Warren Michelson's MLA Update

Written by Warren Michelson on Friday, 21 December 2012

  From the desk of Warren Michelson, Moose Jaw North MLA...

Looking back on 2012 I am one to say that it was a year of remembering.  Not only politically, but personal as well.  In 2012 Moose Jaw elected a new mayor, new and re-elected council as well as new and re-elected school board members.  Moose Jaw is growing and experiencing change.  Some of those changes are the up and coming build of a new hospital, mall and the recent opening of the new restaurant Boston Pizza on Manitoba Street.

This year, Debbie and I are grateful for our growing family.  As grandparents, I can’t express the joy of having grandchildren.  Debbie and I have been blessed with two more grandchildren, our third grandson born in May and our first granddaughter born in June.  We look forward to celebrating their first Christmas.  From our home to yours, I wish you all a very Merry Christmas and a Safe and Happy New Year!

Wakamow MLA Greg Lawrence and I participated in an interview Thursday afternoon with Lyle Johnson from Moose Jaw This Week.  We had an opportunity to talk about the new hospital that is being built here in Moose Jaw, as well as the 350 parking stalls that will be available and the room for expansion should it be needed.

SIAST Residency was also a topic we covered during the interview; there are plans in place for residency.  Negotiations are on-going between SIAST, the city of Moose Jaw and our government.  
 
2012 PLAN FOR GROWTH A SUCCESS

With the Christmas season upon us, we are reminded time and again of how fortunate we are to call a place like Saskatchewan home.     Ours is a province where you know your neighbours and you are there for them when they need you.   We are known across the country for our rich tradition of volunteerism; helping those less fortunate.    As family and friends draw near, it is important we remember just how special this place we live in is.

2012 was another amazing year for Saskatchewan.   The provincial economy remained one of the strongest in Canada.   Our government announced its fifth consecutive balanced budget.  We continued to make historic investments in the infrastructure a growing province needs – highways, schools and healthcare facilities.    We made further investments in programs and services important to you and your family – all within the context of a balanced budget.

23,000 more people now call our province home, pushing the population to an all-time high of 1,086,564.   Growth like that means we are well on our way to achieving one of the ambitious goals we set in the Saskatchewan Plan for Growth released this fall: a population of 1.2 million by 2020.

For our government, the Growth Plan was an important milestone.  In it, we laid out our vision to keep Saskatchewan strong and growing.   We committed to investing a further $2.5 billion in infrastructure over the next three years, lowering business taxes and doubling the value of our exports by 2020.    The Growth Plan also outlined our government’s direction to improve healthcare and education, build growing and safe communities and improve the lives of people with disabilities.

The purpose of growth should be to build a better quality of life for all Saskatchewan residents.  Our Growth Plan will do that.

Looking ahead to 2013, there are already positive indications.   The latest economic outlook for next year suggests Saskatchewan’s will have the highest rate of growth in Canada.  The most recent job numbers seem to support that prediction – in November, 540,000 people were working in Saskatchewan; a new all-time high.   Not only were there more people working, there also fewer people looking for work.

Reflecting on the past year, we are reminded how blessed we are to be living in Saskatchewan.  As a government, we have taken action to ensure the benefits of growth are used to improve the quality of life for you and your family.  With the New Year will come new challenges, but with your help and on the solid foundation provided by our Growth Plan, we are confident that Saskatchewan will continue to move forward.

HERE’S WHAT’S HAPPENING IN MOOSE JAW

Upcoming events:

Friday, December 21, 2012

·         All Day- Moose Jaw- Free two-hour parking.

·         2:00- 4:00 p.m. –Palliser MP Ray Boughen’s 5th Annual Open House. #3-54 Stadacona St. W. Contact Jo Overby at 691-3577.

·         7:00 p.m. – Concert featuring local Moose Jaw bands in the library auditorium. Cost is $5.00.

·         Tickets go on sale for Canadian and U.S. Freestyle Motocross Tour Riders.  Round 2 will take place on Feb. 9, 2013 at Mosaic Place. Round 1 will take place in Red Deer, Alberta on Feb. 2, 2013. To purchase tickets call 624-2050.

Saturday, December 22, 2012

·         8:30 p.m. – Christmas Brew will showcase 4 live bands. At Bobby’s Place. Tickets for the 8:30 p.m. event are $20. Only 120 tickets available.

HOLIDAY GIFT IDEAS and RECIPIES

Rum Balls:

1 1/2 cups (150 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)

1 1/4 cups (125 grams) finely crushed vanilla wafer cookies

1/2 cup (60 grams) confectioners’ sugar (powdered or icing)

2 tablespoons (15 grams) cocoa powder (Dutch processed or regular unsweetened)

2 tablespoons light corn syrup (or liquid glucose syrup, golden syrup, or honey)

1/4 cup (60 ml) rum

Toppings:

Confectioners (powdered or icing) Sugar

Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)

Unsweetened Cocoa Powder

Melted Chocolate (Dark or White)

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners’ sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Add more rum if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls.

Then roll the rum balls in confectioners’ sugar, finely chopped nuts, or cocoa powder. If dipping in chocolate, put about 4 ounces (120 grams) of chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl placed over a saucepan of simmering water. Once melted, remove from heat and dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the rum balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls on a baking sheet. After all the balls have been dipped in chocolate, place in the refrigerator until the chocolate has set. Once the chocolate has hardened you can drizzle the rum balls with 1 ounce (30 grams) melted white chocolate.

Rum Balls can be stored in an airtight container in the refrigerator for several weeks.

Makes approx. 40 rum balls. Preparation time 30 minutes

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WAGES AND RETAIL SALES UP, YEAR-OVER-YEAR

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