The Citizen, 2003-07-23, Page 3Sympathy is extended to Pat
(McClinchey) Brigham and family
in the death of a husband and father,
Jim Brigham.
Congratulations to Brian and
Janice Young on their marriage July
12. Scott Young and son Sasha
attended from Calgary. Brian is the
son of Marion and Bill Young, Blyth
and Janice is the daughter of Ruby
Maxfield, Forest. Rev. Cecil Wittich
officiated.
Congratulations to Adrian and
Toni Vos who will celebrate their
55th wedding anniversary on July 22
with a few friends and family.
Cuisine Canada
wants everyone to
barbecue on Aug. 2
A challenge has gone out to
Canadians to Fire up the barbecue
on Aug. 2 at 6 p.m. and join with
each other to create the world’s
longest barbecue that rolls with the
ime zones from coast to coast.
Support has come from across the
lation. “I’ve sent a message to the
members of Cuisine Canada urging
hem to showcase the best of our
northern bounty on Aug. 2,” said the
irganization’s president, Ginette
Chapdelaine. “Our organization’s
nandate is to promote our distinctly
Canadian food culture. This year we
need to demonstrate our
unconditional support for the
Canadian beef industry.”
Anita Stewart, culinary activist
and originator of this challenge
writes: “It is my dream to
collectively link Canada from coast
to coast to coast in one massive,
delicious outdoor celebration in
whole-hearted support of Canadian
beef and Canadian agriculture.”
Stewart will be setting up her grill
beside a New Brunswick lake,
popping open some frosty beverages
and barbecuing a fabulous beer-
marinated oven roast.
“Canadians are responding to our
invitation,” says Chapdelaine. “I am
"fanning a large party featuring beef
n the grill at my home in Quebec
nd I know that many of our
lembers and associates are
lanning to participate in this event,
rom our vice-chair, Susan Evans in
ancouver, B.C. to chef Michael
mith in Nova Scotia, barbecues
2ross the country will be firing up
n Aug. 2
With the current oversupply of
ime beef cuts - marinating and
mmering steaks, rotisserie roasts,
ven and pot roasts, planning a meal
ound beef makes sense. All beef
its can be barbecued with delicious
isults if you take a little time to
ntalize and tenderize with a
avourful marinade.
Instructions for Stewart’s beer-
lsed roast are below and for
Iditional recipes or marinating
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Happy birthday to Anne Nesbit
who celebrated her birthday July 18
and to Kim (Craig) Homyak who
celebrated on July 19.
Lawn bowling results for Monday,
July 14 were: high winners, Jim
Wilson and June Thomas and
Thursday, July 17, Jean Plaetzer.
Brenda, Stephen, Mary and
Robert Thompson, Clinton; Joanne
and Amanda Cortes of Tavistock;
Deb, Fred, Jonathon and Quinton
Hakkers, Don and Marilyn Craig,
Blyth; Nancy and Ed Daer, Irlma
Edgar, Donna and Roger Bieman,
Don Edgar, Isabel Elston, Keith
Elston and friend Heather Young,
Emily Elston, Wayne and Linda
Elston, all of Wingham; Susan,
Jamie and Hayden Robinson,
Belgrave, and many other Edgar and
Elston relatives travelled to Brigden
on Saturday, July 19 to help Brian
and Janet Edgar celebrate their 25th
wedding anniversary. Brian is the
son of Mary and Mait Edgar,
Petrolia.
ideas, she suggests going
www.beefmfo.org
Cuisine Canada is a national
organization for professionals in the
food industry with a mandate to
actively promote and study our
distinctly Canadian food culture.
Beer-Soaked Beef Rotisserie
Roast
If you’re having a gang over, or
just want to ensure leftovers for
another meal, try a beer-soaked roast
on the rotisserie.
