Ganges Road When the Driv- Hit the Railing, Catapulted Evening Extricating the Indi- Minto Hospital
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Galpin's Mustang II Major
CENTRAL VALLEY MUSTANG CLUB, INC ESTABLISHED OFFICIAL MONTHLY 1989 PUBLICATION OF THE CENTRAL VALLEY OCTOBER 2020 MUSTANG CLUB FRESNO CALIFORNIA Galpin’s Mustang II Major A Nose Job That Was Meant To Turn Heads Facebook Find: 1969 Ford Mustang Boss 429 Prototype WEBMASTER club info Paul Beckley 323-7267 Central Valley Mustang Club, Inc. NEWSLETTER EDITOR P.O. Box 25964 • Fresno, CA 93729-5964 Garo Chekerdemian 906-7563 Phone: (559) 715-CVMC (2862) Website: www.cvmustang.org ADVERTISING Talk to a Member at Large Club Purpose: To provide a common meeting ground for Mustang ADVERTISING RATES: owners and further the enjoyment of ownership; to include workshops, discussions and technical meetings; to promote a more Classified Ads (3 Lines) favorable relationship with the general motoring public; to further the preservation and restoration of all Mustangs. CVMC Members FREE Non Members per issue $3.00 Who Can Join: The club is open to all Mustang enthusiasts. Any with Photo $10.00 individual or family can join. Ownership of a Mustang is not essential, but enthusiasm is. CVMC embraces the practice of encouraging Business Card Ad diversity within the membership and involvement of the entire family in CVMC Members FREE its membership and at all club events. Issue $5.00 Six Months $13.00 A Family Oriented Organization: As a part of promoting family One Year $25.00 involvement in the club, children are allowed and in fact encouraged at all club functions. In deference to this family involvement and the driving of motor vehicles, consumption of alcoholic beverages is Double Business Card Ad (1/4 Page) discouraged at club events except where the club is staying Issue $7.00 overnight and there is no potential for any drinking member or guest Six Months $20.00 to get behind the wheel. -
Allergens Table 2019 Please Note We Handle All Allergens in Our Bakery and Cannot Guarantee Our Products Are Allergen Free
Satterthwaites Bakehouse - Allergens Table 2019 Please note we handle all allergens in our bakery and cannot guarantee our products are allergen free Product blackcurrant of box 10kg to Sugar Celery gluten containing Cereals Cr Eggs Lupin Milk Molluscs Mustard Nuts Peanuts seeds Sesame Soya Sulphites u staceans CAKES Acorn √ wheat √ √ √Almond Apple Tart √ wheat √ Bakewell Tart √ wheat √ √Almond Bavarian √ wheat √ √ Blackcurrant Tart √ wheat √ Brownie √ wheat √ √ √ √ Chocolate Button √ wheat √ √ √ Almond Cake Chocolate Fudge √ wheat √ √ Cake Chocolate Chip √ wheat √ √ *made in √ Cookie nut environment √ wheat √ √ Chocolate Éclair Chocolate/Coffee √ √ √ Almond Jap Caramel/Coffee √ wheat √ √ Choux Bun Croissant √ wheat √ √ *may *may contain contain Cupcake √ wheat √ √ Cupcake (Oreo) √ wheat √ √ √ √ Cupcake (Reeses) √ wheat √ √ √ √ √ Page 1 Satterthwaites Bakehouse - Allergens Table 2019 Please note we handle all allergens in our bakery and cannot guarantee our products are allergen free Product blackcurrant of box 10kg to Sugar Celery gluten containing Cereals Cr Eggs Lupin Milk Molluscs Mustard Nuts Peanuts seeds Sesame Soya Sulphites u staceans Cupcake √ wheat √ √ √ √ (Malteser) Cupcake (Mars) √ wheat √ √ √ Custard Tart √ wheat √ √ Dairy Cream √wheat √ Apple/Jam Slice Dairy Cream Bun √wheat √ √ Doughnut – √wheat √ √ cream Easter Nest √ √ Eccles √wheat √ Flapjack √ wheat √ √ √ √ Florentine √ √Almond Fruit Cake √wheat √ √ Gingerbread √wheat √ Hot Cross Bun √wheat √ √ Iced Bun √wheat √ Lemon Cake √wheat √ √ Meringue √ √ Millionaire √wheat -
He KMBC-ÍM Radio TEAM
