Newspaper Archive of
The Julian News
Julian , California
October 31, 2012     The Julian News
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October 31, 2012

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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 eremysnthehill'cm 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