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Entries may be dropped off at the LCbOViC Centre or Christ Church Child Care. The show host this year is Christ Church Child Care Centre. Sponsors are Tim Hortons of Stouffville and the Stoufiville IDA. Registration forms are posted on the festival web- site at strawberryfestival.ca Strawberry Festival week- end is less than two weeks away, so it's time to prepare wee ones for the annual baby show. The date is June 28 at 10:30 am. Classes range from three months to 15 months. When he catches a glimpse of a leg band. Mr. Stainton calls A] Johnson, a Stouffville friend and also an enthusiastic swan-fancier. Calling all bables According to Mr. Stainton, watching a swan take off or land is an amazing sight. One time, he saw six touch down, all together. racy. The same ' ducks and geese. There, the Icon is his favourite bird. He can mimic their calls with amazing accu- Mr. Stainton enjoys the harmonica and so do resi- dents of Parkview Home. He plays there regularly, as well as at Bethany Lodge, Union- ville, Wood Haven, Markham and York Central Hospital in Richmond Hill. He spends as much time as possible at his cottage on Blackstone Lake near Parry Sound. His first teaching posi- tion was at William G. Miller public school, then Eastâ€" view, where he remained 25 years. He has two sons and two daughters, all SDSS graduates. Born in Scarborough, Mr. Stainton attended Scarbor- ough Collegiate and later Toronto Teachers’ College on Pape Avenue. He also enjoys other feathered inhabitants includ- ing throngs of Canada geese. They, too, call this quiet haunt their home. He focuses his attention on several trumpeter swans who, from early spring to late fall grace this man-made lake. After considerable coax- ing, he now has them eating out of his hand. He travels the distance, about four town blocks, by bicycle. And always with sev- eral slices of bread fastened to his carrier. For 72-year-old Chris Stainton, a retired teacher, regularly keeps his daily date with Mother Nature at the Stoufl‘ville Reservoir. ably see him. You can set your watch by him. re-show registrations will Friend of swans a reservoir fixture hould you be in the area of Millard Street between Mnlane Drive and Bayberry Street, you’ll prob- swans, Iim Thomas is a Stoujfuille resident who has written fin area newspapers far more than 50 years. Five members' names were listed. but a sixth. Casey vanMaris, was omitted. “He was a pillar in our church." said organist Teresa Kusatz. He was also a pioneer in area soccer circles and in the landscaping community. I regret the oversight. A recent column, on the 25th anniversary of St. Mark's Catholic Church, said a com- mittee had been established in 1979 to seek pan'sh status for a mission in Stouffville. If you want to post an event, call me at 905-640- 3455 or e-mail thomas-jim@ rogers.com During the past nine months, $2,990 has been raised through free-will donations includingz' $655 for the Terry Fox Founda- tion; $750 for the Student Music Scholarship Fund; $585 for the Stoutfville Lions Club Christmas basket drive; $565 for Markham Stouffville Hospital and $435 for the Ir. Achievement Program. During June and July, donations go to Autism Ontario's York Region branch. Remembering Casey The community sign- board, located at Main Street West, is reaping dividends for individuals, organizations and charities. Boyd's feature Specialized and Trek models, ranging from $320 to $2,500. They have 320 in stock, all 24- speed. Charitable signage Stouffville’s Boyd's Source for Sports reports a huge increase in bike sales during the month of April. The high price of gas, $1.34.? a litre at last check, is bringing the bicycle back. Not that it ever left. It’s always been a favourite mode of travel for pre-teen boys and girls. But now, adults are taking to this type of transportation, particularly in town. Bicycles are back also be available. Roaming Around with Jim Thomas Hfiufi‘fikfimfl P.S. Be on the lookout for a few new items that we've been working on. One is a Thai chicken dish and the other soon to come is Hoisin beef. There are many to follow WHAT'S FOR ' INNER: D We'll be featuring our chicken bundles from the frozen section. These are made using boneless thighs which have been flattened and rolled with a meusli-wild rice stuffing and then drizzled with a white-wine sauce. They are fully cooked, you