monday â€" Friday 8:45 â€" :45 p.m. CALL US AT 741â€"2525 TDD: 741â€"2385 s There willmwbemmmcho?awngm ’mdirectwnouly.kvicewmwmflm:: {o operate over the existing routing but in a counter cloc dlret:!iononly, A new loop to Fairview Park mall has been added. This loop serves Market Square, Rockway Seniors‘ Centre, Fairview Park Mall, St. M.y’lmflthe\’mona‘ School Sefim'Cem.‘lhbv.mhaclockm:- direction. BusCs will MELL 2t the Poansnaitstinn Panive un THE MILK RUN ROUTE 20 SPORTSWORLD é’fit 25 Bruce Street, Kitchener, N2H oK3 (519) 578â€"6030 1â€"800â€"268â€"2628 Fax (519)576â€"7 Frequency has changed from 20 minutes to 30 minutes in the weekday rushâ€"hour periods. Buses arriving at Fairview Mall during this period will now depart using the same routing as they arrived by. i Revert to 30 minute service levels weekday Revert to regular service levels in the rush "| hours. ROUTES 2, 4, 5, 10 CHicoPeE aAnp is | mber 3, 1996 1315’7,9,& II US Services Phyllis Hinz is a consultant, event Remove vegetable: ing tray and sprin Spray metal grill b vegetable oil and pr becue on high. Put vegetables in g on barbecue and . mediumâ€"high, for minutes with lid cl vegetables at 4 min per in a small bowl mixture over vege! Te and microwave on minutes, Put remaining ve a large bowl and ad tially cooked vegetal Mix garlic, olive 0 Put potatoes, ca sel sprouts, onion flower in a bowl, sp plate and spoon nade over top. 1 small red Continue c mediumâ€"high , about 24 minu: twice. Cut a slit pork to check for Transfer pork board and slice thick medallions. Place pork on 4 minutes on ea (Continued from 1 medium onion 2 medium carrot inch lengths, th prize. For best large lot, Jean Cui ham won first Zamke won se third prize went a large business Home on King In the iiuugss, 2l Rimiven,