Newspaper Archive of
The Julian News
Julian , California
April 18, 2012     The Julian News
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April 18, 2012

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iiiiiiiiiiiiiilllf... 6 The Julian News ulian nery April 18, 2012 Julian Julian Julian Week Nite Specials I 1 Chicken fried steak ] Liver and onions [ Roast beef I " Turkeydinner I Sirloin steak [ 2722 W hin 0n Street-760 765 2265J Sandwich Special Special Orders Dine In Cate tinI ' Take Out k OPEN8 to 5 - 7 ~rner of Fourth Days A Week lulian SUNDAY Pancakes French Toast Brunch Buffel 0 00. 0u,00 .,0m Variety Of Fresh Fruits 8 am Noon. Adults Sn Kids Dairy Goodies, etc. Persona/Omelet Station- Cooked before your eyes / ot Drinl Good Food There hope! Fresh, Seasonal, Outstanding Farm to Table Cuisine Steaks # Seafood Specialty # Desserts Best Back Country, Burgers # Children's Menu Co~ Enclosed Patio Dining Fireside Dining urroundin l Wine, Champage, and Beer Bar Private Banquet Room and Meeting Space OPEN EVERY DAY AT 11 AM lulian luilan Homemade Apple Pies Open Se~e:e b 7 days ' a week Cbe ies * l astries Lun 122 Mare Street 765 Wynola Weekend Entertainment FRIDAY 6 To 9 SATURDAY 6 TO 9 an Just Relaxed and y Friendly 3 miles west of Julian on Hwy 78/79 EXTENDED HOURS Open Daily Until 9:00 pm 760 765 ] 004 ! Wynola ~: AI] you can eat spaghetti special ] $5.991 and live music with Coko Brown I ~: $8 burger specials ] ~: Happy Hour Specials I Including several appetizers I 2pro ' 7pin I ~: Senior Lunch Specials I llam- 3:30pro I ~: Seafood Specials 5pro -9pro SaturdaFs: Piano with Emily Carter 6pm-9pro n.S.B..q.d_q~: Breakfast 8am- llam Classical Guitar with Gen Ian 3pm - 7pm 760.765.1587 4354 Highway 78 Between Santa Ysabel andJulian www.j j Julian - ~ ~ ~ Julian and Wynola Apd otg. Spin [o 7pro. awex at &3Opm REFRESHMENTS AND SNACKS PROVIDED ART WILL BE SHOWCASED WITH THE SUPPORT OF COMMUNITY MEMBERS AND THE JULIAN HIGH SCHOOL ART CLUB, Suppo~ ~ ~! ~a ]d~ lhgl. S&ool! o Rodriguez 1. FAMOUS QUOTATIONS: Who once said, "He who laughs last has not yet heard the bad news"? 2. MONEY: What is the basic unit of currency in India? 3. LANGUAGE: What does the Latin term ':gratis" mean? 4. MEASUREMENTS: A year must be divisible by what number to be a leap year? 5. GOVERNMENT: Who was the first black female U.S. senator? continued on page 14 Dinner for Lunch ] I Most people use the majority of their energy between breakfast and dinner, so lunch is necessary to be productive and energetic. Dramatic calorie highs and lows aren't good for anyone, especially those with diabetes and diet-related illnesses. Researchers at the University of Georgia studied the eating patterns of athletes. Their study determined 'that men and woman showed higher levels of body fatif they had irregular eating patterns throughout the day, even if they were in energy balance Eat In or Take Out Am I P "" Gateway To AH ofThe Back Counttyi pc arKmg Comer of 78 & 79 I RV * Trailer * Motorcycle I Groups Please Call Daily Lunch Specials ] 760 765 34;95 Daily S, ea.ts I by the end of the day. In addition, compared with athletes who ate consistently through the day (breakfast, lunch, snacks and dinner), irregular eaters had worse muscle mass, lower energy levels and poor mental focus. These studies prove that when it comes to lunch, you are what you eat. Good sources of protein, whole grain.s, vegetables and fruits will help you be more focused, productive and energetic throughout the rest of 10:00 V . g 1Chic 1150 Julian 765 2072 the day. The beauty of this recipe for Microwave Salmon with Mushroom, Apple and Endive Salad is that it can be quickly prepared for dinner as a warm dish and easily packed for lunch and eaten cold. MICROWAVE SALMON WITH ENDIVE SALAD Olive oil infused with sage and thyme perfectly accents the moist salmon steaks and the sharpness of the endive. 4 salmon steaks (8 ounces each); each 1-inch thick 4 1/2 tablespoons extra-virgin olive oil 3 tablespoons thinly sliced green onions, white ends and green tops, roots disca 'ded 1 1/2 tablespoons apple cider vinegar 1/2 tablespoon honey 2 cloves garlic, minced 2 tablespoons minced fresh thyme leaves or 1 tablespoon dry thyme leaves continued on page 14