Snowmobilers and Snowshoers raised money for Easter Seals Snowarama, the annual fundraiser for Easter Seals Kids, was a great success for Clearview Township. Mayor Sandra Cooper, Mayor Ken Ferguson and Dr. Kellie Lietch, MP, were on hand for the event. Snowmobilers and snowshoers took part to collect pledges and enjoy a day outside, riding or hiking. The money that’s raised allows Easter Seals to help physically disabled children by providing them with funds to purchase mobility devices such as wheel chairs. Funds are also used to send children to summer camps. Charlene Myke, a development manager with Easter Seals, said that in the last five years the event has raised $47,000. This year should see another $20,000 raised. Photos/Story: Bryan Davies Photography
Linguine with White Clam Sauce Start with fresh clams and add a few ingredients to cook up one of the best of all pasta dishes. Don’t overcook the clams, or they will become tough. Ingredients • • • • • • •
1/2 cup dry white wine 2 dozen littleneck clams, scrubbed 1 packaage (16 oz.) linguine or spaghetti 1/4 cup olive oil 1 large garlic clove, finely chopped 1/4 tsp. crushed red pepper 1/4 cup chopped fresh parsley
Directions
Open 7 days a week 8am to 11pm 705-445-1431 12 Hurontario St., Collingwood
From Chef Mario, Brunello at 27 on Fourth
1. In nonreactive 5-quart Dutch oven, heat wine to boiling over high heat. Add clams; cook until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened. 2. Strain clam broth through sieve lined with paper towels; set aside. When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. 3. Meanwhile, in large saucepot, cook pasta as label directs. Drain. 4. Add oil, garlic, and crushed pepper to same clean Dutch oven. Cook over medium heat, stirring occassionally, just until garlic turns golden. Stir in parsley, clams, and clam broth; heat to just simmering. Add pasta to Dutch oven and toss until combined.
March Break Cooking Camps for Kids March 10-14 from 11am-2pm. Visit pccookingschool.ca for details. Have an artist in the family? The Collingwood Loblaw Cooking School has a special Food and Art 3 day Workshop on March 12-14 from 4pm-7:30pm. Participants will start off preparing dessert. We’ll finish the rest of dinner while the students learn about drawing, composition and painting. At the end of the three day workshop, everyone will go home with an original painting. All materials are supplied. $98 + HST. For more information contact Chef Herbert Pryke 707-445-14341 ext 4. Visit us online for our full selection of great cooking classes at: www.pccookingschool.ca Need help making healthier choices? Contact our in-store dietitian, Amanda Woods for complimentary guidance on healthy eating and to answer your questions regarding your dietary needs. 519-445-1431 ext 157 or 519-270-1501 Email: amanda.woods@loblaw.ca
Georgian Life • February 2014
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