The record, 31 mars 2015, mardi 31 mars 2015

[" Galt/ETLC merger proceeding Page 3 -rr u i; - RECORD The voice of the Eastern Townships since 1897 Farming isn\u2019t always idyllic Susan Mastine - Page 6 75 cents + taxes\tPM#0040007682 Tuesday, March 31, 2015 Traditional skills back in the classroom at Ayer\u2019s Cliff Elementary wrrff) GORDON LAMBIE Students at Ayer\u2019s Cliff Elementary School learned a variety of traditional skills over the past week.Speed, alcohol give SQ a busy weekend Record Staff Just after midnight Friday, the Sûreté du Québec officers patrolling in the Westbury area caught a motorist travelling at over 140 kilometres per hour on Route 112, in a 90 kilometre per hour zone.The driver, a 33-year old East Angus resident was summarily handed a $684 fine and 10 demerit points.Around 2:15 a.m\u201e another motorist was caught speeding excessively in Ascot Corner.The 24-year old Sherbrooke man stopped on Route 112 in Ascot Corner while traveling at more than 130 kilometres per hour in an 80 km/h zone.He also earned a $684 fine and 10 demerit points.At 3:45 a.m., police stopped a woman driving drunk on Fontainebleau Road in Weedon.The 58-year-old Sherbrooke resident failed a breath test and will appear in court at a later date in connection with this event.At around 6:30 a.m., the same officers arrested a Johnville resident who went off the road near his home.The 33-year old man was arrested for having care and control of a motor vehicle while intoxicated.He failed a breath test and will be charged with possession of drugs since the police seized hashish during the operation.A third arrest for driving while impaired occurred the following night in Westbury, where police stopped a 66-year old East Angus resident travelling on Route 253 while intoxicated.The man failed the breathalyzer test, blowing about twice the legal limit.By Gordon Lambie Ayer\u2019s Cliff In a lot of schools today, words like woodworking, sewing, orienteering and knitting are among the last that visitors might expect to see on a student\u2019s schedule.Not so last week at Ayer\u2019s Cliff Elementary School.Between March 23 and 27, ACES did away with the regular curriculum and instead opened its doors wide to the community for a series of workshops on the more traditional crafting skills that have slowly disappeared over the years.Students from Kindergarten right up to Grade 6 were invited to participate in lantern making, woodworking, sewing, batik painting, knitting, square dancing, weaving, baking, orienteering, jewelry making, mobile making, and painting on glass.\u201cThe project had two goals,\u201d said Del Springate, principal of the elementary school.\u201cOne is to involve the community in teaching our students some of the skills and pastimes that were once such an important part of life in the Townships, the other is to help our students become more aware of their own learning.\u201d Cont\u2019d on Page 4 Reservations Appreciated (802) 334-2340 47 Landing Street Newport, VT Canadian Mousy Mi Par! It's An Elegant Display of Easter Treats & Traditions! Sunday Brunch 7:00AM - 12:00PM Adults $16.95 Easter Dinner Buffet 1:00PM - 8:00PM $21.95 / $24.95 Includes Dessert Children $11.95 Menu Also Available! Page 2 Tuesday, March 31, 2015 newsroom@sherbrookerecord.com The Record The Record e-edition There for you 24-hours-a-day 7-days-a-week.Wherever you are.Access the full edition of The Sherbrooke Record as well as special editions and archives.Renew or take a new 12-month print subscription and get a 12-month online subscription for an additional $5 or purchase the online edition only for $82.21.Record subscription rates (includes Quebec taxes) 1 year print: $155.91 6 month print: $81.85 3 month print: $41.57 12 month web only: $82.21 1 month web only: $7.46 Web subscribers have access to the daily Record as well as archives and special editions.Subscribing is as easy as 1,2,3; go to: www.sherbrookerecord.com Click e-edition.Complete form and wait for an email activating your online subscription.Weather j\tTODAY: AM SNOW PM CLEAR HIGH -1 - N,!?