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

My long list of Lenten resolutions he season of Lent. What does it mean to you? To folks who attend church, it possibly means something. To everyone else, it probâ€" ably means nothing. Regardless, I trust none of us is so informally focused we ignore the custom com- pletely. To be honest, my mis- understanding of Lent is related to a need to give up something during a period extending from Ash Wednesâ€" day (Feb. 6) to Holy Thursday (March 20). However, Ken Collins' website provides an insight that goes far beyond my tun- neled vision of this biblically related practice. And while 1 do not intend to delve into individual churches’ perception of this period, Collins does explain, in layman’s terms, what this celebrations all about. VIAGRA TO CAFFEINE Admittedly, I’m bothered by some of the so-called requirements. One of these is a thing called holy fasting. Would you believe, forty days and forty nights on a breadâ€"and-water diet? Heck, with the 60 pounds I’d lose, a good gust of wind could send me sailing from my crossing guard site at ilad Park Avenue and Mil- lard Street all the way down to Main and Stouffer streets on the other side of Stouffville. While the weight-loss 1 could stand, keeping my feet firmly planted firmly is pref- erable. Come to think of it, this is possibly why some tradition- alists gorge on pancakes and sausages Shrove Tuesday. This way, they can bridge the 40-day starvation gap. Personally, I find regular eating habits too enjoyable. But that's not the part that pricks my conscience. It's that giving-up requireâ€" ment.'There are hundreds of things 1 maybe could and maybe should relinquish but won't. Regardless, my Lenten resolves follow: 0 Reduce coffee consumpâ€" tion from five cups daily to two. Make up the difference with three cups of green tea. ' Spread three spoonfuls of sugar on my Shredded Wheat each morning instead of six. 0 Drink chocolate milk by the glass instead of the gallon. 0 Refuse. everything else containing chocolate 0 Don't mix peanut butâ€" ter with strawberry jam on white bread covered with margarine. 0 Replace French fries with mashed potatoes. 0 Stop saving beneficial veggies for visiting skunks and raccoons. 0 Stop endangering the few teeth l have left by cori- Roamig lAround with ]im Thomas suming cashews. 0 Refrain from requesting Viagra over the counter with- out a prescription. 0 Continue walking six miles twice weekly on three newspaper routes and walk, not drive to the postal box for mail. 0 Reduce time spent on the computer from eight hours to four... 0 Expand y reading hab- its beyond fi’ie thirdâ€"to-last page of the Toronto Sun. 0 Join the Stouffville seniors’ ice-skating club. 0 Go for earlyâ€"morning swims at the lebovic Centre. 0 Remember to take a daily anti-cholesterol pill plus two Aspirins. 0 Exclude trips to Pennsyl- vania from holiday plans. 0 Dismiss time-worn fan- tasies of owning a 1946 Ford. 0 Stop gambling on lotto 649. 0 Remove the heating pad from my side of the bed and ease pain of aching joints with two hot-water bottles. 0 Remove socks before going to bed. HAPPY DAYS ARE OVER 0 Refrain from watching repeats of Happy Days and Everybody Loves Raymond. 0 Untie the string from around my finger because I can’t remember the reason for tying it there in the first place. 0 Regardless of urgency, never enter the bathroom without first removing my muddy boots. 0 Place a wearâ€"a-helmet sticker on the handlebars of my Raleigh bike. 0 Discard my wornâ€"out snow shovel and replace it with a snow blower. 0 Refrain from leaving the ignition keys in the car overâ€" night. 0 Show greater respect for my wife when she's talking and never fall asleep in midâ€" sentence. . Buy a pair of hearing aids and two pairs of glasses; one pair to find the other pair I'm always losing. That should complete my lenten list for 2008. (Zan't wait for 40 days and 40 nights to end. Iim Thomas is a Stmiflitille resident who has written for area newspapers for more than 50 years. we'll have enough the last couple of weeks. sho cut om competitive because we cut our own pork. preparation us sizes will be'availa le. If you have been a long reference for strawberries improved greatly in quality much so that it is ve difficult to tell these from distinCt 100ka_WhiC!1 hints at a very distinct the best mid-season erries from the far coast. flaVOPl'a Wthh It . definitely has. From Florida Reg This is a fairly moist coffee cake which has the custard baked in. We make a number of flavours of these, but this is one of my faves. These, like most treats, are better when warmed a bit. Reg. Sm. $15.95 Ea. Lg - $24.95 