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

Both children play hock- ey. Bill coaches a Stoufi‘ville midget team. Liz plays piano and lack guitar. Lesley enjoys downhill skiing and golf. “Bill's the key to every- thing I do," Leslie says “Without his support, noth- ing would be possible." While participating in a drivers' education course at Markham District High, she met and later married Bill English. They have two chilâ€" dren, Liz, 13, attending Wil- liam Berczy Public School in Unionville and Jack, 11. enrolled at Summitview Public in Stouffville. “Bill's the kev to overvâ€" She also worked four years in the Toronto law firm of Fraser Beatty and the past 11 years as a con- troller with Navicom Inc. in Markham. Later, as a registered chartered accountant, she was employed three years with Dunwoody and Co., then served as an accountâ€" ing manager at First Cana- dian Place in Toronto. Following graduation, she enrolled in a four-year busi- ness administration course at Wilfrid Laurier University in Waterloo, majoring in accounting. Lesley (Brown) grew up on a farm at Major Mackenâ€" zie Drive and Kennedy Road in Markham, the daughter of Fred and Sandra Brown. She attended Unionville Public School and Markham High. “I learned so much from Harvey (Brown),” she says. “Working with him was wonderful." For several years, they served as co-finance chair- people. ' ' But Lesley refuses to accept the credit. Instead, she deflects praise to mem- ber of the executive from the president on down. “They serve with a pas- sion,” she says, “a kind of close relationship that keeps everyone bound together." coming for the fair. Lesley’s fair association began as a member of the Markham 4-H calf club. She was first elected a junior director in 1990 and later a senior director, a posi- tion she’s held ever since. A few years down the Nor does she férget her forerunner. She was thanked on sev- eral occasions including accolades from 2007 presi- dent Blair Purcell and public accountant Jeffrey Greenâ€" field. It was also noticeably apparent when the organi- zation held its annual meet- ing Jan. 16. The statement applies to Stouffville's Lesley Engf lish, finance chairperson for the Markham and East York Agricultural Society, better known as Markham Fair. ~ This has been obvious since Lesley, a 41-year-old mother of two, assumed the reins of office from prede- cessor Harvey Brown. omeone once said: “Show me a business powered by a finely- tuned engine and I’ll show you a treasurer holding the key". From showing calves to running fair finances She’s an exécutivé mem lim Thomas is a Stouffville msident who has written fnr area newspapers for more than 50 years. Seven hundred volun- teers will whisper a silent amen. “Her financial expertise is priceless," says 2008 presi- dent Blair Seeley. “We’d be her." lust as appreciative (of her) are the executive. directors and members of Markham Fair. “We love it here," she says. She also appreciates the fact her parents live only a block awav. Bill and Lesley Eng- lish and family moved to Stouffville from Markham eight years ago. “I don’t have all the answers. We’re always open to suggestions." “We must sell the fair to new people moving in," she claims, “no easy task, when most newcomers ave no idea what the fair IS all about “The area’s changing so rapidly,” she says, “but we should still protect our rural roots. “Some people think we’re making bags of money,” she says. “But this isn't true. It's the bottom line that counts". Lesley admits she worries about the fair’s future. As buildings age and cap- ital expenses increase, this task intensifies, she notes. Maintaining fiscal bal- ance is Lesley’s current goal, making sure gate revenues offset expenditures. A few years down the road, she hopes to serve as president “but this isn’t etched in stone", she adds. She’s hopes similar finan cial assistance will be forth coming for the fair. Lesley’s fair association began as a member of the Markham 4-H calf club. She was first elected a Lesley’s proud of the fact in 2007, the skating club was approved for a $45,000 pro- vincial Trillium grant. ber of the~Stouffville Fig- ure Skating Club, holding the offiCe of, as one might expect, treasurer. Roaming Around with Jim Thomas away. lost without uvvuuu LEMON 1163738 This is my supreme favourite from our bahtry. It’s a difficult pie to make, probably the reason why commercially available lemon pics have so many shortcuts and