73’s stymied as the Braves snap a five game winning streak

ville ice seeking to continue their winning streak. Unfortunately, Brockville had a different game plan in mind as they soiled the streak with a 3 to 1 win. Scoreless initial period with either team having equal opportunities to ring the bell.

by the sportsguy

On the road to Cornwall on Tuesday evening to face the Colts to seek redemption after their loss on home ice, Kemptville 73’s supplied exciting, stimulating entertainment with a OT 4 - 3 victory.

Cornwall controlled the initial frame opening up with a goal from Keanu Krenn, with assist from Langlois with Rossides by Alex Musielak at 2:09. Kemptville pumped one past Dax Easter at 3:48 when Warner up the middle dropped back to Merrett to Matthew Yakubowski on the point to knot it at one.

The Colts with PP as Keanu Krenn PPG with helpers from Rossides and Langlois for the tiebreaker at 3:55 to commence the second. Cornwall counted again with a go ahead from Justin Ouellette with helpers from Eaton and Bowen at 5:01.

Kemptville clawed their way back in the last twenty as Brazier through the neutral zone to Fennell unto the tape of Ty Whyte in the slot at 11:05. McDougall combined with C. Bennett found Emile Trottier on the hash mark to rifle it home at 14:45 to level it at three and initiate OT to determine the victor.

Cornwall received an invitation to ride the pine at 1:47 and Brazier with Merrett held the line with saucer pass back to Coleman Bennett PPG for the game winner to claim a win at 3:03.

Kemptville was outshot by 48 to 34 with each squad ½ PP.

Friday evening, your 73’s nestled into the Hawks nest in Hawkesbury to clip their wings with a 4 to 0 win to put them in a five game winning stretch. A stellar stopper display exhibited by both sides with Kemptville’s Jacob Biron posting his second SO for the season.

Let the sparks fly!

Campeau threw it onto the tape of Matthew O’Doherty to put it behind Dimitri Pelekos for the game winner to open the first for Kemptville at 6:49 to begin the roll.

Insurance goal for the 73’s when Campeau with Brazier found Matthew Yakubowski on the line to drive it home at 8:05.

Kemptville with extra man to start the final twenty as Yakubowski stretched out to Campeau so Coleman Bennett PPG in the weeds could bury it deep into the mesh at 2:11. Vollett tic tac toe to O’Doherty on the attack to find Benjamin Campeau on the hash marks to cap off the evening at 6:31.

Kemptville only outgunned their opponent by 44 to 43 with1/3 PP and Hawkesbury 0/1.

Sunday evening, the 73’s faced the Braves on Brock-

Brockville man advantage to open the second as Culhane to Matt Yeager PPG behind Alex Musielak at 11:18. Final twenty the Braves scored the game winner from Aidan Yarde with helpers from Burelle and Reid at 2:05. Insurance goal from Aidan Yarde for his second marker of the contest assisted from Powers with Belsterling at 6:28 for a three goal lead. Kemptville with PP as Logue with N. Bennett returned to Nathan Merrett PPG to drift it past Phllip Rondina to break his SO at 14:11. Kemptville pulled their stopper at 15:07, 15:50, 16:41 and 18:37 without results. Kemptville outshooting Brockville 30 to 26 with 1/7 PP and the Braves .

Two more home 7:30 evening battles with Carleton Place Canadians on Wednesday, March 15 and Smiths Falls Bears on Friday, March 17 to wrap up the season.

NO Quit..just True Grit…see you around the wall.

The Food Corner

by Paul Cormier, Salamanders of Kemptville

The Cormier ladies are absolute experts at spotting deals when it comes to food-stuff. Every once and a while, they trip across an excellent price on a leg of lamb. This results in one of our favourite family meals, Roasted Leg of Lamb à la Beth. Ma has used the same truly delectable recipe for –like – forever and it is always a special treat for us. Simple to make, here is her recipe.

Beth’s Roasted Leg of Lamb

Main Ingredient final exam to wrap up the first Micro-Credentials training program, the first of its kind in the area. This will allow the successful graduates to start the apprenticeship with over 57 industry partners working with course instructor Anthony McKay. of 2024.”

Mr. Mckay was brought on board by the UCDSB to develop this level one curriculum. “There are no barriers to success,” he said, giving an example that one of his students, Sean, is currently working for the government and has decided to try and garner new skills in the power trades.

Brooke Bradley, a student taking part in the program, offered a demonstration of skills she has developed from the program. “This program is fun and accommodating, and I am looking forward to completion!”, she added.

A huge thank you to the companies that are offering these students the opportunity to complete their apprenticeship, and wishing the students the best of luck as they begin their journey in the trades.

· One 6 to 8 pound leg of lamb at room temperature

Rub Ingredients

· ¼ cup of salted butter softened

·1 teaspoon of black pepper

· 1 teaspoon of paprika

· 1 tablespoon of crushed rosemary

· 2 tablespoons of Worcestershire sauce

· 2 tablespoons of crushed garlic (or a bit more, if you wish)

Preparation

· Pre-heat your oven to 375F before bringing to the table Place your Roasted Leg of Lamb on a serving plate. Accompany with a dish full of wild rice. Also, a great vegetable to serve is cauliflower with a lovely cheese sauce. For the cheese sauce, place ¼ cup of processed cheese in a saucepan and let melt at low heat. Grate in some nippy cheddar cheese (also to melt) and 3 tablespoons of grated Parmesan cheese, 3 tablespoons of Worcestershire sauce and a couple or three shakes of Tabasco sauce. Bring to the table piping hot preferably in a gravy boat. Serve the cauliflower as is and let your guests spoon or pour the cheese sauce. So, now you have the leg of lamb, the wild rice, the cauliflower with the cheese sauce ready to go. It is traditional to carve the lamb right at the table. By the way, a note on “doneness”: generally speaking, medium rare is the perfect level of cooking. Overdone, dry leg of lamb is disappointing and tends to turn people off.

by Ashley Sloan

Thirteen students from the surrounding area have just wrapped up a 12-week program that will give them a Level 1 certification program in either Agricultural Equipment Technician, Heavy Equipment Technician, or

Truck and Coach Technician.

This program was fully funded and was offered two nights a week in addition to Saturdays to allow anyone working full time to be able to attend. On Saturday, March 11, students had their

Mr. Mackay explained that “We are waiting for the approval of funding from the Ministry of Labour, Immigration, Training and Skills Development to see if there will be another year of a fully funded program, which would start up again in April and run until March

More information on this program can be found at trleger.ucdsb.on.ca/ skilledtrades.

· Combine the butter, spices, garlic, and Worcestershire sauce into a paste

· Rub and cover the leg of lamb completely with your paste

· Place in a suitably sized roasting pan lined with a grille

· Roast the leg of lamb to medium rare (please don’t overcook)

· Remove from the oven and let rest for 10 or 15 minutes

We hope you get to try this delicious meal with your favourite people. You might also add your favourite wine: for white, an unoaked Chardonnay; for red, maybe a Baco Noir. Kindly provide me with feedback at pcormier@ranaprocess. com.