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NOTICE PUBLIC INFORMATION SESSION REGARDING COMMUNITY BASEBALL DIAMONDS A ball diamond review was initiated in an effort to further enhance the effective and efficient use of diamonds in the City of Waterloo while also addressing the need for festival space in Waterloo Park. We're continuing the planning process to identify ball diamond opportunities that address: • the growth of baseball in the community for all age groups; and • the potential relocation of two baseball diamonds (1 and 2) from Waterloo Park to other locations in the city; and • the consideration of future improvements to diamonds 3 and 4 in Waterloo Park. To share in the dialogue and to learn more, please join us for an informal information session: Thursday, Nov. 16, 2017, 6:30 - 8:30 p.m. RIM Park - Room 207-208 2001 University Avenue E Waterloo Or Monday, Nov. 27, 2017, 6:30 - 8:30 p.m. Waterloo Memorial Recreation Complex - Hauser Hall 101 Father David Bauer Drive, Waterloo Background The city recognizes there has been an increase in organized sport use of diamonds across the city for all ages. In addition to this growth, the Waterloo Park Master Plan recommends a new festival heart area which would replace two existing baseball diamonds in Waterloo Park (1 and 2) off Father David Bauer Drive. As a result, the city is undertaking a process to identify opportunities and input to enhance infrastructure and to be more effective in the usage of existing diamonds. The Waterloo Park baseball diamonds will not be removed until they are accommodated elsewhere in the community. Potential solutions have been initiated after direct consultation and public input from across the community including: • better utilization of RIM Park including potential lighting; and • upgrading Eastbridge Park and Laurelwood Park for specific youth aged play. For more information, visit waterloo.ca/balldiamonds, or contact: Jim Bowman Director, Community Programming and Outreach Services Community Services 519-747-8748 jim.bowman@waterloo.ca PLEASE JOIN US FOR THE 6TH ANNUAL MAYOR'S AGE-FRIENDLY FORUM ON LIFE-LONG LEARNING This year, City of Waterloo Mayor Dave Jaworsky and the Age-friendly Waterloo Multi-Agency Committee will explore the benefits of life-long learning. Come out and contribute to the dialogue. Friday, Nov. 24, 2017 8:30 a.m. to 12:15 p.m. Luther Village on the Park - The Ballroom 139 Father David Bauer Drive, Waterloo Learn about community educational programs through presentations and at pop-up booths hosted by local educators, the City of Waterloo and the Waterloo Public Library staff and leaders. Hear more about a new intercultural and intergenerational learning bridge program and share in the discussions about learning and diversity. Everyone is invited to this FREE event, but please pre-register at waterloo.ca/agefriendly before November 15, 2017, as spaces are limited. Ample free parking is available and complimentary refreshments will be provided. P. 519.886.1550 TTY. 1.866.786.3941 waterloo.ca/publicnotices Th ursday, November 16, 2017 • WATERLOO CHRONICLE • 15Serving your community since 1856 CITY LIFE Have your invitations started to arr ive? You know the ones, to the annual holiday cookie exchange? Our friend Kelly has hosted an annual event for the past few years and it always shocks us that it's time to think holi- days again. Really, this is just an excuse for the girls to hang out, catch up and casually indulge in some high calorie treats, prior to the craziness of family commitments. So what will it be this year -- chocolate crinkles, marzi- pan squares, Lynne's mother's Scottish shortbread? Donna- Marie is always partial to gin- gersnaps and the more gin- gery, the better. We have made a lot of delicious gingersnaps, but one recipe we made this year seemed to have stood out. M.F.K. Fisher, the mother of modern food writing, spent time in France before return- ing to Southern California in the midst of the Great Depres- sion. She returned having been changed by everything she learned to eat and drink while living in Dijon. Her recipe is from Irma Rombauer's � e Joy of Cook- ing, but with triple the gin- ger. "They are wonderful for parties at the end of any long meal or drinking bout … better than anything else for travel- ling whether one is queasy or not." She also specifies that these should be made very small (perhaps just so you can eat more). If you are looking for more holiday baking ideas, consider our upcoming baking class on Dec. 2 -- The French Cookie Exchange. In the meantime, consider adding this one to your holiday exchange collec- tion. M.F.K. Fisher's Ginger Snaps Ingredients • 3/4 cup butter, softened • 2 cups granulated sugar • 2 eggs, well beaten • 1/2 cup molasses • 2 tsp. Champagne or apple cider vinegar • 3 3/4 cups all-purpose � our • 1 1/2 tsp. baking soda • 6 tsp. ground ginger • 1/2 tsp. ground cinnamon • 1/4 tsp. ground cloves • Candied ginger slices Method Preheat oven to 325°F. Line baking pans with parchment paper; set aside. In a large bowl, cream butter and sugar until light and fluffy about two to three minutes. Add eggs, molasses and vinegar; beat well. In a separate bowl, whisk together � our, soda and spices. Gradu- ally stir into wet ingredients, mixing to blend. With floured hands, roll into 1/2-inch balls and place on parchment lined cookie sheets. Cut candied ginger slices into four quarters. Place a quarter on top of ginger ball. Bake 10-12 minutes, longer for crisp cookies, less for chewy. Storing Cookies: In an air- tight container at room tem- perature, the cookies will soften a bit each day. Cook- ies keep for one week at room temperature or one month in the freezer. For even fresher cookies, you can keep balls of the unbaked dough in the freezer for up to two weeks and bake them as you need them, say, on Sunday morn- ing. November Cooking Classes & Events Nov. 16 - Holiday Open House and free Best of Bridg Book Launch Nov. 17 - PD Day: Kids in the Kitchen* $50 Nov. 18 - Let's Sushi* $90 Nov. 21 - Mastering the Classics: Boeuf Bourguignon $80 Nov. 22 - Girls Night: Holiday Appetizers $80 Nov. 23 - Cooking With Cast Iron plus Free Pan $119 Nov. 24 - #FINALFRIDAY: Supper In A Snap $25 Nov. 25 - Holiday Workshop Free Nov. 30 -Make and Take: Tourtiere* $129 *Hands On Class, Product Included ••• Relish Cooking Studio is a boutique gourmet kitchen shop and cooking school. It's located at 56 Regina St. N., Visit www. relishcookingstudio.com or call 519-954-8772. Ginger snaps are great for Christmas cookie exchange ADDING A LITTLE RELISH DONNA-MARIE PYE & MARIA BURJOSKI