l\NUARY 3, 1955 35c PER COPY stu. esen 3o.loe -qv TTaMxg4i431 BItOADi S SSaeb: iiSZ£ (009'I0) 01 Ff : t?t /?I 9b£S IIJUY.a¡:, SUUl.; l: Ii-i od 301 :1 uoTloas steTaa Rae.zgtZ IS-SN AlTs.aantur: aTe AVSí1 T E IdEC. 211111 111111ip. he KMBC-ÍM Radio TEAM IN THIS ISSUE: St `7i ,ytLICOTNE OSE YN in the 'Mont Network Plans AICNISON ` MAISHAIS N CITY ive -Film Innovation .TOrEKA KANSAS Heart of Americ ENE. SEDALIA. Page 27 S CLINEON WARSAW EMROEIA RUTILE KMBC of Kansas City serves 83 coun- 'eer -Wine Air Time ties in western Missouri and eastern. Kansas. Four counties (Jackson and surveyed by NARTB Clay In Missouri, Johnson and Wyan- dotte in Kansas) comprise the greater Kansas City metropolitan trading Page 28 Half- millivolt area, ranked 15th nationally in retail sales. A bonus to KMBC, KFRM, serv- daytime ing the state of Kansas, puts your selling message into the high -income contours homes of Kansas, sixth richest agri- Jdio's Impact Cited cultural state. New Presentation Whether you judge radio effectiveness by coverage pattern, Page 30 audience rating or actual cash register results, you'll find that FREE & the Team leads the parade in every category. PETERS, ñtvC. Two Major Probes \Exclusive National It pays to go first -class when you go into the great Heart of Face New Senate Representatives America market. Get with the KMBC -KFRM Radio Team Page 44 and get real pulling power! See your Free & Peters Colonel for choice availabilities. st SATURE SECTION The KMBC - KFRM Radio TEAM -1 in the ;Begins on Page 35 of KANSAS fir the STATE CITY of KANSAS Heart of America Basic CBS Radio DON DAVIS Vice President JOHN SCHILLING Vice President and General Manager GEORGE HIGGINS Year Vice President and Sally Manager EWSWEEKLY Ir and for tels s )F RADIO AND TV KMBC -TV, the BIG TOP TV JIj,i, Station in the Heart of America sú,\.rw. -
Ruckle Park Master Plan Retyped2
Ministry Of Lands, Parks and Housing Parks & Outdoor Recreation Division South Coast Region RUCKLE PROVINCIAL PARK MASTER PLAN J.R. MORRIS MAY 1986 ACKNOWLEDGEMENTS I would like to thank the following for contributing to this master plan for Ruckle Provincial Park. - Heritage Conservation Branch and in particular Mr. Ken Pedlow and Mr. Harry Diemer for assisting with the Heritage/Cultural component. - Gwen Ruckle and members of the Ruckle family for their invaluable information of the area and their devoted interests in Ruckle Park’s development. TABLE OF CONTENTS Page PART I: Summary and Background A. Plan Summary.................................................................................................1 B. Regional and Provincial Context ....................................................................3 C. Resources ........................................................................................................5 1. Natural Resources ..................................................................................5 a) Natural Region and Regional Landscape......................................5 b) Climate..........................................................................................5 c) Physiography.................................................................................7 d) Water...........................................................................................10 e) Vegetation...................................................................................10 f) Wildlife .......................................................................................11 -
Rhubarb and White Chocolate Custard Tart Double Crust Pie Dough