1 1/2 cups (375 mL) beer (ale or
lager)
3 garlic cloves, minced
3/4 cup (175 mL) ketchup
1/3 cup (75 mL) EACH balsamic
vinegar and brown sugar
3 tbsp (45 mL) EACH Dijon
mustard and chili powder
4 lbs (2 kg) Beef Oven or
Rotisserie Roast (e.g. Sirloin Tip
or Inside Round)
Combine all ingredients (except
beef) in large sealable freezer bag.
Pierce roast all over with a fork. Add
roast to bag and refrigerate for 12 to
24 hours. Discard marinade.
To cook on a rotisserie, place drip
pan with 1/2 inch (1 cm) water under
grill. Using medium-high heat,
preheat barbecue to 400°F (200°C).
Insert spit rod lengthwise through
centre of roast; secure with holding
forks. Insert meat thermometer into
middle of roast avoiding spit rod.
Maintaining constant heat, cook
roast over drip pan in closed
barbecue to desired doneness -
135°F (57°C) for rare; 155°F (68°C)
for medium. Remove roast to cutting
board; tent with foil for 10 - 15
minutes to allow temperature to rise
an additional 5°F.
Carve into thin slices to serve.
No Rotisserie? No Problem! Place
roast on grill over drip pan on one
side of the barbecue. Turn heat off
just under the roast and cook as
above.
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fritial Clearance Sate,
Visit the greenhouse for instant colour
container gardens.
All remaining summer stock priced to clear.
Located just west of Blyth, watch for
x th®blue si9n on the Blyth Road
Open daily, Closed Sundays
Mce4vtuxa.se.> Day July 31-2003
' 523-9456J •
A golden day
Grace and Frits Datema celebrated their 50th wedding
anniversary at the Blyth Christian Reformed Church on
Saturday with family and friends. The couple were married
on March 12, 1953. (Sarah Mann photo)
Datemas celebrate
golden anniversary
Saturday was a golden day for
Frits and Grace Datema as they
celebrated their 50th wedding
anniversary with family and friends,
at the Blyth Christian Reformed
Church.
Grace de Vries, the daughter of
Fenno de Vries and Grietje Vegter,
was born in Zuidhorn, The
Netherlands.
Frits Datema, the son of Roelf
Datema and Hilligiena Egberts, was
bom in Sauwerd, The Netherlands.
The couple were married on
March 12, 1953 in Oldekerk, The
Netherlands and the ceremony was
officiated by Rev. Hendrik de Zwart.
Attendants were Martha Munk and
Henderikus Datema.
Their honeymoon was a cruise to
Canada (emigration) after which
they lived in the Exeter area, the
Aylmer area, Hensail, and then to
Auburn where they farmed.
Mr. and Mrs. Datema have five
children: Marg, Mathilda, Ralph,
Anita, and Frank.
Frits is involved with the Auburn
Horticultural Society and looks after
several area flowerbeds.
Since 1965, Grace has been the
E
I
organist at the Blyth Christian
Reformed Church and has also been
the organist at St. Andrew’s
Presbyterian Church and St. Paul’s
Anglican Church, both in Clinton.
She also enjoys knitting and crochet.
Frits and Grace are also involved
in church organizations.
Special guests at the anniversary
celebration were children Anita,
Frank, and their families from B.C.
as well as others from Chatham, St.
Thomas, and Toronto.
MS lives here.£
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Lawn & Garden ornaments
Benches
Birdbaths
Fountains
Bird Seed
Birdhouses & feeders
Wrought Iron
Garden giftware
While supplies last
Beyond The Garden Path
1 km west of Blyth on Cty. 1. #25
Phone/Fax
519-523-9667
THE CITIZEN, WEDNESDAY, JULY 23, 2003. PAGE 3.
FROM BLYTH
Call 1-866-734-9422
or visit www.medicalert.ca.
Medic Alert
Lets You Live Life.
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523-9338 482-9371
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g The Suntanning Parlour g
Chauncey's
Hairstyling
Chances are...you'll love it
Over 20 years in business
211 Dinsley St., Blyth
523-9722
Established in 1982
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