The Lynnfield Senior Center, 525 Salem Street, will hold a Valentine’s Day “Newlywed Game” on Friday, February 13^th at 9:30am. The cost is $2. For more information please call (781) 598-1078.

The public is invited to join the Lynnfield High School Jazz Bands for their third annual “Sweet Jazz” event on Sunday, February 8^th from 1:30pm to 4:00pm at the Lynnfield High School.

The special town meeting originally planned for February 12th has been moved to March 2nd. Please attend.

Please join us for a special seminar on the “Benefits to Financing and Selling Now” presented by David Brennan of Wells Fargo on January 31^st at 11:30am, 900 Lynnfield Street, Residence #30. Refreshments will be served.  Please RSVP at 781-595-8402 . 

Dr. Jonathan D. Hall has just been named to Boston Magazine’s annual Top Doctors list. He is chief of Plastic Surgery at Winchester Hospital.

Be sure to attend the special town meeting at the Middle School on Monday, February 12^th at 7:30pm

Chef Gloria Bakst, author of “Zone Perfect Cooking” will be the featured speaker at the North Shore Business Forum on January 23 at 7:30am. She will be speaking about healthy eating in 2009. The NSBF meets each Friday morning at 7:30am at the Danversport Yacht Club.  www.nsbforum.org for more information

Performances will take place at the Lynnfield Middle School auditorium 505 Main Street. They will be held on Friday, Jan. 30^th at 7:00pm, Saturday, Jan 31^st at 1:30pm and 7:00pm and Sunday Feb. 1^st at 2:00pm. Tickets may be purchased in advance on Jan. 21^st  and Jan. 26^th from 4:30-6:00pm at the Middle School auditorium or at the door on the night of the performance.

A party in honor of the birthday of A.A. Milne, the creator of Winnie the Pooh will be held on Wednesday, January 21 at 3:45 pm at the Lynnfield Public Library. For more information please call the library at 781-334-5411.

Rachel Ray’s Curried Winter Vegetable Soup – Great for vegetarians!

Ingredients

3 tablespoons vegetable oil

2 medium eggplant, peel half of each one and chop into bite-size pieces

1 small head cauliflower, cored and cut into florets

2 Yukon gold potatoes, peeled and diced into about one-inch chunks

1 large red bell pepper, chopped

1 large onion, chopped

3 cloves garlic, chopped

Salt and freshly ground black pepper

2 to 3 cups vegetable or chicken stock plus 1 cup, divided

2 rounded tablespoons mild curry paste, more if desired

1/2 cup mango chutney

1 15-ounce can chickpeas

1 28-ounce fire-roasted tomatoes

1 10-ounce bag spinach, thinly sliced

1 bag pita chips

Yields: 4 servings

Preparation

Place a large pot over medium-high heat with 3 turns of the pan of vegetable oil, about 3 tablespoons. Add the eggplant and cook stirring for about 2 minutes.

Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Turn the heat back up to medium-high and add the red bell pepper, onion, garlic, salt and pepper, adding a little more oil if necessary the mixture seems dry. Continue to cook for 5 more minutes, stirring every now and then. Add stock and bring up to a simmer.

While the soup is coming up to a simmer, combine 1 cup of the stock with the curry paste and the mango chutney in a food processor or blender and puree until smooth. Add the curry mixture to the pot along with the chickpeas and tomatoes. Season with some salt and pepper, bring the mixture up to a bubble and simmer for 10-15 minutes, until the potatoes and veggies are nice and tender and the flavors have melded together. Fold spinach in at the end.