5/24/2017 Yields 8 Christina Austin RHUBARB AND WHITE CHOCOLATE CUSTARD TART DOUBLE CRUST PIE DOUGH The tartness of the rhubarb pairs beautifully with the creamy sweetness of the white chocolate custard in this tart. 45 min 30 min 1 hr, 15 Prep Time Cook Time Total Time Ingredients 2 cups chopped rhubarb (approx. 230 grams) 2 egg yolks 1 whole egg 2 tbsp corn starch 1/2 cup sugar 1/4 5/24/2017 100 g white chocolate 1 cup 35% cream 1 tsp vanilla 1 single crust pie dough (recipe below) 2 1/4 cup all purpose our 1/2 cup cold lard, cubed 1/2 cup cold butter, cubed 1/2 tsp salt 1 tbsp sugar 1 egg, lightly beaten 1 tbsp white vinegar 2 tbsp cold water Instructions 1. Preheat the oven to 400 F. 2. Roll out one half of a double crust pie dough to about 12" in diameter.* Fit it into a 9" ceramic tart dish or a regular pie dish (not deep dish). Slice the excess dough off using the top of the dish as a guide. Set it aside in the fridge while you make the lling. 3. Chop the rhubarb into 1/4" (or slightly thinner) pieces. If the stalk is quite thick, slice it in half lengthwise rst. Set the chopped rhubarb aside. 4. Break up a 100 g bar of white chocolate into a microwave safe bowl or use white chocolate chips. Pour 1/2 cup of the cream over the white chocolate and microwave it on medium high for 45-60 seconds. -
2017-Mazda3.Pdf
2017 m{zd{3 DRIVING MATTERS® zoo}-zoo} DOES DRIVING MATTER? Does a long, winding road or an empty freeway on Sunday morning matter if the car you’re in doesn’t take advantage of the moment? Does safety, technology, efficiency or even beauty matter, if a car doesn’t feel right in your hands? If you build Mazdas, driving is what matters most. That’s why everything we do makes driving better. Like safety technology that inspires confidence. Engine technology that makes our cars and SUVs more fuel-efficient. Yet still responsive. And designs that capture motion, even when the car isn’t moving. What’s better than a great driving car? A car company that won’t build anything less. MAZDA. DRIVING MATTERS® CAN THE MAZDA3 MAKE DRIVING BETTER? In the newly restyled 2017 Mazda3, art meets engineering. But to what end? Does incessantly improving every detail matter to you? Are you drawn to our determination to create beauty through our KODO: “Soul of Motion” design? Or our focused desire to create a car that’s light, strong and technologically advanced? The truth is, Mazda knows that all of it matters. Because Driving Matters. From the drawing board to the passing lane, driving enjoyment is our final measure of success. Even how you feel at the end of a long drive is an indication of a great-driving car. If you like driving, you may find yourself loving the Mazda3. Mazda3 Grand Touring 4-Door model shown in Soul Red Metallic EVERYTHING YOU LOVE ABOUT DRIVING IN ONE PACKAGE. -
PERFECT PASTRY Gluten Free and Hot Water
‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust -
Gulf Islands Regional Trails Management Plan
Gulf Islands Regional Trails Plan Capital Regional District Reference Date: January 15, 2018 Capital Regional District Regional Parks 490 Atkins Avenue, Victoria BC V9B 2Z8 T: 250.478.3344 www.crd.bc.ca/parks Acknowledgements Capital Regional District (CRD) Regional Parks would like to acknowledge and thank everyone that participated in the planning process for their contributions. Capital Regional District Project Team Brett Hudson, Manager, Planning, Resource Management & Development, Regional Parks Carolyn Stewart, Planner, Regional Parks Emma Taylor, Planner, Regional Parks/Juan de Fuca Electoral Area Erich Kelch, Community Engagement, First Nations Relations Todd Shannon, Operations Supervisor, Regional Trails and Southern Gulf Islands, Regional Parks June Klassen, Manager, Service Delivery, Southern Gulf Islands Electoral Area John Hicks, Senior Transportation Planner, Regional & Strategic Planning Dan Ovington, Manager, Salt Spring Island Parks & Recreation Sarah Forbes, GIS Technologist, Regional Parks Sean Rangel, Graphics, Regional Parks Sue Hallatt, Manager, First Nations Relations Laurie Sthamann, Communications, Regional Parks First Nations Lands Sub-committee, Tsawout First Nation Chief Tanya Jimmy, Tseycum First Nation W̱ SÁNEĆ Leadership Council (Tsawout, Tsartlip and Tsawout First Nations) Government Liaison Robert Kojima, Islands Trust Stephan Cermak, Islands Trust Susan Randall, Ministry of Transportation & Infrastructure Grace Sherratt, Ministry of Transportation & Infrastructure David Koch, Ministry of Transportation -
