Newspaper Archive of
The Julian News
Julian , California
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January 11, 2012     The Julian News
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January 11, 2012
 

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IllJ.lliMILIlll llllUllmlllUt 6 The Julian News ann January 11, 2012 ' 8 I lulian lulian lulian a'S ,o,:1/ iDrive,Thru Service i i forTo-Go Orders I i:Cmplete Dinners & Ala-Carte Menu C:r :OI I "W I IOPEN 7 DAYS " I 111866 765 0832 ToffFree 2124 Qhird Street III I 1 1:30a.m. - 8:30p.m. Beer & Winei II yul nt , m Ill / 760 765 = 1810 Available ,I I~ Morufay, fffutrsaCay, Friday, Saturday 10:_30 to4 ~._~l / Visa/Master Cardl Sumfay 11 to 4 -- dosed Tues. & filled. # lColeman..~~o~i.Creek Center - Julian AccepteaAcce ted lulian and Sant Ysabel lulian may, Z.u d, St dd. chef s Salad Grilled Chicken Salad Cheese Steak Sandwich m Angus or Buffalo Burgers Great Homemade Chili Only a Short ride from downtown Julian Eat In or Take 06t Ample Parking (Monday and Tuesday 7 to 2:30) Friday & Saturday 7 to8 Gateway To All of The Back Country 760 765-3495 Corner o/ 78 & 79 SUNDAY Pancakes. French Toast Brunch Buffet Bac0n.Sausage.Ham Variety Of Fresh Fruits 8 am- Noon. Adults $11 Kids $6 Dairy Goodies, etc. Personal Omelet Station - Cooked before your eyes Two locations to serve you: Julian Santa Ysabel 2225 Main Street21976 Hwy. 79 (760) 765-2449 (760) 765-2400 www.julianpie.com _j SIT_AKS SEAFOOD PRIME RIB * FULL BAR Lunch and Dmner !173 2224 Dinner S lulian Wynola ---~ I PASTRY COMPANY '1 [ "Home Of Julian Sourdough Special Catering 760 Orders Fresh, Seasonal, Outstanding Farm to Table Cuisine Mondays: All you can eat spaghetti special $5.99 and live music with Coko Brown Tuesdays: $8 burger specials Wednesdays: Buttermilk Biscuits and Jamaican Jerk Seasoned Fried Chicken $11.99 5 - 8pro Senior Lunch Speicals llam - 3:30pro Fridays: Seafood Specials 5pm -9pm SaturdaFs: Piano with Emily Carter Steaks Seafood Specialty# Desserts 6pm -9pm Best Back Country Burgers Children's Menu SundaEs_: Breakfast8am - llam Enclosed Patio Dining Fireside Diningwine, Champage, and Beer Bar ClassicalGuitarwithGenIan3g pm Private Banquet Room and Meeting Space 4354 Highway 78 Between Santa Ysabel and Julian k,,,,, OPEN EVERY DAYAT llAM www.jeremysonthehill.com lulian Wynola lulian and Wynola okir j for aomethir unique? lulian Jill I TAL IAN 0 760-765-1003 Monday 11:30 - 8:30 www.romanosJ Weekend Entertainment FRIDAY 6 To 9 Casual SATURDAY 6 TO 9 ore an Ju zza! Relaxed and y Friendly 3 miles west of Julian on Hwy 78/79 EXTENDED HOURS Open Daily Until 9:00 pm ,,. 760 765 1004 In Our Dinin ........... ~:~:, 13 Weeks 8175 26 Weeks : 8325 ~Z Wee~s - Sa00 1. GENERAL KNOWLEDGE: Which youth group's slogan is "Learn by doing"? 2. TELEVISION: Who was the German commandant of Stalag 13 in TV's "Hogan's Heroes"? 3. U.S. GOVERNMENT: Which state did Harry Byrd represent in the U.S. Senate for 32 years? 4. INVENTORS: Who was the inventor of the first practical process of photography? 5. MYTHOLOGY: Who was the Greek goddess Persephone? I At Our house, my husband does I the weekly grocery shopping, and I I shop for dinner parties and holiday meals. He called me to ask about buying some beautiful Red Bartlett pears, as we usually purchase green pears. Red Bartletts are among the first pears ready for harvest each season. The Red Bartlett pear carries a true "pyriform" (pear shape) -- a rounded bell on the bottom half of the fruit, then a definitive shoulder with a smaller neck or stem end. Gentle harvesting methods, including handpicking, and modern packing facilities in the Pacific northwest ensure a quality selection when fruit arrives in grocery produce departments. Northwest pears are harvested when mature, but not yet ripe, so you can expect a smoother texture with sweeter flavor. If left at room temperature, they slowly reach sweet and succulent maturity as they ripen from the inside out. Pears have been recognized as one of the 20 most popular fruits by the Food and Drug Administration, 10:00 Picnic 1150 Julian Orc d Ddv e (2 miles North of Julian on F~rme~Road) 765 2072 www. menghiniwinerf.c om~~ and it's no wonder why! They are an excellent source of fiber and a good source of vitamin C with only 100 calories per serving. And they're sodium-free, fat-free and cholesterol-free. As tempting as the pear might be right from the grocer's stand, a little bit of patience and know-how will ensure that it reaches peak flavor. The best way to judge ripeness for non-Bartlett varieties is apply gentle pressure to the neck of the pear with your thumb. If it yields to pressure, it's ripe. To ripen your pears, leave firm, unripe pears at room temperature. Once the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five days later. Ripened pears can be used at once or put under refrigeration (35 F to 45 F) until you want to use them. Refrigeration will delay further ripening but will not stop it altogether, giving you adequate time to include fresh pears in your menu planning. Remember, pears need to ripen at room temperature, so don't refrigerate an unripe pear! Placing under-ripe pears in a fruit bowl at room temperature near other ripening fruit like apples and bananas, which naturally give off ethylene, will help speed up the ripening process. And if you find yourself with a few too many overripe pears, blend them into smoothies, soups, sauces and purees! Thoroughly wash pears immediately prior to eating or preparation. Under cold, drinkable water, use your clean hands or a soft-bristled produce scrub brush to gently but vigorously scrub the entire exterior of the pear, taking extra care to cleanse the indentations near the stem (at the top) and calyx (at the bottom). The total process will take 15 to 20 seconds. Wash fruit even if you plan on peeling it. Pears are perfect when paired with sweet or savory dishes. This continued on page 14 continued on page 14