just need to heat and serve these, perhaps with some one or rice, or perhaps with my fave spaetzle â€" almost 0/0 anythingwill 19;}; do just fine. WEEK These are a fairly Sparky pork sausage with enough bite to notice. We use coarse-ground pork and we make them a little bigger than most others. _ ___1 n I $3.99 lb Every year for Father's Day we cut some of our Texas beef chops. They are extra-thick rib eyes that come with a bone as a handle â€"- and they are rather neandrethal in size. These are cut only from the chuck-end of ribs of beef that have all been picked out at the meat plant by me â€"â€" the sole criteria I use is eating quality. They are best cooked a bit more slowly, much like you would cook a thick sirloin â€" and they'll take about the same amount of time â€" 20-25 minutes. There willbeonlyalimitedquantity,so| A We've got a nice lot of seedless melons â€"- this one from the new Texas crop (what's with Texas this week). Don't be thinking of buying these whole this week; firstly they are so large that they'll be tough to carry and secondly, if you get it home, it will last you forever. It was a mom who was tired of cleaning up seeds that invented these, I'm certain. ¢ From Texas lb. THIS WEEK it's best to. act early. ' lb. 3/3 THIS WEEK As well, we will be offering a future price of 25% off on all her products this week. Great stuff! as promised, we'll be featuring Christine Cushing's two new pasta sauces, as well as her originals this week and she'll be here from 11:00 a.m. to 2:00 pm on Friday to give you a taste personally. Our assortment is shrinking quickly, but we've got some refills on the way. Hibiscus are arriving Thursday, more shade hanging baskets are on the way, more 'Hens and Chickens' arrangements are being constructed as we speak, and the last lot of ferns will be here, alas, no bigger ones. We'll have a deal zone set up to find those items which require some mothering and a good home. WW! HOMIOIOWN ONTARIO A. A CARA ' "OCQAV'OI 0' “01%le OIOCH‘ INDEPENDENY GIOCER SPECIALS IN EFFECT UNTIL CLOSING SUNDAY JUNE 13*? Hours: Mon. ll:00-7:00 ~ Tucs.-Thurs. 9:00â€"7:00 ~ Fri. 9:00â€"8:00 'hlonu‘ WHAT'S . OOKINW AT THE DELI m. The kitchen crew have a few neat things on tap for this weekend. Firstly, we'll have two cold soups available, one is a cantaloupe soup that has just a touch of spark, very refreshing, and the other is a gaspacho, in which we use, as in the rest of the store, Ontario tomatoes. In the prepared section we'll have some beauty sesame-crusted sea scallops with a tipsy teriyaki. In the salad section, you'll find a deal happening Sat. 9:00-6:00 ~ Sun. 10:00-55:00 548 Carlton Road, Unionville www.thevillagegrocer. com WHAT'S '9 940-1770 Stouffville Sunâ€"'I'ribune I Thursday, lune 12, 2008 MOUSSB CAKES! There will be our famous black and white, we'll have our triple-decker ch0colate and triple-decker mango. LAYER CAKES! will include chocolate ganache, a great black- forest cake, and Sox's fave, our uad-layer carrot cake. You'll also d blueberry-peach custard cakes, chocolate-rasberry bundt cakes, lots of jelly rolls, Queen Elizabeth and flourless chocolate. FLANS will include lemon curd, apricot-almond cream (amazing). BRULBBS this week will be vanilla and 'B52'. and this is not all, but it will give you a flavour of what's on offer. Rule" #1: Dad‘s need dessert. After a whole bunch of thought and conversing of our customers, we've come up with what we think is the Father's Day dessert menu of choice. We'll be baking PIES! Not only will we have all the usual fruit pies, we'll have my fave lemon meringue, coconut cream, and key lime. CHBBSBCAKBS will include swirled lemon raspberry, chocolate rum, and caramel pecan. BWE ? THIS WEEK O We've got a nice shipment of Cobia happening. This fish is found on the Atlantic coast, ususally in warmer waters. The meat is firm and white, excellent sauteed, baked or broiled â€" and although we'll have recipes for you, any of the Orange Rougue preparations would work well. If you are from or stay in the Tampa area, my 99 know this as lb. Lemonfish. We’ll be receiving shipments of corn on Thursday and Friday. It’s from Georgia which is the same area as last week â€"- really good corn. If you are planning a cook- out, you’ll need this! From Georgia Expertly trimmed by my son and /6 others. on our very interestinng ana refreshing â€"â€" Napa salad. It's all good. WE’VE GONE ISHING o FRESH