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The format of the two workshops will be the same. Please note that if you are unable to attend one of the workshops there are several other opportunities to parâ€" ticipate. First, you may send us your thoughts via our website or by email or phone. Second, additional work shops and information sessions are planned. Tortsefveyouvspacefovmemrkshop.m contact Anne Marie Phelan at 519â€"747â€"8752. More information will be made available to registered participants prior to the workshops. £ . & omi E.Cof fi * fish : »?; was a treat $ â€" I‘m sur ? for payda 7 realized â€" 3 between h Z dinner tabl g the week it zx _ Back the = thing othe Z Fridays. = 3 ~| ADVER them $ â€" I‘m sure it was reserved ? for paydays, but we never * realized the correlation 4 between having meat on the 5 dinner table and what day of 3 the week it was. x _ Back then fish was someâ€" = thing other people had on S Fridays. nity in a discussion about the principles and Vt‘hé ‘éoals that could form the basis of the new Official Plan. Two workshops will be held: 1. Tuesday October 3. 2006 from 1:30 to 4:00 PM in the Hauser Haus, Waterloo Memorial Recreation Complex, 101 Father David Bauer Drive, Waterloo You are invited to attend a workshop to discuss the development of a new Official Plan for the C ity of Waterloo. The Official Plan is the C ity‘s primary strate gic document for guiding land use and development. The current Official Plan was developed in the 1980s. A new Official Plan is needed to implement the Imagâ€" ine‘Waterloo community vision and to address the issues that will face the community over the next 25 years including, for example, how growth will be manâ€" aged given the City‘s decreasing land supply. The purpose of the workshop is to involve the commuâ€" Plan it! Waterloo: Ci of Waterlioo Official Plan Review Tuesday October 3, 2006 from 7:00 to 9:30 PM in the Hauser Haus, Waterioo Memonial Recreation Complex, 101 Father David Bauer Drive, Waterloo Fresh fish doesn‘t have to wait until Friday ADVERTISERS appreciate it when you tell them ... I saw your ad in the Chronicle. informgton PLaNn : oming from a family of fishermen, we had fish so often that meat Your City...Your Plan THE CiTY OF While it might not be the best looking fish, it certainlty is one of the bestâ€"tasting "nonâ€"fishy fish" â€" perfect for those who don‘t like fish. One of my mom‘s favourite meals is fried catâ€" Today fresh fish is availâ€" _ texture able at almost every market, _ en. I kr which makes it much easier _ a millic to shop for. case it‘s That‘s because it has the it! In fact, about 75 per cent of the language is expressed through the face, O‘Neil signed. That‘s how size, Another reason ASL is so challenging is that facial expressions play a key role in this form of communicaâ€" tion. But in ASL, they often start with an object, then the subject and the verb. a preposition, followed by a verb and an object, O‘Neil signed. Condnuedfmmm 13 CHEF alt vegetable oil For more information, or It‘s simple and quick â€" méAR‘DO to contact Chef Ricardo, e less than 10 minutes to Combine the first five _ mail rich@personalchef make, start to finish. ingredients in a large shal ricardo.com. The following recipe works with any fish. As I‘ve stated so many times in this column and during my teaching classes, fish is done when it turns opaque regardless of time. The other nice thing about catfish is it can withâ€" stand the overcooking peoâ€" ple are prone to doing. texture and flavour of chickâ€" en. I know you‘ve heard that a million times, but in this case it‘s true. + The fact the body is used to set up timelines in ASL â€" because this language doesâ€" n‘t use "ed" or "ing" endings on its verbs â€" is another reaâ€" son it‘s so tricky to learn. who, what, when, where or why question. Questions, for instance, are shown on the face, Brunsdon signed. When eyebrows go up, that means it‘s a yes or no question. And when they go down, it‘s a intensity and location are denoted. ASL establishes time first "The majority of them have a problem because up until then they have been depending on their hearing. The students‘ progresâ€" sion with ASL varies from pupil to pupil, as it would with any language, signed O‘Neil, who has been deaf since contracting meningitis at 19 months of age. so, for example, they would sign "Last Wednesday" first, and then continue with the sentence, knowing everyâ€" thing happened _ last Wednesday, O‘Neil signed. 3/4 cup yellow cornmeal (if you don‘t have cornmeal use bread crumbs) 1/4 cup allâ€"purpose flour 2 teaspoons salt 1 teaspoon ground red pepâ€" per 1/4 teaspoon garlic powder 6 (6 ounce) fillets farmâ€" raised catfish 1/4 teaspoon salt Vegetable oil Fish batter Complete contest details are available from the Canaâ€" dian Breast Cancer Foundaâ€" tion at www.cbcf.org or by calling 1â€"800â€"387â€"9816. The registration fee is $35, while participants with $150 or more in donations can participate free. You can also register in person this Friday at any CIBC branch or Running Room store. Final registraâ€" tion is 8 a.m. Sunday. The CIBC Run for the Cure, the Canadian Breast Cancer Foundation‘s signature event, is set for this Sunday at Bingemans in Kitchener. Registration for the 5 km or 1 km run or walk takes place annually in commuâ€" nities across the country. To register _ online _ visit www.cbcf.org or www.cibcrunforthecure.co m. For more information about the ASL program, pick up a copy of Conestoga College‘s continuing educaâ€" tion catalogue, go to www.conestogac.on.ca/jsp/ askme or call the society at 519â€"744â€"6811. "Because it‘s a visual lanâ€" guage, if there are too many people in there, it‘s too visuâ€" ally difficult to follow." Class size is restricted to 15 people, so Hughes encourages people to sign up early for the winter term. Each class costs $261.76. "You look away, you miss it. You have to be very attenâ€" tive for the entire class." And relying on their vision is hard for hearing students, who are used to looking around the room while a teacher lectures, Hughes said. "In this class, we have them totally turn their hearâ€" ing off and they have to use a totally different sense in order to acquire the lanâ€" guage." Fry fish, in batches, for five to six minutes or until golden. Drain on paper towâ€" els. Pour oil to a depth of 1 1/2 inches into a deep castâ€" iron skillet; heat to 350 degrees E. low dish. Sprinkle fish with one teaspoon of salt; dredge in cornmeal mixture, coating evenly.