It's hard to believe that 5 years have flown by so quickly!

This November, the store will be celebrating it's 5th year in business!

Thank you SO MUCH to all of my customers for their patronage and support!

Please join us on Friday, November 6th and Saturday, November 7th for two days of celebration, sampling and SAVINGS!

We will be offering the following specials:
-25% off all cheese tortes
-15% off our signature scones
-10% off all shorTTbread

We will also feature a door prize - fill out a ballet for a chance to win one of our gourmet gift baskets....

Thank you again for your business since I opened the shop in November of 2004.

zesty turkey and peanut soup

This is a delicious and comforting recipe to use up leftover thanksgiving turkey. I know that turkey and peanut butter sounds like a strange combo, but it really works!

My mom clipped this recipe out of The Record close to 20 years ago. I am sorry to say that I do not know to whom the credit should go for this recipe.

I often double or triple the recipe and add a little bit more peanut butter than the recipe calls for!

yield: 6-8 servings

ingredients

• 4 cups turkey or chicken stock
• 2 cups canned diced tomatoes with
• peppers and onions (or, use regular canned tomatoes)
• 2 cups sweet potatoes, peeled and diced
• 1 (540 ml) can chickpeas, rinsed and drained
• 1/2 cup uncooked long grain rice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground thyme
• 2 cups cooked turkey pieces
• 1/3 cup peanut butter
• 1 teaspoon crushed red pepper flakes
• 1/2 cup chopped peanuts (optional)

method

1. Combine stock, tomatoes, sweet potatoes, chick peas, rice, cumin and thyme. Bring to a boil.
2. Reduce heat, cook until sweet potatoes are tender and rice is cooked (about 20 - 25 minutes).
3. Stir in turkey, peanut butter and red pepper flakes. Stir for about 2 minutes to combine flavours.
4. Sprinkle soup with chopped peanuts, if desired

Our 1st charitable "bake sale to benefit" Kids Ability last spring was such a success that I've decided to host another bake sale on Wednesday, October 7th to benefit... FAMILY AND CHILDREN'S SERVICES of the Waterloo Region. (www.facswaterloo.org/)

FACS vision is "a community where all children can grow up safe, healthy and loved" and I can't wait to help support this awesome organization.

The bake sale will take place TOMORROW, on Wednesday, October 7th from 10 a.m. - 4 p.m.

100% of the profits from the sale of the baked goods will go to FACS.

We will be selling all sorts of bakedgoodies, including:

• cupcakes
• pumpkin pies
• reduced fat pumpkin muffins
• cookies
• squares
• coffee cake and loaves
• mini pies
• our signature scones
• annie's fudge!
• and more...

Hope to see you tomorrow!

Reid's fall and halloween chocolate has arrived! Check out our seasonal cookies, cocktail napkins and entertaining accessories as well.

apples!

Yesterday, Tom from Martin's Family Fruit Farm dropped up our regular order of local maple syrup (we use a TON of it in our maple-pecan-chili-ice wine cheese tortes!) but he also brought us a special treat - some "honeycrisp" apples.

This variety of apple is so, so, so good! It's a sweet, crisp (of course), delicious eating apple. I really like "ambrosia" apples as well - a fairly new variety that is very sweet and juicy.

Check out Martin's family fruit farm website at www.martinsapples.com

Instead of soaking peeled apple slices in lemon juice to prevent browning, try soaking apples in apple juice. The acidity in the juice prevents the apples from browning and it doesn't change the flavour of the apple the way lemon juice can.

One last thing – we’re hoping that all of you receiving this newsletter want to be on our distribution list.

If you would like to be removed from this list, please let me know and we will fulfill your request asap.