6 The Julian News October 31, 2012
Julian
Julian Julian Julian
,ecials
Ysabel,
Santa '
I : 78',
Eat in or Take Out OnlyaShortridefromdowntownJuliat~ I
A Gateway To All of The Back CountryI
' " ~"'r" ......... 5 Comer of 78 & 79 I
RV • Trailer • Motorcycle _ - " IS I
Groups Please Call Daily tunch Speaa [
760 765 3495 Daily Dinner Specials I
SUNDAY Pancakes. French Toast
Brunch Buffet
Bacon.Sausage.Ham
Variety Of Fresh Fruits
8 am- Noon. Adults $11 Kids $695 Dairy Goodies, etc.
Personal Omelet Station - Cooked before your eyes
2718 B Street- Julian
Reservations 760 765 1003
www.romanosjulian.com
- Closed- Tuesday & Wednesday -
Julian
for To-Go Orders [
• D yM c FoodaP Sp rf'-..r l
: Con~le~ ~ & Ala-Ca~ Menu q~%~l
Sr t, Pi w sa o ) I
OPEN 7 DAYS " I
1 l:3Oa.m. - 8:3Op.m.Beer &Wine I
. Available
1760765 1810 VisafMaster Card I
M2c lieo crr an oC ~ oefkCientne ra~ J~tl ~a ~ Accepted J
Homemade Apple Pies
Open
Orders 7 days
Welcome a week
MainStreet 765
Julian and Wynola
Week NiLe SpeciaL
• Chicken fried steak
• Liver and onions
i Koast beef .
rkey dinner
irl0in steak
2722 W hin ton S%reet-700 705 2265
Julian
PASTRY COM PANY
"Home Of Julian Sourdough"
7 Days A Week
Julian and Santa Ysabel
Wynola
Your Location Here
Two locations to serve you
", I Julian Santa Ysabel
k I 2225 Main Street21976 Hwy. 79
/ (760) 765-2449 (760) 765-2400
k www.julianpie.com
Julian
/'Hot Drink • Good F00d
bookin t for
unique?
There
hope!
Co j
Surroundinga
Mexican Specialties in the evening
• Wed & Thurs
Authentic Margaritas
.Every Sat & Sun
BBQtGrill Specials
Sunday thru Friday and
Thursday Saturday
11am - 8:00pm llam - 9:00pm
765-1004
3 miles west of Juliun on Hwy. 78/79
Dine Inside, Outside
Take Out
Conference Facilities
Over 35 varieties 0f beer, ale and hard cider
Wynola
Happy Hour Specials
Monday - Friday 2:30pm - 6pm
0
25% off Bottles &
$1 off wine by the glass
Mondays: Live Acoustic Music on the patio
with Coko Brown - Pasta Specials s5.99
~: Bring Your Own Wine
- No corkage fee -
Fresh, Seasonal, Outstanding rhursaavs: Senior Lunch Specials
11am - 3:30pro
Farm to Table Cuisine Fridays: Steak Night (a different one every
Steaks # Seafood Specialty ¢ Desserts Friday) 5pro - 9pro
Best Back Country Burgers ¢ Children's Menu Saturdays: Piano with Emily Carter 6pm - 9pro
Enclosed Patio Dining ¢ Fireside Dining Sun...~_qda~das:Classical Guitar with Gen Ian 4pro - 8pm
Wine, Champage, and Beer Bar
Private Banquet Room and Meeting Space 760.765.1587
OPENEVERYDAYAT ll~M 4354 Highway 78 BetweenSanta YsabelandJulian
@
wwwd eremys°nthehill'c°m
1. AD SLOGANS: What candy bars were sold with the"
slogan, "Sometimes you feel like a nut. Sometimes you
don't"?
2. GEOGRAPHY: Where are the Maltese Islands located?
3. FAMOUS QUOTES: What American writer once said,
"Analyzing humor is like dissecting a frog. Few peGple are
interested and the frog dies of it"?
test 4. SCIENCE: What is a less-than-average tide occurring at the
by Fifi first and third quarters of the moon?
Rod~iguez 5. PHOBIAS: Hemophobia is an irrational fear of what?
continued on page 14
Pumpkin Pasta
Perfect for Fall
Nothing so vividly illustrates the best
of the fall harvest like pumpkins. The
name "pumpkin" originated from the
Greek word for "large melon" which
is "pepon." "Pepon" was nasalized by
the French into "pompon." The English
changed "pompon" to "Pump/on."
American colonists changed "pump/on"
into "pumpkin." The origin of pumpkin
pie occurred when the colonists sliced
off the pumpkin top, removed the seeds,
and filled the insides with milk, spices
and honey. The pumpkin was then baked
in hot ashes.
The bright-orange color of pumpkin
is a dead giveaway that it's loaded with
an important ant/oxidant: beta-carotene.
Beta-carotene is one of the plant
carotenoids converted to vitamin A in
the body. In the conversion to vitamin A,
beta carotene performs many important
functions in overall health.
Current research indicates that a
diet rich in foods containing beta-
carotene might reduce the risk of
developing certain types of cancer and
offers protection against heart disease
and other illnesses, as well as some
degenerative aspects of aging.
To select a" pumpkin, look for one with
1 to 2 inches of stem left. If the stem
is cut down too low, the pumpkin will
decay quickly or may be decaying at the
time of purchase. Avoid pumpkins with
10:00
Pi'g
Chic
1150 Julian Orchard
(2 miles North of Julian on Farme Road)
765 2072
blemishes and soft spots. It should be
heavy, although shape is unimportant.
A lopsided pumpkin is not necessarily
a bad pumpkin. Figure one pound of
raw, untrimmed pumpkin for each cup
finished pumpkin puree.
To prepare the pumpkin for cooking,
spread newspaper over your work
surface. Start by carefully removing
the stem with a sharp knife. If you are
planning to roast the pumpkin seeds;
smash or drop the pumpkin on a hard
surface to break it open. In any case,
remove the stem and scoop out the
seeds and scrape away all of the stringy
mass. A messy job, but it will pay off.
You can cook the pumpkin by
boiling, steaming, roasting or using the
microwave to create your own fresh
pumpkin puree. Directions for cooking
and preparing pumpkin puree are as
follows:
Boiling~Steaming Method: Cut the
pumpkin into rather large chunks. Rinse
in cold water. Place pieces in a large
pot with about a cup of water. The water
does not need to cover the pumpkin
pieces. Cover the pot and boil for 20 to
30 minutes or until tender, or steam for
10 to t2 minutes. Check for doneness
by poking with a fork. Drain the cooked
pumpkin in a colander. Reserve the
liquid to use as a base for soup.
Oven Method: Cut pumpkin in half,
scraping away stringy mass and seeds.
Rinse under cold water. Place pumpkin,
cut side down, on a large cookie sheet.
Bake at 350 F for one hour or until fork
tender.
Microwave Method: Cut pumpkin in
half, place cut side down on a microwave
safe plate or tray. Microwave on high for
15 minutes, check for doneness at 1-2
minute intervals until fork tender.
Preparing the Puree: Allow cooked
pumpkin to cool. Remove the peel using
a small sharp knife and your fingers.
Place pumpkin in a food processor and
puree or alternately use a food mill,
ricer, strainer or potato masher. Freeze
and store in one-cup'portions in a small
continued on page 14