The Ascot Recipe Collection
THE ASCOT RECIPE COLLECTION CONTENTS WELCOME 04 28 Welcome to the Ascot Recipe Collection, an assortment SAVOURY SWEET of delicious recipes for you to enjoy trying out at home. Wild boar sausage rolls Cherry clafoutis p.28 with piccalilli p.04 The first weekend in September usually sees Ascot host the enduringly popular Pistachio and rose Festival of Food & Wine Racing Weekend – a veritable feast for the senses at Ascot mac n cheese p.08 which thrilling Flat racing and culinary excellence share top billing. financiers p.30 Salt and chilli squid For understandable reasons, the event cannot be held in its usual guise this Yoghurt pannacotta with miso mayo p.10 year. Whilst we are delighted that racing at Ascot goes ahead, sadly we cannot pink grapefruit jelly p.32 welcome our usual crowd of racegoers, nor the exceptional array of food and Short rib of beef, pickled wine and unmissable demonstrations from culinary experts and celebrity chefs Lemon scones p.34 which always make this two day meeting so enjoyable. mushroom, farm leek and confit potato p.12 Chocolate roulade p.36 Nevertheless, we are very pleased to enclose a selection of wonderful recipes, all of which have been expertly devised by the Ascot chefs and our renowned Royal Plant-based gnocchi Ascot ‘Chefs in Residence’. with carrot top pesto and Egg custard tart p.38 Prosociano p.16 The recipes have been carefully curated to provide inspiration for any home chef; browse through this booklet to discover a colourful array of delicious dishes and Roasted Scottish salmon, drinks you can easily create at home, including a range of flavours to tempt every 40 leek and dill tart p.18 taste and techniques suited to all levels of culinary ability! DRINKS We very much hope you enjoy trying out these recipes in your own kitchen and Fig, ricotta and look forward to welcoming you back to Ascot in the future. -
Stu Davis: Canada's Cowboy Troubadour
Stu Davis: Canada’s Cowboy Troubadour by Brock Silversides Stu Davis was an immense presence on Western Canada’s country music scene from the late 1930s to the late 1960s. His is a name no longer well-known, even though he was continually on the radio and television waves regionally and nationally for more than a quarter century. In addition, he released twenty-three singles, twenty albums, and published four folios of songs: a multi-layered creative output unmatched by most of his contemporaries. Born David Stewart, he was the youngest son of Alex Stewart and Magdelena Fawns. They had emigrated from Scotland to Saskatchewan in 1909, homesteading on Twp. 13, Range 15, west of the 2nd Meridian.1 This was in the middle of the great Regina Plain, near the town of Francis. The Stewarts Sales card for Stu Davis (Montreal: RCA Victor Co. Ltd.) 1948 Library & Archives Canada Brock Silversides ([email protected]) is Director of the University of Toronto Media Commons. 1. Census of Manitoba, Saskatchewan and Alberta 1916, Saskatchewan, District 31 Weyburn, Subdistrict 22, Township 13 Range 15, W2M, Schedule No. 1, 3. This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. CAML REVIEW / REVUE DE L’ACBM 47, NO. 2-3 (AUGUST-NOVEMBER / AOÛT-NOVEMBRE 2019) PAGE 27 managed to keep the farm going for more than a decade, but only marginally. In 1920 they moved into Regina where Alex found employment as a gardener, then as a teamster for the City of Regina Parks Board. The family moved frequently: city directories show them at 1400 Rae Street (1921), 1367 Lorne North (1923), 929 Edgar Street (1924-1929), 1202 Elliott Street (1933-1936), 1265 Scarth Street for the remainder of the 1930s, and 1178 Cameron Street through the war years.2 Through these moves the family kept a hand in farming, with a small farm 12 kilometres northwest of the city near the hamlet of Boggy Creek, a stone’s throw from the scenic Qu’Appelle Valley. -
