Waterloo Public Library Digital Collections

Waterloo Chronicle (Waterloo, On1868), 15 Feb 2006, p. 14

The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

FRAME IT NOW! u ln‘Art a. na’m'uig 37-7 . PHOTOS . . OILS . . MEMORIES . . NEEDLEWORK . . PRINTS . (We Frame Anything Except The Customer) . NEW LOCATION: w . Framed Pictures Dearborn Plaza . Home Decor tos Lexington Rd. . Bradford Exchange Waterloo 0. a More l "'ortrter!y Belmont Village) 744-4544 -------V Expressions In Art 8: Framan Ate!.: ,.- "e'"""'---'-., {coo-cupio-uo The eivnt is celebration of Canadian gardening her- itage and is one of several V iidiaiaGuTa"'iGri='ar22."."."."'.'".".t "1 .'iAYy9Gu%U.i --.c .. p VV' 'rW8"._"I"'P'."P."g ':h11,1','tV,t1y.Gi.'ii' 'vo-uvo¢vo 'A_etereee. D held across Canada. Participants can bring their own seeds lo trade; purchase non-hybrid seeds from Ontario-owned com- panies: exchange seeds including heidooms, runner plants, tubers. thizomes and bulbs; network with other growers. gardeners and seed savers; and take advantage of great learning opponuni- ties through vendors. exhibitors and from fear lured speakers. "t8s: For mom utfiarmatioo, or to roman Chef Rimnb. e- mail rich Optimu- "trhefrirardoxom . or mm '""ty'ersoeuzithefria"doxz, lo shack an oyster. visit http:/rwwwanaiyiandinro, o_""Nrortsorshipsthmcto shock_oysters.himt Enioy'. This hearty chowder n perfect when served with a (lass of wine and crusty Puree two cups of soup in a blender until very smooth (use caution when blending hot liquids) and return to pot. Add cream. salt. pepper. old Bay. and cayenne and cook at a bare simmer. stirring. until soup is heated through trio not let both, Add Claim and our ten and cook. stirring. lust until oyster pieces begin to curl, one to two minutes. Remove from heat and dis. card bay leaf. then stir In parsley. Serve topped with crumbled bacon. While cegetahles are cooking. peel Potatoes and cm into Ill-inch Cubes. Add wine to softened veg- elables and boil until reduced by half. one to two minutes. Add Potatoes. clam cooking liquid. and bottled clam juice. llf pola- toes aren't fully covered with liquid. add more clam juice or water.) Simmer. covered. until potatoes are tender, 20 to 25 minutes. Cook Imam in t leaned pm over moderate heal. stirring, unlil crisp. abut" wix minutes. then transfer bacon with a slotted \poun to paper tonels m drain Add butter Io pol and when foam subsides. cook onion. leeks. celery. and bay leaf. stirring occasionally. until vegetables are softened. I: to l5 minutes If you want to Kam ho" Pour reserved oyster liquor lhrough sieve mm bowl with clam winking liq- uid. and "and” to artother haul. Continued from page l t Members of the Kitchen or Masters Gardener,, “all make prownlauunx lhmughum the day The muwnm _ ht-nlagr gurdvm-r. Bub \\ildlung \ull [all about dmughI-n-xlxlam gardening l special h-alurc “I” In- tttl 1'\hlhll 1mm lPrt l ana du h \vvdx at \unnaI pro- gram u hu h striyt's (it \lrvnglhcn the “Killle t' and loud uncu-ugnn or marginaln/vd {arm mum» holds and tanning (”mum mink In dmvlupln: mum Ines.

Powered by / Alimenté par VITA Toolkit
Privacy Policy