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stouflville suntribune thursday nov 10 2005 ideas ideas and more ideas for downtown put your money where your mouth that in effect is what ward 4 councillor susanne hilton said after in a recent col umn i attributed a defi- ciency of shoppers in stouffvilles downtown to a deficiency in shops under the heading facelift not enough to boost downtown 1 said stouffvilles downtown must first have attractive retail stores and shops if and when it does patrons will return right now it doesnt and they wont i added stouffvilles inner core will never again see the glory days of the 1940s and 50s as long as the commercial base consists of an overabundance of banks insurance offices pizza parlours and hair salons i concluded major commercial housecleaning is required a new retail look is needed provide it and they will come this written rant raised a few hackles prompting a protest call from ruth leblanc manager of the stouffville business improvement area just what i wanted a sure sign id caught someones attention however ms hilton took my stance one step further if you have something to offer put your suggestions down on paper she said or words to that effect again just what i want ed a sure sign i had her attention recommendations fol low establish a permanent active volunteer downtown improvement committee direct wouldbe store owners away from invisible back street sites to visible downtown locations eliminate the business tax on all new downtown stores for two years dust off and enforce the commercial standards bylaw hold a contest to select a more viable visible sym bol from which an attractive theme can be created obtain brochures from flourishing downtowns such as simcoe st marys meaford elora elmira unionville port perry port hope meaford and kleinburg have the committee visit three of these or other towns that compare favourably to stouffvilles size to see firsthand what each has to offer establish a weekly busi ness evening in downtown stouffville where all stores remain open until 10 pm close the downtown to traffic during this business evening so main street is roaming with jim thomas transformed into a giant outdoor mall have local and guest musicians perform in the lions gazebo on business evenings during the sum mer months organize other attrac tions like classic car shows childrens rides etc on the north side of main street in front of the care share shoppe invite clowns and magi cians to entertain embark on an advertis ing program both newspa per and radio supporting the downtowns business evenings emphasizing what whitchurchstouffville has to offer restring coloured lights horizontally across main street from mill and market streets to park drive change the bulbs to green and red during the christmas season have easylistening music played continually during downtown shopping hours install clarion bells in the clock tower timed to ring on the hour every hour have the chimes in the united church tower ring again sunday mornings reopen the old town hall to local and guest arti sans reinstall the whistle on the heritage train during summer months establish a farmers market in the clock tower square organize a sunday afternoon easter parade uti lizing the boardwalk between main and burkholder streets hold a volunteer work bee and clean up duffin creek believe it or not i could go on but thats a start my thanks to councillor hilton for prompting these positives ill thank her even more if she transforms these fan tasies into facts jim thomas a stouffville resident has written for area newspa pers for more than 50 years bacon i have a friend who owns a produce market in orillia and he also owns a condo in ft lauderdale whenever he returns from his sojourn south hes on the phone discussing bis pet project for he and i specifically making this bacon in florida or shipping it from here for the snowbirds who crave in his opinion the best peameal in canada ive explained to him many times that we could never supply enough ever but why is it so good a few reasons starting with the fact that we use centre cuts secondly we use a lowsalt brine to cure it thirdly we dont pump it with brine to the extent that it becomes watery fortunately we dont extend the product using the protein added trick and fifthly we trim it really lean so if peameal is on your menu this week get your knives out sharpen them up and come to see us because the peameal deal is back reg 4991b ps if your knife is really dull bring it along well sharpen it too lb by the piece these are our most yopular lunchtime hot sandwich its bur prime rib oven roasted piled a 14 lb high with either horseradish or gravy or both on a bun of your choice theyll be the lunch feature today friday and saturday pinachdep back when we started making this we were the only one now we are one of many but ive tried them all and ill challenge you to find a better and a fresher one this is doreens recipe made at least three times a week except this week when itll be made three times a day mm kb 3shk befriend a cracker large size reg 549 ea off this week warmsmoked weve been making this salmon in the same mariner for about 16 years now and we still get the same amazing response everytime we serve it we use bay of fundy jail island farm salmon we bone it completely season it and then slow- smoke it over oak to a temperature which also cooks it what you get rather than slices are flakes moist and delicious and a suitable- size to adorn a reg 99100g jmj v week wo- t whats fox k inner our frozen dinner entree this week is pot roast in gravy these are made with blade eye roasts sliced and packed with enough gravy for your mashed potatoes the natural accompaniment it seems to me this entree will serve at least 3 and quite likely 4 reg 1395 ea off this week s creamof asparagus oup this is made with fresh asparagus chicken stock spanish onions ecleryand white wine its yummy reg 599 off serves 4 tfiottf nffin- coming next week it will be our annual knife sale when you open your knife drawer and you dont see anything that you like youll need to come and see us theres a deal happening jbi sausages weve been making these for even longer that weve been smoking our salmon and further the recipe was originally given to us by a customer whose brother used this recipe at his shop in england its been a really popular sausage over all these well be making a hitherto unimagined assortment of muffins this week in uncharted quantities too although well do our best to have the full assortment available all the time be patient with us your favourite may not be ready right then when you desire it our assortment will be carrot with or without my favourite cream cheese icing bran with either blueberry cranberry or raspberry and apple apple-oatmeal- almond peach streusel with custard pumpkin lemonblueberry low fat banana bran with no sugar orange- cranberry chocolate chunk maple pecan i with maple glaze gingerbread with icing flaxseed raspberry chocolate chunk apple pie with spiced apples and custard caramel pecan with caramel on and in it chocolate banana lemon poppyseed with lemon curd raspberry cornmeal and lastly dark chocolate with white chocolate chunks osajkenls ju if isnt en we have s savoury ones as well those being cornmeal with peppers black olives and corn and lasdy bacon and cheddar cheese reg 125 to 199 ea off this week del monte tsupersweet pineapples weve promoted these pineapples often in the past because we think theyre the best pineapples available they come in standard size boxes with cither 4 5 6 7 or 8 of these inside we generally buy size 5 or size 6 depending on which looks ood and what price they are and they have een expensive thi size 5s really big and each supersweet fhis week we have some 99 specials in effect until closing sunday november 13 hours mon 1100700 tuesthurs 900700 fri 900800 sat 900600 sun 1000500 548 carlton road unionville 9401770