artificial ingredients, and thus bear little or no resemblance to the original article; These are made from scratch in every detail, from juicing fresh lemons to separating the egg whites, the scratch pastry ~ everything! Why do we do it this way â€"- you’ve just gotta taste it to know. Depending on who’s watchin' g, % the 9” size, serves 4 - 6! or]:: 5 ex Reg. $10.95 ea. didn'unowustobmmmmg,’ “ we‘had mchoosc). Itwiflcomcano ' MMmyfavoufitc ofonriemonmisthc" Infacgwhcnl vealanonloafllhavcthun ithorizontallyand putinanodulayaofidngâ€"jmttobcsurc... they‘ve become public for the third time! ch. $5.99 ea. ofonriqnon alanonloafllhavc would that (. we thcndnt “an” “'7 mag: also m fl had favourite Infarct,th ithorizontaflvand '* ROW ' HICICENS years. Ihcymdicuofporksidoinwhichwcbrcad andoeasonwidxFrcnchhcrbs.You'llneedtofi-y thangolden. l portionunnfly serves (y l pawn. 0 § R23. $1.99 each 2 5,53% Ifyouareareguhrat our store atjlliichtime, you've iy noficedthatfiepaceslackensabitaswesitdownm‘am. The kitchen whips something up every day, and sometimes when the cooks are overcome with creativity, something new happens â€"- like thegarficcheesebrflThetwististhatweusedcurdsinstadof ted cheese â€"â€" and they were white! we'll be making them in orange as well). The eooking directions Will be We've mad: these at thc meat counter fat a number of on the label. chicken and gravy recipe will be available as wcu’as the Reg 2.991b. _ 19:11; 4-5 lb Average sin! WEEK yellow in 00106:. 'flicy’rc air-chilled (it’s better) and got a notiocablc tame and flavour difi'crcnce. We tocaflthanfi'ec-nngcchickcm‘dlwcgotomknucklcs becamcthcydoo’tgoouudoon,orhavemtodnc year round. (Judgin b today thcy wouldn’t want to?) We’re’ proud ofthcse by’ our chickcn bills, our customersrcaflylikcthcmtoo ForthiswceklgotDorecn to writ: out her tried and true roast is? E W old- come from one LEMON MERINGUE P ORIC EACH Wag: e’ll be making our Prime Rib Sandwiches at lunch time this Friday and Saturday, these are a quarter pounds of warm slow- roasted Prime Rib on the bun ‘of your choice. EA ‘RCS- $4.49 ea ' more CHUPON CAKES -â€" these are a light, lemony bundt cake with the centre filled with whipped cum and fresh berries. WMBMONWOIIBS-Iscemmgctdnblamforcvcrythingi'l‘hcscaflmrtcdwhcnlused tomungcthcbitsof'averflow‘whcnwebakcd lemon loaves; there would incvitablybcsomc onthcpans whmtlxloavawercdoncâ€"andIcouldjustimagincflntifyousctouttomakcthesctidbits,thcywould bepopularbccamclwasurcdntdlmmodxmlikcmc.Thccloscstwccomdgctarcthcsccookicsâ€"md dwy'rcl/Zdippedinchooolattasabonus. - u ptbthoblhyt¢o§tooooocl0.0.0.00 000.00. u" IIOIOI to. CIIIIIOICQI SPECIALS IN EFFECT UNTIL CLOSING SUNDAY FEBRUARY 3‘” Hours: “Mon. 11:00-7:00 ~ Tucs.-Thurs. 9:00-7:00 ~ Fri. 9:00-8:00 C A“! .5! 0! II” 0 S INDEPENDENT GROCER All these items will be featured at ...... While supplies last! From our from: entree seetioh vie?“ ha've our Chicken Par‘mesa: It’s made with “thin slices of boneless chicken breasts lightly breaded in herbseasoned crumbs - fried till a golden brown â€"- layered with a light tomato sauce with 'c, onions, 0 oregano and basil, m cheese and / topped with pannesan cheese”. 0119 Reg. $14.95 WEEK We’llbch-vmtfif afcanmonCarh'Olichildlisweck.Wc have mwâ€" oncwiththcwhitclabclisunchingedandis awe stocked itfotdnhstlZycan.Thc labclhas ammomcedofivcma mrcforsomc 500nxl1Lsizc O Bag. $10.95 $21.95 3:935.” Westartwit'h mesmdleckswhicharccookcdin seasonedwith cmodandwhitcwincandthcnpurécd. It’sgrutscrvedcitherwarmorcool , . y We’ll be featuring our old-fashioned Onion '"“ Sausagcs.’l'hisisan8nglidarcdpcgoing along .Thatthcy’rcstillwithusisatcsummttohow goodwgcyara'l'hcy’rcmfldandhavcnogarligifthat’s ‘hnpomnt‘to yogi'l'rhcsccan cithcrbc ‘ ‘n/ Sat. 9:00-6:00 ~ Sun. 10:00-5:00 548 Carlt'dn Road, Unionville s LEEK AND POTATO 0UP m.thevillagegrocér. com HIE )and,asatwmt, a bit 0mm into it. 99 -4 â€"‘ v-v {ls wellas my Ev; afoficfilcTtioTed lemon favourites, we'll LEMON romsm MUFFINS â€"~ these are and delicate with a dollop of lemon curd inside. BWE ? THIS WEEK O WHAT’S FOR 940-1770 CARLI I‘RA VIRGIN ROUGHIE b:qu Sun-'I'ribune I Thursday, Ian. 31, 2008 SAUSAGES liswillbeourfeaturefromthefish 100.0th this week. Roughie doesn't reunite a lot of introduction these days; it 8 become very ular because it cookssonicely, it many seasonings equally well, and it s a really lean 9 5 fish. From u; THISWEEK New Zealand SAGE ONION IIOIOOIOUOO onunouannouoouuou n s14"": Cont. Ea