Background Report for Burgoyne Bay Protected Area on Salt Spring Island
Background Report for Burgoyne Bay Protected Area on Salt Spring Island Prepared for: Prepared by: Environmental Stewardship Division Friends of Saltspring Parks Society Ministry of Water, Land & Air Protection 960 Rainbow Road PO Box 9338 Stn Prov Govt Salt Spring Island, BC V8K 2M9 Victoria, BC V8W 9M1 March 2003 Friends of Saltspring Parks Society Cover illustration Burgoyne Bay from the Maxwell home; a painting by Fulford Harbour resident Kay Catlin from a historic photo taken c. 1920 - 1940. Courtesy of Barbara Lyngard. Burgoyne Bay Background Report – March 31, 2003 i Friends of Saltspring Parks Society Report Preparation and Acknowledgements This Background Report was prepared under contract to the Environmental Stewardship Division (ESD) of the Ministry of Water, Land and Air Protection (MWLAP) by the Friends of Saltspring Island Parks (FOSP), a non-profit organization established "to support the integrity and appreciation of the natural environment and cultural heritage of the parks and ecological reserves of Salt Spring Island, initially focussing on the Burgoyne Bay area." The contract was managed by Jim Morris, Senior Planner, Vancouver Island Region ESD. Nora Layard, Chair of FOSP, managed the contract and oversaw report production on behalf of the society. The background report preparation team comprised: - Chris Arnett: cultural and historical values - Jacqueline Booth: natural values (wildlife and birds, anadromous fish, marine environment); preparation of maps and figures - Phillip Grange: climate; hydrology - Sally John: natural values (vegetation and soils); report editing - Colin Rankin: project coordination and management issues; report compilation - Sam Sydneysmith: recreation values and visitor use information - Tom Wright: geology and physiography Linda Adams provided the report preparation team with information on tenures, leases and interests. -
Banana Custard Tart
Banana Custard Tart British puddings and custard are synonymous with each other. The go hand in hand; treacle tart and custard, apple pie and custard. Even the French who recon they've invented everything ever cooked, every dish in the food chain, every recipe, begrudgingly acknowledge that custard is British - why can't they call it that though? Crème Anglaise! There is custard and a custard, the latter we take to be baked - like baked egg custard, cabinet pudding, diplomat pudding, crème caramel, bread and butter pudding, lemon curd tart and this week's banana custard tart recipe. One of my favourite desserts being banana custard. The simple perfection of custard made to the exact velocity so as to suspend perfectly, the sliced banana. Cut the banana too thin and it disintegrates, too thick and it sinks to the bottom. At home I'm not adverse to using Birds custard powder - although I'd be chucked out the chef's magic circle if I used it on the dessert menu at work. Doctor Bird invented the powder because his wife was allergic to eggs. Incidentally, Chinese restaurants use custard powder and sugar to dip meat in before deep frying for things like deep fried chilli beef. The corn flour element to custard powder gives the meat a chewy crisp coating. Serves 6 Ingredients For the pastry 1 egg 1 egg yolk 75g icing sugar 115g softened butter 300g plain flour For the banana mix 50g butter 4 or 5 bananas, diced 25ml dark rum 25g brown sugar For the custard 4 egg yolks 50g caster sugar 550ml whipping cream For the caramel sauce 115g caster sugar 50ml water 115ml double cream Method To make the pastry, mix the egg, egg yolk and icing sugar together.