Newspaper Archive of
The Julian News
Julian , California
December 9, 2009     The Julian News
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December 9, 2009

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6 The Julian News December 9, 2009 Julian and Back Country Dining n Winery Guide Julian Julian SUNDAY Pancakes French Toast Brun00:h Buffet Bacon.Sausage.Ham VarieW Of Fresh Fruits 8 am - Noon Adults $10 .95 Kids $5 95 Dairy Goodies, etc. Personal Omelet Station - Cooked before your eyes Wynola MORE THAN GREAT PIZZA! Julian Santa Ysabel Sunday thru Thursday Friday and Saturday llam - 8:00pm llam - 9:00pm (760) 765-1004 %,3 miles west of Julian on Hw. 78/79 Julian/Santa Ysabel Two locations to serve you: Julian Santa Ysabel I 2225 Main Street 21976 Hwy. 79 I (760) 765-2449 (760) 765-2400 I In The Stonewall Building-, iullan Homemade Apple Pies Phone Open Orders 7 days Welcome we Delicious Family Style Country Food Daily Dinner Specials Homemade Meatloaf 1/2 Rack BBQ Pork Ribs New York Steak Fish & Chips or Fish Tacos w/sauted Mushrooms Genuine Broaster Fried Chicken Shrimp Tempera Open Daily 7 to 7 (closed Tuesday) Friday & Saturday 765 7 to 8 Gateway To All of The Back Julian Country- Corner of 78 & 79 Ample Parking RV * Trailer * Motorcycle r(] t tI ,s P !,  se Ca 760 765 3495 DODGE HORSE RISTORANTE ITALIANO 765-00o, Pir CoJ  ll:30am - 8:30pro gurroundinga I CLOSED TESDAV ,1921 Main 76S-19000 lulian t rt r Julian GRI lullan Wraps Sandwiches Panini's & Salads Try out the UpStairs Patio - Best View In Julian - OPEN Thursday. Tuesday Closed Wednesday -I ( ,AN00mD aPPLt7 PASTRY COMPANY Eat In Take Out DeliverY_ 760.765.2928 : lullan ' k% Str00 Next To Julian Gold Rush Hotel & Mustang Sally's KERY ,. BISTRO 2128 FOURTH STREET o6o)765"2655 Julian Lake guyamaca Ml3nday fresh Seafood Siht ii am - Spm lhurday- luesday Clesed WednesOay Iian 13at rri & Sat Nites CD[ UIIL l,q Ireakfat at Sam - Sc@n SuHiry ~ 13S1 luesday All Uay IaPPF h)lir lhursday flash Iack lc lhe Chicken Shack 1. GEOGRAPHY: Where is the Kenai Peninsula? 2. MEDICINE: What human organ is affected by Bright's Disease? 3. FAMOUS QUOTATIONS: Who once said, "Man is by nature a political animal"? 4. MOVIES: What famous 1960s movie featured the character Benjamin Braddock? 5. COLLEGE TEAMS: What is the nickname for the University of Minnesota sports teams? continued on page 15 Julian The Kitchen DIVA By Angela Shelf Medeari Herbal Vinegars Make Great Gifts Herbal vinegars are a wonderful gift from the kitchen. They're delicious when sprinkled on salads, vegetablesor broiled meats. You can use either fresh or dried herbs, or fresh or frozen fruit when preparing the vinegars. Pouring heated vinegar over herbs that have been slightly crushed helps extract the flavor of the herbs. Almost any type of vinegar with at least 5 percent acidity may be used, except malt vinegar. The flavor of malt vinegar is too strong to bend well with herbs or fruits. After preparation, herbal vinegars should be stored for one to three weeks in a cool, dark place to allow the flavors to mingle. Herbal vinegars will keep indefinitely, and make great homemade gifts. Do not make herbal oils for gifts. Unlike commercial oils, homemade herbal oils lack enough acidity to preserve them. Homemade herbal oils also tend to turn rancid and may cause botulism. Decorative bottles like those used for wine, or bottled water are perfect containers for your herbal vinegars. Sterilize the bottles or jars with boiling ater before using them. Line bottle caps or jar lids with a piece of: foil, or pdace a piece of foil over the mouth of the jar or bottle to prevent the cap from rusting. Bottles with a cork or cruets are also perfect containers. Place a decorative label on the bottle or jar describing the herbal ingredients used. Containers may be decorated by tying a raffia bow a few herb sprigs or dried flowers around the neck of the bottle or jar. Wrapping strands of brightly colored yarn or strips of festive wrapping paper that have been dipped in glue also add a decorative touch. HERBAL VINEGAR 2 cups vinegar (distilled white, cider or wine) 4 to 6 tablespoons of fresh or dried herbs (tarragon, chive, basil, marjoram, dill, sage, rosemary, savory, mustard or bay leaves, in combination or alone) 1. If using fresh herbs, rinse them and pat dry with a paper towel. Bruise herbs by rolling over them once or twice with a rolling pin. continued on page 14