ea. You’d be surprised at how man types, sizes, qualities - and prices â€" ere are to choose from at the produce terminal. Our approach has always been to ick the best quality that we can, and en ask the price. Others start the other way round -â€" some start in the middle! These are really good [8 grapes- The price? I - Not too bad either ...... ...,__... M. -. _M_._-w... Wm. 4.... I . WHAT’S FOll C; R ()C [L R (Jr/At NV f (nun; We‘ll have our back ribs on sale this week at the meat counter â€"â€" and hopefully . I say this because we've run out of the meat feature a bit early What makes our back ribs so good? First, we buy more marbled streakiness makes them more tender and juicy. Second] , we don't keep that insipid little tail hanging from the one end ( you would normal! elsewhere). Thirdly, our pork is not 'seasoned', which means that it's not pork loins which have been injected with water and phosphate to make them juicier (just imagine the thinking behind that); and lastly, our price is very For this week we're doin the oldâ€"fashioned preparation of stuffing these. First we skin them on the ins‘ c, then stuff them with our sage and onion stuffing and tie them. The correct way to cook these is to roast them, and my mother-in-law's (Doreen) cookin instructions will be available. This serves four or five folk â€" but halfâ€" -time reader of our ads, you’ll know that my (other than our own) is from California. I’ve eating my words lately, as well as a lot of Florida berries, as they’ve ' and flavour - so We get these cod from the same farm as the o and we fillet them when they process which extends the ‘window of use-abili ' quit a bit. What you et is eat fish. rom These are made with fine-ground pork which has been seasoned on the milder side. During the INNEo Vil...l.A(_;i-;i Stou/fl/ille Sunâ€"'l‘ribune I. Thursday, Feb. 14, .2008 7 We’ll be roasting a whole bunch of our stuffed and seasoned pork loin roasts at the deli this week. They will be available as a cold cut or warm to take home for dinner. Incidental! , you might find the term ‘season ’ confusing if you are used to supermarket pork. The Canadian Food Authorities allow the term ‘seasoned’ to describe ‘moisture enhanced’ rk, which in plain English is pork w 'ch has been injected with water to make it moister â€"- and phosphate (the seasoning) whose sole purpose is to help keep the water in the pork. We do not sell pork which is seasoned in this modern way; ours is seasoned the old way, with spices. We'll be featuring an Irish cheddar that is flavoured with porter. It has a very pork -â€" that y pay full price for it if you 95 ' WHAT'S AKING THIS WEB Just for you desperados who leave things late, we'll still be makin a few Valentine / offerings the end of this ' week. ' What we'll be making especially for this weekend is ...... TARTS! This week is the big debut of Bill Dawson's Coconut Butter Tarts. He arrived one day full of complaints that we don't make these, that they are better than any other tart, and that th should be available all the time because ife would then be good. We agreed to make these â€" if â€" he would conduct a sampling in the store, a 'Tart-Signing' session, so to s . We did our part, but alas Bill is unavailable this weekend as his dazghter is getting married and the event co dn't be pos ned. So 0 on faith, these are good. well as ese, we will be making our full assortment of tarts, including butter, pecan, caramelâ€"a ple, cranberry-white chocolate, and one o my faves, raspberry butter tarts. These will be available in six-packs of straight flavours or six-pack assortments, as well as individuals. A bit of advice would be to warm your tarts sight! before eating them; the flavours are much enhanced by rganic salmon. They come whole arrive, a LB THIS WEEK eland. winter, oven 0/0 dOing this- roastin these Reg. ~ works e best. 1913; 6 ack: Reg. $3.99 lb WEEK s£4 Ea. to $5.99 Ea. war-2x There are a few choices this week, all beginnin with our great chicken. We use soft-scald air-chilled chicken, and boneless reasts in this case. We )ach them, slice them and serve them up in one of three amazing made-ffom» the-beginnin sauces, much like you d do at home if you had the time. The flavours avai able are lemon, orange and an amazing porcini mushroom sauce. The portion size allows a regular serving for 0/ on: 11118 WEEK three or an abundant serving for two. Reg. $18.95 “SPECIALS 1N EFFECT UNTIL CLOSING SUNDAY FEBRUARY 17m Hours: Mon. 11:00â€"7:00 ~ Tues.â€"Thurs. 9:00â€"7:00 ~ Fri. 9:00-8:00 Sat. 9:00-6:00 ~ Sun. 10:00-5:00 548 Carlton Road, Unionville 940-1770 mm..- www,thevillagegrocer. com lNDEPENDENI GIOCER DIM” norm 60°C I“