\tSUNRISE: 6:30 SUNSET: 7:14 \tWEDNESDAY: MIX OF SUN \tAND CLOUD \u2014i\tlb- w t- ;\tHIGH -2 LOW -15 ¦\ty\t \tTHURSDAY: PERIODS OF I\t/}\tRAIN j/.j\tHIGH 4 LOW -10 j\tFRIDAY: SHOWERS \tHIGH 10 LOW 4 ¦ A\tSATURDAY: PERIODS OF SNOW 'j* J# -êit\tHIGH 2 LOW-3 Tastes Like Chicken: Your weekly look at the world of food 10 fresh ways to use maple syrup (other than pancakes and waffles) By Alison Ladman The Associated Press (AP PHOTO/MATTHEW MEAD This March 9,2015 photo shows a maple syrup sampler Grade A Light Amber, Grade A Mediun Amber, Grade A Dark Amber, Grade B in Concord, N.H.Pancakes, waffles and French toast?They\u2019re fine, but they\u2019re also just the start.Because if you\u2019re limiting maple syrup to the breakfast table, you\u2019re missing out on all sorts of excuses to add its gentle, yet distinct flavour to all manner of foods, from roasted vegetables and chicken wings to pasta sauce and ice cream sundaes.Heck, we even think it belongs at the bar (check out our maple martini idea below).It\u2019s worth noting that the system for grading maple syrup \u2014 a classification that rates syrups on colour and strength of flavour \u2014 recently was updated to make the U.S.and Canadian systems consistent.The previous system used \u201cFancy\u201d and \u201cGrade A\u201d to indicate syrups with lighter flavours and colours, while \u201cGrade B\u201d was darker and more robust.Under the new system, everything is Grade A, but descriptions have been added.The lightest syrup is now \u201cGrade A: Golden Color with Delicate Taste\u201d and the darkest is \u201cGrade A: Very Dark with Strong Taste.\u201d When shopping for syrup, let your preferences guide you.Many people prefer a lighter syrup on pancakes and waffles, but chefs generally gravitate toward a darker, more robust maple syrup when cooking with it or using it with savoury foods.- Syrup sundae: Top vanilla ice cream with a drizzle of maple syrup, crushed shortbread cookies and toasted almonds.- Maple-balsamic vinaigrette: Whisk together 1 teaspoon (5 ml) Dijon mustard, 2 tablespoons (30 ml) white balsamic vinegar, 2 tablespoons (30 ml) walnut oil, 2 tablespoons (30 ml) maple syrup and a hefty pinch each of salt and black pepper.Toss with your favourite greens.- Maple martini: Muddle a quarter of an orange and a quarter of a lime with 1 tablespoon (15 ml) maple syrup in a cocktail shaker.Add 1 ounce (30 ml) of apple cider, 1/2 ounce (15 ml) orange liqueur and 1 1/2 ounces (45 ml) vodka.Shake vigorously with several ice cubes.Strain into a cocktail glass.- Maple garlic cream: Saute 2 cloves of thinly sliced garlic in 1 tablespoon (15 ml) olive oil until tender.Add 1 cup (250 ml) of heavy cream and bring to a simmer.Simmer the cream until thickened and reduced by half.Stir in 1/4 cup (65 ml) maple syrup and season with salt and black pepper.Serve over a pork chop or chicken.-\tMaple-brown butter pan-roasted parsnips: Melt 3 tablespoons (90 ml) butter in a skillet.Cook until fragrant and browned.Add 2 pounds (1 kg) parsnips, cut into bite-size pieces.Season with salt and a pinch of red pepper flakes.Cook over medium heat, stirring frequently, until just tender, about 10 minutes.Add 3 tablespoons (45 ml) of maple syrup and continue to cook until tender and caramelized, another 4 to 5 minutes.-\tMaple-blueberry milkshake: In a blender, combine 1/2 pint (250 ml) vanilla ice cream, 1/4 cup (60 ml) maple syrup, 1/2 teaspoon (2.5 ml) maple extract, 2/3 cup (160 ml) frozen wild blueberries and 1/2 cup (125 ml) milk.Blend until smooth.-\tMaple eggplant agrodolce: Saute a large thinly sliced onion and 1 tablespoon (15 ml) minced garlic in 2 tablespoons (30 ml) olive oil.Add a large diced eggplant and a pinch of salt and cook for 6 minutes.Add 1/2 cup (125 ml) red wine vinegar, 1/2 cup (125 ml) maple syrup, 3 tablespoons (45 ml) dried currants, 2 tablespoons (30 ml) capers and a 1/2 cup (125 ml) halved green olives.Cook for 5 minutes, then serve over pasta.-\tMaple-rosemary pecans: In a small saucepan, combine 1/2 cup (125 ml) maple syrup with 2 tablespoons (30 ml) minced fresh rosemary.Bring to a simmer and cook for 5 minutes.Add 2 cups (500 ml) pecans and cook for another 10 minutes, stirring frequently.Spread on a baking sheet lined with kitchen parchment coated with cooking spray, sprinkle with salt, then bake for 7 to 10 minutes at 350 F.-\tMaple-miso wings: Mix together 1 tablespoon (15 ml) baking powder, 1/2 cup (125 ml) maple syrup and 1/4 cup (60 ml) yellow miso in a four-litre zip close bag.Add 2 pounds (1 kg) chicken wings and let marinate for 8 to 24 hours.Drain the wings and place on a foil-lined baking sheet.Bake at 425 F (220 C) until crispy and cooked through, 25 to 35 minutes, turning once or twice.-\tMaple-mint shortcakes: Gently mix 4 cups (1 1) mixed berries with 1/3 cup (80 ml) maple syrup and 2 tablespoons (30 ml) chopped fresh mint.Allow to marinate for 1 hour.Spoon over biscuits or angel food cake and top with whipped cream.Ben by Daniel Shelton AS iFSHOVELUN&ffil f Di rrc.incr \\\t\\ ! o OUT5IPEW4SMT -S ENOUGH.yJ 0